I want to be friend with this guy. Not just for the pizzas, he looks like a chill dude in general.

Out of Bounds as Usual...Keep on Rollon!!!

@rollonfood

4 ай бұрын

I shall!!

Ooooo looks good

@rollonfood

4 ай бұрын

It's so good, you should try it mate.

@ellbrowne8602

4 ай бұрын

@@rollonfood where’s the list of steps?

Somehow managed to make me want doughnuts and pizza simultaneously 😂 Great work as always (:

@rollonfood

4 ай бұрын

😄 you know, exactly the same thing happened to me. You'll see what I mean in about a week!

@SecretzOfMana

4 ай бұрын

​@@rollonfoodI am very much looking forward to it!!!

Sich a great channel, i like your style, fun to watch and much to learn! thanks for all the tips and hard work you put in. I watched a lot lot lot of cooking and esp. pizza making channels and thought there was no more to learn. Well, I was wrong. Can’t wait for the next!

@rollonfood

3 ай бұрын

Thank you! Comments like these really keep me going

I just bought 5 of those pizza dough storage bowls. Tired of irregularly shaped pizzas from frozen square bagged dough. Thanks again.

@rollonfood

4 ай бұрын

Yeah I swear by them. Pro tip : the rim of the container is steel, so if they feel like they aren't closing air tight you can bend the rim so it's flush. Found that out pretty late into the game

@DrGaryGreen

4 ай бұрын

@@rollonfood Thanks again. Since you are a REAL chef and know chef-y stuff, maybe a vid or two towards someone (I wonder who) that is thinking of opening a small pizza cafe. Commercial quantity dough making, pitfalls, minimal equipment needed... or not. Just an idea for content. Yeah, ulterior motives here. If I don't move back to Malaysia and open clinics for an investor, I'm going to move back to my wife's country of Indonesia and open a small place with a wood fired oven (or gas) and offer up some by the slice with the option of whole pizza made fresh. Anyway, just an idea, maybe not a good one for you to waste time with. Sorry for what happened. Pain is depressing and injuries can be hard to come back from. When I opened my clinic in Kuala Lumpur I was fresh off a month stay in the hospital for abdominal surgery. It was hard to get going again. Best of luck with the Michelin bunch.

good job, video lighting is getting really good and of course very instructional. Great ideas for using up leftover dough. By the way, when I fry I do it outside on our patio table so as to not smoke up the house (specially fish!!)

@rollonfood

4 ай бұрын

thanks my friend! ya i think it finally safe for me to admit to myself i am making some proper strides in how i produce the content etc. i won't stop improving and learning though. next thing to master is the biggest one yet. story telling , hooking people in and attracting them to the content in the first place. i'll get it though. thanks for watching and engaging!!

@oro5z

4 ай бұрын

@@rollonfood you're welcome. It's a learning process and you will do good, I'm sure.

Looks so good!!! Can't wait to try some

@rollonfood

4 ай бұрын

Maybe someone will make it for you!

Impromptu rap ✅ Ballerina ninja ✅ Painstaking animation used to present a bag of sugar ✅ Bravo sir 😅

@rollonfood

4 ай бұрын

😁🤡😎

love the production on this nice job and now i have to try fried pizza 😄

@rollonfood

3 ай бұрын

Try it!!

Great video. I’m keen to try it. All the butter has me interested. I think I’d use avocado oil. Thanks for being so thorough. 🤗

@rollonfood

3 ай бұрын

This dough is so flavorful and versatile. I got the butter idea from Anthony falco's book. Hope you like it matey!

@georgepapp3913

3 ай бұрын

@@rollonfood I’ll be buying the book shortly. But I find your videos more helpful, like with Detroit.

@rollonfood

3 ай бұрын

@@georgepapp3913 yeah at some point I'll have some version of everything in the books on the channel.

@georgepapp3913

3 ай бұрын

@@rollonfood 😂😂😂 That’s music to my ears. F$&k yes!!! 🤟

Great work as always! Big support from Spain 🍕

@rollonfood

4 ай бұрын

Thanks!

🔥🔥🔥🔥

@rollonfood

4 ай бұрын

😁

Who is this handsome leader of men?! Haha, this looks insane Rollon!

@rollonfood

4 ай бұрын

Tis me! My fremen name is doofus. They tell me it means "the smart one"

Well since it’s ramadan and i have holidays for a week, so I thought id try the pizza and after seeing that the best is still the longer one, and since i have time. I might as well do them. I was going through the recipes and i have few things missing so i wanted to know how worth it is to get the item instead of substituting it I can’t get canned tomatoes and malt in my area, so ill have to make the sauce using fresh tomatoes (ive watched few videos) but any extra tips? And is ap flour on itself fine, or should i buy bread flour or gluten (i think gluten is cheaper as i can get 300g gluten for the same price i can get 1kg bread flour (I’ll make the poolish today, it might take few days for any ingredients id have to order from online to come so it’s perfect time to make the starter)

@rollonfood

4 ай бұрын

Are you talking about the NY pizza dough? This one has no poolish. But yeah, ap and some gluten is what I use for that one. You can use just ap flour here also

This is the only science im following

@rollonfood

4 ай бұрын

😀

Well since it’s ramadan and i have holidays for a week, so I thought id try the pizza and after seeing that the best is still the longer one, and since i have time. I might as well do them. I was going through the recipes and i have few things missing so i wanted to know how worth it is to get the item instead of substituting it I can’t get canned tomatoes and malt in my area, so ill have to make the sauce using fresh tomatoes (ive watched few videos) but any extra tips? And is ap flour on itself fine, or should i buy bread flour or gluten (i think gluten is cheaper as i can get 300g gluten for the same price i can get 1kg bread flour Anddd biggest thing, i can’t get a pizza steel or stone, any advice. I saw somewhere that using a heavy cast iron, flipping and pre heating that and cooking it on it is a good substitute

@rollonfood

4 ай бұрын

Sauce : yes but you'll have to reduce them down, try to evaporate as much water as you can. Can you get tomato paste? If so that'll help. You can try a little xantham gum (Nathan myrvohld uses this trick) but I've never tried it so I couldn't advise the amount. I use ap flour and gluten I just calculate the total amount of any high gluten flour recipe, then minus 2 percent and add that amount back in gluten. The cast iron seems like your only option yes, same principle, 1 hour at least of preheating. Good luck! Maybe I'll make a video about these things one day!

@humid3208

4 ай бұрын

@@rollonfoodthanks for the tips, i’ll be making them soon. I’ll let you know how it goes

@rollonfood

4 ай бұрын

@@humid3208 👍

@humid3208

4 ай бұрын

okay soo, i was going to feed my poolish and was going through the recipe l. And realized that you told to discard when it exceeds the container, what happened was. It did but then i switched it to another one. it’s a hugge container, is it fine if i keep feeding it bout 50g water and flour a day or should i discard some and feed it. Or more so what i’m asking is, will anything happen if i keep the same poolish without discarding and feeding it daily for a week