Encanto sus videos! Necesitamos más videos en español. Soy un estudiante de la idioma español y sus videos ayudame para aprender. Encanto mucho! Continúe creando, era muy utíl
Im from Italy and working in a pizzeria and i can give u a tip fpr the "masa" (or impasto in italian) a good proportion for well hidratation is on 70% that means on a kilogram of flour you have to add 700 milliliters of water and this will make the pizza crunchy, soft and fluffy. Probably in the beginning manupulating the dough will be difficult but with a bit of experience the result will be perfect. With love from Italy
Hey saul i just wanted to say that you seem like a really happy guy who loves his job and i wish you luck during these difficult times
Por favor haga más vídeos🥺
@@akashbhaduri6365 amorita bolchhe
@@akashbhaduri6365 i just saw this
Encanto sus videos! Necesitamos más videos en español. Soy un estudiante de la idioma español y sus videos ayudame para aprender. Encanto mucho! Continúe creando, era muy utíl
Love the channel you do a great job! Always awesome to watch.
Saul - my favorite chef to watch!
Nice pizza!
Chef Saul! Where are you?!
Im from Italy and working in a pizzeria and i can give u a tip fpr the "masa" (or impasto in italian) a good proportion for well hidratation is on 70% that means on a kilogram of flour you have to add 700 milliliters of water and this will make the pizza crunchy, soft and fluffy.
Probably in the beginning manupulating the dough will be difficult but with a bit of experience the result will be perfect.
With love from Italy
I'm glad you have a youtube channel! I saw you on epicurious and you are awesome man.
Ok ahora la haré con chorizo. Sin albur.
😋
Dear Chef, please make a chile recipe. I wonder if there is a difference between Texas style and Mexican style chile.
i am here from epicurious :D great gordita
What about mi tia y tio