Відео

Why no sugar or honey added to the yeast? Also what speed is the mixer set at?

Anytime the adjective “sexy“ is used to describe any sort of food, I turn the person using that word off immediately.

WARNING This is the 10th or 11th pizza dough recipe I tried and it is fantastic! The warning is because I ate a whole pizza in one evening which I never do. Thank you for this recipe my search is over!

Is the wine sweet?

What's up with that dog whistle throughout the video. Very hard to watch, or listen to, or whatever.

Sounds like you can't keep a job😉but thanks for the recipe, great detailed instructions.

How many pizza this recipe yield? With thanks

Used this flour in my home oven at about 300 degrees Celsius.. it took about 9 minutes, the result was okay, but for me the coulour was not brown enough, so i bought an electric stone oven which can reach 470 degrees. Now i learned that Caputo recommends 350 degrees Celsius.. why in gods sake?? I thought i would finally have the perfect oven .... Will it not work at 450 or so?

Surprised

alcohol keir starmer

Was your dough in the fridge, and for how long? To achieve those big bubbles... Or was it at room temp?

I also add onions and jalapeños to my pizza. 🍕

Hi! I did not find salt in your recipe. How much salt should add to the pizza dough?

Thank you for the honest review!

What is the difference between this and your Poolish pizza dough?

Why do you have to spoon on the water? Can't you just put it in warm water for a minute?

this is nice

Great video... I do have a question. How do I calculate the Biga into my total dough recipe? Percentage wise etc... I'm at about 65% hydration. Thank you You've earned my sub...

for the second time u said to add 176ml of water. but u actually only pour in 50ml. there is a big difference there. any effect on the dough. which water level should be correct

45 first seconds are a waste of time

I notice you're not adding any honey to your poolish recipe for the yeast to feed on. Is there a reason why?

Please a pita receipt with sourdough starter

Help! For the first time i put malt (2teaspoons) for 1200g dough with Biga. And the dough raised too fast in a couple of hours.

Stunning pizza dough

You really made an amazing job well done loved the idea building the pizza on the peel that's what I do. 😊❤

I still had a lot of clumps inside the dough using the kitchenaid

With this man, no nonsense excellence comes as standard. Who is this man? Where has he been all my pizza confused life?

Well I followed this to the letter and it was so dry- so I am in process of slowly adding water- the recipe was in grams but you said mls - i did it by the recipe. So I am adding extra water to get it to look more like yours…however I feel like it’s going to be a dud (I’ve made heaps of doughs in my quest for the holy grail. I am in Australia so maybe it’s the humidity not sure but the biga out of the fridge (after two days looked terrible and the dough after adding your amount of water was so dry and not even a dough and yes I’m patient and yes I added slowly but there was definitely more water required and I am still not even at window pane stage it’s thick like a brick so I will just be slowly adding more water and will report back on the final result)

To many ccommercials but it was worth while. Excellent dough 😊

Shit recipe

Like your style. Not stressfull to watch you.🎉

Printable recipe please

Where is your beautiful backdrop?

So, I tried making this dough with your instructions. Everything was fine until about 8-9 minutes into the mixing the dough, when all of a sudden, the dough became watery and lumpy. Continued to mix on low but it never changed. Just stayed watery and lumpy. After 26 minutes, I gave up. Tossed the dough. Not exactly sure what I did wrong, possibly added water too fast. Can't think of any other reason. In any event, I just finished making another biga and will try the dough again tomorrow.

I just made my poolish. The temp was 30 degrees C once mixed. It is a very warm day at our house here in south Australia and my Poolish started to go crazy after only 15 mins. Is this bad? I rushed it to the fridge but I am unsure how to proceed...Thank you for any helpful suggestions

Can you make this dough in a breadmaker?

Bro 14g of yeast? That is way too much! 2grams of yeast is way more than enough. Also, you should be using cold water instead of hot water. Your recipe is not healthy.

Jeff, a question..maybe I missed this, but are you using Instant dry yeast or active dry yeast? Thank you

Just beautiful (yes beautiful) pizza. Really well done Jeff. I'm a student of Eat the World. Thank you Jeff.

Jeff, in your video, you use "warm" water and "hot" water...what are the actual temp ranges of each? Thank you. Great vids! Really enjoyed. More importantly, I learned some things.

The 50ml of water for the second addition of yeast is it from the 170ml of water? So after adding the hydrated yeast, you add 120ml water correct? Thanks

Pretty good. A good Mixer is also a "key ingredient". While kitchen aid is awesome a standard tool, a spiralmixer ups the dough a level for sure.

I am still eating my delicious leftover pizza using your poolish pizza dough recipe! So delicious! Did your biga dough recipe last month too! Next on my list is your pancetta recipe! Can’t wait! Thanks again for all your wisdom and fantastic recipes

I am still eating my delicious leftover pizza using your poolish pizza dough recipe! So delicious! Did your biga dough recipe last month too! Next on my list is your pancetta recipe! Can’t wait! Thanks again for all your wisdom and fantastic recipes

no salt?

You’d think a fella wood have a picanica table

Ah this takes me back. My sister and i would collect fresh blackberries near the lake and bring them to my aunt. She'd wash them and make the sweetest blackberry cobbler.

Why 14 grams of yeast?😮 I think it's to much,and more good room temperature water,not hot

Hi what size pizza dough balls do you make as Ive got the same oven as you but struggling with the size, my bigs and poolish come out too big and get burnt at the back when they first go in. Thanks for any tips you can give me.

Please can you write Creek language l don't understand good English language thank you!!!❤