Incredibly well done. Of a quality where I was wondering how I had never seen your content before. The only thing I would recommend in the future would be to get some additional B roll for the finished product so you can show off things like the crumb in a shot separate from the taste test. For future works I'd be interested in any more pizza or fermented meats videos or really anything that you can narrate as well as this video. Easily earned a sub from me!
Fantastic video. Are you able to do a sausage without any pork? Every grocery store turkey / beef sausage is always bland, dry and way too lean (which is understandable considering how fatty and rich pork is) How would you make a sausage with a much leaner meat?
Man I thought you would have way more subs this is super high quality, no BS, straight to point, informative, just everything you could ask for in a food TH-cam video. Insanely well done.
You’re awesome. You’ve worked so hard to create pepperoni pizza from scratch. It is very nice of you sharing this to everybody. I appreciate it. Thank you so much ❤❤❤❤
The dedication, commitment, passion and precision, and so modest and humble about it all, the content none of us knew we all needed (Just made a homemade pie tonight)
Thanks!! I'm slightly hesitant just because I feel like my dough recipe isn't "done" (and likely never will be) and I'm constantly tweaking things. Definitely planning on doing various dough experiments (e.g. with vs without diastatic malt powder, 65% vs 70% hydration, etc) since I feel like you can get some solid take aways from that without it being a "finished" or "complete" or "best" dough recipe or whatever.
Yo dawg I'm not insulting you but you exemplify the reason hipsters walk the earth. I mean that in every possible positive connotation the word could have. Subbed for life, God bless 😘
lol thanks? Are hipsters still a thing in 2023? I feel like we've moved into the post-modern internet era where trends last only a week, and you can't really be ahead of the trends/too trendy anymore because everything is constantly changing. Anyways, thanks for watching!
@@fitzgen_decent_pizza I think they arent around anymore however if they were your comment would qualify as hipster thoughts. I'm just messing with ya. 😉 Thanks for the reply dude keep making videos I'll keep watching
Thanks!! Definitely check out 2 guys and a cooler's video about how to make a chamber, if you don't already have one: th-cam.com/video/CRi1QPsYAgc/w-d-xo.html
Bro. Within 2 minutes of watching this video I can tell that this is DIFFERENT from every other youtube recipe video. I really hope you keep making stuff like this with this unique style. It really works well!
I keep returning to your channel just to check and its a crime you don't have more subs. Maybe if you include "how to" in your titles it might help when you upload them the first time around.
I just discovered your chanel and i really really appreciate all the effort you did making this video, i encourage you to make more videos please and thank you
That pizza looks delicious you have my mouth watering. Also great first video, I went clicking your channel name to see what other videos you have, bit dissappointed there was only one but you have me subbed anyway, looking forward to future videos given how good that one was. Glad you popped up in my feed.
Superb. I'm surprised it took so long for TH-cam to suggest this in my feed. I've been intimidated to try my own sausages before, but this gives me a lot of good information. Thank you so much for your efforts. The pepperoni and complete pizza look dynamite!
just realized after watching the full video that this is your first video. i thought you'd be a reasonably established youtuber with the way the video was done. you will have tonnes of sub in no time. May the algorithm gods bless you lol. good luck on future videos.
looking forward to more awesome and high quality videos from you! i've been thinking of trying to make pepperoni from scratch myself, i'll need a secondhand wine cooler like you have, don't have anywhere to properly age and dry at the moment
Dang this is legit. I like the incorporation of rye in the crust. A lot of people say to take your ring off when working with meat products though because it can be hard to clean underneath it afterward.
everything is so damn on point and interesting and I cant wait for your next videos so much effort into making it but you kept calling them bell peppers lol jk keep up :D
man i was eating pepperoni pizza and thought you know what? how is pepperoni made? THEN I FOUND THIS VIDEO and i feel so educated. no really though awesome video! i just wanna know how much you have invested in all youre cooking devices hahaha!!!
I love what you've done with this Your dough is super fascinating I would maybe put my cheese in the freezer for a couple minutes before baking so it takes longer for the fat in the cheese to render
Hey, great video! Definitely deserve more subs and views! And what a great result for a first time (or have you done more batches)?! You even got good cupping! Im definitely interested in making pepperoni myself -- would love to see you try out some different recipes, how that effects the final results, etc.
Thanks! This was my first time doing pepperoni, but I've done old-world salami and other charcuterie before. Any kind of pepperoni recipe/experiment you're particularly interested in?
Great video, dough and pepperoni Nick. Just the right amount of instruction and demonstration without a lot of extraneous info. I use a similar dough recipe and process now, mostly King Arthur with some Edison from our local Camas Mill here in Eugene. Maybe I'll try your rye addition sometime. The pepperoni looks amazing but I don't know if I have the patience for charcuterie. Thanks and I'll look for your next video.
Thanks Steve! I've got some dough cold fermenting in the fridge right now made with flour from another local PNW mill: Cairnspring. I'm using their Trail Blazer bread flour, which is Yecora Rojo. What temperatures are you baking at in your wood-fired oven at home?
@@fitzgen_decent_pizza I try for a hearth temperature of 750 which usually corresponds to a dome temp of 850-900. That seems to hold steady for the first and maybe the second round of pizzas, but if we're doing 3 or 4 rounds (two at a time) the temperature definitely goes down. I'd say my first two pizzas take 3-4 minutes max. If I'm making as many as 6 or 8, the last ones take more like 5-6 minutes.
That was amazing you just popped up on my feed and I'm very impressed you are a food scientist 😄 I'd have to shop around for half that stuff in Australia as we are pretty backward when it comes to food ingredients unlike the US BTW love the oonie it's on my bucket list 👌
Thanks! Check out some of the competitors too, there are so many great ovens these days! Pizza Party Emozione looks real nice, and the Carbon's bottom flame is really innovative too...
Great Video. You have alot of leeway concerning the temp when fermenting in the oven (24 to 35C degrees). How do you manage to maintain 90% RH in the oven?
Congrats on the new pizza oven! It'll take some practice -- and making pizza is a journey that never ends, I'm certainly still early on in this journey -- but you'll make delicious pies along the whole way :)
I have an important question I hope you'll answer. After you cook it sous vide is it shelf stable or does it have to be refrigerated? I've been wanting to try doing something like this for a while but money is an issue at the moment so it'll have to wait. Also, if I remember correctly the pepper that is usually, or originally, used for pepperoni are pepperoncinis. It might be a nice flavor change or boost to incorporate them instead.
It is not shelf stable, should be eaten within a week or two or frozen. Old-world salamis which use cure #2 (prague powder #2) and which are dried out to 40% or more weight loss will be shelf stable, but not this pepperoni which uses cure #1 and is only dried to ~20% weight loss. Don't just trust me, a random internet person, though: I highly recommend reading The Art of Making Fermented Sausages by the Marianskis, which will give you the food science, sources, and references for answering this kind of question!
Better than not having olive oil? I've gone back and forth over time. Making dough without it is certainly easier. It does tend to make the crust softer and more tender. It also depends on what type of pizza you're aiming for. Neapolitan? No oil. NY style? Yeah you probably want a little.
Check out the 2 guys and a cooler youtube channel, that's what I used as a reference when building my chamber. They also have lots of great salami-making videos!
It should definitely be possible, but tallow can be a little yellow in color compared to pork fatback, might also be softer. I've never used it in a sausage myself. What would you like to know about the chamber?
I didn't modify the wine cooler. To maintain the proper environment, I have two inkbird controllers: 1. Temperature. Connected to the wine cooler and a seedling heat mat. Turns one or the other on depending if it needs to get cooler or hotter. 2. Humidity. Connected to a humidifer and a dehumidifier. Works similarly as (1)
@@fitzgen_decent_pizza another question, do you think I can smoke the pepperoni instead of the method you used? My smoker cooks as low as 165*F and is a pellet grill. I know the flavor will change but is the cooking just to fully cure the pepperoni?
@@michaelclark6610 definitely! If my smoker could maintain temperatures that low, I would've smoked these instead of cooking them sous vide. Check out the 2 guys and a cooler pepperoni video, which this recipe was roughly based on / inspired by, where he smokes the pepperoni to cook it: th-cam.com/video/N5oOij2R6A4/w-d-xo.html
love your video! i only have 1 question. where can i find italian starter culture? is it any starter culture for cheese making? hard to find on amazon.
Thanks! It is not the same as a cheese culture. The Sausage Maker sells salami cultures in the US, that’s where I get it from. Different cultures have different applications so be sure to read the details and make sure it matches your intended use.
@@fitzgen_decent_pizza thank you for reply! it is hard and expensive to get a decent salami where i live. and your video encourage me to make good one. keep up your good work looking forward to it.
I don't typically use 00 flour (which doesn't have any actual meaning outside of Italy, but it typically unmalted) because I don't make a lot of Neapolitan-style pizzas. My pepperoni wasn't dissimilar from hormel and others, but more spicy and also a bit more black pepper and fennel forward.
As long as you get the sausage's internal temperature up to ~130F and hold it there for a couple hours, you should be good! Check out the 2 guys and a cooler video on pepperoni, where they use a smoker instead of cooking sous vide.
Sometimes the rise is better than other times. I think upping hydration a little bit helps, but biggest thing is nailing fermentation and baking at the right time. I hope to do some experiments along these lines in the future!
@@fitzgen_decent_pizza Looks like you didn't press the rim at all either when you were shaping the dough. Some of those air bubbles probably help. I tell you what, if a pizza place around here put out crust like that consistently, I'd be there often.
Thank you for this recipe . I can't buy pepperoni in Europe. Do you have to cure it or could you just freeze it and cut off some forv pizza when you need it ?
The flavor won't be the same but it shouldn't a health risk as long as you are only using prague powder #1 and not #2. I'd at least let them sit in the fridge for a day or two before freezing to help them cure a bit.
No special scale, just using baker's percentages where the total weight of the meat is the 100%: www.kingarthurbaking.com/pro/reference/bakers-percentage
I've heard that working with a the pizza dough more than an hour/a day old up to nearly a week had profound positive effects on the finished product i.e. on flavor and texture. Is that true?
What do you mean work with it? In general, fermentation is what builds dough flavor, so longer ferments tend to have more flavor, but that is all hands off time.
Very nicely done video man, especially for the first one! If you want some constructive criticism from a random internet Nerd: Try to improve the sound quality in production. You have a very nice, calm voice and seem to know how to speak into a mic but the lack of music and on/off switching of the voice-over creates an unpleasant exerpience with headphones, due to the change of nicely calm voice and white noise. Look at other Foodtubers, who never have the sounds of the Kitchen going, while the voice-over is going on, to prevent that effect ever happening. Sound is very hard to get right, in the end it is a lot of trial and error. Otherwise phenomenal recipe and product!
Thanks for the feedback! Definitely going to try and improve the audio on my next video. Watched a few helpful videos about audio recording and editing, so I'm confident I can do better next time. Thanks again for the constructive criticism!!
First video! Thanks for watching :)
What worked well? What would you like to see in the future?
Subscribed, great work!
@@TH-cam_can_ESAD thanks!!
Incredibly well done. Of a quality where I was wondering how I had never seen your content before. The only thing I would recommend in the future would be to get some additional B roll for the finished product so you can show off things like the crumb in a shot separate from the taste test. For future works I'd be interested in any more pizza or fermented meats videos or really anything that you can narrate as well as this video. Easily earned a sub from me!
I'm not sure how this got recommended to me, but am glad it did. Amazing job all around
Fantastic video. Are you able to do a sausage without any pork? Every grocery store turkey / beef sausage is always bland, dry and way too lean (which is understandable considering how fatty and rich pork is) How would you make a sausage with a much leaner meat?
Man I thought you would have way more subs this is super high quality, no BS, straight to point, informative, just everything you could ask for in a food TH-cam video. Insanely well done.
Thanks so much!!
@@fitzgen_decent_pizza even after reading that comment I thought you would have around 15k subscribers gg
From Reddit, greatly appreciate this video!
Thanks!!
You’re awesome. You’ve worked so hard to create pepperoni pizza from scratch. It is very nice of you sharing this to everybody. I appreciate it. Thank you so much ❤❤❤❤
Really cannot believe this video doesn't have hundreds of thousands of views. And when I saw the subscriber count my jaw dropped! Amazing content!
The dedication, commitment, passion and precision, and so modest and humble about it all, the content none of us knew we all needed
(Just made a homemade pie tonight)
Thanks so much!!!!!
This just popped up on my youtube feed. Would love to see your dough recipe and process. I have never seen a crust so airy. Great video!
Thanks!! I'm slightly hesitant just because I feel like my dough recipe isn't "done" (and likely never will be) and I'm constantly tweaking things. Definitely planning on doing various dough experiments (e.g. with vs without diastatic malt powder, 65% vs 70% hydration, etc) since I feel like you can get some solid take aways from that without it being a "finished" or "complete" or "best" dough recipe or whatever.
Always wondered how it was made, thanks for showing me!
First video? Well done mate. Great cadence to your voice and well edited. Keep up the good work.
Thank you!!
This looks INCREDIBLE! Makes me real excited for pizza weather this spring!
Thanks! If you can't brave the winter weather, you can always try a pizza steel in your home oven ;)
Yo dawg I'm not insulting you but you exemplify the reason hipsters walk the earth. I mean that in every possible positive connotation the word could have.
Subbed for life, God bless 😘
lol thanks? Are hipsters still a thing in 2023? I feel like we've moved into the post-modern internet era where trends last only a week, and you can't really be ahead of the trends/too trendy anymore because everything is constantly changing. Anyways, thanks for watching!
@@fitzgen_decent_pizza I think they arent around anymore however if they were your comment would qualify as hipster thoughts.
I'm just messing with ya. 😉
Thanks for the reply dude keep making videos I'll keep watching
@@fitzgen_decent_pizza yooo dude wtf make some more vids
Dude… This looks amazing, thank you for posting so much incredible information about your process. I am dying to make this for my Parents, great work!
Thanks!! Definitely check out 2 guys and a cooler's video about how to make a chamber, if you don't already have one: th-cam.com/video/CRi1QPsYAgc/w-d-xo.html
one of the greatest pizza videos i've ever seen
Thanks so much!!
Woah this channel is way too underrated, great quality content hope your channel explodes in popularity soon
Now here's a channel I can get behind. Makes way better pizza than I ever have, and calls it "decent". From one nerd to another, I salute you.
They definitely don't always turn out perfect, always trying to improve!
That....looks....fantastic!
This was awesome man!!!!! what a video from start to finish this level of dedication and doing stuff from scratch is what it's all about
Thank you!
Underrated af. I'll definitely be back for more videos like this one.
Thanks!
I respect you so much dude, you are what I aspire to be in the world of cooking, hope you continue making videos, would love to learn from you.
Thanks, I appreciate it! Hope I can live up to those expectations :-p
You have no idea how much you made me crave for pizza right now...
Bro. Within 2 minutes of watching this video I can tell that this is DIFFERENT from every other youtube recipe video. I really hope you keep making stuff like this with this unique style. It really works well!
Thanks so much! :)
I keep returning to your channel just to check and its a crime you don't have more subs.
Maybe if you include "how to" in your titles it might help when you upload them the first time around.
This video is a 10/10 for a professional youtuber and it's only your first vid. Great work! I think the algorithm recognizes it, too.
Thanks!
I just discovered your chanel and i really really appreciate all the effort you did making this video, i encourage you to make more videos please and thank you
Very well presentation.
This looks absolutely amazing !!!!
Thanks!!!!
Please keep making more!
beautiful crust, beautiful pizza
Thanks!
Looks great dude!
Excellent video.
That pizza looks delicious you have my mouth watering.
Also great first video, I went clicking your channel name to see what other videos you have, bit dissappointed there was only one but you have me subbed anyway, looking forward to future videos given how good that one was. Glad you popped up in my feed.
Thanks! Hoping to make some more videos soon :)
Thanks for the knowledge 🙏🙏
Please keep making more videos like this. I love pizza!!!
Thanks! I plan on it :)
Forget the pepperoni! That crust is incredible!😍
Thanks :)
@@fitzgen_decent_pizza I'm an avid bread baker. That's phenomenal!
@@mspeir Thanks! That's sort of how I ended up making pizza, started with bread/sourdough
Great video, thanks!
Thanks for watching!
Dude that looked seriously good!
Thanks!
Superb. I'm surprised it took so long for TH-cam to suggest this in my feed. I've been intimidated to try my own sausages before, but this gives me a lot of good information. Thank you so much for your efforts. The pepperoni and complete pizza look dynamite!
Thanks! Also check out the 2 guys and a cooler youtube channel for a whole lot more about sausages, if you're looking for that kind of info.
@@fitzgen_decent_pizza Thanks! Two Guys and a Cooler are good. They got me started making jerkey.
That is a beautiful pizza
I would do anything to try that pizza. Great video!
Thanks :)
Drooling at that pizza great job subscribed!
thanks!
just realized after watching the full video that this is your first video. i thought you'd be a reasonably established youtuber with the way the video was done. you will have tonnes of sub in no time. May the algorithm gods bless you lol. good luck on future videos.
Haha thanks!
So that's what Martin Starr has been up to lately. Great vid!
lol not the first time I've got that one
Nice work
looking forward to more awesome and high quality videos from you! i've been thinking of trying to make pepperoni from scratch myself, i'll need a secondhand wine cooler like you have, don't have anywhere to properly age and dry at the moment
Can always make fresh sausage in the meantime!
Looks delicious
Dang this is legit. I like the incorporation of rye in the crust. A lot of people say to take your ring off when working with meat products though because it can be hard to clean underneath it afterward.
Thanks! Yeah I should probably take it off next time.
Looks delicious! Great vid, keep it up!
Thank you!
You made it wonderfully, i did too but I was more generous with cayenne and spicy paprika. I just love pepperoni when is hot.
Inspiring
Awesome.
Thank you! Cheers!
everything is so damn on point and interesting and I cant wait for your next videos
so much effort into making it but you kept calling them bell peppers lol
jk keep up :D
man i was eating pepperoni pizza and thought you know what? how is pepperoni made? THEN I FOUND THIS VIDEO and i feel so educated. no really though awesome video! i just wanna know how much you have invested in all youre cooking devices hahaha!!!
I love what you've done with this
Your dough is super fascinating I would maybe put my cheese in the freezer for a couple minutes before baking so it takes longer for the fat in the cheese to render
Yeah I should definitely try that one of these days. Thanks for watching!
Amazing video. Any reason why you've not smoked the pepperoni? Personal preference?
Gotta use the bakers percentages, look at that undercarriage, good crisp but little floppy, Dave would give it a 7.7 Everybody knows the rules!
awesome video man, keep it up
thanks :)
That's amazing, subscribed.
Thank you! :)
I subbed cux this guy legit!
good job
This is crazy good
Thanks! :)
nice job!
Great video really liked your informative style
Thanks!!
Well done sir. Looks incredible!
Thanks :)
Hey, great video! Definitely deserve more subs and views! And what a great result for a first time (or have you done more batches)?! You even got good cupping! Im definitely interested in making pepperoni myself -- would love to see you try out some different recipes, how that effects the final results, etc.
Thanks! This was my first time doing pepperoni, but I've done old-world salami and other charcuterie before. Any kind of pepperoni recipe/experiment you're particularly interested in?
Great video, dough and pepperoni Nick. Just the right amount of instruction and demonstration without a lot of extraneous info. I use a similar dough recipe and process now, mostly King Arthur with some Edison from our local Camas Mill here in Eugene. Maybe I'll try your rye addition sometime. The pepperoni looks amazing but I don't know if I have the patience for charcuterie. Thanks and I'll look for your next video.
Thanks Steve! I've got some dough cold fermenting in the fridge right now made with flour from another local PNW mill: Cairnspring. I'm using their Trail Blazer bread flour, which is Yecora Rojo. What temperatures are you baking at in your wood-fired oven at home?
@@fitzgen_decent_pizza I try for a hearth temperature of 750 which usually corresponds to a dome temp of 850-900. That seems to hold steady for the first and maybe the second round of pizzas, but if we're doing 3 or 4 rounds (two at a time) the temperature definitely goes down. I'd say my first two pizzas take 3-4 minutes max. If I'm making as many as 6 or 8, the last ones take more like 5-6 minutes.
Nice
That was amazing you just popped up on my feed and I'm very impressed you are a food scientist 😄 I'd have to shop around for half that stuff in Australia as we are pretty backward when it comes to food ingredients unlike the US BTW love the oonie it's on my bucket list 👌
Thanks! Check out some of the competitors too, there are so many great ovens these days! Pizza Party Emozione looks real nice, and the Carbon's bottom flame is really innovative too...
Great Video. You have alot of leeway concerning the temp when fermenting in the oven (24 to 35C degrees). How do you manage to maintain 90% RH in the oven?
Hey buddy, just wanted to say, great vid 👍
Thanks! Glad you enjoyed it :)
why do you sound like a mandela catalogue character
that looked delicious
Thanks :)
Great looking pizza🍕 Just got my own Ooni Koda 16 oven, can´t wait to try it! I hope my pizzas will look as good as yours🍕😉🤤
Congrats on the new pizza oven! It'll take some practice -- and making pizza is a journey that never ends, I'm certainly still early on in this journey -- but you'll make delicious pies along the whole way :)
I have an important question I hope you'll answer. After you cook it sous vide is it shelf stable or does it have to be refrigerated? I've been wanting to try doing something like this for a while but money is an issue at the moment so it'll have to wait. Also, if I remember correctly the pepper that is usually, or originally, used for pepperoni are pepperoncinis. It might be a nice flavor change or boost to incorporate them instead.
It is not shelf stable, should be eaten within a week or two or frozen. Old-world salamis which use cure #2 (prague powder #2) and which are dried out to 40% or more weight loss will be shelf stable, but not this pepperoni which uses cure #1 and is only dried to ~20% weight loss. Don't just trust me, a random internet person, though: I highly recommend reading The Art of Making Fermented Sausages by the Marianskis, which will give you the food science, sources, and references for answering this kind of question!
good video
thats so cool !, but do you think it is possible to ferment the peperoni without the starter culture? Cheers !
thats the stuff
Damn dude. Damn.
WHY THE FUCK DO YOU HAVE LESS SUBS THAN TH-camRS WHO DON'T UPLOAD ANYTHING AT ALL????
this channel is an undiscovered gem bruh
Wow nice attention to detail. Amazing pizza dough too. Do you think olive oil in pizza dough is better?
Better than not having olive oil? I've gone back and forth over time. Making dough without it is certainly easier. It does tend to make the crust softer and more tender. It also depends on what type of pizza you're aiming for. Neapolitan? No oil. NY style? Yeah you probably want a little.
Nice work! You know your shit!
Great content sir...tell me about the costs just for the peperonnis about....just to figure
Hi mate, was wondering if you could share a bit more detail on how you built the curing chamber?
Check out the 2 guys and a cooler youtube channel, that's what I used as a reference when building my chamber. They also have lots of great salami-making videos!
Can you use all beef? Can you also discuss the details of the curing chamber ?
It should definitely be possible, but tallow can be a little yellow in color compared to pork fatback, might also be softer. I've never used it in a sausage myself. What would you like to know about the chamber?
this man takes his pepperoni pizza very seriously
pepperoni pizza is serious business!!!!
Is this basically a Cup and Char style Pepperoni?
Can I substitute the pork for beef?
Did you modify the wine chiller or was it as normal and just have some humidity and temp gauges in it to visually see
I didn't modify the wine cooler. To maintain the proper environment, I have two inkbird controllers:
1. Temperature. Connected to the wine cooler and a seedling heat mat. Turns one or the other on depending if it needs to get cooler or hotter.
2. Humidity. Connected to a humidifer and a dehumidifier. Works similarly as (1)
@@fitzgen_decent_pizza ok thanks!
@@fitzgen_decent_pizza another question, do you think I can smoke the pepperoni instead of the method you used?
My smoker cooks as low as 165*F and is a pellet grill. I know the flavor will change but is the cooking just to fully cure the pepperoni?
@@michaelclark6610 definitely! If my smoker could maintain temperatures that low, I would've smoked these instead of cooking them sous vide. Check out the 2 guys and a cooler pepperoni video, which this recipe was roughly based on / inspired by, where he smokes the pepperoni to cook it: th-cam.com/video/N5oOij2R6A4/w-d-xo.html
love your video! i only have 1 question. where can i find italian starter culture? is it any starter culture for cheese making? hard to find on amazon.
Thanks! It is not the same as a cheese culture. The Sausage Maker sells salami cultures in the US, that’s where I get it from. Different cultures have different applications so be sure to read the details and make sure it matches your intended use.
@@fitzgen_decent_pizza thank you for reply! it is hard and expensive to get a decent salami where i live. and your video encourage me to make good one. keep up your good work looking forward to it.
How would you make this it you didn't use pork. That's would be helpful.
That crust!
Thanks :)
Bro is a food scientist
Do you use...o or oo flour for your crust ? Also, what brand of pep. From the store does yours taste like
I don't typically use 00 flour (which doesn't have any actual meaning outside of Italy, but it typically unmalted) because I don't make a lot of Neapolitan-style pizzas.
My pepperoni wasn't dissimilar from hormel and others, but more spicy and also a bit more black pepper and fennel forward.
for cook part of pepperoni, can be used the barbeque smoker?
As long as you get the sausage's internal temperature up to ~130F and hold it there for a couple hours, you should be good! Check out the 2 guys and a cooler video on pepperoni, where they use a smoker instead of cooking sous vide.
Can you consistently get those huge pockets in the crumb? If so, what's the key?
2 day fridge rise and 3 hours room temp? Hydration @ 72%?
Sometimes the rise is better than other times. I think upping hydration a little bit helps, but biggest thing is nailing fermentation and baking at the right time. I hope to do some experiments along these lines in the future!
@@fitzgen_decent_pizza Looks like you didn't press the rim at all either when you were shaping the dough. Some of those air bubbles probably help. I tell you what, if a pizza place around here put out crust like that consistently, I'd be there often.
Thank you for this recipe . I can't buy pepperoni in Europe. Do you have to cure it or could you just freeze it and cut off some forv pizza when you need it ?
The flavor won't be the same but it shouldn't a health risk as long as you are only using prague powder #1 and not #2. I'd at least let them sit in the fridge for a day or two before freezing to help them cure a bit.
@@fitzgen_decent_pizza thanks!
How do you measure the percentages and not grams? Is that a special scale??
No special scale, just using baker's percentages where the total weight of the meat is the 100%: www.kingarthurbaking.com/pro/reference/bakers-percentage
I've heard that working with a the pizza dough more than an hour/a day old up to nearly a week had profound positive effects on the finished product i.e. on flavor and texture. Is that true?
What do you mean work with it? In general, fermentation is what builds dough flavor, so longer ferments tend to have more flavor, but that is all hands off time.
@@fitzgen_decent_pizza Thanks! Imma definitely try now!
Great video!
I think the audio could be better.
I'm working on it! Next video should be better!
If you move a couple more inches from the mic, or talk past it rather than directly into it you will get better audio results.
ZA
Very nicely done video man, especially for the first one! If you want some constructive criticism from a random internet Nerd: Try to improve the sound quality in production. You have a very nice, calm voice and seem to know how to speak into a mic but the lack of music and on/off switching of the voice-over creates an unpleasant exerpience with headphones, due to the change of nicely calm voice and white noise. Look at other Foodtubers, who never have the sounds of the Kitchen going, while the voice-over is going on, to prevent that effect ever happening. Sound is very hard to get right, in the end it is a lot of trial and error. Otherwise phenomenal recipe and product!
Thanks for the feedback! Definitely going to try and improve the audio on my next video. Watched a few helpful videos about audio recording and editing, so I'm confident I can do better next time. Thanks again for the constructive criticism!!