Roman Style Pizza | Daniele Uditi | Gozney Dome

[@ourisolife8613]

Super easy to do at home thank you 700g bread flour 300g semolina 700ml water 35g sea salt 50g olive oil 2-3g dry yeast Basically Mix dry w wet ingredients (mix into a rough dough then add olive oil n continue mixing). Mix until it's not sticking to the container. Then "Time is gonna do the work for you" Refrigerate for 16 hrs Then weigh n ball 180g for 9-10 thin crust pizzas. Leave at room temp 1hr after balling. Then refrigerate for 24 hrs. It should double in size.

[@emmgeevideo]

I have done two pizza cooks on my new Dome. I've used a Neapolitan-style dough. My wife says she prefers thin and crispy. I see now how I'm going to make her happy that I spent so much on my Dome.

[@renestrgar]

Nice one! 🙃

[@jamespayter6948]

My missus is always skeptical when I'm buying stuff for the kitchen/garden.. When she east it though she soon changes her tune 😏

[@Romafood]

👏🇮🇹

[@japanadventurelife]

That’s weird. My wife also likes thin and minimum crust pizza. She always discards my fluffy Neapolitan pizza crust. 😅😅😅

[@Ragnor13378]

Happy wife, happy life! 😂

[@iforgotthenamemate]

11:28 you know the pie is good when you hear this tune :D

[@Skellist]

Bro I did a double take when I heard the music hahaha, so unexpected

[@juancervantes313]

This is probably the realist best pizza they ever did on this show 🔥

[@joetee5105]

the best pizza demo I've seen so far for the Dome

[@nikoni6790]

Such a nice and warm man! I absolutely loved his childish, enthusiastic approach towards cooking, haha :)

[@armuk]

childlike. childish has negative connotations

[@nikoni6790]

@@armuk oh, thanks!

[@girllovesbike5597]

Oh my gosh- what’s not to love about Daniel Uditi?! Fabulous!!

[@dr.vicenteghilardi214]

Nice video, congratulations. The pizza dough rest for 16 hours, at room temperature? Or in The fridge? Thanks.

[@joekuenzi2422]

He used the fridge. I’m partial to a room temperature ferment at a little lower amount of hydration and yeast though

[@capedcrusader4055]

Any tips on modfying dough slightly for home oven. Do we increase the hydration and or add sugar or diastatic malt to increase browning in home oven temps with baking steel

[@vickiallum5896]

I'd like to make this batch quantity then freeze some. At what point in the process can the dough be frozen, and can I simply pick up the steps where i left off, once defrosted? Also, any tips for achieving thin & crispy results in a wood fired oven, with well-cooked base? Thanks 👍

[@Boricheck]

Very good and important question. I am making Pizza (on my ooni ;) ) for three years now and i even started thinking about starting a business with frozen pizza dough. Therefor i have experimented a lot. Best moment to freeze is after you shaped the balls and let them rise for maybe 1h. Then freeze. I like to let them rise in deli containers, where they have enough space to do the last rise. Then freeze. When you want to eat pizza, you take the dough out -depending on the temperature of your surrounding- a couple of hours before. I usually opt for 6-8h hours. If it has risen again a bit, its good. Just make sure you let your dough have enough time and space to rise. Hope this helped.

[@navyseal1011]

Daniel, you never disappoint, I enjoyed my visit to your restaurant pizzana in Brentwood. Your dough is next level. Thank you

[@gozney]

Happy to hear that!

[@Dlow99884]

@@gozney After the last 24 hour cold ferment in balls does he stretch it straight out of the fridge or does it sit at room temperature before stretching?

[@Csdhlhcky1213]

@@Dlow99884he doesn’t specify here but he definitely lets it come up to temp. The dough would just tear if you try to stretch it straight out of the fridge. I generally find 2-3 hours at room temp is sufficient depending on your climate

[@Dlow99884]

@@Csdhlhcky1213 do you think this dough recipe would pan out for a thinner crust New York or Neapolitan?

[@Csdhlhcky1213]

@@Dlow99884 I’m sure it would work well. I generally reduce the hydration (water) to around 60% for more “NY Style” pizzas. I’d also go a bit larger on your dough ball, maybe 260-270 grams

[@AUGUSTO_SMILE]

I just fell in love with those pizzas and the chef damn!

[@kyreelewis7286]

Me too!

[@KD-el9uq]

@11:56 interesting choice of music... lol

[@karlcremin8293]

Hey Gozney, can you provide the baker percentages for recipies in the future to help with scaling up and down as needed.

[@Smashed__Crab]

100% Flour/Semolina @ 70:30 0.5% Fresh Yeast 70% Water 3.5% Salt 5% Olive Oil

[@mopsydaisy]

don't even bother moving a muscle and calculating them yourself

[@miguelmagalhaes9704]

Hello, thank you for the cool Video. Did you rest the dough after the 24hrs in the fridge?

[@Apfelb4um]

Did you try the recipe and find out? 🤔

[@Sand_Bank_]

what temperature should the fridge have? I guess it's a difference (especially for the yeast) whether it's 2 °C or 8 °C

[@leenkestens45]

Both look amazing! Weekend goals 😊. Thank you Chef.

[@AceBambam]

this should be the standard of every pizza

[@ЛюдаБурцева-й7с]

👍👍 Мастер своего дела ! Вкусно! 👍Master of his craft! Yummy!

[@jonrofl]

the music at the end of the video reminded me a something familiar..can't the tip of my head on it though...

[@ZodiacSC2]

came here for this comment

[@norwegianp.7560]

Can you use the gas as well for inside a restaurant for example?

[@Hecto_Pascal]

do you stretch it right when it comes out the fridge? I always heard that this should not be done because of the dough sticking to the oven. that was when youre doing neapoletan pizza though. maybe it works here because the pizza is so thin?!

[@Apfelb4um]

I was thinking about the same 🤔 did you find out?

[@greglee1585]

Thank you Daniel for your video. I can’t wait to try it! On your video, you combined all of your ingredients skipping the Biga stage. Was this done for the video or should you let the Biga rest for 24 before adding the additional ingredients? Thank you

[@stevekarnes3071]

I’ve got the same issue/question. Hope Daniel replies.

[@AhmadAmr98]

Would this recipe be good for a home oven? At like 450F and maybe broiler..? If not could I change something easily to fit? Thanks.

[@akadeadahot7067]

Detailing about dough is tooo impressive and thank you for shearing deep knowledge with us 👍👍✌️✌️

[@kduok]

the focacia pizza is best of best amazing!!! thank you!!!

[@TheTcynthia]

I did the dough yesterday, put it in the fridge and this morning it has more than doubled. It doesn’t look so flat like Daniel’s. Mine is full of bubbles. Have I done something wrong?

[@tighthead03]

Will regular semolina flour work for this recipe?

[@TLdilly]

That's what I'm talkin bout ! Very well spoken too, I might add 👍

[@Dlow99884]

After the last 24 hour cold ferment in balls does he stretch it straight out of the fridge or does it sit at room temperature before stretching?

[@ElectroLemon]

I recommend letting the dough rest at room temperature for a an easier stretch. Depending on your room temperature this may take 2-4 hours.

[@olironrider8918]

Bravo…!!!! Ottimo video.. Spiegazioni perfette..!! 👍👍

[@blueberryblues3365]

Ok Daniele I am going to give it a try. I have tried all of the other Gozney doughs and nothing is what we are looking for. The oven cooks it perfectly on top but the bottom never cooks. They are awful. I have tried heating the oven till very hot and then lowering the temperature but the bottoms are still pale and not crispy. This dough may be the answer. I am heading to the kitchen to start it right now! Wish me luck. Xxoo

[@MattMingaBurns]

Sounds like you've got the flame up too high so the top is cooking too fast. I crank the temp to 440c, then stick the Neapolitan pizza in and turn the flame down to just above minimum while the pizza cooks. Perfectly cooked on top and bottom in about 1 minute with four quarter turns

[@riaz72]

I agree - get the oven the desired temp and then turn flame down to med/low to cook. Good luck

[@blueberryblues3365]

@@MattMingaBurns many times, i have been heating it to a med. temp like under 500 and the pizza comes out great -only on the top- but it is totally white on the bottom. Not crispy at all. I am beginning to think there is something wrong with this oven. Only once I had a reasonable pizza by cooking the crust with out any topping, then flipping it over and putting the toppings on and then reloading it into the oven. I have made SO SO many pizzas and so many doughs. It's ridiculous. One other method that sort of worked was to cook the pizza till almost done then shut the oven off and put the door - cracked open and let it "bake" the rest of the way with the residual heat. I have not tried wood yet. My experience is with wood ovens and I have never had a problem with any of them.

[@MattMingaBurns]

@@blueberryblues3365 are you letting the oven heat up past the cooking temp that you want the first time? The thermometer probe is on the back of the oven and not the floor, so it registers quite a bit higher than the stone as it's closer to the flame. I give mine 5 or 10 mins at 480c (ish), then turn it down and aim for the temp to be 440c when I stick the pizza in, then turn the gas flame almost right down with the pizza in. Or it might be worth confirming the stone temperature with a laser thermometer - just in case the built-in thermometer isn't working correctly (it might be reading a much higher temperature than it actually is). Or what about the thickness of your base + toppings? Are they classic neapolitan so a thin base and not much in the way of toppings? Just trying to think of what else it could be. Is the gas output high enough - does the oven keep the temperature at the required temperature during cooking?

[@MattMingaBurns]

@@blueberryblues3365 maybe video yourself doing a couple pizzas and stick it on KZbin, then share it and we can comment on anything we see that might be impacting it?

[@tasadem20]

Awesome!! Isn't this guy the owner of Pizzana restaurants in LA?

[@ourisolife8613]

"We had the honour of pizza legend @danieleuditi at the Gozney HQ. Chef, presenter, and owner of @PIZZANA, Daniele serves some of the most authentic Italian dishes out of his restaurant. Check out this delicious Roman pizza he created on his visit."

[@markestrella2313]

If you don’t have fresh yeast how much dry yeast do you add.

[@hoshimylove5472]

He mentioned it in the video

[@stlbites]

What flour are folks using for this? If I use Caputo 00 Pizzeria and Caputo Semolina I find it seems over-hydrated and is very sticky.

[@rhiannonp7244]

He says at 00:36 he uses “bread flour over here” I’m assumin he means in England or America

[@rhiannonp7244]

Maybe give it a go, it might have a higher water absorption than some of the Caputo 00 flours

[@stlbites]

@@rhiannonp7244 Thank you! I totally missed that call out and I rewatched part of it a couple times and was confused because I was surprised because all of the other Gozney recipes I've made have worked as, at least, a starting baseline for a first-go.

[@BackBurnerKitchen]

what model gozney is the larger pizza oven behind you? I don't see that model on their site.

[@mindcobber3277]

The owner Gozney originally only supplied large custom ovens to restaurants, so that might be one of those and so not on their retail website.

[@ukaszciesielski1547]

you didn't show when we add the salt or i just missed it ?

[@localcelebrity5204]

didnt expect that introtheme at 11:26 but nice touch Haha

[@MohdOmair99]

Great video. Will try this recipe some weekend. Thanks chef for such a detailed explanation

[@KingsnorthAlex]

Where are the boxes from? Can never find anything this size. Thank you.

[@SaKuLification]

search for euro containers / crates

[@storr8]

I've seen them in Ikea

[@travis5481]

Cambro makes the ones I have. Local restaurant supply store was cheapest (and, well, local) - but you can order them online.

[@dahrouch7]

Where can I learn ? I d like to open a pizza romana shop in the philadelphia suburbs Thanks for the advice I don’t mind to travel and l d like to Learn from the best

[@illletmyselfout.8516]

Any idea of the protein amount of the 0 flour?? I have super nuvola available

[@ElectroLemon]

Super nuvola is an excellent choice but you need to take the longer root of fermentation(cold ferment) as the flour has a high W factor

[@Dlow99884]

Is this recipe good for neopolitan style pizza as well??

[@seafoxhunter8508]

I think the only difference is the amount of water being used

[@TactlessGuy]

@@seafoxhunter8508 No, the difference is that they used oil and semolina flour. You can do without semolina, but the olive oil is crucial for the crispy texture, which is the key difference between Roman and neapolitan style.

[@anthonybellini8501]

What is the bigger oven behind you. It has a g also. Is that even a bigger gozney? I’d be interested in that.

[@gozney]

This oven is from our commercial range of ovens. You can find out more about these here: www.gozney.com/pages/commercial-pizza-ovens

[@英雄本色周潤發]

so how can i make the pizza sauce

[@superspecialty5169]

Not only a quality pizza, but a quality video production. And, I like crazy because I’m not the norm either!

[@davenz000]

11:28 music. Editor knows.

[@MGA19a]

These videos need more audience and attention ! Great presentation ... surely gonna try this roman style pizza now that i kinda mastered (got the consistency) neapolitan style one ;-)

[@gozney]

Thank you so much 😃

[@Delorian82]

Omg beautiful pizza

[@lauraq.2325]

So delicious 🤤

[@amnibike8343]

great presentation.. you can see i try to do

[@90hijacked]

11:25 Had to check all the other tabs were closed

[@bozoqturkmni8137]

When will be the Gozney's aviable in Germany?

[@peterhast]

Dang this is amazing, looking forward to trying this.

[@treehousebrewco]

Great looking pies!

[@Romafood]

👏🇮🇹

[@zyghom]

omg, let me try, right now!

[@pacosrose]

Does anyone knows if he uses 0 or 00 flour? In the video is saying 0, but on the website 00. I did exactly this recipe with the 00 and the dough was very, very sticky. Then I tried with the same 00 flour, but with 55% hydration and it was very dry 😂.

[@911PCR]

So, Can I use Caputo 00 Pizzeria flour with Semonlina?? Daniele says to use single 0 bread flour while the recipe states to use 00 flour. How are you suppose to know what to use if you are not a pizza chef?!?!

[@estonian44]

didnt he say that in this VIDEO he use BREAD FLOUR bcause its 70% hydro... 0 flour should = Allpurpose flour (according to google) (it should be milling size dno why google refers to it as AP flour) ... and i thought he sayd extra or 2x grinded semolina maybe called Semola too dno, i dont think semolinaa itself is fine enough ? i used bread flour 00 flour and semola and i got hybrid of neap and roman, and i love it, that was exactly what i needed (i didnt do thin as in the video, i also used only 1g active yeast, i am also at 33c room temp)

[@SjaakTrekhaak-bq4pw]

Apperitivooooo!

[@LIONTAMER3D]

Thin & crispy: NO better pizza!

[@focawear]

Hello. I could feel small pellets of flour, like lumps, as I kneaded. Someone feel it too?

[@mikepalmieri3375]

I had the same issue after the bulk ferment. I GENTLY kneaded the dough again for a minute or 2 and portioned and balled and cold ferment another 6-8 hrs problem solved.

[@Emunoz0001]

Maestro 👏

[@Ahglock]

Yo Gozeny, you need to bring those big professional ones on the left of the dome to the US.

[@evandelph8052]

This video is very affirming to me and my latest dough recipe I made last night ❤

[@Romafood]

👏🇮🇹

[@Zeropadd]

🖤

[@kubobubo1]

11:28 song xdd

[@lawlini1979]

Americans use the Italian word for zucchini (zuccina) And, I'm guessing because of the Norman conquest, we took the french word for courgette (courgettes)

[@bastians408]

Nice video, did exactly how he told in the video and got out the worst dough ever, and i did many pizza doughs… I don’t know what’s wrong with the recipe on the website but it’s definitely not working for me.

[@Pizzaman-kv9ii]

WOW

[@zvonimirleko2131]

Bravo

[@lanceroark6386]

7:00 this is when the crushed red peppers go on.

[@hivemind010]

why is the phub intro music playing in the background

[@johnmimist]

I thought high high hydration makes bubbly airy dough?

[@djbrout]

Why the semolina rimacinata?

[@EMKING-po1ne]

It adds crunch to the pizza.

[@gibememoni]

olive oil after its cooked wow didnt know they did that

[@kirstendownham3782]

Can you halve this recipe?

[@Bossanovawitcha]

as you age you prefer pizza with more crunch

[@mrouchmytoe4501]

Ah yes the fabled Roman zucchini

[@jamesfullwood7788]

Definitely in the 8's for sure!!!

[@bretskay]

HOT DAMN....750 celsius! 🔥This must be a new super secret inferno dome that vaporizes your pizza! My Roccbox isn't hitting those temps. HMU Tom I'll do the R&D in exchange for one of these bad boys!🤙🤙🤙

[@benpehrson6518]

750 F ... or 400 C

[@jeremieservel]

Courgette is a french word 😉

[@benlee9647]

Used 00 Pizzeria and Caputo semolina but 20 min later its still very wet and very sticky

[@gisele__________________]

i love sticky things too daniele ;)

[@lousekoya1803]

Badabing Badaboom form Quebec !

[@andrewwalker7893]

How come my pizzas are never round?

[@bluesky-hs6jv]

I have never seen someone fold pizza and bite it from the side. Interesting

[@Romafood]

👏🇮🇹

[@bastian9872]

Did anyone actually try the recipe and was able to reproduce the great looking result in the video? For us, the dough did not work at all, unfortunately. The dough was probably the most sticky dough we ever had. Why is a 70% hydration (water to rise and create bubbles when backing) required for a pizza that should be thin and crispy? Our pizza was quite compact and not tasty, unfortunately.

[@JayP-vh9wc]

It was extremely wet. I added some more flour.

[@JayP-vh9wc]

I'm wondering if they meant ML for water over grams.

[@bastian9872]

But ml water is equivalent to grams of water, so that can’t be the mistake. I now followed the recipe provided in the link below (with a far less hydration of 58%, video is in German) and got very easy to excellent results: kzbin.info/www/bejne/jZ6uXoCImNd1pdEsi=m-LFMj3V8MBOPgZs

[@sebastiansanguinetiabascal7941]

You need a type 0 flour of W 320-340 or a type 00 of a W of 360-390 and it will come out excellent

[@sebastiansanguinetiabascal7941]

​@@JayP-vh9wcgr or ml when it comes to water is the same

[@Fatmanstan606]

Three commercials just to watch a 10 min infomercial? Seriously?

[@sih1095]

Here. Take my money.

[@YuLost2X]

did anyone else have an issue with him taking the first bite from the side lol

[@SuperElite27000000]

I used to live in Rome, and man, I can't eat pizza anymore as nowhere makes pizza this way, everywhere is that damn Neapolitan style pizza which feels like a mix of bread and bubble gum in your mouth, not my thing... Roman style is something else, you have to try if you can, but it might turn you off to other kinds of pizza completely....

[@lazarratkovic2650]

I prefer Bari style !✌️

[@sniper10666]

Neither do I!

[@michaeltellurian825]

At 0:20 you looking at the wrong camera. The camera that's recording you is a little off to your right.

[@thomasschafer7268]

I want to know who forget to build such Ofen in my kitchen. That our Problem.

[@Samuel-lq7kp]

'don't worry about it' Forget it then?

[@erickitano4258]

Courgette is the French word

[@curtisnixon5313]

7:39 should say 750 F / 400 C

[@overseaspassport]

Every recipe calls for pizzas for like 25 pizzas..

[@__-pl3jg]

Im not a fan of thin, crispy crusts but those flavor toppings look interesting.