PIZZA IN TEGLIA SBAGLIATA - COME VALORIZZARE GLI ERRORI 😎

Hello everyone and welcome back to another handcrafted pizza video Today's video will be completely wrong Yes because today I've decided to make a sheet pan pizza to bake in my home oven but with a dough that has accumulated numerous small flaws and countless minor mistakes I've decided to address in a single dough many small questions you often ask me about kneading-related issues for example a flour that doesn't absorb water well a gluten network that isn't fully developed an excessively soft and sticky impasto making it hard to handle leading to difficulties in application and firing and so on And so I set out to create a truly flawed pizza that encapsulates all these little issues within itself I said okay but what do we do Are we making wrong pizzas Of course this recipe doesn't have to be taken as a strict example to follow Even though it turned out quite good I must say through this very flawed realization— I wanted to find a way to address certain issues whenever they arise It's true that we must always strive to improve our dough and achieve a pizza that's perfectly baked well-structured and beautifully airy But that doesn't mean that whenever a small mishap occurs we should just toss our dough out We can still try to get a good product and a delicious pizza to eat And so I deliberately created a dough that remained very sticky one that didn't develop a good gluten network which could have caused many difficulties in drafting but I managed to create an excellent pizza from it anyway But since special things even if slightly flawed need to be handled in a special way I seasoned this pizza in a rather unique way—potatoes rosemary and mozzarella I'll also show you a very simple and unique method to improve how potatoes cook on pizza Alright let's get going and make a whole bunch of mistakes This is an excellent pizza Let's go And let's get started with this little big madness So the amounts I have here are for two baking trays 40x30 If you'd like to make just one you can halve all the ingredients 720 grams of flour with a W value of about 300 640 grams of water which is approximately 90% hydratio 18 grams of salt 12 grams of oil and 6 grams of fresh yeast We need a bit more yeast for this preparation So I quickly dissolve the yeast in the water I add the salt directly stir to dissolve it then pour the entire mixture into the flour at once And everything I'm going to do now is simply go ahead and mix So far we can say I'm making a dough that isn't really a dough So I just stir it to make sure all the flour is absorbed The only thing I'll do with a spoon Gently gather the dough from the edges and make sure there 's no flour left on the bottom that hasn't been absorbed So all the flour must disappear And I won’t be doing much else so I make the first mistake let’s say meaning I don’t form a gluten-rich dough As you can see it's simply a mess—nothing more At this point we're done I'll cover it with a lid I left the dough in the refrigerator for 12 hours The only thing I'll do now is prepare the potatoes for the next day And now I'll explain why so I'll peel the potatoes and cut them into fairly thin slices I've prepared a bowl of water and I' m going to slice these potato slices They shouldn't be too thin but fairly thin—about this thickness I'm going to soak them in the bowl with water So I finish cutting all the potatoes and they'll stay soaked in water in the refrigerator for the full 24 hours until practically fully cooked this will give our potatoes a very distinctive shape and aid in the cooking process Alright after 12 hours it's the next morning and I go to retrieve the dough from the refrigerator As you can see it has no gluten-free label yet it's very well risen Meanwhile I've already prepared two greased bowls I'll divide the dough into two portions because I want to make two trays just in case you only made one There will be no need to divide it A little oil on the counter I invert the bowl and now actually I'm going to work with a dough that's extremely sticky but the great thing is that this time I don't have to worry about because we deliberately designed it exactly this way yet we're still trying to turn to our advantage an error that occasionally may arise so I grease my hands and try to make some folds but of course the dough isn't structured—it's very sticky It has a very weak adhesive quality so it doesn't stick well but that doesn't matter— we keep going even if it sticks I try to shape a nice loaf anyway scrape up the leftover dough from the counter with a spatula and place it underneath the loaf At this point I divide the dough to form the two baking trays I chose to weigh it and added a little oil to the dish otherwise everything sticks You can roughly divide it by eye if you'd like—nothing will go wrong—I'll just make a few folds for each piece without expecting me to actually close them because as you can see it's very sticky so another small mistake I'll divide it into two separate containers now because from this moment on I won't touch them again—make sure the containers are well oiled please Everything is extremely sticky but for once that's perfectly fine here are the two doughs as you can see they're quite rough perfect I close it and go to the refrigerator for another ten hours then until the time to put it in the oven arrives after those ten hours I begin preparing it I peeled the potatoes from the mash and as you can see they 've taken on a wavy undulating shape—this form will help us when baking the potatoes I season them with salt so they won't flatten on the pizza and will cook better I mix it with my hands add a little oil right now—not too much just a bit—and stir it again and at this point I'm preparing for the mixing the dough is still very rough and sticky and be careful I'll be spreading it directly into the pan I'll do it using parchment paper though I'll grease it a bit anyway and now I'll explain why this dough has accumulated a series of mistakes which makes the dough very moist so if I place it directly in contact with the moisture—namely the water from this dough—into the baking pa directly with the oil during cooking will almost certainly stick and burn especially when we have doughs that for a series of coincidences The errors are still a bit damp so we absolutely need to use parchment paper to prevent sticking and burn the pizza so I spread out all the dough I go to cut the excess parchment paper the part that overhangs because otherwise During cooking it chars slightly burns a bit at this point I add the potatoes not too crowded with a drizzle of oil I'll add a pinch of rosemary too and pop it in the oven—preheated fan-assisted at maximum temperature —but wait you won 't believe this— I'll bake the pizza entirely using the fan setting so now on the lowest rack of the oven I'm setting the oven to its highest temperature with the fan program After about 10 to 12 minutes when the pizza is roughly halfway cooked I remove it from the oven and add some mozzarella cut into tiny cubes so small they almost cover the entire surface in this way I raise two shelves and finish up Baking at the highest level in the oven using the fan -assisted setting at maximum temperature and after 5 to 6 minutes—here it is the result I let it cool for two minutes and then proceed with the cut to see what has emerged from this pizza which deliberately accumulated a series of errors—certainly the failure to develop a sticky mesh and having fairly high hydration— was what caused at the pizza is truly very soft yet at the same time the convection baking has made it crispy on the outside—here it is Despite numerous mistakes it still developed a decent structure and the perfectly cooked base and top made it stand out crispy just right and this seasoning with potatoesrosemary and mozzarella is truly a bomb so it's definitely not a pizza from which we can take inspiration it can teach us how to handle occasional small mistakes that may occur during the process of making a pizza and try to get the most out of it—thanks if you enjoyed the video leave me a nice like and a comment and we'll see you next time See you at the next pizza night bye