How to Make Perfect Pizza Dough With DRY YEAST - For the House
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- Опубликовано: 25 июл 2024
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AFTER MAKING THE PIZZA DOUGH FOR THE HOUSE VIDEO, i decided to make a new version of: how to make the pizza dough for the house but this time with DRY YEAST, and most important, with all ingredients that you can find in your local store, very easy to make and very simple, i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like :) also please when you make this neapolitan pizza # me on insta.
Recipe for this pizza dough dough
WATER 1L.
DRY YEAST 5 GR.
HONEY 5GR.
FLOUR 1500KG
SALT 25GR.
OLIVE OIL 50GR.
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ITALIAN
DOPO AVER FATTO IL PIZZA PER IL VIDEO DELLA CASA, ho deciso di fare una nuova versione di: come preparare l'impasto della pizza per la casa ma questa volta con il LIEVITO SECCO e, cosa più importante, con tutti gli ingredienti che puoi trovare nel tuo negozio locale , molto facile da realizzare e molto semplice, spero che ti piaccia il video e per favore solo se puoi iscriverti e condividere con i tuoi amici ovunque e lasciare un like :) anche per favore quando fai questa pizza napoletana # me su insta.
Ricetta per questo impasto per pizza
ACQUA 1L.
LIEVITO SECCO 5 GR.
MIELE 5GR.
FARINA 1500KG
SALE 25GR.
OLIO DI OLIVA 50GR.
CHINESE
在為房子視頻製作比薩餅之後，我決定製作一個新版本：如何為房子製作披薩麵團，但這一次是乾酵母，最重要的是，你可以在當地商店找到所有食材 ，非常容易製作，非常簡單，我希望你喜歡這個視頻，如果你可以訂閱並與你的朋友分享，並留下一個像:)請當你在insta上製作這個那不勒斯的披薩#me時。
食譜為這個披薩麵團
水1L。
幹酵母5 GR。
HONEY 5GR。
麵粉1500KG
鹽25GR。
橄欖油50GR。
ARABIC
-بعد أن قمت بصنع دجاج البيتزا للفيديو ، قررت عمل نسخة جديدة من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة مع DRY YEAST ، والأهم من ذلك ، مع جميع المكونات التي يمكنك العثور عليها في المتجر المحلي الخاص بك ، من السهل جدا لجعل وبسيط جدا ، وآمل أن تكونوا مثل الفيديو والرجاء فقط إذا كان يمكنك الاشتراك ومشاركتها مع أصدقائك في كل مكان وترك مثل :) أيضا يرجى عند جعل هذه البيتزا نابولي # لي على إنستا.
وصفة لعجين البيتزا هذا
الماء 1 لتر.
DRY YEAST 5 GR.
العسل 5GR.
FLOUR 1500KG
SALT 25GR.
زيت الزيتون 50GR.
SPANISH
DESPUÉS DE HACER LA PIZZA PARA EL VÍDEO DE LA CASA, decidí hacer una nueva versión de: cómo hacer la masa de pizza para la casa, pero esta vez con AYUNA SECA, y lo más importante, con todos los ingredientes que puede encontrar en su tienda local , muy fácil de hacer y muy simple, espero que te guste el video y por favor solo si puedes suscribirte y compartirlo con tus amigos en todas partes y dejar un me gusta :) también por favor cuando hagas esta pizza napolitana #me on insta.
Receta para esta masa de pizza
AGUA 1L.
YEAST SECO 5 GR.
MIEL 5GR.
HARINA DE 1500 KG
SAL 25GR.
ACEITE DE OLIVA 50GR.
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Хобби
This recipe is perfect for those quiet nights at home when you want to make 7 pizzas.
This comment is totally underrated. I laughed a lot loud than I should have ! 😂
Lol. My thoughts, exactly.
I've just divided everything by 5 and made 2 pizzas 🍕 works a treat.
Can dough be frozen
@@yurekandsnakes great cuz there's only 2 of us
I've been doing pizza at home for 30 years and this is the best pizza dough I've ever made.
Thank you.
❤️
@@vitoiacopelli Hi Vitto, if am making with 500g of flour, is it correct if all of the ingredients can be divided by 2? if its correct, can I put 300g of flour to be mix with water and dry yeast, then the rest of the flour will mix after it? pls adv...
@@derimaulana Wondering about the same, i think most people watching want to have recipe for 2-3 pizza dough balls.
Me too, though only 22 yrs
I made a half recipe - came out great. Best crust ive ever made in fact.
I made this at the weekend and let it mature overnight. This recipe gave me 11 pizzas. My family was blown away. And I surprised myself. This is the only pizza channel you need! It was great to be able to share good food with friends and family again. Made it on my bbq. Thanks Vito from 🇬🇧
How many teaspoons of yeast did you use? I used 1 teaspoon and the poolish is flat this morning.
Where do we get the amount of ingredients pls I have done it myself it’s tastes like cookie dough 🥲why ???
I've probably watched majority of the pizza videos on RUclips and tried multiple recipes for pizza, yet I still come back to this channel, your dough recipe is my go to for all occasions.
It's amazing how you focus about the importance of the different types of yeast, their flavors. Thank you for sharing.
I trust his words because of his accents.
GI HYUN NAM
I don’t trust his accent because he sounds like Ali G .....
That's what they told when I just came to USA because I was speaking French perfectly, then they found out that I m not French, I m from North of Africa and I took French for 12years at school 😁😁😁. So, please don't believe......
@@RexyFan breh
@@RexyFan why do people hate ali a ;T
idiot marv
I never said I did ????
Ali g is the man... he cracks me up ....
Trusting and not liking the dude are two separate things 🤷♂️
I watched this video after 4 years again. And it gave me a lot of nostalgic feelings. It reminded me at the time where the world was a little bit better and normal. Very good days ❤
FYI, I Made this dough and it was absolutely delicious. Soft n fluffy in the middle, crunchy on outside, and the aroma to die for. I used same dough for two pizzas, 2 loaves of bread and will be making some pretzels. THANK YOU VITO!!
Make a delicious pizza with this dough 👇
ruclips.net/video/w6oyLbLi8qM/видео.html
Please subscribe
Crounchy*
guys! thumbs up for this recipe!
I've been using this method and personally the result is awesome.
It's 100% reliable. If you want a bit lighter, simply leave the second fermentation instead of 6 to 8 hours a bit longer. 24h for example.
I also reduced the amount in 3, so this way I can make 3 pizzas in total:
- WATER (333ml)
- DRY YEAST (2g)
- HONEY (2g)
- FLOUR (500g)
- SALT (8g)
- OLIVE OIL (17ml)
PS: first step pour only 334g of flour.
Thanks for the scaling down size...about the longer fermentation : you still leave finished dough balls at room temp for 6-8 hours, and THEN put in fridge for the next day (covered with plastic)? Is that correct??
@@harleymbaldwin correct. unless is too hot in your city you can leave less time in the fridge, it depends on your location. usually higher temperatures are better for the fermentation process.
@@angelogmuller How long can the dough be stored in the fridge? He mentioned the next day, but we can't eat, or don't want to eat, 3-6 pizzas in two days :D
How long must stay in the oven ?
Thank you for scalling down the recipe. Will definetly try it out this week.
I finally made the dough in a very easy way
All the ingredients you can find it in your local store and the nice thing!? I use the DRY YEAST for this recipe I hope you like it
It come out perfect! Comment here what you think about this dry yeast ?
What's the wight or the balls? 250-300 grams?
@@alankirby1472 250 grams
vito iacopelli thanks
This video tutorial is genius. Subscribing to your channel now. Merry Christmas.
Ciao Vito... Bellissimo supportarti.... Si vede che sei pieno di passione
Vito I’ve made a few of your dough recipes and made this one for a mothers day get together 18 dough balls, this was unbelievable Was so good everyone ate the crust and all THANK YOU SO MUCH for this...
I followed this to make pizzas this weekend. By far the best pizza dough I've ever made and will now be my go-to recipe. Thank you Vito!
I used this recipe and it made some of the best pizza I’ve ever had. Also followed the pizza sauce recipe. Thank you!
I have been making Pizza for about 10 years, or I thought I'd been making pizza until I saw this. This is without a doubt one of the best videos I have ever seen on how to make pizza. I haven't been making the dough wet enough and the proving has been wrong as well. Many, many thanks.
This recipe was awesome, so informative and easy to follow. I made some yesterday before I found this video and it didn’t turn out. For some reason the bottom tasted like cardboard. Making this for our Friday night movie night so I will post update, thanks so much for sharing ❤️
Partial update-
ok so I just finished making the dough….. wow! What a difference from the recipe I followed yesterday! You are amazing! Made my dough balls and they are as smooth and perfect as can be! I can tell already just by how they turned out this is going to be amazing pizza! Thank you, thank you, thank you!!! Will post another update after-
Final update-
Damn!!!! 😧 speechless! My God was that good! To quote my son, it was the best pizza he ever had! I cooked it how you said with just sauce and crust in 550 degree oven that preheated for one hour with my pizza stone inside. When I put it in the oven (on top shelf so close to heating element) I turned on broiler and left cook for 2 minutes. When I took out turned broiler off and oven back on to 550 to stay nice and hot. Then added toppings and turned broiler on again and in about 2 more minutes, it looked like brick oven pizza… straight from the top shelf of my electric oven! Thanks again! Perfect….I will never order pizza again!
This video is a game changer. Thank you so much Chef Vito for Sharing some great techniques and secret to make the best pizza dough with home ingredients. 🍕
This is the best dough I’ve ever made! So easy to stretch. Tasted amazing.Thank you!!
Thank you for writing the ingredients down below in many languages... This shows your respect for your audience... I really appreciate it (I speak Arabic as a mother tongue)
This is hands down the best dough recipe we've ever tried and the only one we use now. I did buy proofing boxes and it really helped the last rise instead of plastic wrap & towels.
I’ve been trying different pizza dough recipes over this past year. This recipe- and method- has yielded the best result yet! I made 1/4 of this recipe and it made 3 (10-12 inch) pizzas.
What measurements did you use? Sorry I suck at Math. Lol
I'm pretty sure this was the first video where I encountered the Maestro. That was months ago. I've reviewed many hours more of the channel since and have opened The Nomad's Pizzeria, a small scale business.
I have a new appreciation now for this video. I pick up on things I missed the first time through.
I am always learning from these videos. One of the most important things is to get a feel for how a pizza should appear when it is done. For example, this is a pizza cooked at lower temperatures. Despite this it still has charred blisters and an airy crunchy cornicione (at least when done in a domed oven) similar to a pizza cooked hundreds of degrees hotter and faster.
I truly believe it's possible to simulate apprenticing for Vito by constantly making pizzas and watching his videos
Thank you! Yesterday I made it - bellissimo! My daughter used to work in Italian pizza house with Italian chef and she said she even can't find anything in this pizza to improve 💖
I have tried a couple other recipes for pizza, from this channel, and this is my favourite for at home. I have served it to many people and it has always worked, and the comments are always great. Love this channel and thanks for the recipe and positive attitude.
@Vito your dough is AMAZING!! I can’t believe how much better it is when you let it ferment properly. My lady and I are making this for Valentines Day🥰
This is gold. The best recipe I’ve ever tried. The dough is fluffy and really light. I’m cooking this in a pan at home. Soooo Good !!
ruclips.net/channel/UCcljb2pUQy8U0NVs36R4RRQ
I love how you personalize it for the home baker with lower oven temp and using a dry active yeast - thank you very much! Can't wait to make this today
ruclips.net/channel/UCcljb2pUQy8U0NVs36R4RRQ
This is an amazing recipe, tried it and dough came out perfectly, Thank you!
Love this video, absolutely easy & amazing way to make pizza from scratch. Sometimes the dough will get inflated because of the water and ice. Might need a little adjustment with the measurements of the two ingredients. Love the video! Amazing job!
Maestro, Thank You Very Much for this video. This is what I have been waiting for Vito. YOU are the BEST, I Love all of Your videos. I bought my own oven, and I am teaching my Grandsons how to make 🍕 with it. Now I can recreate the Pizza I had so many times in Naples Italy with my Family. Thank You Maestro Vito Iacopelli...
Love Vito’s Videos. Thanks Vito . I use your pizza recipes a lot .
I have been using this recipe over the padt six months and it is great. Yesterday I used my ceramic bbq to make puzza with this recipe and it was the best pizza I gave ever made. Thank you Vito. I love what you are doing.
Better make pizza, not puzza. A single change of vowel can have fart reaching consequences 😉🤣
I trust a guy with italian accent when it comes to Pizza.
Learning this during quarantine lockdown
I measured everything out perfectly my weight. It was a lot dryer then his dough. Let me know if you have the same oroblem
@@jamesgaffney7480 just made the same dough using the same measurements, my dough came out perfect! Not dry in the least. Did you work/knead your dough enough to fully hydrate it? It can take a long time.
Me too
As I... great video
Me too
Love this! Interesting enough, that I make dough for pizza with the same ingredients, however you just have the magic touch and put everything in the right order. I definitely have learned from you! Thank you for helping us to understand how to make the pizza in our own homes with a traditional equipment and home oven. My oven doesn’t go too hot. I just want some of that pizza you made! 😁
Thanks for this instructional video, the dough comes out exactly like the pizza I ate in Naples. The family loves the pizza I make with it.
Fantastic recipe. Just doing it now and preparing some pizzas for this New Year´s Eve!! I use dry yeast as it is hard to find fresh yeast around my neighborhood. Thank you so very much. Best explanation and recipe I found in youtube!! Great videos too. You´ve got a fan in Monterrey, Mexico!! Greetings from Monterrey! and Happy New Year!!
Sweet. I can feel your passion and the effort to teach it the right way. Love it. I will try to make it soon. Thank you
I crave for pizza thats why I look how to make a delicious dough and I found your channel. Now I do it regularly very good. Many people loves it. Thank you😁😋😋😋👍👍👍
Vito is the master. My grandparents are from northern Italy and always made pizza. I was never taught but Vito, paisano, your videos are helping me resurrect their skills. Once I get it down, I will pass it on to my kids and grandchildren along with the link to your channel. Salute.
This pizza master nailed it! One of the best cooking videos for a long time. Only thing I regret is that I was hungry when watching the video.
Very glad you posted this recipe for dough with dry yeast because that's the only yeast available in my area in South Carolina thanks absolve your videos
I made this dough and baked the pizzas in my toaster oven (max temperature on that little oven is 414 F, but I did have a little pizza stone in there. They turned out perfect! Thank you Vito! Bravo!
So delicious, honey instead of sugar, along with the longer room temp process is amazing. Thanks!!
Used the recipe but cut it in half (made 5 pizzas). Gotta say this was easy to make and the best I have made. We cooked 3 pizzas the first night and then let the dough for the other two sit in the fridge for 2 days. Have to say the older dough tasted better to both my wife and me. I may just try and let it sit in the fridge next time. Wonderful recipe and my wife says we never have to do take out. Many thanks!
Im going to try this today with my kids, seems very simple and easy to make, thanks Vito
I like the honey-fed yeast idea. Definitely gonna enjoy doing my own experiments!
I have tried it before with almost the same recipe (I cant get 0.0 flour though). Proofed the water, proofed the dough for an hour, i never let it rest for the second time. Tried it with your tips, it came out really well, not as good as I have ate in Italy but so much better than any takeaway 😊
After doing it, now i have an amazing bread and pizza.
Thaks for the video.Highly recommended
I made this dough and had my friends over for the best pizza we ever had! Followed the recipe step by step and it turned out to be just unbelievably good! I'm not even going out for pizza anymore since I discovered this clip :))) Great job Vito and thank you. I subscribed!
Are these measurements by weight? Sorry novice pizza maker here
@@dariusgordyk6421 yes, you need to weigh the ingredients for the same result.
All of them? Or just the flour?
Greetings Vito, watched you video and tried making a third of a batch to practice. It took me three pizzas to achieve your wonderful crust. Thank you for sharing your skill, experience and passion!
This is the recipe we always keep coming back to whenever In the mood for good home made pizza 🍕 ... a family favorite ♥️
Thank you!
I have used this recipie many times with a variation of using 3/4 th all purpose and 1/4th semolina...It's just heavenly😋
Great idea! Thank you.
I like that you tell everything. Even how to keep it for the next day. Love this. Im gonna try it. Thank you
I froze most of the dough for 2 weeks and it was still pretty good
Just love how your family enjoys showing us the tricks and trade of pizza making , thank you Happy New Year. Jim from Toronto
I've tried many pizza dough recipes, yours is by far the best I've made. Thank you for sharing your secrets Vito. My family loves loves loves pizza nights now much more than before.
Make a delicious pizza with this dough 👇
ruclips.net/video/w6oyLbLi8qM/видео.html
Please subscribe
The dough turned out to be the best dough I have ever made.
I love Italian food and have tried different dishes in different parts of the country.
This was one of the best.
Thank you so much, chef
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Is it active dry yeast or instant dry yeast?
ruclips.net/video/1THe6H5Qxf8/видео.html
I’ve been following your channel for a couple months and everybody has love my pizza now! I hope you enjoy your birthday gift too Vito!
Hi Vitto, thanks you for your videos. This one in particular I have used to feed my family and friends for several years now. My father used to make Pizza every Friday when I lived in Ireland. Now I have my own home in Vancouver, and I host pizza nights every month. Thank you
I never tire of pizza or anything Italian. Thank you so much .
I’ve used Vito’s method 4 times now.
All times I’ve achieved perfect results.
I especially appreciate the explanation he gives as he is cooking.
Very easy. Just follow his experienced directions.
Adrian Poli which yeast do you use? I made it yesterday and the crust turned out great but had kind of a yeasty taste to it. I used fleischmanns rapid yeast.
My only critique is that he doesnt mention kneeding. I assumed the mixing time he includes is the kneeding, which worked out to be correct.
Please the other pizza dough you didn't use, how many days did you kept them in the fridge?
I cant help myself, when I see pizza I smile
His accent and how he makes efforts for making the video amazing and perfect wow ❤️👍🏻 i supporte youuu
Very bad accent
Nice outcome with the full Italian tradition pizza..now I can use this method to make the best pizza dough with my version topping for my daughter.. thank you chef😘
Full of love♥️from us in Malaysia🇲🇾
Thank you so much for this video! I can't wait to try this recipe and technique!
Tried this recipe in half I think I did ok! So far best dough I’ve made.
Mr. Lacopelli, thank you for sharing your passion and talent. I followed your instruction and created the best pizza I've ever made. I created 12 delicious pizza for a fraction of the cost of take out!
I bought my worktop 400 degree pizza oven because of this video, dough came out lovely, pizza truly amazing, thanks you for creating such great videos.
There's a guy who loves to cook! Brilliant
Your pizza seems wonderful !!! We can even smell it :) I will try this recipe soon and tell you if I can do the same. Thx for your video. Great one.
Thank you for a fantastic tutorial. We will be making pizzas at home using your recipe for New Years Eve. Wishing you a prosperous 2023!
This is one of the best recipes I've used. Such a nice dough.
I made it and after 8 hours it looked exactly like yours, great recipe, now we cook pizza every weekend
Do you have a wood burning stove like his?
@@DianaMoon11428 if you have a pizza stone, you would be surprised how close you get it.
I've made a few pizzas over the years and none of them came close to delivery, let alone wood burning.
I bought a pizza stone a few months back and I regret being so cheap and not buying one sooner. You can easily make pizza that is way better than delivery
Which flour did you use? All purpose or 00 ? Thanks
@@DianaMoon11428 No we have a regular oven, I preheat it as much as I can. Then I first cook only the dough until it's almost fully cooked, then put the toppings and cook it again to get crispy edges. It's not as good as a pizza oven but still better than any pizza I've ever cooked
@@rsingh6590 just regular all purpose flour.
I have been making pizza for years and this is the best recipe and my kids love it. I had 4 large dough balls left and put them in the oven as is and made four bread loaves. They were just as delicious.
Graziemille Vito! After a couple tries i was able to make a really good and soft dought, now i want those little burn spots on my crust, will keep watching. Best pizza ever
My Mom was from Italy. She made pizza this way. It works better for the home ovens. They're not anywhere near as hot as a true pizza oven. Thanks Vito for bringing this to the world.
Vito i must say thank you.
I've always loved pizza. The simple ones, tomato, basil or no sauce and just burrata and olive oil, cause what i like the most is the dough, puffy with a little crust on the outside, thin dough, big bubbles.
First time i saw your video i thought it was not true. I started to make pizza like you say. I had no pizza stone back then. Dough was still good, but not amazing.
Now (almost 2 years ago) i finally bought a pizza stone, just to try cause i didnt think it would make a difference and it did. I've never made such good pizzas and i get compliments from people. There is room for improvement though, since i don't have the big big bubbles like you. I dream of having a pizza oven in my garden, someday or just try to cook my dough in one to know if the issue is my oven not beeing hot enough.
With all my heart, thanks Vito thanks a lot.
Every time I watch these videos I get closer and closer to building a wood fire pizza oven in the back yard. Although, I don't think I have the patience for day long dough. Haha
Matthew : I can't help thinking that the dough preparation is the significant take away from this video. It's inspired me to up my game.
I reckon you could build a wood fired pizza oven (I've friends who have) and bake supermarket frozen pizzas in it but the oven itself isn't going to make the pizza something it isn't.
It's (almost) all in the dough.
All the best from another amateur pizza maker (and fellow Matthew) :-)
Look for utube vids by Townsends, they actually make a mud pizza oven. Now they do it as colonial times, mixing with their feet. me, I have an electric cement mixer when I make mine.
I built one with my father in law about 9 years ago. We both read books then planned and built. It took 3,000$ and 2 months of weekends but it’s amazing and we use it often in the summer.
You have patience to build a wood fire pizza oven but not for day long dough....🤔
buy a stone for the owen seemsgood
Thanks Vito, great instructions, have contributed to your cause, and have had excellent results with your info! I have found taste improves afer day 2 - day 3&4 are noticeably better (more complex), and have also found that after the first day, reforming the pizza dough into balls again and allowing them to flatten, helps a bit with the stretching later on - must have something to do with a bit better gluten development.
Deve estar uma delícia!!! Parabéns!! Deu vontade de comer. Amo pizza. Amo pizzas que você faz.
Every time I want to make a good pizza I make sure to watch this video before. Thank you Chef Vito.
Perfect and 100% the right traditional way.
Tried it today and MY GOD this dough is just amazing! I don't have a hot oven so I pre-cooked the dough in a pan and then used the oven's broiler with the pizza as close as it gets to the heating wires.
I've made many pizzas at home but this was the absolute best so far! Thanks for the recipe, Vito!
How long did you knead the dough ?
@@jeffreyhaynes2720 I didn't measure the time.
I kneaded it and slapped it on the table a couple of times, too, until the structure was evenly smooth, so no places that were wetter/dryer and until the dough bounced back when I pushed into it.
I will be trying this in my new wood fire pizza oven this week. Can't wait. Love this channel!!!!
Thank you!!! This is my fave video of yours on pizza. It answered many of my questions. Respect. Looking forward to pizza now!
I've used in the day after like he said... and it was perfect!
I made it. It was incredible dough. Crispy and tasty. Thank you!!!! I'll follow you!!!
Maestro you are the absolute best! This recipe gives perfect results every time. Thank you so so so much.
Greetings from Crete
This is an amazing recipe, tried it and dough came out perfectly, Thank you
A leetil biit of flour and then he bathes himself into it with the dough. Excellent video though, real and raw. Love it!
Oh i just loved the sound of the cooked dough cracking up ... so satisfying ..
This is really an excellent dough. We stretched it using semolina as he suggested in another video and following a trick we observed from our favorite pizza restaurant rubbed corn meal lightly on the wooden peel so the pizza would slide off easily
Excelente receta, sale una masa perfecta como la de pizzería. Ya la he realizado varías veces y comparto la receta cada vez que puedo.
Gracias por tu generosidad👏👏
(8:32) 8 hours later : "We made it, together easy and *FAST* "
8 hours are fast for pizza dough
Last time I made pizza dough it took 72 hours .
As he said, pizza making is an art, and art needs patience 👍
In another video you showed if we put cheese at first it goes soggy???????
Tbh you can do it in 1h or 2h maybe not the same dough as in the video but good pizza still
You know it's a legit pizza recipe if the teacher is an Italian. E P I C O
More importantly, he’s from Napoli, home of the world’s best Pizza 🍕
Chef plase made pizza sauce on vdo thanks you.
I've used this around 10 times now. Absolutely the only way to do it. works every time. Great Video.
شكراً 🍕😋👌🏻
He makes it look effortless!🤤💜
I love that he is still liking comments even after over a year
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@@jaywisdome3515 yeah dude i agree
Just not yours
I made the dough myself and it came out perfect. However, I don’t have a $10K brick pizza oven. So, basically, this video was useless.
always my friend because is for all of you that im here making the video and you all support me so much
It was soo hot and muggy, I didn't want to cook indoors, so I made this on my barbecue grill. It came out perfectly. Thanks Chef!
In summer I put my toaster oven in the garage and make this pizza
ruclips.net/video/0xAavmba7zQ/видео.html
I know I'm years late on this one, but I just made this dough after 2 failed attempts with other recipes and this was fantastic. Third time's the charm! Thank you!
In Italy we say 3 is the perfect number 😉
This is my first comment on youtube in 8 years. This is hands down the best pizza recipe that I have tried!