I just tried this recipe, and the results are amazing. In Brazil, specially here in Rio de Janeiro, we get consistently high temperatures: 28 to 32 degrees daily, pretty easily. So I did this and let it rest for couple more hours than just 2. According to your explanation, with these higher brazilian temperatures and a longer fermentation time, I thought I could get same-day pizza with a taste that's pretty close to 1 day fermentation. I also did my own sauce and added some brazilian Minas Cheese along with the Mozzarella, and Oh My God. It's hard to believe one of the best pizzas I ever eaten, was made by me! Thanks!
I love, LOVE how you caught the takeaways from this video, did some reasoning and tweak the procedure to your needs! You are definitely the perfect audience for me, I can't really help people who wants "THE" recipe, "THE" time, "THE temperature, etc 😅 Muito obrigado for sharing with me 💙 I hope you will want to share this video with a fellow Brazilian pizza lover!
@@FabioulousPizza It's so much better to understand how the process works, so you actually make decisions and fix things. I hate following a recipe 1 to 1 just to be left wondering why it didn't work properly in the end. Your explanation really helped me adjust things accordingly and I feel way more confident in my pizza making. Miles ahead of my first ones! I already shared your channel with my friends :D Grazie, amico!
I'll do my best to share more useful content and live up to the expectations 😀 A new video is coming next Saturday, see you there! Have a good time for now ⭐
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
I made your recipe for dinner. Pizza cooked and looked great. It was more dense with less rise and taste than I'm use to but for a two hour pizza dough I definitely can't complain. It still tasted pretty good and I found my self eating the entire pizza. I only have active dry yeast so divided your fresh yeast amount by 2. I know you said to divide by 3 but the rest of the internet says to divide by 2. Thank you for the recipe.
I should have been more precise here! Divide by 3 to convert to Instant yeast, divide by 2.5 to convert to Active, I talked about it in my latest video: ruclips.net/video/NcNLF1YCUoI/видео.html I'm glad you enjoyed this recipe, I think it's ok for the sudden pizza craving! Have a great time 🙌🏻
This is my new favorite recipe i made pizza and flat bread with it and its just amazing i only let it rise for 1 hour and im using regular flour i don't have 00 in my country thank you so much for sharing
Your dough looks fantastic. I'm using bread flour as it's quite to get a specialised pizza flour here and my dough is always too elastic and it's hard to stretch it properly. What can I do to make it less elastic?
Without knowing anything else, my best bet is that you need to let the doughballs proof longer. If a couple of hourse rise is your goal and you experienced elasticity, consider trying a different flour. Thanks for all the comments, I'm glad you appreciate my content ⭐
Ok I tried it. What can I say there is a reason why you ferment. Don't think I will redo the recepie. Instead will rather try freezing fermented dough next time. Do you habe a Video for that fabio 😀
Exactly! This is meant for sudden pizza cravings, it's definitely NOT my go-to recipe 😂 I don't even like to freeze dough, but you might want to watch this video: ruclips.net/video/JMvJT9z9_24/видео.html
Hey Fabio, again a great video. How about making a video with the differences between pizza sauces. I have scouted the other channels and there does not seem to be a video like that out there. In fact most channels focus hard on the doe part but hardly any on the sauce.
Uhm, it's strange, usually it becomes less sticky when you knead! By the way, knowing nothing else, there is a chance you overwork it your dough and heat it up quite a lot. Try being more gentle, like I explain here: ruclips.net/video/Y_BBqa05IxY/видео.html Let me know if you still have the problem and we will find the solution 😀
Ooh, I see! You gave me an idea, I will share some details, maybe other people will find them useful. Not sure how tagging works on YT, please keep an eye at my Community Tab: Saturday is a day off for me, I will write a a quick post in the afternoon 👍🏻
I've got an interesting video about this topic! Here it is: ruclips.net/video/_nw26lE6Neo/видео.html Feel free to ask questions if you want me to clarify anything 😀
Well, it could be, my mom used to say that "if it's fried, it tastes better" 😁 Jokings aside, I'm not aware of Domino's procedures, so I can't really say anything!
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
I just tried this recipe, and the results are amazing. In Brazil, specially here in Rio de Janeiro, we get consistently high temperatures: 28 to 32 degrees daily, pretty easily. So I did this and let it rest for couple more hours than just 2. According to your explanation, with these higher brazilian temperatures and a longer fermentation time, I thought I could get same-day pizza with a taste that's pretty close to 1 day fermentation. I also did my own sauce and added some brazilian Minas Cheese along with the Mozzarella, and Oh My God. It's hard to believe one of the best pizzas I ever eaten, was made by me! Thanks!
I love, LOVE how you caught the takeaways from this video, did some reasoning and tweak the procedure to your needs!
You are definitely the perfect audience for me, I can't really help people who wants "THE" recipe, "THE" time, "THE temperature, etc 😅
Muito obrigado for sharing with me 💙
I hope you will want to share this video with a fellow Brazilian pizza lover!
@@FabioulousPizza It's so much better to understand how the process works, so you actually make decisions and fix things. I hate following a recipe 1 to 1 just to be left wondering why it didn't work properly in the end. Your explanation really helped me adjust things accordingly and I feel way more confident in my pizza making. Miles ahead of my first ones! I already shared your channel with my friends :D
Grazie, amico!
I'll do my best to share more useful content and live up to the expectations 😀
A new video is coming next Saturday, see you there!
Have a good time for now ⭐
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do
It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
I made your recipe for dinner. Pizza cooked and looked great. It was more dense with less rise and taste than I'm use to but for a two hour pizza dough I definitely can't complain. It still tasted pretty good and I found my self eating the entire pizza. I only have active dry yeast so divided your fresh yeast amount by 2. I know you said to divide by 3 but the rest of the internet says to divide by 2. Thank you for the recipe.
I should have been more precise here! Divide by 3 to convert to Instant yeast, divide by 2.5 to convert to Active, I talked about it in my latest video: ruclips.net/video/NcNLF1YCUoI/видео.html
I'm glad you enjoyed this recipe, I think it's ok for the sudden pizza craving!
Have a great time 🙌🏻
This is my new favorite recipe i made pizza and flat bread with it and its just amazing i only let it rise for 1 hour and im using regular flour i don't have 00 in my country thank you so much for sharing
I love how you adapted the recipe to your needs ✌🏻
Thanks for watching the video, feel free to share it with someone who might like it!
Thanks for this recipe. While I was at work today I decided that I wanted to have pizza for dinner. The 2 hour dough worked perfectly.
Eh, I know how the sudden craving feels 😂
Glad you found it helpful, have a great weekend!
Great results (for an emergency pizza). Grazie!
Next time I’ll try your ‘proper’ recipe 😊
Exactly, that's good for the sudden pizza craving! Have a good weekend 😃
Thanks for the oven tip!
Glad you appreciate! I shared complete guidelines in this video, you will like it: ruclips.net/video/zkH7UJ0yxAA/видео.html
Have a lovely Sunday 🌞
Thanks. I tried it last night and it was a hit. I will subscribe to your channel.
Aaw, thanks so much, your support means the world to me! I'll do my best to live up to the expectations 😀
Grande Fabio. La provo subito. 🙏
Buon appetito 😬
Thanks buddy for the quickie dough!
You're welcome buddy, just promise me you will use it only for sudden pizza-cravings 😂
Your dough looks fantastic. I'm using bread flour as it's quite to get a specialised pizza flour here and my dough is always too elastic and it's hard to stretch it properly. What can I do to make it less elastic?
Without knowing anything else, my best bet is that you need to let the doughballs proof longer. If a couple of hourse rise is your goal and you experienced elasticity, consider trying a different flour.
Thanks for all the comments, I'm glad you appreciate my content ⭐
If you're making more than one pizza, when would you divide the dough? Or is it better to just make different batches?
You always make one batch and then divide it.
In this case, you divide straight away once you finish kneading 😀
@@FabioulousPizza thank you!
Had the same question. Thanks for asking will try today.
Ok I tried it. What can I say there is a reason why you ferment. Don't think I will redo the recepie. Instead will rather try freezing fermented dough next time. Do you habe a Video for that fabio 😀
Exactly! This is meant for sudden pizza cravings, it's definitely NOT my go-to recipe 😂
I don't even like to freeze dough, but you might want to watch this video:
ruclips.net/video/JMvJT9z9_24/видео.html
Hey Fabio, again a great video. How about making a video with the differences between pizza sauces. I have scouted the other channels and there does not seem to be a video like that out there. In fact most channels focus hard on the doe part but hardly any on the sauce.
Thanks for the suggestion! In the meantime you might want to watch this video 😄
ruclips.net/video/x9udSb4LE7k/видео.html
Fabio why is my dough getting more sticky, the more i kneed?
I use the same amounts as in this video and double Zero flour. Please helpe♥
Uhm, it's strange, usually it becomes less sticky when you knead!
By the way, knowing nothing else, there is a chance you overwork it your dough and heat it up quite a lot. Try being more gentle, like I explain here: ruclips.net/video/Y_BBqa05IxY/видео.html
Let me know if you still have the problem and we will find the solution 😀
How much yeast for active dry?
I said it in the video
how come you never add Olive Oil to any Neapolitan Pizza dough?
Traditional neapolitan dough does not include any olive oil 😉
@@FabioulousPizza thank you but I guess my question should have been, how does Olive oil affect the pizza dough ?
Ooh, I see!
You gave me an idea, I will share some details, maybe other people will find them useful. Not sure how tagging works on YT, please keep an eye at my Community Tab: Saturday is a day off for me, I will write a a quick post in the afternoon 👍🏻
How about adding sugar for home oven?
I've got an interesting video about this topic!
Here it is: ruclips.net/video/_nw26lE6Neo/видео.html
Feel free to ask questions if you want me to clarify anything 😀
Spammo questo video dappertutto!!!
Così si fa! Grazie 😘
Minchia 2 ore 🤣🤣🤣🤣 bravo giovane 8
Ed era buonissima, la prossima volta la faccio in un'ora 😬
Why does Domino's Pizza taste nicer than home made? Do they use artificial flavours that cannot be reproduced at home?
I have no idea what domino's use, I can only tell you that I don't like that stuff at all 😅
Domino’s smashes the dough with a rolling pin, pushing all the flavors into a smaller volume, thereby concentrating them. Right, Fabio?
GENIUS! That must be the reason 🤣
Is it because they put a ton of canola oil in the pan first and pretty much fry the crust?
Well, it could be, my mom used to say that "if it's fried, it tastes better" 😁
Jokings aside, I'm not aware of Domino's procedures, so I can't really say anything!