Love the unpolished production .. and, yes, my dough has been too cold and oven too hot, thanks for the tips! Also - your pizza sauce, mozzarella, pepperoni is, like your dough, the best - and I don’t say that lightly. You cannot buy better.
Thanks Isabel, great to hear we're reaching people over in Canada and that you're enjoying our videos. Subscribe to our channel as we have a lot more videos planned for the coming outdoor pizza season ❤️ 🍕
@@GreatBallsofFlour Thank you. I was struggling, and was ready to give up. You've inspired me. Thank you for showing the wrong way to contrast with the right way. I'm watching from BC Canada.
TBH, sight is much better than temperature but if you're after a temp reading it would be internal temp of 20ºc, just make sure you don't put the ball somewhere where the outside warms quicker than the inside. You want a nice balanced temperature of around 18 - 22ºc. Check out this other video, too. It'll guide you more. ua-cam.com/video/a_R0D-4EcHw/v-deo.html
Defrosted in fridge overnight , then left in the proofing pot on kitchen worktop for 8 hours and still not risen as much as in your videos ? Kitchen temp is 20 degrees too 🥴. Any ideas ?? 🤔
Don't get too hung up about the rise as it really depends on the container/tray you're using. Check out this video as it covers this topic: ua-cam.com/video/a_R0D-4EcHw/v-deo.html
Can you put it over a warm oven or in a baggy laying in warm water to speed up the acclimation process. Or will that change the quality of crust / bake.
The problem with this is that the outside may warm too quickly compared to the inside which could result in a skin/crust forming on it. Slow is best. And it's not that slow.
Tried my first sourdough pizza this morning, frozen to start, defrosted in fridge (2 days), rested in a glass bowl overnight, was bubbling nicely this morning. Then it went pear shaped! Used your dusting flour (surface and fingers) and it was just sticking to everything. I gave up with it, but have others in the freezer to practise with. What am I doing wrong?
Drop us a line through info@greatballsofflour.com and we'll sort this for you. But it sounds like you overproofed it. It should be defrosted overnight, then rested for only a few hours before you're baking.
Love the unpolished production .. and, yes, my dough has been too cold and oven too hot, thanks for the tips! Also - your pizza sauce, mozzarella, pepperoni is, like your dough, the best - and I don’t say that lightly. You cannot buy better.
Cheers Kev... we may be polishing the videos up a bit soon... but still don't expect Hollywood Epics.. Just Hollywood Balls!
Thank you for your amazing tutorial! I subscribed! I am watching from Ontario Canada.
Thanks Isabel, great to hear we're reaching people over in Canada and that you're enjoying our videos. Subscribe to our channel as we have a lot more videos planned for the coming outdoor pizza season ❤️ 🍕
@@GreatBallsofFlour Thank you. I was struggling, and was ready to give up. You've inspired me. Thank you for showing the wrong way to contrast with the right way.
I'm watching from BC Canada.
Can you use a thermo pen to check temp of the dough? Is so, what temp we aiming for? Thx
TBH, sight is much better than temperature but if you're after a temp reading it would be internal temp of 20ºc, just make sure you don't put the ball somewhere where the outside warms quicker than the inside. You want a nice balanced temperature of around 18 - 22ºc.
Check out this other video, too. It'll guide you more.
ua-cam.com/video/a_R0D-4EcHw/v-deo.html
will it be ok to put the 'springy' dough back in the proofing bowl to use a few hours later when it has rested fully ?
100% yes. Just don't over ball it.
Have a watch of this video as it covers this topic:
ua-cam.com/video/a_R0D-4EcHw/v-deo.html
Defrosted in fridge overnight , then left in the proofing pot on kitchen worktop for 8 hours and still not risen as much as in your videos ? Kitchen temp is 20 degrees too 🥴. Any ideas ?? 🤔
Don't get too hung up about the rise as it really depends on the container/tray you're using.
Check out this video as it covers this topic:
ua-cam.com/video/a_R0D-4EcHw/v-deo.html
Can you put it over a warm oven or in a baggy laying in warm water to speed up the acclimation process. Or will that change the quality of crust / bake.
The problem with this is that the outside may warm too quickly compared to the inside which could result in a skin/crust forming on it. Slow is best. And it's not that slow.
Tried my first sourdough pizza this morning, frozen to start, defrosted in fridge (2 days), rested in a glass bowl overnight, was bubbling nicely this morning. Then it went pear shaped! Used your dusting flour (surface and fingers) and it was just sticking to everything. I gave up with it, but have others in the freezer to practise with. What am I doing wrong?
Drop us a line through info@greatballsofflour.com and we'll sort this for you. But it sounds like you overproofed it. It should be defrosted overnight, then rested for only a few hours before you're baking.
@@GreatBallsofFlour thanks for the reply, and yes I probably left it proving for too long. I’ll try again!
I'm hungry for Pizza!!
Me too, and I've munched some for lunch 🤣