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Shut up. You are so incredibly verbose.

Great idea! Very creative to use olives like that.

Sorry, but most of the world doesn't use cups to measure ...

Difference between light beer 🍺 and say, Guinness?🤔

Everything good accept dirty olives

after the dough is precooked?

Trying other sauce's, just for fun. I don't always like to open a whole sauce can/jar, at the time. Tried:Ketchup: A little of each, light soya sauce, garlic powder, paprika, fennel seed, Italian seasoning and tumuric. If adding salt or grated parm on pizza after, it needs very little because that will amplify the soya/salt. Maybe a replacement for soya...with no salt. Tried:Dianna Sauce works as a stirfry, pizza sauce.... Tried: Crushed tomatoes with kraft Bacon Ceasar. Just enough to color it. Still added some spices, very little. Toppings: Used some bacon, red/green pepper, onions and olives.

That's a little veggie heavy for my taste

This is a channel I didn't know I needed until right now

????

Awesome Pizza thanks!

did I miss the diameter of each traditional cutter? #1 Kitchen Aid -- the only downside is "the wheel is a little small." #2 Oxo-- "the wheel itself is a nice size." #3 Pizza Craft-- "I love the size of the wheel." #4 Kitschy-- "the size of the wheel I also love. you can see if you put it up against the Kitchen Aid version, it's pretty noticeable so it covers a lot of ground."

It is somewhat relaxing to watch you play about with pizza dough.

What brand is your perforated larger peel?

I love you 😍

Thank you :)

Loved your simple but expert Marguerite Pizza! I’m going to make one this afternoon. Xxx from UK 🇬🇧 I like your demeanour very much. 🤗🤗

Stop criticizing this poor woman 🥺 if you don’t like what you see just move on! No need to always be toxic! Really nice dough, thank you for sharing 🤗

Excellent. I will try this today. ❤

My problem when forming dough is my patience. You are very patient. That's what I will be working on or my pizza dough will never form correctly. Has always been my problem. Thanks for your videos. Very informative and simple to understand.

I just made the dough and used a stand mixer. ( I have 2 and have to use them sometimes to justify cost LOL) I used your exact instructions and my dough is beautiful. Rising very quickly now and can't wait to make the pizza. I am sure I will use many times in the future. Thank you.

Thanks!

Thanks. However I really cannot see the point in preheating your oven for a long time unless you are using a pizza stone. Doesn't make sense. Once the oven's come up to temperature you are good to go.

Also lose the music

Speed to 4:30 where she gives measurements

Thank you

Thank you so much, great video. I like the idea of using pizza pan as you can prepare in advance . Have you tried cooking the pizza with just sauce & adding mozzarella after 5 mins.

Thanks for the measurements 😤

Thank you for showing the look of the risen dough. I hate to use calculus when looking for rise height vs horizontal spread. Would this dough work with 00 flour? Asking for a friend who. I use my hands but I always keep them clean. I like the idae of covering with a bowl instead plastic. Haha I tried to spin it like Napolitano dough. Not.

There are simple method to stretch a Pizza, and this is not one of them. It is much MUCH easier than you think. Search for Italian Pizza Chefs, it's very simple

Where was this video 2 weeks ago?!?! 😂 Some of those “Lessons Learned” after my first try at homemade pizza in the pellet-fired Pizzello- 1) Flour the peel and pizza making board (you covered that) 2) make sure if you’re using a store bought ball of dough from the refrigerated section of your grocery store, wait till the dough is at room temperature All the pizzas tasted great, but shape-wise… Looked like the pizzas were made by a drunken sailor. (Oval-ish, oblong, square-ish) Thanks for sharing the video.

looks good!

You are a very nice girl. Sergio from Belgium.

LAME. 🙄

Onion Bell pepper Mushroom Black olives Quick melt cheese

Thanks for video. pizza craft huh 🤔

haysis

simple toppings. Maybe try one day. No sauce no cheese. I guess one could go wild with it in other versions with a little au gratin, alfredo or something?.

Why can’t Americans at least give weights, as well as rough cup (heaped) spoon recipes? Just followed link to “full recipe” none the wiser. Pizza and she both looked mighty fine to me

So....how much what, combined with how much huh, then sprinkled with a touch of IDK!!! I guess this vid is for advanced mind readers!

Thank you James Scott, this is not the way you show someone how to make anything. Very disappointing method

Please get rid of that stupid music cycle! It’s very annoying!

good liking pizza great job WOW

Really good video.

Why u put less cheese?

I’m from Michigan, but I live in the Dominican Republic. All the pizzas are very thin crust Italian style. Thank you for this easy recipe. I’m going to try it.

Thank you

Jesus Christ the royalty free music is total fucking dogshit.

Geat video.Try a light sprinkle of vinegar on top, delicious.

Aw, thanks. My oven on my electric range is old and acts like it cannot handle being set above 375F, so I am glad to try a Grandma pizza baked at 375.