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Putra Adnyana Raja
Indonesia
Приєднався 2 сер 2015
Food is love ❤️
Hi, my name is Putra, and I'm from Bali, Indonesia 🇮🇩.
I'm just a guy who loves to cook and eat! :)
Welcome to my channel, where you can find videos of me cooking, but that's not all! I also enjoy brewing beer, making wine, curing meat, and making cheese - all with minimal equipment and simple ingredients.
I hope my videos will be useful to both my current and future viewers! :)
Support me by subscribing to the channel. Thank you, and enjoy!
Cheers! ⚡️
Hi, my name is Putra, and I'm from Bali, Indonesia 🇮🇩.
I'm just a guy who loves to cook and eat! :)
Welcome to my channel, where you can find videos of me cooking, but that's not all! I also enjoy brewing beer, making wine, curing meat, and making cheese - all with minimal equipment and simple ingredients.
I hope my videos will be useful to both my current and future viewers! :)
Support me by subscribing to the channel. Thank you, and enjoy!
Cheers! ⚡️
CONTEMPORARY NEAPOLITAN PIZZA DOUGH: AUTOLYSE + POOLISH FOR BETTER RESULTS (INDIRECT METHOD)
Hello everyone! In this video, I’m making a contemporary Neapolitan pizza dough with 75% hydration, made with poolish. Before the poolish is used, the dough undergoes a process called autolyse, where flour and water are mixed together and allowed to rest for a period of time before adding yeast and salt. This process helps hydrate the flour and promotes gluten formation, which strengthens the dough.
Contemporary pizza dough has a higher hydration percentage than traditional pizza dough. It uses an indirect method of preparation, with preferments such as poolish, biga, or sourdough commonly used to ferment the dough. Contemporary pizza dough is known for its high rise, excellent crust structure (cornicione), and soft, lighter texture.
The final result in this video is exactly as expected: the pizza comes out super light, airy, and has excellent structure.
Below are the ingredients needed to make this amazing pizza:
(Poolish)
- High protein flour - 125gr
- Water - 125ml
- Fresh yeast - 0,5gr (or) Dry instant yeast - 1gr
(Autolysed dough)
- High protein flour - 375gr
- Water - 250ml
(Contemporary pizza dough)
- All the poolish
- Autolysed dough
- Salt - 13gr
I hope you all enjoy it! Don’t forget to check out my other videos. If you like my channel, please share, like, and subscribe, and feel free to share your thoughts in the comment section 🍕
Thank you, and ENJOY :)
Cheers! 🥂
Other videos of pizza making recipe:
ua-cam.com/play/PL-gZaZ7aN9JbeuJnvrxO-oBbeQ2OStp1Y.html
Any tips to support and help this channel grow will be appreciated (click the link below to donate) :
paypal.me/PutraAdnyanaRaja
Contemporary pizza dough has a higher hydration percentage than traditional pizza dough. It uses an indirect method of preparation, with preferments such as poolish, biga, or sourdough commonly used to ferment the dough. Contemporary pizza dough is known for its high rise, excellent crust structure (cornicione), and soft, lighter texture.
The final result in this video is exactly as expected: the pizza comes out super light, airy, and has excellent structure.
Below are the ingredients needed to make this amazing pizza:
(Poolish)
- High protein flour - 125gr
- Water - 125ml
- Fresh yeast - 0,5gr (or) Dry instant yeast - 1gr
(Autolysed dough)
- High protein flour - 375gr
- Water - 250ml
(Contemporary pizza dough)
- All the poolish
- Autolysed dough
- Salt - 13gr
I hope you all enjoy it! Don’t forget to check out my other videos. If you like my channel, please share, like, and subscribe, and feel free to share your thoughts in the comment section 🍕
Thank you, and ENJOY :)
Cheers! 🥂
Other videos of pizza making recipe:
ua-cam.com/play/PL-gZaZ7aN9JbeuJnvrxO-oBbeQ2OStp1Y.html
Any tips to support and help this channel grow will be appreciated (click the link below to donate) :
paypal.me/PutraAdnyanaRaja
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Vous êtes trop forte. Bravo !
@@laurenceverdillon5302 merci ! ✌️
I’m hooked on your videos bro, bouta use your tutorials for fresh mozz. Any hints or tricks in addition to the video you could recommend?
@@mcatta1 Just take a good look at the pH level, you must get it right, otherwise, the cheese won't stretched
Looks yummy , Awesome preparation ...... looks absolutely delicious, Thank you so much for sharing , my friend stay blessed, looks so Appetizing and satisfyingly wonderful and delicious recipe. very motivated and inspiring , very well done , nice very super recipe , tasty , easy to cook by following your instructions, such a delightful recipe . Outstanding , quick and easy but absolutely yummy and delicious recipe , perfect ingredients and cooking procedure presentations , I love it.
@@mishis-la_cucina-Kitchen Thank you, glad you liked it! 🙏🍕
What kind of cheese do you use ?
@@majidwalid4646 fresh mozzarella and parmesan
dari namanya orang indo ya bg?
@@Freelancer-i8q iya betul
Wow !! You have a new suib here from Quebec !
@@lousekoya1803 Thanks for subscribing! Glad you enjoyed my videos 🍕 🇨🇦
@@putradnyana Oh Yeah !!! Gonna watch them all ! Glad to be here ! 😉
Enjoy ! Cheers 🍻
EVOO apaan bang?
@@gyvoindonesia1503 extra virgin olive oil 🫒
thats a bit gosong bli... dough nya masih agak putih kec leopard spotnya
@@arsulaksono881 agree
Amazing work mate! Congrats :D
@@radbaver thank you! 🍕
Wow excited to try this method, looks great
@@jelenamiokovic5658 thanks! Yes, give it a try, and let me know if you like the result! Cheers 🍕🔥
잘봤습니다. 다른 영상들도 매우 기대하고 있습니다.
@@시원한-x7h Thankyou!
I would question this pizza is contemporary. Poolish is an indirect method. I think only Caputo gluten free grapes dry yeast can be contemporary, because it was made in this century.
high protein flour? 13/14/15 Ada tepung brand? terima kasih
@@JReuland anything above 12 will do the job, kalo di indo pakai cakra kembar aja sudah bisa 🍕
@@putradnyana thank you. I use cakra kembar mas roti which has the highest protein content to my knowledge so far here. It is also very good for long biga fermentation! thank you
Are you effin’ kidding with that repetitive annoying background music.
Totally agree.
Fantastic! Congratulations
@@lorenzoboni7125 Thankyou chef 🍕
nice work
@@johnstopford9633 thanks
Thank you for sharing your recipe👍 That looks like an amazing pizza, i will try your method👍
@@manosm92 Thanks! Glad you loved it. 🙏🏼
Mantap bgt... apa nanti bisa mampir dan nyoba?
@@ketutsutenaadiputra2669 thanks, silahkan
Ka pakai terigu 00 merk apa ka
saya pakai tepung trigu protein tinggi, cakra kembar
Any reason the pizza couldn't be built on the peel. Save the transfer step. That can get messy.
not really, but its just the traditional way of making neapolitan pizza. I've seen famous pizzaiolo build their pizza on the peel (Franco pepe from the wellknown pizzeria in Italy named Pepe in grani). So, I guess, its just a personal preference. 😁
SCISORS?
Really good looking dough, Well done.
@@richh9241 thanks! 🍻
Mantab Bro! Salam dari Jerman! 🙏🏾
@@MYKEYSPIZZA danke !!! 🍕 🇩🇪
Very nice 😊
Thanks ! Glad you liked it ! 😄
You make pizzas as a hobby or it’s your main job?
@@ritikkothari2787 hobby, i just love making pizza 🍕
just amazing
@@SatelliteLens Thankyou! 🙏🏼
One doubt master? Before the wine reaches 1.000 should it be removed from skin and pulpes and moved into secondary container? My gravity readings are now 1.020 and its still bubbling in my primary fermentation vessel
In my opinion, let it ferment with skin until the first fermentation finishes (1.000)
ممكن المقادير كاملة لو سمحت
yes, you can see them on the video description
@putradnyana thank you chef
Nicely done
Glad you liked it! 🇮🇹
This is 6 hour method . Classic 24 hours method is better .
Thanks
Excellent video! Thanks for showing us how to simply make very delicious looking Italian sausages! More sausage videos please!
glad you loved it ! I will, as for now, feel free to checkout my other video, Cheers :)
sauce diatas keju?. hmmmm sptnya ini neo school sicilian pizza
@@arrelbetha1899 yeah, just trying do it in a different way 🍕😁
quanti ml di Rennet?
@@francescoabagnale649 Just follow the instructions from your rennet, different brands different quantity
Is vegetarian rennet available.
What solution did you inject in bottle? Dosage plz
@@raghulsc its dosage, basically its a mixture of sugar and water
@putradnyana ok im going to try your receipi.. Thanks
Mantap bang
trimakasih
❤❤🤙👌🙌🙌
@@abhijitpadule7203 thankyou ! Share my video to help me grow my channel! Cheers 🍻
merek tepung gandumnya apa bang?
@@bagasarifjatmikobagas3172 ga ada merek, di tokopedia banyak
Great job just use a welding mask or you will damage your eyes, there is toooooo much to look 👀 forward to.
@@kranson8514 i know, but thats my cousin, not me 😂
@putradnyana make sure pass that message on. We're smarter than that.
So complicated
To be honest, its not complicated
KAK ITU KRIM APA
heavy cream
Яичница???
How to maintain the active cultured whey for using it in next cheese making? How long can be maintained?
@@jolovelya i kept them inside a freezer
@@putradnyana Thank You
Outstanding idea! But please tell me they weren't RayBan Wayfarers you were stickwelding in......
thanks 😝
Beli botolnya dimana bli
@@akujalu1822 di toko kemasan botol banyak
What's the alcohol content? Thanks 😊
@@bradenrodriguez5183 Sorry, I forgot to put it on the video, but its around 10%
Apakah ini bahan dasar sama dgn membuat keju biasa?
@@gekanick.rahayu iya, raw unpasteurized cows milk
Boleh dong minta resep takaran dan dimana bisa beli bahannya di dps?
@@gekanick.rahayu susu kambing ada di peternakannya daerah sebelum ubud kalau tidak salah
@@gekanick.rahayu 3 litre of milk 60 ml clabber starter Rennet (just follow the package instructions) Salt 2% from the cheese weight
What is the thickness of the stone?
What kind of brick is used for the bottom of the oven?
@@joeskill4663 natural lava stone
drooling!