Chef Leo was a find. Betty was carrying you guys on the pizza front, but Leo takes it to another level. Fantastic descriptions on how to make the dough. I've read books, watched videos, made tons of dough and I still feel like a learned a lot here.
Totally awesome dough. So easy to make and soooooo good. Sooo many compliments from my family on the dough and sauce. Amazing!!!!! Thanks @ChefLeo and @BlackstoneProducts.
Hi Leo, This is a great video. I was wondering if you can do a tutorial on making dough with a stand mixer. With my arthritis, I'm afraid that I would be unable to make dough by hand.
This is an intriguing recipe and I’m going to try it because I’ve been getting ripped off paying for fresh yeast. I have a stand mixer, so I have no Interest in kneading by hand. However, if I tried to make this recipe in my mixer half the dough would end up stuck to the dough and the hook would just be twirling around trying to knead a tiny fraction of the top of the dough. How do the pros mix a high hydration dough like this in their giant Hobart mixers (which are essentially just larger, more heavy duty versions of their KitchenAid counterparts)? I know for a fact that pizzerias using 50 pound sacks of flour per batch of dough aren’t mixing it by hand. I’ve been baking bread and pizzas for a long time, so I’m not worried about over mixing. I just want to know if you have any tips for people who want to make this dough in their stand mixers like a pro would make their dough. The part explaining why the small amount of oil is necessary answered a question I’ve been wondering about for a while. Thanks!!! Very informative video. I give it five slices out of five. Perfect score! 🍕🍕🍕🍕🍕
How about a low carb dough or a keto dough. I love my pizzas but being a diabetic I have to watch my carbs and sugars. I have tried some of the Keto brands out there and they taste like paper.
Some people need further explanation when it comes to recipes. If he didn't explain anything you'd probably end up bitching about that. How about you just sit back and watch or click out of the video instead of talking shit.
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Chef Leo was a find. Betty was carrying you guys on the pizza front, but Leo takes it to another level. Fantastic descriptions on how to make the dough. I've read books, watched videos, made tons of dough and I still feel like a learned a lot here.
That's what we like to hear. Thanks so much for watching!
Welcome to the channel Leo, have watched some of your other videos and like your style. Can’t wait to see more from you here.
We're happy to have him here. Thanks for watching!
This is exactly what we have needed now that we have our Leggero pizza oven.
Man! You made that look effortless! Impressive!
What a show. Love pizza but fun learning new stuff. Chef is the real deal
We hope you can learn lots from Chef Leo. Thanks for watching!
I Trust Uncle Leo! Can’t wait to watch this every week and up my pizza game!
Chef Leo, it would be good to have a video contrasting the different doughs and what they look like when baked. 🤔
Awesome video chef! I always learn something new from your videos. Congrats!
Thanks for watching!
Another great addition to this channel.
Glad you think so!
Totally awesome dough. So easy to make and soooooo good. Sooo many compliments from my family on the dough and sauce. Amazing!!!!! Thanks @ChefLeo and @BlackstoneProducts.
Now I have done it…..the dough is rising…pizza night tonight. Very exciting!!!
Going to try this this weekend. Great instructions!
I TRUST UNCLE LEO! lol. fantastic video guys!
Hi Leo, This is a great video. I was wondering if you can do a tutorial on making dough with a stand mixer. With my arthritis, I'm afraid that I would be unable to make dough by hand.
To the people that whined about metric measurements..............get a scale like Leo said. This is the best technique when you're baking.
Great presentation. Could you also use 00 flour for this recipe?
I saw that 40th anniversary Pizza Expo note book.
Awesome. What was the last cheese you dolloped on that last pizza??
Ricotta with parmesan and chopped parsley. That pizza will be shown in detail in an upcoming episode.
Like Scott said above, make sure to tune in to the upcoming videos to see the pizza in detail!
Welcome to blackstone. Let's make some good eats
🔥🔥🔥
Can I use this dough in a roccbox
Can you use 00 pizza flour in place of the bread flour? Same amount? TIA👍
Do you think this dough would freeze well?
Is this similar to a New York style dough?
This is an intriguing recipe and I’m going to try it because I’ve been getting ripped off paying for fresh yeast. I have a stand mixer, so I have no Interest in kneading by hand. However, if I tried to make this recipe in my mixer half the dough would end up stuck to the dough and the hook would just be twirling around trying to knead a tiny fraction of the top of the dough. How do the pros mix a high hydration dough like this in their giant Hobart mixers (which are essentially just larger, more heavy duty versions of their KitchenAid counterparts)? I know for a fact that pizzerias using 50 pound sacks of flour per batch of dough aren’t mixing it by hand. I’ve been baking bread and pizzas for a long time, so I’m not worried about over mixing. I just want to know if you have any tips for people who want to make this dough in their stand mixers like a pro would make their dough. The part explaining why the small amount of oil is necessary answered a question I’ve been wondering about for a while. Thanks!!! Very informative video. I give it five slices out of five. Perfect score! 🍕🍕🍕🍕🍕
Why does it say 5 balls in the recipe, but the video shows 4 ball?
How about a low carb dough or a keto dough. I love my pizzas but being a diabetic I have to watch my carbs and sugars. I have tried some of the Keto brands out there and they taste like paper.
Never seen what your doing, never seen any of your videos before. 🤷♀️ sorry never heard of you before 🧡🖤🧡
Chef Leo is new to the Blackstone Network!
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Would love to know the recipe!!! But in America, we don’t do grams 🤦🏻♂️. Talk our language brother!!!!!
It's about 6 cups of flour and 2 cups of water.
Guess I'll have to watch a few more of your videos before I put you on my watch list. So far, not impressed.
American and metric measurements don’t jive.
Where did blackstone find this guy??? You’re not teaching 5yr olds….
Some people need further explanation when it comes to recipes. If he didn't explain anything you'd probably end up bitching about that. How about you just sit back and watch or click out of the video instead of talking shit.
Well then, let's see your perfect pizza dough recipe video, Skippy........................
What the hell with the metric crap?!