What a great video by a lovely, friendly man! Thanks so much for the time & effort you put into making this video. I’m about to buy a Thermomix TM6 and just checking out things I can do with it to determine it’s worth to me. Who doesn’t love pizza! The thing I like best is there’s not a week’s worth of cleaning to do after you’ve made the dough. Thanks so much. 🙏
They are definitely worth buying even though they are expensive. I can guarantee that using the TM6 will make you a better cook. I don’t get paid by Thermomix but I highly recommend this product.
Hi Chris I luv your comment about when to add the yeast, so correct. Anybody I see adding salt to the yeast water mixture does not know what they are doing
Sorry for the late reply, I fried onions, celery and carrots to make what is called in Italian a sofritto. Add seasoning salt, pepper, mixed herbs Top quality tinned tomatoes Red wine Passata and reduce A little sugar to taste.
7grams of yeast usually 1 packet 1 teaspoon of sugar 220 grams of room temperature water 40c/105f 400grams 00 flour 30 grams extra virgin olive oil 1 tsp of fine sea salt
Great video but using a rolling pin to create your base is a big no no. Also not all 00 flours are the same. You really have to make sure you are buying one with the correct gluten structure, and that changes depending on what type of pizza you're making.
@@ChrisPeters1 you know what, my bad. Pizza making is tough in the beginning and getting thrown in the deep end straight away would put a lot of people off. Keep doing what you're doing. It's a great introductory video. And it looks delicious!
@@ChrisPeters1 all good Chris, I enjoyed the video and would love to know anything more advanced that still involves Thermomix e.g. good to do lots of kneading if there is a setting for this and then rest the dough in fridge for a day? Regardless, Pizza is one of the most enjoyable foods for anyone to do at any level My kids do their own toppings on pre made mini store bases and I'm trying 3 to 4 day cold ferment in fridge with the poolish & Biga pizza dough forms. Your content is much appreciated sir
3:25 hahaha so wholesome. loved this! thank you
Made this! Absolutely fantastic recipes! Thank you!
Thanks for watching & making
I used a tm31 and it turns out just fine! Thank you very much for the video!
Your welcome, thanks for watching
What a great video by a lovely, friendly man! Thanks so much for the time & effort you put into making this video. I’m about to buy a Thermomix TM6 and just checking out things I can do with it to determine it’s worth to me. Who doesn’t love pizza! The thing I like best is there’s not a week’s worth of cleaning to do after you’ve made the dough. Thanks so much. 🙏
They are definitely worth buying even though they are expensive. I can guarantee that using the TM6 will make you a better cook. I don’t get paid by Thermomix but I highly recommend this product.
@@ChrisPeters1 I took the plunge and bought one. Can’t wait to play with it! 🤩
@@danielleshelbourne220 good luck let me know if you need any advice.
about to buy too !
@@dramamadramama6157 I’m sure you were enjoy the TM6 good luck.
Congratulations on 300 subscribers. Well done, you deserve it.
Thank you 👍😊
I'm making this recipe again because my family loved it even though I messed it up abit
🤞 Good luck
Hi Chris I luv your comment about when to add the yeast, so correct. Anybody I see adding salt to the yeast water mixture does not know what they are doing
Thanks
Lovely recipe , thank you 😊. Do you have a recipe for the sauce ?
Sorry for the late reply,
I fried onions, celery and carrots to make what is called in Italian a sofritto.
Add seasoning salt, pepper, mixed herbs
Top quality tinned tomatoes
Red wine
Passata and reduce
A little sugar to taste.
Sehr schönes Video. "La dolce vita" ! ♪♪♪
Can you please tell me the right temperature of the oven in fareneight or celcius. Thank you
As high as your oven will go, the hotter the better just keep your eye on it.
Can i know the exactly ingredients???please
If you click on the bio you will find them
How much sugar and yeast do I add?
7grams of yeast usually 1 packet
1 teaspoon of sugar
220 grams of room temperature water 40c/105f
400grams 00 flour
30 grams extra virgin olive oil
1 tsp of fine sea salt
@@ChrisPeters1 thank you for the help
@@ChrisPeters1 also your production quality is really good
🤩😍🤩😍
Do you have a Gluten Free recipe for Celiac
I’m sorry I don’t.
I will look into it for you.
that is one expensive dough maker
@Kenneth Foster Morris it was pun intended
Are you saying that cooking in other Nations is with old and expired ingredients?
I don’t understand the comment, what do you mean?
@@ChrisPeters1
Watch from 9min.
You say "That's the essence of Italian cooking, good quality fresh ingredients".
@@iam6672 yes
Someone tell me why the thermomix videos has always little likes?
I’ve always thought that as well?
He doesn’t use the Theronix at all?
The Thermomix is used to mix the dough
Great video but using a rolling pin to create your base is a big no no. Also not all 00 flours are the same. You really have to make sure you are buying one with the correct gluten structure, and that changes depending on what type of pizza you're making.
I agree about the rolling pin, I showed it this way so I didn’t intimidate anyone who couldn’t throw a pizza.
Thanks for the comments.
@@ChrisPeters1 you know what, my bad. Pizza making is tough in the beginning and getting thrown in the deep end straight away would put a lot of people off. Keep doing what you're doing. It's a great introductory video. And it looks delicious!
@@ChrisPeters1 all good Chris, I enjoyed the video and would love to know anything more advanced that still involves Thermomix e.g. good to do lots of kneading if there is a setting for this and then rest the dough in fridge for a day?
Regardless, Pizza is one of the most enjoyable foods for anyone to do at any level
My kids do their own toppings on pre made mini store bases and I'm trying 3 to 4 day cold ferment in fridge with the poolish & Biga pizza dough forms.
Your content is much appreciated sir
@@maverick85 that's the great thing, pizza is enjoyable at any complexity and the more you learn the better it gets almost indefinitely
@@etherspin Well said.
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