If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do 🙏🏻 It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
Thank you! Great video. So many of the pizza videos that I watched did not really include how to knead. It has been really frustrating as most of them have been just mix all your stuff together LOL. This is a bit of an important step here. I made some last night and just ended doing the fold method on my own but realized I may have needed to spend a little more time on it. You have gained a sub...thanks again!
Oh, thanks for your support 🙏🏻 I was sure I was filling a gap here, I'm glad that this video found you...and I'm glad you liked it! Feel free to share it with someone who might need a little help and ask away if you have any burning question 😀 Have a great day!
Oh, you made me remember when I watched my nonna while she made pizza dough, thank you! Glad you enjoyed the video, feel free to share it with someone who might relate 😊
Hi Fabio, great video and great teachings! I have been searching an answer for a very difficult question everywhere… I read we need a lot of gluten… I read we need to knead a lot… I wonder if you ever came across this challenge - I have been doing pizza at home using an electric pizza maker - a kind of Ferrari one - 370 degrees more or less. Have been doing dough for a while and it tastes great but I never manage to make it elastic. I mean, some pizzas from the restaurant have an amazing gentle and elastic dough. My one is very soft but breaks almost like bread. Very low elasticity. I use dough with high gluten and type 00 (I can’t find the 0 here in UK)… Once again, amazing video and thank you for all the teachings!
We actually want estensibility, not elasticity, otherwise the dough would snap back when you try to stretch it, so I think you're in the right direction. Without knowing anything about your procedure, I reckon you might leave your dough resting for too long, or it's very hydrated, or maybe a combination or both! Experiment a little with timing and amount of flour and see what happens, feel free to ask questions if need be 😀
Hello Fabio , great video once again. Congrats and thank you. Just a Quick question that might also be of interest of other people here. Have you ever used a mixer for knead the dough ? If one would like to try what would be your recommendation?
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do 🙏🏻
It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
I’d be lost without your brilliant videos, Fabio. I appreciate each and every one. Thank you so much ❤
Thank you so much for your continued support 🙏🥰
I'm gonna use the 2nd method onwards
Of course! It is good to try different methods and see which one you find the right feeling with ⭐
Great video! Kneading dough can be a bit intimidating for a beginner like me, but you gave us some excellent insights and clear instructions.
Grazie😀
Thanks for watching the video, I'm glad you've found it helpful!
Thank you! Great video. So many of the pizza videos that I watched did not really include how to knead. It has been really frustrating as most of them have been just mix all your stuff together LOL. This is a bit of an important step here. I made some last night and just ended doing the fold method on my own but realized I may have needed to spend a little more time on it. You have gained a sub...thanks again!
Oh, thanks for your support 🙏🏻
I was sure I was filling a gap here, I'm glad that this video found you...and I'm glad you liked it! Feel free to share it with someone who might need a little help and ask away if you have any burning question 😀
Have a great day!
Good stuff, keep up the great work!
Thanks so much, your support means a lot to me 😀
I watched your video today after pulling out my nonna’s dough recipe for a thin crust. Very helpful and the pizza’s come out great!
Oh, you made me remember when I watched my nonna while she made pizza dough, thank you!
Glad you enjoyed the video, feel free to share it with someone who might relate 😊
Thanks, great video
Thanks for watching, I'm glad you liked the video!
THANK YOU!! 😊
Oh thank YOU for watching the video, I'm glad you appreciate it 😀
Have a great weekend!
👍🏻👍🏻👍🏻
🙏😀
Thank You! ❤
Thank you for watching the video, I'm glad you like it! Feel free to share it with someone who might like it 😀
Have a lovely time!
Since I bought your course I only knead with your technique.
Thanks for the support ❤️
Your videos are getting better and better each time!
Glad you appreciate the effort, Neil!
My channel doesn't seem to want to take off, so I'm trying hard to improve things here and there 😅
wow.learnt a lot.thank u
Glad you liked the video, feel free to share it with someone who might find it useful 😄
Have a nice weekend!
Hi Fabio, great video and great teachings! I have been searching an answer for a very difficult question everywhere… I read we need a lot of gluten… I read we need to knead a lot… I wonder if you ever came across this challenge - I have been doing pizza at home using an electric pizza maker - a kind of Ferrari one - 370 degrees more or less. Have been doing dough for a while and it tastes great but I never manage to make it elastic. I mean, some pizzas from the restaurant have an amazing gentle and elastic dough. My one is very soft but breaks almost like bread. Very low elasticity. I use dough with high gluten and type 00 (I can’t find the 0 here in UK)… Once again, amazing video and thank you for all the teachings!
We actually want estensibility, not elasticity, otherwise the dough would snap back when you try to stretch it, so I think you're in the right direction. Without knowing anything about your procedure, I reckon you might leave your dough resting for too long, or it's very hydrated, or maybe a combination or both!
Experiment a little with timing and amount of flour and see what happens, feel free to ask questions if need be 😀
Hello Fabio , great video once again. Congrats and thank you.
Just a Quick question that might also be of interest of other people here. Have you ever used a mixer for knead the dough ? If one would like to try what would be your recommendation?
Brilliant question 👌🏻
Unfortunately I'm no expert of retail kitchen appliances, so I can't really give suggestions here 😅
i love the 3rd method...no need to use strength...hehehe...😂😂😂
Very clever 😏
Feel free to share the video with someone who might want to save their stregth for something else 😀
11:51 best
yes, that's my favourite method for wet dough 👌🏻
I want to found away to use my dough for afew days becouse i have no custumer
I suggest putting it in the fridge at a temperature of around 3-4°C 👌🏻
May i know the ingredients measurement because i want to practice? 😅
Of course! There's my dough calculator in the description of the video 😀
Feel free to ask questions if you need!
Hello i have started for month and i have to put my dough away what kan i do?
I'm not sure I understand your problem. Can you please explain again?