This was from Day 30 of the bread challenge when we made pizzas! Here's the recipe if you want to make it: jeanelleats.com/3-filipino-pizzas/
@itzajusta_Me
2 жыл бұрын
Hi!
@hawajoaque4848
2 жыл бұрын
Hi janelle, I think your supposed to put the semolina flour on both sides of the pizza, have you tried it?
@kiahunter4253
2 жыл бұрын
Want to know how to make pizza correctly you have to use three spoons of flour on the table spread it out you know what I'm saying and you have to grab the do you know what I'm saying you and you do your stuff you know what I'm saying
@Lizcoon
2 жыл бұрын
Just a tip from a former pizza guy. Put your cornmeal on the spatula you are going to put the pizza on. Use flour at first to stretch out your dough to however big you want it then place it on your cornmeal. I also like to give the pizza a quick back and forth jiggle to free it from the paddle a bit before sliding it off into the oven. Looks tasty for the most part though.
@cassimorris8492
2 жыл бұрын
I make homemade pizzas all the time! If you don't want it to stick, AP flour on your surface works wonders
@kainedoes
2 жыл бұрын
I worked at Domino’s as a assistant manager for a while and that’s exactly what we used.
@seganaleqa
2 жыл бұрын
I worked at a 241, and we did the same there too. ^^
@unknownwatcher3734
2 жыл бұрын
Yup that's how I learn to do that cuz my brother was a manager at a Domino's.
@vrxbz_6823
2 жыл бұрын
@yesmanyesyesyesi If u don’t like it don’t comment
@angelahuang4036
2 жыл бұрын
Cornmeal or semolina?
@peppero11
2 жыл бұрын
i didnt know you guys actually made the pizza 😂
@melissaji
2 жыл бұрын
You CAN use flour girl, you just need to use a lot. You should roll your ball of dough into flour, then also put more flour on your table before rolling it out.
@unknownperson8527
2 жыл бұрын
Yeppp also technically Semolina is flour just a coarser version of it so it's possible to use any flour too. It's just that Semolina and cornmeal is more effective
@melissaji
2 жыл бұрын
@@unknownperson8527 I was going by what Janelle was saying in the video, the difference in using semolina versus regular flour. That's what I'm referring to.
@unknownperson8527
2 жыл бұрын
@@melissaji ikik was just adding to it. I am curious how the texture at the bottom would be though
@shookay_7
2 жыл бұрын
Your right that's how I do it and I also it makes thinner foughs get a bit thick as well I uses an oven that helps too
@meowmeow7248
2 жыл бұрын
Trust me, don't put a lot of flour
@xHounth
2 жыл бұрын
It looks like the first dough was either too wet or not kneaded enough, your dough shouldn't be that thin and flexible, it should be more firm. This might be the reason why flour or oil isn't enough to prevent your dough from sticking. The last one looked fine though ^^
@tristenatorplaysgames6833
2 жыл бұрын
Depends on what type of pizza style you’re going for. Sticker doughs are harder to work with but brown better in an oven
@steelcucumber5708
2 жыл бұрын
You're spot on, just needed to be kneaded for another 10-15 minutes.
@xHounth
2 жыл бұрын
@@tristenatorplaysgames6833 That is completely true, however I doubt she wanted it to be that sticky, if she really wanted it then she wouldn't have went out of her ways to prevent it from sticking so much if she knew it was going to be that sticky. But you are totally right, and I personally prefer it when the dough is slightly sticky before cooking
@kwquinn14
2 жыл бұрын
I thought it looked too wet! But also thought that I have little to no idea what I’m talking about haha
@TLBABYRAYS
2 жыл бұрын
First guy is on to something
@milanv6969
Жыл бұрын
I cracked up when the first pizza came out of the oven😂😂😂
@bogus69
11 ай бұрын
That thing was holding together for dear life 😂
@dinarkasih
2 жыл бұрын
I think it has too much liquid. That makes the dough kinda sticky
@Mason_Malakai_Leroux
2 жыл бұрын
But wet dough pizza tastes so good
@Kapian
2 жыл бұрын
Yeah, I think the hydration of the dough is too high
@mik0zlove358
2 жыл бұрын
@@Mason_Malakai_Leroux agreed
@Mason_Malakai_Leroux
2 жыл бұрын
@@mik0zlove358 yum
@mattcollins383
2 жыл бұрын
it's too warm too
@jomomwashere
2 жыл бұрын
Your dough has too high of a hydration of it is sticking to the flour that you are placing onto your board. I really think you could nail making a pizza the traditional way with just a few minor tweaks to your recipe. I think a 60% hydration is a good amount for my preference.
@tom3294146
2 жыл бұрын
enough flour should solve it. i make doughs that are about 65% hydration without a problem
@banana7558
2 жыл бұрын
80% hydration is the best in my opinion, though definitely not beginner friendly (took me a whole month lol) higher hydration provides for the best outcome. (Anything higher than 85% is definitely overkill though)
@alexodonnell
2 жыл бұрын
@@banana7558 totally agree. not too hydrated just not enough gluten development
@banana7558
2 жыл бұрын
@@alexodonnell Finally, someone who actually knows what's wrong with her dough.
@RunmanLP
2 жыл бұрын
@@banana7558 agreed! Beginner friendly will be like 60% hydration imo, but optimal is something between 65 and 80% (I do something in-between 70 and 75%). The key is to develop a good and strong gluten network and it won't stick as much. Also don't stress the dough, proof it long enough and use a ton more flour when shaping
@rohan7143
2 жыл бұрын
Pro tip: for a home cook, roll it out on the surface you put in the oven, and add your toppings there. If you have a brick oven or pizza oven, her strategy is better.
@edwardfernandez9484
2 жыл бұрын
I was looking for this not that im a cook but saw she placed it on the table to move it elsewhere.
@odoylerules77
Жыл бұрын
No because she could build the pizza on the peel
@girlwhowentbazzinga
Жыл бұрын
@@odoylerules77 I used to work in a cafe and we did that.
@AP-gq9cy
Жыл бұрын
honestly seems a bit more like common sense than a pro tip. that and enough flour to make a difference. but what do I know.
@novantium3760
Жыл бұрын
It doesn't work with the slotted pizza peels. I tried this before and it just glues it to the peel through the cracks if you don't transfer it immediately
@FFS33
2 жыл бұрын
This is more likely "Guide on how to assassinate a pizza"
@Mike-bs5pi
2 жыл бұрын
Indeed.
@Airfryer208
2 жыл бұрын
watch the whole thing
@radkillz3692
2 жыл бұрын
Its actually what dominos does as well
@damason724
2 жыл бұрын
@@radkillz3692 dominoes isn't pizza lol
@radkillz3692
2 жыл бұрын
@@damason724 alright
@hopingweasel5065
2 жыл бұрын
Two words "too wet" 😂
@inactiveblixrr
2 жыл бұрын
that’s what she said 😩
@germs1329
2 жыл бұрын
Its also prolly too thin
@Okok-rt1rt
2 жыл бұрын
Theres no such thing😈
@Officialcbr
2 жыл бұрын
THANK YOU. LOL
@nicosfutureson4450
2 жыл бұрын
Actual bro I've never seen real Italian places do this only trash factories
@R1v3r_1
Жыл бұрын
I’ve been making pizza at home for years and here are my tips 1: get a pizza peel with no holes. That way it’s less likely to rip or stick. 2: put the dough on the peel after stretching it but BEFORE you put any sauce or toppings on. But you’ll have to work fast and keep a decent amount of flour or rice flour on the peel to prevent it from sticking. 3: Dont use oil! It will just make the dough sticky after a bit. Instead, you can use flour or rice flour (rice flour won’t burn in the oven like regular flour)
@Christopher-qq4dl
Жыл бұрын
❤
@czeeb84
11 ай бұрын
This pizza ninja has the winning answer.
@jichaelmorgan3796
10 ай бұрын
Isn't wood also less sticky?
@Cleandayx
2 жыл бұрын
The dough has too much liquid but also , a wooden worktop does help…
@Preetzole
2 жыл бұрын
No it doesn't. Wet dough is harder to handle but tastes the best.
@elementsoflife1438
2 жыл бұрын
You need moist dough, not too dry and not too wet so it doesn't break or crack
@kawadude9896
2 жыл бұрын
@@Preetzole yes but this is nearly liquid
@Preetzole
2 жыл бұрын
@@kawadude9896 lmao no. It looks to be around 65% hydration that's just under-kneaded, which is why it's sticky. Ive gone up to only 75%, but I've seen some professional bakers go to 80% for neopolitan style and still produce a dough thats less sticky.
@claudiom0ri
2 жыл бұрын
@@Preetzole yes, in naples we use doughs from 80% to 90% hydratation
@crazygirl5386
2 жыл бұрын
As an Italian whose mom makes pizza every Saturday, just drown your table in flour!
@camii8018
2 жыл бұрын
exactly! mia mamma la fa sempre, la farina finisce dappertutto😂
@crazygirl5386
2 жыл бұрын
@@camii8018 se il tavolo di legno non sembra bianco, non è stata fatta bene
@naiadolling
2 жыл бұрын
That's what I do lol. But I also think her hydration might be too high 😅🙃
@lemons_66
2 жыл бұрын
I'm almost cried hearing that flour didn't work and watching her just not use ENOUGH lol My boyfriend's family owned a pizzeria, we live on the east coast of the states where there's more family owned pizzerias than you'll ever see of big name companies, I even took on making the pizza at home and I was graciously praised...I WEAR my flour by the end lol that shit is like cement when wet too!
@jayrika0527
2 жыл бұрын
And as an Indian where chapati is made everyday almost in every house... I can confirm this✋
@huh5950
2 жыл бұрын
The problem is the dough itself, wasn't smooth enough so you probably difbt kneed enough, it's not that big of a deal but it can create this annoying issues
@CrypticCobra
Жыл бұрын
As someone who worked in a pizzeria. I have no clue what the hell she is talking about. We used flour...
@pink1536
9 ай бұрын
Semolina is really only used for fast food pizza like dominos. It's gross
@thedude2897
Ай бұрын
@pink1536 Yea that's why a lot of Italians and NY Pizza places use it right?
@emmademma4846
2 жыл бұрын
You can use flour, you just need to be more generous. Your dough is also very sticky, so adding more flour while kneading would be a good idea to keep it from adhering to the table. You can also get a better shape for your pizza by stretching it by picking it up and turning it slowly. Sort of like a steering wheel, which let's gravity pull it down.
@enirutneva
2 жыл бұрын
Yah I was about to say, it looked like she forgot flour in the making, that shit looked like slime.
@Elmovator93
2 жыл бұрын
A cold surface, a constant cold surface. That’s the secret.
@yellowgrumpydog5528
2 жыл бұрын
I lived in Italy for 15 years and never saw anyone using cold surfaces 😂
@sethborne
2 жыл бұрын
Seconded. Cold has nothing to do with it. Her dough is over hydrated. Too much water or the wrong type of flour.
@Elmovator93
2 жыл бұрын
@@yellowgrumpydog5528 it definitely works for us ☺️ (In our family pastry shop, open since 1990)
@yellowgrumpydog5528
2 жыл бұрын
@@Elmovator93 if you want to talk about numbers.. in all the decades where millions of Italians were cooking at home and in restaurants, such thing as a cold surface never became popular.. And up to today, Italian traditional pizza remains unbeated. But still everyone is free to use whichever tool thinks would help them, even if hilarious I would say
@Elmovator93
2 жыл бұрын
@@yellowgrumpydog5528 There is no doubt, however, the reason why granite is used is because it resists heat and that’s why it’s best for kneading dough. I shared my personal experience, and I think some agreed ☺️
@rasyaar5124
9 ай бұрын
Literally just made pizza dough before just using flour and it didnt stick at all and it came out perfect 👍
@bestbeech52
2 жыл бұрын
Try rolling out the dough, then put in on the pizza paddle, THEN add your toppings. You won't mash up the whole pizza trying to get it onto the paddle after
@rahatumaimah4785
2 жыл бұрын
Exactlyyy how I do it too! 👏
@eliza2247
2 жыл бұрын
But then taking it off the paddle and placing it into the oven will present an issue too. The dough is just way too sticky
@rahatumaimah4785
2 жыл бұрын
@@eliza2247 Not if your dough is dry enough. If you flour it well underneath, it should slide right off with a couple of wiggles!
@bestbeech52
2 жыл бұрын
@@eliza2247 its much easier getting it off the paddle than getting it on it. A few swift moves will get the pizza off without disturbing the toppings 😉
@ShannonWasHere
2 жыл бұрын
@@bestbeech52 I work in a pizzeria and I find that getting it on the paddle is much easier, the only thing is is you shouldnt try to pull the pizza on, just try and do one quick movement to slide paddle under it to pick it up. Unless your dough is really sticky or too thin then it should be super easy
@spedergamer7930
2 жыл бұрын
As an Italian, I can say that a nice table is an important step when doing a pizza, like granite one
@ilviandante2040
2 жыл бұрын
LoL sure
@xoxoizzy3346
2 жыл бұрын
Yeah my dad does not make pizza on anything but are granite counter
@spedergamer7930
2 жыл бұрын
@@ilviandante2040 il viandante sul mare di nebbia è alquanto gay imo
@colourfulsouls
11 ай бұрын
My trick had always been to add a tiny bit of oil on the pan (I’ll wipe off the excess if there is any), then use rosemary- both dried and freshly picked & chopped works well! Then pull the dough a bit to spread out before putting it down, add some sauce, then seasoning (including fresh basil), then the cheese & whatever toppings The rosemary helps prevent it from sticking and it gives the dough a great flavor! *also- I’m allergic to cornmeal so I was looking for an alternative when I discovered this rosemary trick
@hellofromspace
2 жыл бұрын
Okay tips from my experience: (1) If youre using a high hydration dough, try to use gravity + hands to stretch it out rather than a rolling pin. (2) Stretched out dough directly on a peel with plenty of semolina/cornmeal/flour/combination, then toppings go on top - there is no need to transfer twice. (3) Every 15-30 seconds, give the peel a shake to make sure it doesnt bond with the peel (4) If you dont have a pizza peel, flip a cookie tray upside down or use a large smooth plastic cutting board (5) Pizza steels get hotter faster than pizza stones, and they don't crack and will last forever
@sammalynn
2 жыл бұрын
Family owns a pizza restaurant since 1959: *uses cornmeal when rolling the dough and makes the pizza on "the board", giant spatula thing* Work smart not hard.
@michaeljoseph6782
2 жыл бұрын
That’s cool. U guys Still make pizza?
@sammalynn
2 жыл бұрын
@@michaeljoseph6782 yes
@Preetzole
2 жыл бұрын
Also use a wooden peel since cornmeal/flour is easier to spread on wood than metal
@sammalynn
2 жыл бұрын
@@Preetzole we do
@danielevolpato8937
2 жыл бұрын
Work properly, not bad.... Flour is the right answer to the problem
@IgorLinkin
29 күн бұрын
When you have a pizza oven but have no idea wtf you are doing 😂
@SneetyPete
2 жыл бұрын
Flour works really well for this. Also your dough seemed real moist so flour would get two birds stoned for one
@beinghuman4388
2 жыл бұрын
I’m not even Italian, but I’m crying 😭
@LunaCitris
2 жыл бұрын
It's an ok job for some one that doesn't make pizza ever day
@AutumnLoki
2 жыл бұрын
? Why lol, my dad does this too and he’s a pizza maker, has two huge wood fired pizza ovens and everything and he does it cause then it won’t stick. Do you even know how to make pizza lol?
@Selenaplays188
2 жыл бұрын
There’s nothing wrong with this u people are dramatic
@zoehenn
2 жыл бұрын
Anyone who has ever cooked should know that more flour is ALWAYS the way to go
@ruthlessrays9761
2 жыл бұрын
Y’all are so dramatic
@michaelsuede
5 ай бұрын
Get a flat peel you can make the pizza on. For an even easier time, buy pre-cut baking parchment and make the pizza on parchment on the peel.
@hehehe.27
2 жыл бұрын
Everyone: talking about how to make pizza Me: How can you put eggs on the pizza???
@tnavswwe52
2 жыл бұрын
Same for tomato
@Wst_riri
2 жыл бұрын
I was just gna comment that
@sammalynn
2 жыл бұрын
Have you SEEN "peepza"???
@letizia8563
2 жыл бұрын
I know this comment is old, but I want to say that eggs and tomatoes aren't weird over a pizza. There is in Italy a pizza with eggs and it's called "capricciosa" and there are a bunch with tomatoes for example the one that we call "rucola". And before anyone could deny me, I'm Italian :)
@Wst_riri
2 жыл бұрын
@@letizia8563 i personally wouldn't like eggs on pizza but I'm sure some people like that
@FreePlayerCZ
2 жыл бұрын
This hurt my eyes😂😂
@ganyaythebeanstalk6378
2 жыл бұрын
Why though
@FreePlayerCZ
2 жыл бұрын
@@ganyaythebeanstalk6378 This is not how you do it man
@LunaCitris
2 жыл бұрын
She did an ok job
@Sam-bs6nm
2 жыл бұрын
💀
@ruthlessrays9761
2 жыл бұрын
@@FreePlayerCZ LOL she literally said she’s NOT a pizza PRO. Stop petty nitpicking
@andrewcoggins187
2 жыл бұрын
This is literally the most unsatisfying video I've ever watched
@reniki1053
2 жыл бұрын
Fr those tomatoes are way to big
@Slushii24
2 жыл бұрын
She ruined it…. Even I don’t make pizza like that …..
@kad9218
2 жыл бұрын
fr😭
@teamohaereperi2590
2 жыл бұрын
Bro I'm sure she had boiled egg on it at the end also
@rockbixby6483
2 жыл бұрын
@@teamohaereperi2590 ye I saw that too
@garretlizotte6288
11 ай бұрын
Put your dough on parchment with a layer of cornmeal. Cook the pizza on the parchment. Your peel will have no problem getting underneath because you can pull the paper onto the peel, little cleanup needed.
@klover8662
2 жыл бұрын
This is so foreign to me. I always spread the dough out in a pan and then put all the toppings on. Classical oven style.😂
@iiExclipse
2 жыл бұрын
My father got a pizza oven for Christmas. We have experimented with a lot of different things. More oil and more flour. The thing we found out was that oil doesn’t work, but flour does. And i mean, be generous with the flour. You can always dust it off later. We also put flour on the peal as well. It really does help. Another tip is to prepare the pizza quickly. The dough gets all soggy if you let it sit with the toppings on it for a while.
@phrogginator
2 жыл бұрын
from someone who worked at a wood oven pizza place we use a mix of flour 1/2 corn 1/2 white and it never tends to stick, just make sure your work surface is clean and you want to try and make the pizza as quickly as possible
@FATMANDD1
6 ай бұрын
I’m a pizza connoisseur I love me some pizza and I can definitely eat usually I’ve watched at pizza shops they’ve usually spread the semolina or what I thought was flower and then I just start going ham but it’s super quick and then they take the base out in line the dough on the base, which is like a round circle and then spread everything on as it takes its shape and then boom easy for them to make the pizza
@Tinkus95
2 жыл бұрын
Use a dry wood surface, the porous nature of the wood absorbs excess moisture pushed out if the dough when rolling it out. Also don't have your dough too wet.
@the1vampfire284
Жыл бұрын
I've worked at a pizza place for a couple years the secret to nonstick easy to roll out dough is the preparation stage. You need flour,salt/sugar,oil, and yeast. It also needs to sit for at least around a hour or more in the fridge to expand (covered as well) if you take it out too early you'll get holes in the dough and its not going to stretch easy like it should. Don't forget to put a little bit of oil on the dough before putting it in the fridge. The dough should effortlessly stretch depending on the summer or winter months you might have to slightly tweak the salt/sugar ratio.
@asadb1990
2 жыл бұрын
i just roll out my pizza on to parchment paper. it will release as the pizza cooks.
@sunburst3476
2 жыл бұрын
yea, that what i was thinking XD
@Z3rst0ren
2 жыл бұрын
That was really hard to watch BUT practice makes perfect!
@OmarIskandarone
9 ай бұрын
The amount of ignorance and lack of basic pizza making experience and knowledge suggests you need to quit making pizza. Honestly a 5 years old child would have a higher level of common sense
@Preetzole
2 жыл бұрын
Make the pizza straight on the peel. I stretch the dough with my hands and gravity, but you can also just roll it on the table. Spread cornmeal/flour/Melina or whatever you want on the peel, then put the dough on and quickly assemble it and throw it in the oven. If youre slow, just make sure you give the peel a shake every 20 seconds or so to keep the pizza from setting. Also use a wooden pizza peel. Its a lot easier to spread cornmeal on a grainy wooden board rather than on smooth metal.
@zen0vi
2 жыл бұрын
The dough is most likely too wet. Add more flour to the dough about a tablespoon/half a tablespoon depending on the stickiness until it isn't as gloopy. It helps to keep kneading during the process. Sometimes the dough remains sticker because it wasn't kneading long enough. The added flour doesn't make the finished dough heavier or harder either if you don't add so much the dough becomes dry. You should be able to poke the dough slowly and come out with a clean finger. After that it is possible to use flour. It might be the surface you're using making it stick more. Use a large wooden cutting board. Dough scrapers are a good investment if it's still difficult to get off
@nyali2
Жыл бұрын
It isn't wet, it is not developed. It is only a wet flour in this video.
@nobody4333
10 ай бұрын
So some tips as someone that worked at a pizza joint. Refrigerate your doe it makes it's easier to stretch after it's been probably proofed. And use fine cornmill like corn flour consistency. You still need quite a bit but it's better and coat the whole Patty with cornmill to keep it from sticking. to you.
@jeromedavid7944
11 ай бұрын
You have the most delicious looking unorthodox pizza 🍕 I've see lately I'd love to dine on a slice. Your toppings look wide range and tasty. Trial and error. Your errors look like they are dramatically reducing! Enjoyed your video!
@scottblessingt3928
2 жыл бұрын
But the 1st dough has so much liquid in it That’s why it’s too sticky
@kerinohwithatwist
2 жыл бұрын
I love using cornmeal, it gives it a good crunch and a good flavor.
@harminflictor
Жыл бұрын
Very common in Texas
@voltrono4166
10 ай бұрын
it's like your crust is coated in sand.
@diminarchy
10 ай бұрын
i use coarse salt and dont salt the dough otherwise 😍
@hanshalanda6859
2 жыл бұрын
You: struggling to delivering the pizza to the oven My friend that watch you: JESUS CHRIST SOMEONE CALL GORDON!
@oxytociniv404
Жыл бұрын
i know a ton of places use cornmeal bc you can see it on the pizza, plus it adds a teeny bit of texture for me which sometimes i like, sometimes i dont
@sofialovesfelix143
2 жыл бұрын
I’m someone that you could call a “pizza pro” since I’m italian born in italy with an italian dad, and I make pizza a lot, but anyways, you don’t really need to put THAT much, the trick is just to make the pizza thicker, that way you can put regular flour and it won’t stick. hope it helped!
@jonatansvar8076
2 жыл бұрын
The pizza she made was way too thick though
@thedusty194
2 жыл бұрын
@@jonatansvar8076 It was indeed. I felt like bursting into tears.
@debabade1591
2 жыл бұрын
How are u pizza pro and u just told her to make it thicker? Wtf? Don't call urself pro ever again please.
@sofialovesfelix143
2 жыл бұрын
@@debabade1591 uhm… I’m not saying to make the second pizza thicker, I’m saying to make the first ones thicker since they were so thin… don’t judge if you didn’t understand 🙄
@sofialovesfelix143
2 жыл бұрын
@@jonatansvar8076 yes the second one was way to thick, but the first ones were way too thin she just has to get it in between those two to get it right, not too thick like the second one, but not too thin like the first ones
@aiyanaperry4016
2 жыл бұрын
It seems like you need a lot more flour to keep it from getting sticky
@ericm803l
Жыл бұрын
@jeanelleats your dough is too wet, coat it in flour first. Then add semolina to the board and shape the dough. Then transfer to pizza shovel then add toppings sauce and cheese. Move the pizza a couple times to make sure it isn’t stuck to paddle . If it’s stuck blow an air bubble underneath dough. A wood pizza paddle is better to build on and transfer to oven. This metal peel is one for rotating a pizza. You can always take a sharpie and make a stencil circle so you can know how big to make your pizza, the dough will always shrink. Cheers
@rosienugent7079
2 жыл бұрын
Also a pro tip is that you don’t need to roll it out. Whenever my family makes it we just press the dough down evenly with our fingers until we can pick it up and rotate it bc the weight of the dough will stretch it naturally. It’s also good to invest in a wooden pizza peel so you don’t need to try to shove the pizza anywhere. Just make it on the pizza peel and cornmeal/semolina will roll on wood easier.
@fussyrenovator7551
Жыл бұрын
Best and most helpful comment so far.
@johndaleflingle136
2 жыл бұрын
“I’m not a pizza pro” we can tell😂
@beltex63
2 ай бұрын
NO! Use a dust of flour and either a marble surface or wood. That’s it. Flour each side of dough before stretching.
@jarrettscott9071
2 жыл бұрын
Has she never heard of just spreading flour on the table???
@jbracq2008
2 жыл бұрын
She literally said she tried, do you not comprehend english?
@jarrettscott9071
2 жыл бұрын
@@jbracq2008 damn bro chill I didn’t see that part
@elsiezayasmuniz5395
2 жыл бұрын
@@jbracq2008 she barely put any on the table. And the first dough was way too wet...like it wasnt kneaded or rested enough...or both. Or she lives in a high altitude and needs to tweak her recipe
@vishwanathkr257
Жыл бұрын
You can also reduce the hydration of the dough ... It'll reduce the sticking .. that way you can use less cornmeal
@HoutPateta
2 жыл бұрын
Domino's Regional Head (after seeing this video): Can we talk about your remuneration.
@rhettC5
2 жыл бұрын
pizza pros: “prevent pizza peel”
@michaelmonberg142
2 жыл бұрын
Omg when that pizza was done ... it had me rolling 🤣🤣🤣🤣
@faithzolfaghari5146
Жыл бұрын
Too wet dough and wax paper helps prevent the sticking. I use wax paper to prevent it from sticking to my pizza stone at the beginning of the cook ... and to get the perfect crust I pull it out from under the pizza, 2-3 minutes before it is done.
7 ай бұрын
Never use wax paper in an oven. It can easily burn
@abdullahdaone
2 жыл бұрын
-Stretch the dough in your hands so it doesn’t touch the table -put the dough on the shovel thing (don’t know what it’s called) -Add the toppings on - place in oven
@FingerFlickenBoy
2 жыл бұрын
You still need plenty of cornmeal covering the peel to allow it to slide straight off into the oven :p
@aaronlevesque2909
2 жыл бұрын
@@FingerFlickenBoy You're correct. However, a better tip is using a much much smaller amount of flower on the pizza peal. What you want to do to help the dough slide off of the peal is gently lift te crust before you put it in oven, and blow a pocket of air underneath the dough. It's essentially the same thing as the pizza floating off of the peal.
@jolIyjoeker
Жыл бұрын
I just want to thank you for posting this video of your pizza making journey! The comments it generated are full of good information and that’s all thanks to you!
@tack5819
2 жыл бұрын
This is a war crime
@thethetheo
Жыл бұрын
If you want to work with dough this wet, I find it works better to wash your hands in cold water, and flour the surface you will be working on pretty thickly.
@names-mars
2 жыл бұрын
Flour works, your dough just wasn't very well made.
@Shx_yui6912
2 жыл бұрын
Why is this so unsatisfying like WHO MAKES A TOMATO THIS BIG I DONT EVEN LIKE TOMATOS but please chop off the tomato’s into small pieces
@logans4789
9 ай бұрын
Hi- ive made wood fired pizza for the 4 years ive been in uni. Here are my top tips- 1. Invest in semolina. Please. It acts like little ball bearings at the interface between your dough and peel. 2. Before you throw your topped dough in the oven, give the peel a few love taps on a hard surface to see if/where pizza is sticking. 3. Keep the peel dry. 4. Make sure the dough is properly proofed (aerated and smooth on the top). Our restauraunt usually keeps them covered in a fridge for 2 days, but theres plenty of ways to proof dough. Hope these help!
@slimbomb
2 жыл бұрын
You literally just need flour though, I make pizzas for a living
@FingerFlickenBoy
2 жыл бұрын
It’s okay, lots of people do things for a living that they’re not good at 🤷♂️
@slimbomb
2 жыл бұрын
@@FingerFlickenBoy sounds like you broke homie, go get that bag
@francescapezo773
2 жыл бұрын
@@FingerFlickenBoy but it's true you just need flour (im italian btw i literally watch how they make it every single time i buy one)
@slimbomb
2 жыл бұрын
@@francescapezo773 thank you, like damn. Kid be ignorant over so many things
@gabiq1233
10 ай бұрын
A good tip is to cook the dough just for a little before toppings. This way it holds shape and doesn’t get as soggy
@SpencerDavis2000
8 ай бұрын
First you want to roll it out without the cornmeal and get it to the shape you want. Then fold it in half and then another half Then put cornmeal on a wooden pizza peel Then put the dough on the cornmeal and unfold it then it should retain the shape you rolled out which is thin Then make your pizza and slide it off of the peel You make it on the peel not the table
@joyu9362
2 жыл бұрын
"Cough* cook your pizza dough for 30 seconds before placing your toppings. *Cough*
@vahgarimo9864
2 жыл бұрын
No. Please don’t. That’s stupid.
@TheOnlyKontrol
2 жыл бұрын
Not in a pizza oven
@joyu9362
2 жыл бұрын
So I learned this from watching nerdy Nummies a while back. I made homemade pizza dough and placed it on my pizza stone for 30-45 seconds so I wouldn't get soggy crust from toppings. I think it works really well. Even in a pizza oven it works
@goodsoup1564
2 жыл бұрын
there’s this crazy thing called flour
@furryplantsandcoins9070
Жыл бұрын
Use cornmeal It helps with the sticking.. We used to use that at Domino's when I worked there. It's so much better than flour to put down while you're flopping the dough.
@joelurielamayaorozco2240
2 жыл бұрын
Hold your horses! Is that a hard egg as a topping!? Nah girl, you have crossed the line!
@LiveLaughLovecraft
Жыл бұрын
You’re not the one eating it so she can put whatever she wants.
@ytinasni
Жыл бұрын
@@LiveLaughLovecraftyou probably put asparagus on your pizza
@adnanrashid6743
2 жыл бұрын
Stick to ordering pizza…. That was actually painful to watch
@VirtualLunacy
9 ай бұрын
flour worked fine for me 40 years ago when I cooked pizza professionally. I imagine it will still work today.
@shory3172
2 жыл бұрын
I thout that everyone knew that u can use flour to do it, but I guess there are noobs in everything
@vergilsparda171
2 жыл бұрын
pov: when you cant make shit look good
@Marcel-ck5on
11 ай бұрын
Dont over stretch your dough before its on the pizza peel. The final stretch should be completed on the peel (after the toppings are placed on), especially if it has a high hydration level
@kaliaclow7323
9 ай бұрын
I work at a restaurant that does pizzas and I wouldn’t say I’m a pro but I’m OK something I learned that’s really helpful is doing it on a board and giving it a little jiggles like shaking up from side to side it helps loosen it up in the board also if I do it repeatedly while I’m making the pizza I can use less flour and it comes out better
@mpowe123
4 ай бұрын
I use a baking sheet with a spread out sprinkle of semolina. Once the dough is stretched and flat to where I want it I transfer to baking sheet, and then give a wiggle. Very quickly add sauce and toppings, dont let it sit long. Wiggle it a bit, and then tip 45 degrees on stone. Option 2, pan it with olive oil + a bit of butter, drape and press into corner.
@kitsune.stitch
Жыл бұрын
Alternatively, you can put the dough on parchment paper after you've rolled it out to size, before putting the toppings on
@1gigi
Жыл бұрын
Potentially try rolling out. Saucing and then transferring to the pan. Once on the pan then top with toppings. Less mess
@Randomness662
8 ай бұрын
instead of dumping cornmeal and spreading it with your hand get some on your hand and sprinkle it high up for a better distribution. having an even spread means more coverage with less corners so you have a normal pizza and not cornbread with a side of dough lol
@loupo3517
Жыл бұрын
If you lift up a small portion of it and blow underneath it will be much easier to get into oven, but you have you build the pizza on the peel
@Itsmeprathik
10 ай бұрын
Ma'am can you make thin crust pizza next time. i dont like thick crust but i will try this one too
@blindmoonlight9019
Жыл бұрын
😅 I grew up watching people pizza from the window And this one place I know they do every night, they use cornmeal and they take their dough and roll it into balls over the cornmeal. Different size balls depending on the size of the pizza. They wrapped the Dough in plastic wrap. And they said it in the fridge. Then when they come in early in the morning they pull the sheets of dough out and let it sit on the counter. That process worked for them really cool. And the pizza will always taste fresh. But yeah they prep the dough at night time and pull it out early in the morning and let the dough rest on the rack. And then that's where the magic begins.... I just thought I should share that
@sarasprocati60
9 ай бұрын
Flour works too. Im italian and i used to make pizza at home with my father when I was a child. We would fill COMPLETELY the table and our hands with flour before playing with the dough. Also, every once in awhile its good to put your hands in flour back again, and to help cleaning your hands from the sticky dough, flour again! Rub your hands with flour and it's going to be super easy to peel off the big chunks of dough
@mkultra8244
7 ай бұрын
Take your portioned cuts of dough and roll them tight then put on a flat metal sheet coated in oil on the surface for about an hour at room temp then put them in the fridge overnight then when you form your crust face the oiled part down and it should be lubricated enough on the bottom that there’s minimum sticking also form your crust on your pizza paddle to save you half the battle of getting it on in the first place
@isabelladuvenage7606
10 ай бұрын
I am very good at it and normally you have to use a smooth table without any dents or texture and you hve to use alot of normal flour and you have to make sure to not put too many tamato base and shouldn't make (like put the toppings on ) the pizza for longer than 3 minutes. Hope this helps
@Rushour42
18 күн бұрын
A better dough is the key. Check Neapolitan with pre fermentation. You will taste pizza for real and very easy to work with. Words from a ❤ chef.
@jayvonnoelsmith8445
10 ай бұрын
That pizza looks so delicious
@notuxnobux
Ай бұрын
The gluten hasn't developed in the dough. Its also easier to handle cold risen dough (let it rise in the fridge). A wooden surface is also less sticky when coated with flour than a plastic/metal surface.
@mcwexlerr
Жыл бұрын
better way to do it is to spin or roll the dough in flour and make then set it onto semolina while you’re decorating. learning to spin a pizza dough isn’t as hard as you’d think. it just takes some time
@Plumpyana
Жыл бұрын
You could also lay the stretched dough onto to pizza peel before assembly of toppings for a smoother transfer
@Hiewiedoeseverything
Жыл бұрын
Usually at my pizza shop we would coat the dough both sides in wheat flour to prevent it from sticking. We would also dust and make our pizzas on the wooden pizza board itself. This prevents it from sticking and how we have done it for a while. Oh yeah last tip is using an empty bottle to put air under the pizza before sliding it into the oven!
@Mr.Woodchucks
Жыл бұрын
If you don’t like the flower or cornmeal east you can use a piece of parchment paper. Then as soon as the dough gets a bit cooked in the oven remove it. But your dough still looks to wet to do what I suggest 😅
@acountryboysopinion6001
11 ай бұрын
Spray some Nonstick Cooking Spray on your countertop & it won't stick. Don't spray alot tho. Butter Flavored Cooking Spray is what I use, that way you get some Butter Taste on the bottom of your crust & will help it get Golden Brown on the bottom.
@bruhbun
Жыл бұрын
USE RICE FLOWER! It works great! Thats what we used at whole foods. Regular flour for the dough and the rice flour for under the pizza to make it slide smoothly! Then you don't get that nasty corn mill stuff in your crust.
@bobbyegnor7380
9 ай бұрын
Either a short pre bake of the dough, or leave out for a few hrs before assembling. Let the dough dry out a bit. Or The dough is too wet
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