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Thank you

That’s why I am using the fridge to slow down fermentation. If you want to do 24 hours all at room temperature then yes it’s too much

No more than 15 days in my experience

@kneadingwithfranco wow can see why so many go for dried!

I’ll never use dried again, so unpredictable

Thank you so much

It is fantastic I've now watched many many others but this one is the best by far.

Thank you so much I appreciate it

Thanks for being here

It might have been a mistake. It’s definitely 200g of water

Aaaaaa

@@kneadingwithfranco oh pretty easy .. all I need to do is yell aaaaah . If I dont get a perfect bread , imna sue you 😎✌

Honestly it was a bit hard to understand that you wanted the recipe 😂 write to me on my instagram and I’ll send the recipe

@@kneadingwithfranco won't u put on a video up on your channel?many ppl want the right texture inside and our of bread to be correct.

Yes why not. What recipe you are interested in ? A bread loaf ?

Not at this time

Totally agree with you , I realised just later 👋 thanks for your comment I appreciate it

So what? 😅

Of course

I agree

Yes it’s a beautiful oven but unfortunately it was gifted to me in an awful state. Much worse than this. Thanks for the observation but I always clean my ovens

Sunmix sun 6

Not sure what you mean

@@kneadingwithfranco No moisture from cheese.

Fabulous

Thanks for appreciating my video

Around 30 cm

@@kneadingwithfranco Thanks!

250 degrees Celsius

No it’s not. I would suggest to do 18 hours in the fridge at a temperature of around 9 10 degrees and the other 6 hours at room temperature

Yes you can find it on eBay . Thank you so much

Hard to answer. Depends on the product you want to make. Any flour can be good if you understand how to handle it properly , making sure the maturation and proofing are done correctly

@@kneadingwithfranco thank you i Understand that I don’t know how to make with a standard flour in homes I want to make a Napoli pizza like the real prof pizzerias that why I want to know wich Flour they using and in the future I make in polish or something else etc etc thank you for reactions and the info

Start with a simple recipe for now , low hydration (63%). Check the recipe I posted in my RUclips videos

With regards to the flour use any , caputo pizzeria is good

@@kneadingwithfranco yeah but wich flour 5 stagioni or caputo etc etc

Thank you so much I appreciate it ❤️

By using cold water you help yourself when kneading by hand, because the dough would be much easier to handle. The cold strengthens a bit the gluten network. Also, by using cold water you make sure your fermentation doesn’t start immediately, reducing the risks of overfermentation.

@@kneadingwithfranco Cool, I figured it had something to do with slowing it down. This was one of the clearest and well explained videos ive seen on making the Neapolitan dough. So many others leave a lot of basic things out. I was actually a bit alarmed by looking any my dough because I made this batch of dough tonight with your recipe, and its risen sooo much in about 5 hours. My first batch I made with one of Vitos recipes and it barely rose at all using dry yeast, no clue what I did wrong there. Also, this is the first time I saw the lamination technique done and yes I could immediately tell it improved the smoothness and strength of the dough... with the second round of lamination it did get even better. This came out too much smoother than my first batch of dough. Im going to be firing up my ooni for the first time tomorrow night, using 3 or 4 of these dough balls. Will let you know how it comes out.

@@kneadingwithfranco But one thing I noticed was that my dough stayed stickier a lot longer than yours. When your hands were clean mine were still coming out with dough for a couple more rounds of kneading. They didnt start coming out clean until I was basically totally done. Does that mean I didnt knead it well enough up to that point? I had this same issue the first time...I wonder if its the flour? Im using King Arthur 00.

When that happens, keep on kneading and take more breaks. Just by allowing the dough to rest, the gluten will develop itself. I will soon publish a video to show how to use autolyse to speed up the process

@@kneadingwithfranco thank you

Hopefully she didn’t hurt herself while cooking something nice

Yes of course, just regulate the amount of yeast accordingly

Try the mozzarella specific for pizza from Tesco. It’s a block of mozzarella and it’s completely dry

@@kneadingwithfranco thanks so much did not even know that exists but I am beginner!

Anytime

@@kneadingwithfranco sorry to annoy you again. I've just bought an effeuno (nearly went with a Volt) please can you advise on guidelines as to what temp to set the upper and lower elements at?

You are completely right. I should update the video 😀

@@kneadingwithfranco Just edit that part in, your video is very good. By the way, what hydration level did you use on your dough?

I will for sure thanks so much ! I used a 63% hydration for the dough in the video 😃

Haha definitely 🤣

Gracias

Thank you 🙏🏻

Hello 👋 of course you can and it makes sense if you own one. If you use a stand mixer avoid lamination because the dough will be much tighter if kneaded with a stand mixer and will incorporate much more air inside

Of course it will

Thank you. I'm new to all this and I've never saw or known about lamination. I will try this method out.

Also, it seems like I do everything right but I notice after I cut and ball and put the balls into the covered container, the balls don't really double and stay into ball form but flatten out even when I poke the balls and it bounces back. Is it an issue with underneading?

Yes the gluten network of the dough is not properly formed. This is the first thing I can think about. What yeast are you using ? Fresh? Dry?

I used active dry yeast. 1/2 tsp in a recipe that called for 1000gr flour and 700ml water

Best way to go about it is to buy a medium size and a large size to connect them. You can have the perfect pizza set up like that. Feel free to support this channel by buying from the links I provided in the video description. Thanks so much

Thank you

Thanks Tom mate ❤️

The oven I use in this video is and Effeuno P134H but If you want to level up your pizza skills I recommend Ooni ovens.

Thank you very much for your time sir

Thanks so much. If you don’t have a peel, use two pieces of cardboard. 🙂

Thank you so much you’re the best you deserved 1 million subscribers with your all information and responding

Feel free to reach out on Instagram and take a look at my posts. I have many recipes there 🙂

You’re too kind

Thanks Julia