I have seen many videos on how to make pizza dough, this is by far the best of all, thank you for the patience and transparency in sharing so much knowledge
Awesome video! I love the side-by-side comparison of pizzas with varying oil/sugar content in the dough, just what I was looking for. Hope this channel get the recognition it deserves.
This is just the video I needed. Especially the last tips. I’ve experienced all of those stuck scenarios. And I’ve been trying to find a dough recipe that would fit into a schedule of working 9-6. I’ll give yours a whirl. I have a Roccbox also.
Very good in depth video. I have watched so many and learned from many and from my own years of making pizza. Your video is real good and goes over many points. 🎉
I ordered the Chefman indoor oven yesterday based on your initial review. I have a feeling the tips section here just saved me from some moments of level 9 frustration. Thanks! And also will be using this vid as a reference for making my first pizzas.
Excellent instructions and technique for us amateurs. I felt very intimidated working the dough but your instructions help give me confidence. Thank you!
Amazing video. Very informative and well detailed. Being an amateur at pizza making and having all kinds of issues stretching the dough and sticking to the peel, I will definitely benefit from applying your tips and tricks to my next round of pizza making. Recently purchased the Costco Chefman Electric Pizza Oven and I haven't put it to use yet, but now I am a little more confident after watching your video. I am ready to take the plunge. Thanks for sharing.
Good info. I found your channel because I recently bought a Roccbox, but now wish I'd waited for the Arc XL. I suspect I'll just buy the Arc XL. Maybe give the Roccbox to other family.
So if you use a Poolish , most people will use honey or sugar to feed..Now I know why my Poolish pies need more attention in the Dome compared to direct, I just thought it was because the Poolish was airier . Cheers keep up the great vids
You should use semolina flour, not corn. I would also skip the flour when balling the dough. If the gluten is fine it should work great without it. KitchenAid is not the best mixer, but it is manageable. Do 15-20 minutes at low speed. Start with fridge cold ice water. Should be 22-26 degrees when finished. Let it rest for 30 min then fold then dough😀
I have seen many videos on how to make pizza dough, this is by far the best of all, thank you for the patience and transparency in sharing so much knowledge
You are so welcome. Thank you for the kind words.
I love the deep dive! You did some serious homework. Thank you for explaining your findings to us!!
My pleasure!
Awesome video! I love the side-by-side comparison of pizzas with varying oil/sugar content in the dough, just what I was looking for. Hope this channel get the recognition it deserves.
Glad it was helpful!
This is just the video I needed. Especially the last tips. I’ve experienced all of those stuck scenarios. And I’ve been trying to find a dough recipe that would fit into a schedule of working 9-6. I’ll give yours a whirl. I have a Roccbox also.
Very good in depth video. I have watched so many and learned from many and from my own years of making pizza. Your video is real good and goes over many points. 🎉
I ordered the Chefman indoor oven yesterday based on your initial review. I have a feeling the tips section here just saved me from some moments of level 9 frustration. Thanks! And also will be using this vid as a reference for making my first pizzas.
Nice
Thank you for being thorough! Absolutely a great informational and technical video💯
Glad it was helpful!
Excellent instructions and technique for us amateurs. I felt very intimidated working the dough but your instructions help give me confidence. Thank you!
This is fantastic!!! Thanks for sharing all these techniques!
You're welcome!
Good job! Thanks for sharing.
Great video
Thanks!
Amazing video. Very informative and well detailed. Being an amateur at pizza making and having all kinds of issues stretching the dough and sticking to the peel, I will definitely benefit from applying your tips and tricks to my next round of pizza making. Recently purchased the Costco Chefman Electric Pizza Oven and I haven't put it to use yet, but now I am a little more confident after watching your video. I am ready to take the plunge. Thanks for sharing.
Glad it was helpful
Good info. I found your channel because I recently bought a Roccbox, but now wish I'd waited for the Arc XL. I suspect I'll just buy the Arc XL. Maybe give the Roccbox to other family.
Great video, thanks so much. Learned a lot.
Nice video bud, thanks!
Thank you
26:37 great info! Thank you!
Did you do a comparison of the crunch and softness of the crust though, that’s what matters most
cool stuff! What are the proof dough tray that you use?
I actually use a cookie shoot that has a plastic top. They are cheep and I get them at Costco.
Love the channel!! Do you also have a sourdough pizza recipe?
Great video! Can you add the weight quantity for the sugar and olive oil, instead of the volume?
Yes, absolutely
Thank you!
So if you use a Poolish , most people will use honey or sugar to feed..Now I know why my Poolish pies need more attention in the Dome compared to direct, I just thought it was because the Poolish was airier . Cheers keep up the great vids
Thank you
Question: how to get rid of the exceed flour from under the peel that is not perforated?
I would just make sure the bottom of your dough has just enough dough for it not to stick. Make sure you knock off extra flour before you sauce it
Can the dough be frozen? If so, would I baggie it up and toss in the freezer after the portioning step?
Yes I do it all the time. I usually portion them on a tray, cover it, and stick it in the freezer. Once they are hard, I put them in a Ziploc.
You should use semolina flour, not corn. I would also skip the flour when balling the dough. If the gluten is fine it should work great without it. KitchenAid is not the best mixer, but it is manageable. Do 15-20 minutes at low speed. Start with fridge cold ice water. Should be 22-26 degrees when finished. Let it rest for 30 min then fold then dough😀
Thanks. What have you found better about semolina over corn meal?
What is wrong with kitchenaid?
it is not a good mixer for mixing flour@@HaploPrime
@@deleder557What is better?
@@HaploPrime any proper spiral mixer. If in Europe you can order Wilfa Probaker. It looks nice.
some common sense advice - thanks