Man, I’ve been a long time follower, and the homely, cozy aesthetic you bring to every video really brings it all home. I absolutely love your content, and it always seems to be getting better. Please don’t stop what you’re doing! In a digital world of content overload and ingredient-slapping jump cuts, it’s so refreshing to see someone make cooking and baking contents that truly slows time. Sincerely feels like art.
I feel pretty much the same like Logan about your channel and all the lovely videos I have enjoyed! PS: I wonder why your channel doesn't have millions of followers
"content overload and ingredient-slapping jump cuts" is basically the reason I stopped watching a bunch of other youtubers. This is such a refreshing (and inspiring) change of pace.
@@GordonUrquhart1 I don't get what the upside of sweeping food safety concerns under the rug are, especially when there's documented proof that you knew you could give people botulism and instead just decided to delete comments. Especially when they've been screencapped!
This looks incredible! Wish you and your loved ones happy and cheerful Christmas. I wish you also luck in your new place and thank you for all the great advices. Blue steel pans still rock and my friends and family can't get enough of my pizza. Cheers!
What a clever idea to make the dough by a mix of poolish and biga. Need to test that today :-) Thank you for a wonderful year of tasty recipes, paesan......wish you all the best for moving. We did that in september and finished everything now. vi auguro un buon natale e un felice anno nuovo.
You moved out & made your last bite & I’ll be moving soon to a new home & look forward to making my first bite with one of your recipes! Wishing you & your dog happy memories in your new home!! ❤
I am excited about your new adventure, it's how I was living it, very grateful for your work, I have raised my level with the masses because your ideas are great.! A hug and Happy Holidays and New Year.
U R EVERY THE BEST, MY FRIEND. Thanks and best wishes for your second time in progress. Un abbraccio dalla Sardegna . A presto, i hope to see you soon. Have a nice 2024
Recipe looks good... yum. I've never seen your channel before, I don't think, but I like your editing and you got a sub out of me. Good luck with the new location!
С наступающим Новым годом! Шеф! Здоровья Вам и благополучия! и Успеха в продвижении Ваших лучших рецептов, в Новом году! Удачи Вам! 👍👍🌲🌲🌺Happy New Year! Chief! Health and prosperity to you! and Success in promoting your best recipes in the New Year! Good luck to you!🌲🌲👍👍🙏🙏
Hey mate, just found your channel and I love the chill vibe. It matches what I think cooking should be about, the food, and the process. Keep up the amazing content!
Happy Holidays and Happy New Year! Best wishes on your Journey and your new home. You had such a beautiful home, and I know your new one will be great for you. Jake is a beautiful boy! Great video. I am constantly learning from you. You have such creativity and knowledge, and we are blessed to learn from you and join the adventure! Take Care!
Hello, thank you for the great videos this year. A Merry Christmas and a good start into the New Year with the best of health and satisfaction. Best regards
I always look forward to you new videos and you never disappoint! Always leveling up yet you never lose that homely feeling that is distinctly yours💗I so enjoyed your creations this past year and wish you and your 🐶 much health & happiness in the new year!! 🙏🏻🥳👨🍳
Love your content and your love and knowledge of the pizza craft. Here's to a New Year of continuous success and to new beginnings, from Montreal, Canada.
AH. Sad to see you leave the old place. Happy to see how much you've been blossoming as a channel and creator. Look forward to seeing your new kitchen and adventures. Happy holidays to you and Jake! 🎄
As always a great contribution, you are a back artist. I love your pizzas, focaccaia etc. It's fun and a pleasure to bake, cook and enjoy them. Question Jack what breed of dog is he? Wish you a safe and healthy journey to your new home and hasta la vista
Wonderful recipe. Wishing you much happiness (and subscribers) with your new place. Do any of your previous recipes use ricotta made with raw goats milk?
Good morning, I love your videos. What equipment do you use? How many hours of editing do you need? What microphone do you use to hear every detail so well? Very happy end of year holidays.
I really look forward to your new videos! Ok, technical question if you have time: I just made two batches of your Roman Version 2.0 (Biga) for Christmas... the first year without a lasagna since I was a kid. That said: I need to block the dough to bake tomorrow. After I shape the doughball at room temp, how long should I let the dough rest at room temp before blocking it in the fridge? I'm concerned that if I block it right away it won't develop enough air when I take it out tomorrow; sometimes I find the cold dough is sluggish to come to room temp and rise and THEN i end up leaving it out for 3-4 hours which causes it to slightly overproof and tear..super fragile. Although I copy your methods exactly.. your the king of trapping air! Thanks in advance and I'm excited to hear about your move! All the very best wishes for much deserved success in the New Year! Paul
Hey Paul, I’d say leave it outside till you see it rising properly. Like at least 50% increase. Then put it in the fridge for cold fermentation. Happy holidays!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Man, I’ve been a long time follower, and the homely, cozy aesthetic you bring to every video really brings it all home. I absolutely love your content, and it always seems to be getting better. Please don’t stop what you’re doing!
In a digital world of content overload and ingredient-slapping jump cuts, it’s so refreshing to see someone make cooking and baking contents that truly slows time. Sincerely feels like art.
This is such a great comment. Thanks Logan and thanks for sticking around. Happy holidays!
Couldn’t agree with this guys comment anymore! ❤
Hi, i love pizza very much and i think i found the right dough which am looking for and i think i enjoy making it, ur tutorial was so simple.
I feel pretty much the same like Logan about your channel and all the lovely videos I have enjoyed!
PS: I wonder why your channel doesn't have millions of followers
"content overload and ingredient-slapping jump cuts" is basically the reason I stopped watching a bunch of other youtubers. This is such a refreshing (and inspiring) change of pace.
Good for you 🕺🕺🕺🏻🕺🏼🎶
Of course you will! Happy holidays!
Food art. Really beautiful. Thanks.
Mamma mia che spettacolo un quadro d'autore
I came for the pizza, stayed for the vibe and pizza. The care you put into your food and videos is impeccable. Keep it up.
Oh gosh i was so scared when I read LAST. Your content is always amazing and your recipes are as well. See you soon I hope, from a new kitchen ❤
Thank you Romina! See you in the new year from a new kitchen for sure!
This is a masterpiece.
Deseo que la pases bien en tu nuevo hogar con ese bello perrito 🐕 💕.
Epic per usual!!!
Beautiful! Life goal: to be as cool as you. Happy Holidays!
Haha naaah cmon you can do better! Happy holidays!
Good luck with the move! Can't see what great things come from your next location.
So his comment doesn't get deleted but mine does?
@@tbonetakSeriously! You raise good points and just want to help people be safe. It's odd that he wouldn't want to do that.
@@GordonUrquhart1Botulism botulism botulism. It's like he doesn't get it.
@@tbonetak I hear you. Low acid canned foods like tomato sauce need added acid to be considered safe at non-refrigerated temperatures.
@@GordonUrquhart1 I don't get what the upside of sweeping food safety concerns under the rug are, especially when there's documented proof that you knew you could give people botulism and instead just decided to delete comments. Especially when they've been screencapped!
Merry christmas👍
Just amazing way to use the tomato skins and it surely will add a lot of flavor to the dough!!. Thank you! It looks amazing!
Delicious! So looking forward to your new ‘films’! Always beautiful! Thank you!
This looks incredible! Wish you and your loved ones happy and cheerful Christmas. I wish you also luck in your new place and thank you for all the great advices. Blue steel pans still rock and my friends and family can't get enough of my pizza. Cheers!
Man! That looks so good!
What a clever idea to make the dough by a mix of poolish and biga. Need to test that today :-) Thank you for a wonderful year of tasty recipes, paesan......wish you all the best for moving. We did that in september and finished everything now. vi auguro un buon natale e un felice anno nuovo.
You moved out & made your last bite & I’ll be moving soon to a new home & look forward to making my first bite with one of your recipes! Wishing you & your dog happy memories in your new home!! ❤
I am excited about your new adventure, it's how I was living it, very grateful for your work, I have raised my level with the masses because your ideas are great.! A hug and Happy Holidays and New Year.
i don’t know how I was recommended your channel but i’m so glad I was. looking forward to more of your videos!
Ti ho appena scoperto, non vedo l’ora di scoprire la prossima stagione. Daje! (da Roma)
Dough magician ... good luck with your new home
I’m trying your Detroit style tonight. Just finished the dough. It’ll be in the fridge til Sunday.
Love your work bro.
Keep it up.
Blessings 🙏🏾💯🫱🏽🫲🏾
blessings to you and your new place!🌟
U R EVERY THE BEST, MY FRIEND. Thanks and best wishes for your second time in progress.
Un abbraccio dalla Sardegna . A presto, i hope to see you soon. Have a nice 2024
@4:05 Look into getting a spiral dough hook. Nice upgrade for $15-$20. You’re too good to have to scrape down that C hook.
You somehow popped into my cooking life. And I am so glad you did!
My wife and I love your videos! It'd be awesome if you were coming to open a place in Nashville - fingers crossed!
Got a good feeling about this channel. Keep going!
Very tasteful videos and food. Love your work, a true pleasure to watch 👍
Dude, I absolutely love your videos, don’t let up! 😉
Love your videos ❤❤
What a channel! I’d watch this at the cinema! Subscribed!
Thank you and Happy Holidays to you and Jake.
Thanks Pete! Happy holidays!
Recipe looks good... yum.
I've never seen your channel before, I don't think, but I like your editing and you got a sub out of me. Good luck with the new location!
Thank you Peter!
С наступающим Новым годом! Шеф! Здоровья Вам и благополучия! и Успеха в продвижении Ваших лучших рецептов, в Новом году! Удачи Вам! 👍👍🌲🌲🌺Happy New Year! Chief! Health and prosperity to you! and Success in promoting your best recipes in the New Year! Good luck to you!🌲🌲👍👍🙏🙏
so best film of food , bro!
I ❤❤❤ watching you...
best Dough Content out there! Passion, storytelling and expertise. Thank you and happy holidays!
Thank you and happy holidays!
Thanks for another beautiful video! Merry Christmas and God bless your new home.
Carino che hai salutato dall'attuale cucina i tuoi followers ...❤
Sometimes we need the changes, new beginnings and more creativity in our lives. We keep the old memories and go on. Wish a better new year to all!
Hey mate, just found your channel and I love the chill vibe. It matches what I think cooking should be about, the food, and the process.
Keep up the amazing content!
Happy Holidays and Happy New Year! Best wishes on your Journey and your new home. You had such a beautiful home, and I know your new one will be great for you. Jake is a beautiful boy!
Great video. I am constantly learning from you. You have such creativity and knowledge, and we are blessed to learn from you and join the adventure! Take Care!
Lovely ✌️ Merry Christmas 🎄
Merry Christmas to you and lovely Jake🎅🌲⚜️🇨🇦
Thank you so much!
Hello, thank you for the great videos this year. A Merry Christmas and a good start into the New Year with the best of health and satisfaction. Best regards
Thanks for your videos. I wish you a blessed Christmas. It's a shame there's no snow in Florida this year 🙈😜
Love your style.
I always look forward to you new videos and you never disappoint! Always leveling up yet you never lose that homely feeling that is distinctly yours💗I so enjoyed your creations this past year and wish you and your 🐶 much health & happiness in the new year!! 🙏🏻🥳👨🍳
Thank you so much and happy holidays to you and your fam as well!
MADRE MIA COMO DEBE DE ESTAR ESO DE DELICIOSO, FELICITACIONES HE APRENDIDO ALGO LINDO , DESDE CHILE, UN ABRAZO, TE SEGUIRE.
Happy holidays man! Thanks for all the great videos
Happy Christmas another great video❤
Che bomba! Grandissimo :)
Love your content and your love and knowledge of the pizza craft. Here's to a New Year of continuous success and to new beginnings, from Montreal, Canada.
Love your videos and recipes! Looking forward to the new videos next year. Happy holidays!
Thanks and happy holidays right back at ya!
Love your videos! Good luck to you and Jake with the move to the new place. Can't wait for more videos. Happy holidays everyone 🎉
You're a legend, bruh!
AH. Sad to see you leave the old place. Happy to see how much you've been blossoming as a channel and creator. Look forward to seeing your new kitchen and adventures. Happy holidays to you and Jake! 🎄
Thank you Jane! Happy holidays!
❤❤❤
Please don’t stop this channel
NEVER!
Good videos brother
As always a great contribution, you are a back artist. I love your pizzas, focaccaia etc. It's fun and a pleasure to bake, cook and enjoy them. Question Jack what breed of dog is he? Wish you a safe and healthy journey to your new home and hasta la vista
Jake is an Aussiedoodle!
THE. USIC I LOVE IT.
Wonderful recipe. Wishing you much happiness (and subscribers) with your new place.
Do any of your previous recipes use ricotta made with raw goats milk?
Not that I can think of! Thanks for watching!
And I thought I had a problem! 😎
Daje ❤️
I cried.
That’s how emo we are.
Good morning,
I love your videos.
What equipment do you use?
How many hours of editing do you need?
What microphone do you use to hear every detail so well?
Very happy end of year holidays.
Is this a police interrogation?!? 😂 thanks happy holidays to you!
How do you not have more followers? I've watched your pinsa videos like 100x
Can we get a tour of your new place in the future?
Of course!
in french, tu est le meilleur,
I really look forward to your new videos! Ok, technical question if you have time: I just made two batches of your Roman Version 2.0 (Biga) for Christmas... the first year without a lasagna since I was a kid. That said: I need to block the dough to bake tomorrow. After I shape the doughball at room temp, how long should I let the dough rest at room temp before blocking it in the fridge? I'm concerned that if I block it right away it won't develop enough air when I take it out tomorrow; sometimes I find the cold dough is sluggish to come to room temp and rise and THEN i end up leaving it out for 3-4 hours which causes it to slightly overproof and tear..super fragile. Although I copy your methods exactly.. your the king of trapping air! Thanks in advance and I'm excited to hear about your move! All the very best wishes for much deserved success in the New Year! Paul
Hey Paul, I’d say leave it outside till you see it rising properly. Like at least 50% increase. Then put it in the fridge for cold fermentation. Happy holidays!
This style video reminds of "Alvin cooks". Is there a originator of this style?
Daje fox!
When are you coming back?????????????????????????????????????
Slow pizza cooking❤
This is not "food porn"... this is way beyond
i usually dont mind subtitles, but they feel too fast in this. i think a voiceover would be better.
You can afford a house in today's economy? You must be loaded.