Some folks don't agree with 72 hour fermentation but I do love it. I sure taste a difference from 72 to any other lower times of fermentation. Great job !
Man, I just discovered your channel a couple of days ago and have been binge watching pizza vids every chance I get. Also, I'm just down good ole I-81 from you in Abingdon, VA. Your concise and clear delivery of the subject matter is on point. So many channels seem to find a way to extend out to 45 minutes what could have been done in about 10. Your filming and editing style is completely awesome. Keep up the great work!
Hey Chris! Glad to see another VA resident in the community. Thanks for the big ups. Hope you stick around for a while and don't hesitate to comment with questions. Happy to answer them as best I can. Stay well!
I’m going to tweak this recipe to shorten the time. Poolish: 450g 00 strong flour 450g water 1.5g active dry yeast 3h outside the fridge and 20h in the fridge set to 6-10c Final dough: Poolish starter 150g 00 flour medium strong 400g whole wheat flour 30g sea salt 280g cold water 30g olive oil Let the dough rest for 1h then ball up and let it rest for 3h outside the fridge and 23h in the fridge Let at room temp for 2h before baking.
Thank you for the great video and for all the inspirations you provide on your channel! I tried the 72 h whole wheat dough myself and the result was fantastic. Can you also publish the recipe of your pistachio mix? Thank you and greetings from Germany
Is the total flour: 409gr "00" + 273gr whole wheat? (reading your recipe I see: 305 "00" from poolish + 104" 00" from final + 273 whole wheat from final = 682gr total flour used in the recipe). Thanks!
You really need to share the ratios for the pistachio condiment you made there. When you add these fantastic toppings it would be great if you added the recipe to the video link. Great channel. I love your doughs and my kid can't get enough!
You are an amazing chef. Your videos are sooooo well edited and produced.....soooo rich with content. Thanks to you I have the perfect Christmas gift for the men in my family. Three Ooni Koda pizza ovens...for hubby and sons-in-law. Have you tried a sour dough crust? Love your videos!
You're husband and sons-in-law are lucky men! Yes, I've been experimenting with sourdough pizza recipes. Not quite ready to share though. Soon though! Merry Christmas!
I'm gonna correct you the same way a pizziaolo in a small restaurant in Napoli told me. It's margherita not margarita, margarita is a drink. Cheers! Just discovered your channel love your videos.
@@KitchenCraftFood Alex is right. The pizza was named for Queen Margherita, the Queen consort of Italy during the reign of King Umberto I. As the story goes, for a royal visit to the city of Naples in 1889, local pizza maker Raffaele Esposito made three different pizzas. The Queen’s favorite was one representing the Italian flag with green basil leaves, white mozzarella cheese and red tomato sauce. When asked what he called it, Esposito asked the Queen if he could name it after her and she agreed. From then on, it was known as Pizza Margherita.
Made this exact recipe this last week and it was absolutely 🔥🔥🔥. Amazing recipe. Question...on the poolish....can I put this in the fridge after the 6-8 hour mark to buy me some time before I work in the additional flour or must I work with it immediately after that first ferment?
I’d let the Poolish rest for a few hours at room temp so the fermentation can start, then cool it in the fridge to slow the process down. This method allows you some extra time, and you reduce the risk of over fermenting the Poolish.
Thanks. I must confess, I had started another poolish around 7pm tonight not thinking of how long it needed to sit at room temp first so (to avoid being up all night 😂) I was just wondering if I could put the poolish in the fridge after the first ferment (6-8 hours) to sit overnight and finish working it in the morning with the kneading and additional flour....so are you saying this may cause the poolish to over ferment? Thanks again...great content
A little tip ... flip your plastic containers upside down when putting in the freezer - that way the dough balls are on the lid and are very easy to remove :)
Incredible Pizzas and informative videos, keep them coming! Would you be able to create a video comparing the poolish and the biga ferments? Talk about their advantages and downsides. Thank you.
Whoa, that second pizza looks GREAT! You've got me thinking, I made fennel pesto last summer in the freezer. THat could be a good on something! Btw, we have your roasted chicken recipe going right now!
@Kitchen & Craft Can you please tell me when in this process I could freeze the dough? I'd like to make a couple batches and have amazing dough in the freezer.
Hi Chef! I'm getting ready to try this recipe with great anticipation! I have a question about the yeast amount for the poolish I'm hoping you gan help me out with - as the poolish calls for 305g 00 flour, and the instant yeast calls for .4%, would not the amount of instant yeast be 1.22 grams as opposed to the .375g stated in the recipe? And is it intentional to use the .4 percentage for yeast in this instance as opposed to a .2 percentage? Thank you for your videos as well as your help with my learning curve!
It’s been a strange year so I am going with the flow and making Neapolitan pizzas for the Christmas dinner 😀. Your videos really helped and I absolutely loved the recipe with the heavy cream and the caramelized onions. It came out awesome. I noticed you used 65% hydration in the final doings for the biga but used 68% for the final dough using the poolish starter here. is that because of the whole wheat flour? I tried your biga method and the pizza came out awesome though the stretching was a bit challenging. I plan to use the poolish method now using only 00 flour. Should I still use 68% hydration for the final dough as shown in this video or 65% as shown for the biga? Thanks.
hi sir about the first pizza seen in the video. its quiet different from the twoat the end of the video the first pizza from the introduction. have more leopard spotting. may i know the method you use from the first one. how many hours from the fridge after balling anf how many hours from the poolish
Perfect pizza ! i would like to ask you how do you cook these pizzas perfectly because i have the koda 16 and the edges are burning before baking the underside. can I have your tips? thank you
Happy to help. Sounds like your stone isn't hot enough before you start baking. Here are a few tips: 1- give your oven about 20-30 minutes to preheat...if cold outside even longer. 2- make sure your stone is hovering around 825°F/441°C before baking 3- Have the oven cranked on full flame, launch pizza then immediately turn it down to 50% flame. 4- Wait about 30 seconds, then rotate a little, cook for another 30 and repeat until pizza is fully baked. If you're still having trouble after trying the above, feel free to reach out via email. Maybe I can troubleshoot with you.
Yes, you can definitely sub AP. I agree, you'll probably have to up the hydration a little, but I'd try my measurements first. Establish a baseline, then adjust.
Looks great! How long can they stay in the fridge in the individual containers? Started bulk ferment but now shifting my “pizza night” a couple more nights. Is 96 hrs ok?
I love the dough recipe! Definitely will give this a try, however, I do not have an outdoor pizza oven. I DO have a pizza stone in my home oven. Any suggestions on how I can bake this to achieve something close to what you have made?? Many thanks!
Update : the pizzas turned out really great even with oven cooking( 2 hr preheat at 550 F with cast iron skillet ). However I let the dough rest for 5 days instead of 2 days as mentioned in the video.
I suggest u to put the pesto and mortadella After u've cooked the pizza and if u find there put smoked mozzarella instead of Classic cheese It taste so much Better. Greetings from Italy 😎
This pizza looks amazing, definitely gonna try out the pistachio and garlic topping. Just wondering if it would work to cold ferment the bulk dough, so it's easier to keep in the fridge and make the dough balls 5-8 hours earlier and proof at room temperature?
Thanks for a great proff, well filmed/edited program. Especially your “down to earth” but yet enthusiastic approach 👍🏻💪🏻 Many other pizza chefs in here are using semolina flour when forming/stretching before topping up to prevent the wheat flour from burning. From looking at your videos it doesn’t seem to be an issue for you, what’s your take on that?
I use just enough flour to keep things from sticking, but still run into trouble every so often. Excessive flour just burns in the oven so I'd rather go lighter and deal with a little sticking if it happens.
Best Ooni ambassador out there Loved your Biga recipe Can’t wait to try this and that pistachio combo Thank you hope your channel gets the recognition it deserves F Vito
Hi! Where did you buy your outdoor pizza oven from? I'm scrolling through the results for "ooni 3 pizza oven" and some places are selling it for $300-$500 CAD and others are selling it for an even higher price (up to $700 CAD).
Good day sir! Question for you... On your Koda 16... Do you ever go to the low low zone for a slower / crispier cook on your pizza? In that sweet spot pass the ignition part of the dial.
Awesome. I can't wait to try this. I have a question regarding the poolish. I see the fermentation times for poolish all over the place. Some let it ferment room temp for an hour and put it in the fridge for use next day, some room temp ferment for 6 hours then combine with rest of ingredients, etc... Is there any rhyme or reason to your poolish fermentation time and does it really matter?
Fantastic question! You can use variations in both time and temperature to make a great Poolish. There are no hard and fast rules in that department. It's all about which process you prefer. It's fun to play around with these variables, but keep in mind that any adjustments have an impact on the flavors in your final product. The Poolish in this video works for my day-to-day schedule and I think it provides really nice flavor to the dough. Here's my typical timeline for production: Day 1, 7AM - make the Poolish Day 1, 4PM - make final dough, rest 2 hour at room temp., cold ferment for 24 hours Day 2, 6PM - portion dough, cold ferment for 36-48 hours Day 4, 6AM - use dough any time, just pull it a few hours before baking Hope that helps!
How close can I get to this crust with just 1 day of fermentation for a wholewheat pizza. For eg, If I want to begin in the morning and bake in the evening? Or max 2 days?
That looks fantastic! Thank you for this and all your pizza videos, they inspire me to try all kinds of new pizzas! This dough looks like a keeper. I have KA White Whole Wheat flour to try with your recipe, which gives you all the nutrition w/o the strong taste of wheat flour. Protein content: 12.2%, can be subbed for AP flour too. Tips from KA: When white whole wheat flour is substituted for up to 50% of the all-purpose flour, there's no need to make a change in your favorite white-flour yeast recipe - the result should be quite similar to the original. When white whole wheat flour is substituted for 100% of the all-purpose flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of whole wheat flour used; and allow the dough to rest for 20 to 30 minutes before kneading. Try substituting orange juice for a small part of the liquid called for in the recipe. While it doesn't lend any flavor of its own, orange juice seems to temper the potentially stronger flavor of whole wheat.
Hey, love your recipe! I have made it multiple times without any problems. I doubled the recipe this time, and I’m not seeing those airy holes when I look at the bottom of the dough while fermenting in the fridge. Can I rescue my dough somehow? Maybe it didn’t knead properly in my stand mixer? Could I take out each ball and knead them and then put them back into the fridge? Thanks for your help!
Is it possible to use 100% wheat flour at Bob mill brand at 15.3% protein content and NOT to mix with 00 flours ? Or without double 00 pizza won't come out as smooth as it should .
You could definitely do that, but you'll most likely need to add more water. Whole wheat flour is milled a little coarser and the bran/germ will absorb more liquid. Just keep that in mind when making the dough.
Psyched to try this dough. I’m a little worried about how little activity I’ve seen in the dough since mixing a couple of days ago. The poolish had doubled and was nice and bubbly, and I did the two hours of room temp fermenting, but the dough was very stiff and unchanged when I divided it the next day. The dough balls look totally unchanged today. Maybe I should pull them early and get some more room temp time? Love your videos, and I made a killer NY pizza using your dough with the Koda last week. Thanks.
Hmmm, your dough should have definitely increased in size during bulk fermentation. Could your poolish have over proofed...or maybe not proofed enough? Not sure, but it's possible, and that might be the issue. Sorry you're running into some challenges with this recipe. I'd recommend starting over again, adjusting the preferment timeframe and giving the bulk dough some extra time at room temp before placing it in the fridge.
@@KitchenCraftFood I baked tonight, and I don’t think it was over proofing on the poolish, since I got a pretty good rise on the edge. The dough balls puffed up on the counter. Maybe I actually needed more time for the poolish. I couldn’t do your schedule, so I did an overnight poolish with cold-ish water (60 degrees). Can I ask one more question? I keep having an issue when I launch into the oven that a large bubble rises right in the middle of the pizza, which keeps the dough out of direct contact with the stone and makes the center cook unevenly. I’ve been looking online, but haven’t seen anyone talking about this issue in pizza making. Any idea how to address it. Fantastic channel!
Nice notes in the description of what the poolish contributes, Tim! It would be nice to have rounded measurements for the metric units rather than conversions to metric from imperial units--just an observation and not a diss, just trying to be constructive.
Totally get what you're saying John and thank you for the feedback. It might look like I use imperial, but for baking, I'm on the metric train. I only convert to imperial for the folks who prefer it. Metric measurements for this recipe look kind of wonky, but they give me 4, 290 gram dough balls at the proper hydration percentage. I like this size for Neapolitan-style pizza.
The pizza looks really good, my only suggestion will be to use semola rimacinata instead of flour when you stretch out the pizza. The flour tends to live a bitter taste. Great video!
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
There, I said "pie". Shoot me 🤣.
This is blowing my mind literally. I hope your channel get recognised more. It's sooo underrated 😭
Haha! You and me both!
Some folks don't agree with 72 hour fermentation but I do love it. I sure taste a difference from 72 to any other lower times of fermentation. Great job !
Mate, I really like and love your work...its not even just the pizza...its how you make your videos...awesome...!🤩🤩🤩
It takes a ton of time so I really appreciate that!
@@KitchenCraftFood You are welcome...😃😃😃
Oh my lord. Just what i asked for. Thank u so much tim!
You're very welcome Sai. Thanks for your patience!
Man, I just discovered your channel a couple of days ago and have been binge watching pizza vids every chance I get. Also, I'm just down good ole I-81 from you in Abingdon, VA. Your concise and clear delivery of the subject matter is on point. So many channels seem to find a way to extend out to 45 minutes what could have been done in about 10. Your filming and editing style is completely awesome. Keep up the great work!
Hey Chris! Glad to see another VA resident in the community. Thanks for the big ups. Hope you stick around for a while and don't hesitate to comment with questions. Happy to answer them as best I can. Stay well!
Appreciate the portioning in the recipe!
I’m going to tweak this recipe to shorten the time.
Poolish:
450g 00 strong flour
450g water
1.5g active dry yeast
3h outside the fridge and 20h in the fridge set to 6-10c
Final dough:
Poolish starter
150g 00 flour medium strong
400g whole wheat flour
30g sea salt
280g cold water
30g olive oil
Let the dough rest for 1h then ball up and let it rest for 3h outside the fridge and 23h in the fridge
Let at room temp for 2h before baking.
Thank you for the great video and for all the inspirations you provide on your channel! I tried the 72 h whole wheat dough myself and the result was fantastic. Can you also publish the recipe of your pistachio mix? Thank you and greetings from Germany
Wonderful! I always eyeball the pistachio mix so no recipe yet, but I'll post it when I get around to measuring. Thanks for watching!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘❤️❤️👍👍
The crust looks absolutely perfect. Which one did you prefer?
Kind of digging the mortadella and pistachio!
Is the total flour: 409gr "00" + 273gr whole wheat? (reading your recipe I see: 305 "00" from poolish + 104" 00" from final + 273 whole wheat from final = 682gr total flour used in the recipe).
Thanks!
Need that Recipe for the Pistachio Mixture!! Sounds Delish!!
Thanks! I just whipped that up by sight and taste without any measurements. I'll do my best to jot that info down next time I make it.
You really need to share the ratios for the pistachio condiment you made there. When you add these fantastic toppings it would be great if you added the recipe to the video link. Great channel. I love your doughs and my kid can't get enough!
You are an amazing chef. Your videos are sooooo well edited and produced.....soooo rich with content. Thanks to you I have the perfect Christmas gift for the men in my family. Three Ooni Koda pizza ovens...for hubby and sons-in-law. Have you tried a sour dough crust? Love your videos!
You're husband and sons-in-law are lucky men! Yes, I've been experimenting with sourdough pizza recipes. Not quite ready to share though. Soon though! Merry Christmas!
I'm gonna correct you the same way a pizziaolo in a small restaurant in Napoli told me. It's margherita not margarita, margarita is a drink. Cheers! Just discovered your channel love your videos.
Put either one in front of me and I'm a happy camper 🙂. Thanks for the support!
@@KitchenCraftFood Alex is right. The pizza was named for Queen Margherita, the Queen consort of Italy during the reign of King Umberto I. As the story goes, for a royal visit to the city of Naples in 1889, local pizza maker Raffaele Esposito made three different pizzas. The Queen’s favorite was one representing the Italian flag with green basil leaves, white mozzarella cheese and red tomato sauce. When asked what he called it, Esposito asked the Queen if he could name it after her and she agreed. From then on, it was known as Pizza Margherita.
@@Soifdesang9 I believe him.
Made this exact recipe this last week and it was absolutely 🔥🔥🔥. Amazing recipe. Question...on the poolish....can I put this in the fridge after the 6-8 hour mark to buy me some time before I work in the additional flour or must I work with it immediately after that first ferment?
I’d let the Poolish rest for a few hours at room temp so the fermentation can start, then cool it in the fridge to slow the process down. This method allows you some extra time, and you reduce the risk of over fermenting the Poolish.
Thanks. I must confess, I had started another poolish around 7pm tonight not thinking of how long it needed to sit at room temp first so (to avoid being up all night 😂) I was just wondering if I could put the poolish in the fridge after the first ferment (6-8 hours) to sit overnight and finish working it in the morning with the kneading and additional flour....so are you saying this may cause the poolish to over ferment? Thanks again...great content
A little tip ... flip your plastic containers upside down when putting in the freezer - that way the dough balls are on the lid and are very easy to remove :)
that’s such a good idea!
Incredible Pizzas and informative videos, keep them coming! Would you be able to create a video comparing the poolish and the biga ferments? Talk about their advantages and downsides. Thank you.
Whoa, that second pizza looks GREAT! You've got me thinking, I made fennel pesto last summer in the freezer. THat could be a good on something! Btw, we have your roasted chicken recipe going right now!
Nice! Fennel pesto on a pizza sounds fantastic.
I’m actually outside roasting a spatchcock chicken right now. Great minds think a like 🙂.
@Kitchen & Craft Can you please tell me when in this process I could freeze the dough? I'd like to make a couple batches and have amazing dough in the freezer.
Hi Chef! I'm getting ready to try this recipe with great anticipation! I have a question about the yeast amount for the poolish I'm hoping you gan help me out with - as the poolish calls for 305g 00 flour, and the instant yeast calls for .4%, would not the amount of instant yeast be 1.22 grams as opposed to the .375g stated in the recipe? And is it intentional to use the .4 percentage for yeast in this instance as opposed to a .2 percentage? Thank you for your videos as well as your help with my learning curve!
ok trying that second style tonight... Off to the store for mortadella and pistachios!
Nice! I hope you like the flavor combo.
It’s been a strange year so I am going with the flow and making Neapolitan pizzas for the Christmas dinner 😀. Your videos really helped and I absolutely loved the recipe with the heavy cream and the caramelized onions. It came out awesome. I noticed you used 65% hydration in the final doings for the biga but used 68% for the final dough using the poolish starter here. is that because of the whole wheat flour? I tried your biga method and the pizza came out awesome though the stretching was a bit challenging. I plan to use the poolish method now using only 00 flour. Should I still use 68% hydration for the final dough as shown in this video or 65% as shown for the biga? Thanks.
Whole Wheat flour needs more water in any dough, including breads.
hi sir about the first pizza seen in the video. its quiet different from the twoat the end of the video the first pizza from the introduction. have more leopard spotting. may i know the method you use from the first one. how many hours from the fridge after balling anf how many hours from the poolish
And by the way...awesome pizza...looks super super yummy...plz more pizza videos...😃😃😃
Yum. Now I need to make pizza again. Great video.
Thanks! Give it a try and let me know what you think.
Merci 🙏🏼 🥰🌹
Loving these videos! Could I use all 00 flour instead of whole wheat and use the same measurements?
Perfect pizza ! i would like to ask you how do you cook these pizzas perfectly because i have the koda 16 and the edges are burning before baking the underside. can I have your tips? thank you
Happy to help. Sounds like your stone isn't hot enough before you start baking. Here are a few tips:
1- give your oven about 20-30 minutes to preheat...if cold outside even longer.
2- make sure your stone is hovering around 825°F/441°C before baking
3- Have the oven cranked on full flame, launch pizza then immediately turn it down to 50% flame.
4- Wait about 30 seconds, then rotate a little, cook for another 30 and repeat until pizza is fully baked.
If you're still having trouble after trying the above, feel free to reach out via email. Maybe I can troubleshoot with you.
It's possible, I will try these tips as soon as possible, thank you a lot! 👌
@@kazkaz2972 did that work?
can we use all purpose flour instead of 00? thanks
I know I'm late to the pizza party on this one but why is the poolish listed as 580g when the total of the ingredients is 610.375g?
Just a typo. Fixed now. Thanks for catching it!
Where's my slice? lol. Interesting flavor profiles...mortadella and pistachios. Nice video work...and, now I'm hungry. :)
It's a tasty pizza for sure. The garlic and oregano mixed with the pistachio provided a nice punch of flavor.
Hi, thanks for the recipe. Can I use only 00 flour instead of the whole wheat flour? If yes, do I need to change the water % (the 159 g) ?
Can I substitute bread flour or all purpose flour for 00 flour?
Can i use AP flour instead of the 00? And will i have to make changes to the hydration or something?
Yes, you can definitely sub AP. I agree, you'll probably have to up the hydration a little, but I'd try my measurements first. Establish a baseline, then adjust.
@@KitchenCraftFood Thanks
can i use this dough in a pan and what size pizza pan
Looks great! How long can they stay in the fridge in the individual containers?
Started bulk ferment but now shifting my “pizza night” a couple more nights. Is 96 hrs ok?
I've used dough that "aged" and it was even more delicious than 24 hour dough!!
I love the dough recipe! Definitely will give this a try, however, I do not have an outdoor pizza oven. I DO have a pizza stone in my home oven. Any suggestions on how I can bake this to achieve something close to what you have made?? Many thanks!
It's been 7 months, do you still need that suggestion?
@@woodonfire7406 naw, I’m good. Thx!
In your recipe, are you using 1/8 teaspoon of instant yeast or 1/8 tablespoon instant yeast ?
Also how much yeast to use if using active dry yeast ?
The recipe calls for 1/8 teaspoon of IDY. Just use the same measurement for ADY as I did for IDY. It'll turn out a good dough.
@@KitchenCraftFood the poolish turned out great. Used ADY. Onto the next steps
Update : the pizzas turned out really great even with oven cooking( 2 hr preheat at 550 F with cast iron skillet ). However I let the dough rest for 5 days instead of 2 days as mentioned in the video.
Awesome Video, thanks! I would love the recipe for the pistachio mix! That'd be super awesome! =)
No specific measurements. I just winged it!
besides, you can't make this face while eating the pizza all by yourself!!!! I also want my slice!!!!😭🤣
Do you have some kind of calculation formula for how much whole wheat flour you add ? This pizza is 68% hydration.
Will these measurements apply to using 00 flour instead of whole wheat? I’d like to try a poolish with an extended cold proof.
Yes, I think the 70-71% for this recipe works well with only 00.
This is super good ! Which flour are you using and what is your room temperature ?
Thanks! I used KA whole wheat and room temp is a consistent 70F.
@@KitchenCraftFood thank you . My room temperature lingers between 78-80 F most of the time’s . Looks like I’ll have to make some tweaks .
Question - do you have a recommendation for a gluten free version of this style pizza that is still really high quality and delish?
Looks delicious mate, hope you’re well
Thanks! Great to hear from you Steve. I'm making the best out of 2020. Hope you and yours are healthy and well.
Fantastic 🍕
Thank you 😋
The mortadella thing looks like the recipe from Vetri's Mastering Pizza. When I get my Ooni I'm definitely trying the Mortadella Rotolo.
Yep, pretty similar. I think the only difference topping/flavor-wise is that I add garlic and oregano to my chopped pistachio.
@@KitchenCraftFood Do you have the full recepie for the topping? Looks realy good! Nice work :)
The only 00 flour I can source is mid strength, 10%. I can get bread flour, 13%. Will the 00 be okay, or should I use some bread flour?
ahhh! i’m soo in love with your contents!
really appreciate your work! It inspires me soo much!
I thoroughly enjoyed the video 👍🏻✨
Thank you so much!! I really appreciate the support!
I suggest u to put the pesto and mortadella After u've cooked the pizza and if u find there put smoked mozzarella instead of Classic cheese It taste so much Better. Greetings from Italy 😎
All solid suggestions. Thanks!
This pizza looks amazing, definitely gonna try out the pistachio and garlic topping. Just wondering if it would work to cold ferment the bulk dough, so it's easier to keep in the fridge and make the dough balls 5-8 hours earlier and proof at room temperature?
Yeah, you could totally do that. Playing around with the fermentation is fun.
I’m new at this, is a poolish the same as a biga ?
They’re both preferments, but a Poolish is a very wet version and a Biga is a very dry version.
ahaahaha you are the number 1!
Your face at the end is the best. I love your passion for pizza....
That mortadella pizza is in my top 3 for sure. So good!
Thanks for a great proff, well filmed/edited program. Especially your “down to earth” but yet enthusiastic approach 👍🏻💪🏻
Many other pizza chefs in here are using semolina flour when forming/stretching before topping up to prevent the wheat flour from burning.
From looking at your videos it doesn’t seem to be an issue for you, what’s your take on that?
I use just enough flour to keep things from sticking, but still run into trouble every so often. Excessive flour just burns in the oven so I'd rather go lighter and deal with a little sticking if it happens.
Any changes you would make to the recipe to cook in a home oven?
Best Ooni ambassador out there
Loved your Biga recipe
Can’t wait to try this and that pistachio combo
Thank you hope your channel gets the recognition it deserves
F Vito
What’s the point of ragging on Vito?
2 min in and you already pissed me off, CUPS FOR GRAMS CONVERSATION if you are going to be helpful help out 100%. 🤣😅
Help yourself and buy a damn scale. Volume measurements, especially in baking, are incredibly inaccurate.
Cud u pls tell the timings and temperature for a regular oven?
Just subscribed! Great video! 😀
Awesome! Thanks for the support!
Hey Tim, do you have the recipie amounts for the pistachio, garlic, and oregano tapenade? Gratzie. 🇮🇹
Sorry man. I didn’t write that down. Just sort of winged it.
May i ask for the link to the ziploc circle containers please? I cant seem to find it online.
The medium sized containers are a type that I use Sai. amzn.to/38vZK5j
Is that a twist n loc small size dough container?
Hi! Where did you buy your outdoor pizza oven from? I'm scrolling through the results for "ooni 3 pizza oven" and some places are selling it for $300-$500 CAD and others are selling it for an even higher price (up to $700 CAD).
Good day sir! Question for you... On your Koda 16... Do you ever go to the low low zone for a slower / crispier cook on your pizza? In that sweet spot pass the ignition part of the dial.
Awesome. I can't wait to try this. I have a question regarding the poolish. I see the fermentation times for poolish all over the place. Some let it ferment room temp for an hour and put it in the fridge for use next day, some room temp ferment for 6 hours then combine with rest of ingredients, etc... Is there any rhyme or reason to your poolish fermentation time and does it really matter?
Fantastic question! You can use variations in both time and temperature to make a great Poolish. There are no hard and fast rules in that department. It's all about which process you prefer. It's fun to play around with these variables, but keep in mind that any adjustments have an impact on the flavors in your final product. The Poolish in this video works for my day-to-day schedule and I think it provides really nice flavor to the dough. Here's my typical timeline for production:
Day 1, 7AM - make the Poolish
Day 1, 4PM - make final dough, rest 2 hour at room temp., cold ferment for 24 hours
Day 2, 6PM - portion dough, cold ferment for 36-48 hours
Day 4, 6AM - use dough any time, just pull it a few hours before baking
Hope that helps!
@@KitchenCraftFood Thank you so much. You are the best!
How close can I get to this crust with just 1 day of fermentation for a wholewheat pizza. For eg, If I want to begin in the morning and bake in the evening? Or max 2 days?
Best food channel on UA-cam
Hard to compete with the creators who do it full-time, but I'm giving it my best shot!
What if you don't have that kind of oven?
Could you share the recipe for the spinach carmelized onion crema? That sounds delicious! BTW-I love this recipe!
That looks fantastic! Thank you for this and all your pizza videos, they inspire me to try all kinds of new pizzas! This dough looks like a keeper. I have KA White Whole Wheat flour to try with your recipe, which gives you all the nutrition w/o the strong taste of wheat flour. Protein content: 12.2%, can be subbed for AP flour too. Tips from KA: When white whole wheat flour is substituted for up to 50% of the all-purpose flour, there's no need to make a change in your favorite white-flour yeast recipe - the result should be quite similar to the original.
When white whole wheat flour is substituted for 100% of the all-purpose flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of whole wheat flour used; and allow the dough to rest for 20 to 30 minutes before kneading.
Try substituting orange juice for a small part of the liquid called for in the recipe. While it doesn't lend any flavor of its own, orange juice seems to temper the potentially stronger flavor of whole wheat.
Hey, love your recipe! I have made it multiple times without any problems. I doubled the recipe this time, and I’m not seeing those airy holes when I look at the bottom of the dough while fermenting in the fridge. Can I rescue my dough somehow? Maybe it didn’t knead properly in my stand mixer? Could I take out each ball and knead them and then put them back into the fridge? Thanks for your help!
Ah ma zing! 🤩
Hey! Love your videos. One question, can i use the same recipe only using 00 flour? Thanks!
Always present the dough perfectly👍🙋🏻♂️🤝
Whole wheat flour seems more healthy and nutritious.
Could I make this recipe with only 00 flour?
This Channel is a vibe. Loving it. Your camera work is absolute top notch.
Man that looks good!!
I love my mixer, I don't miss kneading dough.
Is it possible to use 100% wheat flour at Bob mill brand at 15.3% protein content and NOT to mix with 00 flours ? Or without double 00 pizza won't come out as smooth as it should .
You could definitely do that, but you'll most likely need to add more water. Whole wheat flour is milled a little coarser and the bran/germ will absorb more liquid. Just keep that in mind when making the dough.
Do I measure water in miligrams and not grams ?
Measure in grams. You could use milliliters too, but by weight is always more accurate.
@@KitchenCraftFood Thanks !!!
Dude this channel is incredible. You are a true pro. Thanks!
Just found what I’m making this weekend! 😌
Nice! You on Instagram? Tag me if you take some pics. I’d love to see you pizza! @kitchencraftfood
@@KitchenCraftFood I’ve followed, I’ll post something up for sure :)
No
Are there still people without kitchen scales?
Psyched to try this dough. I’m a little worried about how little activity I’ve seen in the dough since mixing a couple of days ago. The poolish had doubled and was nice and bubbly, and I did the two hours of room temp fermenting, but the dough was very stiff and unchanged when I divided it the next day. The dough balls look totally unchanged today. Maybe I should pull them early and get some more room temp time? Love your videos, and I made a killer NY pizza using your dough with the Koda last week. Thanks.
Hmmm, your dough should have definitely increased in size during bulk fermentation. Could your poolish have over proofed...or maybe not proofed enough? Not sure, but it's possible, and that might be the issue. Sorry you're running into some challenges with this recipe. I'd recommend starting over again, adjusting the preferment timeframe and giving the bulk dough some extra time at room temp before placing it in the fridge.
@@KitchenCraftFood I baked tonight, and I don’t think it was over proofing on the poolish, since I got a pretty good rise on the edge. The dough balls puffed up on the counter. Maybe I actually needed more time for the poolish. I couldn’t do your schedule, so I did an overnight poolish with cold-ish water (60 degrees). Can I ask one more question? I keep having an issue when I launch into the oven that a large bubble rises right in the middle of the pizza, which keeps the dough out of direct contact with the stone and makes the center cook unevenly. I’ve been looking online, but haven’t seen anyone talking about this issue in pizza making. Any idea how to address it. Fantastic channel!
18 gram sea salt. why bro?
Because that’s the measurement.
Nice notes in the description of what the poolish contributes, Tim! It would be nice to have rounded measurements for the metric units rather than conversions to metric from imperial units--just an observation and not a diss, just trying to be constructive.
Totally get what you're saying John and thank you for the feedback. It might look like I use imperial, but for baking, I'm on the metric train. I only convert to imperial for the folks who prefer it. Metric measurements for this recipe look kind of wonky, but they give me 4, 290 gram dough balls at the proper hydration percentage. I like this size for Neapolitan-style pizza.
How long would it take for the dough to ferment if you skip the fridge and just leave it out at room temperature?
It would definitely ferment faster. Can’t put exact time on it because it has to with ambient temperature. Warmer = faster, colder = slower
I love the mortadella and pistachio pizza! Great idea
no olive oil in the dough recipe?
No, not in my recipe.
The pizza looks really good, my only suggestion will be to use semola rimacinata instead of flour when you stretch out the pizza. The flour tends to live a bitter taste. Great video!
Thanks man! My bench flour is 50/50 00 and Rimacinata 😉.
Haha, that pizza peel crotch technique is 👌🏼
Woow
Tysm for this amazing information!!!!
Wow awesome
Thank you! Cheers!
Whole wheat flours absorb more water hence why a higher hydration will be necessary
Thanks Chris. I think this is caused by the presence of the germ and bran in WWF, which absorb more liquid than the endosperm.
Great video!
Glad you enjoyed it!