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Indeed. We tried Nuvola a few months back last year I think. Was very impressed. You can see that video on the pizza flour Library playlist on the channel pages. Hope you like this one. We have a new video coming up this weekend Thanks Oliver

Hi. Thanks for your question. Not sure I fully understand the question. I assume you would like to make pizza quickly in the day and not over 24 hours. If that’s right this one would be better to follow as it’s 6 hours from start to end th-cam.com/video/jbFCmODTWrE/w-d-xo.htmlsi=zouJ4a5_ii8FNUfX

Hi thank for your question. Yes you can use a mixer. With the time,it’s more to do with how the dough looks and feels. What I would aim for is when it’s smooth all the way through, and it’s got some elasticity when you pinch and pull it. Hope this helps, please consider subscribing for more videos Mat and Oliver

Thanks for your question. It’s around about twice the amount for fresh yeast as instant is concentrated.

Thank you very much for those kind words. Please consider subscribing as we have more videos coming up Oliver

Hello. Thanks for your question. Yes it’s roughly 60 to 90 seconds per pizza

Thank you so much for that. We hope that you enjoy making pizza and watching our videos. We aim to have a new one every two weeks. Normally an in-depth review like this video on the last Sunday of very month. We also have our 60 second pizza recipe series that shows the second Sunday of every month. Both at 7pm UK 🇬🇧 time

When it comes to micro plastics, I think my mixing bowl is probably the least of my worries. I’m more concerned about plastics in drinking water, fish, etc. Thanks for your concern please consider subscribing for more pizza

0:35 Definitely salt 🧂

Thank you so so much for your generosity. You are the first person to give a super thanks to our channel. Please consider subscribing to our channel and thank you once more from myself and Oliver ❤️

Hi thanks for your comment. We will add this to our list of things to make. If you haven’t done so already please consider subscribing to our channel

Thanks for the feedback. I’m afraid we like ours overcooked in your opinion 😊. Crispy crust all day long. Personally I’m not the biggest fan of soft floppy pizza. I think that’s where we will have to agree to disagree, a bit like pineapple on pizza. Thanks once again for your comment Oliver and Mat

@@OMSGA my pizza is crunchy but still soft and folds and the dough has a much better flavor ...probly need 10 or 20 less seconds there...

@@OMSGA its like a medium rare steak and a well done steak really

Hi. Thanks for your comment and good luck with the pizza making. Please let us know how you get on with this one. It’s always intriguing to know how others get along. If you haven’t done so, please consider subscribing to our channel Thank you Oliver

Hello. Thanks for your lovely comment and we are glad that you liked our music on our 60 second pizza recipe video. Yes the pizza was delicious (but we would say that lol) Please consider subscribing to the channel as we have lots more videos coming up Thanks Oliver

More on the way as they say Thank you for your support Oliver

Thanks for your comment and support as always. Well coming up in a few weeks we have Doves farm 00 which can be purchased in Sainsburys and Waitrose. We are just waiting for a huge batch of flours to clear customs for the second half of the year. But the new brexit checks add on a few weeks now. I did the M&S last year. Have to say I was very impressed with it

Thanks for the feedback. I accept the criticism if the video was titled as you quoted. However the actual title is Sixty second pizza recipe. Now if you were expecting a pizza dough that can be made completely in sixty seconds, then unfortunately that’s never going to be the case. Sorry if you found think this to be click bait, but maybe reading the title fully, is a clue in the first instance. This video delivers a recipe in 60 seconds. All the best and sorry that you feel like that Oliver and Mat

Click bait, seriously?!? Oh dear..... 🙄

Unfortunately that’s what @gchomuk thinks. Hope you liked this one.

Hi thanks for your lovely words in this comment. You are 100% correct on that, we love cooking together and making the videos. We have a mixture of presentation videos and faceless ones on our channel, in an attempt to please everyone. If you haven’t done so please consider subscribing to our channel as we try to upload one or two videos a month. Thanks once again for your comment and support. Have a fantastic weekend Kind regards Oliver and Mat

Hi firstly thanks for the question and for watching our comparison video. You can freeze the pizza balls at the point of when they go into the tubs. Ideally I would leave them in the tubs at room temperature for 3 hours let them rise a little and then freeze them. They work really well when they have defrosted. Please consider subscribing to our channel and thanks once again for your question. Oliver and Mat

Thanks mate tasted great too

Thanks for the feedback. Just out of curiosity what are you after in terms of a recipe/ flour review? I believe that I presented a recipe that works well with a strong flour. But please let me know what we are missing would be incredibly helpful.

There’s nowt wrong wi’ a bit o’ enthusiasm!

Cant please everyone 😂

Hi. Thanks for that lovely comment. It also tasted amazing too lol Please consider subscribing as we will have more videos coming right up

Already have my friend 😀

Thank you very much from us both. More videos to come

Thank you, you guys have heart... That gets me everytime!!

Hi. Thanks for your comment and question. Yes no problem at all with using a stand mixer with this recipe. You’ll just need to add the water a little bit at a time and all should be good. Once smooth just cover and leave to rest just like on the video

Hi. Thanks for your comment and question. No not yet unfortunately but it’s on our list. The problem is that there’s so so many flours to review. Thanks once again for the comment, please consider subscribing as it helps us to make more videos Kind regards Oliver and Mat

We use Americana all the time in our recipes. Problem is you need to but a big 15kg bag. It is a fantastic flour though.

Hi. Firstly thank you so much for your comment and question. This dough can be used in the home oven, you may want to consider adding a little oil to help with the browning. In terms of cost. Well the flour was around £3-£4 per 1kg. Pizza toppings £10. So roughly each pizza cost around £2 each. Cheaper than domino’s

Hi. Thanks for your comment. In terms of weight of the flour yes we check. But to be totally honest I don’t think the filming of weighing out all the ingredients makes for great content. Please consider subscribing, we are a small channel who make pizza for the fun and love of it. No fancy setups here. All the best Oliver and Mat

@@OMSGA I was just wondering because you show how you weight the water and yeast but not the flour ;-) will subscribe to support you :-)

Hi thanks for the advice and comment. To be totally honest thumbnails is one of our weakest points. But if you are any good at them and have some advice please drop us a line on omsga.pizza@gmail.com

@@OMSGA check your mail.

Some folks prefer toenails to thumbnails.

@herrprepper2070 can’t say I’m that keen on either of them lol

Hi. Firstly thanks for your lovely comment, subscription and support of our channel. We are a small channel with a lovely following. We simply try different pizza flours every month to a suitable recipe. So glad that you enjoyed this one, thanks once again and welcome onboard All the best Oliver and Mat

@@OMSGA All the best to you two ! I'm here to stay !

@lousekoya1803 thank you. We will have a new review out in a few weeks time

@@OMSGA Great ! Hope I'll get the notification !

Glad I brought pleasure to your ears

Hello there. Yes you kinda got it right. We are from Sheffield. I don’t know anywhere locally that stocks this in 1kg but I shop mostly online. You can get this from filo store for a low ish price. It’s the postage that’s the killer. I’m not affiliated with them so the link work. fifostore.co.uk/products/caputo-strong-bread-manitoba-flour-1kg?currency=GBP&variant=32689482629229&Google%20Shopping&stkn=de05d17bf8d4&gad_source=1&gclid=Cj0KCQjw0MexBhD3ARIsAEI3WHI637KOi7k-oYYwVn-CR9_X6Iyvtom2RQqlCxMQB-NwPxI737Ka3xMaAltcEALw_wcB

It’s roughly 1 and 3/4 cups

Thanks for your comment. Put simply it tasted fantastic and I had no complaints. But I will try your method in a future video

Thanks for your comments and fantastic video request. Yes we do requests lol 😂. We have a back calendar of flour to get through, but we have added this one to the list. I’m not sure if you have but please consider subscribing to the channel as we have lots more flour reviews coming up over the months. Thanks once again for your support of our channel Kind regards Oliver and Mat

It depends on what recipe you are following. If you are doing a high hydration and cold prove, pizzeria will struggle slightly due to its strength. But that’s not to say it’s impossible to use it on this recipe. All the best

Thanks for your comment Glad you liked it, please give it a go and let us know how you get on

Glad you liked this one

Hi. Firstly thank you for your lovely comment. We are glad that you enjoyed the video. If you haven’t done so already please consider subscribing to our channel. We are building a real community for home pizza makers and we would love you on board. All the best Oliver and Mat

That’s a good question. So here goes lol I would say that this has a firmer and more crisp outer than Nuvola, but in terms of the inside Nuvola is probably slightly more lighter than this. This is a bit more bredie if that’s a word. Nuvola is a bit like puffy pastry if you see what I mean. In terms of recipe. I would take this for cold fermentation and for a high hydration. But Nuvola is probably the one if you are wanting them big fluffy crusts Thanks for watching and of course for your question.

Hi firstly thanks for your question and comment. So the pots are from Poundland in the UK 🇬🇧. They are about £1.50 for six and they work really well. If you are not from the UK this Amazon link may work. I’m not affiliated so don’t worry about me making cash out of the recommendation lol amzn.eu/d/5AX2Xf9 If you haven’t please also consider subscribing too All the best Oliver and Mat

Great thanks. I’m subscribed and always looking forward to the next flour experiment 👍 So far my favourite is the M&S one, however I need to try this one now! Thanks.

@jw191 thanks for that. It’s difficult to see who is and who isn’t lol.

No problem pleasure as always hearing from you mate

Hi. Thanks for your comment as always. It was very delicious, I have to be honest with you it was a lovely texture, crisp on the outside and soft on the inside. You can get this on Amazon or the filo store has it. I’m not affiliated with any stores just for info. But here is a link to filo fifostore.co.uk/products/caputo-strong-bread-manitoba-flour-1kg?currency=GBP&variant=32689482629229&Google%20Shopping&stkn=de05d17bf8d4&gad_source=1&gclid=CjwKCAjw57exBhAsEiwAaIxaZgsxAmG99ChsDawVIyyNbxMAcEFdOXXfRAjf4DKB5X0s6_XR3nfZ5hoCBpMQAvD_BwE

Thanks so much for that. I'll be trying this one out. Delish!

Pleasure. If you do make this one, take some pictures and send them to the channel email address omsga.pizza@gmail.com and we will feature them in one of our community posts

Will do. I'm still waiting onthe weather getting better so I can get the oven out.🙏🙏🙏🌞

Well May is here soon and it’s definitely pizza making month. Even north of the border 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Thanks for your comment. I’ve not had a chance to source any flour from a US producer yet without the shipping being astronomically expensive. We have got another Italian one to review in the next few months. But if you can help out with the US company drop us an email at OMSGA.pizza@gmail.com

@@OMSGA Bob's Red Mill Artisanal Bread Flour or King Arthur Bread Flour are the Top Shelf Brands, but Pillsbury and Gold Medal are the slightly more budget friendly options.

@@MrChristopherMolloythanks for this. I will have a look into them for future videos. Thanks once again for your comments and support

@@OMSGA Thanks for the vids and entertainment.

No problem. Stay tuned for more as they say lol

With this one you got both. A crisp outside and a soft inside.

@@OMSGA yeah but it seems a tad too dry

Obviously without the ability of bring you a slice round, it was like fresh toast. But the inside was very soft.

Yes it was definitely yummy this pizza. Let me know if you give this one a try.

Thanks you so much for your lovely words and comment. We have been doing videos on pizza now for about the last two and a half years. We are from that there Sheffield so we are glad to have you onboard. We try to keep things simple as possible, as you will have seen others try to make it overly complicated. Enjoy the videos and a brand new one is coming out today All the best Oliver and Mat

Hi thanks for your constructive comments and questions. The reason for waiting is environmental all room temperatures are different and all refrigerators are set at different temperatures . Allowing this amount of time, ensure that when stretching the pizza base that the dough is fully relaxed and unlikely to spring back. Finally it also makes ensures that we have 12 hours of room and cold fermentation That’s not to say that your suggestion is wrong, in your house that could work well for you. Hope that this helps and adds clarity. Also please consider supporting me and Oliver (my Son) by hitting that subscribe button All the best Mat and Oliver

@OMSGA my fridge is 4 degrees Celsius and room temp about 18 degrees and only needs 4 hrs out of fridge to get to room temp

@@steveniannelli2756 yep cool. The wait time isn’t solely about getting it to room temperature. It’s also about getting the dough relaxed with a G&T 😉 and some extra time fermentation. 19 hours in total 12 in the fridge and 7 in the room. Just as some feedback. Do you like this video?

@OMSGA yes good video. What do u find the difference is between 12 hrs and 24hrs in the fridge? In process of experimenting with my method atm

Thanks for the feedback. We need it good and bad to be honest. In terms of taste and texture not a great deal to be fair. But what I would say is check out the new video on Sunday where we have a 63 hours in the fridge and 8 hours at RT. This is one of the best pizzas I’ve made for a long time. One thing I would say is the choice of flour is very important. The longer the cold fermentation the stronger the flour needs to be. So for instance. Caputo red or this stuff is 12%. And it will be ok with 24 hours. But anything past that you’ll need a 14% protein flour.

Thank you so much for your kind words. As it happens this weekend we are pushing out a new video on Caputo Manitoba. This time it’s 72 hours at 70% hydration. Please consider subscribing for all the notifications. Kind regards Oliver and Mat

Geat news, I'm going to follow this new video, but with higher hydration you'll need an oven that heats up a lot, at least 400° I think... to be continued anyway, thank you for sharing 😉

I have a pizza oven that can achieve that temperature 🤒

Yes for my part, I don't yet have this possibility for the moment but I am on the project, so it interests me 🙂 of course 😎

We use the Gozney Roccbox which I highly recommend for the home cook. They are small to store at home but extremely versatile

Hi there. Thank you for your lovely comment. We are glad that it helped you on your pizza making journey. Please let us know how you get on. Also please don’t forget to check out our other pizza videos and please consider subscribing. Kind regards Oliver and Mat