@@anthonyspl4363 sure - I aim for 62% hydration dough. That’s about 900g of 00 flour, 25g salt, 550g water and I add 5g yeast and let it sit out until it’s doubled in size. At that point I ball up into 250g balls, and put them in the fridge or freeze them. In the fridge they last a couple days before losing their gluten and falling apart. The key is leaving it at least overnight in the fridge. Take it out about 5 hours before you cook it and it’ll double in size again. In the pan you cook it for a couple of mins on high heat until the base is brown. Then under the grill for maybe a minute.

I did it yesterday. Used less yeast than you. Made 250g balls and let it in the fridge for 48hours. I let it in the pan for 3-4 minutes and 5 in the oven. This resulted in a more baked crust and not that puffy as i was going for. I wasn't as close to the resistance so maybe this was a factor as well. What do you think?

@@anthonyspl4363 if the issue is that the crust was a bit dense and not very airy there’s usually two reasons: first is the pan wasn’t very hot when you put the dough in. If it’s too cold and comes up to temp slowly in the pan it basically bakes and solidifies the crust before it’s been able to rise. Hot pan can fix this. Other issue could be that you forced out the air of the crust when shaping your pizza dough. It’s super important to be very delicate with the outer edge of the dough.

@@Frenchplate in the first one, the pan was not very hot and the crust didn't rise. As i made the second,etc the crust was rising but it was coming out a little dense and not airy at all.

Yeah grill - so you first cook it in a pan on a high heat for like 3 minutes to cook the base, then transfer to the highest setting on your grill for a couple of minutes.

@@kulistanpc5630 😋

@@mahina9464 what???

Jonny, thank you for making my morning with this comment 🤪 It's a Marinara Pizza, a very classic type of pizza for anyone that enjoys Italian pizza. There is no cheese on it. The black mould you mention is called 'leopard spotting', and is the sign of a well made Neapolitan pizza dough.

It’s a risk I’d have to take 🍕

that's great - its such an easy/tasty dinner to make

You don’t like cordon bleu?! 😢

​@@Frenchplatesure i like it. But most iconic french food? Seriously?

Haha yes!

@@Frenchplate should change ya name to patrick, cos you live under a rock bruv

@PackOfSkittles 123 cods for the cat so if you’re from anywhere in Lincolnshire that’s breaking the law

It’s a great recipe 🤤 🌯

Absolutely agree! Pizza doesn’t need to be unhealthy 😋

Yeah it tastes really good! 🤤

It was great! 😋

You should! It’s really east too

Hi Ramesh - you can use absolutely any beer, no need to use an expensive one either. It’s only real purpose is to give colour and the bubbles to create a nice batter.

That’s great to hear. Yes please give it a try and let me know what you think. It’s our favourite recipe 😊

I’m so glad you liked it!

Yeah it’s amazing isn’t it!

If you have a great beef patty to start with then absolutely - it’s all about which ingredients you start with, and your choice of topping. We love these bunless burgers 🥬

I’ve tested with / without a little olive oil and find really minimal difference that I add it if I remember, but if I don’t I know it won’t be very noticeable. The big game changer for me was adding in the diastatic malt. And yes totally agree I should have cut the pizza to show it, but I was too busy thinking about eating it to remember to film it 😃

That isn't very accurate - Ooni pizza ovens are extremely popular now, here in London I see them in a lot of gardens! And you can make pizza at home, exactly as you would find in a pizzeria - if you follow the same recipes, with the same ingredients and cook at the same temperatures you will get the exact same result

Haha yeah it takes effort and time, but is a thousand times better than dominoes!

Yes absolutely - I sometimes use dried yeast. It would depend if it’s ‘instant’ or ‘active’ dried yeast. In general though, use around 30% of the amount I’ve mentioned, as your dried yeast weight. Just keep an eye on it to make sure it doesn’t overproof when you take it out the fridge and let it rest, before making the pizza. If it’s looking too bubbly and big, make the pizza sooner. It’ll work out fine though

@@Frenchplateif it dies over proof, as mine has, Re kneading and balling helps to make stronger dough - so not all is lost😅

Hi Elda- if you click the video description above, you’ll see all of the ingredients I used and the quantities too. Hope that helps 😊

Oh thank you I see the ingredients perfectly detailed 👍🏼 I will try it😊😋