- Видео 37
- Просмотров 323 603
Graziani_Homemade (Pizza Academy)
Австралия
Добавлен 6 фев 2020
For all the pizza lovers that want to learn the “Art of Making Pizza”
Homemade Italian PAN PIZZA | Simple & Tasty, Tutorial + Recipe
Ciao and welcome back to my channel, from this video tutorial you will learn how to make the traditional Italian Pan Pizza and the focaccia genovese.
Follow exactly the recipe and the process, but be aware that the recipe may need to be adjusted depending on where you live.
For any questions, feel free to leave me a comment below.
NOTE:
If you want to do a ONE-TO-ONE online course with me, visit my website www.grazianihomemade.com.
you can also follow me on Instagram:
graziani_homemade
Follow exactly the recipe and the process, but be aware that the recipe may need to be adjusted depending on where you live.
For any questions, feel free to leave me a comment below.
NOTE:
If you want to do a ONE-TO-ONE online course with me, visit my website www.grazianihomemade.com.
you can also follow me on Instagram:
graziani_homemade
Просмотров: 531
Видео
Pizza Napoletana Handmade dough Tutorial
Просмотров 1,9 тыс.2 года назад
I hope you enjoy this video. Feel free to ask me any questions in the comment below. My website: www.grazianihomemade.com Instagram: graziani_homemade Facebook: GrazianihomemadePizzaAcademy
Impasto PERFETTO per pizza Napoletana usando la Sunmix? Inserimento Acqua e gestione impasto.
Просмотров 5 тыс.2 года назад
Eccoti un video in cui ti mostro passo dopo passo come fare in maniera corretta un impasto utilizzando l'impastatrice a spirale. Sentiti libero di farmi qualsiasi domanda qui nei commenti. I miei social: INSTAGRAM: graziani_homemade FACEBOOK: Grazianihomemade L'impastatrice: Sunmix srl: www.sunmix.it/ il mio sito web: www.grazianihomemade.com
Which Mixer is Better for a 70% hydration Pizza Dough? 1 vs 2 speeds - UNBELIEVABLE
Просмотров 34 тыс.3 года назад
Ciao Pizza Lovers, I'll show you today the difference between a mixer with 1 speed and one with more speeds especially when we want to mix a dough higher than 70% hydration. You can ask me your questions here in the comment below but if you'd like to send me pictures or vocal messages, you can find me on : FACEBOOK: Grazianihomemade INSTAGRAM: tagram.com/graziani_homemade/ If you l...
HOW to make FOCACCIA & BREAD gluten free?!
Просмотров 2,6 тыс.3 года назад
I hope you enjoy this video guys. I'm not a super expert in GF dough but I really like this flour. GF Flour: www.mulinocaputo.it/en/flour/la-linea-professionale/fioreglut Feel free to ask me any questions. MY CHANNELS: Facebook: Grazianihomemade Instagram: graziani_homemade My video channels: Facebook: MERK.fps Instagram: merk.fps Visit my...
THANK YOU Pizza lovers! my masterclass in 2020 - 2021
Просмотров 5113 года назад
With this video, I want to say thank you to all my new customers here in Brisbane - Australia that I've done my pizza masterclass. Thanks to all my new SUBSCRIBERS on RUclips and all my new followers on Instagram & Facebook. Another financial year is started and I'm excited to share more content. Please, leave me your feedback, it will help me to improve my services. My Channels: Facebook: face...
Pizza Napoletana dough 68% using the Sunmix 6kg
Просмотров 10 тыс.3 года назад
Perfect mixer for domestic use or small business. I hope you enjoy this video, feel free to ask me any questions. mixer: www.sunmix.it/index.php?_r=2112 a specific website of Sunmix Australia available soon. flour: www.mulinocaputo.it/en/flour/la-linea-cucina/cuoco If you would like to talk with me you can text me on: INSTAGRAM: graziani_homemade MESSENGER: messages/...
Learn how to make a great Pizza cooked in your home oven! Pan Pizza MASTERCLASS
Просмотров 7583 года назад
Learn how to make a great Pizza cooked in your home oven! Pan Pizza MASTERCLASS
How to make a TRADITIONAL Italian FOCACCIA GENOVESE, soft and tasty.
Просмотров 1,9 тыс.3 года назад
How to make a TRADITIONAL Italian FOCACCIA GENOVESE, soft and tasty.
Pizza Napoletana: How to stretch better your pizza using the right equipment.
Просмотров 8 тыс.3 года назад
Pizza Napoletana: How to stretch better your pizza using the right equipment.
How to improve my pizza? 3 IMPORTANT TIPS
Просмотров 5 тыс.3 года назад
How to improve my pizza? 3 IMPORTANT TIPS
How to make a good pizza dough? By hands vs Kneader
Просмотров 2,2 тыс.3 года назад
How to make a good pizza dough? By hands vs Kneader
Sunmix VS KitchenAid Which one it’s better?
Просмотров 22 тыс.3 года назад
Sunmix VS KitchenAid Which one it’s better?
IMPASTARE 50 Pizze usando la SUNMIX 6kg?! INCREDIBILE
Просмотров 8 тыс.3 года назад
IMPASTARE 50 Pizze usando la SUNMIX 6kg?! INCREDIBILE
5 CONSIGLI UTILI per la pizza fatta a casa
Просмотров 7553 года назад
5 CONSIGLI UTILI per la pizza fatta a casa
Pizza Napoletana DOUGH TUTORIAL hand made, 24h Fermentation
Просмотров 84 тыс.3 года назад
Pizza Napoletana DOUGH TUTORIAL hand made, 24h Fermentation
Kitchen Aid Pizza Napoletana TUTORIAL
Просмотров 62 тыс.3 года назад
Kitchen Aid Pizza Napoletana TUTORIAL
Private Pizza Party by Graziani homemade
Просмотров 5134 года назад
Private Pizza Party by Graziani homemade
Pan Pizza (Pizza in teglia) dough hand-made.
Просмотров 5664 года назад
Pan Pizza (Pizza in teglia) dough hand-made.
Graziani Homemade Pizza Napoletana Masterclass
Просмотров 1,1 тыс.4 года назад
Graziani Homemade Pizza Napoletana Masterclass
PIZZA Napoletana + cottura con Roccbox TUTORIAL
Просмотров 2,8 тыс.4 года назад
PIZZA Napoletana cottura con Roccbox TUTORIAL
Tutorial - Impasto a Mano per Pizza in teglia - 12h Lievitazione
Просмотров 25 тыс.4 года назад
Tutorial - Impasto a Mano per Pizza in teglia - 12h Lievitazione
Perchè vuoi IMPARARE a fare la pizza? ...... I miei consigli
Просмотров 8014 года назад
Perchè vuoi IMPARARE a fare la pizza? ...... I miei consigli
Tutorial completo pizza in teglia 70% idratazione, con 20% farina integrale
Просмотров 2,4 тыс.4 года назад
Tutorial completo pizza in teglia 70% idratazione, con 20% farina integrale
Tutorial impasto Pizza con impastatrice a spirale (casalinga)
Просмотров 18 тыс.4 года назад
Tutorial impasto Pizza con impastatrice a spirale (casalinga)
Will a external variable speed control work with a one speed spiral mixer?
Thank you for the video - it’s really helpful. I make it poolish (300g flour, 300g cold water, 1g yeast) and add more flour and water and salt the next day but my dough always comes out so sticky and not so integrated together - I use the best type 00 flour.
try to use the direct method. Add all the ingredients while you mix.
@@GrazianiHomemade thank you so much for your reply - I tried a lot of things but I think it might have to do with the flour im using. Which flour would you recommend, caputo pizzaria red or caputo puzzeria blue?
Good job my teacher I want to know this job
Kitchen Aid style is not good ! I know because I'm a frustrated Italian ! I'm goona get a real Italian mixer, it's brilliant the way it works !
🧹 IYKYK
This was kind of useless in the sense that you never told us what the amount of water, yeast, flour, salt was used?? How long do you leave the dough mixer on for ??
You should use YT a bit better. Check the description, you will find the recipe. ;)
i am new to making pizza .. my room temp is 28c .. i wanna make a dought and uae it after 24h maybe .. but after 24h my dough creates a lot of air like "Overproofed dough" .. i put 5 kg flour .. 3 litters watter .. and 10 gr fresh yeast .. speed number one about 10 min and 2 about 5 min .. rest 20 min .. dough balls and freeze at 4c .. the dough comes out of mixer about 27c
Hi, so... I suggest you use cold water from the refrigerator (4*C). If you can, put the flour in the fridge the day before. Like this, your dough will come out of the mixer less than 25*C. PLUS, follow this recipe: 1kg of flour - 630ml cold water - 2 grams of fresh yeast - 22g salt. let me know ;) If you want you can even send me an email at info@grazianihomemade.com
And who scrapes off the very black, charred areas? Very unhealthy.
Hobart Mixer with three Speed Gaerbox is the best
How do I apply for buky
@@DiVineKalu-ie6bc what’s buky?
What is the price
@@DiVineKalu-ie6bc I don’t sell the machine.
How much is it
Hi do you have a same day pizza dough?
@@tlmihaere5829 sure.
@graziani_Homemade how long did you mix total for each Thanks for great video
@@GregoryMooreMD usually around 15/20 min
Hey bro, I noticed that you cook your pizzas at a lower temp on the Roccbox, what is the ideal stone temp ? 🙏🏽
Hi graziani is the pizza dought same using planetaria vs espiral?
Si potrebbero eventualmente reimpastare e rifare i panetti con un impasto così scoppiato ?
Indoor rocboxx wow
I saw a few videos, your explaination is the best so far. Very clear. I will follow your method next time 👍
@@yatiejabs6684 ohh thank you so much 😊 I really appreciate
Grazzie Grazziani !!!
E grazie al ….. 😉🤘
My cornicone is sometimes not fully cooked and my Neapolitan pizzas cook in 3 minutes for some reason i heat up the oven to 403c for over 40 min
That’s weird. I don’t know which process you’re used to follow
Great channel wish you were more active on here.
Thanks
Famag vs Sunmix which is better or are they about the same
I always enjoy watching it. I am Korean. I live in Korea. Your pizza style is very different from Korea. I have a question, can you help me? I'm planning to use 12-hour resting dough. For 25kg of flour, how many grams of dry yeast is appropriate? I think your advice will be of great help to me. thank you
Hi, try to use this recipe: 1kg 00 flour, 600ml cold water, 2g dry yeast and 20g salt. Then do X25 and you will get your doses
Marco buongiorno potresti provare a fare un impasto con la farina della Barilla 00 ( x intenderci una farina con poche proteine/ poca forza) e usando l'impastatrice x vedere il tuo di risultato... grazie
Ciao, guarda qui in Australia non c’è la Barilla 00 ma comunque non cambia molto da altre farine 00 con 09/10g di proteine per 100g. Posso chiederti quali problemi riscontri? Che idratazione fai? Ciaoo
Perché il campo della pizza mi ha sempre appassionato
Mate don't apologise for your English! It's great and it doesn't even matter if we hear your Italian. I love your accent!
Ciao! I made the pizza today and it came out great! Thank you for this recipe. I used type 00 flour and I hope I can get Caputo for my next time. Only question is the dough came out super crispy. Has a very crunchy bite. When cut, the pizza stands straight. It doesn’t really bend. I wonder if I did something wrong. I baked it at 250c on a sheet pan for 15 mins.
What is the max hydration for this mix of flour?
Hi Marco! When using 24h room temp fermentation, how much of dry yeast would you suggest? My crusts are never puffing up. I'm using 0.25gr of dry yeast.
Hi… May I ask you why you do 24 h room temp? What’s the room temp over there? You should try to do 24h using your refrigerator and 1g of dry yeast per kg
@@GrazianiHomemade room temp is 22 degrees Celcius over here. I heard that room temp fermentation would be better. But aparently not..
@@staelenskorneel I used to do 24 room temp when I was in Italy, before moving to Australia… but here (Brisbane) it’s so hot, especially in summer. So using refrigerator will give you more consistency and flexibility. Visit my website and send me an email if you wanna know more. www.grazianihomemade.com
Hey mate I'm in Brisbane. When are you available?
Hi, please fill out the form on my website: grazianihomemade.com/pizza-napoletana-class/
Fantastic video - picked up a few tips. I am also in Brisbane and I followed your recipe except I only used Caputo Cuoco (300-320w) but my dough was overproofed. 7pm last night mixed dough - Put bulk dough in fridge (3 deg C) until 2:30pm today. When I got it out of the fridge it had maybe 0.5cm bubbles in the bulk dough. Not sure if it was already overproofed from overnight? I balled up and left until 5:30pm today and dough was overproofed. I was checking it every hour but didn't see any significant rise until 5:30 but it was very soft and saggy?!?! Any recommendations? Thank you.
Thank you Graziani great video, where do you by type 0 proper Italian blend thank you
Finally a video that explains the gluten building process in detail and how to get the smooth dough. After watching many videos and reading many recipes I was still a little confused on how long to knead and how to get the perfect finish by hand. This is a big help, Thank you from Melbourne.
Thank you too. I really appreciate
I have never seen anyone add salt so late. I didnt see any sugar or honey???
Why would you add sugar or honey?
Hello….can you explain how to use with spiral mixture. I need a recipe for 40 balls also. Grazie
Check my videos, I made several using a spiral mixer.
I’m making now pizza’s for a year and still learning. For me it’s better to work with one speed. If I get better to make the dough and pizza’s maybe I buy the machine😊. Thanks for the video! Greets from the Netherlands.
Thanks michel for your comment. Feel free to ask me any questions about pizza making 😊🤙
Great video, can you tell me please if one speed mixer 190mp will be good for 70% hydro dough? Thank You.
You can do an autolyse and it’ll work.
Really good breakdown paisano! Made these last night and was amazed at how fluffy and tasty they turned out. We have an uncle by marriage from Perugia who is a Graziani!
Hey Mario, that’s nice to read. I love this style of pizza too. Which kind of videos would you like to watch?
Hi, great video. I'm looking for a table top variable speed spiral dough mixer for home use, like the one shown in your video. Any advice on where to grab one? Max use would be less than 3kg of flour at a time. Prob even less. Any advice would be great. Thanks 😁
Hi mick. This one is perfect for domestic use or small business. It’s 6kg spiral mixer (210rpm). You can contact sunmix and check availability and price 😊🤙.
Using a dough hook from jumpstreet will eliminate changing the wire whip and cleaning out the dough. It also is easier on the motor.
Grande professionalità!!
Grazie 💚
great video mate
Thank you so much 😊🤙
Ciao!Vorrei sapere se i dodici ore sono alle dieci di mattina e la devo cucinare alle 18:00 come devo fare.
Ciao Mary, devi calcolare le ore da quando hai fatto l’impasto. Se non mi sono spiegato bene, rifai la domanda così che io possa capire meglio. 😊 grazie ciaoo
Can you let it ferment for 48 hours?
Yes. You just need a strong flour.
@@GrazianiHomemade Thank you 😉
Hi Graziani, before put in the fridge do you leave the dough at room temp for about 01 or 02 hours? Or after mixing goes directly to the fridge? I've seen a lot of videos and still have this doubt. Tks!
Hi Rafael, yes. I usually leave it for 1 or 2h at room temp and then in the refrigerator.
@@GrazianiHomemade thanks Graziani 🍻🍕
The header of this video states '...24 hour fermentation'. Then in the video he says that the balls of dough can be used that night after six hours. - What went wrong here?
It’s call double fermentation, the first 18-24h are in fridge then rolling the dough to create the balls shape and then let them rest for another 6 hours at room temp.
He sounds like Serge from Beverly Hills cop, the guy that Eddie was talking to about having a cappuccino in the art studio.
Get yrself a spiral dough hook bro. That will change your life.
Hi Is beer yeast used?
Yes, it is.
Thanks 😊