วีดีโอ

You have to tell me how you got your home oven to 615f?

Not a very good comparison. The All-Trumps is fortified with a ton of stuff, the King Arthur is just flour; of course there is going to be a big difference. That malted barley flour in it is doing a lot of work for both flavor and as a dough conditioner, something you could have replicated with just half a percent by weight of diastatic malt powder. Also, please move your oven rack closer to the bottom element, you'll get much better color and less... limp pizza slices.

Would love to see a comparison between the All Trumps and a non-bromated HG flour like Sir Lancealot or KA's standard HG flour.

Hey give a 20% mix of Double Milled Caputo Semonlina with the All Trumps next time. Do a poolish too if you’re feeling saucy. Anxious to hear what you think.

I am 70 years old and have loved pizza as far back as I could remember. I started making my own pizza a year ago when my Wife gave me a pizza oven for my Birthday. This has been the best gift. Thank you for your channel and all your wonderful tips and recipes. Even an old guy like me has learned a lot from you 😂 🙏👍💕🍷

Now buy a 5 lb bag of central millings '00 reinforced ' organic 13.2% and try that .i have used all Trump's both bleached and unbleached and IMO central milling is better, you can buy in 5, 25, and 50llb bags. just to tell you I'm a retired chef and making pizza 40+ years. HAVE A GREAT WEEKEND.

With the extra gluten, I would have thought the trump flour would contract more and be tougher to spread out.

The pizza cutter is like a Klingon bat'leth.

He'd appreciate it if you ate his farina and voted him a 2nd term

That Trump flour is all fluff and bluster

In lieu of buying 50 lbs. you can just add some vital wheat gluten to APF to boost the protein content.

Bro. Trump? I just can't.

I used to add a couple heaped tablespoons of vital gluten powder - about 1/4 cup - to 2-1/2 cups AP flour to make 2 pizza crusts, it does much as you have described to the results. I haven't found vital gluten powder in the stores in the last decade or so but it was much cheaper than buying bread flour.

Hi Adam. Another excellent video you have shared. All-Trumps flour, they say are used by 80% of the New York city pizzerias. Sadly they use the Bromated enriched bleach version. It has been proven that Bromate causes stomach cancer. An unbromated All Trumps would be a better choice. In my humble opinion. The higher protein in this flour allows the gluten strands to bond better traping the carbon dioxide, and giving you that airy crumb and crispier cornicione or rim. One thing I will say Adam and this is my personal view on All Trumps. General Mills the company that makes this particular flour is responsible for a number of cereals. such as Cherios and other major known brands. These cereals now have been found with all kinds of contaminants, such as toxic metals, lead and other bad ingredients. I don't trust General Mills as a company. I prefer King Arthur Sir Lancelot, or King Arthur high gluten flour, and their higher protein flours. You are right Adam All Trumps is a great flour for Pizza it has all the characteristics in the end result to make you want to use it. It is so sad this huge corporation tarnished their label with all the bad by products they are adding to their cereal. I am only assuming they are adding these same products to their All Trumps, to be fair I know about the cereals but am only guessing on the flour. I too like you ordered this flour six years ago and later found out about the cereal scandal. Thank you for another informative video and comparisons. Ciao my friend... Also Adam they have found high levels of lead in the Coco Puffs Cereal and there are major lawsuits against General Mills.

yup i got the all trumps 50lb red bag from amazon. i didn't want it sitting around all year or longer so every time i make pizzas i make a 14'' to eat and a 22'' to practice stretching. the 22'' pizza is 790g dough ball. i've gone through half of the 50lb bag in about 4 months. all trumps is good stuff , i've never had a great palate when it comes to crust unless it's extremely fermented , so can't really say if all trumps or KA is better flavor wise.

Great video my friend 🙏👍💕

Thanks for the great video. Something I've been wondering about myself. Did you order it online or buy it at a restaurant supply place?

I have been using 2/3rds All Trumps and 1/3rd King Arthurs.

Fun, but not a real option for most viewers. Sir Lancelot flour from King Arthur would be another option, but again I think it's a bit ridiculous for most home pizza makers.

I was looking at your recipe, and by my calculation your 30% poolish is actually a 20% poolish. It's the flour in the poolish divided by the total flour, so 30/153 = .196, so 20%. I am going to try your poolish method which uses sugar which I have never seen before.

You should try to make a sourdough pizza. I saw someone selling sourdough cookies and it made me interested enough to make my starter that I will use for bread when it’s ready

My goto is 12 hour room temp poolish. I make the dough, room temp rise 3-4 hours, then I ball and refrigerate at least 24 hours, preferably longer. I always use the pizzapp to adjust amounts and timing. good job!

Bro, you don’t know your millimeters.

I really enjoy your pizza dough comparisons. keep it up :)

Not the smell, ideally when the poolish rises it will eventually start to collapse/subside, that's the best time to use/mix, with your kitchen 80 deg that will probably be in 6-8 hrs RT or 14-16 CT, no big deal if you go over cause you're going to feed it flour again anyway, that will revive it again. My other suggestion is to use a smaller but taller container to allow the poolish grow vertically, put a rubber band to mark where the start is, double the volume and most often triple the volume is where it starts to subside. I can't tell the difference in the smell at 2 hrs, 4 hrs etc.... again the key is when the poolish starts to subside from it's peek.

youre now known as the Poolish guy

Nice Advice Adam. Your so right on the various conditions of room temperature, yeast temperature, mixing temperature(Friction), water temp, and flour temperature. Knowing all these temperatures are important but as you say they vary and sometimes your nose is the best criteria in determining when that Poolish is ready. One of the things I do with the Poolish is add live yeast in my final flour, water. Poolish mix. It gives me the rise and the flavor guaranteed. Adam the only question I have are two. The first is would a Poolish done at room temp be more flavorable then one done in the cooler. Although from my pizza studies and listening to the authorities including yourself the fridge gives you more of a flavor because of the science of building lactic acid in a cooler area as appose to warmer. The other question I have is how does a Biga or Tiga compare in flavor to a Poolish. Just curious. Thank you for posting I thought you lived in NY but you live in Arizona? Anyways thanks for your efforts and sharing great information we can all learn from, Ciao my friend...

Great experiment Adam. Love your information on the Poolish. Thanks for sharing my friend....

Great video, I totally agree with you👍🙏

Do you have a pizza sauce video?

Thanks for your experiments with pizza dough. It helps out a lot.

Like the video and have been experimenting myself with poolish WHICH hands down makes a better ZA! My best results when comparing to yours was leaving out over night at room temperature and putting in fridge for 30 min before mixing with dry ingredients

Absolutely love poolish and cold fermentation for pizza dough. That was the first time I really upped my own pizza game. BTW Let me send you our pizza steel to try! :) I sent you an email. /Andreas

I made your poolish pizza dough recipe in my home oven. I even used your recipe for the sauce. It was terrific! Thank you for sharing. It was interesting, as per your instructions, that I didn't need to double ferment the dough by refrigerating it after the ball was made. I couldn't believe how flavorful and digestible it was without being double fermented! If I make 2 dough balls, would I double all of the ingredients? I wouldn't want to mess it up.

If you go with hi temp oven and use it at the hi temps you'd be in a completely different ball game where you'd have to completely change your recipe including the cheese, the oil and sugar. Hi temp oven is NOT for NY style pizza, NY style pizza should be baked at 500 F, you never never see a NY style pizzeria with hi temp ovens.

Love this channel almost as much as pizza!

Hi Adam thanks again for your valued experiments on Pizza making science. Traditionally as you know NYC pizza hydration is between 61% and 65%. Most Pizzaiolo's in NYC use a 65% hydration level. The reason I use a 70% is because I want more of a crispy crust. To a certain degree a higher hydration makes it more crispy. I picked the 70% because I did not want to go higher in hydration because of how difficult it is to work with the wet dough. Having to go through the folding method to strengthen the gluten, sticky fingers also. It is nice to know through your experiment that it was easier to work with. Also the flavor did not change. Many Professionals that make pizza prefer more airy or crumby rim and the 70% gives you slightly more as you noted in your video. Also the blistering is more for the reason you gave of a thinner dough being baked. That is also sought after from the Professionals that bake pizzas. Choosing what hydration percentage depends on the maker and how they feel about the end result. I honestly can use either or because flavor is what counts the most. Now for some years I like you have read a lot and experimented with different flours and fermentations, Searching for the best flavor profile. You have shared so much great information on your channel, you have taught at a level that beginners can easily learn. Those watching can really appreciate what you are doing. What I want to do is share my all time favorite recipe with you. It has taken me many years of reading and learning and experimenting to come up with this recipe, and I have never given it out, only because of my effort and time , and experimenting like you do. Many pizzeria owners do not give out their best recipe for fear of competition stealing it and because they feel that they worked so hard for it, so someone else can work as hard to find their own, spend the money on books, the hundreds of hours in experimenting with the different dough recipe's etc. I respect that you share all your knowledge. I am going to share with you my favorite recipe for two days so you can copy and then I am going to erase this comment because of the way I feel about sharing information. Here goes. I promise this will give you a flavor profile out of this world.From all my years of researching the only famous Pizza maker that came so close if not the same is Dan Richer of Razza's.

Do you use KitchenAid mixer with dough hook when you mix the poolish with added flour , water , salt and olive oil ? How many mins and what speed ? I am referring to your 70 % hydration.

I poolish 12 hr room temp, then 48-72 hrs in the fridge

Your analysis is consistent with my approaches. Ever tried 10% rye flour?

Thanks! Good stuff.

Hello Adam. Funny thing I did not get notified you had posted a new video. Another excellent video. Flavor rules. I just watched Peter Reinhart. He did a great video on long fermentation. I wanted to share some information with you. Peter says a great way to get more flavor out of your dough is to add Diastatic malt. Reason he uses is the diastatic malt has more enzymes. The enzymes help break the sugars in the starch and he says that it boost the flavor profile of the dough. I am working on sourdough natural yeast fermentation with Dan Richer of Razzas recipe, on the Gluten Morgan channel. They say Dan Richer has one of the best pizzas , great flavor and crust. He uses All Purpose flour for his natural wild yeast fermentation. Then in the mix he adds a special wheat flour he calls it high extraction 85 and also spelt flour. The flavor is out of this world. I have to order the flours. I liked this experiment you did, good to know that in this case more creates those air bubbles. I ordered Mark Vettri's Mastering pizza book and his Mastering bread book Peter Reinhart recommended him as a great pizza maker and stated he has a great flavor profile in his dough. Thanks for posting this experiment see you on the nest one. Ciao

Thank you for doing the hard work for us!! I’m just gonna use your 30% Poolish recipe and report back. Cheers!!

heres another video idea you can compare Caputo Flours vs American Flours

Are you mixing the dough with stand mixer and for the same length of time as your standard recipe?

Hi, love your videos and want to start making your dough using the polis but want to make at least dough for 4 balls what is the extra yeast or salt I add ? The flour and water is easy- Thanks

try doing a poolish with a 72hour cold ferment

Gonna try poolish next time I make bread

I'm going to test both biga and poolish with long counter rests (using much less yeast). I found i really love working with same day dough it's so easy to open and form , even a 24'' pizza which i've been practicing is easy to get to that size with a same day no fridge time dough. But of course the flavor is lacking even with a decent counter bulk ferment. So i thought i'd now try both a biga and poolish with long 24hr+ counter ferments and see if that improves the flavor.