Published 1/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 844.77 MB | Duration: 0h 39m
Commercial pizza ABC, making pizza, streching pizza, cooking pizza
What you'll learn
Pizza flour and gluten
Elastic pizza dough recipe (with automated cost calculator) for commercial (or home) use
Streching pizza dough with hands and making pizza
Cooking pizza in commercial oven
Requirements
For pizza dough you will need pizza flour, sugar, salt, dry yeast, sunflower oil (or olive oil) and warm water
For streching pizza you will need corn flower
For mixing you will need dough mixer
For pizza you will need tomato sauce and cheese
For pizza base to put on you will need metal pizza screen
For cooking you will need electric, wooden or gas oven
In course you will learn how to prepare and mix pizza dough, strech and cook pizza
Description
This course begins with me introducing my self. I am thirty one years old man Povilas Vadeika from Lithuania, Europe. I have ten years of experience as pizza chef and eight years of experience as pizza chefs teacher. Also I am pizzeria chain (MIAMI*Pizza) owner for eight years.In first episode i explain what flour with what glutent percentaged and number of ashes we will use. Later i describe how to properly read pizza dough recipe and in which order and at what time to add will add all ingridients. I explain how good pizza dough should look like and what mistakes to avoid.I start pizza dough mixing process and during it add rest of the ingridients. After mixing pizza dough i transfer it to table and cover it in plastic wrap. I let it stay on the table and relax for twenty minutes. Later I cut it in peaces by weight and form beautifull pizza dough balls. Which I place in special pizza dough boxes. Then I transfer these boxes to the frigde and let them ferment and rise in the fridge over night. Next day I strech fermented dough balls to pizza baces on which I add tomato sauce, cheese and then cook in electric oven heated to 415C temperature until pizza is nice and brown on the sides and bottom.
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: The dough recipe
Lecture 2 Describing recipe
Section 3: Pizza dough ingredients
Lecture 3 Correct way to weight and add ingridients
Section 4: Dough mixing
Lecture 4 Dough mixing, when to add salt and oil
Section 5: Preparing fresh dough for cutting and streching 4 days old pizza dough
Lecture 5 Streching pizza dough
Section 6: Cooking 4 days fermented pizza dough
Lecture 6 Cooking 4 days old pizza dough
Section 7: Dough weighing and cutting
Lecture 7 weighing and cutting
Section 8: Making pizza dough balls and comparing fresh pizza dough to fermented
Lecture 8 Comparing just made fresh pizza dough to fermented
Section 9: Streching pizza dough next day
Lecture 9 Streching dough
Section 10: Making pizza
Lecture 10 Adding tomato sauce and cheese on pizza base
Section 11: Cooking pizza in 415C temperature electric oven
Lecture 11 Cooking and rotating pizza
Section 12: Automated ingridients cost, total pizza cost and profit calculator
Lecture 12 Explaning how automated calculations work
Section 13: Finishing lessons
Lecture 13 Saying goodbye, wishing goodluck
Section 14: Automated pizza dough recipe
Lecture 14 Automated recipe
People who want to learn or improve their pizza making skills
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