Hey! We do recommend using a mixer for this recipe, however, it does not need to be a spiral mixer, a stand mixer will work too! You can of course successfully mix by hand too although the process of mixing high hydration doughs for a beginner can be slightly daunting. Stay tuned as we have more content coming showing that process! Thanks, The Gozney Team.
@@jblps a kitchen scale is the cheapest probably most important thing you can get for a looot of recipes a stand (or especially a spiral) mixer i understand not being able to get esp because the cheap ones literally melt and catch fire and grind metal in your food
@@jblps for most things, but if you're making something like bread or trying a new recipe, you'd rather have one than not i use my kitchen scales to weigh my cat's food out as well
1:05 Did the recipe exactly as written, but how can the dough come out of the fridge like shown here 1:05 ? Could it be that you have it first 24 hours room temp and then the second 24 hours fridge? Mine just came out flat… I mean it’s a normal fridge with 5 Celsius. Appreciate any help.
Hi guys, what's the total hydration of the dough please? What's the yardstick for dough weight in grams depending on pan size please? (I have 8x10 and I am likely to order bigger ones). Thank you! It would be great if you could do a series on how to run a pro pizza shop (because ops are different for hobbyist and pros) with and without par baking as part of the SOPs. Thanks!
This guy knows what he's doing but may i suggest San Marzano tomatoe's to make the perfect sauce!👌. 75% Dough hydration for dough and Cento extra virgin olive oil.
San Marzano loses most of what makes it great when you cook or blend it. You should only really use SM tomatoes as is or with a little salt as they do with Neapolitan :)
this detroit style pizza will not make it on the street. There's got to be another method of cooking where you dont have to turn off the flame by using steel pans.
Looks a very good way to cook my fav . Love your sharing . Many thanks from England
Beginners generally do not have access to a spiral mixer
Hey! We do recommend using a mixer for this recipe, however, it does not need to be a spiral mixer, a stand mixer will work too! You can of course successfully mix by hand too although the process of mixing high hydration doughs for a beginner can be slightly daunting. Stay tuned as we have more content coming showing that process! Thanks, The Gozney Team.
@@gozney Most beginners don't have a kitchen scale as well
@@jblps a kitchen scale is the cheapest probably most important thing you can get for a looot of recipes
a stand (or especially a spiral) mixer i understand not being able to get esp because the cheap ones literally melt and catch fire and grind metal in your food
@@Gocunt you don't need a scale if you're not a beginner though
@@jblps for most things, but if you're making something like bread or trying a new recipe, you'd rather have one than not
i use my kitchen scales to weigh my cat's food out as well
1:05 Did the recipe exactly as written, but how can the dough come out of the fridge like shown here 1:05 ? Could it be that you have it first 24 hours room temp and then the second 24 hours fridge? Mine just came out flat… I mean it’s a normal fridge with 5 Celsius. Appreciate any help.
Hi guys, what's the total hydration of the dough please? What's the yardstick for dough weight in grams depending on pan size please? (I have 8x10 and I am likely to order bigger ones). Thank you! It would be great if you could do a series on how to run a pro pizza shop (because ops are different for hobbyist and pros) with and without par baking as part of the SOPs. Thanks!
what brand sprial mixer is that? I've been looking for a small one.
Sun Mixer
Замечательная выпечка! За Все рецепты, большое Спасибо!👍👍👍👍 Wonderful baking! Thanks for all the recipes!👍👍
I like your style, looks good!
Where did you guys get that pan and handle tongs???
Where’d you get that mini professional mixer.
Looking at spiral mixers to accompany my gozney dome. What mixer is that?
Sunmix small line
Sunmix Small Line 6 in dark grey - cracking bit of kit. Not cheap, but they look the business on top of making amazing dough.
how long does it take the dough to double in pan?
That will depend of your room temperature.
“For beginners “ proceeds to use an $1800 spiral mixer
And a $4000 woodfired stone pizza oven
Great Pizza! - Where did you guys get that pan and handle tongs???
Hey, these are pizza pan grippers and are available at many online stores. Thanks!
What happened to Joe?
This guy knows what he's doing but may i suggest San Marzano tomatoe's to make the perfect sauce!👌. 75% Dough hydration for dough and Cento extra virgin olive oil.
San Marzano loses most of what makes it great when you cook or blend it. You should only really use SM tomatoes as is or with a little salt as they do with Neapolitan :)
What is the recipe for the poolish?
Hey, recipe can be found here! th-cam.com/video/PhB_58Aclq0/w-d-xo.html&ab_channel=Gozney
@@gozney thank you 🙏🙏🙏
how steel thick is it of Lloyed pan ? Thanks
Lloyds are anodized aluminum
@@jameshobbs oh! So how thickness was that ?
size of the pan?
Hey! this is a 9"x13" pan. Thanks, The Gozney Team.
I just need to sell one of my liver to buy that oven i guess 😂
When is the Gozney Spiral Mixer launching? :D also where can you get a detroit style pan in EU/UK?
Amazon. Look for Lloyd's Detroit Style Pizza Baking Pan.
It’s really good too.
this detroit style pizza will not make it on the street. There's got to be another method of cooking where you dont have to turn off the flame by using steel pans.
That's also way to bready, Detroit style ain't that thick and it's crisper on the edges
Really? Tell me…how on earth could a beginner have access to a mixer?
50 grams of olive-oil? You’re dough recipe is fudged lol
Lost me at poolish
I can't get behind that one - it's too doughy/bready.
As much as I love detroit pizza, this is way too much work
Can u make 69 Cvm Style pizza?