my wife is the manager of a pizzeria just north of london... over the last 3 years they have had quite afew chefs... all of them make dough different... some put tons of oil in... some put sunflower oil in... some barely put any in... olive oil is expensive now when you consider running a business... ive tried all the pizzas from all the chefs... you barely notice a different... only when they add loads of it and it looks far to brown... like a uniform brown not burnt
@@kiboshkooks I implore you to research just how detrimental canola/sunflower/vegetable oils are for so many different aspects of your being. Olive oil is /THEE/ choice.
I learned from a Neapolitan pizzaiolo that olive oil in dough makes it more soft while canola oil makes it more brown and more crispy. I tested and found this to be true.
Oil doesn't affect hydration. The word "hydration" is based on compounds with hydrogen bonded molecules as in water H²O and alcohols (ethyl for example is C²H⁶O). Oil actually repels hydrogen bonded molecules.
@AitaOMila This is community. We help each other. Even if you don't want others to help, there's no need to be ungrateful to someone trying to be nice. There are times when you might not get a response for some reason or other. Despite that, it's always better to be gracious and mature.
Can you provide a bit more information on flour selection for business purposes? Which flours are good for sourdough, which for the Biga method, and which for direct methods? Which offer a good balance of price and quality? When and why is double zero flour used, and why is only zero flour sometimes added?"
I've been putting in 1.5% for a while, but maybe I should try without just to see what happens. I do know that while mixing, it makes the dough softer and easier to handle. I don't make enough to worry about cost.
Hi Massimo thank you for another education video. I want to ask how big is your pizza dough ball? and also how long is the best proof time for your dough for cooking after taking out from the fridge and cook in the oven?
my wife is the manager of a pizzeria just north of london... over the last 3 years they have had quite afew chefs... all of them make dough different... some put tons of oil in... some put sunflower oil in... some barely put any in... olive oil is expensive now when you consider running a business... ive tried all the pizzas from all the chefs... you barely notice a different... only when they add loads of it and it looks far to brown... like a uniform brown not burnt
Agree a neutral oil sunflower on canola same desired result as olive
@@kiboshkooks I implore you to research just how detrimental canola/sunflower/vegetable oils are for so many different aspects of your being.
Olive oil is /THEE/ choice.
Love watching your videos. Thank you
I learned from a Neapolitan pizzaiolo that olive oil in dough makes it more soft while canola oil makes it more brown and more crispy. I tested and found this to be true.
Thanks for the video. Been wondering about adding it to my dough recipe. Very helpful 👏🏼
You rock man, Thank you for the great information!
Another great and helpful video Massimo. Gratzie. I love making pizza and your channel has helped me so much.
Absolute legend
Great 👍👍❤️
Thx.... What is the hydration percentage please
62%
Love how many times he repeats the same thing… you never forget what he said
Grazie Massimo but if u add 2 -3 % EVOO u deduct that from the amount of water ? Or u keep the flour/water ratio for 70 % hydration the same?
Oil doesn't affect hydration. The word "hydration" is based on compounds with hydrogen bonded molecules as in water H²O and alcohols (ethyl for example is C²H⁶O). Oil actually repels hydrogen bonded molecules.
Olive oil not included on hydration
@@massimonocerino thanks for your answer and Massimo thanks for these technical and interesting videos
@@Nclght thanks but I was not asking u
@AitaOMila This is community. We help each other. Even if you don't want others to help, there's no need to be ungrateful to someone trying to be nice. There are times when you might not get a response for some reason or other. Despite that, it's always better to be gracious and mature.
Can you provide a bit more information on flour selection for business purposes? Which flours are good for sourdough, which for the Biga method, and which for direct methods? Which offer a good balance of price and quality? When and why is double zero flour used, and why is only zero flour sometimes added?"
I've been putting in 1.5% for a while, but maybe I should try without just to see what happens. I do know that while mixing, it makes the dough softer and easier to handle. I don't make enough to worry about cost.
I make bari style pizza with olive oil.. price going insane right now (in Japan) i think i will change it to another type of oil, sunflower ?
Hi Massimo thank you for another education video. I want to ask how big is your pizza dough ball? and also how long is the best proof time for your dough for cooking after taking out from the fridge and cook in the oven?
My pizza balls are 220 gr
Also if take out from fridge needs a list a. 1 hour before baking
You are the only reason I would ever visit London again.
Too many car cameras
I think who use electric owen is beter to use evoo.
I’ve just noticed those two peels that look like the Starship Enterprise!
Are gmetal
You mentioned that you cook under 400 degrees I think. What floor temp do you like?
380/400 Degrees
Starter, water,flour,and salt. All you need.
Hello Massimo, where can I find you in London?
Check on my instagram Massimo nocerino London all markets post code are there
lol, I see a big difference the one with olive oil looks crisper and firmer.
What about the addition of honey or sugar?
Don’t needed