The current price for this oven is about $1500 USD. Pizza Party also provides FREE shipping on 150 Euro minimum orders to a ton of locations including the USA!
It doesn't matter if it doesn't rise evenly, still looks amazing, 100 times better than any pizza I have seen or eaten 😊 Great video! glad to see you back!
Nice to see you back. I always enjoy your new video's. I also like how you cook with different pizza ovens and reviews on them. Hopefully one day you can try an oven making pizza with gas and also wood to see if there is a difference with the results. Happy Holidays to you and your family. Thank you for taking the time out for educating us all.
Hey thanks for this. I’ve made quite a few of your dough recipes and pizzas have been excellent in the past, but I really struggled with the high moisture content of the dough ball on this one. It was just too sticky, I tried leaving it to rest multiple times but I kept losing so much on my hands. I ended up dumping extra flour in to bring the hydration down a bit. Will see how the pizza comes out tomorrow!
LOVE your videos! Question: Do you prefer your overnight biga recipe or this one? Also, great to see you using the Pizza Party oven. I have the Emozione and LOVE it! Finally, thanks for posting your videos - I’ve used multiple recipes of yours and couldn’t be more pleased with the results.
Thanks! Yeah, I'm really digging this Bollore. The cooking space is awesome. Now, if I could just get the bake-two-pizza-at-the-same-time thing down, I'd be in heaven. I'd have to go with the Poolish recipe over the Biga. I love how the dough comes together so quickly with this recipe. I barely have to knead it. Flavors for either recipe are great though.
My two-pizza trick in the Emozione: first pizza to the far right, next pizza, to the left (nearest the flame). Key is to turn down the flame when you launch. I ordered the same stones you did and they’re perfect for what I’m doing.
Cool. Thanks for the tip. I launched in similar locations (rear right, and front left), and turned the oven down just a hair. Apparently, not enough as I caught too much color on the crust.
Great vid beard brother! I’d really like to try this recipe, but am wondering how to scale up to 5 pizzas. I tried using the pizza app calculator but can’t figure it out. Is the poolish flower a percentage of the flower you add to the main dough? And do you need to increase the yeast?
Damn Tim! Didnt recognize you. Great recipie will try it out. I like poolish better than biga. Works really good with Dellagiovana uniqa poolish and Caputo Pizzeria 00. The fist pizza looks like Canoto style! Gotta love that Cornicione!
Thanks for the video! Why use such a small amount of yeast? I know you are using instant, but Dry would be just around 2 grams total for the entire recipe?
@@johnklapish6807 70F or 21C is the water temp to shoot for. I still like the Everdure Kiln. A few folks have reached out regarding a failed part in the ovens rotating stone. Hasn’t happened to mine yet though. I just received a Witt Enta Rotante so I’m eager to test them side-by-side.
@stevedavidson8802 I have not. I've always struggled with a Poolish preferment, and finally found some percentages that work for me. Figured I'd share.
Hey thanks for this. I’ve made quite a few of your dough recipes and pizzas have been excellent in the past, but I really struggled with the high moisture content of the dough ball on this one. It was just too sticky, I tried leaving it to rest multiple times but I kept losing so much on my hands. I ended up dumping extra flour in to bring the hydration down a bit. Will see how the pizza comes out tomorrow!
Try it again, but this time have a bowl of water nearby, and lightly wet your hands every time you handle the dough. You can also use olive oil. It helps quite a bit.
The current price for this oven is about $1500 USD. Pizza Party also provides FREE shipping on 150 Euro minimum orders to a ton of locations including the USA!
Great video. The dough making shedule is very helpful! Greetings from Holland!
Thank you! Glad you enjoyed the video.
Got to say, you did a awesome job with the production of this video! I’m anxious to try out your recipe!
It doesn't matter if it doesn't rise evenly, still looks amazing, 100 times better than any pizza I have seen or eaten 😊
Great video! glad to see you back!
Much appreciated! Thanks for the kind words.
Honey come quick, Kitchen & Craft dropped a new video!
LOL! I like to keep you on your toes! You never know when a new vid drops.
Thanks mate , really simple instructions. Can’t wait to try it out .
Awesome. Glad you enjoyed the vid!
Nice to see you back. I always enjoy your new video's. I also like how you cook with different pizza ovens and reviews on them. Hopefully one day you can try an oven making pizza with gas and also wood to see if there is a difference with the results. Happy Holidays to you and your family. Thank you for taking the time out for educating us all.
Happy holidays to you as well! A couple of my older pizza videos test gas versus hard fuel. Can't remember which though. Maybe the Karu 16 video?
Great video, i love the way you explain everything so well. hugs from Brazil
Great Job and the Pizza Pie looks Fantastic!!!
@@NathanCox-r2e hey neighbor!
welcome back with a great video.
Hey, thanks!
Looks amazing 👏
Thank you! Cheers!
Hey thanks for this. I’ve made quite a few of your dough recipes and pizzas have been excellent in the past, but I really struggled with the high moisture content of the dough ball on this one. It was just too sticky, I tried leaving it to rest multiple times but I kept losing so much on my hands.
I ended up dumping extra flour in to bring the hydration down a bit. Will see how the pizza comes out tomorrow!
LOVE your videos! Question: Do you prefer your overnight biga recipe or this one? Also, great to see you using the Pizza Party oven. I have the Emozione and LOVE it! Finally, thanks for posting your videos - I’ve used multiple recipes of yours and couldn’t be more pleased with the results.
Thanks! Yeah, I'm really digging this Bollore. The cooking space is awesome. Now, if I could just get the bake-two-pizza-at-the-same-time thing down, I'd be in heaven.
I'd have to go with the Poolish recipe over the Biga. I love how the dough comes together so quickly with this recipe. I barely have to knead it. Flavors for either recipe are great though.
My two-pizza trick in the Emozione: first pizza to the far right, next pizza, to the left (nearest the flame). Key is to turn down the flame when you launch. I ordered the same stones you did and they’re perfect for what I’m doing.
Cool. Thanks for the tip. I launched in similar locations (rear right, and front left), and turned the oven down just a hair. Apparently, not enough as I caught too much color on the crust.
That crunch! Don’t do Neapolitan much but need the crunch for sure. Thanks for the video! ArcXL review please
Man I'd love an ArcXL. Need to get Gozney on board with that first. I'll have to reach out.
Great vid beard brother!
I’d really like to try this recipe, but am wondering how to scale up to 5 pizzas. I tried using the pizza app calculator but can’t figure it out.
Is the poolish flower a percentage of the flower you add to the main dough? And do you need to increase the yeast?
Great video. One question though, for how long can you keep the dough in the fridge and still be able to use it?
Damn Tim! Didnt recognize you. Great recipie will try it out. I like poolish better than biga. Works really good with Dellagiovana uniqa poolish and Caputo Pizzeria 00. The fist pizza looks like Canoto style! Gotta love that Cornicione!
Thanks man. Let me know what you think about the dough recipe. I'm definitely leaning more toward Poolish these days as well. Great to hear from you!
Thanks for the video! Why use such a small amount of yeast? I know you are using instant, but Dry would be just around 2 grams total for the entire recipe?
I truly love your videos. But the focaccia bread is still my favorite :)
That's a good one! I still bake that bread all the time.
Which flours are u using?
The videos are great
@@stevenpress6650 I use Caputo 00 for this recipe.
Where did you get the round wooden box for stretching and assembling your pizza?
I've had it for years. It was a gift to my wife and I when we were married. Not sure where it was purchased. Sorry!
Could I substitute a active sourdough starter in place of the poolish . My starter is 50-50. 50% water 50% flower.
@@rowanadventures absolutely, but not entirely sure of the percentage.
@ your poolish seems to be the same by weight so it should fit perfectly.
I assume you're swapping 1:1. I've never used that much sourdough starter in a pizza dough recipe so please let me know how it turns out!
Nice production, Tim! Your beard makes you look a bit like Red Green, haha. Please give hydration ratios when discussing bread recipes
Thanks! I updated the recipe with hydration %.
What is the water temperature? Are you still liking the everdure kiln? Thanks
@@johnklapish6807 70F or 21C is the water temp to shoot for.
I still like the Everdure Kiln. A few folks have reached out regarding a failed part in the ovens rotating stone. Hasn’t happened to mine yet though. I just received a Witt Enta Rotante so I’m eager to test them side-by-side.
@ thanks for the reply, haven’t had any issues with mine
@@johnklapish6807 good to know. Thanks. I think they might have been running the oven for extended periods or at least longer than I typically do.
That is a dope looking beard! Oh I mean pizza oven!
Everyone loves the beard! Guess it's a keeper. The pizza oven too!
How much was the shipping from Italy?
They offer FREE shipping to the U.S. for orders over 150 Euros/USD equivalent.
love the beard!
Sasquatch in the house!
Why are u not making more videos?
Oh man, where do I start :-) Work, time with family, other hobbies to name a few. It takes a lot of time to shoot and edit.
I believe you already have this recipe and shown this recipe a few times on your channel
Price???
@rahmanhabib276 Currently about $1500 USD. There's a link to Pizza Party's website in the description box.
@stevedavidson8802 I have not. I've always struggled with a Poolish preferment, and finally found some percentages that work for me. Figured I'd share.
hey, pizza is overcooked😁
@@edicon2392 lol
272g ??? Ahhaaa but ok…
@@gorankunovic6404 yes asshole, 272g. Round down if you feel like it.
Too much work for a pizza.
@@bennyr839I don’t think so, but to each their own. I love this stuff.
What makes a fine wine is time. And that’s that.
Hey thanks for this. I’ve made quite a few of your dough recipes and pizzas have been excellent in the past, but I really struggled with the high moisture content of the dough ball on this one. It was just too sticky, I tried leaving it to rest multiple times but I kept losing so much on my hands.
I ended up dumping extra flour in to bring the hydration down a bit. Will see how the pizza comes out tomorrow!
Try it again, but this time have a bowl of water nearby, and lightly wet your hands every time you handle the dough. You can also use olive oil. It helps quite a bit.
@ great thanks, I’ll give that a try next time, I was worried about adding even more moisture from my hands too. Probably overthinking it!
Use a little at a time. The amount you add to the dough is negligible. Hope it works out!