The Caputo Semola is what I use for for getting the dough out of the proofing tubs and stretching the dough with. Not sure it’s finer than 00 but the cook looks nice and i will try for sure. Thank you nice video again.
Darren, nice hearing from you. Let me know how your Semola dough turns out. I thought the dough seemed more hydrated and the crust more tender. I thought it was not as crisp. Laurie.
Semola for pizza ! this is new to me , I must try that cause Im all kind pizza lover . Thank you for sharing this idea , it looks great pizza that you made
Iman, the addition of Semola is supposed to make it crispier. The Semola is fine ground semolina. Bob's Red Mill is more coarse. Others, I found to be in between. Let us know what you think of the crust. Laurie
@@TwelfthAvenueCuisine hey guys I’m loving it . Still learning about making dough. Have been trying the Robertas dough. Your peel video has been very helpful as I’ve had problems launching. I have a metal and wooden one and will start launching with the wooden peel. It’s a great hobby and lots of fun on the pizza journey. Keep on making your videos, we are enjoying them down under
Bill, has had some health issues and is just recovering. He is feeling more energetic and getting ready mentally to work on our channels. Just waiting for our storms to subside. Thanks for checking in. Laurie.
Make a pizza just with all purpose flour, I just got the Roccbox can't wait to use it. I use Semolina just to launch the pizza it's great for it the dough slides right off
Bread flour has more gluten than all purpose, so it is a little stretchier and has more chew than all purpose. AP works if that is all you have. We have a pizza party video. I had to use AP because higher protein flour was not available during the pandemic. The dough is a little more delicate than high protein/high gluten flours. I let the dough proof a little longer than it needed and it was easy to tear. Laurie.
I enjoy watching your efforts, thanks. Semolina and 00 flour are finer than bread flour, with a lower absorption rate compared to stronger bread flours. This means you will likely need to use less water, probably around 5% less hydration. On the other hand, with the extra water, you might be able to bake at a higher temperature, but you probably will need to use frozen cheese, or cover the cheese with sauce so it doesn't cook too quickly. Hope you keep posting!
David, i knew I had finely ground semolina in the cupboard. I started with that. The dough was really wet and felt coarse. I went to our local baking arts store that had the Semola flour. It was much finer than the semolina that I used. I usually make a dough that is 65% hydration with Caputo Pizzeria flour or Caputo Chef's flour. Our pizza cook is about 2 minutes. We haven't had to freeze cheese. What kind of cheese are you referring.
@@TwelfthAvenueCuisine I'm saying that with this wetter dough, you don't need to turn the temperature down as much, cooking it at a higher temp without burning the dough, but the cheese might brown too fast at that higher temp. Using frozen cheese is a crutch for this. You really don't need to make any changes, but it would be a good experiment for you.
Nice! Great pizza it looks like. I made "Ugnspannkaka" yesterday in my Ooni. Ugnspannkaka is a swedish dish that litterally translates to Oven-pancake. Its a thick pancake made in the oven, with or without bacon. Often it contains bacon ir brined pork and is served with a lingonberry jam. My girlfriend is vegetarian so i made it without pork. Deliscious dish. I dare you to try it Recepie: 1 litre if whole milk 300g wheatflour 5 eggs 15g salt 50g butter I use a 25×20×10 cm oven-form. The pancake should be around 4-5 cm tall. Melt the butter and pour it in a 25×20×10 (cm) oven form. When the form is coated oour the butter into a bowl. In this bowl add eggs, flours and some of the milk and mix to a smooth batter. Add rest of the milk and sakt and whisk. Niw yiu can add the bacon uf you want. Pour the batter in the form and cook in 200 centigrade for 30-40 minutes. I used the Oon. Heated it to around 250 centigrade, lowered heat to very low and baked the dish for 30 minutes. I rotated the form a coupled if times not to burn it. It should be brown on the surface and cooked through when ready. This us a much easier way to cook pancake than the usual thin pancakes. In my county we have a special dush where yiu add grated raw potatoes into the butter. That is a tasty dish.
Arctic, the biggest challenge is to spell and pronounce Ugnspannkaka. I will give it a whilr. Thanks for the recipe. I have not cooked anything for more than 15 minutes. It will be interesting to see if I can cook anything for 30 minutes without burning it. Laurie 🥵
This is my favorite to make pizza, I love the texture and so crispy!
AM, it was a crispy crust. We loved to try new recipes. Thanks for watching. Laurie
The Caputo Semola is what I use for for getting the dough out of the proofing tubs and stretching the dough with. Not sure it’s finer than 00 but the cook looks nice and i will try for sure. Thank you nice video again.
Darren, nice hearing from you. Let me know how your Semola dough turns out. I thought the dough seemed more hydrated and the crust more tender. I thought it was not as crisp. Laurie.
Semola for pizza ! this is new to me , I must try that cause Im all kind pizza lover . Thank you for sharing this idea , it looks great pizza that you made
Iman, the addition of Semola is supposed to make it crispier. The Semola is fine ground semolina. Bob's Red Mill is more coarse. Others, I found to be in between. Let us know what you think of the crust. Laurie
Gday from Australia 🇦🇺 I’ve just started making my own pizzas for my Roccbox pizza oven and really enjoy your videos. Great team work guys
Peter, thanks for watching. How are you enjoying your Roccbox?
@@TwelfthAvenueCuisine hey guys I’m loving it . Still learning about making dough. Have been trying the Robertas dough. Your peel video has been very helpful as I’ve had problems launching. I have a metal and wooden one and will start launching with the wooden peel.
It’s a great hobby and lots of fun on the pizza journey. Keep on making your videos, we are enjoying them down under
Roberta's is my favorite easy dough. When you have 2 days try the biga. Lovely, super stretchy. It is an overnight dough. L.
Where have you guys been ??
Bill, has had some health issues and is just recovering. He is feeling more energetic and getting ready mentally to work on our channels. Just waiting for our storms to subside. Thanks for checking in. Laurie.
@@TwelfthAvenueCuisine oh no I’m sorry to hear that
Get well and see you both when you’re back at it
Make a pizza just with all purpose flour, I just got the Roccbox can't wait to use it. I use Semolina just to launch the pizza it's great for it the dough slides right off
Congratulations on your Roccbox Adam. 👍 Let the fun begin. Please keep Laurie and I posted.
Bread flour has more gluten than all purpose, so it is a little stretchier and has more chew than all purpose. AP works if that is all you have. We have a pizza party video. I had to use AP because higher protein flour was not available during the pandemic. The dough is a little more delicate than high protein/high gluten flours. I let the dough proof a little longer than it needed and it was easy to tear. Laurie.
Just to clarify you made the dough with only semolina flour?
Yes. I just used the Caputo Semola flour. Very fine, double milled flour.
I enjoy watching your efforts, thanks. Semolina and 00 flour are finer than bread flour, with a lower absorption rate compared to stronger bread flours. This means you will likely need to use less water, probably around 5% less hydration. On the other hand, with the extra water, you might be able to bake at a higher temperature, but you probably will need to use frozen cheese, or cover the cheese with sauce so it doesn't cook too quickly. Hope you keep posting!
David, i knew I had finely ground semolina in the cupboard. I started with that. The dough was really wet and felt coarse. I went to our local baking arts store that had the Semola flour. It was much finer than the semolina that I used. I usually make a dough that is 65% hydration with Caputo Pizzeria flour or Caputo Chef's flour. Our pizza cook is about 2 minutes. We haven't had to freeze cheese. What kind of cheese are you referring.
@@TwelfthAvenueCuisine I'm saying that with this wetter dough, you don't need to turn the temperature down as much, cooking it at a higher temp without burning the dough, but the cheese might brown too fast at that higher temp. Using frozen cheese is a crutch for this. You really don't need to make any changes, but it would be a good experiment for you.
We always turn our oven down. We learned that after our first cook.
Nice! Great pizza it looks like. I made "Ugnspannkaka" yesterday in my Ooni. Ugnspannkaka is a swedish dish that litterally translates to Oven-pancake. Its a thick pancake made in the oven, with or without bacon. Often it contains bacon ir brined pork and is served with a lingonberry jam. My girlfriend is vegetarian so i made it without pork. Deliscious dish. I dare you to try it
Recepie:
1 litre if whole milk
300g wheatflour
5 eggs
15g salt
50g butter
I use a 25×20×10 cm oven-form. The pancake should be around 4-5 cm tall. Melt the butter and pour it in a 25×20×10 (cm) oven form. When the form is coated oour the butter into a bowl. In this bowl add eggs, flours and some of the milk and mix to a smooth batter. Add rest of the milk and sakt and whisk. Niw yiu can add the bacon uf you want. Pour the batter in the form and cook in 200 centigrade for 30-40 minutes.
I used the Oon. Heated it to around 250 centigrade, lowered heat to very low and baked the dish for 30 minutes. I rotated the form a coupled if times not to burn it. It should be brown on the surface and cooked through when ready. This us a much easier way to cook pancake than the usual thin pancakes. In my county we have a special dush where yiu add grated raw potatoes into the butter. That is a tasty dish.
Arctic, the biggest challenge is to spell and pronounce Ugnspannkaka. I will give it a whilr. Thanks for the recipe. I have not cooked anything for more than 15 minutes. It will be interesting to see if I can cook anything for 30 minutes without burning it. Laurie 🥵
@@TwelfthAvenueCuisine yes it could. If you turn down the heat to a minimum
Will do.
Recipe
Will upload soon
This is the link to the video we made. But I added the recipe to the description box.
th-cam.com/video/ctjY6gfc0bc/w-d-xo.html
Thumbs down you burned it and I don’t like the guy you can tell he is mean and bossy and show the bottom this is bad and it is not auto be limp