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@@alexaguillon7904 of course. Put your steel top rack, set oven to max it will go, wait about 45 minutes to an hour. Slide that back boy in. Try and keep the door shut as much as you can. You want the first bake in for like 6 to 8 minutes depending on your max heat, just keep looking through the door window if you have one. As soon as it looks a little broken and risen, take out, oil the crust, turn 180 and back in for 3 or 4 minutes.

@@rollonfood you are an absolute unit of information. Thank you so much for the help. I’ll be making this recipe this week. I’ll tag you on Instagram.

@@espenfr there link should be in description. If not : Amazon, search : scimitar . 😁

@@ChestrCopprpot did it blow up on your counter? 😁

@@rollonfood Thanks to your rubber band tip I walked by and noticed that it had tripled in size in about an hour and was able to diffuse it before it could detonate. 😁

@@deanmitchell4233 thanks m8

@@drloomis7260 I have had it on my list for some time, maybe I'll bump it up.

@@rollonfood thanks man

@@catnapgee5357 I have a question for you after I answer yours. What do you mean by lighter? In color or weight? If it's lighter in color I suppose it should go to the back of the oven, if it's lighter in weight I think another steel is in order. I don't think the texture of it should make a difference. Just remember, the back of your oven will have higher temps. Yes, you can absolutely stack 2 of them. You'll have to pre heat your oven a little longer, bit it should give you a nice boost to the spring (the initial rise). Bonus answer : you can also place one of your steels directly above the other on another rack and it will radiate heat downwards. This is useful for getting more color from your crust. Bonus answer 2 : having 2 means you can make 2 pizzas at the same time. I like to put them in until then have sprung, then take them out to oil the crusts and whichever went on the top rack first, goes back in on the second and vice versa. My question is : you said "my new favorite pizza channel". Would you say it's safe to say, as a viewer of mine, that I should cut all the non pizza shit out and focus solely on pizza. I have been thinking about doing this.

@@rollonfood Thank you kindly for that great info! I should have been specific. The "lighter" side simply meant, lighter in color. Also, rougher to the touch, whereas the darker smoother side is .. well .. smoother. Perhaps I should try on both sides. Hey, it was the best price and size I can find on amazon 🤔. I've been wondering if ANY pizza steel would do the trick, even though I have learned thicker is usually better. I wonder if "too" thick is better. (Maybe the oven racks couldnt hold the weight .. and I'd certainly use it on the racks and not the stove top, although I think that would be interesting.). oh the world of cooking. I've been looking for a carbon pizza steel as well, as I've heard that is superior to the steel, but what do I know? As for your question, I like any video you make. Of course pizza vids are my choice, but this bread video was excellent. That bread looked amazing, and it looked like something one would pay top dollar for at a bakery. Thanks for the great content! Cheers.

@@johnnyt5108 the floppy shots were a feature not a bug. I was going for a dollar slice, been sitting under the heat lamp for a bit style look. Further, it's the sauce that can actually cause gum line and slower to make dough. Par baking without cheese makes no sense... You're still putting liquid all over it. My method can yield crispy pizzas in my home oven.

@@rollonfood give it a shot first I would say before 💩 on it. Our professional Blodgett ovens are 600 to 650. You can make up the difference at home with the parbake crust then add cheese so it doesn't burn. Plus this reduces a gum line because the cheese won't trap in the initial steam so it can escape

@@johnnyt5108 I use idy now. And putting basil in the sauce is a no no. 1. Basil is very delicate, even moderate heat will destroy some flavor. You should never cook with fresh basil always finish with it. When I say never I mean, not if you wanna get the most out of it. When I want basil on pizza I tear it on top. Now 2. People commenting on how sauce should be made is the most I receive from people "correcting me" Imo, plain cheese, new York style pizza calls for oregano over basil. About the yeast though, it doesn't matter that much as long as you remember to reduce by .25 when going from active to instant and vice versa. There's a little bit more to it than that, but it differs from brand to brand.

@@vonblashke do let me know how it goes. Yeah I prolly went ever so slightly too much crust, but regarding weight, and I might be totally wrong, the pizzas he makes in his restaurant look smaller in diameter. Pizzas there are intended for a single diner, knife and fork etc. But somewhere in-between that and mine I admit this still needs tweaks. I have Naples on my top 3 destinations to go next.

@@emanuelmagalhaes8825 .25 g (quarter of a gram)

All right. Sorry about it. Thanks for it

@@emanuelmagalhaes8825 no problem at all. Happy to help

@@dmirto01 I like thick pizza and I can not lie. I appreciate your comment I really do, but I'm not going for authenticity. In mostly everything I do I'm trying to change things for (my subjective) the better. To a fault honestly. That's the thing with trying to"evolve things" , you're usually the only one who gives a f$#&. Thanks for your very honest and reasonable input though matey

@@rollonfood thank you for your commentary and your point of view. I’m getting old and long for those days of my youth but also like change in some respects as well. All your tips are well received and now I will make time to follow your lead in making my next pizza and no doubt it will be a great time thanks again

@@dmirto01 I'll be dropping some more videos soon. Talking a small hiatus to work out my next move.

@@nestlund I made sure that wasn't a factor. I'd one went in the bottom first, it went on top the second time after pulling the crust. And then the next two vice versa.

@@adamellistutorials these balls are about 350g ish if I recall. The recipe is in description. You can add the ingredients and divide by five for a more precise number.

Welcome! Lmk how it turns out. Next pizza video is a thin crust

@@dzmalekvali1110 didn't know if had a name! I'll have to research it. Thanks for letting me know. 🙂

@@duncanjames914 I take it to 14 to 14.5 ish. I use AP flour for King Arthur. Then I calculate that extra 1.5 percent and take it out of the total adding in the vital wheat gluten. I only have AP and bread flour, I just modify the AP and use the bread for more in-between applications.

@@rollonfood Thanks!

@@LaryShivers that's kinda the whole point of the video.

@@annechovy7146 I'll try this out, thanks for the tip! I've always wanted to go to Tokyo, I will one day and I'll check out studio tamaki. 🙂

@@rollonfood the Tokyo style pizza is well cool. The way they stretch the dough is pretty revolutionary too

@@annechovy7146 I saw one of them on chef's table pizza, I was very intrigued

@@rollonfoodI just sent a video I took of the techniques I saw to your insta mate :)

@@annechovy7146 thanks!!

@@rollonfood did you learn from books?

@@duncanjames914 you're welcome!! Glad you liked it. Working on yet another thin crust pizza video

@@duncanjames914 glad you liked it! Let me know any other subjects you'd like to see me cover

@@rollonfood Thanks kindly. I will review your existing content before asking as you have so much great content to review first! 🙂

Thanks for watching! I'll throw some samurai action in the next video!

@@forincognito22 I did not mention it no. I suppose I aimed the video at people who already have a Detroit recipe/method. But I baked it at 500 degrees. About 8 minutes with first round of of cheese, add the rest , and then 8 more. These times might vary for you depending on a few different factors

@@rollonfood thank you sir!

@@professorm3136 holy moly 2kg? Using this particular recipe? I didn't find the extra bromilean to have any adverse effect. I still wouldn't go over what I used here. I'm glad you got it going in the end!

@@rollonfood yeah I didn’t follow your recipe all the way and maybe did even a bit more bromelain. I noticed it got all mushy and sticky. With the bromelain I notice that I can go really low on hydration and still make a light crispy pizza. So thanks for the tip and this video, hope your channel grow!

@@professorm3136 honestly my pleasure. Anything else you need lmk, I'm going to compile a list of questions and do a video about them. Enjoy your 🍕!!

Yeah I've read that par baking is superior to freezing dough, but I've simply not got the room for pizza bases in my freezer. I'm actually reading up on fats as we speak. My next pizza video will deep dive into some fats

@@glenbaker4024 you're welcome!! Look out for an update to this video soon!

I'll check it out, thanks!!

Nah, never too late. Lmk how it goes. I'm going to update this video really soon

Glad you found it also! Welcome

@@frankflanagan3583 thanks for being frank 😃

@@chrisberry9016 I'll put that buttery bastard on my list! Thanks😀

@@scotthamann1476 soon TM.

@@scotthamann1476 thanks for them words my friend, these comments keep me going. I'll keep making content for sure. Next mission is more regular uploads! Stay tuned

@@AMTunLimited it's the same, but the reason I didn't go that route is because having AP and adding gluten to it means you can have 3 in one. Need bread flour ? Bump it by 1 percent, need a high gluten bump by just over 2 etc. which I thought would be most useful for most people. Saying that however, there's more to it than originally I thought. Not a whole lot more, but usually, the higher protein content is the flour overall, the better it absorbs water, which modifies hydration percentage. The numbers are marginal, but they're numbers so the same.

You digging deep into the channel! This was my second one! There's actually a longer version of it that's my first ever video. 😃

@@Sandra-cm1du appetizza

Quietly working on an update where I'll throw a few more techniques in there!

Thanks. I think it'll have to be a permanent fixture