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Today i hade the plasure to teach my friend Guga foods, GUGA as the best meat channel, and i have decided to make a real next level pizza dough made in just 2 hours and trust me follow this recipe and you’ll be surprice here is the full recipe:
first prepare the poolish 16 hours before so the day before and then you put it in the fridge : 300 gr. flour 300gr. water 5gr. yeast 5gr. honey
then after 16 hours make the dough by adding : 330gr. 00 flour – 300gr. semolina flour- 300 gr. cold water- 30gr. salt – 50gr. olive oil and 5gr. of dry yeast . For the rest follow the amazing pizza dough recipe
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23 Comments
You ever see a New York style pizza dough ready in 2 hours?
I just made pizza dough for tomorrow, Then I get on YouTube and there you are ! My dough 😍would be ready IN TWO HOURS ,BUT i LIKE MY DOUGH TO FERMENT FOR MORE FLAVOR.🍕
What kind of flour for the poolish portion of the recipe?
anagram for " you like Cookie Dough" so the devil and "his followers" of the Satanic Illuminatai/Freemasons sect who are following me everywhere I go downtown to see what I do, what I buy, where I eat, and to know my habits.this doesn't bother me to the least it will only increase my patience, and my steadfastness towards what is good. Peace Next
I'd put pineapples on my pizza before considering honey lol
Sour dough pizza NY style.
its amazing 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
First what a great small spiral dough mixer! Love the size. Hope their become a Europe version (230V).
Nice video again Vito and Guga!
Greetings from Holland 🇳🇱
I bet the secret in NY is sugar and butter in the tomato sauce😅
❤
Bambino!!! Any recepcies in the air fryer for future videos ?
I'm confused. Do you use the poolish or not?
Did I hear that correct? He wants to make a 30 inches pizza? Uhh, want to see this, but I know he must have meant centimeters 😀
Great video, my new favourite pizza is a tangy tomato sauce, some oregano, msg in the sauce, then Nduja sausage, Spanish chorizo slices, a mix of pecorino and sharp red fox cheddar, on Newhaven style base
I normally make Neapolitan style but I am going to give this a go. It looks amazing.
Vito do a colab with One Bite Pizza Reviews. Would love to see him judge your pizzas since he is like the king of pizza reviews in the US.
This Buffalo New Yorker is going to try this next weekend. What temperature should I cook this in my wood fired oven?
My beautiful wife just started a Keto diet, so it's single dough ball for me tonight. Love that recipe!! Thanks Vito
Next round Guga New York style
Does the leading pizzerias in NY also use semolina?
30 gr. of salt in 630 gr. of flour, isn't a bit too much?
How would you freeze part off this dough??
Still waiting for someone to make a video about how to make pizza in an actual 2 hours from the time that you first decide you're going to make pizza. None of this "start with something you made the day before."
vito gograts .. i will open my pizza shop because of you .. i have some questions ..
Could you kindly write for me, please, what is the best way to prepare my dough? I will be operating the store from 16:00 to 00:00. When should I prepare the dough? And if I make dough with 5, 10, or 15 kilos of flour, how do I calculate how much polish (preferment) to make beforehand? Is it 500 ml water and 500 g flour or 1 liter of water and 1 kilo of flour? I want to make New York-style pizza for display and take-out with 62% hydration. Thank you very much.