New York Style Pizza Explained to an Italian Pizza Master by Chef Wylie Dufresne

[@MDagrosa]

Its nice to see an italian with an open mind to different types of pizza outside of italy. Normally italians are not very tolerate of different styles so bravo

[@greenmachine5600]

right! its nice

[@LudiCrust.]

They usually make a bunch of angry noises followed by a “Mama Mia” while shaking their hands 🤌

[@michoeljones]

Italian Americans perfected pizza

[@MDagrosa]

@michoeljones yes indeed, little secret italians don't want people to know or deny happened.

[@Ganbarimasu]

Good I'll watch it in that case!

[@wizarian]

Bravissimo, fa la pizza che vuole e come vuole. Quand'ero bambino c'era un pizzaiolo che era stato a New York a lungo ed era tornato in Italia per aprire la sua pizzeria. Non la chiamava New York style pizza ma faceva questo tipo di preparazione e cottura, ed è quella con cui sono cresciuto, buonissima come lo è anche la napoletana.

[@davidhunternyc1]

Like most here, I've seen endless videos about "New York Pizza." We've all eaten enough pizza to know what it will taste like too. Wylie Dufresne's Stretch Pizza must be the best video about New York Pizza I've ever seen. Crispy bottom, not sagging, with high quality tomato sauce and the perfect amount of high quality cheese too. I'm impressed. Can't wait to try it... though I'm a sucker for pepperoni pizza.

[@carlofrusciante9979]

Incredibili la precisione ed il sistema impiegati. Consistenza giorno dopo giorno per consegnare sempre lo stesso prodotto. Sistema, chimica e passione applicati per un prodotto spettacolare. bravissimo.

[@nickcpv]

It because the employee turnover must be very high. They need to be able to hire someone passing by the street and that person will last 3 to 6 months. That’s why you need a dough rolling machine, a dough cutting machine and so on.

[@carlofrusciante9979]

@@nickcpvif it is like you say, he has developed a very efficient system. I work in the industry. I use very detailed recipe and still struggle to train my line cook to that level of efficiency. Of course restaurants are different - menus change monthly, more preparations for mise en place, different cooking tecniques - but it takes me months to properly train a commis even if he has school background…

[@nickcpv]

@@carlofrusciante9979 Yes, restaurants are much more complex than "pizza by the slice places". But you are right, his system is very good. You can tell by the temperature records, logs, instructions and so on.

[@jonkbaby]

Very good point my friend. What is the importance of different styles if we don't try to honor consistency

[@Walter-Anderson]

​@@nickcpvnope. Dufresne is a famed chef. Best remembered for the legendary restaurant WD-40. The attention to detail is a hallmark of his cooking. He is, after all, the country's best known and most influential proponent of molecular gastronomy

[@karstenhammerhansen]

Wylie is such an awesome chef, with a fantastic and wild carreer.. thanks for having him!

[@wkusam123]

It’s nice to see an Italian not hate food that isn’t their own.

[@1flash3571]

Sooo True...In Italy, everything have to be CERTIFIED for it to be able to be called something like their Cheese, or Tomato, or Wines.....Having pride is one thing, but to be a so anal about their thing is overdoing it.

[@giangole]

@@1flash3571 certifications guarantee quality, something that u have no understanding in usa

[@gangstanongrata]

@@giangole we have all those certifications in the USA as well, unfortunately many Americans don't know how to read.

[@tabdelno8678]

I hope that folks understand that Chef Dufresnne isn't just some pizza cook- he was also one of the most highly regarded practitioners of futuristic gastronomy for years at his Michelin-starred restaurant WD-50.

[@dpclerks09]

The fact that he still literally cooks in his kitchens is a testament to Chef's Integrity and Character. He could easily be a corporate/celebrity Chef, but you can tell he's still in Love with Cooking. It's beautiful to see. Also, he seems like an enthusiastic Mentor, which is VERY rare to come by, especially a Chef of his caliber. He loves sharing Food Knowledge.

[@riseandshine5706]

everyone was so kind and friendly. very wholesome video ❤

[@XanderDDS]

really enjoyable meeting of two pizza cultures with two endearing experts

[@daiblaze1396]

Really great to see the dedication and passion that he has for his craft. Happy to watch that everything is respected for my favorite dish. Easy to make but hard to master. So many ways to make pizza like he mentioned. His, totally make sens and you can feel that it's really tasty! Thanks for sharing. This was inspiring too for another philosophy about making good pizza.

[@NoifPeck]

This guy loves his job. So much passion and excitement in his eyes.

[@nicholascotardo3795]

Very nice video, humble chef. As italian and a bread baker im just happy to see people having fun spacing with their ideas. Would be nice to know the real recipe, cause 3days in the proofer with a biga Is a long time

[@dpclerks09]

Chef Dufresne is a "Mad scientist/Willy Wonka" of sorts, but he has strong foundations in classical and haute technique, so there's ALWAYS a method to the "madness" if you will. He's one of those Chefs that always asks "Why?". Maybe try playing around with a 3 Day biga ferment, and see what happens?

[@nicholascotardo3795]

@dpclerks09 there are general rules and science behind it, but i know very well that rules are just there written on books, the rest is experiment a lot

[@aarontrzeciak2298]

I tuned in to see Wylie. Always great.

[@zacca9008]

E' molto bello vedere come la pizza, a seconda della zona geografica dove ci si trova, ha delle modalità di preparazione differenti adattate alle esigenze/gusti della popolazione "locale". Il video è interessante anche perché mostra due macchinari (macchina per lo staglio e formazione delle palline) che sono molto utili, non solo perché permettono di velocizzare i tempi di preparazione e tengono meno occupato un operatore (come detto a video) ma anche perché evitano di esporre il lavoratore a una parte importate di movimenti ripetitivi (considerando tutto il processo di produzione di una pizza)

[@wngimageanddesign9546]

Pizza is mana from Heaven. No matter the style, when made from the best ingredients, love and passion...it's delizioso.

[@gpa-q1d]

4 ounces for a 10 " pie, 6 ounces for 12" piece and 8 inches for 16" pie. We used to make our own dough with Hobart mixer. You never forget and still make home made pizza at home and grand kids love it

[@jpbanksnj]

Awesome video! I'd love to see WD go to Giorgia's and make that pizza!

[@juancarrera8397]

Since you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.

[@Comraderussian7]

Ok ok put me on I didn't kno mexico had an Italian city sounds lit

[@juancarrera8397]

@Comraderussian7 it's has two but in the other it's more mexican

[@camporosso]

Never heard of that. Interesting.

[@videosoundciogga3560]

@@juancarrera8397 the other one is Colonia Manuel Gonzalez.

[@krissv3ctor512]

That's an 8hr flight lmao, not exactly close.

[@matthewfurlani8647]

Shout-out to Ian for making the dough in silence like a boss. yer killin it my guy

[@paulbeglane5489]

Pizza became enormously popular in Boston (350km north of NY) after WWII. Italian prisoners of war had turned their island camp into a farm and started a farmer's market on the mainland. After the war, many former prisoners stayed in the area. The area between Boston and NY is the highest concentration of people of Italian descent in the US.

[@m-baka]

Thank you wikipedia

[@Fox_Hollow]

È chiaro che quest'uomo conosce perfettamente il mondo della pizza, sia americano che italiano. Trasmette una grande passione e una grande conoscenza della materia. Massimo rispetto per una grande professionista. Consiglio a tutti di provare una pizza NY style prima di giudicare, è ottima.

[@skipper1971albe]

@@Fox_Hollow senza dubbio sa cosa sta facendo con l'impasto e gli ingredienti, sono perplesso sul risultato cottura, per me è una pizza bruciata ma se piace e vende ha ragione lui come imprenditore

[@EricJTannenbaum]

​@skipper1971albe Thanks to Google translate 1st :-) The crust looks beautifully browned in some areas but that mild toasting adds more flavor (in my opinion). I also prefer my breakfast toast to be almost burnt.. so... 😂

[@81caasi]

@@skipper1971albe If it was burnt it would be black, but it is brown, cooked just an extra 30 seconds. It gives a well rounded flavor and different textures, complementing the chewy dough and creamy mozzarella. One must try it first. :)

[@skipper1971albe]

@@81caasi no need to be black like charcoal to be burnt The dough might be acceptable, is like some wood fired oven baked bread, but the cheese is not mozzarella and if it seems creamy is because the overheating caused the fat to melt and separate from the proteins, this makes the topping to get bitter But if you like it I won't dispute that, just different tastes

[@81caasi]

@@skipper1971albe - It is aged mozzarella, not fresh mozzarella... Have you tried a good quality NY pizza slice?

[@3488282303]

È la pizza delle tartarughe ninja...😂 Scherzi a parte ragazzi la pizza è sempre buona, mangiate pizza non fate le guerra.

[@MattiaRepetto1]

Ho pensato la stessa cosa....per entrambe le cose 😂❤

[@slaam1]

😂😂😂 думаю у меня дома в духовке лучше получается

[@franksindoneii5410]

New York pizza is better than pizza in Italy

[@DarthwRath]

He was so nervous and it's funny. But hey if Italia Squisita comes to you, you must be doing italian-esque food right. And pizza is truly the culinary babe of the world. It's enjoyed everywhere, it's simple to do and it's addictive.

[@MP-pj7kr]

Come italiano trovo fantastico la capacità tecnica, la passione, lo studio e l'amore che ha messo Wylie nella sua pizza Francamente penso possa essere molto buona, anche se ovviamente differente da quella che noi chiamiamo pizza: ma d'altra parte anche in Italia trovi tante di quelle schifezze, che i paladini del "quella non è pizza" dovrebbero andare a nascondersi. A me è venuta voglia di andare a NY a provarla (e anche quella di don Antonio!)

[@marcoac-sx6lq]

Mi fa sempre ridere quando si dice che cuochi e pizzaioli "studiano". Voglio dire anche la più semplice facoltà universitaria richiede 5 anni di studio a tempo pieno. Non è che se per 2 mesi ti concentri per fare bene la pizza sei uno che ha studiato.

[@Patri-ciaVB]

Thank you for the interesting way of pizza. Looks better than many pizza in Italy

[@ryukeita3811]

@@marcoac-sx6lq Il tuo commento denota ig noranza e niente di più. Non si tratta di concentrarti a fare bene la pizza ma ricercare effettivamente il miglior modo per farla a livello tecnico, quindi ad esempio: - Testare tanti lieviti diversi con dosaggi diversi. - Testare tante farine (anche 15-20 diverse) e vederne il risultato. Poi fare anche miscugli di farine e testarne anche quelli. - Testare olio/non olio, quantità e qualità, e tipo (e.g un olio toscano ha un gusto diverso da un olio ligure) - Diverse idratazioni - Diversi tempi di maturazione - Diverse cotture (ci sono alcune pizzerie che usano più modi di cottura insieme, tipo vapore e forno). - Diversi pomodorI - etc E' una cosa che ti costa molto più di 2 mesi. Adesso, per un cuoco ripeti lo stesso identico procedimento per TUTTI 30 I PIATTI DEL MENU, e arrivi anche ad aver studiato 10 anni per fare quel menu.

[@nicholascotardo3795]

Qui un panettiere che conferma 🙏🏼

[@sO_RoNerY]

His “technique” is nothing new, though. What he’s doing-he likely learned it from Italians. Any dough technique he knows is from actual pizza pros that know how to work dough.

[@nickcpv]

The double baking technique is what makes it so crispy.

[@crimsonfancy]

11:16 Semolina is not corn, correct? Wylie, we can use cornmeal or we can use coarse-milled wheat semolina. Different kitchens do it as they wish and results ultimately similar. Corn and semolina though, not the same. Edit, deck oven or coal fired in classic proper NY pizza spots

[@tokiomitohsaka7770]

Correct. Semolina is durum wheat flour.

[@bdfathomthebowl]

Giorgia is just about the loveliest person in the world. This video made me realize how much of KZbin is Italians getting angry at Italian-American food. It's so nice to see that people can accept all styles of pizza; they don't have to like it more than their own but can experience it and understand where it's coming from. The last part is so true. I was teaching a Korean teenager in Slovakia and asked him what he missed most about Korea. His response: the pizza. Slovak pizza, by the way, is also different from NY, Neapolitan, or, apparently, Korean.

[@airheart1]

That cutter and rounder are genius! See you both in December! I need a taste of each

[@crimsonfancy]

I buy Caputo as a standard. Interesting and Ive not seen Wylie in a long time....havent followed since fried mayo days. Looking forward to this video I've just started. /cheers 🍻

[@LudiCrust.]

Wylie Dufresne is a phenomenal chef. He cooked possibly the best meal I’ve ever eaten in my life.

[@EricJTannenbaum]

This was a captivating episode that I watched non stop in one sitting (except for a short YT ad break). This never happens (usually).. I have attention issues but this NY chef was so magnetic and interesting and was so open about sharing his vision.. when the episode finished.. I found myself surprised! Learning the details and techniques around the fabled NY pizza slice and its dough, was exciting (and even spell binding?) for this home chef. Thanks!!

[@trex70]

This man knows his product. Cool.

[@levmatta]

I love that he mentioned Brazil, and of course I am Brazilian. BUT our pizza culture is vast and important, even if you never heard of it -- you just did, and you will (because I am not exaggerating).

[@marcoprincipe3807]

Thanks a lot Chef...❤️

[@GGDAWG]

Wow! so precise with the weight. Cool!

[@omari6108]

I like that backup Kitchen Aid stand mixer he has. I'm guessing if something goes wrong there's still a means of having the good ol mixy mix.

[@miguelporras8366]

Soy sauce in the marinara was something I didnt expect

[@81caasi]

soy sauce or tamari sauce is an incredible umami source for salting...and can be used in the fusion of different cooking cultures.

[@jonkbaby]

Kudos to the presenter- I'm sure it is a major culture shock to see similar ingredients and flavors but in a nearly completely different style. American style (especially in New York) can be very post modern in that sense, where the origin is being acknowledged but maybe presented in a different way

[@treasurethetime2463]

Ny pizza feels like home to this jersey man.

[@crimsonfancy]

I have Georgia on my mind 😉 and would love to visit and learn in her properties and of her style. "Just an old, sweet song Keeps Georgia on my mind" 😊 Cin cin 🍻🥂

[@craigenputtock]

I like his enthusiasm.

[@forattomatto]

A slice of pizza????? Io la voglio intera capooooo!!!!!

[@masterofallgoons]

I need her to take a trip to Connecticut to check out some New Haven style pizza.

[@DanGulinobass]

Un scienziato 👏🏼

[@joymontalbano1132]

Love the video, But when do you add the salt?

[@beatiquivocatisunt]

If using biga, you can add it basically when you add the flour, though some will tell you to wait. If no starter, you need to wait until it begins to really come together (look like dough), so as not to stunt the yeast.

[@rbalbontin]

Reading the temperature in the oven (620-530 F). It's actually the first 3 min at 326C and then 3-4 min at 276C

[@craigpavia8943]

Hmmmm, seems very complicated. Been watching guys slap perfect NYC slice pizza at Joes for YEARS! Never saw any soy sauce or loaf cheese…two temperatures seems overkill but that’s what made “WD” a brand. I’ll give it a try when I sell a kidney :).

[@drunkenmasterii3250]

I really hope for a follow up video where she shows how she’s doing hers.

[@ytlongbeach]

Too bad i live on the west coast! Damn, looks amazing !!

[@kemicbi]

so olive oil in the dough, olive oil in the tomato sauce, olive on top of the dough and then even more garlic/olive oil as garnish once it's come out the oven

[@joemarks8417]

That’s a fine looking pie!

[@juancarrera8397]

Are you guys coming to Chicago?

[@italiasquisita]

We are working on it !

[@blowup7320]

@@italiasquisita chi non ti coddassa, perché non correggere gli errori grammaticali che fa la tizia?!?!

[@juancarrera8397]

@@italiasquisita Since you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.

[@juancarrera8397]

​@@italiasquisitaSince you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.

[@jaimei.jimenez1382]

Chicago pizzas are to much for me😅

[@coat.thik1]

Più che New York style è la classica pizza che si usa fare in Sicilia. Io la mangio da quarant'anni ed è la versione che preferisco, sottile croccante e che resta su senza piegarsi

[@Kids_natural_learning]

What is the walk in temperature?

[@TheCrystalClear77]

60 degrees

[@Yungdil]

@@TheCrystalClear77no way it’s 60 that’s against food safety. It’s probably around 36

[@TheCrystalClear77]

​@@Yungdilim glad you caught onto my sarcasm. You must be a flat earther and thats okay.

[@brucewayne9089]

Bravisissimi entrambi lui la sa lunga ma lei quanto è dolce e garbata

[@CavemanSynthesizer]

What does she say at 5:51? "Mud?" am I hearing that correctly?

[@AliRohrbacher]

Wondering the same thing!!!!

[@tahathos]

Spero che un giorno i napoletani capiscano che la pizza è un patrimonio dell'umanità, appartiene a tutti e per questo ognuno può personalizzarla come vuole. Del resto gli spaghetti e la pasta ripiena nascono in Cina e non mi sembra di vedere cinesi che portano rancore verso gli italiani per come "hanno rovinato i nostri noodle"

[@letsgomets002]

Krispy...Pizza and L&B's in Bklyn are the best 2 pizza's

[@pejpm]

I need to work on my stretch as I have no idea how he gets 18” out of a 300g ball

[@donreg_gio]

Great! Well explained in every detail! Who knows the details on making Pizza appreciates the differences 🥰. Thanks, Mr. Dufresne! Only one curious thing ... what is this spray before closing the lid?

[@skipper1971albe]

It’s probably oil, used to avoid the formation of “skin” (dry surface) on the dough

[@kk-ph5mv]

WD is a national treasure.

[@wearekraaft]

I love how she fakes her WOOOW while thinking "H*ly S*it! what are you dooooin?!"

[@CaptainC0rrupt]

😂

[@GT1Vette]

And she'll never reach the levels of cooking as Chef Wylie.

[@Yungdil]

Imagine shit talking wylie dufresne. He is the father of American molecular gastronomy. She’s a nobody compared to him

[@SanTM]

@@GT1Vette Shit americans say

[@Ian-nl9yd]

food is the only thing italy has going for it these days. they can't even win a euro cup anymore. i say we let them have this one.

[@davidedinaro6074]

Respect

[@1983nanenane]

Non è una biga quella. Mi piace la standardizzazione della procedura e bel risultato finale

[@kbrent9179]

loved it so much. (a lot of his gestures reminded me of Donald Trump funny enough)

[@TheNinjappa]

She is stunned that they made a pizza science

[@alterego273]

Gente che sfotte la pizza new york style e che come minimo non conosce quella de lindustrie o altri locali clamorosi. Salvo poi farsi le cameo surgelate, a casa, cuocendole male.

[@miguelporras8366]

The pizza romana also gets oil

[@abryant78]

When they say new york style pizza in NY I'm skeptical lol

[@is0s]

Quanto mi fanno tenerezza i miei compatrioti qui nei commenti: ottusi e sempre concentrati sulle cose sbagliate. Magari cercate di apprezzare le differenze invece di sfottere il lavoro e la cultura altrui :)

[@ilanpivato4412]

Magari ne sanno qualcosa, mai pensato?

[@davidepicchiotti9989]

​@@ilanpivato4412 l'italiano medio non capisce un cazzo di niente di cucina, ripete a pappagallo cagate sulla tradizione e similari senza sapere minimamente di cosa stiano parlando

[@youdav]

È un video pubblico, ognuno può esprimere la propria opinione e criticare quanto vuole

[@WonderfulTrends]

Penso che la cultura dello sfottere sia al pari con la cultura del dobbiamo accettare tutto. Stiamo parlando di secoli di cultura gastronomica del nostro paese, abbiamo diritto di critica al quadrato.

[@Rider4683]

Pure gli ipocriti fanno tenerezza

[@Francesco12386]

Non ho mai visto video di Americani insultare i nostri hamburger oppure il nostro barbecue (e la ne sanno molto più di noi), però continuo a vedere italiani insultare la Pizza New York Style. Parlando per esperienza diretta, molte di quelle pizze (certamente un minimo selezionate) sono meglio della stragrande maggioranza di quelle che si trovano per strada in Italia. Nota: Per la questione "mozzarella", andate a controllare quella che mettono l'80% delle pizzerie in Italia, poi ne riparliamo.

[@skipper1971albe]

Beh cerca guga che commenta le bistecche italiane

[@keyos1955]

Ma scherzi?? Gli americani sono capaci di dire che loro hanno perfezionato la pizza, per favore

[@keyos1955]

@@skipper1971albe In realtà è stato un signore e la fiorentina fa effettivamente ca**re

[@giobronskij8249]

Quanta verità. La cosa triste, deprimente quasi, è vedere quanto l'italietta si innorvosisca a vedere che qualcuno altrove osa modificare le suoi millenarie pietanze, nate un centinaio di anni fa (se va bene). Un paese ridicolo a cui non è rimasto niente se non il gelato e la frittura. Spiaze.

[@keyos1955]

@@giobronskij8249 Due cose: Da dove vieni? Quante volte sei uscito di casa?

[@crimsonfancy]

Common tools from GI Metal. Great value, common for Neapolitin pros in US at least. Soy sauce I understand and am not opposed to but certainly not classic. Before I get flamed ..... again, I am not opposed. What else should I expect from Wylie ? who finds umami and understands umami importance no matter what it takes to get there.

[@RiCK-km7no]

che amore Giorgia

[@leechrec]

New York style pizza is great

[@unomeacaso]

Mi aspettavo commenti infuocati invece noto parecchie voci di apertura diciamo. Forse ci stiamo un po' svegliando e stiamo uscendo dal complesso di superiorità culinaria che ultimamente sta accecando parecchi nostri connazionali.

[@CristianoAdiutori]

amo fatto i biscotti praticamente

[@guadalupewmerritt8320]

And the oil with herb(s) at the end...alright!

[@mircomilazzo3355]

Good boy man

[@rickidicki590]

Please go to luigi's in brooklyn. And see how its done old school. This is too modern for me 😅

[@TSMP365]

Ormai siamo diventati una succursale degli stati uniti e si vede dalle piccole cose...

[@61hink]

Indeed, Italians have been influencing our food for over 100 years (my grandparents came to America around 1913). There are thousands and thousands of Italian-American restaurants here - it's probably our most popular cuisine.

[@opaulodetarso]

Vim aprender Italiano e aprendi Inglês. Que canal fantástico!

[@EduardoWalcacer]

Se gosta de gastronomia italiana, então está no lugar certo!

[@opaulodetarso]

@@EduardoWalcacer Tô aprendendo Italiano e cheguei aqui, então uniu o útil ao agradável. A desgraça é que acabo de ser diagnosticado como celíaco.

[@kevincrazy8304]

eccezionale

[@TheFirstStater]

No salt in the dough? Did I miss something?

[@danieleditella7096]

Ragazzi é fantastica questa pizza, possono esistere gusti differenti ma é fatta bene e rispetta la cultura del luogo cercando di mantenere prodotti di qualità.

[@the_abandoned_monastery7218]

Imagine putting all that work in for the dough, only to ruin it at the end with soy sauce

[@DAT240Z72]

NY pizza makers don’t use 00 flour! The majority use all trumps flour or a high 14% protein flour.

[@jojomojo9823]

As oil is used less the Oil industry is pushing plastic use. While microplastics have been found everywhere in our bodies. Plastic food wrap is so damn easy to use, puncture and shred.

[@ryukeita3811]

It really depends on where you live. Here in Italy, everyone uses extra virgin olive oil daily and it's sold always in glass bottles. We use it more than butter as it's healthier. What you can find in plastic bottles is the OIL used to Fry

[@jojomojo9823]

@@ryukeita3811 I mean oil as in the kind of oil gasoline and plastic are made from. Not olive oil. I mean the use of plastic. And creating microplastics which goes into the food by cutting or puncturing it.

[@demetrapetrou8527]

New York 🔝🎉⭐️⭐️⭐️⭐️⭐️ Thank you everyone 🍄

[@Billy_Williamson]

She almost die, soy sauce on the pizza. 🤣

[@leightaft7763]

This guy is talking down to her as if she’s deaf blind and mute 😂

[@alessandro-alex144k]

19:52 - bisogna inventare un nuovo formaggio ?

[@Mirko_ddd]

Bravo 👏

[@millercowie606]

'Pizza is all about umami' I've heard it all

[@Panda74gofaster]

Very well done!

[@oly7744]

Great video. Tough going Biga I go for 100%. I will merry her right away.... only condition - you have to wear that jacket for wedding. 🥰🥰🥰

[@gstickler1]

I wish you’d have shown her washing her hands before she’s putting her hands into the dough. This video shows her coming in off the street and starting the tour and no hand washing shown.

[@thecolourofspring5972]

I hope you pay that dough guy really well.

[@awannagannaful]

E basta chiamarla "Pie" però! Quella la fanno gli inglesi che a cucinare... ce semo capiti ;

[@Suamolestia]

Non sia mai che riusciamo ad uscire dai campanilisimi

[@kingrama2727]

8.6 everybody knows the rules…