Rocket pizza science. I did it! I bought everything you said. About a 200 dollar start up cost. I made the poolish and made the original pizza dough. It turned out great. We've made 10-12 pizzas since. I do have to practice on hand shaping it and learning a technique that is more consistent to the shape. People have asked me where I got such a great recipe and technique and I just send them to you. Why do you have wooden peel if you use the metal one? Nice to see your channel growing
I use the wooden peel for presentation like you see in the thumbnail, and I also cut the pizzas up on them to spare my nice cutting board at the expense of the wooden peel, but some people build their pizzas on a flour dusted wooden peel. I don't know why but I don't like that technique. You'll get better at shaping pies, it's just practice. Make sure your dough balls are nice and tight and they should "want" to stay round
My wife and I have been following your videos, and we made our first 5 last month (NY style). 2 of them got super burnt because the oven was way higher than it said. The oven was at 550F (max) but the steel was closer to 600F if not higher. We got a cheap IR thermometer at Harbor Freight, so we can measure the steel now. Some people wish their oven could go higher, but we didn't realize it could be too high haha 😂 I guess we may not have needed a steel with the higher temp, but I just wanted to follow your method. Thank you for the great and humorous videos!!
You're welcome!! You'll get the hang of your oven, and yes, hotter ovens are useful, you can adjust rack position, time in oven, and setting your oven slightly lower.
These videos are great, I've been making the NY recipe lately and it's great having a freezer full of dough ready to go, even better when you portion out the other ingredients to freeze with it
I agree! It sounds like you're going to like the video I'm releasing very soon. It's about making toppings go further. Really happy you like the content!
Love your video style, best new cooking show to come out in forever! Keep up the great work! my wife has been following and making pizzas with your techniques from the first video every since, and we have been waiting for more! recently got a pizza steel and laser thermometer it has been a lot of fun
That's music too my ears! I'm going to start knocking videos out quicker now that I've made these two videos, editing in the dough procedure every video is time consuming to say the least. I'm glad you are both getting value out of my videos, that makes me happy. 🙂
Just made a “god batch” and noted everything down on my phone, which is really good advice. Excited to share my results with all the amazing advice I’ve learned from this channel so far. Latest batch: 24 hour poolish 100g/100g, pinch of yeast (could be shorter or longer depending on activity, best way to know it’s done is smell it, no alcohol smell, smells milky, doubled in volume and jiggles when you shake it) Flour 633 Water 363 Yeast 2.15 Salt 19 inside flour mix Sugar 24 EVO Oil 12 22 hour cold ferment, then I let it sit at 80 degrees for 2 hours, back in the fridge then cold ferment again for 13 more hours, then rise at room temp for 2-3 hours and bake. Total fermentation is 40 hours, stretch and add toppings then bake at 600f in a pizza oven Dough came out insanely crispy, airy, and tasted very good, slightly milky, flavorful. I think at least 2 days in the fridge is definitely the best amount of time for the dough to develop flavor. The pizza I just made could have a bit more sour doughy flavor, but it is the best one I’ve made so far, maybe in a few hours from now the dough will have developed even more flavor in the fridge. One major thing to note is that I was impatient and made a pizza after 22 hours in the fridge 2 hour rise at 80F, crust was nowhere near developed enough and had no flavor and was flat. Fast forward 15 hours to the pie I made just now, and it’s night and day. Haven’t made a preferment that I feed yet, but excited to try it in the weeks to come.
Yeah for sure, the SCOBY is the way to go. Btw, I've recently upped the oil to 20g. You wouldn't think 8g could make a big impact, but it comes out super crispy and nice and golden. Also, something I'm going to release in a video soon, over started making a wet sponge (method 2, video 1) with SCOBY, 2 hours room, 24 fridge, mix and ball, further 48 fridge. It's almost perfect.
Just wanted to say a huge thank you for your videos. I came across your NY style pizza video and also tried it myself. Although mine didn't really feel like NY style it was still probably the best I've had. It makes it difficult to order pizza at the pizza joints near me now. 😓
I haven't eaten at a pizza joint in quite some time 🙂, but there's some killer places out there, just have to research it. I'm happy I've helped you make good pizza. Keep at it and you'll have it perfect in no time!
Yes of course! That's exactly what I use. Basically, when I need to feed the starter (kept in the fridge) I just use 300g instead of discarding. My starter right now is super potent so I've knocked the commercial yeast down a bit.
@@rollonfood I’ll need to increase my starter from 200 grams to maybe 325 grams so I’ll have enough. So basically it’s a discard pizza dough recipe (which is fantastic)! I do collect the discard for other recipes could I just use that? Definitely subscribing!
@@deannamarsh6917 yes exactly. They sometimes refer to it as a spiked dough. So... And I'm adding this to my next video, but I have increased the total discard (poolish/preferment) to 300g. My starter is always 50/50 flour and water so that I don't mess with hydration. That means I keep my starter at 450. But you can experiment. Look out for my next video. Shooting for every Sunday.
I've worked at a pizza place for nearly a decade. There are two owners. They both have very different views on the ideal pizza dough. Drives employees insane.
One tends to love it very big and full of air with sauce dripping off the edge. Really no crust. The other likes it flatter and much more tighty. They have different views on how much time it needs before we can press it out. I prefer it before it gets too oily and nothing but air.
How much instant dry yeast do you add to the dough recipe? There is no yeast listed in the recipe in the description but you add yeast in the video. Thanks!
Damn, I'm sorry I forgot to update. Sanfroulon is the healthiest starter I've ever had. I actually only make pizza with him. My regular perma poolish got sick. I will make an update video soon.
@@rollonfood Awesome news. Always looking forward to your amazing production quality. Do you think you could include some detailed, close-up shots of the bottom/top of the crust and show its properties? Does the pizza crack when it is folded into a slice? No video I've seen has actually captured the properties of a good pizza crust in close-up detail, like how it sounds when you scrape the bottom, how it looks/feels when you bend the crust and squeeze the air, and how it tears. I've tried other recipes for dough but I always come back to your NY slice video. It's nearly the perfect video on how to create the best home pizza you ever can with simple ingredients.
Antonio today I became a subscriber to your Channel. Thank you for sharing a world of knowledge on pizza. if you were wondering to yourself can I, Will I succeed with this channel I say yes you are a star in the making. I went to your channel to see what other videos you had to offer and it seems that you have not been at this very long because you don’t have hundreds of video Yet,lol. If you are open to it,as a consumer of content I would like to offer you suggestions to grow your channel. You had a banner somewhere in the middle of the video that showed to subscribe it was there and it was gone I almost missed it and nothing was said to remind me to like share and subscribe. First why did I subscribe. Because I thought you did an excellent and professional video it had lots of knowledge it was presented in an entertaining And professional manner. No problems with the audio or video. Sometimes on some videos I feel the content provider spends too much time suggesting subscribing share and liking especially when I am a subscriber to begin with. What works for me is not a verbal delivery at the beginning and in the middle of the video. But a banner saying to subscribe like and share with an arrow or a finger pointing to the text two or three times during the video does not interrupt the content provider providing content. Towards the end of the video not the end but towards the end a verbal reminder to like share and subscribe to me is a great time to do so. I watch TH-cam videos every day I am a huge consumer of contact but most of the time if I don’t get reminded to like in spite of the fact that I did like the video I move on to the next video cheating the content provider with a deserved like. It’s free and it is no skin off of our nose to give a video alike it takes a little to no effort but because I am so into the video consuming knowledge I simply forget to give a like. You see my point, that is why I am offering you My suggestion. My friend I wish you success and look forward to more of your videos👋.
Thank you for your thoughtful post, I really appreciate the encouragement and quite frankly it helps motivate me. I'll take your suggestions on board! 🙂
You have become quite the fantastic pizza resource. I am here for the journey, keep it up!
Thanks and welcome!
Rocket pizza science. I did it! I bought everything you said. About a 200 dollar start up cost. I made the poolish and made the original pizza dough. It turned out great. We've made 10-12 pizzas since. I do have to practice on hand shaping it and learning a technique that is more consistent to the shape. People have asked me where I got such a great recipe and technique and I just send them to you. Why do you have wooden peel if you use the metal one?
Nice to see your channel growing
I use the wooden peel for presentation like you see in the thumbnail, and I also cut the pizzas up on them to spare my nice cutting board at the expense of the wooden peel, but some people build their pizzas on a flour dusted wooden peel. I don't know why but I don't like that technique.
You'll get better at shaping pies, it's just practice. Make sure your dough balls are nice and tight and they should "want" to stay round
Every week I check for new videos for our weekly meal preparation. You've helped us a lot, more of your enjoyable and educational videos are welcome.
I've had to take a break for a few different reasons, but I'll be back very soon!
@@rollonfood CAN'T WAIT, THANK YOU.
I like these videos a lot
Thanks!
My wife and I have been following your videos, and we made our first 5 last month (NY style). 2 of them got super burnt because the oven was way higher than it said. The oven was at 550F (max) but the steel was closer to 600F if not higher. We got a cheap IR thermometer at Harbor Freight, so we can measure the steel now. Some people wish their oven could go higher, but we didn't realize it could be too high haha 😂 I guess we may not have needed a steel with the higher temp, but I just wanted to follow your method. Thank you for the great and humorous videos!!
You're welcome!! You'll get the hang of your oven, and yes, hotter ovens are useful, you can adjust rack position, time in oven, and setting your oven slightly lower.
These videos are great, I've been making the NY recipe lately and it's great having a freezer full of dough ready to go, even better when you portion out the other ingredients to freeze with it
I agree! It sounds like you're going to like the video I'm releasing very soon. It's about making toppings go further. Really happy you like the content!
Love your video style, best new cooking show to come out in forever! Keep up the great work!
my wife has been following and making pizzas with your techniques from the first video every since, and we have been waiting for more! recently got a pizza steel and laser thermometer it has been a lot of fun
That's music too my ears! I'm going to start knocking videos out quicker now that I've made these two videos, editing in the dough procedure every video is time consuming to say the least. I'm glad you are both getting value out of my videos, that makes me happy. 🙂
@@rollonfood I think you are the best personality in food since good eats with Alton brown
That's quite the accolade! I appreciate it my friend
I love your videos! I learn so much. Thank you!
Thanks!
This is such a great resource! I learned so much and it was very entertaining. Thank you for taking the time to make this
You're very welcome!
Just made a “god batch” and noted everything down on my phone, which is really good advice. Excited to share my results with all the amazing advice I’ve learned from this channel so far.
Latest batch:
24 hour poolish 100g/100g, pinch of yeast (could be shorter or longer depending on activity, best way to know it’s done is smell it, no alcohol smell, smells milky, doubled in volume and jiggles when you shake it)
Flour 633
Water 363
Yeast 2.15
Salt 19 inside flour mix
Sugar 24
EVO Oil 12
22 hour cold ferment, then I let it sit at 80 degrees for 2 hours, back in the fridge then cold ferment again for 13 more hours, then rise at room temp for 2-3 hours and bake. Total fermentation is 40 hours, stretch and add toppings then bake at 600f in a pizza oven
Dough came out insanely crispy, airy, and tasted very good, slightly milky, flavorful. I think at least 2 days in the fridge is definitely the best amount of time for the dough to develop flavor. The pizza I just made could have a bit more sour doughy flavor, but it is the best one I’ve made so far, maybe in a few hours from now the dough will have developed even more flavor in the fridge.
One major thing to note is that I was impatient and made a pizza after 22 hours in the fridge 2 hour rise at 80F, crust was nowhere near developed enough and had no flavor and was flat. Fast forward 15 hours to the pie I made just now, and it’s night and day.
Haven’t made a preferment that I feed yet, but excited to try it in the weeks to come.
Yeah for sure, the SCOBY is the way to go. Btw, I've recently upped the oil to 20g. You wouldn't think 8g could make a big impact, but it comes out super crispy and nice and golden. Also, something I'm going to release in a video soon, over started making a wet sponge (method 2, video 1) with SCOBY, 2 hours room, 24 fridge, mix and ball, further 48 fridge. It's almost perfect.
Amazing
Thanks!
Just wanted to say a huge thank you for your videos. I came across your NY style pizza video and also tried it myself. Although mine didn't really feel like NY style it was still probably the best I've had. It makes it difficult to order pizza at the pizza joints near me now. 😓
I haven't eaten at a pizza joint in quite some time 🙂, but there's some killer places out there, just have to research it. I'm happy I've helped you make good pizza. Keep at it and you'll have it perfect in no time!
Incredible pizza. Jealous haha
Awesome videos 🤟
Thanks!
thank you.
You're welcome
That sauce looks incredible, need that recipe
It's the same sauce from the NY video.
@@rollonfood the sauce you drizzle on the pizza :-) looks good
@@Retfosho ohh... The secret sauce! Yeah that's in a couple videos.
So I can basically use my sourdough starter that I already have? Love your videos, just getting into pizza making and found your videos.
Yes of course! That's exactly what I use. Basically, when I need to feed the starter (kept in the fridge) I just use 300g instead of discarding. My starter right now is super potent so I've knocked the commercial yeast down a bit.
@@rollonfood I’ll need to increase my starter from 200 grams to maybe 325 grams so I’ll have enough. So basically it’s a discard pizza dough recipe (which is fantastic)! I do collect the discard for other recipes could I just use that? Definitely subscribing!
@@deannamarsh6917 yes exactly. They sometimes refer to it as a spiked dough. So... And I'm adding this to my next video, but I have increased the total discard (poolish/preferment) to 300g. My starter is always 50/50 flour and water so that I don't mess with hydration. That means I keep my starter at 450. But you can experiment. Look out for my next video. Shooting for every Sunday.
I've worked at a pizza place for nearly a decade. There are two owners. They both have very different views on the ideal pizza dough. Drives employees insane.
Would love to know their different perspectives.
One tends to love it very big and full of air with sauce dripping off the edge. Really no crust.
The other likes it flatter and much more tighty.
They have different views on how much time it needs before we can press it out. I prefer it before it gets too oily and nothing but air.
How much instant dry yeast do you add to the dough recipe? There is no yeast listed in the recipe in the description but you add yeast in the video. Thanks!
Oops!! Sorry. 3.75g (but I've actually dropped that to 3g in my latest formulas) thanks for the heads up!
@@rollonfood Awesome. Thanks!
Can we get an update on the San Frauron? San Fran sauron? Sanauron? Used it in pizza dough yet?
Damn, I'm sorry I forgot to update. Sanfroulon is the healthiest starter I've ever had. I actually only make pizza with him. My regular perma poolish got sick. I will make an update video soon.
@@rollonfood Hell yes!!
@@Retfosho and another totally different pizza video very soon!!
@@rollonfood Awesome news. Always looking forward to your amazing production quality.
Do you think you could include some detailed, close-up shots of the bottom/top of the crust and show its properties? Does the pizza crack when it is folded into a slice? No video I've seen has actually captured the properties of a good pizza crust in close-up detail, like how it sounds when you scrape the bottom, how it looks/feels when you bend the crust and squeeze the air, and how it tears.
I've tried other recipes for dough but I always come back to your NY slice video. It's nearly the perfect video on how to create the best home pizza you ever can with simple ingredients.
Antonio today I became a subscriber to your Channel. Thank you for sharing a world of knowledge on pizza. if you were wondering to yourself can I, Will I succeed with this channel I say yes you are a star in the making. I went to your channel to see what other videos you had to offer and it seems that you have not been at this very long because you don’t have hundreds of video Yet,lol. If you are open to it,as a consumer of content I would like to offer you suggestions to grow your channel. You had a banner somewhere in the middle of the video that showed to subscribe it was there and it was gone I almost missed it and nothing was said to remind me to like share and subscribe. First why did I subscribe. Because I thought you did an excellent and professional video it had lots of knowledge it was presented in an entertaining And professional manner. No problems with the audio or video. Sometimes on some videos I feel the content provider spends too much time suggesting subscribing share and liking especially when I am a subscriber to begin with. What works for me is not a verbal delivery at the beginning and in the middle of the video. But a banner saying to subscribe like and share with an arrow or a finger pointing to the text two or three times during the video does not interrupt the content provider providing content. Towards the end of the video not the end but towards the end a verbal reminder to like share and subscribe to me is a great time to do so. I watch TH-cam videos every day I am a huge consumer of contact but most of the time if I don’t get reminded to like in spite of the fact that I did like the video I move on to the next video cheating the content provider with a deserved like. It’s free and it is no skin off of our nose to give a video alike it takes a little to no effort but because I am so into the video consuming knowledge I simply forget to give a like. You see my point, that is why I am offering you My suggestion. My friend I wish you success and look forward to more of your videos👋.
Thank you for your thoughtful post, I really appreciate the encouragement and quite frankly it helps motivate me. I'll take your suggestions on board! 🙂
@@rollonfood 👍
can you make a video on ideal dough weight for different sizes of pizza?
290g is ideal for a 14in and so on.
thank you
Good idea, I'll start researching it. Thanks!