STEP-BY-STEP : HOW TO MAKE CANOTTO STYLE PIZZA
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- čas přidán 18. 11. 2023
- 1st BAKE in our new home??
As promised (myself), I am locking this precious piece of memory, right here 🧠
Also, happy to share a handful of dough tips in parallel, hoping it’s helpful for fellow doughmamas doughpapas out there 😇
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OVEN used in this video is Effeuno P134HA 🔥🔥🔥
Now you can get this powerful BEAST from @fornogourmetsg 🇸🇬!!
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#Margherita #margheritamonday #gooddoughday #doughmama #walapizza.sg #thejulietmikesg #julietmikepizzaguidesg #madewithlove #madewithpassion #passionproject #ikigai #canotto #privatedining #homechef
Impressive dough! And yes please, the recipe.
J’aime beaucoup ce genre de pizza avec la pâte fine et croustillante sur les bords…elle a l’air délicieuse 😋
Thanks! You know it 😄
Moro no Brasil mais sou neto de Italiano, adoraria conhecer a Itália e principalmente comer uma pizza dessa daí 😋😋🇧🇷
😄💯💯
You made this pizza like a pro 👌, it would be a great help if you share a recipe just to make a one prefect dough ball. Cheers . Have a good one 👍
as much as I have to do with figure skating, this one has to do with pizza😂😂😂😂
😅😅
Hi Jenna, love the look of your pizzas. After balling do you place each on in a seperate round container??
Hi there! Thanks for loving my baby doughs! Yes, you are absolutely right 👍
looks good, greetings
Thanks! Ciao ~
Lovely pizza, great work. I also use poolish for my pizza and its great. However, i started having some trouble with the poolish not rising/bubbly since the weather got colder. Normally i leave the poolish 1hr at room temp before putting in the fridge for 16-24 hrs. I was thinking of leaving the poolish for 2hrs at room temp before putting in the fridge. Have u ever had to tackle the same issue that im having?
I live in Singapore where temperature is 28-35 degreeC throughout the year, so I don’t really get this problem. Though I will definitely recommend for you to leave yours in a warmer environment longer, before transferring it to chiller.
Hello pizza pro, please can you give us your professional pizza dough ingredients and measurements, even the poolish recipe???
Brava
Thanks’
I am a professional chef and this something special. Gg
😊♥️
Lecker 😋👍😍
Sure!
❤Pizza Art ❤
Aww thank you so much!!
wow wonderful video just curious on the percentage of poolish used ?
66% it is !
Good evening
I have a question: what is the temperature at the bottom and at the top of the furnace?
Regards, Uncle Tom
425 for bottom, max for top!
This is just what I needed! what flour do you use?
Caputo pizza 00 !
I love pizza, but TWO HOURS kneading! You cannot be serious!!!
Haha I get what you mean, but it’s worthy!! Work for the future you 😁
Hi Jenna
Great work here. The making is as satisfying as tasting. Do you use sugar in your poolish ? How long is your bulk fermentation ? And finally, after balling, how long do you wait ? It seems you put them in the fridge.
Greetings from France
Definitely no sugar! Bulk ferment can range from 2-3days! Dough balls will rest overnight in chiller 😌
👏👏👏👏💐❤️Hi! Would you please write polish recipe step by step? Thank you.
Yes I will
Would you like to share the recipe of the dough ?
what weights are your dough balls?
These two were 190g each!
What's your hydration water in 1kg
69-72% on average!
what size is that dough ball?
190g only!
Which Flour did you use?
Caputo pizzaeria 00 !
Caputo Pizzeria 00!
Can we get the recipe??
I don’t have a fixed recipe, do follow my IG for more daily tips! 🤩 @thejulietmike
😂😂😂 a miniature pizza. Oo jeezz!
😁
Please share the measurements of the ingredients
Hope to share in another video!
Measurements???
Hope to share in another video!
Looks good but too much crust for my taste.
I love it that way!
2hrs hand kneading. OMG this is what happens with free content
😂
donut pizza
Hahaha true but an airy donut float !!