I swear every time I watch it there's some new technique I pick up that I some how missed the last time I watched it :) It's almost aery like the mandella effect :)
I make my perfect 👍pizza in portable Cuisinart small convection oven. Setting up temperature to 500 F degree, and baking my delicious pizza on the bottom shelf. Setting of my oven to bake👍. Every time I got perfect results. I'm using King Arthur unbleached All Purpose Flour! I prepare my dough one day before, and leave it in the room temperature. Baking time from 10- 12 minutes in preheated oven.
Hey Fidel ! I will never give you again my scale ...men !!! You almost broke it ...go nicely with it ....for the rest you are impeccable sir ...thanks for sharing your videos ..Karim Algerian form Colombia....
Just subscribed, where can I buy pizza tray to allow doughs to rest please ? Have you a shop where you sell your pizzas please ? Your videos are THE best on the planet by a country mile . I’m inbedted to you
Thanks fidel I appreciate all your efforts on making this video. I've learned alot about pizza and I think I've found my channel for learning new things about that.
@@mralizand اره درست کردم ولی با ارد های ما زیاد جالب در نمیاد اول ارد دوصفر گلوتن بالا پیدا کنید بعد امتحان کنید آردهای سفید کیک و شیرینی خمیر رو افتضاح می کنه که اصلا نمیشه باهاش کار کرد خصوصا با درصد آب بالا
What’s up Fidel. I’ve been making woodfired pizza professionally for about a year and a half now. What a learning process man, from having no experience whatsoever in the beginning, there are so many variables to consider when making pizza that I didn’t even realize until it became my job. Awesome channel man. Really insightful. Could you do a video one day maybe explaining how you built your oven and how you ‘cured’ it for use?
Been eyeballing my doughs for a couple of years, but this time I wanted to follow exactly one good recipe to see how it turned out and I chose this. The result was excellent, and I dont even have a pizza stone, the crust was crunchy and soft and the flavour was delicious. The only thing I could not follow exactly was the kneading process. I tried the kneading and resting in short intervals thing but the dough never finished coming together, after the second rest it was kinda smooth when putting it out from the container, but after a couple of twists and turns it became really sticky again. At the end I just decided to do the slap and fold techniche, wich is what I always used for my doughs and it ended up getting soft and smooth after around 20 mins of continous kneading. After that made the pizzas just like Fidel uses to do and the result was super amazing. Thanks a lot for this tutorial and for all the great content you make. Your love for pizza makes a lot of people happy all around.
Oh my gosh!!! I live in Japan, and decided to try making a pizza not only to save the $15 to $20 pizza delivery bill, but just felt in the mood to give it a try. That`s 強力小麦粉!!! I used it, not sure whether it was the right flour! One question answered... Was the cake flour 薄力小麦粉？？How I wish I`d seen your tutorial first! Not knowing what I was doing, it turned out mediocre at best. Can`t wait to watch the rest of the video! Thank you!!!
Hi! Could you tell me what thickness is the steel plate? and if is it necessary to place another plate below? Thank you very much for your videos! I have learned a lot.
You're an inspiration to all aspirational pizzaiolos, keep up the great work. Are we able to split the ingredients by a half or a third to produce a lesser amount of dough if we keep the proportions a same?
Hi Fidel when you have cooked your pizza could you cut into it and show us the inside of the crust to see the texture and also how springy and Bendy it is thanks!
You usually bake your pizzas in 90 seconds or so in your wood oven. How many minutes are you baking in your home oven at 545 F? Thanks for your wonderful videos!!
Is there specific hydration you try to aim for when it comes to making your dough for a type of oven? I have a Gas Powered Pizza Oven. I've read that 60% and 70% is what you want to aim for Neopolitan style.
For a home oven at lower temps(550F) I like to go as high as possible. But around 65% is fine. If you can handle sticky dough, go for 70%. It'll be nice and crispy on the outside with a moist crumb on the inside.
Are you refrigerating the dough balls for 24hrs? If yes how long in room temp before you make the pizza? Can’t wait to try. Thx from CA where the pizza it awful!
I bought a large bag of Tipo 00 flour from Amazon and I have had horrible results.....the dough is so running that it is impossible tomanage it. Do you think this recipe would work using that flour? I hate to just not use it at all.
Like you , I do about 300g dough balls, it makes for a nice sized pizza with a good puffy crush. Each ball makes a nice sizer pizza per person. I'll make fresh 3 or 4 pizzas that same day and let the rest of the dough slow ferment in the fridge for 72 to 120 hours. It develops an almost sourdough flavour and a lovely crust. Ball the dough and then freeze them. I would love to have a pizza oven like yours but my wallet will not stretch that that far, so I use a BakersStone Pizza Oven (not affiliated), it was only $42.00 AUD, on special from my local hardware store and it is the best cheap pizza oven ever, can't recommend enough, brilliant, put it straight on top of my gas grill and 20 minutes later, hot enough to burn the eyebrows of a wombat. Keep the videos coming Fidel, loving every one. Fascinating how popular pizzas are in Japan. Do you get asked to make, let us say, a more Japanese flavoured pizza? Occasionally, I've thought of perhaps combining Sushi flavours ( love Sushi) on pizza, perhaps one day, maybe. Cheers
Hmmm. Probably the most "Japanese" pizza I've ever made was a teriyaki chicken with nori(dried seaweed). It wasn't bad at all. My Japanese friends especially liked it with mayonnaise.
Congratulations on your content Fidel, you really share awesome recipes of dough ! I've got a quick question : the baking flour that you used has yeast included right ? Is it why's you've only added 0.5 grams of yeast ? Thank you and keep making incredible pizzas !
No yeast is in the four itself. What I used in this video is all the yeast that made it into the dough. You'd be surprised how well even 1/20 of a gram of yeast can perform if given enough time. :)
@@fidelmontoya thank you fidel. No matter what I do , my dough never looks as dry as yours at end of the mixing process. I always have to spend at least 15 min in stretch and fold techniques in order to get it in shape...other then that , the pizza dough is awesome ! Keep safe !
I admire your streaching dough technicue 👍and sometimes " The less is better" regarding toppings 👍. Overcrowding pizza dough it's common mistake of beginner's pizza makers ☝️👹
Hey, Fidel. Thank you very much for another fine video. I have a couple of questions: 1. You really do not find a difference in the crust texture when baking at home due to not adding oil? I've done both and I do, much better with oil. My bake time is 7 minutes with a steele, oven temp 525 F. Dough hydration is 67%. 2. In this video did you do a 24 hr cold or room temp ferment? Cheers!
I've found that oil adds to the elasticity of the dough. With reasonable stretching technique, the extra elasticity is not necessary and the dough is much more "digestible" when staying with the 4 basic ingredients plus time. It was a 24 hour room temp ferment. Cheers!
Fidel, love your channel! My question is, does the type of flour affect the hydration percentage you would use? Should I change the hydration level if using Caputo flour vs. bread flour? If so, how much?
Different flours have different absorbency levels but the main thing to know is that more water often results in a crisper outer crust and a more delicate dough. Try to dial in a balance between those and you'll have good results regardless of the flour you use.
@@christophercrispino6562 i would also like to know, left dough at room temperature and overnight it looks overproof already! Still 13 hours to go. Tempted to slow one of the dough balls down by keeping it in the fridge until later/to test compared to the other
Sir, could you elaborate a bit more about the addition of whole wheat flour? I understand adding cake flour to make the mix a little bit weaker but what the whole wheat actually do? In what way does it help to mimic a 00 Tipo? This is very interesting. Greetings from Poland.
Caputo 00 has a bit of a nutty aroma and the small addition of whole wheat is an attempt to mimic that, or at the very least, add another dimension to the otherwise plainness of white bread flour.
Sorry, I have a question. Since I live in Croatia, there are different types of flour.. so we have a bake flour (which is most commonly used for everything) .. (we have pastery flour / bread flour / strong flour .. = coarse I kinda want a recipe like this, to make a classic pizza for my friends. So could you help me to understand which flour is which? Many of those flours you cannot buy in Croatia :( i supposed that this 1000g of bread flour is coarse... Cake flour is like having a really small grains.? smaller than in bread flour? and could whole wheat flour be just a regular integral flour? we have something like type 400 and type 550 (which is like all purpose) - white wheat flour (tip 700 i tip 850) which is half white etc. It could be like a bread flour. In Croatia we don't have an all purpose flour.. so i think that cake flour is that.. Type 550? Same as all purpose.
I found that we have whole wheat flour, we have tip 00 flour. so we have some stuff, but don't have all purpose. :( And also , you left it 24 hours.. what is the minimum time for it to stay and chill?
Good day Fidel, I tried making the same method from this tutorial but seems like my dough is still sticky. Not sure if I added the correct amount of water, I use a container and measure 800g. I tried adding about 70g more bread flour but it still results the same. I couldn't get the smoothest going Though it did spring back when I press it. Is it because of the quality of the trio flour or humidity in my country that cause it?
Hi Eddy, my dough was also very wet and sticky. It's normal. Allow the dough to rest a little longer. Once the dough mixture is first mixed, allow it plenty of time to rest so the gluten develops before attempting to knead the dough again. And don't worry about the stickiness. Instead of adding more flour, keep some of the flour from the recipe handy to add later. But the rest times are what really turn that stickiness into a dough that sticks to itself, rather than to your hands. Don't be afraid to get your hands messy!! The more you use your hands, the more you learn about the dough! I will try to make a video soon that covers "sticky dough". but for now, just know that it is completely normal.
Mine is sticky as well, did it a couple of times, 20 min chill like 3-4 times.. then 20 hour wait, but it grew up in size.. room temperature. still was sticky, i made pizza, hmm it's okay, different I would say, not my cup of tea, but it's cool, something new and different!
I like your channel! Nice video! As you can see from your home oven pizza's the crust has little color, sugar helps with that. I understand purists who don't want to deviate from the core 4 ingredients. I prefer more color though
I have very much enjoyed ALL the videos that I watch on your channel... THANK YOU!! Why is it that no one every oils (spay with Pam) the dough balls right when they are put into the bins so they don't stick together?? Is that a total NO-NO??
It's traditional. No oils, sugars or anything else are added to Neapolitan pizza doughs and flour seems to be adequate to separate the dough balls when ready to remove from trays. But no one will arrest you for using a bit of oil to make your pizza making a little easier, so go for it, Paul! And I appreciate your watching my channel! Hope your pizza treats you well!!
Fidel, I love all your videos, thank you so much! Would you please do a video on building the fire in your Pizza Party Oven? And, fire tending and coal/ember management. Also, I would love to know how you fit all that dough in the refrigerator. Do you have a big commercial unit? Or do you just ferment the dough at room temperature? Thanks again for all the great videos!!!!!
Thank you DALG Guitars. I'll be shooting videos on April 28th and editing them the following week. I will add "Building a fire in the PPO" to my list of videos to do. About my dough, I now ferment all of it at room temperature, after visiting Naples and seeing that's the standard practice. I Just adjust the yeast amount to fit the average temps.
This is to loosen the dough after the stress caused by kneading. Stresses release thanks to which gluten is easier to combine with each other and creates strong bonds. If we do not let him relax, the cake will break all the time and we will never have a smooth surface. Leaving it to rest even for only 5 minutes will significantly change its structure.
This is one of the best pizza channel on UA-cam. Great work, thank you for sharing. 👍🍕😉
This is my goto video for pizza dough :) after 4 years I still watch it every time!!
I swear every time I watch it there's some new technique I pick up that I some how missed the last time I watched it :) It's almost aery like the mandella effect :)
I make my perfect 👍pizza in portable Cuisinart small convection oven. Setting up temperature to 500 F degree, and baking my delicious pizza on the bottom shelf. Setting of my oven to bake👍. Every time I got perfect results. I'm using King Arthur unbleached All Purpose Flour! I prepare my dough one day before, and leave it in the room temperature. Baking time from 10- 12 minutes in preheated oven.
Gracias Fidel por tu claridad y generosidad para compartir tu valiosa experiencia.
Hey Fidel ! I will never give you again my scale ...men !!! You almost broke it ...go nicely with it ....for the rest you are impeccable sir ...thanks for sharing your videos ..Karim Algerian form Colombia....
Just subscribed, where can I buy pizza tray to allow doughs to rest please ? Have you a shop where you sell your pizzas please ? Your videos are THE best on the planet by a country mile . I’m inbedted to you
Thanks fidel I appreciate all your efforts on making this video. I've learned alot about pizza and I think I've found my channel for learning new things about that.
سلام و وقت بخیر میبخشین شما طبق رسپی فیدل خمیر گرفتین تا حالا؟
@@mralizand اره درست کردم ولی با ارد های ما زیاد جالب در نمیاد اول ارد دوصفر گلوتن بالا پیدا کنید بعد امتحان کنید آردهای سفید کیک و شیرینی خمیر رو افتضاح می کنه که اصلا نمیشه باهاش کار کرد خصوصا با درصد آب بالا
What’s up Fidel. I’ve been making woodfired pizza professionally for about a year and a half now. What a learning process man, from having no experience whatsoever in the beginning, there are so many variables to consider when making pizza that I didn’t even realize until it became my job. Awesome channel man. Really insightful. Could you do a video one day maybe explaining how you built your oven and how you ‘cured’ it for use?
HI Christian, While not deeply detailed. there are videos of my oven in the various stages of being built. Check my channel backlog.
Been eyeballing my doughs for a couple of years, but this time I wanted to follow exactly one good recipe to see how it turned out and I chose this.
The result was excellent, and I dont even have a pizza stone, the crust was crunchy and soft and the flavour was delicious. The only thing I could not follow exactly was the kneading process. I tried the kneading and resting in short intervals thing but the dough never finished coming together, after the second rest it was kinda smooth when putting it out from the container, but after a couple of twists and turns it became really sticky again. At the end I just decided to do the slap and fold techniche, wich is what I always used for my doughs and it ended up getting soft and smooth after around 20 mins of continous kneading. After that made the pizzas just like Fidel uses to do and the result was super amazing.
Thanks a lot for this tutorial and for all the great content you make. Your love for pizza makes a lot of people happy all around.
Is the 24h fetmentation at room temperature or in the fridge?
Thanks for the video!
Do you let the balls come up to room temp before shaping the base?
TIA :)
Thank you for the big effort in the video . my question is it better to ferment the dough untill double size before cutting and shaping into balls ?
Thx Fidel. You’re great
Oh my gosh!!! I live in Japan, and decided to try making a pizza not only to save the $15 to $20 pizza delivery bill, but just felt in the mood to give it a try. That`s 強力小麦粉!!! I used it, not sure whether it was the right flour! One question answered... Was the cake flour 薄力小麦粉？？How I wish I`d seen your tutorial first! Not knowing what I was doing, it turned out mediocre at best. Can`t wait to watch the rest of the video! Thank you!!!
How did you or should one freeze the dough? Right after creation, after kneading or even after letting the yeast work? Thanks :D
I'd let the yeast do it's thing in the individual dough balls. then gently place into lightly olive oiled plastic bags and freeze.
Hi fidel im following most of your video, can you help me how to make a good dough...i tried a lot but i cannot make it good...
Your videos are awesome!
I appreciate that!
Awesome, love it. Have you ever tried a pizza mesh?
Awesome..thanks Fidel!
Fidel, love watching your videos.
Question:
How many grams of dough you will recommend in making 12inches of pizza?Thanks
🇵🇭❤
Between 270 to 300 grams, depending on how heavy your toppings.
Hi! Could you tell me what thickness is the steel plate? and if is it necessary to place another plate below? Thank you very much for your videos! I have learned a lot.
You're an inspiration to all aspirational pizzaiolos, keep up the great work. Are we able to split the ingredients by a half or a third to produce a lesser amount of dough if we keep the proportions a same?
Hi Fidel when you have cooked your pizza could you cut into it and show us the inside of the crust to see the texture and also how springy and Bendy it is thanks!
You usually bake your pizzas in 90 seconds or so in your wood oven. How many minutes are you baking in your home oven at 545 F? Thanks for your wonderful videos!!
About 6 and a half minutes but never more than 7 minutes.
Is there specific hydration you try to aim for when it comes to making your dough for a type of oven? I have a Gas Powered Pizza Oven. I've read that 60% and 70% is what you want to aim for Neopolitan style.
For a home oven at lower temps(550F) I like to go as high as possible. But around 65% is fine. If you can handle sticky dough, go for 70%. It'll be nice and crispy on the outside with a moist crumb on the inside.
Are you refrigerating the dough balls for 24hrs? If yes how long in room temp before you make the pizza? Can’t wait to try. Thx from CA where the pizza it awful!
Hi Nancy. No, I just leave the dough balls at room temperature for 24 hours.
I bought a large bag of Tipo 00 flour from Amazon and I have had horrible results.....the dough is so running that it is impossible tomanage it. Do you think this recipe would work using that flour? I hate to just not use it at all.
You will find that 00 flour requires a lower hydration such as 55%.
Like you , I do about 300g dough balls, it makes for a nice sized pizza with a good puffy crush. Each ball makes a nice sizer pizza per person.
I'll make fresh 3 or 4 pizzas that same day and let the rest of the dough slow ferment in the fridge for 72 to 120 hours. It develops an almost sourdough flavour and a lovely crust. Ball the dough and then freeze them.
I would love to have a pizza oven like yours but my wallet will not stretch that that far, so I use a BakersStone Pizza Oven (not affiliated), it was only $42.00 AUD, on special from my local hardware store and it is the best cheap pizza oven ever, can't recommend enough, brilliant, put it straight on top of my gas grill and 20 minutes later, hot enough to burn the eyebrows of a wombat.
Keep the videos coming Fidel, loving every one.
Fascinating how popular pizzas are in Japan. Do you get asked to make, let us say, a more Japanese flavoured pizza?
Occasionally, I've thought of perhaps combining Sushi flavours ( love Sushi) on pizza, perhaps one day, maybe. Cheers
Hmmm. Probably the most "Japanese" pizza I've ever made was a teriyaki chicken with nori(dried seaweed). It wasn't bad at all. My Japanese friends especially liked it with mayonnaise.
Congratulations on your content Fidel, you really share awesome recipes of dough !
I've got a quick question : the baking flour that you used has yeast included right ? Is it why's you've only added 0.5 grams of yeast ?
Thank you and keep making incredible pizzas !
No yeast is in the four itself. What I used in this video is all the yeast that made it into the dough. You'd be surprised how well even 1/20 of a gram of yeast can perform if given enough time. :)
@@fidelmontoya thank you fidel. No matter what I do , my dough never looks as dry as yours at end of the mixing process. I always have to spend at least 15 min in stretch and fold techniques in order to get it in shape...other then that , the pizza dough is awesome !
Keep safe !
I admire your streaching dough technicue 👍and sometimes " The less is better" regarding toppings 👍. Overcrowding pizza dough it's common mistake of beginner's pizza makers ☝️👹
Hey, Fidel. Thank you very much for another fine video. I have a couple of questions: 1. You really do not find a difference in the crust texture when baking at home due to not adding oil? I've done both and I do, much better with oil. My bake time is 7 minutes with a steele, oven temp 525 F. Dough hydration is 67%. 2. In this video did you do a 24 hr cold or room temp ferment? Cheers!
I've found that oil adds to the elasticity of the dough. With reasonable stretching technique, the extra elasticity is not necessary and the dough is much more "digestible" when staying with the 4 basic ingredients plus time. It was a 24 hour room temp ferment. Cheers!
@@fidelmontoya Thank you, Fidel. I will give another try only with the four basic ingredients and see how it goes. Greetings from Costa Rica!
Fidel, love your channel! My question is, does the type of flour affect the hydration percentage you would use? Should I change the hydration level if using Caputo flour vs. bread flour? If so, how much?
Different flours have different absorbency levels but the main thing to know is that more water often results in a crisper outer crust and a more delicate dough. Try to dial in a balance between those and you'll have good results regardless of the flour you use.
Do you store in a fridge or room temp for 24 hours?
Actually it's also my question
Room temp.
Ff up what is the specific room temperature?😅
@@christophercrispino6562 i would also like to know, left dough at room temperature and overnight it looks overproof already! Still 13 hours to go. Tempted to slow one of the dough balls down by keeping it in the fridge until later/to test compared to the other
Sir, could you elaborate a bit more about the addition of whole wheat flour? I understand adding cake flour to make the mix a little bit weaker but what the whole wheat actually do? In what way does it help to mimic a 00 Tipo? This is very interesting. Greetings from Poland.
Caputo 00 has a bit of a nutty aroma and the small addition of whole wheat is an attempt to mimic that, or at the very least, add another dimension to the otherwise plainness of white bread flour.
@@fidelmontoya thank you for the answer. I really appreciate your input.
Appreciate this so much! Thanks
Sorry, I have a question. Since I live in Croatia, there are different types of flour.. so we have a bake flour (which is most commonly used for everything) .. (we have pastery flour / bread flour / strong flour .. = coarse
I kinda want a recipe like this, to make a classic pizza for my friends. So could you help me to understand which flour is which? Many of those flours you cannot buy in Croatia :(
i supposed that this 1000g of bread flour is coarse...
Cake flour is like having a really small grains.? smaller than in bread flour?
and could whole wheat flour be just a regular integral flour?
we have something like type 400 and type 550 (which is like all purpose) - white wheat flour
(tip 700 i tip 850) which is half white etc. It could be like a bread flour.
In Croatia we don't have an all purpose flour.. so i think that cake flour is that.. Type 550? Same as all purpose.
I found that we have whole wheat flour, we have tip 00 flour. so we have some stuff, but don't have all purpose. :(
And also , you left it 24 hours.. what is the minimum time for it to stay and chill?
Good day Fidel, I tried making the same method from this tutorial but seems like my dough is still sticky.
Not sure if I added the correct amount of water, I use a container and measure 800g.
I tried adding about 70g more bread flour but it still results the same. I couldn't get the smoothest going
Though it did spring back when I press it.
Is it because of the quality of the trio flour or humidity in my country that cause it?
Hi Eddy, my dough was also very wet and sticky. It's normal. Allow the dough to rest a little longer. Once the dough mixture is first mixed, allow it plenty of time to rest so the gluten develops before attempting to knead the dough again. And don't worry about the stickiness. Instead of adding more flour, keep some of the flour from the recipe handy to add later. But the rest times are what really turn that stickiness into a dough that sticks to itself, rather than to your hands. Don't be afraid to get your hands messy!! The more you use your hands, the more you learn about the dough! I will try to make a video soon that covers "sticky dough". but for now, just know that it is completely normal.
@@fidelmontoya
Thank you!!
Mine is sticky as well, did it a couple of times, 20 min chill like 3-4 times.. then 20 hour wait, but it grew up in size.. room temperature. still was sticky, i made pizza, hmm it's okay, different I would say, not my cup of tea, but it's cool, something new and different!
Once again amazing video, cheers Fidel! Quick question please, is top of you dough ball also top of your pizza when baking?
Indeed it is...unless I goof up and didn't pay attention. LOL
@@fidelmontoya thanks for a quick reply man! 🍻
Hi fedel can you show me how to make pizza with pan
Thank you.
I like your channel! Nice video! As you can see from your home oven pizza's the crust has little color, sugar helps with that. I understand purists who don't want to deviate from the core 4 ingredients. I prefer more color though
Yes. Sugar will help with browning. It's a matter of preference depending on the baker.
Are you running the convection in your oven?
When Fidel opens the oven, it sounds like the ventilator.
I have very much enjoyed ALL the videos that I watch on your channel... THANK YOU!! Why is it that no one every oils (spay with Pam) the dough balls right when they are put into the bins so they don't stick together?? Is that a total NO-NO??
It's traditional. No oils, sugars or anything else are added to Neapolitan pizza doughs and flour seems to be adequate to separate the dough balls when ready to remove from trays. But no one will arrest you for using a bit of oil to make your pizza making a little easier, so go for it, Paul! And I appreciate your watching my channel! Hope your pizza treats you well!!
love your videos, Fidel. May I ask where to get that Pizza steel?
why cold water?
great video, very helpful
Fidel, I love all your videos, thank you so much! Would you please do a video on building the fire in your Pizza Party Oven? And, fire tending and coal/ember management. Also, I would love to know how you fit all that dough in the refrigerator. Do you have a big commercial unit? Or do you just ferment the dough at room temperature? Thanks again for all the great videos!!!!!
Thank you DALG Guitars. I'll be shooting videos on April 28th and editing them the following week. I will add "Building a fire in the PPO" to my list of videos to do. About my dough, I now ferment all of it at room temperature, after visiting Naples and seeing that's the standard practice. I Just adjust the yeast amount to fit the average temps.
@@fidelmontoya Thanks so much!
hi, may i ask whats the purpose of the rests between the kneeding is?
This is to loosen the dough after the stress caused by kneading. Stresses release thanks to which gluten is easier to combine with each other and creates strong bonds. If we do not let him relax, the cake will break all the time and we will never have a smooth surface. Leaving it to rest even for only 5 minutes will significantly change its structure.
You make it look so easy I find it so frustrating my dough never comes out like that.
Hydration? 67?
Thanks to your video (and Civitiello and Iacopelli) I'm working in a Neapolitan pizzeria, stretching and topping pizzas.
Vito Iacopelli and Fidel Montoya are my two pizza baking gurus 👍😀
I appreciate the love, Simone and Troy!
This recipe had excellent results...24 hr fermentation
Would somebody with sweaty palms factor into the hydration of dough?
No. But you might want to reduce salt in that case. LOL.
Miele is the best oven which you can buy for your hime ☺
Thank YOU so much PIZZA FETISHIST :)
since i had my first neapolitan pizza, i cant go back to other types of pizza.
B
Pizza diye trabzon pidesi yapmış resmen😂
It not seems 68.5% hydration !
Cake flour👀👀👀👀👀Fail
YUCK