Awesome! I can't wait to try this at home.

You said to use the broiler setting ? I can’t use that for 8 minutes or it would burn my pizza badly. What did I miss ? Did you only preheat with the broiler and then turn it off just before launching the pizza ?? Please help me with this someone lol

Does it matter what kind of shoes I wear when carrying the dough to the refrigerator?

They should teach this in schools! Amazing video! So informative!

How long after the final cold proof do you leave at room temperature before cooking?

I’m glad I ignored the “pizza nerds only” warning at the beginning since I’d consider myself more of a pizza casual trying to make a decent pie. This video was fantastic and explained a lot while keeping it short and sweet.

1:47 example is not like you doing on 1:52🤦‍♂️

Just get yourself a cast iron pan

You are the best on the internet

Thank you Dr. Steve Brule!

Dude, slow down

I have seen KZbin recordings in Naples and that is NOT how to handle the dough, but maybe that's how they do it Rome or somewhere else, but not at all in Naples.

I did everything according to the instructions but the pizza dough does not rise in the over and there are no bubbles in the crust when cooking it. What could be the issue?

Hello 👋🏽 thank you for this video I’ve tried the recipe and found my dough too salted 😢 do you know what may be the reason? I use the pizza calculatir dough

Best edits ever

0:59 Ok, i didn't see ut coming lol

Newyopolitan

Thank you! Thank you! I made pizza by your method and it came out extremely well. Day 1: Puffed dough with dark spots on the edge, slight leopard spots on the bottom, crispy and chewy, and the taste was fantastic. Day 2: I made two adjustments: 1/placed rack and stone in middle of oven to allow slightly more cooking time on the first bake; 2/for the 4-hour rise, put the covered dough in the microwave (small space) next to a cup of boiled water (did NOT turn on the microwave). The proofing result was awesome; perfect Neapolitan crust edge!

I can’t access your pizza calculator it goes straight to comment section

Pffffffff😂

Fantastisch kanaal man !

😊😊😊merci

6 HOURS ? what if im hungry and i need it now ? :D

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All indian must watch this

I hate thick, doughy crust.

all show and no dough

I failed the last step i did not in fact look cool my pizza wrapped around my arm 😭😭

Are you sure thats pizza dough pr just rubber

So cool.

Mine breaks from Center 😭😭

What if i don't have fresh yeast? can I use dried yest? if yes how much do I have to use? please

What kind of fresh yeast are you using? Here in Sweden we hade 2 different sorts, one sort is often used for making dough for cinnamon rolls for example, and the other one is often used for bread. Witch one is the best for pizza dough?

Stretching the dough is the most difficult part of this process, take time and try not to manipulate it at all other than flattening and stretching, if you mess up and it starts shrinking let it rest for 20-30min then try again ❤️

Amazing. Hats off!

Thanks for the info! It helps!

Amazing tipps and video edit!!

i used this with your calculator and no fermentation happened. i did double the amount of yeast needed and it went 36 hours in the fridge. I even got the dought out of the fridge in the morning to help rise and nothing... No rise at all. What can go wrong?

I know you’re proud of that last shot years later. Thanks for the video

Dude! I know understand the real life difference between ordinary and extraordinary pizza! New York style dough really transformed my pizzas that bake at home. Thank you very very much! I'll definitely buy your pizza oven when I have the chance.

Brilliant. Thanks a bunch.

Great video ❤

followed every step but my dough looks like shiet lol

Bro you are amazing, thank you !

Such an awesome explanation brother!!! Super super helpful! Thank you for your passion

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Thanks bro was following a recipe and got a bit confused at the wording. Massive help.

1st step: buy dough balls

Great video! Apologies if this has already been answered but at what stage could the dough be frozen? I’m assuming after the multi-day fermentation I could separate into balls and freeze? If freezing, what method would you use to thaw? Leave covered on counter or straw in fridge?