Chef Tips for PERFECT Pizza Dough!
video description
Date: 2020-09-11
Related videos
Comments and reviews: 10
Yasdany
The things is, from my case, i have a big family, because some times sisters or brother come to home some days, so if i will do pizza, i need to do for 6+ people, and we have gas oven. So, theres no grill that can be used.
I ussualy use a big sheet pan, put some vegetable oil over it, because that will help the dough to be crisp, and the oven its at maximum heat, because its big it takes over 12 minutos, in that time some topings cook and the cheese melt, its not bad, but the grill always give a better result
reply
The things is, from my case, i have a big family, because some times sisters or brother come to home some days, so if i will do pizza, i need to do for 6+ people, and we have gas oven. So, theres no grill that can be used.
I ussualy use a big sheet pan, put some vegetable oil over it, because that will help the dough to be crisp, and the oven its at maximum heat, because its big it takes over 12 minutos, in that time some topings cook and the cheese melt, its not bad, but the grill always give a better result
reply
Srionti
Something super special about this recipe is that we not only get great tips and ratios from Ben but also see Sorted learning from a restaurant they love and bringing us the same solution from one of the previous delivery episodes! Love that we can get a sneak peek into your process like this, guys. As ever, huge fan and hoping for even more recipe videos (only been asking for an olive oil based dessert for 3 years: P )
reply
Something super special about this recipe is that we not only get great tips and ratios from Ben but also see Sorted learning from a restaurant they love and bringing us the same solution from one of the previous delivery episodes! Love that we can get a sneak peek into your process like this, guys. As ever, huge fan and hoping for even more recipe videos (only been asking for an olive oil based dessert for 3 years: P )
reply
Izabela
I've been loving these! I've seen countless videos on pizza dough, but no one explains things. Just do this, do that. I never put two and two together when it came to being a knead dough, it always sounded much more difficult, but knowing it's mix stuff and let it do it's thing because they're (fermentation) doing it for me, it actually makes me want to make it.
reply
I've been loving these! I've seen countless videos on pizza dough, but no one explains things. Just do this, do that. I never put two and two together when it came to being a knead dough, it always sounded much more difficult, but knowing it's mix stuff and let it do it's thing because they're (fermentation) doing it for me, it actually makes me want to make it.
reply
cockleships
I've noticed you never talk about what kind of pan to use when you whack it on high heat. In the US the most common household pan is the nonstick Teflon version which you are absolutely not supposed to put on high heat. Yours look like Teflon, but must not be? Also, I was recently told that noniodized salt doesn't retard yeast the way iodized does.
reply
I've noticed you never talk about what kind of pan to use when you whack it on high heat. In the US the most common household pan is the nonstick Teflon version which you are absolutely not supposed to put on high heat. Yours look like Teflon, but must not be? Also, I was recently told that noniodized salt doesn't retard yeast the way iodized does.
reply
LilBoyBlue
I want to try this! The dough I make is kneaded (with a stand-mixer) for 20 minutes and its resting time is 8 hours in a warm spot. It's an absolutely delicious crust with almost a bit of a sourdough tang, but sometimes I'd like it quicker without compromising on taste and texture.
reply
I want to try this! The dough I make is kneaded (with a stand-mixer) for 20 minutes and its resting time is 8 hours in a warm spot. It's an absolutely delicious crust with almost a bit of a sourdough tang, but sometimes I'd like it quicker without compromising on taste and texture.
reply
Cassandra
The recipe i use adds a little bit of olive oil to the dough. I'm curious about the difference and which is better but I'm such a person of habit that I'd probably never try it out. Anyone have any thoughts on this (either tried it before or an estimated guess? I'm really curious
reply
The recipe i use adds a little bit of olive oil to the dough. I'm curious about the difference and which is better but I'm such a person of habit that I'd probably never try it out. Anyone have any thoughts on this (either tried it before or an estimated guess? I'm really curious
reply
thetashco
Can you explain one time what strong flour, 00 flour, etc. are, what are their characteristics and what are they used for? In my country we only have sharp flour and normal wheat flour, so I'm always confused when I listen to you talk about like 5 different flours: D
reply
Can you explain one time what strong flour, 00 flour, etc. are, what are their characteristics and what are they used for? In my country we only have sharp flour and normal wheat flour, so I'm always confused when I listen to you talk about like 5 different flours: D
reply
Kasi
I always replace the white sugar with honey. It gives a better flavor to the dough and it has a better browning to the bottom, I think anyway. I love getting an extra video a week. It's like getting a present you didn't know you wanted until you opened the box!
reply
I always replace the white sugar with honey. It gives a better flavor to the dough and it has a better browning to the bottom, I think anyway. I love getting an extra video a week. It's like getting a present you didn't know you wanted until you opened the box!
reply
InaZeaAnaZazi
Remember to make sure your pan can go in an oven and be heated really high. you don't want to ruin the coating or handle and end up with inedible pizza or a molten handle and having to buy a new pan on top of not getting dinner.
reply
Remember to make sure your pan can go in an oven and be heated really high. you don't want to ruin the coating or handle and end up with inedible pizza or a molten handle and having to buy a new pan on top of not getting dinner.
reply
Christoffer
How convenient, although it would have been better if I'd seen this like 4 hours ago as I've already started my pizza dough. Having pizzas for dinner tonight. But funny that this comes out the same day I choose to make pizzas.
reply
How convenient, although it would have been better if I'd seen this like 4 hours ago as I've already started my pizza dough. Having pizzas for dinner tonight. But funny that this comes out the same day I choose to make pizzas.
reply
Add a review, comment
Other channel videos
