Impressive as always, but better than some of your simpler recipes, I'm unsure. I tend to keep it simple: 100% Bread Flour 70 % Cold Water 3% Kosher or Sea Salt ⅛ tsp Active or Instant Dry Yeast Stir with a fork, slap & fold a few times, refrigerate 24-96 hours ✌️
Dude, what is this channel, I'm really surprised you don't have more subscribers. The quality of the editing and most of all, the fluffiness and crispiness of that dough. Keep up the good work.
Without talking, you teach us more than the other pizza experts here on YT. One thing, I think is crucial with the Ooni ovens, is that you do not need to bake the pizza at 450°C and what not. I learned it the hard way. What you state here with 370°C is definitely a very important advise. Thanks!
Hey Ive watched so many pizza vids, this one is so soothing and above all so well and easily explained without excess zele and blabla!❤ Love from Mauritius!
Hi there!! I found your page less than a week ago and you convinced me to go buy a pizza oven yesterday!!!!! I can't wait to try this recipe! I don't think anyone's dough looks as amazing as yours. Do you prefer poolish or biga pre-ferment? For this recipe, did you take your dough straight out of the fridge then immediately shaped it to bake? Or did you take it out of the fridge and let go back to room temp for a certain time before shaping and adding toppings?? I'd really appreciate your help!
I tried this pizza two days ago with AK bread flour, because that all I had. It came out excellent!! I follow step by step and I measure the water in grams. All delicious!! I want to try in the green egg!
Adding a bit of Thai fish sauce also works, it consists anchovies and salt. It sounds very bizarre, but it has lots of umami. Very nice recipe. I always dizzle chili oil on top of the Diavola pizza with Salame ventricina.
Whats the flour you use initially for the dough ball to prevent it from sticking to the peel? Is it semolina? It doesn't look as course as a semolina flour?
Love your vids and am always learning. Have a new love for making Roman style pizzas since I got myself some blue steel pans 😎 Had a question about this recipe, how long before baking do you take out the dough balls after the final rise?
This is one of the best biga preferment receipes I've ever seen - I use sourdough but your video is so good and that crust so soft that I am now going to try a sourdough biga based on this method. Woah! Thank you for this excellent stuff and the cooking of pizza sauce (though purists will refuse to cook it!)
As this recipe makes enough for 3 pizzas,how long can I keep the dough in the fridge before using it after the 48h cold ferment..Thanks Great looking pizza !
I was looking for a video for pizza, and I found it! A pro is someone who could explain something that looks complicate in an easy way. It's exactly who you are!!
Outstanding work! This pizza dough and crust looks even better than Vitos (sorry Vito) and all others. Really need to try it! -> Can you please let us know the temp your dough has in your fridge? Considering the position in the fridge and the incredible rise I assume its rather warm. I experienced fridge temp/position can really make the difference between make or brake. Thanks!
Well done, cold ferment overnight.. been going down this rabbit hole for years.. and different pizza styles call for different hydrations, proofing, fermenting, oven temps.. a NY style is totally different than Neapolitan than Sicilian.. yes, they all use water, flour, yeast..the same as bread.. but a sourdough is different from a baguette.. Beautifully filmed, great info..some “notes” for first timers or beginners wouldn’t hurt.. Yes, I have subscribed
Hey! I watched the whole video and i all i have to say is THANK YOU!! More than a recipe it was a mini film about how you enjoy makimg pizzas... i have a ooni oven as well, so i sqw myself in the video... Greetings from Chile! 🇨🇱
Try omitting that last gram of yeast. If you are fermenting the dough for three days, you will be amazed how much leavening you will get from 1.5 grams of yeast that now has multiplied significantly.
Is that anchovies what you add it to the tomato sauce to create the Putanesca sauce. Would you describe what other ingredients you use beside the garlic and onion for the sauce
First off, I'm getting Chef's Table: Pizza vibes when you show your pizza with the titles! Nicely done! I do have a quick question, how long are you leaving the dough out of the fridge before shaping? I'm starting my dough tomorrow morning for Sunday night! And maybe Monday... And maybe the last one on Tuesday!
Wonderfull ! Quick question, at 5:50 after 24h from the fridge, your dough is directly usable (cold) or need to reste few minutes/hours at room temp before stretching it ? Your edit quality is Amazing ! I can feel a lot of emotions, so thank your for that !
Hey. Im just getting into making pizzas. Got my first pizza oven yesterday. For this recipe, should I use Caputo Pizzeria or Nuvola for example? Thanks!
Hello! How are you doing? I've got a question to ask about the dough, in case i don't havea mixer, how long do i have to stretch and fold exectly. What about 15 minutes is enough? Thank you for sharing your expertise.
Hi, may I know after taking out the dough from the fridge after 24 hours, the temperature of the dough will be still low, is some resting time necessary before final shape？
When the dough balls are in the oiled containers in the fridge, when do you take them out? Do they need to be taken out of fridge and brought to room temp before you make the pizza?
Hey, looks delicious like always.. I am gonna try in tomorrow. But one think just surprised me, you stretch dough right away from fridge ? On all of your previous recepies there was a tempering time to bring the dought at romm temp, I supposed for better stretching and bigger rise. thx for the answer, gonna share my tomorrow results :)
@@MileZeroKitchen doesn’t look like it was stretched straight from the fridge. The dough ball looks like it had some time to ferment on the counter outside of the fridge based on how high it has risen in your container before you take it out to stretch.
I look forward to your videos on Sunday mornings. I'm primarily a sourdough guy, but I have yet to settle on dough recipe that uses dry yeast...and I have tried many! this looks like it might be the one. Beautiful crust!
@@MileZeroKitchen I'm another sourdough momma. I've used sourdough for pizza crust in the past, but really want to try this recipe! Slow fermentation is MDWU!
@@MileZeroKitchen Quick question MZK: Is the 2nd bulk ferment necessary or is that just to add more flavor to the dough by placing it back in the fridge for 4-48 hours? After balling the dough, could I simply let it rest for 1 hour at room temp and use it then?
I just found your vid and have just now made the pre-ferment. It's in the fridge doing a cold ferment. However - I suspect that this will be a fail (for me) as I do not have a stand mixer and must add the remaining water and knead the final dough by hand. Every baker and pizzaiolo knows that adding water to a dough is very difficult. It's much easier adding flour after the fact to a wet dough than adding water to a low-hydration dry dough. Assuming that this will be a fail for those of us hand-kneading, I have modified the recipe by increasing pre-ferment hydration to 150% from your 50%. I will add the remainder of the flour when preparing the final dough. This said, I am looking forward to mastering this recipe because attaining a large, puffy, open crumb cornice is challenging and while I have come close, I have never achieved your result. Thank you for this vid.
Hello… I bought the Ooni oven after watching your amazing videos. I was wondering if I can ask you a question about how we should season the pizza stone. I am trying to find the perfect answer as some wrote to season with oil whereas some said don’t season with it, the oil will cause damage.I am lost and I still haven’t tried cooking pizza because of that. What did you do on your side? Tx a lot for inspiring us
Hey ! Thank you ! Can we replace the yeast by fresh ? And in wish quantity ? Also I already tried to make this type of recipe but biga and when I put the rest of the water it’s dead, It boils and the water doesn't integrate, I use the same type of robot than you, just with the hook. I don’t know why, finally I just make classic recipe 65% hydration Thanks
I panicked and made some mistakes making this pizza and it still turned out amazing! (In case this helps someone). I forgot that this recipe uses a KitchenAid (which I don’t have), so half way through pré-fermentation I panicked, took it out after 18hrs and added the rest of water & yeast and kneaded it by hand, which was the messiest and most discouraging process. It will look like a soupy slippery mess for a long time, but don’t give up, the water will eventually mix in and start taking on the shape of a very soft dough. After proofing, the dough never rose in the fridge like it did in the video. I almost threw the dough away, but then decided Heck with it, let’s see what happens. And the crust ended up great! I made it very thin, and the edges got nice and puffy. Puttanesca sauce was amazing 👌🏽
If you want to do it by hand, next time add 90% of the water first, mix until combined and leave it to rest for an hour. The flour will absorb the flour without you having to knead. Then add the rest of the water slowly. Also, leave it outside to begin the fermentation process for at least an hour or two - so it will rise slowly in the fridge as well. Good luck!
@@MileZeroKitchen I see. Makes sense. And at the end you just add the extra water and yeast, hence the double fermentation. And since it is from the fridge it will be easier to knead it.
@@MileZeroKitchen I was very amazed as to how easy to work with the dough was after the 24h in the fridge. It was pretty easy to incorporate the water salt and yeast. Not sure if the 00 flour or the method made the dough very workable with but I am glad I was able to follow your method in sort of a simple way. Thank you, sir.
Great video! I have made this recipe and I find the problem about sticky dough because of 75% Hydro. My question is can I make this recipe reaching only 70% Hydro? Thanks again.
Wow it looks so pillowy soft! Can't wait to try this one. The others came out delicious. Reminds me that I want to do your Detroit one again too. You are the best. I keep learning, this time about the aeration. Thanks!
2 questions: 1) did you use the flour in your description the Vivace tipo 00, it's designed for slow cooking with low temp in electric oven,? 2) no bulk fermentation before you divided the balls?
I just came across this video and absolutely love the vibe!! I am taking notes for my future videos, if you don't mind ☺️ Also, this is the first I've seen a pizza cut with scissors. What's the reason for that?
I love the vibe you have created for your videos. So many pizza TH-camrs rant on like they are fueled by meth. I will take your music over that any day.😁
I appreciate your tutorials, however, I am not getting the same results consistently. If you have any recommendations please let me know. I use King Arthur 00 Pizza flour. this is what I do. Poolish: 50g Rye flour 150g 00 flour at 100% hydration.and yeast, refrigerate over night. Next day make dough: 400 g 00 flour + poolish (200g flour) + 160g water for a total of 600 g flour and 360g water (60% hydration). refrigerate over night (sometimes I do not) next day divide and make balls rest at room temp for 6 to 7 hours. My problems is that the dough tears. I can't get the elasticity you get. Any suggestions?
That king Arthur flour is garbage. Had same issues with it. Switch to Caputo red for long ferments or blue for shorter ferments, everything went better
Stunning video and Pizza's! I believe your in Florida which is hot and humid like here in Thailand. I'm curious to know "IF" you had a "room temp" fridge can the time to ferment the dough be reduced and do you think any flavour would be lost?
Sir, God knows you found peace with this hobby just like me. Hope you keep enjoying those times. Peace starts with the "P" from Pizza. Cheers from Spain.
Great channel, great videos as always. However this dough did not behave as expected. I make a lot of pizza dough and very familiar with all aspects. Caputo pizzaria flour. The preferment did not rise/expand at all (I wonder if it would be better to use less yeast and sit on counter overnight vs fridge). The balls came together fine, however they flattened to pancakes within the hour. I'm hoping to see better results after the fridge rest but overall thinking that temperature was a big factor here. I would use warmer water to start. My kitchen is about 71F right now.
i feel this depends a lot on position in fridge. I had 5°C at bottom and 14°C at top! so my dough grew at top and not when I place it at the bottom. Would also wonders about target fridge temp here.
Correct me if I’m wrong. I welcome it. This is your 3rd version in creating a Neapolitan pizza style dough? The methods differ in each. Correct? If so which method produces the most flavorful dough?
I'm going to try your recipe today, so we can enjoy it by the weekend, but I have a question for you, please! I read all the other comments and I'd like to confirm that at the 6:00 mark that's in fact "semola". I have SEMOLINA at home, but mine is more yellow and slightly coarser than yours, so I'm not sure on using it. Could chickpea flour be used instead?
not with biga. It will never be hand-mixed well. Use poolish instead. Flavor change a little bit and pizza better be baked in the range of 5-24hrs and not 5-48hrs but still worth it.
After the 5-48hr rest period did you take the dough out of the fridge and let it come up to room temp first? If so how many hours? Thanks and keep up great vids!
yes..but you should use the old tricks we use in Naples when using home ovens... start your oven with grill on max temp. Once on temp, "bake" the dough without any toppings on the stove using a very hot cast iron skillet for few minutes (keep an eye on the bottom not to burn). Then use preferred toppings and slide the dough under the grill to complete baking.
I have found your channel yesterday, ill have to try that doe ! And the focascia of course ! Have you try to freeze the pizza doe ? I try it next saturday and i wonder if i can do more than ill need for 1 diner
WELL this earned a subscribe click from me. Gorgeous presentation, great looking food, great editing/video work. Thank you for making this. I hope your channel grows by leaps and bounds.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Thoughts about the crust? Damn these pizzas were good. I'll go bake some more. K-bye. ✌👽
Impressive as always, but better than some of your simpler recipes, I'm unsure.
I tend to keep it simple:
100% Bread Flour
70 % Cold Water
3% Kosher or Sea Salt
⅛ tsp Active or Instant Dry Yeast
Stir with a fork, slap & fold a few times, refrigerate 24-96 hours ✌️
Maybe add 5g honey to the dough along with the salt?
_Looks yummy!!!_
@@ChiIeboy Not opposed, but why?
Where can I buy me one of those bowls you’re using to mix in.
Ikea
Dude, what is this channel, I'm really surprised you don't have more subscribers. The quality of the editing and most of all, the fluffiness and crispiness of that dough. Keep up the good work.
Without talking, you teach us more than the other pizza experts here on YT. One thing, I think is crucial with the Ooni ovens, is that you do not need to bake the pizza at 450°C and what not. I learned it the hard way. What you state here with 370°C is definitely a very important advise. Thanks!
👆this are great comments! Thank you
If you're talking about the temp of the stone yes, for napolitane pizza the oven has to be higher 410-450°c which is the temp above the stone
Well I cook on my Ooni Karu 12, pizza at 450C
You’re videos are remarkable. Love the tie in from the Asian soup to the Asian music background. Brilliant!
Thank you very much!
You cook beautifully, i m french, italian roots and all your recipes remind me my grandma. And you look a really good guy, big thanks!!!!!
Hey Ive watched so many pizza vids, this one is so soothing and above all so well and easily explained without excess zele and blabla!❤
Love from Mauritius!
Hi there!!
I found your page less than a week ago and you convinced me to go buy a pizza oven yesterday!!!!! I can't wait to try this recipe! I don't think anyone's dough looks as amazing as yours. Do you prefer poolish or biga pre-ferment?
For this recipe, did you take your dough straight out of the fridge then immediately shaped it to bake? Or did you take it out of the fridge and let go back to room temp for a certain time before shaping and adding toppings??
I'd really appreciate your help!
Your channel should be 10 times as large, keep up the great work!
I tried this pizza two days ago with AK bread flour, because that all I had. It came out excellent!! I follow step by step and I measure the water in grams. All delicious!! I want to try in the green egg!
Adding a bit of Thai fish sauce also works, it consists anchovies and salt. It sounds very bizarre, but it has lots of umami. Very nice recipe. I always dizzle chili oil on top of the Diavola pizza with Salame ventricina.
Whats the flour you use initially for the dough ball to prevent it from sticking to the peel? Is it semolina? It doesn't look as course as a semolina flour?
What a peaceful pizza Napoletana making video!so soothing as baking should be❤
Probably in the top 3 pizza channels in TH-cam!!!
Love your vids and am always learning. Have a new love for making Roman style pizzas since I got myself some blue steel pans 😎
Had a question about this recipe, how long before baking do you take out the dough balls after the final rise?
You should have a million subscribers man! Thank you for these fantastic videos. I just discovered the channel, and I can't stop watching!
This is one of the best biga preferment receipes I've ever seen - I use sourdough but your video is so good and that crust so soft that I am now going to try a sourdough biga based on this method. Woah! Thank you for this excellent stuff and the cooking of pizza sauce (though purists will refuse to cook it!)
How will that be different from a stiff sourdough starter?
Thanks, great recipe !!!! But possible to mix the dough with hand instead of mixer?
This is professional video editing. Very nice. The pizza looks great too. Thanks for sharing!🙂
That was culinary symphony❤️😋👌
I’ve never seen a margarita pizza with puttanesca, but I LOVE the idea!
Like and subscription☺️👌
WOW I started this 2 days ago, and just made pizzas in my coal BBQ with a pizza stone. Incredible, best pizza base ever, thank you.
As this recipe makes enough for 3 pizzas,how long can I keep the dough in the fridge before using it after the 48h cold ferment..Thanks Great looking pizza !
I was looking for a video for pizza, and I found it! A pro is someone who could explain something that looks complicate in an easy way. It's exactly who you are!!
Thank you!
Outstanding work! This pizza dough and crust looks even better than Vitos (sorry Vito) and all others. Really need to try it!
-> Can you please let us know the temp your dough has in your fridge? Considering the position in the fridge and the incredible rise I assume its rather warm. I experienced fridge temp/position can really make the difference between make or brake. Thanks!
Ive never cried watching a pizza video, until now. This was beautiful.
Should be 2 + million subscribers, fantastic, beautiful videos!!!
We’ll get there!
Perfect presentation. Simple easy to understand, and WOW! I followed along and made the best tasting homemade pizzas. grazie mille, perfetto.
Well done, cold ferment overnight.. been going down this rabbit hole for years.. and different pizza styles call for different hydrations, proofing, fermenting, oven temps.. a NY style is totally different than Neapolitan than Sicilian.. yes, they all use water, flour, yeast..the same as bread.. but a sourdough is different from a baguette..
Beautifully filmed, great info..some “notes” for first timers or beginners wouldn’t hurt..
Yes, I have subscribed
Hey! I watched the whole video and i all i have to say is THANK YOU!! More than a recipe it was a mini film about how you enjoy makimg pizzas... i have a ooni oven as well, so i sqw myself in the video...
Greetings from Chile! 🇨🇱
Brother correct me if I'm wrong.. you used a biga for this recipe instead of a poolish, right? Thanks.
Try omitting that last gram of yeast. If you are fermenting the dough for three days, you will be amazed how much leavening you will get from 1.5 grams of yeast that now has multiplied significantly.
Is that anchovies what you add it to the tomato sauce to create the Putanesca sauce. Would you describe what other ingredients you use beside the garlic and onion for the sauce
First off, I'm getting Chef's Table: Pizza vibes when you show your pizza with the titles! Nicely done!
I do have a quick question, how long are you leaving the dough out of the fridge before shaping? I'm starting my dough tomorrow morning for Sunday night! And maybe Monday... And maybe the last one on Tuesday!
I thought the same thing!!
Wonderfull !
Quick question, at 5:50 after 24h from the fridge, your dough is directly usable (cold) or need to reste few minutes/hours at room temp before stretching it ?
Your edit quality is Amazing !
I can feel a lot of emotions, so thank your for that !
This is not just cooking, this is Art!
Looks beautiful! What mozarella do you use? Does it come kinda dry or wet, because my mozarella always kinda gets runny.
Just discovered your channel and try this recipe. Im so happy and my family too. Thank you for sharing 👏🤗
Hey. Im just getting into making pizzas. Got my first pizza oven yesterday. For this recipe, should I use Caputo Pizzeria or Nuvola for example? Thanks!
Hello! How are you doing? I've got a question to ask about the dough, in case i don't havea mixer, how long do i have to stretch and fold exectly. What about 15 minutes is enough? Thank you for sharing your expertise.
Hi, may I know after taking out the dough from the fridge after 24 hours, the temperature of the dough will be still low, is some resting time necessary before final shape？
Hi, Congrats for the beautiful work!
What flour did you use to stretch the dough? Rice? 00?
Semola flour!
Thanks for your elegant videos!
Would you please indicate the fridge temperature ?
Thanks ..
Beautifully shot video and the pizzas looked amazing. Can I ask proportionately how do you increase the recipe for say 6 pizzas? Thanks
I am learning so much from your channel. Thanks for the videos.
Is this possible to make without a stand mixer? Can I mix/knead it by hand as I don’t have a stand mixer currently. Thanks
Great Video and well done on the pizza. I will be trying this out for sure. Best wishes
You didn’t mention how long you let the dough sit out after removing from the fridge. How long should we let it rest at room temp before using it?
I just made these and left it about 1.5 hours. Worked perfectly, and oh god what a pizza base!
Hello, what are the sizes of the three pizza containers - which ones do you recommend. Many thanks for your great videos.
When the dough balls are in the oiled containers in the fridge, when do you take them out? Do they need to be taken out of fridge and brought to room temp before you make the pizza?
bro i ve discovered you... i am really greatfull that u do exist !!! your videos are amazing !!!
THANK YOU!
Hey, looks delicious like always.. I am gonna try in tomorrow. But one think just surprised me, you stretch dough right away from fridge ? On all of your previous recepies there was a tempering time to bring the dought at romm temp, I supposed for better stretching and bigger rise. thx for the answer, gonna share my tomorrow results :)
With this method you can stretch right from the fridge, as the dough will be incredibly soft anyway! Good luck!
@@MileZeroKitchen doesn’t look like it was stretched straight from the fridge. The dough ball looks like it had some time to ferment on the counter outside of the fridge based on how high it has risen in your container before you take it out to stretch.
I look forward to your videos on Sunday mornings. I'm primarily a sourdough guy, but I have yet to settle on dough recipe that uses dry yeast...and I have tried many! this looks like it might be the one. Beautiful crust!
Thank you! And thanks for watching!
@@MileZeroKitchen I'm another sourdough momma. I've used sourdough for pizza crust in the past, but really want to try this recipe! Slow fermentation is MDWU!
@@MileZeroKitchen Quick question MZK: Is the 2nd bulk ferment necessary or is that just to add more flavor to the dough by placing it back in the fridge for 4-48 hours? After balling the dough, could I simply let it rest for 1 hour at room temp and use it then?
I just found your vid and have just now made the pre-ferment. It's in the fridge doing a cold ferment. However - I suspect that this will be a fail (for me) as I do not have a stand mixer and must add the remaining water and knead the final dough by hand. Every baker and pizzaiolo knows that adding water to a dough is very difficult. It's much easier adding flour after the fact to a wet dough than adding water to a low-hydration dry dough. Assuming that this will be a fail for those of us hand-kneading, I have modified the recipe by increasing pre-ferment hydration to 150% from your 50%. I will add the remainder of the flour when preparing the final dough. This said, I am looking forward to mastering this recipe because attaining a large, puffy, open crumb cornice is challenging and while I have come close, I have never achieved your result. Thank you for this vid.
Looks amazing, if i want to double to 6 balls total do i double all ingredients, including the yeast?
Hello… I bought the Ooni oven after watching your amazing videos. I was wondering if I can ask you a question about how we should season the pizza stone. I am trying to find the perfect answer as some wrote to season with oil whereas some said don’t season with it, the oil will cause damage.I am lost and I still haven’t tried cooking pizza because of that. What did you do on your side? Tx a lot for inspiring us
Hi, I’m wondering should we take the dough balls out of the fridge and leave them at room temp for a while before we start making the pizza?
Hey !
Thank you !
Can we replace the yeast by fresh ? And in wish quantity ?
Also I already tried to make this type of recipe but biga and when I put the rest of the water it’s dead, It boils and the water doesn't integrate, I use the same type of robot than you, just with the hook. I don’t know why, finally I just make classic recipe 65% hydration
Thanks
I panicked and made some mistakes making this pizza and it still turned out amazing! (In case this helps someone).
I forgot that this recipe uses a KitchenAid (which I don’t have), so half way through pré-fermentation I panicked, took it out after 18hrs and added the rest of water & yeast and kneaded it by hand, which was the messiest and most discouraging process. It will look like a soupy slippery mess for a long time, but don’t give up, the water will eventually mix in and start taking on the shape of a very soft dough.
After proofing, the dough never rose in the fridge like it did in the video. I almost threw the dough away, but then decided Heck with it, let’s see what happens.
And the crust ended up great! I made it very thin, and the edges got nice and puffy. Puttanesca sauce was amazing 👌🏽
If you want to do it by hand, next time add 90% of the water first, mix until combined and leave it to rest for an hour. The flour will absorb the flour without you having to knead. Then add the rest of the water slowly. Also, leave it outside to begin the fermentation process for at least an hour or two - so it will rise slowly in the fridge as well. Good luck!
So, in the video you add 2/3 of the water first. You suggest that manually we add 90% first and then do it as you do in the video?
@@d_bribe yes, exactly like that!
@@MileZeroKitchen I see. Makes sense. And at the end you just add the extra water and yeast, hence the double fermentation. And since it is from the fridge it will be easier to knead it.
@@MileZeroKitchen I was very amazed as to how easy to work with the dough was after the 24h in the fridge. It was pretty easy to incorporate the water salt and yeast. Not sure if the 00 flour or the method made the dough very workable with but I am glad I was able to follow your method in sort of a simple way. Thank you, sir.
great video, great technique! one question: in the last phase, when you take out the dough to start making the pizza, do you use semolino or 00 flour?
Great video! I have made this recipe and I find the problem about sticky dough because of 75% Hydro. My question is can I make this recipe reaching only 70% Hydro? Thanks again.
Did you stretched the dough right after fridge? No some room temp after final cold fermentation is needed?
Your life look happy brother. I have two dog also and I'm working as pizza maker. I live in bali.❤❤❤ god bless you man. Cheers 🎉🎉🎉
If i can suggest: try adding 10g of malt for sugar caramelization and if u want try using Petra floor
Looks fantastic!! Did your Detroit pizza 8 hour dough last week and came out perfect. Looking forward to trying this one next!!
That’s awesome!
C'est parfait, vous avez fait ce que l'on appelle en France une Autolyse,et cela convient parfaitement dans le cas de farines fortes, Bravo à vous !
Wow it looks so pillowy soft! Can't wait to try this one. The others came out delicious. Reminds me that I want to do your Detroit one again too. You are the best. I keep learning, this time about the aeration. Thanks!
I forgot to say that puttanesca sauce looks amazing!
Thanks so much for watching!
Thanks - do you use the dough straight out of the fridge or let it rest outside before cooking
Can’t wait to try this recipe absolutely exquisite filming
2 questions: 1) did you use the flour in your description the Vivace tipo 00, it's designed for slow cooking with low temp in electric oven,? 2) no bulk fermentation before you divided the balls?
I just came across this video and absolutely love the vibe!! I am taking notes for my future videos, if you don't mind ☺️ Also, this is the first I've seen a pizza cut with scissors. What's the reason for that?
Of course! I just don’t want to crush the crust with a pizza wheel - I want to show the open crumb as intact as possible. Cinematography 1:1 😂
@@MileZeroKitchen ok, I thought that was the reason!! Thank you for the cinematography!!! It's beautiful!
What a calm video...much respect from Croatia....you made my day...tnx
I love the vibe you have created for your videos. So many pizza TH-camrs rant on like they are fueled by meth. I will take your music over that any day.😁
I just discover this channel, what a game changer, love your work man! regards from spain!
If I don’t have a stand mixer, how long will I have to mix with my hand? After the 24 hour preferment?
I have the same question. Tried it and kneaded by hand for over 20 min and was too wet
How do you like the new stone compared to the stock stone?
Hey thanks for sharing! 🙏 One question, at what speed does the mixer go up when you leave it working for 20 minutes?
Really like your videos!! Rather calming!!😊
I appreciate your tutorials, however, I am not getting the same results consistently. If you have any recommendations please let me know. I use King Arthur 00 Pizza flour. this is what I do. Poolish: 50g Rye flour 150g 00 flour at 100% hydration.and yeast, refrigerate over night. Next day make dough: 400 g 00 flour + poolish (200g flour) + 160g water for a total of 600 g flour and 360g water (60% hydration). refrigerate over night (sometimes I do not) next day divide and make balls rest at room temp for 6 to 7 hours. My problems is that the dough tears. I can't get the elasticity you get. Any suggestions?
You need a flour with W290 rating as it will stand long fermentation
That king Arthur flour is garbage. Had same issues with it. Switch to Caputo red for long ferments or blue for shorter ferments, everything went better
Stunning video and Pizza's! I believe your in Florida which is hot and humid like here in Thailand. I'm curious to know "IF" you had a "room temp" fridge can the time to ferment the dough be reduced and do you think any flavour would be lost?
Sir, God knows you found peace with this hobby just like me. Hope you keep enjoying those times. Peace starts with the "P" from Pizza. Cheers from Spain.
This is art, what this guy is doing
Great channel, great videos as always. However this dough did not behave as expected. I make a lot of pizza dough and very familiar with all aspects. Caputo pizzaria flour. The preferment did not rise/expand at all (I wonder if it would be better to use less yeast and sit on counter overnight vs fridge). The balls came together fine, however they flattened to pancakes within the hour. I'm hoping to see better results after the fridge rest but overall thinking that temperature was a big factor here. I would use warmer water to start. My kitchen is about 71F right now.
Did you try the recipe again? I did this with caputo pizzeria flour and experienced the same thing.
i feel this depends a lot on position in fridge. I had 5°C at bottom and 14°C at top! so my dough grew at top and not when I place it at the bottom. Would also wonders about target fridge temp here.
Beautiful video, beautiful pizza. The dough spinner aka. The kitchen aid is hilarious. But if it gets the job done.
Correct me if I’m wrong. I welcome it. This is your 3rd version in creating a Neapolitan pizza style dough? The methods differ in each. Correct? If so which method produces the most flavorful dough?
Definitely this one!
I'm going to try your recipe today, so we can enjoy it by the weekend, but I have a question for you, please!
I read all the other comments and I'd like to confirm that at the 6:00 mark that's in fact "semola". I have SEMOLINA at home, but mine is more yellow and slightly coarser than yours, so I'm not sure on using it. Could chickpea flour be used instead?
No no chickpea flour. Semola is durum wheat very different from corn semolina. You can use rice flour instead or normal flour.
20min mixing time its not to much? What temp had the dough after? I will tey anyway. It looks amazing.
Is it possible to do the second step without a kitchen machine?
not with biga. It will never be hand-mixed well. Use poolish instead. Flavor change a little bit and pizza better be baked in the range of 5-24hrs and not 5-48hrs but still worth it.
After the 5-48hr rest period did you take the dough out of the fridge and let it come up to room temp first? If so how many hours? Thanks and keep up great vids!
1-4 hours depending on room tempature. 2 is always a safe bet.
he replied in another post to this already - can use it immediately
My god this video is pure art, like your pizza!
Je l’ai commencée avant hier et mangée ce soir. Wahou…. Merci l’ami! 👍👍
This is Stunning! Will this recipe work with a electric home oven as well?
yes..but you should use the old tricks we use in Naples when using home ovens... start your oven with grill on max temp. Once on temp, "bake" the dough without any toppings on the stove using a very hot cast iron skillet for few minutes (keep an eye on the bottom not to burn). Then use preferred toppings and slide the dough under the grill to complete baking.
I have found your channel yesterday, ill have to try that doe ! And the focascia of course ! Have you try to freeze the pizza doe ? I try it next saturday and i wonder if i can do more than ill need for 1 diner
WELL this earned a subscribe click from me. Gorgeous presentation, great looking food, great editing/video work. Thank you for making this. I hope your channel grows by leaps and bounds.
Thank you so much for the kind comment!
When you started cutting it my tears started falling 😢
Hello, which flour did you take - which one do you recommend? Thank you for the great videos.
All the ingredients and equipment are linked in description. This time I used Vivace flour by Polselli.
Awesome video!
What was your shutter speed during most of the taping?
The majority of the clips are 24FPS. Only the slowmo are 125. The speed is always double the frame rate 😉
Hello
Thank you for this amazing video
How long before cooking do you get the dough out of the fridge please ?
I have the same question!
Avez vous eu la réponse ?
@@SarahP.A non j'ai pas eu. mais perso je les sors 3h avant
@@florent2409 he replied in another post to this already - can use it immediately
Do you let it come to room temperature after taking it out of the fridge? How long do you wait before continuing the recipe?
he replied in another post to this already - can use it immediately
Pizzas looks amazing. But why add yeast twice - how does that make sence? Slightly confused.
Way more spring in the dough
Hello Question why do you use rice flour instead of semola to spread the pizza? Is it better because in Italy everyone uses Semola
one question, you don´t let the dough rest after taking it out of the fridge?