Great vid! The addition of 1-2% white vinegar will mimick the effects of a long cold ferment. Also, Rapid Rise Yeast does work faster than Active Dry Yeast if you're really pressed for time. Lastly, whizzing everything together in a food processor does a great job of quickly developing gluten, but 3-4 "stretch & folds" every 15-minutes will also do a great job if you don't have one.
wait. Serious? White vinegar can mimick the flavor and texture of a long ferment? I haven't heard this before. The long ferment breaks down the gluten strands making this dough not only tasty, but easier on the system to digest.. Would love to see that recipe.. Andris
I made my first same day dough last week with AP flour and instant yeast. Tasted great. I wanted to make sure I converted the amount but ended up using the right amount because I had a good rise in 4 hours.
This was a low moisture mozzarella. So a lot harder the the type you are talking about. You could stick it in the freezer for a few minutes. Or slice it.
So do you recommend using the broiler rather than baking the pizza? Your videos are awesome! Learned a lot especially putting the cheese in the freezer.
When I’m on the second phase, the dough for the dough balls is stickier than in the video. I can add flour, but how much should I add at that stage? And how much is too much?
@@supercooled You can use about 1 - 2 % honey, and also 1 - 2%DMP. Both will help with the browning and also add a bit more flavor. I'm also using 10% Rye flour in the dough I'm making today which will give it more flavor. Just figure out 10% of your flour amt to get the amount of rye flour to use, and then deduct that amount from the total flour amount. if you're using 00 flour it will look white if baked in a home oven with home oven top temperatures, So adding some honey and dmp will help As another person said, you can brush a little olive on on the cornichon before you bake or after the pizza has bake to the point that the crust is very light collor, and can e quicly removed from the overn, quickly brushed with the oive oil. That a technique use if using high hydration dough where you want to bake the dough a few minutes with just he sauce, then remove the pizza and add your other toppings, and oil the cornichon. Got that technnique from Vito Iacoppeli's video for pizzas for the home oven
Ong I could make the same pizza if I had your kind of oven dude but my oven is a stove /electric with electric oven on bottom so how will my pizza come out like yours did?it won’t😩
that head cam was the absolute worst idea ever. All the moving around takes away from what is trying to be done. Seriously, redo it with the head cam AND the phone in a stable position and then repost it.
@@johnnymcglone9768 well if you can't even tell it's neopolitan style and your pizza looked like trash then what can i do for you? maybe upload a video and show us how it's done or rather go and open your pizza restaurant with all that expertise wish you the best
I like the headcam idea but it makes me feel a bit sea- sick after a while
Your recipes and technique have really elevated our Pizza Fridays. Love the dough options you’ve shared when we haven’t planned ahead - thanks!
so happy to hear that...thank you.
The head cam is a little nauseating. Love the baking steel and recipes.
Thanks Man...Gettig better and better.
I love the whacky style of this
Great vid! The addition of 1-2% white vinegar will mimick the effects of a long cold ferment. Also, Rapid Rise Yeast does work faster than Active Dry Yeast if you're really pressed for time. Lastly, whizzing everything together in a food processor does a great job of quickly developing gluten, but 3-4 "stretch & folds" every 15-minutes will also do a great job if you don't have one.
wait. Serious? White vinegar can mimick the flavor and texture of a long ferment? I haven't heard this before. The long ferment breaks down the gluten strands making this dough not only tasty, but easier on the system to digest..
Would love to see that recipe..
Andris
@@MrChristopherMolloy Hey Chris, please share how/when you introduce the vinegar to your recipe. I must try this.
@@poughquagpops3379 I generally use something like the method in this video, so I basically just add the vinegar to the water.
@@MrChristopherMolloy Thanks Chris, just what I was thinking.
@@poughquagpops3379 Let me know what you think.
I made my first same day dough last week with AP flour and instant yeast. Tasted great. I wanted to make sure I converted the amount but ended up using the right amount because I had a good rise in 4 hours.
Now that we have tried this pizza and loved it , thanks! Please can you recommend which baking steel to get
Thank you. Definitley start with the Original Baking Steel. Its our most popular...You will love it..
Andris
Can the left tomato sauce be frozen?
Sure why not...
what kind of oven is that? its really nice
Thank you Jay. It's a Monogram electric oven. It's a great oven..
If you nee more details please just ask....
andris
Hi @BakingSTEEL mind sharing the brand of your oven, microwave & stove?
How do you get mozzarella to shred with just falling apart on crumbles? Every time i try I go back to store bought.
How 'bout just slicing the mozzarella with a sharp knife or a cheese knife?
This was a low moisture mozzarella. So a lot harder the the type you are talking about. You could stick it in the freezer for a few minutes. Or slice it.
Freeze it before shredding
Just started my pizza dough 2.5 hrs ago can't wait 😁🍕🍕🍕
Boom. Hope it was amazing..
Dude, I am in no way skilled in the kitchen. This was my first time making pizza and it turned out amazing. Thanks a million.
Did I miss how much water you used? I need to know the measurement please. Thanks for this video, great!! edit: I found it on your site...350 grams
When I try and make my dough balls it always rips up where it should be smooth. What am I doing wrong ?
Like he said just try to be slow and soft but firm. Takes practice to work w dough.
So do you recommend using the broiler rather than baking the pizza? Your videos are awesome! Learned a lot especially putting the cheese in the freezer.
There's a very hot piece of steel cooking the bottom while the broiler cooks the top and sides.
How come you don’t have your mozzarella at room temperature ?
I get it cold which will slow down the cooking process a little bit, which will prevent it from browning too quickly.
👍
@@bakingsteel That's a fantastic tip! I'm going to do that next time.
Was there no need for10-20 mins of kneeding??
i just press and knead for 2-3 minutes. that's all it needs :)
Very neat instructions but I got dizzy from the camera movements. Couldn't watch it till the end.
I crave and can eat pizza every day, too.
At least I'm not the only one...
Couldn't watch the whole thing, I got really dizzy. Too bad I really liked your vibe.
Wishyou would give measurements of ingredients for those of us without scales.
i would highly recommend getting a scale. YOu will not dial in a good recipe without one....
When I’m on the second phase, the dough for the dough balls is stickier than in the video. I can add flour, but how much should I add at that stage? And how much is too much?
Wet your hands instead
GRI?
If I added 1 tsp of sugar to my dry ingredients, would that aid in the browning of my pizza. I love your oven, but mine is a regular GE electric oven.
Brush some olive oil on your crust to get a browning.
@@supercooled You can use about 1 - 2 % honey, and also 1 - 2%DMP. Both will help with the browning and also add a bit more flavor. I'm also using 10% Rye flour in the dough I'm making today which will give it more flavor. Just figure out 10% of your flour amt to get the amount of rye flour to use, and then deduct that amount from the total flour amount. if you're using 00 flour it will look white if baked in a home oven with home oven top temperatures, So adding some honey and dmp will help As another person said, you can brush a little olive on on the cornichon before you bake or after the pizza has bake to the point that the crust is very light collor, and can e quicly removed from the overn, quickly brushed with the oive oil. That a technique use if using high hydration dough where you want to bake the dough a few minutes with just he sauce, then remove the pizza and add your other toppings, and oil the cornichon. Got that technnique from Vito Iacoppeli's video for pizzas for the home oven
Ong I could make the same pizza if I had your kind of oven dude but my oven is a stove /electric with electric oven on bottom so how will my pizza come out like yours did?it won’t😩
How much water did you add? You don’t specify in the video
350g
Head camera is very hard to watch, dizzy, love the content
Your making everyone here dizzy using the head-cam!
We have 86'd the head cam for now...
@@bakingsteel Great idea. Overhead cam is okay........if it is stationary!
👍
Warching this makes me feel so dizzy!
WE are no longer using the head cam...
Why did you freeze the cheese
it slows down the cooking process just a tad.
nausea, my head is spinning cant watch the full video
We are no longer using that head cam. IT was a good idea in theory.
Got dizzy watching this video
Was looking for a quick dough recipie, but could not finish watching this. That head cam made me nauseous. A gimic that did not work.
I can't watch this, the head cam movements is making me ill.
I want what’s he’s smoking.
Now I’m car sick from that stupid head cam lol
Sorry but don’t like head camera
sorry but the motion of the camera on your head makes me ill .... everything else is good!
that head cam was the absolute worst idea ever. All the moving around takes away from what is trying to be done. Seriously, redo it with the head cam AND the phone in a stable position and then repost it.
This was a waste. Pizza looked like trash.
shame on you i've already made perfect neopolitan pizza dough with this recepie more than five times. try harder
@@h4x7 lol no you haven’t. His result wasn’t even close to Neapolitan
@@johnnymcglone9768 If that's not neopolitan dough style what is it then? i'd be happy to know
@@h4x7 I think you’re able to Google. Teach yourself something.
@@johnnymcglone9768 well if you can't even tell it's neopolitan style and your pizza looked like trash then what can i do for you? maybe upload a video and show us how it's done or rather go and open your pizza restaurant with all that expertise wish you the best