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So bubbles like that aren’t ideal? Always took it as a good sign of activity vs the right side which could be underfermenting. Thoughts?

Love this. 🎉 you guys are the best!! ❤

FWIW: I don't have time to crush by hand. I use an immersion blender on low speed. The seeds don't get blended. The color is a rich red (I am colorblind 😂) I've been told my sauce is too sweet and that I shouldn't add so much sugar. My response was that I use quality tomatoes. I love the reels, keep 'em coming!

Hey, this guy has the last name of some relatives. I wonder if he is related

I have a chart that I got from pizzamaking that indicates that a 16” NY style pizza dough ball should be between 438 grams and 538 grams. I haven’t made any dough balls smaller than 540 grams because the top of the range seems really thin. Assuming that that I did the math right, your 16” NY style pizza dough ball comes out to be 624 grams. Am I making undersized NY style pizzas using 540 gram dough balls? 🍕🕺🏻🍻🇺🇸

Really? just salt? That's terrible! pathetic! I'm sorry but it doesn't get more weak or lazy than this. Tomatoes made into Pizza sauce or other sauce absolutely need other ingredients to really make it burst with flavor. They aren't ever a stand alone kind of thing, Not for sauce. How dare you con people with this nonsense here! I wouldn't try anything you ever made. Your one of these whacked minimalists who says things like "it will do" "it will be fine" Sorry but good chefs do all they can to make every aspect of a recipe great. No sauce ever existed that didn't benefit from say basil oregano crushed red a pinch of sugar, whatever. Many things? some things? But you Mr capital N Nothing??? Im gonna make a just salt video, you sir are a classic text book Bumkin!

Wow thank you 😮

Everything about it is better Except that you just described how HORRENDOUSLY INCONSISTENT your product is in GREAT DETAIL. I personally would love it but dogshit logic is laughable

I like rhe Love putting the pepperoni on in this. Just a gang of grease. Hard pass

Now this is some diversity I can support

“Sir this is a business conference centre”

No one does peps better than buffalo. They know what they are doing

Yeah, Id rather just have one good pepperoni. Cup and char is objectively better.

I drive an hour to safety harbor atleast once a month to get his cup n char detroit pizza. Totally worth it!

But you also get some of what you don't want? Fail

Tom segura what you got

A superb pizza stretching lesson. Thank you very much.

Can i be your online student?

Can someone do it online

Can someone do it online?

Cup and char all the way! Especially in Buffalo

Basil should go on after baking for flavor you gotta wait and put it in at the table

pizza seasoning tastes so bad. up there with sage.

bro is just saying "shred your cheese" but he also knows he's charging $200 an hour EACH for his bs university so he gotta add some 'flavor' and call shredded cheese "julienne"

Never in my 27 years of cooking have i heard of julienne cheese... And that cheese wasn't even cut julienne

Sir please add msg.

Some peeps are just comfortable with having lazy taste buds. I don't hate non-seasoned food, it's actually more reliable for me to like it but I still like certain seasonings (SPICY) 🥵🔥

Pizza??? In a pan? Jesus wept

thats how you keep yourself from getting into a sticky situation with the dough. nothing worse than having dough inbetween your fingers or underneath your fingernails :-|

A good pizza wont need extra seasoning though. Parmesan should already be in the cheese. Oregano, basil, and romano already in the sauce.

I didnt know i needed classes to know not to burn the basil

Pizza gold

Talk about Restaurant pizzas not home

Nobody wants the basil. I said it. It had to be said.

What a legend your kids must be so proud of you the legacy you’re leaving behind how to roll a dough ball

How many grams of salt in this big can? What's the ratio please!

I'm in construction .. Dolp!

This is nothing more than a bunch of rehashed myths. Tomatoes from California are far, far better than Italian tomatoes and are used almost exclusively in American pizza. All salt is water soluble and comes from "the sea," whether it be an ancient or modern sea. Stop spreading myths and innuendo.

I used to put loads of garlic in my tomato sauce, but Ive become a better person. Garlic kills the freshness of the tomato and turns it into something else. It doesn't need it. The sauce I fall back on the most besides ragu is just tomato polpa, basil. olive oil and some salt. You can put it on pasta and pizza and is just wonderful.

I'd love to know what you do if the thing folds in on itself like at 26 right before the cut.

Honest question, what is the white powder? Flour? What temperature should I have my dough when I start to shape it for pizza? Whenever I stretch it, it’ll pull back and shrink on me.

would love to learn how to make pizza

Outstanding Thanks for sharing.

“I find too much garlic offensive” said the man with garlic tattooed on his arm…

There are multiple techniques to stretch pizza douch, but people, please, NEVER USE A PINROLLER. Just learn the technique of stretching! Easier then tou think…

Ciao Amici🌎🙏🌎🤪

The best oven is Marraforni❤

Audio sounds robotic

Great pizza so what was the oven trmp you guys cooked this pizza at in the oven you're using?

whats up with the audio lol