Brazilian Thin Crust Pizza. The Thinnest PIzza In The World. But...Is It The Crispiest?
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
- Did you know that sao Paulo, is one of the best places on earth to get pizza, behind naples and New York? Plus join me for a deep dive into why, how and when you should use dough relaxers!! visit my website right here : www.rollonfood.network/pizza/... for the ful recipe, and visit here : www.rollonfood.network/pizza/... for links to basically all the shit i use in my kitchen.
0:00 intro
0:46 the history of pizza in Brazil
1:30 How to make brazilian thin crust pizza
3:47 Why use a dough relaxer for pizza
4:42 how much dough relaxer should you use for thin crust pizza
6:35 what do dough relaxers actually do to pizza dough?
7:47 when is it correct to finish kneading pizza dough?
9:03 what should you do if you don't want to use dough relaxers?
10:01 how long to rest thin crust pizza dough
10:45 how to quick pickle banana peppers
13:27 making really simple pizza sauce
15:17 making thin crust pizza from sao paulo - บันเทิง
![[HIGHLIGHT] หมีLIVEปะ? | EP.171 เห็นแต่ในจอ วันนี้มาต้องขอคารวะ](http://i.ytimg.com/vi/gPWLxa0e_Z8/mqdefault.jpg)
I wish this channel would blow up already, I found you about a year ago and you never disappoint with the quality and humor sprinkled in.
Keep commenting and liking the algorithm will kick in at some point lol, just need more people to comment and like.....
I think it's just a case of me uploading a bit more. I've actually been making some behind the scenes changes that should help me do just that. Thanks for your support!
@@deanmitchell4233 🤞
That's what I'm saying!!
NO ONE deep dives like you do, and your videos get better and better with higher quality and editing everytime! Dude, you deserve to be as huge as any of the "big" culinary channels on TH-cam. I hope this channel blows up still. You make THE BEST pizza videos. PS Thank you for uploading in 4K, not everyone does that!!
Really appreciate the encouragement! I'm glad my had work is recognized, I really went back to the drawing board and learned everything again. That's why these videos taking a bit longer to put out as I would like, but I'm getting everything more and more streamlined. The goal is to increase output without sacrificing input. Again, thanks for your support. 🙂
That banana pepper bounce was a paid actor
Just free pizza 😁
UPDATE!! As pointed out by @michaelshannon6910 -- I put ten times the amount of meat tenderizer, _that is recommended in Modernist Pizza_ .Firstly, this much Tenderizer seems actually perfect to me, but I wouldn't go further than that.
Secondly, i read : .01 percent as a tenth of one percent from the book. it is .01 of .01. It still Effing confuses me. But if you want to listen to Modernist Pizza's recommendations for adding tenderizer, then you should be using .0035 G.
I think I will look further into this in a future video.
Nar that looks banging, great vid big man...as always.
Amazing as usual, funny, informative, interesting, great graphics and filming, love all your videos, look forward to the next xxx❤
Coming very soon!!
Another banger from the pizza King
Thanks! I'll be releasing videos more frequently, stay tuned!
Love your videos! I just got into making pizza at home and your dough recipes are the best I have made yet.
I'm happy that you like them! Thanks for watching and taking part in the conversation also!
Wow, I can’t wait to try this! We have a little Italian pizzeria here where we go to from time to time. They have such a great, thin, no crust pizza, it is so good! I think I will use this recipe to recreate it at home. (Because I for one am a bit tired of all the Neapolitan style pizzas…. I just like the part of the Doug with stuff on it a little better than the massive crust.)
Also, when you made the sauce without sugar (what most pizza TH-camrs do), I thought „my tomatoes need sugar, I probably go on using it anyway“ and then you taste and pick up the sugar…because ultimately it comes down to taste. it’s good to see a teacher bending the rules if needed.
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And finally., your short info about Brazil an its pizza history, love it. I will look into that some more, didn’t know about that.
Thanks for another great Video and congrats on hitting 10K
Oh my god! First look into Brazilian pizza is not pretty. Mayo everywhere… and corn, for some reason?
And Thank you for your continuing support here. Next up 100k!! Lmk if you try the recipe out!
Will do. I am from outside the us, and we don’t have cake flour here. Also, I was looking for an alternative to bromelanin. This led me to pineapple, then pineapple juice and now am on a sidequest, using pineapple juice and Spelt Flour. I will keep you posted on how it’s going, so far, it’s not looking good…
And to all the enthusiasts: sorry for having „pineapple“ and „pizza“ in the same universe. I know some of you care too much.
Thank you for the upload. Very keen to try this out.
Lmk how you go!!
A lot of Italians went to south America, I had heard of Argentinian pizza, but not Brazilian, I can't have gluten anymore but it was very educative
Glad you enjoyed it! Man no gluten sounds tough. It's on my list of things to make videos about. Can you have none at all?
That’s a crazy thin crust pizza.
Thin AF Skinner lad
Crazy good vidéo bro
Thank you señor spaghetti!
Here in Brazil, this type of pizza is expensive and only sold on high profile pizzarias, i sugest you try real Brazilian pizzas, try "10 reais pizza" or look for some Brazilian low cost pizzerias, that's the pizzas we really eat here, large and with many things, but low cost😊
I will look into it!! Obrigado!!
No problem, come to Brazil @@rollonfood
The Brazilian pizza looks nice and crispy! Okay meat tenderizer never considered that. Might very well be the ‘last drop’ needed for my experiments.
Oh no, there's no such thing as a last drop. There's ALWAYS some way of tweaking things! Glad you liked the video!
@@rollonfood this is true. I’ve been saying “one last thing” for over a year now 😅
Looks great! One thing though: you added 10 times the amount of tenderizer. Modernist Pizza recommends .01% which for 305 grams of flour is .0305 grams.
I just looked at the book again and of course you're right. I knew there was something effing confusing about decimalized percentages like that. Use one or the other Nathan!
However! It seems you can go as high as .3 and honestly, I thought these were great pizzas, so I'm sticking with it, but I'll update a pinned comment to properly reflect the information. Thanks for the heads up!!
@@rollonfood it’s definitely confusing in the book. The results speak for themselves though. I’ll have to give it a try. Thanks for the video.
Very impressed by your work. I subbed. Looking forward to diving into your catalog. You will blow up, YT is just gay and pushing the wrong people into the light.
Thanks. I think I'm starting to truly believe that if I just keep making videos the algorithm won't have a choice in the matter. Appreciate your comment, it makes the work I put into them justified. 🙂
i still believe you don't have more subscribers
Unfortunately I believe that also. 😔 😄
@@rollonfood LMAO i meant i cant believe that
@@vanitygamer7817 I know!! But still... 😔 😂
I might get flak for this but.... alternatives to polydextrose powder? It doesn't sit well in my gut.
No flak from me matey, Honestly, the polydextrose is a marginal boost to crispiness, but a boost all the same. I will definitely put this on my research list!!
@@rollonfood Thank you sir! My town is a void for crispy thin crust so I can't wait to try this!
@@sridge52 let me know how it goes!!
As a Brazilian, I can assure you that THIS IS NOT A THING HERE. I have never seen thin crust pizza. São Paulo pizzas have a completely different style of dough.
You should take down these videos due to misinformation.
took me 15 minutes to find you some sources. and i ommited the many, reppetitive sources. but here you go.
bityl.co/QdMQ first result on google
bityl.co/QdMw literally every pizza looks exactly the same as the one i made in their photos
bityl.co/QdOI A brazilian food blogger"Another important feature of Brazilian pizzas is their crust. Closer to the Italian style of pizza, Brazilian pizzas tend to offer a less-crunchy and thinner crust, differing from the American’s pizza, which has a very thick crust"
bityl.co/QdOU then we have the modernist team who travelled the world to write their 3 volume book on pizza "We encountered thin-crust pizzas of various stripes throughout our travels, from the U.S. Midwest to São Paulo, Brazi" first line on their thin crust pizza page.
a comment from a brazilian on this video : "Here in Brazil, this type of pizza is expensive and only sold on high profile pizzarias, i sugest you try real Brazilian pizzas, try "10 reais pizza" or look for some Brazilian low cost pizzerias, that's the pizzas we really eat here, large and with many things, but low cost"
@@rollonfood a foreigner trying to teach me about what's typical in my own country.
It must be nice to have such confidence.