Скачать с ютуб Try This Simple Hack For The Crispiest Pizza This Side Of Chicago & Does Pineapple Belong On PIzza? в хорошем качестве

Try This Simple Hack For The Crispiest Pizza This Side Of Chicago & Does Pineapple Belong On PIzza?

In this video i show you how to make cracker crust pizza better than any pub or tavern can make... maybe i'll also show you a unique recipe that makes pineapple right at home on any pizza. pepperoni : https://amz.run/6IY1 Meat tenderizer : https://amz.run/6IY4 Pizza steel round :https://amz.run/6IY7 Pizza steel square : https://amz.run/6IY8 Dalstrong pizza cutter : https://amz.run/6IY9 Dough containers : https://amz.run/6IYA Pizza peel : https://amz.run/6IYB Cutting board: https://amz.run/6IYC Wooden peel : https://amz.run/6IYD Mixing bowls : https://amz.run/6IYG books from top to bottom in the video "the art of pizza making" Dominick DeAngelis, "the pizza bible" Tony Gemignani, "pizza, a slice of heaven" Ed Levine (j kenji's :boss:) "pizza quest" Peter Reinhart "the great chicago style pizza book" Pasqualle Bruno, Jr. "new pizza" james Mcnair. however! my favorite pizza books (that are not the pizza bible) are not pictured here. they are, no no particular order : "flour water salt yeast" ken forkish (about bread and pizza) "the pizza czar" Antony Falco and "pizza camp" by Joe Beddia, i also have reinhart's other two books on pizza, perfect pan pizza and american pie, both worth a read. and ken forkish "elements of pizza, again, worth a read. Recipe : Poolish : 125g water 125g 00 flour .3g active dry yeast Dissolve yeast in water, add flour and incorporate, cover loosely and leave at room temp for about 12 to 18 hours depending on your room. You are looking for a double in size. You can skip this step if you don’t have the time, this pizza is more about the texture than the taste. I use a preferment in every dough I make. Dough: 950g 00 flour 100g cornmeal 420g ice cold water 140 g water at 80-100 degrees The poolish from the day before if you are using 20g salt 4.5 g yeast 20g sugar 50g lard 10g garlic powder 30 minutes before you make the dough, put the poolish in the fridge. Stir the yeast into the warm water and set aside, mix the flour, cornmeal and garlic powder together with a whisk, then add the ice cold water, mix for a few minutes, then add the sugar to the yeast to dissolve it,. Add the poolish to the dough, then the yeast mixture, mix until incorporated, then add the lard and salt mix together again for a few minutes, then turn out on to a floured surface for kneading. Knead for about 8 minutes until the dough feels nice and springy and soft, then try a window pane test, if it passes , put in a covered bowl and leave at room temp for 20 minutes. After that ball it up into five equal sized balls, and transfer to either dough containers, or a tray and cover with plastic. Place in your fridge for 24 hours. You can use them sooner at the sacrifice of flavor. Pineapple: 150g fresh pineapple 15g sugar 30g sherry vinegar 15g unsalted butter. Add some neutral cooking oil to a medium high heat pan, add the pineapple, sprinkle some salt, wait until starting to brown, then add the butter until it is melted, then the sugar and lastly the vinegar. Reduce by half. Sauce: 250g san marzano tomato 15g tomato puree 15g olive oil 5g sugar 5g salt Pinch dried oregano Pulse all the ingredients together, done. Use non grated cheese and nice pepperoni. 0:00 intro 1:01 Preferment 2:37 how to make Chicago cracker pizza dough 7:11 Does pineapple belong on pizza? 9:18 quick easy pizza sauce 9:41 making a pizza with crispy, crunchy layers