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How many 10 oz dough balls will I get with this recipe?

OMG wat are you using there recipe. Vito has no clue with NYS pizza. Josh is no were close to NYC dought. And the other guy is just as bad. There is only one person here that done a few years research that is the closest to NYC pizza when it come to dought sauce and cheese. NYC dought is only 60% hydration. No polish. This just get me so mad on how people keep saying NYC pizza. When it nothing close. And I'm a New Yorker so there's is nothing close to it at all. Any it called thin crust witch your is not at all to think

thankyou! i almost put raw mushroom on my pizza😅

Chicago tavern thin crust itllin beef

Mortadella is not fancy at all

Oven temp and time for cooking?

Awesome video boss. Can I take half out after bulk fermentation and freeze it for next weekend? If so how do I revive it? Thanks

People from New Heaven: Whoa man…New Haven pizza uses uncooked tomato sauce 😂😂

Not bad at all this coming from the closest growing up in world famous Bensonhurst Brooklyn NYC. Making oizza since 7 years old. You hit it 99% mint 👌

Very helpful

These value ovens need to increase double the size for a real large pizza 🍕

I don’t have a Roccbox, but my Solo Stove Pi Oven takes a long time to heat up in the winter and doesn’t make it to 600+ degrees. Not sure why.

New Haven has nothing to do with taste, all about location and additude 💯 😂

Northern italian pizzas are the best. Not as doughy as neapolitan and not as cracker thin as some american styles

We're rationing now?

Stay far away from New Haven.

Helll yeah 🔥

0 cheese

Where did you buy the container you keep the dough in

Too thin for New Haven. Also the tomato pie is a classic, but most people get toppings. The real NH style is cold fermented dough cooked at high temp for char.

Looks bomb

"hefty dose of parmesan"

New haven...what the hell is wrong with you

WTF is the cheese

That's hardly a pizza...

Reminds me of fresh choices pizza

Why does every part of the country have to make its own bad style of pizza

“New Heaven style” = getting ripped off style

not even close

Could've thrown some basil or fresh mozzarella to add depth/color

I hope it was a New Haven pizza, but it did not look too tasty... Tomato paste bread?!

do some cajun stuff like alligator pizza

How about Countries? Do Russia

Ohio make a skyline pizza

WRONG!!! No red pepper, add old bay.

Oregon - Marionberry Pie hahaha

Totally not Maryland. No Old Bay, smh missed the mark bro

Garbage plate pizza?

Too much bread. Never have more bread than sauce and meat.

Thin crust

WI could be Brats/beer cheese/cheese curds/caramelized onions/etc.

ABeetz!

Canada

What does de-gassing do to the end result?

Idk it looked good tho

Salted pizza

Nice tomato bread

MARYLANDERS ASSEMBLE

That looks delicious!! Great job and keep doing what you’re doing!❤

I use a toaster oven at 415 degrees on a tin foil covered tray for 10-12 mins.