Game-changer pizza recipe: Pizza Sfogliata di Patate!

This recipe will change the way you make pizza forever! Unlike traditional pizza, the recipe we use are going to be using will allow us to treat the dough as if it were a puff pastry and get a super light and crispy result. On top of that, we are adding the unique flavor that baked potatoes have. 🤤 This is one of those recipes that you will be making forever!
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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#sfogliata #crunchy #pizza

[@glutenmorgentven]

⭐Learn how to make the best sourdough bread: www.glutenmorgentv.com/sourdoughbread

[@danielninio6990]

Bertinet mentioned that the English had trouble with saying Focaccia. They’ll also have a problem with you saying roll the dough out “like a sheeet” makes me smile whenever I listen to this point in the clip. Love your accent and love your love of gluten

[@MoorChannel]

it looks awesome and can't wait to try!!

[@robertakerman3570]

Exactly what I've been seeking. TYSM

[@mistaowickkuh6249]

If you ferment the dough for 72 hours (in the fridge) the difference is mind blowing. Might have to give it a few more stretches when ready but it will be 100% guaranteed amazing. You need a really clean and ideally airtight container.

[@gleamgroupe3294]

He already knew that ... And he mentioned that 2 years ago .. checj his vids ... Lol😂

[@yaelarbelymizrachi2319]

OMG 🔥🔥🔥It looks so delicious must try thank you ♥️

[@3.6_Sara]

Thanks for the recipe, looks absolutely heavenly, might just be my next weekend baking project ! Glad I was recommended this channel, you're too funny for my silly sense of humour 🤣 Cheers ✨️😜

[@lerburneighfarms4958]

You make it so much fun-baking that is. Thanks for sharing

[@jcgirl3]

Oooh, that looks awesome. One problem though....now I am hungry.

[@saminemredjomoenawi5882]

WWWWWAAAAAUUUUUWWWWSESSSSS, I Love Your Wisdomful equipped Personality!!!! I do not how to bake this, but I surely will look at your video 📸 several times till I have the strong mind to try this wonderful Pizza 💕🍕🍕🍕. Thanks for sharing your precious 💕 knowledge and I wish you 🙏💗 Happiness and Joy in Your Life ❤️ with all Your proudly Family. Humble ✴️ Respectfully greetings from Tropical Suriname.

[@corwinblack4072]

Ive made version of this and its really amazing.

[@grannygood-law3887]

Potatoes on pizza?? Game changer! also interesting to see the lamination. Thank you! (bit confused about the German "Gluten Morgen" and the Italian presentation....hmmm)

[@ghlscitel6714]

this looks like foaccia strudel with crisps on top

[@Claudio.forte.t]

Bravissimo! It looks very appetizing. If you practice your "gli" sound, your Italian will be impeccable.

[@suyapajimenez516]

I did enjoy it

[@mariastastykitchen]

Good morning my friend. Wow now that’s a pizza looks so yummy. Great toppings thank you for sharing. Looks delicious. Enjoy your weekend. Enjoy your family and God bless.🙏😋🍕💕👍🌏

[@glutenmorgentven]

Thank you! You too!

[@walterstiglich2358]

Jeje... Entiiendo mejor en Español. Saludos desde Argentina... Y el pan dulce se puede amazar a mano.. Pero hay que cambiar el orden de los productos (manteca y harina van primero y una vez mesclada el resto pero incorporando de a uno por vez y el liquido al final

[@elsadorian8339]

wow!!!

[@gaylelucas5909]

I wish you included the recipe! This looks so good. I'd love to make it, but there is no recipe!

[@antoinettepecora3986]

It looks so delicious! You are the experienced one, I have the blue steel pizza italian baking pans. My pizza doughs cook fairly quickly at the maximum temperature of 550 degrees Fahrenheit in my gas stove. My fear is it will burn if I bake it for 20 minutes at 550.

[@galinibekou8227]

Wow…what a lovely pizza!!!. I have a question, in the video we see you put 457gr Flour 00 and then you continue with the yeast etc, you don't put in any manitoba flour which you mention in the formula on your app. Your dough looks pretty wet in the mixer on top, too wet to have 70% hydration with the extra 114gr of Manitoba flour.... Could you please confirm if the manitoba flour is finaly used or not? Thank you again.

[@macwinmarti]

You are so funny! You remind me of my lil hermanito!

[@Raul28153]

why didn't you use the mixer to work up the gluten?

[@toddslimmer4897]

Hi. Since most home ovens don't usually go above 500F, is there any use in trying this at the lower temperature?

[@corwinblack4072]

Yea its possible, there is enough hydration and a lot of olive oil so pizza will be fine even at lower temperature. You might need to add extra 5 minutes and watch it closely so it doesnt burn. I bake pizza fairly often as its really easy to do and my oven has max around 470 F. And ofc I do bake at max temp. Also helps using really high hydration of dough, but its not easy to handle for most ppl. As I said, this recipe should be fine.

[@denisemartin6867]

Get a pizza/baking steel

[@cesarcataldi]

" You destroyed the first air bubbles and I've been chasing this result for years and I love it! But , ok , you will have other equal chances ! Thanks

[@usaimaalrayes9793]

👍👍👍

[@margaritaguel74]

Hola mi apreciable y simpático panadero me encantarîa ke diera recetas en medidas en tazas si no es mucha molestia yo no le entiendo en partes x partes gracias

[@realdragon]

6:00 forget the rest, I want pizza out of this

[@cs-williams]

My wife told me I have to make this :( wish me luck lol

[@ferozekhambatta8709]

Wow. Looks awesome. I thoroughly enjoy your videos. Have 2 questions, instead of cold retard for 24 hours, can I leave it on my kitchen counter for 12 to 16 hours. What's your take? Instead of yeast, can we use a sourdough starter in this recipe. What would be the impact on the final pizza. Thanks

[@user-ym9dl6xs9z]

Thanks for the video, but I wonder, where did the tomatoes go? And in addition, you do not indicate whether the oven works on turbo or not

[@Lena-ng9hw]

Please someone explain- the recipe says only 11 g of oil, but I see so much oil being used in the video… it doesn’t look like 11 g, more like at least a quarter of cup. What amount of flour was used in the video?

[@glutenmorgentven]

That 11g are for the dough. The rest is BY THE EYE!

[@user-uw2fw7yf2l]

Why can’t you use sourdough starter in this recipe?

[@glutenmorgentven]

Next time!

[@rachelwest337]

WHY ARE YOUR RECIPES NOT LISTED ON YOUR APP AND REVERTING IS IN GRAMS 😭😭😭😭😭

[@franciscofalabella4644]

Estaaría bueno también saber por qué hablas inglés si no sos inglés

[@Hyde_Park_Julie]

Your music is obnoxious--could not watch whole video because of your background music!