I used a conventional oven but if you have a convection with a fan base please make sure to reduce the temp of baking by 15 degrees celcius from the given baking time in the recipes since a fan forced oven is usually much hotter. Thank you :)

Hello Really nice questions 1. If you have a dough mixer you could definitely knead it for 10 mins in the mixer until completely developed. I just wanted to show a technique made with hand so I highlighted the stretch and folds 2. Resting the dough is super helpful to develop flavor and also to rest the gluten which makes it easier to laminate 3. I am not sure about the water spray but cutting the sides is recommended but it is an advanced technique Keep trying and best of luck!

No Need for that in a pizza but along with it a beer for sure

Thank you very much for your kind comment. I will definitely come back soon. I recently launched a bakery with my partner and its still in such early stages that I dont get much time but I will definitely find time and post more often :)

Yes you are right. I put more sauce now :)

Thank you so much!

Before Baking I usually egg wash it with a mixture of 1 egg with 2 tbsp of milk but if you are oven is too strong you can skip the egg wash altogether :)

Yep Definitely!

how long do u have to knead the dough, i tried the recipe, but mine is dense croissant? can u give me correction?

The recipe is really simple and follows the Naples style approach. I will make a video in the future when I get more time managing my new bakery :) 1 Dough ball is 280 Grams 1KG Bread Flour (12-14% Protein) 670 Grams Water (67% Hydration) 20 Grams Salt 0.5 Grams Instant Yeast (Might need to use a microscale for this) 20 Grams Olive Oil Ideal dough temp is 27C 1. I mix all the dry ingredients together in kitchen aid and then slowly add the water and knead at speed 2 for 10 minutes 2. Rest the dough in the bowl for 20 Minutes Add the oil and increase the speed to 4 and knead for 5 minutes until the dough is smooth 3. Then shape the dough with your hands into a ball and put it in a bowl covered with cling wrap at room temperature until atleast double in size about 12-15 hours 4. The next day divide the dough into 280 balls and shape them tightly so they look like little mozzarella balls with a nice shine on them and put them in a container nicely sealed for 2 hours at room temperature and then in the fridge overnight. 5. Before cooking in your ooni/wood oven you can take the container with the dough out one hour before cooking or cook them straight from the fridge as well the next day 5. If you want to make the pizza the same day just give the dough 3-4 hours before stretching the dough or until the dough looks puffy and airy to use 6. If cooking the pizza in an ooni I would recommend the floor temp atleast 300C/570F and cook time of 1-2 minutes 7. If cooking on a pizza steel in a home oven you should heat the oven at 250C/480F for atleast 30 minutes with the steel inside the oven and then slide the pizza in and then judge the doneness based on your preference (about 6-8 minutes) Best of Luck!

@@peacefulbaking thank you so much for this. When i was a kid i always went down to the mall and got a Margarita pizza and a pepperoni and sausage stromboli and loved every second of eating it. Then when i started getting older i started to cook food as a bodybuilder so i cooked 5 to 7 times a day and got good at cooking and enjoyed it. Then i started baking and just fell in love with the process and creating my own recipes and the pizza doughs i found difficult for me to do because I'm not understanding the percentages and i was born with Autism spectrum Aspergers and i sometimes have a hard time understanding stuff so i do Everything grams. I still haven't been able to figure out the mall stromboli that Sberros makes.

@@peacefulbaking thank you so very much :). I can't wait to try this out and I'll be looking forward to that video :)

Very simple, yeah 🙃

What are the ingredients on top? Any salt or other seasoning added? The sauce amount is perfect! This pizza was perfection 😋

Hello, Thank you for your kind comment. The Udemy course is more focussed on actually understanding baking concepts and since I am actually speaking and explaining it is a different experience than the KZbin format. If you are interested please feel free to drop me message on my Instagram peaceful_baking and I can send you a discount link as well. Thank you so much!