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In this video, we see the different steps to successfully make a pizza in a Kamado type barbecue. Here is a Monolith classic! We see how to make your pizza dough, which charcoal to use, how to prepare your kamado (temperature rise, positioning of the deflector and the Pizza stone), how to insert your pizza into the kamado, etc... Monolith: Contact us by PM (instagram or Facebook) Pizza grills: https://amzn.to/3MTqHT5 Paneangeli yeast: https://amzn.to/3KmXRbJ Italian Flour Typo 00: https://amzn.to/3Mz2y3R Example of a pizza dough recipe ???? 500 g type 00 flour (=type 45) ???? 325 g lukewarm water (65% hydration) ???? 10 g salt ???? 3 g dry (or fresh) yeast, for example Paneangeli with brewer's yeast 1) Mix 25% of the flour with all the water 2) Add the sourdough, the rest of the flour and mix 3) Finally add the salt, the salt must not come into direct contact with the sourdough because it blocks the fermentation. 4) Knead for at least 10 minutes 5) Then place in a well-oiled bowl and cover with cellophane then put in the refrigerator for the night. 6) In the morning, divide the dough into pieces of identical size. These pieces of dough can be kept for up to 1 week in the refrigerator or can be frozen. The dough must be taken out 1 hour before cooking. This dough must be cooked quickly and at a high temperature (300 ° C) otherwise it will be very hard. Video shot and uploaded in 4K Filmed by Pierre Editing: Pierre - Final Cut Pro X Made with the following set up: Panasonic Lumix S1: https://amzn.to/2PRdq1d 8Sinn Cage: https://amzn.to/2rUv8c6 Atomos Ninja V recorder screen: https://amzn.to/2YRyCIA AngelBird SSD 500 GB hard drive: https://amzn.to/2sxYwou Manfrotto MT055XPRO3 stand: https://amzn.to/2EnIlgh Manfrotto 502 PRO ball head MVH502AH Fluid Video Head: https://amzn.to/2swpcpM Rode VideoMic Pro+ microphone: https://amzn.to/36GnDEx