That's where I place my dough and stretch it to around 50-70% of its full size. That place is full of semolina flour and helps me to organize my work in a way that when people are pouring in I'm ready for them because I have some pizza doughs there. ;)
Hi Troy! In Italy we have 3 sizes, SMALL is 9 inch and in my case weigh around 120g. NORMAL is 13 inch and weigh around 230g and MAXI is 18 inch and weighs around 720g. My guess is that for 16 inches you should use not more than 280-300g (The less dough you use the better it is in my opinion. ;) )
@@Lo_Sbrano holy crap dude. I cant even handle 10 pizzas an hour lol. By the way, how do you keep your doughs from getting dry when you leave them exposed like in the vid?
@@NeonNomad747 You have to know approx how many you will use in an hour. I think that's very important because otherwise, the dough will dry, you are right. ;)
@@NeonNomad747 Hi Amar! I use mostly the '00' flour for the 24h grow and mixed '00' and high % of '0' for the 46-48h grow. In the next couple of days, I'll upload a dough of 100% BIGA and 70% hydration. So... please stay tuned for that! ;)
Sinceramente non mi convince tanto perche ti vedo lento e confuso e lasci la pizza troppo sul banco. al mio avviso devi cambiare il tuo modo di organizzarti. Per il resto sei bravo a stendere ecc...
What’s that space under the clock
That's where I place my dough and stretch it to around 50-70% of its full size. That place is full of semolina flour and helps me to organize my work in a way that when people are pouring in I'm ready for them because I have some pizza doughs there. ;)
Thank you so much, your help will help me save my business
@@troyrobertson2263 I'm happy to help! If you need me just ask! ;)
What are those green things you put on the pizza and onetime took off
I guess you are talking of Artichokes or green olives?
Amazing speed
I was just warming up! :) in part 2/3/4 you will see real speed! :))
@@Lo_Sbrano cool
How much does the dough weigh for an 18 inch pizza or a 16 inch pizza, I never know how much to use
Hi Troy! In Italy we have 3 sizes, SMALL is 9 inch and in my case weigh around 120g. NORMAL is 13 inch and weigh around 230g and MAXI is 18 inch and weighs around 720g. My guess is that for 16 inches you should use not more than 280-300g (The less dough you use the better it is in my opinion. ;) )
How many pizzas an hour can u make
If i'm on my own... and do not have to do other things, i guess up to 50.
@@Lo_Sbrano holy crap dude. I cant even handle 10 pizzas an hour lol. By the way, how do you keep your doughs from getting dry when you leave them exposed like in the vid?
@@Lo_Sbrano and do you use 00 or high gluten flour?
@@NeonNomad747 You have to know approx how many you will use in an hour. I think that's very important because otherwise, the dough will dry, you are right. ;)
@@NeonNomad747 Hi Amar! I use mostly the '00' flour for the 24h grow and mixed '00' and high % of '0' for the 46-48h grow.
In the next couple of days, I'll upload a dough of 100% BIGA and 70% hydration. So... please stay tuned for that! ;)
Sinceramente non mi convince tanto perche ti vedo lento e confuso e lasci la pizza troppo sul banco. al mio avviso devi cambiare il tuo modo di organizzarti. Per il resto sei bravo a stendere ecc...