Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)

[@Tsyras]

I have made a lot of pizzas in an electric oven now with a pizza steel. I find I get the best results by using regular bake at max temp and putting the crust with only the sauce and olive oil in for about half the cook time. Then I pull the pizza out and adding toppings. This allows the crust to cook and look more like the Ooni without having the cheese squeeze all its grease out. To really simplify this I do all my baking on parchment paper (yes this darkens but will hold together).

[@BrianLagerstrom]

sounds like a good method. thanks for sharing!

[@matthewhuszarik4173]

I have used parchment paper, but it chars and corn meal makes a mess of your oven, but can be vacuumed out. Neither is ideal. That is why I think I will try one of the pizza ovens that goes on top of a gas grill.

[@gmanGman12007]

Thats the only metod I use and results are consistent and beatiful. Also I would recommend custom made Steel, usualy they are 6mm not great grade of Steel, in my case a Buddy of mine who runs race car garrage got a cnc machine on hand so I asked him for a Steel and in result I got large, perfectly fitting in the oven 8mm Steel from a sheet ment for excavator scoop. Reaches 270°C in 20mins and never looses temp between pizzas, 6mm Steel needs to be reheated between pizzas. Also, I have been always doing poolish pizza dough using stand mixer, still love it, but next time I might try a metod I heard of when I spend time in Naples, which is hand mixing dough to rougly 65-70% hydration staring with 25% flour, 75% water and sour dough plus a Tiny bit of dry yeast, then hand mixing wet Shaggy mass, slowly adding flour until soft, strong mass forms, Just pulling, pushing and stretching by hand for like 20mins (in the morning) and allowing a 8-10 hours levening instead of over night poolish fermentation. Pepe in Grani metod. If I remember correctly they do not degass dough 100% when forming dough balls as well. Pizza could be a very artistic proces.

[@nmc052able]

@@matthewhuszarik4173 i form my pizza on a parchment papper and then cut it exactly the shape of the pizza to avoid that.

[@gmanGman12007]

Why would you use parchment at the first place?

[@lamproslamprou3663]

And this is the most underrated cooking chanell on YT

[@BrianLagerstrom]

Thanks doood

[@lamproslamprou3663]

@@BrianLagerstrom 👍🏻👍🏻👍🏻

[@D4mations]

Absolutely agree!!! This kid is really good

[@darcyjames2184]

Surely it's Bruno albouze

[@juliabishop1408]

Amen homie

[@SirVanhan]

Roman pizza is the most common pizza from Central Italy to Northern Italy. It's the "let's go eat pizza at the restaurant" pizza. I come from Marche and I swear on my dog that I had never seen a Neapolean Pizza until the mid 2000s.

[@lauriedick1319]

This pizza crust is the first time we haven’t had to fight with the dough resisting every attempt to stretch it thin. It worked just like it did in your video! I love how you explained the science behind this. Tons of information in this video, but it was quick and complete and d just perfect. Thank you for doing this!

[@AmicoCinghiale]

Roman guy here. Yeah, this could easily be the standard pizza we eat here (at least for the look, but I'm sure it tastes good as well). Well done Brian, keep up the good work ;)

[@BrianLagerstrom]

Thanks Amico! That’s a huge compliment!

[@transamgal9]

@@BrianLagerstrom yes that is a huge WELL DESERVED compliment Brian. 🍕 🍕 🍕

[@hubertperandini260]

@@BrianLagerstrom i'm a pizzaiolo here in Rome, and i really love your style. If u came around here i will show you how we do that!

[@AmicoCinghiale]

@@BrianLagerstrom I thought it was important for you and the people watching the video to have a reliable feedback. There are always a lot of people - usually Italian! - below this kind of videos stating how much their local dishes are way better than the ones in the shown recipes (they could even be right in most cases), but no one ever saying when something is made as good as the locals do. Well, I think this is just the case! Can't wait to see the next roman recipe, maybe a "supplì" :D

[@davideladu3585]

I can tell he’s a real Roman since he has “cinghiale” in his KZbin name, those fucking boars are everywhere lol.

[@SenpaiKai9000]

You + anything with flour = STELLAR results

[@jakeritmiller]

Hey I k ow you

[@angrygroceries1]

Hows the 6 pack goin?

[@tomeyswag]

@@jakeritmiller he's everywhere and i am not complaining :3 cool fella

[@memo29b]

He is the anything with flour MASTER

[@Romafood]

👏

[@simplyveggiecz]

I love how professional the videos look, yet the recipes still look doable. I absolutely love your work Brian!

[@Romafood]

I agree

[@prapanthebachelorette6803]

Top notch duality 😊

[@stefan3376]

Tried this recipe for four times in the last two weeks. Great results with the Ooni 3 on pellets. I tried and succeded streching the dough by hand. With the rolling pin works just as well. Whats more important is that the dough is easy to make, digestible and tastes great. Congrats on the content on this channel 👏👏👏

[@ChiIeboy]

@Brian Lagerstrom I've spent more hours than I care to admit watching beaucoup video tutorials by world-class, Italian-speaking pizzaioli and I can say without a doubt that this presentation is absolutely chock-full of spot on tips that are 100% legit. In fact, you tossed out so many rapid fire tips that I had to keep pausing the video to make sure I let them sink in before moving on. Your sheer breadth of culinary knowledge and capability is astounding.

[@justgonnacomment]

I love ur comment it’s so thorough about pizza

[@JoeKenneally]

Just made this (gas oven)! Could only find pecorino toscano aged like parm, bought it anyway and did Mozz, Fontina, and grated Pecorino Toscano the flavor was outrageous. KILLER recipe. Super accessible and fun to get a good char in a regular oven.

[@BrianLagerstrom]

So good to hear that it worked for you, Joe

[@ditherdather]

For my electric oven at home, I preheat it at 550 for 30 minutes with the pizza stone on the bottom-most rack, then turn the broiler on hi and put the stone on the top rack for about 10 more minutes. Slide the pizza in and leave for the first minute, then rotate every 30 seconds or so, and they're usually finished around 3 minutes.

[@samhunter6813]

Moving a heavy 550f stone from rack to rack sounds like a job not for the faint of heart or weak of wrist.

[@ditherdather]

@@samhunter6813 Lol. Thusly, I'm certain to have my hot pads ready and do it quickly, lest I permanently meld my fingerprints smooth as glass.

[@randmayfield5695]

This instructional is outstanding. The core of the method and ingredients prep are loaded with important necessary details that can make all the difference in a superior finished product. In learning how to cook anything: know your ingredient's product knowledge, pay strick attention to details, and avoid shortcuts. Thanks for putting the time into this.

[@BrianLagerstrom]

Thanks again for watching

[@kkots]

Your "3 pizzas one dough" is my fav but this is up next to try! Best pizza styles on YT. Thx bro!

[@andrewwolfe2071]

Damnit Bri Bri! “To keep the bottom from steaming itself soft” is like learning a guitar chord-change for a song you always wanted to play. I learn good things from you.! Cheers!

[@danialtello91]

VERY UNDERRATED PIZZA, DUDE. IM GLAD MY FRIEND INTRODUCE ME THIS PIZZA AT HIS PARLOUR. I CAN NEVER GO BACK TO BASIC NEW YORK PIZZA ANYMORE. I DON'T KNOW WHY BUT C'EST LA VIE FOR LEARNING THE CULTURE OF THIS WORLD. CHEERS.

[@Yakena1]

This recipe for pizza and the Italian beef recipe have saved me living in Japan. I'm from Des Plaines and this brings the feeling of home back. Any chance you have a "Old Style" beer recipe video coming and I'd be in heaven.

[@robertcretu4363]

No Paradise Pup though

[@Weaver1812]

I just saw this vid for the first time. I am adding this dough to my catalog. Detroit style, grandma/sicilian, hand tossed, and now Roman. The kids will love my next pizza party I bet.

[@ogrobler]

Thank you for this recipe. We got back from a vacation in Rome last month and I felt that I simply couldn't go back to what run of the mill Pizza places make locally, though we do have some Italian inspired places, which do better. My youngest LOVES his Pizza. I had to try this recipe. We only have an electric toaster oven at home. . .and it only reaches 450F. I found that the best for us is to switch between top heat and bottom heat, as left to long under top heat and the cheese browns too much, yet the crust doesn't become crispy enough...so I alternate. Wonderful recipe. I like that I get 4 portions and every day I can just take one out.

[@trevorprof]

Nice. I lived in Naples for 4 years, so I'm partial to Pizza Napolitano, but Romano style has its own place in my heart. Looks a little less temperamental than Neapolitan pizza. Will have to give this a try. Thanks for the vid!

[@yMrMike167]

I am in Tuscany and it's nice to see some people oversee give some recognition to our version of pecorino which, in other states, is far less known than the Romano and Sardo versions.

[@greenaspossible8845]

The broil feature worked wonderfully on my electric oven. Tried a million pizza recipes. This is the best so far. Great recipe man!!

[@uncopino]

if you go to an old pizzeria in rome, pizza looks much more like the one cooked in the home oven. tip: ditch the margherita. that one is better in the napoletano style. go for pepperoni (diavola for italians) or mushrooms and sausage. the latter is best in the white (no tomato) version. you don’t need porcini or portobello, just thinly sliced regular mushrooms, italian non spicy sausage, mozzarella. that’s it. put the mushrooms on top of the mozzarella because they need to come out of the oven a little dry and chewy. that’s the best part. and it doesn’t work at super high temperatures. in rome, the pizzerias that bake thin crust don’t go at super high temperature, even though almost all of them have wood fire ovens, they just don’t take them to the same temperature as a napoletano would

[@richardroyster405]

I love my baking steel and it has been a pizza game changer. I perforate the crust and bake with no toppings at all for 60 seconds. Remove it then put anything on it I want and bake again for 6 minutes. My oven only goes to 500F and I get a crispy crust every time. It's a family favorite.

[@joshstewart5713]

Thanks!

[@jakemasterson6057]

I have always had issues making pizza dough - not the case this time. I made it and it was perfect. Even my son loved it. Am so happy to have this recipe now and I will happily be using it again.

[@jamiehartzell5286]

Made this recipe it was awesome, it took 4 pizzas to get the cooking down with our oven. I had to lower the rack 2 spaces to get the pizza cooked without burning the crust edges and getting the crust to brown. This was really good thank you for sharing this recipe. Have a wonderful new years , looking forward to watching your show in the next year.

[@SgtMjr]

Made this tonite. Turned out not bad for my first try at home made Pizza. Dough was good, Italian grocery supplied great cheeses and pepperoni and the first bite surprised me at how good it tasted, texture, toppings etc. I need to up my game on assembly, that needs work and it would turn out even better. I have a range with electric broiler, didn't pre-heat the broiler and should have. But tomorrow I have another dough ball ready and I'm sure the second crack at this will turn out better. Thanks for this recipe Brian, cheers.

[@BrianLagerstrom]

Thanks for trying. Good luck on round 2

[@SgtMjr]

@@BrianLagerstrom Round 2 went much better. On assembly I cut back on toppings, had waaay to much on there and did better this time. Pre-heated the oven to 550' F, turned on the broiler as I made the Pizza, turned the oven back on ( still at 550'F) and baked for 5 min. Switched to the broiler and watched as the top got done and looked for burning, rotating as necessary. As soon as it looked done popped it out onto the rack and rested it. This method turned out a better pie over all. Tweaking a bit on how I top it will ensure perfection. No more frozen or delivery for me. I'm hooked on this recipe.

[@dropcheekelbow9110]

Late comment, but if you use 2 steels/stones, one on the very bottom plus the one you have up top, you'll get a darker bottom for the 550f pie. I do the same pre heat, Prep pizza with sauce, basil, evoo, then 1 min on bottom (convection), spin 180*, another minute, Take out, turn on hi broil, Add mozzarella, fontina, reggiano, Broil 1 min, spin 90*, another min, Out onto a wire rack. Also I make it more of a faux neapolitan. Always delish though, 65% hydration

[@bentmaple5]

We made this last night in our Roccbox pizza oven. My new favorite style, thanks for developing this.

[@BrianLagerstrom]

Awesome thanks for trying!

[@scottsodyssey2485]

Yes, finally a new pizza recipe video. Pizza is soul food. This looks great, love the thin crust.

[@BrianLagerstrom]

agree to agree

[@Romafood]

👏👏

[@denys-p]

So, I made it :) Electric oven works pretty well, it is able to char the crust in a very similar way to gas oven. It is even a bit more convenient, because heating element covers larger area than a gas broiler. Actually, this pizza is very similar to my favorite pizza recipe, but with pro slow-fermented dough Few other notes: - Personally, I prefer to sprinkle it with parmesan after baking, not before. It gives more flavor in that way - Also, it is pretty nice to drop on it some prosciutto and arugula at the same time - If you don’t have pizza stone/plate, then you could use simple tray (optionally layered with silicon mats to make cleaning easier). In that case you need to bake it for some short time (about 2-3 minutes) and then turn on broiler. It will give some time to heat it up from bottom and add a little bit of strength to crust (so it will not fall apart in your hands because all that cheese and sauce)

[@frankb6333]

👍👍 Nice dough...easy to make, easy to work with, not too thin at all. Didn't have the yeast taste I get with all the others I've tried. When I rolled it out, it stayed put. I use a pizza stone...heat at 550 for half hour one slot up from bottom. I put the dough on a pizza screen. Put pizza in, turn on high broiler, spin after a min or so and after another min remove the pizza screen. Rotate after a min or so and again until done.

[@thewolfy200]

I haven't had much success with the broiler method in my electric oven. I should probably try to time it by watching for the broiler to cycle on like Cindy mentioned below. My go-to is your NY style pizza, and putting it in the lowest spot in the oven has actually been the best for me.

[@BrianLagerstrom]

Thanks for sharing

[@thewolfy200]

Also, I usually grate/slice my cheese and pop it into the freezer for 20-30 minutes to try to help with the greasiness you get from baking for 6 minutes instead of 1.5 - 3

[@SIFUSAYSRELAX]

I place my rack on the second highest shelf w/ Baking steel. Preheat oven @ 550° F for an hour. Once I begin to prep toppings I pit the electric broiler on high....I'd say about 15 minutes. I then switch it back to oven mode @550. Shape, top and launch pizza....cook for 2 to 3 min then switch broiler back on high. I leave the door open and then I start the turning and lifting process to get the right color/doneness.

[@Sandro096]

Man, I'm so thankful for this video. This exactly is my favorite type of pizza and I've been trying to make it for a really long time now. Thanks and keep it up!!

[@Matatabi6]

I had Roman style pizza in Rome when I was 12 and it was the best pizza I ever had and I’ve never been able to find it anywhere in Texas

[@jasonfrat9813]

I've been binging your videos, love the content. Thanks!

[@mindgame112]

Just made three pizza's with this recipe and left the dough out in the fridge for 2 days and they were amazing! Little bit more fermenting than I thought in the fridge but still they tasted great!

[@Romafood]

👍👏

[@nicoskitchen5954]

I love how good the results turned out even in the home oven!!! Awesome stuff! :)

[@MS-nr7ge]

I have only ever made 3 recipes with yeast & flour... total beginner here. And this was my third one. It didn't come out exactly like yours but it was good, really good.

[@alexlonergan5096]

With electric broiler I always turn broiler on high 5 minutes before pizza goes in. Can actually get the pizza stone up to around 600-650

[@BrianLagerstrom]

It’s hot and fresh move for sure. Thanks for sharing

[@rosezingleman5007]

My first day in Rome, 1978, cold pizza with potato slices and rosemary. How could room temp pizza taste so incredibly good?

[@Romafood]

Came back

[@mthomas4139]

The recipe I've been longing for! I ate this almost every day living in Rome and still prefer it to the version from Naples. With my Ooni on the way, looking forward to making this outdoors despite Chicago's brutal winter...

[@transamgal9]

Its really nice today and it us late November. It makes me nervous when we have beautiful sunny warm Fall. That means Old Man Winter will come on with a vengeance ❄ 🌨 ☃️ ⛄ 🎿 ❄

[@lupsik1]

Very brave coming from someone who probably grew up on chicagos deep dish casserole ps: just in case it sounded offensive, i love deep dish pizza when im hungry and imo its easier to do perfectly at home, i just called it a casserole cause its kinda barely a pizza

[@sammylk]

Any reviews? How'd it come out on the ooni?

[@basiccooking1818]

I haven't made this (yet), but I've made a pizza first frying the dough on a frying pan with a little olive oil, then putting on the fillings and finishing with the broiler of my electric oven. The broiler needs to be pre-heated a few minutes. It has worked pretty nicely. Sometimes I put the tomato sauce first, broil some, then add the toppings and broil to finish. I like the little charred marks it gives to the crust.

[@R3troZone]

The biggest tip any experienced pizza maker can give someone starting out is cold fermentation. No matter your technique for stretching the dough, let it rest in the fridge for 24-72 hours and build up layers of flavor over time. You WILL taste the difference. Hey Brian, I have an electric oven and what I do to simulate the brick oven is 2 rectangular pizza stones. One on the top rack and one on the next rack down. I put the pizza on the lower one to bake at 600 degrees after pre-heating for an hour. The 2 stones keep a nice even heat both above and below the pizza.

[@lucamantova3070]

why don't just use a pan to cook the dough on first? It gives you a nice "leopardato" effect and you don't have to own to very expensive induction stones... I know 0 people in Italy cooking Pizza at home with "stones".

[@davidbertuleit4165]

Really looking forward to trying out this version, maybe in about a week. To electric broilers: I tried it with your one hour weeknight pizza, and our broiler really took the pizza to a whole new level regarding “browness”, the entire pizza had a uniform nice brown color with almost no burnt spots. So it definitely works, at least for my taste of pizza, also with our oven there’s not much pre-heating of the broiler necessary so I turn it on when putting the pizza in.

[@1777DK]

I did this with the electric broiler in an IKEA öven and it worked great. Baking time about 3,5-4 minutes. The toppings were perfect, the bottom was crisp, still chewy, and not dry at all.

[@hedmondson0603]

My electric oven has two identical coils, one on the top for the broil setting and the other on the bottom for the bake setting, and they can both be set to the same range of temperatures, so I just preheat the oven and pizza steel on the top rack using only the broil setting. So far I’ve made better pizzas in it than I’ve made in a gas oven

[@cindyaltheide5474]

I use an electric oven and when making pizza I turn my oven to broil to get it to the hottest heat for pizza. Only problem is the broiler unit cycles on and off, so once it’s at temp I have to keep watch for the broiler unit to come on to add the pizza, which can be a pain at times. I hope that made sense.

[@BrianLagerstrom]

Thanks for sharing

[@myfrestuff3453]

Happy Thanksgiving, Brian!

[@rogerleathers1388]

Looks tasty Bri. Your timing on this video is perfect for me. I've been doing a ton of research on New Haven style pizza and your Roman style is very similar. I'm definitely going to try this as well. Thanks! Hope you have a nice Thanksgiving. Cheers!

[@BrianLagerstrom]

I’m planning a trip to NH early next year to do a vid. I’ve never had it!

[@rogerleathers1388]

@@BrianLagerstrom Looking forward to hearing your feedback and seeing the video.

[@howardbartlett3026]

@@BrianLagerstrom You never had New Hampshire's ahbeetz ? Oh you poor young man I'm soooo sorry😱 Try the white sauce clam pizza and then on your second go around try the same with bacon added to it. It is mind altering delicious. 😍

[@selewachm]

@@howardbartlett3026 So correct. We haven't been to NH but "Piece Pizza" in Chicago makes an excellent version.

[@howardbartlett3026]

@@selewachm That sounds awesome & thank you. The boys & I (girls too) will have to check it out the next time we are up in Chi-Town, We love Chicago Pizza especially the thin crust. The Chicago Dogs & Italian Beefs are pure gold when done well (which many folks from Chicago do)..

[@50sKid]

There’s also another Roman style right? Pizza Al taglio made in long square pans with small sides.

[@StevXtreme]

That's the best... but I may be biased because I lived in Rome and ate that almost daily during my teens and early 20s. Nostalgia glasses do make a difference

[@marino4691]

yes because this in the video is Bari style

[@pietroattadio5239]

@@marino4691 Yo bro no questa e' pizza Romana, lo sanno tutti

[@gimmigimmigimmi]

there are actually four roman styles. thin crust, al taglio, pala and pinsa.

[@hansgrueber8169]

THIS GUY!!!...kzbin.info/www/bejne/rJXUdmmBa750bbM

[@thefishindahouse]

hey man, been following for a while now, really happy about the huge sudden increase in subs for you :) about to make your deep dish pizza recipe from a while back, keep up the good work

[@BrianLagerstrom]

Thanks. Hope you enjoy it.

[@karenlewkowitz5858]

Favourite channel - should have 1,000,000+ subscribers!

[@NotaBeneBC]

I cook mine in my Weber BBQ on a cast iron griddle. Great job on all your recipes Brian!

[@dougbourdo2589]

Have been looking for this kind of info for a while. Where I live, there are NO pizza places that do thin crust. I used to get a thin crust pizza where only olive oil was put on the crust then cheese, pepperoni, Mushrooms & black olives. Incredibly good. Will try this way at home. Thank you. Have tried many of your recipes to complete satisfaction.

[@BrevMcV]

Been waiting for this!! Fav style of pizza and i have tried some other recipes but i know this will be the go to from now on!

[@BrianLagerstrom]

Good luck Brevin! Thanks for watching

[@korpulian]

I wanted to watch just one video. It has been 3+ hours now, 12 videos and counting. This guy is amazing. And I am getting really hungry. 😀

[@sidesw1pe]

Love the video and the little victory dance at the end :D

[@5v3n50n]

Why is this channel the new best KZbin channel ever?

[@RuthAnneShepherd]

This was so helpful thanks Brian!!

[@marktvcturner2448]

Timing. My outdoor pizza oven turns up tomorrow. Thanks for some great info.

[@fischek]

bought the Koda recently and have been on the look for alternatives to Napolitana, as my wife prefers thinner pizzas - so, this one seems perfect, thanks!

[@BrianLagerstrom]

Good luck!

[@sayuas4293]

I used this recipe to make my first pizza. It was awesome.

[@DrBrunoRecipes]

Looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@nevercomedownable]

Looks great! But if anyone is following this recipe that is waaaay too much flour (semolina) on the peel when launching - a super light dusting is plenty otherwise it just burns on the bottom

[@TheFashionBookbyKayleeAdams]

Just love the dancing bits at the end

[@anniemills2522]

We had pizza in Rome at a restaurant that only did pizza and had several pizza ovens..and you are right, the crust is both crispy and floppy. Great pizza.

[@SpaceCookie150]

Ah yes, yet another recipe to add to my "Food recipes" playlist that I barely even touch, must be 60 vids in there at this point..

[@videobyallen]

I use an electric oven and the pizzas came out "perfetto". I used a pizza stone. Its about 3/8" thick. I preheat oven on bake to 550° for at least 1/2 an hour before the cirst pizza went in. Then once pizza is in switched on tje broiler. It took 2-3 minutes to cook the pizzas. Crust was thin and crispy on the crust and softer in the center under the topings.

[@DrLumpyDMus]

Electric oven preheat, then broil - Put your collection of cast iron on the lower shelf while preheating the thing to BAKE max. Then when you convert to BROIL, all those skillets and dutch ovens keep heat on the bottom side.

[@briankeegan8089]

Here's a counterintuitive method that works super well in an electric oven, as long as you are only making one: Buy one of those perforated pizza pans, and make the pizza on that. Then, put your pizza into a COLD oven on the BOTTOM rack. This results in slowing cooking the dough properly before the oven heats up and starts to melt the top. Once the oven finishes heating up, it'll cook the top well. Take the pizza out once the top looks the way you like it. Folks mat scoff, but I've been doing it this way for years, with no pizza stone or pizza steel, and the results are truly excellent, no joke.

[@yogician]

Your videos are really fun to watch I like what you do.

[@DS-rh6qm]

Have to ask where your rolling pin is from? love it. Love all your video's. Everything we've tried is a hit. Thank you for all your hard work doing all these !!!

[@ethanshrum9933]

I had legit Roman pizza in Rome, I’ve wanted to replicate it at home because it was as good as any Neapolitan I had anywhere. Thank you for this!

[@carlm.m.5470]

Brian does the best job of explaining what and why with these foods,and he is also a good editor videographer, and personality. I really respect others like Pasta Crammer and others, but they lack in explanation or production value every time. You can watch one of the shows from the others and still not know the recipe or the needed steps. Brian however, seems to get it all every time.

[@walterjohnson8491]

This recipe is awesome. Turned out three really good pizzas!!!!

[@gyvn1]

Thank you for the video, the results were amazing.

[@LadyGamerLoon]

Reminds me of the pizza my dad used to make at his restaurant in Florence 😊 so much nostalgia. & it look divine!

[@lucapassani1129]

Italiano americano who used to live in Rome before moving to the US here. I got a pretty good approximation of the 700 degrees oven by placing the oven stone inside the bbq grill. About the autolyse, I mix all the water with half of the flower for a few minutes and let it rest for 20 (with film, to block all the air). Results were pretty damn close to the original.

[@lazyscream7]

I'm from Italy but i make neapolitan pizza. I think that the First One Need a bit lower temperature. In theory Is Better without rolling pin becouse It makes little bubbles that increase the crunchines But not like cracker. In the past they used Rolling pin to save time and Is quote good

[@leafster1337]

electric boilers can cycle off if u keep the oven door closed, especially if youve preheated the oven. simply keep the door open and it wont cycle off

[@tntltl]

Thanks for sharing love thin crust pizza and that's how I make them.

[@zander9486]

Your pizza vids are the best thanks man!

[@BrianLagerstrom]

Thanks Z

[@danieldotter6077]

Getting an ooni for Xmas. Cannot wait!

[@jelaizki1]

always love the simplicity of method and ingredients..

[@AlabasterClay]

Really, the best cooking show with the best recipes........ But seriously, I'd come just to watch the dance.

[@gaskina13]

Less Sauce would have less flop You def got the onni oven down most people butcher these homemade pies you crushed it man well done

[@thomasrovers482]

Can't wait to try it out. Loving your content!

[@bloozedaddy]

There's one option that also meets in the middle here that I've discovered works incredibly well... using an outdoor grill /indoor broiler combo. You can get 650-700 on your grill with a steel or pizza stone on one side of the grill... Burners opposite the stone on full blast and the ones on the stone side on low (if you turn them up too high the stone will be too hot and it'll burn your crust before a full cook and rise). Obviously the heat on the top of the pie won't be hot enough to cook it fully but the crust will get great leoparding and crispness. Once your bottom is to your liking you just transfer the pie to a pan then put it under your oven broiler and finish the top. Viola'!!!!!

[@matthewhuszarik4173]

When you talk about a pizza stone or steel on a grill are you talking about an enclosed one or unenclosed for the top of the grill. Because I have been looking at pizza ovens that sit on top of the grill that are enclosed on all but the end and they look intriguing.

[@bloozedaddy]

@@matthewhuszarik4173 just close the grill and get it hot then slip the pizza on the stone /steel and close it and only open to check the bottom crust. You want to keep the heat in the grill as best you can.

[@jacksonfl]

Greetings from Jacksonville Florida USA. As a former New Yorker, I can attest that your indoor version looks as close to a New York pie (less oregano and black pepper) as I have seen. Think that I'll go that way. Your work blows me away. So glad that you and your beautiful wife are doing this for us!

[@JedediahTombstone]

When you go into the suburbs of Rome, the pizza is more like the one you cooked in the indoor oven. The crust is more like a cracker ... meaning it's light in color, thin as paper, and audibly cracks when you fold it and remains stiff. However, both pizzas look delicious. Excellent work, and thanks for the recipe.

[@rosezingleman5007]

You’ve made me terribly nostalgic. I can almost taste it. It’s proustian.

[@tmford5025]

Brian..you are hilarious. I love your recipes and this channel.

[@wilhelmmlehliw0]

I prefer the Roman thin crust Pizza, and that looks extremely delicious

[@DAWanamaker]

Just made the dough balls on a Friday evening for pizza on Sunday evening. They were super easy yo make! The hard part is waiting for a couple of days to make the pizzas! I’m planning to bake two in my Bighorn Pizza Oven converted to gas and two in my electric home oven on a pizza steel.

[@DAWanamaker]

My family loved the pizza. I added basil to the three-cheese pizza and used fresh mozzarella and Creamy Toscano "Soaked" in Syrah from Trader Joe's, plus the grated parm. The combination was sensational. I actually made a sauce that was a hybrid of your NY style pizza sauce - one 28oz can of San Marzano tomatoes, a healthy shake of Italian seasonings, a couple of turns of black pepper, a little salt and sugar and cooked it down for 30 minutes (no garlic). The flavor was sublime! I did try one on my Bighorn Pizza Oven and another on the pizza steel in my electric oven. Preheated the oven at 550 for an hour and then hit it with the broiler amp the temp up a little further. The difference between the pizzas baked indoors and outdoors was interesting.

[@danielsaddyful]

The machine mixing didn't work for me, dough was still too sticky to ball up (I have the same mixer abd spiral hook). I ended up hand kneading for 5-7mins to get enough strength and form smooth dough balls... Anyone else experience this?

[@paulbilodeau8569]

Made this tonight. Will be my go to. David three days in the refrigerator. Not bad if you plan ahead.

[@JohannGambolputty22]

Did you get to Da Francesco in Rome? Was our favorite. Thanks for this recipe. Of all the pizza recipes I’ve seen I think this is going to work the best for us.

[@BrianLagerstrom]

I didn’t have that one. I’m hoping to get back to Italy in 2022 I’ll have to check it out

[@scatgumby3215]

I was watching weissman when he had like 10k subs. You're going just as far if not farther. Keep it up brother

[@BrianLagerstrom]

Thanks Scat. I hope you’re right.

[@scatgumby3215]

@@BrianLagerstrom you've been doing this for 2 years and you're coming up on .4mil. Took him 6 years to get anywhere near that. You're killin it. 👍

[@philliptripolonejr.1589]

PS- Love The Show! You and Lorn are the MAN!