Hi I just want to say I followed your recipe and Its been the best pizza I've made on my pizza journey . I cooked it in the roccbox amazing results. Can I ask question after room temp bulking when it doubles put in fridge. can you leave it longer then 12hr in my case I made the balls to early and I feel the balls over proved. I just feel it hard with timing when dinner is late and balls are ready in morning . Can you please provide a solution. Thank you again for the great work.
I’m so glad you were able to make a great pizza just watching my video. That is the whole purpose of my RUclips channel. The fridge part could also be longer than 12 hours. Last week for example I did 16 hours for the same reason you mentioned. I usually take the dough out of the fridge 6/7 hours before dinner for the shaping phase. Just remember that the proofing of pizza balls depends a lot on the flour you are using and also to the room temperature you have.
@@dough.it.better thanks for the reply. Will try your method. The flour I used was caputo 00 classic blue , not the pizzeria . I want to try with the caputo tipo 1. I belive this 14g protein extra strong flour. Thank you again. Maybe a future video of proofing and different outcomes. Peace
Bravo
SERGIO hai superato la nonna e la mamma 👍😘
Quello mai..la strada è molto lunga ancora..
Can I use dry yeast? really good explanation love it!!
Yes, you can use dry yeast. I suggest you to use dry yeast at 50% of the weight of fresh yeast.
Hi I just want to say I followed your recipe and Its been the best pizza I've made on my pizza journey . I cooked it in the roccbox amazing results. Can I ask question after room temp bulking when it doubles put in fridge. can you leave it longer then 12hr in my case I made the balls to early and I feel the balls over proved. I just feel it hard with timing when dinner is late and balls are ready in morning . Can you please provide a solution. Thank you again for the great work.
I’m so glad you were able to make a great pizza just watching my video. That is the whole purpose of my RUclips channel. The fridge part could also be longer than 12 hours. Last week for example I did 16 hours for the same reason you mentioned. I usually take the dough out of the fridge 6/7 hours before dinner for the shaping phase. Just remember that the proofing of pizza balls depends a lot on the flour you are using and also to the room temperature you have.
@@dough.it.better thanks for the reply. Will try your method. The flour I used was caputo 00 classic blue , not the pizzeria . I want to try with the caputo tipo 1. I belive this 14g protein extra strong flour. Thank you again. Maybe a future video of proofing and different outcomes. Peace
Thank you for the suggestion. I will do something in the future..!
Vediamo come mi esce
Come primo tentativo hai fatto un grandissimo lavoro. Bravo!!!