@@shebakesourdough if you ever need help editing videos lemme know and absolutely without any cost. I'm using Premiere Pro. Please make an easy bread recipe video.
Nicely done! This longer videos are precious with all the info you share. Hopefully you gain more of your confidence and have your voice narrate the context 😊 slowly, you’ll get everywhere! Thank you 🙏
Thank you very much for sharing the amazing recipes and ingredients ❤ I saw this video pop up on my phone. I pulled over outside of a health food store and watching this presentation. Wonderful. I will be trying some of the recipes. Look so delicious.
@ you are very welcome. You are an amazing baker and the creative artistry I’m a creative artist, painting , sculpting etc. and have a interest in film making. I haven’t done much online. It would be a new world of possibilities I can see. Very interesting. I really enjoy your presentations and admire your creative baking and cooking. Wonderful
hi Jade, i am new on your YT channel but been following your IG. Just want to say thanks for these yummy breads you are making/sharing. I am inspired to start baking this year - what would be some key essential equipment i should have to start? can you point me to a list? thanks ahead. Blessed you!
I have seen pretty good youtubers doing pretty good editing. I tried another youtuber CLAIMING to have this kind of pizza in 3 hours. I tried and it wasnt the case (as i imagined). I will try yours once... if this isnt true, despite respecting the temperature, I would be really disappointed. Hope this works.
Not exactly. I don't have an oven. I put it in my home oven on a 270 degree heat grill, half an hour to heat the baking stone. The trick? Put the dough in with only the tomato paste, and put it close to the grill. The heat immediately flattens the dough into a great pizza. No more than a minute and a half. Take it out and then put the mozzarella and whatever you want... put it back in the oven, not on the grill so the cheese doesn't burn. Good luck@@janieb1439
Haha…. Though temperature is a biggest factor here, but many other factors also influence working in order to have a perfect pizza crust. Don’t be disappointed. The title is 3 hours but it’s for her. When you don’t have all the conditions, it is not surprising that we don’t have the same result.
Cant wait to try this out! Im on day 3 of building my starter using your no discard method. Its quite cold here in London around 17°C, do you have any tips on how to keep my starter warm during this stage until it becomes active?
Hi! The key to building a successful is to keep it warm, ideally 25-28C. I would suggest you keep your starter in the oven with the light on. Or with a bowl of hot water (change the water once it turn cold). This way the starter is more likely to come alive in 7-10 days. Hope that helps!
Hi, I want to make this pizza for lunch tomorrow. May I know if I can prepare the dough now? If so, what is the process, please explain? I would love to try it 🤌🏼😍
What is 00 flour? It's not familiar for me. Could u explain about it? And if i don't found 00 flour can it replace with other flour? Thank you very much
Good luck with your stomach breaking down all that yeast in the immature dough. There's a reason why you should let your dough or poolish rest for at least 12-16 hours before making your pizza. Anything less than that is unhealthy for your stomach digestion. I do not recommend this.
I would have to be honest and say that pizzas made with preferments are more flavourful with better texture. If someone MUST have pizza on the same day, this recipe would work too :)
@shebakesourdough Ive tried this recipe without any preferments and it turned out very good. 🙂 The dough was similar to Neapolitan, but less airy. I never got so great result with quick fermentation before. Thank You! 😊
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
The video editing is so clean. W video. W chef
Hi! I’m new at making full-length videos and your words are very encouraging to me! I appreciate it, thank you! 😊
@@shebakesourdough if you ever need help editing videos lemme know and absolutely without any cost. I'm using Premiere Pro. Please make an easy bread recipe video.
Keep them exactly as you are doing them concise and with the ingredients and amounts.😊
Thank you, I will 😊
Nicely done! This longer videos are precious with all the info you share. Hopefully you gain more of your confidence and have your voice narrate the context 😊 slowly, you’ll get everywhere!
Thank you 🙏
Thank you so much for your encouragement, I appreciate your support 🙏🙏❤️❤️
Thank you very much for sharing the amazing recipes and ingredients ❤
I saw this video pop up on my phone. I pulled over outside of a health food store and watching this presentation. Wonderful.
I will be trying some of the recipes. Look so delicious.
Thank you so much for your encouragement, it means alot to me! I hope you enjoy the recipe 😊
@ you are very welcome. You are an amazing baker and the creative artistry
I’m a creative artist, painting , sculpting etc. and have a interest in film making. I haven’t done much online. It would be a new world of possibilities I can see. Very interesting.
I really enjoy your presentations and admire your creative baking and cooking. Wonderful
Never seen a simple and easy recipe to follow. Not to mention it only takes 3 hours!
Hi! Thank you for your comment, I’m glad you liked it! 😊
Beautiful sharing 🌟
@@MWOC Thank you so much 🥰🥰
You make it so beautifully ❤
Thank you 🥰🥰
This looks so delicious 😋
Indeed! I hope you give the recipe a try :)
Will do!!!!
👍👍😊
Sôoo tempting really appreciate your efforts great job well done thanks for sharing such a nice recipe 👍👍✅ great job well done thanks 🎉🎉🎉
Thank you so much for your kindness and generosity 💖💖 I will continue to work hard to create useful content for my audience :)
hi Jade, i am new on your YT channel but been following your IG. Just want to say thanks for these yummy breads you are making/sharing. I am inspired to start baking this year - what would be some key essential equipment i should have to start? can you point me to a list? thanks ahead. Blessed you!
Thank you for tutorial ❤
You’re most welcome! 🤗
Hello ! You have a new sub here from Quebec ! Love what you do ! Would you have a video recipe of your bubbly dough ? Thanks 😊
Please make more videos.They are very good!
Thank you so much! As a newbie at creating full-length videos that’s very encouraging ❤️
Sorry , I am noob. What did you spray on your hand? Danke schön.
Water. It prevents the dough from sticking to your hands :)
I have seen pretty good youtubers doing pretty good editing. I tried another youtuber CLAIMING to have this kind of pizza in 3 hours. I tried and it wasnt the case (as i imagined). I will try yours once... if this isnt true, despite respecting the temperature, I would be really disappointed. Hope this works.
Any updates?
Anyway if you don't have the right oven, you will never get this result... The temperature must be at least 350° celcius
Not exactly. I don't have an oven. I put it in my home oven on a 270 degree heat grill, half an hour to heat the baking stone. The trick? Put the dough in with only the tomato paste, and put it close to the grill. The heat immediately flattens the dough into a great pizza. No more than a minute and a half. Take it out and then put the mozzarella and whatever you want... put it back in the oven, not on the grill so the cheese doesn't burn. Good luck@@janieb1439
Haha…. Though temperature is a biggest factor here, but many other factors also influence working in order to have a perfect pizza crust. Don’t be disappointed. The title is 3 hours but it’s for her. When you don’t have all the conditions, it is not surprising that we don’t have the same result.
Cant wait to try this out! Im on day 3 of building my starter using your no discard method. Its quite cold here in London around 17°C, do you have any tips on how to keep my starter warm during this stage until it becomes active?
Hi! The key to building a successful is to keep it warm, ideally 25-28C. I would suggest you keep your starter in the oven with the light on. Or with a bowl of hot water (change the water once it turn cold). This way the starter is more likely to come alive in 7-10 days. Hope that helps!
Hi how many hours and temperature is to wait the third time
Hello can you teach me how to make piza please
Can we keep the dough in fridge ? How long we can ? And at what stage we can keep after rising fully or after separation in 2 dough balls
is the cold water to deter the fermentation speed and to increase flavor? please explain more. i love pizza. please.
The cold water prevents the dough from overheating because of the heat generated from machine- kneading :) the aim is to keep the dough under 26C :)
Hi, I want to make this pizza for lunch tomorrow. May I know if I can prepare the dough now? If so, what is the process, please explain? I would love to try it 🤌🏼😍
Nithya you try this...
Isn’t it better to add yeast in warm water
Yes you can do that too :)
Hi, why do you use cold water?
Hi! I use cold water to bring down the temperature of the dough to prevent it from overheating during machine-kneading
@shebakesourdough thank you❤️
But whst makes pizza to be very thin in the middle
Could you give the recipe? please
Hi, it’s in the description box :)
Nom nom nom 💕✨💃🏻✨💃🏻
😋😋😋
Nice job, although traditional Neapolitan Pizza dough doesn't use any oil in the dough. It really doesn't matter much, look delicious ✌️
Thank you for pointing that out, oil is optional in this recipe 🙏🙏😊
What is 00 flour? It's not familiar for me. Could u explain about it? And if i don't found 00 flour can it replace with other flour? Thank you very much
Hi! 00 flour is a type of Italian pizza flour. You can substitute that with bread flour or all-purpose flour, or even a mix of both flours :)
@shebakesourdough thank you smch
Floor name is TWF
u forget say
how long in oven & what tempurare
In the description:)
I don't have this stone base ooni oven ... How to do in OTG ?
Hi! Do you have a pizza stone or baking steel? What’s your oven’s highest temp setting?
@shebakesourdough OTG Phillips pizza tray steel it has .... M sure 300 Max it has
🔥🔥🔥
🙏🙏😊
how many degrees in oven?
Details in description:)
Looks like a lunch that can be made for 20 cents.
Please do a full detailed video of it 🙏
Looks very detailed to me.
This is the detailed full-length video, recipe is in the caption :)
Ingredient quantities?@@shebakesourdough
Ok got it@shebakesourdough
😍😍
🥰🥰
Neapolitan pizza dough is definitly NOT 50% crust :D
💩
Good luck with your stomach breaking down all that yeast in the immature dough. There's a reason why you should let your dough or poolish rest for at least 12-16 hours before making your pizza. Anything less than that is unhealthy for your stomach digestion. I do not recommend this.
You have no idea. Three hours are more than enough.
Wow, rude
@@allkindsofstaci I wasn't trying to be rude. You shouldn't be eating immature dough with that much yeast. It's unhealthy.
She is an expert don’t be a dick
What a snowflake. I'm sure this youtuber can take it.@@allkindsofstaci
Wow 😯. Can this quality be achieved in 3 hours without biga or poolish? 😁 @Shebakesourdough
I would have to be honest and say that pizzas made with preferments are more flavourful with better texture. If someone MUST have pizza on the same day, this recipe would work too :)
@shebakesourdough Ive tried this recipe without any preferments and it turned out very good. 🙂 The dough was similar to Neapolitan, but less airy. I never got so great result with quick fermentation before. Thank You! 😊