Thanks I learned about proper dough management. ❤

great video. i'm going to use it to train my staff lol

OMG! So much ignorant people in the comments... Freshness isn’t a good thing for the fermented dough. If the dough doesn’t fermented properly (It can be takes 24 hours at least) than it means your stomach is in trouble.

@AlparslanE

4 жыл бұрын

For those who wants fresh dough, they also ask fresh wine I guess. Lol

@bittertruth2243

3 жыл бұрын

Because they don't know anything about pizza dough

Onde compra essa caixa de fermentação . amei essa caixa de fermentação brancas

Sir. Can u make a video of making a dough by hand please and its ingrdients

Do you supply dough balls local pizza store

I imagine your buying dough from a local provider, who is it please?

What dough trays are you using?

Size of the Dough box and brand Please

Really ı want learn your receipt and many kind of videos about pizza.

Are 3 days the optimal time for the perfect pizza dough, even for making at home? Or can you leave it for longer to proof?

@riccizech

3 жыл бұрын

2 to three days is best the first stage is proofing takes approximately 6 hrs to rise in refrigerator then the next stage is fermentation which occurs during the next 48 hrs when using fresh yeast if tiny black dots start to appear on the skin of the dough it means the yeast is coming to the end of its life use immediately

Please look at our dough rounder Ballmatic 1000 😉

Nice pizza

What are those black spots??

@pauls.7717

6 жыл бұрын

fermentation

@hirohikonishikawa4851

5 жыл бұрын

@@pauls.7717 you are absolutely wrong!! it is not fermentation, it will not leave BLACK spots like that. Everyone who ever made a simple yeast dough will know something gone wrong if black spots just after 3 days appear!!

@AlparslanE

4 жыл бұрын

Hirohiko Nishikawa It’s whole wheat pieces dummy! And 3 days dough is better than any fresh dough. Because FERMENTATION needs times.

@MrArticos73

3 жыл бұрын

It's dead yeast. Something is wrong with that dough. Too much fermentation, too less maturation perhaps. Maybe the fridges are too warm, should be below 4 Celsius.

@dvdfrnzwbr

9 ай бұрын

Probably the spots you see is from adding Whole Wheat Flour

why is the music louder than the people speaking? what is more important here?

That dough is old it has little black spots in them in my pizza parlor if they ever get that way we throw them out.

@hirohikonishikawa4851

5 жыл бұрын

Thank you for spotting it, I saw it too! Dough managment this place is a bit of a joke anyways, they will pay nothing. Here in Japan in my Pizzeria we can manage everything without such system. I look at it and know which is which easily .

@edanscime

4 жыл бұрын

Those spots are clearly a natural part of the flour and not spoilage

@ThisIsHarderThanIThought

4 жыл бұрын

those arent little black spots, those are tiny air pockets that are formed from the natural gases while fermenting LOL if you've stretched pizza dough before, you know that doughs have air pockets in them...but it could also be rye or some kind of grain, which is part of their ingrediant.

@riccizech

3 жыл бұрын

@@edanscime not spoilage but the yeast is at the end of its life the spots are carbon dioxide

@riccizech

3 жыл бұрын

Pasta fazool a little tip from an old school pro don’t throw the old exhausted dough out split the old batch in half & incorporate it into the next two batches it blends in nicely & if you are using fresh block yeast it will enhance the fermented flavor of the yeast the customers will worship you & you will save $$ at the end of the year you will thank me

She cute af dough

Do you store it in the fridge ?

@ellanios2184

4 жыл бұрын

You can store in the fridge 24 to 72 hours

@leonardolarocca1999

3 жыл бұрын

Yo can put it in the fridge until one week is you used 0.2 % of yeast (if 1000 grams of flour will be 2 grams of yeast) if you wont bake it theb freeze it it should be good for a month but i dont know why they dont use fresh dough every pizzería does that

i know my dough. i get dressed in some every day. i only accept the most premium buns to lay my sausagey self in.

@nardishjoshi7266

6 жыл бұрын

Clash Bluelight pi9k popping

@pizzaiolonapolitain4188

5 жыл бұрын

You are not a pizza maker !!

@billgish3424

3 жыл бұрын

Don't quit your day job.

FuckOuddahere these guys!! Cookin Old Dough!!! Everyday FRESH!!!!

@edanscime

4 жыл бұрын

you're wrong

@chair_smesh

11 ай бұрын

The longer dough stays in the fridge, the more flavor it develops from cold fermentation.

Not fresh and not from scratch -we'll pass.

@pizzaiolonapolitain4188

5 жыл бұрын

You are not a pizza maker The more the dough is old the more is the Best ok ok

git gud..

What horseshit is this? Not that long ago pizzerias in America had their own dough mixers. Anyone out there have their own mixers these days? Anyone?

@flowerschocolate258

3 жыл бұрын

Even a place like Little Caesars has dough mixers lol I'm surprised this place doesn't

Americans can’t even pronounce their store the right way #smh

@waynemizer4912

3 жыл бұрын

What shit hole country you from?

@riccizech

3 жыл бұрын

Ay you !! Pies on O shutta you mouth

3days dough is old

@pizzaiolonapolitain4188

5 жыл бұрын

More the diugh is old the 1more is Best

@riccizech

3 жыл бұрын

I like to use 2 day old correct 3 days it the end of the cycle & May produce a dead flat wet pizza

@nofx7058

4 ай бұрын

no

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