Great recipe- always wanted to make this. Where can you get the flour a Perth SOR?

@pitmasteruniversity

4 жыл бұрын

Thank you! It comes out incredible! I am SOR too and got the Caputo Manitoba from Scavaci's IGA in Hamilton Hill but hear that Napoli Mercato have it in Harrisdale as well. I always give them a buzz before I go though, as sometimes places sell out. Please let me know how you go. :)

@alandavis1675

4 жыл бұрын

Pitmaster University I know Napoli Mercato- I’ll drop by!

Not bad! One thing I would recommend for high hydration dough like that is to let the dough autolyse for an hour before kneading. Meaning, combine all ingredients till all the water is absorbed and you have a shaggy mass, cover and let the dough rest for an hour, doing this will help the dough hydrate and will make it a little easier to work with and better gluten development.

Nicely done. Lots of time dedicated to demonstrating the process. May be a bit long, but people who don't want to sit through the whole thing can easily skim through it. Thumbs up from me.

@pitmasteruniversity

4 жыл бұрын

Thank you so much! I'll do up a shorter video that just deals with the base. :)

Great video explaining in detail .... have been searching the net for awhile to get this roman style pizza dough! Will definitely give it a go. I don't get fresh yeast... so how much exactly in gems for dry instant yeast?

@pitmasteruniversity

3 жыл бұрын

Good question! The answer is in the text description above but you can generally convert the fresh yeast to dry yeast by dividing by 2 or 3, depending on who you talk to. Just make sure that the dry yeast isn't old. We keep ours in the fridge to prolong the shelf life.

Excellent video! If you were to use a stand mixer, how much time would you suggest is needed to avoid over kneeding, & what speeds do you normally use? Thanks

@pitmasteruniversity

2 жыл бұрын

Great question! I usually go on low to get it mixed together first and then high once it's all come together with usually a couple of minutes being plenty but don't forget the rest in between. Let me know how you go and Happy New Year!

Liked. Well detailed , might give it a go. My feedback is just about the lenght of video. Anyway. Well.done

@pitmasteruniversity

4 жыл бұрын

Thank you! I can appreciate that and I'm sorry but there's a lot of technique in there that's hard to get across with words to replicate the place I was trying to copy. :) For research I had to watch a lot of videos and read a lot of recipes which always had gaps in what you had to do to achieve the final result. Most were in Italian too and it's like nobody wanted to give up all their secrets. Please let me know how you go mate. :)

Mate you are cooking some mean looking food lately 🤤

@pitmasteruniversity

4 жыл бұрын

Thank you! Just subscribed to you too mate. :0

Dave what is the water you used?

@pitmasteruniversity

4 жыл бұрын

G’day mate! I used cold Evian due to its mineral content. I’m not convinced that it does all that much compared to boiled than cooled water but I will experiment more. :)

Where can I buy the fresh yeast from near Mandurah?

@pitmasteruniversity

4 жыл бұрын

Good question! Fresh yeast is a bit hard to find at the moment but you can use 7-10 grams of instant dried yeast instead.

@teamnextgen701

4 жыл бұрын

Found fresh yeast at the pantry man in Mandurah Forum. $2.60 for a block

when using instant dry yeast do you still use cold water?

@pitmasteruniversity

4 жыл бұрын

Yes! All the other steps will ensure that the yeast becomes active. Warm water is more for shorter recipes to give them a kickstart.

@Yungdil

4 жыл бұрын

@@pitmasteruniversity perfect. hard to find super high protein flour though in the u.s. i've been looking for different caputo flours but they dont seem to point out their protein %

@pitmasteruniversity

4 жыл бұрын

Sorry I missed this. Have you got Caputo Manitoba available where you are? The other is Le 5 Stagoni that’s common where I am. I think King Arthur do one from memory.

👍👍🙏🏼🙏🏼

@pitmasteruniversity

Жыл бұрын

Please let us know if there's anything we can do to help! Cheers for watching! :)

The amount of kneading/mixing. No wonder bakers in the old days had strong forearms :D

Who had the flour in Perth?

@pitmasteruniversity

4 жыл бұрын

What area are you roughly mate?

@damodoesall6240

4 жыл бұрын

@@pitmasteruniversity Airport or anywhere really

@pitmasteruniversity

4 жыл бұрын

@@damodoesall6240 I'm not sure out that way but Kakula's Brothers in Northbridge has it. Just call before you go to see if they've got it on the shelf.

so what dominos did you steal that pizza cutter from ...

@pitmasteruniversity

4 жыл бұрын

Haha! It’s a GI Metal one from an Italian good store here. I worked in Silvio’s here before it got taken over by Domino’s but I’d be doing well to put that down my pants to steal. 🤣