Small tip from a former pizzaiolo: when dough is that soft, keep the pizza small before putting it on the peel. Then stretch the pizza when its on the peel. And you need to work fast
Anyway good work for your first time! 80% of hydration with that flour is possible to manage and handle, just pay attention to autolysis: temperature, time and water quantities. Flour enzymes work with humidity and temperature: lower the temperature, lower is the enzymatic activity; lower is the hydration, lower is the enzymatic activity. Just play with these three variables By the way, if you want to obtain a neapolitan pizza with high hydration you need to take some cautions: to maintain the dough firm, use biga or sourdough and then use autolysis to obtain softness, fluffiness Hope that I have been useful! regards!
Thanks for sharing this. It's very interesting, I have to start with everything cold as that mixer soon heats up the dough. That's the biggest problem I have with it.
@@PizzaRamblings I don't know if, but have you ever try to put some ice inside the water that you'll use for mixing the dough? Anyway try another thing: put your autolysis inside the fridge after 4 hours of ambient temperature and let it rest inside it for other 5/6 hours at 6/8°C 43/46°F and then add the bulk with the biga (I suggest to make a 30/40% biga of the entire quantitiy of flour) inside the mixing machine. Let the machine mix it up and slowly add iced water. When all is mixed well and full kneaded, let the bulk rest for 40 minutes at ambiente temperature and then put all in the fridge for the rest of time of leavening tell me if anything isn't clear ;-)
That's great thanks. Yeah I use ice water and I tend to keep the flour in the fridge too. That last dough was in the fridge autolysing for 9 hours. So many different things to try 🙂👍
Really. Sound . I'm on it. 😁 Ordered the 5 Stagioni flour too. 6 bags. I'm becoming your prodigy. Lol. Nice one for all your help. Gonna watch Sunday's video now. 👊✌👍
Thumbs up mate!!! 80% is quite difficult. I guess you just went a little to „aggressive“ on the on peal stretch with the first one. They look amazing. Greetings from Munich
Try that dough hydration in a teglia (pan) I use the Im-8 for mixing a 80% using 50% 5 staggioni Neapolitan 00 and a 5staggioni Manitoba 00 for a roman style pizza on a weekly basis. Flip and slap that dough drop it in a blue steel pan and watch the magic unfold!!
Fantastic video. Very enjoyable, 44I have seen some good 80% pizzas but they have been smaller dough ball weights. It seems to make sense when turning (I have not done myself but seems to be worth a go maybe)
Thanks very much 👍 Yes, there are probably ways and things that could be done to improve. I'm sure someone with more experience could have done a better job. I only make 6 dough balls a week so progression is slow 😆👌👌
Arh mate , fair play to ya. Im scared at 70% . I don't think it was a disaster, because you never know untill you try. Top man . 👍🍺 I'm in the market for a dough mixer , as our old one is ready for scrap... Which one do you use if you don't mind me asking ? I've budgeted for around £1000. Keep making them brilliant videos. Me and my missus love them. 👨👦👦👍🏴
Haha thanks for the feedback 👍👍👍👍 mine is the famag im5s high hydration model. It's around £960. Ive done a couple of videos on it, in fact the last one was a review after 4 months of use, only posted on Sunday just gone if you want a sniff 🙂🙂😀👍😎
Nice try ;-D I´m having a hard Time with 65%, keeping the Dough below 25° with the IM5s. I can hardly reach your amount of Minutes, even though everything is prepared Icecold...
The autolyse for 9 hours was all in the fridge at 3c then the water that I added with the yeast was from the fridge too. It soon heats up though lol. Maybe 65% has more friction when mixing with it being a stiffer dough ?
That 80% would make a fantastic foccacia. Though i dont think you should bulk proof it for another 18 hours. Why not Rather preferment the poolish for 24 hours, then bulk rest for 1 hour. then make the pizza
@@PizzaRamblings yeah im with you 100%. Though if you're pre fermenting already, i think the next day you should only bulk proof for an hour after your dough is all together, and then make the balls. And then proof the balls for 2 hours before making the pizza. Coz currently from this video, bulk proofing at such a high hydration, will allow the gluten to relax way too much, and possibly allowing your (flour) to go past its fermentation phase, therefore making the dough much harder to handle. But keep up the great work! I'd still vacuum up that pizza in my mouth LOL
Man when you took that dough from the mixer it was amazing, it's what you did later that was all wrong ah! starting from the choice of making Neapolitan style pizza with such hydration; your pizza didn't have time to dry in the oven completely. But you made me laugh when you dropped all the tomato sauce on the prep table! What a mess LOL...I feel bad tho! cause the dough was unbelievably beautiful especially considering you made it out of a "5 Stagioni"! It could have made some really good teglia romana! Cheers!
My advise to you is , you need to leave it on a flat teflon metal in the oven part bake it then remove it from the metal and carry on cooking the rest . Its safest way of handling 80% hydrated dough with out the mess😉😉
You're a brave man for trying 80%. I admire your willingness to do all these experiments.
Small tip from a former pizzaiolo: when dough is that soft, keep the pizza small before putting it on the peel. Then stretch the pizza when its on the peel.
And you need to work fast
Thanks I will try that, great tip 👍
Anyway good work for your first time!
80% of hydration with that flour is possible to manage and handle, just pay attention to autolysis: temperature, time and water quantities. Flour enzymes work with humidity and temperature: lower the temperature, lower is the enzymatic activity; lower is the hydration, lower is the enzymatic activity. Just play with these three variables
By the way, if you want to obtain a neapolitan pizza with high hydration you need to take some cautions: to maintain the dough firm, use biga or sourdough and then use autolysis to obtain softness, fluffiness
Hope that I have been useful!
regards!
Thanks for sharing this. It's very interesting, I have to start with everything cold as that mixer soon heats up the dough. That's the biggest problem I have with it.
@@PizzaRamblings I don't know if, but have you ever try to put some ice inside the water that you'll use for mixing the dough?
Anyway try another thing: put your autolysis inside the fridge after 4 hours of ambient temperature and let it rest inside it for other 5/6 hours at 6/8°C 43/46°F and then add the bulk with the biga (I suggest to make a 30/40% biga of the entire quantitiy of flour) inside the mixing machine. Let the machine mix it up and slowly add iced water.
When all is mixed well and full kneaded, let the bulk rest for 40 minutes at ambiente temperature and then put all in the fridge for the rest of time of leavening
tell me if anything isn't clear ;-)
That's great thanks. Yeah I use ice water and I tend to keep the flour in the fridge too. That last dough was in the fridge autolysing for 9 hours. So many different things to try 🙂👍
@@PizzaRamblings well, ok then! In this case, as said by another user here, use a lower hydration for autolysis (max 63% for strong flours).
cheers!
Well done mate. I am too afraid to try any dough over 75% hydro! The air in your crust and that crunch was awesome.
Really. Sound . I'm on it. 😁
Ordered the 5 Stagioni flour too. 6 bags. I'm becoming your prodigy. Lol. Nice one for all your help. Gonna watch Sunday's video now. 👊✌👍
Looks just like the dough I worked with last night. Hardest dough I ever worked out. But the pizza was delicious.
It's tough, but great if you get a pizza out of it lol
Thumbs up mate!!! 80% is quite difficult. I guess you just went a little to „aggressive“ on the on peal stretch with the first one. They look amazing. Greetings from Munich
Thanks, yeah your probably right there. Ya live and learn 😆😆
Try that dough hydration in a teglia (pan) I use the Im-8 for mixing a 80% using 50% 5 staggioni Neapolitan 00 and a 5staggioni Manitoba 00 for a roman style pizza on a weekly basis. Flip and slap that dough drop it in a blue steel pan and watch the magic unfold!!
I have a Lloyds deep pan and fancy doing some Detroit style pizza. Ive done this once at 70% with Manitoba and it was amazing.
Good Job! 80% is ridiculously hard to handle.
Haha yeah your not kidding 😉
Fantastic video. Very enjoyable, 44I have seen some good 80% pizzas but they have been smaller dough ball weights. It seems to make sense when turning (I have not done myself but seems to be worth a go maybe)
Thanks very much 👍 Yes, there are probably ways and things that could be done to improve. I'm sure someone with more experience could have done a better job. I only make 6 dough balls a week so progression is slow 😆👌👌
@@PizzaRamblings I follow what you do and use your recipes. I only have a KitchenAid so 80% way off for me.
@@darrenpeel2482 you can do 80%, but you have to roll your sleeves up and perform the stretch and fold technique to build strength up 👍😅👍
@@PizzaRamblingsOkay i might have a go. I learnt the slap fold off Richard Bertinet originally and it is a game changer for higher hydration.
try molini vesuvio, it's really good
If I can get it I will, cheers
Pushed my Soccorosso to 75% this weekend...won't be doing that again! 70% definitely the sweet spot with these two. Not sure about the SPAM topping ;)
Haha the spam was actually quite nice lol. Running out of ideas after years of pizzas at the weekend 👍
Amazing! Maybe next time try to autolyze with 55% maybe it will be stronger and easier to handle
Sounds interesting, thanks for the suggestion.
for sure! Why don't you give a look to master Vincenzo Capuano's UA-cam channel? Maybe you can see interesting stuffs to try and experiment with ;)
I like it never give up👍👍👍
Arh mate , fair play to ya.
Im scared at 70% .
I don't think it was a disaster, because you never know untill you try. Top man . 👍🍺
I'm in the market for a dough mixer , as our old one is ready for scrap... Which one do you use if you don't mind me asking ? I've budgeted for around £1000. Keep making them brilliant videos. Me and my missus love them. 👨👦👦👍🏴
Haha thanks for the feedback 👍👍👍👍 mine is the famag im5s high hydration model. It's around £960. Ive done a couple of videos on it, in fact the last one was a review after 4 months of use, only posted on Sunday just gone if you want a sniff 🙂🙂😀👍😎
Nice try ;-D I´m having a hard Time with 65%, keeping the Dough below 25° with the IM5s. I can hardly reach your amount of Minutes, even though everything is prepared Icecold...
The autolyse for 9 hours was all in the fridge at 3c then the water that I added with the yeast was from the fridge too. It soon heats up though lol. Maybe 65% has more friction when mixing with it being a stiffer dough ?
That 80% would make a fantastic foccacia. Though i dont think you should bulk proof it for another 18 hours. Why not Rather preferment the poolish for 24 hours, then bulk rest for 1 hour. then make the pizza
It's worth a try, there are so many different ways you can go and only so much pizza I can eat lol. But I'm always open to new ideas. 👍
@@PizzaRamblings yeah im with you 100%. Though if you're pre fermenting already, i think the next day you should only bulk proof for an hour after your dough is all together, and then make the balls. And then proof the balls for 2 hours before making the pizza. Coz currently from this video, bulk proofing at such a high hydration, will allow the gluten to relax way too much, and possibly allowing your (flour) to go past its fermentation phase, therefore making the dough much harder to handle. But keep up the great work! I'd still vacuum up that pizza in my mouth LOL
@@Nosferatu239 thanks. I'm no expert just learning as I go. 👍 Oh and trying to share the love 🤣
@@PizzaRamblings me neither my friend. Just passing on what i've learnt too. I'm on the same journey as you
You had your phone set to cake yeast... not Instant... did you change that?
I use fresh yeast or active dry yeast, there is the possibility I had the wrong one selected. Thanks for letting me know 👍
How's trick's mate? What mixer is that?
Hi, it's a famag IM5s high hydration model. I'm pretty impressed with it.
Do you recommend going up to 80% hydration if Im cooking on a home oven (up to 500 farenheit)
I only cook around 430c . Not something I've done in a home oven, but it should be ok.
I love your content... Could you please prounounce the brand name: La Chinqo Stajyoni
Thanks 👍👍 . I will try to remember that next time, but don't laugh 😉
Hi man, good. But a little advice for you,the water little by little...😍p.s. only one thing, you are mistrated the dough too much...bye
you definitely pushed your self there..80% its just to much..
the outcome looked pretty good though but the struggle..oh the struggle 😪
Yeah no easy customer that. 😅👍
Man when you took that dough from the mixer it was amazing, it's what you did later that was all wrong ah! starting from the choice of making Neapolitan style pizza with such hydration; your pizza didn't have time to dry in the oven completely. But you made me laugh when you dropped all the tomato sauce on the prep table! What a mess LOL...I feel bad tho! cause the dough was unbelievably beautiful especially considering you made it out of a "5 Stagioni"! It could have made some really good teglia romana! Cheers!
Thanks for the feedback. 😁 Hehe it was a mess that sauce 😂
The amount of flour you had to add during stretching made it back to a 70% xD
It's semolina not flour, and with out that it's essentially glue.😆
What do you think is the advantage of having 80% water in the dough?
Lighter, and fluffy crust seems to be the biggest thing I notice. The water in the dough turns to steam and gives a nice structure to the dough.
My advise to you is , you need to leave it on a flat teflon metal in the oven part bake it then remove it from the metal and carry on cooking the rest . Its safest way of handling 80% hydrated dough with out the mess😉😉
Interesting idea, thanks for the tip.👍
This is not a good idea. teflon maxes out at like 260C and no one bakes Neapolitan on a screen/peel
After you divide it let it relax for an hour or two and it will ball easily……