Love your videos so much, thank you for making them. Question: when you’re stretching out your dough you first cover it in flour in a bowl. What kind of flour do you use at that step? Would love to know! Thank you 🙏🏻
This recipe worked really well!! I followed it exactly, except I did put the containers in the oven with the light on for the final hour of proofing to get a little more rise. Delicious.
Insane. My friends call me the coincidence guy. I’ve prepared my dough machine and was going to check overnight pizza recipes on RUclips. This shows up, and it was “uploaded 7 minutes ago”. Sometimes the stars align. 🤩
Love your channel. I made this dough yesterday for tonight. Here's a tip......microwave or cook your mushrooms and they will lose a lot of their liquid so it doesn't waterlog your pizza
Cheers to a wonderful 2024 full of great videos! May 2025 be happpy and prosperous for you! You should have over 1 million subscribers, but we are the lucky ones to have found your channel. It has been fun to be along for the ride! Cheers! The crust was "spot-on"!
Ciao Amico Mio, Non ti conosco ma i tuoi video raccontano un po' la tua storia lontano dall'Italia. Guardarli è un piacere perché è come vedere mia moglie che vive in Italia lontano dai suoi cari. Buon Natale Amico Mio, ci sentiamo per il nuovo anno 🎉
Been a sub since 17k, i really enjoy your work and im happy to support this. I just ask that while your content gets better and your audience changes, not to change your content style too much. Ive seen other people amass a huge following because of their niche, and well produced content, and then completely shift the style of content around short form content, jump cuts, and excessive zooms to appease their larger demographic. I really like your content style, and I've seen it morph for the better, and for thet i thank you.
I'll be making a variety of pizzas for family today. I hope they enjoy mine as much I enjoy your videos. Happy holidays. You're over 100ksubscribers now. Kudos. Well deserved.
what a coincidence yesterday my family and I we went to an italian restaurant and we ate pizza exactly the same and my thought was i wanted to make it like this and today i was looking for it and i found the perfect pizza with a lovely guy🥰🫶🏻thank u very much for your video❤
Thank you for your great videos. Have a contemplative Christmas time, a good start into the new year - with the best of health and satisfaction. Best regards
Wow, looks so inviting and delicious, beautifully prepared and well presented. This recipe is mouthwatering, fantastic and delightful. The texture and vibrant presentation have many taste buds tingling with anticipation. it's amazing how you have created such a flavorful recipe, that's perfect for lunch or dinner. your attention to detail is truly impressive. Super delicious , lovely and great recipe.
Beautiful work: one of the best finds of 2024! About the recipe: bread flour (13%) will work as well or must be OO? Looking forward to more videos in 2025!
Would I get a similar result by using an active sourdough starter? And if so, how many grams of that should I use, instead of the yeast? Any other changes in the process? Thanks mate!
Com essa hidratação que ele colocou, possivelmente em forno que atinge apenas 250 graus de 10 a 12 minutos e seria bom uma pedra refrataria pra ajudar melhor, se não a massa fica mais dura com esse tempo de cozimento, pizza de longa fermentação seria ótimo uma temperatura entre 300 a 400 graus no mínimo. Mas não fica tão ruim assim no 250 graus com pedra refrataria. Boa sorte🌹
Fabulous video, could I make two of dough balls into pizza then use then other two next day or so if I keep it in fridge, or could I freeze the excess. Thanks and blessings from Australia
С наступающим Шеф! Здоровья, счастья и успеха, в Новом году! Спасибо за Всё ,! 🙏🌲 Happy upcoming Chief! Health, happiness and success in the New Year! Thanks for everything!🌲🌲😊
❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉 the best recipe for today and nice sharing thanks a lot dear friend thumbs up nice effort my friend have a great day carry on 🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Love your videos so much, thank you for making them. Question: when you’re stretching out your dough you first cover it in flour in a bowl. What kind of flour do you use at that step? Would love to know! Thank you 🙏🏻
This recipe worked really well!! I followed it exactly, except I did put the containers in the oven with the light on for the final hour of proofing to get a little more rise.
Delicious.
Insane. My friends call me the coincidence guy. I’ve prepared my dough machine and was going to check overnight pizza recipes on RUclips. This shows up, and it was “uploaded 7 minutes ago”. Sometimes the stars align. 🤩
Ayyyy that’s awesome! 😎
Must’ve cooked 20+ of your recipes by now. Thanks for sharing your knowledge and great taste. Happy 2025!
@@diverg3 thanks man, really appreciate the kind words! Happy 2025 to you as well :)
I was believing that you have a sort Italian accent by your parents😮. Now is clear happy Xmas 🎉🎉😢
@@aichaayenne8849 It looks like an Ooni Volt.
Love your channel. I made this dough yesterday for tonight. Here's a tip......microwave or cook your mushrooms and they will lose a lot of their liquid so it doesn't waterlog your pizza
Wundervolle Kreation ....ich wünsche Dir und Jake + deiner Familie schöne Festtage ciao bis nächstes Jahr🎉
Cheers to a wonderful 2024 full of great videos! May 2025 be happpy and prosperous for you! You should have over 1 million subscribers, but we are the lucky ones to have found your channel. It has been fun to be along for the ride! Cheers! The crust was "spot-on"!
Thanks so much! I’m so happy to have you along for the journey!
I've seen tons of pizza dough tutorials, but this is the one. Thank you, Sir. 🍅 🍕 🍺
Ciao Amico Mio,
Non ti conosco ma i tuoi video raccontano un po' la tua storia lontano dall'Italia. Guardarli è un piacere perché è come vedere mia moglie che vive in Italia lontano dai suoi cari. Buon Natale Amico Mio, ci sentiamo per il nuovo anno 🎉
Grazie mille e buone feste anche a te!
Dziękuję za wspaniałe, pyszne przepisy.
Been a sub since 17k, i really enjoy your work and im happy to support this. I just ask that while your content gets better and your audience changes, not to change your content style too much.
Ive seen other people amass a huge following because of their niche, and well produced content, and then completely shift the style of content around short form content, jump cuts, and excessive zooms to appease their larger demographic.
I really like your content style, and I've seen it morph for the better, and for thet i thank you.
Thank you for the support and the kind words!
Grüße aus Deutschland.
Dankeschön für so viele wunderschöne und leckere Beiträge 2024!
Dir und euch allen gesegnete Weihnachten 🎄🌟
Thank you so much for supporting the channel!
I'm in the Tampa Bay area and freezing so this is giving me life right now! Dope content!
I’m in St Pete, so I feel you! lol
Merry Christmas from Rhodes island Greece.
I was for few months in Daytona Beach
Bom natal chef e um próspero ano novo que venha mais vídeos como esse 🙏🏻
Feliz Natal! 🎄
I'll be making a variety of pizzas for family today. I hope they enjoy mine as much I enjoy your videos. Happy holidays. You're over 100ksubscribers now. Kudos. Well deserved.
Thanks so much! Happy holidays to you as well!
It is truely inspirational. Thanks for making it available. ❤
Love you.... You make everything look so easy and delicious, thank you and Merry Christmas 🌲⛄
Thanks Angelina, merry Christmas to you as well! ❤️❤️❤️
what a coincidence yesterday my family and I we went to an italian restaurant and we ate pizza exactly the same and my thought was i wanted to make it like this and today i was looking for it and i found the perfect pizza with a lovely guy🥰🫶🏻thank u very much for your video❤
Beautiful as usual! Merry Christmas to you & Jake 🎅
Merry Christmas to you too! 🎄
A great way to cap off 2024. Thanks for the awesome videos, they are always an inspiration. Merry Christmas and Happy New Year!
Thank you so much! Happy holidays to you too!
Thank you for your great videos. Have a contemplative Christmas time, a good start into the new year - with the best of health and satisfaction. Best regards
Thank you so much! And you as well :)
Miles everything you do is so relaxing👏👏👏
Glad you enjoy it! 😄
♥️♥️♥️
Merry Christmas!
Merry Xmas Suzy! ❤️
That crunchy edge 🤤
Rrrright?!?
Hi my dear friend nice and tasty delicious ilke this recipe ❤
Wow, looks so inviting and delicious, beautifully prepared and well presented. This recipe is mouthwatering, fantastic and delightful. The texture and vibrant presentation have many taste buds tingling with anticipation. it's amazing how you have created such a flavorful recipe, that's perfect for lunch or dinner. your attention to detail is truly impressive. Super delicious , lovely and great recipe.
Another lesson on how to enjoy !! I love the type of your videos bro 👊 Thank you so much for sharing ❤
Thank you!😊
Thank you for the inspiration during this year! Happy 2025! :)
Happy New Year! 🎊
It's simple but looks so great!
Lecker! Lecker, lecker, lecker!!! 😋
Frohe Weihnacht aus Berlin! 🎄
Thank you!!!
I am making this!
Merry Christmas and a Happy New Year to you, Jake and your family and friends. Your videos and recipes are The Best!
Nice job! Nice video! 👍
My Man! I'm crazy about these videos. Keep it up
Thank you so much for the support!
Thank you!
The perfection ❤❤❤❤ thank you
You're welcome 😊
As usual, beautiful pizza. ^_^
Thank you 😋
what else can u make using that pizza burner oven machine is it like single purpose or like can u make something elseee thanks
Buenas me gustaría saber si la levadura de caputo y la harina de caputo 00 puede servir para hacer la masa de pizza? Gracias
The pizza looked delicious and is making me hungry. 🍕🍕🍕🍕🍕🍕
Thank you!!
good job. Welldone
Thank you! 😃
Отлично сделано!
Идея с грибами и трюфелем, повторю!
Dude, are you happy with your Ooni Volt? I'm thinking to purchase one and would like to know your opinion😊 thanks in advanced!
Hello, I would like to know if Caputo yeast and Caputo 00 flour can be used to make pizza dough? Thanks.
Great🎉
Thanks🎉
But… why do you beat the dough like the fishermen beat the octopus out in the shore? 😂
The noise wakes us‼️ thank you chef☂️
Thank you for another beautiful video! Are you sure these are Enoki mushrooms or Shimeji?
Thankss
Beautiful work: one of the best finds of 2024!
About the recipe: bread flour (13%) will work as well or must be OO? Looking forward to more videos in 2025!
Yes you can totally use bread flour for this one! :) thank you!!!
Would I get a similar result by using an active sourdough starter? And if so, how many grams of that should I use, instead of the yeast? Any other changes in the process? Thanks mate!
Would there be a way to end up with a crispier crust? Great looking pizza regardless
Great recipe! I am just having the problem that the dough is running away over night.
What s the best electric oven for home to really give that "leopard" crust similar to wood fired oven ? Thank you my friend
Definitely the Ooni Volt. Link in description!
If I bake it at 250 degree then for how long do I bake it? 5 mins?
Great revipe btw, excited to try it out!
Com essa hidratação que ele colocou, possivelmente em forno que atinge apenas 250 graus de 10 a 12 minutos e seria bom uma pedra refrataria pra ajudar melhor, se não a massa fica mais dura com esse tempo de cozimento, pizza de longa fermentação seria ótimo uma temperatura entre 300 a 400 graus no mínimo. Mas não fica tão ruim assim no 250 graus com pedra refrataria. Boa sorte🌹
Excuse me friend, where did you get your mixing bowl?
May I know the camera model you use?
@@brdhtr you can find all my equipment in the description of the video in my Amazon store! Thanks!
If I want to make 2 pizza using half the 580 g flour,do I use 0.5 gm yeast or the same one gm ? Thank you
Please give us even more videos/recipes in 2025! You are awesome!
Thanks for the support! More coming soon! 🍕
When you Get a result like this. Why do we make biga? Hope u understand what I mean. All the best from Norway.
Fabulous video, could I make two of dough balls into pizza then use then other two next day or so if I keep it in fridge, or could I freeze the excess. Thanks and blessings from Australia
Yes, absolutely!
So good, what flour do you use in bowl for pressing dough out
It’s rice flour! :)
@MileZeroKitchen any type of rice flour ?
What kind of flour is this???
can this be done with all purpose flour? somebody please answer🙏🏻
Can we add some Can I add some live sourdough to the dry yeast?
Maybe a whole wheat pizza dough next time?
Sure why not!? :)
❤❤❤❤❤
why my crust dont bloom like that? I've been challenging for about a month
🤤
Какая у вас печь?
what time was it when you took it out the next day?
would just be four hours before you want to use it
Se ve más tentadora que algunas de 48 hrs que se ven a menudo 😅
Thank you!
С наступающим Шеф! Здоровья, счастья и успеха, в Новом году! Спасибо за Всё ,! 🙏🌲 Happy upcoming Chief! Health, happiness and success in the New Year! Thanks for everything!🌲🌲😊
Thank you!
Ci passa la metropolitana in quel cornicione fox! Madonna che bella
Dajeeeeee ricksssss!!! :)
Io sono più per olio a crudo...con quelle temperature non sprigiona composti simpatici.
Dough donut please?
👍👍👍
👍👍
Neapolitan means?
The style of Naples, Italy.
5:16 that's not enoki mushroom..
You're right, it's Shimeji, enoki is smaller
Well, now I know what I'm doing today...
Awesome! 👏
الكلب عجبني😂❤
❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉 the best recipe for today and nice sharing thanks a lot dear friend thumbs up nice effort my friend have a great day carry on 🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉
🤎👏🏻🤍
Che bravo che sei 👍🏻😘
Grazie!!!
69% hydration not 70%.
69.56:)
I prefer flatbread thn pizza dough bcs the bread becomes abit hard lol😂🇿🇦
🤤