CONTEMPORARY NEAPOLITAN PIZZA DOUGH: AUTOLYSE + POOLISH FOR BETTER RESULTS (INDIRECT METHOD)

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  • Опубліковано 11 січ 2025

КОМЕНТАРІ • 41

  • @lousekoya1803
    @lousekoya1803 27 днів тому +1

    Wow !! You have a new suib here from Quebec !

    • @putradnyana
      @putradnyana  27 днів тому +1

      @@lousekoya1803 Thanks for subscribing! Glad you enjoyed my videos 🍕 🇨🇦

    • @lousekoya1803
      @lousekoya1803 27 днів тому +1

      @@putradnyana Oh Yeah !!! Gonna watch them all ! Glad to be here ! 😉

    • @putradnyana
      @putradnyana  26 днів тому

      Enjoy ! Cheers 🍻

  • @mishis-la_cucina-Kitchen
    @mishis-la_cucina-Kitchen 24 дні тому

    Looks yummy , Awesome preparation ...... looks absolutely delicious, Thank you so much for sharing , my friend stay blessed, looks so Appetizing and satisfyingly wonderful and delicious recipe. very motivated and inspiring , very well done , nice very super recipe , tasty , easy to cook by following your instructions, such a delightful recipe . Outstanding , quick and easy but absolutely yummy and delicious recipe , perfect ingredients and cooking procedure presentations , I love it.

    • @putradnyana
      @putradnyana  24 дні тому

      @@mishis-la_cucina-Kitchen Thank you, glad you liked it! 🙏🍕

  • @manosm92
    @manosm92 Місяць тому +2

    Thank you for sharing your recipe👍 That looks like an amazing pizza, i will try your method👍

    • @putradnyana
      @putradnyana  Місяць тому

      @@manosm92 Thanks! Glad you loved it. 🙏🏼

  • @radbaver
    @radbaver 29 днів тому

    Amazing work mate! Congrats :D

  • @jelenamiokovic5658
    @jelenamiokovic5658 29 днів тому

    Wow excited to try this method, looks great

    • @putradnyana
      @putradnyana  29 днів тому

      @@jelenamiokovic5658 thanks! Yes, give it a try, and let me know if you like the result! Cheers 🍕🔥

  • @richh9241
    @richh9241 Місяць тому +1

    Really good looking dough, Well done.

  • @lorenzoboni7125
    @lorenzoboni7125 Місяць тому

    Fantastic! Congratulations

    • @putradnyana
      @putradnyana  Місяць тому

      @@lorenzoboni7125 Thankyou chef 🍕

  • @jackdavis8786
    @jackdavis8786 Місяць тому +1

    Very nice 😊

    • @putradnyana
      @putradnyana  Місяць тому

      Thanks ! Glad you liked it ! 😄

  • @OlegBaranov-Belgorod
    @OlegBaranov-Belgorod Місяць тому +1

    I would question this pizza is contemporary. Poolish is an indirect method. I think only Caputo gluten free grapes dry yeast can be contemporary, because it was made in this century.

  • @시원한-x7h
    @시원한-x7h 29 днів тому

    잘봤습니다. 다른 영상들도 매우 기대하고 있습니다.

  • @MYKEYSPIZZA
    @MYKEYSPIZZA Місяць тому +1

    Mantab Bro! Salam dari Jerman! 🙏🏾

    • @putradnyana
      @putradnyana  Місяць тому +1

      @@MYKEYSPIZZA danke !!! 🍕 🇩🇪

  • @ketutsutenaadiputra2669
    @ketutsutenaadiputra2669 Місяць тому

    Mantap bgt... apa nanti bisa mampir dan nyoba?

    • @putradnyana
      @putradnyana  Місяць тому

      @@ketutsutenaadiputra2669 thanks, silahkan

  • @frankfurter7260
    @frankfurter7260 Місяць тому +7

    Are you effin’ kidding with that repetitive annoying background music.

  • @wallmachine8780
    @wallmachine8780 7 днів тому

    are you able to help with the water temp required. im using a poolish for pizza so i did (FDT=24 * 4) - (flour=20 + ambient=20 + friction=5 + poolish=15) = 36c water temp. Seems a bit high... im confused

    • @putradnyana
      @putradnyana  7 днів тому

      @@wallmachine8780 I normally use room-temperature water, anything not above 30c

  • @majidwalid4646
    @majidwalid4646 25 днів тому

    What kind of cheese do you use ?

    • @putradnyana
      @putradnyana  25 днів тому

      @@majidwalid4646 fresh mozzarella and parmesan

  • @dalev7391
    @dalev7391 Місяць тому +1

    Any reason the pizza couldn't be built on the peel. Save the transfer step. That can get messy.

    • @putradnyana
      @putradnyana  Місяць тому +1

      not really, but its just the traditional way of making neapolitan pizza. I've seen famous pizzaiolo build their pizza on the peel (Franco pepe from the wellknown pizzeria in Italy named Pepe in grani). So, I guess, its just a personal preference. 😁

  • @JReuland
    @JReuland Місяць тому +1

    high protein flour? 13/14/15 Ada tepung brand? terima kasih

    • @putradnyana
      @putradnyana  Місяць тому +1

      @@JReuland anything above 12 will do the job, kalo di indo pakai cakra kembar aja sudah bisa 🍕

    • @JReuland
      @JReuland Місяць тому +1

      @@putradnyana thank you. I use cakra kembar mas roti which has the highest protein content to my knowledge so far here. It is also very good for long biga fermentation! thank you

  • @babiyu
    @babiyu 5 днів тому

    Kak kalo pakek oven listrik yg low Watt, mateng pizza nya bisa sama ga ya sama yg di video? Atau harus pakek tungku?

    • @putradnyana
      @putradnyana  4 дні тому

      @@babiyu ngga bs, suhu oven harus minimal 400c, kecuali oven listriknya bs mencapai suhu tsb

  • @clipso9061
    @clipso9061 Місяць тому

    SCISORS?

  • @Freelancer-i8q
    @Freelancer-i8q 26 днів тому +1

    dari namanya orang indo ya bg?