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Thank you!!

Thank you sir!!

@@LevitaNostra I also appreciate how you quickly wipe the counter you assemble the pie on. I keep my station spotless, excluding a bit of flour on the counter for stretching, but even how you put the fallen mozzarella bits onto the pie; no waste, and doesn't create unnecessary charring of cheese in the oven. The bits of wisdom throughout are my favorite, like how instead of putting flour on the peel, you massage it into the dough. I have gotten fantastic consistency with this mentality. Really great content, please keep uploading! 🍕

There can be when produce quality isnt the best or poor transportation. After cutting, rinsing with water and drying (using a salad spinner is very useful) will add several days to the life of toppings like onions and peppers. Try not to overprep too much are things WILL go bad :)

Vevor spiral mixer, from the Vevor website, great cheap mixer!

@@TheHorrorcade I got rid of instagram for the most part, you can email me at evanfitzLN@gmail.com

@@Haamoga thank you so much for watching!!

I have! I usually do 2%. I'm 2% salt, 2% malt 2% oil until the oven, the feel of the dough, or the finished product makes me go otherwise :)

Commercially, I prefer almost anything gas with a stone, I.E. Baker's Pride, Marshall, etc... for about 8-9 minutes at 475-525 F but I never use a timer I go by eye. Home oven around the same :)

@@LevitaNostra I'm in Michigan and have a Bakers Pride I will have to try that thank you! What state is your restaurant in?

@@jpdavis6942 yes it is all scalable!!

@@garyeastwood3627 it is made by doughmate, let me get you a link! It is exactly half sized and GREAT for the home!

@@garyeastwood3627 www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4/ref=asc_df_B00449IEM4/?tag=hyprod-20&linkCode=df0&hvadid=693770001986&hvpos=&hvnetw=g&hvrand=18314828749646279001&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9011484&hvtargid=pla-438848527636&psc=1&mcid=0cd2253aa5c931a5a4ae169958d31640&gad_source=1

@@garyeastwood3627 sorry for the late response!!

Yup the Amish friendship starter 💗

@@LevitaNostra Wonderful. ❤🤍💙

Thank you very much, apple yeast is awesome!!

Thank you cuzzo

th-cam.com/video/HnbyTmJl8bk/w-d-xo.htmlsi=AB_mrmrmiZZFkgt4 Most of the info is from this video and other research, no real credentials

I don't understand, English?

Thank you 💗💗

It seems like you are having a rough day, what are your favorite calzone toppings 😂 Hopefully your day gets better :)

I usually do 8 minutes, rest 3 to 5, then build some surface tension. You can also just mix until there is no dry flour, like 2-3 minutes, then rest 20-30 minutes and finish after the rest/autolyse

Giving the dough time to relax, less mix time/gluten strength

Yes, I just approximate on small batches. Big batches for events I weigh ~280g

@@LevitaNostra I just combined my biga but forgot to leave it shaggy and it is a bit compressed into a ball. it is SD and is at RT. will it still be ok? I figure it will just add more time? is this a good experiment, or did I ruin it.

@@CliffCarson just cut it up before making dough, you could be okay, please let me know!

@levitaNostra It was no problem to finish it this way. I don't use machine yet, just my hands. very interesting to feel how the dough reacts to just the water, and then adding salt water, I understand now the reason for it.

@@CliffCarson props to you going by hand, only way to truly understand what a mixer will do. I love salt water at the end vs separating the two because the salt water adds that final tightness to the dough. Let me know how the pizzas go!

I like them about 60F, not totally room temp, not totally CT either. However, in the pizzeria I get a little bit of everything and make it work either way

@@LevitaNostra did you make a video for your 80% hydration dough you mentioned in this video? I want pointers on how to handle it

@@318android3 yes I did let me find you the link

th-cam.com/video/zqBhUBqNVE0/w-d-xo.htmlsi=CjihFx92CEOumabz

@@LevitaNostra Ty!!

Thank you so much!!

Man I totally forgot school started back up 😂 Did they give you a warning?

@@LevitaNostra For real man, it's so much harder to remember the longer you're out of grade school. As for the ticket, I got hit with 97 bucks for going 49 in a 25. I may not have gotten an actual warning, but considering what I had on me.. mercy warning bigtime. It helped I don't have a record of that behavior though; only other traffic violation was in 2017.

I let the mixer do it. When by hand I let it soak in the water and then squeeze it :)

I keep my apartment fairly cold, 70-72c or around 21.5-22.5 c

Thank you very much!! I try to be helpful :)

These are 260g/9 oz but you can make any size calzone you want!

32 oz/900g :) Thank you!!

You can keep feeding it, look up Lievito Madre!

@@LevitaNostra so if i have a Biga i can keep feeding it like a starter? Or do i need to do a Lievito Madre and if i do it, can i use it after 4-5 days?

@@LevitaNostra found it! Pate fermentee, also Lievito Madre is very interesting.

@@razvanbalcan312 pate fermentee is 'old dough' which is a little different. I recommend using an old/extra extra BIGA (just a little bit) and mix it with your new BIGA, can do the same with Poolish. Too much and it can become too acidic :)

Thank you very much! I would love the opportunity to teach all who will listen :)

Yes it does! I'd say 2% should be the maximum used, .5-1% is the sweet spot IMO

Thank you for the honest response! You are not alone, I learn how to make better videos from responses like these and no longer have music in my videos, if you check out the new ones they are way less annoying :)

Yup 500g! BIGA: 100% flour (2/3 or 67% of total flour) 10% rye/whole-wheat 10% levain 50% water (1/2 total) Final dough A: 100% flour (1/3 or 33% of flour used) 50% water (1/4 total) 50% levain All BIGA Final dough B: 500g water (1/4 total) 100g salt (2.8% total or 50g per liter water) Does that make more sense? Example based on 1000g flour (plus levain flour) BIGA: 670g flour 335g water 67g levain 67g whole-wheat/rye A) 330g flour All BIGA 165g water 165g levain B) 165g water 25-35g salt

Thank You Very Much!