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My 72h Pizza dough, pizza setup in the kamado joe
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- Опубликовано: 26 мар 2020
- My 72h Pizza dough. and pizza setup in the kamado joe classic
Recipe.
500g of Tipo 00 flour
120g of all purpose flour (eller 600g ramlösakvarn Tipo 00)
0,5g of dry yeast
400g of water
12g of salt
.
Mix flour and yeast.
Add water and knead for 5 min
Add the salt and knead for another 5-10min
Let the dough ferment for 8-12h in room temp.
Divide into 4 balls and ferment for about 60h in the fridge. .
Place the dough in room temp atleast 1h before cooking. .
I bake my pizza at 375-400C 700-750F Enjoy. .
Music www.epidemicsound.com/referra...
Like the video, but dude, you need to turn down the music. I can't hear what you say over it.
Really appreciated the longer format. Honestly it saves me time not having a rewind 50 times. Because I’m kind of keeping pace with you while watching.
Love that video tutorial! Can't wait to try out this dough. I guess I need to work on my pizza set up as well, great idea.
Nailed it Bjorn, great job, could watch you cook all day, music in your videos are spot on!
Thank you Clive! 😜
Hands down the best recipe I tried.
3 days fermentation is the way to go!
Thank you very much!🙏😃
Yes!! Very nice 👍
Thank you very much!🙏😃
Fantastic!!!!!
Thank you!😃
Great job. Enjoying all your videos. Thanks for sharing your pizza dough recipe. Will definitely give it a try. Greetings from Belgium...
Thank you! 🙏😃 Hope you Will like the pizza dough.
Nice job there! I liked your use of the nuts for the separation of the stone. Good thinking. I’m a big fan of pizza at home. I like to dust the peel with semolina flour and it also helps the dough slide off. Classic margarita pizza with chopped rendered pancetta is also very tasty. I’m hungry now! 😋
Thank you! 🙏😃
Wow what a great Pizza 😍😍
Thank you very much!
so nice pizaa i am in love i am gonna try it
thanks for sharing
Thank you! 😃
Thanks for making me hungry
AWESOME!!!!
Thank you!🙏😃
WONDERFULL !!
Thank you!🙏😃
Nice job! I love your mixer, I want one!!
Thank you! This is a old Electrolux mixer But You can buy them as New under the name Ankarsrum.
BRAVO!
Thank you🙏😃
Great work
Thank you brother!😃🔥
Ser så sjukt gott ut 😍🔥🔥👌
Tackar!😃
Love that music!
That is a very good pizza napolitan style.
Good pizza 👍👍👍👏👏
Thank you
what a good job
Thank you!🙏😃
man Italy is proud of you 🎉👏 well done
Thank you
Nice .A lot of work but pretty sure taste great
Making these tonight feels like a long wait for that dough but super excited.
Awesome! Hope you like it🔥🔥🔥
@@kamadobjorn the best pizza i have EVER made
Ciao Bjorn. Don't get me wrong... but I must say that for being a "non-italian" your technique is IMPRESSIVE. Congrats!
Thank you😃
Så mycket bättre när du pratar och man får se dig på bild! 10/10
Tackar! 🙏😃 Jag är dock inte helt övertygad. 😂
This looks great, good job. One curiosity, why do you use all purpose flour and not only tipo 00?
Love this longer ferment dough and your 24hr dough Both come up great in my Big Joe! Easy to do a bigger batch and freeze too. Thank you for the recipe.
awesome ! i would like to know the water temp for mixing ? do you use active yeast or instant yeast ?
Great video! Just curious, since you split the dough into four, can you freeze portions you don't plan on using? And if so, how long do you think it would last?
Thank you! You can freez the dough. I have used one i Had in the freezer for a couple of weeks.
Hey,
Thanks for the vid! Does anyone know how you get the flames on the side to make it a real napoletan pizza? Is it just the charcoal or do you put some wood on the fire?
Thanks
Your video was with a stone, then video closing pic is with the DoJoe. I also read in the comments you use a specialty pizza stone too. Just wondering what you recommend now? Thank you!
Do you have advise on how to keep the kamado joe on 400c for cooking multiple pizzas? I tried out your recipe and the first pizza was awesome. Only when I started cooking the second one the temp was below 300c already due to opening the lid.
You can try adding more charcoal 10-15min before first pizza. If you also remove the ash tray You can get better air flow.
Great content! What pizza dough mixer would you recommend for home use? Again thanks!
I use an old version of Ankarsrum. But anything works. Even making it by hand.
Great video. How long approximately did you bake the pizza?
Thank you! Hard to say time, maybe 3-5 min
Hej Björn! Tack för en trevlig video. Hur länge gräddar du din pizza i Kamadon?
Tackar! Har ingen aning om tiden. Jag brukar kolla genom topventilen för att se när den är färdig.
Do you think this would this work on the Weber summit charcoal as well with similar results? Surprised with the leopard crust without a flame from the top.
I’m not sure. You get so much heat from the hot dome on the ceramic grill.
How did the crust look under?
Vad använder du för kol när du gör pizza i din kamado? Eller använder du ved? Ser fantastiskt gott ut!
Tackar! Jag har testat lite olika varianter med och utan ved. Just nu kör jag bara KJs Kol går att få det riktigt varmt.
Bravo. Ottimi prodotti. Solo un paio di cose: l'aglio sulla pizza "margherita" non va messo mentre va messo invece il parmigiano o il pecorino grattuggiato.
Do you think it's a good idea to add a few pieces of wood for some flame? I noticed that 400 degrees with the deflector and the stone in are difficult to reach (and maintain) without a nice flame in the fire box.
Almost there. Place the stone closer to the lid and it will be perfect. You need more heat from above.
Excellent video! Can you please provide the name and brand of your mixer. Thank you!!
Thank you! I have an Old Electrolux, it now sells as Ankarsrum, But it works works any kind of dough mixer.
@@kamadobjorn Thank you!
Hi from France ! Nice pizza but I wonder why don't you use the Dojoe?
Michaël Ravel hello! I don’t use the dojoe When i do high temp pizza cooks. The dojoe works great for temps around 300c. Now i’m makeing more of a neapolitan style pizza that needs lots of heat. 😃
@@kamadobjorn OK thanks 📝 😄
liked and subscribed but please put the volume of the music way lower ...lol. Great results though!
hello Bjorn, I would love to try your recipe but my scales don't measure as low as 1/2gram. When I tried google it says that 1gram is 0.35 teaspoons of yeast? Could you please say how much yeast you use for that recipe but in teaspoons? Many thanks!
I Will try to measure When i get home from work.
Around 1/5 of a teaspoon.
Yeast doesn’t need to be too exact. Just use 1/4 teaspoon you’ll be fine.
Vad är de för mutter du kör som spacer mellan plattorna? Kan man använda vad som helst i stål?
Varför använder du träspaden när du lägger på pizza men metall när du tar av?
Tack för grym video! 😁
Kör med rostfria m16 på högkant. Funkar nog med annat med men undvik galvat. Pizzan glider lättare av trädspaden än stålspaden.
@@kamadobjorn Tack för svar!
Men skulle man kunna ta av med träspaden också eller behöver man två?
Jag får min första Kamado om nån vecka så försöker fixa allt jag behöver!
Va kul!
Det Funkar absolut att ta av med träspade.
Please let me know if you cook the pizza lid close or open?
Lid closed. You need top heat
Hi Bjorn, the pizza looks amazing. If i try this, my pizzastone gets way to hot. How do you make sure the bottom of the pizza doesn't get burned?
This setup works for 2-3 pizzas before the stone overheats. You can remove the stone and let i cool down a bit between pizzas. I now use a Biscotto di sorrento pizzastone the doesn’t overheat.
Thanks. I ll get that stone. Do you happen to know the best temp for the stone?
I’m not sure about the KJ stone. Maybe 300-350C° i cook at 400-450c° on the Biscotto stone without any problems
Wipe the pizza plate with a wet towel (using WARM water or stone will crack!!)- helps take the edge off the heat if your plate is getting too hot. Then place pizza on stone. That might help
Be careful of the extreme steam!
Bjorn dude that looks epic. You should’ve cut the pizza so we could see the airyness of your megafermenteddough. How long did you cook this little sucker for? A minute or two? Why 400 and not higher? Anyway great looking pizza!
Thanks! Not sur about time, maybe a couple of min. Can’t recomend anyone to cook at a higher them then This in This grill. I Pretty sure it’s not rated for more then 400C don’t want people to void the warranty.
I am thinking of buying a Kamado grill, I like grilling and I love pizza. Is it worth investing in kamado or is it better to buy a pizza oven and grill? The pizza in your movie looks insane, like it is out of a pizza oven.
You can get really good pizzas out of a Kamado and You can cook so much more. But If you want the best for just pizza, go with a pizza oven.
How do you heat up the Kamado to 400C?? Whatever I do, it remains around 250-300
I usually have no issues with getting it up to temp. Clean grill, fully open wents and Big block charcoal works for me.
How long does it take the pizza to be ready in the kamado joe at 400 c?
About 1,5-2 min
Why are there two different peels?
Don't burn the Basil, put them on top at the end.
Does that machine mix and knead? What is your machine? Where did you get it?
Yes. It works with any dough mixer.
Where did you get your mixer?
I'm interested in this machine brand and name as well, it looks like it kneads very well
@@flaaaaamoes The brand name is Ankarsrum, made is Sweden and costs about $700 USD. You can Google this brand.
Great recipe, great technique, music too loud.
Pizza
Grym video men slopa musiken. Den fördärvar mer än tillför
3år gammal video. Den är ju som den är🤷
Liked the cooking - but the 'music festival' somewhat detracted from the pleasure of watching your cooking.
Icelandic or Danish?
Swedish
Kamadobjorn BBQ Swedish was my third guess....are the deflector plates absolutely necessary? My plan was to put the pizza stone one the second tier of my kamado. Today I am going to try pizzas
It depends on What pizzastone you are using. I now use a Biscotto pizzastone about 1 1/2” thick. I don’t need the deflector plates with that But If you are using KJs pizzastone you really need to use the deflector plates too.
Kamadobjorn BBQ it’s the lava stone from vision grills
I’m sorry, i have no experice with that stone.
60h? Not 60 min?
60 hours.
Kids love it, but how do I keep my pizza dough from being so "puffy" when it's done? We enjoy it a little bit thinner
muzic is to loud