Видео

Thank you! 🙌

Hell yea! I hope you love it 🔥

No it doesn’t need to double.. you can even do a little less than 2 hours for the first rise.. you should definitely see an increase in size though

🙌🙌🙌

I love this combo! I use this oven amzn.to/3Y91492

Thanks so much 🙏🙏

🔥🔥🔥

I love this pizza 🔥

Thanks so much 🙏

Thank you! Yea it is @RyanMichaelCarter

It’s delicious! So easy too 🔥

This is a homemade dough.. see video description (3 dots in corner of video)

@@ryanmichaelcarter Okay but like which brand of flour and which flour type from that brand and which yeast and how much of it and how much salt and how much and how much water?

@@SauronOfMiddleEarth if you view the video description (the whole thing), all this info is there except the yeast- any active dry yeast works great

@@ryanmichaelcarterFor the salt, if the grains are bigger and not finely ground, will that affect anything?

@@SauronOfMiddleEarth this recipe uses fine ground sea salt. Using a courser salt won’t really affect anything except texture but ideally a finely ground salt will be best

See video description (3 dots in corner of video)

See video description (three dots in corner of video)

Brewing a Munich Dunkel at home (Double Decoction) ruclips.net/video/zWb1tO_a24w/видео.html

Delish!

About 270g for thin crust medium-sized pizzas

😂😂

😂

Delish!

It’s a 12-inch made by Smithey

smithey.com/collections/contextual-cast-iron-skillets/products/no-12-cast-iron-skillet

@@ryanmichaelcarter thank you 🙏🏼

Correct! Just water, yeast, flour, and salt for Neapolitan dough

About 10 days

Here it is www.casitamade.com/post/garlic-fire-oil

It's in the description😊

Actually “Pilsner” is Czech Pilsner.. “Pils” is used to describe a German version which is what this video is about.. very similar style with a few twists

😂😂

😂😂😂😂😂...then put a label on it!

Here’s the full recipe www.casitamade.com/post/garlic-fire-oil

Olive oil 🙌 full recipe here www.casitamade.com/post/garlic-fire-oil

Correct 🙌

@@ryanmichaelcarter Its actually better😊

No sugar in Neapolitan dough.. just water, salt, yeast, and flour. All the carbs for the yeast are in the flour 🙌

Huh?

Delicious! 00 is not required, but it’s the best option

In video description (click the three dots in corner of video)

Yea! amzn.to/3XNQp3w

These are delicious! Definitely a must try 🔥

Exactly! 🙌

Delish! 🔥

Delish! 🔥

🙌🙌🙌

Very close 🙌 the airy character is from carbon dioxide that releases during fermentation. Kneading is important to build a gluten network in the dough which is needed for strength and containing the CO2. The yeast is most active when the dough temp is around 80F, so warm water is used at the start to ensure the dough temp is in that range. Colder temp = slower fermentation.

@@ryanmichaelcarter I seen a guy on gugas channel he said that after you activate the yeast and let it rise it’s important to keep it cool and not mess with it for more than 20 mins to not affect the gluten and give it an airy crust “soft and crounchy” as he says

Just about 5-10 minutes, it doesn’t need much

Enjoy!