Barbara from Shark Tank was scheduled to be in this video. But, when the studio reached out to her…she stated SHE WAS OUT shopping with friends. But, luckily…Mr. Wonderful was there to make Cha Chi Napoli an offer he simply couldn’t refuse
I don't understand how you can use the circular stretch method on a dough that's supposed to be really high hydration. Where I work we've found that the slap and pull technique is one of the only ones that doesn't tear through or create thin patches in the dough. I've always said that the American water must be considerably different, the water we have in this part of England is massively chalky, anyone with any advice for such circumstances feel free to come forward!
Kia Ora tony coming from New Zealand Tell me what size and make is your Neapolitan oven I have a copy of your bible maybe one day I’ll get you to autograph it Keep up the good work Cheers mate
The best thing about a pizza, is the taste, personally I don’t give a shit if it is from Italia, or anywhere else, some Italian pizza looks like shit and taste like shit.
Never heard someone talk like this about pizza.
Brilliant video.
Two legends.
Fantastic Love to watch you make Pizza. You are a great inspiration.
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LOl he said um um when Brad folded it...
Barbara from Shark Tank was scheduled to be in this video. But, when the studio reached out to her…she stated SHE WAS OUT shopping with friends. But, luckily…Mr. Wonderful was there to make Cha Chi Napoli an offer he simply couldn’t refuse
bravo !!
Best pizza I've ever had
Didn't know Mr. Wonderful was such a pizza-fan!
I don't understand how you can use the circular stretch method on a dough that's supposed to be really high hydration. Where I work we've found that the slap and pull technique is one of the only ones that doesn't tear through or create thin patches in the dough. I've always said that the American water must be considerably different, the water we have in this part of England is massively chalky, anyone with any advice for such circumstances feel free to come forward!
ma come bravo? la pizza sotto e bruciata !senza parole
Mah, quello nel video é stato 11 volte campione del mondo di pizza e ha scritto libri come "The Pizza Bible". Forse non é bruciato sotto... no?
Sarà bravo, ma sotto è bruciato e lo si vede anche dalla maculatura del cornicione: troppo intensa.
Kia Ora tony coming from New Zealand
Tell me what size and make is your Neapolitan oven I have a copy of your bible maybe one day I’ll get you to autograph it
Keep up the good work
Cheers mate
MOD pizza 🍕 make a good pie
Homie needs to stop talking over Tony. Damn.
The best thing about a pizza, is the taste, personally I don’t give a shit if it is from Italia, or anywhere else, some Italian pizza looks like shit and taste like shit.
That’s cause some “italian pizza” has nothing to do with actual Italian pizza.
Yum! Can I have the dough recipe?
where is this restaurant?
"Tony's Pizza Napoletana" at North Beach, San Francisco
At He is insulted at 7:54 he's like "dude dont fold it!"
Did that just go on the floor?
Thank. You.
Pizza. I. Am. Proud. Its. World. Wide. However. Its. More. American. Then. Applepie
I
Giaquinto. Says. Try. Superior. Pizza. 2 night. The. Finest. Quality. Ingredients. Are. Blended. Together. To. Create. A. Masterpiece. In. Eating. Enjoyment. Multi. Grazie. I. Can. Be. Found. At. A. Slice. Of. Brooklyn. 1750. Oregon. Pike. Lancaster. Pa. 17601. Their. Only. Location. I. Am. A. Local. This. Is. Where. I. Eat. Its. Owned. And. Operated. By. The. Pulgiese. Family. Just. Ask. For. Guiseppe. My. View. 7. Stars.
Peter, stop talking over your guests, goddamnit.
Hey Peter, can you please let people talk…you have this same issue with most of your videos
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