Home Pizza Pizza Dough for Wood-fired Oven – Experimenting with Time, Recipe & Temp | Dough Test P1

Pizza Dough for Wood-fired Oven – Experimenting with Time, Recipe & Temp | Dough Test P1

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Hello. Today we make 2 batches of pizza dough utilizing completely different instances, barely completely different mixes and completely different temperatures. There are SO many various methods to make Pizza Dough. I haven’t made a dough combine I’m comfortable with as but and so I experiment with dough each time I make Pizza. I wish to create 2 good dough recipes – for after we are busy and when we aren’t. Once I’ve mastered the dough that may stretch nicely and in the end have the proper base I’ll have nailed it!

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We be taught from each batch of dough and pizza we make. We are usually not cooks – nor residence culinary consultants however we work onerous to develop good, tasty pizzas at residence for the household – our favorite meal on the earth!

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⇢* Wooden Pizza Peel – http://amzn.to/2u2xF4B
⇢* Uuni Metal Pizza Peel – http://amzn.to/2G6YJUR (this comes with the Uuni)
⇢* Uuni 3 Pizza Oven – http://amzn.to/2u4sCQR
⇢* Uuni Sizzler Pan – http://amzn.to/2u6t94Q
⇢* Uuni 3 Cover/Bag – http://amzn.to/2IDnhn9
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International Pizza Series Playlist:

Uuni Sizzler Pan Playlist:

Pizzas in Italy Playlist:

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Camera: iPhone 7 Plus & Canon G7x Mark 2
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6 Comments

  1. Got2EatPizza

    March 28, 2019 at 7:36 pm

    Experimenting until I find the perfect pizza dough recipe

    Reply

  2. michael b

    March 28, 2019 at 7:36 pm

    I am a bit surprised no sugar or sugar substitute … usually required to feed the yeast. I think most wood oven guys use a dryer dough and let it ferment for two days. The 00 flour is ideal from my experience but not critical. Some people also add milk to give it more body… others only do water to make it far more cracker like. For pan pizza alot of people let the dough rise once then punch it down then form it into the pizza pan…usually a rectangle… then let it rise in the pan.. This will make the dough much lighter and delicate.

    Reply

  3. Mark N

    March 28, 2019 at 7:36 pm

    Its about finding WHAT consistently works for you.

    Reply

  4. WildEagle 1989

    March 28, 2019 at 7:36 pm

    Salt kills the yeast. Yeast is a bacteria and just like curing something it kills it. Try adding sugar to the water at first and then adding salt as the step after flour but before mixing. You will see a significant difference

    Reply

  5. Brasellino Crasozzelli

    March 28, 2019 at 7:36 pm

    Which one was the best???

    Reply

  6. Vendetta69

    March 28, 2019 at 7:36 pm

    If i want to eat pizza, i don't want to wait 3 days for the dough!

    Reply

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