Thank you, I wanted to buy the book but couldn’t find a link?

made it, bomb

Can you cook with this oil? Like, pan fry a chicken breast or something?

My mom want’s to cook this

Did you use a baking stone/steel for this pizza?

Muito legal. Adorei e vou fazer

great recipe! thanks

What about temperature?

I cooked this today and it is delicious! I doubled the picada by mistake but was pleasantly surprised by the extra kick or saffron 😊

Do you need to par bake it if you have an ooni pizza oven?

I think it’s crazy that the chef weighs just about everything except for the chocolate

Great video! Thanks for the walk through and it looks delicious!

Only 4 tbsp butter?

I ❤ Challah, I’m not Jewish, but I make it all the time!

Looks like a delicious take on a classic dish. Is there any acid cooking of the steak in this dish? I do see pickled shallots but wondering if there’s enough acid in there to “cook” the meat. Thank you in advance and love the channel 👍

Great video - I will try this.

nice.

Does the paprika change the taste? I don't like it when it does so I always try to keep it cool enough. I am not afraid about the cooking in oil but isn't the toasting too hot?

Olá! Gostaria de saber se esses macarons também descansam e secam antes de ir ao forno. Muito obrigada ❤

Can I omit the chocolate?

KZbin misses you, hope you’ve been well & the same for your family and tummy 🙌🏾👨🏾‍🍳

To save on some ingredients and get maybe stronger flavours: score the duck legs on the skin with a knife then put them skin side down in a COLD pan. Then put the pan over medium heat and wait until the skin is browned, then brown the other side. Sautée the vegs in the fat left over in the pan. A single duck leg will leak more than enough fat to sauté veggies, with the fat from six legs you could feed an entire street (or at least fry some kickass potatoes). No need to buy extra duck fat or oil.

Wish you would upload more! This channel is so criminally underrated!! Love everything about the videos!

Wonderful, thank you so much! Loved the way you showed in detail all the single steps

I highly recommend this book! So much more than just a collection of vegetable recipes!!

Six Seasons is hands down my favorite cookbook! It changed me!!! McFadden is a genius and and an inspiration!

Wow 😻

Burnt the nuts hunh?

Ken Forkish is an amazing chef and a pizza guru! Love your books!

We want ottolenghi original

Wonderful!

Great video thanks! Why have you stopped making videos?

Was the recipe any good?

I miss this guys. This was very promising. Hope all is well.

This is very interesting

Cool! I watch your video as other tutor after i read ken forkish book!

Esas son recetas de chef tower

The pizza looks fantastic. I have the book and I have made many pizzas over the year, but never wanted to try pan pizza. You changed my mind. I am making it Saturday.

Thank you for this recipe it looks great but is there any way you could give the weights of ingredients. I’m in UK and find cups unreliable I weigh in grams or lbs. weight is the same everywhere but cups depend how tightly packed ingredients are and also change with climate. Regards Gill 🇬🇧

Please make more of these videos, they are fantastic. Clear, concise explanations! Thank you!

Please, please stop that stupid music

My bread comes out to dry . The next day is not soft either. Can someone tell why ?.

Very cool, thank you!

Where do you order your plates ?

This looks simple and really fun to do. Thanks for that. Critique: I can barely hear you--you may need a better microphone or you'll need to speak up. In the kitchen with loud noises, I can imagine it's hard to gauge your volume. Thankfully, closed captions exist.

Milk in challah? That is not traditional because of the kosher regulations on meat and dairy should be parve

is Olive oil a good idea on the top?

Can i substitute gelatin powder to sheets?

I just bought the book, thanks mate :D

I like it and am going to make it tonight. Thanks for sharing.