1 DOUGH 3 PIZZAS (The Most Versatile Pizza Dough)

[@wolfingitdown2047]

I can't begin to tell you how excited you've made me to learn baking and making doughs. You are the king of approachable baking recipes

[@BrianLagerstrom]

Thanks Wolfgang!!!!

[@wolfingitdown2047]

@@BrianLagerstrom Anytime, Bri!!

[@martaviviani1401]

No kidding!

[@GrahamNadin]

Agreed! I've made the fritters a few times now and they're flawless!

[@HeOlenParas]

You may have the equipment but you dont have the passion to create something realy delicious, if you want to get this feeling starve 3-4 days and you´ll gonna know what i am talking about. How you can be satisfied by your self, while you burn your hard work? Do you eat all of your pizza´s you make ? I do eat all of them and i wouldnt if they would be burned like that. But anyone has his own standarts, isnt it ? Keep on the good work, and make more guys wanna be good in what they do!

[@TheBigk1964]

As an enthusiastic amateur cook, this is one of the best videos I have ever seen on pizza making!

[@BrianLagerstrom]

That’s a great thing to hear! Thanks

[@kaylakinker7823]

So happy to see you put the parchment paper in 550 degrees because that is LITERALLY the question I had and came to get the answer and OF COURSE you delivered as usual! My man.

[@stefexx7691]

Honestly I don't know why you don't have more subs. Your vids are so professional and easy to watch for every level of cook. Keep it up! Love the 3 separate levels!

[@BrianLagerstrom]

Thanks! I hope those subbbz are on their way soon! Grateful for the ones that are here!

[@BombedNevada]

Yes!!! You really weren’t lying about a choose your own adventure pizza dough recipe.

[@BrianLagerstrom]

Thanks for watching BN

[@paper_pirate]

As someone who has (sadly) developed severe lactose intolerance, THANK YOU for making pizzas without cheese!!!

[@BrianLagerstrom]

Damn, I kinda feel you. I only eat cheese once in a while as it gives me deep painful acne.

[@50sKid]

9 months ago when I first posted a comment on this video, I think I didn't really understand what Bryan meant when he said that final pizza is a combination of Neapolitan and NY and a little bit Cali, but now that I've educated myself quite a bit more, I have a new appreciation for how deep that goes. It's the classic battle between a quick cook, high heat Neapolitan that produces a nice puffy, soft crust that is not chewy or crispy and a classic NY that produces a chewy crispy crust that isn't really puffy or soft. When you can combine those two styles, you have magic, and that's what some of the better chefs in Cali are doing. Like Nancy Silverton or Chris Bianco (technically in Phoenix but he's opening a restaurant in LA soon). I've recently been making Nancy's dough on my Ooni using a lower temp cook and it's been hitting that sweet spot between the two styles and it's just SICK dude.

[@ColdFuse96]

Suggestion: Heating your baking steel takes a very long time, especially if its on the thicker side, so if you feel bad about letting your oven run idle for hours, bake something in the meantime!!! We're on a baker's channel, and theres lots of recipies that dont require a super heated steel! Bake some cookies or a load of bread! By the time thats done cooking, your steel will be up to temp and ready for a pizza!!!

[@carolynwhitcraft8197]

Bri, I've made this dough five times for pan pizza and it was perfect every time. I'm making it for our little guy's bday (stromboli for the big 04), using my hand to get it into an oiled bowl, he goes into the drawer, hands me the bowl scraper and says, "Here Mom, this will get it out easier.". Needless to say, we love you in this casa, my man. Keep up the amazing work!

[@BrianLagerstrom]

Wow! That’s a third powerful way to use this dough! So glad it’s hitting for pan pizza and thanks so much for giving these recipes a try. Sounds like Lil Whitcraft is a pro.

[@KOPANIIN]

youtube recommended me this video, but i'm live in Belarus (is russian language country). You are channel is awesome , keep going do what did you doing, you awesome ПЕКАРЬ

[@leethul]

Can really feel that you are finding your lane when it comes to overall video vibe 👌🏼 Keep up the good work my dude!

[@BrianLagerstrom]

Thanks Lee! It only took 79 tries haha

[@mariosimonemodugno118]

Hey it's still me i'm watching a lot of your videos and i must say, even if i'm italian i appreciate all the pizzas and bread you make and i like them!all the different styles from different places in the US... nice, good job continue like this 👌

[@BrianLagerstrom]

Thank you very much for watching

[@Shamanmanwow]

Normally I've stopped watching pizza dough videos because they all seem the same after you watch one, but MAN, THANK YOU for teaching the pizza rossa style! Awesome!

[@BrianLagerstrom]

Thanks! Appreciate the feedback!

[@boggy4545]

You've made baking and cooking fun, easy and food that comes out tasting amazing. Could you please do a bread rolls recipe

[@BrianLagerstrom]

Thanks! And I did. It’s called dinner rolls 2 ways I hope you check it out

[@prettyboy54321]

I subscribe to many cooking channels, but you are officially my favorite chef! Shhh, don't tell the others.

[@BrianLagerstrom]

Haha thanks. Sorry chef John.

[@TBT_17]

What a G. I just ordered my pizza steel. Can't wait to rip through all these pizza dough recipes. I hope I get the same type of browning on the crust you do in all your videos. I haven't had much success using other recipes from KZbin.

[@ryancain6012]

Made the Roman-style and Pan pizza for dinner for a group the other night. That was the best pizza that I have ever had, I couldn't believe that I made it, and that is thanks to you! Thanks very much for that gift of a great meal and the added satisfaction of making it to boot!

[@connormatthews522]

First video of yours that I've come across, quite refreshing to see someone who gets straight to the point and doesn't mince words. Lots of youtubers use a lot of words to say very little so you are a very welcome change of pace haha.

[@fishlovme]

I worked at a pizza place when I was in college that taught me how to do hand toss. And some of us tossed it in the air. I still do this when I make hand tossed pizza. Also, I was taught to squish the crust down a lot more or it can get too bubbly. If you like a real bubbly crust where all the toppings go to the middle of the pizza then it's fine, but where I worked our crust was just a little bit higher than the rest of the pizza. It's amazing how many ways there are to make a pizza!

[@twizack22]

Putting holes in the dough for keeping the bubbles away?

[@NebLleb]

This is tied with Josh Weissman's Giant $6 US Dollar pizza as one of the best beginner/cheap Pizza recipes.

[@larryquinn4964]

Hi Brian, I wanted to pass this along to you about your dough recipe for pizza. I tried your recipe last year and after I made my first Pizza with it, my wife took the Papa Johns order menu off the refrigerator and threw it in the trash. I have made two changes to recipe. I have added a polish and honey to replace the sugar. Your recipe is great and I have made a long loaf of bread from it as well. My wife loves both of them. Thanks for making this video. Your Sub Sandwich recipe is next on my list.

[@Alex-ec1lu]

I love these series. 3 recipes (bread, pizza, etc) out of one dough

[@gaylewalker9107]

This is the best pizza dough I’ve ever made…and I’ve made a lot! Gorgeous texture and flavour…thank you thank you

[@BrianLagerstrom]

Thanks so much!

[@jonno509]

I totally forgot about the old school classic Roman style (1st pizza) and now i'm going to go make it because it was my favorite growing up.

[@Merples]

You're easily becoming one of my favorite KZbin channel, keep up the good work!

[@BrianLagerstrom]

Thanks Merps! Glad you found the channel

[@Myrkskog]

I know it's heresy, but for nigh on a decade, I've swapped out toms for avocado. Avo, olive oil, salt, pep, herbs and a smooshed garlic > blend. Topped with sardines, olives and anchovies.

[@wafkt]

Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. I’m also so pleased with the results. Thanks so much.

[@-artemis1544]

You're so underrated,i hope your channel keep growing even more

[@BrianLagerstrom]

Thanks 🙏

[@sailorgirl2017]

Great tips! I hit my pan-style pizza on the stovetop for 3 mins before I send it to the hot oven. Perfect bottom-to-top cook ratio every time. :)

[@BrianLagerstrom]

🔥🔥🔥

[@ammar1996a]

Thanks man, first pan pizza I've made that I genuinely wanted to keep on eating till there's none left. Cheers ❤

[@samuelmahoney6878]

Growing up, we used to make home made pizza somewhat frequently. The dough we used was similar to this, but used some sugar as well. One thing I have wondered about is that inclusion. I became the defacto pizza dough person because folks liked my crust, but I just added a bit extra sugar. I almost never add sugar now, but I like the taste of extra yeast, so I wonder if it was just the super active ferment that made the difference. My family bakes a lot, but we almost never did overnight ferments, so that is a factor as well. Unless it was sourdough. We milled our own whole wheat and a bit of that was added to the AP flour we generally used. That is one thing I love about bread is that there is so many factors.

[@TonyTama]

I have used this recipe twice for my family and they loved it and Id like to say thank you. Especially for having tutorials for some of us who lack certain appliances. :)

[@colina1330]

I like to use Wolfgang Puck's same-day pizza dough recipe (it takes like 2 hours and it's delicious), but I'm definitely gonna start adding some strength-building folds.

[@tommaso99]

42 years of age and i still giggled when you said "nice, tight, round balls". Shame on me. Awesome video. Might try this dough to make a sfincione and a quasi neapolitan next week.

[@BrianLagerstrom]

Nice! Thanks for watching

[@thegirlwhospeaks236]

I had a similar blush when I posted to say the dough wobbled like a real “ Boob” :) he looked like he was enjoying playing with it! And it’s legal!all kind of shapes and sizes… whenever… :)

[@robertphillips1941]

Hooray! A pizza dough I was finally able to pull off. I made it pan style in my BC carbon steel pan, the result took me back to 1980s pizza hut, which is a good thing in my opinion.

[@ronalddevine9587]

Here in New Haven, the Roman pizza would never be called burnt. This is what sets New Haven apart from the rest. We call that char, and if it doesn't have the char, it's not cooked.

[@JonCausithONS]

Decided to make this for dinner for a dear friend of mine and I: this is definitely one of the most versatile recipes that I have ever worked with: I ended up making a Detroit style pizza and a thin, round pizza made in the style of Grotto Pizza from Rehoboth, DE! The tomato sauce was absolutely incredible, the versatility of the dough was incredibly impressive and everything came out wonderfully! It was all made about 19 hours after the dough was put into the fridge, so it probably could have benefited from a longer fermentation time, but it still came out wonderfully! Definitely going to keep working on this recipe! Thanks for making this, Brian!!!

[@jeffward6365]

I made two of the pan pizzas last night. Learn from my mistake - don't chicken out with the cooking time and oven temp. I made the mistake on my first pizza of having my stovetop temp too high to finish the bottom and it finished a little too dark. So for the second pizza I dropped the oven temp - it came out lighter on top, the bottom also looked better at a lower temp on the stovetop, but it was doughy. The first pizza tasted great even though it looked overdone.

[@haydenwaddell9385]

The Jomboy commentary the kitchen needed! This channel is amazing

[@BrianLagerstrom]

Thanks for being here

[@loui828]

daaammn a 2 year old video and this looks great, i've been watching a lot of your videos lately and you've easily become my go to for nice, easy, and tasty recipes, love the down to earth vibe and the kitchen looks like a kitchen that most people would be cooking out of.

[@danielspiker4754]

Just got done making this for the first time. The pan pizza was amazing, but I could use some work on my hand stretched pizza dough. I made a half version of the pizza rosa out of the extra dough and it slaps. Definetly will keep making this recipie.

[@canakaoglu7158]

As I've studied pizza, I've learned that stand mixers are wildly different and the hooks you use matter a lot (important dough hooks often don't come with the machine). I would love to see a video on this by someone like you Brian. I know you are trying make accessible recipes for home cooks, but I don't think that this kind of content opposes that. The no-knead method is fine and works on a couple of dough, but tools matter and a guide on what to look for would help a great deal

[@simonv1194]

We've been making our own pizza dough for the past year now and we've been struggling with the crust and spreading of it to form a nice base (Neapolitan is the only way we roll). How you do this is just a simple trick, but quite unbeatable. It's easy and the result is a-mazing. Your bread vids got me interested and this just sold it off. Many delicious thanks from Belgium!

[@kenichicello86]

Thanks Brian, I’ve finally tackled bread making because of you. 🙇‍♂️ 🙇‍♂️🙇‍♂️

[@Bennn2013]

I've literally eaten entire pizzas I've made, wine or beer was usually involved. Great video, thanks for all your inspiring vids!

[@BrianLagerstrom]

As always thanks for the comment dood

[@alpham777]

Funny enough I’ve used almost this same recipe to make a deep dish as well I like it more with cornmeal added but it still came out pretty legit. Recently in my world I’ve been embarking on a “cooking by senses” mission, I’ve made some interesting things to say the least and hopefully soon will have the courage or honestly even foresight to take pics and post em. Congrats you singlehandedly inspired me to think about sharing my craft.

[@BrianLagerstrom]

Thanks! I hope you do share, hit me On insta

[@50sKid]

I think you're right, the crust on that final one is California style. Classic 50s cali pizza joint style.

[@cowboykelly6590]

Ya, it's a beautiful pizza mmm... I'D EAT THAT ! 🤠🖖

[@andrewriker5518]

My blind son loves to make pizza at least once a week. We usually get a box mix pizza dough, but we'll give this a try. I made the cinnamon bread...my whole family loved it. I'm going to try it again with some lightly dried apples in it. I will let you know how it turns out.

[@BrianLagerstrom]

The apples will be perfect! I hope you find this one usable for you and your family!

[@MumblyJuergens]

This worked beautifully. We made the hand stretched pizza tonight in an electric oven that only goes to 250C and is always fan forced, so it took a couple of extra minutes, but it was amazing. This is my new dough recipe to put on the fridge. Was wondering though, two pizzas was a lot for two people, what stage would freezing the dough be best at? Before any proofing, after all the proofing, something in the middle?

[@MumblyJuergens]

Answered my own question about freezing the dough, thought I should share if anyone is searching for an answer. I froze half after the 24 hour ferment (wrapped in cling wrap inside a zip lock bag), then moved it from the freezer to the fridge the morning of the day I planned to use it, then that night did the quick shape, 90 minute proof, then shape and cook etc. Worked like a charm, may have been a *little* harder to stretch out, could have been my imagination. Thanks again Brain, we love this recipe. The crust on the hand stretched pizza comes out fantastic, going to try the other types soon.

[@tommyhaggerty5651]

I done the Pizza Rossa with some wholemeal bread flour and it was a really interesting alternative, I'd highly recommend!

[@BrianLagerstrom]

That’s some Bonci stuff

[@alissasitihaura3567]

I was wondering why you use AP flour so much in every bread/any dough based recipe instead of bread flour with higher gluten content? And that last part where you eat and dance in a slow mo is my favorite part of every video haha so wholesome and the happiness is contagious! Keep uploading Bri!

[@BrianLagerstrom]

Hi, glad you like my moves. I use ap mostly because I feel that for my style of mixing and shaping it’s plenty of strength. I mainly make pizza and rustic bread and having too strong of dough yields overly chewy and potentially deformed end product. With gentle folding and fermentation STRONG AP is plenty in my opinion.

[@brianmotter8150]

I did your dough recipe in a Bread Machine on the Dough setting and it worked well. Just put in the wet first and the yeast last.

[@matthewwelch9579]

Made the pan pizza. I put olives and cooked mushrooms in my sauce. Bangin’.

[@fuedfree]

thank you thank you Got the dough in the refrigerator and cant wait to bake a pie tomorrow. Awesome recipe. I believe this dough recipe is the best and last one. the holy grail

[@BrianLagerstrom]

That’s awesome go glad your getting use out of it!

[@geocastaneda7997]

Hi Bri! G'day. Definitely a 'jaw drop' dough recipe for me. I made the Pizza Rossa with 'bolognese sauce' I made earlier. We don't have Calabrian peppers here in Sydney but I infused chilli flakes with oil for a bit and it seemed to work. I had to parbake my dough for about 7 - 8 minutes though as my oven only goes up to 250 C, this was something I picked up in your Sheet Pan Pizza video and it works all the time. Thanks, take care.

[@ak-om1fp]

It’s only been 6 days since the video aired but I’ve made so many pizzas using your recipe :) it’s literally foolproof thank you :D

[@BrianLagerstrom]

Woah! Thanks so much! So glad you have it a try!

[@bendalton5221]

great videos, you are taking the angst out of pizza dough making, which can often be the most painful part of making a pizza, when the dough fails. I love to cook, I can cook anything. But I can't bake to save my life, so tips like these are 100% helpful..... 'Cheers'

[@proth4753]

I love the slap and fold technique! It's like the bend and snap. Works every time!😂

[@baaghiisu]

Yeah, he is a real dough master! Wonderful.

[@todd2649]

been making that roman pizza crust for few weeks now and its legit and at 450 degrees comes out crunchy ...Just last night i made a stomboli with the dough and it turned out even better than the pizza. Easiest dough to make too. once the ingregdients are measured it takes like 2 minutes...and i dont use a mixer just my hands.... we havn't had frozen pizza or take out pizza in about a month now.

[@jamesmoore3365]

Hands down the best recipe ever. I will never order pizza again. Thank you for posting this. ❤

[@renaissance17]

I dont follow your recipes but i love making pizza dough and apparently watching other people make it. Looks great, and i appreciate that you enjoy different styles.

[@2500smb]

I've been working to perfect my pizza dough for a while. After making your recipe, Wow. Now I know that I didn't kneed the dough enough and the kichenAid for 4 minutes was the trick. Thanks Bri.

[@ytdf1972]

Just came across your channel today. I'm predicting if you keep going with the same quality you'll hit a million subs within 12 months. Thanks for sharing.

[@BrianLagerstrom]

So glad you found the channel! I hope your right that am for being here

[@Tackle2thePeople]

Most underrated pizza channel on KZbin by far!

[@BrianLagerstrom]

Thanks! Hopefully more than pizza channel!

[@orvillealdrich7601]

We have done a mash-up of this dough and your NY Style Pizza recipes...without a doubt, the best pizza, simply the best! Hard to believe we can make this caliber of pizza at home. Thank you Chef Bri!

[@keiths6504]

Brian, watched this video 12 times. Mixed by hand. Tomorrow is a recipe for white pizza with fontina cheese, dry Mozz, and grated American parm.used to have an Italian deli that sold parmagiano reggiano, but covid killed it. Killer video my good friend!

[@BrianLagerstrom]

RIP Italian place... good luck! Let me know how it goes.

[@deanscottx1473]

Have just made this dough and pizza #3... woooww.. you, sir, are a miracle worker. Dough was delicious, the saltyness of the sauce compliments the pizza so well. This is one to keep, many thanks.

[@powderriverfarrier]

The man and his videos are quickly becoming legend ...

[@patriciaadermann2368]

I would be willing to be the taste tester on any of these!!! FYI, I like spinach and onion...;)

[@scottguy3506]

Just used this dough to make calzone, and it worked amazingly. Keep up the good work. Thank you.

[@amyv.2130]

Excited for this! I've been making pizza every Friday or Saturday night using your granny/sheet pan recipe. Eager to see how this differs.

[@BrianLagerstrom]

Let me know how you like

[@CrashBashL]

I will NEVER wait 24h for that dough!!!! I want pizza now or in the next 3h but not the next day.

[@lifeinkorea333]

Pizza is the world’s greatest food. Nothing says “I love you,” “I’m sorry,” or “Let’s be friends,” better than pizza. It’s a universal love language, and is perfect at any time, for any occasion, especially when you don’t know what to say. Love from Korea🇰🇷💕

[@BrianLagerstrom]

Woo! Hello Korea!

[@01anguyen]

ABSOLUTELY going to be making these bad boys in the coming weeks!! That pizza/carb dance at the end is exactly how I feel about watching this video! Bravo on yet another amazing post!

[@BrianLagerstrom]

As always thanks ANN!

[@bpetrikovics]

After the bread 2.0 I gave this a try as well :) Version 3 with whatever I've found in the kitchen, and had to adjust to my crappy oven that can only do 250C, without any pizza stone, just on a plain sheet tray and parchment paper, but even with that the result was better than my expectations. ~7 minutes on a lower rack and then 5-7 minutes on the top rack below the broiler, came out nice and crispy, although the bottom was not browned like that, but was perfectly enjoyable. So don't worry if you don't have fancy equipment and a super hot oven, it will be just fine.

[@garretwolfe3877]

This is outstanding and your recipes are easy to follow and make!!! Thank you so much!

[@BrianLagerstrom]

Thanks for watching Garret!

[@cristobalmaluenda840]

i made this pizza today and it was so deliciousss, my family loved it, and it looked like domino's. THANK YOU

[@BrianLagerstrom]

So glad you gave it a try! Thank you.

[@TheBrownSys]

Been trying to make a dough I like for almost 2 years now. I just recently made the pan pizza and the NY style with this dough. This was what I was looking for. Thank you!

[@artistsComplex]

You are a gd lifesaver with the instructions about the shaggy hand-mixed dough

[@Opusss]

Never make apologies for "too much sauce." That pizza rosa looks fire! How did I miss this when I was in Rome!? I need a do over!

[@cmm3338]

made 18 Napoleon style pizzas with this dough recipe yesterday for a family get together. It went tremendous, that's all there is to say haha.

[@BrianLagerstrom]

Amazing! Tag me in a pic over on insta if you have one I’d love to see

[@cmm3338]

@@BrianLagerstrom I do! I'll post one up and tag you.

[@littleponygirl666]

I wish I could like this video AT LEAST a second time. Wonderful recipe! Thank you Brian.

[@chuckciao1]

Kudos Brian! This is by far the best pizza how to video I have ever seen! Thank you!

[@jimmy25snyder]

This is much better than anything you buy in a store. Plus, Brian makes it look simple. My first try came out great. Thanks for the videos.

[@traciecrisante5550]

Excellent dough, excellent pizza. Added some sundried tomatoes. Delicious! Thank you.

[@BrianLagerstrom]

Thanks Tracie!

[@WhiteThunderBBQ]

You can never go wrong with pizza recipes! Might try this with strong bread flour. Cheers!

[@samuelmahoney6878]

The best tasting dry mozz I have had for pizza is actually the pre shredded stuff from Gordon Food Services (GFS). It is something like $15 for a 5lb bag, but is incredibly rich and almost buttery. It is so much better than anything I have bought at a grocery store, and I buy a lot of cheese. All these recipes look tight.

[@Ricardohoineff]

You make my days better. Love to watch your videos during breakfast ( when I'm alone). Very inspiring! Have a good day!

[@yatessnyder1490]

I made this one tonight, it was beautiful

[@j-perez]

I would love to see a kitchen tour and a kitchen guide to basic tools a home cook needs:)

[@amaya0004]

My boyfriend and I just made the roma it was Delicious! We added mozzarella and Parmesan on half. My only issue was the 1/4 cup of olive oil was too much and spilling off.

[@BrianLagerstrom]

Ahh, maybe too liberal on my part. Glad you went for it I hope it gets made again it’s a classic in my house

[@FoolOfATuque]

Bri my wife has been making some sourdough pizza. I like it a lot because it has a lot of flavor and doesn’t have to cold ferment for an extended period. I find if I’m going to plan a pizza night for Friday using dry yeast we need to make that dough Sunday and keep it in the fridge all week. The sourdough has that nice flavor much quicker.

[@robrector925]

Made this dough yesterday and, like your other recipes, it turned out great. Getting the hang of the slap and fold technique too. Thanks!

[@yskuzi]

Man you make this fun thanks alot. stand mixer is hard to get. but my hands is reliable

[@alannolet3109]

I cried a little when I saw the knife on the metal pan. lol. Production - above and beyond. It's always next level. But that dough tho. I think pizza dough is largely about where you come from. And yours looked like home. Shall DEFINITELY try this.

[@BrianLagerstrom]

Thanks for watching!!

[@gustavofreire11]

Made this over the weekend. Results were amazing. The dough was easy to work with and it came out puffy and very tasty. Looking forward to make your butter chicken recipe. Thank u!

[@boorayin2773]

Made the pan pizza last night. Barring an extra two minutes that I needed to pass the "pull on the dough" test on the mixer hook, this turned out perfectly and was delicious! I remember you saying something about not using the usual OO flour versus AP, but I don't remember what video that's in for the explanation? I did pizza the night before with 100% OO flour and I was never able to pass that pull test...so, I used AP as you said in your video and it came out great. What is it that I'm missing with OO flour that makes it the milling of choice for Italian pizza makers?

[@johnpnj]

Dude - you're awesome, plain and simple. I've learned a LOT from your videos, and you seem like a cool, chill bloke. Thanks for sharing your incredible knowledge! 🍻

[@S1ph3r]

My wife won’t stop forcing me to make the Roman style curses and thanks at the same time man! lol