Now that we have the dough figured out, let’s talk toppings. What’s your favorite pizza topping combination-and what’s one topping or combination you will *never* understand?
The idea that there are “secrets” to cooking, etc. is the dumbest answer anyone can give. Be generous with knowledge. It’s a way to love your neighbor and food is a way to bring the world together. Be generous, not secretive.
This does not even look close to Roman pitza that looks like a burnt pitza rock hard. Roman pitza is soft the thin paste and thick paste. For years I eat Roman pitza.
seeing the end result in the video, I won't even bother try this recipe, that is incomplete anyway because "secret dough" and you don't even give the quantity of whole weat and bread flour four the poolish.
Preferment on a very thin, fast process pizza is completely useless. Pizzerie in Rome will do this in 5 hours without fridge if they're in a hurry or something happens
AVPN is meant to preserve the old way of making neapolitan pizza. It is more related to an historical purpose rather than flavour. It's like an old car, you won't restore it with Neon under the chassis and NOS tank right?
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Now that we have the dough figured out, let’s talk toppings. What’s your favorite pizza topping combination-and what’s one topping or combination you will *never* understand?
The idea that there are “secrets” to cooking, etc. is the dumbest answer anyone can give. Be generous with knowledge. It’s a way to love your neighbor and food is a way to bring the world together. Be generous, not secretive.
Can’t give it away??? What’s the point. 😮
Seriously, gatekeeping turds.
Exactly.. still a secret 😂😂😂
Watch me make a top secret recipe pizza. Goofy!
OK I’m done watching this. The whole video you made all the dough and then show not rolling it. Ugh
I factored your numbers and got 63% hydration. How is that a “wet” dough.
a lot of pizza tonda recipes call for 55% hydration. So from that perspective his is quite wet.
This does not even look close to Roman pitza that looks like a burnt pitza rock hard. Roman pitza is soft the thin paste and thick paste. For years I eat Roman pitza.
there is no recipe here only the website link, disappointed
I'm not impressed
what is the point?...
seeing the end result in the video, I won't even bother try this recipe, that is incomplete anyway because "secret dough" and you don't even give the quantity of whole weat and bread flour four the poolish.
Preferment on a very thin, fast process pizza is completely useless. Pizzerie in Rome will do this in 5 hours without fridge if they're in a hurry or something happens
Too bad you edited so we all all of a sudden we saw it not sticky.
i think this guy is trolling :D 50% hydration? are you baking a cracker?
Preferment is not allowed by the Association of Verace pizza Napoletana! I wonder why????
AVPN is meant to preserve the old way of making neapolitan pizza. It is more related to an historical purpose rather than flavour. It's like an old car, you won't restore it with Neon under the chassis and NOS tank right?
mother yeast means Sourdough? and what type is Breadflour?!
probably 00 pizza flour as that’s most common for roman pizza
I needed this🤜🏼🤛🏼
GooD