I still keep checking for new videos. If this was your last, then I wish you well and thank you for your help and advice during my pizza making journey.
AHH thanks, 1 a week for a year was hard work. Thanks for your support. I do have one that needs editing then that should be good to go. Watch this space....
@@PizzaRamblings ah nice! I was just saying to my wife I hope nothing has happened to the Pizza Ramblings guy, I love your video's! Hope you start making them again. It's strange I can watch pizza recipe videos all day long! I really hope to open a place at some point, need a decent mixer and oven first though!
Are you still making pizzas Stephen? We could do with more content from you, you've been great for helping people make pizzas for the first time, missing your work mate!
AHH thanks for the kind comments, yes I'm still making pizzas. I have one video filmed I just need to do the editing side of it. Hard to come up with content TBH. I'll get this one out soon 🙂
@@PizzaRamblings Good to hear M8, as long as we can see you making Pizzas thats content enough, Now go get your Camera operator fed, and feed us as well.😁😊
Hi ! Im wondering how you got the gas burner inside the pizza party oven? I have a pizza party myself only for wood fire but have always wanted to customize it with a gas burner.
It's a pizza party bollore, it came with the burner. I have a group on Facebook pizza party oven users, there is a few posts where people have converted to gas. No idea what's involved but it has been done. Cheers
Doing fine thanks, I have one on the camera, just need to find time to edit lol. Keep saying to myself I need to get it done. Just been busy with stuff. Thanks for checking in 👍
Ha! Not only do we have the same pizza oven and the same mixer, but we even have the same black containers from Amazon!!! I have the NYHI 7" round microwavable containers, they just seemed like the right size and shape. I had the Glad large containers before that but they were just the wrong shape and too big. Great minds think alike :). I appreciate all your uploads they've been a tremendous help in my pizza game. Low carb diets have killed it lately, but not forever. I also enjoy Marco Capiotti's channel.
Thanks for the feedback, I still used theose tubs, as I only have 2 of those grey pizza boxes with the lids. If I do more than 12 balls then the tubs are handy. Marco is clearly next level, I'm just a hobbyist however I can get my window pane tests looking pretty much the same. He is much more of a perfectionist than I am. I rush and slop sauce and toppings all over lol. Thanks again for watching and sending in some feedback 👍
I have a question for you, I've yet to see a pizza party oven like the one you have with gas. Pizza party stopped selling in the United States a few years ago, but they've just started again. All the ovens that look like yours are wood burning. Is there a modification?
Hi, yeah they stopped making the gas version. There is a modification that I have seen. It’s on the pizza party Facebook group where I am admin. I stopped folks from joining as it was getting crazy to monitor. I can invite you if your interested I think.
@@PizzaRamblings I just saw your message and I got on Facebook and did a search. I think I found it but I'm not 100% sure. I did attempt to join. Thanks!
Hey there, maybe some of you could help me. When I am making dough it never stays in shape it just „liquifies“ after a couple hours. The doughballs are not firm. I use caputo Nouvola with 70% Hydration 2% salt and 0,05% instant dry yeast. It will rest for 6h while stretch and folding every half hour. Then it will go 12h in to the fridge and a 6h rise seperated into there portions of 290 grams, when they rise in small dough portions I pull them over the counter so they get a real tight fit on the outside and have a round form, but after an hour they will look like a pancake… Also the crust never rises like it should. I bake at 400°C Stone Temperature and 450°C dome temperature for about 90 seconds. I would appreciate your help a lot. I am struggling for months now…
Ok, here is my take. I'm not a professional so take as is. Nuvola is not a strong flour. It's a low W rating (look this up if you don't know) you need high W rating for longer fermentations especially with that much hydration. Look at Manitoba, maybe super nuvola these are stronger flours that are better at longer provres and higher hydration. Nuvola is good if you want your dough the same day 6 hr room temp,. You could try with less hydration maybe 63 - 65 as an experiment. Good luck.
@@PizzaRamblings thanks for your answer indeed I tried it with manitoba and it worked like a charm. Currently I am experimenting with different times and temperature changes to get the best out of it.
Liked! I'm so impressed with your video! Would you like to test some food making machine? I will send a mail to you later, I wish we can start a happy cooperation!
@@PizzaRamblings Yeah, are your vids about holes in the crust ? The taste of the pizza is more important i think. Or are you only eating the crust ? Its making no sense i mean, The taste is about sauce, cheese and so on, not holes in the crust.
@@PizzaRamblings And it looks great your dough i must say, i am struggling with it to be honnest. The more i know about dough the harder it gets it seams, oven spring is key. But dough is a small part of the taste, thats why i say this.
@@duboracle So you admit to the fact that the dough is the most important and hardest to master. Why calling it „Dumb“ then ? Mr PizzaRamblings is focusing on the dough because toppings do not require that amount of knowledge. U just buy the best quality and the taste will be good. Clearly you are no expert….
I still keep checking for new videos.
If this was your last, then I wish you well and thank you for your help and advice during my pizza making journey.
AHH thanks, 1 a week for a year was hard work. Thanks for your support. I do have one that needs editing then that should be good to go. Watch this space....
@@PizzaRamblings ah nice! I was just saying to my wife I hope nothing has happened to the Pizza Ramblings guy, I love your video's! Hope you start making them again. It's strange I can watch pizza recipe videos all day long! I really hope to open a place at some point, need a decent mixer and oven first though!
Are you still making pizzas Stephen? We could do with more content from you, you've been great for helping people make pizzas for the first time, missing your work mate!
AHH thanks for the kind comments, yes I'm still making pizzas. I have one video filmed I just need to do the editing side of it. Hard to come up with content TBH. I'll get this one out soon 🙂
@@PizzaRamblings Good to hear M8, as long as we can see you making Pizzas thats content enough, Now go get your Camera operator fed, and feed us as well.😁😊
🍕🍕🍕🙂🙂🙂👍👍👍
Ah I see it posted the link 👍
@@PizzaRamblings How about a video showing how you built your outdoor work area?
I hope you can do your "go to" dough recipe. Cheers from Asia!
would love to watch new content from u, keep it coming.
Thanks for the feedback, I will do something new soon 😁
Awesome Tips Video! Thanks about the Propane refilling :)
Hi ! Im wondering how you got the gas burner inside the pizza party oven? I have a pizza party myself only for wood fire but have always wanted to customize it with a gas burner.
It's a pizza party bollore, it came with the burner. I have a group on Facebook pizza party oven users, there is a few posts where people have converted to gas. No idea what's involved but it has been done. Cheers
Hey hello, it’s been quiet since a couple of months, no more new posts? Greetings from the Netherlands.
Hi there, yeah it's been a while. I'll have to to do something soon. Thanks for reaching out ☺️
Hello there are have problems with the molino dallagiovanna the ball come out flat ?
Hi, sounds like not enough yeast. Are you using the pizzapp ? Could your yeast be old?
When is the next video coming out? Wondering what your goto recipe is? Also have you tried making a crispy or New York style pizza??
I must make something soon, I've never tried NY style. Might be something to have a crack at. Thanks for the comments 👍
Miss you mate !!!
Hope you're doing well !!
Doing fine thanks, I have one on the camera, just need to find time to edit lol. Keep saying to myself I need to get it done. Just been busy with stuff. Thanks for checking in 👍
@@PizzaRamblings Glad to hear that !!!
See you soon then 😉
Ha! Not only do we have the same pizza oven and the same mixer, but we even have the same black containers from Amazon!!! I have the NYHI 7" round microwavable containers, they just seemed like the right size and shape. I had the Glad large containers before that but they were just the wrong shape and too big. Great minds think alike :). I appreciate all your uploads they've been a tremendous help in my pizza game. Low carb diets have killed it lately, but not forever. I also enjoy Marco Capiotti's channel.
Thanks for the feedback, I still used theose tubs, as I only have 2 of those grey pizza boxes with the lids. If I do more than 12 balls then the tubs are handy. Marco is clearly next level, I'm just a hobbyist however I can get my window pane tests looking pretty much the same. He is much more of a perfectionist than I am. I rush and slop sauce and toppings all over lol. Thanks again for watching and sending in some feedback 👍
Marco's channel seems to be gone for now so just this one. Hopefully more videos coming soon?
Oh dear, what’s happened?
Not sure. You could try his Facebook group.
Good video bud, where do you get the gas bottles from
Thanks, here you go. The price looks to have gone up a bit www.lpgshop.co.uk/
Search for safefill
Hi mate any new videos planned? Been watching for a while but no new uploads for 10 months!
I know, I’m sorry. I will try and do something soon. Once the weather picks up. I have a couple of ideas in my head…… thanks for asking.
"malati di pizza" in nice way . I like to see am englishman Crazy about pizza.You need to a test on the Flour you can By in your local supermarket.
It's something to think about lol 👍
I have a question for you, I've yet to see a pizza party oven like the one you have with gas. Pizza party stopped selling in the United States a few years ago, but they've just started again. All the ovens that look like yours are wood burning. Is there a modification?
Hi, yeah they stopped making the gas version. There is a modification that I have seen. It’s on the pizza party Facebook group where I am admin. I stopped folks from joining as it was getting crazy to monitor. I can invite you if your interested I think.
I’ve unhidden the group for a bit.😀
@@PizzaRamblings I just saw your message and I got on Facebook and did a search. I think I found it but I'm not 100% sure. I did attempt to join. Thanks!
Pizza party oven users it is.
do you plan on making any more videos
I will at some point yes. Glad you find them useful 👍
Hey there, maybe some of you could help me. When I am making dough it never stays in shape it just „liquifies“ after a couple hours. The doughballs are not firm. I use caputo Nouvola with 70% Hydration 2% salt and 0,05% instant dry yeast. It will rest for 6h while stretch and folding every half hour. Then it will go 12h in to the fridge and a 6h rise seperated into there portions of 290 grams, when they rise in small dough portions I pull them over the counter so they get a real tight fit on the outside and have a round form, but after an hour they will look like a pancake… Also the crust never rises like it should. I bake at 400°C Stone Temperature and 450°C dome temperature for about 90 seconds. I would appreciate your help a lot. I am struggling for months now…
Ok, here is my take. I'm not a professional so take as is. Nuvola is not a strong flour. It's a low W rating (look this up if you don't know) you need high W rating for longer fermentations especially with that much hydration. Look at Manitoba, maybe super nuvola these are stronger flours that are better at longer provres and higher hydration. Nuvola is good if you want your dough the same day 6 hr room temp,. You could try with less hydration maybe 63 - 65 as an experiment. Good luck.
@@PizzaRamblings thanks for your answer indeed I tried it with manitoba and it worked like a charm. Currently I am experimenting with different times and temperature changes to get the best out of it.
That's good news 👍
what mixer do you use friend
Hi it's a famag IM5s high hydration version. It's great absolutely love it 👍
Liked! I'm so impressed with your video! Would you like to test some food making machine? I will send a mail to you later, I wish we can start a happy cooperation!
Thanks, but I do t have the time. Sorry
You look only at the dumb crost, taste is in the middle and thats where you are not a pro, must be, its just balance
Sorry, that's not clear. What do you mean?
@@PizzaRamblings Yeah, are your vids about holes in the crust ? The taste of the pizza is more important i think. Or are you only eating the crust ? Its making no sense i mean, The taste is about sauce, cheese and so on, not holes in the crust.
I see what you are saying now. Well mostly it's about the dough to be fair.. toppings come next . I'm. No professional, just sharing the journey.
@@PizzaRamblings And it looks great your dough i must say, i am struggling with it to be honnest. The more i know about dough the harder it gets it seams, oven spring is key. But dough is a small part of the taste, thats why i say this.
@@duboracle So you admit to the fact that the dough is the most important and hardest to master. Why calling it „Dumb“ then ? Mr PizzaRamblings is focusing on the dough because toppings do not require that amount of knowledge. U just buy the best quality and the taste will be good.
Clearly you are no expert….