What role does dough temp play? Is it possible for it to get too warm while kneading? Should I use ice cold water for 72 hr. cold fermentation?
Hi there!, Having recently watched your video on crafting Neapolitan pizza at home, I am eager to replicate the experience, particularly as my past attempts at pizza baking have left much to be desired.could you kindly provide guidance on the specific types of cheese, tomatoes, and flour I should utilize for an authentic result? Would you recommend using buffalo mozzarella, crushed tomatoes, and Tipo 00 flour in a home oven?
Thank you for your time and assistance:)
I am making the New York Style recipe and cold fermenting for 12 to 24 hours and with pretty good results. My oven is a commercial convection bakery oven that reaches 500 degrees. I have a steel on the pans and I am baking the pizzas on a very thin perforated screen.
The top of the pizza and the crust look beautiful. The crust rises very nicely. However the inside and bottom of the pizzas are very floppy, soggy, and undercooked. Whatever I do I cannot get the pizza to brown and be crispy on the bottom. What do I need to do differently?
Great calculator, great videosand great sites.
This weekend I made a pizza dough according to your recipe for the first time.
The pizza itself was very good, the dough had a crunchy taste. So far so good.
I watched the youtube videos and followed the recipe exactly (Pizzacalculator) and used IDY by Dr. Oetker https://www.oetker-shop.de/hefe-4er/.
I kneaded the dough for 5 minutes in the bowl and again 15 minutes untill the dough had a soft and elastic consistency. I let the dough rest at room temperature for 2 hours, the divided it in to two balls.
Then again rest for 22 hours in an airtight container at room temperature.
After the 24 hours, however, the dough was very, very soft and very, very sticky. It almost “melted” in the container.
Shaping the Pizza was very difficult.
What went wrong?
Congratulations from a Greek guy poizzaiollo who has visited Napoli’s best places for your recipe is the correct one and your oven look fantastic!!
Thank you for very good videos and tools. I got a question. I mix my dough in kitchen-aid with C type head. I do it at low speed for 5 mins and then another 2-3 minutes by hand. But my dough never pass window test and it doesn’t look like a pro dough. What am I missing?