Kneading the Dough

[qwkbuy]

Love your book. Would like a video on making the dough balls. Thanks.

[nswarrior]

These are great videos. Have both of your books yet watching you knead is very insightful. Thanks.

[blue]

I love both of your books and these videos are very helpful. I'd like to see a video of the next step to see what the dough should look like after the first rise. My kitchen runs warmer than the temperatures in the recipes so I often wonder if I should shape the dough sooner than the recipe says.

[WIZ-IN-PA]

Hi Ken! I'm a new subscriber. Just picked up your book recently and made the "I woke up late" dough and it turned out incredible. I made two pizzas that day and let one dough ball sleep in the fridge overnight, and made the next day... that one was better than the first two! Going to try the NY 48-72 recipe next. You made me the pizza hero in my family.

[jcoat]

Hey Ken, Do you have a video that shows how you make dough balls?

[briochew]

Hey, I have a question. Why you kneed the dough only 2 minutes. Isn't gluten starts to work after about 15 min of kneeding ? That's what I saw in Napolitan pizza makers videos

[orlandorosado]

Bought the book, followed directions in book to a tee and dough consistently overly sticky and impossible to knead.

[chrisdiersen]

I'll have to get your new book! This is a departure from the method spelled out in Flour, Water, Salt, Yeast, and other books that adhere to a "wetter is better" dogma that encourages taking care not to add any more flour than necessary after mixing the dough. Looked like a lot of four (relative to the mass of the dough) got added in this short kneading process.