This amounts to saying that “you just need an oven that most people don’t have”. “Rapid heating” is not a common feature and it’s not clear why it would yield better pizza; it just heats up faster, not hotter. Getting a good stone or steel will be cheaper and better. And just buy a pizza peel. Safer than improvising one as this person does and ending up with staples on your pizza.

@@jmc5281 (1) Go google "oven with rapid heating mode". You will see plenty of ovens have rapid heat mode. (2) What's the point of heating up hotter? So that the heating is faster. The point is "faster", not "hotter". Faster is better. Hotter is also better to the extent hotter is also faster. But hotter isn't the only means to faster. (3) A pizza stone or steel is only as hot as, not hotter than, the oven. It just stores heat, which is transferred to the pizza placed on it. Compared to rapid heat mode, it's a much less energy efficient way of achieving "faster". (4) If you're stupid enough to get staples on your pizza, you should get out of the kitchen. There're many things in the kitchen that are way more dangerous than loose staples. (5) I suggest you revise what your primary school teacher taught you about radiant, conduction and convection heat transfer. You will then understand why wood ovens, baking stones/steels, and rapid heat mode plus a black baking tray are good for making pizzas.

@@kitchentigress hi, if i want to make the dough a day before, is it possible? and shouldd i keep it in the fridge

Sorry to be offtopic but does anyone know of a method to get back into an instagram account?? I stupidly forgot my password. I would appreciate any tricks you can offer me!

@Arian Quentin instablaster ;)

Me 2, thought it was new

Yeah mine is so dirty now

Yo

@@adamj1264 ?

I think so too. 😊

Yes! Many people age their pizza dough in the fridge, in an oiled bowl covered with plastic wrap, from 2 to 4 days before using it. Any longer than that and the yeast will die out and the dough can start tasting sour. It's also possible to freeze it, but I'm not sure if this would affect the flavor

Every oven varies. Some ovens are hottest at the bottom than top.

@@majestic6303 What, in some ovens heat sinks to the bottom?

@@koitorob Heating elements may work differently, but heat from the bottom heating coils will surely work their way upwards from the bottom.

If you still need an answer: yes you can, though the ratios might be different(there are recipes callin for apf, and they work wonderfuly)

Only use use AP flour if absolutely necessary. Yields inferior results to bread flour.

Just freeze it after it has risen. Will keep up to 3 months if it's in an airtight container.

Yes but let it rise and then freeze it. Keeps up to 3 months.

Same

Probably not for the waistline 😄

@@EatAwayTV And, as long as you spit out the staples!

Oven is almost 2 years old. Don't use it much. When you can't shape pizza dough easily, there's probably something wrong with the dough rather than your stretching skill. It must have the right amount of elasticity, which is affected by the type of flour used and the amount of kneading.

in germany, some people use siscors

Let's make a bet. If I can bake my pizza in four minutes in a regular home oven, you give me a million dollars. If I can't, I'll give you a million dollars. Deal?

There's that feature called 'rapid heating' lol

I think it's nice this way. You can always speed it up yourself with the speed options or just skip some parts of the video. This doesn't need obnoxious music over it.

cringe

You are asking for a scolding from the Kitchen Tigress

You should watch only if it appeals to you.😅