This guy is a real gem. Solid, assuming and always to the point. With each video you learn something you thought you already knew - but hadn't really understood. Highly recommended.
I have made them just so it does not create bubbles. Because if you doe not place al list pizza sauce on top the dough will try to make bubbles. Usually I make the holes for the white pizzas. Nice observation! ;)
Hi, nice tutorials about stretching! I am always afraid to add too much semolina and change the composition of the dough! Semolina will not penetrate inside the dough during the few seconds of stretching? Thank you
You have a very nice channel! I see that you have many excellent videos about stretching and topping. Do you have a video where you teach your actual pizza dough recipe? Thanks!
Coming soon! I am doing the video about my Pizza sauce and pizza dough. I am actually studying a method that can suit everyone's needs, especially when it comes to the DOUGH. And that's because of the storage of it. I have professional coolers and it is essential to have a steady temperature for all 40-46 hours, otherwise, the dough can grow quickly and if you are not ready to use it, therefore will not be close to perfect. I really hope you turn back to see this video and if you will need more help i will definitely help you, promise! (Hit the notification bell so you can stay up to date if you want.) Thank you Alex and have a nice day!
@@Lo_Sbrano I have a wine cooler that can keep the dough at a steady temperature anywhere from 4C to 18C, so it would be great to learn your current method because I do have that option.
@@rc0mplex That's perfect! ;) I think you will be one of the few people that have that option. ;) So for you, It will come out perfect if you follow the steps.
Hello, Lo. My problem with pizza dough is that my flour cannot take 60% hydration, it gets very watery at that point that I can't even work with it. Also, these days all my dough tears when I try to stretch it, which is a pain in the butt. Could you please help me out? I usually use this recipe when I make it: 500 g ap flour, 250 ml water, 30 gr olive oil, 2 tablespoons of instant yeast. I use a standmixer and let it rest for 30 mins then split the dough into 3 into my containers and let them rest overnight. Only one time they stretched so good, but now I'm having a lotta bad luck and I feel very down tbh when that happens. Please help?
Hi Youssef! Thx for writing to me. But let me ask you this: Have you watched my videos on how to make pizza dough? First Video: th-cam.com/video/ybebUqpDuJQ/w-d-xo.html Second Video: th-cam.com/video/3uBNwVkVaJI/w-d-xo.html I think it could help you, my friend! But you need to take 10 minutes to see these videos in order to compare them with the pizza dough you are making. As for the flour you are using... it's fine if you use a 50% Hydration or max 55%
1) It would be interesting to know why you use semolina instead of 0/00/bread flour for the stretching.
I have seen a lot of "stretchingvideos". This is the first "semolinastretching".
2) I'm trying to make a dough with so little flour (carbs) as possible (I'm a diabetic, on the keto diet). I'm hoping to make a 30 cm with 50g of flour...(35g carbs)...
3) I assume I need to roll it up (like a doner kebab) after it is cooked, but that is OK to me.
For a roll-up-pizza, should I still leave a 1 cm edge? If "yes"; Why..?
4) Will 00-flour be very important to achieve my goal?
Hi Arnstein! Thanks for texting me. 1. I use semolina flour for more than 15 years now, and I can guarantee you that Semolina flour is the best there is when it comes to stretching by hand (even with a rolling pin). And that's because the white flour, like ''0'' or ''00'' will stick under your pizza because the dough absorbs more white flour due to its fine powder. Semolina on the other hand is not as fine as the ''00'' and ''0'' It also burns quicker and it can ruin your pizza. 2. I know that I'm going against my principles here, but you would need to use a rolling pin for the stretching on that occasion. As for the borders... Make it as large as you can (using a lot of semolina for stretching otherwise it will stick to your table!) and then do what I did in this video (to create your borders back.) th-cam.com/video/17KGi04R2-4/w-d-xo.html 3. I guess if you stretch it to 30cm... It depends on the flour you use. For example, if you want your dough to be a little bit harder underneath use SEMOLINA FLOUR in your dough. ;) The more you put the stronger your dough will be. But keep in mind, ONLY if you need to make it 30cm! You can do it smaller. :) AND YES, YOU NEED AN ''EDGE'' or Border because otherwise, it will BURN. 4. Not, not necessarily. Use whole wheat flour, carbs even less than ''00'' and helps to digest much more! On Saturday I will release a new pizza dough recipe, probably the one made with whole wheat flour. Mabe, you can try it and see if it helps... I hope that I answer your questions Arnstein, and thank you again! :)
Hi Singh! Thanks for your message. If you watch the video until the end, you will see that one is soft and close to perfect and one is... burned in the middle because it has been stressed. :) The pizza without sauce will tend to get harder as the minutes go by, but in the picture looks harder than it actually is.
This guy is a real gem. Solid, assuming and always to the point. With each video you learn something you thought you already knew - but hadn't really understood. Highly recommended.
A very useful video. I don't think anyone else on YT mentioned this tip for stretching and explained it so well. Many thanks. Subbed!
Glad it was helpful! You are my motivation! Thank You! ;)
Watched so many videos and no1 ever mentioned this. Had this exact problem. Ty.
Very nice . This one technique works so well , using enough semolina .. hardly anyone else mentions it’s importance .
Wonderful Lesson. Always great to learn good "Pizza Wisdom" from a true master!
One ofnthr most helpful videos iv been stretching pizza for two years and this is going to change everything for me lol
Fantastic job chef ..! Thank u
I like your simple one step stretch technique. What are the small holes in the pizzas?
I have made them just so it does not create bubbles. Because if you doe not place al list pizza sauce on top the dough will try to make bubbles. Usually I make the holes for the white pizzas. Nice observation! ;)
thank you for explaining this
great video! thank you!!
Does it have to be semolina flour or can you use ordinary flour?
Hi, nice tutorials about stretching! I am always afraid to add too much semolina and change the composition of the dough! Semolina will not penetrate inside the dough during the few seconds of stretching? Thank you
Just got a job at a restaurant and this is definitely my problem. Very well done my man I’ll be using much more flower
wow nice! i'll start using more semiflour
Thank you!
Great tip, very well explained. Thank you!
Thank you, now I know why my pizza dough wouldn't stretch well by hand. I will use more semolina next time.
Glad it was helpful!
Thank you so much🙏🙏🙏
wow awesome👌👌👌
Thank you chef
You are awesome!
Excellent Tutorial!
Thank you for sharing!
Greetings from Singapore!🇸🇬🌹🌹
Edith
Thank you so much 😊 LOVE TO SINGAPORE!!! ;)
I noticed some semolina is coarser than others. Caputo is very fine. Which is better, coarse or fine?
I use fine. It does not dry too much my dough ;)
Thanks SO much for this😀👍🏻
You are so welcome!
THANK YOU
They will say how to stretch but never the flour or how much............
Mine always wants to shrink lol think it's to cold 🥶
Thank you
You're welcome :)
Good instructive video, but the wonky background music is distracting, especially at the beginning.
Noted!
Great video but it's tough to hear you with the music.
Sorry about that... I'll try to lower the volume next time! ;)
@@Lo_Sbrano oh ok thx.
You have a very nice channel! I see that you have many excellent videos about stretching and topping. Do you have a video where you teach your actual pizza dough recipe? Thanks!
Coming soon! I am doing the video about my Pizza sauce and pizza dough. I am actually studying a method that can suit everyone's needs, especially when it comes to the DOUGH. And that's because of the storage of it. I have professional coolers and it is essential to have a steady temperature for all 40-46 hours, otherwise, the dough can grow quickly and if you are not ready to use it, therefore will not be close to perfect. I really hope you turn back to see this video and if you will need more help i will definitely help you, promise! (Hit the notification bell so you can stay up to date if you want.) Thank you Alex and have a nice day!
@@Lo_Sbrano I have a wine cooler that can keep the dough at a steady temperature anywhere from 4C to 18C, so it would be great to learn your current method because I do have that option.
@@rc0mplex That's perfect! ;) I think you will be one of the few people that have that option. ;) So for you, It will come out perfect if you follow the steps.
@@Lo_Sbrano Sounds great. I have subscribed!
@@rc0mplex Thank you Alex!
i thought i was using too much flower and the bottom was burned because of it, turned out it was the reverse, who would've thought
Hello, Lo. My problem with pizza dough is that my flour cannot take 60% hydration, it gets very watery at that point that I can't even work with it. Also, these days all my dough tears when I try to stretch it, which is a pain in the butt. Could you please help me out? I usually use this recipe when I make it:
500 g ap flour, 250 ml water, 30 gr olive oil, 2 tablespoons of instant yeast. I use a standmixer and let it rest for 30 mins then split the dough into 3 into my containers and let them rest overnight. Only one time they stretched so good, but now I'm having a lotta bad luck and I feel very down tbh when that happens. Please help?
Hi Youssef! Thx for writing to me. But let me ask you this: Have you watched my videos on how to make pizza dough? First Video: th-cam.com/video/ybebUqpDuJQ/w-d-xo.html Second Video: th-cam.com/video/3uBNwVkVaJI/w-d-xo.html
I think it could help you, my friend! But you need to take 10 minutes to see these videos in order to compare them with the pizza dough you are making. As for the flour you are using... it's fine if you use a 50% Hydration or max 55%
Can you make a video without the high pitch ringing in the back ground? I had to mute the video and now can't listen to the instruction.
Hi Ted! Thanks for watching my video! And I promise to make one more video on this problem. (Without too much noise in the background.)
1) It would be interesting to know why you use semolina instead of 0/00/bread flour for the stretching.
I have seen a lot of "stretchingvideos". This is the first "semolinastretching".
2) I'm trying to make a dough with so little flour (carbs) as possible (I'm a diabetic, on the keto diet).
I'm hoping to make a 30 cm with 50g of flour...(35g carbs)...
3) I assume I need to roll it up (like a doner kebab) after it is cooked, but that is OK to me.
For a roll-up-pizza, should I still leave a 1 cm edge? If "yes"; Why..?
4) Will 00-flour be very important to achieve my goal?
Hi Arnstein! Thanks for texting me. 1. I use semolina flour for more than 15 years now, and I can guarantee you that Semolina flour is the best there is when it comes to stretching by hand (even with a rolling pin). And that's because the white flour, like ''0'' or ''00'' will stick under your pizza because the dough absorbs more white flour due to its fine powder. Semolina on the other hand is not as fine as the ''00'' and ''0'' It also burns quicker and it can ruin your pizza.
2. I know that I'm going against my principles here, but you would need to use a rolling pin for the stretching on that occasion. As for the borders... Make it as large as you can (using a lot of semolina for stretching otherwise it will stick to your table!) and then do what I did in this video (to create your borders back.) th-cam.com/video/17KGi04R2-4/w-d-xo.html
3. I guess if you stretch it to 30cm... It depends on the flour you use. For example, if you want your dough to be a little bit harder underneath use SEMOLINA FLOUR in your dough. ;)
The more you put the stronger your dough will be. But keep in mind, ONLY if you need to make it 30cm! You can do it smaller. :) AND YES, YOU NEED AN ''EDGE'' or Border because otherwise, it will BURN.
4. Not, not necessarily.
Use whole wheat flour, carbs even less than ''00'' and helps to digest much more!
On Saturday I will release a new pizza dough recipe, probably the one made with whole wheat flour.
Mabe, you can try it and see if it helps...
I hope that I answer your questions Arnstein, and thank you again! :)
❤❤❤❤
You can get rid of that whacky background music anytime.
👑✨👍
Lose the music, very irritating. But, great video!
I will i'm sorry
Background music is rather annoying
But this pizza looks very hard
Hi Singh! Thanks for your message. If you watch the video until the end, you will see that one is soft and close to perfect and one is... burned in the middle because it has been stressed. :) The pizza without sauce will tend to get harder as the minutes go by, but in the picture looks harder than it actually is.
Just answer the phone!
very annoying background noise.
Sorry i will be more careful next time
Both crusts looked like saltines. 😬
Stopped at 1 minute, frigging annoying music and ringing, couldn't watch it. Too bad, was hoping to learn something.
Thumbs down just because I couldn't take the music ! 👎
Great video. Apart from the annoying music.
Sorry about that
@@Lo_Sbrano . It really was a good video though. I can see now that I dont use enough flour.And I'm sure most people dont mind the music lol
Thank You
You're welcome