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My first pizza I ever ate had anchovies..my folks lived in NY. Then moved.The only pizza i remember was with anchovies..pepperoni was like..whatever😅 It's my favorite topping.

That looks delicious! Save me a piece. I'll be around in 3 minutes😊❤

Thanks what temp should the pizza oven be at like 500-700 F? Lke you would a pizza?

This is one of the more frustratingly shot videos I've ever watched.

Thanks very much, very useful

Hi, can you give the percetange of recipe? water, yeast, salt. Cheers

Where I can get this pizza oven

Great video After I ball the dough can I place the balls in the fridge Thank you Michael

I ordered mine off Amazon / amazon prime was the seller and it came with missing part / peel maybe more as it had no rubber on the feet like yours does I did not check very much as it was sent back. And got one from Gozney now on the way both gray as its the color of our trex deck lol.

I don’t have access to the 00 flour. Can I use stoneground wholewheat flour?

And no show of the baked bread?

I noticed Anchovy Pizza uses Canned Anchovies. Just out of curiosity, is there an Anchovy Pizza that uses FRESHLY CAUGHT from the Ocean Anchovies? If so, how does the freshly caught taste differs from the canned ones? I heard the freshly caught ones are less salty than the canned ones.

This is a chocolate mappazone

I’m so confused. I was only able to make 3 250g balls with about 100g left over. How did you make 7 balls? I followed the measurements that are listed. Did you do a double batch?

Great combination, looks delicious. Pro Tip: Let the chicken cool completely before cutting next time. It will retain more moisture and be more tender. No need to use a knife either; tearing chunks will provide textural contrast.

What temp should the stone be?

I can't stand when people add music to videos.

Wooooow I need that fabulous shrimp 🍤 pizza 🍕 right away yum 😋

I just put olive oil on my hands & follow same process , really dont like adding more flour

How did you put the dough on the pizza holder after you added the ingredients? How did it not stick on the wood board or the holder???

you dont show how to adjust the burr, misleading video

Looks good.... Insane amounts of olive oil mind! 😆

i like this thanks 👍

You can clean that soot off with a damp paper towel... and then follow up with Bar Keepers friend... just sayin ;) great panuozzo though :D

Great tip about checking for leaks, and showing how it connects to a gas tank, exactly what I wanted to see.

Food talks is oddly silent?

The importance of time cannot be overstated."

Love it awesome pizza sauce,at least for a changed

Great

This is perfection. Exactly what I was looking for.

If anyone is wondering…DON’T do this!! 🔥🔥🔥 High flame is all you need. Using a grill brush can damage your stone…and also don’t use water.

Bro your videos look so good i have been watching a bunch. Come back!! You have great skill for cooking and video creation.

Wow

These look to turn into loaves of bread but never pizzas , sorry for the truth

Buddy’s pizza so far…..we try to make it good…. Jets is a chain style that’s not to bad

What's this pizza dough weighing up to per container?

So after dough balls are proofed you put them straight into freezer ? You don't have to first refrigerate overnight then freeze?

I pour room temperature water. This is also how I level the coffee. It must be removed from the gas, before the eruption, because it may taste bitter. You need to find a middle ground, where the coffee is not sour and not yet bitter.

Can i use bread flour?

Thanks for sharing this tip ❤🥰

nice receipe, but why he warm wateR?

This is a really poorly made video.

Too high heat ruined the dough

Love this. I'll have to change the recipe a bit as I can't have that much onion in any dish on keto as I've lost sixty pounds in six months and am continuing to stay on keto.

Not for me and boring musick or what 🤮🤮🤮

You can tell this is not this guy’s first calzone!

Nice oven 2:55

Bravo looks excellent

Hate this buffalo mozzarella gooey gunk. Gives me absolutely no pleasure.

How would you go about doing this in a conventional oven?