Once I tried 80% hydration and mastered it to some basic level, never went lower since. It gets much easier after some time and worth the fight, because friends and family just love it. Great video, hope you add more in the future!
I've just Been doing 65% for the last year. I found a process that gives consistent results which are good. Dough shapes easy and the pizza is nice. I'm missing the slap and fold routine, I think I need to have another go at high hydration for a change. Not really experimented with much high hydration with that mixer. Cheers and enjoy 👍
Thanks a lot for this video. I'm still getting comfortable with 70% I've ditched the mixer too and find it easier to do by hand. My first efforts even at 70 were sticky pools of mess but I've got the hang of it now and the last few bakes have gone pretty well. I'm considering going up to 75 or 80 but not sure if my flour is good enough and your video has reminded me how hard it can get!
Thanks 👍 yeah it's tough going, I've not done anything higher than 65% for a long time. Glad the video was of use. Be brave and go for it 💪 be prepared to bin it if it goes bad. Enjoy
I would recommend the last 10% of water to be sprayed on the dough very very slowly as you beat it against the kitchen counter top. I did this after learning how to fold, thanks to you, and I did successfully get 80% hydration without having to work on the dough more than an hour. Regardless, this is a perfect video.
Wow thanks for the feedback, what a great idea to spray the dough. I like that tip. Glad you find my videos useful, I’m no expert just sharing what I learn along the way. Cheers 👍
Wow! Deja vu. I had a 75% dough from poolish yesterday that looked exactly the same as your dough. Unfortunately I did not have the same luck launching as you did, and ended up with a mess inside the oven. It stuck on the peel and ripped open, spilling everything. What I did manage to salvage was super ugly but tasted incredible. There was a big fire in the oven afterward that was fun to watch!
Fantastic video, and what an amazing effort you put in. I expect you've got biceps like Popeye after that! I am amazed at how well it came off the peel, looked fantastic in the oven. You knew the crust was going to be amazing when it puffed up so quickly.
@@PizzaRamblings All ready joined, I'll post a pic tomorrow. Sourdough is a lot easier than pizza, you just need to get a doughball in and then out of a banneton, no stretching or launching required!
@@PizzaRamblings not too much at all! Love your videos and the pace is great. It’s relaxing and contains all the necessary information at the same time.
Writing this before watching: excited to find out your opinion on the Manitoba, read some bad reviews by German hobby Pizzaioli but the ability to make high hydration doughs with it kinda makes me want to try it.. 😊
Just leave it for 20min and it's much easier to handle. No need for a rush. Gluten developes when it's left for some time resting. Definately stressing the dough too much. And lubricate your hands with oil.
In which bit is be stressing the dough? He s using the Rabaud method at first for mixing, and the slap and fold after. The techniques (and their combination) seem pretty standard to me
I am at the beginning of the video. I am guessing making this by hand will take an hour. Only do super high hydration with a mixer. It’s just too hard. Anything past 70%.
Wow! Kudos to the camera girl. She gave a great view of the steam erupting from the crust in the oven. That looked like one of your best pizzas. What a cook! I have a quick question. I think I asked this before but I jsut want to make sure. The semolina you use when you are stretching the dough before you put it in the oven...Is it the rimacinata (very fine type) or the more granular semolina?
Oh yes there was some steam coming from that baby 👍. Yes I use rimacinata to stretch and launch, I highly recommend it. Thanks for watching. Oh and thats in my top 10 pizzas of all time.
@@PizzaRamblings Thanks for the info. I think i want to try making the 80%, but I want to try using the mixer and adding water a little at a time. Do you think you will do a video on that?
@@rbiv5 I did that with Manitoba and the end result was slop so I binned it. What is should have done was to spend time folding. I think a spiral mixer might be needed as the KitchenAid didn't work for me.
When working with higher hydration like this and even 70%, why dont you then add a little olive oil to the containers and rub it in the bottom and the sides? So when you are gonna work the dough ball you can just turn it upside down and let the dough come out by itself in the flour?
@@PizzaRamblings I'd like a Famag i5s but like you it's hard to justify the almost 2k here in Canada. I guess we'll have to just knead the old fashion way.
There are some good looking cheaper Famag's for less than £500 but single speed. Not sure that matters but I imagine it would be handy to have more control. I'll get one just not sure when, especially as the wife bought me the KitchenAid only last Xmas. That's the hard bit 😂
Cheers it's a tough job, I always have some 65% hydration dough ready In case of disaster lol. I still want some pizza after all that hard work 😂 thanks for watching 👍
Thanks very much , all pizzas turned out pretty good. I use caputo rimacinata to stretch out with. It's super fine and I find it better than flour, some folks do a mix on that and 00 but I just go for it straight 👌 thanks for watching 👍
@@PizzaRamblings thx you very much, i have got problems with my dough constantly sticking, when just using the normal typ00 flour, if i dont pay very close attention. Maybe that will fix my problem :)
Turned out pretty great but you are definitely over working the dough, you are breaking the gluten that is developed when you fold it that many times. You can see that after you have let it rest it looks pretty good and even better after the first few folds then it gets worse and worse. After you have mixed the dough let it rest for 30 min. Fold it 5 times, let it rest 15 min. Fold it another 5 times and make sure the surface dont tear, let it rest another 15 minutes and then fold 5 times again. This is all it takes. It is very important that the gluten on the surface dont tear through the whole process because that is what hold the gas inside the dough. I think it goes without saying that this applies through the balling of the dough also. Another optional tip is to use olive oil instead of water to dip you hands in when folding the dough, it will not only make the dough less sticky but also help strengthen the gluten.
Thanks for the feedback, it's a constant learning curve and I've learnt quite a bit since then thanks to the kind comments that people like you leave. 👍
We make a similar snack called puff puff which is sweet. You use your palm to slap the batter dough. Would that work. We simply dip our hand in water to get dough not to stick to our skin. Godd workout anyhow
Yeah this wasn’t my first attempt at 80% with the same flour. I tried the autolyse method with that for 5 hours and it didn’t make a bit of difference. I ended up throwing it away as it it didn’t seem useable. Thanks for watching.
Oh yeah, but only if I have plenty of time on my hands. I guess you could get better and learn some shortcuts to make it a bit easier but I can't see away around all that stretching and folding. Maybe a spiral mixer will do the job.
Hey up, well it's still early doors with the instant dry. Only made 2 batches of dough, one was flat as a pan cake, the othe was lively as hell. It's to soon to say sir. Watch this space 😂👍
I made that fatal mistake, made pizza for two of my girl friends and forgot the salt..... worst dough so far...... they said the pizza was good but i knew it wasnt.....
@@PizzaRamblings i noticed it about 8 hours later so i tried to add it in with some water, into an already 8h rt proving dough and ruined it even moren 😂
Is it recommended to freeze fresh yeast and if yes, how long its maximum time it can lay in the fridge? I know yeast don't cost fortune but I've purchased 500g.
Yes it freezes no problem. I had a 1kg block. It lasts for months, just try and keep it sealed in an airtight bag. It will start to go brown on the edges after a while. I discard that for the good stuff underneath, and think about buying fresh at that point.
I watched Ian Spampatti do this by hand in a bowl, but he didn't say how long it takes, so I tried it, ended up throwing the sticky mess away. I know I didn't go long enough. Also, I'm using Anna "0-0" flour but if you do the math and you find it's only 7.5%. No wonder it didn't work.
Sure, that's the pizzapp+ on Android. There is also the Ooni app on Android and Apple. That one adds a little more yeast. Give them both a try. Thanks for watching 👍
Man I appreciated this! So glad it isn't only me that have had to deal with very similar messy dough..;P
Your welcome, glad you found it useful. Keep going at it, you will only get better , takes time and practice 👍👍👍
Once I tried 80% hydration and mastered it to some basic level, never went lower since. It gets much easier after some time and worth the fight, because friends and family just love it. Great video, hope you add more in the future!
I've just
Been doing 65% for the last year. I found a process that gives consistent results which are good. Dough shapes easy and the pizza is nice.
I'm missing the slap and fold routine, I think I need to have another go at high hydration for a change. Not really experimented with much high hydration with that mixer. Cheers and enjoy 👍
Thanks a lot for this video. I'm still getting comfortable with 70% I've ditched the mixer too and find it easier to do by hand. My first efforts even at 70 were sticky pools of mess but I've got the hang of it now and the last few bakes have gone pretty well. I'm considering going up to 75 or 80 but not sure if my flour is good enough and your video has reminded me how hard it can get!
Thanks 👍 yeah it's tough going, I've not done anything higher than 65% for a long time. Glad the video was of use. Be brave and go for it 💪 be prepared to bin it if it goes bad. Enjoy
Absolutely outstanding effort there mate. Great to see it can be done by hand. Skills mate.
Haha thanks very much 👍
Fantastic product and, more importantly, tenacity
I would recommend the last 10% of water to be sprayed on the dough very very slowly as you beat it against the kitchen counter top. I did this after learning how to fold, thanks to you, and I did successfully get 80% hydration without having to work on the dough more than an hour. Regardless, this is a perfect video.
Wow thanks for the feedback, what a great idea to spray the dough. I like that tip. Glad you find my videos useful, I’m no expert just sharing what I learn along the way. Cheers 👍
This is a great demonstration of why you should NOT try making 80 percent pizza dough with this method.
What is wrong precisely?
Wow! Deja vu. I had a 75% dough from poolish yesterday that looked exactly the same as your dough. Unfortunately I did not have the same luck launching as you did, and ended up with a mess inside the oven. It stuck on the peel and ripped open, spilling everything. What I did manage to salvage was super ugly but tasted incredible. There was a big fire in the oven afterward that was fun to watch!
AHH it sucks when that happens, it gets you every now and again. 👍
congrats, epic result :)
Thanks very much 😊
Excellent 👏👏
Only the love of something makes you struggle for two hours to make it.
It is very difficult
This was amusing to see. Great video 👍
Glad you enjoyed it👍
Awesome video but let me say just how cute your daughter looks like! Keep up the good work... Greetings from Italy 🇮🇹🇮🇹
Haha thanks, I've just passed your comment to her 👍
Fantastic video, and what an amazing effort you put in. I expect you've got biceps like Popeye after that! I am amazed at how well it came off the peel, looked fantastic in the oven. You knew the crust was going to be amazing when it puffed up so quickly.
Thanks 👍 yeah it was hard work, but the results were mega. The amount of steam that came out of that dough 😂
@@PizzaRamblings I’m doing dough for an 80% sourdough loaf tonight, but I’ll let the KitchenAid do the heavy lifting 😀😀
I hope that works, it didn't when I tried it. Think it needs a spiral mixer. Let me know how you get on. Joint the FB group and post some pics 😂
@@PizzaRamblings All ready joined, I'll post a pic tomorrow. Sourdough is a lot easier than pizza, you just need to get a doughball in and then out of a banneton, no stretching or launching required!
Of of course you have, struggling to keep up with all comments. Sorry 😂
great work buddy, keep it up :)
Thanks 👍👍☺️
awesome! must be tasty with this amount of hard work :)
Thanks, it was really hard work, but the results were top notch. Hope it wasn't too long and boring, it's not easy to judge if it's too much. Cheers
@@PizzaRamblings not too much at all! Love your videos and the pace is great. It’s relaxing and contains all the necessary information at the same time.
I'm here to discover, precisely how much to knead the dough - by hand. So, thanks.
Beautiful!! Thanks for sharing!!
Well done great effort.
dedication !!
Geesus cries :P. im struggling with a 65% already...it looks great man!
Stick with it, it's gets easier trust me. 👍
Amazing job !
Well done, it looks amazing!
Writing this before watching:
excited to find out your opinion on the Manitoba, read some bad reviews by German hobby Pizzaioli but the ability to make high hydration doughs with it kinda makes me want to try it.. 😊
It's good, done high hydration and 70% poolish with it. Don't expect an easy to work with dough but the results are mega👍
That sure looked a lot of work Stephen but well worth it in the end.
Hell fire it was hard work. Lol
Good job and what patience!
Thanks ☺️
well done mate 👍🏻
Cheers 😁👍
Just leave it for 20min and it's much easier to handle. No need for a rush. Gluten developes when it's left for some time resting. Definately stressing the dough too much. And lubricate your hands with oil.
Thanks 👍👍
In which bit is be stressing the dough? He s using the Rabaud method at first for mixing, and the slap and fold after. The techniques (and their combination) seem pretty standard to me
I am at the beginning of the video. I am guessing making this by hand will take an hour. Only do super high hydration with a mixer. It’s just too hard. Anything past 70%.
Agreed, it's tough going and took ages. All part of the learning curve 👍
@@PizzaRamblings great job sir.
Wow! Kudos to the camera girl. She gave a great view of the steam erupting from the crust in the oven. That looked like one of your best pizzas. What a cook! I have a quick question. I think I asked this before but I jsut want to make sure. The semolina you use when you are stretching the dough before you put it in the oven...Is it the rimacinata (very fine type) or the more granular semolina?
Oh yes there was some steam coming from that baby 👍. Yes I use rimacinata to stretch and launch, I highly recommend it. Thanks for watching. Oh and thats in my top 10 pizzas of all time.
@@PizzaRamblings Thanks for the info. I think i want to try making the 80%, but I want to try using the mixer and adding water a little at a time. Do you think you will do a video on that?
@@rbiv5 I did that with Manitoba and the end result was slop so I binned it. What is should have done was to spend time folding. I think a spiral mixer might be needed as the KitchenAid didn't work for me.
When working with higher hydration like this and even 70%, why dont you then add a little olive oil to the containers and rub it in the bottom and the sides? So when you are gonna work the dough ball you can just turn it upside down and let the dough come out by itself in the flour?
Thanks, yes I should try that, it's a good idea. I'll try and remember that for next time. Thanks for your tip, that's how we all get better at this 👍
Salmon topping...you've lost me there buddy, thats sacrilegious!
Haha wife loves it 🤣
Great video! I haven’t wielded the testicular fortitude to go this high of hydration yet lol!
Great job. Have you thought about a spiral mixer so your higher hydration doughs are easier to make?
Haha have I, yes id love one. I want a sunmix but it's about 1.2k lol. But your right that's what's needed 👍
@@PizzaRamblings I'd like a Famag i5s but like you it's hard to justify the almost 2k here in Canada. I guess we'll have to just knead the old fashion way.
There are some good looking cheaper Famag's for less than £500 but single speed. Not sure that matters but I imagine it would be handy to have more control. I'll get one just not sure when, especially as the wife bought me the KitchenAid only last Xmas. That's the hard bit 😂
I imagine working it like that for that length of time, some of the water will evaporate.
Possibly a tiny bit. it takes ages to get right so can't be helped. Thanks for watching 👍
Respect! Looks very good.
I tried 70 % last week and I lost 30 % of my Pizzas whilst trying to bring them in the oven safely.
Cheers it's a tough job, I always have some 65% hydration dough ready In case of disaster lol. I still want some pizza after all that hard work 😂 thanks for watching 👍
Awesome man i would call that a success!!! Sounds like it tasted amazing too shame it’s so hard to make at 80%
Yes, the end result was fab, but I won’t be doing it for awhile now lol. Thanks for watching 👍
Such a very good job ! Maybe I’ll try 80%, spraying the last 10% of water on the dough. What is your oven ? Alfa ? Congrats 👏 !
Thanks very much. My oven is a pizza party bollore dual fuel. Sadly it's not made anymore.
@@PizzaRamblings its a good oven yes. Thanks a lot
Came out perfect! Very well done :) Do you use straight up semolina to strech out your dough or is it milled semolina? :)
Thanks very much , all pizzas turned out pretty good. I use caputo rimacinata to stretch out with. It's super fine and I find it better than flour, some folks do a mix on that and 00 but I just go for it straight 👌 thanks for watching 👍
@@PizzaRamblings thx you very much, i have got problems with my dough constantly sticking, when just using the normal typ00 flour, if i dont pay very close attention. Maybe that will fix my problem :)
Hope so, it's good stuff. They all do it not just Caputo. 👍
could i do the "folding and stretching" with a doughmixer?
You can cut most out with a good spiral mixer yes. If it's really high hydration then you might need to finish by hand for a few mins.
@@PizzaRamblings thank you for the answere Sensei :)
Turned out pretty great but you are definitely over working the dough, you are breaking the gluten that is developed when you fold it that many times. You can see that after you have let it rest it looks pretty good and even better after the first few folds then it gets worse and worse.
After you have mixed the dough let it rest for 30 min. Fold it 5 times, let it rest 15 min. Fold it another 5 times and make sure the surface dont tear, let it rest another 15 minutes and then fold 5 times again. This is all it takes.
It is very important that the gluten on the surface dont tear through the whole process because that is what hold the gas inside the dough. I think it goes without saying that this applies through the balling of the dough also.
Another optional tip is to use olive oil instead of water to dip you hands in when folding the dough, it will not only make the dough less sticky but also help strengthen the gluten.
Thanks for the feedback, it's a constant learning curve and I've learnt quite a bit since then thanks to the kind comments that people like you leave. 👍
I have found shears work wonders cutting dough instead of the knife
Yeah, I will be ordering some giMetal pizza scissors soon 👍
We make a similar snack called puff puff which is sweet. You use your palm to slap the batter dough. Would that work. We simply dip our hand in water to get dough not to stick to our skin. Godd workout anyhow
Can't see why not, damp hands work a treat.
Haven't done pizza dough with this hydration, but when making wet dough I heard it's good to autolyse at least one hour or even up to 3
Yeah this wasn’t my first attempt at 80% with the same flour. I tried the autolyse method with that for 5 hours and it didn’t make a bit of difference. I ended up throwing it away as it it didn’t seem useable. Thanks for watching.
@@PizzaRamblings thanks for the reply . I'll know when I'm attempting this ! Was it worth all the effort? Would you do it again ?
Oh yeah, but only if I have plenty of time on my hands. I guess you could get better and learn some shortcuts to make it a bit easier but I can't see away around all that stretching and folding. Maybe a spiral mixer will do the job.
Big man I also use the Caputo instant yeast what are your thoughts vs fresh yeast ? Which has better results ?
Hey up, well it's still early doors with the instant dry. Only made 2 batches of dough, one was flat as a pan cake, the othe was lively as hell. It's to soon to say sir. Watch this space 😂👍
I made that fatal mistake, made pizza for two of my girl friends and forgot the salt..... worst dough so far...... they said the pizza was good but i knew it wasnt.....
Haha yeah been there too it's horrible 😂
@@PizzaRamblings i noticed it about 8 hours later so i tried to add it in with some water, into an already 8h rt proving dough and ruined it even moren 😂
Haha got to try 🤣🙂🤣🙂
Nice Pizza man 😀👌👌👌 Use a scissor to cut the crust. Thank me later.
Haha I tried, but my scissors crushed it. I'll get some new ones. 👍
Is it recommended to freeze fresh yeast and if yes, how long its maximum time it can lay in the fridge?
I know yeast don't cost fortune but I've purchased 500g.
Yes it freezes no problem. I had a 1kg block. It lasts for months, just try and keep it sealed in an airtight bag. It will start to go brown on the edges after a while. I discard that for the good stuff underneath, and think about buying fresh at that point.
What app are you using for the calculations?
PizzApp on iOS and Android
@@PizzaRamblings thanks
I watched Ian Spampatti do this by hand in a bowl, but he didn't say how long it takes, so I tried it, ended up throwing the sticky mess away. I know I didn't go long enough. Also, I'm using Anna "0-0" flour but if you do the math and you find it's only 7.5%. No wonder it didn't work.
Anna 00 flour has very low protein content. Iirc around 10.5-11%. It's difficult beyond 65% with that flour IMO
May I ask what dough app your using?
Sure, that's the pizzapp+ on Android. There is also the Ooni app on Android and Apple. That one adds a little more yeast. Give them both a try. Thanks for watching 👍
What app did you use to get amounts?
Pizzaapp+ is the one 👍
Omg must be speed 😅😅😅😅
2:30 what did u say 😳
Haha I get you now, is was referring to making it by hand ✋ lol
I think it was more like 50% Hydration by the time you dried it out bashing and folding it
Ok thank for the feedback 👍
I was thinking the same thing, then reflected that he kept his hands wet, so I don't think it lost moisture.
80 % not hard try doing 120 % then you will find out what hard is matey child's play what your doing
120% hydration pizza dough ? 😂 Interesting, but I have no interest in going higher than 80 👍
Let us see your video showing that lol