PIZZA DOUGH WITHOUT SALT, THIS IS WHAT HAPPENS !!!

Рет қаралды 5,598

Күн бұрын

Пікірлер: 36

@michaelmerrigan1064 3 ай бұрын

Thanks for explaining not only the amount of salt, but also the reason why. Your detailed information is very helpful and greatly appreciated.

@guyeshel9316 2 ай бұрын

Wow! One of the best experiments yet! Grazie mille!

@braddixon3338 3 ай бұрын

Yes, I remember being taught that salt does two things 1) slows down the yeast, and 2) strengthens the dough. It is quite interesting to actually see an example of what happens without any salt, quite profound!! Thanks for a great demo of the need for salt.

@omnipotentzeus2750 3 ай бұрын

Grande Massimo, Thank you.

@Backwoodz71 3 ай бұрын

Good information, thanks!

@Dominospizzasupervisor 2 ай бұрын

very good!

@grandmaster8316 3 ай бұрын

Ah this is where I'm going wrong!!

@mackerelbasher 2 ай бұрын

Gratzie Massimo! :) What are you stretching the dough on? Coarse or fine Semolina? Cornmeal?

@stevioclark 3 ай бұрын

Fantastic information. Thanks

@scubadoo5263 2 ай бұрын

I made one of massimo quick poolish I cut down the salt I need to eat less (heart) but it explains why I had a crap stretch

@timeout9851 3 ай бұрын

Thanks again for more great pizza making advice

@jaabiram 2 ай бұрын

Hello Maestro Massimo. Greetings from California. Love you videos. Very educational and entertaining too. Question… What is your opinion about oil or not oil in pizza dough recipe?

@massimonocerino 2 ай бұрын

Recently I don’t add any oils at my dough and result it’s great

@traderduke2 3 ай бұрын

Even nuclear arms treaties in the 1970s were called S.A.L.T. Nuclear warheads need salt too!

@alge3399 3 ай бұрын

Hey massimo, what percentage of salt do you recommend for neapolitan dough. 2.5%-3.0% range? I usually go around 2.7%. Grazie

@massimonocerino 3 ай бұрын

I do add for one kilo flour 27 grams salt

@Enc3L4d3 3 ай бұрын

Perfect, Thank you

@alge3399 3 ай бұрын

Great! 2.7 grams like I do!

@ScottishT 3 ай бұрын

Haha im still happy with that Massimo, but we need that bit of salt 😀

@Slanderbot 3 ай бұрын

Salt inhibits the fermentation and makes the fermentation that does occur more evenly. You can have a successful dough without salt, you just have to adjust the yeast and ferment time drastically.

@roopney 3 ай бұрын

could be a good idea for people who need to reduce salt as usually salt percentage is quite high in many recipes.

@sliman8100 3 ай бұрын

Happened to me before two weeks, i found the last 10gr at home..... Disaster.. Like you said.... Thanks

@captnardy 3 ай бұрын

I have nine dough balls ready to cook today and now watching this i realize i forgot the salt.

@RuthlynWills 3 ай бұрын

Ouch 😢

@realfortin 3 ай бұрын

give that unsalted one to my wife

@natr0n 3 ай бұрын

Food without salt is dead. My name is salt too.

@neaiskinksupratai8008 3 ай бұрын

I have a problem to stretch my dough. When I'm stretching it's shrinking back i don't know what's the problem

@massimonocerino 3 ай бұрын

Let rest more longer time

@Rg1989. 3 ай бұрын

I have a question when I take out my pizza dough and make dough after 2 hours at room temperature it bubbles and collapses I am at 20 grams of salt per kilo are that it will be because of its

@massimonocerino 3 ай бұрын

Also maybe not enough resting dough

@Rg1989. 3 ай бұрын

flour caputo pizzeria or nuovola. direct impatement 2 hours room temperature then fridge 16 hours to 20 hours, then taken out for 1 hour and rolling for 2 to 3 hours because it falls and makes bubbles, and I can't find the reason . ( humidity 68-70 % )

@massimonocerino 2 ай бұрын

@@Rg1989. maybe not enough yest