where is your favorite thin crust/cracker tin/tavern pizza, whatever you call it, from?! also I have updated my description with links to the pepperoni and the meat tenderizer I used for the docking of the pizza. :)
@@meisievannancy Poolish (and biga) are preferments, not starters. They add flavor, not leavening. The amount of yeast in a Poolish is very small. Think of preferments as simply a part of the overall formula that's fermented a day early.
Being a Pizza enthusiast, and from Chicago, after watching hundreds of videos on RUclips, I have never seen this technique before. I made it tonight and this is my thin crust going forward. It’s thin, it’s flaky, it’s crispy, absolutely beautiful. Thank you.
Comments like these REALLY make my day. For someone to actually try my recipe and liked it AND for that person to be an enthusiast... Priceless. Thank you. I'm getting my mojo back and I'll be updating this recipe for a 2.0 perhaps later then a 3.0 who knows
I don't know if you've ever been to Milwaukee, but this is the signature style used here. The layering is what separates it from the thin crust style of Chicago. Places like Lisa's, Caradaro Club, and Ned's use this technique (though they use a sheeter). When I do it, I'll parbake with the sauce on. And when it's done, I cool it on a raised wire rack. Helps with maintaining the crispness. Great video, enjoy your content!
Thanks for the insights, I have very recently been using a rack for all my pizzas but haven't tried sauce parbake. It is cool too know that there's places out there doing this, and I'll have to investigate that. Cheers friend!
Ned’s is one if the best in Milwaukee. Can’t find anything close to it or even a decent Chicago thin crust in Florida. I have resorted to try making my own. Any ideas on their sauce recipe?
Brutha, you are a true artist! Good food requires love! Cant wait to watch rest of your vids! Im telling everyone i see bout your channel! You deserve way more subscribers than 10k for sure! Thanks for quick reply! You have a super fan in Kentucky USA. Thanls again.
@@rollonfood I have been preaching to people that pepperoni(the best ever pizza topping) is the compliment to pineapple, not ham which gets lost in the sauce. And I absolutely love ham, its just a tamer flavor that's wasted and often dried out on pizza.
Great looking pizza. Wasn’t expecting the lamination folds, that’s awesome. Yes, resting the dough after rolling out is done in Chicago to dry out the dough. However, your dough looked and sounded perfect!
Thank you! Gonna revisit this one soon. I'll do the resting between folds, I've got some square containers that'll help proofing the dough and some other tricks. Appreciate your comment!
Glad your efforts are starting to pay off Tony🙏🏻 I could always tell from the amount of effort you put into your videos your channel was bound to take off. Cheers bro
I've been looking for a good thin crunchy pizza dough on youtube for a long time. Finally found it, thank you. Great video. Your channel is going places, love your style. One question: How much poolish in grams did you use? Thank you again and keep doing great videos.
Pineapple, pepperoni and jalapeno is one of my go-tos! Def gonna give this a try! The folding the dough as if a croissant/pastry is literally genius. We've been trying a lot of different recipes lately and this looks amazing!
We finally made it tonight!! That crust is amazing!! Tried and true the middle pieces are crunchy the dough has an amazing flavor. We're from Illinois/Wisconsin so this dough is so nostalgic. Thank you again for your recipe!!
@@brookski726 these the best comments, when people report back that they made and liked a recipe! Glad it turned out so well. I'll work on a 2.0 soon!!
books from top to bottom in the video "the art of pizza making" Dominick DeAngelis, "the pizza bible" Tony Gemignani, "pizza, a slice of heaven" Ed Levine (j kenji's :boss:) "pizza quest" Peter Reinhart "the great chicago style pizza book" Pasqualle Bruno, Jr. "new pizza" james Mcnair. however! my favorite pizza books (that are not the pizza bible) are not pictured here. they are, no no particular order : "flour water salt yeast" ken forkish (about bread and pizza) "the pizza czar" Antony Falco and "pizza camp" by Joe Beddia, i also have reinhart's other two books on pizza, perfect pan pizza and american pie, both worth a read. and ken forkish "elements of pizza, again, worth a read.
@@rollonfood Thanks, i have some of those as well but am always interested in seeing new ones. The other one i would recommend is mastering pizza by marc vetri.
@@timcorrin1475 I was looking at that, I'll add it to the list, I really want modernist pizza one day. There's a modernist pizza podcast btw, really informative loads of rock stars are on it, Nathan myrhvold obviously, but people like Chris bianco, Italian tomato farmers etc.
@@danemmerich6775 actually yes, very recently, that's the video I'm working on next. So far I think it has not given me better results than not curing, but could easily be because of the particular formula I'm working on. (30 % fat). If it doesn't pan out (intended btw) I'll no doubt lol into it in a separate video dedicated to that element alone.
I use pineapple with roasted red peppers, capicola, and a habanero cream sauce, and finish with a little sprinkle of gorgonzola cheese. Sounds weird but its crazy good. I like what you did with the pineapples a lot though, that was brilliant with the sherry vinegar
Wow, your pizza sounds nice. Sweet, savory, spicy. Habanero cream sauce sounds legit. Joe beddia loves his cream sauces, have you got his book? I've got a really cool video brewing that I think you'll like with a whole new way of using pineapple, stay tuned.
Really love this recipe, subbed to your channel. We need the 2.0 video, please! A few questions: 1) Have you tried this with King Arthur Bread Flour? 2) Given the measurements listed, how many dough balls does this make?
A bit late to this game, but with all the pizza ovens on the market these days I assume there will be many looking for various methods. Here in St. Louis, the much maligned thin crust pizza is a long-time staple (Imo's). I have your recipe balled up and in the fridge ready for cooking at some point this weekend on my Ooni wood fired oven. I'm also going to try and make one as a thicker pizza purely out of curiosity. You never know, it might be great! And might be odd too, but experimenting is a blast! I've rarely found a pizza I didn't like in some way. Thanks for sharing this recipe.
@@rollonfoodso I ran out of cornmeal and subbed in like half simolina. This dough is all rough and it doesn't really window pane so much. We'll see how it comes out tomorrow.
I like the way you do the thin crust. One of my favorite pies includes pepperoni, pineapple and hot banana pepper rings which are never really very hot. Too keep the excess moisture off any crust, my version is to let the pineapple and hot peppers drain for a couple hours and if they are still too moist, roll paper towel. Even when I order pizzas for a party, the pepperoni, pineapple, banana pepper pizza is always the first to go missing. I’m going to try your recipe next. Thanks, eh.
I just made this pizza dough recipe exactly as written. It is the best homemade pizza i have ever made. The only thing i did differently is i didn't par bake it. I cut the dough into a circle, topped it, and in the oven it went. If anyone knows about Me N Eds pizza in california, it is very close. I used cornmeal on the pizza peel and i think it added some crunch. Overall, i highly recommend trying this recipe.
You can use any "plastic" fat, vegetable shortening is available at most super markets. And you can use active or instant. If you use the latter, use 25 percent less.
Mr. Rollon can you also say if the degrees are in C or F. Thanks, Love your little cameos (the one where you did joshua with long hair and opening the cupboard was really funny!!)
You can roll out to the 1/8th inch thickness, then use a 12" pizza screen and cut the circle with a pizza cutter, par bake for about 1 min then store until needed. It should look much like a tortilla, soft and pliable. Tony Gemignani does this in his restaurant that serves Chicago thin crust. If it works for him good enough for me :) Thanks for the recipe!!
@@rollonfood Maybe if you do part 2 put the cheese on first then toppings then sauce like De Lorenzos does. I think it keeps the crust nice and crispy doing it that way. Just before it's finished, they add more cheese and put it back in the oven.
Hey Tony! Thanks for this crispy crust tutorial/recipe. As you probably know, Hawaiin pizza (i.e Ham and Pineapple) was invented in Canada eh? However, it's as divisive here as elsewhere regarding like/dislike. I always make at least one when having a pizza party. I use BBQ'd pineapple, dry, cubed ham, (sometimes smoked bacon), sliced banana peppers and sauteed onions. I use my regular san-marzan and basil sauce but add some oregano and cook it for 7-10 minutes to reduce slightly. As you point out, the whole thing can't be a wet mess. 🙂 Thanks again.
Adding fat i.e., lard to the dough softens the dough and is usually the enemy of crispy. You nailed crispy despite making it harder to get there. Amazing technique.
@@rollonfood can’t wait to see it. I’ve recently gotten into super thin crusts like this and tried laminating my dough. I haven’t gotten to crispy yet, but i have make those flaky layers. I also like your pineapple stance. I e never tried cooking it beforehand though. I am so glad tomorrow is pizza night.
I love this kind of pizza it is really good I love the bubbles in between the crust is there a recipe that you could share with us that would only make two pizzas And does this recipe always put those bubbles in your dough And did you have a baking stone in there
Awesome video- well all your videos are great! I've made this a few times and many pineapple-pizza separatists have been converted! Given the strong feelings people have and the ability for this people to convert people, it seems Lincoln is a fair name but is history really appetizing so if you have a name please share so I can properly spread the love!
Got that poolish doing its thing. Im going by the Rollon book. Gram for gram. Can’t freaking wait. When I heard you bite into that first piece i, i went berserk! 😂. Im a crust fanatic.
Almost looks like St. Louis style thin crust. Missing is the St. Louis "Provel" cheese (I know some will comment on the provel, but oh well!) Pepperoni is Spiiiicy Saalaamiii...... Crispatory science, funny!😂
Have you seen Kenji Lopez video on letting thin crust dry out overnight before making? I wonder how this would be if you used your method and his. Create those layers, then let it dry out. I think I'll try that! But awesome stuff! Looks great
Yes! And I follow him on Instagram. I'm developing a recipe that I may use that technique in. I just got modernist pizza and it's Chock full of other tips for thin pizza, so I'm hoping 2.0 will be really good. I think a combination of my lamenating and the cure in the fridge, plus some new inclusions I've learned about are how I'll proceed.
Just say'in we like it, but maybe most of the people RUclips land aren't fans of the slightly mushy green fruit. May not be worth your time. Great video though.
Why the F are there so few subs? Like, comment and share. Damn, I watch cooking videos ALL the time. It's a head scratcher why this channel isn't more popular. Help the dude out! Again, like, comment and share!
my god this is complicated dough prep in comparison to channels like Chain Baker, that achieves the exact same result with about a quarter of the work!
@@rollonfood because i've been baking for 30 years, have used every technique you have used in every combination, and know that everything you demonstrate here can be done with 48 cold bulk fermentation with only a couple of folds. the flavor and texture from cold bulk is superior to poolish, hand kneading, etc
@@rollonfood Thanks to your rubber band tip I walked by and noticed that it had tripled in size in about an hour and was able to diffuse it before it could detonate. 😁
YES! pepperoni was the original true Hawaiian pizze. The corporations changed it so they could suck more profit out of us. Ham is cheaper. Ham and salami are NOT pizza toppings in my space-time dimension.
@@rollonfood damn those Canadians!! I knew they were just a sleeper cell this whole time, whith their stranglehold on good hearted quality comedy SCTV and all. Commie pinkos i tell ya!!! Russian television got to them! lol just kidding. As i said, in my own dimension.
@@dirkdiggler9482 oooohhhhhh s#$@ you're right. It's kind Arthur's 00. That flour is white AF. That's why it's so good for wood fired ovens. The milling process "naturally bleaches" it. Good observation
i didn't really call it any style, just that it is crispier "this side of chicago" , but just for you , i'll look into the st louis style on the channel!
turning off replies to my original comment is weak. That being said, my original statement stands, your method is totally over complicated, especially for the home baker. If you want to try to argue your point by saying you don't think i was clear, here you go: 48 hour bulk ferment > better than your method in achieving flavor and texture . Hopefully you understand what I mean now and won't have to argue semantics any longer
Turning off replies is not an option, I can only hide it. I'm not arguing semantics either. If you've been baking for 30 years you'd know that dough is far too complex to arrive at the "exact same result" using vastly different methods. It being superior or not is entirely opinion. I also feel I've gotten all I can from our conversation. Thanks for your input.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
where is your favorite thin crust/cracker tin/tavern pizza, whatever you call it, from?! also I have updated my description with links to the pepperoni and the meat tenderizer I used for the docking of the pizza. :)
Great video until you decided to use pineapple as a topping.
@@kogoromori30 check out my topping video for an alternative. But thanks for the feedback
@@kogoromori30 GREAT VIDEO AND WHY NOT PINEAPPLE?? YOU MAKE IT, IT'S YOUR PIZZA, TOP IT WITH WATEVER YOU WANT. CUCUMBERS ANYONE??
I thought poolish had yeast in it. Then you added more yeast. What is the reasoning behind this.?
@@meisievannancy Poolish (and biga) are preferments, not starters. They add flavor, not leavening. The amount of yeast in a Poolish is very small.
Think of preferments as simply a part of the overall formula that's fermented a day early.
Being a Pizza enthusiast, and from Chicago, after watching hundreds of videos on RUclips, I have never seen this technique before. I made it tonight and this is my thin crust going forward. It’s thin, it’s flaky, it’s crispy, absolutely beautiful. Thank you.
Comments like these REALLY make my day. For someone to actually try my recipe and liked it AND for that person to be an enthusiast... Priceless. Thank you. I'm getting my mojo back and I'll be updating this recipe for a 2.0 perhaps later then a 3.0 who knows
@@rollonfoodlet’s go just got a pizza steel and soon gonna start trying your recipes. super excited !
@@magato6978 let's fuggin go son. Lmk how she comes out. I'm busy polishing my new video, then I'm gonna drop videos like I drop cheese on my pies.
And my wife will no longer accept pineapple unsigned lol
To me pineapple on pizza is a no, but she loves it
@@GroupRIPS unsigned?
I think I've seen every thin crust pizza video on RUclips this is the best one man folding the dough the oil in between the layers
I'm working on a 2.0 to this as well. 🙂
@@rollonfood where are you from man
@@jayhell53 Manchester
This channel is so underrated!
I don't know if you've ever been to Milwaukee, but this is the signature style used here. The layering is what separates it from the thin crust style of Chicago. Places like Lisa's, Caradaro Club, and Ned's use this technique (though they use a sheeter). When I do it, I'll parbake with the sauce on. And when it's done, I cool it on a raised wire rack. Helps with maintaining the crispness. Great video, enjoy your content!
Thanks for the insights, I have very recently been using a rack for all my pizzas but haven't tried sauce parbake. It is cool too know that there's places out there doing this, and I'll have to investigate that. Cheers friend!
Ned’s is one if the best in Milwaukee. Can’t find anything close to it or even a decent Chicago thin crust in Florida. I have resorted to try making my own. Any ideas on their sauce recipe?
Love Milwaukee thin crust!
Brutha, you are a true artist! Good food requires love! Cant wait to watch rest of your vids! Im telling everyone i see bout your channel! You deserve way more subscribers than 10k for sure! Thanks for quick reply! You have a super fan in Kentucky USA. Thanls again.
Thanks, it means a lot. I intend to grow. BIG TIME 🤞
Sausage and pineapple are my favorite pizza toppings! Your pizza looks AMAZING!
That's one of my favorite combos too, spicy sausage, banana peppers and the spiky apple
@@rollonfood I have been preaching to people that pepperoni(the best ever pizza topping) is the compliment to pineapple, not ham which gets lost in the sauce. And I absolutely love ham, its just a tamer flavor that's wasted and often dried out on pizza.
Great stuff man! Definitely making this. That poolish separates you from the pack, I had no idea that was a thing as a pizza novice!
My very next video is a deep dive into preferments! 🙂
I didnt see measurements for the mixtures. Did i miss them. Cant wait to make! Awsome video! Made me super hungry!
The recipe is in the description. 👇😉
It is awesome to see you use so many new techniques in just one video. Really mind-blowing.
Quietly working on an update where I'll throw a few more techniques in there!
Finally!!! Someone who knows how to get the results I’m looking for. Thank you so very much.
@@glenbaker4024 you're welcome!! Look out for an update to this video soon!
Great looking pizza. Wasn’t expecting the lamination folds, that’s awesome. Yes, resting the dough after rolling out is done in Chicago to dry out the dough. However, your dough looked and sounded perfect!
Thank you! Gonna revisit this one soon. I'll do the resting between folds, I've got some square containers that'll help proofing the dough and some other tricks. Appreciate your comment!
Fantastic and invaluable. I agree, stroke of genius!
I've since found an even better application, so stay tuned!!
Glad your efforts are starting to pay off Tony🙏🏻 I could always tell from the amount of effort you put into your videos your channel was bound to take off. Cheers bro
Thanks matey. You know, I'm hoping they more effort I put in the more results I'll get. 🙂
dude your samurai jig is on point!! much love and respect for your channel my g! thankyou for creating!
Thanks for watching! I'll throw some samurai action in the next video!
I've been looking for a good thin crunchy pizza dough on youtube for a long time. Finally found it, thank you. Great video. Your channel is going places, love your style. One question: How much poolish in grams did you use? Thank you again and keep doing great videos.
180g poolish for this one. Glad you liked the video! Thanks for the vote of confidence. 🙂
This guy should have more subscribers.Good content!
I agree! Bring em on!
The folding technique is genius. Reminds me of that french technique with croissants.
Lamination is the name of the technique 😉
Pineapple, pepperoni and jalapeno is one of my go-tos! Def gonna give this a try! The folding the dough as if a croissant/pastry is literally genius. We've been trying a lot of different recipes lately and this looks amazing!
Did you see my toppings video yet? I make exactly that. Just a little different. Check it out. Lmk how you get on!
We finally made it tonight!! That crust is amazing!! Tried and true the middle pieces are crunchy the dough has an amazing flavor. We're from Illinois/Wisconsin so this dough is so nostalgic. Thank you again for your recipe!!
@@brookski726 these the best comments, when people report back that they made and liked a recipe! Glad it turned out so well. I'll work on a 2.0 soon!!
Beautiful. Can I substitute tallow for lard without losing crispiness?
I think it could be just as crispy, possibly more. Lmk how you get on
Wow the rubber band trick is ingenious!
thank you for sharing ideas.
You're welcome!! Many more on the way next year
Great video! Any chance you have a link on where to buy the pepperoni from Chicago?
i put all the links in the description!!
Looks great, Do you have a list of the books you had on the side in the intro please?
books from top to bottom in the video "the art of pizza making" Dominick DeAngelis, "the pizza bible" Tony Gemignani, "pizza, a slice of heaven" Ed Levine (j kenji's :boss:) "pizza quest" Peter Reinhart "the great chicago style pizza book" Pasqualle Bruno, Jr. "new pizza" james Mcnair. however! my favorite pizza books (that are not the pizza bible) are not pictured here. they are, no no particular order : "flour water salt yeast" ken forkish (about bread and pizza) "the pizza czar" Antony Falco and "pizza camp" by Joe Beddia, i also have reinhart's other two books on pizza, perfect pan pizza and american pie, both worth a read. and ken forkish "elements of pizza, again, worth a read.
@@rollonfood Thanks, i have some of those as well but am always interested in seeing new ones. The other one i would recommend is mastering pizza by marc vetri.
@@timcorrin1475 I was looking at that, I'll add it to the list, I really want modernist pizza one day. There's a modernist pizza podcast btw, really informative loads of rock stars are on it, Nathan myrhvold obviously, but people like Chris bianco, Italian tomato farmers etc.
And that my friends is how you do it. I've been searching and searching for how to do this and I think this guy finally nailed it.
Follow up video being worked on as we speak!!
Great video. Have you tried Curing your pizza disc in the fridge overnight?
@@danemmerich6775 actually yes, very recently, that's the video I'm working on next. So far I think it has not given me better results than not curing, but could easily be because of the particular formula I'm working on. (30 % fat). If it doesn't pan out (intended btw) I'll no doubt lol into it in a separate video dedicated to that element alone.
We always get pepperoni, pineapple, green olives, and ricotta. Yum!!!!
Try it with Provel cheese!
Sounds nice 😁
Well done , thank you !!!
@@tedheath2326 you're welcome!
Did you test increasing the LARD? Also. For the pizza in your video. How many dough balls did you use? Thanks.
@@markgreer6585 5 dough balls. And funny you should ask, my next video is ALL about fats.
@@rollonfood Thanks!
I use pineapple with roasted red peppers, capicola, and a habanero cream sauce, and finish with a little sprinkle of gorgonzola cheese. Sounds weird but its crazy good. I like what you did with the pineapples a lot though, that was brilliant with the sherry vinegar
Wow, your pizza sounds nice. Sweet, savory, spicy. Habanero cream sauce sounds legit. Joe beddia loves his cream sauces, have you got his book? I've got a really cool video brewing that I think you'll like with a whole new way of using pineapple, stay tuned.
I can't wait to try this. Thanks so very much.
You are welcome. Should be doing another thin crust video soon, maybe a couple. Let me know how you like this one!
Another great pizza tutorial! I really like your pizza cutter. Where could I get one like it?
Link in the description
Really love this recipe, subbed to your channel. We need the 2.0 video, please! A few questions: 1) Have you tried this with King Arthur Bread Flour? 2) Given the measurements listed, how many dough balls does this make?
I haven't used it but I imagine it'll be fine. It's more about the method. The recipe should yield 5 balls.
Thanks. Looking for for the 2.0 of this recipe.
@@rareartists soon!!
I'm making this tonight with the kids. I forgot the lard so will have to see how it turns out without it. Thanks for sharing the recipe.
Good luck! Lmk how it goes!
Can I use discard as polish?
Of course! In fact, that's exactly how I make my dough these days. 🙂
A bit late to this game, but with all the pizza ovens on the market these days I assume there will be many looking for various methods. Here in St. Louis, the much maligned thin crust pizza is a long-time staple (Imo's). I have your recipe balled up and in the fridge ready for cooking at some point this weekend on my Ooni wood fired oven. I'm also going to try and make one as a thicker pizza purely out of curiosity. You never know, it might be great! And might be odd too, but experimenting is a blast! I've rarely found a pizza I didn't like in some way. Thanks for sharing this recipe.
Nah, never too late. Lmk how it goes. I'm going to update this video really soon
that looks amazing
I love this idea... Laminate the dough with spray oil an dock it then park bake!!!! That's brilliant, you should get a noble prize for this technique.
@@fiveminutezen I'm more likely to get a nob head prize, but appreciate your encouraging comment!
@@rollonfoodso I ran out of cornmeal and subbed in like half simolina. This dough is all rough and it doesn't really window pane so much. We'll see how it comes out tomorrow.
I like the way you do the thin crust. One of my favorite pies includes pepperoni, pineapple and hot banana pepper rings which are never really very hot. Too keep the excess moisture off any crust, my version is to let the pineapple and hot peppers drain for a couple hours and if they are still too moist, roll paper towel.
Even when I order pizzas for a party, the pepperoni, pineapple, banana pepper pizza is always the first to go missing.
I’m going to try your recipe next. Thanks, eh.
That sounds nice! Check out my pizza toppings video for a cool version of a pepperoni pineapple pizza. I show to make pineapple sauce.
A great recipe for a appetizer pizza.
@@Sandra-cm1du appetizza
I just made this pizza dough recipe exactly as written. It is the best homemade pizza i have ever made. The only thing i did differently is i didn't par bake it. I cut the dough into a circle, topped it, and in the oven it went. If anyone knows about Me N Eds pizza in california, it is very close. I used cornmeal on the pizza peel and i think it added some crunch. Overall, i highly recommend trying this recipe.
@@mad125100glad it worked out! I've got another thin pizza video in the works, and I'm going to revisit this one here soon as well
Damn, going to give this a go, subbed!
Welcome! Lmk how it turns out. Next pizza video is a thin crust
how important is the lard and do you buy it at the grocery store? using active dry yeast yes?
You can use any "plastic" fat, vegetable shortening is available at most super markets. And you can use active or instant. If you use the latter, use 25 percent less.
Mr. Rollon can you also say if the degrees are in C or F. Thanks, Love your little cameos (the one where you did joshua with long hair and opening the cupboard was really funny!!)
I use Fahrenheit for temperature, sorry for the confusion. Imperial for temperature, metric for everything else.
Fabulous!!!!!!! I can almost taste it!👍🏻😁
Thanks mum, I mean, kind Internet stranger... 😉
You can roll out to the 1/8th inch thickness, then use a 12" pizza screen and cut the circle with a pizza cutter, par bake for about 1 min then store until needed. It should look much like a tortilla, soft and pliable. Tony Gemignani does this in his restaurant that serves Chicago thin crust. If it works for him good enough for me :) Thanks for the recipe!!
Thanks for the tip!
@@rollonfood Maybe if you do part 2 put the cheese on first then toppings then sauce like De Lorenzos does. I think it keeps the crust nice and crispy doing it that way. Just before it's finished, they add more cheese and put it back in the oven.
The more I watch, the more I agree.
I agree 🙂
What is the measurement of the yeast in teaspoon? It looks like more than .3 grams. Is it 3 grams?
For the poolish it's .3g. about an 1/8 tsp
What's the brand/name of the pepperoni?
Bridgford bertolini old world pepperoni
@@rollonfood Thank you, sir!
@@rollonfood Thank you!
Hey Tony! Thanks for this crispy crust tutorial/recipe. As you probably know, Hawaiin pizza (i.e Ham and Pineapple) was invented in Canada eh? However, it's as divisive here as elsewhere regarding like/dislike. I always make at least one when having a pizza party. I use BBQ'd pineapple, dry, cubed ham, (sometimes smoked bacon), sliced banana peppers and sauteed onions. I use my regular san-marzan and basil sauce but add some oregano and cook it for 7-10 minutes to reduce slightly. As you point out, the whole thing can't be a wet mess. 🙂 Thanks again.
@@duncanjames914 you're welcome!! Glad you liked it. Working on yet another thin crust pizza video
Adding fat i.e., lard to the dough softens the dough and is usually the enemy of crispy. You nailed crispy despite making it harder to get there. Amazing technique.
Thanks!! It's funny you should bring this up, I'm actually working my way to an update. Stay tuned!
@@rollonfood can’t wait to see it. I’ve recently gotten into super thin crusts like this and tried laminating my dough. I haven’t gotten to crispy yet, but i have make those flaky layers.
I also like your pineapple stance. I e never tried cooking it beforehand though. I am so glad tomorrow is pizza night.
Every night is pizza night 😁
@@rollonfood I have to limit myself to once a week or else I'd weigh 400 pounds
That looks fantastic. What was the brand of pepperoni you used?
Bridgford, bertolini, old world pepperoni. I bought from Kroger.
You crack me up man!
🤡
I love this kind of pizza it is really good I love the bubbles in between the crust is there a recipe that you could share with us that would only make two pizzas And does this recipe always put those bubbles in your dough And did you have a baking stone in there
Just divide all the ingredients by 2. You can't really divide by any other number without messing with hydration.
Can I use my sourdough as the preferment?
Of course! It's better to use the discard though as in this recipe, we aren't looking for a lot of leavening.
Awesome video- well all your videos are great! I've made this a few times and many pineapple-pizza separatists have been converted! Given the strong feelings people have and the ability for this people to convert people, it seems Lincoln is a fair name but is history really appetizing so if you have a name please share so I can properly spread the love!
My name? It's Antonio Rollon. 🙂
@@rollonfood I read your bio on the website, great story! But also a name for your pineapple pepperoni pizza
@@robwatts11 ohhh there sauce. How about "thorny issue" 😄
@@rollonfood 🤣perfect haha
@@robwatts11 😁 you know that's the name that'll go on the bottle.
Dang I love those knives! Need an affiliate link matey
I agree, but you need a much larger following apparently. One day maybe
Looks like a real good cracker. The pizza looks good too. 8. )
😂😂
Got that poolish doing its thing. Im going by the Rollon book. Gram for gram. Can’t freaking wait. When I heard you bite into that first piece i, i went berserk! 😂. Im a crust fanatic.
That was one of the best crust ive had. Thank you so much for sharing your recipe. Everyone loved it too!
Almost looks like St. Louis style thin crust. Missing is the St. Louis "Provel" cheese (I know some will comment on the provel, but oh well!)
Pepperoni is Spiiiicy Saalaamiii...... Crispatory science, funny!😂
I'll use provel on the next one!
@@rollonfood My wife born and raised in St. Louis loves Provel cheese, I prefer mozzarella and Gouda. Oh, she loves pineapple and bacon too.
I never knew garlic powder would help reduce snapback
Insane!
And onion powder.
Have you seen Kenji Lopez video on letting thin crust dry out overnight before making? I wonder how this would be if you used your method and his. Create those layers, then let it dry out. I think I'll try that! But awesome stuff! Looks great
Yes! And I follow him on Instagram. I'm developing a recipe that I may use that technique in. I just got modernist pizza and it's Chock full of other tips for thin pizza, so I'm hoping 2.0 will be really good.
I think a combination of my lamenating and the cure in the fridge, plus some new inclusions I've learned about are how I'll proceed.
@@rollonfood looking forward to it!
No matter what temperature it is in your room, it’s always room temperature:)
You know what? When you put it like that it makes perfect sense. 🙂
Use cold butter and cut it into the flour.
Bummer, you don't have a link for the pepperoni. I'm a Chicago native in my mid-60s. I'm in search of the best effing pepperoni.
Do you have public up there? If not, boar's head is really good as well. It's a bit thinner, not tastes great
Pineapple on pizza should be against the law 😂 Well done 👍🏽
Glad you liked it!!
What the F have you done! This pizza sorcery will not be tolerated...it will therefore be embraced by those brave enough to follow...Bravo!
I think I'll print this comment out and put it on the wall!! But I am going to redo this recipe soon, perfect it. Thanks for watching. 🙂
pineapple good with pepperoni, if you really want to take it to the next level add avocado to a pepperoni pizza.
Yo, why does that sound so good?! Thanks for the tip I'll try that in the follow up video
Just say'in we like it, but maybe most of the people RUclips land aren't fans of the slightly mushy green fruit. May not be worth your time. Great video though.
Why the F are there so few subs? Like, comment and share.
Damn, I watch cooking videos ALL the time. It's a head scratcher why this channel isn't more popular.
Help the dude out!
Again, like, comment and share!
Thanks for the support my friend!
my god this is complicated dough prep in comparison to channels like Chain Baker, that achieves the exact same result with about a quarter of the work!
How would you know what results this achieves exactly?
@@rollonfood because i've been baking for 30 years, have used every technique you have used in every combination, and know that everything you demonstrate here can be done with 48 cold bulk fermentation with only a couple of folds. the flavor and texture from cold bulk is superior to poolish, hand kneading, etc
@@Scott-ji2tu your comment still sounds rather vague to me, not to mention, you say that the exact same results can be achieved , yet it's superior.
alright landlord
Can’t find ingredient measurements???
Description ∆∆∆
That pizza cutter is the tits
Honestly, everything dalstrong makes is the tiddys
Oops! That was .3 grams of yeast not 3 grams. 😮 Ok, lets try that again.
@@ChestrCopprpot did it blow up on your counter? 😁
@@rollonfood Thanks to your rubber band tip I walked by and noticed that it had tripled in size in about an hour and was able to diffuse it before it could detonate. 😁
YES! pepperoni was the original true Hawaiian pizze. The corporations changed it so they could suck more profit out of us. Ham is cheaper. Ham and salami are NOT pizza toppings in my space-time dimension.
hmmm. really? are you sure ? : en.wikipedia.org/wiki/Hawaiian_pizza
@@rollonfood damn those Canadians!! I knew they were just a sleeper cell this whole time, whith their stranglehold on good hearted quality comedy SCTV and all. Commie pinkos i tell ya!!! Russian television got to them! lol just kidding. As i said, in my own dimension.
Pineapple, Yes
anchovies, HELL NO, and you sickos have the nerve to say no to pineapple...😂😂😂
Your method is a guallette style pizza..
@@dzmalekvali1110 didn't know if had a name! I'll have to research it. Thanks for letting me know. 🙂
Why is your poolish so white? It looks like milk.
Something to do with the color grading.
@@rollonfood the only flour I’ve ever seen that’s that white is bleached
@@dirkdiggler9482 is king Arthur's AP. I only use it, King Arthur's bread, and 365 organic. For bread and my starter respectively
@@dirkdiggler9482 oooohhhhhh s#$@ you're right. It's kind Arthur's 00. That flour is white AF. That's why it's so good for wood fired ovens. The milling process "naturally bleaches" it. Good observation
@@rollonfood I’ve tried that stuff and haven’t been too pleased with it. I’d rather just use Italian “00”. I really like their bread flour, though.
why ridicule the way Americans talk?
It's only ridicule is you feel ridiculous
WHAT DID YOU BAKE THE PIZZA AT? CANNOT BELIEVE YOU DID NOT SHOW THE TYPE OF OVEN OR THE TEMP..WASTE OF TIME TO WATCHALL THIS
I think I said highest your oven will go? That's what I usually say. 500 to 550. There's detailed instructions in description
Call it St. Louis Style please. In St. Louis we still call Chicago style, Chicago style..
i didn't really call it any style, just that it is crispier "this side of chicago" , but just for you , i'll look into the st louis style on the channel!
Too long for business
What do you mean?
Any pizza shop worth its salt does a preferment and at least 24 hr proofing with 48hr even better.
Same amount of flour as WHAT??? The water or the yeast?????
There's a recipe and instructions in the description. Besides, I think you can see quite clearly which ingredients are similar in weight.
turning off replies to my original comment is weak. That being said, my original statement stands, your method is totally over complicated, especially for the home baker. If you want to try to argue your point by saying you don't think i was clear, here you go: 48 hour bulk ferment > better than your method in achieving flavor and texture . Hopefully you understand what I mean now and won't have to argue semantics any longer
Turning off replies is not an option, I can only hide it. I'm not arguing semantics either. If you've been baking for 30 years you'd know that dough is far too complex to arrive at the "exact same result" using vastly different methods. It being superior or not is entirely opinion. I also feel I've gotten all I can from our conversation. Thanks for your input.