Pleasantly surprised when this video appeared in my feed. You've got a very good way about you. Your presentation, attention to detail, quality of ingredients used combined with great videography and style has definitely caught my attention. Looking forward to more of your work.
Loving these videos, so many great little tips. Have done a 24hr dough prove, but will give the longer time a go. The Gozney looks like a tasty bit of kit!
Having followed you on Insta for a few months I was inspired to replicate your doigh and googled to find this video. Have followed this exactly and my pizza turned out amazing! My pizza oven gets to 350c so no leopard spots but it was very tasty. Very worth the time put into it, thanks!
really need u to make my favorite italian pizza.... red sauce, pepperoni, salami, can add basil... dont even need cheese to cover up the other flavors.... pure italian dough, red sauce, meats are divine
Hi Tom! Why do you use a low protein flour for the pizza? I always thought that Neapolitan pizza had chewy bases, which I assumed would require a strong bread flour or something. I guess that's not necessary?
Good question. The bread flour is quite strong for pizza, you can of course do a blend of flour to get the desired strength and finish on the bake. Classically to make Neapolitan pizza they use Caputo 00 flour for its fine ground quality and the low protein content so you yield a smoother dough with softer crust.
Hi Tom. Loved the instructions in the video. Your ingredient list says 1kg 00 flour and 750ml water. Is this correct? 75% hydration seems very high. The PizzApp doesn't like anything over 63%. I'm going to follow your tips, just don't want to muck this bit up.
My dough comes out extremely sticky, looking very difficult from what I see Tom working there with. I used a scale and tried both mixing by hand and (today) using a kitchen aid. I am wondering if the measurements are wrong ? 75 percent hydration does seem like a lot.
@@ThomasStraker they were pretty big yeah. The dough felt and looked a lot wetter than when you were shaping yours. Pizzas turned out pretty well but don’t think it was quite right. Any idea where I went wrong?
How did it feel when you put it in the fridge. Probably a case that you didn't work it for long enough before the folds. The dough wants to feel super smooth when you ball it up.
If it cooks in 90 seconds I’d guess it’s way above 500F I cook pizza in a regular oven on pizza stone at 550f and it takes 8 mins and if u mean 500c that almost 1,000f which I think is too high. I’m not saying this to be a stickler I really like the video I just want to know a closer estimation to the temperature.
@@MrStratocaster92 I’m not sure what pathetic country your from that breeds imbeciles like you. But you just repeated the same unit of measurement back to me. Which means you only know that measurement that your country uses. Making you even more pathetic. Your rude and uncalled for comment makes sense now.
I love how much you love tomatoes and some of the beautiful things you do to them to bring out their natural flavours.
tomatoes are life
Such a VIBE! Loving your content Tom!
Pleasantly surprised when this video appeared in my feed. You've got a very good way about you. Your presentation, attention to detail, quality of ingredients used combined with great videography and style has definitely caught my attention. Looking forward to more of your work.
He’s the best
Burrata is the ultimate treat at our house. Great see it used in this way.....
Nicely done...
spot on accent !! XD
great recipe as always.
love you xoxo
from Bologna, Italy
Thanks
I need pizza! Looks incredible.
Loving these videos, so many great little tips. Have done a 24hr dough prove, but will give the longer time a go. The Gozney looks like a tasty bit of kit!
Yes it is a great piece of kit!
I love your videos please keep making more
Lovely pizza ! Brilliant
Having followed you on Insta for a few months I was inspired to replicate your doigh and googled to find this video. Have followed this exactly and my pizza turned out amazing! My pizza oven gets to 350c so no leopard spots but it was very tasty. Very worth the time put into it, thanks!
Great videos, great style and satisfying to watch. Keep it up🤙🏼
Very nice pizza!
Great points detail. thank you
this was great
I really enjoy these demos - thanks, Tom
Glad you like them!!
Brilliant.
Boss Tom 👍🏻
These vids are class - keep it up
THanks!!
🎉🎉
BANGING! Minimal yeast, long cold ferment… looks insane!
Omg the finished product is amazing
🤟🤟
0:01 love how they show fresh basil and he speaks Italian, then it cuts and he stands there in an England shirt 😂
OG 90’s England Top + Great Food, what’s not to like!
My fave!
It's a pizza party all day
really need u to make my favorite italian pizza.... red sauce, pepperoni, salami, can add basil... dont even need cheese to cover up the other flavors.... pure italian dough, red sauce, meats are divine
This is a great recipe and beautifully filmed! does anyone know what knife he is using?
Another cracking video. What knives do you use? I think they look absolutely class
Pretty sure the one in this vid is a Fingal Ferguson
I am using Fingal Ferguson knives, check him out on Instagram. An absolute maverick Irish craftsman, best in the business
Another shit hot episode sir! Can’t wait to get this recipe tested on my Gozney Dome. 🍕🍕
Can I freeze the extra dough balls and when should I do so !?
Where is the container from? :)
I also always wear my rolex when baking pizza
Hi Tom! Why do you use a low protein flour for the pizza? I always thought that Neapolitan pizza had chewy bases, which I assumed would require a strong bread flour or something. I guess that's not necessary?
the 00 flour is usually a little lower than bread flour but still should be high enough in protein. maybe he misspoke? not sure!
Good question.
The bread flour is quite strong for pizza, you can of course do a blend of flour to get the desired strength and finish on the bake.
Classically to make Neapolitan pizza they use Caputo 00 flour for its fine ground quality and the low protein content so you yield a smoother dough with softer crust.
Was it just under a teaspoon of instant dry yeast you used Tom? Love the video 👏🏽
Yes
Hi Tom. Loved the instructions in the video.
Your ingredient list says 1kg 00 flour and 750ml water. Is this correct? 75% hydration seems very high. The PizzApp doesn't like anything over 63%. I'm going to follow your tips, just don't want to muck this bit up.
I followed the recipe and found it to be very sticky when working it. How did you find it?
My dough comes out extremely sticky, looking very difficult from what I see Tom working there with. I used a scale and tried both mixing by hand and (today) using a kitchen aid.
I am wondering if the measurements are wrong ? 75 percent hydration does seem like a lot.
Loved the video! My dough has been proving for nearly 48 hours and quite a few air bubbles have appeared. Is this good? Bad? Indifferent?
The dough wants to remain smooth on top, a few small bubbles maybe, are they big?
@@ThomasStraker they were pretty big yeah. The dough felt and looked a lot wetter than when you were shaping yours. Pizzas turned out pretty well but don’t think it was quite right. Any idea where I went wrong?
If you wanted to freeze some of the portions should you ferment first for 2/3 days and then freeze or freeze before fermenting ?
Ferment first.
Tom, please be a Chelsea fan
Tom, my pizza dough was super sticky when I got it out 48 hours later. Any suggestions on why this might be and what to do differently?
How did it feel when you put it in the fridge.
Probably a case that you didn't work it for long enough before the folds.
The dough wants to feel super smooth when you ball it up.
@@ThomasStraker thanks bro
Mate that looks shit hot. Waiting on an OONI and this will be the first thing in it.
nice one!
class
Well shit...guess I’m buying a pizza oven.
Good choice!!
anyone else get Rik Mayall?
Eddie!!!!!
that's what I'm talking about
If it cooks in 90 seconds I’d guess it’s way above 500F I cook pizza in a regular oven on pizza stone at 550f and it takes 8 mins and if u mean 500c that almost 1,000f which I think is too high. I’m not saying this to be a stickler I really like the video I just want to know a closer estimation to the temperature.
500c is perfectly possible even in these small ovens. Pro pizza ovens can go much higher than that.
Americans really struggle with international standards for measurement don't they? It's 500c buddy. 500f would just the same as a regular home oven
@@MrStratocaster92 I’m not sure what pathetic country your from that breeds imbeciles like you. But you just repeated the same unit of measurement back to me. Which means you only know that measurement that your country uses. Making you even more pathetic. Your rude and uncalled for comment makes sense now.
That's Basil not oregano
ask the camera man to stand still
it does come with a wood burning option stop with the gas thats like using a gas bbq, pointless
00 Flour has low gluten content? You really do not know what you are talking about, right?
00 just means a grade of grind/mill, nothing to do with protein