4 ай бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
2 жыл бұрын
2 жыл бұрын
3 жыл бұрын
3 жыл бұрын
3 жыл бұрын
Пікірлер
@phxbball 22 сағат бұрын
Great video, what pizza recipe are you using for the good looking pie? 1:02
@nobodyisprfct Күн бұрын
What is the actual temperature of medium heat I wonder?
@KitchenCraftFood Күн бұрын
@@nobodyisprfct set your burner to medium and figure it out.
@jmlhelsen 2 күн бұрын
I think I missed something...was preheating the stone the big takeaway here?
@KitchenCraftFood 2 күн бұрын
@@jmlhelsen preheating properly, as in letting it get to the correct temp. That’s pretty much it.
@christinew333 2 күн бұрын
Delicious!
@luv_sky7452 2 күн бұрын
Thank you!!💐
@anirudhthakore8741 2 күн бұрын
We use it to marinade fish. Tastes great
@MariaC-j9m 2 күн бұрын
Look so yummy I can't wait to go home and make it it looks so easy to eggplant parmesan❤❤❤ thank you for sharing your knowledge with us
@mabell7648 2 күн бұрын
Can I shape the roll differently than in a ball. What about rolling out the dough and using a biscuit cutter. One cut, fold the dough in half and bake. What do you think?
@jameslyons9457 3 күн бұрын
Would double zero flower make any difference in this situation?
@10snooky 3 күн бұрын
It's a more solid oven the ooni in my opinion. Heavier than ooni but holds heat better balance in cooking. Dome is slightly taller than ooni, and more commercial business friendly if you want to do a pizza truck. Many small pizza trucks can do high volume, ooni lacks consistency in bake . Just my opinion. Overall great oven. Stone is not meant to come out, you wouldn't remove the stone in a neopolitan oven, use a brush. Great investment you will be very happy. No one would drill out rivets dude. , do not drill out rivets, it's all subjective
@KitchenCraftFood 3 күн бұрын
@@10snooky the only reason you’d have to drill out rivets is if the stone needed to be replaced. I’m sure that’s happen to some folks. Agreed, great oven. Built very well compared some other brands that I’ve tested.
@ernie548 3 күн бұрын
Solid review. Karu +1.
@mariasam2686 3 күн бұрын
Best
@charlottemason4525 4 күн бұрын
😮 YOU DON'T PREPARE THE EGGPLANT?
@KitchenCraftFood 4 күн бұрын
If you mean salting it, then no, I never do that.
@lemlemlili7110 4 күн бұрын
💞💞💞💞💞💞💞💞👌🥰
@3554ELM 4 күн бұрын
I have reached “ the cohesive mass” stage , and will continue my way. I’m afraid making any mistakes, in case you beat me up!
@dnick1981 4 күн бұрын
Mine didn’t rise much at all. Any thoughts?
@KitchenCraftFood 4 күн бұрын
Yeast is probably dead.
@adrianmarti3249 5 күн бұрын
How is this from scratch when you using stuff out of the can? 😕
@damithasap 6 күн бұрын
7:06 the dough is not what?
@KitchenCraftFood 6 күн бұрын
@@damithasap It means slowing down dough fermentation. That is all.
@RayAnnetteP-c1j 6 күн бұрын
What's OO flour, please?😊
@heather-vs9qe 7 күн бұрын
Caribbean we put okra in it😂
@jeannettenemon3882 7 күн бұрын
Very nice explanation of how & why this recipe works! I do have two questions though; You state that one should add Salt to the Water, but neglect to mention how much Salt. It's also mentioned that one should only add 1/4 a teaspoon of active dry Yeast to the Flour, but that's only part of a pre-measured Yeast packet. Is there a problem with adding the whole packet?
@DerekDelerEQS 8 күн бұрын
The best explanation of pizza dough making on youtube!
@lucherrie9816 8 күн бұрын
Thank you for sharing I finally got delicious pizza
@banzaipiegaming 8 күн бұрын
This recipe has an incorrect amount of everything and my dough was ruined after spending hours waiting. Water to flour ratio was way off and I had to add double the flour he specifies just to make it not a complete liquid. Even after that, it failed to rise after two days in the fridge. And yes I confirmed yeast was activated
@KitchenCraftFood 8 күн бұрын
Hello. The measurements are completely accurate. I make focaccia every week with this exact recipe, and it's never failed me. To back that up, there are literally thousands of comments from people who love it too. The dough is a 75% hydration so it's definitely a "wet" dough, but it should not be the consistency of water like you say. Did you measure by weight or volume? Either you measured something incorrectly or you've never worked with dough this high in hydration. The amount of yeast is calculated to match the extended time and cold fermentation temperature required to develop flavor. I've made hundreds of focaccia this way, and it works.
@JReuland 9 күн бұрын
Thank you for sharing the protein content of your flour! Most youtubers talk about white flour!😂
@moogs 9 күн бұрын
Which Mulays sausage?
@KitchenCraftFood 9 күн бұрын
@@moogs Nana’s Italian sausage
@RMD992-f2n 9 күн бұрын
theres nothing wrong with gluten little bro.
@KitchenCraftFood 9 күн бұрын
@@RMD992-f2n did I say there was?
@akesq01 9 күн бұрын
Great video! Thanks so much!
@dwart2 10 күн бұрын
Once Launched, should you lower the flame to prevent burning on the topside? That seemed to work for me.
@mridulasvlog73 10 күн бұрын
Looking beautiful focaccia❤
@laurieloder5159 10 күн бұрын
I only see recipe not directions written down? Tried finding it on site no luck!
@KitchenCraftFood 10 күн бұрын
There are no written instructions. Sorry. The video shows you every step.
@sary777 10 күн бұрын
What adjustments can I do in high altitude ( over 7 thousand feet)
@AlCatrraz 10 күн бұрын
In The Middle East this is a common dish.. to SALT add PAPRIKA, HOT PEPPER, maybe GARLIC.. YOU DO NOT DISCARD ANYTHING.. it’s all TASTY …. Great with SISH-KEBOP .. and other types of meat…
@AniaMcKenzie 11 күн бұрын
thank you for the great idea of baked (not boiled) potatoes ...and for the simple sauce.
@iRonster 11 күн бұрын
Great vid beard brother! I’d really like to try this recipe, but am wondering how to scale up to 5 pizzas. I tried using the pizza app calculator but can’t figure it out. Is the poolish flower a percentage of the flower you add to the main dough? And do you need to increase the yeast?
@michaelzoelisch6738 11 күн бұрын
Why is American style one something mean always 10x sugar or 10x fat???
@chad3358 11 күн бұрын
Odd how you measure everything in metric yet you talk about the temperatures in Fahrenheit
@laurencecarter5125 12 күн бұрын
Pizza
@jwativ13 12 күн бұрын
Great looking recipe. I’ve recently started making my own pasta for noodle based dishes, and I’m planning on making ravioli this week for the first time. You definitely had some great tips in this video, especially the ring mold to shape and seal the pasta before cutting.
@mariomene2051 12 күн бұрын
Hero 😂
@frankcatrini4816 13 күн бұрын
can it be done with thicker pasta sheets? i like this but seems a bit to thin on top imo. i use to get high end frozen ravs from a butcher years ago and they were like thicker on top, which i liked...
@KitchenCraftFood 13 күн бұрын
Sure. Just don't roll out the sheet at thin as I did.
@fctazz 12 күн бұрын
Thanks
@MICKIN310 13 күн бұрын
i have the Karu 16 i had nothing but problems with the gas attachment soot, kept going out could not get it to work proper so i switched it back to wood, charcoal .
@aliensatemyhead 13 күн бұрын
Great video. One question though, for how long can you keep the dough in the fridge and still be able to use it?
@saracastillo8093 13 күн бұрын
That is such a great idea in frying the eggplant I rather make it this way looks good 👍 😊 thank you for sharing
@Christine-ec3mh 14 күн бұрын
I tried this recipe for Thanksgiving and the rolls turned out Beautiful!!! Best recipe I’ve tried! Thank you for sharing! I found your video on KZbin. Blessings!!!
@ldballoon4 14 күн бұрын
good
@scotty362100 14 күн бұрын
I'm sure that pizza was good - BUT - every bar pizza I have ever had is CRISPY! There is nothing about that limp crust you made that has anything resembling "crispiness" to it!
@GreaseMonkChronicles 14 күн бұрын
Damn Baldie
@KitchenCraftFood 14 күн бұрын
Greasy Monk
@edicon2392 15 күн бұрын
we made it with no eggs
@KitchenCraftFood 15 күн бұрын
@@edicon2392 cool! Nice modification.
@edicon2392 15 күн бұрын
hey, pizza is overcooked😁
@KitchenCraftFood 15 күн бұрын
@@edicon2392 lol