Now that we have the dough figured out, let’s talk toppings. What’s your favorite pizza topping combination-and what’s one topping or combination you will *never* understand?
@wildwindjersey5 ай бұрын
The idea that there are “secrets” to cooking, etc. is the dumbest answer anyone can give. Be generous with knowledge. It’s a way to love your neighbor and food is a way to bring the world together. Be generous, not secretive.
@johnmimist Жыл бұрын
Can’t give it away??? What’s the point. 😮
@InvictusEternal5 ай бұрын
Seriously, gatekeeping turds.
@akiwondo2 ай бұрын
Exactly.. still a secret 😂😂😂
@joer1757 Жыл бұрын
I factored your numbers and got 63% hydration. How is that a “wet” dough.
@kingquesoIV9 ай бұрын
a lot of pizza tonda recipes call for 55% hydration. So from that perspective his is quite wet.
@MelodyTeng-f1e4 ай бұрын
there is no recipe here only the website link, disappointed
@Steve-od9zo7 ай бұрын
Watch me make a top secret recipe pizza. Goofy!
@johnmimist Жыл бұрын
OK I’m done watching this. The whole video you made all the dough and then show not rolling it. Ugh
@carnagecreeper6142 жыл бұрын
I needed this🤜🏼🤛🏼
@franckmalers2299 Жыл бұрын
seeing the end result in the video, I won't even bother try this recipe, that is incomplete anyway because "secret dough" and you don't even give the quantity of whole weat and bread flour four the poolish.
@johnmimist Жыл бұрын
Too bad you edited so we all all of a sudden we saw it not sticky.
@johnhelbergreligionandarch38784 ай бұрын
This does not even look close to Roman pitza that looks like a burnt pitza rock hard. Roman pitza is soft the thin paste and thick paste. For years I eat Roman pitza.
@gusgustavo60552 ай бұрын
what is the point?...
@TheYoutubeUser69 Жыл бұрын
i think this guy is trolling :D 50% hydration? are you baking a cracker?
@enricoviappiani4305Ай бұрын
Preferment on a very thin, fast process pizza is completely useless. Pizzerie in Rome will do this in 5 hours without fridge if they're in a hurry or something happens
@MrJusmobile Жыл бұрын
Preferment is not allowed by the Association of Verace pizza Napoletana! I wonder why????
@enricoviappiani4305Ай бұрын
AVPN is meant to preserve the old way of making neapolitan pizza. It is more related to an historical purpose rather than flavour. It's like an old car, you won't restore it with Neon under the chassis and NOS tank right?
@shifty20949 ай бұрын
mother yeast means Sourdough? and what type is Breadflour?!
@saucyruben4 ай бұрын
probably 00 pizza flour as that’s most common for roman pizza