Definitely learned something!

Leo, what happened to your video about how to spot fake San Marzano tomatoes? I wanted to link to it to share, but I can’t find it. I watched the video months ago and only one brand in my grocery store that I found that claimed to be SM passed your test.

great video Leo. You mentioned that you were going to prebake the pizza. How long do you prbake before adding the cheeses

I love Deep Dish Pizza! Good video!

👍🏼👍🏼👍🏼👍🏼❤❤

I have tried this so many times and I still can’t get it right. I’ve cheated with oil but I hate the burnt flavor. I didn’t destroy them this time but I think they overproofee

I use King Arthur all purpose flour for my Chicago deep dish pizza. Thank you for the video. I want to make Chicago Stuffed Pizza

This looks to be a 65% hydration and with 11% oil a 76% "effective hydration" dough. I use the same dough for my 8x10 Detroit style as for my 10" round Chicago style but with70% hydration and 3% corn oil for a 73% "effective hydration" dough. The Chicago is half the thickness of my Detroit. I use the same 10oz dough ball for both pans.

Convection is great for poultry, where you want a nice even browning. And the skin dries out and becomes crisp, while protecting the tender meat underneath. But for baked goods, like pizza or bread, you want moisture and a unique, mottled look to your dough as it bakes. So, yeah, skip the convection setting.

My dough has white spots on it,an hour after I put it in the fridge.

Leo…Love the recipes and vids! Quick question. Ive also seen vids where the cheese goes on the bottom so that the sausage doesnt soften the crust. Ive done both ways. Live em both. Just lookin for your opinion. Thanks.

"As far back as I can remember, I always wanted to be a pizza chef."

Thanks! According to "Pizza Bible" book by legendary Tony G., 2% is needed amount of diastatic malt, which % i am using always.

For those curious about Ceresota flour, they advertise it as having 11.5% protein (not a range of 11.5-12.5). I used it for many years in pizzerias that I owned, managed, and/or cooked in. Phenomenal, consistent results all those years. Used it for thin crust, pan, deep dish, calzones, bread sticks and it always performed well, tasted great, and produced a lot of compliments. The Jewel Food Store near me carries it. It shouldn't be too hard to locate it in the Midwest. For those in the eastern states, it's sold under the name of Hecker's. Same flour, similar artwork on the bag, just a different name. King Arthur came in a very close second for my palate and I would not hesitate to use it in the absence of Ceresota. (Now retired, I still use KA AP and bread flours occasionally at home.)

Love your videos! Great teacher!

I have a 14" pan, it looks like you have about that once the dough is rolled. Is my assumption correct? Trying to see if I could make it work by splitting the dough in half, or maybe do a 60/40 split.

Didn't get the info from here but it's true and golden- also big ups on the Prince shirt!!

What are you thoughts on poolish?

Can you show what it looks like after it's baked

Thanks for sharing your knowledge and the art of making real authentic pizza!! Thanks Chef

Hello Leo! Thanks for your sound advice on pizza prepping. To incorporate a biga in your stuffed pizza dough recipe which I have made twice in the last few weeks, what amount of biga would you reccommend using? That dough is the best dough for crispiness I have ever tried and your recipe's are my personal favorites.

YOU ROCK! Thanks for sharing friend!!!!

Needed this video yesterday. Thanks, legend!

Couldn't watch - this guy loooooves to hear himself talk!

Man I love how you give pro tips and detail only a true pizza chef would use

Pizza sand

Great video, but when I made and followed your amount of flour, the dough was too wet. I had to add another cup. Any reason why this happened?

In your multi part video, which i can't find any longer, i thought i remember the pepperoni being on top of the cheese on the bottom layer?

Chef, can you make the same video but using a handheld kneader? Thanks! I'm a new subscriber.

You are such a genius Leo and its always a pleasure to listen to you! I remember in your old videos when you mentioned the best tomato sauce for Pizzas, it was called "Mutti", when you mentioned it, i was like, "WTH? I have never heard of that brand before", now a few years later, we are seeing ads for Mutti on TV adverts and its all over the place in supermarkets now. A prime example that you always know what you are talking about and you are an amazing teacher. If only i lived in the States, i would love to be your student! Another great video mate! 👍

The dough ball sticking to your hand all the way through the video is hilarious 😂😂😂

So glad you're back! Just like other's have said, I went searching for the old video and was sad to see it was gone. Luckily, I saved the recipe ingredients, but didn't always get the steps right. This is a Chicago pizza masterclass! Thanks Leo!

Thank you!! I've asked this question many times after hearing that i shoukd always keep the top side up. I never received an explanation, but after many years, I've found it made no difference with oven spring. So I stopped being concerned with it and just topped whichever side was up after stretching. I never even considered using the developed skin to help in transfer. This can explain why sometimes I have problems with sticking and others times no problem despite being from the same batch. Brilliant!!

Just found you Chef Leo and love your style of teaching and methods. Do you also have a recipe for Sicilian style in a Lloyd’s pan?

Even this video is degrading already. Why do digital copies degrade so bad. We don’t wanna lose this.

Ceresota Flour: "Unbleached Forever". Still is our "go to" for AP flour...never fails.

Leo, we need some new videos. No shorts. Been awhile Grazie 🇮🇹 😮😮😮😮😮

chef, what type of flour is this and how much grams par pan are you using ?

Daaaamn

Omg that looks sooo good

Oops, I meant the double stuffed.

You're benicio Leo! Thank you for sharing your outstanding original Chicago Deep Dish Pizza recipe. I made it again for the 3rd time!! Molto bene!

I always thought they were Astro Zombies 😉

is there a reason you don't use San Marzano?

I missed the part for a temperature?

What size pan did you use? I must have missed it.

Is there a Sardinian version of the pizza?

Oh...the NOISE!

KAB celebrates h0m0s3xuality. By all means, use their recipes, but don't buy KAB products.

Looks great chef. Are you using Italian flours for Detroit