Thanks for the video Stephen, I’m definitely giving this one ago. I like the idea of a stronger yeast taste against the sweet San Marzano tomatoes. Thanks again 👍🍕
Another great video Stephen. I find the short proof pretty interesting. My latest pizzas with the normal Dallagiavanna at 24hr RT have ended up with very fragile and overly soft dough that’s hard to use and I’ve had some rips with it, despite it supposedly being quite high W rating. For 24hr RT I think the Caputo pizzeria does it for me for consistency and ease of handling.
Yes the normal molino is W300 or 310. I've also been bitten by the same issues as you when I went over 62% hydration. Pizzeria is a great flour I found, very flexible too. I'm loving le5 superiore at the moment.
when you see the 60% dough, and how easy it is to work wite, you start wondering "why on earth I am fighting wite the high percentage dough".. very nice dough balls, easy to make, very good outcome.. by the way, the nuvola supposed to be also great in short fermentation, maybe do a Molino vs nuvola, 2 ball 3 h room temp and 2 balls 6 h cold fermentation..
Your right, high hydration is a lot of work, but some of it is mega and worth the occasional effort. It's good to get an easy pizza for a change lol. I have done a 3 hour dough video before, I think that was with nuvola. Cheers
Hi the flour is from here www.souschef.co.uk/products/dalla-giovanna-00-pizza-flour-1kg Yeah, my usual dough is 24hr RT, but with a stronger flour w270 - 280 onwards I suspect 12g + protein.
The W rating is usually provided by the flour manufacturer. There is a machine called a Chopin alveograph that is used to calculate flour strength. Look it up on Google it's quite interesting. Cheers
Nice video, I have a question: Where can I find your oven, on the pizza party website I can only find the version with would but I’d like to have the gas version!
I can recommend, but you can't get it anymore. It's wood only. Gas is faster, in the summer when I'm out in the garden on an easy afternoon, then I whip out the burner and go with wood. In the winter months gas is easier. Cheers
It's my second oven I started with an ooni. It takes with wood around 30 to 40 minutes to get up to temperature, around 5 to 6 chunks of wood. It's cheap to fuel wood wise.
@@PizzaRamblings oh cool i am planning to buy this oven but i still have my new ooni pro... How long did u use ur ooni before u upgraded to pizzaparty if i may ask?
@@PizzaRamblings Thank you so much, I remember you saying it was a good price on your video so I will be ordering a couple of these. I've been watching your different techniques and flours including making the hot honey, I noticed you've recently had great results with Stagioni 5 superior which particularly interests me as I've been able to pick up a 25kg bag of Stagioni Oro from Mercanti here in Bristol for just £23.49 protein level is 14 and W390 and is apparently ideal for long fermentation so can't wait to start experimenting, so I will let you know results thanks again for your informative videos
Great stuff Stephen, gotta love the ongoing pizza journey. Once you’re bitten by the pizza bug there’s no way back!
I'm so in love with this machine, one day I'll replace my Kitchenaid.
Haha do it !!!
3 hours, that looks a pretty good dough for a short time. I don’t mind a same day dough, usually tend to do a 9hr one and get some good results.
Yeah, I've done a few same day doughs and all have been good.
Great video and result! For me the emergency pizza flour is the Caputo Classica, I'll give it a try to this Molino Dalla Giovanna. Thank you, Stephen.
Cheers, yes we had 5 pizzas 2 of them the next day heated up and I was quite impressed with the end result.
Thanks for the video Stephen, I’m definitely giving this one ago. I like the idea of a stronger yeast taste against the sweet San Marzano tomatoes. Thanks again 👍🍕
Cheers, yeah that yeast must be the source of the flavour that I could taste. It was quite nice for a 3 hour job. 👍
Another great video Stephen. I find the short proof pretty interesting. My latest pizzas with the normal Dallagiavanna at 24hr RT have ended up with very fragile and overly soft dough that’s hard to use and I’ve had some rips with it, despite it supposedly being quite high W rating.
For 24hr RT I think the Caputo pizzeria does it for me for consistency and ease of handling.
Yes the normal molino is W300 or 310. I've also been bitten by the same issues as you when I went over 62% hydration. Pizzeria is a great flour I found, very flexible too. I'm loving le5 superiore at the moment.
when you see the 60% dough, and how easy it is to work wite, you start wondering "why on earth I am fighting wite the high percentage dough"..
very nice dough balls, easy to make, very good outcome..
by the way, the nuvola supposed to be also great in short fermentation, maybe do a Molino vs nuvola, 2 ball 3 h room temp and 2 balls 6 h cold fermentation..
Your right, high hydration is a lot of work, but some of it is mega and worth the occasional effort. It's good to get an easy pizza for a change lol. I have done a 3 hour dough video before, I think that was with nuvola. Cheers
I'm liking the look of this pizza, where did you get it and would you recommend a 24hr RT?
Sorry meant to say where did you get the flour?
Hi the flour is from here
www.souschef.co.uk/products/dalla-giovanna-00-pizza-flour-1kg
Yeah, my usual dough is 24hr RT, but with a stronger flour w270 - 280 onwards I suspect 12g + protein.
Loved the video! Looks like you found yourself a solid flour when in the pinch! Question. How do u figure out the “w” rating??
The W rating is usually provided by the flour manufacturer. There is a machine called a Chopin alveograph that is used to calculate flour strength. Look it up on Google it's quite interesting. Cheers
I've seen you make dough hundreds of time, but I wanna know how to make that sauce!
Here you go ua-cam.com/video/rNBEvhqXbus/v-deo.html
Nice video, I have a question: Where can I find your oven, on the pizza party website I can only find the version with would but I’d like to have the gas version!
Hi, sorry they were taken over and for some reason they stopped making it. Sad really as it's really good.
Hi can you recommend this pizzaparty oven also when I would just use it with wood fire?
I can recommend, but you can't get it anymore. It's wood only.
Gas is faster, in the summer when I'm out in the garden on an easy afternoon, then I whip out the burner and go with wood. In the winter months gas is easier. Cheers
@@PizzaRamblings is that your first pizza oven? And how long does this oven need to heat up? How much wood do you need to use for 3-4 pizzas?
It's my second oven I started with an ooni. It takes with wood around 30 to 40 minutes to get up to temperature, around 5 to 6 chunks of wood. It's cheap to fuel wood wise.
@@PizzaRamblings oh cool i am planning to buy this oven but i still have my new ooni pro... How long did u use ur ooni before u upgraded to pizzaparty if i may ask?
Haha about 2 months lol
I think the strong taste might be coming from the large amount of yeast used.
Yes me too. Can't see where else it can come from. Cheers
When I went close to the screen I could hear the Chives Talkin 🤣🤪
🤩🤩🤩😍😂
Could you tell me where you bought your toppings container, I know you mentioned your new container but watching back I can't find it now
Hi it was from Amazon www.amazon.co.uk/dp/B08FKT9WY8?ref=ppx_pop_mob_ap_share
@@PizzaRamblings Thank you so much, I remember you saying it was a good price on your video so I will be ordering a couple of these.
I've been watching your different techniques and flours including making the hot honey, I noticed you've recently had great results with Stagioni 5 superior which particularly interests me as I've been able to pick up a 25kg bag of Stagioni Oro from Mercanti here in Bristol for just £23.49 protein level is 14 and W390 and is apparently ideal for long fermentation so can't wait to start experimenting, so I will let you know results thanks again for your informative videos
This might be a stupid question but does it matter if you use tap water or bottle water
I doubt it to be honest. However I've only ever use tap 👍