By far, very very far... the best RUclips channel when it comes to anything related to dough. Getting explanations instead of instructions is priceless Thank you
At 6:23, "In attempting to make a pizza that looks like it just came out of Italy, you actually made a pizza in the SHAPE of Italy...with a HOLE in it." Love it.
If you want to try the 10 knuckle shuffle, without using your precious pizza dough, cut yourself an old piece of towel into a pizza sized circle and practice with that. Helps enormously with the process, and no pizza ruined. Kudos on all the various techniques
First try ever. The two handed palm swing worked out very well for me. Actually got a pretty nice round shape with that. No holes. Thank you for help. Once again, great content here. :-)
I was wondering how they toss them like a frisbee. Cool. And the rim an dimple thing. I never knew that. Your the best baking teacher ever. Keep up the great work in your knew kitchen.
Thank you Jack once again for advice that goes way beyond imperfect attempts at pizza/bread and can be applied to life. We are all too hard on ourselves and you always give us permission to "fail" without feeling like failures. As always, you bring a smile to my day in these troubling times. Thanks Again
I worked at Papa John's for years in college, and I learned to be careful with the toss, as it can cause the middle to be extra thin, since the force is pulling everything away from the center. 👍
Fantastic tips, my husband has recently become obsessed with making pizza at home since he discovered his breadmaker will make the dough for him, but we have struggled so much with rolling them out and making them look good! Going to give these tips a try next time we make it.
HI Jack....you are a genius. I use your bread technique every time i bake bread and it never fails, so i'm defo trying this with my pizza dough which i also make regularly. Thanks for sharing.
I love how you keep the sound of the stuff you're working on while you narrate over it. Most people just mute the sound of the cooking and leave only the voiceover on. I loved hearing the pizza drag around the table! Thanks Jack, love your videos!
Made my first BWJ pizza last night. Had stubborn dough, made a hole in the middle while stretching. Moved on, left the dough to rest for a bit then stretched it and mended the hold from stretching too thin. Loaded it with pizza sauce, onions, sweet peppers, mushrooms, olives and sausage, sprinkled on some mozzarella and baked @ 525 degrees F. It turned out great!
Thanks You! You solved a vexing mystery for me. Last year I was trying to shape a pizza dough and did't like the final shape. So I wadded it up and tried to re-stretch it and it became impossible to stretch. I never knew why it went from a passable dough to something akin to a rubber ball, until I watched your video this week. I really enjoy your channel. You have taught me so much practical advice on baking. Too many times I have watched or read about techniques that were based more in folk lore than science. Especially around sour dough. You brought your years of real world experience in making sour dough and present it in a manner that is both entertaining and accessible at the same time. Thanks again.
Hi Jack. Again great info. I have also used that dangling over the counter edge when rolling out my pasta dough. Happened kind of naturally once and I thought “well this is cool” as the weight helps stretch the dough also. Now I’ll use it for pizza too!
The suspense! Look forward to seeing how you suggest freezing dough. I do the bulk, portion and ball, then freeze straightaway. The night before eating I take dough ball from freezer to fridge. Thanks for explaining the various methods so well. Video and audio looking / sounding great! 🍕
Personally, I mix enough dough for a week and keep it in the fridge, taking enough for a fresh loaf every/every other day. The yeasted dough remains perfect right up to the last bake, I just make sure I stretch and fold the dough every day. Going to use some of my dough for pizza today, made a ciabatta yesterday and pan baked a muffin for breakfast, all the same dough, just different ways of utilising it.
Excellent video and so helpful Thank you so much Love your videos Would never attempt to make pizza dough if not for our wonderful teaching skills Keep up the great work!!
Hi Jack - love your presentations! Just a comment/suggestion regarding lighting during filming. The lights are too bright and it's washing out the dough on the bench. I've noticed this with your new studio (love it by the way). I'm no lighting expert but possibly a setting on the camera or somehow toning down the high end white that is removing the contrast for the products you're demonstrating. Thanks for all you do and be safe.
Thank you. This was a wonderful lesson in stretching pizza. I am now going to set aside the rolling pin that has been my go to tool and will practice your techniques... though I don't know about that frisbee toss. It looks a wee bit too risky after all the time spent in making the dough flavor-rich.
Great video. I’ve been baking pizzas for at home for almost 40 years and I learned something new! I’m going to try some of these techniques this weekend! Thanks!
i have been using your sour dough system for about 3 months awesome so easy and no waste. Making pizzas for my grand children to your recipe for the first time starting today so your shaving youtube very timely ( I live in nz)
My bread making journey started kinda backwards. My mother always wanted to master a traditional brioche type bread we call tsoureki. She was never succesful. Last Easter I decided "mom, we're gonna find a good recipe and make the best tsoureki ever!" I guess it was beginner's luck because it came out pretty good, but second time not as much. This was enough to get me hooked though! The next thing I wanted to try was pizza, because I love pizza. After a few attempts, the results were decent, but not great, and I had problems in all steps of the process. It was at this point that I found your channel and decided to go a step back and focus on the basics, simple bread making. I started with yeasted tin breads, and kept trying from there. Now I make sourdough bread once a week, which I though impossible six months back. Now, after I've learnt a ton thanks to you and other youtubers, as well as from my practice, I feel ready to try pizza again and reach the next level. And who knows, maybe my tsoureki game will also be ready by this Easter 😊
You dangle it over the edge of the table top to remove excess semolina/flour. Lots of the quick pizza techniques are useful to remove excess flour. The dangling method is good because you don't get flour everywhere which is better for gluten allergy safety 👍 Also when you do your initial dimple press manoeuvre you should start from one side and go to the opposite, pressing as much air as possible into the crust instead of the centre, you can add a good bonus bit of bubble into the crust this way 😉
I love pizza 🤤 I usually use the regular old table push and turn, but I’ll have to try some of your other ideas! Also super happy to see some ads at the beginning!
I've just embarked on my learning-to-make-the-perfect-pizza journey so these pizza video are perfect timing from u Jack. I guess great minds think alike😜
My kids got us a Pizza oven for Christmas and we just had out Pizza Pi Party with them on Pi day. I did not preshape the dough and it was just like that last bit in your video. Wow, this was so helpful. I can't wait to try more Pizza. Thank you. Now, a bit of a suggestion. Your new studio is a bit "live" I would suggest you hang some blankets or nail up some egg cartons, the kind you get in the big box store where there are 30 eggs per flat. Whatever you do, deaden some of the walls. But overall congratulations on your new studio.
Great video as usual, Jack. You helped a lot of us here get predictable success with sourdough bread. So how about a sourdough pizza video next? Thanks.
I remarked last week about what you are doing on the table washing out and thought it was my eyes. I read some comments and others are having trouble, too. Being able to see those magic fingers at work is so important! Nevertheless, I enjoyed this video very much, so thank you :]
Bravo, Jack! As to the video - a little overexposed or lacking contrast, or both. No big deal. Could be adjusted in camera settings or shaded down / contrast up a touch in editing. I’m still amazed at the number of videos you made using only a phone. All good. Incredible.
You are a star Jack always wanted to learn how to make a decent pizza. Looking forward to the freezing video as it seems ideal to me to have some balls of dough in the freezer all ready to go.
These are great techniques. Your suggestion to make more dough balls than you need, to have extras for when things go wrong is great. I think I'll make a dozen and let all my children practice too. I need a video on frezing the dough, or is it just, wrap and put in the freezer?
Ndrangheta is going to be coming after you mate if you keep making the genuine Italian chefs look like amateurs. . "The human touch..." that's what makes you and your videos unique and lovely. This one is blinding.
That was great! I cant wait to try all them all. My go-to is the knuckle one. Question, does it matter which side you start on? I usually flip my dough ball over. Also , where are the ads?
Great stuff as always Jack. Thanks so much. I'm going to try this with some of my sourdough starter instead of yeast. I'm guessing it will work fine!? 🤷♂️
Lol Round homemade pizza, what a novel idea. As a child of the sixties, I remember when Chef Boyardee first came out with their pizza kits, bringing homemade pizza to the masses and no one had round pans, just oval or square. Time to up my pizza game.
Hi Jack! Is there a platform you'd prefer for me to ask you questions about my own baking experiences? Or is the youtube comment section good enough for you?
I have had holes in the stretched out dough before and once I stop swearing I just grab some dough the edge where there’s plenty of dough and patch up the holes. By the way, I believe you can also salvage over-proved dough by doing the re-ball and wait a couple of hours trick :)
I don't know but talking about all this pizza is making me really hungry. Tried a garlic cream sauce and then used roasted chicken, crumbled bacon, artichoke hearts, sundried tomatoes, and low moisture mozzarella. Then I drizzle some finishing truffle oil after baking the pizza. It was amazing. Cheers Jack!
@@vir9294 Yes, I just put about 2 Tbsp. of butter in a sauce pan on medium heat, added two cloves of crushed garlic into the pan and sauté until fragrant. Added one cup of heavy cream to the butter and garlic and combined. Allow to come to a light simmer and add a 1/2 cup of grated parmesan cheese. Stir until combined, reduce the heat to low and allow to thicken. Taste for seasoning. Cheese will add salt so just freshly ground black or white pepper is perfect. Freshly ground nutmeg(1/8 tsp) can also be added. Remove from the heat and cool. Apply an amount o the sauce to your liking onto your pizza dough. Bonaparte.
@@vir9294 You can also find a bottled Alfredo sauce at your local market that will also work. There are some very good brands available. RAO's makes a very good one.
@@vir9294 I hope you like the recipe. Fresh is always better but the Rao's is really not bad. I saw it at Costco and I had tried their red sauce but not their white sauce. Let me know if you like it.
Thanks for the video, definitely going to try some of those :) About weird pizza shapes: there is a nice video called "doesn't matter, still pizza". Italy shaped pizza still tastes a lot better than prebaked store bought. Tiny sidenote: maybe turn down the exposure a little bit, especially on the table shots?
Well... now I understand why the dough refused to become anything other than an odd lung shaped blob, lol. Resting is important for people and dough apparently.
Great question. Using The recipe from Jack, I've noticed a lack of stretch that I thought should occur. I'm only getting a small pizza of Aprox 8 inches.
@@Rosakru they looked like the width of about two hands when Jack was doing the final stretch. I couldn’t get them that size and wanted to be sure I wasn’t trying to stretch them too much.
Love your knowledge, advice & dedication matey. Keep 'em coming. PS Video is overexposed so some parts are "whited out" & the echo is still making it a tad difficult for us deaf buggers to hear what you're saying properly.
I'm a forever pizza 🍕 student because we never truly stop learning. I have watched more pizza videos than a girl has watched sappy romantic movies. I know your channel is focused mainly on bread but I appreciate whenever you have any tips on better pizza 🍕 making. I watch all types of bread videos as well to try to develop the ultimate pizza 🍕 dough with incredible glutton power and flavor. I have learned from all that there is only one true secret to creating the perfect bread dough for pizza, for sourdough bread and bread in general -time. *Time is the secret ingredient* to strong glutton and flavor. 👍🏼 Jack, I do have one question if I may ask you... Can I use ANY sweet liquid to begin to feed the yeast? Example, instead of sugar or honey when creating pizza 🍕 dough, can I use pineapple juice or any sweet juice as the catalyst?
Thanks alot for that lovely video. Im always exited if I see you've uploaded another one :) The only thing to improve is to put some ads in front of them ;)
My husband loves pizza.... and I try to make pizza at least once every other week... ANd the "country of Italy" is about the shape of my pizza crust. LOL. Maybe I can use some of these tips to make a round one. :) Thanks, again, Jack!! I often just lightly dimple them all the way around on the dough ... kind of like what you do with your bread dough just before you shape them for that final rise. I don't have many pizza pans -- so I use my baking sheets which are rectangular. Can you do a video for making rectangular shaped doughs? :D
I like to take my dough ball, lord it up with flour and with that firm smooth top side on the bottom press with fingertips pushing the air to the edge, flip and press again crimping it to seal those air bubbles into the crust then use a hand to press flat in the middle and grab the crust and stretch or use the two handed stretch shown. But you REALLY want to press air to the edge
Quick tip: if you happen to make a hole is not a big deal, overlap the edges of the hole and press, the hole is fixed, much better then having the topping going on your parchment paper or directly on the stone if you. like me, don't use the paper.
My Sicilian Nonna used to just press her dough out into a rectangular cookie sheet and press it up onto the sides. Then she'd pack on the toppings including her homemade pizza sauce and sausages, and the bottom of the cookie sheet was heavily drizzled in olive oil. It was thick crust and it was like eating a slice of Italian bread with pizza toppings! 🤣 Oh, but was it ever tasty. One slice could practically fill you up! 😂
By far, very very far... the best RUclips channel when it comes to anything related to dough.
Getting explanations instead of instructions is priceless
Thank you
yes but i think since its not jake it shuold be welcome back with jack
At 6:23, "In attempting to make a pizza that looks like it just came out of Italy, you actually made a pizza in the SHAPE of Italy...with a HOLE in it." Love it.
😜
If you want to try the 10 knuckle shuffle, without using your precious pizza dough, cut yourself an old piece of towel into a pizza sized circle and practice with that. Helps enormously with the process, and no pizza ruined. Kudos on all the various techniques
First try ever. The two handed palm swing worked out very well for me. Actually got a pretty nice round shape with that. No holes. Thank you for help. Once again, great content here. :-)
I was wondering how they toss them like a frisbee. Cool. And the rim an dimple thing. I never knew that. Your the best baking teacher ever. Keep up the great work in your knew kitchen.
seems like your happiness is back... love the video, thanks Jack.
ps the lighting, the place and the edition looked lovely!!!
All the names of the techniques crack me up, love it!
Thank you Jack once again for advice that goes way beyond imperfect attempts at pizza/bread and can be applied to life. We are all too hard on ourselves and you always give us permission to "fail" without feeling like failures. As always, you bring a smile to my day in these troubling times. Thanks Again
What can I say....I love you, Jack. You’re a good teacher.
I worked at Papa John's for years in college, and I learned to be careful with the toss, as it can cause the middle to be extra thin, since the force is pulling everything away from the center. 👍
Papa John’s PROS! 👊🏻🔥🍕
Fantastic tips, my husband has recently become obsessed with making pizza at home since he discovered his breadmaker will make the dough for him, but we have struggled so much with rolling them out and making them look good! Going to give these tips a try next time we make it.
HI Jack....you are a genius. I use your bread technique every time i bake bread and it never fails, so i'm defo trying this with my pizza dough which i also make regularly. Thanks for sharing.
One of the best dough stretching tutorials out there in YT land. For me just learning the parchment paper tip is priceless.
14 seconds in and I'm already drooling. You are a rockstar
I love how you keep the sound of the stuff you're working on while you narrate over it. Most people just mute the sound of the cooking and leave only the voiceover on. I loved hearing the pizza drag around the table!
Thanks Jack, love your videos!
Ahhhh a subtle touch. Thanks Vincent ☺️👌🏻
You are so encouraging! I love the idea my bread has my individual imprint. Thank you!
Made my first BWJ pizza last night. Had stubborn dough, made a hole in the middle while stretching. Moved on, left the dough to rest for a bit then stretched it and mended the hold from stretching too thin.
Loaded it with pizza sauce, onions, sweet peppers, mushrooms, olives and sausage, sprinkled on some mozzarella and baked @ 525 degrees F. It turned out great!
Thanks You! You solved a vexing mystery for me. Last year I was trying to shape a pizza dough and did't like the final shape. So I wadded it up and tried to re-stretch it and it became impossible to stretch. I never knew why it went from a passable dough to something akin to a rubber ball, until I watched your video this week.
I really enjoy your channel. You have taught me so much practical advice on baking. Too many times I have watched or read about techniques that were based more in folk lore than science. Especially around sour dough. You brought your years of real world experience in making sour dough and present it in a manner that is both entertaining and accessible at the same time. Thanks again.
Hi Jack. Again great info. I have also used that dangling over the counter edge when rolling out my pasta dough. Happened kind of naturally once and I thought “well this is cool” as the weight helps stretch the dough also. Now I’ll use it for pizza too!
The suspense! Look forward to seeing how you suggest freezing dough. I do the bulk, portion and ball, then freeze straightaway. The night before eating I take dough ball from freezer to fridge. Thanks for explaining the various methods so well. Video and audio looking / sounding great! 🍕
Personally, I mix enough dough for a week and keep it in the fridge, taking enough for a fresh loaf every/every other day. The yeasted dough remains perfect right up to the last bake, I just make sure I stretch and fold the dough every day. Going to use some of my dough for pizza today, made a ciabatta yesterday and pan baked a muffin for breakfast, all the same dough, just different ways of utilising it.
Excellent video and so helpful Thank you so much Love your videos Would never attempt to make pizza dough if not for our wonderful teaching skills Keep up the great work!!
Loved this! So much useful information given with your unique teaching style! Thanks Jack!
thank you lovely Jack ❤❤ you look like a crazy professional in the thumbnailllll
Right?! I was so impressed!
@@shamachelon it made me come to the video right away!!!!
A few techniques I wasn’t aware of. Looking forward to trying them out.
Hi Jack - love your presentations! Just a comment/suggestion regarding lighting during filming. The lights are too bright and it's washing out the dough on the bench. I've noticed this with your new studio (love it by the way). I'm no lighting expert but possibly a setting on the camera or somehow toning down the high end white that is removing the contrast for the products you're demonstrating. Thanks for all you do and be safe.
I always think of #3 as ‘drive the car’. Was great to see other ways to stretch a pizza dough. Thanks Jack!
Thank you. This was a wonderful lesson in stretching pizza. I am now going to set aside the rolling pin that has been my go to tool and will practice your techniques... though I don't know about that frisbee toss. It looks a wee bit too risky after all the time spent in making the dough flavor-rich.
Great video. I’ve been baking pizzas for at home for almost 40 years and I learned something new! I’m going to try some of these techniques this weekend! Thanks!
I like your style. Both the pizza dough work and the commentary over your twin self... awesome as ever.
i have been using your sour dough system for about 3 months awesome so easy and no waste. Making pizzas for my grand children to your recipe for the first time starting today so your shaving youtube very timely ( I live in nz)
great tips!! We missed you while you were gone... but you sure are making up for lost time!! Thank you for the great content!
Here's my warmest encouragement to your work. Thank you so much.
Dude this new setup is amazing! As always, love the bread tips. Thanks! :)
I'm loving the pizza videos. Most videos are about crusty breads. I like the variation. Your videos are awesome. Keep it up.
Thanks Ted 👊🏻
My bread making journey started kinda backwards.
My mother always wanted to master a traditional brioche type bread we call tsoureki. She was never succesful. Last Easter I decided "mom, we're gonna find a good recipe and make the best tsoureki ever!" I guess it was beginner's luck because it came out pretty good, but second time not as much.
This was enough to get me hooked though! The next thing I wanted to try was pizza, because I love pizza. After a few attempts, the results were decent, but not great, and I had problems in all steps of the process.
It was at this point that I found your channel and decided to go a step back and focus on the basics, simple bread making. I started with yeasted tin breads, and kept trying from there. Now I make sourdough bread once a week, which I though impossible six months back.
Now, after I've learnt a ton thanks to you and other youtubers, as well as from my practice, I feel ready to try pizza again and reach the next level. And who knows, maybe my tsoureki game will also be ready by this Easter 😊
Brilliant! Got my dough prooved and waiting for pizza lunch. Perfect timing. Great tutorial.
You dangle it over the edge of the table top to remove excess semolina/flour. Lots of the quick pizza techniques are useful to remove excess flour. The dangling method is good because you don't get flour everywhere which is better for gluten allergy safety 👍
Also when you do your initial dimple press manoeuvre you should start from one side and go to the opposite, pressing as much air as possible into the crust instead of the centre, you can add a good bonus bit of bubble into the crust this way 😉
I love pizza 🤤 I usually use the regular old table push and turn, but I’ll have to try some of your other ideas! Also super happy to see some ads at the beginning!
Thanks Jack! I love your stile .
How come i didn't stumble with your channel before? Dude this is a treasure
Just in time for pizza night indeed - pizza dough relaxing as we speak. Thank you for your videos!
Thank you for this! Did my first pizza today using the fingertip dangle. The recipe is so good as well.
Classic maneuver 👊🏻 nice one 🤗
I've just embarked on my learning-to-make-the-perfect-pizza journey so these pizza video are perfect timing from u Jack. I guess great minds think alike😜
My kids got us a Pizza oven for Christmas and we just had out Pizza Pi Party with them on Pi day. I did not preshape the dough and it was just like that last bit in your video. Wow, this was so helpful. I can't wait to try more Pizza. Thank you.
Now, a bit of a suggestion. Your new studio is a bit "live" I would suggest you hang some blankets or nail up some egg cartons, the kind you get in the big box store where there are 30 eggs per flat. Whatever you do, deaden some of the walls. But overall congratulations on your new studio.
Best advice! "continue on...!" :D no idea how many failed attempts I had and no idea how many will still have :) but joy is when you succeed!
awesome techniques! my favourite is the palm toss
Great video as usual, Jack. You helped a lot of us here get predictable success with sourdough bread. So how about a sourdough pizza video next? Thanks.
Can’t recommend this enough. Thanks Jack! Fabbo
I remarked last week about what you are doing on the table washing out and thought it was my eyes. I read some comments and others are having trouble, too. Being able to see those magic fingers at work is so important! Nevertheless, I enjoyed this video very much, so thank you :]
Working on it Kathleen 👌🏻
Bravo, Jack! As to the video - a little overexposed or lacking contrast, or both. No big deal. Could be adjusted in camera settings or shaded down / contrast up a touch in editing. I’m still amazed at the number of videos you made using only a phone. All good. Incredible.
Thanks Michael, I’ll work on it 👊🏻
Mine always turn out looking crazy, but hey, they still taste good. Thanks for these tips! I'll definitely be trying them next time.
You are a star Jack always wanted to learn how to make a decent pizza. Looking forward to the freezing video as it seems ideal to me to have some balls of dough in the freezer all ready to go.
I so recognised my own resisting pizza dough refusing to be thumb pressed 😀
These are great techniques. Your suggestion to make more dough balls than you need, to have extras for when things go wrong is great. I think I'll make a dozen and let all my children practice too. I need a video on frezing the dough, or is it just, wrap and put in the freezer?
Coming next 👊🏻
Hey, Jack.. Make a focaccia video please! Love you
Ndrangheta is going to be coming after you mate if you keep making the genuine Italian chefs look like amateurs. . "The human touch..." that's what makes you and your videos unique and lovely. This one is blinding.
I can't wait to see the result!
oh next weeks video is such a tease... cant wait!
I love this! Perfect video as always 👍
Ok dim your lighting slightly so the table top isn’t so bright. Missing some details🤔
I thought it was just me. I can hardly tell the dough from the table. I think he needs a darker work surface.
Hundreds of Napolitan Pizzaiolo shaking fists that you didn't show the traditional slap and fold method.
That was great! I cant wait to try all them all. My go-to is the knuckle one. Question, does it matter which side you start on? I usually flip my dough ball over. Also , where are the ads?
Absolutely amazing!!
Great stuff as always Jack. Thanks so much. I'm going to try this with some of my sourdough starter instead of yeast. I'm guessing it will work fine!? 🤷♂️
I’m surprised you don’t have a bread tattoo on you 😂
Also, I read your emails with your voice in my head. Can’t help it!
Another great video, thanks. Please can we have a sourdough pizza recipe... I'm going to keep asking x
Thank you Jack 🤗❤️
Lol
Round homemade pizza, what a novel idea.
As a child of the sixties, I remember when Chef Boyardee first came out with their pizza kits, bringing homemade pizza to the masses and no one had round pans, just oval or square.
Time to up my pizza game.
Hi Jack! Is there a platform you'd prefer for me to ask you questions about my own baking experiences? Or is the youtube comment section good enough for you?
Fab Jack, I might leave my pizza practice until next week and attempt the freeze as well🤞
I have had holes in the stretched out dough before and once I stop swearing I just grab some dough the edge where there’s plenty of dough and patch up the holes.
By the way, I believe you can also salvage over-proved dough by doing the re-ball and wait a couple of hours trick :)
I don't know but talking about all this pizza is making me really hungry. Tried a garlic cream sauce and then used roasted chicken, crumbled bacon, artichoke hearts, sundried tomatoes, and low moisture mozzarella. Then I drizzle some finishing truffle oil after baking the pizza. It was amazing. Cheers Jack!
Wow, that sounds amazing! Would you be willing to share your garlic cream sauce recipe? I tried one a couple of weeks ago but it wasn’t my favourite.
@@vir9294 Yes, I just put about 2 Tbsp. of butter in a sauce pan on medium heat, added two cloves of crushed garlic into the pan and sauté until fragrant. Added one cup of heavy cream to the butter and garlic and combined. Allow to come to a light simmer and add a 1/2 cup of grated parmesan cheese. Stir until combined, reduce the heat to low and allow to thicken. Taste for seasoning. Cheese will add salt so just freshly ground black or white pepper is perfect. Freshly ground nutmeg(1/8 tsp) can also be added. Remove from the heat and cool. Apply an amount o the sauce to your liking onto your pizza dough. Bonaparte.
@@vir9294 You can also find a bottled Alfredo sauce at your local market that will also work. There are some very good brands available. RAO's makes a very good one.
@@Simplycomfortfood thank you!! I’ll have to try the Rao’s because I normally hate jarred Alfredo.
Will try your recipe!
@@vir9294 I hope you like the recipe. Fresh is always better but the Rao's is really not bad. I saw it at Costco and I had tried their red sauce but not their white sauce. Let me know if you like it.
There's nothing more satisfying in life than working with a perfect dough. 🤣
Thanks for the video, definitely going to try some of those :)
About weird pizza shapes: there is a nice video called "doesn't matter, still pizza". Italy shaped pizza still tastes a lot better than prebaked store bought.
Tiny sidenote: maybe turn down the exposure a little bit, especially on the table shots?
Welcome Back Jack that's great
Well... now I understand why the dough refused to become anything other than an odd lung shaped blob, lol. Resting is important for people and dough apparently.
Jack, about how many inches in diameter should the crust be after its stretched to the round? Thank You!
Great question. Using The recipe from Jack, I've noticed a lack of stretch that I thought should occur. I'm only getting a small pizza of Aprox 8 inches.
@@Rosakru they looked like the width of about two hands when Jack was doing the final stretch. I couldn’t get them that size and wanted to be sure I wasn’t trying to stretch them too much.
Love your knowledge, advice & dedication matey.
Keep 'em coming.
PS Video is overexposed so some parts are "whited out" & the echo is still making it a tad difficult for us deaf buggers to hear what you're saying properly.
I'm a forever pizza 🍕 student because we never truly stop learning. I have watched more pizza videos than a girl has watched sappy romantic movies. I know your channel is focused mainly on bread but I appreciate whenever you have any tips on better pizza 🍕 making. I watch all types of bread videos as well to try to develop the ultimate pizza 🍕 dough with incredible glutton power and flavor. I have learned from all that there is only one true secret to creating the perfect bread dough for pizza, for sourdough bread and bread in general -time. *Time is the secret ingredient* to strong glutton and flavor. 👍🏼
Jack, I do have one question if I may ask you... Can I use ANY sweet liquid to begin to feed the yeast? Example, instead of sugar or honey when creating pizza 🍕 dough, can I use pineapple juice or any sweet juice as the catalyst?
Never seen a like to dislike being so nearly perfect
☺️🙌🏻
JACK you are amazing 😁
Thanks alot for that lovely video. Im always exited if I see you've uploaded another one :)
The only thing to improve is to put some ads in front of them ;)
😜
Jack, please do a sourdough pizza crust video!
I was waiting all time when will you bake that delicious pizza
My husband loves pizza.... and I try to make pizza at least once every other week... ANd the "country of Italy" is about the shape of my pizza crust. LOL. Maybe I can use some of these tips to make a round one. :) Thanks, again, Jack!!
I often just lightly dimple them all the way around on the dough ... kind of like what you do with your bread dough just before you shape them for that final rise. I don't have many pizza pans -- so I use my baking sheets which are rectangular. Can you do a video for making rectangular shaped doughs? :D
Love the show!
I want a mixing bowl like yours!
How do I get one?
When you mention about freezing the pizza dough can sourdough pizza dough also be frozen?
I think there might be a little too much brightness here(?) Otherwise awesome. Gotta try this :))
Your the bomb Jack!..Thanks, from your mates down under! 👍😁
Very useful video.
Quick rushing over to your pizza dough recipe now😸Gonna throw that baby around👍
Love it. Just love it
I like to take my dough ball, lord it up with flour and with that firm smooth top side on the bottom press with fingertips pushing the air to the edge, flip and press again crimping it to seal those air bubbles into the crust then use a hand to press flat in the middle and grab the crust and stretch or use the two handed stretch shown. But you REALLY want to press air to the edge
Quick tip: if you happen to make a hole is not a big deal, overlap the edges of the hole and press, the hole is fixed, much better then having the topping going on your parchment paper or directly on the stone if you. like me, don't use the paper.
My Sicilian Nonna used to just press her dough out into a rectangular cookie sheet and press it up onto the sides. Then she'd pack on the toppings including her homemade pizza sauce and sausages, and the bottom of the cookie sheet was heavily drizzled in olive oil. It was thick crust and it was like eating a slice of Italian bread with pizza toppings! 🤣 Oh, but was it ever tasty. One slice could practically fill you up! 😂
thanks so much! how many oz are those pizza dough balls, by chance?
6 Oz / 170g
Love it
Thanks dude
Dude thanks a lot.
I've been trying to learn Lo Schiaffo for a while and couldn't really get good at all.