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You know how they say, great minds think alike! By the way, my Nonna taught me this veeery long ago, it's a clever trick 😀

@@FabioulousPizza Both of you are awesome

Hopefully you didn't have to save your dough since 😉 Thanks for your support, much appreciated 🙏🏻

Aaw thanks! You know...DEVIL is in the details! Feel free to share this video with a fellow pizza lover who might find it helpful! Have a great time 😀

Because IT IS 😬

@@FabioulousPizza My wife just got me a French-style rolling pin made of olive wood. Guess I have to find another use for it!

@@seaeagle8976 😂😂 well, you can disappoint the missus, so you have my permission to use it...uhm, let's see, maybe to make some tortillas 😉

Yes! If you want the paperback, you can find it in your local Amazon marketplace, you can start the navigation from here anyway: amzn.to/4i4gqnj But if you're after a digital copy, you should consider getting it from my own platform, so you would support a (very) small business: fabioulouspizza.systeme.io/mybook Thanks, have a good time 😀

I think it's the main water! Let me share something curious: in Italian, "vinegar" is called "aceto." Not only does it sound very similar to "acetone" (we use the exact same word in Italian), but I think they even have something in common when it comes to smell! Thanks for watching the video, I'm glad you appreciate the video, feel free to share it with someone who might like it 😀

Since I don’t know anything about how you work or your recipe, I suggest trying a different flour with a higher protein content and then replicating everything you always do. Feel free to share how it turns out, I’d be happy to give feedback. Have a great time for now!

Happy to help! Thanks for watching, feel free to share the video with someone who might find it useful 😀 Have a good time!

I covered that topic in the video I mentioned at the end 😊

@ cheers will watch that one as well.👍

@@paulvaughan3557 don't hesitate to ask questions if there's anything you want me to clear for you 😀

@ cheers, I watched your how to tell if it’s ready vid. Super helpful👊

@@paulvaughan3557 Glad you liked it!

Thanks so much, I'm glad you appreciate it 🙏🏻 Have a great week ahead, my Friend!

🤨 You mean 72 hours as doughballs? What's your process?

@FabioulousPizza This past Thursday I started my dough. I used Dellagiovanna Napolitana, 1965 grams of flour, 65% hydration, 48 grams of salt, . 88 grams of yeast. After mixing on my spiral mixer I left it out for 2 hours then cold bulk fermentation for 24 hours. Then I balled them and cold ferment for 32 hours. Took them out 6 hours before baking. Where am I going wrong

@@ErikJoaquin I would try changing the balance between cold and room temp fermentation of the doughballs, like 30+8 for a start, then 28+12 and so on until you find the sweet spot. To be honest, I think that this procedure is a bit "complicated"! Since you use such a tiny amount of yeast, I would do bulk fermentation at room temp only, then proceed with rolling doughballs. By the way, feel free to share your findings with me, I'll be happy to discuss and give you feedback 👍🏻

Oh, defiinitely, the amount of yeast must be determined the right way, that's an ever important topic that deserves a video on its own, like this: th-cam.com/video/NcNLF1YCUoI/w-d-xo.html For context, the dough balls used in this video fermented in the fridge. Thanks for watching the video, have a great week ahead 🙌🏻

They are Sistema container, I know for a fact that the brand is available in Aussie 🙌🏻 However, I'm not sure if the ones I have are still in their range, last I checked I couldn't find them 😅 Thanks for watching, hope you will want to share the video with a fellow pizza lover!

Glad you enjoyed it! Feel free to share the video with a fellow pizza lover who may also appreciate it 😀

BWAHAHAHHW! I know right? It seems like he's not too busy doing important things 😬 Thanks for watching the video, enjoy your Sunday ☀️

Well done! I think it's a nice flour, there's a similar product at Tesco, they also call it 00 🤨 Thanks for watching the video, have a great Sunday!

@@FabioulousPizza the only real problem I have (other than my own lack of stretching skills!) is trying to get the dough to actually proof in the British climate! Sadly this year I was only able to get my wood burning pizza oven out twice, but luckily we have friends with a nice Ooni piza oven that is a bit easier to manage than my beast :D

@@WadoRyuBenkyo Oh, I see! Continue with the experiments and let me know if there's anything I can do for you ✌🏻

Great to hear how your confidence builds up, keep the good job 💪🏻 Thanks for watching the video, have a great Sunday!

Eh, I know! It's never a matter of recipe or waiting time, though, it's the qualities of the flour that make the difference. We learn by experience and, luckily, we get to eat ALL the experiments 🤤 Thanks for watching, have a nice Sunday!

A bit of snap-back right after manipulation is normal due to the nature of gluten, especially with a strong flour. Nothing compares to non-proofed dough balls, though, I think that's quite evident! That said, once you finish the pizza, the dough stays stretched nicely 🤙🏻 Thanks for your feedback and for watching the video!

Curious, just a few years later my Grandpa was born, but he remained in Calabria, in Reggio, which is also my hometown! 😀 Thanks for watching this video, but especially thanks for your words 🙏🏻 I'm so glad you appreciate my efforts and I hope I will "see you" again when I share more content! Have a nice weekend 🙌🏻

My grand grand father came to Brazil from close to Reggio in the early 1900's. Thanks for the great video!

@@Luiz-tz6ls ah, that's awesome! Looks like us Calabresi like to travel the world ⭐ Thanks for watching, have a great Sunday!

🤙🏻✌🏻😬

❤️

Ouch, sorry about that! Maybe you can work on your organization skills to leave the kitchen squeaky clean after you bake 😀 Have a nice weekend!

Thanks Auntie, as usual 😻

Well, now you know why, right? 😁

Great question 💪🏻 Since you already manipulated it, I would rather cover it, let it rest as it is and try after a few minutes. I promise it works wonders 😀

@@FabioulousPizza Thank you. 🙏

@@lauraconnor7050 Happy to help, have a lovely weekend 😀

You got it right 💪🏻 However, when the dough is perfectly proofed, you can stretch it straight from the fridge without consequences, just like I did in this video 😀

@@FabioulousPizza 👍

Oh, thanks for your words, I did my best and I'm glad you're finding this useful 😀 Have a great weekend!

🍃🍃🍃

😊

It doesn't really have to 'proof' again since it was 'overproofed' in the first place. We only have to give it time to become stretchable. One hour is an approximation, depending on the flour you may have to wait less or longer. I've got this 👇🏻 indepth video with more explanations, you will like it! th-cam.com/video/KQQo8E5w-Qo/w-d-xo.html Feel free to ask questions and have a nice weekend

@ thank u very much for your well explained answer. 🙏👍👌

Always happy to help 😀

Sorry I'm not sure I understand what you mean, would you please tell me the timestamp of the operation you're referring to? In the format mm:ss 🙏🏻

I'm in love with focaccia, it's so versatile but I think it's a bit underestimated 😀

@ It just fascinates me, how old it is. And you are right, it is very versatile.

So glad you've found this video helpful! This Saturday I will share an improved version, I hope you will want to watch the premiere, as I will be around and I can reply to questions instantly 💪🏻 Here's the link: th-cam.com/video/iyGX1LQjfDI/w-d-xo.html

Aw, thanks so much 🙏🏻 I'll do my best to share more useful content in future, and live up to the expectations 😀

You're mostly welcome! The fun is in the experiments, let me know how the poke test works for you 😀

Which means you will have to eat loads of pizza 😁

@ oooo yes!

My best bet is that you didn't give enough tension to the gluten when rolling the doughballs. Next time try to shape your doughballs tighter so as to give more strength to the gluten 👌🏻

@@FabioulousPizza i just watch one of your videos where you explain how do you know if you have knead enough your dough. Three signs. I think that my dough wont pass through.

It's great how you figured out your own procedure and you can now take advantage of the chemistry of the dough. WELL DONE! And thanks for sharing with me of course 😀 I hope you will want to share this video with a fellow pizza lover! Have a great time 💙

I love, LOVE how you caught the takeaways from this video, did some reasoning and tweak the procedure to your needs! You are definitely the perfect audience for me, I can't really help people who wants "THE" recipe, "THE" time, "THE temperature, etc 😅 Muito obrigado for sharing with me 💙 I hope you will want to share this video with a fellow Brazilian pizza lover!

@@FabioulousPizza It's so much better to understand how the process works, so you actually make decisions and fix things. I hate following a recipe 1 to 1 just to be left wondering why it didn't work properly in the end. Your explanation really helped me adjust things accordingly and I feel way more confident in my pizza making. Miles ahead of my first ones! I already shared your channel with my friends :D Grazie, amico!

I'll do my best to share more useful content and live up to the expectations 😀 A new video is coming next Saturday, see you there! Have a good time for now ⭐

I agree with you, when the raw material is good, we're already off to a great start! Have a good time 😀

Good alternative 👌🏻