- Видео 47
- Просмотров 952 617
Rollon Food
Добавлен 20 окт 2007
My name is Antonio Rollon. I grew up in the restaurant business and spent the first part of my professional life as a chef. I aim to spend the last part of my life as an entertainer and content creator here on RUclips and other places.
Everything I make here will be the first in a series of updates, cooking dishes from different countries across the globe. Every dish will be presented as a work in progress, just as I believe every dish to truly be.
I also aim to grow and evolve myself here, as I am, just like every person on the planet, a work in progress.
Everything I make here will be the first in a series of updates, cooking dishes from different countries across the globe. Every dish will be presented as a work in progress, just as I believe every dish to truly be.
I also aim to grow and evolve myself here, as I am, just like every person on the planet, a work in progress.
Is Pizza Bread? I Made A Classic With My "Pizza Pantry" To Find Out.
How to use pizza dough to make amazing bread, and easy homemade tomato soup. Sometimes you just want something comforting. Home pizza makers have everything they need to make this classic dish.
Recipe can be found here www.rollonfood.network/not-pizza/tomato-soup-and-grilled-cheese
0:00 intro
0:32 the dishstory of tomato soup and grilled cheese
1:25 can you make bread with pizza dough
3:57 hacking your home oven to make bread spring
6:08 making soup with pizza ingredients
12:40 how i make my pizza dough
Recipe can be found here www.rollonfood.network/not-pizza/tomato-soup-and-grilled-cheese
0:00 intro
0:32 the dishstory of tomato soup and grilled cheese
1:25 can you make bread with pizza dough
3:57 hacking your home oven to make bread spring
6:08 making soup with pizza ingredients
12:40 how i make my pizza dough
Просмотров: 697
Видео
Brazilian Thin Crust Pizza. The Thinnest PIzza In The World. But...Is It The Crispiest?
Просмотров 2 тыс.4 месяца назад
Did you know that sao Paulo, is one of the best places on earth to get pizza, behind naples and New York? Plus join me for a deep dive into why, how and when you should use dough relaxers!! visit my website right here : www.rollonfood.network/pizza/brazilian-pizza for the ful recipe, and visit here : www.rollonfood.network/pizza/links for links to basically all the shit i use in my kitchen. 0:0...
Learn the RIGHT way to make taco Meat! & Enjoy A Cheesy Gordita Crunch While You're At It.
Просмотров 1 тыс.5 месяцев назад
how to make a cheesy gordita at home, the best way to cook taco meat you will find on YT, and a new way to make TOSTONES!! recipe here : www.rollonfood.network/not-pizza/cheesy-gordita-crunch Links here : www.rollonfood.network/pizza/links 0:00 intro 1:00 how to make the best gorditas from scratch 3:48 how to make crunchy plantains 5:33 how to make the best taco meat you'll find on youtube 7:23...
PIZZONUTS. Are Here. Finally Dessert Pizza That Is Actually Good.
Просмотров 6096 месяцев назад
how to make the crispiest creamiest, chewy donuts you've ever had, while also making killer pizzas watch this video. plus how to make unique and exciting toppings for them, and finally a good use for nutella!! Links can be found here: www.rollonfood.network/pizza/links Please check out the recipes if you are following along with the video because there are updates. to the cinnamon sugar and the...
Is It FRY day yet? Have You Ever Tried Fried Pizza Or Pizza Fritti In Old Napoli.
Просмотров 1,1 тыс.7 месяцев назад
Learn : How to make fried pizza from scratch that will blow your mind! using a formula that took me WEEKS to get right. & Frying at home : ESSENTIAL TIPS. Recipe , then links below. Dough. 434g Bread flour 30g Sugar 3.5g Polydextrose 3g Instant dried yeast 8g Salt 150g Filtered water 100g peeled and cooked russet potato 85g Buttermilk 8g Apple cider vinegar 17g Unsalted butter cubed 26g Unsalte...
Learn How To Make Delicious Tasting Pizza In Just A FEW HOURS! #pizza #pizzalover
Просмотров 1,6 тыс.8 месяцев назад
how to make pizza dough the same night. how to make easy delicious pizza sauce. how to make Homemade ranch dressing. should you use a mixer for pizza dough. all in this video that took me blinking ages to edit!! oh the irony. recipe below along with links to all my gear. Dough recipe: 434g Bread flour 30g sugar 4g instant yeast 8g salt 190g water (preferably filtered or bottled) 85g Buttermilk ...
Which Pizza Cookbook Should You Buy?! . #pizza #pizzalover
Просмотров 2,2 тыс.9 месяцев назад
Modernist Pizza is it the biggest and best resource for pizza making? In this video I will answer just that, and also show you some of my other pizza titles. link to the book and most of my other gear below this. Pizza books I own Modernist Pizza, Nathan Myrhvold & Fransico Migoya : amz.run/7jyi Perfect pan pizza, peter reinhart : amz.run/6RZW Pizza: History, recipes, stories, people, places, l...
EASY, Delicious & Affordable Meal Prep, Inspired By Moroccan Cuisine!
Просмотров 751Год назад
#mealprep #moroccanfood #healthyfood Looking for some easy meal prep ideas? Simple Healthy meal prep ideas for the week with chicken breast that isn’t dry as a bone. add some spice to your life! Moroccan cuisine in little boxes. these are the numbers i used to get to my estimate per portion, and i got the chicken from Sam's club so they may not be as cheap for you even if the price of the chick...
BEST Chicken Caesar Recipe You'll Find! Seriously Delicious, Healthier (ish) Way To Pizza.
Просмотров 799Год назад
learn how to make the tastiest caesar dressing, perfect chicken in an air fryer, and how to sneak anchovies onto pizza (even if you are sneaking them on there for yourself :) . recipe and instructions below. For the dough: Add 440g all purpose flour to 730g filtered water and 1.4g instant dried yeast. Whisk together until bubbles start to form, then in another bowl combine 660g all purpose flou...
Jalapeño Au Gratin & Asparagus With Hollandaise. Easy Steakhouse Sides @ Home | STEAKHOME
Просмотров 462Год назад
In this epsiode of "Steakhome" learn how to make Creamy and delicious Au 'Gratin Potatoes with A kick and some grilled asparagus hollandaise with a twist! Just add Steak!! recipes follow: Augratin: 3 russet potatoes 1 jalapeno 3 cloves of garlic 3 bay leaves 300g heavy cream 100g ea. jarlsberg, provolone piccante and low moisture mozzarella. slice the vegetables very thin, then saute the jalape...
Mini Calzone , Stuffed With Creamy Ricotta & Savory Smoked Ham. You HAVE to try these!
Просмотров 1,4 тыс.Год назад
Learn why size matters when it comes to calzone. How to make a quick and easy , yet very tasty pizza dough and a delicious, chunky, rustic tomato sauce. Dough: Add 440g all purpose flour to 730g filtered water and 1.4g instant dried yeast. Whisk together until bubbles start to form, then in another bowl combine 660g all purpose flour, 30 g vital wheat gluten, 22g diastatic malt, 35 g sugar, whi...
Steakhouse Triple Cooked Fries & Easy Bearnaise Sauce Recipe | STEAKHOME
Просмотров 1,3 тыс.Год назад
Learn to make the crispiest on the outside and fluffiest on the inside steakhouse fries, and the easiest way you can make bernaise sauce without anything other than a metal bowl and a whisk! Bearnaise Sauce: 226g/.5 lb unsalted butter 2 eggs 60g/4tbsp red wine vinegar Nice bunch of tarragon or a gram/1tsp of dried Fresh cracked pepper. Melt or clarify the butter, clarifying it helps the sauce s...
Infusing Oil With Herbs | Dos & Don'ts | Plus Easy Weeknight Pasta From Scratch.
Просмотров 601Год назад
Learn how to make a super versatile herb infused oil PROPERLY. Plus i teach you how to make a super easy pasta dish from scratch, and a salad that tastes of italy! Links to follow after recipes For the herb oil I used about 8 garlic cloves, toasted off in a medium high heat saute pan, then turned of the heat and added a nice bunch of oregano, as the heat cooled further i added basil and parsley...
I Made Pizzas With NYC Water & Had New Yorkers Try Them. Can They Tell The Difference?!
Просмотров 2,9 тыс.Год назад
In this video, find out if New Yorkers can tell if a pizza was made with New York tap water! It is a direct follow up to my “Make new york pizza at home, do you need New York water to make it?” video. Let me know what you think in the comments. If you want to know how to make these pizzas check that video out here : ruclips.net/video/T-9dnFwsFAQ/видео.html the recipes are in that description. M...
Chef' Table Pizza Inspired By Franco Pepe & Netflix | Get Woodfired Results In Home Oven. #pizza
Просмотров 3,4 тыс.Год назад
in this video I will show you how to maximise the rise and leoparding of your crust using a home oven, how to highlight good, simple toppings, how basil should be made into puree and much more, as i try to copy one of my idols, the god of pizza, Franco Pepe!! Links after the recipe: For the dough: For the super sponge: 300g sourdough starter or easy starter (check out my master dough video part...
Take Your Pizza Topping Recipe Game To The NEXT LEVEL!
Просмотров 1,9 тыс.Год назад
Take Your Pizza Topping Recipe Game To The NEXT LEVEL!
12 TIPS To Perfect Your Detroit Pizza You PROBABLY Didn't Know About. #pizza #detroit
Просмотров 31 тыс.Год назад
12 TIPS To Perfect Your Detroit Pizza You PROBABLY Didn't Know About. #pizza #detroit
Next Level Detroit Pizza. Learn How To Make The Tastiest Bolognese Sauce In The Western World.
Просмотров 1,5 тыс.Год назад
Next Level Detroit Pizza. Learn How To Make The Tastiest Bolognese Sauce In The Western World.
Pizza Dough MASTERCLASS. pt.2 enzymes and easy starter method.
Просмотров 4,3 тыс.Год назад
Pizza Dough MASTERCLASS. pt.2 enzymes and easy starter method.
Pizza Dough MASTERCLASS. Pt.1. Fermentation.
Просмотров 7 тыс.Год назад
Pizza Dough MASTERCLASS. Pt.1. Fermentation.
Try This Simple Hack For The Crispiest Pizza This Side Of Chicago & Does Pineapple Belong On PIzza?
Просмотров 39 тыс.Год назад
Try This Simple Hack For The Crispiest Pizza This Side Of Chicago & Does Pineapple Belong On PIzza?
How To Make Your Own Cheese Slices From Scratch Using Any Cheese You Wish, With Zero Starch!!
Просмотров 1,7 тыс.Год назад
How To Make Your Own Cheese Slices From Scratch Using Any Cheese You Wish, With Zero Starch!!
Homemade Gyro, With a British Twist (Doner Kebab), With Perfect, Fluffy Naan Bread From Scratch
Просмотров 2,7 тыс.Год назад
Homemade Gyro, With a British Twist (Doner Kebab), With Perfect, Fluffy Naan Bread From Scratch
Make New York Style Pizza At Home. Do You Need New York Water To Make it?
Просмотров 780 тыс.Год назад
Make New York Style Pizza At Home. Do You Need New York Water To Make it?
Smash Burgers | Frisco Style | From scratch | plus 3 Essential Smash Burger Tips.
Просмотров 1,8 тыс.2 года назад
Smash Burgers | Frisco Style | From scratch | plus 3 Essential Smash Burger Tips.
Fish & Chips In The Air Fryer With Chinese Chip Shop Curry Sauce.
Просмотров 7332 года назад
Fish & Chips In The Air Fryer With Chinese Chip Shop Curry Sauce.
Detroit Style Pizza. 12 cheeses, in search of perfection. You won't believe the results!
Просмотров 22 тыс.2 года назад
Detroit Style Pizza. 12 cheeses, in search of perfection. You won't believe the results!
HANDS DOWN The best fish tacos I have ever eaten. Crispy. Smoky. Sweet. Spicy. Could eat them daily
Просмотров 4182 года назад
HANDS DOWN The best fish tacos I have ever eaten. Crispy. Smoky. Sweet. Spicy. Could eat them daily
Elvis burger! How to make a burger fit for the king! Essential tips to a perfect homemade burger.
Просмотров 6642 года назад
Elvis burger! How to make a burger fit for the king! Essential tips to a perfect homemade burger.
Hanger Steak Tacos | Bursting with flavor in 20 minutes?! & how to make nitro drinks at home.
Просмотров 4712 года назад
Hanger Steak Tacos | Bursting with flavor in 20 minutes?! & how to make nitro drinks at home.
where are you?
@@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
I made this dough and it’s the best. Tried a pizza with dough balls that were in the fridge for 1 and 2 days and so far I say 2 days in the fridge minimum for bubbly fermented dough. Will try 3 days tomorrow. The only problem is eating pizza 3 days in a row. Hopefully I can stay slim 😅
@@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?
Did you test increasing the LARD? Also. For the pizza in your video. How many dough balls did you use? Thanks.
@@markgreer6585 5 dough balls. And funny you should ask, my next video is ALL about fats.
@@rollonfood Thanks!
subbed, great vid!
@@remyjune4518 thanks!
What's the point of adding yeast a second time? Isnt the poolish technically your starter?
@@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.
I couldn’t find it in your description or any of the comments, but where did you purchase that awesome knife that you cut the pizza with? I want to order one!
Amazon! There's a link on my "website" rollonfood.network
The folding technique is genius. Reminds me of that french technique with croissants.
If you ever go to NY, here's where to go: Lombardi's, Grimaldi's, Totonnos's, and NY Pizza Suprema
Bro that slice is way too big lol wtf. That's like a fucking Yonkers meme slice.
Yes, the water is just as important. There is a place in town near me that literally has figured out how to get the right percentage of water to match, and it is the closest. And yeah I've lived in NY for 5+ years. However, getting close is good enough
It's like a character from Snatched who teaches you how to make pizza.
Thank you for the video's I look forward to making this pizza soon.. You seem like a nice guy and I see you have some fun friend too. Im was looking at a few of your video's im assuming you want to pursue RUclips and grow on the platform. If I may give you a tip you can try some different approaches..like making some YT shorts. Making your videos a bit more cinematic and maybe shorter video's. Test a few things around and see how it goes. Wish you the best of luck with everything im sure you will figure it out!
FANTASTIC !!! Thank You !!!
@@ningunners you're welcome!
I love this idea... Laminate the dough with spray oil an dock it then park bake!!!! That's brilliant, you should get a noble prize for this technique.
@@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.
I've watched way too many videos on how to make a proper pizza at home and I've got to say this one is by far the best. Very well explained and the final product is spot on. Thank you for posting.
@@windellmcspindell3652 you're welcome, glad you stumbled on it
Well done , thank you !!!
@@tedheath2326 you're welcome!
Metrics... um you're in America dude.
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.
Came to this channel by accident a few weeks ago. Binge watched a number of episodes, and is now one of my go-to channels for culinary technical instruction. Very underrated channel! Keep up the great work, Tony!
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!
This was bosss!
Plenty more cooking soon!
Havent seen any vids pointing out to cook in layers. I burned my pizza toppings today lol.
@@grandmasterb7398 yeah, another workaround is toppings under the cheese, but honestly, baking in stages is the best imo. Glad you liked the video!
Maranzo sounds better than San Marzano. Who cares? We know what you meant and more importantly this is a great video. I can't believe you don't have 500,000 subscribers. I am a pizza fanatic and I want to tell you that you share more important, valuable information then any other RUclips Podcast.on Pizza, the great thing that I love about your channel is information on everything to do with pizza. Where are the fuck-ng subscribers they show up at your channel they get all the information, you do all the work, and they don't subscribe. Something wrong with that picture. You got 774,000 views, you should have that many subscribers. C'mon people do the right thing and subscribe, how hard is it to click on a subscription? Love your channel, your biggest fan. Lots of compliments from Upstate NY. PS your NY style Pizza video is one of the best if not the best I have seen. Wishing much success, and a million subscribers... Love your sense of humor, I am making you an Honorary New Yorker for making great NY pizza. Ciao my friend...
@@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!
Great video. Have you tried Curing your pizza disc in the fridge overnight?
@@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.
This guy should have more subscribers.Good content!
I agree! Bring em on!
Hey just got onto my pizza journey and want to make this recipe. In the video and in the description there’s no mention of temperature and cook time? Just mention of using a pizza steel briefly. Would you mind helping me understand your approach to baking the pizza? Getting a proper cook on the dough has been my biggest downfall
@@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. 👍
Bro said diatastic and San Moronzo 😱
Pizza Sabre ! Hell yeah! I have to get me one of those
@@espenfr there link should be in description. If not : Amazon, search : scimitar . 😁
you're a bit strange, but you make nice pie
Thanks!
@@rollonfood Hey, dont mention it!
Can't beat cheese on toast hahaha.😅
Oops! That was .3 grams of yeast not 3 grams. 😮 Ok, lets try that again.
@@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. 😁
wow pizzas looked amazing. when i went to NYC to test 15 of the best pizza shops i was surprised at just how thin the majority of the shops pies were. here in your video can just see your pizza thickness factor was prob near 40% - 50% thicker than what the top NYC places are doing. my guess is the 1 out of 7 nico guy even though didn't state it but have a feeling if your pie was thinner he would of more so say it's basically the exact pizza he remembers in NYC (less dough/crust less chew). like no joke though really great video and editing!
Thanks!! Appreciate it 😁
An amazing take on chish and fips, looks amazing.....
@@deanmitchell4233 thanks m8
I'd love to see a video with beer used instead of water, I'm thinking it should have better texture and maybe more chew, and the malt and yeast should supercharge the dough.....have you any videos with beer.......
Not yet, but I'll make one!
Love your videos do you have a porchetta recipe
@@drloomis7260 I have had it on my list for some time, maybe I'll bump it up.
@@rollonfood thanks man
Your channel is becoming my new favourite pizza channel! You've inspired me to get a pizza steel. I do have a question though (or 2). I got a .6 CM thick pizza steel, and one side is lighter and rougher, the other side is darker and smoother. Does it matter which side I put the pizza on? As well, if I purchased another one, would I be able to place them both on top of each other in the oven? or is that problematic? I'd have 1.2 CM thickness! Anyhow, thanks! Cheers.
@@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.
Reason your pizza is floppy is because at home you need to parbake the crust with sauce before cheesing it
@@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
Was all the way in agreement with you until you used the active dry yeast with warm water instead of idy! Little basil in the sauce too for sure. Grande cheese for the win. Please no cutting on the peel!!
@@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.
Thanks for the ideas! I was fortunate enough to visit Pepe’s restaurant twice. Both times we were amazed how great and unique his pizzas are. Just incredible taste. A couple of suggestions: he is pizzas are not as thick around the edges. He uses 200g of dough for each. I found a video where he uses around 150g of starter with 1600g of flour and 1l of water bit he adds 5-6g of active dry yeast later in the process, while he is working the dough. Not sure if it’s accurate, but I will be trying it this week:)
@@vonblashke do let me know how it goes. Yeah I prolly went ever so slightly too much crust, but regarding weight, and I might be totally wrong, the pizzas he makes in his restaurant look smaller in diameter. Pizzas there are intended for a single diner, knife and fork etc. But somewhere in-between that and mine I admit this still needs tweaks. I have Naples on my top 3 destinations to go next.
New York water, just add exhaust into your water 😉
San Moranzo? 😂😂 Yup, yoy are definitely making new york pizza. Neapolitans use San Marzano. 😁
Good job, love the tutu.
Hi, could you clear my doubts? Is the amount of yeast for the poolish correct, 25g? shouldn't it be around 5g? In the video it appears to be much less than the 25g in the recipe.
@@emanuelmagalhaes8825 .25 g (quarter of a gram)
All right. Sorry about it. Thanks for it
@@emanuelmagalhaes8825 no problem at all. Happy to help
Lived around the Detroit area for 67 years and ate over 300 Buddy's and others pizzas. Your version is waaay too thick. It should be half that depth. Sorry, just trying to keep it real.
@@dmirto01 I like thick pizza and I can not lie. I appreciate your comment I really do, but I'm not going for authenticity. In mostly everything I do I'm trying to change things for (my subjective) the better. To a fault honestly. That's the thing with trying to"evolve things" , you're usually the only one who gives a f$#&. Thanks for your very honest and reasonable input though matey
@@rollonfood thank you for your commentary and your point of view. I’m getting old and long for those days of my youth but also like change in some respects as well. All your tips are well received and now I will make time to follow your lead in making my next pizza and no doubt it will be a great time thanks again
@@dmirto01 I'll be dropping some more videos soon. Talking a small hiatus to work out my next move.
Master good to see you again, I’ve been taking notes and practicing by attempting to replicate your pizzas, I have my own sourdough starter and have bought a couple of ovens (currently own the Gozney Dome dual fuel and also bought the Ooni Volt for the winter) also invested in the broad & Taylor proofing chamber. I have good gadgets and I do enjoy finding this sort of things specially hunting for them in OfferUp and FB Marketplace, have gotten more of my stuff for much less than the tag price. I do have questions, most of the pizzas you make you do bake them in the home oven with your steel plate, does using this semipro ovens(high temp capability) should change the recipes? Like the sugar and diastatic malt should be taken out of the equation? Does using 00 flour instead than AP flour also should take out the gluten?(example your sourdough “Sauron bubble” pizza recipe) . This week I went to try to do the Franco Peppes in the Gozney dome, it does have a steam inyector.
Use cold butter and cut it into the flour.
I think their choice has more to do with you having the pizzas cook at different heights in your oven.
@@nestlund I made sure that wasn't a factor. I'd one went in the bottom first, it went on top the second time after pulling the crust. And then the next two vice versa.
What size ball is that?
@@adamellistutorials these balls are about 350g ish if I recall. The recipe is in description. You can add the ingredients and divide by five for a more precise number.
Very interesting
Damn, going to give this a go, subbed!
Welcome! Lmk how it turns out. Next pizza video is a thin crust
Your method is a guallette style pizza..
@@dzmalekvali1110 didn't know if had a name! I'll have to research it. Thanks for letting me know. 🙂
Hi Antonio! Yes, I agree that weighing ingredients is the best way to go. Canada switched to the metric system in 1969 but our southern neighbours still use Standard measurements. Thanks for this video tutorial on the Detroit style of pizza. It's been a while since I've made this so thanks for the motivation to make it again! One question: what % of protein are you suggesting for high-gluten flour? (I have Wheat Gluten I can add to 00 or AP or Bread flour.)
@@duncanjames914 I take it to 14 to 14.5 ish. I use AP flour for King Arthur. Then I calculate that extra 1.5 percent and take it out of the total adding in the vital wheat gluten. I only have AP and bread flour, I just modify the AP and use the bread for more in-between applications.
@@rollonfood Thanks!