No matter which video you watch, this guy’s energy is always high. That’s a unique trait, regardless of his pizza making skills which are awesome. Thank you for all the great videos.
It's always great to listen to somebody that is passionate about what they do. I could listen to a guy talk about some hobby or job that I personally have no interest in... but if he's passionate about it then the discussion is interesting to me.
I made a pizza yesterday and i have got a lot of information from your channel, my family loved the pizza, thank you for the help you give to all people around the world for free, love from saudi arabia
Thank you for sharing your knowledge with us. After watching your video on making dough with polish there’s no going back now. Best pizza I’ve made in my 67 years. Now I just need to convince wife I need a pizza oven and darn a new store just opened a mile the road that sells pizza ovens.
if you have leftover dough you add some fennel seeds. make Tarallini of it. brush the dough with flavorized oil and bake it in the oven till its golden brown. IT WORKS!!!
Just so that everybody knows, the Kitchen Aid user manual says to not use the flat beater for dough. We are supposed to use only the hook, and at a max speed of 2. I am not an expert.
Vito! You made me crazy for pizza! I am preparing dough for this evening, like every week since I found you. Thanks mate! A big hola and hug, from spain!
Vito you are my sensei !! I'm a young pizzaioli and its hard to learn real napolitan style and you really make me come better !! I bought an wood oven for my home i follow all your advices and recipes and I actually do great pizza and learning Italian from you !! thanks for share all your secrets !! You're the best thanks a lot !!
Hello, Vito. Thank you for all the education you give us. It is invaluable. Instruction like this would not be accessible to us without world class pizzaiolos/chefs such as you. You are our mentor. If I may ask, is the box you use to mix by hand available online somewhere? Keep the great content coming!
Food processor worked too. we made a Biga by hand, then made the final dough in a food processor on pulse then final fold on the counter. Very airy, great result.
Just to let you know how far your good has spread to the world,, I am from United Arab Emirates 🇦🇪 and your channel is my one & only reference when it comes to pizza, pizza taste amazing here .. of course with your help! Friends & family love it 🍕❤️ appreciate your effort and thank you so much, Grazie mille!
Hi Vito! Can you give us a instructions for how to use the stand mixer? Like how long to use it, what power setting and when to switch from the mixing attachment to the dough attachment? Thank you!
Vito speaks the truth... the most important ingredient to any pizza is PASSION! Thanks for the uplifting video Vito, best wishes to you and your family. You are gonna be the TH-cam expert on all pizza my friend.
Another amazing video. I’ve made all your recipes and yes you are absolutely right. I find with the dough machine the dough is lighter and fluffy. As much as I enjoy making dough by hand, the machine turns out 👌🏼👌🏼👌🏼. Good stuff Vito. Till next time. Ciao 🇮🇹
Can you make a video showing how to stretch the pizza dough with one hand? I only have one hand and I struggle with that part but I bet there's a technique. Even if it's only 1 minute video I would greatly appreciate it
Great video and great channel! Thank you. A suggestion for a topic of another video: "making a dough at home in a mixer (KitchenAid)" I'd really appreciate if you could give some tips which hook to use, how long to mix, what speed etc. I saw in this video that you're mixing initially with "paddle hook" then switching to "kneading hook"
i will try this, but for my home oven I think I'll up the hydration a bit for a more open crumb. REQUEST: Vito, could you do a video for Neapolitan, high hydration for home oven at around 550F for 2 pizzas, using a poolish for 6 to 8 hrs room temperature fermentation total time. That would be so great!💕🙏💕
@@ztbt He's not making a poolish in this video, he is making the dough all at once. If using a poolish I would just make it by hand since it only takes a few minutes but you could do it though, just don't mix it for too long.
Could you please make a video to explain mixer process in detail. Please also share tips like when to change head, how long to knead. Thanks in advance mate.
I paused and looked for hair. OH ITS AIR. Never mind :P You should do the little mark on a signature pizza at your restaurant when its made special by you.
ciao, purtroppo non parlo italiano /ingles ...... ammiro davvero il tuo lavoro qui in Brasile. Penso che tu sia un grande maestro della panetteria mondiale !!!!
I don't get it. You startet off the machine with a different attachment, then suddenly it was the dough hook. At which point did you switch attachment and why? Thanks
Been a fan of making pizza dough with large airpockets because of your tutorial sir. Very inspiring thank you so much. Your forever fan from the Philippines 🥰
I love your videos every time I watch them!!! I keep working to make my pizzas better and better. I was planning a trip to Napoli just to take a pizzaiolo class, but then Covid hit :-( I hope you are recovering well there and maybe in 2021 I can come down! 2 years since visiting the motherland is way too long...
Hi man. Thank you for your videos. Every video improve my skills. I have not a cooking machine... That's why, hand made, it's always better (I think). My favorite 🍕 dough on poolish starter with 70% hydration. Thank you for your teaching. Please don't stop. 👌
I have 2 questions: 1. With the mixer, when did you swap the paddle attachment to the dough hook? 2. How long did you knead with the mixer dough hook and what speed?
Not an expert, but in another video I saw, the attachment was changed right as the ingredients became mostly incorporated. And from other places that I’ve read I think it’s no faster than speed 2
@@DodInTheSky If you can mix it with your finger, like it is still powdery or liquid then you can use the flat mixing paddle. When you would call it kneading, in case you would have done it by hand, then you use the dough hook. That's how I decide.
I use a Kitchen Aid at home all the time. I add my ingredients and just use the dough hook by hand to stir everything together and once it starts to form up I attach the dough hook to the machine and then knead for 10 minutes at speed 2. Works every time
Fantastic - thank you for making this comparison! Question: have you done a comparison between dry yeast and a sourdough starter when making pizza? I’m also curious as to how much starter I should use in substitution of the dry yeast in this recipe. I have a coarse starter, not a wet starter. Love your channel!
My bread machine has a pizza dough programm and I always use it for your receipe. I made pizza today again and it was very good! My husband says lately we don't need to go to restaurant anymore. I am glad, but sad at the same time, because I sometimes want to go eat at restaurants and relax.(T_T)
Interesting comparison! I do have a stand mixer but it taps out on amounts greater than 600 grams of flour which is most times, so am by hand these days and kneed until can feel it softening up nicely and is smooth. Will look for the colours on the crust when make some more on friday. Great education and entertainment as always! Cheers Jim
That video is not accurate because he kneaded quickly to match the mixer. If you knead a reasonable amount, rest the dough, build the gluten, etc. and ferment for a decent amount of time including bulk ferment, you should not sea a noticeable difference
Hi Vito, love your videos and I use your pizza dough for the house recipe all the time with perfect results. I know it’s not an Italian style Pizza, but I would love to see you do a recipe for a Chicago deep dish pizza. Keep up the good work👍
Love your videos watch all the time thanks for sharing.... my question is there a difference using spiral mixer vrs. Stand mixer when making small quantities at home?
Every time a video of yours gets recommended it answers another pizza question I had at some point. 😄 When I need advice for or while making a pizza for my family I go to your channel. 👍🏼
How are you my good sir, so which one is better hand or machine? I would like to thank you very much for one of your videos of how to make pizza at home with 3 different methods, really insightful and thanks to you i can deliver much better results. I am a professional chef for yeats but I've learnt something fantastic from you and i am really grateful. Keep up the great job my friend.
Vito I have a kitchenaid and I agree I prefer machine than hands 😓 i am leaving in the south of France and it's very hot on summer😎 you are the best I know this 👍🍻JP du Var
I prefer the hand kneading dough Vito,and i think the mixer is making more temperature then the hand kneading,plus u can feel the dough when u don't use mixer,thank u for sharing this video 👍
Hello! Thanks for sharing your experiences, they help me a lot! I was wondering how to make those little black points in the edge of the pizza. I don´t know influence they more: the hydratation or long fermentation.
Thanks for continuing to make your videos during this time. I hope you're doing okay personally and I hope your restaurant can come through after this is all over.
Today I got a new mixer. The test winner Ankarsrum. That has a total different mixing that your mixer, that is about the same way my 1 year old mixer mixes too. But, cant wait to make it with the winner of the mixers 👍🙂
Amazing recipe. Used this on my kitchen aid, one small issue my dough had many fermentation “pores” making it difficult to stretch out without holes, any ideas? Did I over ferment it?
I’ve done it both ways. The mixer over mixed the first time so the dough was tough to stretch at 60% hydration. The next round was by hand, 62% hydration and I did not mix the salt into the yeast and water mix until I had added about 20% of the 00 flour. (Like a batter) I was able to feel the dough get well mixed and silky. Thanks for the video Vito.
Jasper Vlayen the recipe I used said 7-9 minutes on low to Med low speed. By hand, I mixed until the dough was completely mixed and soft. About 3-4 minutes. I prefer the hand method 1. Because small batches like 300 gr of flour don’t fill the mixing bowl enough to do the job and 2. I get a better feel for the consistency of the dough by hand. Hope that helps.
@@waydegardner1971 Thanks for the reply! I've seen all sorts of kneading times. Vito calls for 15-20 minutes by hand and 15 minutes by standmixer. Other recipes just call for 3 minutes by standmixer. Do you feel the gluten is developed enough after 4 minutes of handkneading?
Jasper Vlayen depends on when you want to use the dough. I always try to give 24-48 hours in the refrigerator to develop better flavor and let the dough mature.
@@waydegardner1971 I always use it the same day. So i guess ill knead it by hand for 10 minutes and let it rest 6-8 hours before using it. See how that comes out
Ciao. Love your videos, energy, and charisma. Just a few questions: 1. How long and speed on mixer ?( I can’t kneed by hand)(arthritis). 2. What temperature in a home oven and what rack position (up, middle, low)? Grazie!
No matter which video you watch, this guy’s energy is always high. That’s a unique trait, regardless of his pizza making skills which are awesome. Thank you for all the great videos.
It's always great to listen to somebody that is passionate about what they do. I could listen to a guy talk about some hobby or job that I personally have no interest in... but if he's passionate about it then the discussion is interesting to me.
Hi ..realy you teach everyone what you know honestly..appreciate..
I made a pizza yesterday and i have got a lot of information from your channel, my family loved the pizza, thank you for the help you give to all people around the world for free, love from saudi arabia
Hi. Do you know why there are no large pockets of air in this crust?
at 12:52 the crunch is amazing, by far the best Pizza Master online.
I as an Indian love watching your videos every time. The way u represent that is unique. U include all the details to make a perfect pizza 🍕.
Thank you for sharing your knowledge with us. After watching your video on making dough with polish there’s no going back now. Best pizza I’ve made in my 67 years. Now I just need to convince wife I need a pizza oven and darn a new store just opened a mile the road that sells pizza ovens.
if you have leftover dough you add some fennel seeds. make Tarallini of it. brush the dough with flavorized oil and bake it in the oven till its golden brown. IT WORKS!!!
I love it how the flat beater magically transforms into the dough hook
Just so that everybody knows, the Kitchen Aid user manual says to not use the flat beater for dough. We are supposed to use only the hook, and at a max speed of 2.
I am not an expert.
@@eugenetswong yeah cuz the thing has noooo power whatsoever :D - the info is correct!
@@MrMaddis0509 ??? What info is correct?
@@eugenetswong Your info of the correct usage of the dough hook and settings...
Love that you showed the contrast of both methods.
Vito! You made me crazy for pizza! I am preparing dough for this evening, like every week since I found you. Thanks mate!
A big hola and hug, from spain!
Vito you are my sensei !!
I'm a young pizzaioli and its hard to learn real napolitan style and you really make me come better !!
I bought an wood oven for my home i follow all your advices and recipes and I actually do great pizza and learning Italian from you !! thanks for share all your secrets !! You're the best thanks a lot !!
Hi. Do you know why there are no large pockets of air in this crust?
Excellent stand mixer.... Cuisinart is awesome too... but those hands you have are a gift!
I think both look awesome ! I wouldn't care which one I'd eat
Don't ever stop doing what you do man. REALLY LOVE YOUR VIDEOS.
Vito we are blessed to have you maestro!!!
Man this is the best pizza canal on youtube! I enjoy your videos everytime! Plus you made me a better pizza guy :D Love from Poland!
you are the best thing I've found on youtube during the process of learning pizza making, love from Taiwan.
Vito, you are so animated & funny. This is the most important ingredient of a teacher 👍👍👍
Hey Vito! How long the dough should mix in the machine? And do you have to mix longer if you make more dough? Thanks! Love your video!
Hello, Vito.
Thank you for all the education you give us. It is invaluable. Instruction like this would not be accessible to us without world class pizzaiolos/chefs such as you. You are our mentor.
If I may ask, is the box you use to mix by hand available online somewhere?
Keep the great content coming!
Food processor worked too. we made a Biga by hand, then made the final dough in a food processor on pulse then final fold on the counter. Very airy, great result.
Could you share the recipe please?
Your timing is perfect to teach about pizza! Thank you for helping in a tough time. I can’t get 00 flour so AP will have to do.
Just to let you know how far your good has spread to the world,, I am from United Arab Emirates 🇦🇪 and your channel is my one & only reference when it comes to pizza, pizza taste amazing here .. of course with your help! Friends & family love it 🍕❤️ appreciate your effort and thank you so much, Grazie mille!
Thank you so much
Hi Vito! Can you give us a instructions for how to use the stand mixer? Like how long to use it, what power setting and when to switch from the mixing attachment to the dough attachment? Thank you!
I literally started makin pizza in my restaurant because of you 🙏🙏 all the way in Trinidad 🇹🇹 you are the best!!!!
How is the request from the customers?
Kussi pizzas selling out, I don’t have space to make and store too much, and I can’t afford a mixer yet, but working on it
shirvy Thats great to hear!👍🏼
Vito speaks the truth... the most important ingredient to any pizza is PASSION! Thanks for the uplifting video Vito, best wishes to you and your family. You are gonna be the TH-cam expert on all pizza my friend.
Another amazing video. I’ve made all your recipes and yes you are absolutely right. I find with the dough machine the dough is lighter and fluffy. As much as I enjoy making dough by hand, the machine turns out 👌🏼👌🏼👌🏼. Good stuff Vito. Till next time. Ciao 🇮🇹
Hi. Do you know why there are no large pockets of air in this crust?
Can you make a video showing how to stretch the pizza dough with one hand? I only have one hand and I struggle with that part but I bet there's a technique. Even if it's only 1 minute video I would greatly appreciate it
I am hooked on pizza making now! All I can think of is making pizza
Good video! I usually start my mixing in a machine then finish it by hand.
Let the machine deal with the goopy/sticky phase! 😀
Go Get'em, Buddy, We celebrate today as You here for us, God Bless Vit6o!
The measurements are perfect, easiest dough I've ever made by machine!
Great video and great channel! Thank you. A suggestion for a topic of another video: "making a dough at home in a mixer (KitchenAid)" I'd really appreciate if you could give some tips which hook to use, how long to mix, what speed etc. I saw in this video that you're mixing initially with "paddle hook" then switching to "kneading hook"
i will try this, but for my home oven I think I'll up the hydration a bit for a more open crumb. REQUEST: Vito, could you do a video for Neapolitan, high hydration for home oven at around 550F for 2 pizzas, using a poolish for 6 to 8 hrs room temperature fermentation total time. That would be so great!💕🙏💕
Would you mix the poolish with the stand mixer or by hand?
@@ztbt He's not making a poolish in this video, he is making the dough all at once. If using a poolish I would just make it by hand since it only takes a few minutes but you could do it though, just don't mix it for too long.
Vito "because I'm by myself; I cannot eat all of the pizza by myself."
Me "challenge accepted!"
Could you please make a video to explain mixer process in detail. Please also share tips like when to change head, how long to knead. Thanks in advance mate.
great video, thumbs up, Pizza Making should be introduced as a new school subject :-)
Master of your craft
I paused and looked for hair. OH ITS AIR. Never mind :P
You should do the little mark on a signature pizza at your restaurant when its made special by you.
Hhahah nice
ciao, purtroppo non parlo italiano /ingles ...... ammiro davvero il tuo lavoro qui in Brasile. Penso che tu sia un grande maestro della panetteria mondiale !!!!
Thank you vito for your Videos. Stay healthy my friend. Greetings from germany
Grrazie for your instruzzione! Forza Italia!
Thanks for sharing your experience.
You realy help me to make a pizza at home.
I don't get it. You startet off the machine with a different attachment, then suddenly it was the dough hook. At which point did you switch attachment and why? Thanks
and you how you make your dough?
vito iacopelli I want to improve my dough. I use an old America’s test kitchen recipe and it’s fine but I know there are better options.
Because of you I make great pizza at home,but more hydration dough 70%,thank you Vito.
I use the no knead method.
Let it rest for 18 -24 hours at room temp the into the fridge for 48 hours.
Turns out great. And very tasty.
Hand!
Been a fan of making pizza dough with large airpockets because of your tutorial sir. Very inspiring thank you so much. Your forever fan from the Philippines 🥰
Hi. Do you know why there are no large pockets of air in this crust?
Bravissimo , as usual . Love your videos and learned a lot from them . Ciao da Brasile
Lov your passion and thank you a ton for sharing the knowledge. Best teacher I could ever hope for!
I love your videos every time I watch them!!! I keep working to make my pizzas better and better. I was planning a trip to Napoli just to take a pizzaiolo class, but then Covid hit :-( I hope you are recovering well there and maybe in 2021 I can come down! 2 years since visiting the motherland is way too long...
Vito sei bravissimo e tuoi video sono fantastici
I love Mozart on the background music ❤️
Dude.. You work your ass off. Total respect.
Hi man.
Thank you for your videos. Every video improve my skills.
I have not a cooking machine... That's why, hand made, it's always better (I think).
My favorite 🍕 dough on poolish starter with 70% hydration.
Thank you for your teaching. Please don't stop. 👌
Thank you Vito. Information and entertainment . Does it get any better? You rule my friend!
I learned new things about perfect pizza today Thanks to you Vito, thanks.
I have 2 questions: 1. With the mixer, when did you swap the paddle attachment to the dough hook? 2. How long did you knead with the mixer dough hook and what speed?
I’ve got the same questions.
Not an expert, but in another video I saw, the attachment was changed right as the ingredients became mostly incorporated. And from other places that I’ve read I think it’s no faster than speed 2
You use the first one to mix flour with water. Once it becomes more or less "one thing" then you switch it for the dough hook.
@@DodInTheSky If you can mix it with your finger, like it is still powdery or liquid then you can use the flat mixing paddle. When you would call it kneading, in case you would have done it by hand, then you use the dough hook. That's how I decide.
I use a Kitchen Aid at home all the time. I add my ingredients and just use the dough hook by hand to stir everything together and once it starts to form up I attach the dough hook to the machine and then knead for 10 minutes at speed 2. Works every time
I’m obsessed with making pizza. This channel is amazing. I use an oven that heats up to 900.
😂😂😂😂😂
Loved the video , hands always win the battle 🙂
Thank you so much for making these videos
Fantastic - thank you for making this comparison! Question: have you done a comparison between dry yeast and a sourdough starter when making pizza? I’m also curious as to how much starter I should use in substitution of the dry yeast in this recipe. I have a coarse starter, not a wet starter. Love your channel!
Another great video from Vito, thanks!
My bread machine has a pizza dough programm and I always use it for your receipe.
I made pizza today again and it was very good!
My husband says lately we don't need to go to restaurant anymore.
I am glad, but sad at the same time, because I sometimes want to go eat at restaurants and relax.(T_T)
You are the best I made the pizza today from your recipe it turns out so good 😊 like a restaurant my kids love it 😍 thanks for sharing
I loved this video for comparison Vito.Thank You so much.
Interesting comparison! I do have a stand mixer but it taps out on amounts greater than 600 grams of flour which is most times, so am by hand these days and kneed until can feel it softening up nicely and is smooth. Will look for the colours on the crust when make some more on friday. Great education and entertainment as always! Cheers Jim
That video is not accurate because he kneaded quickly to match the mixer. If you knead a reasonable amount, rest the dough, build the gluten, etc. and ferment for a decent amount of time including bulk ferment, you should not sea a noticeable difference
He sped the video up, he didn’t knead the dough that fast.
Hi Vito, love your videos and I use your pizza dough for the house recipe all the time with perfect results. I know it’s not an Italian style Pizza, but I would love to see you do a recipe for a Chicago deep dish pizza. Keep up the good work👍
Big Like and Love From Libano 🇱🇧🇱🇧🇱🇧 and we Pray For Italy ✝️🌹❤️
المناقيش اللبنانية أحلى 😜
Thank you from UK 🙏🇬🇧
I usually make your recipe, the 72hr double fermentation by hand....and this time I'm trying it with mixer. Will report back how it goes!
Very interesting this video !!
I've been curious since you started this !!♡!!
Interesting. Pizzas look amazing
I love that you play Mozart
Love your videos watch all the time thanks for sharing.... my question is there a difference using spiral mixer vrs. Stand mixer when making small quantities at home?
Every time a video of yours gets recommended it answers another pizza question I had at some point. 😄 When I need advice for or while making a pizza for my family I go to your channel. 👍🏼
The hand made MUST be better because you put your love into it when kneading.
Really
weirdo.
The machine puts its love into the pizza, too.
@@17plus9 hahahahaha, I like this comment hahahahaha
th-cam.com/video/63ycwRr8prw/w-d-xo.html
How are you my good sir, so which one is better hand or machine? I would like to thank you very much for one of your videos of how to make pizza at home with 3 different methods, really insightful and thanks to you i can deliver much better results. I am a professional chef for yeats but I've learnt something fantastic from you and i am really grateful. Keep up the great job my friend.
Vito I have a kitchenaid and I agree I prefer machine than hands 😓 i am leaving in the south of France and it's very hot on summer😎 you are the best I know this 👍🍻JP du Var
I prefer the hand kneading dough Vito,and i think the mixer is making more temperature then the hand kneading,plus u can feel the dough when u don't use mixer,thank u for sharing this video 👍
Vito your pizza is the best
Hello! Thanks for sharing your experiences, they help me a lot! I was wondering how to make those little black points in the edge of the pizza. I don´t know influence they more: the hydratation or long fermentation.
Long fermentation
@@vitoiacopelli hi Vito what do you recommend to put the dough in the fridge or just in the box?
Thanks for continuing to make your videos during this time. I hope you're doing okay personally and I hope your restaurant can come through after this is all over.
Beautiful Maestro...👍🏻🍕
Vito ... You really do your job with love
How much you need to knead the dough in the machine? And when you have to change the tool? And what speed to use? Thanks
I can see that the guy in your town keep unliking your video lol. Great video Vito!
Hi Vito, I’m doing pizza in the wood fire oven which is the best dough recipe?
Best wishes
Gianni
Ciao Vito sei fantastico grazie che condividi questo mestiere. Se fosi a Los Angeles mi piacerebbe imparare con te.
Today I got a new mixer. The test winner Ankarsrum. That has a total different mixing that your mixer, that is about the same way my 1 year old mixer mixes too. But, cant wait to make it with the winner of the mixers 👍🙂
And how is your experience after 5 month of using the machine? Is it more gentle than the hook mixers?
@@666louis Oh, its the best! I do 12 x 250 grams doughs at the time, and medium speed in 20 minutes. Dough is perfect 👍🙂
What kind of yeast do you use? Active dry, rapid rising? And how cold should the water be? Room temp? What brand of Manitoba do you use?
Hi Vito! How much instant yeast for 2 dough recipe you added some time ago at-home home? In gramms please
Piękna robota 🙂
Вel lavoro, ben fatto. Отлично сделано
grazieeeee mileee for your videos
Could u please show on the kitchen aid the time of kneeding and speeds u have used on the mixer? U also switched tools on the mixer as well. Thank U!
عندما تصنعها بيديك تجدها مصنوعة من الحب
Amazing recipe. Used this on my kitchen aid, one small issue my dough had many fermentation “pores” making it difficult to stretch out without holes, any ideas? Did I over ferment it?
I never cared too much for pizza until these videos came into my feed. Now I built a 1500euro pizza oven to make pizza 😂😂
I’ve done it both ways. The mixer over mixed the first time so the dough was tough to stretch at 60% hydration. The next round was by hand, 62% hydration and I did not mix the salt into the yeast and water mix until I had added about 20% of the 00 flour. (Like a batter) I was able to feel the dough get well mixed and silky. Thanks for the video Vito.
How long did you knead the dough with the standmixer for it to be over kneaded? Having some issues with this aswell.
Jasper Vlayen the recipe I used said 7-9 minutes on low to Med low speed. By hand, I mixed until the dough was completely mixed and soft. About 3-4 minutes. I prefer the hand method 1. Because small batches like 300 gr of flour don’t fill the mixing bowl enough to do the job and 2. I get a better feel for the consistency of the dough by hand. Hope that helps.
@@waydegardner1971 Thanks for the reply! I've seen all sorts of kneading times. Vito calls for 15-20 minutes by hand and 15 minutes by standmixer. Other recipes just call for 3 minutes by standmixer. Do you feel the gluten is developed enough after 4 minutes of handkneading?
Jasper Vlayen depends on when you want to use the dough. I always try to give 24-48 hours in the refrigerator to develop better flavor and let the dough mature.
@@waydegardner1971 I always use it the same day. So i guess ill knead it by hand for 10 minutes and let it rest 6-8 hours before using it. See how that comes out
Ciao. Love your videos, energy, and charisma. Just a few questions: 1. How long and speed on mixer ?( I can’t kneed by hand)(arthritis). 2. What temperature in a home oven and what rack position (up, middle, low)? Grazie!
Those look pretty!
Hi Vito great Videos. can I ask if its best to freeze the dough balls before proving and rising. Thank you.