STEP-BY-STEP : HOW TO MAKE CANOTTO STYLE PIZZA
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- Опубліковано 18 лис 2023
- 1st BAKE in our new home??
As promised (myself), I am locking this precious piece of memory, right here 🧠
Also, happy to share a handful of dough tips in parallel, hoping it’s helpful for fellow doughmamas doughpapas out there 😇
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OVEN used in this video is Effeuno P134HA 🔥🔥🔥
Now you can get this powerful BEAST from @fornogourmetsg 🇸🇬!!
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#Margherita #margheritamonday #gooddoughday #doughmama #walapizza.sg #thejulietmikesg #julietmikepizzaguidesg #madewithlove #madewithpassion #passionproject #ikigai #canotto #privatedining #homechef
You made this pizza like a pro 👌, it would be a great help if you share a recipe just to make a one prefect dough ball. Cheers . Have a good one 👍
Moro no Brasil mais sou neto de Italiano, adoraria conhecer a Itália e principalmente comer uma pizza dessa daí 😋😋🇧🇷
😄💯💯
J’aime beaucoup ce genre de pizza avec la pâte fine et croustillante sur les bords…elle a l’air délicieuse 😋
Thanks! You know it 😄
Would you like to share the recipe of the dough ?
looks good, greetings
Thanks! Ciao ~
Brava
Thanks’
❤Pizza Art ❤
Aww thank you so much!!
Lovely pizza, great work. I also use poolish for my pizza and its great. However, i started having some trouble with the poolish not rising/bubbly since the weather got colder. Normally i leave the poolish 1hr at room temp before putting in the fridge for 16-24 hrs. I was thinking of leaving the poolish for 2hrs at room temp before putting in the fridge. Have u ever had to tackle the same issue that im having?
I live in Singapore where temperature is 28-35 degreeC throughout the year, so I don’t really get this problem. Though I will definitely recommend for you to leave yours in a warmer environment longer, before transferring it to chiller.
Hi Jenna, love the look of your pizzas. After balling do you place each on in a seperate round container??
Hi there! Thanks for loving my baby doughs! Yes, you are absolutely right 👍
Hello pizza pro, please can you give us your professional pizza dough ingredients and measurements, even the poolish recipe???
as much as I have to do with figure skating, this one has to do with pizza😂😂😂😂
😅😅
This is just what I needed! what flour do you use?
Caputo pizza 00 !
wow wonderful video just curious on the percentage of poolish used ?
66% it is !
I am a professional chef and this something special. Gg
😊♥️
👏👏👏👏💐❤️Hi! Would you please write polish recipe step by step? Thank you.
Yes I will
Good evening
I have a question: what is the temperature at the bottom and at the top of the furnace?
Regards, Uncle Tom
425 for bottom, max for top!
Hi Jenna
Great work here. The making is as satisfying as tasting. Do you use sugar in your poolish ? How long is your bulk fermentation ? And finally, after balling, how long do you wait ? It seems you put them in the fridge.
Greetings from France
Definitely no sugar! Bulk ferment can range from 2-3days! Dough balls will rest overnight in chiller 😌
what weights are your dough balls?
These two were 190g each!
What's your hydration water in 1kg
69-72% on average!
I love pizza, but TWO HOURS kneading! You cannot be serious!!!
Haha I get what you mean, but it’s worthy!! Work for the future you 😁
what size is that dough ball?
190g only!
Which Flour did you use?
Caputo pizzaeria 00 !
Caputo Pizzeria 00!
😂😂😂 a miniature pizza. Oo jeezz!
😁
Please share the measurements of the ingredients
Hope to share in another video!
Can we get the recipe??
I don’t have a fixed recipe, do follow my IG for more daily tips! 🤩 @thejulietmike
Measurements???
Hope to share in another video!
Looks good but too much crust for my taste.
I love it that way!
2hrs hand kneading. OMG this is what happens with free content
😂
donut pizza
Hahaha true but an airy donut float !!