You need to do autolyse before you add the yeast. Mix water and flour and leave covered for 30 minutes then add the yeast and do your regular mix. huge difference on the sticky factor. Also putting a bit of water on your hands helps for the dough not to stick on your hands. Autolyse is your best friend in high hydration dough
Yeah I have been doing autolysing in some of my latest videos, it definitely helps, and damp hands is a great tip. I use to use flour but that reduces the hydration. Thanks for the feedback and for watching 👍
Thank you for this video! I have the same oven and I absolutely love it! What I usually do is that I move the fire all the way to the left or the right side, to get flames "rolling" on the oven ceiling, from left to right. My feeling is that it helps the pizza toppings cook evenly and to reheat the stone faster between launches!
so when i work a 70% hydration dough i use a different technique. I let the machine do a little bit more work so most of the gluten has already built up, then i take the dough onto the bench, i wet both my pointing fingers and my middlefingers and start pulling the dough up from the middle, you fold it and put it down onto the surface again. Just do this over and over again, while doing this turn it 90° once in a while. Forgot to say if you do this you dont need to flour your suface before getting the dough out because you want the stickiness of the dough on the surface. I hope you can figure out what i mean! This method made it really easy for me to work my high hydration doughs, maybe it helps you too :)
Thanks for the tips, I'll definitely be trying another batch at 70% and will use the wet fingers technique. I have recently seen this in use and it looks good. Thanks for watching 👍
If the moisture content of the flours varies by as little as three percent, the final hydration of the dough could be as high as 75%. Swings in ambient humidity definitely affect the flour's moisture content. Can you let us know what the moisture content was of the flour you used ?
I'll be honest and say I have no idea what the moisture content of the flour was before hand. Its not something I've ever thought about. It's an interesting point tho.
@@PizzaRamblings that's the problem, I don't have the equipment to measure it. However, I am on my fifth 25 Kg bag of Caputo (blue bag). The previous bags came from the same source in Connecticut, this one, however, came through Texas (very humid in that area this time of year), and it not only felt different, It was very difficult to make a 70% hydration dough. After looking at the comments of many videos, I found the same question from many different people "Why is my dough so sticky, it won't form a ball, etc" So I dug deeper. and did some arithmetic. That's how I arrived at the conclusion in my initial question. I also discovered that a very dry flour will absorb much more than 3% of the missing water and continue to absorb even more when one tries (I have experienced such phenomenon, and just figured my measurements were off). On the other hand, moist flours will absorb much less than they normally would if starting at about 14% moisture content. It appears that there might be a range of initial moisture content which is optimal, and of course this is has been a lengthy task with no results. I really appreciate that you answered my question, every piece of the puzzle helps, and BTW, your dough looks great. At this point I will hold back some flour and water then work with the look, feel, and texture of the dough, adjusting as necessary. I have also concluded: As nice as a recipe is to work with, not even a scale really works, one must touch, and see the dough to determine the actual measurements which will vary from batch to batch (of flour), and week to week, as ambient humidity where I live can swing wildly in a short time. Thank you for indulging me in such a lengthy response. Feel free to ask anything.
It sounds really odd, but trust me, Wet your bench scraper with cold water before shaping after mixing. If you do that and work quickly the dough becomes much much easier. I would also suggest only using the metal bench scraper and your hand that way you can move quicker.Flouring doesn’t help and just lowers moisture content. Ended up looking good. Keep up the great work. Loved the video. You could tell after a bit you started to learn the speed and quickness you need to handle high hydration. Pretty soon you’ll be making 90% hydration sourdough haha.
Thanks for the tips, I'm always learning things thanks to the comments from you guys. I've learnt a lot since I did some of those videos. Perhaps I should delete them and do updated versions. Thanks again 👍
@@PizzaRamblings appreciate the videos and insight. Great way to learn from others as I continue to develop my own pizza dough skills. A long way to go but these type of videos help a lot. Along with the input from others 👌 😊
You have done a great job, though im from a country who hasn't been exposed to neopolitan pizzas, I have been obsessed in making this kind of pizza, I feel you when I first time made a 70% hydration using Caputo.. but practice makes perfect though.. Pizza is all bout passion and love. Great job expecting more videos from you.
Excellent job, you use la fiammante pomodoro , you understand pizza very well but my advice to you, cook the pizza half way without the mozzarella and then add the mozzarella for few seconds and you know when it is finished, loved it, thnx. By the way you r camera is great and great shots what camera was that ?
@@PizzaRamblings Love the learning journey you've got going on this channel. I've been doing pizza in my home oven with decent results using a basic mix, 2-hour ferment, shape dough balls, and then overnight hours in the fridge. Need high hydration to handle the long cook time in the oven. I've got my first pizza oven on the way (Ooni Koda 16). I see you've tried all kinds of methods from simple 65% to poolish to biga. Any suggestions on where to start?
Thanks very much, start easy. 60% hydration, if you can wait do a nice 24hr room temperature fermentation. If you can't wait then you can get good results from 8hr but I find the dough is not as relaxed. Make sure to build up strength in the dough as seen in my vids. Get a IR thermometer keep an eye on the oven floor, I have an Ooni and it will soon burn the base, go 20 seconds and then turn the pizza repeat till done. Good luck 👍
In my experience, that bench work after it comes out of the mixer is unnecessary. I just put it straight into a large lidded container and bench rest at room temperature for 2 hours. While still more tacky than a 65%, my 70% is still workable into my individual balls. I cold ferment, but give the balls a few hours of room temperature rise before I move them to the fridge. I normally don’t pull them out of the fridge for at least 48 hours, though.
48 hrs is key to anything above 70%. I agree also with cold proofing. Dough comes out crispy on outside but really chewy on inside. Not my favorite but my wife likes it for her dough
They stopped making the dual fuel one like mine www.google.com/url?sa=t&source=web&rct=j&url=www.pizzapartyshop.com/en/&ved=2ahUKEwiOnNCd0OvuAhUyyIUKHT-9DMYQFnoECAMQAQ&usg=AOvVaw3L6E14l2bHd0f3vulcTZNu
@@PizzaRamblings It's impasto diretto--so all of it all at once, then three bowl folds, then some bench folds, then fridge for 24,48, or 72 hours. Take out of the fridge a few hours before depending on how warm your place is, shape it, stretch it. This is, btw, a teglia romana rather than a napoletana. I can post a link.
I guess that's a fair point it might have been 69% or slightly less. There is another way where you use wet hands to stop it from sticking but I guess that only adds more hydration. So next time I'll put 70% or thereabouts 😄👍. Thanks for watching 👍
@@PizzaRamblings Actually, you can also lightly oil both hands with extra virgin olive oil and apply a light coat of oil to the counter top before needing/stretching.
Last time I made 67% with no trouble ( Swedish Ramlösa Kvarn Tipo 00, 12.5% protein ) so tonight i tried 70% and was surprised at how much of a difference those 3% make. Much harder to move around.
@@PizzaRamblings It's even worse. I had an unexpected guest and made one less than normal (portion control attempt) so the pressure was on and I actually had to toss one of them (stuck and folded).
The very first time I tried making pizza dough was 70% using all purpose flour, it was a disaster. Super sticky like yours, very hard to work with at the stretch, and too sticky to get onto the pizza peel. You did a much better job. Nice seeing the structure in the crust.
Brad, AP flour is usually around 10% protein which really isn't high enough to make a successful 70% hydration dough. The higher the protein content the more water the flour will absorb. Look for flour in the range of 12 percent. Type 00 works best if in the correct protein range.
Invest In a spiral mixer, you'll get a much better result than the kitchen aid, I have the pizza party pizzone oven and find if the fire is on the left side of the oven you can then get the pizza right to the back at its hottest area, might get a better leoparding on the dough.
Thanks for the feedback, one day I will pick up a spiral mixer that's for sure. Ive had the fire all over the place in that oven, and I think you are right. I'm running on gas at the moment and I like that as there is more floor space. Thanks for watching 👍
in order to work a high hydration dough i suggest you to keep it in fridge for at least 20 minutes at 15 degrees also you shouldnt add flour after you remove your dough from the kneading machine because you are lowering the hydration level you can either wet your hand and make the dough as fast as possible or oil your hands and again work fast your dough looks more like 65 % hydration if you want this to become easier try caputo nuvola super its expensive and hard to find but its worth it if you cook pizza at home once in a while you added too much flour after you took your dough outside of the dough machine pizza looks delicious but we are talking about perfection keep up the good work :)
Thanks for the feedback 👍 I have since moved the using slightly damp hands and it's much better and I have stopped using flour. I can get Nuvola Super but only in 25kg bags and that's too much for me. Thanks for watching.
Hey Ste, have you delved into the world of analytics on RUclips. It can be a minefield of useless information but your two best videos have a common link or "Tag" with the name Caputo in the title. It's weird how some vids can really take off and others don't
Yes I've taken a look, it's pretty good info in some cases. What I have noticed is that people are interested in how you make dough and the different techniques more than the toppings on a pizza. I'm getting some good comments and subscribers are going up about 8 to 10 a day. One thing I struggle with is do people like quick videos or longer more in depth ones. It's a tricky game for sure but I enjoy it.
@@PizzaRamblings That's up to you Ste. Sometimes a 20 minute video can be good for the adverts and monetization and with a food based topic it will appeal to a wider audience and could also mean you get your videos next to the big boys on the recommended videos tab to the left of your screen. Some people use software to generate the "Top 10 " tags for the search engines but you have to pay a small subscription for that.
Interesting I might have a look at the RUclips API and see what information it can provide in the tags department. Might be an interesting code project to play with 😃
@@PizzaRamblings Tube Buddy is a free app for tags. Also it's recommended that you hook the viewers in the first 20 seconds. Have you thought about eating a piece of scrumptious pizza at the start and eloborating on how good it is then going back to the begining of how you prepared it. This is where your editing really kicks in Ste. They also recommend that you say the key tag words in your videos that you add to the title and the tag box..............etc etc. We need a pint to talk about this stuff Ste. It's all part of the fun
Cheers Daz I will take a look at tube buddy sounds interesting. I have thought about starting with a pizza and then going back to show how it's done as I have seen the very same method in use by others. I will give it's a try. I'd love a pint or two Daz when the king bill opens sounds good.👍
Nice job balling that 70%! I'm trying this tonight with Caputo Pizzeria and am a little nervous. One thing that seems to help is preparing the dough for balling on a floured wood board which seems tame some of the stickiness. A recipe I'm following: ruclips.net/video/j19GevtJsKk/видео.html also has one oil their hand to make the balls. Do you plan to make 70% again? Is the cost worth the benefit? I guess you get a somewhat lighter airier crust? But it may take longer to cook and thus burn?
Hi there, hope it went well 😃. Yeah the extra hydration does give a lighter airier crust without doubt. I still do it from time to time. I suggest a stronger flour like le 5 superior or Manitoba. I've not used oil, I tend to have slightly damp hands when handling the dough. I suggest reducing the oven temp and allowing the pizza to cook longer. I tend to cook at 430c on the floor. Cheers 👍
We use this flour with no problem, I actually even go to 75% but 70% is normal go to dough, you’re not mixing the dough enough you’re not building gluten, suggest get a spiral mixer, but even a bad pizza is better than no pizza! I bake a lot of bread at home so I have a famga i8s mixer can handle very high hydration doughs, if mixed correctly, dough isn’t that sticky and easier to handle,
My friend for this pizzeria I don't use more than 65% hydration. To use this level of hydration I suggest Cqputo Cuoco or Manitoba. These are more strong ones. I think even Nuvolla can keep 70%. Great channel, carry on...
All looks so sterile and scientific. You need to roll the ball under your armpit. The passion. Lol. I am just about to test my first blue caputo. I have been using wright's bravo pizza flour and was quite happy But i think 70 percent is OK to get the steam micro explosions in the cooking and create the lightness. Like French baguette Nice video
That doughs gluten stands are way under developed. That’s why it’s so sloppy. I do 70% hydration and I mix in my crappy kitchen aid for 20-25 mins to get a decent gluten strength. Easy to handle then
Pizza Ramblings you did a great job stretching it and launching. Well done. Def give 500g flour a go in kitchen aid. Mixers a lot better. Spiral mixer if you wanna take you pizzas to the next level. I am a qualified baker/pastry chef with about 15 years experience also. I will follow your videos. Great watch 👍🏼 I love pizza. My dough is 1kg caputo pinch of fresh yeast, 700ml water which includes a splash of olive oil, 34g salt
Haha it's a bit of a cheat isn't it. I've used my hands plenty over the years, even done 80% hydration by hand on many occasions. Mixer just felt like the next step 😎
Pizza Ramblings yeah not cheap but the difference it’ll make to you dough will blow your mind honestly. Kitchen aid just doesn’t mix it properly. Only reason you can’t hold the 70% hydration 👍🏼
Thats so dumb. You make high moisuture pizza. You can't touch it. You start putting flour on your hands, on the dough ball, on the desk. In the end, it absorbs so much flour that it's not 70% anymore, but more like 60-65, like it should be. Shouldve called the video "How to make your life 10x harder without any benefit". RUclips teaches.
You need to do autolyse before you add the yeast. Mix water and flour and leave covered for 30 minutes then add the yeast and do your regular mix. huge difference on the sticky factor. Also putting a bit of water on your hands helps for the dough not to stick on your hands. Autolyse is your best friend in high hydration dough
Yeah I have been doing autolysing in some of my latest videos, it definitely helps, and damp hands is a great tip. I use to use flour but that reduces the hydration. Thanks for the feedback and for watching 👍
Very impressive pie, Thank you.
Thank you for this video! I have the same oven and I absolutely love it! What I usually do is that I move the fire all the way to the left or the right side, to get flames "rolling" on the oven ceiling, from left to right. My feeling is that it helps the pizza toppings cook evenly and to reheat the stone faster between launches!
I believe the way you handled the peel is a great lesson to all. Quick on and quick off. Well done, sir!
Thanks very much. I still fail at times with the launch but it's mostly good 👍
so when i work a 70% hydration dough i use a different technique. I let the machine do a little bit more work so most of the gluten has already built up, then i take the dough onto the bench, i wet both my pointing fingers and my middlefingers and start pulling the dough up from the middle, you fold it and put it down onto the surface again. Just do this over and over again, while doing this turn it 90° once in a while. Forgot to say if you do this you dont need to flour your suface before getting the dough out because you want the stickiness of the dough on the surface.
I hope you can figure out what i mean! This method made it really easy for me to work my high hydration doughs, maybe it helps you too :)
Thanks for the tips, I'll definitely be trying another batch at 70% and will use the wet fingers technique. I have recently seen this in use and it looks good. Thanks for watching 👍
@@PizzaRamblings go ahead and make a video of it! would love to see your take on it
A little undercooked also replace some of the water with olive oil about 5 % and add it last 5 min of the mix.
I've always avoided oil for some reason.
Can you tell me the make and where you get your semolina from please
At the moment it's Caputo rimacinata. www.adimaria.co.uk/caputo-semola-di-grano-duro-rimacinata-1kg
Thanks
pizza prep beers are the best beers!
Which oven are you using?
It's a pizza party ballore. Wood and gas. They don't make them anymore 😭
If the moisture content of the flours varies by as little as three percent, the final hydration of the dough could be as high as 75%. Swings in ambient humidity definitely affect the flour's moisture content. Can you let us know what the moisture content was of the flour you used ?
I'll be honest and say I have no idea what the moisture content of the flour was before hand. Its not something I've ever thought about. It's an interesting point tho.
@@PizzaRamblings many thanks, I really appreciate the response
Id be interested I lerning how you are measuring the moisture content of the flour.
@@PizzaRamblings that's the problem, I don't have the equipment to measure it. However, I am on my fifth 25 Kg bag of Caputo (blue bag). The previous bags came from the same source in Connecticut, this one, however, came through Texas (very humid in that area this time of year), and it not only felt different, It was very difficult to make a 70% hydration dough. After looking at the comments of many videos, I found the same question from many different people "Why is my dough so sticky, it won't form a ball, etc" So I dug deeper. and did some arithmetic. That's how I arrived at the conclusion in my initial question. I also discovered that a very dry flour will absorb much more than 3% of the missing water and continue to absorb even more when one tries (I have experienced such phenomenon, and just figured my measurements were off). On the other hand, moist flours will absorb much less than they normally would if starting at about 14% moisture content. It appears that there might be a range of initial moisture content which is optimal, and of course this is has been a lengthy task with no results. I really appreciate that you answered my question, every piece of the puzzle helps, and BTW, your dough looks great. At this point I will hold back some flour and water then work with the look, feel, and texture of the dough, adjusting as necessary. I have also concluded: As nice as a recipe is to work with, not even a scale really works, one must touch, and see the dough to determine the actual measurements which will vary from batch to batch (of flour), and week to week, as ambient humidity where I live can swing wildly in a short time. Thank you for indulging me in such a lengthy response. Feel free to ask anything.
It sounds really odd, but trust me, Wet your bench scraper with cold water before shaping after mixing. If you do that and work quickly the dough becomes much much easier. I would also suggest only using the metal bench scraper and your hand that way you can move quicker.Flouring doesn’t help and just lowers moisture content.
Ended up looking good. Keep up the great work. Loved the video. You could tell after a bit you started to learn the speed and quickness you need to handle high hydration. Pretty soon you’ll be making 90% hydration sourdough haha.
Thanks for the tips, I'm always learning things thanks to the comments from you guys. I've learnt a lot since I did some of those videos. Perhaps I should delete them and do updated versions. Thanks again 👍
@@PizzaRamblings appreciate the videos and insight. Great way to learn from others as I continue to develop my own pizza dough skills. A long way to go but these type of videos help a lot. Along with the input from others 👌 😊
You have done a great job, though im from a country who hasn't been exposed to neopolitan pizzas, I have been obsessed in making this kind of pizza, I feel you when I first time made a 70% hydration using Caputo.. but practice makes perfect though.. Pizza is all bout passion and love. Great job expecting more videos from you.
Thanks for the feedback 👍 it's definitely a passion for me. They will be a new video tonight/tomorrow. It's a good one too.
Thanks for watching.
@@PizzaRamblings yepp! ill definitely look for ward to it! the art of pizza!
Awesome video!!! Beautiful Caputo pizzeria!! Nice pizza 🍕😎🙌👍👍
Thanks very much 👍👍👍
Wonderful and informative effort with a beautiful end result.
What was the (approximate) size of the pizza in inches?
Thanks
Thanks for watching, usually 12 to 13 inch. The peel is 13 inch and I try to hit the sides 🙂👍
Nice video...e nice pizza..ciao💪👏👍🙋🙋🙋
Where did you get the Grey pizza dough box?
Here you go. www.solentplastics.co.uk/6-9-ltr-small-euro-plastic-stacking-container/
All your videos are brilliant! Learning lots from you. Keep up the great work.
Cheers 👍👍👍
20 degrees celcius?
Yes it will be celcius 👍
Excellent job, you use la fiammante pomodoro , you understand pizza very well but my advice to you, cook the pizza half way without the mozzarella and then add the mozzarella for few seconds and you know when it is finished, loved it, thnx.
By the way you r camera is great and great shots what camera was that ?
Hi and thanks. I have several GoPro cameras, that will be an hero 8 black or a hero 7 black. Thanks for watching 👍
Thanks you 👍
I've NEVER sloshed the sauce on the crust because of too many drinks 😬! Brilliant video, looking forward to going through your library.
Haha glad you enjoyed it. Thanks for your great feedback and for watching 👍👍👍
@@PizzaRamblings Love the learning journey you've got going on this channel. I've been doing pizza in my home oven with decent results using a basic mix, 2-hour ferment, shape dough balls, and then overnight hours in the fridge. Need high hydration to handle the long cook time in the oven. I've got my first pizza oven on the way (Ooni Koda 16). I see you've tried all kinds of methods from simple 65% to poolish to biga. Any suggestions on where to start?
Thanks very much, start easy. 60% hydration, if you can wait do a nice 24hr room temperature fermentation. If you can't wait then you can get good results from 8hr but I find the dough is not as relaxed. Make sure to build up strength in the dough as seen in my vids. Get a IR thermometer keep an eye on the oven floor, I have an Ooni and it will soon burn the base, go 20 seconds and then turn the pizza repeat till done. Good luck 👍
In my experience, that bench work after it comes out of the mixer is unnecessary. I just put it straight into a large lidded container and bench rest at room temperature for 2 hours. While still more tacky than a 65%, my 70% is still workable into my individual balls. I cold ferment, but give the balls a few hours of room temperature rise before I move them to the fridge. I normally don’t pull them out of the fridge for at least 48 hours, though.
48 hrs is key to anything above 70%. I agree also with cold proofing. Dough comes out crispy on outside but really chewy on inside. Not my favorite but my wife likes it for her dough
Thanks for the info guys. I will have a try with your suggestions. Cheers.
How much instant dry yeast would you use.Instead of the fresh yeast.
Hi thats 0.36g of instant dry yeast or 0.44g of Active dry yeast.
Good job! Where did you get the pizza oven from?
They stopped making the dual fuel one like mine www.google.com/url?sa=t&source=web&rct=j&url=www.pizzapartyshop.com/en/&ved=2ahUKEwiOnNCd0OvuAhUyyIUKHT-9DMYQFnoECAMQAQ&usg=AOvVaw3L6E14l2bHd0f3vulcTZNu
How long did you rest the big dough ?
I routinely do 80 % with no issues--no knead with varying lengths of fermentation.
No knead, is that with autolyse?
@@PizzaRamblings It's impasto diretto--so all of it all at once, then three bowl folds, then some bench folds, then fridge for 24,48, or 72 hours. Take out of the fridge a few hours before depending on how warm your place is, shape it, stretch it. This is, btw, a teglia romana rather than a napoletana. I can post a link.
Cool, yes please do 👍
@@PizzaRamblings ruclips.net/video/Yia0E_Iqtoc/видео.html It's in Italian, but the steps are clear enough.
JP C stunning results at the end 👍. Did you see my latest video with the lamination method. I’ve used that twice now an the results look good.
Great Job man 👍🏻
Which app to calculate the ingredients you used in the video?
Pizzapp+ on Android.
With the addition of flour you’ve diluted the hydration, no need to add the extra flour, but it will turn out ok at a lower hydration
I guess that's a fair point it might have been 69% or slightly less. There is another way where you use wet hands to stop it from sticking but I guess that only adds more hydration. So next time I'll put 70% or thereabouts 😄👍. Thanks for watching 👍
@@PizzaRamblings Actually, you can also lightly oil both hands with extra virgin olive oil and apply a light coat of oil to the counter top before needing/stretching.
Last time I made 67% with no trouble ( Swedish Ramlösa Kvarn Tipo 00, 12.5% protein ) so tonight i tried 70% and was surprised at how much of a difference those 3% make. Much harder to move around.
Yeah I noticed that too with Molino Dallagiovanna. 62 is mega. 65 is murder 👌👌🙂
@@PizzaRamblings I probably should schedule an emergency mid-week pizza night and make some 67% to get my confidence back...
Haha if I'm doing scary hydrations I usually make some backup dough just in case 🙂
@@PizzaRamblings It's even worse. I had an unexpected guest and made one less than normal (portion control attempt) so the pressure was on and I actually had to toss one of them (stuck and folded).
Been there with my neighbours, "I have a dough ball free, fancy a pizza?" Then go and stuff it up big Style. Lol
The very first time I tried making pizza dough was 70% using all purpose flour, it was a disaster. Super sticky like yours, very hard to work with at the stretch, and too sticky to get onto the pizza peel. You did a much better job. Nice seeing the structure in the crust.
Yeah it's a challenge for sure. Thanks for your feedback and for watching 👍
Brad, AP flour is usually around 10% protein which really isn't high enough to make a successful 70% hydration dough. The higher the protein content the more water the flour will absorb. Look for flour in the range of 12 percent. Type 00 works best if in the correct protein range.
Is that caputo semolina gries or flour?
Caputo semola it says on the bag. But it also says durum wheat semolina. 👍
@@PizzaRamblings thank you👍
70% hydration ?
We're talkin' mudslide...
Invest In a spiral mixer, you'll get a much better result than the kitchen aid, I have the pizza party pizzone oven and find if the fire is on the left side of the oven you can then get the pizza right to the back at its hottest area, might get a better leoparding on the dough.
Thanks for the feedback, one day I will pick up a spiral mixer that's for sure. Ive had the fire all over the place in that oven, and I think you are right. I'm running on gas at the moment and I like that as there is more floor space. Thanks for watching 👍
Louis Morgan what is a spiral mixer? Sorry I am not native speaker. Thought about a Kitchenaid, hmm can give. E a kink or brands name with number?
in order to work a high hydration dough i suggest you to keep it in fridge for at least 20 minutes at 15 degrees also you shouldnt add flour after you remove your dough from the kneading machine because you are lowering the hydration level you can either wet your hand and make the dough as fast as possible or oil your hands and again work fast your dough looks more like 65 % hydration if you want this to become easier try caputo nuvola super its expensive and hard to find but its worth it if you cook pizza at home once in a while you added too much flour after you took your dough outside of the dough machine pizza looks delicious but we are talking about perfection keep up the good work :)
Thanks for the feedback 👍 I have since moved the using slightly damp hands and it's much better and I have stopped using flour. I can get Nuvola Super but only in 25kg bags and that's too much for me. Thanks for watching.
Nota dez 👏 👏 👏 👏 👏 👏 👏
Hey Ste, have you delved into the world of analytics on RUclips. It can be a minefield of useless information but your two best videos have a common link or "Tag" with the name Caputo in the title. It's weird how some vids can really take off and others don't
Yes I've taken a look, it's pretty good info in some cases. What I have noticed is that people are interested in how you make dough and the different techniques more than the toppings on a pizza. I'm getting some good comments and subscribers are going up about 8 to 10 a day. One thing I struggle with is do people like quick videos or longer more in depth ones. It's a tricky game for sure but I enjoy it.
@@PizzaRamblings That's up to you Ste. Sometimes a 20 minute video can be good for the adverts and monetization and with a food based topic it will appeal to a wider audience and could also mean you get your videos next to the big boys on the recommended videos tab to the left of your screen. Some people use software to generate the "Top 10 " tags for the search engines but you have to pay a small subscription for that.
Interesting I might have a look at the RUclips API and see what information it can provide in the tags department. Might be an interesting code project to play with 😃
@@PizzaRamblings Tube Buddy is a free app for tags.
Also it's recommended that you hook the viewers in the first 20 seconds. Have you thought about eating a piece of scrumptious pizza at the start and eloborating on how good it is then going back to the begining of how you prepared it. This is where your editing really kicks in Ste. They also recommend that you say the key tag words in your videos that you add to the title and the tag box..............etc etc. We need a pint to talk about this stuff Ste. It's all part of the fun
Cheers Daz I will take a look at tube buddy sounds interesting. I have thought about starting with a pizza and then going back to show how it's done as I have seen the very same method in use by others. I will give it's a try. I'd love a pint or two Daz when the king bill opens sounds good.👍
Nice job balling that 70%! I'm trying this tonight with Caputo Pizzeria and am a little nervous. One thing that seems to help is preparing the dough for balling on a floured wood board which seems tame some of the stickiness. A recipe I'm following: ruclips.net/video/j19GevtJsKk/видео.html also has one oil their hand to make the balls. Do you plan to make 70% again? Is the cost worth the benefit? I guess you get a somewhat lighter airier crust? But it may take longer to cook and thus burn?
Hi there, hope it went well 😃. Yeah the extra hydration does give a lighter airier crust without doubt. I still do it from time to time. I suggest a stronger flour like le 5 superior or Manitoba. I've not used oil, I tend to have slightly damp hands when handling the dough. I suggest reducing the oven temp and allowing the pizza to cook longer. I tend to cook at 430c on the floor. Cheers 👍
i am give this a try!!x
He never lets the base cook, keeps the peel under it
I keep the peel under it because the base is cooked. Lots of people do that. 👍
He was allowing the top to cook. Called “doming”. This is done quite often with these smaller wood burning ovens.
I think you are using the turning peel upside down
I have to be honest and say I didnt think there was an upside down. 😃
We use this flour with no problem, I actually even go to 75% but 70% is normal go to dough, you’re not mixing the dough enough you’re not building gluten, suggest get a spiral mixer, but even a bad pizza is better than no pizza! I bake a lot of bread at home so I have a famga i8s mixer can handle very high hydration doughs, if mixed correctly, dough isn’t that sticky and easier to handle,
Hi, since then I have an IM5S 😃
@@PizzaRamblings I’ll have to catch up on some of your other videos, but I’m sure it took your pizza dough to the next level!
Yeah, it's a great bit of kit, took a bit of getting use to but I have consistent results now 👍
My friend for this pizzeria I don't use more than 65% hydration. To use this level of hydration I suggest Cqputo Cuoco or Manitoba. These are more strong ones. I think even Nuvolla can keep 70%. Great channel, carry on...
Thanks for your comments. I have recently done Manitoba at 80% 👍👍👍 thanks for the feedback
It’s called a k beater
All looks so sterile and scientific. You need to roll the ball under your armpit. The passion.
Lol.
I am just about to test my first blue caputo.
I have been using wright's bravo pizza flour and was quite happy
But i think 70 percent is OK to get the steam micro explosions in the cooking and create the lightness.
Like French baguette
Nice video
That doughs gluten stands are way under developed. That’s why it’s so sloppy. I do 70% hydration and I mix in my crappy kitchen aid for 20-25 mins to get a decent gluten strength. Easy to handle then
Yep it's all part of the learning curve. I'll be doing that again, I've picked up on a few new techniques. Thanks for your feedback 👍
Pizza Ramblings you did a great job stretching it and launching. Well done. Def give 500g flour a go in kitchen aid. Mixers a lot better. Spiral mixer if you wanna take you pizzas to the next level. I am a qualified baker/pastry chef with about 15 years experience also. I will follow your videos. Great watch 👍🏼 I love pizza. My dough is 1kg caputo pinch of fresh yeast, 700ml water which includes a splash of olive oil, 34g salt
Moisten hands and tools beforehand with water. the dough sticks much less.
At 10:52
what is the name of that calculator like application that u used ?
Hi, it called pizzaapp+ on Android or there is the Ooni app on Android and Apple. Cheers
Greats vids. But as a tip, It would be easier to fold in a square/rectangular tub don’t you think ? And cleaner too.
Another question: is the total time of folding subtracted from the 24h or not part of ? Thanks
Hi thanks, it's part of the time.
It's not something I have thought about to be honest. I've never seen anyone use that method.
knead by hand! no need for a machine for this amount of dough.. by hand is always better (once you learn it)
I've done plenty of that, but your right I should do more. The machine took over. Lol thanks for watching 👍
Sell the mixer, buy some good flour, and for Godsake, get your hands into it!
Haha it's a bit of a cheat isn't it. I've used my hands plenty over the years, even done 80% hydration by hand on many occasions. Mixer just felt like the next step 😎
What is the calculator or application can ask for a link
play.google.com/store/apps/details?id=fisico.pizzapp
@@PizzaRamblings thank you very much
There is the Ooni app too, it adds slightly more yeast. Worth a try too
Try splitting that dough into 2 seperate mixers.. kitchen aid gates that much volume. Crap
Mixers for pizza dough
Yep I want an upgrade 😁
Pizza Ramblings sunmix10 is what I want. Good enough to get about 50 pizzas out of that dough size 👍🏼
Yes they look fab. Not cheap 1.6k for the starter one I think. Might be wrong.
Pizza Ramblings yeah not cheap but the difference it’ll make to you dough will blow your mind honestly. Kitchen aid just doesn’t mix it properly. Only reason you can’t hold the 70% hydration 👍🏼
K paddle
Dexterity is really not your forte dud! 😒
Thanks for the feedback, please expand on what you mean so I can improve. Cheers
It’s funny because it’s under developed.
Slow ya mixer down 🤦🏻♂️
Speed 2 for dough on the KA, it’s in the manual. I’m not sure what speed 1 would do to the motor with this much dough.
Pizza Ramblings sorry I meant when you first start ya mixer mix on slow for a min or so until the dough all comes together 👍🏼
Ahh right I see. Cheers for the feedback 👍
Yes, I wish I’d have gone for a famag to start off with. 1.6k is a bit much for home pizzas lol 500 quid isn’t so bad.
Pizza Ramblings I’ve subscribed to your channel mate. I’m def not trying to be rude, just help if I can 👍🏼👍🏼
Thats so dumb. You make high moisuture pizza. You can't touch it. You start putting flour on your hands, on the dough ball, on the desk. In the end, it absorbs so much flour that it's not 70% anymore, but more like 60-65, like it should be. Shouldve called the video "How to make your life 10x harder without any benefit". RUclips teaches.
I was learning at the time as you did once. Thanks for the feedback.