Now i'm confused, in the recipe on the Gozney site it says 9 grams of compressed yeast, now if i'm using dry yeast its about half right? in the video it looks like Mike uses dried yeast, but lots of it ..... like 10grams. Should I just go with half?
So I have a Roccbox, pre heat on low temp, then turn it off for the inital bake and back on low for a minute at the end to brown? Also, are the flours used here malted or unmalted? I know for a lot of the world most flours seem to be unmalted. But 95% of what I find in California's malted and will burn a lot quicker/easier than unmalted flour.
After years of using a Kitchen Aid for nearly 20 years (from 2003) we upgraded to the Sun6 spiral mixer 2 weeks ago (same unit in this video). I can confirm that my dough game is 100x improved for both bread and pizza. We've made all our bread the last 4 years and its night and day. Pricey, but for us worth it given the mileage we put on our mixee. The Sun 6 doesn't struggle and our friends who have the Famag are wishing they spent a bit extra because the quality of the Sun 6 is many times better than their Famag.
my problem is i can get my dome floor temp to 600 and it doesnt cook the pizza bottom nearly as well before burning the top even on low or flame off. i have no idea how your getting them to cook for 5 minutes or more with the flame on at such a low temp. what hydration does that equal?
What flour do you use for stretching the dough at the end? AP or Bread flour? I always use semolina cause it doesn’t burn as easily….. fantastic video- thanks for the new recipe - Ps - any tips for getting the roccbox to steady at around 450F? At low flame mine sits a 620-650- I usually just turn it on and off every 5 min (which sucks but maybe that’s the only way….) to keep sub 500F temp…
You can but, you will need to treat the dough as a 64% hydration dough and adjust accordingly (if you are using a 100% hydration starter). I would use 150g of starter for that 1250g of flour (SUBTRACT 75g of both flour and water from the formula). It will be a stiff dough to mix by hand.
Is the heavy kneading really required when letting it ferment for another day or two, or would that completely change the texture? I don't have a machine and I always do no-knead.
Love that Mike talks about bassinage in this video… is there a hydration at which bassinage is recommended? And how much of the total water is typically withheld for the bassinage?
I mean bro come on you can’t call this shit a New York it’s not even close, like not even in the same universe. You just made an 85% hydration dough with all purpose flour and put fresh mozzarella on it… clickbait title on this vid 100%, and FYI that’s why you’re pizza is floppy if you want to make New York pizza go with 60% give or take 5% for the hydration. Not 85 💀
What should a person use? I just ordered a Roccbox and have been watching video after video and can’t wait to start learning how to make dough and cook some pizzas
Just tried this! Dough is amazing, used a standard kitchen mixer too and all fine 👌
I only have caputto type 00 flour. What modifications would you recommend?
Is the recommended temps for the oven or the stone? They're often very different n can greatly impact cooking times.
How long do you let the dome at 600 before the stone is also hot enough to start making pizza?
Undercarriage a little anemic. Much flop. One bite. Everyone knows the rules.
So what do you suggest to fix the flop?
El presidente!
What mixer is that
Sun6 spiral mixer
The fact that he says wooder makes me feel like this will be a dough I want to try.
Now i'm confused, in the recipe on the Gozney site it says 9 grams of compressed yeast, now if i'm using dry yeast its about half right? in the video it looks like Mike uses dried yeast, but lots of it ..... like 10grams. Should I just go with half?
I have the same question
Use half as much compressed yeast
5.5g instant dried yeast is equivalent to 9g compressed yeast
No look it up instant yeast you mutiply x3 to get fresh yeast .active yeast you x 2 to get fres yeast@@kenardy
Fantastic presentation! Thank you
If you have the wood only oven, what temperature should you have it at?
Any thoughts on using 00 flour for AP Flour in this recipe?
Use “All Trump” flour
So many dough recipes out there everybody's got their own I find using a bit of everybody's and tweaking at yourself
So I have a Roccbox, pre heat on low temp, then turn it off for the inital bake and back on low for a minute at the end to brown? Also, are the flours used here malted or unmalted? I know for a lot of the world most flours seem to be unmalted. But 95% of what I find in California's malted and will burn a lot quicker/easier than unmalted flour.
Okay, what is the mixer that you're using and where can I find it?
Challengerbreadware sells that mixer
It’s a sunmix 6kg
Any thoughts on using 00 flour for AP Flour in this recipe?. Great demonstration! Thanks for sharing with us..
Always good to mix high gluten with a lower protein flour to help get the soft and crunchy
such a good looking dough! cannot wait to try this recipe
Is compressed yeast the same as fresh yeast ?
Luis is the baddest mofo of all pizza scientists! His pies are museum worthy 😍😋
Where can I get this wooter he keeps mentioning. Cant find it in my area!
One does not simply find wooter
Delco
Great Vid…What kind of spiral mixer is that?
It’s a Sunmix 6kg. We have one in our bakery. It’s amazing
I have the Roccbox .. As always, Yum Yum!
Can confirm you can use a kitchenaid mixer, but man did it struggle lol. Thanks Gozney for uploading cool videos like this.
After years of using a Kitchen Aid for nearly 20 years (from 2003) we upgraded to the Sun6 spiral mixer 2 weeks ago (same unit in this video). I can confirm that my dough game is 100x improved for both bread and pizza. We've made all our bread the last 4 years and its night and day. Pricey, but for us worth it given the mileage we put on our mixee. The Sun 6 doesn't struggle and our friends who have the Famag are wishing they spent a bit extra because the quality of the Sun 6 is many times better than their Famag.
my problem is i can get my dome floor temp to 600 and it doesnt cook the pizza bottom nearly as well before burning the top even on low or flame off. i have no idea how your getting them to cook for 5 minutes or more with the flame on at such a low temp. what hydration does that equal?
Same exact issue
Is it the oven?
What is your dough mixer brand ?
Why not dissolve the salt and sugar into the water used for the "Bassinage" ?
Yes, seems kind of obvious. If you watch any Italian chef they dissolve salt into water
Likewise, stretching on a base of fine ground semolina works really well rather than covering dough in flour.
What flour do you use for stretching the dough at the end? AP or Bread flour? I always use semolina cause it doesn’t burn as easily….. fantastic video- thanks for the new recipe -
Ps - any tips for getting the roccbox to steady at around 450F? At low flame mine sits a 620-650-
I usually just turn it on and off every 5 min (which sucks but maybe that’s the only way….) to keep sub 500F temp…
you can use AP, bread flour or semolina 🍕We recommend turning the Roccbox on and off as you are already!
You can turn the gas pressure down further by using the valve on your tank.
What kind of mixer is that?
It's a Sunmix 6 mixer :)
Can you substitute a sour dough starter for the powdered yeast?
You can but, you will need to treat the dough as a 64% hydration dough and adjust accordingly (if you are using a 100% hydration starter). I would use 150g of starter for that 1250g of flour (SUBTRACT 75g of both flour and water from the formula). It will be a stiff dough to mix by hand.
Whats the name of the mixer you are using ?
Sunmix 6!
What brand mixer is that
It's a Sunmix 6!
Is it ok to mix the salt and sugar all in? Just by hands.
yes it is!
what 15" pizza peel is he using? please let us know!
WHERE'S JOE?
Great demonstration! Thanks for sharing with us.
4:10 why not just mix water and sugar and salt? and then pour it in?
I love the way you say wooter ! Badabim-Badaboom.
Anyone know which mixer that is?
Is the heavy kneading really required when letting it ferment for another day or two, or would that completely change the texture? I don't have a machine and I always do no-knead.
Love that Mike talks about bassinage in this video… is there a hydration at which bassinage is recommended? And how much of the total water is typically withheld for the bassinage?
thanks for the video!
Czy jego koszulka nawiązuje do Polski? Takie odnoszę wrażenie...
Tak, również odniosłem takie wrażenie.
I love Paula shore
Bassinage sounds like the same concept as autolyse
Where are you from? The way you pronounce “water” is very unique. War-ter?
prolly ny dummy
the drinking game for this vid is... Wuter!
Why cold water? I wish people would say why something if a specific instruction. Like use cold water.
4 dough balls...fast foward to 6 balls in a completely different container..lol
Video starts @9:30
why not dissolve the sugar and salt into very warm water, then let chill before adding it.
In Kenji Lopez Alt's NY style pizza dough recipes, he mixes all the ingredients in one step and it works just fine.
Dough is in the fridge already. Can’t wait to pop it into the roccbox!
Wuter=water.. lol
It’s wooder
Mike where is your pizzeria?
needs more mozzarella
totally
Looked perfect
I wish I'd have bought a Gozney instead of a full blown pizza oven..
It’s never too late…
If you don't start with poolish you're just foolish
Stop teasing with an unavailable product
Hey, the Gozney Dome will be available for general sale in Spring 2022! You can sign up for updates at gozney.com/dome 🔥
None of his other words replaced a with u.
Every video i see im convinced the gozney can’t make NY pizza
Wouldn’t this pizza be too big for Roccbox? Reduce dough weight to 300g?
Wooter
Extra large Neapolitan…
I mean bro come on you can’t call this shit a New York it’s not even close, like not even in the same universe. You just made an 85% hydration dough with all purpose flour and put fresh mozzarella on it… clickbait title on this vid 100%, and FYI that’s why you’re pizza is floppy if you want to make New York pizza go with 60% give or take 5% for the hydration. Not 85 💀
I hate these people that pronounce words differently on purpose.
Dude knows there’s an “ A “ in water not a “U”. Wuter.
Wuter
Sugar ? Are you kidding me?
This guy looks like that disgraced Hillsong pastor
Gozney you are allowing these people to make pizza on UA-cam and when he comes out is burnt not showing the quality of your ovens
tap water is a no-no
What should a person use? I just ordered a Roccbox and have been watching video after video and can’t wait to start learning how to make dough and cook some pizzas
Why produce a video where 2% can actually make the pizza?
Hey, you can make this pizza in any of our ovens 🍕
You burned the cheese 😩