Hello and thank you! I'll be honest with you, I have never tried that! The only thing I can say is that as long as the dough doesn't have much resistance (grip) to it when you stretch it, then I guess it's fine. The best surface for stretching pizza is always marble!
Ikr? Lol I mean imagine being so angry and bitter in life that a pizza stretching tutorial just rubs you the wrong way, because everything probably does lol 😂
Great video! Thanks. Do you ball the dough before fridge ferment and then just take them out and let come to room temp or do you make balls after the fridge ferment?
@@D.D.T.123 Hello thanks for your comment. Yes that's correct I ball them before putting them in the fridge and then before use I let them out at least 30-60 minutes.
Hello, thanks for your questions. I have a video where I show the dough recipe, you can find it on my channel. For any question, feel free ask. Also I'm working on more videos and more pizza contents! Julio
Hello Darren. Thanks for your question! The dough is smooth both because it is hydrated and also because it has proved in the fridge for over 24 hrs. If you have any other questions don't hesitate. Julio
Hello, thanks for your comment. Try to make the pizza with no thick sides and actually, start pressing from the outer part. Press gently and make sure underneath you have enough flour to hand stretch easily. Also depends how big you want to do the pizza, make pizza balls around 250 gr and you should do it more easily. Julio
@@ayogee2971 in order to be able to stretch it easily it should rest at least 24 hrs in the fridge then one hour room temperature. I have a full video on my channel about making pizza at home. Check it out if you want. Julio
700 degrees in a pizza oven for approx 90 seconds, or in a BBQ on a stone. Put the Stone in the BBQ and pre heat the BBQ up to 700 degrees put the Pizza on the stone close the lid check after 4 mins.
Caputo is over rated and very expensive in Australia. Personally I buy Cummins Milling pizza flour for $9 for 5kg. Caputo is nearly $5 for 1kg.
Wonderful demonstration. Can I stretch dough as you did on a silicone baking mat as you did?
Hello and thank you!
I'll be honest with you, I have never tried that! The only thing I can say is that as long as the dough doesn't have much resistance (grip) to it when you stretch it, then I guess it's fine.
The best surface for stretching pizza is always marble!
@@juliopizzachef8152 Thank you Chef for your prompt reply!
The dislikes on this is beyond me. This tutorial is superb.
Thank you so much! I really appreciate it!
Ikr? Lol I mean imagine being so angry and bitter in life that a pizza stretching tutorial just rubs you the wrong way, because everything probably does lol 😂
Lol what dislikes?
Dislikes are history ahaha
What was the hydration and fermentation time on this dough?
Hello!
Hydration was around 65% and the fermentation was about 30hrs. First three hour in room temperature and the rest in the fridge.
Great video! Thanks. Do you ball the dough before fridge ferment and then just take them out and let come to room temp or do you make balls after the fridge ferment?
@@D.D.T.123 Hello thanks for your comment.
Yes that's correct I ball them before putting them in the fridge and then before use I let them out at least 30-60 minutes.
Thank you ❤️
Do you stretch it warm (room temperature) or cold (from the fridge)?
Hello!
The dough must be at room temperature.
Nice explanation
Thank you so much!
Hello.
Can you, please, write the recipe of pizza dough
I want to open my little bisuness in Kiev, and i need to learn more about cooking a pizza
Hello, thanks for your questions.
I have a video where I show the dough recipe, you can find it on my channel.
For any question, feel free ask.
Also I'm working on more videos and more pizza contents!
Julio
Grande maestro..!!
Grazie ! 😁
How is your dough so so smooth??
Hello Darren. Thanks for your question!
The dough is smooth both because it is hydrated and also because it has proved in the fridge for over 24 hrs.
If you have any other questions don't hesitate.
Julio
@@juliopizzachef8152 thanks for the reply Julio. Don’t suppose you have a email address? I’d love to ask you a few questions is possible?
Perfect
I always get holes in the middle and it's always too thin
Hello, thanks for your comment.
Try to make the pizza with no thick sides and actually, start pressing from the outer part. Press gently and make sure underneath you have enough flour to hand stretch easily. Also depends how big you want to do the pizza, make pizza balls around 250 gr and you should do it more easily.
Julio
@@juliopizzachef8152 how long do I need to proof it to build the gluten ?
@@ayogee2971 in order to be able to stretch it easily it should rest at least 24 hrs in the fridge then one hour room temperature.
I have a full video on my channel about making pizza at home. Check it out if you want.
Julio
Wonderfiul✨
Thank you !
Fantástico
Muchas Gracias!
Why doesn’t anyone talk about how long you bake it for and at what heat?? Like seriously?!
Hello, this video is only a tutorial to how hand stretch.
On my channel I have videos about bake it and temperature.
Check them out!
700 degrees in a pizza oven for approx 90 seconds, or in a BBQ on a stone. Put the Stone in the BBQ and pre heat the BBQ up to 700 degrees put the Pizza on the stone close the lid check after 4 mins.