Made me hungry...do yo deliver...to Washington State....regardless, thanks for sharing your tips. Next time I'm in Jersey, will be there. Impressed that you make your own mozzarella cheese.
"Good Fermentation." taking 2 days to make GREAT Pizza Dough... YES... Just like when I make good (Italian Spaghetti Sauce) ... I never eat it or serve it the same day I make it... always the NEXT day... let it marinate...
Love this interview. Superb and professional. Asked all the right questions. Watched it five times. Big thumbs up. You are a pleasure to watch and Dan is great at making Pizza. His passion is incredible.
@10:15 That is a work of art! Wow. I just started reading Dan Richer's book The Joy of Pizza. Now I want to visit his restaurant. That would mean flying from Chicago....and I'm okay with that. I might have a problem...and, mind you, being a Chicago native, my preference is thin and crispy, not this neopolitan stuff. But I'm flexible...
what is the temp of the dough when it comes out of fridge to stretching for the oven? is he doing a full proof after? is it coming straight from the fridge and letting it sit out for 30 min? or is he letting it go a few hours once its come out of the fridge?
Lovely but its not healthy. Do you know lectin is gluten? Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth
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Made me hungry...do yo deliver...to Washington State....regardless, thanks for sharing your tips. Next time I'm in Jersey, will be there. Impressed that you make your own mozzarella cheese.
Another GREAT... EXCELLENT Video...
Thank you so much for sharing your videos...
Always a pleasure to watch them...
everything burned🤷🏻♂️🙈😂
Happy Cancer☝️
Perfect place good start from the beginning just across the street from city hall perfectooo
It looks awesome. Wish I could get my hands on some NJ tomatoes.
"Good Fermentation." taking 2 days to make GREAT Pizza Dough... YES...
Just like when I make good (Italian Spaghetti Sauce) ... I never eat it or serve it the same day I make it... always the NEXT day... let it marinate...
ther crust looks too thick. if there's too much bread, you lose the balance of flavors. it's what makes NYC thin crust the ultimate pizza.
I made a bread with the dough it is look like this beautifuly ugly breads. 1 hour room after refrigrator or stright to oven ?
Did you happen to ask what hydration rate is Dan using for his pizza dough?
Looks like 55-65%
The hydration works out to be a little over 68%
Great pizza which I tried last year but you may want to ask for extra sauce.
Love this interview. Superb and professional. Asked all the right questions. Watched it five times. Big thumbs up. You are a pleasure to watch and Dan is great at making Pizza. His passion is incredible.
No‼️
@@alessandroferraresso8176 Yes!!!
Se puede congelar? Qué momento sería el mejor para congelar, al separar la masa o después de hornearla la primera vez?
This guy is a pizza scientist. Yum!
@10:15 That is a work of art! Wow. I just started reading Dan Richer's book The Joy of Pizza. Now I want to visit his restaurant. That would mean flying from Chicago....and I'm okay with that. I might have a problem...and, mind you, being a Chicago native, my preference is thin and crispy, not this neopolitan stuff. But I'm flexible...
Great stuff.
Very Nice pizza
I could feel your pain when that slice was showing sag!... Excellent job and best book on pizza. 🍕 = no sag A+ 🇮🇹💪
what is the temp of the dough when it comes out of fridge to stretching for the oven? is he doing a full proof after? is it coming straight from the fridge and letting it sit out for 30 min? or is he letting it go a few hours once its come out of the fridge?
Lovely but its not healthy. Do you know lectin is gluten? Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth
Then don't eat it. I'll eat you're share.
The majority of the lectins and phytic acid are found in the bran (which is one of the parts that is removed when refining a grain).
if you wanna lose weight then stick to salads lol wtf are you serious? complaining about health on a pizza video