Nothing beats slow pizza and taking your time, but in a pinch you can try this one out. Got loads of good feedback on this one, my brother in Denver actually did a blind taste test against a local, popular pizza place , and mine won... Obviously.

This channel is criminally underrated. Thanks for the video. I'll share and like this video right away. Godspeed.

@rollonfood

4 ай бұрын

Thank you so much! I just need to start cranking them them out (while still maintaining quality) and it'll happen. 🤞

I will now list pizza on my top ten fermented foods list.

@rollonfood

4 ай бұрын

I'm going to start introducing some more fermentation to channel. Recently bought noma guide to fermentation!

Maaaan, I always enjoy your humor! thanks for this wonderful recipe! You're doing great!

@rollonfood

4 ай бұрын

You're welcome. Took me a while to make this video, and it's nice to see people liked it!

Another amazing video. Happy to see you are uploading again :D

@rollonfood

4 ай бұрын

I'm back.. ish.. haha, need to streamline my workflow and they should be more frequent!

made this pizza last night and I was surprised how tasty it was. So easy for planning purposes to have pizza the same day; thanks for the video.

@rollonfood

4 ай бұрын

Yes I agree! Forgot to make a batch? Ez pz. My next video uses a version of this dough also

Thx for collecting all the knowledge and Putting IT into a funny Video!

@rollonfood

4 ай бұрын

Thanks for watching! As long as people want to watch these things, I'll make them. 😁

I’ve been watching the channel for a while now, and when i first saw the title I didn’t see who it was from and thought of ur quote “there’s no good pizza if it’s made in hours” or smtg like that, where u said a good pizza needs time. And then i saw the channel name and was like hmmm maybe i take that back. Anyways i love your content and your charisma, keep up the good work

@rollonfood

4 ай бұрын

Just to be clear (and I think I'll pin a comment) I will always need making dough the long way, this recipe is a decent emergency formula, but nothing compares to the slow dough. It simply can't. I didn't mention it in the video because it was already too long, but there's more advantages to slower fermentation. Especially in regards to digestion and texture. I suppose the biggest thing missing from quick pizza is nuance. If I had to use just one word

Perfection...ill be doing this later this week

@rollonfood

4 ай бұрын

Lmk how it goes!

Excellent video!! The aeration look good!!

@rollonfood

4 ай бұрын

Thank you Eli mate!

You make great videos.

@rollonfood

4 ай бұрын

Thanks!!

Antonio, you beast! This just might be the right combination and technique to get my 'lower carb' pizza dough to be indistinguishable from the real thing. Still playing with the hydration levels, but this has helped tremendously already!

@rollonfood

4 ай бұрын

Intrigued to know how you do, hope it works out!

@julius7058

4 ай бұрын

​@@rollonfood Sent details. Thanks for all your videos!

You're back mate, hope you’re well cousin!

@rollonfood

4 ай бұрын

Ahoy there matey! I'm doing great thanks, hope you and everyone over there is as well!

@glennr7873

4 ай бұрын

@@rollonfood we're all well mate cheers 👍

Thanks for the video, realized I've definitely been under kneading the dough, explains why it's been ripping the last few times I've stretched it out

@rollonfood

4 ай бұрын

You're welcome! Happy pizza ing

I guess I should get a peeler. One time as I tried to slide my pizza creation off the cutting board where I'd assembled it onto the stone in the oven (using the board as quasi peeler), and because some little bit of dough was sticking ... I over did it and about oh I dunno the last few inches of pizza in the back of the oven slid off onto the oven's heating elements below and promptly went up in smoke. The rest came out ok though ... Had to open a lot of windows and yank down and remove batteries in several smoke detectors due to all the screaming...

@rollonfood

2 ай бұрын

Yes for sure, if you make pizza, a peel is a must imo. I have the ones I use in my links in the description

Great video, I think I'm gonna try this! Also, that's not ranch. With love, The Midwest :)

@rollonfood

4 ай бұрын

Try it and let me know. While you're at it maybe you can tell me what ranch is. With love, someone who makes ranch differently. 😉

I was just thing about you. 😊

@rollonfood

4 ай бұрын

🤔 matrix style?

YOH GERT

@rollonfood

4 ай бұрын

YAH GUt

OreGAAAAAAAAAno

@rollonfood

4 ай бұрын

Gary Ono!

There any way I can incorporate sourdough starter into this (to justify my weekly feeding)?

@rollonfood

4 ай бұрын

Absolutely. What's the hydration of your starter?

So would you say it’s similar to a poolish in terms of flavor? I haven’t been able to beat that but definitely going to give this a try. Good tasting crust the same day is too hard to pass up

@rollonfood

4 ай бұрын

Like I said at the end of the video, if I NEED to make pizza in a few hours, I'll certainly use this recipe. I still prefer proper fermentation, and there's more than just flavor that's the reason. But yeah, give it a shot.

@Retfosho

4 ай бұрын

@@rollonfood Making this right now. Side note, I think you might have forgotten to include the measurement for the oil in the description. Can't wait to see how it turns out!

@rollonfood

4 ай бұрын

@@Retfosho oooops. I'm at work, will update later, thanks for heads up!

@Retfosho

4 ай бұрын

The charred taste is pretty close to what I make with a poolish recipe. However I definitely prefer the poolish recipe. There’s just no better ingredient for pizza dough than time, and this dough is a lot sweeter and chewier than I wanted it to be. Overall great result.

@rollonfood

4 ай бұрын

@@Retfosho I agree mate. I would only make this in an emergency. You can always knock done sugar back too

Your videos are poppin up weeks after. What can I do?

@rollonfood

3 ай бұрын

What do you mean? In your notifications or just on your home page?

@georgepapp3913

3 ай бұрын

@@rollonfood It was my Subscriber setting. It was on “personalised” instead of “All”. I didn’t even know it could do that. Hopefully I got it fixed. 🤞

@rollonfood

3 ай бұрын

@@georgepapp3913 fingers crossed it's not the algorithm being stingy. I might start announcing new videos on instagram if you follow me, perhaps that might help. I am also planning on starting memberships on the channel, not sure exactly what to offer (if you have suggestions I would love to hear them even if you're not interested in becoming one!) - and I think members would definitely get notifications because i would obviously schedule videos to be like 24 hours advance for members. not exactly sure how all that stuff works. while you here, do check my channel as there is one more recent video after this one, and look out for another release in the next couple days. monday is looking most realistic. hope all is well my m8.

@georgepapp3913

3 ай бұрын

@@rollonfood I’ve never been a member of a channel before. But if you offer a membership, I’ll join and we can figure it out together. 🍻 I’ll look for that video now. Cheers.