If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
Spettacolare!!! La Nuvola è una delle mie farine preferite. Non ho capito per quanto tempo hai cotto la pizza....il mio forno arriva a stento a 250°C purtroppo
Fabio, I share your love of proper, chewy pizza, but have offered to cook for a friend who likes "thin and crispy" pizza. Could.you offer any advice on making crispy pizza dough?
Sure! Lower the baking temperature and increase the time. You might want to use a rolling pin to stretch the base thinner, that would help with the crisp as well. You have my permission to use that dreaded tool 😁
this is sooo good! thank you so much for all this information 🙏 Fabio, I live in a very hot place, now its 27c and it getting warmer😢. I did the dough yesterday at 17:00, and because its so hot I put it in the fridge until today at 16:00 and then took it to room temperature. but until 21:00 it almost didn't rise at all😢 I took your advice about how to revive an un risen dough and it worked !!! thank you! but I need your advice for what to do next time - shuld I put more yeast? or shuld I leave it at room temperature although it is so hot? or better put it in the fridge for shorter time?🤔 thanks!!!!
Uhm, if to "revive" the dough you used the same yeast, that means the yeast was fine, so I suggest to put the dough in the fridge after an hour or so - to kickstart the fermentation 😀 Thanks for your words, feel free to share the video with another pizza lover, you will help both them and me! Have a great time 🙌🏻
@@FabioulousPizza thank you very much! true, the yeast where very active with the hot water and sugar. maybe ill also try to put just a little bit more yeast next time.
Yes, absolutely! I've compiled a list with my go-to tools here: www.amazon.co.uk/shop/fabioulouspizza/list/3UVE9G9QSWN12?ref_=cm_sw_r_cp_ud_aipsflist_aipsffabioulouspizza_FTZJWZX7TYY6ERYXZHXP
Thank you very much for pointing out, I wrote the doses from another video by mistake, but now I fixed the description 🙏🏻 That's 0.03 grams, that is around 0.0018%
@@FabioulousPizza thank you very much! I also Prefer a room temperature fermentation of 24 hours approx! I do use instant yeast. My dough does not puff up as much, and I do not get 'the oven spring' of my cornichone. I do use flour with very high W (5 stagioni superiore). Could this be the issue?
Mmh, knowing nothing else, my best suggestion is to increase the hydration a bit. I reckon you bake in a home oven? Maybe its temperature does not give enough "push"!
@@staelenskorneel Yes, Superiore is quite strong but I don't see how that leads to little oven spring after 24 hours fermentation even if your dough is not too hydrted. Perhaps you could work on your stretching skills?
Ouch, you're right, I changed things around and I only left my favourite items list 😅 Here's the scale: amzn.to/3X9eY9n And this is the whole list: www.amazon.co.uk/shop/fabioulouspizza/list/3UVE9G9QSWN12?ref_=aip_sf_list_spv_ofs_mixed_d If you buy anything from here, I might get a commission at no extra cost for you, it's a good way to support me 😊 Have a great weekend!
@@crudolol oh, don't worry about that, it's literally a few cents 😁 By the way, as long as you finalise a purchase after you followed my link, I *should* still get them 🤔
What would be the amount of dry active yeast if i don't have fresh yeast? I measured 0.03 gr of dry active yeast, and, holy crap, it's ridiculously small! Are you sure you didn't make a typo and you meant 0.3 gr, and not 0.03 gr???A few tiny little grains, as little as sand! It just can't be????? I would at least put 0.3grams.....no? Tell me please!
It's incredible, isn't it! The amount of fresh yeast is 0.03 indeed. If you want to convert to active yeast, the ratio is 2.5:1 so the amount would be even more ridiculous: 0.012 grams 😱 Remember to factor in the room temperature, or to use the Rule of 55 I described. Feel free to ask more questions if need be ✌🏻
@@FabioulousPizza 0.012 gr??? Might as well don't put any yeast at all! I dare you to make a video proving that 0.012 gr of active dry yeast would work! I DARE YOU!
@@FabioulousPizza with all do respect, i don't agree that you won! Just have in mind that 0.012 gr is 4 times smaller than 0.03 gr! Come on! Even with my little jewel scale, i have a very hard time to mesure that amount! I'm telling you, it's like a few little grain of sand! That's nonsense! Come on, prove it to me, i'm pretty sure you would fail this one with active dry yeast making one dough ball! AGAIN, I DARE YOU@🤣🤣
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do
It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
FANTASTIC!
Perhaps you mean fabioulous 😬
Lovely 😁
Just like you are 😬
I want it now!!! 😍
Hopefully one day I'll bake for you ❤️
Spettacolare!!! La Nuvola è una delle mie farine preferite. Non ho capito per quanto tempo hai cotto la pizza....il mio forno arriva a stento a 250°C purtroppo
Hai ragione, dovevo specificare che il tempo di cottura cambia a seconda della temperatura 😅 in realtà è meglio cuocere "a vista"!
I think it’s time to get the pizza oven fired up! You’ve put me in the mood now, although it’ll be Margherita for me 😊❤
Can't go wrong with Margherita, go for it 😎
@@FabioulousPizza definitely not if it’s homemade. The supermarket ones are appalling! (Or am I becoming a pizza snob?)😂
superb result from a home oven
Thanks! Once you get to know your tools, you can try to make the most of them 😀
😮 mamma che fame, la pizza anche a colazione la mangio 😉
La pizza ci sta bene a qualsiasi ora 🤩
Fabio, I share your love of proper, chewy pizza, but have offered to cook for a friend who likes "thin and crispy" pizza. Could.you offer any advice on making crispy pizza dough?
Sure! Lower the baking temperature and increase the time.
You might want to use a rolling pin to stretch the base thinner, that would help with the crisp as well. You have my permission to use that dreaded tool 😁
this is sooo good! thank you so much for all this information 🙏 Fabio, I live in a very hot place, now its 27c and it getting warmer😢. I did the dough yesterday at 17:00, and because its so hot I put it in the fridge until today at 16:00 and then took it to room temperature. but until 21:00 it almost didn't rise at
all😢 I took your advice about how to revive an un risen dough and it worked !!! thank you! but I need your advice for what to do next time - shuld I put more yeast? or shuld I leave it at room temperature although it is so hot? or better put it in the fridge for shorter time?🤔
thanks!!!!
Uhm, if to "revive" the dough you used the same yeast, that means the yeast was fine, so I suggest to put the dough in the fridge after an hour or so - to kickstart the fermentation 😀
Thanks for your words, feel free to share the video with another pizza lover, you will help both them and me!
Have a great time 🙌🏻
@@FabioulousPizza thank you very much! true, the yeast where very active with the hot water and sugar. maybe ill also try to put just a little bit more yeast next time.
If I make a large batch, should I form the individual dough balls before the 22 hour rest period?
Exactly! 😀
7:32
Hi fabio can you recommend a pizza steel and paddle.
Thanks
Yes, absolutely!
I've compiled a list with my go-to tools here:
www.amazon.co.uk/shop/fabioulouspizza/list/3UVE9G9QSWN12?ref_=cm_sw_r_cp_ud_aipsflist_aipsffabioulouspizza_FTZJWZX7TYY6ERYXZHXP
Thanks - Great advice. But I'm not sure about using a rolling pin. I might have to un-invite my friend 😂
😂😂😂
thanks chef , but chef Chef, that's too long to wait for 22 hours. What should I do if I want to use it an hour after the dough is made?
Then this video will help:
ua-cam.com/video/3BdHKMDn2IQ/v-deo.html
I always wanted my dough balls to squeak like a toy. I'm still trying to figure out what I'm doing wrong. Grazie! 🇮🇹
Make sure you add some duck feathers 😁
Thanks for watching, have a great weekend!
How much yeast is this now? 0.03 grams Fresh Yeast , or 2.5% as you say in your comments?
Thank you very much for pointing out, I wrote the doses from another video by mistake, but now I fixed the description 🙏🏻
That's 0.03 grams, that is around 0.0018%
@@FabioulousPizza thank you very much! I also Prefer a room temperature fermentation of 24 hours approx! I do use instant yeast. My dough does not puff up as much, and I do not get 'the oven spring' of my cornichone. I do use flour with very high W (5 stagioni superiore). Could this be the issue?
Mmh, knowing nothing else, my best suggestion is to increase the hydration a bit. I reckon you bake in a home oven? Maybe its temperature does not give enough "push"!
@@FabioulousPizza i'm baking in a wood fired oven (alfa). Some People pointed out my flour is too strong (5 stagioni superiore). But i'm not sure
@@staelenskorneel Yes, Superiore is quite strong but I don't see how that leads to little oven spring after 24 hours fermentation even if your dough is not too hydrted. Perhaps you could work on your stretching skills?
Argh! Why did I watch this when I’m hungry? 😋🍕
I know you want me to bake for you 😬
@@FabioulousPizza haha actually, yes I do 😂
Hey, cant find the link to the scale :-(
Ouch, you're right, I changed things around and I only left my favourite items list 😅
Here's the scale: amzn.to/3X9eY9n
And this is the whole list: www.amazon.co.uk/shop/fabioulouspizza/list/3UVE9G9QSWN12?ref_=aip_sf_list_spv_ofs_mixed_d
If you buy anything from here, I might get a commission at no extra cost for you, it's a good way to support me 😊
Have a great weekend!
@@FabioulousPizza I am from Germany :-( buying from UK is not worth it sadly
@@crudolol of course it's not, but now you have a reference and you know what to look for 😀
@@FabioulousPizza yes I know and I'm thankful for that. I was referring to your commission 😊
@@crudolol oh, don't worry about that, it's literally a few cents 😁
By the way, as long as you finalise a purchase after you followed my link, I *should* still get them 🤔
What would be the amount of dry active yeast if i don't have fresh yeast? I measured 0.03 gr of dry active yeast, and, holy crap, it's ridiculously small! Are you sure you didn't make a typo and you meant 0.3 gr, and not 0.03 gr???A few tiny little grains, as little as sand! It just can't be????? I would at least put 0.3grams.....no? Tell me please!
It's incredible, isn't it! The amount of fresh yeast is 0.03 indeed. If you want to convert to active yeast, the ratio is 2.5:1 so the amount would be even more ridiculous: 0.012 grams 😱
Remember to factor in the room temperature, or to use the Rule of 55 I described.
Feel free to ask more questions if need be ✌🏻
@@FabioulousPizza 0.012 gr??? Might as well don't put any yeast at all! I dare you to make a video proving that 0.012 gr of active dry yeast would work! I DARE YOU!
AHAH! Fair point! Well, this video was made with the correspondant amount in fresh yeast, so...I consider my bet already won 😜
@@FabioulousPizza with all do respect, i don't agree that you won! Just have in mind that 0.012 gr is 4 times smaller than 0.03 gr! Come on! Even with my little jewel scale, i have a very hard time to mesure that amount! I'm telling you, it's like a few little grain of sand! That's nonsense! Come on, prove it to me, i'm pretty sure you would fail this one with active dry yeast making one dough ball! AGAIN, I DARE YOU@🤣🤣
I'll tell you what, i will try it but with 0.03 gr of active dry yeast, and i'll come back to you if it worked!😁
I tried making the pizza the same way but my pizza came out very hard
Chances are you did something different as this results soft enough. My best bet is that you cooked at a lower temperature