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Pizza and More - English
Germany
เข้าร่วมเมื่อ 17 ก.ค. 2024
On this channel it goes all around Pizza. And also Italian bread will be a topic.
I will tell you all secrets how to make a delicious pizza at home.
I will tell you all secrets how to make a delicious pizza at home.
Milanese Bread - the full Recipe
In this video I show how you can easily make Milanese Bread at home.
I show the whole recipe and the instructions. At the end we bake Milanese Bread in the normal kitchen oven.
Link for Breeding a Lievito Madre: th-cam.com/video/uofxai_COY8/w-d-xo.html
Ingredients for 1 bread:
350g Flour Typo 0 (All-Purpose Flour)
180g cold Water
2g dry Yeast
8g fine Sea Salt
20g Lievito Madre
3g Malt or Honey
15g Olive Oil
Mix all ingredients without the salt for around 5 minutes. Then add the salt and continue kneading until the "window" test works.
Shape a dough ball and let it rest airtight at room temperature for around 30 minutes.
After this put some flour onto the counter and put the dough there. Press the dough and use a roller pin.
The dough should have a rectangle shape with a length of 50cm, on one side 30cm wide and on the other 5cm. And 2-3mm thick.
Now roll the dough from the wider side tough. At the end it should look like a big Croissant.
Put the shaped dough into a box or onto a baking tray, cover it airtight and put it for 12-24 hours into the fridge.
30 minutes before baking take the dough out of the fridge.
Preheat the oven to 220 degrees C both-sided heat.
take a baking paper and put the dough onto it, with the closing at the bottom. Cut the bread about 3cm deep.
Steam it in the oven and bake the bread at the lowest level for around 20 minutes.
Then open the door, remove the steam, reduce the temperature to 190 degrees C and bake further 20 minutes, until it is nice golden.
Take it out for cooling down on a kitchen rack.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen
I show the whole recipe and the instructions. At the end we bake Milanese Bread in the normal kitchen oven.
Link for Breeding a Lievito Madre: th-cam.com/video/uofxai_COY8/w-d-xo.html
Ingredients for 1 bread:
350g Flour Typo 0 (All-Purpose Flour)
180g cold Water
2g dry Yeast
8g fine Sea Salt
20g Lievito Madre
3g Malt or Honey
15g Olive Oil
Mix all ingredients without the salt for around 5 minutes. Then add the salt and continue kneading until the "window" test works.
Shape a dough ball and let it rest airtight at room temperature for around 30 minutes.
After this put some flour onto the counter and put the dough there. Press the dough and use a roller pin.
The dough should have a rectangle shape with a length of 50cm, on one side 30cm wide and on the other 5cm. And 2-3mm thick.
Now roll the dough from the wider side tough. At the end it should look like a big Croissant.
Put the shaped dough into a box or onto a baking tray, cover it airtight and put it for 12-24 hours into the fridge.
30 minutes before baking take the dough out of the fridge.
Preheat the oven to 220 degrees C both-sided heat.
take a baking paper and put the dough onto it, with the closing at the bottom. Cut the bread about 3cm deep.
Steam it in the oven and bake the bread at the lowest level for around 20 minutes.
Then open the door, remove the steam, reduce the temperature to 190 degrees C and bake further 20 minutes, until it is nice golden.
Take it out for cooling down on a kitchen rack.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen
มุมมอง: 116
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Recipe for Pizza Provola e Pepe
มุมมอง 127วันที่ผ่านมา
In this video I show how to prepare the pizza Provola e Pepe. I also explain quickly what Provola or Provolone is. Then we prepare the pizza Provola e Pepe and we bake the pizza at the end. Link for the Tomato Sauce: th-cam.com/video/AxjEUvKmvRM/w-d-xo.html Link for Stretching: th-cam.com/video/GXNGIdw28S0/w-d-xo.html Link for Baking in a normal Kitchen Oven: th-cam.com/video/rCHXzWoAE9o/w-d-xo...
Pizza NY Style - Recipe and Instructions
มุมมอง 11414 วันที่ผ่านมา
In this video I show how a pizza New York Style is made. We make the dough with Poolish, let the main dough raise for 48 hours and at the end we bake a pizza New York style. Link for Stretching: th-cam.com/video/GXNGIdw28S0/w-d-xo.html Link for Baking in a normal Kitchen Oven: th-cam.com/video/rCHXzWoAE9o/w-d-xo.html Link to the NO KNEAD Dough: th-cam.com/video/q2FOrfFlheo/w-d-xo.html Ingredien...
Pizza with Onions from Tropea
มุมมอง 6821 วันที่ผ่านมา
In this video I show how to make a original pizza from Calabria. The Pizza Borgo Tropea. And as the name already suggests, one of the main toppings of this pizza are Tropea Onions. At the end we bake a Pizza Borgo Tropea. Link to the Real Pizza Napoletana: th-cam.com/video/2uuYPZgv2LU/w-d-xo.html Link for Stretching: th-cam.com/video/GXNGIdw28S0/w-d-xo.html Link for Baking in a normal Kitchen O...
ORGANIC Dry Yeast in Pizza Dough - will this work?
มุมมอง 130หลายเดือนก่อน
In this video I make an original Neapolitan Pizza, and I use dried Organic Yeast. I want to test if the behavior of Organic Dry Yeast is the same as dried conventional yeast. At the end of the video, we will bake an original Neapolitan Pizza. Link for the Tomato Sauce: th-cam.com/video/AxjEUvKmvRM/w-d-xo.html Link for Stretching: th-cam.com/video/GXNGIdw28S0/w-d-xo.html Link for Baking in a nor...
Halloween Pizza - 48 hours dough
มุมมอง 34หลายเดือนก่อน
In this video I make a Pizza in the shape of a face especially for Halloween. Normally I tried to make pizza in shape of a skull, but I’m not really a talent if we talk about art 😉. However, you may be now inspired to also bake such a pizza. At the end of the video, I bake pizza. Link for the Tomato Sauce: th-cam.com/video/AxjEUvKmvRM/w-d-xo.html Link for Stretching: th-cam.com/video/GXNGIdw28S...
Pizza with 100% BIGA from Typo1
มุมมอง 109หลายเดือนก่อน
In this video we make a 100% BIGA pizza dough with a hydration of 70%. We will use a Typo1 flour. Firstly, we prepare the BIGA, then we make the main dough and at the end we bake a pizza. Link for the Tomato Sauce: th-cam.com/video/AxjEUvKmvRM/w-d-xo.html Link for Stretching: th-cam.com/video/GXNGIdw28S0/w-d-xo.html Link for Baking in a normal Kitchen Oven: th-cam.com/video/rCHXzWoAE9o/w-d-xo.h...
Pizza Dough No Knead vs kneading - what is better
มุมมอง 116หลายเดือนก่อน
In this video I want to compare pizza which was made from a NO KNEAD dough with a pizza made from a direct dough. I will show how to make both kinds of dough, will compare the dough and of course, at the end we bake a pizza from each dough. Link for the Tomato Sauce: th-cam.com/video/AxjEUvKmvRM/w-d-xo.html Link for Stretching: th-cam.com/video/GXNGIdw28S0/w-d-xo.html Link for Baking in a norma...
Freezing Pizza Dough - This is how you do it
มุมมอง 1972 หลายเดือนก่อน
Freezing Pizza Dough - This is how you do it
Manakish - Lebanese Pizza - with Za'atar
มุมมอง 832 หลายเดือนก่อน
Manakish - Lebanese Pizza - with Za'atar
Pizza Caprese - how do we make this Pizza
มุมมอง 242 หลายเดือนก่อน
Pizza Caprese - how do we make this Pizza
Original Italian Pizza Dough - several Generations old
มุมมอง 3152 หลายเดือนก่อน
Original Italian Pizza Dough - several Generations old
Organic Pizza - only with Organic Ingredients
มุมมอง 582 หลายเดือนก่อน
Organic Pizza - only with Organic Ingredients
Original Alsatian Tarte Flambee - Recipe without Yeast
มุมมอง 382 หลายเดือนก่อน
Original Alsatian Tarte Flambee - Recipe without Yeast
Pizza al Limone - Pizza with fresh Lemon
มุมมอง 292 หลายเดือนก่อน
Pizza al Limone - Pizza with fresh Lemon
Pizza Dough with Organic Fresh Yeast vs. normal Fresh Yeast
มุมมอง 492 หลายเดือนก่อน
Pizza Dough with Organic Fresh Yeast vs. normal Fresh Yeast
Pizza Capricciosa - very delicious and recommended
มุมมอง 172 หลายเดือนก่อน
Pizza Capricciosa - very delicious and recommended
Modern Neapolitan Pizza - Contemporanea - BIGA
มุมมอง 672 หลายเดือนก่อน
Modern Neapolitan Pizza - Contemporanea - BIGA
Pizza Dough with 50% Poolish - Tre Stagioni
มุมมอง 392 หลายเดือนก่อน
Pizza Dough with 50% Poolish - Tre Stagioni
Whole Grain Pizza dough - 100% Poolish
มุมมอง 512 หลายเดือนก่อน
Whole Grain Pizza dough - 100% Poolish
Pizza Mortadella with Pistachios - how to make it
มุมมอง 263 หลายเดือนก่อน
Pizza Mortadella with Pistachios - how to make it
Pane di Altamura from Apulia - Bread from South Italy with Semola - the recipe
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Pane di Altamura from Apulia - Bread from South Italy with Semola - the recipe
Pizza with Beer in the Dough - the Recipe
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Pizza with Beer in the Dough - the Recipe
Delicious Pizza Variant - Salsiccia Classica and Gorgonzola Dolce
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Delicious Pizza Variant - Salsiccia Classica and Gorgonzola Dolce
Neapolitan Pizza - cheap Ingredients vs expensive Ingredients
มุมมอง 393 หลายเดือนก่อน
Neapolitan Pizza - cheap Ingredients vs expensive Ingredients
Real Neapolitan Pizza - very easy - Pizza Napoletana
มุมมอง 1833 หลายเดือนก่อน
Real Neapolitan Pizza - very easy - Pizza Napoletana
Thank you Juergen!
Great teaching I have seen lots of videos. Very honest I was lucky to come across ur channel thank you so much from India
Amezing recipe very nice learned lots from u thank you so much
I will have to try this one, but I have a question, can I substitute Poolish for the Lievito Madre?
Hello, Lievito Madre and Poolish are two different things, but I think you know this. If you have no LM, then you should use more yeast instead. But of course, is you want, you could use a short percentage of the flour to make Poolish. This will increase the taste and the crisp of the crust.
Fantastic video.
Another great video Juergen. I’m looking for to trying this and I hope you still have the Stromboli on your to do list 😁
Shall I tell you what I had yesterday for Dinner 😎. I had 🌋. And actually I am cutting the video.
@ Wonderful 😁 Have a great week.
So nice and simple.
Great video again Juergen. I must look for this cheese and try it.
i just dont get it.. why those caputo and all those make "pizza dough" and mill/grind it to 00 if it dosent even have enough gluten and why neapolitan pizza security "proves" those ... also why so many pizza masters use those italian flours if u actually need bread flour which is like 2-3x cheaper too
00 doesn’t automatically mean that this flour is perfect for making pizza. This says only what parts of the grain were milled. Normally yes, the center of the grain has the most protein value, but also this can vary. There is 00 flour which has only 10% and there is 00 with 15%. The same for 0, 1, 2 or Integrale, which is whole grain. It is important to know how the leavening should be. Shorter times, put to 24 hours, flour with a medium baking strength, which is normally at around 12% protein and a W 280. And for leavening times over 24 hours flour with a high baking strength, protein above 13% and W 300. There is fantastic pizza flour on the market with typo 00, but also typo 0 or even typo 1. But typo 1 reminds massively in its taste like bread. If you know how and if you consider some parameters, you can also make with very common flour great pizza. I have already videos on my channel, where I compare Pizza made with 00 flour and pastry flour, and also typo 0 with all-purpose flour. And I have a video, where I explain lots of things around the flour.
Excellent video. Great explanation.
Fantastic. There are hundreds of great pizza places in New York City and then there is the whole different kind of pizza made in New Haven, Connecticut. Great pizza there as well. Made a little differently but also worth trying. Thanks.
Thanks a lot. I have the various pizza styles from the US already on my list.
Excellent as always Juergen. I will look for the drier mozzarella in the UK. Regards, John.
Nicely done! Any thoughts on a focaccia video?
Thanks a lot. Focaccia is already on my „to-do“ list. I make often focaccia, but haven’t recorded it yet.
Stunning pizza mate, never heard of this one
Fantastic
Thank you very much for this. It was very enjoyable. If you run out of ideas how about Stromboli? I have seen a couple of videos about it but there doesn’t seem to be any agreement about how it should look at the end! Best regards from the UK.
Thanks for your suggestion. Forma couple of weeks I have Stromboli on my list of ideas. I also have all required information for it. I will make the video very soon. Kind regards Juergen
Great video.
This is going to be a fun pizza to try. I have had fantastic results recently with my pizza dough quality thanks to your advice. I finally have pizza with which I am really happy.
Excellent as always. I like your idea of beetroot for the eyes in a vegetarian version because not many people would think of catering to vegetarians. As a vegetarian myself I notice small things like that.
Once again a very informative video ❤ Thank you!!! If I use a high strength type 0 flour (I use polselli super) do I need to change anything? Or follow the exact same instructions?
Thanks a lot. You can use exactly the same instructions.
Another great video
Interesting video! I was just reading an article called "No Knead Pizza Dough & Biochemical Gluten Development: The Key to Better Pizza" from PizzaBlab. Can google the title. It´s saying that NO kneading and NO stretching is the best result. Just mix it. The article says "I understand that the concept of no-knead pizza dough and biochemical gluten development may be difficult to digest. I have come across statements such as “I don’t believe in biochemical gluten development”, which is similar to believing that the earth is flat; However, I strongly encourage you to adopt this method of gluten development (or at least give it a try once), as it can greatly improve both your pizza and your work process.
Hi, thanks. But I don’t understand what you want to tell me?
@@PizzaandMore-English Sorry, my comment is confusing. I can´t post links so if you google the title of the article I mentioned above. It recommends only mixing the dough and making a ball. Not even using folds. Quite interesting.
An interesting subject very well presented. Your English is very good. Please keep them coming.
Excellent as always 😁
Really enjoying your videos buddy, doughballs still looked very good.
Thank you. Do you think the yeast dies when it is frozen or can it still continue to rise after it is thawed from the freezer?
Freezing does not kill the yeast. I buy large quantities of yeast, and store in the freezer to keep it longer… Dough will continue to rise once thawed.
Hello, there is no problem with freezing yeast. The yeast will continue after thawing.
Wonderful video.
Wonderful video as always Juergen. Thanks for covering this subject which I enquired about 😊
Another great video.
Lovely job
Is that paper on your counter? The white under the pizza on the counter.
Hello, no, this is a white marble tile. And at the left and right there are black marble tiles.
Welcome back 😁 Another great video. I really don’t understand why you don’t have more subscribers already. Regards.
Hello, thanks a lot. Well, I have another channel where I shared the content in German and English. But this lead to some confusion that German people got English content suggested and also the other way around. So I decided to make a new “pure” English channel - this one - and I will delete all English content from the other channel. But I hope, the subscribers will increase. Wish you a nice day
When using a bread maker everything is added at the beginning so the yeast and salt don’t spend much time apart before being mixed together. Could I ask what type of dry yeast are you using. In the UK, and it may be different in Germany, there are two types. One is added to the dry ingredients and the other is added to the water first. Usually the first type is a smaller quantity than the second one. Excellent video as always.
Hello, thanks a lot. I use ITH. It is not required to dissolve it in water but is added directly to the flour. However, when I make BIGA, I also dissolve it in water for a better mix in the BIGA.
Pizza needs to be cooked bit longer. Crust is too pale, not brown.
Please feel free and bake your pizza longer.
You are the first person making pizza on TH-cam I have seen to acknowledge the existence of vegetarians. Thank you 😁
Very interesting. I wonder if you have any experience with freezing the dough after the leavening. Great video as always.
I already have recorded half of the video about freezing the dough. Actually I am in Italy and as soon I am back, unfortunately next week, I will continue the video and publish it in a few weeks.
@@PizzaandMore-English Have a safe trip.
Another excellent video. I would like to see a real deep pan pizza if you are ever stuck for ideas. Probably something close to a Detroit pizza. I don’t want to upset you with this description but something like a Pizza Hut deep dish.
Thanks a lot. This pizza is already on my “to-do” list. Will be there soon 😎
Another great video Juergen 💪
Beautiful pizza. I must try this.
An excellent comparison. My only question was about the oven but you have already answered that. 0:20
I have now watched 2 of your videos and they are excellent 😁 Please keep them coming. All the very best for the future.
Thank you very much. Every Sunday I will upload a new video 👍
Good advice mate, enjoying your videos from 🏴
Thanks a lot. I have several friends in Scotland 👍
@@PizzaandMore-English That is fantastic to hear. 👍 I look forward to trying your recipes.
I am still not getting the rise that I want on my dough, around the crust. Any suggestions? I make a poolish (170 and 170 flour and water), leave it in the fridge, but for the final 340 to 190 (two bases) flour to water and about 1/3gram of yeast, I am still not getting the oven rise
Hi, please tell me the whole process including the times and the temperature. The hydration, the detailed information about the used flour and the oven temperature. Then I can try to give you any advice. Regards Juergen
@@PizzaandMore-English Hi there! The poolish I make uses Type00 flour 170g, the same weight of water and 1/3 gram yeast. It sits an hour or two at room temperature, then into the fridge overnight. The final dough contains another 30g water, 10g himalayan salt, and 170g additional Type00 flour for about 60% hydration. After an hour rising it sits in the fridge (overnight) with a little olive oil to stop the top drying out, is seperated into two (I get two 10-inch pizzas) once at room temperature and goes into my Ariete 909 (which I understand at max is around 400 degrees). Perhaps even then a higher temperature oven is needed to get the big rise?
@@prscrystalized3706 Hello, the oven shouldn’t be the problem. But I think it is too less yeast. You could use for the Poolish 0,02g, let the Poolish raise at room temperature. Then for the refreshing use again 1,2g of yeast. The amounts are for dried yeast. Because your total leavening time is not too long, so more yeast is required.
@@Pizza-And-More Thanks! Will give it a try with the next batch.
I'll have to try this recipe.
your video amazing dear
amazing info - which pizza oven do you use? thanks
Thanks a lot. This is an Effeovens N4
I use dry yeast with some "sleepy" sourdough starter. In my area there is no fresh yeast available.
I use normally also dry yeast.
I'll have to make a calzone not as a way to save an accident some day! 😂
Very good recipe
Another classic and delicious recipe! Im going to try this! Thanks!
Thanks a lot. Calzone is a fantastic choice. I will have one on Sunday. Have a nice weekend