Looks just like Papa John's procedure, we prefer to work with dough that has been resting at room temp for 1 hour, after being cold proofed for 3 days. Very stiff, but easy to shape.
Hi Diana, What do you think about using a dough docker in order to creat small vents in dough to prevent it from blistering and rising in large, uneven pockets during baking ?
Depends on the reason you're using the dough docker. For most pizzas, you do want some lift/rise to them, but evenly. Sometimes a pizza will blister and bubble in spots because the dough is cold when you bake it, if you allow it to rest/warm up on the counter for about 20 minutes before stretching & baking it won't do that. Sometimes a pizza blisters and bubble because the dough is too young, the yeast hasn't had enough time to develop flavours, so the dough doesn't rise nicely. Other times the dough can be slightly over-proofed, which, a little docking can help to keep it from having those blisters and pushing all the cheese, sauce & toppings off of the blister.
i watched your slapping technique from 2009 video.it doesnt seems the same stretching slapping technique. did you change with experience running or it was for different result? Second question: how much weight the dough ball for 12 and 15 inches thx in advance.
How we selected the pizza crush. What are the flour use to crusted the pizza .. What are the techniques following wheel making perfect pizza . Respected madam please make a video on all basic detail how to make dough, pizza crush,temperature of oven and equipment required to make pizza .. Regards Gautam INDIA
This is really a good video and a great explanation of forming the crust of a pizza! I've learned a lot from your demonstration...thanks!
One of the best videos on stretching. Thanks very much.
Lovely smile.. Great tips.. Many thanks !
Best video chef. Recipe would be great 👍.
Hello Diane
What is the baking temperature?
Thanks for the video.
Really helpful thanx, can you share how to make the pizza dough?
Very nicely u teach us thanks and yes ur beautiful god bless u
Thanks for the video, it's a great demonstration! What's the hydration percentage of this dough?
This recipe that I'm using in this video is about 50 percent hydration, with a 30 hour cold-fermentation. Great question!
@@CanadasPizzaQueen can you please write the recipe and the doug ball weight
Excellent
If you're using 50% hydration do you even need flour when stretching at all?
Nice video. Thank you.
The dough looks very stiff! You had it on what temperature prior to working?
Looks just like Papa John's procedure, we prefer to work with dough that has been resting at room temp for 1 hour, after being cold proofed for 3 days. Very stiff, but easy to shape.
Thanks, I finally learned how to make a round pizza!
What is the weight of the dough?
368 grams
Which side of the dough should be on top before baking?
The top side
what weight are your various pizza sizes?
Hi Diana, What do you think about using a dough docker in order to creat small vents in dough to prevent it from blistering and rising in large, uneven pockets during baking ?
Depends on the reason you're using the dough docker. For most pizzas, you do want some lift/rise to them, but evenly. Sometimes a pizza will blister and bubble in spots because the dough is cold when you bake it, if you allow it to rest/warm up on the counter for about 20 minutes before stretching & baking it won't do that. Sometimes a pizza blisters and bubble because the dough is too young, the yeast hasn't had enough time to develop flavours, so the dough doesn't rise nicely. Other times the dough can be slightly over-proofed, which, a little docking can help to keep it from having those blisters and pushing all the cheese, sauce & toppings off of the blister.
La arina amarilla que utilizas como se llama?
i watched your slapping technique from 2009 video.it doesnt seems the same stretching slapping technique. did you change with experience running or it was for different result?
Second question: how much weight the dough ball for 12 and 15 inches thx in advance.
Are you using dry yeast or yeast yeast for dough?
What is the recipe for pizza dough
Thanks for this video, what temp is the dough when you start stretching it? Thanks
Maxwell House Ranch it felt rock-solid when she had it in her hand
Thanks...
How we selected the pizza crush.
What are the flour use to crusted the pizza ..
What are the techniques following wheel making perfect pizza .
Respected madam please make a video on all basic detail how to make dough, pizza crush,temperature of oven and equipment required to make pizza ..
Regards
Gautam
INDIA
Make your own video. She does not owe you anything
Wow nice,
yea very nice
my 70% hydration dough requires a lot of semolina to rotate like that.
،👏👏👏
Wah!
Awesome thanks
You looking more beautiful than previous video one ...but previous video was better ...and well explained than this one
All that work so it can go in a shitty conveyor belt oven.
🤣🤣🤣🤣
nice video diana, you look like emma stone but in more beautiful.
That's not 12" that's 14"
You are more beautiful than the pizza
:), thank you Emad.