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What dough recipe was that? Those pizza balls looked magnificent. Very happy Christmas to you and family Juergen👍

Absolutely love this!

Excellent Juergen. Is the flour what is normally classed as ‘general purpose’ or bread flour? The suggestion about varying the amount of yeast was very interesting. I tried the smoked mozzarella you suggested and it was delicious. Happy Christmas.

Merry Christmas sir

Excellent as always Juergen. Have a great Christmas. Regards, John.

Yess im here sir. Dangke soon❤❤

Need to give this a go, thanks

Does this apply to wooden peels too?

I stumbled accross this video, very nice. I always make my own pizzadough, and will definitely try this method.

Love your videos Juergen, great explanation and no messing around pizza calzone looked magnificent

Another excellent video Juergen. I need to find a vegetarian alternative to the Salami, possibly mushrooms and perhaps olives. A very good tip about using olive oil on the outside after cooking and not before. Regards, John.

In the UK I have only found one flour available in the supermarket that has the W value marked and that is Ooni. Others from Amazon probably are marked but I haven’t tried them. Regards.

That looks great, putting that on my todo list!

This is a must-try. It looks like great food to take for a day out.

Great video as usual Juergen. Thank you for sharing this. I am on holiday at the moment but I will make it when I return home. Best regards.

Thank you Juergen!

Great teaching I have seen lots of videos. Very honest I was lucky to come across ur channel thank you so much from India

Amezing recipe very nice learned lots from u thank you so much

I will have to try this one, but I have a question, can I substitute Poolish for the Lievito Madre?

Fantastic video.

Another great video Juergen. I’m looking for to trying this and I hope you still have the Stromboli on your to do list 😁

So nice and simple.

Great video again Juergen. I must look for this cheese and try it.

i just dont get it.. why those caputo and all those make "pizza dough" and mill/grind it to 00 if it dosent even have enough gluten and why neapolitan pizza security "proves" those ... also why so many pizza masters use those italian flours if u actually need bread flour which is like 2-3x cheaper too

Excellent video. Great explanation.

Fantastic. There are hundreds of great pizza places in New York City and then there is the whole different kind of pizza made in New Haven, Connecticut. Great pizza there as well. Made a little differently but also worth trying. Thanks.

Excellent as always Juergen. I will look for the drier mozzarella in the UK. Regards, John.

Nicely done! Any thoughts on a focaccia video?

Stunning pizza mate, never heard of this one

Fantastic

Thank you very much for this. It was very enjoyable. If you run out of ideas how about Stromboli? I have seen a couple of videos about it but there doesn’t seem to be any agreement about how it should look at the end! Best regards from the UK.

Great video.

This is going to be a fun pizza to try. I have had fantastic results recently with my pizza dough quality thanks to your advice. I finally have pizza with which I am really happy.

Excellent as always. I like your idea of beetroot for the eyes in a vegetarian version because not many people would think of catering to vegetarians. As a vegetarian myself I notice small things like that.

Once again a very informative video ❤ Thank you!!! If I use a high strength type 0 flour (I use polselli super) do I need to change anything? Or follow the exact same instructions?

Another great video

Interesting video! I was just reading an article called "No Knead Pizza Dough & Biochemical Gluten Development: The Key to Better Pizza" from PizzaBlab. Can google the title. It´s saying that NO kneading and NO stretching is the best result. Just mix it. The article says "I understand that the concept of no-knead pizza dough and biochemical gluten development may be difficult to digest. I have come across statements such as “I don’t believe in biochemical gluten development”, which is similar to believing that the earth is flat; However, I strongly encourage you to adopt this method of gluten development (or at least give it a try once), as it can greatly improve both your pizza and your work process.

An interesting subject very well presented. Your English is very good. Please keep them coming.

Excellent as always 😁

Really enjoying your videos buddy, doughballs still looked very good.

Thank you. Do you think the yeast dies when it is frozen or can it still continue to rise after it is thawed from the freezer?

Wonderful video.

Wonderful video as always Juergen. Thanks for covering this subject which I enquired about 😊

Another great video.

Lovely job

Is that paper on your counter? The white under the pizza on the counter.

Welcome back 😁 Another great video. I really don’t understand why you don’t have more subscribers already. Regards.

When using a bread maker everything is added at the beginning so the yeast and salt don’t spend much time apart before being mixed together. Could I ask what type of dry yeast are you using. In the UK, and it may be different in Germany, there are two types. One is added to the dry ingredients and the other is added to the water first. Usually the first type is a smaller quantity than the second one. Excellent video as always.

Pizza needs to be cooked bit longer. Crust is too pale, not brown.

You are the first person making pizza on RUclips I have seen to acknowledge the existence of vegetarians. Thank you 😁