How to make pizza Canotto
Вставка
- Опубліковано 26 лис 2020
- In this tutorial, I will show you how to make pizza Canotto style!
A big crusted pizza where it's all about capturing air.
Before you start, go to www.pizzadoughcalculator.com/?.... Press on style, change it to Canotto and you're ready to start.
Relaxing of the dough (3:16)
The relaxing of the dough is a very important step. You have to do this at room temperature, but not everywhere in the world room temperature is the same. With room temperature, we mean a temperature between 19 and 22 degrees. With this temperature, we recommend you to let your dough rest for 4 hours. If you live in a colder place and your room temperature is lower, then you should let your dough rest LONGER than 4 hours because the cold will slow down the process. If you live in a warmer place and your room temperature is higher, you let your dough rest LESS than 4 hours because the heat will speed up the process.
Sourdough canotto
If you want to make canotto with sourdough then go to www.pizzadoughcalculator.com. 1. Press on style change it to sourdough. 2. Change the weight of your dough ball to 250gr. 3. Change the hydration to 70%. 4. If you cold ferment your pizza dough make sure you don’t put the dough straight in the refrigerator like in the video, the reason for this is that the natural yeast inside the sourdough is less powerful than fresh or dry yeast, so it will first need to rise for 4 to 8 hours to get all the process started and bring the dough alive. Then you can place your dough in the refrigerator and continue like in the video
Video Artist: Sanne Littooij
Music by Cas van Son & Martijn Straatman
Sound design: Bart van den Brink www.soundshapesvdbrink.nl
Pizzadoughcalculator:
Create your custom recipe on www.pizzadoughcalculator.com/?...
Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, roman or American style dough.
You will also find many tips & tricks.
Website :
www.stadlermade.com/?... Order your own Outdoor Oven or just have a look at the blog or pizza calculator
Blog:
www.stadlermade.com/makers-sc... Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how.
Facebook :
/ stadlermade for pizza news, outdoor cooking tutorials, and food discussions ;)
Instagram :
/ stadlermade see what I am making, cooking, and discovering.
Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility. - Навчання та стиль
Hi Guys! I want to thank you all for the nice comments down here! I have seen that it is not very clear when you have to make the dough balls. Sorry for the confusion. After you take the dough out of the fridge you will make your dough balls and then let it rise for +/- 4 hours depending on how warm it is. Hope this is clear now! Cheers
After we take out the dough from the fridge immediately??there is no problem with gluten?thanks men
it's quite difficult to work with the dough straight from the fridge .... isn't it better to wait at least 30 minutes or an hour and just after that shape the balls? 3:32
@@monam.5219 There is only one way to figure it out :) thx the idea!
Make a star shaped pizza with with cheese and beef in the pointy crust and topping on center 🍕 🍕🍕🍕🍕🍕you need this on your channel 😎😎
Man I just love the amount of work you put into making these videos
We miss your advices, thanks alot, i learned to much from you. Have a great day
You sir are the most entertaining Pizza Chef I have ever watched on UA-cam and your eye for detail like your dough is next level. Please keep up the good work and look forward to more of your videos
Hey Pieter! Just a quick note to say I really love your videos, these are probably the best pizza videos I've watched on the internet (and I've watched a lot!), the presentation is soooo good, explained so well, easy to understand and really entertaining! Can't wait for more videos! Cheers!
Without a doubt, you are the most entertaining of all the pizza gurus. I have learned so much from you. The videos you upload are rare but when you make one, it's always very entertaining.
Thank you.
I just LOVE your videos. I have lost my fear for dough and bread making because of your passion and great (and funny) videos. Thankyou very much, from MEXICO!
Crust turned out perfectly in that oven, yum!
More videos please. You have such a great way of explaining 👍
Filmy i przepis genialne! Dziękuję!!!
These video's are great and that pizza oven you build looks awesome. I am going to tell my Dutch friend to find one there for his backyard!
Your videos have been fantastic and are part of my learning experience with my new Ooni pizza oven. Thanks so much
Thank you so much for your tutorials and dough calculator. They have helped me so much. Have you considered doing a sourdough pizza napoletana tutorial?
Really impressive the level of production and your attitude. Good video!
This is sooooo good. One of the best pizza channels. Best wishes from Germany.
I love this recipe! Pizza is delicious 😍 thanks!
You’re a real teacher, you don’t miss the details. Have you ever tried making pizza dough with wholewheat flour? Also by cold fermentation.
Woooooah! It floats! 👏👏👏
One of your best videos !!! . Thank you for sharing your knowledge. have nice day !!
Hi man) I like the way you explain theme, it's simply for comprehension. Thank you.
You're gonna blow up on here bud! I love your content and can't wait to see how far you go!
Amazing job Peter! I love your pizza! PEACE OUT!!
Whhhooohhhhh new pizza to try, love your videos guys
대박이군... 피자에 대해 이렇게 엄청난 영상이 있다니 ㅋㅋ
멋진형 ㅎㅎㅎ 고마워요!!!
Excited to try this on my pizza oven....keep it up great content and presentation!
Best presentation and recipes. Many thanks
I love your videos, I'm new to making pizza and they're so awesome
I would love to see more videos more often I love these videos they are very informative and the way the videos are made is great
I accidentaly created a pizza canotto by using way to much dry yeast last week. Now I stumble over this video, awesome :D
the way you are explaining is actually making me drool and taking me to bread heaven
Amazing video. You smashed it!!
I've only found out about you now but I really like you man! More videos please 🙏🏻
Hey Städler. I am impressed with the love of food you have what. Beautiful Pizza the Canoto ohh myyyy. Thankmyou for sharing your love with is who are also food lover. A Fan from New Zealand
Great video! Thanks for the good content and your amazing website. I hope to buy your oven one day too!
Great videos, love having the "Why"? behind the "How to"? Thanks.
Such an excellent video! Very rich content! I was half-expecting to see all of your little yeast friends, from the cold fermentation video stop by for a visit. Lol.
Will have to give this a try sometime. High hydration dough is not fun to work with, but it looks like the results are worth it.
Very cool! I love all your videos!! Thanks to you I learnt how to make Neapolitan pizza. And seriously, I do not think I will ever buy an "American" pizza again lol!
Outstanding video, cuts, mood, camera, coolness. Very good. I was watching this till the end although I don’t like Pizzas with this big edge at all 😅. Don’t want to have tons of pure dough in my mouth. I am doing the dough with 70% hydration as well, just keep the edge much smaller.
Love your video :) I can see and even smell the passion behind this. :) will have your oven some day. Greetings from Poland to you! Love, Maja
It's been to long. New Pizza here I come!
Been using your pizza dough calc and recipe. Your content is a game changer. Would love to see some solutions on how to get crispy bottom when using a home oven.
I would love to see some Manitoba experimentation! Great Video!
I have learned so much about pizzas from you, thanks.
You really love to make pizza's i can see that :D
Great video and very funny too. Keep up the great work
Just wow.... i have watched so many videos of but your videos give the reason why we have to do what we need to need to do... thanks a ton for your efforts for educating us.
Can you share the same things in prospective of a running business? How pizza business runs and where people go wrong? What to do with left over dough and sauce etc. Lots more people will learn from you and can get benefits. Thanks a ton once again.
This is ridiculous, you just can't put this level of content out... THIS CAN'T BE LEGAL.
Holy moly. Amazing is an understatement.
Food and Science 👏👏 Brilliant Tutorial love your videos 🕵♂🙏
Excellent job thenx
As an italian you did a great job
Thanks for that video, i did learn something!
I LOVE THESE
Молодец!
Спасибо за качественный контент!
Ты один из лучших!
This is art
Excellent
THIS is teaching!!!!
this is not cooking video, this is ART ❤️
Hi, just like you, I have been making pizza 🍕 for years. Your videos & the way you explain everything is the best I've ever seen. Thanks so much.
love the editing!
Legit... Bravo!!!
Looks sick!
Love your stove from USA.
BEAutiful pizza, beautiful video! What more could you ask for! 🍕👌🏻😋
finally you put a new video , i always check your channel and calculator when i make a pizza .
that mean i check that every week 😂😂😂
I write them down for 3 pizzas myself for most styles...
Bellissimo il tuo forno! Complimenti
Love ur videos dude ✌🏼
Thank you!
Could you please post a video on pizza sauce
Lekker man, goeie slice man bro
I watched hundreds of video about pizza I did not learned this much until I watched you
No need to be Italian to cook Italian pizza 🍕
Grazie to you and all italiano paisano people for gifting this world 🌍 one of the best finger food
Amazing. Thank you :D
Amazing!!
This is art bro🇦🇷❤️
Awesome mate good on ya !
amazing broo
Love the video!
I don't understand when you are making the 250 g balls?
Is it directly afteryou take it out of the fridge, and THEN let the balls relax to roomtemp OR do you cut into balls AFTER the hole dough is roomtemp???
Super Video! Bravo!!!!❤❤❤
AWESOME!
Great videos. Would love to see how you make a Detroit Style pizza...any chance we may see that soon?
Fantastic.
Bon Appetite 🍕🍷
bellissimo il forno! Complimenti!
Wow... Thank you 👌
Lovely presentation bro 👌
Bravissimo!
You did magic in your video. Now can you make it warm enough here to cook outside please?
Great videos....
It's been a while since I wanted to drop you a line, so here it is :)
I've stumbled upon your Pizza Dough Calculator a few months ago, carefully read all the instructions, followed the recipe, fermented the dough in the fridge for 3 days and oh boy... That's one of the best things that happened to me in 2020! Each time another friend tries the pizza I make now, they immediately ask for the recipe 🍕
So, yeah, thank you for all the work that you do and knowledge that you share!
Nice! Which one you tried? And what is your hydration percentage? Thanks!
Hey Stabler Made, in just the first 3 minutes I realized you have the best and most informative info about several things and including that airtight tub that you put your dough in... Can you tell me where I can buy those same tubs, but in different sizes?...
#tupperware
Hiiiiii....just a few mins into this video i had to like it & add it to my playlist.
But i have questions...im not good with percentages with food. Can u giv me those measurements in cups?
Also if i use liquid yeast will it turn out right or no?
Im trying & desperately want to be able to make this bubble crust pizza.
when i make this dough it is very sticky. can i add more flour to make it easier to knead? when the dough is ready and i put the dough in the box for 72 hours, do i have to oil the box too? thanks for the great video!!! I'm excited
Lots of praise for your pizza making! Have tried out many recipes but your cold fermentation has changed my world
Question though (dough): would the pizza also work at 250C household oven? Do you have any tips for that?
Hey man i can help you with that. 250°c i have the same problem. What I did is i went for 80% hydratation and roman style pizza (in a blue steel teglia).
If you really, really want to go Neapolitan: use a cast iron pan, make it hot as hell, put the pizza in, then place it right away as close a possible to the broiler in the oven. You will have a decent pizza.
Double cook it, like Vito suggests: once with tomatoe, then oil the edges and add the topping
thanks. when you take the dough off the refrigerator to room temp. you take off the cover or is it still covered until baking?
Great editing, love this episode! Are you doing the editing yourself?
He probably knows best but pizzaiolos here really use sugar only to feed fresh yeast in order to make It produce more gas, not to have any impact on the flavour. If you add the honey instead you kinda defeat the purpose as It has more flavour but less sugar concentration thus having the same effect but less efficiently imho
Meneer, please make more videos. Thank you :D
Now this I can make. Gotta woodburning stove to heat the house. Just gotta figure out how to make a metal platform for the dough to sit up high on. Any ideas out there would be appreciated.
Could put some fire bricks on the bottom or a pizza steel
it would be nice if the oven would also be available in a 16" or 20" version like the Ooni Koda 16. I'm more interested in the one, but it looks very exhausting to turn the pizza over (lack of space)
what about when your dough springs back into position too much? Does it mean it has been overworked?
“Science baby,”
Städler Made 2020
Beautifull channel!! 🤩
Could you make a tutorial about biga and poolish?
Will this work in a home electric oven that only gets to 550F?
So you use the same amount of yeast no matter the fermentation time? Usually the yeast amount goes down then the fermentation time goes up.
hey man love your recipe but what about shaping the balls. is it after taking dough from refrigerator or after the whole dough is in the room temperature ?
My thought too great vid just unsure as well