From what I gathered, poolish is usually 1:1 so if I were to guess, his poolish weighs 256 g. I think his poolish is 128g flour and 128mL water. Not sure about the yeast amount, but usually it's not much at all
Because the pizza dough is not cooked all the way I can tell you just by looking at that you don't even see a Char on the back crust the problem with gas oven they take forever you have to really babysit them unless it's extremely high-powered at a pizzeria he was using a standard oven gas or electric but I'm thinking gas you got to babysit those regular ovens they just don't burn hot enough
It's not cooked all the way he did two crucial mistakes using the top rack in the oven which takes forever when you cook on a top rack unless you're doing a prime rib roast I don't recommend using the top rack gas oven you have to babysit it longer than a furnace or a wood oven the other thing that type of gas oven he used was very standard which means you have to cook that pie for at least 10 to 20 minutes but I say 10 to 14 on standard make sure you rotate the pie halfway through the cook so you don't have one side and more cooked then other side
Your pizza dough not cooked I can look at it and tell you it's not fully cooked all the way no crust on the back either I think you should train with some Italians in New York or Italy itself they will bring you to another level you're on the right path though by the way those commercial gas ovens you got to know it takes longer with the gas than it does with the furnace or the wood fire keep your gas at 4:25 for up by your size 10 to 14 minutes you want to make sure it's nice and crusty 28:14
You serious? 30 minute video without a recipe, to finally bake without talking about temperature? Why would anyone want to watch this video again? I learned nothing.
Can we get a close up and a cross section of the final product? I want to see the dough up close
Loved watching this tutorial. A sourdough geeks fan through and through :)
And there are more to come very soon!
Great work! Super thorough.
Glad you enjoyed it!
Great video! Jeff you are a great teacher!
We 100% agree!
Looks great. What are the poolish ingredients and proportions? Thanks.
From what I gathered, poolish is usually 1:1 so if I were to guess, his poolish weighs 256 g. I think his poolish is 128g flour and 128mL water. Not sure about the yeast amount, but usually it's not much at all
Awesome video
Glad you enjoyed it!
How much yeast was used in the poolish ?
Where is the dough recipe?
Didn't cut it and show us.....what?
Because the pizza dough is not cooked all the way I can tell you just by looking at that you don't even see a Char on the back crust the problem with gas oven they take forever you have to really babysit them unless it's extremely high-powered at a pizzeria he was using a standard oven gas or electric but I'm thinking gas you got to babysit those regular ovens they just don't burn hot enough
Man I was so waiting for that cross section cut that never happened.
😅
thats because it sucks .. prob bad crumb structure ..
@@elevatortohell2827 It looked awful, zero colour on the crust.
It's not cooked all the way he did two crucial mistakes using the top rack in the oven which takes forever when you cook on a top rack unless you're doing a prime rib roast I don't recommend using the top rack gas oven you have to babysit it longer than a furnace or a wood oven the other thing that type of gas oven he used was very standard which means you have to cook that pie for at least 10 to 20 minutes but I say 10 to 14 on standard make sure you rotate the pie halfway through the cook so you don't have one side and more cooked then other side
Do I spy The Bread Bible in the background??
Absolutely! It had to be there :)
Made by someone who has never seen proper pizza al taglio. Using a french pre ferment rather than biga. Its also typically baked then topped after.
Send us an email! We'll invite you to the studio!
Your pizza dough not cooked I can look at it and tell you it's not fully cooked all the way no crust on the back either I think you should train with some Italians in New York or Italy itself they will bring you to another level you're on the right path though by the way those commercial gas ovens you got to know it takes longer with the gas than it does with the furnace or the wood fire keep your gas at 4:25 for up by your size 10 to 14 minutes you want to make sure it's nice and crusty 28:14
non si avvicina nemmeno un pò alla pizza al taglio alla romana
the dough looks raw . garbage pizza
You serious? 30 minute video without a recipe, to finally bake without talking about temperature?
Why would anyone want to watch this video again?
I learned nothing.