From my experience the ''leoparding'' comes from the dough being cold as you work it or its been in the fridge for a extended period of time 8 hours+. So thats why your cold ferment has those spots. Personally I prefer a more even color and less spots so I always go room temp. I dunno I just love how the dough comes out with room temp. Thanks for the video, love it!
Hi. Yes you can use a mixer personally I don’t as I love handmade pizza, but don’t let that put you off doing it however you like. Good luck and please let us know how you get on.
I’ve always been taught to not add the salt at the same time as the yeast as it really slows the fermentation and it can potentially kill the yeast up front. Is this why you seem to get quite a dense cornicione even with the longer fermentation dough?
Hi. Yes that is quite right and if you check out my latest videos you will see that I have learned my lesson. ua-cam.com/video/ttDo21rlD_s/v-deo.html If you can please consider subscribing for more pizza recipes
From my knowledge and experience leopardy spots comes out from the cold fermentation what burns on those spots is the sugar enzymes because of long cold fermentation also the crust on the edges can be improved if you mix your dough with a good variable mixer or if you can build the gluten structure better in your dough by different techniques I'm not going to mention because it's a long story only one of them quickly. When you start mixing your dough as you corporate your water and flour first couple of minutes leave your dough untouched let it rest for 3x 10 minutes intervals during mixing and rest . Also using high percentage of hydration water level makes your crust more airy and fluffy .
Hi thanks for your comment always appreciated. I prefer to mix by hand to be honest I find it very therapeutic 😀 I have got other pizza recipes where I do multi resting this is my latest one where I have a high hydration. ua-cam.com/video/oNW6V-fW0IY/v-deo.html Thanks once again please consider hitting that subscribe button
Hi thanks for your question. The oils will only tend to interfere if you put it in at the same time. This video is quite old on our pizza making journey. On our newer videos we tend to use no oil at all.
Hi mate dough looks great but here is something to consider? i saw it recently and have been doing it since. food for thought :) ua-cam.com/video/EsFjR8qlhWw/v-deo.html
I cold ferment for 3 days and the dough has no olive oil and the flavor and texture is far superior to the quick RT fermented doughs. It also requires far less yeast.
Hi thanks for your comment and previous question too. Yes we find the long fermentation good and tastes good. Please consider subscribing as this is one of our oldest videos we have loads of newer ones
Thanks once again Darren for your comment. The oil adds some flavour and can also help getting it off the peel. But this is an older video now please have a look at the others too
Hi. What you see on the videos is actually a herb cutter. It work perfect for 10 inch pizzas. Hope you enjoyed the video. Please check out my other videos and consider subscribing All the best Mat
I LOVE comparison videos and in my opinion the 72h pizza looks far superior. The only thing I didn't like is the unnecessary use of flour all the time. You only need a small amount when shaping the ball and thats it.
Thanks for your comment. This was an early days video for me. If check out my latest video Caputo Nuvola Flour | Caputo Semolina Flour | Loyd Grossman Pizza Sauce | Roccbox Pizza Recipe ua-cam.com/video/oNW6V-fW0IY/v-deo.html Please subscribe if you can
Salt slows the fermentation process that the yeast provides. Yes salt can kill the yeast but it would need to be in significantly more than what is in the video. But you would know that already as your the expert.
You could add the salt after the fermentation before balling. I dont know, i make poolish for pizza and add the salt with water for the dough. A tip for you if you want the restaurant crusts . ball the pizzadough, leave in rt for 1 hour, then reball -30 min and reball. After 30 min you make the pizza. The ball will be abor more stretchy nervous but the crust youll get is worth it :)
From my experience the ''leoparding'' comes from the dough being cold as you work it or its been in the fridge for a extended period of time 8 hours+. So thats why your cold ferment has those spots. Personally I prefer a more even color and less spots so I always go room temp. I dunno I just love how the dough comes out with room temp. Thanks for the video, love it!
Thanks for your comment.
Glad that you liked the video.
If you can please subscribe as I do have more pizza making videos.
I do room temp, aways and have leoparding. Cold dough should not be placed on an oven.
Hi mate your technique's for stretching comeing on well now they look bang on
Thanks x
Hi could I use Kitchenaid stand mixer to mix the dough at first . going to give it a go, look grate
Hi. Yes you can use a mixer personally I don’t as I love handmade pizza, but don’t let that put you off doing it however you like.
Good luck and please let us know how you get on.
if you want to extend the fermentation you should mix it with stronger flour with W rating 300 - 320
Hi thanks for the advice.
I’ve always been taught to not add the salt at the same time as the yeast as it really slows the fermentation and it can potentially kill the yeast up front. Is this why you seem to get quite a dense cornicione even with the longer fermentation dough?
Hi. Yes that is quite right and if you check out my latest videos you will see that I have learned my lesson.
ua-cam.com/video/ttDo21rlD_s/v-deo.html
If you can please consider subscribing for more pizza recipes
Why do you heat the peel up out of interest? Thanks for the video!
Hi. It’s to stop the pizza from sticking to it. Something hot to something cold can be an issue.
Hope that helps, please consider subscribing
From my knowledge and experience leopardy spots comes out from the cold fermentation what burns on those spots is the sugar enzymes because of long cold fermentation also the crust on the edges can be improved if you mix your dough with a good variable mixer or if you can build the gluten structure better in your dough by different techniques I'm not going to mention because it's a long story only one of them quickly. When you start mixing your dough as you corporate your water and flour first couple of minutes leave your dough untouched let it rest for 3x 10 minutes intervals during mixing and rest . Also using high percentage of hydration water level makes your crust more airy and fluffy .
Hi thanks for your comment always appreciated.
I prefer to mix by hand to be honest I find it very therapeutic 😀
I have got other pizza recipes where I do multi resting this is my latest one where I have a high hydration.
ua-cam.com/video/oNW6V-fW0IY/v-deo.html
Thanks once again please consider hitting that subscribe button
Some germ or bran can help reduce those brown spots.
Yes, 24h works perfect for me. 48 or 72h is somehow an overkill.
Indeed. Unless your busy then you can make it and wack it in the fridge for a few days 🤣
Does olive oil interfere with hydration?
Hi thanks for your question. The oils will only tend to interfere if you put it in at the same time.
This video is quite old on our pizza making journey. On our newer videos we tend to use no oil at all.
Just a note that the 20 hr recipe listed seems to be missing the Yeast (1gm) that was shown in the video. Great Video. TY!
Thanks.
Please consider subscribing 🙏👍
630 gr so how many cup of water?😊
It’s roughly 1 and 3/4 cups
I would say 72hours is too much for this flour. Its an W270 so max around 36hours I would go for
Thanks for your comment.
Tasted great and was easy to work with.
I use this flour and make biga 100% 2 days in fridge, that works great, but If i did not use biga i would go with red caputo :)
Hello everyone
Hi mate dough looks great but here is something to consider? i saw it recently and have been doing it since. food for thought :) ua-cam.com/video/EsFjR8qlhWw/v-deo.html
I cold ferment for 3 days and the dough has no olive oil and the flavor and texture is far superior to the quick RT fermented doughs. It also requires far less yeast.
Hi thanks for your comment and previous question too.
Yes we find the long fermentation good and tastes good.
Please consider subscribing as this is one of our oldest videos we have loads of newer ones
What does the oil do? Ooni never recommend oil
Thanks once again Darren for your comment. The oil adds some flavour and can also help getting it off the peel.
But this is an older video now please have a look at the others too
what pizza cutter do you use?
Hi. What you see on the videos is actually a herb cutter.
It work perfect for 10 inch pizzas.
Hope you enjoyed the video.
Please check out my other videos and consider subscribing
All the best
Mat
you need to adjust the variables. see how neoplitan chefs mix dough.
Such as?
Not done or mixed right, but somewhat good info.
Hi. Thanks for your comment. Can you elaborate on that please?
I LOVE comparison videos and in my opinion the 72h pizza looks far superior. The only thing I didn't like is the unnecessary use of flour all the time. You only need a small amount when shaping the ball and thats it.
Thanks for your comment. This was an early days video for me. If check out my latest video Caputo Nuvola Flour | Caputo Semolina Flour | Loyd Grossman Pizza Sauce | Roccbox Pizza Recipe
ua-cam.com/video/oNW6V-fW0IY/v-deo.html
Please subscribe if you can
You used a completely different recipe and method so I don’t really understand the comparison
Sorry you didn’t like this one. But maybe you can try the others.
Cambia lavoro che la pizza non la sai fare il sale ammazza il lievito evita di fare tutorial impara a fare la pizza e poi spiega come si fa
Salt slows the fermentation process that the yeast provides.
Yes salt can kill the yeast but it would need to be in significantly more than what is in the video.
But you would know that already as your the expert.
Are you also suggesting that you don’t add salt to make pizza dough?
You could add the salt after the fermentation before balling. I dont know, i make poolish for pizza and add the salt with water for the dough.
A tip for you if you want the restaurant crusts
. ball the pizzadough, leave in rt for 1 hour, then reball -30 min and reball. After 30 min you make the pizza. The ball will be abor more stretchy nervous but the crust youll get is worth it :)