Відео

well, of course, that's the premise

I literally announced them saying "reason number... " before I explained.

Awesome, I'm glad I managed to help you 😄 keep up the good job and feel free to share this video with a fellow pizza lover!

EVO=Extra Virgin Olive oil 🫒 Hasta luego!

I never use biga nor poolish! Since this is a quick focaccia, you can use one of them to give a more complex taste 👌🏻

I see! Maybe you could try this recipe using potassium salt instead of sodium cloride 😀

You definitely need to use flour with higher protein content, above 12% 👌🏻😄

@FabioulousPizza thanks ❤️

👏🏻👏🏻👏🏻💪🏻

Of course! There's no mistake, only feedback 😀

I'm glad we have some common ground! I think that very often, we tend to take for granted someone else's words and concepts without even discussing them too much 😅 Have a great time!

Good point! Have a nice Sunday ☀️

Thank you for watching! I'm glad you find the video helpful, feel free to share it with a fellow pizza lover, just in case 😬 Have a great weekend!

My Grandma taught me! Grandmas always know better 💙

Aah, thanks for your words 🙏🏻 I' m glad you find my content helpful, if you meet a fellow pizza lover, feel free to recommend watching my videos! Have a nice weekend 😀

Sure, that's one way to do it when the dough has risen and, for one reason or another, is still a bit "shy". However, that's not effective in the extreme situation I show here! Thanks for watching the video, have a nice weekend 😀

I'm glad you find helpful this Short! I hope you will want to watch the full video too: ua-cam.com/video/IaMJP7WwY4c/v-deo.html Maybe this will help me become popular 😊 Have a nice weekend!

Aah, thanks for your words! And of course thanks for watching the video, feel free to share it with another pizza lover who might need to unveil the mystery ⭐ Have a great time!

I'll make a vegetarian version just for you 💙

It's the doughball that must rest long enough, no matter what you did before! Remember that 24 hours is what "I" do because this is what works with the flour I use, but you have to find the sweet spot for your flour & dough formula, in your case I suggest increasing the rising time - like I said at 8:02 😀 However, there's always the chance that you need to improve your stretching skills. Sometimes if you try too hard, the dough hardly stretches even when it's ready. Not sure if you watched the video about stretching techniques? I think you'll like it: ua-cam.com/video/IaMJP7WwY4c/v-deo.html Keep up the good job, feel free to ask question if there's anything you want me to clarify for you ⭐

@@FabioulousPizza Thank you! I actually made dough this afternoon. After the initial ferment, I'll split and form(my recipe makes 2 pizzas). I'll do a test with one sitting on the counter(24 hr)and 1 in fridge(like I had been doing) and try on Saturday and compare - also now that I've watched your stretch technique(s). I will say, the recipe I follow is very different from what I have seen you do. It calls for a "rough" dough(no kneading prior to initial 24 hour counter ferment) then gentle fold into dough ball. I'll use my recipe but follow your method next time I make dough. My Dad was a pizza guy, owning pizza restaurants years ago, I remember him tossing and throwing the dough in the restaurant :) He has passed away(long time ago) and now I wish I would've taken the time to learn from him. I'm just a baby pizza maker with a new pizza oven I got myself for the holiday and am obsessed! I will say, even though my pizzas look little funny - they taste fabulous! Thanks again for all your advice :)

@@adriannepifer1460 It's beautiful to see that you're picking up your Dad's legacy, I'm sure that he would be proud of all the passion & love you're pouring into this craft 💙 Please continue your experiments with the same dedication and if you want, share with me your findings, I would be proud to be a little part of your pizza journey! Have a lovely time 😀

True! Let's time work for us so we don't stress out⏳ Thanks for watching the video, have a good...TIME!

Spot on, you caught the main takeaway of this video 🎯 In case you need some hint on how to effortlessly stretch your pizza base, I think you will like this video: ua-cam.com/video/IaMJP7WwY4c/v-deo.html Feel free to ask questions if you want me to clarify anything for you! 😀

For the small amounts we make at home, I would'n bother buying a mixer! Besides, in my opinion, kneading by hand is relaxing and kind of therapeutic! Thanks for watching my videos and for allowing me to be part of your pizza-journey 🙏🏻

Thanks for sharing!

Yes, you can freeze dough, in my opinion is better to do it before fermentation! I shared a quick video with some insights: ua-cam.com/video/JMvJT9z9_24/v-deo.html Feel free to ask questions if you want me to clarify anything for you 😊

Thanks for watching the video, glad you liked it 😀 I shared some insights here: ua-cam.com/video/WLjPUI6z2oY/v-deo.html If it sticks to the stone, that's a bit strange. It probably wasn't hot enough, or perhaps an inconsistency in the thickness of the dough caused a micro-leak of some wet ingredient🤔

Go for it! I'm glad you appreciate the video, feel free to share it with a fellow pizza lover who needs a bit of pizza science 😄

@ not sure of any of my circle like to make pizza, but I do share things often if someone’s ask me what I have been doing lately…. Otherwise my words or links are wasted!

🙏😄

Welcome to the channel, I hope I will "see you" often around here! My go-to flour at home has been Wright's bread flour for a long time now. Full disclosure: I'm currently collaborating with their mill. I might consider doing a comparison, but staying unbiased wouldn’t be too easy! 😅 I also really like Matthews Cotswold Strong White Flour. You can find both at Tesco! Feel free to ask question if you want me to clarify anything for you ✌🏻

@FabioulousPizza thanks for the quick reply! My feed is currently full of your vids so slowly making my way through 😂 I like the way you actually show the cases where things go wrong it really helps, keep up the good work!

@@littlebigadventures Thanks for your support!

I assume you mean "How" to stretch? I've got you covered: ua-cam.com/video/IaMJP7WwY4c/v-deo.html Feel free to ask questions if you need me to clarify anything for you!

@@FabioulousPizza I fight with this problem every time I try and make pizza. I guess my question is what made the second doughball easier to stretch? Just letting it rest longer after it has risen?

@@ripsaltydog1750 the main takeaway is that dough must rise long enough! I appreciate I could have explained things better in this video, that's why I made an improved version: ua-cam.com/video/iyGX1LQjfDI/v-deo.html Feel free to ask questions if you want me to clarify anything, I'm always happy to help 😀

Well, you can still make a small batch of dough just for the workout 😜 Thanks for giving me a good laugh...and for watching the video, of course. Feel free to share it with a fellow pizza lover who's craving for a shorter exercise time 🤭

@FabioulousPizza So true, lol! Glad I could brighten your day. I do have a question and would love to know your thoughts on it; I'm looking into buying an organic soft wheat Tipo 00. I've heard that most Italian wheat is very minimally treated with glyphosate prior to fruition. But definitely not as heavily as over here in the U.S.. Is there really any difference between the certified organic Italian soft wheat versus non-organic? I figure the residual amount of herbicide has to be negligible compared to that of domestic U.S. wheat. Just doing my "homework" at this point, lol!

@@b.thompson9176 Mmh, I must confess that's beyond my knowledge! Sorry I can't help with this 🙏🏻

No worries!

I guess it's time to bake now 😁 Thanks for watching!

It's a common issue, I'm glad this video helped and I hope you will want to share it with a fellow pizza lover who might experience the same 😊 Have a great week ahead!

AAH! That's good news, pizza back on the menu 😍 I'm glad I have a little part in it, feel free to share this videos with a fellow pizza lover who might need to fall in love again with pizza making! Have a great week ahead!

I tried to stretch the first doughball *straight after I rolled it* which makes it impossible. I appreciate I could have explained things better in this video, that's why I made an improved version: ua-cam.com/video/iyGX1LQjfDI/v-deo.html Feel free to ask questions if you want me to clarify anything, I'm always happy to help 😀

Yes, that's correct! The main takeaway is that we have to allow doughballs enough time. I appreciate I could have explained this concept better, that's why I shared an updated (and hopefully improved!) version of this video. Here it is: ua-cam.com/video/iyGX1LQjfDI/v-deo.html Feel free to ask questions if you want me to clarify anything for you! Have a great week ahead ⭐

@@FabioulousPizza Grazie mille! I have also watched your updated video now. My dough balls are now stretchable! 😃Greetings from Australia

@ Aah, good news then 🤩 I'm glad the video helped, feel free to share it with a fellow pizza lover who needs a stretchable dough! Have a great time ✌🏻

Glad you appreciate 🙏🏻 Feel free to share with a fellow pizza lover who might benefit from the same insight! Have a great week ahead ⭐

1) Good luck getting rid of all the paper bits stuck on the mozzarella 2) I'd rather treat food with love 3) enjoy the rest of your Sunday ❤️

Yes, the workaround you suggest is well known, it helps when you're a bit early trying to stretch the doughball. Unfortunately, it doesn't work in the extreme (and very common) situation I've described. Which is actually the focus of the video, I haven't really suggested "my way" so I'm not sure what you're referring to. Have a nice Sunday!

Aah, that's such an old and cheap pan, it's been in the kitchen literally for years! I'm sure there are decent ones on Amazon, I'll be happy to suggest one for you, may I ask where are you based? 😊

@ i am based in the USA. Amazon or most online stores are good. Thank you!

@@tmelinsky These are industry standards: amzn.to/40E7L4l If you prefer a square pan, this is the brand I use at the pizza school: amzn.to/4hfJZBH If the links opens MY local Amazon (UK), just look around the page, you will find a "Buy from Amazon.com" button or something similar 😊 Hope it helps, have a nice Sunday!

@@FabioulousPizza This fabiolutely helps! Thank you so much!

Use the recipe of this video and multiply the amounts by 10

Thanks for your words, I'm happy you appreciate my efforts 😊 You don't need to tweak the recipe, unless you plan to pump up your oven to extreme temperatures, let's say well above 450°C/842°F. Since you're brand new, I wouldn't go that high, though! Keep your oven within ~400°C/752°F and you're good to go. If you're curious, you can see how this exact dough turns out in a professional oven set at those temperatures here: ua-cam.com/video/whtj2YrKss4/v-deo.html If you have any question...ask away! I'm always happy to help 💪🏻

@@FabioulousPizza Thanks again! I do have 1 additional question. . . Is there any harm if the dough stays in the fridge for longer than the 17 hours? How long is too long in the fridge?

@@jakebmill too long is when the dough is overfermented, it's impossible to tell exactly when but even if that happens, it's not a big deal, the dough will be perfectly edible once you take care of it 😊: ua-cam.com/video/KQQo8E5w-Qo/v-deo.html

@@FabioulousPizza Is there any harm in splitting the dough ball after the 1 hour at room temperature, but prior to putting in the fridge for overnight proofing? I have a set of 4 stackable, silicone proofing containers that I was thinking to use for this. Should I line them in olive oil before putting the dough balls in them? Thank you!

@FabioulousPizza nvm, I see you answered this exact question already (below). Thanks!