Pizza dough emergency? Dough CPR to the rescue |Modernist Pizza v Associazione Vera Pizza Napoletana
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Let’s take a look at how to handle things when they don’t go quite right. While comparing two similar recipes, we ran into a problem… our pizza dough was over-fermented and we need to fix the dough. Enter pizza dough CPR! Use this set of techniques and temperature modulation to be sure that your dough is ready to go when you are.
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Long time no see. Great video. I hope all is well.
@BitontoPizza
Жыл бұрын
Thanks, you too!
Another great video. This is something that I have been thinking about recently. I have found myself neglecting the direct method and using poolish recently and I believe I have been over proofing my dough. I really need to up my direct method game, so I am going to go back to the direct method when I make this weekend's pizzas. Thank you again.
@BitontoPizza
Жыл бұрын
Thanks for sharing!
Use a digital letter scale to get the right amount of yest and salt 😊
@BitontoPizza
Жыл бұрын
I use a digital scale. When you get down to the sub gram level, however, my digital scale doesn't cut it. I either need to use a drug-dealer type scale or weigh a tablespoon and use a volume ratio.
@Temajazz
Жыл бұрын
Exactly, I was meaning the small drug scale 😂
3gm of fresh yeast = 1gm of instant yeast
@BitontoPizza
Жыл бұрын
Yep... approximately.
@kimorady8791
Жыл бұрын
@@BitontoPizza btw .. I just ordered the MP books. Do u think la pizza Napolitano have more info inside or the MP are enough?
How the hell can you put the pizza in the oven and not show the final product, that's the whole point no? we want to see the result of all your theories!
@BitontoPizza
Жыл бұрын
I know, I know... I'm doing that now. We had some problem with the recordings when the pizza came out of the oven. I promise we'll do better at that in the future. Thanks for watching!