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Yes, today in the neverending Pizza RC.
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Yes, I guess it's never ending.
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This video is part of a series in which we attempt at making the most stuff that indoors.
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Yes, with a classic domestic oven.
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Those toppings sauce baking, steal, no stone was left unturned.
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Supply here, now off at the end of the video.
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If you want to watch a specific, we take a closer look at the point we covered a while ago, which was kneading the dough.
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So this is what happened.
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Tape.
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So now you get it.
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In order for the blue team to be able to live it up nicely, the do must be needed for at least 20 minutes.
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Otherwise you won't get nice every bubbles in the crust.
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It's also mandatory.
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Step is full of the reference document edited by the city only Vera Chip.
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It's annapolitan, which is the real authority on pigs.
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Annapolitan.
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Oh, that's what I felt.
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A consortium big fan of rules and B.
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I am, Let's say, uh, lazy looking for me.
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There has been a recent breakthrough in the kneading world and a guy called Jim Lahey, Jim Lahey, through one of the student and bakery near actually found the way, which calls for patients instead of efforts.
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This recipe will make about 6 to 7 medium size pizza dough balls in the white container at 450 grams of water, 1.6 grams off, fresh at 200 grams off tipo 00 flour.
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This will act as a buffer, preventing the sort to kill the beast.
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So in goes the salt 20 grands, then the rest of the flower 430 grams.
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If you want to go 70% wet though 70 what, 70%?
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What what, even if it's trickier to work with.
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I always go for dough for pizza dough with a high percentage off water, let's say like you can go from 57% up to 70% off water.
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Why?
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Well, it's simply because the longer pizza base in the oven and the dryness becomes, that's usually not a problem.
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If you use a very, very hot wood fired oven in which the pizza stays, let's say about minutes.
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But in our case, when we use classic domestic oven, pigs stays about 5 to 6 minutes.
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That drying process becomes a problem and So that's why you wanted, though that is more wet.
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Makes everything.
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Then cover it tight and let it rest at room temperature for about 12 to 18 hours.
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That's all the hard work we are gonna do today.
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Except, of course, from a bit of ah, finger kicking action.
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The dough is ready when the top is dotted with tiny bubbles.
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Instead of scraping it from the container, let it four effortlessly on a flower workspace lazy.
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I told you the feeling is amazing.
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That dough is extremely soft and elastic.
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And you can already tell this is gonna make a great pit, sir divided into bows and place it back in the container for at least two hours off proofing.
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They are ready to use beautiful doubles that you can use to make outstanding pizza.
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What?
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So is that it?
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I hope you enjoyed this brilliant and lazy technique because I think that it is much needed needed needed me like this video which he didn't share that crazy technique all over the Internet.