bought a brod and taylor proofing oven. we have incredibly cold climate and houses here, im happy to say my dough is no longer like a rubber band, and i cant wait to try these techniques!
Thank you, maestro! Your tips are so helpful! I have no idea that dough should be so much covered in flour, also top-bottom part is new for me (I always worked only on one side, and put it into oven dry-side up!). Great video!
i found the best tip is ditch the 00 flour and go with what all the nyc places use and use a high protein flour , really allows you to toss the dough around without worrying about rips. i'm curious though what are your thoughts about lucali place and how they use a rolling pin/wine bottle for their initial stretch to get the surface area before they do gravity stretch.
When I see the massive tubs of sauce and cheese I know that this place has seen more pizzas than I'll ever make. That's when I know to listen to the advice
Mrr. Pizza, Hey man you did good, most of the time I get bubbles, and they burn, so now I will try your method, Wish me luck, plain self-rising flour right? You're an expert, look at the size of that pizza..............BB
My goodness thanks for explaining it perfectly the people at my job did a terrible job at helping me understand
New York style pizza has always, always been my favorite 🍕
It is so cool how yours fingers move, like a science fiction take.
This was incredibly clear and concise thank you
Love the reasons behind your instructions. So Many people don't take the time to explain the Why! Thanks
Now that is a happy ending for the taste buds!!
Just one of my favorite dishes on planet earth! Love that!
This quarantine i keep enhancing on my cooking skills thank you 👏🏼👊🏼
Best tutorial I've seen yet! Thank you!
Watching it again, this is some amazing paper thin dough... Wow
This is fersure the best recipe ive ever seen thank you!
bought a brod and taylor proofing oven. we have incredibly cold climate and houses here, im happy to say my dough is no longer like a rubber band, and i cant wait to try these techniques!
By far the best technique I’ve seen.
I love this step-by-step tutorial. Great demonstration!
I love watching you cook!!
Duuuuude. Awesome video. Simple and very well explained. Thank you!
Absolutely stunning!
That is absurdly beautiful.
Love your way of teaching its a perfect blend of easy going and straight up facts!
Thanks a lot for making this! I learned a lot form this video
Thank you, maestro! Your tips are so helpful! I have no idea that dough should be so much covered in flour, also top-bottom part is new for me (I always worked only on one side, and put it into oven dry-side up!). Great video!
Bless you for all these great recipes!
That’s amazing! I Love video like this!!!
Super impressed by how strong that dough is tho, wow will not tear
Love your style!
great footage and beautiful morning
Excellent Demonstration !
Splendore,style, experience - remarkable
Bravo!!!!
This is very authentic! Well done foodtube
Quarantine meal for this week!
This is an excellent video, thanks!
I just tried this recipe and it was deliciouuuuuuus!!!
I did today and it was sooo good. Easy to do it! Thanks for sharing
Great stuff! Excellent job! I'm on my way to the kitchen to try your method. Thank you!
So glad i found this channel!
Masterfully done
I made this and the flavor was ok point! So good
Wow! Very helpful! I’ll have to try this at home
Great video!!! Thanks! Having pizza tomorrow😊
Looks amazing 💪🏼😎👍🏼
Great Video Love it !!!😍👌
I like the shirt youre wearing, stay golden chef
Wow love this... Excellent
I am going to make this now! Here we goo....😬
Killer video 👐
I wish i had some of that right now!!
This looks amazing! I will try it out 😊
wonderful! ❤️
Awesome recipe 😎
Excellent tutorial!! Thanks
Amazing guide. Thank u so much for your explanations
Absolutely great video. How about a video on actually making the dough start to finish? That would be great.
Your recipes are so simple, i love it 🥰
Thanks for the recipe
Great Video. Thanks! Would you please show a different way to stretch, if you don't have a smooth surface to work with?
this looks delicious
Amazing dough
thankyou. professional and helpful
Great tips, I'll try these out next time I make pizza. My dough always thins out super quick, hopefully these help.
Dom DeMarco, R.I.P., of the world famous Diffara’s in Brooklyn would be proud.
Aloha
Great video, been working in my dad’s pizzeria and my pies always get thin in the middle, he taught me once but I’m a slow learner unfortunately 😅
Thanks, I’ll try some of those tips out. I make bread dough and put it in the fridge to make pizzas as I like.
Thank You for taking the timeGood Luck
Nice kitchen!
Love this!!!
I got a bad craving for this food now 🤤
waiting on next one📍
i found the best tip is ditch the 00 flour and go with what all the nyc places use and use a high protein flour , really allows you to toss the dough around without worrying about rips.
i'm curious though what are your thoughts about lucali place and how they use a rolling pin/wine bottle for their initial stretch to get the surface area before they do gravity stretch.
So very delicious that I like 👍
So informative!! Thank you ❤
nice vid i rlly enjoyed it💙💚💛
Great stretching tutorial! What's the hydration? What's the weight of the ball? Is the flour just flour or a mix with semolina?
great🔥🔥
amazing💝💝
Keeping track of what the top in the bottom seems to be difficult once it stretched out
It is but you get used to what it feels like eventually
Well done 👍
Nice job bro 👍🏽🍕
Thank you!
you should also note that your digh is super low hydration, this makes it much easier to work with.
very good video💙💝💖
well done❣️
nice i like it💕💕💕
wow very nice mannnn.💖💖💖
Wow 🤩
This is great work, friend #Swag
Thank you! great looking pizza dough. Can you show a cooked pizza!
Yes we can!
@@Goodeatswithchubbsandbones oz weight for your dough balls?
Excelente tips, great video.
Whats the ball pizza weight
Thanks
Decent Videos👌
What was the weight on the dough ball?
Ty for the demo.
Baam :) attractive work you have here
👌Remarkable
I may only be able to do a 12"-14" at home, but this is quite a helpful vid!
Nothing wrong with that! They all taste great no matter the size !
More videos
Could you please tell me what your dough ball weighs?
1 lb to 1.5 for 10 to 20 in depending upon how thick you want your pie. I use 1.5 to make a 16 inch pie... Brooklyn New York pizza maker here
500 grams for a 16 inch pie.
@@vondoobie4203I miss NY pizza I’m in south Florida now😢nothing compares to
@@kmydesire12 marry me and I'll make you pizza everyday
When I see the massive tubs of sauce and cheese I know that this place has seen more pizzas than I'll ever make. That's when I know to listen to the advice
I add some chilli flakes to give mine an extra zing
woow so nicee❣️💘💝
nice!💝
Mrr. Pizza, Hey man you did good, most of the time I get bubbles, and they burn, so now I will try your method, Wish me luck, plain self-rising flour right? You're an expert, look at the size of that pizza..............BB
Cool vid, I was impressed🤎💜🖤