Same here ,trial-and-error ,we'll be pros soon enough ,be slingin these pies in a snap .😅 so many stuck with aggravation as it beats my good mood down ,not giving up ,now the secret is known 👍
Frank, any chance of getting your dough recipe, your skill is obvious but your dough seems so manageable. I'm sure a lot of could use your help. Thank you for this video.
Saved! Thanks so much. Also I agree, If you want to judge if a pizza is good, it's gotta be pepperoni and onion. That's the baseline for an American pizza.
Thank you! I have lost a few pizzas when friends make them and they stick. This will be a life saver and prevent that disappointment when the pizza sticks to the peel and the oven stone is a mess!
Thank you thank you, I really appreciate you reaching out to me. I've been back to your videos many times hoping to find your recipe. Your stuck on a peel trick has saved me twice already, I'm ashamed to say I did take credit for the first save but owned up to my lie on the second save and did take a fair amount of abuse. All in good sport. I'm too old to deal with instagram and such (75), I use that excuse as often as I can get away with it so I'll keep watching your videos. Again thank you for your kindness...Vince
Wow!!! Thank you. I made 8 pies on Saturday and I had one really bad sticking debacle. The other 7 were great, but it definitely sounds the pride a little bit. I will definitely try this. Thanks again.
I launch from a flat cookie sheet and could have used this last time. I had a hole in my pizza and just ended up cooking on the sheet and it had such a negative impact. Glad I found this... makes so much sense to just flip it like that.
Wow is right. I was impressed with the round dough, then you flipped it over. I have actually done that with other things, but it didn't translate to pizza. Thanks for making the video. You rock.
F’n BRILLIANT! Bc 10/10 times I go insane Italian style and start wrapping it up in to a psychotic “calzone” and throw it in an oven while being super angry hahahahahhahahhah
what I learned from this video: use a lot of flour. That was my problem so far. Since I got a pizza oven the parchment paper is a no go and I trashed the first try. LOL!. I'll use more flour now.
0:44 Seeing your hand/stretch, technique I would be VERY curious to see your pizza crust once it's cooked :) Could you make a vidéo of the full process? Great videos and tips thank you so much!
Can you make a video on making your pizza dough, I seen it on your Instagram page but I would like to see it from start to finish ( soup to nuts) thanks.
Question: I have tried to avoid using too much flour even when I am streching the pizza for 2 reasons: 1) It is not the most healthy thing to eat (burnt flour) 2) My stone gets black spots all over and burning the bottom easily. What peecentage do you feel more confident because I am trying to find what it works for me without struggling with the streching part
What's a good way to store rolled/stretched dough for multiple pizzas to have toppings added at the same time with family. I want to be able to top the pizzas at the same with my wife and kids instead of doing everything one at a time. Tried doing that today and made three pizzas. I stored the rolled dough on parchment paper, but when it came time to transfer to the peel, it was sticking too much. The first two I tried my best to transfer to the peel from the paper but it was sticking too much and making a mess. The third one I just put the pizza in my blackstone pizza oven then took the paper off after about a min when the dough toughened up. I'd rather transfer pizza from parchment paper (or something else) to the peel and then to the pizza stone. Any suggestions would appreciated. Maybe the technique used in the video would be best but id rather avoid flour getting on the toppings every time.
RUclips knows what I’m talking about on the phone. I just told someone on the phone of this nasty event with pizza which happened yesterday, and here RUclips offers a solution in 10 mins. Scary.
Raw flour burns black on a pizza stone. Use only fine ground semolina unless you like bitter taste. A perforated aluminum peel is far better than a wooden peel.
hello I have similar problem, after 2-3 pizzas the dough is stucking to the peel, I'm using raw pine wood peel and even with flour the dough is glueing to he peel. Your peel is somehow preserve?
That's very very helpful but I think my dough is not right. Too soft and just always wants to smush up when trying to put the peel under to transfer from work surface to peel. I mess it up everytime unless I load it with flour then it gets on fire all in the pizza oven. What is your sturdy looking dough recipe please
Try adding 10% whole grain flour plus 10% semolina flour to the original mix. Don’t put too much flour onto the peel just a very light dusting, too much makes for a burnt underneath making the pizza taste bitter.
![Diggy Graves - Red Vineyard [Official Lyric Video]](http://i.ytimg.com/vi/8Ro085T0mnQ/mqdefault.jpg)
Here after a disastrous home pizza evening. Thank you Sir.
Me too.
@@BrickbyBrick4U m3
Same here ,trial-and-error ,we'll be pros soon enough ,be slingin these pies in a snap .😅 so many stuck with aggravation as it beats my good mood down ,not giving up ,now the secret is known 👍
Me too
Stromboli it is😂😂😂😂
He had me at the dough stretching. Immmppppreeeeesive!
Thank you!
best pizza tip I've seen on RUclips in a long time!! Thanks Frank!
I knew he was the real deal as soon as I saw that dough stretch and that beautiful circle you made. That's art right there!
Brilliant can’t believe I’ve never thought of that! It’s usually calzone at best case and ruined at worse case.
Once again another cool Uncle Frank! Thank you Uncle Frank! Got a new stone to make pizza's for the kids and grands. Ciao!
You're a legend, Uncle Frank!
Genius. Thank you for that tip!
Frank, any chance of getting your dough recipe, your skill is obvious but your dough seems so manageable. I'm sure a lot of could use your help. Thank you for this video.
You can find my dough recipe on my Instagram page, but I’m also going to post a video here soon.
Frank, this is super helpful! It’s easy to get distracted with lots of friends around as you mentioned. Thanks so much! 👏🏻🍕🍕🍕
Wow! Not a dull second and super skillful.
We need more videos please! You are really good!
Thank you very much. I am working on getting more videos posted soon. Stay tune!!!
Happened to me over the weekend. Ended up turning it into a calzone, but this is very helpful thanks mate!
wow! the way you stretched that dough :D
Almost threw everything into the lake last weekend. Wish I would have seen this amazing video before.
Thanks for sharing this tip. Very helpsome.
You are a pizza rock star. Thank you!
Life changing, thank you. Buying one of those pans right now 😂
Saved! Thanks so much. Also I agree, If you want to judge if a pizza is good, it's gotta be pepperoni and onion. That's the baseline for an American pizza.
Great trick!! Thanks!
Very helpful! Thank you.
Hey Uncle Frank! amazing trick, a have had a few pizzas stuck on the peel and that makes me sad, hehehe. Great job and amazing setup you have there.
Super video, I'm always running into issues when trying to transfer my dough from the peel to the pizza stone. Thank you very much!
Awesome. Thanks for sharing!
Okay... this is the third technique I've learned today to unstuck the pie.
That dough looks so good by the way. You can do anything with it.
Impressive dough handling
Thanks a lot!!!
Thank you! I have lost a few pizzas when friends make them and they stick. This will be a life saver and prevent that disappointment when the pizza sticks to the peel and the oven stone is a mess!
Legend! Thanks for sharing this trick
What a great tip as to also your set up and pizza oven! Ya got me to sunscribe! 🍕
You sir, are a genius. Thank you!
Cool! Thanks so much! I'm a messy pizza baker, that will help a lot!
Fantastic thanks for this trick from UK 🇬🇧 👍
Frank.........This is Genius!!! Thanks!
You are a rock star… Thank you.
Sawdust on the oil technique!
This happened to me yesterday.
Now, it'll never happen again!
Awesome, sir!!
UNCLE FRANK!!! Please share your dough recipe, it looks incredible!! I loved this video!
Check out my Instagram page, it’s on there.
Thank you thank you, I really appreciate you reaching out to me. I've
been back to your videos many times hoping to find your recipe. Your
stuck on a peel trick has saved me twice already, I'm ashamed to say I
did take credit for the first save but owned up to my lie on the
second save and did take a fair amount of abuse. All in good sport.
I'm too old to deal with instagram and such (75), I use that excuse as
often as I can get away with it so I'll keep watching your videos.
Again thank you for your kindness...Vince
You’re welcome!
You are a Rock Star!! A great tip cheers from down under
Wow!!! Thank you. I made 8 pies on Saturday and I had one really bad sticking debacle. The other 7 were great, but it definitely sounds the pride a little bit. I will definitely try this.
Thanks again.
You, sir, are a genius! I could have used this last night.
What a great video! Wished I saw this before my last failure. Can you do a video on dough preparation? That dough looked nice and stretchy. Thanks!
I launch from a flat cookie sheet and could have used this last time. I had a hole in my pizza and just ended up cooking on the sheet and it had such a negative impact. Glad I found this... makes so much sense to just flip it like that.
WOW ! ! Super great trick THANK YOU .
So helpful! This just happened to me. Now I'm ready to deal with it the right way!
Wow is right. I was impressed with the round dough, then you flipped it over. I have actually done that with other things, but it didn't translate to pizza. Thanks for making the video. You rock.
Great video! You’ve got skills 🙌
Thank you so much ,that is really useful. We need more videos pls
Yes i am planning to do more, thank you!!
Thank you !! Haha I thought I had to precook it !! Your dough is amazing!
Amazing, I just made this mistake and hit this video, you are a rock star!!!
That is a great hack! Thanks
hello, I want to open a pizzeria, and I really like your balance of your pizza, I would be infinitely grateful if you could send me the recipe🙏
That's amazing! Thank you!
F’n BRILLIANT! Bc 10/10 times I go insane Italian style and start wrapping it up in to a psychotic “calzone” and throw it in an oven while being super angry hahahahahhahahhah
Thanks! I wash I saw this on Thursday (before I ruined my pizza)!
Wow, that’s amazing. Thanks
Hermano!! Brilliant, this saved me 👊🏼🍻
what I learned from this video: use a lot of flour. That was my problem so far. Since I got a pizza oven the parchment paper is a no go and I trashed the first try. LOL!. I'll use more flour now.
This is amazing. Instant subscriber here.
bonjour, j'aimerais vous posez une question.Quelle est la marque de crème fraîche doit-on mettre dans une pizza au saumon
Please please! Make more instructional videos. Your dough handling skills are what I want to learn
More to come!
Saved 2 pizzas in one night thanks to Uncle Frank!
I turned my pizza into a sloppy mess after it got stuck, thanks for the tip - awesome
This is "The Mutts Nuts".... Thanks for this tip ;-)
0:44 Seeing your hand/stretch, technique I would be VERY curious to see your pizza crust once it's cooked :) Could you make a vidéo of the full process? Great videos and tips thank you so much!
Check out my Instagram account. I’ll post a video here too.
Thank you so much Frank 😊 I've had this happen it's a nightmare
Loved this video, especially how you form the dough. Have you ever shared your recipe for pizza dough?😁😍
I have it posted on my Instagram page.
How do you make your dough and what ingredients do you use? Thanks
Check out my Instagram page.
Class. Thank you!
Can you make a video on making your pizza dough, I seen it on your Instagram page but I would like to see it from start to finish ( soup to nuts) thanks.
How many grams are your doughballs and what hydration%? Thanks.
What is that awesome oven setup you have going back there?
A thousand likeeeee . Thank it’s very helpful
You're a magician.
Good video. Thanks.
Brilliant!
I notice you use a wood peel as well. Do you prefer recommend a wood peel for loading the pizza into the oven oven a metal peel?
Question: I have tried to avoid using too much flour even when I am streching the pizza for 2 reasons: 1) It is not the most healthy thing to eat (burnt flour) 2) My stone gets black spots all over and burning the bottom easily.
What peecentage do you feel more confident because I am trying to find what it works for me without struggling with the streching part
I’m going to make a video about this soon. Stay tuned!
Can you share ur pizza dough recipe
What's a good way to store rolled/stretched dough for multiple pizzas to have toppings added at the same time with family. I want to be able to top the pizzas at the same with my wife and kids instead of doing everything one at a time.
Tried doing that today and made three pizzas. I stored the rolled dough on parchment paper, but when it came time to transfer to the peel, it was sticking too much. The first two I tried my best to transfer to the peel from the paper but it was sticking too much and making a mess. The third one I just put the pizza in my blackstone pizza oven then took the paper off after about a min when the dough toughened up. I'd rather transfer pizza from parchment paper (or something else) to the peel and then to the pizza stone. Any suggestions would appreciated. Maybe the technique used in the video would be best but id rather avoid flour getting on the toppings every time.
Do you use a wooden Peel to put in the oven and why, thank you
Please what kind of oven are you using love your videos
Hay sir can you please make a video how to strech the dough for beginners . Thank you
Brilliant.
RUclips knows what I’m talking about on the phone. I just told someone on the phone of this nasty event with pizza which happened yesterday, and here RUclips offers a solution in 10 mins. Scary.
Wow that’s crazy!!
Great video! You don't feel the taste of the burned flour?
Thankyou...can you share your recipe with us
What is the weight of your dough balls. They look so good!!!
don't really understand this. if you eventually put flour on the wood peel to launch why not just do it from the get go? am i missing something?
Love your videos! Want more! Where did you get that oven? I want to put one in my backyard
I made the oven myself!
What pizza oven is that you're running? It's very nice!
Would love your dough recipe
Awesome!
Raw flour burns black on a pizza stone. Use only fine ground semolina unless you like bitter taste. A perforated aluminum peel is far better than a wooden peel.
Why didn't I think of that! TY
hello I have similar problem, after 2-3 pizzas the dough is stucking to the peel, I'm using raw pine wood peel and even with flour the dough is glueing to he peel. Your peel is somehow preserve?
Hallo chef,can i have the recipe of your pizza dough,?
Can you give us a dough recipe video??
Thank you, yes I am planning to make a video how to make pizza Dough!!
@@unclefranksbackyardpizza Awesome can't wait!!
That's very very helpful but I think my dough is not right. Too soft and just always wants to smush up when trying to put the peel under to transfer from work surface to peel. I mess it up everytime unless I load it with flour then it gets on fire all in the pizza oven. What is your sturdy looking dough recipe please
Try adding 10% whole grain flour plus 10% semolina flour to the original mix. Don’t put too much flour onto the peel just a very light dusting, too much makes for a burnt underneath making the pizza taste bitter.
What % hydration dough do u use ?
Amazing thank you
Sweet! 👍🏻👍🏻👍🏻