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Was this recipe changed? I've made your NY Pizza, referring to the recipe in this video many times but this time the dough handled differently, as if the hydration percentage changed. I've just finished balling it up and will be cold fermenting for 36 hours. Hopefully it will still be as great as previous times.

Has been awhile since I’ve watched your channel…great content as always.👍👍

That was some sort of latex material that he sent spinning over his shoulders. No dough would behave like that. I’m not fooled 😂😂😂😂

Now iam @ my 5. Pizza day and i get it... like in the video.

After watching one of your videos I am sub'd. Your videos have the perfect pace and pertinent information to be really helpful. Thanks!

What about making the sauce from fresh tomatoes instead of canned?

I've tried a lot of variations of pizza doughs and your Neopolitan is really one of the best! Easy to work with, great hydration, nice texture... very very good. Thanks for sharing!

Y'ALL READY TO GET FUNKY!!!??

All salt is sea salt

I just made my first over fired pizza yesterday. The first one rose really nice with great crust. The second two didn’t rise at all. Of course I used the roller on the second two and that killed the air bubbles. Never use the roller, check! Now I need to work on stretching it out and to keep it thicker by the crust.

I’ve made the dough exactly according to the instructions and used the dough recepie calculator each time. I have tried this recepie about 6 times. It has never turned out great, pizza crust does not rise in the oven at all and is hard after taking it out of the oven. I’m on the verge of giving up. Could it be that the oven is not hot enough? My oven can only go up to 250°C

Bruh ur dough god. Thanks a lot 💃🏻

👍

I shoulder rolled my pizza and the pizza went around the earth and came back to me. now looks like a boomerang😊

Can you make it the night before and just leave the dough balls in the fridge for the next day?

What is that pizza oven that’s being shown at the end?

Very well explained! 🤩🤩🍕🍕🍕🍕🍕🍕🍕🍕

Followed this and my dough did not rise

meh

How to rehydrate the dough if if you accidentally dry it out a little ?

Awesome!

Yep I think I’ll start with the shoulder roll. Looks easy.

I tried the last method 😍 It was a disaster 😂

Three people? No way, that's all for myself man! 😊

Wow this is awesome and now I want to build an outdoor pizza oven! Thank you for all of your inspiring pizza videos! I trust no one else but you with my pizza process now!

After seeing a RUclips video on Una Pizza Napoletana and being gifted a live sourdough starter, i spent hours researching the internet for tips, tricks, and recipes of Neapolitan pizzas, hoping to find something that would resemble Una’s pizza. Your pizza calculator was a dream to find!! I was able to select sourdough, set my dough ball weigh at 280g, and increase the hydration to 80% (made easier by using a bassinage method of mixing the water slowly into the dough after it had already developed some gluten, then i did a cold bulk ferment to let the flour absorb even more water before shaping). I let the dough balls proof in the fridge for a couple days before i was ready to bake. I let them rise some more at room temp for a few hours before baking in my Ooni pizza oven. It worked so well! Thank you!

How the fuck I suppose to get a 523g of flour

superb!

Did I miss something or do you not knead the dough very much? Tried the recipe (and liked the flavours) but the dough seriously lacked chewiness

Hai is it possible to use this method for commercial purposes and making a bigger batch in the dough mixer

Superb teaching and filmmaking!

After two years of learning and trying different recipes, this is absolutely the best! My favorite!! Perfect pie, first try!!

For anyone struggling. You can stretch the pizza dough lightly with the rolling pin, put it in the baking tray and then WAIT AT LEAST 15 MIN before assembling the pizza. It gives time for the fermentation to add back some of the air bubbles. I did my first Pizza Hut style dough like this and it raised even more than I expected.

??? I tried this recipe, the explanation is simple and good..but my dough after 1 hr rest is very sticky, after stretching and folding, I tried slap and fold too but it's getting stickier, also not passing the window pane test. I chose this recipe as video shows less hassle and less sticky dough. I kneaded it atleast 15 minutes and now just store it in fridge. Any suggestions?????

I like the way he teach to make a dough great❤

Fuck this shit I never make pizza again

How is New York pizza different from Neapolitan? They look very similar to me.

😂👍🏼👍🏼👍🏼🔥☠️🔥☠️

Subscribed

After watching this my pizzas definitely went to the next level. Thanks heaps for the pizza calculator I can see the measurements have to be quite accurate to get the right consistency and rise as a result of the kneading. The only thing I disagree with is the attempt at explaining how percentages work. The dough is not 100% flour. I get that it’s to make it all look relative to the flour eg. water is 65% of the flour, salt is 3% of the flour, yeast is 0.2% of the flour. that part of the video is simply wrong and it really confused me at first.

Perfect❤

Why no stone in home oven?

Hi How much salt and yeast in 20 kg flour

Omg, this guy is high school and college science teacher material

72hr da best...

Thank you for the dough calculator!!! It's a HUGE time saver!

Finally a real pizza sauce! Yt is full of people making elaborate pasta sauces and then using them on pizza. It ruins the pizza completely.

F’n amazing tutorial, exactly what I've wanted / needed to know. THANK YOU!! 🍕🍕

Why you can't put more than an thumb in the air!

How many grams of pasta per 12 inch pizza? Thank you!