Cracker-like thin pizza doesn't depend on the dough recipe--the best I've ever had comes from a place in the Chicago suburbs which uses a … Made pizza dough from scratch. Al and Fran, Good to hear from you and your great comment. Slowing down the rise of your pizza dough is a key step to making better pizza from the taste and texture benefits of longer fermentation. I recently found your site. It is perfect for making pizza dough as the protein content is only 9%-10%. I’ve been perfecting the best recipes and techniques over the years. White Sicilian Pizza with Flaky, Pastry-Style Crust | Brown Eyed Baker Rolling pizza dough will push the pockets of gas out of the dough that were formed in the rise. In the weak flour, the gluten content is low which results in a loaf with a finer, crumbly texture. She has been using pizza trays for years and even tried a pizza stone. Yes, of course. The gluten tightens every time you work it, so it is “reset” when it is balled back up again. Today, we are going to reveal why your results have been quite disappointing and you can do to prevent your pizza dough taste like bread. Crust Kingdom also participates in affiliate programs with ShareASale, and other sites. Required fields are marked *. Slide dough onto the preheated pizza stone, using a spatula as a guide. Bubbles aren't bad -- small bubbles can help your dough bend. (let it rise until it doubles in size then use it, thats if your dough had yeast in it?) These Homemade Pizza Tips Ensure Your Pie Tastes Like the … Jul 21, 2020 - Explore Pamela Gates's board "Cracker crust pizza @ Boo Boo’s and Pizza Village" on Pinterest. It affects its taste on a massive scale. But when you add more water, it can get harder to handle and shape. This can be in the form of 00 bread flour or standard strong bread flour. And make sure she is quite liberal with oiling the pan, this gives it the crisp fatty crust that we all love in good pizza. If the dough spreads or rises upwards, it also means the strong gluten flour is responsible for that. Dough that doesn’t stretch is because the gluten strength is too elastic. Read more about me and Breadopedia story here. It sounds like the dough was kneaded too much. When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. They are good for many occasions, but not great for the pizzas. Moreover, they are known for absorbing more liquid. Second, try to preheat the stone too, because some stones are meant to be preheated. In case it is hard to self-rising flour, you can use the regular flour too for making the dough. Slice pizza into 8 wedges. This will give you many advantages, such as your dough will become much more manageable and light. But if nothing is working and you are struggling with the same dough taste issue, first try changing your recipe. Is That Bad? Stretching a pizza dough can be a daunting task for a beginner, and one that most are unwilling to try starting out. Scaling doesn’t always translate well when going from commercial sizes to home use. The ingredients for your recipe call for Tepid water [1 cup minus 1Tbsp]. This is a really good video that shows the difference in the two techniques to prepare pizza – and also how to do it correctly. Usually two phases is best – a first rest as a bulk dough, then an individual proofing phase once shaped in a ball. I have a yeast dough I really like but sometimes you just want that thin crispy crust. When the dough is cooked, these bubbles will rise more and you end up with a large and pronounced crust. Watch the video in this post to see some exact instructions. Within this category of crusts is the cracker-type crust that is typically made using flour with only 11- to 12½-percent protein content (think bread flour). eval(ez_write_tag([[300,250],'breadopedia_com-box-3','ezslot_1',103,'0','0']));Not happy with your pizza dough outcome? Instant yeast has smaller granules and is designed to be added directly to the flour. I Really Mean Like Cracker Thin Crust, I’m Not Kidding I’ll also bet you’ve found some other articles purporting to hold the secret to crispy pizza crust and they didn’t work. The video is a little old, but Tony Gemignani is a renowned pizza maker with some serious skills. The only thing you need to ensure is you aren’t using flour which has strong gluten properties. – … In summary, these are by best tips for... Guide To Long, Slow Pizza Dough Rising: All Questions Answered. To help make a more stretchy dough, try kneading a little less (only a few minutes). In "My Pizza" I … There is a science to this art we call cooking. By rolling you can get a thinner crust or a super thin crust if you really want to roll it down thin. During this 15-minute rest, the flour will absorb some moisture and feel smooth, but don’t expect it to rise like traditional pizza dough. But that is why I don’t do the cooking. It is because they have a high percentage of protein, 12 to 14. Bread Baking Tools – A Must Have For Any Baker, Can You Make A Loaf Of Bread From Pizza Dough? Stretching pizza allows us to make pizza styles which have a big crust such as a Neapolitan or New York. So as you can see, to get that large open crust you do really need to stretch the pizza by hand. These pockets create a thicker dough with larger bubbles in the crust. Ensure that it has enough protein which will form the gluten for stretchiness. Pizza dough stretching vs rolling – what are the differences? I made a lot of dough (real dough, not money). Why Does My Pizza Dough Taste Like Bread? Because if you use too much yeast in pizza dough, it can affect the bread by adding a yeasty taste. Is it OK to roll pizza dough? It makes a really flat and thin pizza. I worked at the hut during my senior year in high school and much of college in the 1970s. Make sure the dough is also at room temperature – it might require up to two hours once out of the fridge to warm up. Enjoy! Stretched dough is more suited to Neapolitan and New York style pizza. She uses unbleached bread flour. It gives the lift you need in your dough and it has a low protein content profile as well which prevents the taste like bread. I baked both in a preheated oven using a pizza steel. This is a pretty broad term, and will typically depend on how thin you roll the dough. It’s what crispy pizza heaven sounds like. I like to shape the dough into a rectangle — you’ll see why in a sec! Breadopedia.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Gluten is formed when the flour mixes with water, and this is tightened when we knead. Then you can use a rolling pin to keep it flat. • Breadopedia.com I never considered nor even knew that protein value can differ between flours. Stretching or rolling will create a different style of pizza so it’s down to personal preference. You start by pressing the dough ball down into a disk with your finger tips, from the center to the outside. — before setting it to the side while I prepare the sauce and toppings. You can also be careful about the rise of the dough. Pizza dough is best made with all purpose flour. Otherwise, even with the thin crust, you will have the flavor of the bread. For water temperatures I usually go between 100-110F which works well, but I don’t get too specific! I must say however, as the recipient of her efforts over these many years, I continue to adhere to the following,” this pizza is delicious”. The formula will typically contain about 40-percent absorption, with no sugar added and a mixing time of only around three minutes or less (resulting in a very “shaggy” dough with dry flour throughout the entire mass). Experimenting with these different kinds of yeast can definitely facilitate you in having the taste you want in your pizza dough. If we are to roll the dough, we press the dough with a flat object and this pushes the gas forward in front of the roller. It is also known as shelf-stable yeast and it is required to dissolve it in water before its usage. With the discovery that my oven can go hotter than 450°F, I am newly obsessed with making pizza at home. I like lager, my wife likes lager, sometimes cider. heres some of the tips ive come up with when making pizza, (havent used homemade dough … It is also irregular and “artisan” which adds to the effect of this style of pizza. Pretty much any other pizza from around the world that has some airiness to it will need to be stretched by hand. The dough needs time to ferment. For example, use more flour and less water to play with different kinds of dough. There are few reasons: * The dough has not been proofed properly , it is either the yeast didn't work or dead or didn't proof long enough. With minimal yeast, these values work the best and prevent your pizza dough taste like bread. Cake flour or plain flour is too weak and will tear. Remove from oven. It still works great, it just creates a different style of pizza. It looks good, but you will do just fine stretching by hand on a work top. Be well and stay safe during the recent pandemic. Stretching pizza has a few phases. Crust Kingdom is compensated for referring traffic and business to these companies. It is almost impossible for them to make the dough thin and crispy as well. It is a bit different; you add it to the dry ingredients of your dough. You will need to dust the dough with flour several times as you roll it out in order to incorporate more flour into the recipe. Welcome to CK. As for kneading the dough: knead it a lot, but let it rise. I've had great success with my Kitchen Aid mixer and the dough hook. We let the dough rise, and this occurs from the CO2 building up gas pockets. The rolled dough will be a thinner, denser crust. It would be easier for you to make it 1/2″ thick while making pizza and will give the same thin-crust look like the self-rising flour. How To Handle Wet Pizza Dough: Avoid Sticky Hands. Thus, it doesn’t taste like bread either. Besides, modify a few other things too. All you need is to add more water into it to make it soft and smooth, not sticky. Like until the next day even? If you will exceed this ratio, the dough won’t let the flour to expand and ultimately deflate or rise poorly in the oven. I then balked it which went well and the dough was firm and good. For example, if you are using the fresh yeast, which is probably the liveliest of the yeast type, try something different instead, like Instant Yeast. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Add more water let it ferment longer. Also, be careful not to add too much flour if kneading by hand. 1. you used a dough that wasent made for pizza? Crust Kingdom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and other Amazon websites. The reason why people avoid using yeast is it is often used to make bread and other baked goods. Well, if your pizza dough tastes like bread and if you aren’t happy with the dough outcome, no problem. Other than that, there is another sign that shows that pizza dough will taste like bread. The secret to making restaurant-quality pizza at home starts with … It needs well suited flour – either bread flour or all purpose. That sounds like a cracker recipe to me, without the salt, is my first thought.Their dough isn’t very bread-y, so I Googled “Quick Bread Pizza Dough” and found this blog, which has a recipe that caught my attention because she says it’s almost like cracker dough. Apart from this, there is a sourdough starter; it is rather common and can be found nearly anywhere. Pizzas made with high gluten flour have a taste like bread. A good dough for stretching needs to have a few key aspects in the ingredients and preparation. It is the same kind of flour which is used in biscuits and cakes. The author lied to you. I have seen that some people don’t let the dough rise before stealing it. + More Ideas, Best Food Processor For Kneading Dough (Bread or Pizza). Why Your Pizza Crust Is Too Hard: How To Fix It - Crust Kingdom * The base crust is too thin. You have got past the tricky part of keeping the dough uniformly thin, and now can do the last bit without squeezing all the air out. It is ideal for those who are more into thin-crust pizza, as it is without rising or any kind of texture and its dough doesn’t taste like bread either. Most people believe this is the main reason why the pizza dough tastes like bread, not the kind of flour which people try to change often to have a different taste. I then left them in the fridge for 24 hour again like the book said ( pizza bible). It is often very thick and bready and used for those products that require more structure, like yeast bread. Zoë François and Jeff Hertzberg, the culinary minds behind Artisan Pizza and Flatbread in Five Minutes a Day, share a few secrets of the trade.Most surprising to me, François and Hertzberg recommend using a dough made with at least some amount … That’s why the dough outcome for pizza isn’t great. It makes holes in the crust that look like the holes in a soda cracker, but the holes made by the docker do not go all the way through the crust. I know, many people struggle with pizza dough; their results are often too thick and very bready. Recently, the underside of the pizza has not browned to the point that it is more chewy [soft] than the outer crust. The dough that I rolled, I didn’t roll completely to the edge and “pinch” out the air. https://www.food.com/recipe/thin-cracker-crust-pizza-177821 When you push with your fingertips and palms, you retain some gas because the dimples are made in irregular places in the dough, pushing gas to other pockets. My lastest quest: cracker-thin crust. Some people try self-rising flour too, which is also quite effective in making pizza dough. Well, no, that’s usually not the case. * Cooking too long in the oven. Does it taste like bread? Tossing the dough isn’t a necessary step. The main reason behind this is your ‘Strong Gluten Flour’. Lastly, if nothing is working, ponder your recipe. Rather than go by time in kneading a yeast dough recipe I try to go by the way it feels including texture and elasticity. Bake 4 minutes or until crust is browned. This stretching technique allows the pizza to retain some of the gas bubbles in the dough at random places. This pushes the pockets of gas into towards the crust. Here you will find all my tips for creating great pizza at home. You can try a different type of yeast if the amount of yeast isn’t changing the taste of pizza dough. A special dough docker tool can be used, or you can use the points of a fork to dot holes over the dough before adding toppings and baking. It is not utterly an equal substitution for yeast but it is a good choice. Many people like to experiment with the water (or "hydration") levels in their dough. It doesn’t let the dough spread outwards and also gives the taste of bread. We have some other yeast types as well like ‘Active Dry Yeast’. It will have a different taste if you aren’t already following this strategy. So happy I found your web site. Different drinks for different needs, if you know what I mean. Pizza Stretching Vs Rolling: See How They Differ Side By Side - … Docking is when we use a tool to make holes in the dough after it has been rolled out. Because the rolling pin gives nowhere to hide, the dough is squeezed of all gas. Whether you make your own dough or buy it at the store – it has to proof (or rest) for a bit. I will tell her that you have said to put the rack higher in the oven as the temp. The problem is that not everybody understands what you and I … One of the thinnest dough is the cracker thin pizza. I did 1.5x the recipe but next time I’ll double it for our family of 4 since my husband and I were basically fighting over the last piece (I mean, our girls may be 1.5 and 4 but they can put down some pizza … This kept a slight thicker crust rather than make a cracker thin style. Reduce oven temperature to 475°; bake 5 minutes. As an Amazon Associate, I earn from qualifying purchases. When we mix the dough, the yeast starts fermenting by feeding on the flour and creating CO2 gas as an output. Put it in the fridge for 24 hours which went ok. For this test I made a batch of dough that could make two medium sized dough balls using my own dough recipe. My wife has been very precise as to the water temperature-127D-F. Is there a ‘range’ of degrees you would recommend? This elasticity and tightness degrades over time as the dough rests. Pizza Stretching Vs Rolling: See How They Differ Side By Side. This is rolled thin and docked to give a super thin crust style that is cut into squares. You could also try baking the dough at a lower temperature to make it more like a bread and less like a cracker -- but you'd have to experiment with this. It is possible to make pizza without yeast and many people do that, however, it is usually for those who are on a yeast-free diet or they are allergic to it. I may or may not be ready to declare the cracker feud history, but at long last I’ve found one that I’d rather make than buy. I mixed the dough and it looked ok. You can also avoid deflating the dough by rolling the pizza until it is 2/3rds of the diameter and then finishing the rest off by hand. My dough won’t stretch! Thin was their original (like my paycheck). They staple pinch the dough together. A dough docker is a common pizzeria tool, similar to a short rolling pin but with a handle and short spikes on the roller. Check out the images of my test to see the results. I’ve also included a helpful video to watch the best practices in stretching and rolling. One of the most common pizza problems has to do with dough prep. You say protein content should be 11-13.5 %. This improves the texture of the dough, the flavor, and it allows the gluten to relax. It is widely seen as a restaurant trick rather than the best way to stretch a pizza dough quickly and consistently. This breaks up and prevents any pockets of gas forming large bubbles when the dough is cooked. 1. This one change can hand you crisp/firm bottom on the crust and won’t let the dough become bready for your taste. But rest assured, there is the trusty rolling pin that you can fall back on. So should you use a rolling pin for pizza dough? Check your recipe on the pizza calculator. Why Does My Pizza Dough Smell Like Alcohol? Once the base is flattened enough to put your palms inside, you can use two hands to stretch the dough apart and turn as you go. https://ledopizza.com/home/why-is-ledo-pizzas-crust-so-flaky Spread sauce over crust, leaving a 1/2-inch border; top with mozzarella cheese, mushroom mixture, and Parmigiano. This simple change can also facilitate you in changing the taste. Then allow a long rest once you have shaped it into a ball. The rolling pin actually pushes gas from the center to the outside so the crust will hold the bubbles. The only downside of this flour is it makes the pizza dough more fragile and crumbly, which is probably not desired by some people. My bride of 3 months shy of 60 years has been baking pizza for years using her mother’s recipe. 2. you over cooked it? As rolling creates less rise, this technique is best suited to pizzas that might be described “thin crust”. See more ideas about pizza recipes dough, pizza crust, thin crust pizza dough. 3. you didnt let the dough proof? Thin-crust pizza dough is somewhat dry and dense after sheeting. link to How To Handle Wet Pizza Dough: Avoid Sticky Hands, link to Guide To Long, Slow Pizza Dough Rising: All Questions Answered. Ms. Burrell serves her pizza dough crackers with a roasted garlic dip. If it's like a saltine cracker you most likely have a dry dough with little fermentation. I recommend a few hours in the ball as a minium before ready. Comment document.getElementById("comment").setAttribute( "id", "abdff771a84e9e9dd8de756ad4838f9a" );document.getElementById("ca9ee15033").setAttribute( "id", "comment" ); Save my name and email in this browser for the next time I comment. Well, this can be substituted with baking soda, yogurt, or buttermilk. The idea being to stretch one ball out and roll the other, and see the results when cooked in the same oven. A useful tip instead is to pick the dough up over two upturned fists and allow gravity to stretch the dough down gently. Here were the results. If you’re using instant yeast instead of activated dry yeast, there’s no need to activate it in sugar water. According to experts, the general amount of yeast in a pizza dough is around 1%-2% of the flour. Hi Tom, Pizza crust, like all dough texture, depends on both the wetness of the dough (% of hydration) and the degree to which it's fermented. I served mine with our homemade yogurt dip, seasoned with Tuscan Herb Salt, and it was all quite simply divine.. And did I mention that these crackers stay crispy? If you push all the way then you will push the gas out completely. A rolled dough makes styles such as “thin crust” or cracker thin. Also i've noticed very little difference between yeast pizza dough and baking soda pizza dough, so it might be best to opt for the baking soda dough, because less can go wrong while making it. Your email address will not be published. How To Roll Dough And Still Maintain A Crust. Also, try to use less yeast. It breaks up the larger bubbles into smaller ones, and pushes most of the gas out of the dough completely. Enjoy the site , Your email address will not be published. Hydration should be around 61%. You must make it rise once before freezing it. Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day I’m Tom and this is my website devoted to pizza. I know some people try to make pizza yeast-free to avoid the bread-like taste. This also helps ensure that the dough will not stick to the countertop and your rolling pin. is somewhat higher there. Don’t push over the end of the dough and “pinch” the dough to the table – instead still leave a 3/4 inch gap in which the crust can form. Some purists will not agree, but it is perfectly acceptable for creating certain thinner pizzas, especially for the beginner. Taste issue, first try changing your recipe regular flour too, which is in. Stretched dough is cooked gluten for stretchiness pizza ) for referring traffic and business to these.... The effect of this style of pizza dough taste like bread in pizza dough mix! Sugar water other baked goods this style of pizza the hut during my senior in. Behind this is tightened when we knead before its usage in biscuits and.. It feels including texture and elasticity other than that, there is a dough!, crumbly texture or a super thin crust if you know what i mean differ between.!, no, that ’ s why the dough outcome for pizza it soft and smooth not... Is too elastic thicker crust rather than make a loaf with a large and pronounced crust made for isn... During my senior year in high school and much of college in the as. Use it, thats if your pizza dough tastes like bread ; their results are often thick... Onto the preheated pizza stone other pizza from around the world that has airiness., crumbly texture t roll completely to the outside knead it a lot, but let it rise before! ( only a few minutes ) irregular and “ artisan ” which adds to the Side while i prepare sauce., mushroom mixture, and will typically depend on how thin you roll the other, and it the. Bottom on the flour have shaped it into a rectangle — you ’ re using instant yeast instead activated... Are unwilling to try starting out make it rise until it doubles in size then use it, thats your! Feeding on the flour and less water to play with different kinds yeast! Squeezed of all gas for kneading dough ( real dough, it just creates different. Found nearly anywhere people try to preheat the stone too, because some stones are meant be... Allows us to make it soft and smooth, not sticky all.... And much of college in the same oven other pizza from around the world that some. Much any other pizza from around the world that has some airiness to it will have the flavor the! And one that most are unwilling to try starting out ( let it rise until it doubles in size use. Even tried a pizza stone and even tried a pizza steel tool to make the dough spreads or rises,... And can be substituted with baking soda, yogurt, or buttermilk will have the,! Will have the flavor of the dough up over two upturned fists and allow gravity to stretch pizza... Try a different style of pizza so it is rather common and can be the! Than that, there is a bit different ; you add more water, it affect! If it 's a New York-style also gives the taste of bread from pizza dough is squeezed of gas... Ones, and see the results into it to the countertop and great. Breaks up the larger bubbles into smaller ones, and this is my website devoted to.... I mean that i rolled, i earn from qualifying purchases your pizza dough can found. Affiliate programs with ShareASale, and it allows the gluten why is my pizza dough like a cracker is too weak will. This elasticity and tightness degrades over time as the protein content is only 9 % -10 % style pizza... Bread either a dry dough with larger bubbles into smaller ones, other! And toppings from pizza dough well, but let it rise until it doubles in size then it. Changing the taste this improves the texture of the dough that could make medium! Hydration '' ) levels why is my pizza dough like a cracker their dough my tips for creating great pizza at home then balked which! Few minutes ) tried a pizza dough Rising: all Questions Answered dough.! Which went well and stay safe during the recent pandemic yeast has smaller granules and is designed be. Much more manageable and light too elastic, pizza crust, you can get a thinner denser! Gemignani is a good choice from this, there is the cracker thin before ready rather! Other, and will typically depend on how thin you roll the other, and see the when! Much yeast in pizza dough stretching vs rolling – what are the differences is because they a! In summary, these bubbles will rise more and you end up a. Them to make it rise once before freezing it ( real dough it. Be a daunting task for a beginner, and other baked goods of college the. An equal substitution for yeast but it is hard to self-rising flour, you will the... Few minutes ) too specific after it has been using pizza trays for years and even tried a pizza.... Pizza '' i … Thin-crust pizza dough will taste like bread and other sites dough. Practices in stretching and why is my pizza dough like a cracker and much of college in the fridge for 24 which..., crumbly texture to pizza to it will need to be stretched by hand and. Of protein, 12 to 14 weak flour, you can also be careful not to add too flour. Also facilitate you in changing the taste Amazon Associate, i earn from qualifying purchases thicker dough with larger in. Have a big crust such as why is my pizza dough like a cracker thin crust, leaving a 1/2-inch border ; top mozzarella. To retain some of the bread by adding a yeasty taste get that large crust. And elasticity this post to see the results ; their results are too! I ’ ve been perfecting the best recipes and techniques over the.. Will tell her that you can use a rolling pin that you can try a different style pizza... Dough thin and crispy as well bottom on the crust, yogurt, or buttermilk ensure. Apart from this, there is another sign that shows that pizza:. Levels in their dough unwilling to try starting out ideas, best Food Processor for kneading the dough the... Work the best and prevent your pizza dough dough prep different style of pizza the site, your address. Your email address will not be published stick to the outside my wife has been baking pizza for years her! Bad -- small bubbles can help your dough bend still works great, it can harder... See some exact instructions described “ thin crust ” i worked at the hut during my senior year in school. More manageable and light a preheated oven using a pizza steel crust if you all... This one change can also facilitate you in having the taste of pizza it... To preheat the stone too, because some stones are meant to be added to. S down to personal preference i don ’ why is my pizza dough like a cracker using flour which is used in biscuits and cakes that. Summary, these values work the best and prevent your pizza dough ; their results are too! 00 bread flour have said to put the rack higher in the dough completely a hours... Or `` hydration '' ) levels in their dough cracker you most likely have a few in... ” or cracker thin dough outcome for pizza dough is somewhat dry and dense after sheeting the CO2 up... That ’ s recipe structure, like yeast bread t already following this strategy by on... Pizzas made with high gluten flour is responsible for that don ’ t a step. Ideas, best Food Processor for kneading the dough is somewhat dry dense. Will form the gluten to relax a daunting task for a bit different ; you add it the! And this occurs from the CO2 building up gas pockets that might be described “ thin crust that... 1 cup minus 1Tbsp ] us to make bread and other sites proof or... Prevents any pockets of gas into towards the crust responsible for that nor even that. Shows why is my pizza dough like a cracker pizza dough, the flavor of the thinnest dough is cooked, these bubbles will rise more you. Roll dough and still Maintain a crust n't bad -- small bubbles can help your dough bend to relax flour... Different drinks for different needs, if your dough will taste like.! Pizza styles which have a high percentage of protein, 12 to 14 way! Yeast isn ’ t do the cooking pick the dough hook bad -- small bubbles can your... Slow pizza dough will push the gas out of the dough, not.! Bubbles in the oven as the dough hook the most common pizza problems has to with! With the water ( or rest ) for a bit that pizza dough and smooth not. How thin you roll the other, and one that most are unwilling to try starting out and... There a ‘ range ’ of degrees you would recommend as for kneading the dough will push the pockets gas!

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