New York-style pizza at home, v2. 0
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Date: 2020-02-14
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Comments and reviews: 10
Alina
I appreciate you letting go of using a stand mixer in videos. It makes things easier, but its never necessary. I do have one now, but honestly its more annoying to make dough in it (maybe I just need a different dough hook) because it leaves a pile of dry flour stuck at the bottom of the bowl and doesnt knead evenly so I always end up having to knead it by hand anyway. I really do like stand mixers for things like cakes and cookies though, cause you can just dump stuff in and voila its a dough
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I appreciate you letting go of using a stand mixer in videos. It makes things easier, but its never necessary. I do have one now, but honestly its more annoying to make dough in it (maybe I just need a different dough hook) because it leaves a pile of dry flour stuck at the bottom of the bowl and doesnt knead evenly so I always end up having to knead it by hand anyway. I really do like stand mixers for things like cakes and cookies though, cause you can just dump stuff in and voila its a dough
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Austin
Adam do you have any suggestions for removing flour/cornmeal from the stone/steel and the oven after each pizza? When we have pizza parties at home, we end up with lots of black burnt dust in the oven and on the bottom of each pizza. This also makes a smokey kitchen. I'm thinking the ideal tool would be a heat resistant vacuum head that I could use to suck up all those bits before they burn.
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Adam do you have any suggestions for removing flour/cornmeal from the stone/steel and the oven after each pizza? When we have pizza parties at home, we end up with lots of black burnt dust in the oven and on the bottom of each pizza. This also makes a smokey kitchen. I'm thinking the ideal tool would be a heat resistant vacuum head that I could use to suck up all those bits before they burn.
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ThirstyFajita
Just about how thin is your bottom crust before putting it into the oven. I feel like mine is always too thin in some spots, and that after cooking that part doesnt brown because it is saturated with my sauce. Do you think its because my dough is too thin or im using too much sauce
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Just about how thin is your bottom crust before putting it into the oven. I feel like mine is always too thin in some spots, and that after cooking that part doesnt brown because it is saturated with my sauce. Do you think its because my dough is too thin or im using too much sauce
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Zachary
I happen to have one of those expensive mixer thingies. Any other steps for that? Would you just put all of the same ingredients in a mixing bowl and let it work until the same desired texture and consistency is met? I'll drink a glass of white wine if you answer. Thanks
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I happen to have one of those expensive mixer thingies. Any other steps for that? Would you just put all of the same ingredients in a mixing bowl and let it work until the same desired texture and consistency is met? I'll drink a glass of white wine if you answer. Thanks
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Sach
my dude, once you mix al the ingredients, you don't add more flour. or water. or anything. the only exception is brioche bread. so you better get your percentages right. also you have to knead using the rubaud method until windowpane test passes. love you anyways man.
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my dude, once you mix al the ingredients, you don't add more flour. or water. or anything. the only exception is brioche bread. so you better get your percentages right. also you have to knead using the rubaud method until windowpane test passes. love you anyways man.
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The
3 cups of flour, 250ml water, 1/2 tsp yeast, 1tsp salt and sugar, pour of olive oil. That makes 1 16 pizza. These days I put the dough, covered, in a 100 oven for 2ish hours and it is good to go. Cold rise is better, but oven rising is way more convenient.
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3 cups of flour, 250ml water, 1/2 tsp yeast, 1tsp salt and sugar, pour of olive oil. That makes 1 16 pizza. These days I put the dough, covered, in a 100 oven for 2ish hours and it is good to go. Cold rise is better, but oven rising is way more convenient.
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Mickey
I dont know if its true but in some italian videos about pizza there is said that salt wont kill the yeast if there isnt direct contact, for example like in this video u add salt to water with dissolved yeast it should be fine.
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I dont know if its true but in some italian videos about pizza there is said that salt wont kill the yeast if there isnt direct contact, for example like in this video u add salt to water with dissolved yeast it should be fine.
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Radiant
Adding the grated parmesan before the mozzarella helps a lot, especially if you can't find full fat low moisture mozzarella. It helps with the cheesiness and chewiness. I like to use the shredded stuff instead, however
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Adding the grated parmesan before the mozzarella helps a lot, especially if you can't find full fat low moisture mozzarella. It helps with the cheesiness and chewiness. I like to use the shredded stuff instead, however
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Ben
2: 45 you can go even wetter by using the ol' Rubaud method of slapping and stretching the dough against the side of the mixing bowl. I find that the crumb of a wetter dough is more enjoyable in pizza - more open and light.
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2: 45 you can go even wetter by using the ol' Rubaud method of slapping and stretching the dough against the side of the mixing bowl. I find that the crumb of a wetter dough is more enjoyable in pizza - more open and light.
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zone
Let me mention how you're honestly one of the best content makers. Its all balenced, defined, and does just erthing right. You're gonna be used as an example by either me or anyone who recognizes truly good work
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Let me mention how you're honestly one of the best content makers. Its all balenced, defined, and does just erthing right. You're gonna be used as an example by either me or anyone who recognizes truly good work
reply
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