you're so dishonest lol this is unedable pile of crap

If you want us to follow your videos, why can’t you put the proper recipes down for your viewers?

Great, I have my own pizza oven system what do you think? :) kzbin.info/www/bejne/m6ikomCZhNKpbrc

U didn't mention how much water so how much thanks

The water temperature is very important, there are three factors in fermentation an the fourth is water temperature..it depends we're u live.. warmer temperatures, cooler water,ECT..yes salt does affect rate of fermentation, usually the idea dough temperature,78 to 80.. very important factor..chef Mike..

STOP Plz. I have a ??? In a video that you did earlier with Vincenzo, you put water first ,then yeast. Then 10-20 % flour, and lastly, salt...Does it really matter if salt or yeast is trading places?

yeah that is never 1 gramm of yeast

Hi Johnny great video but I usually add my yeast to the warm water first to make sure it’s active because I done it your way before but sometimes I buy a dead yeast and it won’t rise so i have to throw it out.

No need to fold pappa. Just turn your head like eating a taco

I have 1 confusion: In India, even at 30 to 36'c , yeast company is reommending to use 10gm of IDY per 1000kg and you are using just 1 gm...I followed your recipie and used 1 gm in India but it didnot rise as much....is this due to yeast quality?

Hi that dough just relax 24h in room temperature or in fridge ?

Interesting, a sweet chocolate pizza. Personally, I like pizza with cheese, pink ham and pineapple.

Amazing!!! Thank you for the lesson!!! Can’t wait to try it!

My sauce tested a little acidic, is that normal?

Can I freeze the sauce or will freezing make it loose its flavor.

How hot was the oven?

Definitely will try to make 😊 Grazzie 🙏

You said you let it rest for 24 h, you didn't say how? On the counter at room temp, or in the fridge?

I tried this recipe Johnny with only .5gr of active dry yeast(because i cutted in half your recipe), and with only .5 g of yeast, it simply doesn't work! I did exacly like you are doing, let it ferment for 2 days in the fridge, and it didn't rise at all! So tell me what is wrong in your opinion! I usually put 5 g of yeast in my recipe(half of your's, and then it worked fine!

Crazy this guy doesn't have more views, as such an accomplished chef. Only thing I need is the Oven temp! What do we think, 350?

Why u dont have alot of videos

Love the recipe... BUT, I can't help myself, the yeast - I am like to see in the video around 5 grams based on the cube size? Is that really 1 gram only??? 🤔

⭐⭐⭐⭐⭐

Why no poolish, why no autolyse, why so low hydratation .__. ? I will have to try this out sometimes to see if is it as miserable as it looks.

Hello, I like your videos very much. I have a few questions for you: If I am using home oven with pizza stone, should I increase the hydration value? By how much? Any other changes I should apply to the recipe in case of home oven? Many thanks Motti

Ive subcribed johno, my wife bought me a woodfire oven to go with my smokers out back. Looking forward this weekend to cook pizza for the family. Your a legend mate. Thanks for the recipe

Your king pizza of sure,, thank you for your education and knowledge my friend,, iam learning so much from you, ❤

Anyone know the temp of the water? I know the final dough temp is 78*.

is this guy Italian?? sounds like hes from somewhere else like maybe england or something? he does not sound italian though. Is he??

Liked your video. However, the crappy music is really irritating.

Your ball of yeast looks as minimum of 5g to me. It is definitely not 1g. So how much do you really use?

emore secret di sasabihin palpak ang resting na sinsasbi niya mamatay talaga ng yeast magglat

How much oil and salt? Or do I need to buy the cook book? Btw thanks for sharing your recipes and even more the techniques! Keep up the great work.

Ingredients List: 00 Flour 1kg Water (room temperature) 600ml Salt 30g Active (refrigerated) yeast 3g / dry yeast 1g

A very important point you have forgotten to mention is un pizzaiolo have non stick hands

You are a living legend my man. I like that you genuinely have your heart 100% in this. You remind me of a Napoleatan pizzaiolo here in Denmark. The only Napoleatan pizzeria in Denmark. In fact the only place in Denmark with a certificate of authenticity from Naples. Liked and subscribed. Much ❤ Michael

How much salt?

"BRAVO Darling... BRAVO"

Recipe is perfection. some notes as a pizza chef. I get best results when my ingredients are at a starting temperature of between 16 - 18C. Also fresh yeast/active dried yeast and instant dried yeast are all different, read the packaging, I use 1g instant dried yeast to 1kg 00 high W flour in my kitchen which is 19C. i use a thermometer to check my dough temp and it is ready at 23-26c. Making dough is part science and part art. I let my dough mature for 24hrs in my cool room (2C) for 24hrs and it comes out perfect. I am using more yeast than i need because I work in a low humidity kitchen. and i rest my dough for 2 hours before i use it. Johnny can you add anything to this?

Question for you, Johnny, not sure if you’ll see this or not but in making pizza, pretty much any style which surface is best to prepare it on wood or marble? I find that some people recommend wood while other people recommend Marble, so I am a bit confused… I’ve done pizza on both seems to turn out the same.

Is it just me, it seems like the "simple" way is much more complicated than just rolling a dough ball, or basically any other way.

Is that 1g of yeast fresh or dried?

Is the 24 hours ftagmentation is in the friedge or in room temp?

At what point do you freeze the dough

What happened to the audio mate? Great recipe. Love the low amount of yeast

do you cover the bowl during the 40 minutes cooking ?

Very nice 🙂❣️

Yeah, don't bother cooking it properly.

Just a simple ‘thank you ‘ from England 🇬🇧 we are not re known for our cuisine 😂 but I have been passionate about Italians cuisine all my adult life (which is a long time lol) I am cooking your sauce right now, ready for lunch 😊

you could also freeze it. I like to vacuum seal it into variuos portions and freeze it. That way I have it on hand for pizza's which I make once a week.