It's so interesting to see different chefs make pizza dough in a different way. I mix my ingredients in a totally different order and my dough turns out perfect. I mix the flour and salt together first in a bowl (this seems loads easier than trying to ram the salt into wet dough afterwards). Then put lukewarm water in a jug and add the yeast and a splash of olive oil. I stir this round until I can see the yeast starting to activate then pour it into my bowl of flour and salt. Mix it round until combined then leave it 10mins until the water has had chance to hydrate the dough. I then take it out and knead it for 10-15 minutes before covering it for 10-15 minutes to let it rest. Then knead it again for another 10-15 minutes before making it into a ball and putting it covered in the fridge for a cold ferment for 24hrs. Next day I take the dough out of the fridge and leave it covered for 2-4 hours until it has reached room temperature. I then ball out my dough and leave it to prove on the kitchen surface for 2-3 hours before making up my pizzas.
We're sorry for the disappointment here! We'll pass your feedback on to our team. In the meantime, you can see the measurements in the subtitles/closed captions 😊.
It's so interesting to see different chefs make pizza dough in a different way. I mix my ingredients in a totally different order and my dough turns out perfect. I mix the flour and salt together first in a bowl (this seems loads easier than trying to ram the salt into wet dough afterwards). Then put lukewarm water in a jug and add the yeast and a splash of olive oil. I stir this round until I can see the yeast starting to activate then pour it into my bowl of flour and salt. Mix it round until combined then leave it 10mins until the water has had chance to hydrate the dough. I then take it out and knead it for 10-15 minutes before covering it for 10-15 minutes to let it rest. Then knead it again for another 10-15 minutes before making it into a ball and putting it covered in the fridge for a cold ferment for 24hrs. Next day I take the dough out of the fridge and leave it covered for 2-4 hours until it has reached room temperature. I then ball out my dough and leave it to prove on the kitchen surface for 2-3 hours before making up my pizzas.
Where’s the rest of it?
There isn’t any! Just serve these oily dough balls in a pan to your guests. I think you’ll be surprised by how much people love them.
Stay tuned for the follow up video next week! 😎
Nice. Can't wait to try this!
This is terrible. Tell us what the amounts are while she's doing this
We're sorry for the disappointment here! We'll pass your feedback on to our team. In the meantime, you can see the measurements in the subtitles/closed captions 😊.
??? And the quantity of the ingredients?
They're listed with the caption below the video! 😉
Where is the second half of the video? Was hoping to make this on Friday.
Hey there! Here's the second part of this series: ruclips.net/video/Xu2NEn3ovvA/видео.html 😎
@@OonihqThanks!
Use more British, European and other international chefs / cooks... Too many Americans!