A ~year later, but I've been making 'Italian style' pizza in my Ooni and over pizza ovens for years, with success, but it never feels right when I roll the dough out. I too am trying to force myself to become consistent with the Neapolitan slap. As someone who shares the struggle, I enjoyed the video!
@PizzaRamblings Жыл бұрын
Thanks for the nice feedback. All I can say is practice. I've been doing it for years now, I know that I'll never be a master when I only make 8 pizzas a week but I've got to a level where the results are good enough. Getting a nice round pizza isn't easy. Just got to keep working at it and make small adjustments. Good luck and all the best.
@alvarner12 жыл бұрын
Looks to me like you've got the technique. I'll have to try practicing with a towel. BTW, you can tell when the bread is done by checking it with your Thermapen. I usually insert it from the bottom so no holes show. (Insert joke here). Anyway, the bread should be between 200 and 205º F when it's done.
@PizzaRamblings2 жыл бұрын
Thanks for the comment, ha didn't think of using the thermapen, what a good idea thanks for sharing that 👍👍👍
@AdrianScarlatAS2 жыл бұрын
Great video, Stephen. Practice makes perfect and using the dough for baguettes is a brilliant idea. The downside of this technique is the semolina is spread all over the kitchen. :)
@PizzaRamblings2 жыл бұрын
Thanks Adrian, haha yes I had to hoover the worktop lol
@tlechem92 жыл бұрын
When I worked at a pizza shop, we had the person stretching sequestered to a corner. Always looked like a flour bomb had gone off over there by the end of the day.
@PizzaRamblings2 жыл бұрын
@@tlechem9 haha it’s easy done, I’m a mess when I’ve finished lol
@mattfeakes87115 ай бұрын
Cheers fella, great video
@PizzaRamblings5 ай бұрын
Thanks for the feedback 👍
@user-wh7cg2dm8d2 жыл бұрын
This channel is a goldmine
@PizzaRamblings2 жыл бұрын
I'm no professional, just sharing my learnings as I go. Thanks for the comment👍
@user-wh7cg2dm8d2 жыл бұрын
Unlike many KZbinrs that make videos of making “Neapolitan Pizza” you actually show viewers what would the outcome be from the recipe you’re using flour type .. hydration.. leavening and all the factors that are going to contribute in the outcome.. I sincerely appreciate your content!
@PizzaRamblings2 жыл бұрын
Thanks very much for your kind comment. Hopefully have something new out over Christmas 👍
@user-wh7cg2dm8d2 жыл бұрын
@@PizzaRamblings hope so!
@aaliyahjenkins78505 ай бұрын
How Come you don't have Gloves to roll out the doe?
@PizzaRamblings5 ай бұрын
No reason to be honest.
@superjody2 жыл бұрын
Something I've got to practice more. I seem to stretch and throw it onto the pal of my hand rather than the back of it..... My way doesn't work 🤣
@PizzaRamblings2 жыл бұрын
Haha it's not easy, I keep trying every session. I feel like I'm getting better.
@rbiv52 жыл бұрын
I have used flour out of date...6 months...never had an issue. i am curious if anyone here had issues and noticed taste differences.
@PizzaRamblings2 жыл бұрын
To be fair, ive never had an issue with flour that been 6 months out of date. But I haven't used much of it, I usually bin it or do some training 👍