Thank you, Chef , I like your pasta recipe... watching from Nepal 🇳🇵 And I've subscribed to your channel. God bless you 🙏

Have you tried this recipe as a sourdough? I made this bread and it was incredible!! I have been afraid of trying to make sourdough for some reason but I thought this would be soo delicious as a sourdough bread. Any tips? I’m not sure how to incorporate the starter..

I’ll be making this tomorrow. Although after the second kneading for 10 min the dough was really sticky and not easy to work with. It’s doing its first BF. Is it because I just needed to knead it longer?

Can't wait for mines and thank you for this video ❤💪💪

Great video. New to your channel. So my husband gets Roads To Rewards from his work because he’s a truck driver for his safe driving and I just ordered that peel you just used and I’ve been wanting a pizza oven because my oven heats up to 550 and my house gets really hot. I’m curious. Did this oven omit lots of heat?

WOW, AWESOME video!!! You were very, very informative and I sincerely appreciate and love the step-by-step step-by-step process. Fantastic video. Thank you so much for sharing!!! 😃👍🏽

I've tried your way 😮. Yes it's awesome 💯 thank you 👍

i 100% recommend doing them in a frying pan after boiling. this is the 3rd time ive made it, and it was amazing. the 2nd time was like meh kinda slimey? 1st time was god awful hard chewy garbage. pan frying after gives it such a better texture and doesnt sacrifice the softness of the inside.

You forgot the main ingredient of this Basque recipe which is key to its flavour - Basque sheep's cheese!

this is not a pizza!! don't use the name Pizza please... -.-

Looks good.

What ?? 4 to 6 hours 😁

You said you added some EVOO?

oil the top of the dough when you leave it for fermentation because it can make a crust on top.

Next time bake it for 6 min and then add the toppings on top, have you noticed how the dow caved in because of the fat and sauce?! Try it it will be puffier.

Hi all im 30g light for this recipe, i’ve done the Biga, can i add 30g bread flour?

After trying many times to make chicken bone broth, I’ve learned the ONLY way you get good, gelatinous results is to use raw carcasses. With leftovers of a roasted chicken or turkey, the best you’ll get is a good stock.

Great page 👏🏼👏🏼👏🏼👍

Can you please show the packet of the cheese, i want to buy the same.

Oh God - am starving now, ALL of the pizzas look simply mouth-watering !

Wtf are wholemilk 'Motts' (04:20) - even Google's baffled ??

lucali's isn't cracking like that

my first time ever making bread in my life and i used this recipe.....safe to say i will be using it for the rest of my life! thank you so much! my lunch sandwiches will never be the same!

mucho calidad recado, ingrediente bolini donutz, ejemplos de calidad, siempre belissima calidad, quantificado ingrediente, textura, classificado exceptionale. Importancia..muy bien.. buenos tardes.

I made this entire thing last night minus some of seasoning. Outstanding. Rest of the meatballs and sauce are in the freezer

So I made this tonight and for me it was too much butter so maybe I’ll do a little bit less and I used about 8gs of salt. It was so good and I paired it with the meatballs from your other video. Soooo good. I just changed some of the spices but 9.8/10

Excellent turtorial.

Thank you

When I use flour it burns on the stone, what else can I use under the pizza?

It be possible that you could give this recipe in cups, teaspoons and tabkspoons please. Im old school and dont know how to do the weight. Sorry

Where can you find the cheese?

Great to have you back!

What about the recipe ? Can you share it ?

Fake pizza baking. Absolutely useless video.

In your video tutorial, you mention "room temperature" several times. Could you please specify the ambient temperature in your kitchen? Additionally, how low does the temperature usually drop overnight?

Bravo 👏

this is incorrect. he gives his recipe and method on ABC news if you look it up.

TΗΑΝΚ YOU FOR YOUR RECAPIE. I WILL TRY IT TOMMOROW AND TELL YOU HOW THEY CAME OUT. YOU ASKED ABOUT THE GREEK LOUKOUMADES WHERE THEY CAME FROM. WELL THE TURKISH WORLD LOYKMA MEENS A MOUTHFUL. BUT ANCIENT GREEKS MADE SMALL ROUND DOUGH PIECES AND FRIED THEM. THEN THEY PUT THEM IN GREEK HONEY FROM OREGANO OR FLOWERS. AND WALNUTS ON TOP. FOR THE WINNER OF OLYMPIC GAMES THEY GAVE THEM THIS TREET. ALSO 2008 PEKING OLYMPICS THE WINNERS EAT PLAKOYNTAS(THE ANCIENT GREEK NAME). SORRY FOR MY ENGLISH

I have to say, this recipe is AMAZING!! I'm truly amazed and happy that I made a perfect focaccia on the first try. 10/10 Recipe!

Where can I get the recipe for this wonderful Focaccia ?

I dont know what i did wrong but my dough was to stiky and wet what can i do?

Can you use 00 flour instead of AP?

Thanks for sharing❤Very well explained. Definitely gonna make it 😊

How much does the recipe feed?

This is as close to any video I've seen as to how my grandma taught me to make ravioli. Of course she didn't have all the modern kitchen tools displayed but the basics are pretty darn close. Very good video.

I think the recipe is way too complicated; even a lasagna from a Michelin Star restaurant is more simple than yours.

Are dey freezer friendly? If yes in what stage and how can I freeze them?

With Karu, do u bake on full flame? Or what your fav setting?

Great recipe but mine never gets that smooth look. I feel like after you mix it for a minute then transfer it looks very different when you start the folds. Also when you say do the folds 3 or 4 more times do you mean 3 or 4 more folds or the entire process 3 or 4 more times with 20 mins sit time in between? Thanks s

Chicago native and lifer (in my mid 60s) here. Those are respectable looking pizzas.