Been a sub since 17k, i really enjoy your work and im happy to support this. I just ask that while your content gets better and your audience changes, not to change your content style too much. Ive seen other people amass a huge following because of their niche, and well produced content, and then completely shift the style of content around short form content, jump cuts, and excessive zooms to appease their larger demographic. I really like your content style, and I've seen it morph for the better, and for thet i thank you.

我按視頻做出了好吃的披薩，雖然因為國家地域關係沒法給你捐錢買咖啡，但忠心希望節目可以一直辦下去。祝你聖誕快樂🎉

Fabulous video, could I make two of dough balls into pizza then use then other two next day or so if I keep it in fridge, or could I freeze the excess. Thanks and blessings from Australia

A great way to cap off 2024. Thanks for the awesome videos, they are always an inspiration. Merry Christmas and Happy New Year!

👍👍👍

Please give us even more videos/recipes in 2025! You are awesome!

Che bravo che sei 👍🏻😘

69% hydration not 70%.

Ci passa la metropolitana in quel cornicione fox! Madonna che bella

Lecker! Lecker, lecker, lecker!!! 😋 Frohe Weihnacht aus Berlin! 🎄

Well, now I know what I'm doing today...

Grüße aus Deutschland. Dankeschön für so viele wunderschöne und leckere Beiträge 2024! Dir und euch allen gesegnete Weihnachten 🎄🌟

Se ve más tentadora que algunas de 48 hrs que se ven a menudo 😅

I'll be making a variety of pizzas for family today. I hope they enjoy mine as much I enjoy your videos. Happy holidays. You're over 100ksubscribers now. Kudos. Well deserved.

So good, what flour do you use in bowl for pressing dough out

That crunchy edge 🤤

Another lesson on how to enjoy !! I love the type of your videos bro 👊 Thank you so much for sharing ❤

The pizza looked delicious and is making me hungry. 🍕🍕🍕🍕🍕🍕

Cheers to a wonderful 2024 full of great videos! May 2025 be happpy and prosperous for you! You should have over 1 million subscribers, but we are the lucky ones to have found your channel. It has been fun to be along for the ride! Cheers! The crust was "spot-on"!

The perfection ❤❤❤❤ thank you

Thank you for your great videos. Have a contemplative Christmas time, a good start into the new year - with the best of health and satisfaction. Best regards

Maybe a whole wheat pizza dough next time?

Ciao Amico Mio, Non ti conosco ma i tuoi video raccontano un po' la tua storia lontano dall'Italia. Guardarli è un piacere perché è come vedere mia moglie che vive in Italia lontano dai suoi cari. Buon Natale Amico Mio, ci sentiamo per il nuovo anno 🎉

Beautiful work: one of the best finds of 2024! About the recipe: bread flour (13%) will work as well or must be OO? Looking forward to more videos in 2025!

Beautiful as usual! Merry Christmas to you & Jake 🎅

Miles everything you do is so relaxing👏👏👏

My Man! I'm crazy about these videos. Keep it up

С наступающим Шеф! Здоровья, счастья и успеха, в Новом году! Спасибо за Всё ,! 🙏🌲 Happy upcoming Chief! Health, happiness and success in the New Year! Thanks for everything!🌲🌲😊

Insane. My friends call me the coincidence guy. I’ve prepared my dough machine and was going to check overnight pizza recipes on KZbin. This shows up, and it was “uploaded 7 minutes ago”. Sometimes the stars align. 🤩

What s the best electric oven for home to really give that "leopard" crust similar to wood fired oven ? Thank you my friend

As a homemaker, I so enjoy watching your relaxing, non chatter videos. I make focaccia, but we like it thin, maybe 1/2”. I also will try the fast method as I normally make no knead and ferment overnight. I guess adding more yeast, it’s done quicker.

Lecker!

I’ve made this recipe 4 times now! I’m enjoying this recipe, and really getting the hang of it. I’ve had a lot of fun with different toppings - my favorite so far was sun dried tomatoes and black garlic! Tonight it’s Rosemary and Parmesan… Thank you so much! I love all of your videos, and your dog is the coolest!!

Looks delicious. How many portions will this make?

Awaikin.

this is the easiest thing I’ve made and it tastes great

Love you stuff!

Buonissimo!

So the taste of the Anna flour is better but it gets a lower score than pillsbury? And Anna flour uses no pesticides

I'm dying ... 😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋

As a person who owned a pizzeria I disagree with 95% of what you did. Trash half cooked pizza. No way that thick of dough was cooked after 20 minutes at that low of a temperature.

Glasses inside, what will people do for likes its unimaginable

I followed all the steps but it didn't work. The dough didn't have a texture and was very soft and crumbly.

Pizza and Tequila, my 2 favorites!

I have the pasta machine but i used it for polymer clay is it safe to use with pasta?

No pork ...

Looks like greek patstitsio

Just carry on with the recipe

Obra maestra

Im making this tonight to use tomorrow's after final rise how shoud i store in fridge or room temp?