You were right, some of them I discovered through trial and error, but there were several new things that I learned. I am glad I found this video. Thank you.
My cold fermented dough is already out of the fridge and ready to be used in my new pizza oven! Thanks for the tips, I'm going to try that panino method if there's any left over.
Loved watching all your pizza baking. I have had a wood fired oven for about 14 years now. It started me out on a big quest to learn to make the perfect pizzas and then it got into baking sourdough breads. Now I'm 79 and still love baking breads and pizzas. I make a great (fantastic) pizza :) and beautiful SD breads. I bought a lot of bread books, supplies and joined a bread forum. It all paid off with a lot of practice. One of the first and very important things I do is get everything in order "mes en place" :) something like that. I can slip my pizza dough stretched and loaded right onto a wooden peel and slide it right into my WFO or home oven. I love your reheat hack and I will definitely make your pizza sandwich. So many lovely pizzas you made.
I made Neapolitan style for years and loved it but now I love my crunchy pizza. I mostly love pizza that can hold a nice bit of sauce, normal amount of cheese, not too much, sliced onion under the cheese, and topped with salami and hot pickled banana peppers. ❤
Try a pizza steel in your oven. Preheat for an hour as hot as your oven goes. Thin and crispy turns out great. I've even used parchment paper between the crust and steel, and it turns out perfect every time.
I can recommend the Ferrari g3 pizza oven, if you have about 100 bucks to spend, it is a tabletop oven that reaches 400c, cooks pizza in 3 minutes. Love mine!😊
It completely depends on the oven you use, the hydration and the type of pizza you want to obtain. It can range from the 60-90 seconds of the verace napoletana that is baked in a very hot oven, up to 500 celsius to the more crunchy pizza romana that is baked for 3-5 minutes in a less hot oven, let's say 350 celsius. And if you bake in a regular kitchen oven that can reach 220-250 celsius the time is even longer, maybe like 8 minutes. You know that it is done when the inner part of the cornicione is properly baked, is no more gummy or wet, you have to find the right time by trial an error as every oven is different, but it is not hard to do, put a pizza in the pre heated oven, DON'T OPEN IT until the cornicione has rised, really important, and then as the crust begins to take some colour cut away with scissors a little piece of cornicione and check it, if is still gummy and wet wait some more time other way your pizza is ready. I hope it helps, ciao from Italia🏳🌈.
Every pizza crust is discussed for the exception of one. He doesn't say anything of how to make the Totino's pizza crust that seems like it may be fried in oil first before making the pizza.
Well, I didn't know that if I cut the cheese in to smaller pieces it's easier to spread more evenly... 🌚 I always tried to put a whole mozzarella in the middle and was surprised it was still only in the middle after cooking. Thank god this video was made. We have clicked on it though... So his job, title and thumbnail was successful. We even left a comment...
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
You were right, some of them I discovered through trial and error, but there were several new things that I learned. I am glad I found this video. Thank you.
That last panini was worth the price of admission! Doing it this week.
My cold fermented dough is already out of the fridge and ready to be used in my new pizza oven! Thanks for the tips, I'm going to try that panino method if there's any left over.
May the gluten be with you!
Great video!
Although i knew most of it you gave me some nice ideas regarding freezing it and making panini differently.
Loved watching all your pizza baking. I have had a wood fired oven for about 14 years now. It started me out on a big quest to learn to make the perfect pizzas and then it got into baking sourdough breads. Now I'm 79 and still love baking breads and pizzas. I make a great (fantastic) pizza :) and beautiful SD breads. I bought a lot of bread books, supplies and joined a bread forum. It all paid off with a lot of practice. One of the first and very important things I do is get everything in order "mes en place" :) something like that.
I can slip my pizza dough stretched and loaded right onto a wooden peel and slide it right into my WFO or home oven.
I love your reheat hack and I will definitely make your pizza sandwich. So many lovely pizzas you made.
I made Neapolitan style for years and loved it but now I love my crunchy pizza. I mostly love pizza that can hold a nice bit of sauce, normal amount of cheese, not too much, sliced onion under the cheese, and topped with salami and hot pickled banana peppers. ❤
The Gluten will be always with you!
Recipe?.. in teasoon,cups??😮@@glutenmorgentven
A masterclass for homecooks. Amaizing! Thankyou very much
Great advice equals great pizza. Thank you Sir for all the secrets, and your hard work over the years. God bless you...
Very helpful, and believe me, I need a lot of help!
deep dish was my fav for years, nephews got me to eat thin and crispy...
But you, get me drooling and dreaming of real Italian pizza...
Awesome video! Thank you for sharing!
Some great tips there. My favourite is Neapolitan pizza right there at 11:19 yum :-)
Oh man!! It is most useful video for me right now.
Thank you so much 👍
Napolitano pizza is an art form. NY style crunchy is just fun and easy to make.
the high temp oven makes miracles :D
Brilliant! grazi mille!
Awesome video man 😎
Thank you. Greetings from India
Great tips 👏👏👏👏👏👍
Crunchy. I'm a Chicago native. Chicago style thin crust is my fave.
Mine too!
Bravooo!!!
Viva la pizza!
Thanks
Great video, thank you!
Quick question: for more crunchy pizza, what percentage of semolina flour do you recommend mixing in? 30% 50% ??
Love the video! How would you make a "double crunch" using a home oven?
Coming soon!
@@glutenmorgentven cant wait. Mixer and flour at the ready! 😁
PLEASE do a detroit style pizza! I am curious to see how a master would do it!
Crunchy is my favorite (but I also don’t have an oven that gets to 850°!) 😅😂❤
😋
The same is true for me. I can't wait to get a pizza oven!
Try a pizza steel in your oven. Preheat for an hour as hot as your oven goes. Thin and crispy turns out great. I've even used parchment paper between the crust and steel, and it turns out perfect every time.
Thanks @gc
I can recommend the Ferrari g3 pizza oven, if you have about 100 bucks to spend, it is a tabletop oven that reaches 400c, cooks pizza in 3 minutes. Love mine!😊
How long do you cook the pizza for? Also if it varies, how do you know it's done?
It completely depends on the oven you use, the hydration and the type of pizza you want to obtain. It can range from the 60-90 seconds of the verace napoletana that is baked in a very hot oven, up to 500 celsius to the more crunchy pizza romana that is baked for 3-5 minutes in a less hot oven, let's say 350 celsius. And if you bake in a regular kitchen oven that can reach 220-250 celsius the time is even longer, maybe like 8 minutes. You know that it is done when the inner part of the cornicione is properly baked, is no more gummy or wet, you have to find the right time by trial an error as every oven is different, but it is not hard to do, put a pizza in the pre heated oven, DON'T OPEN IT until the cornicione has rised, really important, and then as the crust begins to take some colour cut away with scissors a little piece of cornicione and check it, if is still gummy and wet wait some more time other way your pizza is ready. I hope it helps, ciao from Italia🏳🌈.
I can´t Bake with Dry yeast, i Freezed fresh yeast too^^ It´s Great :)
May the gluten be with us
Whats the difference between the pizza stone and baking steel?
the baking steel is made of steel, the other one is a stone.
When you drop a pizza stone it breaks on the floor. When you drop a pizza steel it breaks the floor.
@@glutenmorgentven
BAHAHAHAHAHA
I just thinking the Same Thing....
Steel has better thermal conductivity, the bottom is browning better than with a stone. I have both.
@@petrmoczek
Is there ANY Taste difference?
naaaaa q maestro gluten te fuiste internacional ❤
Jajajaj que el Gluten esté contigo!
Napolitan pizza are the best!
Which type of pizza? Yes.
Nice video, but autolyse is just flour and water, salt and yeast should not be mixed in when doing an autolyse
If you use too much flour underneath the crust, not only may it burn, but it will impart a metallic aftertaste to the crust that is very unpleasant.
You're using the wing and not the hook for dough?
Naples
Vice versa, not visa versa 😊
Every pizza crust is discussed for the exception of one. He doesn't say anything of how to make the Totino's pizza crust that seems like it may be fried in oil first before making the pizza.
Not sure about hacks though, this is just basic pizza knowledge.
Well, I didn't know that if I cut the cheese in to smaller pieces it's easier to spread more evenly... 🌚 I always tried to put a whole mozzarella in the middle and was surprised it was still only in the middle after cooking. Thank god this video was made.
We have clicked on it though... So his job, title and thumbnail was successful. We even left a comment...
@@jelly.1899 funny 😂
This guy’s videos are just repeating videos he’s already done and a whole bunch of information that’s been on the internet for free 😂
For you but some people don't know
I thought I was gonna learn something new...
Omg tomato sauce 😢
pizza is not bread!
Nice english😊
most of these are not true for roman pizzas