How to Make Roman Pizza al Taglio | Recipe | James Bridges | Simply Bread Co.

[@kelza83]

Loved watching this tutorial. A sourdough geeks fan through and through :)

[@simplybreadco]

And there are more to come very soon!

[@Giatros89]

Can we get a close up and a cross section of the final product? I want to see the dough up close

[@senatorjuke]

Great work! Super thorough.

[@simplybreadco]

Glad you enjoyed it!

[@USALaubis]

Great video! Jeff you are a great teacher!

[@simplybreadco]

We 100% agree!

[@GiopoloMtl]

Looks great. What are the poolish ingredients and proportions? Thanks.

[@LaffinKing]

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

[@pde442]

Awesome video

[@simplybreadco]

Glad you enjoyed it!

[@schlecken]

Do I spy The Bread Bible in the background??

[@simplybreadco]

Absolutely! It had to be there :)

[@AnthonyDeBattista]

Man I was so waiting for that cross section cut that never happened.

[@simplybreadco]

😅

[@elevatortohell2827]

thats because it sucks .. prob bad crumb structure ..

[@angeloiezzi6662]

non si avvicina nemmeno un pò alla pizza al taglio alla romana

[@hpawebster65]

Didn't cut it and show us.....what?

[@elevatortohell2827]

the dough looks raw . garbage pizza