Learn How To Make Delicious Tasting Pizza In Just A FEW HOURS!
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- how to make pizza dough the same night. how to make easy delicious pizza sauce. how to make Homemade ranch dressing. should you use a mixer for pizza dough. all in this video that took me blinking ages to edit!! oh the irony. recipe below along with links to all my gear.
Dough recipe:
434g Bread flour
30g sugar
4g instant yeast
8g salt
190g water (preferably filtered or bottled)
85g Buttermilk
30g whole milk yogurt
8g apple cider or other vinegar
Follow video for instructions
Sauce:
300g San Marzano Tomatoes or other canned tomatoes
15g tomatoe puree
7g sugar
Oregano to taste.
Blend. Use.
Pizza books I own
Modernist Pizza, Nathan Myrhvold & Fransico Migoya : amz.run/7jyi
Perfect pan pizza, peter reinhart : amz.run/6RZW
Pizza: History, recipes, stories, people, places, love amz.run/7jyj
Pizza Czar, Antony Falco : amz.run/6RZX
Pizza camp, Joe Beddia : amz.run/6RZY
Pizza Quest, Peter Reinhart : amz.run/6RZZ
The Elements of Pizza, Ken Forkish : amz.run/6RZd
Mastering pizza, Marc Vetri : amz.run/6RZe
Flour water salt yeast , Ken Forkish : amz.run/6RZf
The Pizza Bible , Tony Gemengani , amz.run/6RZg
Bridgford old world pepperoni : amz.run/6IY1
Meat tenderizer : amz.run/6IY4
Pizza steel round :amz.run/6IY7
Pizza steel square : amz.run/6IY8
Dalstrong pizza cutter : amz.run/6IY9
Dough containers : amz.run/6IYA
Pizza peel : amz.run/6IYB
Cutting board: amz.run/6IYC
Wooden peel : amz.run/6IYD
Mixing bowls : amz.run/6IYG
Llyod’s Detroit pan amz.run/6QJp
Authentic motor pan : amz.run/6QJq
Squeezy bottles : amz.run/6UzC
Truffle powder : amz.run/6UzF
Mason jars : amz.run/6UzI
316 stainless steel chainmail : amz.run/6WEk
Steel funnel : amz.run/6WEn
Dough boxes : amz.run/6ajA
Bosch mixer : amz.run/6ajB
Dumpling presses : amz.run/6er7
Potato grater (big hole grater) amz.run/8fIw
Non pizza stuff:
Pasta machine : amz.run/6dcF
Thermometer : amz.run/6dcE
Wok : amz.run/6dcG
Scimitar : amz.run/6QOd
New massive dalstrong cutting board : amz.run/6ajC
Samurai sword : amz.run/7jyk
Scimitar : amz.run/7jyl
Intro : 0:00
Ingredients needed for same night pizza : 1:31
How to make same night pizza dough. 1:40
How to knead dough : 2:28
dough chapter continued : 4:18
How salt affects gluten : 4:34
Dough chapter continued : 4:58
How long you should ferment same day pizza : 6:27
How to make quick and easy tomato : 6:44
Why use buttermilk in pizza dough? : 7:45
making same day pizza : 9:36
how to make homemade ranch : 11:43
Should you use a mixer for pizza dough? : 13:50 - แนวปฏิบัติและการใช้ชีวิต
![[MPD직캠] 베이비몬스터 직캠 8K 'LIKE THAT' (BABYMONSTER FanCam) | @MCOUNTDOWN_2024.6.13](http://i.ytimg.com/vi/8qa-nm9bCLs/mqdefault.jpg)
Nothing beats slow pizza and taking your time, but in a pinch you can try this one out. Got loads of good feedback on this one, my brother in Denver actually did a blind taste test against a local, popular pizza place , and mine won... Obviously.
This channel is criminally underrated. Thanks for the video. I'll share and like this video right away. Godspeed.
Thank you so much! I just need to start cranking them them out (while still maintaining quality) and it'll happen. 🤞
Another amazing video. Happy to see you are uploading again :D
I'm back.. ish.. haha, need to streamline my workflow and they should be more frequent!
Maaaan, I always enjoy your humor! thanks for this wonderful recipe! You're doing great!
You're welcome. Took me a while to make this video, and it's nice to see people liked it!
I’ve been watching the channel for a while now, and when i first saw the title I didn’t see who it was from and thought of ur quote “there’s no good pizza if it’s made in hours” or smtg like that, where u said a good pizza needs time. And then i saw the channel name and was like hmmm maybe i take that back.
Anyways i love your content and your charisma, keep up the good work
Just to be clear (and I think I'll pin a comment) I will always need making dough the long way, this recipe is a decent emergency formula, but nothing compares to the slow dough. It simply can't. I didn't mention it in the video because it was already too long, but there's more advantages to slower fermentation. Especially in regards to digestion and texture. I suppose the biggest thing missing from quick pizza is nuance. If I had to use just one word
made this pizza last night and I was surprised how tasty it was. So easy for planning purposes to have pizza the same day; thanks for the video.
Yes I agree! Forgot to make a batch? Ez pz. My next video uses a version of this dough also
I will now list pizza on my top ten fermented foods list.
I'm going to start introducing some more fermentation to channel. Recently bought noma guide to fermentation!
Perfection...ill be doing this later this week
Lmk how it goes!
Thanks for the video, realized I've definitely been under kneading the dough, explains why it's been ripping the last few times I've stretched it out
You're welcome! Happy pizza ing
Excellent video!! The aeration look good!!
Thank you Eli mate!
Antonio, you beast! This just might be the right combination and technique to get my 'lower carb' pizza dough to be indistinguishable from the real thing. Still playing with the hydration levels, but this has helped tremendously already!
Intrigued to know how you do, hope it works out!
@@rollonfood Sent details. Thanks for all your videos!
Thx for collecting all the knowledge and Putting IT into a funny Video!
Thanks for watching! As long as people want to watch these things, I'll make them. 😁
You make great videos.
Thanks!!
You're back mate, hope you’re well cousin!
Ahoy there matey! I'm doing great thanks, hope you and everyone over there is as well!
@@rollonfood we're all well mate cheers 👍
I guess I should get a peeler. One time as I tried to slide my pizza creation off the cutting board where I'd assembled it onto the stone in the oven (using the board as quasi peeler), and because some little bit of dough was sticking ... I over did it and about oh I dunno the last few inches of pizza in the back of the oven slid off onto the oven's heating elements below and promptly went up in smoke. The rest came out ok though ... Had to open a lot of windows and yank down and remove batteries in several smoke detectors due to all the screaming...
Yes for sure, if you make pizza, a peel is a must imo. I have the ones I use in my links in the description
Great video, I think I'm gonna try this!
Also, that's not ranch.
With love,
The Midwest :)
Try it and let me know. While you're at it maybe you can tell me what ranch is. With love, someone who makes ranch differently. 😉
I was just thing about you. 😊
🤔 matrix style?
YOH GERT
YAH GUt
OreGAAAAAAAAAno
Gary Ono!
There any way I can incorporate sourdough starter into this (to justify my weekly feeding)?
Absolutely. What's the hydration of your starter?
So would you say it’s similar to a poolish in terms of flavor? I haven’t been able to beat that but definitely going to give this a try. Good tasting crust the same day is too hard to pass up
Like I said at the end of the video, if I NEED to make pizza in a few hours, I'll certainly use this recipe. I still prefer proper fermentation, and there's more than just flavor that's the reason. But yeah, give it a shot.
@@rollonfood Making this right now. Side note, I think you might have forgotten to include the measurement for the oil in the description. Can't wait to see how it turns out!
@@Retfosho oooops. I'm at work, will update later, thanks for heads up!
The charred taste is pretty close to what I make with a poolish recipe. However I definitely prefer the poolish recipe. There’s just no better ingredient for pizza dough than time, and this dough is a lot sweeter and chewier than I wanted it to be. Overall great result.
@@Retfosho I agree mate. I would only make this in an emergency. You can always knock done sugar back too
Your videos are poppin up weeks after. What can I do?
What do you mean? In your notifications or just on your home page?
@@rollonfood It was my Subscriber setting. It was on “personalised” instead of “All”. I didn’t even know it could do that. Hopefully I got it fixed. 🤞
@@georgepapp3913 fingers crossed it's not the algorithm being stingy. I might start announcing new videos on instagram if you follow me, perhaps that might help. I am also planning on starting memberships on the channel, not sure exactly what to offer (if you have suggestions I would love to hear them even if you're not interested in becoming one!) - and I think members would definitely get notifications because i would obviously schedule videos to be like 24 hours advance for members. not exactly sure how all that stuff works.
while you here, do check my channel as there is one more recent video after this one, and look out for another release in the next couple days. monday is looking most realistic. hope all is well my m8.
@@rollonfood I’ve never been a member of a channel before. But if you offer a membership, I’ll join and we can figure it out together. 🍻
I’ll look for that video now. Cheers.