The first recipe, well and second made two dough balls.... How many grams each please? To equal a what a 14" pizza? Thank you for your advice and uploads..... Love it keep them coming please.....
best dough recipe so far i tryed, i didint had soy flour so i just added instead more same 00 all purpose flour but add also soy sauce one tablespoon,also added some garlic and onion powder teaspoon,some honey tablespoon,all family members said its delicious tasty and crunchy,thank you!!! btw i did double amount written and its like 3 pizzas, each 270g~ size
Great ideas!! Basil dough is over the top! But, more than others things, I really love the passion that rise up from your videos: each advise, each ingredient, each little action reveal how you love your art in making pizza... Thanks thank thanks man!
Thx man, very interesting ingredients, I'll give it a try! Btw you deserve much more views, hope you set the tags right in yt studio, keep them coming, cheers
Thank you very much for the descriptions you provide. I tried your recipe a couple of days ago and the result was amazin، thanks again. I hope to see more of your wonderful recipes and benefit from your experiences. All the best 👍
Hi Angel! Thanks for watching my video. 1. I guess that people want to preserve the excessive dough leftover. (Which is not a good idea in the first place) 2. As for how many days to store... it depends on what kind of dough you want to make for the occasion. I think you want to see this: ruclips.net/video/mGZ7RYPO-mg/видео.html 3. I guess your Pizza should in some way become harder if stored in the fridge, but when you take it should soften a little bit and needs to be used after 15 minutes and usually not more than 60 minutes. Finally, if you have time to watch my Pizza dough recipes you will find out many things that could help you have a strong foundation on how to make and store pizza dough. Anyhow, thank you and have a nice day Angel
Thanks for your recipe - very interesting! Why do you use soy flour, and is there a particular brand or type that you recommend? I know that there are many different types.
Hi Alex! I use 5 Stagioni, in my opinion, is the best there is. Doe to the fact that all big brands have to import the wheat from other countries due to the high demand And just imaging that the season in a country has dry and another country was wet... As a high-quality and respected brand, they have to adjust that, because the dextrin, sugars, gums, minerals, and vitamins might be highly affected. So they have to get a test in the lab of the wheat prevenient from other countries and add all that is missing. So the quality stays the same throughout the entire year. The thing that only a few brands are able to maintain! Not even Caputo or other brands. So therefore you find yourself the sometimes a pizza comes like THE BEST PIZZA YOU EVER EAT and sometimes the same pizza tastes like shh..t :)) Well... I use soy flour for many reasons but the main one is the flavor! ;) If you can, PLEASE try it! You will be surprised at how tasty it is. ;)
@@Lo_Sbrano Thanks, I like Le 5 Stagioni a lot. Unfortunately, it is hard to get it here in the US for home bakers. But I can sometimes buy Le 5 Stagioni Pizza Napoletana (red bag). The soy flour from Le 5 is not available here :(
@@rc0mplex I'm sorry to hear that! But try the blue 5 stagioni if you find it, I like it better! ;) As for the soy, if you find one like this NUTRITION TABLE (FOR 100GR) Proteins: 16 Carbohydrates: 63 or something that looks like this... i think you will be fine. ;)
Hi Doris, On which video? (if the video is the one where i show how not to stress the pizza dough, that's because it has no pizza sauce on top ad it will auto pump like a ball if you do not make the holes) like in this example: ruclips.net/video/AMIe1uYcuyQ/видео.html
The first recipe, well and second made two dough balls.... How many grams each please? To equal a what a 14" pizza? Thank you for your advice and uploads..... Love it keep them coming please.....
best dough recipe so far i tryed, i didint had soy flour so i just added instead more same 00 all purpose flour but add also soy sauce one tablespoon,also added some garlic and onion powder teaspoon,some honey tablespoon,all family members said its delicious tasty and crunchy,thank you!!! btw i did double amount written and its like 3 pizzas, each 270g~ size
Thank you. I am rushing to my kitchen to start making these. 🙂
Am from Cameroon nice video
Im really excited to try th out.. that Arigula looks yummy
Where are u making the videos, u are the best ❤
The menta one is 🔝
Great ❤
Great ideas!! Basil dough is over the top! But, more than others things, I really love the passion that rise up from your videos: each advise, each ingredient, each little action reveal how you love your art in making pizza... Thanks thank thanks man!
Glad you enjoyed it!
You can't say thank you to us hahaha. Thank you. The gratitude is beyond brilliant
I'll be trying out these recipes this week. Great info and I love the passion.
Thank you!!! I'm going to try it this week.
Hope you like it!
What temperature do you bake at?
Is this the same dough recipe you use in your 'storing pizza dough' video?
Why am I seeing you just now man. Love your videos!
Thx man, very interesting ingredients, I'll give it a try! Btw you deserve much more views, hope you set the tags right in yt studio, keep them coming, cheers
I’m very bad at tags... :( I do not know how to use them! :(
@@Lo_Sbrano I am not am expert either, but try to work on your tags, thats what will help you that people find you through searching 🤞
@@swissdadmakes3367 Thank you!
Thank you very much for the descriptions you provide. I tried your recipe a couple of days ago and the result was amazin، thanks again.
I hope to see more of your wonderful recipes and benefit from your experiences.
All the best 👍
My pleasure 😊
Live your video sharing your secret but i want to know why some feeeze the dough? How many days to store the dough in fridge
Hi Angel! Thanks for watching my video.
1. I guess that people want to preserve the excessive dough leftover. (Which is not a good idea in the first place)
2. As for how many days to store... it depends on what kind of dough you want to make for the occasion. I think you want to see this: ruclips.net/video/mGZ7RYPO-mg/видео.html
3. I guess your Pizza should in some way become harder if stored in the fridge, but when you take it should soften a little bit and needs to be used after 15 minutes and usually not more than 60 minutes.
Finally, if you have time to watch my Pizza dough recipes you will find out many things that could help you have a strong foundation on how to make and store pizza dough.
Anyhow, thank you and have a nice day Angel
Where can I get Soy Flower from? Is there a substitute?
Soy flour is very common. But if you do not have it, use whole wheat flour
Thanks for your recipe - very interesting! Why do you use soy flour, and is there a particular brand or type that you recommend? I know that there are many different types.
Hi Alex! I use 5 Stagioni, in my opinion, is the best there is. Doe to the fact that all big brands have to import the wheat from other countries due to the high demand And just imaging that the season in a country has dry and another country was wet... As a high-quality and respected brand, they have to adjust that, because the dextrin, sugars, gums, minerals, and vitamins might be highly affected. So they have to get a test in the lab of the wheat prevenient from other countries and add all that is missing. So the quality stays the same throughout the entire year. The thing that only a few brands are able to maintain! Not even Caputo or other brands. So therefore you find yourself the sometimes a pizza comes like THE BEST PIZZA YOU EVER EAT and sometimes the same pizza tastes like shh..t :))
Well... I use soy flour for many reasons but the main one is the flavor! ;)
If you can, PLEASE try it! You will be surprised at how tasty it is. ;)
@@Lo_Sbrano Thanks, I like Le 5 Stagioni a lot. Unfortunately, it is hard to get it here in the US for home bakers. But I can sometimes buy Le 5 Stagioni Pizza Napoletana (red bag). The soy flour from Le 5 is not available here :(
@@rc0mplex I'm sorry to hear that! But try the blue 5 stagioni if you find it, I like it better! ;) As for the soy, if you find one like this NUTRITION TABLE (FOR 100GR)
Proteins: 16
Carbohydrates: 63
or something that looks like this... i think you will be fine. ;)
@@Lo_Sbrano Thank you so much!
Hello sr, why you use milk powder? And how you get to that percentages on the recipe? Thanks!
As a professional i get to understand over the years how to improve my skills. But is just my way of doing things. I hope you like it
What is the substitute for soy flour
nice work!!! Why did you make holes on the dought?
Hi Doris, On which video? (if the video is the one where i show how not to stress the pizza dough, that's because it has no pizza sauce on top ad it will auto pump like a ball if you do not make the holes) like in this example: ruclips.net/video/AMIe1uYcuyQ/видео.html
@@Lo_Sbrano ok I got it ;)
Браво алекс ты молодец
Liubliu!
What is the percentage of hydration in this recipe? How many centimeters are in your maxi pizza?
My pizza become hard if store in fridge but if i use fresh ut will be aoft bread