Busy single mum of four souls, taking care of the yard and house maintenance too. No time to waste on bad recipes. Yours gave me enough information to trust it. I had built the oven last week from a French video (French Canada here), but failed due to impatience in getting it hot enough. Your other video on that oven and how you proceed with the wood helped me a lot to succeed this Sunday! Thank you so much for the precision of your reliable advices!
You're so welcome. I'm happy the information was useful to you. I like to describe the reasons behind my actions so that the viewers understand why I choose to do something or not do something else. Happy pizza making!
Excellent step by step video. I've never been completely satisfied with other dough recipes, anxious to try this one. Many thanks for creating this tutorial.
You're so welcome. I hope it turns out well for you. I made it just the other day and while I had to let it rest longer than I would have liked, it still came out great.
I'm glad you liked it. I'd love to hear your suggestions if you think there is anything that can be improved..? I tweaked the yeast amounts just recently. It's an ongoing process of refinement and it's great to get data points from other people's experiences. We're all in this together:-)
you had me at pizza dough!!! =) but, and I stand to be corrected, the OO standard where I come from refers to the size of the milled grain, not the gluten content. This means a T45 (40?) or lower other would as well, assuming the same level of gluten... I admit I need to look into this but from what my granny taught me, this is what I was lead to believe. please prove me wrong. excellent content, keep it up =)
I think you are absolutely correct. All of my research indicates that the numbers refer to the milling size, not the gluten content specifically. Thanks for the clarification. It just so happens that most the 00 flours that I have encountered here fall into that 10-11% protein, so I can kind of get away with equating that number standard to the gluten amount. Right, haha??! Thanks for watching. Glad you enjoyed it:-)
Interesting, and I appreciate your perspective, but for a somewhat different take, I recommend Peter Reinhart's free "Perfect Pizza at Home" videos at Craftsy. His slap and fold technique is simple and takes minimal effort and time, and his methods have become my "go to" for my everyday pizzas (not that I eat a pizza every day, lol!) Also, I have heard from multiple sources that mixing the yeast directly with salt is not a good idea. I would rather distribute the salt evenly throughout the dough (or flour) first, and then add the yeast
I have used Reinhart's slap and fold technique many times. It's a great option for high hydration doughs and for those that don't have a stand mixer. You're right hat salt can interfere with the growth of yeast. When I make sourdough I usually hold the salt off until the end of mixing. But with a relatively high amount of instant yeast in this recipe, there is no need to do that. You certainly can and it won't hurt the dough at all, it's simply unnecessary. Thanks for watching.
Busy single mum of four souls, taking care of the yard and house maintenance too. No time to waste on bad recipes. Yours gave me enough information to trust it. I had built the oven last week from a French video (French Canada here), but failed due to impatience in getting it hot enough. Your other video on that oven and how you proceed with the wood helped me a lot to succeed this Sunday! Thank you so much for the precision of your reliable advices!
You're so welcome. I'm happy the information was useful to you. I like to describe the reasons behind my actions so that the viewers understand why I choose to do something or not do something else. Happy pizza making!
Excellent step by step video. I've never been completely satisfied with other dough recipes, anxious to try this one. Many thanks for creating this tutorial.
You're so welcome. I hope it turns out well for you. I made it just the other day and while I had to let it rest longer than I would have liked, it still came out great.
I made your dough. It was excellent! Truly just right.
I'm glad you liked it. I'd love to hear your suggestions if you think there is anything that can be improved..? I tweaked the yeast amounts just recently. It's an ongoing process of refinement and it's great to get data points from other people's experiences. We're all in this together:-)
Excellent video! Thank you.
You're welcome! Glad you enjoyed it:-)
Great work.
Thank you! Cheers!
you had me at pizza dough!!! =) but, and I stand to be corrected, the OO standard where I come from refers to the size of the milled grain, not the gluten content. This means a T45 (40?) or lower other would as well, assuming the same level of gluten... I admit I need to look into this but from what my granny taught me, this is what I was lead to believe. please prove me wrong.
excellent content, keep it up =)
I think you are absolutely correct. All of my research indicates that the numbers refer to the milling size, not the gluten content specifically. Thanks for the clarification. It just so happens that most the 00 flours that I have encountered here fall into that 10-11% protein, so I can kind of get away with equating that number standard to the gluten amount. Right, haha??! Thanks for watching. Glad you enjoyed it:-)
Interesting, and I appreciate your perspective, but for a somewhat different take, I recommend Peter Reinhart's free "Perfect Pizza at Home" videos at Craftsy. His slap and fold technique is simple and takes minimal effort and time, and his methods have become my "go to" for my everyday pizzas (not that I eat a pizza every day, lol!)
Also, I have heard from multiple sources that mixing the yeast directly with salt is not a good idea. I would rather distribute the salt evenly throughout the dough (or flour) first, and then add the yeast
I have used Reinhart's slap and fold technique many times. It's a great option for high hydration doughs and for those that don't have a stand mixer.
You're right hat salt can interfere with the growth of yeast. When I make sourdough I usually hold the salt off until the end of mixing. But with a relatively high amount of instant yeast in this recipe, there is no need to do that. You certainly can and it won't hurt the dough at all, it's simply unnecessary. Thanks for watching.