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@@mad125100glad it worked out! I've got another thin pizza video in the works, and I'm going to revisit this one here soon as well

@@erikeguez6525 thanks!

@@jackthedripper5620 I'll look into it!!

You can use any "plastic" fat, vegetable shortening is available at most super markets. And you can use active or instant. If you use the latter, use 25 percent less.

I think it could be just as crispy, possibly more. Lmk how you get on

I'm hacking away at my latest video. Once I get through this I'll be uploading all the time. Thanks for being patient!

@@ericthedude9457 do you preheat the oven on max for over an hour? I would ditch the screens tbh. Are you letting it proof for enough time? You should be waiting until it's doubled in size (the time will vary from kitchen to kitchen) . Does your oven go to 550? If you are using volume to measure it's likely that the hydration couid differ from the one demonstrated here. Are you using the same flour? Are you mixing/kneading until you have a good iwindow pane. Have you got a way to check how hard or soft your water is? Harder water can cause gluten to strengthen. Ph levels can also affect gluten and fermentation times. There's so many variables tbh.

@@rollonfood I do 40 minutes with a 1/2" steel. It's at 500. yes, my oven goes to 550. If I ditch the screens, I find that it will start to burn getting to that 24 minutes (set off the firm alarms :). Maybe I can ditch the screens for the first 8 mins par bake? It borderline starts to get a little burned underneath even at that 8 mins from past experiences. I just find the dough very dry, and very hard to work with -- I use measuring cups -- (even with 3 cups of flour - since very dry). It gets better after in the fridge and much easier to work with. Yours in the video seems much more watery? and relaxed than what I have even after cutting that 1/2 cup from the flour. If I use that 3.5 cups, I thought the dough was again way too dry; I really had to try to work the dough and thought it was still dry even after adding another 1/4 cup to increase the bakers percentage to 75%. I have used bob's red mill bread flour (12.7% protein). I usually ferment for 1-2 days, and the bread usually almost doubles pretty quickly like 1-2 hours after being in the fridge. Seems to rise just fine in the fridge We have an in house water filtration system, so the water is probably soft? and we live in southwest utah. I was thinking of adding in vital wheat protein to get to 14.5+ percent protein here. Maybe i'll try 15% if the water is soft? I have also been spreading the sauce over the entire pizza after the 8 min par bake (which doesn't spring as much as i'd like even during the par bake) b/c I'm trying to make it harder by doing that, to get the best bubbly crust. The crust is a lot of very small bubbles, but not a lot of spring. When you cut it, it's typically soggy around the cuts, and then gets my dry in the middle. I'm thinking another 1/4 cup of water, and the vital wheat protein to say 15%, and folding the dough every 15-20 mins 4 times before putting in the fridge? Waiting 10 mins before cutting? And of course I will eventually put the sauce in stripes, but was trying to get the basics down here, and still feel I am missing something. The dough again in general looks much different from yours (yours significantly more hydrated).

I'll try 550 for the 8 minute par bake without the screen, and then down to 500 for the remaining 16 with just one screen (again it will start to burn and set off the alarms well before the 24 minute mark otherwise). Maybe that will help too?

And don't get me wrong, I think it's a great recipe and such attention to detail. That's just why I'm confused what i am doing differently / wrong here. I am just an amateur passionate about pizza, and don't have chef skills.

Our Ph is between 6.5 and 8.5 with the goal to maintain 7. When we last checked it years ago, it was 7.2

@@lil1andMe so, a tsp (of most granular things) is 4g (ish). So, it's roughly a quarter of a quarter of a tsp. It's not much.

@@rollonfood thank you!

@@jmarcelo182 gracias!!

@@RalfffH-we9ml I laughed out loud when I read this. Coming back soon. Very soon.

@@lousekoya1803 welcome to the channel! I'll be making videos again soon. Check your sub tab from time to time as the algorithm doesn't like me (yet)

@@rollonfood Ok will do ! Algorithm never like real people ! hihi ! Nice to be here !

@lousekoya1803 I have faith that if I keep it real, the algorithm will come round eventually. 😀

Can I get it off Amazon?

Not at all, like I explained in the video, I used it instead of high gluten flour. You can use that or possibly get away with bread flour

@@rollonfood ahh okay. I'm using king arthurs AP

Ciao

Good lord 🤦‍♂️

@@av-il6bf I'm omw!! Been doing a lot of learning new shit. I here by promise I'll have a video in 1 to 2 weeks. Sorry for my absence.

@@rollonfood as long as yer good, safe and healthy...we have the patience...thanks

@@ChadLower these types of comments are the best. I think you can stay slim. When dough is properly fermented, it has a different impact on metabolism than say, delivery/store bought. Not saying it becomes diet food, but it's definitely not junk anymore. Plan it turned out good!!

@@rollonfood thanks! I don’t feel sick or get a stomach ache after eating this pizza like I do when I eat fast food pizza so I take that as a good sign. I like knowing what I put in the pizza and knowing there aren’t any strange chemicals or dyes etc. I didn’t have any malt so I didn’t use that this time. I assume it adds to the flavor. Have you found the best time for fermenting the dough balls in the refrigerator?

@@markgreer6585 5 dough balls. And funny you should ask, my next video is ALL about fats.

@@rollonfood Thanks!

@@remyjune4518 thanks!

@@headbiscuits think of a poolish as part of the formula you make the day before. The are more like a kick starter than a starter.

Amazon! There's a link on my "website" rollonfood.network

Lamination is the name of the technique 😉

I'll put them on my list!

@@ningunners you're welcome!

@@fiveminutezen I'm more likely to get a nob head prize, but appreciate your encouraging comment!

@@rollonfoodso I ran out of cornmeal and subbed in like half simolina. This dough is all rough and it doesn't really window pane so much. We'll see how it comes out tomorrow.

@@windellmcspindell3652 you're welcome, glad you stumbled on it

@@tedheath2326 you're welcome!

Pizza is American? Also: have a wild guess what system most pizza places and bakeries in the US use? I'll give you a hint : it isn't imperial. FURTHER, did you notice the word "imperial". That's the system you must be telling me I should use because "I'm in America dude" . Guess where that system is NOT from. America. Dude. Al of this is irrelevant anyway. The point stands no matter where you make pizza. Metric is more precise and easy to use. If a better system becomes available, I'll use that, without a single F#@$ given to what country it originated from.

Welcome my friend! I will start making more videos for you soon. Am open for future topic suggestions also, just note, I'll be dedicating this channel to just pizza going forward. Perhaps baking also. Thanks again for watching and the very encouraging words!

Plenty more cooking soon!

@@michaeltorres3231 this comment really made my day! I've been taking a break from videos to work on some other creative outlets and I keep thinking that when I get back it's just going to be pure pizza on this channel, and that's exactly what needs to be done. Thanks again, it really is encouraging!

@@danemmerich6775 actually yes, very recently, that's the video I'm working on next. So far I think it has not given me better results than not curing, but could easily be because of the particular formula I'm working on. (30 % fat). If it doesn't pan out (intended btw) I'll no doubt lol into it in a separate video dedicated to that element alone.

I agree! Bring em on!

@@alexaguillon7904 of course. Put your steel top rack, set oven to max it will go, wait about 45 minutes to an hour. Slide that back boy in. Try and keep the door shut as much as you can. You want the first bake in for like 6 to 8 minutes depending on your max heat, just keep looking through the door window if you have one. As soon as it looks a little broken and risen, take out, oil the crust, turn 180 and back in for 3 or 4 minutes.

@@rollonfood you are an absolute unit of information. Thank you so much for the help. I’ll be making this recipe this week. I’ll tag you on Instagram.

@@rollonfoodhey buddy, I’m sorry I seen that you split the dough into 5 dough balls? Roughly how many grams per dough ball? And what size pizza is this making? 14”?

@@alexaguillon7904 360 ish and yeah, 14 inch. 👍

@@espenfr there link should be in description. If not : Amazon, search : scimitar . 😁

Thanks!

@@rollonfood Hey, dont mention it!

@@ChestrCopprpot did it blow up on your counter? 😁

@@rollonfood Thanks to your rubber band tip I walked by and noticed that it had tripled in size in about an hour and was able to diffuse it before it could detonate. 😁

Thanks!! Appreciate it 😁

@@deanmitchell4233 thanks m8

Not yet, but I'll make one!

@@drloomis7260 I have had it on my list for some time, maybe I'll bump it up.

@@rollonfood thanks man

@@catnapgee5357 I have a question for you after I answer yours. What do you mean by lighter? In color or weight? If it's lighter in color I suppose it should go to the back of the oven, if it's lighter in weight I think another steel is in order. I don't think the texture of it should make a difference. Just remember, the back of your oven will have higher temps. Yes, you can absolutely stack 2 of them. You'll have to pre heat your oven a little longer, bit it should give you a nice boost to the spring (the initial rise). Bonus answer : you can also place one of your steels directly above the other on another rack and it will radiate heat downwards. This is useful for getting more color from your crust. Bonus answer 2 : having 2 means you can make 2 pizzas at the same time. I like to put them in until then have sprung, then take them out to oil the crusts and whichever went on the top rack first, goes back in on the second and vice versa. My question is : you said "my new favorite pizza channel". Would you say it's safe to say, as a viewer of mine, that I should cut all the non pizza shit out and focus solely on pizza. I have been thinking about doing this.

@@rollonfood Thank you kindly for that great info! I should have been specific. The "lighter" side simply meant, lighter in color. Also, rougher to the touch, whereas the darker smoother side is .. well .. smoother. Perhaps I should try on both sides. Hey, it was the best price and size I can find on amazon 🤔. I've been wondering if ANY pizza steel would do the trick, even though I have learned thicker is usually better. I wonder if "too" thick is better. (Maybe the oven racks couldnt hold the weight .. and I'd certainly use it on the racks and not the stove top, although I think that would be interesting.). oh the world of cooking. I've been looking for a carbon pizza steel as well, as I've heard that is superior to the steel, but what do I know? As for your question, I like any video you make. Of course pizza vids are my choice, but this bread video was excellent. That bread looked amazing, and it looked like something one would pay top dollar for at a bakery. Thanks for the great content! Cheers.

@@johnnyt5108 the floppy shots were a feature not a bug. I was going for a dollar slice, been sitting under the heat lamp for a bit style look. Further, it's the sauce that can actually cause gum line and slower to make dough. Par baking without cheese makes no sense... You're still putting liquid all over it. My method can yield crispy pizzas in my home oven.

@@rollonfood give it a shot first I would say before 💩 on it. Our professional Blodgett ovens are 600 to 650. You can make up the difference at home with the parbake crust then add cheese so it doesn't burn. Plus this reduces a gum line because the cheese won't trap in the initial steam so it can escape

@@johnnyt5108 I use idy now. And putting basil in the sauce is a no no. 1. Basil is very delicate, even moderate heat will destroy some flavor. You should never cook with fresh basil always finish with it. When I say never I mean, not if you wanna get the most out of it. When I want basil on pizza I tear it on top. Now 2. People commenting on how sauce should be made is the most I receive from people "correcting me" Imo, plain cheese, new York style pizza calls for oregano over basil. About the yeast though, it doesn't matter that much as long as you remember to reduce by .25 when going from active to instant and vice versa. There's a little bit more to it than that, but it differs from brand to brand.