The strength building, the slap and fold, the tuck and roll has changed my life. I have made so many of your recipes ( they all turn out amazing btw)and using your techniques, I feel like I can do anything. Bread is no longer a mystery. Thank you, thank you, thank you!
Nice vids. He delivers the info quickly without any amateurish attempts at humor and professionally edited. The ads are the only drawback but easy to ff through.
As someone who has been making pizzas for a long time, many of which came out terrible until I got the gist of it, I wish I could have seen a video as detailed and on point as yours to save me so many failed attempts. Congrats!
Made this dough tonight in my ooni. Can’t recommend it enough. Light and airy inside, perfectly crisp outside. Love how I can hold in fridge for several days too!
I've tried lots of different recepies for neopolitan dough over the past few years, and this has come out by far the best. I was worried that it wasn't showing much signs of life during the prooving stage, but as soon as it hit the oven it puffed up and just the right amount of spotting. Just shows i guess that keeping it simple is sometimes the best, other doughs might have a slightly deeper taste, but are hard to handle, where this one gives very good stretch and slides off the peel!
Finally. I've been making pizzas at home for years and we have pretty much given up on hand tossed style pizza because no matter whose recipe we tried, what new knowledge we gained, how much experience we gained, or what techniques we tried, they never came out good. This recipe was finally the breakthrough. We don't have a pizza oven, but even a home oven at 550f with a well heated Stone produces a good pizza. Such an easy dough to make, too. Long rise and strength building fold > than kneading.
I'm addicted to watching this channel. Hands down best cooking info out there. You make me want to try baking in addition to going down the pizza rabbit hole. Thanks B.
Looks beauuuutiful! 😍🍕 Maan, the oven is 70% of the pizza result. I want an Ooni Koda 16. Over your fermentation technique: Bulk fermentation: 12hrs room temp (overnight) Individual fermentation: 3 hrs (2 hrs to 5 days) in the fridge For direct method like you did, Italian Pizzaiolos usually do, Bulk fermentation: 0.5 to 1 hour at room temp Individual fermentation: 2-4 hrs at room temp I think you really like a developed wheat taste 👌🏼 And gotta say...That’s some beautiful stretching! 😍👏🏼👏🏼👏🏼
This recipe is the best pizza dough recipe I did. And I tried a lot of different recipes. I don’t have a pizza oven or stone so I heated up my cast iron skillet and build the pizzas in it. It was amazing. Thank you!!!
So I’ve had an Ooni for a year now and researched many videos and recipes and never reached what I was expecting in a classic style pizza. Followed yours exactly, even the same can of tomatoes and buffalo mozz and I’m beyond satisfied. You’re recipe and techniques are very helpful and spot on. Bravo 👏🏽 thank you!
Made this today! I have been using Ooni’s recipe and trying others intermittently. This has officially become the “go-to” dough recipe in our house. Really good! I used Arthur brand Tipo 00 as it was most accessible in my area. Once I started to stretch the dough I could tell this recipe was better, in the pizza oven the rise and crisp were noticeably better, and the stability and taste were MUCH better. Same ingredients. 🙌
Brian, made your pizza dough from weeds and sardines tonight. Best dough ever. I used 00 flour and it crisper up nicely. Love this recipe. Best pizza at home, ever. Thanks, Keith.
I was gifted an Ooni oven for Christmas this year, and your dough recipe was the first I tried. Thank you for making this video so simple to follow. I LOVED it!! The pizza turned out amazing and the crust was comparable to Peel, the best local wood fire pizza restaurant in my area (also a midwest guy).
Thank you so much. I am pretty sure it was the strength building that turned my no knead dough from simply meh to superb. I followed the recipe and techniques implicitly and it worked perfectly. HOWEVER, there are two fixable issues with it. The first is that this is a high hydration (68%), so the dough is very sloppy and I didn't dare stretch it using the slap technique. A very gentle wheel turn sufficed. The second is that the high hydration probably contributes to the scorching of the pizza at normal oven temps, so the choice is to reduce the hydration or reduce the oven temp a little. I will experiment next time with reducing the hydration. Thanks again.
Tried this recipe after making the dough Sunday. Used just two of the portions and so looking forward to waiting the full 5 days. I decided to try this before knowing about the one hour pizza dough. I put the stone in the bottom of a standard electric oven at 550°f. After I got a good crispy bottom I threw it on the top rack while on broil. Nothing like the brick oven but I was happy and so we're the kids. Looking forward to the one hour dough or possibly getting some malted flour to see what happens instead of the all purpose flour.
Don't mind me, just waiting here until you hit 1 million subs so I can come and say "Weeds and Sardines *wink wink* *nudge nudge* " and feel like a old-school cool hipster
Tried this dough, worked out really well, definately recommend trying it. Thanks Brian! Tip I found, using a wooden mixing and for rising (not overnight proofing, for that I have proofing containers), for me, works so much better than metal. I believe it is because the wood holds the moisture but I'm not sure.
I Made a version of this with a 6 hour rise using 1 gram of active yeast and the frying pan then into home oven method and it was brilliant. Next time though I will use a quarter of your salt levels. I was drinking water all night. But So yummy thanks this is the best video ive seen. Amazing that so little kneading is required everyone else on yiutube is doing 10+ mins
When youtube foodies say they're gonna make neapolitan style pizza, it's usually not very close to the original but this is pretty spot on. Well done Bri!
That is the ultimate pizza crust for me, all bubbly and airy and chewy. Don't have a pizza oven, did away with my pizza stone, followed your recommendation and got a steel that I love firing up to the max. Eager to give this one a go. 🤤
Hi Brian. This dough recipe is by far the best that I have come across in my search for a easy and great tasting Neapolitan style pizza. Thank you and well done on the video presentation. All the best....
Of course date night was on the patio at UL! This is my favorite video yet. I’m going to try this on my Weber kettle. I’ve heard a few people break the lock on their oven so that they can open the door while the self clean feature is on, too.
I made this recipe for a dozen people this weekend, and it is awesome! I can't believe I can make chewy, Neopolitan-style pizza at home. It was easily the best homemade pizza I've ever had. Thanks for this video!
I hope you continue to make videos that utilize the ooni. Like how some of your other pizza videos show mixer and hand mixed versions, I hope future recipe videos include both home oven and pizza oven versions.
Looks great! What I do a bit differently is mix equal parts water with flour overnight, then mix it with the rest of the flour (Poolish). I normally also leave it overnight after mixing the poolish with the rest of the flour.
Made my first pizza tonight with this recipe. WOW, so easy and fast to make, and delish! I’ve been trying to perfect it for my indoor electric pizza oven by Chefman. Temps get up to 850*F. I actually have to lower the temp. My husband said it was exactly like the pizza in Pompeii. My scale wasn’t as accurate as I thought so dough balls were 270-275g each and just due to logistics, it sat at room temp for 17 hours. It looked a little more hydrated than yours, but it was great!
Hey! As a Pizza nerd myself I think you nailed this! I only have two more tips for you! Aim for a Stone temperature of ~420°C, so your pizza cooks faster in general without burning the top or bottom! (It's the sweet spot for me) And try to avoid using so much semolina on your pizza peel. Use as little as possible but also ensure that it doesn't stick. This way you have less burnt semolina on the bottom of the pizza! 🙌🏼🙌🏼 Thanks for the video!
Ive been working in restaurants for 10 years now 5 of those fine dining and have tried bread making many times and failed every time until I found your videos there's an ease of approach well still maintaining a form of professionalism. This dough recipe and all of your recipes are top notch, working as the pizza chef in an Italian wood fire pizza joint (the best in town) this recipe is almost identical from what I made there and to be honest if you can find a good canned tomato sauce it can be just as good as the homemade stuff we used imported pre canned sauce and it was the best ive ever tried really there should be no more then 5 maybe 6 ingredients any can with that should be fairly good
Coming back here to say I made this exact recipe on Friday and made pizzas for some company (who are foodies) and we were all blown away. Thanks so much for this recipe. I already have a fresh batch in progress!
Thanks for making such a good, straight-forward video about Neopolitan pizza. There are so many different techniques and differing opinions on these pizzas that it's hard to really know what to do. Now I feel like if my Ooni oven ever shows up I'll be ready.
I need a better loading peel for my oven and your dough recipe and setup is way better than mine. Thanks for the video chef. I’ll let you know about my future pizza success is the coming weeks!!
Great stuff again, Bri. I have an original Kickstarter Uuni Pro (before the name change) and your recipe is pretty much exactly what I used to do. I do a lot of sourdough and fresh milled grain now, so I usually am using natural leavening and about 20% Mockmilled ancient grain like spelt or kamut these days, just for some extra flavor. I use a 50/50 blend of flour and semolina for stretching and on the peel. So many choices of toppings but a light hand is key. As another Chicago boy, I like that you do all the styles. I’ve got a Baking Steel and a Breville and do every style out there - Neapolitan, NYC, Detroit, Chicago thin, Sicilian/grandma, Old Forge, deep dish (both the Uno/Gino’s style and Pequod’s style) and anything else I can think of. It’s a fun hobby and the results are delicious! Keep up the good work!
I know you're quite far away from Italy, but I'd suggest that you find out if you're able to get a biscotto stone for your Ooni (100% there are ones for the Ooni 3, Koda etc. and also Effeuno p134h oven, which they use in Italy). As a 4-year pizzaiolo I highly recommend the stone. It's what they use in italian $10 000 ovens. You can have like 460*C on the stone and it won't burn the bottom of the pizza. It's easier to control the temperature, because you can almost always turn the gas all the way up and only turn it down when you throw in the pizza, so the top doesn't burn too quickly
A little tip from Naples: when you bring the pizza on the blade, do not use anything. If you use the right speed and technique, even with the tomato sauce on the top, the pizza will get on the blade very easily. I Enjoyed the video very much, keep doing great 👍!
I was using another recipe and it kept turning out so so. I should have trusted chef Bri. Like all of his recipes this one was a hit! Worked perfectly 🎉
Thanks, I will give this a go love my OONI, having trouble with my stretch and the learing curve on the oven took some time. I need to expand from your one hour dough recipe
Thank you! I made this (my first time trying) and it turned out amazing! I got my wife a pizza oven for christmas, and tried it for the first time tonight, and your dough worked perfectly! it truly impressed my nyc wife.
Off-topic (sorry) but that's an excellent lockscreen on your phone ... I see you are a man of culture. Great tutorial vid, too. Your explanation on yeast quantities will help my dough game.
Love my Ooni Pro. Did your ciabatta yesterday. Amazing. Will Def try your dough recipe. Thanks for the great vids. BTW get an infra red thermometer (Ooni do them) and there will be no need for guesswork or throwing the semolina on the stone: shows the exact temp at every part of your stone.
Brian. I’ve made this drought at least a dozen times now…my go to to bake in my Emozione…2 questions: 1. Have you found a sweet spot for when the dough is best (day 2,3, 4, etc…), and 2. Any issues with not dividing the dough right away? I plan to make the dough, then travel, and rather have it in one container in a cooler than in 4 containers…thanks!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Just made this as the inaugural pizza for the Ooni and am blown away. Thanks for making Neapolitan pizza easy 🙏🏻
The strength building, the slap and fold, the tuck and roll has changed my life. I have made so many of your recipes ( they all turn out amazing btw)and using your techniques, I feel like I can do anything. Bread is no longer a mystery. Thank you, thank you, thank you!
Thanks for watching p
Big fan of your pfp
"stretch and fold" is the best thing i have learned from you. it completely changed by bread game thanks :)
Agreed! Strength building B-man style!
I used to flub pizzas before I started doing the Brian-style of shaping the pizza.
So glad. S&F works! 👌🤙🏻
Agreed
Amen!!
I’ve watched 100’s of Neapolitan pizza videos and this is hands down one of the best all encompassing videos out there. Well done!
Nice vids. He delivers the info quickly without any amateurish attempts at humor and professionally edited. The ads are the only drawback but easy to ff through.
Bri is definitely THE goat when it comes to pizza, and bread. Also one of the best out there doing voiceovers
Thanks very much
I'll never ever get tired of videos about Pizza!
As someone who has been making pizzas for a long time, many of which came out terrible until I got the gist of it, I wish I could have seen a video as detailed and on point as yours to save me so many failed attempts. Congrats!
Thanks for watching
Made this dough tonight in my ooni. Can’t recommend it enough. Light and airy inside, perfectly crisp outside. Love how I can hold in fridge for several days too!
I've tried lots of different recepies for neopolitan dough over the past few years, and this has come out by far the best. I was worried that it wasn't showing much signs of life during the prooving stage, but as soon as it hit the oven it puffed up and just the right amount of spotting. Just shows i guess that keeping it simple is sometimes the best, other doughs might have a slightly deeper taste, but are hard to handle, where this one gives very good stretch and slides off the peel!
Finally. I've been making pizzas at home for years and we have pretty much given up on hand tossed style pizza because no matter whose recipe we tried, what new knowledge we gained, how much experience we gained, or what techniques we tried, they never came out good. This recipe was finally the breakthrough. We don't have a pizza oven, but even a home oven at 550f with a well heated Stone produces a good pizza. Such an easy dough to make, too. Long rise and strength building fold > than kneading.
I'm addicted to watching this channel. Hands down best cooking info out there. You make me want to try baking in addition to going down the pizza rabbit hole. Thanks B.
Looks beauuuutiful! 😍🍕
Maan, the oven is 70% of the pizza result. I want an Ooni Koda 16.
Over your fermentation technique:
Bulk fermentation: 12hrs room temp (overnight)
Individual fermentation: 3 hrs (2 hrs to 5 days) in the fridge
For direct method like you did, Italian Pizzaiolos usually do,
Bulk fermentation: 0.5 to 1 hour at room temp
Individual fermentation: 2-4 hrs at room temp
I think you really like a developed wheat taste 👌🏼
And gotta say...That’s some beautiful stretching! 😍👏🏼👏🏼👏🏼
This recipe is the best pizza dough recipe I did. And I tried a lot of different recipes. I don’t have a pizza oven or stone so I heated up my cast iron skillet and build the pizzas in it. It was amazing. Thank you!!!
So I’ve had an Ooni for a year now and researched many videos and recipes and never reached what I was expecting in a classic style pizza. Followed yours exactly, even the same can of tomatoes and buffalo mozz and I’m beyond satisfied. You’re recipe and techniques are very helpful and spot on. Bravo 👏🏽 thank you!
I'm in the same boat. I've had mine for over a year and I've tried so many recepies. I haven't tried this one yet but I'm going to try it this week
I don't have an Ooni, but I love how much useful pizza dough info I get from this video. Super informative! And what a damn good looking pizza
Made this today! I have been using Ooni’s recipe and trying others intermittently. This has officially become the “go-to” dough recipe in our house. Really good! I used Arthur brand Tipo 00 as it was most accessible in my area. Once I started to stretch the dough I could tell this recipe was better, in the pizza oven the rise and crisp were noticeably better, and the stability and taste were MUCH better. Same ingredients. 🙌
Brian, made your pizza dough from weeds and sardines tonight. Best dough ever. I used 00 flour and it crisper up nicely. Love this recipe. Best pizza at home, ever. Thanks, Keith.
Awesome time lapse of the dough rising! You're killing the video production. Also, just wanted to say my kids love the "let's eat this thing" segment.
Tell them thanks for watching!
I was gifted an Ooni oven for Christmas this year, and your dough recipe was the first I tried. Thank you for making this video so simple to follow. I LOVED it!! The pizza turned out amazing and the crust was comparable to Peel, the best local wood fire pizza restaurant in my area (also a midwest guy).
Thank you so much. I am pretty sure it was the strength building that turned my no knead dough from simply meh to superb. I followed the recipe and techniques implicitly and it worked perfectly. HOWEVER, there are two fixable issues with it. The first is that this is a high hydration (68%), so the dough is very sloppy and I didn't dare stretch it using the slap technique. A very gentle wheel turn sufficed. The second is that the high hydration probably contributes to the scorching of the pizza at normal oven temps, so the choice is to reduce the hydration or reduce the oven temp a little. I will experiment next time with reducing the hydration. Thanks again.
Tried this recipe after making the dough Sunday. Used just two of the portions and so looking forward to waiting the full 5 days. I decided to try this before knowing about the one hour pizza dough.
I put the stone in the bottom of a standard electric oven at 550°f. After I got a good crispy bottom I threw it on the top rack while on broil.
Nothing like the brick oven but I was happy and so we're the kids. Looking forward to the one hour dough or possibly getting some malted flour to see what happens instead of the all purpose flour.
Don't mind me, just waiting here until you hit 1 million subs so I can come and say "Weeds and Sardines *wink wink* *nudge nudge* " and feel like a old-school cool hipster
Check
Tried this dough, worked out really well, definately recommend trying it. Thanks Brian! Tip I found, using a wooden mixing and for rising (not overnight proofing, for that I have proofing containers), for me, works so much better than metal. I believe it is because the wood holds the moisture but I'm not sure.
I Made a version of this with a 6 hour rise using 1 gram of active yeast and the frying pan then into home oven method and it was brilliant. Next time though I will use a quarter of your salt levels. I was drinking water all night. But So yummy thanks this is the best video ive seen. Amazing that so little kneading is required everyone else on yiutube is doing 10+ mins
When youtube foodies say they're gonna make neapolitan style pizza, it's usually not very close to the original but this is pretty spot on. Well done Bri!
That is the ultimate pizza crust for me, all bubbly and airy and chewy. Don't have a pizza oven, did away with my pizza stone, followed your recommendation and got a steel that I love firing up to the max. Eager to give this one a go. 🤤
Good luck Alan! If you are cooking inside I might recommend Strong AP flour. The caputo doesn’t carmelize well at lower temps
Was gifted an Ooni and have been making this dough for the last year now! A staple with good flavour and ease.
Hi Brian. This dough recipe is by far the best that I have come across in my search for a easy and great tasting Neapolitan style pizza. Thank you and well done on the video presentation. All the best....
I have tried so many recipes (12h,24h,48h,Biga etc) but this worked the best and it was the easiest one to make!
YEEEAAAHH BABY, THATS WHAT I'VE BEEN WAITING FOR, WOOOOOOOOOOOOOOOOO
Of course date night was on the patio at UL! This is my favorite video yet. I’m going to try this on my Weber kettle. I’ve heard a few people break the lock on their oven so that they can open the door while the self clean feature is on, too.
I have seen that but am scared to recommend haha. Thanks for watching
Brian has yet to lead me astray. Another banger.
Best dough management I've seen yet. I want to try this. Yes, please do a video on stretching.
I made this recipe for a dozen people this weekend, and it is awesome! I can't believe I can make chewy, Neopolitan-style pizza at home. It was easily the best homemade pizza I've ever had. Thanks for this video!
Awesome! So glad it worked out for you dood!
Made the pan, thin, pub, and no trying this. Just made the whole pastrami video last weekend. Thank you bBoy for my love of cooking!
I've been waiting for the Ooni video! It has finally arrived. Great stuff
I absolutely love my Ooni Karu! I’m so happy to see them getting advertised!
I'm always happy to get a notification from Bri.
🤙🏻🤙🏻🤙🏻
So lovely! Love you Bri for the no bullthing approach, like, "this is how you do it".
Thanks Jan
Look at that spicy new channel name! Brian be killing it! And then cooking it, making it delish, and posting a dope RUclips about it.
😛🤙🏻
I’ve watched 1000+ hours of neo pizza / dough videos and plenty last few years . You hit Every single step on point . Wow
Thanks!
I hope you continue to make videos that utilize the ooni. Like how some of your other pizza videos show mixer and hand mixed versions, I hope future recipe videos include both home oven and pizza oven versions.
Just made this recipe with my new ooni 12”. I made the dough this morning so I didn’t do the full 12 hours but it still came out fantastic. Thanks!
Looks great. Seeing that semolina catch fire really puts the blasting heat into perspective!
Thanks!
My Man. Showing me how to make a pie on the surface of the sun. Awesome as always!
Thanks my beez
Looks great! What I do a bit differently is mix equal parts water with flour overnight, then mix it with the rest of the flour (Poolish). I normally also leave it overnight after mixing the poolish with the rest of the flour.
Made my first pizza tonight with this recipe. WOW, so easy and fast to make, and delish! I’ve been trying to perfect it for my indoor electric pizza oven by Chefman. Temps get up to 850*F. I actually have to lower the temp. My husband said it was exactly like the pizza in Pompeii. My scale wasn’t as accurate as I thought so dough balls were 270-275g each and just due to logistics, it sat at room temp for 17 hours. It looked a little more hydrated than yours, but it was great!
Hey!
As a Pizza nerd myself I think you nailed this! I only have two more tips for you!
Aim for a Stone temperature of ~420°C, so your pizza cooks faster in general without burning the top or bottom! (It's the sweet spot for me)
And try to avoid using so much semolina on your pizza peel. Use as little as possible but also ensure that it doesn't stick. This way you have less burnt semolina on the bottom of the pizza!
🙌🏼🙌🏼 Thanks for the video!
More tips for Vincenzo? what say you, knave?! He is The King..of this wing! All hail the King..of Pizza!
658 subs to 275k subs
I love your music and your attention to details in making a video😁
I study your dough and each individual approach. Fantastic…and thank you.
Thanks for watching Andrew
Ive been working in restaurants for 10 years now 5 of those fine dining and have tried bread making many times and failed every time until I found your videos there's an ease of approach well still maintaining a form of professionalism. This dough recipe and all of your recipes are top notch, working as the pizza chef in an Italian wood fire pizza joint (the best in town) this recipe is almost identical from what I made there and to be honest if you can find a good canned tomato sauce it can be just as good as the homemade stuff we used imported pre canned sauce and it was the best ive ever tried really there should be no more then 5 maybe 6 ingredients any can with that should be fairly good
Bianco Dinapoli from Cali is superb.
This is my favorite cooking channel .
🙏😛👌
Coming back here to say I made this exact recipe on Friday and made pizzas for some company (who are foodies) and we were all blown away. Thanks so much for this recipe. I already have a fresh batch in progress!
I have a similar style oven. loving it. Will try your recipe soon..
Thanks for making such a good, straight-forward video about Neopolitan pizza. There are so many different techniques and differing opinions on these pizzas that it's hard to really know what to do. Now I feel like if my Ooni oven ever shows up I'll be ready.
Good luck Will
@@BrianLagerstrom Got the oven. Made the pizza. Life is good.
Your pizza videos are my favorite. Pizza is my soul food.
Thanks for sharing, Brian!
This is exactly the video I’ve been waiting for!
I have a Kamado style grill and will be using that. Can easily get to 900+
Perf
I received an ooni 12 for Christmas, can’t wait to try this recipe!
this was the best pizza i ever made. thank you!
Amazing! Thanks
gosh! i bet that crust is so beautifully soft! thats amazing, thankyou.
Congrats on 1 milly dude! Proud to have been a sub pre 100k
Bravo Brian, This will be on the menu next Friday evening! Thanks for the fold & tuck tips and the press and pull steps! Bravo!
Solid! Italian approved, Kudos for using Mozzarella di Bufala. you can go with Fior di Latte but i prefer Bufala as well.
I just knew we had some Ooni stuff coming once I saw that peel in one of the earlier video's :)
your videos are so fun, and holy moly does that pizza look amazing!!!
😛🍕
Props for making pizza videos and yet teaching us more in each 👌
Thanks, I am hoping it’s not getting to repetitive !
Happy Friday Eve, Mr. Lagerstrom! Thank you most kindly and buona mangiata.
🐺🍕✌️✌️
I've seen so many people using those pizza ovens, gotta get myself one of those!
OMG! This pizza crust looks so perfect! 😍
pizza yolo's work of art... so satisfying
Awesome video!! Keep up the good work! Now I am hungry for pizza ha.
Very well done!
I can confirm, you did everything right
Nice! I think I may get that Ooni since your tutorial showed how enjoyable making (and eating) pizza can be.
It’s fun!
Let me show you couple of tricks on that oven my friend ;0)
🤙🏻🤙🏻🤙🏻what you got VITO?
I need a better loading peel for my oven and your dough recipe and setup is way better than mine. Thanks for the video chef. I’ll let you know about my future pizza success is the coming weeks!!
Good luck man!
I've tried it and it was fantastic. Thanks again Brian.
Another great video, Brian!
Nicely done!
Great stuff again, Bri. I have an original Kickstarter Uuni Pro (before the name change) and your recipe is pretty much exactly what I used to do. I do a lot of sourdough and fresh milled grain now, so I usually am using natural leavening and about 20% Mockmilled ancient grain like spelt or kamut these days, just for some extra flavor. I use a 50/50 blend of flour and semolina for stretching and on the peel. So many choices of toppings but a light hand is key.
As another Chicago boy, I like that you do all the styles. I’ve got a Baking Steel and a Breville and do every style out there - Neapolitan, NYC, Detroit, Chicago thin, Sicilian/grandma, Old Forge, deep dish (both the Uno/Gino’s style and Pequod’s style) and anything else I can think of. It’s a fun hobby and the results are delicious!
Keep up the good work!
🙏👌🤙🏻
I know you're quite far away from Italy, but I'd suggest that you find out if you're able to get a biscotto stone for your Ooni (100% there are ones for the Ooni 3, Koda etc. and also Effeuno p134h oven, which they use in Italy). As a 4-year pizzaiolo I highly recommend the stone. It's what they use in italian $10 000 ovens. You can have like 460*C on the stone and it won't burn the bottom of the pizza. It's easier to control the temperature, because you can almost always turn the gas all the way up and only turn it down when you throw in the pizza, so the top doesn't burn too quickly
A little tip from Naples: when you bring the pizza on the blade, do not use anything. If you use the right speed and technique, even with the tomato sauce on the top, the pizza will get on the blade very easily. I Enjoyed the video very much, keep doing great 👍!
Best pizza video i have seen
Thanks ALOT!
Thanks for this video. I got the Ooni 12” last year and this will help me feel less intimidated by it!
I’ve had my eyeballs on pizza ovens looks great! Mmmm 👍👍👍
@brianlagerstrom Got my Ooni Karu 16 finally for Christmas this year. Can’t wait to use it. Are you still using yours? How’s it going a year later?
I can’t bear to watch your video for it’s so good & looks very yummy!😋 Makes me hungry ending in a drool puddle in my lap Brian😛
For the algorithm man. You deserve every view.
🙏🙏🙏🙏
I was using another recipe and it kept turning out so so. I should have trusted chef Bri. Like all of his recipes this one was a hit! Worked perfectly 🎉
Thanks, I will give this a go love my OONI, having trouble with my stretch and the learing curve on the oven took some time. I need to expand from your one hour dough recipe
Thank you! I made this (my first time trying) and it turned out amazing! I got my wife a pizza oven for christmas, and tried it for the first time tonight, and your dough worked perfectly! it truly impressed my nyc wife.
I love your 'let's eat this thing!'😂 amazing videos.
I like the little 3 hour timelapse you added. It is nice to see you are getting better and better making videos and presenting ideas.
Thanks! I’m trying! It can be hard to get stuff like that shot while having another job haha
Off-topic (sorry) but that's an excellent lockscreen on your phone ... I see you are a man of culture.
Great tutorial vid, too. Your explanation on yeast quantities will help my dough game.
Falcon Heavy bb
Love my Ooni Pro. Did your ciabatta yesterday. Amazing. Will Def try your dough recipe. Thanks for the great vids. BTW get an infra red thermometer (Ooni do them) and there will be no need for guesswork or throwing the semolina on the stone: shows the exact temp at every part of your stone.
Brian stared into my soul @1:55 and made me questions my life's decisions...... 10/10; would pinch and squeeze again.
Great review! Thanks!
Let's eat this thing!!!
Bravo! Questa è la vera pizza italiana! 👌
Brian. I’ve made this drought at least a dozen times now…my go to to bake in my Emozione…2 questions: 1. Have you found a sweet spot for when the dough is best (day 2,3, 4, etc…), and 2. Any issues with not dividing the dough right away? I plan to make the dough, then travel, and rather have it in one container in a cooler than in 4 containers…thanks!