Відео

Calling this whole wheat, as in the title of the video, is deceptive. It is 40% whole grain flour and 60% 00 flour. Certainly 00 is the gold standard of flour for pizza crust but it is far from whole wheat.

Great video. I’d only suggest sprinkling some corn meal on the peel and then putting the dough on the peel, and dress it there. The corn meal acts like ball bearings so the pizza won’t stick when you transfer it into the oven. Plus the corn meal that sticks to the bottom of the dough makes a nice crunch and texture to your finished pizza.

You know, if you pronounce words like creme the normal way (Cr-eem) instead of the other way (Creh-emma) people wont think you are any worse at cooking. They might think you're more approachable and less pretentious. Thank you for the recipe though, I am using it.

What pasta could i make without using the machine

Jacques Pepin says the Mary on the bottom round is a Male, the ones with a line is Female. When it comes to cooking or anything regarding food, there is no one that has more knowledge than the great legend chef Jacques Pepins ♥️

That's 190 degrees Celsius for 15 minutes.

Do you need to use the whole egg or just the yolk. Other recepies I found on the internet say to use the yolk so I wasn't sure.

Im doing this bread now but it seems my dough is alot more then yours its waiting for the first folding now.we well see .oh yha im not a baker.

How long would it take to double in size If I chose not to do the overnight method in the fridge?

If I wanted to make a double batch. How would that work? Can I fold all the dough at the same time? And let it rise and then cut it in half. And can I bake it together?

$900 for an oven to cook pizza 😅

Do you need to oil the pan that pizza goes on?

your hair loss pattern is crazy low in the back. Where you bald at 18 years old with a hair loss pattern like that?

Excellent!1 I needed to understand a few aspects that you explained.

I love this ❤❤❤❤❤

This looks such fun. Will def be trying this soon ❤

Yum! ❤

This is so thorough, have taken notes & will be trying it soon ❤

oven is shitty, no offense

I’m gonna try this in my Gozney Arc XL next week or so when my starter is ready to rock. Thanks for the recipe. I’m struggling to figure out how much sourdough to use at it relates to fermentation times. I’ve been making pizza for years but new to natural leavening.

I’m glad you said it, there no right or wrong way to do it, just give it the right amount of time and some extra flavour to your taste and liking.

Do you have any experience running the Karu 16 at temps in the 500F range? Is it able to run that low for styles of pizza that aren't Neapolitan?

I feel like the double layer of tomato doesnt make sense to be together when the bacon could be bang in the middle of the two layers of tomato that are beneath the lettuce (bread, mayo, lettuce, tomato, bacon, tomato, lettuce, mayo, bread) . please reconsider. still a banger sandwich, will give the celery salt a go. also, beautiful kitchen.

I’m not sure why you are not sharing the measurements 🤔 so confusing why not

300 grams for a 12-13" pizza is insane. 250-280 max is all you need.

Yum❤ Thank you!!!

I wanted tips on how to compose a classic blt with my vegan bacon. Came out yummy. Thanks

no tin foil?

Excelente vídeo,

can you list the recipe? please

Joe thats lots of work for a grilled cheese!

Thank you❤

Hello, I've been making him based on my mom's recipe. She used to breadcrumbs but not everybody does. But we would fill the tray with eggplant once the eggplants cooked then kind of layer things.. So I put some mozzarella cheese on the first layer and then put another layer of eggplant on top of it and maybe on the next layer, add some mozzarella cheese and some sauce and keep layering until you get to the top of the pan but for How we do it, we have multiple layers of mozzarella cheese and sauce. And then we just cut little corners out the way you would cut out lasagna. Either way.... But definitely use Italian bread crumbs besides the flower.

I love this video almost as much as I love fresh pasta! Now I’m just wondering how long it’s going to take me to become proficient enough to make 4 servings in time for dinner. 😊

OOPS! That was the egg...my bad

Looks like you added oil...How Much please?

The fact you took the dough out of the bowl, used flour, and then a rolling pin....I can't take you seriously. That dough should've been put in the pan and then finger pressed/stretched out. No need to use flour on a pan pizza. Yikes

Beautiful cornicione. You have learned to not touch the crust. Well done. This is the Napolitano recipe from before 50 years ago, and you're showing how well it performs. As long as you can keep the dough at Room temp, you won't need a refrigerator, 0.4g dry yeast per kg of flour. This is a simple and amazing recipe.

Looks delicious…..Really shouldn’t cook the sauce tastes fresher and more like the local pizza place (NY) right out of the can little salt, oregano and tiny bit sugar let sit for a while or overnight

Try red onion, black olive, roasted red pepper and grilled pineapple.

Use a bench scrapper for the flower on the counter

You are a great teacher, I see a lot of tutorials and they say, flour, yeast, olive oil garlic or rosemary no exact measurements or go to this web site or that website 💖💖💖💖💖

Looks more Detroit than Sicilian

I’m craving cheese fondueeeee

I am toying between Oooni, Glowen and Woody (this comes with some essentials and budget option). I like the Glowen as it is side loading but covers\doors are extra. Question I have is that is a wooden table you have it on and I have seen others use on wooden picnic - does it burn the table ? Great review...

Omg 😮that looks awesome 🤩 I cannot wait to try it

Can I make the pizza and refrigerate overnight and at what stage do I place it in the refrigerator?

Hi..this is best video, that I look, that explain how doit mass for pizza. Congratulations man...

Can you make that I had and freeze it?

Awesome recipe. Very easy to make. No need for salting before preparing