How To Knead Home Made Pizza Dough By Hand | 3 Methods 👐🏻

[@FabioulousPizza]

If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do 🙏🏻 It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!

[@marik-718]

totally learned so much about dough the last 4 weeks. i barely knead but i mix, wait, play, clean, eat, mix and then the dough is doing all the work. if you dont have a mixer you have to be inventive and patient. thank you. mama mia!

[@FabioulousPizza]

It's great how you figured out your own procedure and you can now take advantage of the chemistry of the dough. WELL DONE! And thanks for sharing with me of course 😀 I hope you will want to share this video with a fellow pizza lover! Have a great time 💙

[@dorothyrushforth888]

I’d be lost without your brilliant videos, Fabio. I appreciate each and every one. Thank you so much ❤

[@FabioulousPizza]

Thank you so much for your continued support 🙏🥰

[@barbaradale3549]

Great video! Kneading dough can be a bit intimidating for a beginner like me, but you gave us some excellent insights and clear instructions. Grazie😀

[@FabioulousPizza]

Thanks for watching the video, I'm glad you've found it helpful!

[@shockedcat]

I watched your video today after pulling out my nonna’s dough recipe for a thin crust. Very helpful and the pizza’s come out great!

[@FabioulousPizza]

Oh, you made me remember when I watched my nonna while she made pizza dough, thank you! Glad you enjoyed the video, feel free to share it with someone who might relate 😊

[@MillennialMoneyMindset]

Your videos are getting better and better each time!

[@FabioulousPizza]

Glad you appreciate the effort, Neil! My channel doesn't seem to want to take off, so I'm trying hard to improve things here and there 😅

[@nelsonnelson2330]

Since I bought your course I only knead with your technique.

[@FabioulousPizza]

Thanks for the support ❤️

[@VioletRene]

Thank You! ❤

[@FabioulousPizza]

Thank you for watching the video, I'm glad you like it! Feel free to share it with someone who might like it 😀 Have a lovely time!

[@daveevans7151]

Thank you! Great video. So many of the pizza videos that I watched did not really include how to knead. It has been really frustrating as most of them have been just mix all your stuff together LOL. This is a bit of an important step here. I made some last night and just ended doing the fold method on my own but realized I may have needed to spend a little more time on it. You have gained a sub...thanks again!

[@FabioulousPizza]

Oh, thanks for your support 🙏🏻 I was sure I was filling a gap here, I'm glad that this video found you...and I'm glad you liked it! Feel free to share it with someone who might need a little help and ask away if you have any burning question 😀 Have a great day!

[@neilhammer8375]

Thanks, great video

[@FabioulousPizza]

Thanks for watching, I'm glad you liked the video!

[@lucychuba7093]

wow.learnt a lot.thank u

[@FabioulousPizza]

Glad you liked the video, feel free to share it with someone who might find it useful 😄 Have a nice weekend!

[@tonymcwilliams7209]

Good stuff, keep up the great work!

[@FabioulousPizza]

Thanks so much, your support means a lot to me 😀

[@jjoaofilipe]

Hi Fabio, great video and great teachings! I have been searching an answer for a very difficult question everywhere… I read we need a lot of gluten… I read we need to knead a lot… I wonder if you ever came across this challenge - I have been doing pizza at home using an electric pizza maker - a kind of Ferrari one - 370 degrees more or less. Have been doing dough for a while and it tastes great but I never manage to make it elastic. I mean, some pizzas from the restaurant have an amazing gentle and elastic dough. My one is very soft but breaks almost like bread. Very low elasticity. I use dough with high gluten and type 00 (I can’t find the 0 here in UK)… Once again, amazing video and thank you for all the teachings!

[@FabioulousPizza]

We actually want estensibility, not elasticity, otherwise the dough would snap back when you try to stretch it, so I think you're in the right direction. Without knowing anything about your procedure, I reckon you might leave your dough resting for too long, or it's very hydrated, or maybe a combination or both! Experiment a little with timing and amount of flour and see what happens, feel free to ask questions if need be 😀

[@jjoaofilipe]

@@FabioulousPizza This helped me a lot!! I started making dough less hydrated and using it younger. What a difference!! Massive, massive thank you!!

[@Realtor365]

THANK YOU!! 😊

[@FabioulousPizza]

Oh thank YOU for watching the video, I'm glad you appreciate it 😀 Have a great weekend!

That poke test is where my dough fails. Need to knead more. Thanks Favio.

[@FabioulousPizza]

You're mostly welcome! The fun is in the experiments, let me know how the poke test works for you 😀

[@edson_sossai]

Hello Fabio , great video once again. Congrats and thank you. Just a Quick question that might also be of interest of other people here. Have you ever used a mixer for knead the dough ? If one would like to try what would be your recommendation?

[@FabioulousPizza]

Brilliant question 👌🏻 Unfortunately I'm no expert of retail kitchen appliances, so I can't really give suggestions here 😅

[@GuidoHendriks1990]

One of the cases where a person’s accent instantly makes me trust them. 😂

[@FabioulousPizza]

Accent? What accent? I don't-a know what-a you're talking about😁

[@jcrod9467]

Is it possible to over knead the dough?

[@FabioulousPizza]

Great question! If you knead by hand, is virtually IMPOSSIBLE 🙌🏻

[@jcrod9467]

@@FabioulousPizzaha ha thank you!

[@John-dn4gw]

May i know the ingredients measurement because i want to practice? 😅

[@FabioulousPizza]

Of course! There's my dough calculator in the description of the video 😀 Feel free to ask questions if you need!

[@RoyMcAvoy]

I'm gonna use the 2nd method onwards

[@FabioulousPizza]

Of course! It is good to try different methods and see which one you find the right feeling with ⭐

[@MrCiko1983]

i love the 3rd method...no need to use strength...hehehe...😂😂😂

[@FabioulousPizza]

Very clever 😏 Feel free to share the video with someone who might want to save their stregth for something else 😀

[@strangers8527]

👍🏻👍🏻👍🏻

[@FabioulousPizza]

🙏😀

[@ario4766]

I want to found away to use my dough for afew days becouse i have no custumer

[@FabioulousPizza]

I suggest putting it in the fridge at a temperature of around 3-4°C 👌🏻

[@nishantmudgal4434]

11:51 best

[@FabioulousPizza]

yes, that's my favourite method for wet dough 👌🏻

[@florianoz5301]

Ciao Fabio, thank you for your videos. However, I have a problem creating a dough with 70% Hydration. The dough just never comes together, so I can use any of those 3 methods. I can work it manually for about an hour and keep adding flour little by little, but I can't get above 65% hydration. Do you have any tips for handling such a high hydration dough to make it workable? The higher hydration Pizza just tastes better. If it is important, I am using 55% poolish in the dough (1 part water, 1 part flour, yeast, let rest for about a day).

[@FabioulousPizza]

Ciao Floriano 😀 You're in good company, high hydration is not east to tame. It is better if you add WATER little by little, though, that should help. Otherwise, the ultimate alternative would be good old "no knead" method, not sure if you checked this video: kzbin.info/www/bejne/eajYZoyhnMh0qZY Let me know if there's anything else I can do for you 👌🏻

[@florianoz5301]

@@FabioulousPizza thanks for your quick reply :) Yes, I've checked out your other video as well :D I assume adding water little by little might help out. Because the poolish is 100% hydration, solving this in water and then just adding flour means that the flour cannot bind the water effectively enough. I think just using the poolish, adding flour and then adding water little by little might just do the trick. The no knead dough did not work for me when I tried it, but that is probably because it never came together. I will try out this new method and see - thank you so much. Making pizza is just such a nice thing and i feel defeated when I cannot make the best of it 😀

[@FabioulousPizza]

There are no defeats, only feedback 👌🏻 Keep up the good job, in the end you get to eat loads of pizza!

[@florianoz5301]

@@FabioulousPizza true! I was so excited, I ended up trying the other method immediately. I combined the poolish with all the flour, dropping the hydration to about 45%. Then I added most of the water back in for about 65% Hydration and then used the "no knead" method. Since it involves a lot of water, in the end you get back to around 70% hydration without issues. Thank you so much for that tip!😄

[@FabioulousPizza]

@@florianoz5301 YESSS! I knew it😃 Have a great weekend and enjoy your freshly baked pizza 🍕

[@ario4766]

Hello i have started for month and i have to put my dough away what kan i do?

[@FabioulousPizza]

I'm not sure I understand your problem. Can you please explain again?