How to Make Roman Pizza Dough

No video

How to Make Roman Pizza Dough

Рет қаралды 18,832

Skillshare

Күн бұрын

Пікірлер: 24

@user-pn7vw8zw5b 2 жыл бұрын

Now that we have the dough figured out, let’s talk toppings. What’s your favorite pizza topping combination-and what’s one topping or combination you will *never* understand?

@wildwindjersey 4 ай бұрын

The idea that there are “secrets” to cooking, etc. is the dumbest answer anyone can give. Be generous with knowledge. It’s a way to love your neighbor and food is a way to bring the world together. Be generous, not secretive.

@joer1757 11 ай бұрын

I factored your numbers and got 63% hydration. How is that a “wet” dough.

@kingquesoIV 8 ай бұрын

a lot of pizza tonda recipes call for 55% hydration. So from that perspective his is quite wet.

@johnmimist Жыл бұрын

Can’t give it away??? What’s the point. 😮

@InvictusEternal 4 ай бұрын

Seriously, gatekeeping turds.

@akiwondo Ай бұрын

Exactly.. still a secret 😂😂😂

@franckmalers2299 Жыл бұрын

seeing the end result in the video, I won't even bother try this recipe, that is incomplete anyway because "secret dough" and you don't even give the quantity of whole weat and bread flour four the poolish.

@carnagecreeper614 2 жыл бұрын

I needed this🤜🏼🤛🏼

@user-mg9ns5fx2g 3 ай бұрын

there is no recipe here only the website link, disappointed

@johnmimist Жыл бұрын

Too bad you edited so we all all of a sudden we saw it not sticky.

@Steve-od9zo 6 ай бұрын

Watch me make a top secret recipe pizza. Goofy!

@enricoviappiani4305 14 күн бұрын

Preferment on a very thin, fast process pizza is completely useless. Pizzerie in Rome will do this in 5 hours without fridge if they're in a hurry or something happens

@johnmimist Жыл бұрын

OK I’m done watching this. The whole video you made all the dough and then show not rolling it. Ugh

@gusgustavo6055 Ай бұрын

what is the point?...

@MrJusmobile 11 ай бұрын

Preferment is not allowed by the Association of Verace pizza Napoletana! I wonder why????

@enricoviappiani4305 14 күн бұрын

AVPN is meant to preserve the old way of making neapolitan pizza. It is more related to an historical purpose rather than flavour. It's like an old car, you won't restore it with Neon under the chassis and NOS tank right?

@TheYoutubeUser69 11 ай бұрын

i think this guy is trolling :D 50% hydration? are you baking a cracker?

@shifty2094 8 ай бұрын

mother yeast means Sourdough? and what type is Breadflour?!

@saucyruben 3 ай бұрын

probably 00 pizza flour as that’s most common for roman pizza

@johnhelbergreligionandarch3878 3 ай бұрын

This does not even look close to Roman pitza that looks like a burnt pitza rock hard. Roman pitza is soft the thin paste and thick paste. For years I eat Roman pitza.