I let it proof at room temperature for an hour in a bread pan with sesame and poppy seeds on top and then baked it at 350F for 30-40 minutes. delicious bread.
I have no idea whether you actually read these comments or not, but if so, thank you for being one of the few pizza experts who is actually willing to share your tips and tricks. They have helped me so so so much! Thank you!
Ahahah, Vito, my daughter steals the dough just like yours, I couldn't hold the laughter when I saw her smile!!! She stole your show , too, totally charming! 😂😂😂
Excellent example of old dough vs refresh of old dough. Save your dough scraps! I think that using the old dough helps with more flavor and digestion. Thank you for the pizza knowledge!
Highly appreciate these techniques! It’s crazy to think that you can actually continue to make pizza dough from leftover older dough provided you mix with fresh ingredients! Honestly, I’ve just been freezing my pizza dough, but I may very well try this technique!
Thank you for this video , I used this method to re-fresh some of my old dough that I did not use at a catering.. The dough was great and was like brand new when I refreshed it. Thanks to you Vito, grazie per tutti !!!!
RESPECT. 👍 I hate waste & when it's food, it goes to a much higher level. We always eat leftovers & quite often they're better than the first serving, but your revitalised dough is a remake master-piece. When cut, the exposed structure of the un-revitalised pizza piece looked heavy & gluggy. Through the wisdom of your father & your skill/passion, your revitalised pizza dough was perfection. All the very best to you Vito, your family & those you love.
Refreshing old dough is a good way to save on the cost of supplies and is a lot like methods used for reusing old bread sourdough to make new dough in Germany. It's a great way to save on yeast. Thanks for sharing!
A year ago, yoûve made a video on how to make fresh yeast from dry yeast. I am celiac and was wondering if that yeast technique could be done with gf flour instead of wheat flour 00. Thank you for all your video especially gf pizza. You have made my life better with having gf pizza back in my diet after 10 years of no pizza. ❤️❤️👏🏻
I thought the leftover pizza looked good. The refreshed pizza (refreshed dough) looked FANTASTIC! Your daughter looks so adorable. I hope she continues to speak Italian with you guys.
Always the very best. Thanks for the demonstration. Big difference. I often have this structure when the dough stayed few months in the freezer. I'll know what to do.
Thank you Vito. Very good tip. The refreshed dough looks great. I have a question tho. The refresh amount of flour and water was 90% hydration. What was the original pizza dough hydration? I know you normally do 70-75%. So the refresh would have increased the hydration of the carry over dough. Can you keep the refresh hydration the same as the original hydration or does it have to be higher?
Hi Vito! you mentioned in the video you would add recipe for larger quantity like 10 kilos in the comments but dont see it, how much do I use for 10 kilo carry over dough?
Thank you so much for sharing your secrets on how to make these delicious pizzas. Can you use cornmeal to stretch the dough and for the peel so the pizza doesn't stick?
Cornmeal can be very coarse, you normally want to do about a 50/50 mixture of 00 and semolina flour to stretch, and then you can dust the pizza peel either with that same mixture or you can use cornmeal then
bro your daughter is so playful and cute that she stole the whole show, i was smiling the whole time looking at her play with the dough! and thank you for the video ofcourse
Vito this was best video. I was always making bread from left over dough. Yesterday I tried to make pizza's from it and they came out perfect. Please could you tell me if I don't have 1kg of flour how much water and flour I have to put? Thank you
Very helpful video, exactly what I needed. Can you also cover refrigerating dough not freezing. Do I need to refresh after just one night in fridge? Thank you
Once again Vito, dropping gems!!! I always made some tortillas with overproofed pizza dough, I didn’t know you could refresh it that easily Thank you. Can you do a video of Neapolitan pizza dough in a regular oven?
@@aaronpage1822 I'll vouch for that video, I used his method on my own dough and it has become a staple during the winter when I don't want to cook in the snow!
Refreshing thr dough like that resembles making it with sourdough. Technically, your old dough indeed has been fermented with the lactobacteria and turned (partially) into sourdough. So if you keep doing this over and over again, the bacterial culture in yiur dough is going to stabilize and give a unique flavour to your pizza!
This make have been asked already - but can you refresh frozen pizza dough (once thawed) in the same way? I find that after freezing, the pizza dough is not as good as fresh. Wonderful vid. Thank you!
Thank you Vito! Can you please tell me the proportions with leftover dough for business as you mentioned with ten or more kg. What should be the proportions ? Big thank you ! You helped me a lot with your videos ❤️
Super helpful! If I want to freeze the old dough for another time, is it better to refresh and then freeze or should I freeze and then refresh after thawing it? Or is there no difference and I should do whichever works with my schedule? Thanks!
I believe that it really depends on how old the dough was before you froze it. If you froze it on the second day since you made it, there should be a need to revitalize it. If you froze it on the third day and you take it out, it’s possible that it will need refreshing after thawing out.
Your daughter is so cute!! Mine is same age and she also helps me make the pizza, and sometimes it ends up a bit messy as well, but as long as she has fun I don't care 😊
Hi Vito! how did you calculate the amount of water and flour to add in relation to the old dough?? Can you explain what is the logic? Also you said that you can freeze the old dough and use it as a yeast, can you make a video on this? Thanks for everything you share for us!!! Un caro abbraccio!
Hallo I love your videos and I wondering in 2.17 minutes in the video you show us a water... How many water you put in the old doo? What is the measures? Thank you for advance answering. 😊
Hi Vito,thanks for great tip from you.I learned very much from you and buy my own ooni oven.I watch all you videos and I have one question abou this one.If I get out of fridge old dough and reball it 2-3 times like you show in video with gluten structure,will work too???Thanks for answer. Best regards from Czech Republic
Oh my goodness! How long I'd to look for this video Vito! I'm still watching Your filmed talet and I need to find it one more time couze... I want to bake the bread 🍞🍞 from old pizza dough.⚪ Hope it is possible with Your receipt and tips in this video.😁 Do You have any suggestions?
Salut, j ai essayé votre technique . Le % d'humidité était trop élevé. J'ai rééquilibrer avec la farine . Il ne faudrait pas adapter avec son taux d'humidité de base ? ( 67% pour moi ) . Merci pour les vidéos qui m'ont appris énormément. Ciao de Paris
Hi Vito, you are the best Man in terms of pizza who helped me make my pizza waaaay way better than ever in my life, thank you so much, but i have question, how to deal with bigger air bubbles in my dough balls? They are appearing when i make the balls and let them rest for the first our, our after second reballing process- they stay on the surface of the balls. What should i focus on when reballing and making balls? I am using your recipe and caputo pizzeria, 68% hydration.
@@trelyles1583 Hmm yes but when i watch Vito's doughs they are really smooth, i know it's my lack of experience, but maybe less yeast? Less time to rest?
Dear Vito, Do you think it would be possible to make your recipe of pizza dough using a bread machine for mixing? Case positive, should I use the poolish or the direct dough technique would be better? Grazie Mille!
Hi Vito, Thank you for another great video! The result was amazing! I couldn’t find the recipe for the dough on the description. Is it there? Grazzie!!
So at the restaurant when your father used the older dough to make new dough. Just like you know, the dough is not a elastic or has the proper gluten structure that fresh dough has. Since he knew this , why would he still use this method? If the dough isn't has nice and crunchy like fresh dough, why would he still make pizzas with old dough?
I'm a big fan and I've been trying to replicate the recipe here at home. The flavor of the dough is very good. The problem is that I can't make the edge high. What is the cause of this? Could it be the Oven temperature (I'm doing it in a stone oven)?
I don't even have kids and I understand! they are so cute and they want to do what daddy is doing too! Also I can understand even beyond that 'cause I have an Italian mother from palermo, Italian moms and dads perform at a different level, they really put effort in raising kids, I completely understand why people in Italy live with their parents until they are 30+, who would leave living that good??? LOL.
Dear Maestro, even if you make dayly pizza, i will watch your video, because your energy is transmited, thx you very much, and say Hello to Zoe from all my family, she is so cute😍😘
hi vito, I'm about to make around 100 - 150 small pizzas for around 200 people and I want to ask you: should I make poolish or make the dough like I always do (make the dough and then let it rest for 3 days in the refrigerator) BTW I never made poolish and I don't wanna risk the pizzas for the event
Pizza looks great but have to say that the most important thing is probably the oven. Most people will get a doughy focaccia like pizza because ovens cannot reach high temperatures needed for a real pizza.
Thanks so much for the videos. I make pizza every week, sometimes more...and loooove it. 1 problem I keep having is my crust never gets the air in it once it's done.... its always solid. I use a home oven. Any tips/suggestion? Thank you sir!!!
I used to have a similar problem. Short solution: after stretching, I place the dough on a pizza screen (I use a screen on my bottom oven rack). Let the dough rest for 10-15 minutes before saucing and topping. Cook the pizza, as usual. You should see an improvement in the outer crust, with a matured “crumb”. Resting the dough, at various steps, is SO important! I can’t stress this enough. It’s hard for me to do, sometimes, because I want to eat. But WHAT A DIFFERENCE
@@donscott6431 what temp do you cook on? I know he says max in a home oven. I've tried different temps. Same outcome. I always thought maybe my oven wasnt hot enough to make the crust "airy"
@@bwayne3369 I have an apartment oven at home that I preheat to 550. I think it may actually a little hotter than that. I work at a Greek restaurant and have taken dough to work to make pizza. Work oven temp is 600. You should know that I like a thicker, chewier crust. I get pizza in about 7-9 minutes. I make 16 inch pizzas It would cook faster on a pizza STONE but I use a screen. I think you can go a little cooler with a stone. I like the screen because it gives the dough a longer rise time, resulting in a chewier bottom
@@donscott6431 I also like the thicker crust. My kids like normal and wife likes thin. So I try all kinds of styles. I'm gonna make some tomorrow, I'll let you know how the resting works out. Thanks
Please tell me. I make my dough just like you do, and it's wonderful. But if I make my dough balls 250g, 350g and even 400g. They all wind up the same size when cooked, about 12-14 inches. Some just thicker than others. I thought I could make a 16" pizza with a bigger dough ball. 🤦♂️what am I doing wrong?
Hi Vito, one question, in the past you did so many reviews about pizza ofen. after testing all of them, what ofen do you rank the highest for recommentation? i live in Germany and would like to purchase one but only a good one. what would you recomment regards Ludwig
What you do with your leftover pizza dough?
I make small breads in the pizza oven
You already have an episode discussing left over pizza dough. I hope this is different.
I throw
What flour is use for the pizza dough, I have tried some bread flours and the dough wasn’t stretching
I let it proof at room temperature for an hour in a bread pan with sesame and poppy seeds on top and then baked it at 350F for 30-40 minutes. delicious bread.
I have no idea whether you actually read these comments or not, but if so, thank you for being one of the few pizza experts who is actually willing to share your tips and tricks. They have helped me so so so much! Thank you!
Love your daughter playing with the pizza and making her own. Good father and she clearly has your passion too!
Thank you 🙏
Ahahah, Vito, my daughter steals the dough just like yours, I couldn't hold the laughter when I saw her smile!!! She stole your show , too, totally charming! 😂😂😂
Hi Vito i meet you in Hollywood 3 years ago, i improve my dough and technique due your videos, thank you for give us your time and knowledge
Excellent example of old dough vs refresh of old dough. Save your dough scraps! I think that using the old dough helps with more flavor and digestion. Thank you for the pizza knowledge!
This video is just what I needed. Why, because the dough component is SO critical and to waste unused dough is a foolish thing to do.
You mean, it's a poolish thing to do :D
Highly appreciate these techniques! It’s crazy to think that you can actually continue to make pizza dough from leftover older dough provided you mix with fresh ingredients!
Honestly, I’ve just been freezing my pizza dough, but I may very well try this technique!
Thank you for this video , I used this method to re-fresh some of my old dough that I did not use at a catering.. The dough was great and was like brand new when I refreshed it. Thanks to you Vito, grazie per tutti !!!!
Thank youuu My friend mo keep it coming
My 3 years old daughter and I also make pizza together using your recipes. Am definitely keeping the old dough now saves time from making poolish.
RESPECT. 👍
I hate waste & when it's food, it goes to a much higher level.
We always eat leftovers & quite often they're better than the first serving, but your revitalised dough is a remake master-piece.
When cut, the exposed structure of the un-revitalised pizza piece looked heavy & gluggy.
Through the wisdom of your father & your skill/passion, your revitalised pizza dough was perfection.
All the very best to you Vito, your family & those you love.
The best part was you supporting your daughter in a Loving way. She will have these memories which are golden. Thank you.
Yes 🙌
Refreshing old dough is a good way to save on the cost of supplies and is a lot like methods used for reusing old bread sourdough to make new dough in Germany. It's a great way to save on yeast. Thanks for sharing!
Awesome video! We did this method at a bakery I worked at. Always produced a nice pizza using old dough instead of levain.
A year ago, yoûve made a video on how to make fresh yeast from dry yeast. I am celiac and was wondering if that yeast technique could be done with gf flour instead of wheat flour 00. Thank you for all your video especially gf pizza. You have made my life better with having gf pizza back in my diet after 10 years of no pizza. ❤️❤️👏🏻
I thought the leftover pizza looked good. The refreshed pizza (refreshed dough) looked FANTASTIC! Your daughter looks so adorable. I hope she continues to speak Italian with you guys.
You are at the top your game here with these videos, sharing your high experience and knowledge. This is gold to me, thanks!
Always the very best. Thanks for the demonstration. Big difference. I often have this structure when the dough stayed few months in the freezer. I'll know what to do.
Thank you Vito. Very good tip. The refreshed dough looks great.
I have a question tho. The refresh amount of flour and water was 90% hydration. What was the original pizza dough hydration? I know you normally do 70-75%. So the refresh would have increased the hydration of the carry over dough. Can you keep the refresh hydration the same as the original hydration or does it have to be higher?
I'm in the same page....
that is right, i think he left us for the math here XD. but we just need to calculate the ratio to this principe and thats all.
Been watching this legend for 4 years.....Absolute hero
Thank you for showing us all the secrets. You are the only one. That’s why we love your channel.
I could watch you make pizza all day long what you do with that dough is amazing. You really enjoy what you do
Hi Vito! you mentioned in the video you would add recipe for larger quantity like 10 kilos in the comments but dont see it, how much do I use for 10 kilo carry over dough?
Thank you so much for sharing your secrets on how to make these delicious pizzas. Can you use cornmeal to stretch the dough and for the peel so the pizza doesn't stick?
Cornmeal can be very coarse, you normally want to do about a 50/50 mixture of 00 and semolina flour to stretch, and then you can dust the pizza peel either with that same mixture or you can use cornmeal then
bro your daughter is so playful and cute that she stole the whole show, i was smiling the whole time looking at her play with the dough! and thank you for the video ofcourse
Kids going crazy with the mess is the best part of making pizza with the family. I loved watching that and good on you, man!
Thanks for a great video,the refresh dough looks amazing. Thanks for sharing your daughter is so funny and your so patient.😊
Mille grazie, Vito! I had this problem and wasn't quite sure what to do! It's easy when you know what to do! Thanks so much!
Vito this was best video. I was always making bread from left over dough. Yesterday I tried to make pizza's from it and they came out perfect. Please could you tell me if I don't have 1kg of flour how much water and flour I have to put? Thank you
You mentioned you'd put an example of using 10kg or 20kg but I do not see it ?? maybe I am just missing it. thnx
Very helpful video, exactly what I needed. Can you also cover refrigerating dough not freezing. Do I need to refresh after just one night in fridge? Thank you
one night? it depends but usually yes. I had a pizzeria
Thanks for the useful tips! And you little helper is irresistibly cute😍😍😍
Once again Vito, dropping gems!!! I always made some tortillas with overproofed pizza dough, I didn’t know you could refresh it that easily
Thank you.
Can you do a video of Neapolitan pizza dough in a regular oven?
He did like 2 years ago. It’s called how to make the perfect pizza dough- for the home oven. Enjoy!
@@aaronpage1822 I'll vouch for that video, I used his method on my own dough and it has become a staple during the winter when I don't want to cook in the snow!
Wonder if adding cold water would be even better for the gluten and keeping the temp down ?
Refreshing thr dough like that resembles making it with sourdough. Technically, your old dough indeed has been fermented with the lactobacteria and turned (partially) into sourdough. So if you keep doing this over and over again, the bacterial culture in yiur dough is going to stabilize and give a unique flavour to your pizza!
Me and my family we prefer the 4 day old dough, it‘s much better in taste than one day before...
You are an amazing teacher and great father as well. Thank you for all you do for us!!! Smash the like amici 👍
vitos reaction to zoey making a mess is hilarious thank you Vito for showing me how to do carry over dough
This make have been asked already - but can you refresh frozen pizza dough (once thawed) in the same way? I find that after freezing, the pizza dough is not as good as fresh. Wonderful vid. Thank you!
Thank you Vito! Can you please tell me the proportions with leftover dough for business as you mentioned with ten or more kg. What should be the proportions ? Big thank you ! You helped me a lot with your videos ❤️
I have 10kg old stick dough after a day in the food truck while its very hot, what's the recipe to use it for the next day?
Super helpful! If I want to freeze the old dough for another time, is it better to refresh and then freeze or should I freeze and then refresh after thawing it? Or is there no difference and I should do whichever works with my schedule? Thanks!
I believe that it really depends on how old the dough was before you froze it. If you froze it on the second day since you made it, there should be a need to revitalize it.
If you froze it on the third day and you take it out, it’s possible that it will need refreshing after thawing out.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️🌺🌺😘👍
Your daughter is so cute!! Mine is same age and she also helps me make the pizza, and sometimes it ends up a bit messy as well, but as long as she has fun I don't care 😊
Hi Vito! how did you calculate the amount of water and flour to add in relation to the old dough?? Can you explain what is the logic? Also you said that you can freeze the old dough and use it as a yeast, can you make a video on this? Thanks for everything you share for us!!! Un caro abbraccio!
Great video as always vito! Which kitchen aid do you use?
Thank you for sharing the practice of your father, it's good to know Vito!
Ciao Vito! Is there a similar way for glutenfree dough? Because that dough is soo expensive?
Thank you for your wonderful video's! ❤
Hi, Vito. Can I put the dough balls in the freezer instead of just in the fridge? And for how long can it lasts if put in the freezer?
Hello, Vito. Can we use the carry-over dough to make poolish dough?
Hallo I love your videos and I wondering in 2.17 minutes in the video you show us a water... How many water you put in the old doo? What is the measures? Thank you for advance answering. 😊
Hi Vito,thanks for great tip from you.I learned very much from you and buy my own ooni oven.I watch all you videos and I have one question abou this one.If I get out of fridge old dough and reball it 2-3 times like you show in video with gluten structure,will work too???Thanks for answer. Best regards from Czech Republic
Oh my goodness! How long I'd to look for this video Vito!
I'm still watching Your filmed talet and I need to find it one more time couze...
I want to bake the bread 🍞🍞 from old pizza dough.⚪
Hope it is possible with Your receipt and tips in this video.😁 Do You have any suggestions?
everytime he says crunchy an angel gets its wings
Salut, j ai essayé votre technique . Le % d'humidité était trop élevé. J'ai rééquilibrer avec la farine . Il ne faudrait pas adapter avec son taux d'humidité de base ? ( 67% pour moi ) .
Merci pour les vidéos qui m'ont appris énormément.
Ciao de Paris
Hi Vito, you are the best Man in terms of pizza who helped me make my pizza waaaay way better than ever in my life, thank you so much, but i have question, how to deal with bigger air bubbles in my dough balls? They are appearing when i make the balls and let them rest for the first our, our after second reballing process- they stay on the surface of the balls. What should i focus on when reballing and making balls? I am using your recipe and caputo pizzeria, 68% hydration.
Air bubbles are fine, just pinch or flick it
@@trelyles1583 Hmm yes but when i watch Vito's doughs they are really smooth, i know it's my lack of experience, but maybe less yeast? Less time to rest?
@@TheDrivefaster sounds like your dough is a little over proofed
I cooked your pizza today. They were unbelievable. My kids loved them. 🤤 😋
Dear Vito,
Do you think it would be possible to make your recipe of pizza dough using a bread machine for mixing? Case positive, should I use the poolish or the direct dough technique would be better?
Grazie Mille!
Hi Vito,
Thank you for another great video! The result was amazing!
I couldn’t find the recipe for the dough on the description. Is it there?
Grazzie!!
Coming up tomorrow
it's just like making bread with left over dough. Like sourdough. Not that hard to think of doing this. Very common.
Dear vito god bless you i learn lot from ur video i want to start my own pizza restrourent the only difficult to make thick pizza
So at the restaurant when your father used the older dough to make new dough. Just like you know, the dough is not a elastic or has the proper gluten structure that fresh dough has. Since he knew this , why would he still use this method? If the dough isn't has nice and crunchy like fresh dough, why would he still make pizzas with old dough?
Yes
This is the most endearing of your videos. ❤️
Best part of the video....zoe....enjoy all those moments vito. Thanks for your knowledge...
Amazing 🤩
Even the bad one looks better than the ones I can do for now ^^
I'm a big fan and I've been trying to replicate the recipe here at home. The flavor of the dough is very good. The problem is that I can't make the edge high. What is the cause of this? Could it be the Oven temperature (I'm doing it in a stone oven)?
I don't even have kids and I understand! they are so cute and they want to do what daddy is doing too! Also I can understand even beyond that 'cause I have an Italian mother from palermo, Italian moms and dads perform at a different level, they really put effort in raising kids, I completely understand why people in Italy live with their parents until they are 30+, who would leave living that good??? LOL.
😂
Would be interested to see you do a sourdough pizza video as well vito and how to make a sourdough!
Lol, the commercial RUclips showed me before the video of Vito was for a frozen pizza 🤦🏻♂️
Hahaha nice one
Really enjoy the passion you share about pizza
Love the way your preparations, I am Crazy for make pizza's 😜
How much of the difference in puffiness can be attributed to the added flour and dough being a 90% hydration mix?
Thank you so much Vito you’re a master at this art 🔥
Beautiful… thank you. You are a Pizza scientist.
hello Vito, is it possible to have the recipe for the carryover dough? thanks
Always amazing, great stuff! You make me so hungry!
More Great Tips. TY
Thank you a lot, you make me love the pizza
Amazing ... Thank you Vito, this is great ! No Waste !
In the same way as @BrowarKopyra took me into Craft Beer world, You took me into world of Real Pizzas. Thank you, Vito ❤
Hi Vito, which box do you use to proof your dough? Where do you buy them?
16:50 bro decided to throw his daughter instead of the dough 😂
Dear Maestro, even if you make dayly pizza, i will watch your video, because your energy is transmited, thx you very much, and say Hello to Zoe from all my family, she is so cute😍😘
hi vito,
I'm about to make around 100 - 150 small pizzas for around 200 people and I want to ask you: should I make poolish or make the dough like I always do (make the dough and then let it rest for 3 days in the refrigerator) BTW I never made poolish and I don't wanna risk the pizzas for the event
so authentic love it
Hey My friend love your video and it will be really helpful if u can talk on Percentages rather than weight . thank u !
Pizza looks great but have to say that the most important thing is probably the oven. Most people will get a doughy focaccia like pizza because ovens cannot reach high temperatures needed for a real pizza.
You are my Pizza Hero man!!🤟🏼
Can you refresh a refreshed dough again? Is there a limit?
Never never never ever excuse for you childern. They are a gift and need to learn by their hands.
I work as a pizza chef in a pub, is it ok to make a BIGA dough and make them precooked bases, sometimes get busy on weekends
Thanks so much for the videos. I make pizza every week, sometimes more...and loooove it. 1 problem I keep having is my crust never gets the air in it once it's done.... its always solid. I use a home oven. Any tips/suggestion? Thank you sir!!!
I used to have a similar problem. Short solution: after stretching, I place the dough on a pizza screen (I use a screen on my bottom oven rack). Let the dough rest for 10-15 minutes before saucing and topping. Cook the pizza, as usual. You should see an improvement in the outer crust, with a matured “crumb”. Resting the dough, at various steps, is SO important! I can’t stress this enough. It’s hard for me to do, sometimes, because I want to eat. But WHAT A DIFFERENCE
@@donscott6431 what temp do you cook on? I know he says max in a home oven. I've tried different temps. Same outcome. I always thought maybe my oven wasnt hot enough to make the crust "airy"
@@bwayne3369
I have an apartment oven at home that I preheat to 550. I think it may actually a little hotter than that. I work at a Greek restaurant and have taken dough to work to make pizza. Work oven temp is 600.
You should know that I like a thicker, chewier crust. I get pizza in about 7-9 minutes. I make 16 inch pizzas It would cook faster on a pizza STONE but I use a screen. I think you can go a little cooler with a stone. I like the screen because it gives the dough a longer rise time, resulting in a chewier bottom
@@donscott6431 I also like the thicker crust. My kids like normal and wife likes thin. So I try all kinds of styles. I'm gonna make some tomorrow, I'll let you know how the resting works out. Thanks
Please tell me. I make my dough just like you do, and it's wonderful. But if I make my dough balls 250g, 350g and even 400g. They all wind up the same size when cooked, about 12-14 inches. Some just thicker than others. I thought I could make a 16" pizza with a bigger dough ball. 🤦♂️what am I doing wrong?
The best pizza man that I've ever seen!!! 😲
THE BEST VITO!
🥳🥳🌷🌷🥳🌷🥳
Have a Blessed Spring!
⚘🌷🌼🌻🌹🌹🌼🌷🌸⚘🌷
Hi Vito, one question, in the past you did so many reviews about pizza ofen. after testing all of them, what ofen do you rank the highest for recommentation? i live in Germany and would like to purchase one but only a good one. what would you recomment regards Ludwig
Not every dough ball is the same. As is life.
Where do you get the spiral dough hook?
Can u add more details? Like Oven temp? How long u left it? I also see inconsistencies. Like some times u use semolina. This time u didn’t
What tomato sauce are you using? Does it have garlic in it?
Zoe is so cute! You have a lovely daughter!