This goes to show you that it's possible to make dough by adding ingredients in any order. If they're making this big a batch, they sell a lot of pizza!
Not possible I think they use ready-made recipe .I'm a chef I'm have knowledge in my channel complte recipe available th-cam.com/video/VZJhdOqW-DA/w-d-xo.html
I know 1 one bag of flour 1 table spoon of yeast 1 tea spoon of sugar half a tea spoon of salt 1 and half cup of veg oil 1 cup of milk 1 jug of water 4 eggs and let it mix in a blender then mix it with the flour p.s you add extra oil in half a cup more the pizza base is awesome
Naw, I'm good. Science says that the dough should be between 70 & 72 degrees when finished. Adding cold water and ice ruins pizza dough. Cold dough is less manageable and the taste is greatly affected. Naw, I'm good. Check out the Dough Doctor. He'll explain it all.
higher temperature would accelerate the fermentation process and they want it to be slow (it's supossed to give better taste when done), thats why they ferment for 3 to 4 days.
Good question. They didnt add sugar OR salt. And there's only the tiniest amount of natural sugars in wheat flour. The bags looked like they were only flour, not pre-mixed. So very good question..
I have never seen it done this way before but I’m not going to belittle or call someone who obviously has made a living out of it!
This goes to show you that it's possible to make dough by adding ingredients in any order. If they're making this big a batch, they sell a lot of pizza!
Not possible I think they use ready-made recipe .I'm a chef I'm have knowledge in my channel complte recipe available
th-cam.com/video/VZJhdOqW-DA/w-d-xo.html
So did I miss the salt?
I know 1 one bag of flour 1 table spoon of yeast 1 tea spoon of sugar half a tea spoon of salt 1 and half cup of veg oil 1 cup of milk 1 jug of water 4 eggs and let it mix in a blender then mix it with the flour p.s you add extra oil in half a cup more the pizza base is awesome
How much is a "bag of flour"? How much is a "jug of water"?
Good Info. That's the difference in homemade dough and machine of large capacity
He has over loaded the machine with more dough
Just see the machine struggling
Wow. Thank you for your time in making the video.
excellent video, I guess the dough is frozen right away, that's right?
What oil is it?
Thank you for sharing sir
What's ingredients for 30 quart mixer?
I want a set of machine of this size, how much is the price and how can I get it? Whom to contact?
good video my friend but no salt or sugar?
it is ready mix on there
I'm a chef I tell you about recipe on my you tube channel please come
On
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no salt???
no no salt
Please can you help me
I need to
Recipe of tortilla dough 10 kg in the machine
Were is the salt
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Why ice??
Dough temp.
no salt? 3 to 4 days?
Yes
how do u know the amount dough for each pizza size?
I use a healthy 300grams for a standard 12 inch pizza and 400 gram for a thick crust :)
How much yeast did you use?
8.5 oz
th-cam.com/video/VZJhdOqW-DA/w-d-xo.html
What restaurant is this? What kind of yeast did you use?
How many ounces or grams of yeast? What kind and name brand please
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Every thing in detail available in this video
150lb is the minimum the machine needs to mix the machines about to explode
Ice? Why?
Nice
Where’s the salt
Naw, I'm good. Science says that the dough should be between 70 & 72 degrees when finished. Adding cold water and ice ruins pizza dough. Cold dough is less manageable and the taste is greatly affected. Naw, I'm good. Check out the Dough Doctor. He'll explain it all.
Do you use a spiral mixer as well?
I have never seen ice used before what is the purpose ?
iam curiuos also what is the ice for as long sleeves were on so not a hot day . Maybe heat is genareated cause of the big batch
higher temperature would accelerate the fermentation process and they want it to be slow (it's supossed to give better taste when done), thats why they ferment for 3 to 4 days.
How do U know the amount of dough for the 10,12,14,16,18,20 inches ?,I would apreciate the answer.God bless U !!!
10 inches 275 , 12 inches 375,
Why ice? I did not get it. Could you plesse explain
For dough, long life stand for pizza
Going to have a whole in the dough.smh
What kind of oil is it you used? Why not fresh yeast?
It doesn't matter
No salt no sugar and 4 days to proof then whet
Mau tanya brp harga mixer
bloody hell man
hope this is a joke :(
Why
Not explained the quantity of east
recipe ????
it is a big one cause is a dough mix that have few extra ingredients
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Flour? All Trumps
No salt no flavor
♻️♻️
i like your video please how much salt and suga and yeast thank you rianna
2 cup of salt 3 cup of sugar 8oz dry east but it is few more like baking soda and baking powder
Please for details
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That is a lot of oil
reckon oven mumbai
why did you put ice
we put ice because we let it ferment for 3 days. we want a slow rise in our dough
For dough shelf life
If you don't put sugar in it than how does the Yeast activate
Good question. They didnt add sugar OR salt. And there's only the tiniest amount of natural sugars in wheat flour. The bags looked like they were only flour, not pre-mixed. So very good question..
yeah vre malaka, how about the salt ????? you dont mention nothing about the salt
Εξηγησε μου σε παρακαλω γιατι εβαλε παγακια και οχι αλατι ;
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No he's not a malaka he's a Mexican and he's not going to tell you how much salt or sugar, if he does his Italian boss will have him deported🤣🤣🤣
Greek boss you mean Malaka
ma che schifezza è questa.
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Do trash
Those scales look nasty
Sheridan Hubble no sweat heart its good.
These scales are not for home .they are for some busy restraunts. Hope soo