his recipe is a bit confusing because he gives the dry in ounces and the water in metric. for those of you following the recipe is 1 oz or 28.35 gm dry yeast 4 oz or 115 gm salt 4 oz or 115 gm sugar 26.4 lbs or 12 lts H20 50 lbs or 22.7 k flour another words he is making a 53% hydrated dough...
Proofing time goes from 12-24-48 hours depending on if you want fermentation flavor or not. Water is usually between 80-90 degrees let the yeast proof at least 5 minutes in the water.
Edgar Aguilera solo si no consigues la consistencia deseada le puedes agregar un poco de aceite al mezclar. Pero parece que ya tiene bien trabajada su receta.
This was a video we made for training when we were opening our Benitos branch in Cozumel, Mexico. Guess what - the kitchen guys in Mexico speak Spanish, so it worked out well. Check out Benitos in Cozumel at www.benitoscozumel.com .
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his recipe is a bit confusing because he gives the dry in ounces and the water in metric. for those of you following the recipe is
1 oz or 28.35 gm dry yeast
4 oz or 115 gm salt
4 oz or 115 gm sugar
26.4 lbs or 12 lts H20
50 lbs or 22.7 k flour
another words he is making a 53% hydrated dough...
Yes, 12 / 22.7 = 53% hydration ratio
How much would it have to be if you using 16kg bag of flour
@@ballyesco3791 16x.53=
everyone is lying about hydration in reality everyone makes low hydration.. 50% up to max 55%. no gastronomia makes more they are lying
@@Protohumanity not true. I know plenty NY style pizza places that make 60-63 hydration. And in CT I have seen dough with even more.
12 litres water
22.6 k flour
30 grs yeast
120 grs sugar
120 grs salt
He put the whole bag of flour, and one bag is 25KG
This is in the u.s.,50 lb bags =22.6 k
Which thpe of yeast? Fresh or dry?
@@rcaverma 1 ounce of fresh yeast...about 30 grs. Happy pizza
@R Verma @cholo 1 onza de levadura SECA. Osea: Dry yeast
Mexican pizza dough very nice
Looks amazing. subscribed🥰🤗🌶🌶🫑🫑🥦🌶🌶🌶🥜🌰🌰
Wow 😊😊😊
Que tipo de harina usa para hacer la pizza?
Gracias por compartir bendiciones es todo un Maestro de pizzas
Wow
Yum pizza bread
yep what he said
mi pregunta es , y el acite falto, mas bien es una masa para pan salado
6 oz of salt.1 cup of salt.2oz of yeast.2 cups of oil.mix dry 1st 10. min.then water and all.11 minutes. Finished
I worked with the same machine !
X2
hola como lo hago con 8 kilos de harina. cuanto de sal y agua y levadura fresca y aceite para un negocio gracias y buen día
How much proofing time and at what temperature please?
Proofing time goes from 12-24-48 hours depending on if you want fermentation flavor or not. Water is usually between 80-90 degrees let the yeast proof at least 5 minutes in the water.
HONDURENO !!! inconfundible
Pense que salvadoreño o guatemalteco
was she oblivious to the camera?
Your relihiyon is INCm
Interesting they ball up before bulk fermentation. Cuts down on the cleaning I suppose.
you only want to ferment it 1x and then make your pizza from the ball
How many tortillas can you make with all that masa?
Un chingo
Que tipo de arina usa que marca sugiere/what type flour to use end what type of brand to use
Parece que no quieren decir que harina usan
ESA Arina es all trump 50111
Where is this restaurant located???
1598 Hwy. 17 South, in North Myrtle Beach, South Carolina
Thank You 👍
This place rocks too. But get there before dinner or your waiting hours outside in 100 degree heat
Tell me plz how many water egg sugar should we put in 1 kg flour plx ans
500ml water
15 grams of salt
30 grams of evoo
1tea spoon of sugar
1 tea spoon yeast
What's the name of this mixing machine?
Pedro
It looks like a Hobart H600 60 qt mixer
or maybe an 80 qt. it's pretty big, but definitely Hobart.
Hobart 60 Quart H600T Mixer, made sometime between the early 1960's-mid70's.
Benitos, no le pones aceite de oliva?
Edgar Aguilera solo si no consigues la consistencia deseada le puedes agregar un poco de aceite al mezclar. Pero parece que ya tiene bien trabajada su receta.
Dough
Amazig,. which machine is this?
Hobart H600T
Recipe in English? It looks like he’s missing oil no?
Thank you !
Is that a 60 or 80 quart mixer?
Omg he touches his hand on everything plz
Charlie Evans well said
60qt
He has 711 sauce..tomatoes. 10 magic .valorosa..4
Don’t pay attention that’s wrong
1:39 ASMR sound :v
diganle a esa mujer que se calle un rato para poder ecuchar lo que dice el maestro..!
No oil on the dogh?
he used all trumps 50111 flour
would anyone be willing to translate the recipe?
12 oz water
50lb flour
1 oz dry yeast
4 oz salt
4 oz sugar
Mix for 10 -15 min
12 litre eau
YepItsActuallyMe water can't be in ounces!!! Epic FAIL🖓😳
i am happy that i live in the metric part of the world...;-)
@@yepitsactuallyme5749 you're missing the water in the mixer. Likely 30lbs of water for 60% hydration.
Per favore puoi aiutarmi
Ho bisogno
Ricetta di tortilla 10 kg nella macchina
la recette en français svp
Hemy name is Benito Frappaolo
Hola , Saludos , con 50 libras de Harina cuantas pizzas se pueden hacer . Gracias .
130 mas o menos
50 es una libra por pizza de tamaño grande.
TAHBDBDNNFNF NF NF.FNCNNVNNFNNFNCNCNFNNFNFNCNCNNCNNFNFNNNCNNFNCNFNNCNNCNCNFNCNNCNCNNCNNFNFNNFNFNFNNFNNGNATBNDNFNDNFNFNCNFNNFNGFNFNFATABBNFNFNNFNNFNNFNNFNFNNFNNCNCNCNNNFNNCNCBFBNCNCNCNNCNXNNCNXNCA
@@franciscovillalobos3039 por casualidad save que harina es la que usan?
@@ananm3442 Arina 3.0 high gluten
Can I work there
No you gotta attend College
Why do everyone assume every Hispanic working at a restaurant is a mexican ?
He forgot the oil...
No oil ?
Yeah,, that is what I thought too..
He's doing that to make a flaky crust
Anybody can tell me what is "fritar"? So can preserve the dough longer as I understand------- Alguién sabe por favor, qué es "fritar"??
Ivan Nunez creo que quiso decir freezear. Congelar la masa.
@@lf7469 Ah ok ok....muchas muchas gracias por ayudarme con tu oído especial..... su acento esta un poco raro para mi
Parece que es freezar o freeze
Congelar
Así hablan muchos
En vez de trapear dicen mopear lol
Las bustas
Why such a tiny amount of salt? That’s like 0.5% salt
That was my question
Build the wall!
Se le olvidó agregarle la levadura, la azucar y la sal.
ya tenia el resto ay escucha con atencion
no se ve mucha preocupación por la higiene; hablando y manipulando la masa a la vez.
Hey what ever works
La pizza nun se fà così l'avete infangata con le macchine ! Si fà tutta a mano e non azzardatevi a chiamarvi pizzaioli!
would you listen to an Italian tell you how to make tamales? didn't think so.
This was a video we made for training when we were opening our Benitos branch in Cozumel, Mexico. Guess what - the kitchen guys in Mexico speak Spanish, so it worked out well. Check out Benitos in Cozumel at www.benitoscozumel.com .
PumpkinsnBlackcats why you are Jealous !
Hater🌶️
Most Italian kitchens have Mexican chefs running them.
This, America is such a shitshow.
Looks way to dry for me