I've watched so many pizza dough recipe videos and some scare the life out of me. Also with working I haven't got time to make the dough in the week but this video explains the process better and keeps things simple 👌
@ cheers. Been making pizza for a few years but haven’t ventured past a really quick Ooni dough. Will try and prep the 24 hour one tomorrow to have on Friday
@@ajpepe72 Right now I’m using nothing but Sonata which is a British flour, you can buy online direct from Wrights Baking if you’re in the U.K. - it’s really wonderful stuff!
@ajpepe72 id be careful following a pizza dough recipe where the person making it doesn't really understand such a simple question. Sonata seems to be a neapolitan "00" high protien pizza flour or in the U.S. you can use Caputo or Anna 00 flour for best results. King Arthur and bobs red mill has it as well but they are not as high quality.
@@ajpepe72i guess you also know that you have to have a high temp pizza oven as well for this type of flour or your pizza is going to come out like sh*+. Best of luck 🫡
I've watched so many pizza dough recipe videos and some scare the life out of me. Also with working I haven't got time to make the dough in the week but this video explains the process better and keeps things simple 👌
@@Lewiss_Bar_and_Grill Good to know, thanks! Let me know how it goes when you make it 👊🏻
Great work mate. Always useful to have a same day dough in the back pocket! 👍🏻
@@onepizzaboy3369 Thank you Rob! Great flour and a long time balled up is the key 🔥
Will try this or your 24 hour dough recipe at the weekend depending on time. Where are the mixing bowls from?
@@daviddodd7855 Go with this if you’re new, the 24h if you’re a bit more experienced! They’re from Dunelm 😁
@ cheers. Been making pizza for a few years but haven’t ventured past a really quick Ooni dough. Will try and prep the 24 hour one tomorrow to have on Friday
@ Longer dough is a game changer! What flour are you using?
@ Cotswold pizza flour
@ Perfect for 24h proving 🔥🔥🔥
What flour do you use for your pizza dough Paul ?
@@ajpepe72 Right now I’m using nothing but Sonata which is a British flour, you can buy online direct from Wrights Baking if you’re in the U.K. - it’s really wonderful stuff!
@ajpepe72 id be careful following a pizza dough recipe where the person making it doesn't really understand such a simple question. Sonata seems to be a neapolitan "00" high protien pizza flour or in the U.S. you can use Caputo or Anna 00 flour for best results. King Arthur and bobs red mill has it as well but they are not as high quality.
@@ez6790 I assumed it would be 00 but was looking for which brand which was answered, as I’m in uk so handy to know suppliers.
@@ajpepe72i guess you also know that you have to have a high temp pizza oven as well for this type of flour or your pizza is going to come out like sh*+. Best of luck 🫡
@@ez6790 What do you mean? He asked me what flour I’m using and I replied… which part of the question didn’t I understand?