Your video helped me so much, thank you! Always had in mind to buy these frozen pizza pucks from the wholesaler but the description on the packaging was always only something like " Leave it in a fridge covered for 24 hours to thaw, once thawed use within 24 hours". It was never explained how to prove and top the pizza. Now, thank you, I know :) Have a great week end!
After watching plenty of videos and its the first time i leave a comment by saying you have provided the Goodest process that i was searching for Thank you Steve
This is great video, ive been practicing pizzas for 2 years now. However, i cant do two major things in this video, and most beginners or regular people with average kitchens cant do.. 1 .I Don't have a marble counter-top to work on- so cant slide the pizzas around in a circle to stretch them. 2. And i have no Pizza peel, so cant transfer the pizza like this. But there are ways around everything, and my pizzas are da best now ;) . Also, if you cook the pizza at such a high temp in a home oven, add the cheese last, just for final 2mins approx, of cooking. SO it melts, maybe browns a little. Other wise, cheese goes brown and chewy(which i still like). The bread is what needs the very high temperature, not the cheese. Viva la Pizza
very good ....you're really professional ....may I ask a question ...were are you from ? I like your accent but I don't Know which part of England it belongs
I put my frozen dough inside a ziplock bag with a little olive oil coating the dough, I press as much air out of the bag and carefully seal it. I put the ziplock into a large pot full of very hot water and put the lid on. Thaws in like an hour and is ready to use. Sometimes the bags have tiny holes in the corners and it leaks a little water in the dough, can still use it just fine but the quality isn't as awesome.
well you can use hot surface but not too hot so the dough doesnt start the "cooking" process..).. but keep in mind the dough can be quite "watery" so you will need add some extra flour.. but as said you need to wait to be good.. normaly the dough needs 3-5hours in a room with normal *C... if you put it on hot surface the time can go from 2-4hours hope that helps also to make the defrosting faster keep the dough sepperated... hope it helps keep in mind there are different doughs.. so time can be different.. also if you have allready stretched dough defrosting time is much smaller. so try do that too;) but make sure your dough is in sometype of foil so it doesnt get dry ..
Has the frozen pizza balls been proofed on the counter top before going into the freezer? or rolled and balled straight after making the dough and into the freezer without proofing? Thanking you if you could tell me this please as I would like to freeze the pizza balls . Many thanks
@@Seagull780 wrong and wrong. Most pizzas are cooked between 450-600, Neapolitan styles are upwards of 900. Virtually all metals have a forming temperature of 1200-2200, with tin being the lowest one of the common metals at 450.
@@AssNuggett My point is the guy in the video is British and he uses celcius which is clear in the video. I thought the guy above was American and just assumed it was Fahrenheit but for Neapolitan pizza 450-500 is actually possible. 900 most definitely is not and I'm just going to assume you're an American. I have worked steel below 500 Celsius and while it was well below forming temperature it can still be worked. Hell stuff like copper can be cold worked, you just have to anneal it from time to time.
Your video helped me so much, thank you! Always had in mind to buy these frozen pizza pucks from the wholesaler but the description on the packaging was always only something like " Leave it in a fridge covered for 24 hours to thaw, once thawed use within 24 hours". It was never explained how to prove and top the pizza. Now, thank you, I know :) Have a great week end!
After watching plenty of videos and its the first time i leave a comment by saying you have provided the Goodest process that i was searching for Thank you Steve
Thank you very much. I followed this to a T except I used a home oven 425°F at 20 mins. Tastes just like I bought it at a restaurant.
Absolutely brilliant detailed video. Thanks so much for sharing ❤
This is great thank you, very helpful and easy to follow
solid process for a strange pizza pie
This is great video, ive been practicing pizzas for 2 years now. However, i cant do two major things in this video, and most beginners or regular people with average kitchens cant do..
1 .I Don't have a marble counter-top to work on- so cant slide the pizzas around in a circle to stretch them. 2. And i have no Pizza peel, so cant transfer the pizza like this. But there are ways around everything, and my pizzas are da best now ;) .
Also, if you cook the pizza at such a high temp in a home oven, add the cheese last, just for final 2mins approx, of cooking. SO it melts, maybe browns a little. Other wise, cheese goes brown and chewy(which i still like). The bread is what needs the very high temperature, not the cheese. Viva la Pizza
thanks a lot uncle your teaching is really great .. from india 😇😇
this was a very helpful video for the home pizza chef
Great video , Thank you Chef .
Thank you.
That’s a great 👍 demonstration
Where did you get the semolina from , did it sale at every food store ? Thank for teaching me how to stretch the pizza dough .
You can also take cornstarch. But I prefer Semolina. But Papa Johns uses cornstarch.
very good ....you're really professional ....may I ask a question ...were are you from ? I like your accent but I don't Know which part of England it belongs
I understand that you were making a fancy peaking pizza but you also taught a poor sod like me to stretch pizza dough
great vid, do you have a dough recipe?
cucumber on pizza!! thats a first!
Simply explained. Ta
is there any possible way to skip the 12 hour defrosting period for us impatient folk? such as a defrost setting in a microwave ?
I put my frozen dough inside a ziplock bag with a little olive oil coating the dough, I press as much air out of the bag and carefully seal it. I put the ziplock into a large pot full of very hot water and put the lid on. Thaws in like an hour and is ready to use. Sometimes the bags have tiny holes in the corners and it leaks a little water in the dough, can still use it just fine but the quality isn't as awesome.
well you can use hot surface but not too hot so the dough doesnt start the "cooking" process..).. but keep in mind the dough can be quite "watery" so you will need add some extra flour.. but as said you need to wait to be good.. normaly the dough needs 3-5hours in a room with normal *C... if you put it on hot surface the time can go from 2-4hours hope that helps also to make the defrosting faster keep the dough sepperated... hope it helps keep in mind there are different doughs.. so time can be different.. also if you have allready stretched dough defrosting time is much smaller. so try do that too;) but make sure your dough is in sometype of foil so it doesnt get dry ..
If you have the ability to plan then impatience is inconsequential.. just take it out a day in advance of when you’d like to make a pizza.
Has the frozen pizza balls been proofed on the counter top before going into the freezer? or rolled and balled straight after making the dough and into the freezer without proofing? Thanking you if you could tell me this please as I would like to freeze the pizza balls . Many thanks
No, don't proof before freezing. Proof after thawing.
"You CAN NOT put cucumbers onto a pizza!"
Um, who said?
really nice but how to make it little thick, thanks
👍
Thank you!!
great now i know.. 😍THANKS MUCH
Thank you
This yellow flour is samolina ?
Manaal Hassan yes
Wow, i thought only people from beijing ate their duck like that... didnt think it could be a pizza toping
Wooow
Oven not hot enough should be 450-500.
500 is way too high, that's hot enough to work metal in
@@Seagull780 wrong and wrong.
Most pizzas are cooked between 450-600, Neapolitan styles are upwards of 900.
Virtually all metals have a forming temperature of 1200-2200, with tin being the lowest one of the common metals at 450.
@@AssNuggett My point is the guy in the video is British and he uses celcius which is clear in the video. I thought the guy above was American and just assumed it was Fahrenheit but for Neapolitan pizza 450-500 is actually possible. 900 most definitely is not and I'm just going to assume you're an American. I have worked steel below 500 Celsius and while it was well below forming temperature it can still be worked. Hell stuff like copper can be cold worked, you just have to anneal it from time to time.
Yuck
Pizza looks shit. 😂😂😂