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@@2AChef-n-BBQ I’m going to start banging them out soon, stay tuned. sorry to hear about your health problems. If you have any ideas for videos, don’t hesitate to let me know.

@@dapersico Care to mention why exactly?

@@jonathanjones770 If I’m putting anything spicy on the pizza I will use a pineapple sauce. it’s a bit like a vinegrette. I have a video where I show how to make it. It’s the one about pizza toppings.

I use coconut oil in my dough now. In fact my next video will focus on fats in pizza dough and coconut oil will be featured

@@webventures thanks! Let me know how it goes!

@@pizzamademedoit lmk how it goes, and look out for my next video, it's about another method for thin pizza

@@rollonfood Might even make a video giving you credit for it.

@ go for it!

@@Alex-ye1br thanks!!

@@stacyhackney6100 you're welcome!

@@RalfffH-we9ml I'm working on my latest now. Mostly the hold up was my going back to the drawing board with my ergonomics and workflow. It's all so I can do exactly what you propose, getting more stuff out. I'll for sure take what you say on board, and honestly it sounds like the way forward. This break has taught me that. I can not though, skimp on depth. I have to do research and write properly. If you told me I could only keep one element of my channel it would be that, all the effects etc can go. I will work this shit out. New video dropping very soon matey.

This sounds awesome. Yeah, go deep, that is what makes your channel valuable. Maybe you research could even be part of the channel? This is something I’d watch, like how to develop a recipe and make it you own… sorry, you work hard to build this, I don’t want to be that guy who comes into your place and telling you how to run things… Don’t mind me. Whatever you do, I bet it will be great.

@RalfffH-we9ml no, by all means, I need to know what my viewers would like to see. Keep em coming

@@mebrand-0 thanks

@@mad125100glad it worked out! I've got another thin pizza video in the works, and I'm going to revisit this one here soon as well

@@erikeguez6525 thanks!

@@jackthedripper5620 I'll look into it!!

You can use any "plastic" fat, vegetable shortening is available at most super markets. And you can use active or instant. If you use the latter, use 25 percent less.

I think it could be just as crispy, possibly more. Lmk how you get on

I'm hacking away at my latest video. Once I get through this I'll be uploading all the time. Thanks for being patient!

@@ericthedude9457 do you preheat the oven on max for over an hour? I would ditch the screens tbh. Are you letting it proof for enough time? You should be waiting until it's doubled in size (the time will vary from kitchen to kitchen) . Does your oven go to 550? If you are using volume to measure it's likely that the hydration couid differ from the one demonstrated here. Are you using the same flour? Are you mixing/kneading until you have a good iwindow pane. Have you got a way to check how hard or soft your water is? Harder water can cause gluten to strengthen. Ph levels can also affect gluten and fermentation times. There's so many variables tbh.

@@rollonfood I do 40 minutes with a 1/2" steel. It's at 500. yes, my oven goes to 550. If I ditch the screens, I find that it will start to burn getting to that 24 minutes (set off the firm alarms :). Maybe I can ditch the screens for the first 8 mins par bake? It borderline starts to get a little burned underneath even at that 8 mins from past experiences. I just find the dough very dry, and very hard to work with -- I use measuring cups -- (even with 3 cups of flour - since very dry). It gets better after in the fridge and much easier to work with. Yours in the video seems much more watery? and relaxed than what I have even after cutting that 1/2 cup from the flour. If I use that 3.5 cups, I thought the dough was again way too dry; I really had to try to work the dough and thought it was still dry even after adding another 1/4 cup to increase the bakers percentage to 75%. I have used bob's red mill bread flour (12.7% protein). I usually ferment for 1-2 days, and the bread usually almost doubles pretty quickly like 1-2 hours after being in the fridge. Seems to rise just fine in the fridge We have an in house water filtration system, so the water is probably soft? and we live in southwest utah. I was thinking of adding in vital wheat protein to get to 14.5+ percent protein here. Maybe i'll try 15% if the water is soft? I have also been spreading the sauce over the entire pizza after the 8 min par bake (which doesn't spring as much as i'd like even during the par bake) b/c I'm trying to make it harder by doing that, to get the best bubbly crust. The crust is a lot of very small bubbles, but not a lot of spring. When you cut it, it's typically soggy around the cuts, and then gets my dry in the middle. I'm thinking another 1/4 cup of water, and the vital wheat protein to say 15%, and folding the dough every 15-20 mins 4 times before putting in the fridge? Waiting 10 mins before cutting? And of course I will eventually put the sauce in stripes, but was trying to get the basics down here, and still feel I am missing something. The dough again in general looks much different from yours (yours significantly more hydrated).

I'll try 550 for the 8 minute par bake without the screen, and then down to 500 for the remaining 16 with just one screen (again it will start to burn and set off the alarms well before the 24 minute mark otherwise). Maybe that will help too?

And don't get me wrong, I think it's a great recipe and such attention to detail. That's just why I'm confused what i am doing differently / wrong here. I am just an amateur passionate about pizza, and don't have chef skills.

Our Ph is between 6.5 and 8.5 with the goal to maintain 7. When we last checked it years ago, it was 7.2

@@lil1andMe so, a tsp (of most granular things) is 4g (ish). So, it's roughly a quarter of a quarter of a tsp. It's not much.

@@rollonfood thank you!

@@jmarcelo182 gracias!!

@@RalfffH-we9ml I laughed out loud when I read this. Coming back soon. Very soon.

@@lousekoya1803 welcome to the channel! I'll be making videos again soon. Check your sub tab from time to time as the algorithm doesn't like me (yet)

@@rollonfood Ok will do ! Algorithm never like real people ! hihi ! Nice to be here !

@lousekoya1803 I have faith that if I keep it real, the algorithm will come round eventually. 😀

Can I get it off Amazon?

Not at all, like I explained in the video, I used it instead of high gluten flour. You can use that or possibly get away with bread flour

@@rollonfood ahh okay. I'm using king arthurs AP

Ciao

Good lord 🤦‍♂️

@@av-il6bf I'm omw!! Been doing a lot of learning new shit. I here by promise I'll have a video in 1 to 2 weeks. Sorry for my absence.

@@rollonfood as long as yer good, safe and healthy...we have the patience...thanks

@@ChadLower these types of comments are the best. I think you can stay slim. When dough is properly fermented, it has a different impact on metabolism than say, delivery/store bought. Not saying it becomes diet food, but it's definitely not junk anymore. Plan it turned out good!!

@@rollonfood thanks! I don’t feel sick or get a stomach ache after eating this pizza like I do when I eat fast food pizza so I take that as a good sign. I like knowing what I put in the pizza and knowing there aren’t any strange chemicals or dyes etc. I didn’t have any malt so I didn’t use that this time. I assume it adds to the flavor. Have you found the best time for fermenting the dough balls in the refrigerator?

@@markgreer6585 5 dough balls. And funny you should ask, my next video is ALL about fats.

@@rollonfood Thanks!

@@remyjune4518 thanks!

@@headbiscuits think of a poolish as part of the formula you make the day before. The are more like a kick starter than a starter.

Amazon! There's a link on my "website" rollonfood.network

Lamination is the name of the technique 😉

I'll put them on my list!

@@ningunners you're welcome!

@@fiveminutezen I'm more likely to get a nob head prize, but appreciate your encouraging comment!

@@rollonfoodso I ran out of cornmeal and subbed in like half simolina. This dough is all rough and it doesn't really window pane so much. We'll see how it comes out tomorrow.