How to stretch the pizza dough with the nice crust !

Please find the best ingredients for your Neapolitan Pizza below:
Flour Caputo 00 - amzn.to/3a2BWrz
Tomato Sauce - amzn.to/39ZNWdb
Dry Yeast - amzn.to/36UB4DA
Fresh Yeast - amzn.to/3q2G93T
Table Salt - amzn.to/3jtzjCl
Fresh Basil - amzn.to/3jxnNFZ​
Olive Oil - amzn.to/3rB1xOk
Mozzarella - amzn.to/2LwqdrM

[@sean123215]

My dawg cranking that Kodak💯

[@awaywegrow6114]

Thank you for sharing this technique. I've just started making my own pizzas from scratch, so this is very useful 😊

[@chefadrian11]

@@awaywegrow6114 your very welcome 🙏

[@brayanbaez-yf2lq]

Finally found the channel I was looking for

[@angelahoward6089]

Do you think that is wheat flour he is using ?

[@Jindabyne]

The dough is 00. The yellow stretching flour is semolina.

[@TheDajoca]

Brilliant and simple explanation. Thank you.

[@irfancicek1453]

Thanks a lot chef 😊

[@arimmmart]

Thanks for sharing ❤

[@lornac23]

Thanks for sharing

[@miliyitalo]

Hi, I have a question. How you guys control the “overgrowth” of the dough? Because every time I make pizza dough recipe says let it rest for 1-2 hours, but after just 1 hour dough triples in size and if for some reason I wait longer dough keeps rising and rising. I use 40% poolish btw.

[@ZahirulIslam-vy4kt]

Maybe u use to match something?

[@ximenapino8445]

What type of flour do you use for stretching the dough?

[@chefadrian11]

semolina

[@sjcafiero]

Is that semolina flour?

[@chefadrian11]

@@sjcafiero yes 👍

[@sjcafiero]

@@chefadrian11 Grazie! I'm making pizza today for my family and will use your technique. Grazie Molto.

[@chefadrian11]

@@sjcafiero thank you 🙏 try and let me know

[@jay2jay836]

Yoo nevaa...running that big Kodak in the store mahn. "Fuk dem othur guys"

[@nickmeale1957]

Can you cook the pizza so we can see next time!

[@chefadrian11]

Yes of course !

[@thegamingwinner9196]

kzbin.info/www/bejne/bnaslGaFbZVkepY

[@bernardasante2729]

I wish to come and learn your pizza

[@calebvera4889]

porque hace tan mal el borde? mejor empiecen su masa marcando bien los borres luego estiran como el dijo

[@dennisjames8499]

I work the pizza dough the way that makes Less bulky perimeter crust.

[@eylanmiller23]

How much the gram for 1 pizza dough bro?

[@chefadrian11]

275gr 280gr pre dough

[@Ily.thekid]

Where is the Glovis ?

[@chefadrian11]

Did you know that using gloves 🧤 it’s more dangerous than if you wash your hands more often ?

[@cigaresamateur3433]

Combien de remède repos ?

[@chefadrian11]

48hr

[@Khadka.sandesh911]

@Chefadrian

[@maxsportsman2416]

It’s hard to hear you narrate over the loud obnoxious rap music in the background

[@chefadrian11]

Thanks,sorry my first video,will try to make another one soon

[@orfejarambasic800]

Izvrsno

[@johnwall784]

Bro listening to Kodak 😭😭😭

[@jihadonislam]

Z pizza

[@rwaka9846]

Wow, looks soo easy. Yet its soo hard!!

[@tomasnizner2839]

it looks very easy, I have to try it, what is the name of the rap music in the background please?

[@iRxshed]

Idk but it’s Kodak black

[@fabricejames2644]

Shazam it lol

[@dom4534]

I prefer my pizza cooked

[@victoriarobinson1403]

looks good!

[@chefadrian11]

@@victoriarobinson1403 thank you 🙏

[@SKBKER]

A nice crossed

[@satoshinakamoto6215]

🤙🥇💪🍕🍺😋

[@lucaacul7274]

Impara prima a togliere il panetto dalla placca. Povera pizza.

[@chefadrian11]

@@lucaacul7274 bla bla bla

[@charlesviner1565]

🍕👍

[@TheLastPharm]

Whenever I hear these guys say 'easy', I know they mean it's easy for them 😅😅😅

[@chefadrian11]

@@TheLastPharm I’m trying to give you confidence 🤣

[@TheLastPharm]

@@chefadrian11 I have mad respect for your art and how you make it look so easy. I'm in the process of learning but it's nowhere as easy as it looks. This takes time and skill to learn. I take my hat off to you, maestro! 👍

[@chefadrian11]

@@TheLastPharm appreciate so much your support,your comment give me motivation,it’s very rare to hear that from people 🥰😍

[@zlatkostevanovic5891]

dough is good but little bit over proofed

[@chefadrian11]

yes you right !

[@kaiyddems148]

Is this at the pizza garden in Vancouver cuz it looks like it

[@chefadrian11]

It,s placed in London E9 Hackney !

[@CrazyTaxi2001]

Nice , I know where I'm going for lunch

[@skynet0813]

🤤🤤🤤🤤

[@bohemianrohii8777]

Chef can you tell me this daugh recipe for 1kg?

[@erickrodriguez8549]

song name on background?

[@toddpower4674]

Dough looked silky-smooth

[@chefadrian11]

it's neapolitan style dough

[@GP78-PizzaeCucinaeAltro]

​@@chefadrian11 mi sembra idratato molto ?

[@chefadrian11]

@@GP78-PizzaeCucinaeAltro 48h

[@GP78-PizzaeCucinaeAltro]

@@chefadrian11 idratazione 80?

[@chefadrian11]

@@GP78-PizzaeCucinaeAltro YES

[@jimmyhuynh7563]

What hydration r u running chef!

[@cliffcox7643]

Chef usually drinks Martinis

[@sirstan4897]

@@cliffcox7643🤣 he’s talking about the hydration percentage of the dough which by the looks of it would be around 80% i’d like to say

[@cliffcox7643]

@@sirstan4897 ya, it's a joke

[@Jindabyne]

I do 65 to 70 with 00 flour. Silky

[@chefadrian11]

80% hydration

[@Jindabyne]

What is the hydration % of the dough? Thank you!!!

[@chefadrian11]

80%

[@akabushahidaabushahida8089]

I like it’s job

[@ghteylor3189]

Cuánto se hidratación le ponen

[@chefadrian11]

80%

[@europeanrebel]

What kinda flour is it? And how you make pizza base

[@elisa5700]

Maismehl😊

[@elisa5700]

Maismehl

[@europeanrebel]

@@elisa5700 thank you

[@GarethRiffStevens]

You will find it hard to create perfect round pizzas if you let the doughs touch each other like that. Always keep refrigerated and warm them slightly before slapping.

[@mhxxd4]

Its not a circle!

[@godnaruto8486]

Search Italian authentic pizza , they aren't supposed to be circle

[@DouglasSpende-gb5gu]

Dude if that were my pizza I would be screaming where is the F ing sauce ! And I am Sicilian! Cheap ass restaurants. That is why I make my own!

[@chefadrian11]

we are all different,you like with more sauce,someone else's like a little less,check my other video you will see the pizza when its ready cooked

[@GP78-PizzaeCucinaeAltro]

Mettere troppa salsa fa perdere gli altri ingredienti un mix equilibrato è la via giusta

[@cuteworld23]

What is yellow powder bro?

[@Jindabyne]

Semolina flour (corn flour NOT cornmeal)

[@cuteworld23]

@@Jindabyne thanks love you