Пікірлер

• 
  @supriabudiman2425Ай бұрын

  so what does the fermentation did to the dough and final product?

• 
  @kent-dh1ug2 ай бұрын

  How long for the fermentation?? How Long Must stay it outside at 21 grad ..

• 
  @kent-dh1ug2 ай бұрын

  Thank u ❤

• 
  @italianpizzasecrets47612 ай бұрын

  @@kent-dh1ug I believe you are referring to poolish. If so, there is not a standard time without linking it to amount of yeast used.

• 
  @solo0226673 ай бұрын

  If I want to make only 2 pizza dough . Do cut cut everything in half ? Flour , water , salt and yeast?

• 
  @dionanthony87553 ай бұрын

  Thank you for that information it was very helpful.

• 
  @italianpizzasecrets47613 ай бұрын

  Thank you too!

• 
  @fatihzent3 ай бұрын

  Would you use the fan also?

• 
  @italianpizzasecrets47613 ай бұрын

  Generally no, I don't. The only exception is when I want to speed up/increase the heating before I start baking. Problem of convection is that it dries the crust too much 🙂

• 
  @yosemitebandit3 ай бұрын

  what oven is that?

• 
  @yosemitebandit3 ай бұрын

  ah I see other comment -- Ooni Koda 16

• 
  @MrYerak54 ай бұрын

  How hot is the pizza oven?

• 
  @italianpizzasecrets47613 ай бұрын

  About 420 celsius

• 
  @MrYerak53 ай бұрын

  Thank you

• 
  @PunckajParmar4 ай бұрын

  Bravo, grazie

• 
  @italianpizzasecrets47613 ай бұрын

  Grazie a te 🙂

• 
  @jailthejudge4 ай бұрын

  Amazing crunch! I'm guessing that you're baking at a lower temp to be able to dehydrate the crust and create it? Thank you so much for sharing your wealth of knowledge .

• 
  @italianpizzasecrets47614 ай бұрын

  Not really, actually the opposite 🙂

• 
  @joseljuarez12514 ай бұрын

  burnt

• 
  @artema18904 ай бұрын

  I wish there was a recipe! Please record some videos on how to cook a Napoletano pizza using sourdough (biga)

• 
  @italianpizzasecrets47614 ай бұрын

  Hey mate! I only use biga in Neapolitan as an exception. I prefer the direct kneading method for Neapolitan 🙂 in any case, if you go to Italianpizzasecrets.com you have also details how to use biga in recipes 😁

• 
  @shawnkay54624 ай бұрын

  That accent tells me you know what you’re doing.

• 
  @italianpizzasecrets47614 ай бұрын

  😆

• 
  @TheShurikenZone4 ай бұрын

  I'm loving your videos, brother! The split baking method always works a treat. I've also been baking my pizzas on a 1/4 inch piece of steel, for a couple years. I let it heat for an hour, before I bake at 550°F. The thick steel seems to help make up for the lower temperature, and allows the bottom.of the pizza to cook nicely. 👍👍

• 
  @italianpizzasecrets47614 ай бұрын

  Thank you for sharing!!!

• 
  @ClayunderSeal4 ай бұрын

  Thanks for the video what mixer do you use?

• 
  @italianpizzasecrets47614 ай бұрын

  It is a Sunmix 6 🙂

• 
  @RB_0.774 ай бұрын

  Awesome. I’ll try this. Thank you

• 
  @italianpizzasecrets47614 ай бұрын

  I thank you 🙂

• 
  @fluismo4 ай бұрын

  Hello amice, the base is from yellow cherry tomato? looks really good

• 
  @italianpizzasecrets47614 ай бұрын

  Yes!

• 
  @sc47085 ай бұрын

  Nice bro

• 
  @shawnkay54625 ай бұрын

  What do you personally prefer Biga or Poolish ?

• 
  @italianpizzasecrets47615 ай бұрын

  Hi, I mainly use biga 🙂

• 
  @lilkalilla87185 ай бұрын

  awesomeness 🎉

• 
  @italianpizzasecrets47615 ай бұрын

  Thank you!!!

• 
  @lousekoya18035 ай бұрын

  Wow !!! You have a new sub here from Quebec ! 😊 May I ask what is your oven ? Thanks !

• 
  @italianpizzasecrets47615 ай бұрын

  Thank you!!! 🙏🙏🙏 Mine is Ooni Koda 16 🙂

• 
  @lousekoya18035 ай бұрын

  @@italianpizzasecrets4761 Hey my pleasure !! Thanks for your answer !🤗

• 
  @davidlamberti5 ай бұрын

  Looks fantastic. How much Dry Active Yeast could I use to substitute for the fresh yeast. TIA

• 
  @italianpizzasecrets47615 ай бұрын

  Thank you so much! For active dry best is to try between 1/3 and 1/2 of the mentioned amount of fresh yeast 🙂

• 
  @cloud65264 ай бұрын

  @@italianpizzasecrets4761 Thanks for this info !

• 
  @gboxm85635 ай бұрын

  The Secret to Pizza is the oven no house oven can reach suck Temperatures? if you want pizza like this invest in an oven who can reach hellish temp

• 
  @italianpizzasecrets47615 ай бұрын

  Definitely oven in Neapolitan pizza is key for success 🙂

• 
  @rsmaster56375 ай бұрын

  My new oven can reach 480F .. its the key to great success

• 
  @shicamshicam3163 ай бұрын

  @@rsmaster5637 It is not 480F (Fahrenheit) it is 480C (Celsius), and no house oven can reach those temps.

• 
  @antonionardo5 ай бұрын

  Looks great! What flour do you use/recommend? I've been using Dalla Giovanna lately. Ciao =)

• 
  @italianpizzasecrets47615 ай бұрын

  Dalla Giovanna is very good. I am mainly using petra 0102hp during last months 😁

• 
  @vew3rita1205 ай бұрын

  Great video, love the accent.

• 
  @italianpizzasecrets47615 ай бұрын

  🙏🙏🙏🙏

• 
  @user-cb7fn4wi8e5 ай бұрын

  У меня не получается 😢

• 
  @goldenhammer1585 ай бұрын

  nice man

• 
  @TaiDesHen5 ай бұрын

  i don't think you explained how big are water parts, how much water to add initially and then after salt. is it 50/50? I don't think so. EDIT: Okay, there is a subtle mention that we need to get the flour to 60% hydration. so going by the recipe amounts, we need to split the water (rounding to make it easier) 360g - 1st part (363g exactly) 60g - 2nd part (57g exactly)

• 
  @italianpizzasecrets47615 ай бұрын

  I think you should pay attention to what I say. I explain how to divide water.

• 
  @TaiDesHen5 ай бұрын

  ​@@italianpizzasecrets4761 you mean the mention that first part of water is used to get to the 60% hydration? yeah, i got that but it is a bit subtle. and it would be nice to get confirmation that the majority of the water is added earlier. anyway, thanks for the recipe it's in the container right now.

• 
  @serafeiml10415 ай бұрын

  Great video. If I want to put the dough at the fridge overnight should I do this after the first fermentation (whole dough piece) or after making the balls?

• 
  @italianpizzasecrets47615 ай бұрын

  Both options work 🙂

• 
  @serafeiml10415 ай бұрын

  @@italianpizzasecrets4761 thanks

• 
  @1966Pasquale19666 ай бұрын

  HI,What strength of flour do you use?

• 
  @italianpizzasecrets47616 ай бұрын

  This one was with a ~300W 🙂

• 
  @mattypants6 ай бұрын

  That looked so good. Now i want pizza

• 
  @italianpizzasecrets47616 ай бұрын

  Thank you! 🙏🙏

• 
  @sandralefevre82935 ай бұрын

  Hi i have a problem 2,5g it’s fresh or?

• 
  @italianpizzasecrets47615 ай бұрын

  @@sandralefevre8293 I normally refer to fresh yeast 🙂 divide by 3 or 2.5 if you use dry 👍

• 
  @sandralefevre82935 ай бұрын

  @@italianpizzasecrets4761 tanks you so much

• 
  @Inventor14886 ай бұрын

  Thanks for the video i was just watching for this suggestion.

• 
  @italianpizzasecrets47616 ай бұрын

  Thank you too 🙏🙂

• 
  @strengthandhonorbrasil32866 ай бұрын

  Great job great pizza.. congrat's from Brazil

• 
  @italianpizzasecrets47616 ай бұрын

  🙏🙏 thank you!

• 
  @roccosdough6 ай бұрын

  Awesome! Glad to see you add the salt in the end process as to retain the correct hydration you want. Cool !

• 
  @italianpizzasecrets47616 ай бұрын

  Thank you!!🙏

• 
  @cloud65264 ай бұрын

  @@italianpizzasecrets4761 How much instant yeast will I use?

• 
  @italianpizzasecrets47614 ай бұрын

  @@cloud6526 multiply the amount of this recipe by 0.4

• 
  @italianpizzasecrets47613 ай бұрын

  @@pcplsdxtc if you multiply by 0.4 is like dividing 🙂

• 
  @ashman43576 ай бұрын

  Theres no need for poolish to make great digestable home made pizza dough. Our local pizza takeaways dont use pre ferment its just fresh dough on the day.

• 
  @italianpizzasecrets47616 ай бұрын

  I totally second that!

• 
  @MrMarc82596 ай бұрын

  Would love to afford the equipment and the space. I'll keep dreaming

• 
  @italianpizzasecrets47616 ай бұрын

  I was also dreaming for long time. Then it became true. You just need to trust that it's there, ready for you 🙂 Then it will come 🙂

• 
  @canadiansparky646 ай бұрын

  I don't use the machine.

• 
  @italianpizzasecrets47616 ай бұрын

  Yeah, I know not everybody uses a mixer. You can do this same recipe without one 🙂

• 
  @ognjenstanic31006 ай бұрын

  Thanks for expl!

• 
  @italianpizzasecrets47616 ай бұрын

  Thank you too!

• 
  @user-cl2yw6iu6p6 ай бұрын

  What is the make and model of your mixer?

• 
  @italianpizzasecrets47616 ай бұрын

  It's an old sunmix 6 🙂

• 
  @mahmoudamin69246 ай бұрын

  How much the hydration

• 
  @italianpizzasecrets47616 ай бұрын

  I generally use 65% for such pizza 🙂

• 
  @netkoposeban90336 ай бұрын

  My new favorite ITALIAN ,MAMMA MIA

• 
  @italianpizzasecrets47616 ай бұрын

  Ahahah thank you!!

• 
  @nimanasrollahi3257 ай бұрын

  just make poolish the night before in just a few minutes and the day after you can make an amazing pizza dough ready to cook in just two hours

• 
  @italianpizzasecrets47617 ай бұрын

  But then you miss the point of the few hours from start to end 🙂

• 
  @serafeiml10416 ай бұрын

  @@italianpizzasecrets4761 great video! is the recipe identical if someone is using a home oven that goes max up to 275 degrees celsius?

• 
  @italianpizzasecrets47615 ай бұрын

  @@serafeiml1041 thank you! You can use the same but results will be very different. Should be better to adapt the recipe a bit 😉

• 
  @serafeiml10415 ай бұрын

  @@italianpizzasecrets4761 could you please tell be the grams of each ingredient if I want to make 3 dough balls and not 4?

• 
  @Nosceteipsum1667 ай бұрын

  The pizza looks flawless. Perfection!

• 
  @italianpizzasecrets47617 ай бұрын

  Thank you!!!

• 
  @rashidalmazmi70417 ай бұрын

  Im going to try your recipe looks good

• 
  @italianpizzasecrets47617 ай бұрын

  Nice! Make sure you use a strong flour 😉

• 
  @rashidalmazmi70417 ай бұрын

  @@italianpizzasecrets4761 my flour is 12.5 G protein would it world I usually use it’s works fine - it’s hard to find pizza flour around where I live

• 
  @italianpizzasecrets47617 ай бұрын

  @@rashidalmazmi7041if it is working fine then it is good 🙂 for 70% hydration like in this recipe flour makes a difference 😬

• 
  @sainjs7 ай бұрын

  Looks tasty!

• 
  @italianpizzasecrets47617 ай бұрын

  Thank you!

• 
  @justizzable7 ай бұрын

  Great work, thanks

• 
  @italianpizzasecrets47617 ай бұрын

  Thank you!

• 
  @karimwalid3077 ай бұрын

  thank you soo much for your generous personality in sharing the science behind the pizza❤️, however, i have a question as i'm going to start my small pizza business, how can i know how many pizza dough should i bake per day in order not to over bake or under bake???,

• 
  @IgorLinkin7 ай бұрын

  1h , 1:30? 😂 Dude at least 6 hours and you need to dry it with paper towel to increase to your changes of success hahaha

• 
  @italianpizzasecrets47617 ай бұрын

  I don't think you know what you are talking about.

• 
  @donsimon08 ай бұрын

  Thanks for the video. Very informative and I really like your presentation style. I’ve been experimenting with homemade pizza with some success but nevertheless I learned a few good tips from your video. Btw, came here from your website 👍

• 
  @italianpizzasecrets47618 ай бұрын

  Thanks a lot for your feedback! 🙂

• 
  @MNRSA8 ай бұрын

  620gram

• 
  @EMPERORSPROTECTION-TERRA4LIFE10 ай бұрын

  Thanks, i made my first fresh mozzarwlla pizza. It was swimming 😂

• 
  @italianpizzasecrets476110 ай бұрын

  😬

• 
  @jaddoughmen37598 ай бұрын

  Mine was also swimming yesterday😂