Hi Roberto. Thank you for all the great videos! Love your work. One day I'd love to be able to buy an Alfa One or the Brio dual fuel one day. 🍕❤ Kudos for the Rocket espresso machine.
Hi Roberto, I can’t wait to try your recipe. I would’ve liked to have seen how you put the made pizza on the peel and into the oven, my husband struggles with this at times.
Hi and thanks for that comment. I will do a video on that soon because it can be very tricky depending on the dough and weather. Try this video although its not very specific either.th-cam.com/video/fHMfw_QYt-w/w-d-xo.html&ab_channel=Fornieri-WoodFiredOvens
Spiral mixer, great, this gives You whole new options :) try this one: bigga- 450g flour, 200g water, 1g dry yeast, 1h room temp. 48h in the fridge. Poolish- 260g flour, 260g water, 1g dry yeast, 1h room temp. 16-24h in the fridge. Mixing- 100% bigga, 50% poolish mix to get smooth texture, 10 min break, rest of poolish, salt (im using 2,8% of flour weight), mix to get strong gluten. Divide to balls, rest for 3 to 6 hours depending on room temp.
Hi, just google Famag Grilletta 5kg 10 speed for your nearest seller but any small spiral or fork mixer brand will do, just make sure it has at least 2 speeds. I got mine from Costante in Preston.
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Love all your videos. Legend
Amazing!! Crust filled with cold meats, never crossed my mind. Thank you
Hi Roberto. Thank you for all the great videos! Love your work. One day I'd love to be able to buy an Alfa One or the Brio dual fuel one day. 🍕❤ Kudos for the Rocket espresso machine.
Thank you.
Hey Roberto.
It’s 22:35 here now. And you just made me hungry. 🤤🤤
Gonna make this 🤤 thanks!
Hi Roberto, I can’t wait to try your recipe. I would’ve liked to have seen how you put the made pizza on the peel and into the oven, my husband struggles with this at times.
Hi and thanks for that comment. I will do a video on that soon because it can be very tricky depending on the dough and weather. Try this video although its not very specific either.th-cam.com/video/fHMfw_QYt-w/w-d-xo.html&ab_channel=Fornieri-WoodFiredOvens
Thanks will do.
PARABENS ROBERTO, BRASIL ( BAHIA) . videos nota 10, continui assim. ABRÇ...
Thank you. obrigada
Very nice video ! i will try this receipe tomorow ^^ cheers from france
Merci. I hope you enjoy it.
Very nice can't wait to get my pizza oven from you and other things also
Ciao
Mal
Spiral mixer, great, this gives You whole new options :) try this one: bigga- 450g flour, 200g water, 1g dry yeast, 1h room temp. 48h in the fridge. Poolish- 260g flour, 260g water, 1g dry yeast, 1h room temp. 16-24h in the fridge. Mixing- 100% bigga, 50% poolish mix to get smooth texture, 10 min break, rest of poolish, salt (im using 2,8% of flour weight), mix to get strong gluten. Divide to balls, rest for 3 to 6 hours depending on room temp.
why only 50% of poolish? what do you mean by 2.8 % of the flour weight?
@@kadafii12 50% poolish to start will get a more even mix before gradually adding rest , 2.8% =20g of salt
Thanks, mixer sure helps. I’ll give them a go.
Roberto have got my Alfa Ciao and looking for good recipe. When you added flour at about the 5 min mark how much did you add in? Thanks :-)
Hello. after adding the poolish to the mixer, I added another 240g of flour. Add it slowly so its gets absorbed little by little.
Thanks as always Roberto, just wondering if my kitchen aid dough hook would be ok to use as my machine knead?
Yes Frank, if it clumps up to much just stop the machine and break it up.
Once you make the final dough balls can you leave it in the fridge for longer than 24 hours so you can make it again the following day?
Hi. Yes you can leave them for 2 days maybe 3. They are fine until they go flat.
You should try caputo nuvola flour and compare it to the pizzeria flour.
Great mixer. What type and how much can you make. How can I scale this up for 30 balls? Cheers
Hi, the mixer is a FAMAG 5kg which does up to 3kg of flour which is around 20 balls. You might need an 8 or 10kg mixer.
Hi what tomato base do you use roberta
Hi, San Marzano tomato straight from the can not cooked, just add salt and fresh basil.
did you put the poolish only in the frigde? no room temp before?
Yes sure leave it out for a while depending on weather, I hour in winter or 30 minutes in summer.
Hi Roberto were can i bye the mixer great job mite 🥇
Hi, just google Famag Grilletta 5kg 10 speed for your nearest seller but any small spiral or fork mixer brand will do, just make sure it has at least 2 speeds. I got mine from Costante in Preston.
Grazie....Ho Fame :)