STEP-BY-STEP : HOW TO MAKE CANOTTO STYLE PIZZA

1st BAKE in our new home??
As promised (myself), I am locking this precious piece of memory, right here 🧠
Also, happy to share a handful of dough tips in parallel, hoping it’s helpful for fellow doughmamas doughpapas out there 😇
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OVEN used in this video is Effeuno P134HA 🔥🔥🔥
Now you can get this powerful BEAST from @fornogourmetsg 🇸🇬!!
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#Margherita #margheritamonday #gooddoughday #doughmama #walapizza.sg #thejulietmikesg #julietmikepizzaguidesg #madewithlove #madewithpassion #passionproject #ikigai #canotto #privatedining #homechef

[@samybo_]

Impressive dough! And yes please, the recipe.

[@jeromec6991]

J’aime beaucoup ce genre de pizza avec la pâte fine et croustillante sur les bords…elle a l’air délicieuse 😋

[@doughmamajenna]

Thanks! You know it 😄

[@Droviderion]

Brava hai fatto un ottimo lavoro!👏👏👏

[@kyle_19999]

Lovely pizza, great work. I also use poolish for my pizza and its great. However, i started having some trouble with the poolish not rising/bubbly since the weather got colder. Normally i leave the poolish 1hr at room temp before putting in the fridge for 16-24 hrs. I was thinking of leaving the poolish for 2hrs at room temp before putting in the fridge. Have u ever had to tackle the same issue that im having?

[@doughmamajenna]

I live in Singapore where temperature is 28-35 degreeC throughout the year, so I don’t really get this problem. Though I will definitely recommend for you to leave yours in a warmer environment longer, before transferring it to chiller.

[@ModelxcT]

Moro no Brasil mais sou neto de Italiano, adoraria conhecer a Itália e principalmente comer uma pizza dessa daí 😋😋🇧🇷

[@doughmamajenna]

😄💯💯

[@carlinos9440]

Buenísimo 👏 👏

[@mrmister3362]

You made this pizza like a pro 👌, it would be a great help if you share a recipe just to make a one prefect dough ball. Cheers . Have a good one 👍

[@jasonkennethchan]

Very nice ❤

[@angelinechristmas8275]

Hello pizza pro, please can you give us your professional pizza dough ingredients and measurements, even the poolish recipe???

[@recoupeit970]

Hi Jenna, love the look of your pizzas. After balling do you place each on in a seperate round container??

[@doughmamajenna]

Hi there! Thanks for loving my baby doughs! Yes, you are absolutely right 👍

[@AirSounet]

Hi Jenna Great work here. The making is as satisfying as tasting. Do you use sugar in your poolish ? How long is your bulk fermentation ? And finally, after balling, how long do you wait ? It seems you put them in the fridge. Greetings from France

[@doughmamajenna]

Definitely no sugar! Bulk ferment can range from 2-3days! Dough balls will rest overnight in chiller 😌

[@SuperWujtom]

Good evening I have a question: what is the temperature at the bottom and at the top of the furnace? Regards, Uncle Tom

[@doughmamajenna]

425 for bottom, max for top!

[@christostylis7985]

as much as I have to do with figure skating, this one has to do with pizza😂😂😂😂

[@doughmamajenna]

😅😅

[@hiyamalaloul315]

Where’s recipe 😢? Please how many cup of Flour ?

[@valeriodenuntiis1191]

wow wonderful video just curious on the percentage of poolish used ?

[@doughmamajenna]

66% it is !

[@starshinetwenty4610]

👏👏👏👏💐❤️Hi! Would you please write polish recipe step by step? Thank you.

[@doughmamajenna]

Yes I will

[@gian-pieroasara4757]

Lecker 😋👍😍

[@doughmamajenna]

Sure!

[@gobcity]

This is just what I needed! what flour do you use?

[@doughmamajenna]

Caputo pizza 00 !

[@luiscarol4065]

Señorita seria muy bueno que ponga Subtitulos en Español Gracias

[@maggiemondaini6971]

Brava

[@doughmamajenna]

Thanks’

[@AndrewDay_Aston-Martin-DBS5126]

I love pizza, but TWO HOURS kneading! You cannot be serious!!!

[@doughmamajenna]

Haha I get what you mean, but it’s worthy!! Work for the future you 😁

[@nayyabmughal1123]

I am a professional chef and this something special. Gg

[@doughmamajenna]

😊♥️

[@rodrody3691]

What's your hydration water in 1kg

[@doughmamajenna]

69-72% on average!

[@roberta4760]

what weights are your dough balls?

[@doughmamajenna]

These two were 190g each!

[@Sidoriak]

what size is that dough ball?

[@doughmamajenna]

190g only!

[@MichaelMoulaert]

Which Flour did you use?

[@doughmamajenna]

Caputo pizzaeria 00 !

[@doughmamajenna]

Caputo Pizzeria 00!

[@mrmister3362]

Would you like to share the recipe of the dough ?

[@DeeBeeStudioSabah]

Hi may I know how big your dough? 280g?

[@doughmamajenna]

190g only!

[@clydewatts8132]

Can we get the recipe??

[@doughmamajenna]

I don’t have a fixed recipe, do follow my IG for more daily tips! 🤩 @thejulietmike

[@Siddharth88naik]

Please share the measurements of the ingredients

[@doughmamajenna]

Hope to share in another video!

[@askibaronaski123]

Measurements???

[@doughmamajenna]

Hope to share in another video!

[@robertosarnataro]

😂😂😂 a miniature pizza. Oo jeezz!

[@doughmamajenna]

😁

[@wassatir9065]

looks good, greetings

[@doughmamajenna]

Thanks! Ciao ~

[@dunrider01]

Looks good but too much crust for my taste.

[@doughmamajenna]

I love it that way!

[@fd4639]

2hrs hand kneading. OMG this is what happens with free content

[@doughmamajenna]

😂

[@xxxalphagunxxx.6950]

❤Pizza Art ❤

[@doughmamajenna]

Aww thank you so much!!

[@MrJusmobile]

donut pizza

[@doughmamajenna]

Hahaha true but an airy donut float !!