Impressive dough! And yes please, the recipe.

Lecker 😋👍😍

J’aime beaucoup ce genre de pizza avec la pâte fine et croustillante sur les bords…elle a l’air délicieuse 😋

@doughmamajenna

5 ай бұрын

Thanks! You know it 😄

Moro no Brasil mais sou neto de Italiano, adoraria conhecer a Itália e principalmente comer uma pizza dessa daí 😋😋🇧🇷

@doughmamajenna

Ай бұрын

😄💯💯

You made this pizza like a pro 👌, it would be a great help if you share a recipe just to make a one prefect dough ball. Cheers . Have a good one 👍

Lovely pizza, great work. I also use poolish for my pizza and its great. However, i started having some trouble with the poolish not rising/bubbly since the weather got colder. Normally i leave the poolish 1hr at room temp before putting in the fridge for 16-24 hrs. I was thinking of leaving the poolish for 2hrs at room temp before putting in the fridge. Have u ever had to tackle the same issue that im having?

@doughmamajenna

5 ай бұрын

I live in Singapore where temperature is 28-35 degreeC throughout the year, so I don’t really get this problem. Though I will definitely recommend for you to leave yours in a warmer environment longer, before transferring it to chiller.

Hi Jenna, love the look of your pizzas. After balling do you place each on in a seperate round container??

@doughmamajenna

5 ай бұрын

Hi there! Thanks for loving my baby doughs! Yes, you are absolutely right 👍

wow wonderful video just curious on the percentage of poolish used ?

@doughmamajenna

5 ай бұрын

66% it is !

This is just what I needed! what flour do you use?

@doughmamajenna

Ай бұрын

Caputo pizza 00 !

looks good, greetings

@doughmamajenna

2 ай бұрын

Thanks! Ciao ~

Hi Jenna Great work here. The making is as satisfying as tasting. Do you use sugar in your poolish ? How long is your bulk fermentation ? And finally, after balling, how long do you wait ? It seems you put them in the fridge. Greetings from France

@doughmamajenna

5 ай бұрын

Definitely no sugar! Bulk ferment can range from 2-3days! Dough balls will rest overnight in chiller 😌

❤Pizza Art ❤

@doughmamajenna

5 ай бұрын

Aww thank you so much!!

as much as I have to do with figure skating, this one has to do with pizza😂😂😂😂

@doughmamajenna

2 ай бұрын

😅😅

Hello pizza pro, please can you give us your professional pizza dough ingredients and measurements, even the poolish recipe???

👏👏👏👏💐❤️Hi! Would you please write polish recipe step by step? Thank you.

@doughmamajenna

5 ай бұрын

Yes I will

Good evening I have a question: what is the temperature at the bottom and at the top of the furnace? Regards, Uncle Tom

@doughmamajenna

4 ай бұрын

425 for bottom, max for top!

Brava

@doughmamajenna

2 ай бұрын

Thanks’

Would you like to share the recipe of the dough ?

I am a professional chef and this something special. Gg

@doughmamajenna

Ай бұрын

😊♥️

What's your hydration water in 1kg

@doughmamajenna

5 ай бұрын

69-72% on average!

what weights are your dough balls?

@doughmamajenna

2 ай бұрын

These two were 190g each!

what size is that dough ball?

@doughmamajenna

5 ай бұрын

190g only!

Which Flour did you use?

@doughmamajenna

Ай бұрын

Caputo pizzaeria 00 !

@doughmamajenna

Ай бұрын

Caputo Pizzeria 00!

I love pizza, but TWO HOURS kneading! You cannot be serious!!!

@doughmamajenna

4 ай бұрын

Haha I get what you mean, but it’s worthy!! Work for the future you 😁

Can we get the recipe??

@doughmamajenna

5 ай бұрын

I don’t have a fixed recipe, do follow my IG for more daily tips! 🤩 @thejulietmike

😂😂😂 a miniature pizza. Oo jeezz!

@doughmamajenna

2 ай бұрын

😁

Please share the measurements of the ingredients

@doughmamajenna

5 ай бұрын

Hope to share in another video!

Measurements???

@doughmamajenna

5 ай бұрын

Hope to share in another video!

Looks good but too much crust for my taste.

@doughmamajenna

5 ай бұрын

I love it that way!

2hrs hand kneading. OMG this is what happens with free content

@doughmamajenna

Ай бұрын

😂

donut pizza

@doughmamajenna

2 ай бұрын

Hahaha true but an airy donut float !!