Interesting video! I was just reading an article called "No Knead Pizza Dough & Biochemical Gluten Development: The Key to Better Pizza" from PizzaBlab. Can google the title. It´s saying that NO kneading and NO stretching is the best result. Just mix it. The article says "I understand that the concept of no-knead pizza dough and biochemical gluten development may be difficult to digest. I have come across statements such as “I don’t believe in biochemical gluten development”, which is similar to believing that the earth is flat; However, I strongly encourage you to adopt this method of gluten development (or at least give it a try once), as it can greatly improve both your pizza and your work process.
@@PizzaandMore-English Sorry, my comment is confusing. I can´t post links so if you google the title of the article I mentioned above. It recommends only mixing the dough and making a ball. Not even using folds. Quite interesting.
An interesting subject very well presented. Your English is very good. Please keep them coming.
Interesting video! I was just reading an article called "No Knead Pizza Dough & Biochemical Gluten Development: The Key to Better Pizza" from PizzaBlab. Can google the title. It´s saying that NO kneading and NO stretching is the best result. Just mix it. The article says "I understand that the concept of no-knead pizza dough and biochemical gluten development may be difficult to digest. I have come across statements such as “I don’t believe in biochemical gluten development”, which is similar to believing that the earth is flat; However, I strongly encourage you to adopt this method of gluten development (or at least give it a try once), as it can greatly improve both your pizza and your work process.
Hi, thanks. But I don’t understand what you want to tell me?
@@PizzaandMore-English Sorry, my comment is confusing. I can´t post links so if you google the title of the article I mentioned above. It recommends only mixing the dough and making a ball. Not even using folds. Quite interesting.