4 жыл бұрын
4 жыл бұрын
4 жыл бұрын
4 жыл бұрын
4 жыл бұрын
4 жыл бұрын
4 жыл бұрын
4 жыл бұрын
Пікірлер
@Faith-vl4lv 4 күн бұрын
Imagine being the man at making pizzas and having so little views. Thats insane. People get millions of views for pizza dough recipes that arent half as good as his. Im glad i discovered his channel. This recipe should have millions of views. This is legit the man when it comes to making pizzas. He has the awards to prove it
@kahuna372 7 күн бұрын
Hi Johnny, just wondering what your thoughts are in using a biga or polish?
@rune92elle Ай бұрын
After waiting almost 24 hours and as the pizza was in the oven, i realized my misstake... i forgot to add the salt :/
@oviwkd Ай бұрын
Best explanation ever! Thank you Maestro!
@RoyMcAvoy 2 ай бұрын
Your old video contradicts you newer ones. On Vincenzo's reaction videos, you said that basil should always go in the oven, not after the pizza cooked
@sofoklissofokleous4076 2 ай бұрын
Carrot to take the acidity?
@sofoklissofokleous4076 2 ай бұрын
You are the man!!
@jobasti 2 ай бұрын
Thanks for the video! Question: What are the settings for the oven? What temp and what mode?
@jamese.phillips8602 3 ай бұрын
Thanks, Maestro Johnny! Can you tell me the difference or preference of making pizza dough with this method versus making the dough using "poolish"?
@maurabradley6484 3 ай бұрын
I'm making pizza for 2 people. Can I freeze what's leftover? How to? Defrosting?
@Wozzaatwozza 3 ай бұрын
The biggest tip Jonny has helped me with making pizza is the small amount of yeast of 1g yeast per 1kg of flour. I tried various other recipes and I keep coming back to 1g per 1kg. Thanks Jonny.
@TheGamingMemoriesArchive 4 ай бұрын
Sef are u sure the pizza was in for 5 minutes cause the ovens clock looks like 12minutes
@TheBeatles.. 3 ай бұрын
spot on!
@highlandergirl59 4 ай бұрын
I would love to have your cook book is there a way to get it?
@luigicampanella583 4 ай бұрын
Should the dough balls rise at room temp for 24hrs or refrigerator.
@VATNIK-KILLER 5 ай бұрын
you're so dishonest lol this is unedable pile of crap
@rosareyes55 5 ай бұрын
If you want us to follow your videos, why can’t you put the proper recipes down for your viewers?
@joepec8821 6 ай бұрын
Great, I have my own pizza oven system what do you think? :) kzbin.info/www/bejne/m6ikomCZhNKpbrc
@dragithedon 7 ай бұрын
U didn't mention how much water so how much thanks
@ChefMike-tv3cg 7 ай бұрын
The water temperature is very important, there are three factors in fermentation an the fourth is water temperature..it depends we're u live.. warmer temperatures, cooler water,ECT..yes salt does affect rate of fermentation, usually the idea dough temperature,78 to 80.. very important factor..chef Mike..
@banjoeypicks 7 ай бұрын
STOP Plz. I have a ??? In a video that you did earlier with Vincenzo, you put water first ,then yeast. Then 10-20 % flour, and lastly, salt...Does it really matter if salt or yeast is trading places?
@langerlanz4163 7 ай бұрын
yeah that is never 1 gramm of yeast
@donaldsaunders4736 8 ай бұрын
Hi Johnny great video but I usually add my yeast to the warm water first to make sure it’s active because I done it your way before but sometimes I buy a dead yeast and it won’t rise so i have to throw it out.
@smerk429 9 ай бұрын
No need to fold pappa. Just turn your head like eating a taco
@dingdongviet 9 ай бұрын
I have 1 confusion: In India, even at 30 to 36'c , yeast company is reommending to use 10gm of IDY per 1000kg and you are using just 1 gm...I followed your recipie and used 1 gm in India but it didnot rise as much....is this due to yeast quality?
@krystianlukitoni4130 9 ай бұрын
Hi that dough just relax 24h in room temperature or in fridge ?
@OlegBaranov-Belgorod 6 ай бұрын
The flour says 10-12h at room temperature, but he modified his recipe, now it's 24h in a fridge at +16. I stick to the original recipe since I don't have a wine fridge at home. If you do have, you may go like he does now at his 400 Gradi pizzerias.
@PaulaBean 9 ай бұрын
Interesting, a sweet chocolate pizza. Personally, I like pizza with cheese, pink ham and pineapple.
@ddra4126 9 ай бұрын
Amazing!!! Thank you for the lesson!!! Can’t wait to try it!
@antoniocorleone3986 9 ай бұрын
My sauce tested a little acidic, is that normal?
@antoniocorleone3986 9 ай бұрын
Can I freeze the sauce or will freezing make it loose its flavor.
@YG-kk4ey 9 ай бұрын
How hot was the oven?
@lasaraungbakri7386 10 ай бұрын
Definitely will try to make 😊 Grazzie 🙏
@denisprieur7944 10 ай бұрын
You said you let it rest for 24 h, you didn't say how? On the counter at room temp, or in the fridge?
@sakispdsw 8 ай бұрын
If i recall in a vincenzos video he was featured he said its better in ambient temp with a damp towel
@andrewjackson1683 7 ай бұрын
@@sakispdsw so room temperature?
@denisprieur7944 10 ай бұрын
I tried this recipe Johnny with only .5gr of active dry yeast(because i cutted in half your recipe), and with only .5 g of yeast, it simply doesn't work! I did exacly like you are doing, let it ferment for 2 days in the fridge, and it didn't rise at all! So tell me what is wrong in your opinion! I usually put 5 g of yeast in my recipe(half of your's, and then it worked fine!
@cr-it5lh 9 ай бұрын
wrong temperature maybe ...try to use active dry yeast ...also do not use water over 32 degree Celsius also dont forget to leave the dough out at room temperature for 3 hours atleast after kneeding.. before putting it in the refrigerator...then when you take it out of refrigerator wait till it gets back to room temperature(must)and let it rest for another 2 hours before making the pizza.
@YG-kk4ey 9 ай бұрын
In another place he mentions the exact temperatures. It needs to be in the fridge. Not too cold. Not too hot. Maybe that's why
@denisprieur7944 8 ай бұрын
@@cr-it5lh i did all that!
@goatpunchtheater 10 ай бұрын
Crazy this guy doesn't have more views, as such an accomplished chef. Only thing I need is the Oven temp! What do we think, 350?
@sliman8100 11 ай бұрын
Why u dont have alot of videos
@janikdo4560 11 ай бұрын
Love the recipe... BUT, I can't help myself, the yeast - I am like to see in the video around 5 grams based on the cube size? Is that really 1 gram only??? 🤔
@CatamaranChannel Жыл бұрын
⭐⭐⭐⭐⭐
@ngasta1713 Жыл бұрын
Why no poolish, why no autolyse, why so low hydratation .__. ? I will have to try this out sometimes to see if is it as miserable as it looks.
@mottipearl1353 Жыл бұрын
Hello, I like your videos very much. I have a few questions for you: If I am using home oven with pizza stone, should I increase the hydration value? By how much? Any other changes I should apply to the recipe in case of home oven? Many thanks Motti
@kseriesdan9722 Жыл бұрын
Ive subcribed johno, my wife bought me a woodfire oven to go with my smokers out back. Looking forward this weekend to cook pizza for the family. Your a legend mate. Thanks for the recipe
@banjoeypicks 7 ай бұрын
I'd say your wife is a keeper!!!! You got a good one friend...Happy Cooking!!
@baroodblack5004 Жыл бұрын
Your king pizza of sure,, thank you for your education and knowledge my friend,, iam learning so much from you, ❤
@kinkinmyslinky967 Жыл бұрын
Anyone know the temp of the water? I know the final dough temp is 78*.
@cindyslevin3075 Жыл бұрын
Room temp per another video he did
@kuntakentay6969 Жыл бұрын
is this guy Italian?? sounds like hes from somewhere else like maybe england or something? he does not sound italian though. Is he??
@sa9245 9 ай бұрын
Australian
@marywebb1138 Жыл бұрын
Liked your video. However, the crappy music is really irritating.
@Krozzork Жыл бұрын
Your ball of yeast looks as minimum of 5g to me. It is definitely not 1g. So how much do you really use?
@angelblog6981 Жыл бұрын
emore secret di sasabihin palpak ang resting na sinsasbi niya mamatay talaga ng yeast magglat
@popproductions4941 Жыл бұрын
How much oil and salt? Or do I need to buy the cook book? Btw thanks for sharing your recipes and even more the techniques! Keep up the great work.
@popproductions4941 Жыл бұрын
Ingredients List: 00 Flour 1kg Water (room temperature) 600ml Salt 30g Active (refrigerated) yeast 3g / dry yeast 1g
@nickhenderson6246 Жыл бұрын
A very important point you have forgotten to mention is un pizzaiolo have non stick hands
@MichaelHviid-d9m Жыл бұрын
You are a living legend my man. I like that you genuinely have your heart 100% in this. You remind me of a Napoleatan pizzaiolo here in Denmark. The only Napoleatan pizzeria in Denmark. In fact the only place in Denmark with a certificate of authenticity from Naples. Liked and subscribed. Much ❤ Michael