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This is for your cheat day my friend!

Thanks!! It's funny you should bring this up, I'm actually working my way to an update. Stay tuned!

@@rollonfood can’t wait to see it. I’ve recently gotten into super thin crusts like this and tried laminating my dough. I haven’t gotten to crispy yet, but i have make those flaky layers. I also like your pineapple stance. I e never tried cooking it beforehand though. I am so glad tomorrow is pizza night.

Every night is pizza night 😁

@@rollonfood I have to limit myself to once a week or else I'd weigh 400 pounds

Fuggedaboudit 🤌

I did indeed make the first batch I tried using fresh garlic and onion. I decided to go a little closer to Taco Bell so 1. I could talk more about the texture, and 2. Saving that for the evolved version of it. I supposed I could have been clearer with the bullshit thing. For me it's a lot more complex than just, say rambling. It's about spending sometimes 4 to 6 weeks on a video, and constantly going back and re doing it because I had a new idea. It makes a lot of insight get missed. People often see the final product of weeks of non stop agonizing over minute details, loads of sub standard executions. I suppose I'm saying, I'm going to lean even more into the honest side of my content. The rambling can be tidied up a bit, but it'll always remain. Thanks for your very valuable feedback my friend

Thanks for the detailed answer. I trust you will do you, that’s what makes the channel special to me. The value lies in the ramblings. Its like an honest conversation with lots of insights. Just today I had a nice 45 minute conversation about coffee, brewing, roasting, water, etc. with the owner of a small coffee shop. I love these kind of insights. Anyways, can’t wait for the next!

@@RalfffH-we9ml next video dropping before the end of the week matey!

I'm going to keep doing it, and doing more of it!!

Did I pronounce it lev ehn errs?

@@rollonfood Understandable, sometimes the Beta tape gets hung up on the rollers and distorts audio, happened during Zombie Lake viewing so there's that...

@@av-il6bf oh the beta tape on the rollers. Yeah. It was that.

Thank you very much Mr Skinner!

Printing this comment out And putting it on the wall! Thank you for your inspiring words

Follow up video being worked on as we speak!!

What about it? 🤔

@@rollonfood the iceberg lettuce…it was cool 😎

Lmk how you do!

My releases will be more frequent going forward! Glad you liked it!

I will look for a way to have the best of both worlds!

@@rollonfood And that is why you are the Hannah Montana of food youtubers!

@@uffelaursen8245 I'll use this comment on a video soon 🙂

Thanks my friend! I'm starting to step up my game a notch

I will have to test the broiler thing.. The different cuts of meat taking longer isn't applicable to finely ground meat. But it's true Chuck has connective tissue etc that needs breaking down when not ground.

Dalstrong

Like bigheadedwon said, it's a dalstrong XL butcher block. Absolutely effing love it, but you have to look after it. It's notorious for cracking. I have at least 8 single blocks with one side of the seal open. Every few weeks I melt some 100 percentage bees wax into them. I oil and wax it regularly.

That sounds killer! I'm definitely doing an update to this one,. 🙂

Thanks!

Damn, I'm sorry I forgot to update. Sanfroulon is the healthiest starter I've ever had. I actually only make pizza with him. My regular perma poolish got sick. I will make an update video soon.

@@rollonfood Hell yes!!

@@Retfosho and another totally different pizza video very soon!!

@@rollonfood Awesome news. Always looking forward to your amazing production quality. Do you think you could include some detailed, close-up shots of the bottom/top of the crust and show its properties? Does the pizza crack when it is folded into a slice? No video I've seen has actually captured the properties of a good pizza crust in close-up detail, like how it sounds when you scrape the bottom, how it looks/feels when you bend the crust and squeeze the air, and how it tears. I've tried other recipes for dough but I always come back to your NY slice video. It's nearly the perfect video on how to create the best home pizza you ever can with simple ingredients.

Next video dropping Sunday is about Brazilian thin crust pizza, so stay chooned !

Need that paper plate to really get the vibe 😄

@@rollonfood Just cut it up, and looks huge on my regular plate. Wish w/ RUclips you could post pics!

@@SapphireSweed post on IG and send me there if you want @rollon_food

@@rollonfood sorry don't have instagram- esp after I got hacked from it and my fb acct got suspended.

Glad you liked it!!

What do you mean?

Any pizza shop worth its salt does a preferment and at least 24 hr proofing with 48hr even better.

Do you have public up there? If not, boar's head is really good as well. It's a bit thinner, not tastes great

Wow, that sounds tough. Maybe buy a cow?

Yes, sorry for confusion. I think there's now detailed instructions in the description

No problem. All the details are there except for the yeast weight for the final mix. Thanks for these videos, you've cleared up a lot of grey areas in my knowledge of pizza dough. I always did a cold fermented dough, but now I feel more confident playing with different fermentation times and temperatures to suit my needs

@@Wallstreetavarice honestly my pleasure. Knowing someone got something valuable out of one of my videos is really motivating!

Yes for sure, if you make pizza, a peel is a must imo. I have the ones I use in my links in the description

Great tip,! Thanks

Should get 5.

When making 5 dough balls how big is the pie? I just made your recipe. I make pizza every week! Usually, I do 180 g which will make me 12 to 13 inch pizza. Curious if your dough you need more weight.

Will the dough balls double in size after 24 hours in the refrigerator?

@@JeremyWyler-gw2tq they shouldn't. If they do, either 1. Your fridge is too warm, or 2 , you used too much yeast. Their growth should be minimal.

@@rollonfood I followed your recipe to a tee. I will send you some pics of my pizza tomorrow

You're welcome my friend!

Thanks for this comment! I have been thinking more and more about what makes me different from other food RUclipsrs, and there's definitely times where I'm SO tempted to study and emulate more successful ones, but I know deep down if I just keep knocking the videos out and constantly improve, the views will come. Cheers my friend!

No need to burp. But obviously don't tighten the lid all the way

Detroit is one of my favorites

Each ball is about 340 ish. Just weigh it out and split into 5. Then the base is 14 inches. I've also started docking this style of pizza

@@rollonfood much appreciated! I’ll post back results Sunday Docking helping crispier crust?

@@318android3 yeah but just dock inside, not the outer crust. I've got a great roller jaquarder I got off Amazon for cheap and it obviously doubles as a jaquarder

Did you see my toppings video yet? I make exactly that. Just a little different. Check it out. Lmk how you get on!

We finally made it tonight!! That crust is amazing!! Tried and true the middle pieces are crunchy the dough has an amazing flavor. We're from Illinois/Wisconsin so this dough is so nostalgic. Thank you again for your recipe!!

@@brookski726 these the best comments, when people report back that they made and liked a recipe! Glad it turned out so well. I'll work on a 2.0 soon!!

It's only ridicule is you feel ridiculous

The revolution will not be televised! The revolution will be FRIED!!

Try it!!

Grandma? Dat you?

@@rollonfood nah man it's pizza you know we're not talking about tiramisu, and you're not going to tell me that all those greasy pythons are measuring out everything perfectly and using all those tips and tricks

Well I am. ANYONE making anything baked, that knows what they are doing, are weighing it out. and all those "tips and tricks" are pretty standard in most pizza places. If you don't believe me, consider this : do any of the pizza places you frequent ever have slightly different crust on their pizza? could you, at any day of the week identify one of them by eating a slice in a blind test? consistency is one of the main reasons to weigh your ingredients out, closely followed by the ability to scale formulas up and down. Then there's the subject of profit and loss, inventory etc. PLUS!! why would you use tiramisu as an example of something that needs to be weighed out? if there's one dessert in the world that i could just eyeball right now it would be tiramisu. thanks for your input though.

@rollonfood look I'm not trying to disrespect your video that's not my point I'm just saying this is a lot of work for food I would consider one of the least demanding. I've never gone in the back of a pizza place to see how they do it, I know that these days it seems like a lot of places just have pre-made dough flour salt water yeast and maybe some sugar and egg.

@@jacquestuber628 I'm just chatting with you, I'm not offended by any means. Appreciate your view point honestly. Every comment helps me decide on future content in some way or other!

Wait.. oh shit, my doctor found my donut video.. 😄 thanks for watching!!