THis isn't making pizza dough, this is just rolling and tucking dough. and you aren't going to get much consistency that way the dough might weight differ.
@djamac360: Well that's right literally speaking. But I kind of getting the feeling how big they're supposed to be. They might differ some grams, but that doesn't matter so much
Cool video...I make about 40-80 # of dough daily. Do you use oil in your mix ?
I mix at night..5# batch in dough trays..oil top an side..refrige. over night...next morn. cut-weigh-ball-sheet to 12" round. Place rounds back into tray...then back into refrige. Any comment on retard process? I use 22 oz. for 16" pie. Other day I used too much oil in process...caused the dough to rise 50%
of normal size. My process is long...with too many steps?
@iplaylive: Yes I do use oil in my mix. The ingredients are water, flour, sugar, salt, oil and yeast. I'm not sure about the measurements because I'm going on feeling every time. I have a big bucket, about 15-20 L for water then putting so much flour it takes for the dough to get good (about 15-25 kg) Then I let them rise for about 2-4 hours. After that I put them in the refridge over the night. So I think your process is very long and with to many steps.
The dough is strong with this one.
chicks123 3 months ago
Why do none of theses clips show ppl wearing gloves?
My store makes 7 batches of dough on Friday and Saturday and ALL my staff MUST use gloves when touchig food, it just seems right.
by the I run a Pizza hut and we are always in possitive growth to last year so sticking with the right way is obviously the right way.
TheBustedlife 3 months ago
nice music
IHaveReallyGottaSHIT 5 months ago
@IHaveReallyGottaSHIT @anikarkashadze August Burns Red for the masses!
Coltrasten 5 months ago
i like your background music!!!
anikarkashadze 6 months ago
now that's A LOT of dough!!!
gigacooler 6 months ago
you can tell he's used to doing this
bowler8 7 months ago
screamo pizzas lol
lavenderblackqueen 11 months ago
he makes a living by doing a pizza dough at some pizza restaurant.
juzakido 1 year ago
@SilverStarla: See my other answer to a similar statement.
Coltrasten 1 year ago
song?!
knottytrevor 1 year ago
xdd
lilko85 1 year ago
metalcore sucks ass
Visceralex 1 year ago
@Visceralex: Yeah, I know :(
Coltrasten 1 year ago
THis isn't making pizza dough, this is just rolling and tucking dough. and you aren't going to get much consistency that way the dough might weight differ.
djamac360 1 year ago
@djamac360: Well that's right literally speaking. But I kind of getting the feeling how big they're supposed to be. They might differ some grams, but that doesn't matter so much
Coltrasten 1 year ago
Chef Send me a Receipe of Eggless Pancakes
royal_arvind@yahoo.co.in
MewarSanskriti 1 year ago
so exactly is this its not making pizza dough..
stevenBig1 1 year ago
genius...thats call skill....u shud be thinkin movin overseas on skill basis immigration
liono777 1 year ago
but how he know the weight of each ball i think its not good way?!!!
alrazy12 1 year ago
@alrazy12: I can see on them that they are at similar size. It maybe differ a 30 gram or so.
Coltrasten 1 year ago
pizza shall burn
oiyabastard 2 years ago
what is the shit playing in the back ground?
NOMCCBAMA 2 years ago 3
August Burns Red
Coltrasten 2 years ago
@NOMCCBAMA shitttt, that's what I call real music ever heard of metal :D
kikigoncrazy 4 months ago
@kikigoncrazy A Little hard for my taste but it beats the hell out of crap
NOMCCBAMA 4 months ago
can you make a video how to prepare pizza dough,you know recipe!
jhonmonteros 2 years ago
Maybe, will see what I can do.
Coltrasten 2 years ago
Hey man..!
Cool video...I make about 40-80 # of dough daily. Do you use oil in your mix ?
I mix at night..5# batch in dough trays..oil top an side..refrige. over night...next morn. cut-weigh-ball-sheet to 12" round. Place rounds back into tray...then back into refrige. Any comment on retard process? I use 22 oz. for 16" pie. Other day I used too much oil in process...caused the dough to rise 50%
of normal size. My process is long...with too many steps?
iplaylive 2 years ago
@iplaylive Looks like the only advice he'll give is the name of the song. Rofl.
warrkrymez 1 year ago
@iplaylive: Yes I do use oil in my mix. The ingredients are water, flour, sugar, salt, oil and yeast. I'm not sure about the measurements because I'm going on feeling every time. I have a big bucket, about 15-20 L for water then putting so much flour it takes for the dough to get good (about 15-25 kg) Then I let them rise for about 2-4 hours. After that I put them in the refridge over the night. So I think your process is very long and with to many steps.
Coltrasten 1 year ago
Thanks to you I have discovered heaven shall burn. Thanks man that band is fucking sweet. <3
jennie
holyshititsjennie27 2 years ago
Hehe, no problemo :)
Coltrasten 2 years ago
Cool music! what's the band/song?
Ninotalem 2 years ago
August Burns Red, song I don't remember.
Coltrasten 2 years ago
can you share the recipe ? please
kc2rjb 3 years ago
Fina grejer på Klinta :D
LarryHarStorSkalle 3 years ago
Javisst, där händer det grejer!
Coltrasten 3 years ago
Well, it just isn't so stuck. You can easily remove the plastic.
Coltrasten 3 years ago
your technic is really great. very cool.
one question: how much water in % of flour
do you use to get such a great soft dough.
thanks a lot
thorsten
cdelacruzmilagros 3 years ago
I don't know, I don't got an exact receipt. I push on the dough and see how it feels.
Coltrasten 3 years ago