Flour: 100% Water: 56% Salt: 1.9% Sugar: 2% (Optional) Yeast: 0.5% Oil: 3%

This didn't age well.

28 lbs 😂

Tom Lehman is a legend . Was honored to attend one of his pizza production courses in the 90s at the American Baking Institute , held in Manhattan at Kansas state University.

5 years after covid I'm still cracking my hig to his attitude!

Nice

I moved from the Chicago suburbs to Colorado about 8 years ago and could never find Chicago Style tavern pizza anywhere. I learned how to make my own and I don't buy any "chain pizza" anymore. Aurelio's was my favorite pizza when I was living in the Midwest. You never know how much your miss food native to your area until it's gone. I've since learned how to make the tavern style pizza AND the deep dish stuffed pizza. Next on the list is my most favorite pizza I loved to eat...the Aurelio's Super Six. My next pizza video will be of this pizza. Tavern style pizza is good no matter how you make it but making a Super Six is what "Joe" would've wanted 🙂Thanks for the video of showing how it's all put together. I know they didn't show how the dough was made but I have my own low hydration dough recipe that I use and it works great for tavern style pizza and now for the Aurelio's Super Six 👍Btw...the Homewood, Illinois Aurelio's was the Aurelio's me and my family went to all the time...40+ years ago.

Cap

Damn man I was thinking about this commercial for years finally just thought about it again,it didn't disappoint!! That guy is awesome 😎 at his thing,hats off

Salvatores is based in Rochester NY

Still remains one of the greatest commercials ever🥰

is this now Thrive POS?

2:07 Whats Good Dough o7

kzbin.info/www/bejne/nGeXp2CbjK6elbssi=MjeLVDrT7ABqsdjZ Nice sharing 👍

You are the master of cheesy cheese! 😊

For anyone wondering, this comes out to 100% flour 62% water 0.3% active dry yeast or 0.5% fresh yeast 2% salt 2% olive oil One 16” pizza at 2.23 grams (.078 oz) of dough per square inch comes out to 275.4 grams of flour. Now use the above percentages against that for everything else.

Update this tie machine might be good for tying up pizza boxes, but it don’t work too good for cushions. Doesn’t tie a strong knot because when you pick up heavy stuff that you’ve tied it sometimes breaks

Bellissimo!!!!!

Best pizza ever

White cheddar???

The best!

That’s my dad 😂😊❤ omg dad it’s my dad garamy ❤❤❤❤❤

I can't seem to find Galbani cheeses at retail in the St Louis Missouri metro area. Any suggestions??

You reference LoL white cheddar, but when I go on LoL’s site they only show white sharp cheddar . I guessing there might be a difference. Can you clarify?

Hi John! Since I know the 12 steps of yeast dough production, from my days of taking baking classes from the department of fine and applied arts, division of culinary arts and hospitality management at my local community college, I might be making my pizza dough slightly different. Because I will be making my pizza at home, I won't be measuring and scaling such big, huge and monsterous quantities of ingredients. I just recently got my first Anova combie precision oven. One of the things that the new appliance can do, is proof dough for breads, bagels, pizzas and other yeast products. So I will be using it for bulk fermentation and maybe even final the final proofing, before switching it to bake, as it also can bake! Are you aware of Anova Culinary products? Once again, I would be using the 12 steps of yeast dough production, that which are, measuring/scaling ingredients for the dough, that which is step one, step two, is kneading/mixing to form the dough, step three is bulk fermentation, step four is folding and punching down the dough, step five is portioning/scaling of the dough, that which in this case will be easy, as I'm using it for pizza, step six is rounding the dough, that which again it will stay in a round shape for step seven that which is bench resting, that where the skin will rest while under wrap, step eight, is when I place it onto its pan/peel to flatten out even more for further make-up and shaping, step nine the final proof, but before step ten, I spread tomato sauce, cheese and toppings on top then continue with step ten, that which is baking. In the case of other breads, step eleven would be cooling and step twelve would be wrapping up the bread for storage. One of the groups in my baking class got to make pizza, but not my group. So, I don't know if they followed all those twelve steps. Thank you.

Great interview Brian Peter is such a great guy to interview. He has a great deal of knowledge on baking.

Love Peter Reinhart great man, great bread and pizza knowledge. I have two of his books. Great reading, and information.

You do not want to eat the impossible Burger it is alleged it is toxic to your health....Bill Gates owns the company, also and Beyond Meats. Do research before eating these products.

Awesome

I’ve been married to Tommy Chin’s first-born son, Sherman Chin, for 32 years. We’re finally going to eat at Tommaso’s this month since his dad sold the place to Mr. Crotti and stayed on as the chef.

RIP

Pizza Olympics

I used to love this commercial👍🏽💯🤣

Hi John, that thin crispy re-heat mouth feel… does it come from the stretch or hydration. Would love your input.

Metro Pizza is in Vegas is great! I first moved to Vegas in 1983 and they had a place across the street from me at Tropicana and Eastern. They moved that store up the street closer to UNLV. They make a square very Brooklyn that is excellent.

she was in the way

This is a great video! Short, informative and to the point! Thanks!

I will try!

LEGEND thank you Tom

Like his principal KISS Keep it simple stupid Thankyou Tom Lehmann God be wth you and your family

This is my take on a smaller batch of pizza dough using a bakers percentage calculator 500g Gold Metal All Trumps flour 310g filtered water 1g dry active yeast 10g fine Sea Salt 10g Olive oil Start with room temp (72 deg) water in mixer Hold back some water in bowel to dissolve yeast (not sure on this step) Add water & yeast to mixer Mix with wisk attachment for a couple minutes Add salt and flour Mix for 4 minutes with dough hook Add olive oil and mix for 4 minutes Remove dough to table and let relax for 15 minutes Divide and round into dough balls at 16 oz Place into dough tray (covered) and brush with olive oil Place in refrigerator for 2-3 days Remove 30 minutes before use

This is easily the best recipe on the internet and is exactly what I was looking for. Thank you so much for sharing.

where's the proper crust!? this invention has ruined chain pizza brands :(

Jett Pizza . More Oklahoma.

Thank you.

Super cool

This place is incredible. The baked clams, mussels are about as good as it get. Pasta con sardina is fantastic, but not to everyones taste. I have been eating there since about the 1970s.

the best pizza of the world

Update on tie machine that my company bought. Representative came out. Stay here several hours then left. Came in next day Time Machine still doesn’t work. Apparently, we wasted our money.

may the force be with us all....