I totally love your videos and I'm a huge fan! I'm trying to master my pizza and you've helped a lot. Quick questions. Why doesn't your recipe call for oil in the dough? What setting and how long for a KitchenAid mixer?
Hey man, awesome video. I have a Famag Im-5s so i watched your previous video regarding how you make your dough in that mixer. Do you ever do a double ferment (say another 24hrs bulk ferment in fridge after mixing?). In this video you mentioned adding poolish with the flour and then water, with the mixer would i just melt the poolish in water like you did in the other video then add flour half and half and salt? Thanks in advance!
@@ThePizzaGuyJon You have made a Big Mistake my Friend , when adding the Poolish you have to deduct both the Flour AND the Water from the Final amount of the Recipe. All the Best
Ahh, so 50% poolish is 50% of the recipes water content, not 50% of the flour. Thanks, I've been trying to figure this out for ages, yours is the first video I've watched that's actually mentioned this. :) Your dough looks amazing too.
Bruh, I kid you not i literally am in the process of making your dough based off your other video for first time, Literally waiting an hour for it to be put in the fridge
Hey man can you please break down the kneading process and put it in the description or here? It’s a little confusing to keep track of all the proofing breaks. Thank you. Great work
I have a small question: when I finish making the balls, rest them for 2 hours and take them out. should I use flour on my plastic spatula to take it out?
Great video A question.... say I wanted to make three 500g ball wieght doughs for 16 inch pies. Would I then multiply your recipe by six? Also if that's the case the yeast and honey don't change for that much dough and water??
I felt that the yeast at 5 grams was fermenting to fast especially when its warmer so I cut back to help slow it down. Getting the same results but with less yeast.
Hello Again! if i finish my dough balls and rest it for 2 hours, and I let it rest in the fridge for an hour or so, how many minutes should I thaw it out it return it back to room temperature?
You can convert my recipe to cups. However the reason I don’t make my recipes for people who don’t have a scale is because your results will not be consistent.
@@ThePizzaGuyJon Doubling or tripling the dough water etc but not the yeast and the other thing you said. All the ingredients work as a percentage. Not increasing yeast for example can work, but will double or triple the proofing time. I've never heard of a pizza dough recipe that doesn't increase all ingredients in proportion.
No, it does not make sense at all, whatever happened to the baker's percentage? I use 0.2 % of total flour if I'm using IDY or 0.3 % if I'm using ADY, 24 hr CT for the poolish, 2 hr RT bulk and 2 hr after balling. No need for honey if using hi temp oven, only reason some "maestros" add honey is cause most ppl use home oven that are low temp and the honey helps browning the dough before the cheese is burnt.
Just made the older version. Excited with the way it has turned out so far. Will be cooking tomorrow night! I'll try this one next time! 😊
Great video, thank you! At what point can I freeze the dough?
I totally love your videos and I'm a huge fan! I'm trying to master my pizza and you've helped a lot. Quick questions. Why doesn't your recipe call for oil in the dough? What setting and how long for a KitchenAid mixer?
Shame pizza guy hasn’t answered you as below 👇
Hey man, awesome video. I have a Famag Im-5s so i watched your previous video regarding how you make your dough in that mixer. Do you ever do a double ferment (say another 24hrs bulk ferment in fridge after mixing?). In this video you mentioned adding poolish with the flour and then water, with the mixer would i just melt the poolish in water like you did in the other video then add flour half and half and salt? Thanks in advance!
Could you please post the link to Part 2? Thanks.
Thanks for the video Jon, Wouldn't it be better to dissolve the salt in the remaining water before adding?
You can, it won’t hurt the process.
@@ThePizzaGuyJon You have made a Big Mistake my Friend , when adding the Poolish you have to deduct both the Flour AND the Water from the Final amount of the Recipe.
All the Best
Your dough looks so smooth. Good job👍
Thank you.
Ahh, so 50% poolish is 50% of the recipes water content, not 50% of the flour. Thanks, I've been trying to figure this out for ages, yours is the first video I've watched that's actually mentioned this. :)
Your dough looks amazing too.
Thank you. Glad it helped. It took me a while to understand it as well.
Same comment from me.. now I finally understand
Thank you for the great information and your efforts
You’re welcome.
Bruh, I kid you not i literally am in the process of making your dough based off your other video for first time, Literally waiting an hour for it to be put in the fridge
Heck yeah man, gonna have to give this one a try. Hope your pizzas are delicious.
Your dough recipe is perfect!
Thank you.
Hey man can you please break down the kneading process and put it in the description or here? It’s a little confusing to keep track of all the proofing breaks. Thank you. Great work
Hello sir, I made my pitzza deg with polish and I put it in the fridge, how lang maximal can I keep it in the fridge?
At least 24 hours. Anything after that it will go bad and not be as strong.
I have a small question: when I finish making the balls, rest them for 2 hours and take them out. should I use flour on my plastic spatula to take it out?
Yes put flour or semolina on your spatula to help get the dough ball out.
Great video
A question.... say I wanted to make three 500g ball wieght doughs for 16 inch pies. Would I then multiply your recipe by six? Also if that's the case the yeast and honey don't change for that much dough and water??
Sorry for the late response. You can just double the recipe and should give you enough for what you need. Keep the honey and yeast the same.
Why does the honey & yeast stay the same? You're confident the 2g of yeast is enough for any multiplication of the flour & water? Thanks
Hi Jon, thanks for answering my last question. Another question, why did you reduce the amount of yeast in this recipe?
I felt that the yeast at 5 grams was fermenting to fast especially when its warmer so I cut back to help slow it down. Getting the same results but with less yeast.
@@ThePizzaGuyJonif you’re making a larger amount of pizzas like 15 wouldn’t you need more yeast than 2 grams?
A little bit time consuming, but I reckon worth the effort. I imagine it would make very good Neapolitan style pizza….thank you for the demo…..
Definitely a recipe to do on a Saturday for Sunday pizzas.
Exactly……I’m on it!
If I were to scale the recipe to 20 pizzas, would you recommend not changing the amount of yeast and honey?
Yeah I would keep it the same. I would say anything about 20 you can double the yeast and honey.
Hello Again! if i finish my dough balls and rest it for 2 hours, and I let it rest in the fridge for an hour or so, how many minutes should I thaw it out it return it back to room temperature?
Depending on your room temperature but 30mins to one hour will work.
@@ThePizzaGuyJon Thanks!
What grams for fresh yeast please
Can you freeze the dough balls?
Absolutely. Check out my channel I believe I have a video on that.
Thank you for the video. I really like the way you explain every step.
Thank you finally a recipe that is practical for home and for a larger restaurant quanity.
quantity.
You’re welcome.
FYI. Divide water by flour to get your hydration percentage. I think you said that backwards. 👍
I’ll have to listen back and see what I said. Thanks for the catch.
@@ThePizzaGuyJon😊
is there part 2?? cooking ?
There sure is, go to my channel and it should be the video after this one.
would it be bad to dissolve the all the salt in the water added after the poolish?
No, it wouldn’t be an issue.
What would the measurements be for 2 pizzas? The 70% and 50% are throwing me off
hey, also how many days that the poolish can stay without it becoming acid?
Max 24 hours
Yo, yo, yo, MTV in the house...😂
😎👍🏻👍🏻🍕🍕🍕🍕🍕
Cut the music out .
Clear as mud, bud. Clear as mud.
Thank you.
When is someone going to make a dough recipe for people who don't have a digital scale?
You can convert my recipe to cups. However the reason I don’t make my recipes for people who don’t have a scale is because your results will not be consistent.
Great video! But the background music makes me want to jump off a cliff
Thank you. Ah dang, don’t do that.
The same amount of some ingredients makes no sense
What’s doesn’t make sense to you?
@@ThePizzaGuyJon Doubling or tripling the dough water etc but not the yeast and the other thing you said. All the ingredients work as a percentage. Not increasing yeast for example can work, but will double or triple the proofing time.
I've never heard of a pizza dough recipe that doesn't increase all ingredients in proportion.
I was thinking the same but Vito says up to a certain amount of total weight the yeast and honey stay the same.
@@fevolenko3995 Check out Vito Iacopellis channel
No, it does not make sense at all, whatever happened to the baker's percentage? I use 0.2 % of total flour if I'm using IDY or 0.3 % if I'm using ADY, 24 hr CT for the poolish, 2 hr RT bulk and 2 hr after balling. No need for honey if using hi temp oven, only reason some "maestros" add honey is cause most ppl use home oven that are low temp and the honey helps browning the dough before the cheese is burnt.
Bla blah blah. Better videos. Wow
@@gsmoneygsmoney1479 thanks?
The Music was an interesting choice…………
Lousy camera work. Made me dizzy
😞
The POV perspective is something to get used both viewing and shooting. Kenji Lopez-Alt does it as well. Jon didn’t do bad at all I don’t think.
I kinda like the pov. Thank u!@@ThePizzaGuyJon