Great easy to follow video !!

@PatioPizza

Жыл бұрын

Thanks Randy! Let me know if you give a shot and how the pizza turns out. Cheers, Jesse

These videos are great. I used them both this weekend to make the pizza rosa and the margherita sbagliata. Thank you!

@PatioPizza

Жыл бұрын

That’s awesome! Hope they were both amazing. Cheers and thanks for watching, Jesse

I've been looking for a video like this for a long time using all-purpose flour Thanks,

@PatioPizza

5 ай бұрын

Awesome to hear! Thanks!

Would you happen to have a video that teaches how to use the scale for gram measurements? Can’t wait to try your recipe! Thank you for sharing.

Ok! I recently got a Roccbox and I am totally doughverwhelmed with all the different recipes...but I'm going to try THIS ONE for my first time. Except I'm going to hand mix and knead.

@PatioPizza

5 ай бұрын

Don’t get frustrated if it’s not perfect. It takes a little time. Check out the “mastering Roccbox” video too. Might help getting started. Have fun!

Great recipe. That’s pretty much the exact same recipe and method I use for the majority of my pizzas. One question; can the all purpose manage a 72 hour fermentation? Wouldn’t a bread flour with higher protein be better?

@PatioPizza

Жыл бұрын

72 hours is no problem for the AP. I find that bread flour doesn’t give you much crispness and makes for an extra chewy pizza. I do prefer bread flour in Detroit dough though

Would you please be ao kind to provide room temp for poolish ?

I'm trying to figure out how to get a good crisp and it not go soft after 10 minutes. I'm using a solo stove pi. Pizza is great but crust gets chewy once it cools slightly

Great video and recipe. Going to try this one for sure. I do have a question. My family loves pizza night, so if I needed to make 12 do I just double the recipe?

@PatioPizza

Жыл бұрын

Thanks! Yep, just double everything. Gonna be a lot to mix though. Might want to do two batches. Hope it turns out awesome!

Can you do a recipe like this for 2 pizza balls 4 pizza balls Please thank you

awesome video thanks! why do you let it rest in the middle of the kneading process? Also it looks like you've been experimenting since this video. is there anything you would change in the process? thanks again

@Tyler-rq7il

Жыл бұрын

also what temperature is the water you add to the poolish?

Just curious what that little doohickey on the handle of your Roccbox peel is.

@PatioPizza

Жыл бұрын

It's for my GoPro. Gives me a fun angle for videos sometimes. Wish I had a cooler answer...

What hook is that in your KitchenAid? The one that came with mine is too small for pizza dough

@PatioPizza

Жыл бұрын

Just a standard "s" hook. I have an 8quart "pro" model, maybe that's the difference?

If I want to freeze some of the dough balls, do I freeze them right after balling?

@PatioPizza

Жыл бұрын

That works. Or you can let them proof for a little while balled up and then freeze. I have a whole video on freezing dough that might be helpful too. Thanks for watching!

Is the yeast amount the same for active dry yeast vs instant yeast?

@PatioPizza

Жыл бұрын

The amount is the same. Only difference is active needs to be rehydrated before it will start fermenting. You can do everything the same, might just be a little slower. Cheers and thanks for checking out the video! Jesse

Can you provide a reason as to why my dough still tears a bit and I can’t get the windowpane? Is my dough too wet? Any solutions?

@PatioPizza

Жыл бұрын

What flour are you using? Guessing you need to rest longer between kneading.

@juliejod

Жыл бұрын

@@PatioPizza used all purpose I’ll see how it checks out now. Will adding additional flour pre balling help or is that a totally different thing? BTW I love your videos! Do you have a Facebook group too?

My mixer can’t handle this size recipe. If I want to cut in half, does everything get cut in half?

@misterm9375

2 күн бұрын

Yes

I'm working on this now and just mixed the poolish with the rest of ingredients. Since I'll be mixing by hand, I'm planning do follow your "Improving Vito's Recipe" steps: - Rest 20 minutes - Table knead 5-10 minutes - Rest 10 minutes - Knead 2-3 minutes Then back to the recipe here: - Cover and rest 1-2 hours - Portion into balls - etc. Does that sound right?

@tagzedawg

5 ай бұрын

...doing this with Caputo 00, btw.

@PatioPizza

5 ай бұрын

I think you’ll be just fine. The end result Will definetly be pizza!

@tagzedawg

5 ай бұрын

@@PatioPizza Thanks!

@tagzedawg

5 ай бұрын

@@PatioPizza Oh...mygoodness.

Too flimsy…

@PatioPizza

3 ай бұрын

Cook at a lower temp if you want it to stand up straight.