What is the brown stuff

I can’t find where you have this recipe. I would love to try it

What Kind of Cheese is this? I‘ve Never Seen a vegan cheese that melts like that ❤😊

What temperature do you put your load in? Looks like it's 370⁰C in the video?

Where did you get that shirt?

Am into baking pizzas and this is interesting. Do you have a recipe of this? Thanks in advance.

Recipe for the sourdough??

I did not get, do u mean just mixing 2x per day or add 2x the same amount of water & flour? 😅

Great presentation! ✨💗🍕

Destroying the structure of crust by cuting like that

How often do you eat pizza? 😅

That's how I get 3% brine. I don't see the benefits of taking extra steps weighing everything separately.

Happy sourdough Saturday😂

Great video!

I really want a gozney but I have an ooni and cook with wood so don’t know if I can go to gas. Just doesn’t seem right

I wonder if this could be adapted to gas-only version (S1)? Any thoughts?

Chef Leo suggests the top should be on the bottom primarily because, since it's smoother, it slides on and off the peel much easier. I have found that to be 100 percent correct. Taste-wise, it makes no difference. Launch-wise, it is a huge difference.

why don't they just use normal ingredients to make the pizza that doesn't look quite right

What is that peperoni

May I ask which cheese imitiate you used?

What brand is that plastic container? And where can I get it!

Where is the meat? You just typed ”Burek”

DiGiorno Pizza

Vegan mozzarella isn't. The fact that it is vegan makes it not mozzarella. Looks tasty tho.

You are Italian it's sooo Parfact

Just some advice, you showed off how the crust was perfect, then crimped the edges with a pizza cutter. Thats the reason they traditionally cut pizza with scissors, to show the air bubbles in the crust better.

Looks delicious

Love this gents! Great video and wicked looking sauces. Really informative and easy to follow. Defo inspired me to give it a go. 👏🏻

Production of Professional cook. But barely any views

Damn, how the hell dont you got more views on this. The production quality and wisdom shared deserves far far more. Youve earned yourself a subscriber, and I wish you success in the future on this platform.

You have to partner with gozney for some recognition, because your filmmaking skills are extremely professional, this is a cinematic masterpiece.

Does not produce, releases co2.

You are a perfect teacher!

Thank you for sharing so many details! I would love to create this in high volume, but I am kinda concerned that increasing the amounts would lead to a trickier process. Do you think using a 2 liter jar would make the whole thing harder and it would be easier to get it spoiled?

😂😂😂

Chuj a nie chljeb drzowalowy, za malo wegla xddddd

Chljeb drzowalowy jest do ++ja!!!! Tego sie nie da jesc!!!

Ingredients: Red Cayenne Scotch Bonnet Garlic Ginger Ground Cumin Ground Coriander For the 3% brine: 200g Mineral Water & 6g Sea Salt Instructions: Sanitise 250ml jam jar by carefully rinsing with boiling water or washing well. Rinse chillies, chop and add to jar with garlic, some peeled ginger and any dry spices you like such as cumin and coriander (or don't! Chillies will ferment great just on their own). Be sure to push the ingredients down as much as possible and leave a gap of at least 3 cm at the top to allow for expansion. Make a brine by taking 200g of spring/mineral water and dissolving 6 grams of sea salt. Pour the brine into the jar making sure all ingredients are soaked and covered, but still leaving a 2 cm gap at the top for expansion. Place the lid on tightly. Leave the jar in a very obvious place and invert it a few times a day when you walk past to ensure all ingredients stay covered in brine. This helps prevent mould. After a few days, you should see bubbles start to form inside the jar and the brine will go cloudy. The jar lid will pop up and become hard. You now need to burp this a couple of times a day to carefully release the pressure of the CO2 gas being produced. Be careful not to open the jar completely and let air in. After a week or so the activity will die down and you may only need to burp once a day or every few days. After a minimum of 2 weeks (a month is even better to allow the flavours to develop), you can process into a chilli sauce. Simply strain through a sieve (keeping the liquid to one side), blend the solids and add either the fermented brine (you can also use any leftover brine as a gut health shot or in a dirty martini!) or the vinegar of your choice until to reach your desired consistency. Place back in the jar and keep in the fridge.

Ruota di caro 🎉🎉

Margarita?

Where is the recipe mf

great video Rene ! can you please explain on how to freeze the balls in case you want to make just one or two pizzas at time?

All of this professional work and only 2k subscribers? You deserve way more.

يامييييي 🥹

I don’t really like beans but still looks good

I save the best for last unless I feel like I’m going to be full

wish I was there

What is naan?

Your pizzas always make me more hungry

Love bread