I have been watching your videos for some time and following your story. In May of 2022 my son became diagnosed with a rare form of leukaemia. He has been hospitalized for over a year and half. My husband stays bedside with him at the hospital an hour and half from the myself and 6 other children. As a result I ended up opening a sourdough microbakery. In the spring of this year, My mother inlaw was in Arizona and I requested she drive 2 hours out of her way to go to proof and get me a few items. They sit like trophies of inspiration in my house. She said it was well worth the trip and the food and staff was AMAZING.
Amazing to see that you still work according to the recipe instructions from your employee. Even you know the amount of water to add after autolyse is to high you still try it. I think this gives you the best position to give good feedback to the recipe creator. Great to see you persevered on this
I started making pizza about ten years ago. Now, my go-to is poolish the night before, refrigerator overnight, make the balls around 3 pm, go easy on the toppings, dedicated pizza oven at 700-800 degrees for 2-3 minutes. Foodie friends really like it. Haven't bought a pizza in years. Oh: homemade marinara, pesto, occasionally mozzarella.
First.. I love this channel and your work ethic. As for pizza, I wouldn’t be watching this if it wasn’t for Vito Iacapelli’s channel, which spurred a real interest in more kinds of bread making. (Vito is a 3rd or 4th generation pizza maker and has been involved in the business since about 3 or 4 years old). He swears by a preferment (sometlimes poolish/sometimes biga). I’ve made up to 80% hydration but prefer 70-75%. Since I started using his methods my pizza dough wows everyone. Next time I make pizza I’ll try incorporating some of your ideas. Poolish changed everything for me. Now I need a pizza oven.
The pizza dough recipe I've used pretty much weekly (from Chez Panisse in Berkeley, CA) uses a small bit of Rye Flour and it's been my go-to for probably 20 years.
If you need more 22qt containers, have each location have an excess count and they exchange clean buckets for filled buckets. It maintains your count at the batch facility while not overloading one facility with buckets.
i want to comment this on a more recent video so you can hopefully see it. a couple days ago, i watched your video going through the entire process of making hand-kneaded sourdough from about a year ago i think. i’m new to making bread and have only baked three semi-failed milk bread loaves (they didn’t bake evenly) and some focaccia yesterday. i’m not the hugest fan of sourdough so when i started this bread journey i swore off of trying to make it; it seemed too difficult and i didn’t want to make bread that i didn’t like. but, watching your video was so, so helpful in understanding the basic science behind bread making and i’ve decided that i *will* be making sourdough; i even made a starter last night! your way of explaining things is so detailed while still being concise and easy to understand. i think i get it well enough that i probably won’t even follow a strict recipe for when i do finally make a loaf. i’ve of course been watching other videos about starters among other things, but your video was the thing that pushed me into changing my mind. thank you so much for the great work you do!!
Set up a basic needle valve controlled dripper on top of the mixer to add your water. Establish the rate of dripping. Set a timer, walk away and do your other stuff.
Wow as a pizza expert watching a bread expert tackle roman pizza is real trip, granted I don't usually make roman pizza, I do New York, Neapolitan and Detroit most of the time, but we have such different approaches towards this product.. normally we don't use a planetary mixer for a roman dough, or make it so stiff, the worry would be that the dough would overheat during the process. The usual method is to make a high hydration dough in a spiral mixer, all in one shot with the water first. Normally it's a heavier flour that drinks a little more than a 00 but I have never seen anyone put rye in. I must admit I wonder how that would interact with some of the more subtle toppings.. In the spiral mixer it can mix for a long time with out overheating and you can turn up the speed towards the end essentially to whip the dough that had a bater like consistency into something more homogenous. Once it's fully formed it is bulk ferments, gets divided, shaped, and has a second rise before being pushed out into oiled carbon steal pans to rise again before being baked with the toppings which usually have a comparable moisture level to the dough so that they are cooking at the same speed, although it is very common in roman pizza to just have a pizza Bianca or Rossa that has 90% of it's toppings applied after the bake. Knowing your work I'm certain what you make tastes great, and like you said this is more of a focaccia with toppings that a traditional pizza so I don't want to sound critical here, it's just so strange to see someone approach a product from such a completely different mindset. Looking at the proses from a fresh angle is the best way to improve.
As someone who has made thousands of pizzas commercially, using scratch dough, I agree with you. Must admit that I often have to be in the right headspace to watch his more arrogant language and behavior. I don't often disagree with his approaches, and I respect his knowledge, but the attitude rubs me wrong a lot of the time.
Having had to work with a lot of French trained chefs arrogantly trying and failing cook Italian food over the years, his attitude doesn't really bother me. He's mostly self taught, spends most of his time teaching apprentice bakers with little or no experience, and is making these videos for the general public not industry professionals like us. He does have a right to be a bit arrogant when it comes to bread but I respectfully think he should do some more research into how this style of pizza is made traditionally before trying to reinvent the proses. @@marioc63
@@marioc63the first time I had to skip ahead on his videos....this one. Mr knows bread for sure needs to clarify his pizza type he was aiming for when he ignored his employees instructions almost completely lol. 00 flour or go make a pizza hut pie like he did here. So disappointed in the attitude but I'll get over it lol.
I’ve been making 100+ hydration dough. You can go on high speed. Just add all the additional water or other liquids in the form of ice cubes. They will incorporate slowly and keep the dough cool.
Have you finalized changes? One of my initial thoughts is start with more of a “no knead” focaccia-like high hydration base then add rice flour / the finely sifted rye to bring the hydration after the yeast has had time to build gluten on its own.
21:45 You can leave it. Once you can settle down the recipe, you can set timer and come back to add water every time. The bread shop in Japan where I worked did this way on bassinage method dough.
love these teaching videos TY. The dough -at the portioning stage- looked incredible. High hydration but very workable. flour tip so true re flavor enhancement of even a fraction of the mix Regarding the pre bake and on an oiled tray… is that method because of the type of dough? vs dry on a dusting of semolina?
Have you tried just adding the salt right away? I did several experiments and waiting to add salt after autolyse yielded the exact same result as when I put the salt in right away. Same with when I added the starter. I encourage you to try it both ways and see for yourself.
Great video. Maybe I missed it but would be helpful to have the math (% flour, water, salt, liquid sourdough). Would like to see the undercarriage too :-) Looking forward to seeing how this last minute water addition could be improved. I notice you don't pay much attention to dough temperature as well. Thanks for sharing!
I have been trying Einkorn flour with my focaccia, 1/2 C in 3 total (its a home amount) with 1/2 C rye. It is the original wheat before cultivation, ends up being very very soft used by itself. Good flavor though. Just FYI I suppose.
The enzymes in the rye will interact with the wheat flour to enhance flavor without actually tasting like rye so long as it is kept to five percent or less.
Still far from the right way of making high hidro dough but it s a good effort. I own a 'pizza al taglio' near Rome, if you want to upgrade lil bit use a spiral mixer, use fridge cold water and buy some 'blue steel pan'.. Keep it up man, cheers from Italy!
the highest hydration i ever did was 82% using caputo flour by hand i cant explain how chalenging it is to make it work took me around 15 tries trial and error untill i made it and manage to replicate the recipe again
Thanks for sharing guys. I'm not sure if you wanted to make roman-like pizza (AKA "pizza in teglia alla romana"). In such case, you should not proof on the tray. That completely changes the structure of the product and makes the difference compared to normal focaccia.
@@MichaelRei99 After the bulk fermentation, the dough is cut in portions of the right weight. They proof again in a box, then stretched on the table and moved to the tray and finished there gently, preserving the air bubbles they gained during the second proofing, then immediately cooked. This will grant the irregular yet soft and airy structure, which is typical of this product. Side note: pizza alla romana Is commonly made with yeast
You hardly say this is a pizza not even a focaccia which I think is what you tried to make here. This dough needs around 70%-72% hydration, only doppio zero or a mix of plain and strong white flour, long fermentation times (a full 24h) and very hot oven (250C-260C). If you don't have a very hot oven so to shorten the baking time then surface will end up dry almost like bread (as it looks like in your video). You should try to bake it as fast as possible. The rule is the same as with the classic italian pizza with the thin dough only the temperatures and the ovens are different. You can also try to make a lievito madre and use this for pizza/focaccia dough instead of the high hydration starter which will give you a more authentic taste and aroma and a balanced fermentation.
I totally agree. Maybe for a focaccia could go much higher in hydration, thou. What I see clear here is that, in a business perspective, there is no mean, no resources, to wait to put all the water at once, and reserve only a little for the last bassinage. If we would be talking about round pizzas contemporary style maybe we can go a bit crazy here, but pizza on a tray for business may not be that profitable nor necessary, and I have my doubts that will make much difference. Also, by using starter as the preferment, which I believe this is your identity, i think you are right on using it a bit "younger", which will make lose a bit that "acidity". And last, maybe adding some small amount of T80 flour could be great for taste, flavor,... you name it. Great job as always, and thanks a lot for sharing.
@@cheskog If he finally concludes on what he wants to do there then yes, focaccia calls for 80-85% hydration and small amount of starter (or lievito madre) in order to control the fermentation process. I consider bassinage not necessary if there is enough time for autolysis and a good strong flour with high W rate. T80 is a good choice which has enough bran inside to give taste but not that much so to make the dough look and taste like bread. I personally use T80 as much as I can.
I own a pizza place in northeastern Ohio. Where can I get white senora flour? Every supplier I talk to, even the straight bakery suppliers don’t know what I’m talking about. :p Looking for 25/50lb bags I’ll take the flour but would settle for the berries. Ideas?
We are developing our own end to end information delivery system for the bakery which handles all stages of the process from ordering inventory through the final sales tracking and forecasting.
Man oh man, you are doing pizza now. My two cents are about my favorite pizzas. One is the thin crust from Little Ceasars. I love that cracker crust. Pizza Inn has a similar thin crust. The other is also a thin crust, but it is a chewy crust and is very flappy, but all the ingredients stick to it. Some people in my family are huge fans of the thick and fluffy brioche or even the Godfather's thick n chewy from back in the day. I know you guys are storming with ideas over there, but just in case you run out, here you go.
Well, you'd be surprised how wrong you are. Type 1 flour is commonly used to enhance flavor in neapolitan pizza and pinsa romana (which is something that they seem to be aiming for here) is made with a mix of wheat, rice and soya flour. You're too much about memes and too little about knowledge buddy.
It's typical Pizza Dough for somebody that doesn't know how to make a pizza I didn't see any oil going into the pizza dough looks like a lunch lady Greek style pizza
TBH this is not pizza. Pizza is a one stage baked product while what you're making is more like a Pinsa Romana or a Focaccia with toppings. That doesn't mean it's bad just different.
I'd like to see the crumb structure of the pizza next time a video is produced. It seems like it's a very uniform, basically bready, kind of pizza. I'm surprised it doesn't seem more irregular as a high hydration formulation. John has used "Roman" to describe the kind of pizza he's aiming to produce (I'm assuming "pizza in teglia" specifically since there's more than one Roman pizza style.) but so far, the pizzas are far closer to Sicilian sfincione due to the uniform resulting pizza base.
@@maxxesYes, I've noticed that as well, and they're avoiding "dimpling" the dough from what I can see, which is part of the process in the Roman style tray/teglia pizza they seem to be trying to emulate. I see that the resulting "shells" as John refers to them, taper downwards at the edges, which indicates a certain lack of strength of the dough, as in the center of the dough supports oven spring more than the outer edges. It seems like they're treating their pizza as if it's "tray pizza shaped bread", which seems uncharacteristically simplistic for Proof considering their usual attention to detail. If they continue in this direction, I think it would be wise for John to discontinue referencing Roman or Roman style and just say that they're completely doing their own take on pizza. Otherwise, nomenclature being bandied about will only invite unnecessary friction from those who understand what Roman pizza is.
@@ambrosewetherbee8301I doubt the overwhelming majority of customers will be so versed on Roman style pizza that they would even notice, or care . They seem to be loving what they are producing.
That dough recipe isn't even close bud. Sorry, thousands of Italian nonas just rolled over in there graves. There's great videos on line about making pizza dough. American Focaccia is what you have there.
The fact that the title is literally "high hydration pizza dough" and you still come and talk like you own the place just makes you seem as if every crinkle and crease in your brain were as soft as a chicken breast.
Pizza Romana should be poked with your fingertips before baking. I lived in Italy for 12 years but if you don't believe me, just watch youtube videos of someone like Roscioli or Bonci.
Guys, do me a favour: stay with bread - you are doing an amazing job there. But please, stay off pizza. Whatever you are baking there, it is absolutely not a pizza.
Doesn't look like Roman Style at all. Specific Italian styles of pizza have a right and wrong way of creating them. No worries if you want to create your own style and go with it...but this is not Roman style whatsoever. Plenty of resources on line that will put you on the right path if you want to go that route.
Agreed. The only attribute that these pizzas at Proof share with Roman pizza in teglia is that they're baked in a pan. Rather than Roman style, John should refer to the pizzas as "tray pizza" unless he intends to incorporate methodology that results in pizzas that at least visually have high fidelity to Roman tray/teglia pizza.
@@TheTH-camUser69 Spoken by someone who doesn't know or respect the craft. Tell that to Massimiliano Saieva, Gabriel Bonci, Rob Cervoni and the other Roman pizza in teglia masters. There are rules, especially when it comes to dough prep and stretching. True, toppings are liberal and imaginative in this style...but there are rules in preparation. When you ignore the rules, you lose the culture.
I know Mesa can’t use all those buckets. Make it a rule that when you drop off pick up buckets. Eventually they will end up back there. Buckets are like sheet pans. Once you need them and ship them, the more you need.
I have been watching your videos for some time and following your story. In May of 2022 my son became diagnosed with a rare form of leukaemia. He has been hospitalized for over a year and half. My husband stays bedside with him at the hospital an hour and half from the myself and 6 other children. As a result I ended up opening a sourdough microbakery.
In the spring of this year, My mother inlaw was in Arizona and I requested she drive 2 hours out of her way to go to proof and get me a few items. They sit like trophies of inspiration in my house. She said it was well worth the trip and the food and staff was AMAZING.
Amazing!
Your ability to keep those rooms as immaculate as they are completely defies all logic. It’s beautiful. ❤
You have such a well spoke way of walking us through everything. Makes me sit back and really listen. Great work everyone!
Amazing to see that you still work according to the recipe instructions from your employee. Even you know the amount of water to add after autolyse is to high you still try it. I think this gives you the best position to give good feedback to the recipe creator. Great to see you persevered on this
Nothing like the subject of pizza to get the peanut gallery all riled up.
I started making pizza about ten years ago. Now, my go-to is poolish the night before, refrigerator overnight, make the balls around 3 pm, go easy on the toppings, dedicated pizza oven at 700-800 degrees for 2-3 minutes. Foodie friends really like it. Haven't bought a pizza in years. Oh: homemade marinara, pesto, occasionally mozzarella.
First.. I love this channel and your work ethic. As for pizza, I wouldn’t be watching this if it wasn’t for Vito Iacapelli’s channel, which spurred a real interest in more kinds of bread making. (Vito is a 3rd or 4th generation pizza maker and has been involved in the business since about 3 or 4 years old). He swears by a preferment (sometlimes poolish/sometimes biga). I’ve made up to 80% hydration but prefer 70-75%. Since I started using his methods my pizza dough wows everyone. Next time I make pizza I’ll try incorporating some of your ideas. Poolish changed everything for me. Now I need a pizza oven.
I’m always waiting on the edge of my seat waiting for a new video
@@bakerman1971😅😂. Don’t worry, I bake bread
The pizza dough recipe I've used pretty much weekly (from Chez Panisse in Berkeley, CA) uses a small bit of Rye Flour and it's been my go-to for probably 20 years.
If you need more 22qt containers, have each location have an excess count and they exchange clean buckets for filled buckets. It maintains your count at the batch facility while not overloading one facility with buckets.
i want to comment this on a more recent video so you can hopefully see it. a couple days ago, i watched your video going through the entire process of making hand-kneaded sourdough from about a year ago i think. i’m new to making bread and have only baked three semi-failed milk bread loaves (they didn’t bake evenly) and some focaccia yesterday. i’m not the hugest fan of sourdough so when i started this bread journey i swore off of trying to make it; it seemed too difficult and i didn’t want to make bread that i didn’t like. but, watching your video was so, so helpful in understanding the basic science behind bread making and i’ve decided that i *will* be making sourdough; i even made a starter last night! your way of explaining things is so detailed while still being concise and easy to understand. i think i get it well enough that i probably won’t even follow a strict recipe for when i do finally make a loaf. i’ve of course been watching other videos about starters among other things, but your video was the thing that pushed me into changing my mind. thank you so much for the great work you do!!
Set up a basic needle valve controlled dripper on top of the mixer to add your water. Establish the rate of dripping.
Set a timer, walk away and do your other stuff.
Wow as a pizza expert watching a bread expert tackle roman pizza is real trip, granted I don't usually make roman pizza, I do New York, Neapolitan and Detroit most of the time, but we have such different approaches towards this product.. normally we don't use a planetary mixer for a roman dough, or make it so stiff, the worry would be that the dough would overheat during the process. The usual method is to make a high hydration dough in a spiral mixer, all in one shot with the water first. Normally it's a heavier flour that drinks a little more than a 00 but I have never seen anyone put rye in. I must admit I wonder how that would interact with some of the more subtle toppings.. In the spiral mixer it can mix for a long time with out overheating and you can turn up the speed towards the end essentially to whip the dough that had a bater like consistency into something more homogenous. Once it's fully formed it is bulk ferments, gets divided, shaped, and has a second rise before being pushed out into oiled carbon steal pans to rise again before being baked with the toppings which usually have a comparable moisture level to the dough so that they are cooking at the same speed, although it is very common in roman pizza to just have a pizza Bianca or Rossa that has 90% of it's toppings applied after the bake. Knowing your work I'm certain what you make tastes great, and like you said this is more of a focaccia with toppings that a traditional pizza so I don't want to sound critical here, it's just so strange to see someone approach a product from such a completely different mindset. Looking at the proses from a fresh angle is the best way to improve.
As someone who has made thousands of pizzas commercially, using scratch dough, I agree with you. Must admit that I often have to be in the right headspace to watch his more arrogant language and behavior. I don't often disagree with his approaches, and I respect his knowledge, but the attitude rubs me wrong a lot of the time.
Having had to work with a lot of French trained chefs arrogantly trying and failing cook Italian food over the years, his attitude doesn't really bother me. He's mostly self taught, spends most of his time teaching apprentice bakers with little or no experience, and is making these videos for the general public not industry professionals like us. He does have a right to be a bit arrogant when it comes to bread but I respectfully think he should do some more research into how this style of pizza is made traditionally before trying to reinvent the proses. @@marioc63
@@marioc63there’s nothing arrogant about him. Can you pull up some quotes where you feel he’s being arrogant?
Speaking eloquently must not be confused with arrogance.
@@marioc63the first time I had to skip ahead on his videos....this one. Mr knows bread for sure needs to clarify his pizza type he was aiming for when he ignored his employees instructions almost completely lol. 00 flour or go make a pizza hut pie like he did here. So disappointed in the attitude but I'll get over it lol.
try 90% water in from the start and then just before it leaves the bowl came the last as they do in France
it also works for me in Denmark
yes but do retain some water for the finish, it does make the dough nicer from my experience(in germany)
How did it turn out!!!!! What was the taste like with the 5% Rye?!?!❤❤❤
I’ve been making 100+ hydration dough. You can go on high speed. Just add all the additional water or other liquids in the form of ice cubes. They will incorporate slowly and keep the dough cool.
That's brilliant.
Have you finalized changes? One of my initial thoughts is start with more of a “no knead” focaccia-like high hydration base then add rice flour / the finely sifted rye to bring the hydration after the yeast has had time to build gluten on its own.
21:45 You can leave it. Once you can settle down the recipe, you can set timer and come back to add water every time. The bread shop in Japan where I worked did this way on bassinage method dough.
love these teaching videos TY. The dough -at the portioning stage- looked incredible.
High hydration but very workable. flour tip so true re flavor enhancement of even a fraction of the mix Regarding the pre bake and on an oiled tray… is that method because of the type of dough? vs dry on a dusting of semolina?
Have you tried just adding the salt right away? I did several experiments and waiting to add salt after autolyse yielded the exact same result as when I put the salt in right away. Same with when I added the starter. I encourage you to try it both ways and see for yourself.
Pizza flour and rye flour 73% two 80% water 10% rye flour this goes together really well :-))
Great video. Maybe I missed it but would be helpful to have the math (% flour, water, salt, liquid sourdough). Would like to see the undercarriage too :-) Looking forward to seeing how this last minute water addition could be improved. I notice you don't pay much attention to dough temperature as well. Thanks for sharing!
15:00 hopefully only in the bakery
I have been trying Einkorn flour with my focaccia, 1/2 C in 3 total (its a home amount) with 1/2 C rye. It is the original wheat before cultivation, ends up being very very soft used by itself. Good flavor though. Just FYI I suppose.
The enzymes in the rye will interact with the wheat flour to enhance flavor without actually tasting like rye so long as it is kept to five percent or less.
Still far from the right way of making high hidro dough but it s a good effort. I own a 'pizza al taglio' near Rome, if you want to upgrade lil bit use a spiral mixer, use fridge cold water and buy some 'blue steel pan'..
Keep it up man, cheers from Italy!
the highest hydration i ever did was 82% using caputo flour by hand i cant explain how chalenging it is to make it work took me around 15 tries trial and error untill i made it and manage to replicate the recipe again
I am interested in the 2nd test of adding more water at the beginning of the process and the comparison of this pizza crumb with the 2nd test
Thanks for sharing guys. I'm not sure if you wanted to make roman-like pizza (AKA "pizza in teglia alla romana"). In such case, you should not proof on the tray. That completely changes the structure of the product and makes the difference compared to normal focaccia.
where should you proof then?
@@MichaelRei99 After the bulk fermentation, the dough is cut in portions of the right weight. They proof again in a box, then stretched on the table and moved to the tray and finished there gently, preserving the air bubbles they gained during the second proofing, then immediately cooked. This will grant the irregular yet soft and airy structure, which is typical of this product. Side note: pizza alla romana Is commonly made with yeast
Dope stuff as usual !
Could you include your proportions of flour and water, etc., for each item you demonstrate?
Can you please share what app you use on the iPad? Is it to store all recipes? Thanks!
Send Ian up my way. I'm looking for a pizza dough focused person to start a brewery and pizzeria in Wyoming.
You hardly say this is a pizza not even a focaccia which I think is what you tried to make here. This dough needs around 70%-72% hydration, only doppio zero or a mix of plain and strong white flour, long fermentation times (a full 24h) and very hot oven (250C-260C). If you don't have a very hot oven so to shorten the baking time then surface will end up dry almost like bread (as it looks like in your video). You should try to bake it as fast as possible. The rule is the same as with the classic italian pizza with the thin dough only the temperatures and the ovens are different. You can also try to make a lievito madre and use this for pizza/focaccia dough instead of the high hydration starter which will give you a more authentic taste and aroma and a balanced fermentation.
I totally agree. Maybe for a focaccia could go much higher in hydration, thou. What I see clear here is that, in a business perspective, there is no mean, no resources, to wait to put all the water at once, and reserve only a little for the last bassinage. If we would be talking about round pizzas contemporary style maybe we can go a bit crazy here, but pizza on a tray for business may not be that profitable nor necessary, and I have my doubts that will make much difference. Also, by using starter as the preferment, which I believe this is your identity, i think you are right on using it a bit "younger", which will make lose a bit that "acidity". And last, maybe adding some small amount of T80 flour could be great for taste, flavor,... you name it. Great job as always, and thanks a lot for sharing.
@@cheskog If he finally concludes on what he wants to do there then yes, focaccia calls for 80-85% hydration and small amount of starter (or lievito madre) in order to control the fermentation process. I consider bassinage not necessary if there is enough time for autolysis and a good strong flour with high W rate. T80 is a good choice which has enough bran inside to give taste but not that much so to make the dough look and taste like bread. I personally use T80 as much as I can.
I own a pizza place in northeastern Ohio. Where can I get white senora flour? Every supplier I talk to, even the straight bakery suppliers don’t know what I’m talking about. :p
Looking for 25/50lb bags I’ll take the flour but would settle for the berries. Ideas?
Check out Sonoma country
What app are you using for the recipe on the tablet / ipad?
We are developing our own end to end information delivery system for the bakery which handles all stages of the process from ordering inventory through the final sales tracking and forecasting.
21:25 what a wonderfully passive aggressive way to say “I can’t believe I have to waste my time with this piece of shit recipe”
The only time I've ever heard of roman style pizza was in a documentary and there's no similarity. Roman soldiers would make pizza on their Shields
Ian is on blast lol
Man oh man, you are doing pizza now. My two cents are about my favorite pizzas. One is the thin crust from Little Ceasars. I love that cracker crust. Pizza Inn has a similar thin crust. The other is also a thin crust, but it is a chewy crust and is very flappy, but all the ingredients stick to it. Some people in my family are huge fans of the thick and fluffy brioche or even the Godfather's thick n chewy from back in the day. I know you guys are storming with ideas over there, but just in case you run out, here you go.
pizza purists will tell you that the grains flavor is simply not wanted in the pizza. but i am sure you will make it work, even improve on it :D
Well, you'd be surprised how wrong you are. Type 1 flour is commonly used to enhance flavor in neapolitan pizza and pinsa romana (which is something that they seem to be aiming for here) is made with a mix of wheat, rice and soya flour. You're too much about memes and too little about knowledge buddy.
“No return” from the other locations?
Stupid question: Why aren’t they collected during delivery?
Congratulations on your on-going success.
You have light coming in from the bottom of the overhead door in your flour storage area. Which means rodents can get in. Easy fix, do it quickly.
It's typical Pizza Dough for somebody that doesn't know how to make a pizza I didn't see any oil going into the pizza dough looks like a lunch lady Greek style pizza
TBH this is not pizza. Pizza is a one stage baked product while what you're making is more like a Pinsa Romana or a Focaccia with toppings. That doesn't mean it's bad just different.
Don’t forget time and temperature
I'd like to see the crumb structure of the pizza next time a video is produced. It seems like it's a very uniform, basically bready, kind of pizza. I'm surprised it doesn't seem more irregular as a high hydration formulation.
John has used "Roman" to describe the kind of pizza he's aiming to produce (I'm assuming "pizza in teglia" specifically since there's more than one Roman pizza style.) but so far, the pizzas are far closer to Sicilian sfincione due to the uniform resulting pizza base.
the part I find interesting is the avoidance of a "balling" stage which is very normal for any style of pizza.
@@maxxesYes, I've noticed that as well, and they're avoiding "dimpling" the dough from what I can see, which is part of the process in the Roman style tray/teglia pizza they seem to be trying to emulate. I see that the resulting "shells" as John refers to them, taper downwards at the edges, which indicates a certain lack of strength of the dough, as in the center of the dough supports oven spring more than the outer edges.
It seems like they're treating their pizza as if it's "tray pizza shaped bread", which seems uncharacteristically simplistic for Proof considering their usual attention to detail.
If they continue in this direction, I think it would be wise for John to discontinue referencing Roman or Roman style and just say that they're completely doing their own take on pizza. Otherwise, nomenclature being bandied about will only invite unnecessary friction from those who understand what Roman pizza is.
@@ambrosewetherbee8301I doubt the overwhelming majority of customers will be so versed on Roman style pizza that they would even notice, or care . They seem to be loving what they are producing.
@@MichaelRei99 If your point is that nomenclature doesn't matter to an undiscerning customer, I agree.
@@ambrosewetherbee8301 you got it! Not that I disagree with you.
Focaccia di RECCO ????? con Crescenza...
poor Eyan lol
What? No crumb shot?
Bro love your work but, pizza dough is simply 00flour, salt, levin
Dough looks Realy good, but the Pizza looks way too American :) , For Focacia with light toppings prolly perfect
bad result. saluti dall italia
Please show the crumb of your products. It's kinda disappointing to almost not see the finished products.
That dough recipe isn't even close bud. Sorry, thousands of Italian nonas just rolled over in there graves. There's great videos on line about making pizza dough. American Focaccia is what you have there.
The fact that the title is literally "high hydration pizza dough" and you still come and talk like you own the place just makes you seem as if every crinkle and crease in your brain were as soft as a chicken breast.
셰프님 1등입니다 전 1등 관심없어요
Pizza Romana should be poked with your fingertips before baking. I lived in Italy for 12 years but if you don't believe me, just watch youtube videos of someone like Roscioli or Bonci.
Then make your own video 👍
제가 다니는 식품회사는 상류층 구성원입니다 당신이 천손족타르타르족 상위 프리미엄신선이라서요이향구가 이집트 숫자단위뛰어넘는 악마신을 신선몸에 넣어 죽게 해서요 당신이 그렇게 죽은신선인데요 수행 해서복귀해야 합니다
A baker wearing all black and not a spec on him. Hmmm... I don't trust him! 🤨
Edit: okay he did get dirty.
Where's the conclusion! I just watched for a half hour and I don't get to see how it turned out! Come on man!
Respectfully, you can do better than that.
thank god for 1.5x playback speed
How about showing us what that pizza came out like. Portnoy would not be impressed lol
Guys, do me a favour: stay with bread - you are doing an amazing job there. But please, stay off pizza. Whatever you are baking there, it is absolutely not a pizza.
terrible
Doesn't look like Roman Style at all. Specific Italian styles of pizza have a right and wrong way of creating them. No worries if you want to create your own style and go with it...but this is not Roman style whatsoever. Plenty of resources on line that will put you on the right path if you want to go that route.
roman pinsa is literally a thing of modernity my dude^^ its just an open faced sandwich dressed up as a pizza
Agreed. The only attribute that these pizzas at Proof share with Roman pizza in teglia is that they're baked in a pan. Rather than Roman style, John should refer to the pizzas as "tray pizza" unless he intends to incorporate methodology that results in pizzas that at least visually have high fidelity to Roman tray/teglia pizza.
@@TheTH-camUser69 Spoken by someone who doesn't know or respect the craft. Tell that to Massimiliano Saieva, Gabriel Bonci, Rob Cervoni and the other Roman pizza in teglia masters. There are rules, especially when it comes to dough prep and stretching. True, toppings are liberal and imaginative in this style...but there are rules in preparation. When you ignore the rules, you lose the culture.
I know Mesa can’t use all those buckets. Make it a rule that when you drop off pick up buckets. Eventually they will end up back there. Buckets are like sheet pans. Once you need them and ship them, the more you need.
32:04 😂 sweet lord and this people call themselves artisan lol....