Thank you Andris! A little tip: sometimes, after bread flour gets kneaded, folded so many times, the pizza will only stretch to a point, before elasticity/gluten makes it shrink back. Don't fight it. Cover and let it sit untouched for 10-15 minutes on a nonstick surface. It'll relax a bit and becomes easier to stretch. You can do this as needed,
I can't find that Salter Micro Scale on Amazon for less than $25. Maybe you bought it a long time ago or maybe you can share the link to the one you have?
If I’m making 10 Pizzas back to back do i keep the broiler on the entire time? If the broiler is on entire time doesn’t that lower the Oven temp below 500f?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I love it Andris! A great class, very helpful. I gotta try it out this week.
Thanks Guy. That was a lot of fun.. Please report back on the dough...
@@bakingsteel Will do!
Thank you Andris! A little tip: sometimes, after bread flour gets kneaded, folded so many times, the pizza will only stretch to a point, before elasticity/gluten makes it shrink back. Don't fight it. Cover and let it sit untouched for 10-15 minutes on a nonstick surface. It'll relax a bit and becomes easier to stretch. You can do this as needed,
Great advice.....Thank you.
I bought 3 of your pizza steels and you Detroit pizza Dough mix.
I'm going to try this recipe next Right now I'm enjoying my Friday night pizza using your original recipe.
They are both great. I am loving the NY style...
What temperature of water did you use?
Pizza weather coming up! Can't wait to try out this recipe (I usually use your 72-hr). Where can I find this recipe? Thanks for sharing!
Love it dede. Head to the recipes tab on our site. bakingsteel.com. you will see it there. Give me a shout if i can help..
I can't find that Salter Micro Scale on Amazon for less than $25. Maybe you bought it a long time ago or maybe you can share the link to the one you have?
I will look that up. I’m sure there are others available. Just be sure it can measure to the 1/100th of a gram
If I’m making 10 Pizzas back to back do i keep the broiler on the entire time? If the broiler is on entire time doesn’t that lower the Oven temp below 500f?
Whoever edited this video didn't catch that the cc doesn't match with what's actually being said....details people!
That doesn't look like a NY style pizza at all. That looks more like a chain style pizza