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.
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
We have, pretty much, identical styles when it comes to opening up the dough. A beautiful 18" pie right there!! My only question is regarding your finger placement. I would NEVER press my fingers into the cornice of the dough, which I see you seem not to be concerned with. Do you find it to have a noticeable impact on the cornice after baking? I was strongly taught never to press out the cornice with fingers or anything else, but your pie looks great! Thoughts?
I’ve watched hundreds of videos like this, and this is the only one that truly explains the rationalization behind what he’s doing. Thank you man!
Glad it was helpful!
It is so cool how yours fingers move, like a science fiction take.
New York style pizza has always, always been my favorite 🍕
Love the reasons behind your instructions. So Many people don't take the time to explain the Why! Thanks
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!
Just one of my favorite dishes on planet earth! Love that!
This is fersure the best recipe ive ever seen thank you!
I love watching you cook!!
Watching it again, this is some amazing paper thin dough... Wow
Best tutorial I've seen yet! Thank you!
Bless you for all these great recipes!
This quarantine i keep enhancing on my cooking skills thank you 👏🏼👊🏼
Duuuuude. Awesome video. Simple and very well explained. Thank you!
I love this step-by-step tutorial. Great demonstration!
Love your way of teaching its a perfect blend of easy going and straight up facts!
Love your style!
That’s amazing! I Love video like this!!!
great footage and beautiful morning
Great stuff! Excellent job! I'm on my way to the kitchen to try your method. Thank you!
Excellent Demonstration !
That is absurdly beautiful.
This was incredibly clear and concise thank you
This is an excellent video, thanks!
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!
Thanks a lot for making this! I learned a lot form this video
Super impressed by how strong that dough is tho, wow will not tear
This is very authentic! Well done foodtube
Now that is a happy ending for the taste buds!!
Splendore,style, experience - remarkable
I just tried this recipe and it was deliciouuuuuuus!!!
Awesome recipe 😎
I did today and it was sooo good. Easy to do it! Thanks for sharing
Absolutely stunning!
So glad i found this channel!
Wow! Very helpful! I’ll have to try this at home
Great video!!! Thanks! Having pizza tomorrow😊
Amazing guide. Thank u so much for your explanations
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.
Great Video. Thanks! Would you please show a different way to stretch, if you don't have a smooth surface to work with?
I like the shirt youre wearing, stay golden chef
Great tips, I'll try these out next time I make pizza. My dough always thins out super quick, hopefully these help.
Masterfully done
Wow love this... Excellent
Quarantine meal for this week!
Nice work!!❤
Looks amazing 💪🏼😎👍🏼
I wish i had some of that right now!!
Absolutely great video. How about a video on actually making the dough start to finish? That would be great.
Great Video Love it !!!😍👌
Thanks for the recipe
My goodness thanks for explaining it perfectly the people at my job did a terrible job at helping me understand
I am going to make this now! Here we goo....😬
By far the best technique I’ve seen.
this looks delicious
This looks amazing! I will try it out 😊
Excellent tutorial!! Thanks
Your recipes are so simple, i love it 🥰
Thank You for taking the timeGood Luck
Killer video 👐
Great stretching tutorial! What's the hydration? What's the weight of the ball? Is the flour just flour or a mix with semolina?
Nice kitchen!
Amazing dough
Thank you! great looking pizza dough. Can you show a cooked pizza!
Yes we can!
@@Goodeatswithchubbsandbones oz weight for your dough balls?
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 😅
thankyou. professional and helpful
Love this!!!
Well done 👍
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.
nice vid i rlly enjoyed it💙💚💛
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
So informative!! Thank you ❤
Baam :) attractive work you have here
This looks great, when will we get new videos? Watching from Santa Cruz, Bolivia
Soon! We will teach how to make the dough next !
@@Goodeatswithchubbsandbones awsome! There isnt good new york style pizza here in Bolivia
Excelente tips, great video.
Whats the ball pizza weight
Thanks
great🔥🔥
wonderful! ❤️
What was the weight on the dough ball?
Ty for the demo.
I got a bad craving for this food now 🤤
Do you have tips for keeping bean sprouts fresh?
you should also note that your digh is super low hydration, this makes it much easier to work with.
Nice job bro 👍🏽🍕
waiting on next one📍
Wow 🤩
wow very nice mannnn.💖💖💖
Dom DeMarco, R.I.P., of the world famous Diffara’s in Brooklyn would be proud.
Aloha
Bravo!!!!
well done❣️
👌Remarkable
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
very good video💙💝💖
The most important things are the technics of making the NYC style pizza dough so it would be a great idea ✌
I will be making a video soon about the dough!
Pizza dough recipe?
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
So very delicious that I like 👍
Decent Videos👌
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
amazing💝💝
This is great work, friend #Swag
nice i like it💕💕💕
We have, pretty much, identical styles when it comes to opening up the dough. A beautiful 18" pie right there!! My only question is regarding your finger placement. I would NEVER press my fingers into the cornice of the dough, which I see you seem not to be concerned with. Do you find it to have a noticeable impact on the cornice after baking? I was strongly taught never to press out the cornice with fingers or anything else, but your pie looks great! Thoughts?
I have never had an issue this is how I’ve always done it. I’ve heard the same thing though but for me it works!
Have a good Day😉