This is the most straight forward tutorial including enough details and it worked for me as a complete beginner, the calculator is also amazing and functional. Thanks 😍

After many attempts and failures this time I followed your procedure - incl. dough preparation- and it worked for me 😳 Finally I made a quasi-Neapolitan pizza myself, still I cannot believe but I made one! 🍕 cannot thank you enough ❤

hi, im using a poolish so i did (FDT=24 * 4) - (flour=20 + ambient=20 + friction=5 + poolish=15) = 36c water temp. Seems a bit high... im confused

😊😊😊Making my dough now !!!

This is great editing and advice! Cheers

Can‘t find the receipe at the homepage 😮

This dough recipe saved me, from now on it's the only one I will be using for at-home pizzas. Instead of a pizza steel, I used a cast iron pan on the stove to cook the underside of the pie, I dressed the pizza as it was cooking on the stove and the transferred it directly under the broiler with the fan on, came out amazing.

So your solution is to blow cornmeal and flour halfway across the kitchen? At home?

Sir , you just made it simple as possible , thank u

Thanks for the lesson your technique is very impressive.

I never knew enzymes wear sunglasses. Learning something new every day

How does it not fall apart?

I luv that pizza calculator !

Im just saying the shoulder throw is fake dough.

This was actually the best pizza I've ever made. Thank you!!!

❤❤❤

I fucked this up a million times. Still fucking it up. Thank you for this video!!! gonna try the tips out tomorrow.

Given the choice of material and the overall complexity, what on earth justifies the almost 600$ price tag?

Gloria a ti,señor,por todo/ Viva Christo Rey

The enzyme that breaks down starch is amylase btw. I'm sure he knows it but probably left it out to simplify information. Some bakers add it to their flour.

1.5 Days (36 hours) is PERFECT for me~

Okay, so sauce is just opening a can of San Marzano tomatoes, squish it, add salt, done?! That's easier than I thought.

Good safety instructions

Juancho esa no es tu familia

Hey, this looks great but just wanted to point out what I think is a translation error. What you're calling "onion" in this recipe doesn't look like what English speakers would normally call "Onion". That looks more like what are called "Spring Onions" in Britain and "Green Onions" or "Scallions" in America. Not sure about what word the rest of the Anglophone world uses I'm afraid.

Oui c'est la tarte flambée en Alsace.

I cannot get San Marzano tomatoes in my country. What should I do? What is the alternative?

Tried this and just couldn’t make it work. Probably just gonna order pizza but thanks anyway!

❤

Best cool guy pizza explainer

This guy is a joy to watch. Thank you for your enthusiasm - gezellig!

You make me laugh,

I used to make the best pizza for my whole family for years. Just recently I found I am too sensitive to gluten and had to give it up. I found your video and you explained the process so well I am going to make gluten free pizza. Thank you so much for sharing this recipe.

I cranked the oven to full heat and waited 30 minutes... oven door exploded 😄

pizza first principles

🤢

Olé 👏

Wohaaaa! Im doin it

I like music choices for this video.

You should make some pierces in the middle with a fork. It would keep the center from rising too much if you're going to bake with nothing on it

While it will affect the rise, using some sugar in the dough will go a long way in helping it brown.

Great Job ! Tks from Brazil !

How long do we cook?

Thank you brother

Dislike. Didn’t even explain how to do it.

How to split the atom: 1. Take an atom you like 2. Split it simply, and you can take the method you like 3. Now carefully secure all the insides of the atom, so they won't come out too early 4. Spin them all like crazy.. 5...And kaboom!!!

I think I might have at least a million of these views because this is the video I put trust in when making pizza

Really love your way to demonstrate it.

LOL, The one you throw at the end is not real. It is a rubber one. You almost got me.

0:27 shaping dough ball 0:39 pull the dough to shape