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Is there anyway to make a decent pizza dough the same day and avoid the over-night fridge/rest period?

Measure with grams huh

Look up the chemicals that are added to pre shredded mozzarella and other cheeses

Should be at the dollar store not $45

Is this available in normal measurements (tsp / cups / tablespoons etc)?

This pizza is great. I love it, but nothing can beat my pineapple pizza with chicken and jalapeño.

Hi, I am concentrating on using this dough for Detroit style pizza. You stated that you would probably extend the fermentation time! how much time would you take it to? (in fridge ?) thanks much, Bill

Great video, easy to follow and the perfect duration ! Really looking forward to trying it out.

There's no way 4.5 grams of yeast for that amount of flour is correct.

Wow. You’re so thrifty. 😂😂😂 $300 for a tiny brisket. 😂😂😂

Similar to the recipe I use except for the longer proof time in the fridge. Going to try this and make some brisket pizza later in the week.

I'm getting ready to make pizza for my daughter's birthday party tomorrow. I've decided to use this recipe instead of my own. I will let you know how it goes.

Do you use 00 flour ?

My best friend used this recipe to make homemade pizza a week ago and it was the best homemade pizza I’ve ever had.

GREAT looking pizza bro

Stop with using a scale, literally less than 1% of American kitchen have one. Might as well use metric measurements while you're at it

Brilliant , just brilliant

can you make this recipe in a stand mixer? any tips?

I wish this wasn't in "grams"! I have no idea how to convert that with my measuring cups.

20 grams of salt was way too much for me. 10 would have been better

Another commercial

👏

Grams should only be used to measure weed or cocaine. I'm not watching this.

Why in this recipe you yeast again at the second mix but in your Vito’s recipe improved version you dont

Could I freeze these pizza balls I'm not using and save for later?

Overcooked the cheese my man

I usually eat the whole pizza, so reheating isn't an issue. When I have some left over: 1. Microwaving is easy and usually acceptable. 2. Cold pizza is gross. 3. The oven takes too long. 4. The frying pan often burns the bottom of the pizza.

Doughtoli is a perfect example

Is it fresh or active dried yeast you use in the poolish??

Strange...normally I'm completely annoyed watching someone eat, especially the sound. You seem to not have that effect on me. WTF???

These instructions helped me make my first pizza and it turned out rly good. Thank you!

1:51 when you say let it rest for 2 hours is that in the fridge or at room temp?

I just bought a 55 lb bag of caputo pizzeria flour on Amazon for $62. I thought that was a pretty good deal if you make it enough

I got my cast iron “ripping hot” which translates to put it on high to me. It burnt IMMEDIATELY. Like horribly burnt. Medium works better but that’s not “ripping” in my opinion. But this guy would “nEvEr OwN aN aIr FrYeR”. 🙄

Also you can pinch the edges of the rip together and make a "nipple", moving upward. This will eliminate the edge on the bottom that can cause a rip while removing the pie with a peel.

burtn cheese...

You're in America we don't do videos measured in grams

70% hydration has been my go-to. Comes down to how well you can work with sticky dough. Once you flour it up to stretch, you need that extra bit of hydration to compensate. Otherwise it just gets too dense. Remember to let it rest prior to stretching.

Can I use fresh yeast? Also 2g in my situation?

This is my second time baking the pizza recipe you gave, it has been great👍 it’s nice to work with a dough that’s not overly hydrated. Making that dough is enjoyable…. Thank you a thousand times again😁 God bless.. to you and yours

Dude, are you Canada or Europe? Give us freaking IMPERIAL measurements.

yeah 00 is too expensive i can get flour for so cheap in huge bags at Costco

now 299 at Costco! no brainer!

I just tried this recipe and my dough was so sticky/wet after mixing the poolish with the water and dough. Any thoughts as to why?

I would love to use this recipe for dough .....but who measures water in mg?.......and all the other measurements......Wow....but thank you anyway for your time......

Highly recommended this recipe!! I've been using an overnight dough weekly for the last few months, and one night, my family really wanted pizza, and it was already noon. I made this recipe, and it was done by dinner, and everyone said it was just as good as the overnight dough! I haven't gone back.

Look at Julian Sifoso poolish pizza recipe

Just writing after shaping a dough ball from the recipe, you gave me. That recipe is good so far, dough has a nice feel and it came together great. Thank you again. God bless and take care.👍

This recipe is really really good. i've tried a boat load of recipes as well. this was the one esp for quickness

mine came with peel, cover and ir temp reader for 299 at costco