Chef' Table Pizza Inspired By Franco Pepe & Netflix | Get Woodfired Results In Home Oven.

in this video I will show you how to maximise the rise and leoparding of your crust using a home oven, how to highlight good, simple toppings, how basil should be made into puree and much more, as i try to copy one of my idols, the god of pizza, Franco Pepe!!
Links after the recipe:
For the dough:
For the super sponge:
300g sourdough starter or easy starter (check out my master dough video part 2 for an easy hack! ytube.io/3cWC )- if you don’t want to use a starter, just substitute 150g filtered water and 150g all purpose flour.
590g filtered water
290g all purpose flour (I like king arthur’s)
1.4 g of instant dry yeast.
Combine all these ingredients in a large bowl and whisk until plenty of bubbles form then set aside. In another bowl combine:
660g all purpose flour
35g sugar
30g vital wheat gluten
22g diastatic malt.
Whisk this all together and blanket over the super sponge, then sprinkle 1.4g of instant dry yeast on top. Cover and leave out at room temp for 2 hours, then place in the fridge for 24 hours.
To finish the dough, weigh out 18g of olive oil, and 20 g salt and set aside. Mix the whole contents of the dough together and knead by hand or use a mixer for about 4 minutes and 6 minutes respectively, then add the salt and oil and knead for another 6 minutes aprox. You are looking for a good window pane. Then cover and rest the mass for 20 minutes, after which ball your dough up into five equal balls , and either line on a lightly floured tray or use some silicon dough containers mine are linked below.
Refrigerate the balls for 24 to 48 hours.
I will not provide exact measurement for the tomatoes and basil as they are merely blitzed up and ground. You should do as much as you want and will use in the near future. You don’t have to worry about the basil too much as it will keep for weeks. Again a link to my 8oz bottles follow. To top the pizza I used about 70g low moisture mozz, 30 ish g of grano padano , and a further 70g of fresh mozzarella over a sprinkling of EVOO.
My decision to go with EVOO despite what I always say is HONESTLY so I do not have to hear comments about using “shitty gasoline on an Italian pizza, but I stand by my stance that EVOO should not go anywhere near heat. In all reality, it did provide better aesthetics, but that’s expensive bloody aesthetics!
As far as procedure: get any doughballs you need for that night out about 2-3 hours before you plan to bake them, and heat the steam system up an hour before with theoven at max. Add 175-200g boiling water to the pan via a funnel right before you put the pizza in.
Let me know in comments if I have missed anything.
Links to all my gear!:
Bridgford old world pepperoni : amz.run/6IY1
Meat tenderizer : amz.run/6IY4
Pizza steel round :amz.run/6IY7
Pizza steel square : amz.run/6IY8
Dalstrong pizza cutter : amz.run/6IY9
Dough containers : amz.run/6IYA
Pizza peel : amz.run/6IYB
Cutting board: amz.run/6IYC
Wooden peel : amz.run/6IYD
Mixing bowls : amz.run/6IYG
Llyod’s Detroit pan amz.run/6QJp
Authentic motor pan : amz.run/6QJq
Scimitar : amz.run/6QOd
Squeezy bottles : amz.run/6UzC
Truffle powder : amz.run/6UzF
Mason jars : amz.run/6UzI
316 stainless steel chainmail : amz.run/6WEk
Steel funnel : amz.run/6WEn
Pizza books I own:
Perfect pan pizza, peter reinhart : amz.run/6RZW
Pizza Czar, Antony Falco : amz.run/6RZX
Pizza camp, Joe Beddia : amz.run/6RZY
Pizza Quest, Peter Reinhart : amz.run/6RZZ
The Elements of Pizza, Ken Forkish : amz.run/6RZd
Mastering pizza, Marc Vetri : amz.run/6RZe
Flour water salt yeast , Ken Forkish : amz.run/6RZf
The Pizza Bible , Tony Gemengani , amz.run/6RZg
0:00 intro
1:16 The mission
1:59 Making Naples style dough
5:20 How to correctly Make basil oil
7:57 How to get leopard spots on pizza in home oven
10:37 final thoughts

[@2manymorons]

What a beautiful pizza. A real slice of art. I made your NY style pizza for my family. They don't want to go anywhere else now to buy pizza. Like you, I want to perfect pizza gymnastics. I never knew how thought out it had to be to get exceptional pizza..... until you. Nothing exceptional just happens. It take persistence discipline and passion to come to fruition.You sir are a rare teacher to open the crevices of ones mind to inspire them to go down the rabbit pizza hole. I salute you. Thanks for making the world a better place. SALUTE! PS. I love the comedy ingredients too. LOL

[@rollonfood]

I can always count on three serene sojourner for some positive reinforcement! Thanks friend

[@Bigheadedwon]

looks really fantastic, and with the flour used I think I'll try to make a 16 inch one in my pizza oven.

[@jonathandurfey]

Really confused as to why this video doesn't have the proper attention it deserves. This is an honest assessment and attempt.

[@rollonfood]

You know, I think it's a shitty thumbnail tbh. Thumbnails are everything. I've been learning proper stills photography and have one ready. There's a number of reasons actually outside there quality of the content that determines whether or not KZbin will suggest a video. I'm working on it though. 😉

[@rbiv5]

Bravo! I love your passion, man. One of the best food channels.

[@rollonfood]

Thanks!

[@lhbhblvdhbsgfvbjhgsv]

After 3 years KZbin Pizza video watching... you are the best channel!!! Excellent 👌

[@rollonfood]

Thanks my friend. Love seeing comments like this on my less popular videos, put a lot of effort into this one. 🙂

[@asiisa8515]

holy cow this looks good, you are honestly an underrated youtuber. lovely channel keep it up!!! id love to see more of these pizza videos 😂

[@rollonfood]

Thanks! I shall keep on making videos. Some non pizza videos are on their way for a little while, but I'll always revert back to my favorite food

[@georgepapp3913]

I love your work. I just made my first Detroit and followed a lot of your tips.

[@rollonfood]

That's honestly music to my ears. Detroit is king eh? Might have to whip myself you one in the next batch

[@georgepapp3913]

@@rollonfood you are a legend! 🤩

[@knoxovic]

You're the man. Sure you've heard it thousands of times recently since the viral vid,' but you deserve way more subs - keep at it 👊

[@rollonfood]

Thank you! I will make videos until my fingers fall off. 🙂

[@pavelstoikov3780]

when i see this pizza i remember crazy french Alex , sub for u sir 🍾🍾

[@rollonfood]

Thanks!

[@RobMyself]

Another great pizza video That Neapolitan dough is tough to get right. I think I'm about to get one of those uni pizza ovens or the like. Ideally, you get one first so I can see the results haha Great cook, but if you need any gardening tips, I can help😁😁😁

[@rollonfood]

Not where I live now, there's no room, besides, I feel like limitation is there mother of invention, or something like that. 🙂

[@Retfosho]

I like the thumbnail change 😂 the other one reminded me of Germany in 1945…. Another amazing video!

[@rollonfood]

Haha, which one? This is the third attempt, but I agree I like this. New stills camera, still learning.

[@Retfosho]

@@rollonfood it was a funny one with you crossing your arms like the other chef. It’s a weird sauce pattern so no worries. Looks absolutely delicious however. I love rewatching these when I’m bored. Great work

[@rollonfood]

@@Retfosho thanks for watching!

[@deemoore6293]

L00ks fab as per usual!!!!!!! yum yum good to the tum!! xxxx 😛

[@rollonfood]

Twas yum... To my tum.. 🙂

[@natr0n]

nice pizza techniques.

[@rollonfood]

*Thanks to @macakucizmama831 to pointing out my pizza dyslexia!! I have changed the title and thumbnail in accordance! * I had a blast making this video, literally a blast of steam to the face, but everyone one of those pizzas were bellisimo. I have a LONG way to go before I can make pizzas like Mr Pepe. In fact a flight to Naples to try good pizza would be a good first step . But I definitely had some really good baby steps here.

[@TheMCvamp]

Can I hang with the big dogs? (Or can YOU hang with the big dogs)

[@TheMCvamp]

Loving this channel can’t believe you’ve only been uploading for a year

[@rollonfood]

Thanks! I'm hoping that in another year or two I'll have some of the best content on the KZbins for you. 🙂 I really enjoy doing it

[@TheMCvamp]

@@rollonfood you can definitely see the passion man. Happy for you

[@Frittataa]

Hello Rollon I'm curious if you are still planning on having New Yokers try your NY style pizza and go to New York and try and grab some water and try the pizza with it! As always good video!!

[@rollonfood]

Funny you should say that, I'm editing a video where I made pizzas with new York water someone was kind enough to bring back from a trip. It SHOULD be ready in a few days. Wednesday. 🤞 Edit: and yes I had 7 people try them, all who've lived in New York except 2 , bit those two bright the water

[@stargare1999]

interesting experiment , what a bout using 50 to 70% polish ratio to the whole dough, any good result out of that ratio if the polish ratio is increased that much instead of making 2X prefermented dough which needs double the time in refrigerator ?

[@rollonfood]

These are great ideas but there's a couple differences. One is I'm not using a poolish here. I'm using a starter that I've had around for months now. Granted it's a starter made from a poolish and just kept alive, probably only has that commercial strain of yeast, but it's there bacteria that'll be different to a poolish. It has now achieved SCOBY status. Secondly, there isn't two cold ferments, remember that only 40 percent of the flour in the recipe is fermenting for three first 24.. As far as I'm aware, Franco leaves his dough out in his cellar all the way through fermentation, so my method here was to try and get a good amount of room temp fermentation going in a short time, in a relatively warmer kitchen.

[@KipashCreates]

Hey, you do amazing work. I hope you'll get more exposure soon :) The content is definitely ready for that

[@rollonfood]

Indeed, I've thought of the content I want to make, from the very beginning as being more intermediate. Like a cooking channel for cooks and chefs, or those that aspire to be. I'm trying to find the balance though. I am indeed planning a full series on cooking fundamentals and theory I also plan on doing a few videos on how I make these videos and how to start yourself. . I do enjoy this stuff very much. Glad you like the content and thank you for input!

[@KipashCreates]

@@rollonfood Lovely, looking forward to that :)

[@macakucizmama831]

It’s Margerita (Margherita) , not Margarita. Named after some queen, Margarita is a coctail

[@rollonfood]

This I'll own.. haha I'm beginning to think I'm dyslexic 😄

[@macakucizmama831]

@@rollonfood hahahha

[@macakucizmama831]

And pizza marherita is tomato sauce, mozzarella and basil. There is no garlic or butter wth

[@rollonfood]

"margarita like you've never seen it" it's in the title?

[@macakucizmama831]

@@rollonfood hehe, Matinara is with garlic xD But one thing I noticed, xou Americans love garlic so much xD We in Europe use it very carefully, 1st you smell bad after it, 2nd it overpowers all other flavours. And Italians are not garlic lovers like Americans think, they usually just influse oil with garlic, smd throw chunks. American Italian cuisine for dome reason is garlic heavy, but Italian puke because of it when it is portrayed as Italian cuisine

[@macakucizmama831]

@@rollonfood but there is also another thing, if garlic is the base, all food taste morr or less the same. But I heard that in US there is a lot of products that are not organic, like in Europe. So gmo food is usually tasteless, maybe that is why Americans compensate with a zon of garlic, but for us Europeans amount of garlic Americans use in KZbin videos is inedible . I saw videos where famous chefs add 5 cloves of garlic in a simple ragu, come no shame over bad breath lol

[@Lokesh8765]

I don't think big chunks of garlic taste good in pizza it must be finely chopped... Finely chopped garlic in melted butter will work Or lightly fry garlic in butter than mesh them turns into garlic butter spread

[@rollonfood]

There's more than one way to eat garlic. 🙂