I have done two pizza cooks on my new Dome. I've used a Neapolitan-style dough. My wife says she prefers thin and crispy. I see now how I'm going to make her happy that I spent so much on my Dome.
@@gozney After the last 24 hour cold ferment in balls does he stretch it straight out of the fridge or does it sit at room temperature before stretching?
@@Dlow99884he doesn’t specify here but he definitely lets it come up to temp. The dough would just tear if you try to stretch it straight out of the fridge. I generally find 2-3 hours at room temp is sufficient depending on your climate
@@Dlow99884 I’m sure it would work well. I generally reduce the hydration (water) to around 60% for more “NY Style” pizzas. I’d also go a bit larger on your dough ball, maybe 260-270 grams
These videos need more audience and attention ! Great presentation ... surely gonna try this roman style pizza now that i kinda mastered (got the consistency) neapolitan style one ;-)
I'd like to make this batch quantity then freeze some. At what point in the process can the dough be frozen, and can I simply pick up the steps where i left off, once defrosted? Also, any tips for achieving thin & crispy results in a wood fired oven, with well-cooked base? Thanks 👍
Very good and important question. I am making Pizza (on my ooni ;) ) for three years now and i even started thinking about starting a business with frozen pizza dough. Therefor i have experimented a lot. Best moment to freeze is after you shaped the balls and let them rise for maybe 1h. Then freeze. I like to let them rise in deli containers, where they have enough space to do the last rise. Then freeze. When you want to eat pizza, you take the dough out -depending on the temperature of your surrounding- a couple of hours before. I usually opt for 6-8h hours. If it has risen again a bit, its good. Just make sure you let your dough have enough time and space to rise. Hope this helped.
Thank you Daniel for your video. I can’t wait to try it! On your video, you combined all of your ingredients skipping the Biga stage. Was this done for the video or should you let the Biga rest for 24 before adding the additional ingredients? Thank you
Did anyone actually try the recipe and was able to reproduce the great looking result in the video? For us, the dough did not work at all, unfortunately. The dough was probably the most sticky dough we ever had. Why is a 70% hydration (water to rise and create bubbles when backing) required for a pizza that should be thin and crispy? Our pizza was quite compact and not tasty, unfortunately.
But ml water is equivalent to grams of water, so that can’t be the mistake. I now followed the recipe provided in the link below (with a far less hydration of 58%, video is in German) and got very easy to excellent results: ua-cam.com/video/WmK-MRcrBoo/v-deo.htmlsi=m-LFMj3V8MBOPgZs
Ok Daniele I am going to give it a try. I have tried all of the other Gozney doughs and nothing is what we are looking for. The oven cooks it perfectly on top but the bottom never cooks. They are awful. I have tried heating the oven till very hot and then lowering the temperature but the bottoms are still pale and not crispy. This dough may be the answer. I am heading to the kitchen to start it right now! Wish me luck. Xxoo
Sounds like you've got the flame up too high so the top is cooking too fast. I crank the temp to 440c, then stick the Neapolitan pizza in and turn the flame down to just above minimum while the pizza cooks. Perfectly cooked on top and bottom in about 1 minute with four quarter turns
@@MattMingaBurns many times, i have been heating it to a med. temp like under 500 and the pizza comes out great -only on the top- but it is totally white on the bottom. Not crispy at all. I am beginning to think there is something wrong with this oven. Only once I had a reasonable pizza by cooking the crust with out any topping, then flipping it over and putting the toppings on and then reloading it into the oven. I have made SO SO many pizzas and so many doughs. It's ridiculous. One other method that sort of worked was to cook the pizza till almost done then shut the oven off and put the door - cracked open and let it "bake" the rest of the way with the residual heat. I have not tried wood yet. My experience is with wood ovens and I have never had a problem with any of them.
@@blueberryblues3365 are you letting the oven heat up past the cooking temp that you want the first time? The thermometer probe is on the back of the oven and not the floor, so it registers quite a bit higher than the stone as it's closer to the flame. I give mine 5 or 10 mins at 480c (ish), then turn it down and aim for the temp to be 440c when I stick the pizza in, then turn the gas flame almost right down with the pizza in. Or it might be worth confirming the stone temperature with a laser thermometer - just in case the built-in thermometer isn't working correctly (it might be reading a much higher temperature than it actually is). Or what about the thickness of your base + toppings? Are they classic neapolitan so a thin base and not much in the way of toppings? Just trying to think of what else it could be. Is the gas output high enough - does the oven keep the temperature at the required temperature during cooking?
@@blueberryblues3365 maybe video yourself doing a couple pizzas and stick it on UA-cam, then share it and we can comment on anything we see that might be impacting it?
do you stretch it right when it comes out the fridge? I always heard that this should not be done because of the dough sticking to the oven. that was when youre doing neapoletan pizza though. maybe it works here because the pizza is so thin?!
HOT DAMN....750 celsius! 🔥This must be a new super secret inferno dome that vaporizes your pizza! My Roccbox isn't hitting those temps. HMU Tom I'll do the R&D in exchange for one of these bad boys!🤙🤙🤙
I did the dough yesterday, put it in the fridge and this morning it has more than doubled. It doesn’t look so flat like Daniel’s. Mine is full of bubbles. Have I done something wrong?
Where can I learn ? I d like to open a pizza romana shop in the philadelphia suburbs Thanks for the advice I don’t mind to travel and l d like to Learn from the best
Americans use the Italian word for zucchini (zuccina) And, I'm guessing because of the Norman conquest, we took the french word for courgette (courgettes)
Does anyone knows if he uses 0 or 00 flour? In the video is saying 0, but on the website 00. I did exactly this recipe with the 00 and the dough was very, very sticky. Then I tried with the same 00 flour, but with 55% hydration and it was very dry 😂.
@@seafoxhunter8508 No, the difference is that they used oil and semolina flour. You can do without semolina, but the olive oil is crucial for the crispy texture, which is the key difference between Roman and neapolitan style.
@@rhiannonp7244 Thank you! I totally missed that call out and I rewatched part of it a couple times and was confused because I was surprised because all of the other Gozney recipes I've made have worked as, at least, a starting baseline for a first-go.
I used to live in Rome, and man, I can't eat pizza anymore as nowhere makes pizza this way, everywhere is that damn Neapolitan style pizza which feels like a mix of bread and bubble gum in your mouth, not my thing... Roman style is something else, you have to try if you can, but it might turn you off to other kinds of pizza completely....
Nice video, did exactly how he told in the video and got out the worst dough ever, and i did many pizza doughs… I don’t know what’s wrong with the recipe on the website but it’s definitely not working for me.
I had the same issue after the bulk ferment. I GENTLY kneaded the dough again for a minute or 2 and portioned and balled and cold ferment another 6-8 hrs problem solved.
@@joekuenzi2422 A lot of pizzerias use firewood ovens here in Rome though. Yes, they are not going to put basil on the Margherita. And certainly not twice. And for the "focaccia" style temperatures are even lower (330 ish) and the dough balls heavier (300 grams). I think Ni Hao ma is confusing Roman style "Pizza Tonda" with Pizza al Taglio. Pizza al taglio is a staple in Roman pizza culture but it's a different thing from Pizza Tonda (which is what he's doing) and Pinsa (which is the focaccia style).
Fresh Mozzarella - Fior Di Latte is an Italian style cow's milk cheese. Name meaning "milk's flower," each ball-shaped cheese has an elastic texture and fresh, tangy taste thanks to the use of fresh cow's milk (as opposed to the buffalo's milk used in Mozzarella di Bufala).
More than one way to make a pizza. It’s worth noting that the high hydration is somewhat offset by the use of the semolina which has a very high absorption rate
@@joekuenzi2422 Yeah but usually you are not making PTR with 70%. Even Marco Montuori (check his channel, he has some very good videos on PTR, but in Italian) does not go further than 65%. This said, if the result is good, who cares?
I have done two pizza cooks on my new Dome. I've used a Neapolitan-style dough. My wife says she prefers thin and crispy. I see now how I'm going to make her happy that I spent so much on my Dome.
Nice one! 🙃
My missus is always skeptical when I'm buying stuff for the kitchen/garden.. When she east it though she soon changes her tune 😏
👏🇮🇹
That’s weird. My wife also likes thin and minimum crust pizza. She always discards my fluffy Neapolitan pizza crust. 😅😅😅
Happy wife, happy life! 😂
11:28 you know the pie is good when you hear this tune :D
Bro I did a double take when I heard the music hahaha, so unexpected
This is probably the realist best pizza they ever did on this show 🔥
this should be the standard of every pizza
Such a nice and warm man! I absolutely loved his childish, enthusiastic approach towards cooking, haha :)
childlike.
childish has negative connotations
@@armuk oh, thanks!
the best pizza demo I've seen so far for the Dome
Oh my gosh- what’s not to love about Daniel Uditi?! Fabulous!!
I just fell in love with those pizzas and the chef damn!
Me too!
Both look amazing! Weekend goals 😊. Thank you Chef.
Detailing about dough is tooo impressive and thank you for shearing deep knowledge with us 👍👍✌️✌️
Daniel, you never disappoint, I enjoyed my visit to your restaurant pizzana in Brentwood. Your dough is next level. Thank you
Happy to hear that!
@@gozney After the last 24 hour cold ferment in balls does he stretch it straight out of the fridge or does it sit at room temperature before stretching?
@@Dlow99884he doesn’t specify here but he definitely lets it come up to temp. The dough would just tear if you try to stretch it straight out of the fridge. I generally find 2-3 hours at room temp is sufficient depending on your climate
@@Csdhlhcky1213 do you think this dough recipe would pan out for a thinner crust New York or Neapolitan?
@@Dlow99884 I’m sure it would work well. I generally reduce the hydration (water) to around 60% for more “NY Style” pizzas. I’d also go a bit larger on your dough ball, maybe 260-270 grams
👍👍
Мастер своего дела ! Вкусно! 👍Master of his craft! Yummy!
Bravo…!!!!
Ottimo video.. Spiegazioni perfette..!!
👍👍
That's what I'm talkin bout !
Very well spoken too, I might add 👍
Not only a quality pizza, but a quality video production. And, I like crazy because I’m not the norm either!
Great video. Will try this recipe some weekend. Thanks chef for such a detailed explanation
@11:56 interesting choice of music... lol
Nice video, congratulations. The pizza dough rest for 16 hours, at room temperature? Or in The fridge? Thanks.
He used the fridge. I’m partial to a room temperature ferment at a little lower amount of hydration and yeast though
Hey Gozney, can you provide the baker percentages for recipies in the future to help with scaling up and down as needed.
100% Flour/Semolina @ 70:30
0.5% Fresh Yeast
70% Water
3.5% Salt
5% Olive Oil
don't even bother moving a muscle and calculating them yourself
didnt expect that introtheme at 11:26 but nice touch Haha
the music at the end of the video reminded me a something familiar..can't the tip of my head on it though...
came here for this comment
great presentation.. you can see i try to do
Thin & crispy: NO better pizza!
These videos need more audience and attention ! Great presentation ... surely gonna try this roman style pizza now that i kinda mastered (got the consistency) neapolitan style one ;-)
Thank you so much 😃
Great looking pies!
👏🇮🇹
I'd like to make this batch quantity then freeze some. At what point in the process can the dough be frozen, and can I simply pick up the steps where i left off, once defrosted?
Also, any tips for achieving thin & crispy results in a wood fired oven, with well-cooked base?
Thanks 👍
Very good and important question. I am making Pizza (on my ooni ;) ) for three years now and i even started thinking about starting a business with frozen pizza dough. Therefor i have experimented a lot.
Best moment to freeze is after you shaped the balls and let them rise for maybe 1h. Then freeze. I like to let them rise in deli containers, where they have enough space to do the last rise. Then freeze.
When you want to eat pizza, you take the dough out -depending on the temperature of your surrounding- a couple of hours before. I usually opt for 6-8h hours. If it has risen again a bit, its good. Just make sure you let your dough have enough time and space to rise.
Hope this helped.
Thank you Daniel for your video. I can’t wait to try it! On your video, you combined all of your ingredients skipping the Biga stage. Was this done for the video or should you let the Biga rest for 24 before adding the additional ingredients? Thank you
I’ve got the same issue/question. Hope Daniel replies.
Dang this is amazing, looking forward to trying this.
Did anyone actually try the recipe and was able to reproduce the great looking result in the video? For us, the dough did not work at all, unfortunately. The dough was probably the most sticky dough we ever had. Why is a 70% hydration (water to rise and create bubbles when backing) required for a pizza that should be thin and crispy? Our pizza was quite compact and not tasty, unfortunately.
It was extremely wet. I added some more flour.
I'm wondering if they meant ML for water over grams.
But ml water is equivalent to grams of water, so that can’t be the mistake.
I now followed the recipe provided in the link below (with a far less hydration of 58%, video is in German) and got very easy to excellent results:
ua-cam.com/video/WmK-MRcrBoo/v-deo.htmlsi=m-LFMj3V8MBOPgZs
You need a type 0 flour of W 320-340 or a type 00 of a W of 360-390 and it will come out excellent
@@JayP-vh9wcgr or ml when it comes to water is the same
Hello, thank you for the cool Video. Did you rest the dough after the 24hrs in the fridge?
Ok Daniele I am going to give it a try. I have tried all of the other Gozney doughs and nothing is what we are looking for. The oven cooks it perfectly on top but the bottom never cooks. They are awful. I have tried heating the oven till very hot and then lowering the temperature but the bottoms are still pale and not crispy. This dough may be the answer. I am heading to the kitchen to start it right now! Wish me luck. Xxoo
Sounds like you've got the flame up too high so the top is cooking too fast. I crank the temp to 440c, then stick the Neapolitan pizza in and turn the flame down to just above minimum while the pizza cooks. Perfectly cooked on top and bottom in about 1 minute with four quarter turns
I agree - get the oven the desired temp and then turn flame down to med/low to cook. Good luck
@@MattMingaBurns many times, i have been heating it to a med. temp like under 500 and the pizza comes out great -only on the top- but it is totally white on the bottom. Not crispy at all. I am beginning to think there is something wrong with this oven. Only once I had a reasonable pizza by cooking the crust with out any topping, then flipping it over and putting the toppings on and then reloading it into the oven. I have made SO SO many pizzas and so many doughs. It's ridiculous. One other method that sort of worked was to cook the pizza till almost done then shut the oven off and put the door - cracked open and let it "bake" the rest of the way with the residual heat.
I have not tried wood yet. My experience is with wood ovens and I have never had a problem with any of them.
@@blueberryblues3365 are you letting the oven heat up past the cooking temp that you want the first time? The thermometer probe is on the back of the oven and not the floor, so it registers quite a bit higher than the stone as it's closer to the flame. I give mine 5 or 10 mins at 480c (ish), then turn it down and aim for the temp to be 440c when I stick the pizza in, then turn the gas flame almost right down with the pizza in. Or it might be worth confirming the stone temperature with a laser thermometer - just in case the built-in thermometer isn't working correctly (it might be reading a much higher temperature than it actually is). Or what about the thickness of your base + toppings? Are they classic neapolitan so a thin base and not much in the way of toppings? Just trying to think of what else it could be. Is the gas output high enough - does the oven keep the temperature at the required temperature during cooking?
@@blueberryblues3365 maybe video yourself doing a couple pizzas and stick it on UA-cam, then share it and we can comment on anything we see that might be impacting it?
do you stretch it right when it comes out the fridge? I always heard that this should not be done because of the dough sticking to the oven. that was when youre doing neapoletan pizza though. maybe it works here because the pizza is so thin?!
So delicious 🤤
Apperitivooooo!
🖤
what temperature should the fridge have? I guess it's a difference (especially for the yeast) whether it's 2 °C or 8 °C
omg, let me try, right now!
WOW
Omg beautiful pizza
Would this recipe be good for a home oven? At like 450F and maybe broiler..?
If not could I change something easily to fit?
Thanks.
This video is very affirming to me and my latest dough recipe I made last night ❤
👏🇮🇹
Definitely in the 8's for sure!!!
HOT DAMN....750 celsius! 🔥This must be a new super secret inferno dome that vaporizes your pizza! My Roccbox isn't hitting those temps. HMU Tom I'll do the R&D in exchange for one of these bad boys!🤙🤙🤙
750 F ... or 400 C
Can you use the gas as well for inside a restaurant for example?
Maestro 👏
Yo Gozeny, you need to bring those big professional ones on the left of the dome to the US.
When will be the Gozney's aviable in Germany?
Will regular semolina flour work for this recipe?
11:28 music. Editor knows.
I did the dough yesterday, put it in the fridge and this morning it has more than doubled. It doesn’t look so flat like Daniel’s. Mine is full of bubbles. Have I done something wrong?
Where can I learn ? I d like to open a pizza romana shop in the philadelphia suburbs
Thanks for the advice
I don’t mind to travel and l d like to
Learn from the best
Americans use the Italian word for zucchini (zuccina)
And, I'm guessing because of the Norman conquest, we took the french word for courgette (courgettes)
Ah yes the fabled Roman zucchini
olive oil after its cooked wow didnt know they did that
Bravo
you didn't show when we add the salt or i just missed it ?
11:25 Had to check all the other tabs were closed
After the last 24 hour cold ferment in balls does he stretch it straight out of the fridge or does it sit at room temperature before stretching?
I recommend letting the dough rest at room temperature for a an easier stretch. Depending on your room temperature this may take 2-4 hours.
so how can i make the pizza sauce
Does anyone knows if he uses 0 or 00 flour? In the video is saying 0, but on the website 00. I did exactly this recipe with the 00 and the dough was very, very sticky. Then I tried with the same 00 flour, but with 55% hydration and it was very dry 😂.
as you age you prefer pizza with more crunch
If you don’t have fresh yeast how much dry yeast do you add.
He mentioned it in the video
What is the bigger oven behind you. It has a g also. Is that even a bigger gozney? I’d be interested in that.
This oven is from our commercial range of ovens. You can find out more about these here: www.gozney.com/pages/commercial-pizza-ovens
Is this recipe good for neopolitan style pizza as well??
I think the only difference is the amount of water being used
@@seafoxhunter8508 No, the difference is that they used oil and semolina flour. You can do without semolina, but the olive oil is crucial for the crispy texture, which is the key difference between Roman and neapolitan style.
Any idea of the protein amount of the 0 flour?? I have super nuvola available
Super nuvola is an excellent choice but you need to take the longer root of fermentation(cold ferment) as the flour has a high W factor
Badabing Badaboom form Quebec !
What flour are folks using for this? If I use Caputo 00 Pizzeria and Caputo Semolina I find it seems over-hydrated and is very sticky.
He says at 00:36 he uses “bread flour over here” I’m assumin he means in England or America
Maybe give it a go, it might have a higher water absorption than some of the Caputo 00 flours
@@rhiannonp7244 Thank you! I totally missed that call out and I rewatched part of it a couple times and was confused because I was surprised because all of the other Gozney recipes I've made have worked as, at least, a starting baseline for a first-go.
what model gozney is the larger pizza oven behind you? I don't see that model on their site.
The owner Gozney originally only supplied large custom ovens to restaurants, so that might be one of those and so not on their retail website.
I need two Gozney chef
Where are the boxes from? Can never find anything this size. Thank you.
search for euro containers / crates
I've seen them in Ikea
Cambro makes the ones I have. Local restaurant supply store was cheapest (and, well, local) - but you can order them online.
i love sticky things too daniele ;)
I used to live in Rome, and man, I can't eat pizza anymore as nowhere makes pizza this way, everywhere is that damn Neapolitan style pizza which feels like a mix of bread and bubble gum in your mouth, not my thing... Roman style is something else, you have to try if you can, but it might turn you off to other kinds of pizza completely....
7:00 this is when the crushed red peppers go on.
Nice video, did exactly how he told in the video and got out the worst dough ever, and i did many pizza doughs… I don’t know what’s wrong with the recipe on the website but it’s definitely not working for me.
I thought high high hydration makes bubbly airy dough?
I have never seen someone fold pizza and bite it from the side. Interesting
👏🇮🇹
11:28 song xdd
Here.
Take my money.
Neither do I!
did anyone else have an issue with him taking the first bite from the side lol
I prefer Bari style !✌️
Can you halve this recipe?
why is the phub intro music playing in the background
Hello. I could feel small pellets of flour, like lumps, as I kneaded. Someone feel it too?
I had the same issue after the bulk ferment. I GENTLY kneaded the dough again for a minute or 2 and portioned and balled and cold ferment another 6-8 hrs problem solved.
I want to know who forget to build such Ofen in my kitchen. That our Problem.
Why the semolina rimacinata?
It adds crunch to the pizza.
Courgette is the French word
'don't worry about it'
Forget it then?
How come my pizzas are never round?
Three commercials just to watch a 10 min infomercial? Seriously?
Im not a fan of thin, crispy crusts but those flavor toppings look interesting.
Every recipe calls for pizzas for like 25 pizzas..
Jesus Christ on a bike that intro music was loud !!!!
Is it my brain or am I hearing the pornhub intro?
Some chefs have a roccpot, others a stock pot
La tonda romana ancora ancora..ma se quella è una pizza alla pala io sono Bonci
Roman pizza cooked with a flame? Bonci uses electric only! and in a pan!!!
You realize this is made by the manufacturers of a pizza oven which uses fire right?
@@joekuenzi2422 A lot of pizzerias use firewood ovens here in Rome though.
Yes, they are not going to put basil on the Margherita.
And certainly not twice.
And for the "focaccia" style temperatures are even lower (330 ish) and the dough balls heavier (300 grams).
I think Ni Hao ma is confusing Roman style "Pizza Tonda" with Pizza al Taglio.
Pizza al taglio is a staple in Roman pizza culture but it's a different thing from Pizza Tonda (which is what he's doing) and Pinsa (which is the focaccia style).
Ferdellota cheese? What is this? I cant even find anything on Google that is close to this word? Lol
Fresh Mozzarella - Fior Di Latte is an Italian style cow's milk cheese. Name meaning "milk's flower," each ball-shaped cheese has an elastic texture and fresh, tangy taste thanks to the use of fresh cow's milk (as opposed to the buffalo's milk used in Mozzarella di Bufala).
@@stacieroot1308 ahh. I thought it looked like mozzarella. This pizza looks soooooo good. Thanks for the translation 👍
7:39 should say 750 F / 400 C
tonda romana with 70% hydro? no no no. go for 57%-60%
and the oven should be 550 F
More than one way to make a pizza. It’s worth noting that the high hydration is somewhat offset by the use of the semolina which has a very high absorption rate
@@joekuenzi2422 Yeah but usually you are not making PTR with 70%.
Even Marco Montuori (check his channel, he has some very good videos on PTR, but in Italian) does not go further than 65%.
This said, if the result is good, who cares?
This hydration was actually 75% he didn't add the oil. It look very good..👍