Hello PR. Thanks a lot for all these videos. I much appreciated them. I have just bought a Famag 5s mixer and learning how to use it. You seem to have done a lot of experimenting with different doughs and fermentation. Would you be kind to summarize the best way to use the Famag. Also what is your best experience with fermentation. I find polish pretty good. I have been using Caputo pizzaria. Which flour u found to be best for u. Thanks.
Hi there, not sure if the 5s has multi speed or not. But I have found using ice water 10 mins on speed 1 then rest for 5, then 5 mins on speed 4. Check the temperature of the dough and if it's less than 25c give it a bit more. I love poolish and Biga both dead easy to work with and to make. However my go-to dough is 24 hr room temperature at 65% hydration. Builk ferment for 18 HR and balled for 6hr. Pizzeria is nice, but I find LE5 superiore a better flour. It's more versatile and slightly stronger. But pizzeria is good and makes banging pizzas. Mollino dallagiovanna is great too. Top tip with the mixer, ice water, autolyse is good and buy a temperature probe. Thanks for getting in touch 👍
@@PizzaRamblings Thanks a lot. Yes the 5S has multiple speeds. Will try it and let you know. My first go was not good the dough got pretty hot and took a long time to develop strength. Thanks 😊
Very nice experiment 🔥. Thank you for sharing.👍 Generally I think with preferments, most Italian chefs tend to mix water with poolish/bigha before adding flour but I doubt end result would be any different.
Man, I can only give you probs. These pizze and especially the dough look incredible! I desperately need that spiral mixer in my life but my other half will kill me after already buying the PizzaParty oven 😂
Haha I know what you mean. It's no easy feat to get the wife onboard with spending all that cash on a dough mixer. Which oven did you get? Are you happy with it ?
whats the mixer? desperate for a decent one, im using the kitchenaid atm but its kind of crap for mixing pizza dough, its just makes a big mess or seems to. maybe im doing something wrong :)
hi, you mention that wite the kitchenaid you'd have to do more folding, why wite the new machine it is not necessary? is it because wite the kitchenaid the dough temperature will rise if you mix it for to long where as in the new machine it keeps the temperature low?
Hi, the KitchenAid isn't as good as the spiral mixer, I can get super smooth dough with a good window pane straight out of the spiral mixer. The KA won't do that so you have to put more work in with more stretch and folds.
Thanks again for the video's, really fine them good. I have been experimenting with Poolish & Biga. Well I actually stopped experimenting with Poolish to try and retain some sanity. I have been having both excellent and disaster results with Biga, and dont' know why, as I have been using the same technique. Anyway I have been using Caputo Pizzeria, which may be part of the problem as my biga is 70% hydration. I hear that Nuvola is a better option for higher hydration. Did you find that in your trials, or do you have a go to flour for higher hydrations? Thanks in advance, and please keep rambling.
Hi thanks for the comments, Nuvola is from memory only a bit stronger than pizzeria, I've done 70% with both of them. I've particularly found Manitoba great for high hydration dough as it's a strong flour W360 I think. You can get Nuvola and Manitoba in 1kg bags so you can do some testing without buying bulk. I want to do some biga, do you have a good recipe available? Cheers
@@PizzaRamblings I was using Vito's one on UA-cam for Biga, link below. I followed up to the point of the cooking, as he was making allowances for people with home ovens, and I have an Ooni. Its a lot more manageable than Poolish. On the second time, I tried it I lower the amount of yeast, as he seems to use a lot, and got similar results. You definitely get a lot of air, and the dough has that lovely light taste and a lot less grief than poolish. I will admit when I go to ball it, I use the slightest sprinkling of flour. I know some give out, but it's so little that it can't affect the hydration level, and just make a potentially difficult task much much easier. ua-cam.com/video/LmJuarkrIVw/v-deo.html
@@PizzaRamblings A little off-topic, but I can't recommend this highly enough. Its called Lahmacun or Turkish Pizza. I have been making it once a week for about 5 weeks, and it has become a firm family favourite. It's also great to be using the pizza oven for other dishes. Give this a go, and I promise you will be making it regular. I just used pizzeria flour and it gives a lovely flatbread taste. @zqEM
@@PizzaRamblings thanks. Keep the good vids coming. I've just brought a ooni and am waiting for it to arrive. Where is the best place to get the 00 flour ie caputo?
@@PizzaRamblings i mean did you ball them as soon as you took them out of fridge when dough was cold or u let them come to room temperate for about one hour before balling?
Nice crust 😍😍😍😍
Hello PR. Thanks a lot for all these videos. I much appreciated them. I have just bought a Famag 5s mixer and learning how to use it. You seem to have done a lot of experimenting with different doughs and fermentation. Would you be kind to summarize the best way to use the Famag.
Also what is your best experience with fermentation. I find polish pretty good.
I have been using Caputo pizzaria. Which flour u found to be best for u.
Thanks.
Hi there, not sure if the 5s has multi speed or not. But I have found using ice water 10 mins on speed 1 then rest for 5, then 5 mins on speed 4. Check the temperature of the dough and if it's less than 25c give it a bit more. I love poolish and Biga both dead easy to work with and to make. However my go-to dough is 24 hr room temperature at 65% hydration. Builk ferment for 18 HR and balled for 6hr. Pizzeria is nice, but I find LE5 superiore a better flour. It's more versatile and slightly stronger. But pizzeria is good and makes banging pizzas. Mollino dallagiovanna is great too.
Top tip with the mixer, ice water, autolyse is good and buy a temperature probe. Thanks for getting in touch 👍
@@PizzaRamblings Thanks a lot. Yes the 5S has multiple speeds. Will try it and let you know. My first go was not good the dough got pretty hot and took a long time to develop strength. Thanks 😊
If you add the water to the poolish it will release it from the tub then add the in parts flour with the yeast and salt
That's a good point thanks for that.
@@PizzaRamblings no worries love the videos
Very nice experiment 🔥. Thank you for sharing.👍
Generally I think with preferments, most Italian chefs tend to mix water with poolish/bigha before adding flour but I doubt end result would be any different.
Interesting, I wonder if that really makes a difference?
Hi where did you get your plastic scraper for releasing the dough balls from plastic tray?
I bought it from a wholesalers in Manchester UK. It's a GiMetal one. You can find on eBay and Amazon I think.
Man, I can only give you probs.
These pizze and especially the dough look incredible!
I desperately need that spiral mixer in my life but my other half will kill me after already buying the PizzaParty oven 😂
Haha I know what you mean. It's no easy feat to get the wife onboard with spending all that cash on a dough mixer. Which oven did you get? Are you happy with it ?
The Yeast booster 2.9g makes the dough more puffy ? Because there are more germ to grow?
First time without chickens 😂 , because always I watch your videos, always I find chickens on your pizza 😝
Haha yeah we love chicken 🐓🐔
Are you precise with the yeast on the poolish? Or do you add just a pinch?
To the letter precice. 🤣👍
Could you do it all in a Kitchenaid or would it be a monster?
Yes you could do this in the KA. More folding would be required after the mix.
@@PizzaRamblings Slap fold rest etc thank you.
@@darrenpeel2482 no probs 👍
where did you buy your mixer ?
piratespizzashack.com/
whats the mixer? desperate for a decent one, im using the kitchenaid atm but its kind of crap for mixing pizza dough, its just makes a big mess or seems to. maybe im doing something wrong :)
Hi, I'm currently using a famag im5s high hydration version. ua-cam.com/video/BDEo4YycPGs/v-deo.html
What make and model is the oven? What price also
Hello again. It's a pizza party bollore gas/wood but it's not made any more. Only the wood option is available. www.pizzapartyshop.com/en/
What do you think if I try a mix with Farina Caputo cuoco for the poolish and I close my dough with Farina Caputo nuvola ? Thanks
Sounds nice to me. Give it a go let me know how it goes.
hi, you mention that wite the kitchenaid you'd have to do more folding, why wite the new machine it is not necessary?
is it because wite the kitchenaid the dough temperature will rise if you mix it for to long where as in the new machine it keeps the temperature low?
Hi, the KitchenAid isn't as good as the spiral mixer, I can get super smooth dough with a good window pane straight out of the spiral mixer. The KA won't do that so you have to put more work in with more stretch and folds.
Thanks again for the video's, really fine them good. I have been experimenting with Poolish & Biga. Well I actually stopped experimenting with Poolish to try and retain some sanity. I have been having both excellent and disaster results with Biga, and dont' know why, as I have been using the same technique. Anyway I have been using Caputo Pizzeria, which may be part of the problem as my biga is 70% hydration. I hear that Nuvola is a better option for higher hydration. Did you find that in your trials, or do you have a go to flour for higher hydrations? Thanks in advance, and please keep rambling.
Hi thanks for the comments, Nuvola is from memory only a bit stronger than pizzeria, I've done 70% with both of them. I've particularly found Manitoba great for high hydration dough as it's a strong flour W360 I think. You can get Nuvola and Manitoba in 1kg bags so you can do some testing without buying bulk. I want to do some biga, do you have a good recipe available? Cheers
@@PizzaRamblings I was using Vito's one on UA-cam for Biga, link below. I followed up to the point of the cooking, as he was making allowances for people with home ovens, and I have an Ooni. Its a lot more manageable than Poolish. On the second time, I tried it I lower the amount of yeast, as he seems to use a lot, and got similar results. You definitely get a lot of air, and the dough has that lovely light taste and a lot less grief than poolish. I will admit when I go to ball it, I use the slightest sprinkling of flour. I know some give out, but it's so little that it can't affect the hydration level, and just make a potentially difficult task much much easier. ua-cam.com/video/LmJuarkrIVw/v-deo.html
Awesome thanks very much. 👍
@@PizzaRamblings A little off-topic, but I can't recommend this highly enough. Its called Lahmacun or Turkish Pizza. I have been making it once a week for about 5 weeks, and it has become a firm family favourite. It's also great to be using the pizza oven for other dishes. Give this a go, and I promise you will be making it regular. I just used pizzeria flour and it gives a lovely flatbread taste. @zqEM
@@mojorisin71 oh sounds very interesting, I will take a look. Many thanks for sharing 👍👍👍
Hi.. Could you tell me which pizza app you are using in this video?
Sure, it's called the pizzaapp+ I'm on Android but I think it is also on Apple. Thanks for watching 👍
Can you do a bbq base chicken pizza next please ? 👍
I've got a few things lined up already, but I'll add that to the list 👍
@@PizzaRamblings thanks. Keep the good vids coming. I've just brought a ooni and am waiting for it to arrive. Where is the best place to get the 00 flour ie caputo?
@@davidjenkins1877 if your in the UK www.adimaria.co.uk/ but closed till next year.
What app are you using?
Pizzapp+ on Android or Ooni app on Apple
Based on your times did you start it all at about 7am in the morning then ball up at 1pm the next day them cook a 6pm?
Hi, preferment was compete for 5pm on Thursday then 5pm on the Friday I started the remainder. Thanks for watching 👍
@@PizzaRamblings That is 24 hours is it not. On the pizza app it said 12 hours polish?
@@darrenpeel2482 12 hr poolish then 24 for the main dough 18 of that in the fridge.
@@PizzaRamblings Thank you very much. Will try soon at 67% and see what happens.
@@darrenpeel2482 is it best to use pre ferments for high hydration doughs?
are u supposed to wait until dough gets to room temperature before making dough balls after the 18h in fridge? dont think u did
Yes at point 17:54 they had 6hr at room temperature after I balled. Cheers and thanks for watching.
@@PizzaRamblings i mean did you ball them as soon as you took them out of fridge when dough was cold or u let them come to room temperate for about one hour before balling?
Balled cold, it's easier to handle.
What pizza app is that?
PizzApp on android 👍