Just finished making this recipe. I did change it to 60% hydration. After kneading the dough I let it rest for 2 hours. After the 2 hour rise I must say that I have never seen dough so soft and smooth as glass! Next I portioned off to 300g dough balls. Letting them cold ferment for 48 hours. Cant wait to see the final results.
The saying that you can’t make a silk hat from a pigs ear is so true when making pizza dough. The ingredients,method and patience are the 3 most important things to bear in mind. Great video 👌👍
Thanking you so very much. I made this pizza today. It was wonderful. I would like to know when we have a baked pizza,what is the best way to store it,and reheat it the next day. Also when the extra uncooked dough is placed in the fridge if only using one ball. When taking out the next day is it best to bring it to room temp,or can it be shaped,topped,and baked straight from fridge; Thanking you.
Great job Chef, can you please advise about the oven temperature, from up and down, eaither with c or tempreature as I'm using the same oven you used in your Vedio and baring in mind that I'm using the pizza stone in my oven and about the cooking time,, ps also I'm using your ingredients of flour and tomato paste
Thanking you for your wonderful video. Very well explained. Can I just make a normal pizza this way too ? Or is too be baked in the baking tin. If so would I spread it with the oil too for a round normal pizza? Thanking you.
you should use warm water and the dry yeast plus put a little sugar in it . Let it rest a few minutes and dissolve yeast you should see some foam on top then you add the flower
@@rleupen ,Hi , I am NOT , the guy in video . but , I am an experienced Pizza maker . the temperature should be about 290-300 degree centigrade OR 500 -550 degree Fahrenheit it depends you make pizza in your oven at home or in your pizza shop. most ovens at homes can not reach 300 C but in pizza shops you can have higher temperature , minimum 300 Degree centigrade . the higher temperature the fastest your pizza baked bake time also depends , how much water you mix with flour , most pizza dough are 58%-60% hydration , it means for every 100 gr flour you should use 58-60 gram water /liquid. if you do not use oil in your dough , you should use 58-60 gr. water for every 100 gr flour , if you use oil , you should deduct it from amount of water that you use / less water . I hope it helps :-)
So this dough is made on the dry side .... not enough water compared to the bread which requires about 827 ml of water for 1 kg of flour (3.5 cubs of water ) ... that’s why he didn’t add the all the flour at a time then he added the oil at the end to absorb more flour ... yes I’ve noticed that with other Italian pizza recipes .... they add little water and that makes it really hard to knead it by hand ..
i tried this version its way too dry ! I am going to try with 2.5 cups or 625 Ml. water I think will be better ! thats adding a half cup or 125 Ml. extra water from this videos recipe
I have a wood-fired pizza oven at home. Do I need to add olive oil to the dough? How long should I let the dough ferment at room temperature prior to baking pizza 350 - 400C Thank you, for this video
Did exactly the same. But the dough was to solid. Hard to make balls. Maybe too less hydration. Dont know.. Anyway byebye for my 1kg caputo which İ bring from İtaly.
Yes, this is a different dough made to work better in home ovens that don't get as hot. The sugar creates better browning and the oil helps the home oven cook the crust more efficiently. There are many pro videos that give different recipes based on the type of oven. For a pro oven that gets to 900 degrees plus, you don't need oil or sugar in the dough, but home recipe with regular oven? Put in the sugar and oil.
Hi, I am NOT the guy in video ,,. , but i will share my experience in pizza making with you . if you can not get that flour in your country , flour that has about 11%- 12 % protein are very good for making pizza Dough. just read information on the flour bag that you buy . in Europe you can see on the flour bag how much protein is in 100 gram flour .
1kg of Caputo flour, 500ml of water, 10 grams of yeast, 25 grams of salt, 15 grams of sugar, 50 grams of extra virgin olive oil... I know, it´s late, but just for info :)
The Globe 8 quart mixer in this video is producing three pizzas in one hour. This rate of output cannot possibly meet the needs of a restaurant of your size. How do you mix the quantities needed for your operation? david
That's fresh yeast. Most of us can't get it and have to use dried. You need to convert that measurement for dry yeast. Multiply the fresh yeast number by .04 to get the right amount of dry. So for this recipe it's 4 grams of dry yeast.
Your Video for 25 Kilo Flour = 15 Liter Water , 15 (!!) gramm yeast, 750 gramm Salt thats all !! In this Video for 1 Kilo Flour = 500 ml Water , 10 (!!!???) gramm yeast, 25 gramm salt AND 15 gramm Sugar , 50 gramm Oil ????
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Just finished making this recipe. I did change it to 60% hydration. After kneading the dough I let it rest for 2 hours. After the 2 hour rise I must say that I have never seen dough so soft and smooth as glass! Next I portioned off to 300g dough balls. Letting them cold ferment for 48 hours. Cant wait to see the final results.
Just a question am using dry instant yeast...how much will i put in 1 kilo
@@azdinenouara8841 I wish I had the exact correct answer but I don't. I just used one regular packet of instant dry yeast for the whole kilo.
0.5g-2g
Do you have a recipe for this thank you
The saying that you can’t make a silk hat from a pigs ear is so true when making pizza dough.
The ingredients,method and patience are the 3 most important things to bear in mind.
Great video 👌👍
How much oil u put in it..15g or 50g
Why whit 25kg flour use 3g fresh yeast and here use 10g for very lower flour?
Thaks sir very halp full
Can you recommend an oven craftsman?
So my dough turned out super sticky... but i mixed by hand... more mixing?
Including the oil, that's 55% hydration.
I've been using 65% and it is too wet, so I'll give this a try.
i just tried to do a 70% hydration with this flour and had to throw it away :/
50pct hydration? Seriously?
No it isn't do your maths again
Thanking you so very much. I made this pizza today. It was wonderful. I would like to know when we have a baked pizza,what is the best way to store it,and reheat it the next day. Also when the extra uncooked dough is placed in the fridge if only using one ball. When taking out the next day is it best to bring it to room temp,or can it be shaped,topped,and baked straight from fridge; Thanking you.
Great job Chef, can you please advise about the oven temperature, from up and down, eaither with c or tempreature as I'm using the same oven you used in your Vedio and baring in mind that I'm using the pizza stone in my oven and about the cooking time,, ps also I'm using your ingredients of flour and tomato paste
I just made this. Hope I did it right 🤞
would it be the same quantity if you used dried Yeast ?
Thanking you for your wonderful video. Very well explained. Can I just make a normal pizza this way too ? Or is too be baked in the baking tin. If so would I spread it with the oil too for a round normal pizza? Thanking you.
I buy this flour in the states and it is in 2.2 lb bag would it be possible to get measurements for this size of flour
2.2 lb bag equals 1kg bag
I wanna ask about the different between the Napolitano pizza dough and the Milano pizza dough?
In real pizza Napoletana ain´t no sugar or oil.
if it is okay to add cold water with yeast ? if we use instant dry yeast , what are the procedure ? Thank you for sharing recipe !
20 grams instant dry yeast
you should use warm water and the dry yeast plus put a little sugar in it . Let it rest a few minutes and dissolve yeast you should see some foam on top then you add the flower
what happened at 7.08?
This is so amazing!
How much temperature we need for this kind of pizza oven?
A most important piece of information isnt here? Temperature.
@@rleupen ,Hi , I am NOT , the guy in video . but , I am an experienced Pizza maker .
the temperature should be about 290-300 degree centigrade OR 500 -550 degree Fahrenheit
it depends you make pizza in your oven at home or in your pizza shop. most ovens at homes can not reach 300 C but in pizza shops you can have higher temperature , minimum 300 Degree centigrade . the higher temperature the fastest your pizza baked
bake time also depends , how much water you mix with flour , most pizza dough are 58%-60% hydration , it means for every 100 gr flour you should use 58-60 gram water /liquid. if you do not use oil in your dough , you should use 58-60 gr. water for every 100 gr flour , if you use oil , you should deduct it from amount of water that you use / less water .
I hope it helps :-)
Nice chef
What brand and model is that mixer?
So this dough is made on the dry side .... not enough water compared to the bread which requires about 827 ml of water for 1 kg of flour (3.5 cubs of water ) ... that’s why he didn’t add the all the flour at a time then he added the oil at the end to absorb more flour ... yes I’ve noticed that with other Italian pizza recipes .... they add little water and that makes it really hard to knead it by hand ..
i tried this version its way too dry ! I am going to try with 2.5 cups or 625 Ml. water I think will be better ! thats adding a half cup or 125 Ml. extra water from this videos recipe
actually I found the sweet spot for 1 kilo flour use 650 ml water . Its perfect and even better if you can use NYC water like I do ;)
Is it compulsory to add sugar in pizza?
I have a wood-fired pizza oven at home. Do I need to add olive oil to the dough? How long should I let the dough ferment at room temperature prior to baking pizza 350 - 400C
Thank you, for this video
Can you use anytype of oil?
Yes you can
Did exactly the same. But the dough was to solid. Hard to make balls. Maybe too less hydration. Dont know.. Anyway byebye for my 1kg caputo which İ bring from İtaly.
Thankew sir. Very useful knowledge bro.
What are the ratios you used for the ingredients? Great vid btw 👍🏼👍🏼👍🏼
1kg flour, 500ml water, 10g fresh yeast, 15g sugar, 25g salt. 50g olive oil.
You’re a hero 🙏🏻👍🏻@@MyNameSucksBad82
I always thought once type of pastry does them all, can make any pizza
Why you put sugar? On other dought you dont put sugar
Oven temperature. The added sugar helps brown the crust at the lower temps you would find in a home oven.
Aqui en new york no se consiguen esas marcas de arina
Si tengo in New York , mira en Tiendas con Italiano productos !
No oil or sugar should be added, the sugar in the flour is enough. water, salt, flour, yeast nothing else.
..it s not business dough
It s ok ...!
Yes, this is a different dough made to work better in home ovens that don't get as hot. The sugar creates better browning and the oil helps the home oven cook the crust more efficiently. There are many pro videos that give different recipes based on the type of oven. For a pro oven that gets to 900 degrees plus, you don't need oil or sugar in the dough, but home recipe with regular oven? Put in the sugar and oil.
Cutting it and giving us a taste review would have been better. I love Caputo flour, though!
I wish I could get that flour in India
Hi, I am NOT the guy in video ,,. , but i will share my experience in pizza making with you . if you can not get that flour in your country , flour that has about 11%- 12 % protein are very good for making pizza Dough. just read information on the flour bag that you buy . in Europe you can see on the flour bag how much protein is in 100 gram flour .
Ingredients pls ???
1kg of Caputo flour, 500ml of water, 10 grams of yeast, 25 grams of salt, 15 grams of sugar, 50 grams of extra virgin olive oil... I know, it´s late, but just for info :)
The Globe 8 quart mixer in this video is producing three pizzas in one hour. This rate of output cannot possibly meet the needs of a restaurant of your size. How do you mix the quantities needed for your operation?
david
I think he was showing how you adapt their restaurant pizza for the home kitchen
That looks like a Victory Pig pizza w/extra cheese...
Not sure a little sugar is enough to feed the east...
plenty actually you don't have to put sugar in it
Sugar isn’t needed at all
How many yeast ? 10 !!! Gramm ??
That's fresh yeast. Most of us can't get it and have to use dried. You need to convert that measurement for dry yeast. Multiply the fresh yeast number by .04 to get the right amount of dry. So for this recipe it's 4 grams of dry yeast.
vaya basura de pizza, normal que este chico se fuera de italia, no querrían ni verlo.
❤️❤️❤️❤️😋
Your Video for 25 Kilo Flour = 15 Liter Water , 15 (!!) gramm yeast, 750 gramm Salt thats all !! In this Video for 1 Kilo Flour = 500 ml Water , 10 (!!!???) gramm yeast, 25 gramm salt AND 15 gramm Sugar , 50 gramm Oil ????
yes, way shorter fermentation time...
Yes I don't get it too with the added olive oil and sugar. Plus the amount of yeast is bigger.
He made a napolitan pizza in the other video, which ferments for much longer than this one, so much less yeast is used ofc.
Mhingia!! Ma Che CaZZo Fai!!
Melt = dissolved :)
Yeah nah , not a fan of this Caputo flour. Pretty over rated stuff really.
Cheers n thanks for sharing the vid.
Poolish! Ffs
che schifezza