How to make commercial pizza dough | Recipe and a little secret 💥

Рет қаралды 4,721

Күн бұрын

Пікірлер: 50

@FabioulousPizza 4 ай бұрын

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!

@meinhendl 3 ай бұрын

wonderful equipment . very nice! thank you for showing !

@FabioulousPizza 3 ай бұрын

Glad you appreciate it! Have a nice weekend 😀

@ScottishT 4 ай бұрын

You are brilliant Fabio, love your clear advice and great delivery😊

@FabioulousPizza 4 ай бұрын

Aw, Tony! Thanks for your words, I'm really grateful and glad you appreciate the video. It would be great if you could share it with a fellow pizza lover! Have a cracking week ahead 😎

@ScottishT 4 ай бұрын

@@FabioulousPizza Of course my friend 💪

@robertorusso5807 4 ай бұрын

Thank you for the video 🙏🏽 how often do you have the workshops and how much are they to attend?

@FabioulousPizza 4 ай бұрын

Thank you for watching 🙏🏻 The workshops are 1/2 times a month, at least for now. All the info on the website of the school, but don't hesitate to ask if need be! sonatapizzaflour.co.uk/pizza-school

@BackyardBBQandPizza 4 ай бұрын

Thank you for the time you take to share with others. I'd love to sell pizza from my home, but the food industry laws in the USA are rigid and it's simply not possible to do it legally .... and least in the state which I live in.

@FabioulousPizza 4 ай бұрын

Ah, I see, didn't know that! Well, you can still bake for friends and neighbours and make them happy anyway 😀 Have a nice weekend!

@michaelb1587 8 күн бұрын

My dough balls are around 235grms 65% hydration

@FabioulousPizza 7 күн бұрын

Cool! I used to do the same at the last pizzeria I worked at! See you in 2025, happy new year 🎆

@lucre73 4 ай бұрын

"It's almost predictable..." 🎶🎶🎶🎶

@FabioulousPizza 4 ай бұрын

Buon weekend Lu 💙

@waltzb7548 4 ай бұрын

Thank you for the video. I've been making pizza for about a year now and I have a question. When I start to approach 65% hydration, my dough starts to make a puddle in the bottom of the mixer bowl of my KitchenAid and I can't really work with the dough have to add more flour. I'm using AP flour. Might that be it? Doesn't look anything like your dough until i go to 60 % hydration. Appreciate any advice. Eventually the pizza is delicious but I'd like to figure out what is happening.

@FabioulousPizza 4 ай бұрын

I suggest you swap AP flour for bread flour! The higher protein content will help with water absorption 👌🏻 Thanks for watching the video, feel free to share it with someone who might need it 😀

@crudolol 4 ай бұрын

What I find hard to find out is how much yeast I need. There are a lot of calculators out there and I feel like every calculator gives different amount of yeast :-( How do you do it?

@FabioulousPizza 4 ай бұрын

Ah, I feel your pain, I think that's the hardest to figure out 😱 Even I can only try to put you in the right direction but a clear, final answer would be almost impossible. It takes experience, patience and possibly this video: kzbin.info/www/bejne/hJSxfXlnjqiIpas

@shahnazfawas3496 23 күн бұрын

I bought the dough calculator option How am I supposed to retrieve it and log in

@FabioulousPizza 23 күн бұрын

If you lost the spreadsheet, I'll be happy to send it to you again. Please message me a message from your email: fabio@fabioulouspizza.com

@mariomontagliani 4 ай бұрын

Nice video, i prefer 70% hydration, i also find that a room temperature fermentation is tastier than cold ferment, anyone have same experience?

@FabioulousPizza 4 ай бұрын

Great point 👌🏻 I would say that room temp makes the taste *different* rather than *better/more* ! This is because, at higher temperatures, bacteria become more dominant than yeast. Therefore different kinds of fermentation happen, which lead to different taste - indeed 😀 Thanks so much for watching the video and for your interesting remark!

@solo022667 3 ай бұрын

I have a little problem with stretching. When I make 6 pizzas first 3 or 4 is perfect when I stretch…but next 2 or 3 pizza feels kinda sticky when I stretch. I make 70 % and 100 % hydration 280 gram dough. Do you know why first few is not and later ones are sticky when I stretch? Thanks in advance.

@FabioulousPizza 3 ай бұрын

Honestly I'm surprised that you can even stretch a 100% dough 😲 In general, the higher the hydration, the more their consistency is affected by the temperature. On a professional level, usually we stretch straight from the fridge when the hydration is higher and higher. I suggest trying this workaround!

@solo022667 3 ай бұрын

@FabioulousPizza ah.. sure will try that. I have Chefman Electric oven for my pizza. What I did to my 48 hour 100 % hydration is , I let it sit in the room temp after cold bulk ferment then I made into 280 gram and I let it sit on the counter in my dough box then after 1hr I stretched the dough.

@solo022667 3 ай бұрын

@FabioulousPizza one more question. What's the dough temperature range to be stretched ? I been stretching around 76F . You think thats the part of the reason why my dough is sticky when I stretch?

@FabioulousPizza 3 ай бұрын

when the dough is as hydrated as yours, lower temperature than 76 is better 👌🏻

@solo022667 3 ай бұрын

@FabioulousPizza What u think about people stretching the dough between 65 to 70 F ?

@darinadeforest 2 ай бұрын

What is the actual recipe?

@FabioulousPizza 2 ай бұрын

I mentioned the formula at 1:41 😀

@paulrichards8323 4 ай бұрын

Thanks for this video. Would have liked you to show the dough strength after mixing: visually with a "window pane" test. Giving speeds and minutes of mixing time is OK but not as good since mixers have different speed rpms and flours differ, plus different styles of mixers. So showing dough in more detail would be helpful. Another point: where is your hairnet?? thank you again :)

@FabioulousPizza 4 ай бұрын

Fair! I did it exactly like I do in the pizzeria, where experience and muscle memory make things like windowpane test useless 😅 Noted for another video, thanks for the feedback (including hairnet)!