How to make better pizza #2 | Troubleshooting your Neapolitan homemade pizza process

In this 2nd video in our troubleshooting series we’re going to address six more ways to improve your dough by focussing on issues that arise in the dough ball stage.
We’re going to talk about issues with color, texture, workability and appearance.
We’re not going to talk about recipes or go over the steps of the process itself. I have plenty of other videos on making dough. Rather, we’re going to take a look at the results of the process and work back to where it went wrong.
To get started, I’m going to make some deliberate, common mistakes and we’ll look at the results.
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[@roccosdough]

Great video !

[@BitontoPizza]

Thanks!

[@hombresg33]

Bread for the save!

[@BitontoPizza]

Every time

[@wd122]

Hey Paul, would LOVE to see a similar video in regards to oven/fire management.

[@BitontoPizza]

I'll definitely do one more specific to that. This video probably comes pretty close to what you're looking for. Thanks for watching! kzbin.info/www/bejne/nnSslImHqa-HsK8

[@mikepursey495]

Was it me or were there a few sound issues in the video? Anyway, enjoyed watching '.... informative as always.

[@BitontoPizza]

Yeah, sorry about that. I'm having some trouble with my microphone sometimes recording more audio than my iPhone records video and the resulting file doesn't match. Also, the mic can cut out. I'm working on this issue. Thanks for watching!

[@MrJusmobile]

Its all in the dough, then the oven!!

[@BitontoPizza]

I like your style! Xie Xie!

[@Johnnysaintrizz]

Can you make NY pizza in you ZioCiro?

[@BitontoPizza]

I'm going to make a big confession, here.. I am not a fan of NY style pizza, so I wouldn't make it in my oven. I know people who love NY-style pizza and totally respect that, it's just not for me. If your question is more about the size of the pizza that goes in the oven, my 13 inch peel is just the right size to move in and out of the oven. You might be able to get a 14 inch peel in there but getting a 16 inch peel will be a problem. The mouth of the oven is 16 inches wide but slightly narrower at the dome opening.

[@Johnnysaintrizz]

@@BitontoPizza you don’t have to like NY style pizza. My relatives from Italy love NY pizza- well, the better ones anyway. I don’t care much for neo-pizza. We all have different taste.

[@Liboman]

I see you haven't posted for a bit. If you need ideas, how about a biga vs poolish comparison. Show how the final products differ, while keeping other things as equal as you can.

[@BitontoPizza]

Hey, thanks for the idea! To be honest, I’m moving away from cold fermentation. In fact, I don’t recommend it anymore. There is a strong reason that the Associazione Vera Pizza Napoletana uses the direct method. Between Biga and Poolish, I highly recommend Poolish. It is much easier to use and gets better results, IMHO. I appreciate the idea and maybe I’ll do one on that. I hadn’t posted for a while due to some life distractions but will be back soon!