5 ай бұрын
5 ай бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
2 жыл бұрын
2 жыл бұрын
2 жыл бұрын
2 жыл бұрын
2 жыл бұрын
2 жыл бұрын
2 жыл бұрын
2 жыл бұрын
2 жыл бұрын
Пікірлер
@kent-dh1ug 8 күн бұрын
How long for the fermentation?? How Long Must stay it outside at 21 grad ..
@kent-dh1ug 8 күн бұрын
Thank u ❤
@italianpizzasecrets4761 8 күн бұрын
@@kent-dh1ug I believe you are referring to poolish. If so, there is not a standard time without linking it to amount of yeast used.
@solo022667 Ай бұрын
If I want to make only 2 pizza dough . Do cut cut everything in half ? Flour , water , salt and yeast?
@dionanthony8755 Ай бұрын
Thank you for that information it was very helpful.
@italianpizzasecrets4761 Ай бұрын
Thank you too!
@fatihzent Ай бұрын
Would you use the fan also?
@italianpizzasecrets4761 Ай бұрын
Generally no, I don't. The only exception is when I want to speed up/increase the heating before I start baking. Problem of convection is that it dries the crust too much 🙂
@yosemitebandit Ай бұрын
what oven is that?
@yosemitebandit Ай бұрын
ah I see other comment -- Ooni Koda 16
@MrYerak5 Ай бұрын
How hot is the pizza oven?
@italianpizzasecrets4761 Ай бұрын
About 420 celsius
@MrYerak5 Ай бұрын
Thank you
@PunckajParmar Ай бұрын
Bravo, grazie
@italianpizzasecrets4761 Ай бұрын
Grazie a te 🙂
@jailthejudge 2 ай бұрын
Amazing crunch! I'm guessing that you're baking at a lower temp to be able to dehydrate the crust and create it? Thank you so much for sharing your wealth of knowledge .
@italianpizzasecrets4761 2 ай бұрын
Not really, actually the opposite 🙂
@joseljuarez1251 2 ай бұрын
burnt
@artema1890 2 ай бұрын
I wish there was a recipe! Please record some videos on how to cook a Napoletano pizza using sourdough (biga)
@italianpizzasecrets4761 2 ай бұрын
Hey mate! I only use biga in Neapolitan as an exception. I prefer the direct kneading method for Neapolitan 🙂 in any case, if you go to Italianpizzasecrets.com you have also details how to use biga in recipes 😁
@shawnkay5462 2 ай бұрын
That accent tells me you know what you’re doing.
@italianpizzasecrets4761 2 ай бұрын
😆
@RyanR-ty2nw 2 ай бұрын
I'm loving your videos, brother! The split baking method always works a treat. I've also been baking my pizzas on a 1/4 inch piece of steel, for a couple years. I let it heat for an hour, before I bake at 550°F. The thick steel seems to help make up for the lower temperature, and allows the bottom.of the pizza to cook nicely. 👍👍
@italianpizzasecrets4761 2 ай бұрын
Thank you for sharing!!!
@ClayunderSeal 2 ай бұрын
Thanks for the video what mixer do you use?
@italianpizzasecrets4761 2 ай бұрын
It is a Sunmix 6 🙂
@RB_0.77 2 ай бұрын
Awesome. I’ll try this. Thank you
@italianpizzasecrets4761 2 ай бұрын
I thank you 🙂
@fluismo 2 ай бұрын
Hello amice, the base is from yellow cherry tomato? looks really good
@italianpizzasecrets4761 2 ай бұрын
Yes!
@sc4708 2 ай бұрын
Nice bro
@shawnkay5462 3 ай бұрын
What do you personally prefer Biga or Poolish ?
@italianpizzasecrets4761 3 ай бұрын
Hi, I mainly use biga 🙂
@lilkalilla8718 3 ай бұрын
awesomeness 🎉
@italianpizzasecrets4761 3 ай бұрын
Thank you!!!
@lousekoya1803 3 ай бұрын
Wow !!! You have a new sub here from Quebec ! 😊 May I ask what is your oven ? Thanks !
@italianpizzasecrets4761 3 ай бұрын
Thank you!!! 🙏🙏🙏 Mine is Ooni Koda 16 🙂
@lousekoya1803 3 ай бұрын
@@italianpizzasecrets4761 Hey my pleasure !! Thanks for your answer !🤗
@davidlamberti 3 ай бұрын
Looks fantastic. How much Dry Active Yeast could I use to substitute for the fresh yeast. TIA
@italianpizzasecrets4761 3 ай бұрын
Thank you so much! For active dry best is to try between 1/3 and 1/2 of the mentioned amount of fresh yeast 🙂
@cloud6526 2 ай бұрын
@@italianpizzasecrets4761 Thanks for this info !
@gboxm8563 3 ай бұрын
The Secret to Pizza is the oven no house oven can reach suck Temperatures? if you want pizza like this invest in an oven who can reach hellish temp
@italianpizzasecrets4761 3 ай бұрын
Definitely oven in Neapolitan pizza is key for success 🙂
@rsmaster5637 3 ай бұрын
My new oven can reach 480F .. its the key to great success
@shicamshicam316 Ай бұрын
@@rsmaster5637 It is not 480F (Fahrenheit) it is 480C (Celsius), and no house oven can reach those temps.
@antonionardo 3 ай бұрын
Looks great! What flour do you use/recommend? I've been using Dalla Giovanna lately. Ciao =)
@italianpizzasecrets4761 3 ай бұрын
Dalla Giovanna is very good. I am mainly using petra 0102hp during last months 😁
@vew3rita120 3 ай бұрын
Great video, love the accent.
@italianpizzasecrets4761 3 ай бұрын
🙏🙏🙏🙏
@user-cb7fn4wi8e 3 ай бұрын
У меня не получается 😢
@goldenhammer158 3 ай бұрын
nice man
@TaiDesHen 3 ай бұрын
i don't think you explained how big are water parts, how much water to add initially and then after salt. is it 50/50? I don't think so. EDIT: Okay, there is a subtle mention that we need to get the flour to 60% hydration. so going by the recipe amounts, we need to split the water (rounding to make it easier) 360g - 1st part (363g exactly) 60g - 2nd part (57g exactly)
@italianpizzasecrets4761 3 ай бұрын
I think you should pay attention to what I say. I explain how to divide water.
@TaiDesHen 3 ай бұрын
@@italianpizzasecrets4761 you mean the mention that first part of water is used to get to the 60% hydration? yeah, i got that but it is a bit subtle. and it would be nice to get confirmation that the majority of the water is added earlier. anyway, thanks for the recipe it's in the container right now.
@serafeiml1041 3 ай бұрын
Great video. If I want to put the dough at the fridge overnight should I do this after the first fermentation (whole dough piece) or after making the balls?
@italianpizzasecrets4761 3 ай бұрын
Both options work 🙂
@serafeiml1041 3 ай бұрын
@@italianpizzasecrets4761 thanks
@1966Pasquale1966 3 ай бұрын
HI,What strength of flour do you use?
@italianpizzasecrets4761 3 ай бұрын
This one was with a ~300W 🙂
@mattypants 3 ай бұрын
That looked so good. Now i want pizza
@italianpizzasecrets4761 3 ай бұрын
Thank you! 🙏🙏
@sandralefevre8293 3 ай бұрын
Hi i have a problem 2,5g it’s fresh or?
@italianpizzasecrets4761 3 ай бұрын
@@sandralefevre8293 I normally refer to fresh yeast 🙂 divide by 3 or 2.5 if you use dry 👍
@sandralefevre8293 3 ай бұрын
@@italianpizzasecrets4761 tanks you so much
@Inventor1488 4 ай бұрын
Thanks for the video i was just watching for this suggestion.
@italianpizzasecrets4761 4 ай бұрын
Thank you too 🙏🙂
@strengthandhonorbrasil3286 4 ай бұрын
Great job great pizza.. congrat's from Brazil
@italianpizzasecrets4761 4 ай бұрын
🙏🙏 thank you!
@roccosdough 4 ай бұрын
Awesome! Glad to see you add the salt in the end process as to retain the correct hydration you want. Cool !
@italianpizzasecrets4761 4 ай бұрын
Thank you!!🙏
@cloud6526 2 ай бұрын
@@italianpizzasecrets4761 How much instant yeast will I use?
@italianpizzasecrets4761 2 ай бұрын
@@cloud6526 multiply the amount of this recipe by 0.4
@italianpizzasecrets4761 Ай бұрын
@@pcplsdxtc if you multiply by 0.4 is like dividing 🙂
@ashman4357 4 ай бұрын
Theres no need for poolish to make great digestable home made pizza dough. Our local pizza takeaways dont use pre ferment its just fresh dough on the day.
@italianpizzasecrets4761 4 ай бұрын
I totally second that!
@MrMarc8259 4 ай бұрын
Would love to afford the equipment and the space. I'll keep dreaming
@italianpizzasecrets4761 4 ай бұрын
I was also dreaming for long time. Then it became true. You just need to trust that it's there, ready for you 🙂 Then it will come 🙂
@canadiansparky64 4 ай бұрын
I don't use the machine.
@italianpizzasecrets4761 4 ай бұрын
Yeah, I know not everybody uses a mixer. You can do this same recipe without one 🙂
@ognjenstanic3100 4 ай бұрын
Thanks for expl!
@italianpizzasecrets4761 4 ай бұрын
Thank you too!
@user-cl2yw6iu6p 4 ай бұрын
What is the make and model of your mixer?
@italianpizzasecrets4761 4 ай бұрын
It's an old sunmix 6 🙂
@mahmoudamin6924 4 ай бұрын
How much the hydration
@italianpizzasecrets4761 4 ай бұрын
I generally use 65% for such pizza 🙂
@netkoposeban9033 4 ай бұрын
My new favorite ITALIAN ,MAMMA MIA
@italianpizzasecrets4761 4 ай бұрын
Ahahah thank you!!
@nimanasrollahi325 5 ай бұрын
just make poolish the night before in just a few minutes and the day after you can make an amazing pizza dough ready to cook in just two hours
@italianpizzasecrets4761 5 ай бұрын
But then you miss the point of the few hours from start to end 🙂
@serafeiml1041 3 ай бұрын
@@italianpizzasecrets4761 great video! is the recipe identical if someone is using a home oven that goes max up to 275 degrees celsius?
@italianpizzasecrets4761 3 ай бұрын
@@serafeiml1041 thank you! You can use the same but results will be very different. Should be better to adapt the recipe a bit 😉
@serafeiml1041 3 ай бұрын
@@italianpizzasecrets4761 could you please tell be the grams of each ingredient if I want to make 3 dough balls and not 4?
@Nosceteipsum166 5 ай бұрын
The pizza looks flawless. Perfection!
@italianpizzasecrets4761 5 ай бұрын
Thank you!!!
@rashidalmazmi7041 5 ай бұрын
Im going to try your recipe looks good
@italianpizzasecrets4761 5 ай бұрын
Nice! Make sure you use a strong flour 😉
@rashidalmazmi7041 5 ай бұрын
@@italianpizzasecrets4761 my flour is 12.5 G protein would it world I usually use it’s works fine - it’s hard to find pizza flour around where I live
@italianpizzasecrets4761 5 ай бұрын
@@rashidalmazmi7041if it is working fine then it is good 🙂 for 70% hydration like in this recipe flour makes a difference 😬
@sainjs 5 ай бұрын
Looks tasty!
@italianpizzasecrets4761 5 ай бұрын
Thank you!
@justizzable 5 ай бұрын
Great work, thanks
@italianpizzasecrets4761 5 ай бұрын
Thank you!
@karimwalid307 5 ай бұрын
thank you soo much for your generous personality in sharing the science behind the pizza❤️, however, i have a question as i'm going to start my small pizza business, how can i know how many pizza dough should i bake per day in order not to over bake or under bake???,
@IgorLinkin 5 ай бұрын
1h , 1:30? 😂 Dude at least 6 hours and you need to dry it with paper towel to increase to your changes of success hahaha
@italianpizzasecrets4761 5 ай бұрын
I don't think you know what you are talking about.
@donsimon0 6 ай бұрын
Thanks for the video. Very informative and I really like your presentation style. I’ve been experimenting with homemade pizza with some success but nevertheless I learned a few good tips from your video. Btw, came here from your website 👍
@italianpizzasecrets4761 6 ай бұрын
Thanks a lot for your feedback! 🙂
@MNRSA 6 ай бұрын
620gram
@EMPERORSPROTECTION-TERRA4LIFE 8 ай бұрын
Thanks, i made my first fresh mozzarwlla pizza. It was swimming 😂
@italianpizzasecrets4761 8 ай бұрын
😬
@jaddoughmen3759 6 ай бұрын
Mine was also swimming yesterday😂
@Broncoseela 9 ай бұрын
Video title is misleading, where is the pizza recipe with Autolyse
@italianpizzasecrets4761 9 ай бұрын
It was not supposed to be an entire recipe. Just info about the technique.
@cloud6526 Ай бұрын
This is great and clear! You focused only on autolyse. I’ll try this tomorrow. Thanks so much