How to Make American Style Pizza - Ft. Caputo "00" Americana

[@R3troZone]

For those of you wondering the recipe. 100% flour 58% water 0.5% yeast 2% olive oil 2.5% salt So that means if you're making a small batch for 1 or 2 pizzas, you would be using 500g flour 290g water 2.5g yeast 10g olive oil 12.5g salt

[@nicolasgimbatti4905]

I'm amazed by the low hydration

[@dark.moon727]

I VERI ITALIANI NON USANO MISURE

[@aldzank5728]

Thank you for your comment but you meant dry or fresh yeast?

[@robirons341]

@@aldzank5728 I use the dry active yeast. .4 to cake yeast. It's more condensed. For this recipe I used a gram, and it worked great.

[@mamawindiwindi7571]

Not to use icing Sugar,,??

[@robirons341]

I ordered this flour from Brick Oven Baker's. I made a kilo using this recipe. I preheated my oven and pizza stone for half an hour, cooked it for about 8 minutes. It really was the best pizza crust I have ever eaten hands down. It had a nice tan bottom the crust was airy and had a really nice chew to it, and the flavor was so GOOD! I used Cento tomatoes from Italy with some olive oil, sauteed some garlic and capers oregano with some red pepper flakes. One of the best pizzas I ever ate!

[@PREATTY]

Gorgeous pizza! It looks very appetizing! Crispy and so tempting! I will definitely try to make it! Thanks for sharing the recipe. I wish you more culinary victories! I made something for you too....🍕🍕

[@akshayverma4280]

I don't know about the 🍕 but i love the most chief ❤️

[@r.llynch4124]

Will it do good in a woodfired oven with a deck temp at 700 degrees?

[@49erMinded]

Yes but don't go higher than that

[@bmsumon8955]

Fine recipe

[@bmsumon8955]

Ok

[@sebastiandanninger18]

is it really 22oz for 1 pizza?

[@johnvanderv.4219]

Damn, looks gooood 🤤👌

[@mgm5781]

WOW, GREAT VIDEO! Could you please list the baker's percentages. Thank you very much!

[@davidgomez1786]

good video , best regards from panama

[@miguelsonmi]

Hola, si te gusta la pizza, te invito a darte una vueltita por mi canal, saludos

[@allanb.1922]

Adding a recipe list would be helpful if you had the time.

[@helmyibrahim8358]

How many kilograms of flour did the chief used

[@ahmedpiso3496]

What is this yellow when he make dough stretch to final pizaa is it flour or what

[@Zeb89Fiero]

It is semola

[@GINOFE]

Hi, for 12 inch Pizza, how many grams i should be put for each ball

[@deleder557]

250

[@abbyhamoy7966]

I love the authentic Italian pizza like Margherita. Can you teach me how to make it?🙂

[@miguelsonmi]

Hi, if you like pizza I invite you to take a tour of my channel, greetings😉😂

[@brighttaylor4395]

came across your profile and it was really great.which caught my attention by knowing you as friend for a start ...if you don't mind. Let's communicate on WHATSAPP, here is my number [phone]. 🧸🌹

[@henrycourtney-guy6517]

can you use this in a woodfired oven?

[@faustodemattia593]

La Pizza italiana è la migliore🇮🇹

[@amanatwaseem7713]

Can you send me American pizza dough recipe sir

[@TANVIRAHMED-le6ju]

Very testy

[@robertfrapples2472]

I buy 50lb bags of All-Trumps as a rule. While Caputo is, of course, better for Neapolitan style pies, I much prefer All Trumps for American style pizzas. It has a different kind of "crispy" that I just can't seem to get with Caputo.

[@49erMinded]

Did you try Caputo Americana it's made for NY style? It's the best flour I've ever used

[@maikonoliveira5686]

Alguém pode passar essa receita de massa em português 🇧🇷

[@MikeTerran1976ova]

Where are you located, so I could come and have some pizza

[@nicparker3809]

they don't give pizza away it is a business. No money No slice for you Piazonno.

[@pizzaprimabakery1515]

I llike

[@muchohucho]

Would be so much easier to follow this recipe if it was in writing.

[@johnvanderv.4219]

Then buy a book instead of using a video app. 🤦‍♂️

[@FI4wlesss]

@@johnvanderv.4219 Subtitles

[@johnvanderv.4219]

@@FI4wlesss maybe someone should come to his house and make it for him. 🤣 or just order one @domino's, finito, tury minoets. 🕝 👌

[@brighttaylor4395]

came across your profile and it was really great.which caught my attention by knowing you as friend for a start ...if you don't mind. Let's communicate on WHATSAPP, here is my number [phone]. 🧸🌹

[@pastlife13137]

They didint even make their own pizza sauce!?

[@TheLazarussLedd]

Well when italian dude that makes neapolitan style pizza in wood burning oven is asked to do american style pizza with under 60% hydration what do you expect? It's like asking chef to make your steak well done. Want good pizza, order a good pizza.

[@SciPunk215]

It's pure tomato, imported from Italy. There's nothing to "make". Mother nature did the making.

[@johnvanderv.4219]

@@SciPunk215 depends, 1 - is the tomato grown inside our outside, outside is a total different taste, 100 times better than inside grown tomatos. 2 - Quality of the water used to water the tomatos. 3 - processing the tomatos, what kind of additives are used. There is indeed a difference, so it's not only nature 😁👍

[@cumbiachamacos]

No sugar?????

[@johnhaver1264]

He’s not trying to accelerate the fermentation process so why sugar

[@pastlife13137]

Why sugar???

[@SciPunk215]

Sugar if very common in pizza dough. It gives additional taste, browning, and activity from the yeast. Not necessary, but not unusual either.

[@frostbite4954]

Why is the wood fired oven not used?

[@Marathonracer]

Caputo Americana flour was specifically designed to be used with lower temperature deck ovens or home ovens. between 500 to 600 degrees, with much longer baking times than wood fired ovens. New York pizza is commonly made in deck ovens as well as in wood fired ovens . But for the wood fired oven's very high temps, Caputo Pizzeria flour is used , which is designed for very short 90sec. bake times at 800 or 900 degrees. Check out his Neapolitan pizza . video where he's using the Caputo Pizzeria flour with a wood fire oven. kzbin.info/www/bejne/poKypZ1uisd9n9E

[@nicparker3809]

ask your mom bitch

[@عبدالقادر-ق2ق]

It could be any pizza except american.

[@chriscorsi622]

American pizza is good go to new York were not having any problems, oh yea try Chicago their not having any problems it looks like all you created is something close to a Pillsbury AL trumps flour.

[@DS-tc7uu]

Use 5g yeast per 1kg flour? Amazing is that not to much if for Italian Pizza you use 15g for 25kg flour like in your other video? 25kg flour 15L water 15g fresh yeast 750g salt This was for Italian pizza So we have here different 0.5l water A big different from fresh yeast And also salt different Why what will happen if lesser salt, more yeast and little lesser water?

[@DogeUSA]

In italia ti tolgono la cittadinanza con una pizza del genere

[@endlesscyclist1212]

This poor italian has to mak an american pizza. I am very sorry for him.

[@MrGmail69]

if he had some pride he would refuse