The Perfect NY Style Pizza Recipe - Its Not The Water - Its This!

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Scott Balkum - Raw Cuts

Scott Balkum - Raw Cuts

Күн бұрын

Пікірлер: 174
@joelpuerto
@joelpuerto 10 ай бұрын
The sauce is perfect. I would never order pizza chain pizza ever again when it's easy to make my own pizza.
@thelast1900
@thelast1900 Жыл бұрын
Just found you. Excellent video!
@restaurantquality
@restaurantquality Жыл бұрын
Im a film guy too....love the equipment list....I checked out your other channel.....nice.
@nothanksplease
@nothanksplease Жыл бұрын
Let's see what you got Scott!!!
@yigitata4934
@yigitata4934 Жыл бұрын
I like this version of you and your cooking
@fatmakeser8487
@fatmakeser8487 Жыл бұрын
straight-up demonstration of his culinary talent; well presented in my sight. no need to go the reality show route.
@powerkazma6976
@powerkazma6976 Жыл бұрын
From Guinea🇬🇳 love culture Africa❤
@TheLensCuff
@TheLensCuff Жыл бұрын
Rewatching this as I needed a refresher. Gave it a go earlier today and everyone enjoyed it!
@macEboy
@macEboy Жыл бұрын
Thanks, Scott, I'll try it!
@postandfly
@postandfly Жыл бұрын
I'm new to your KZbin channel. Love your vibe and info! I will try your recipe!!! Best regards from Mexico
@ScottBalkum
@ScottBalkum Жыл бұрын
Thank you! New videos are coming soon. Rebuilding the studio at the moment.
@MASS_ONE
@MASS_ONE Жыл бұрын
i like this show congrats on ur new channel i hope it blows up big!
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Thank you!
@gulbeyazbaykan5498
@gulbeyazbaykan5498 Жыл бұрын
Such a passionate and inspiring cook
@tolgatemel6936
@tolgatemel6936 Жыл бұрын
your passion is unmistakable. You cannot help but feel the shear joy you get from cooking.
@mertkaancokan4442
@mertkaancokan4442 Жыл бұрын
Awesome recipe very tasty to eat from a new friend in the Philippines you are going viral here today
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Thanks for coming
@shanesrandompinballunivers6180
@shanesrandompinballunivers6180 Жыл бұрын
Nice, I’ve tried dozens and dozens of recipes on the NY pizza from KZbin and I can wait to try this one. They are all slightly different and I’ve tweaked a few things myself but this one looks like the pizza I’m after. Thanks so much for posting!!
@ChappysTikiBar
@ChappysTikiBar Жыл бұрын
You are blowing up my friend 💥🍕
@fatihtopuz6031
@fatihtopuz6031 Жыл бұрын
he has great explanations and stories and I would LOVE to see more videos from him
@remixkralburda6938
@remixkralburda6938 Жыл бұрын
creative 💪💪
@Mphilly89
@Mphilly89 Жыл бұрын
Looks great my friend!
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Thank you! Cheers!
@hursitdalkran2371
@hursitdalkran2371 Жыл бұрын
Nice Scott that looks delicious
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Oh, it is.. It is.
@mr.mysteriousasmr
@mr.mysteriousasmr Жыл бұрын
That’s a perfect pizza. ❤️👍❤️👍❤️
@leedoss6905
@leedoss6905 Жыл бұрын
Not following your recipe I made one 17 inches in diameter in a 17 inch cast iron skillet. Used 50/50 four and semolina. Came out fantastic.
@gulsevenbozkanmsrloglu8222
@gulsevenbozkanmsrloglu8222 Жыл бұрын
how did I not know all this. So helpful. Thanx Chef
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Happy to help!
@savebuyt4779
@savebuyt4779 Жыл бұрын
this video deserves to be in trending 👇🔥
@RhubarbAndCod
@RhubarbAndCod Жыл бұрын
Nicely done Scott! You found the perfect formula!
@rbiv5
@rbiv5 Жыл бұрын
The long fermentation time is the game changer. Make your dough on Tuesday night , refrigerate until Friday. Nothing like it. I think you would even love your results more with a pizza steel instead of a stone.
@ScottBalkum
@ScottBalkum Жыл бұрын
Yup, its next.
@AliBFilms
@AliBFilms Жыл бұрын
A labour of love. Awesome job man!
@ImDaveWill
@ImDaveWill Жыл бұрын
Work that dough!
@lovesgibson
@lovesgibson Жыл бұрын
You should try a pizza steel. They’re a lot heavier than pizza stones, and a bit pricey depending where you buy from. But they transfer heat at an insane level. You would have to cook the dough with the sauce and cheese on at the same time though. The crust would get burnt if you used the cooking method like with the stone.
@ScottBalkum
@ScottBalkum Жыл бұрын
Yep, absolutely. I’m actually developing one. They are the king for sure. But that price is a hard pill for people to swallow which is why I was showing the stone. The steels are coming.
@ScottBalkum
@ScottBalkum Жыл бұрын
LOL, and I keep commenting with my other account. Sorry.
@BlackJesus8463
@BlackJesus8463 Жыл бұрын
So your dough can be rock hard on the outside and raw inside. 👍
@ScottBalkum
@ScottBalkum Жыл бұрын
@@BlackJesus8463 That’s why you cook the crust first and then the toppings. It matters.
@lovesgibson
@lovesgibson Жыл бұрын
@@BlackJesus8463 I’ve never really had that problem. Most professional New York pizza places have professional pizza deck ovens which use a thick slab of stone and the oven is heated to around 625 degrees Fahrenheit. All of these pizza places stretch the dough, put the sauce and toppings on, then put the pizza in and it’s completely done in about 5-6 minutes. Nothing about the crust feels or tastes raw. A home oven can replicate this when you use a steel plate and heat the oven to 525-550 degrees Fahrenheit WITH convection setting on so that you’re getting heat on the top of the pizza as well. And the whole thing will be done in about 7 minutes. Doesn’t taste raw at all. Issues with the crust being too hard are multifactoral. Nobody will get dark char marks on their crust in a home oven without using a pizza steel. Have you used a pizza steel before? And has that been your experience with how the crust turns out? I’m curious what your home pizza making cooking method is.
@bobby_4747
@bobby_4747 Жыл бұрын
Not enough people par-bake their home oven pizzas. Well done, Scott!
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Thank you!
@greatmaddyave
@greatmaddyave 9 ай бұрын
Its cuz he's only cooking at 500. New york pizza is cooked around 650. If you're using a crappy home oven I'd give this a try but its still not gonna give you the same results but will be your best shot.
@pelinbengisupeker5532
@pelinbengisupeker5532 Жыл бұрын
I love seeing people knowing exactly what theyre doing
@ufku321
@ufku321 Жыл бұрын
Wonderful!!!! 💫🥀🌙
@furkanakkus4663
@furkanakkus4663 Жыл бұрын
Love this man's recipes. Most are so easy to follow and results are outstanding
@utkuyavxz
@utkuyavxz Жыл бұрын
simple but delicious recipe as always
@TimDaust
@TimDaust Жыл бұрын
I laughed pretty hard when I saw how you cut the pizza!
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Gotta get that NY Slice
@TimDaust
@TimDaust Жыл бұрын
@@RawCutsCooking bigfoot approved
@user-ct2wk9km2i
@user-ct2wk9km2i Жыл бұрын
Bloody hell that looks delicious
@asyaguduk9445
@asyaguduk9445 Жыл бұрын
My mind is blown
@xoyigit7699
@xoyigit7699 Жыл бұрын
Superb 👌👌👌
@hayrunnisaakkartal2499
@hayrunnisaakkartal2499 Жыл бұрын
Really visually delicious recipes and great tips.
@mertgurduk1262
@mertgurduk1262 Жыл бұрын
very nice breakdown. thanks!
@ironilife6230
@ironilife6230 Жыл бұрын
Keep Up The Good Work
@yenidevirinyeniprosupplk2540
@yenidevirinyeniprosupplk2540 Жыл бұрын
💟this blew my mind💟
@armuk
@armuk Жыл бұрын
good video
@elimuxtarovyt
@elimuxtarovyt Жыл бұрын
He's soo creative 😊
@v-series9230
@v-series9230 Жыл бұрын
Nice, love this
@jjhanleyiii
@jjhanleyiii 11 ай бұрын
Thanks Scott. Gonna try your recipe soon and I will report back! I imagine if you are making a Sicilian pizza you would use both halves to make a whole Sicilian, Correct?
@ScottBalkum
@ScottBalkum 11 ай бұрын
IF you were wanting to make a large, yes you would not split the dough. Or you couldl split it and make 2 smaller pizzas. Currently, I have been 1.5X the recipe, splitting and stretching to make a 17” pizza. It is incredible. Please report back with your results. I’m always interested in what people think of it.
@RawCutsCooking
@RawCutsCooking 11 ай бұрын
Heh sorry, I forgot to change accounts. That was me below.
@BBQPITDOG
@BBQPITDOG Жыл бұрын
If you need a taste tester I'm here for you Bud! That pizza turned out perfect! Is that a price tag on the left side of your apron?? Doesn't matter....this rocks!
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Oh yea. Its the tag! Its a thang! - kzbin.info/www/bejne/gZPZnWWdYrWbsNk
@BBQPITDOG
@BBQPITDOG Жыл бұрын
@@RawCutsCooking HAHAHA!! Awesome Minnie Pearl Style!!
@goldeditprogram
@goldeditprogram Жыл бұрын
Love it 🙏💎
@Ongo-Gablogian-14
@Ongo-Gablogian-14 Жыл бұрын
Tenths of grams and blind baking? Nice. Plan on getting this together tomorrow for Friday!
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Awesome! Let me know your results.
@Alex-sr3ez
@Alex-sr3ez 8 күн бұрын
Higher hydration is better for home ovens where lower temperatures and longer cook times are needed compared to pizzeria ovens. I personally use a 73% hydration and use it to make thin crust pizzas.
@lombardave
@lombardave Жыл бұрын
Dammit. Now I want pizza.
@RawCutsCooking
@RawCutsCooking Жыл бұрын
You should have pizza!!!!!
@WilliamsEdward-is4wh
@WilliamsEdward-is4wh Жыл бұрын
​@@RawCutsCooking hello
@Amin-mv8yr
@Amin-mv8yr Жыл бұрын
Much love r-wan and LIT video☺️
@omerfarukyldrm9282
@omerfarukyldrm9282 Жыл бұрын
🆘 effortlessly wonderful!! ❤️
@michaelwalker193
@michaelwalker193 6 ай бұрын
that looks so awesome
@atomicorang
@atomicorang 2 ай бұрын
Every video ive seen state that it is the water that makes the best dough.
@ScottBalkum
@ScottBalkum 2 ай бұрын
Try it this way. You’ll see.
@voisewolfteam9976
@voisewolfteam9976 Жыл бұрын
Ooowee.... very pleasant💎
@marywalker1394
@marywalker1394 Жыл бұрын
You did an amazing job will be making my own pizza. I have a question for you chef do pick and choose who’s reply’s to respond to it was a lot of unanswered questions??
@dizicanliizle8743
@dizicanliizle8743 Жыл бұрын
Very exquisite💎💎💎
@harshvaghela
@harshvaghela Жыл бұрын
Strong video🌺
@trapbaku1048
@trapbaku1048 Жыл бұрын
nice👌👌👌👌👌👌
@shankarkewat2126
@shankarkewat2126 Жыл бұрын
You are literally god 😍
@greatpix
@greatpix Жыл бұрын
You follow some of the best practices on those pizzas. This is my preference, but the sauce I use is a deeper red color (I don't remember the name) as in my experience it has just the right amount of acidic bite to it.
@RawCutsCooking
@RawCutsCooking Жыл бұрын
I do love the acidic bite as well. You get that with this sauce. I don’t know why its not as red, unless its just the tomatoes in that one puree that I like.
@karabasdumantv4866
@karabasdumantv4866 Жыл бұрын
Best ever🔥
@BillHertzing
@BillHertzing Жыл бұрын
I missed the part where you took a bite and told us how it tastes.😂
@BlackJesus8463
@BlackJesus8463 Жыл бұрын
Have you tried using a pizza screen instead of the stone? They're pretty nice.
@ScottBalkum
@ScottBalkum Жыл бұрын
Yes, I did not get as good of results. The crust did not crisp up as well.
@BlackJesus8463
@BlackJesus8463 Жыл бұрын
​@@ScottBalkum That's the same thing Brian Lagerstrom said when I asked him. 😂😂
@restaurantquality
@restaurantquality Жыл бұрын
Ok, Mr Balkum...I will be an early adapter. Curious to see how you develop your channel. :)
@restaurantquality
@restaurantquality Жыл бұрын
Multi camera set up....one directorial note....stop looking for the camera. Let the operators worry about getting the B roll film. You, Mr. Talent, only look at your A cam. Pizza looks awesome!!!
@curtisworthing6036
@curtisworthing6036 2 ай бұрын
I'm assuming the 4hour rest is to get the dough back to room temp? In which case the temp of your kitchen will dictate the room temp 'rest' period. Yes?
@ScottBalkum
@ScottBalkum 2 ай бұрын
Yes, the room temp is to get the yeast to a normal temp again to get it through the 3 day period. Its like shifting into 2nd gear.
@kurdishmusic7784
@kurdishmusic7784 Жыл бұрын
Ty god 🙏🏿🙏🏿🙏🏿🙏🏿🙏🏿
@chuckholt9860
@chuckholt9860 5 ай бұрын
❤ your video was fantastic! I own the same mixer as you. Where did you get the dough hook?
@yiorgarra
@yiorgarra Жыл бұрын
Any reason for throwing the salt after the dough is starting to ball up.... Not disolve it into the water oil yeast mix? Interesting never seen that before... I'm gonna follow your recipe
@RawCutsCooking
@RawCutsCooking Жыл бұрын
We found when testing that that 2 minute delay allowed the yeast to better set into the dough. We got better results. I can’t explain it, yet.
@keithbrookshire
@keithbrookshire Жыл бұрын
Uncle Scott! Could this be done in a carbon steel skillet?
@ScottBalkum
@ScottBalkum Жыл бұрын
It could, steel is a great alternative to a stone. In fact, some people prefer a pizza steel to a stone. It will just be difficult to remove the pizza crust. Don’t burn yourself!
@Mohammed_Alsade
@Mohammed_Alsade Жыл бұрын
Babe this is a masterpiece...nice I'm 🤤
Жыл бұрын
Ayyyyeee 🌺🌺
@JVerschueren
@JVerschueren Жыл бұрын
Slightly easier mixing method (the way the Italians do it): start with the water, dissolve the salt. Add in about 1/4 to 1/3rd of the flour to make a slurry with a fork (slightly thick pancake batter consistency, try and get it as lump free as possible). At this point, add in the dry yeast and the oil. Add in the rest of the flour, but hold back a few good pinches to clean off your fork and hands. Then put it in the stand mixer and let it go for 15-17 minutes.
@KelJayP
@KelJayP Жыл бұрын
Thanks, this makes sense since my scrambled eggs are 5x better after I learned to dissolve the salt in them for 15 minutes before cooking.
@elotoca
@elotoca Жыл бұрын
What cameras are you using to shoot this?
@RawCutsCooking
@RawCutsCooking Жыл бұрын
RED Dragon-X, Sony A7IV and FX30.
@hichamvincente
@hichamvincente 9 ай бұрын
Hi, Scott, I lost you with the oil 7% !! What's the reason for that amount? Thanks.
@ScottBalkum
@ScottBalkum 9 ай бұрын
It really brings the dough together. Lots of people says it’s wrong until they try it and are shocked at how good it is.
@TheBora2
@TheBora2 Жыл бұрын
Whats that chain on your wall?
@RawCutsCooking
@RawCutsCooking Жыл бұрын
for my seamless paper backdrops that are overhead. I can’t find a place for the chains yet.
@Bs_hikaye6153
@Bs_hikaye6153 Жыл бұрын
how long do i need to cook if i make it in the BBQ
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Would depend on the temp of the bbq. With pizza you are wanting to cook on all sides so you would need to cover the bbq. But, at 500, time should be the same. At 400, you’d need to cool for about 7-8 minutes for the crust and then another 7-8 minutes for the toppings, covered.
@Weaver1812
@Weaver1812 9 ай бұрын
I love this guy, but there is very little in this process which is done in an authentic pizzeria. We do not par cook crusts, top, then cook again. 3 day dough rise? Yeah, no. I like this for home though. Good stuff for home, not for dozens/hundreds of pizzas. I am going to try this for home. I dig it. I would suggest adding malt powder to the dough my friend
@ScottBalkum
@ScottBalkum 9 ай бұрын
Oh yea, this would never work in a fast paced place. But man its good. Appreciate it!
@Weaver1812
@Weaver1812 9 ай бұрын
@@ScottBalkum I am going to try this brother. I love the precision for a home. I was watching and I was thinking “Yeah, I can do that”. I would just and brewers malt or diastatic to the dough to enhance ( that’s just me though)
@RawCutsCooking
@RawCutsCooking 8 ай бұрын
Did you try it yet?
@Avara_bratAvara_brat
@Avara_bratAvara_brat Жыл бұрын
My stomach is having a conversation with my palate
@curtisworthing6036
@curtisworthing6036 2 ай бұрын
Good vid but please please drop the back ground music
@guyeshel9316
@guyeshel9316 3 ай бұрын
There is a simple-most-common way to open a NY style dough
@TaylorBills
@TaylorBills Жыл бұрын
That dough looks a lot less than 62.4% hydration. Are these my numbers accurate?
@RawCutsCooking
@RawCutsCooking Жыл бұрын
62.44% exactly.
@TaylorBills
@TaylorBills Жыл бұрын
@@RawCutsCooking I have the same mixer. I go 65%, not much more, and my dough is considerably different.
@jstaffordii
@jstaffordii Жыл бұрын
@@TaylorBills it may be due to your home's humidity level. Put your flour in the refrigerator for a few days and then try your measured recipe again. Your flour absorbs moisture changing your hydration, You're probably closer to 70% if the dough is still super sticky. My 65% will stick to the bench and bowl if I don't let it autolyse for 20 minutes before machine kneading.
@TaylorBills
@TaylorBills Жыл бұрын
@@jstaffordii oh, I am very happy with my dough. I've made may iterations to get my formula just right for me. My observation is that his is too dry to be 62%.
@riccizech
@riccizech Жыл бұрын
The water bs myth goes all the way back to Italy in the 1800’s . Ugh 😊 do yourself a favor try it one time you’ll be surprised at the results it’ll come out exactly the same way mix the sugar , salt ,water and yeast in the bowl first mix it up quickly then add your oil after that blends well less than two minutes stop the machine add your flour start off on the lowest speed mix for 10 minutes on med you nailed it using the oil cans and a three day method a little tip when you round out the dough you should put it in the oil can make sure you put it smooth side down proof once flip then press it out again then refrigerate for the three days
@ScottBalkum
@ScottBalkum Жыл бұрын
I’ll give it a go. There’s always room for improvement.
@riccizech
@riccizech Жыл бұрын
@@ScottBalkum You already know more than so-called professionals the method just makes it easier on the machine and easier on you & you can reduce your mix time
@Rex6580
@Rex6580 11 ай бұрын
What sugar? @riccizech says to mix the “sugar”, salt, water and yeast in the bowl first and mix it up quickly. Then add your oil and after that blends together, add the flour. I don’t see any sugar in the dough ingredient list. Nor did I see any added when making the dough in the video.
@Ahmixx99
@Ahmixx99 Жыл бұрын
What else needs to be said
@AA-gt1ge
@AA-gt1ge 21 күн бұрын
I dont understand? if its just cheap no flavour olive oil, why not just use veg oil or any other type of neutral tasting oil?
@ScottBalkum
@ScottBalkum 21 күн бұрын
You could. Olive Oil still has flavor even if its not extra virgin. Its just not as much. Olive oil is just a nice oil to use. EVOO is not intended to be cooled with. Its a flavor to be added.
@lukasaaron102
@lukasaaron102 Жыл бұрын
You dont want popeyes arms? Could be 2 channels in 1
@Gazman67
@Gazman67 4 ай бұрын
Have to keep reminding myself that voice isn't Seth Rogan
@ScottBalkum
@ScottBalkum 4 ай бұрын
Are you sure?
@derrickkobbyhughes
@derrickkobbyhughes Жыл бұрын
💙♥️❤️💜🌹🥰
@jonathanbair523
@jonathanbair523 Жыл бұрын
To bad this isn't using cups, teaspoons/tablespoons as I do not have a scale in my kitchen.
@ScottBalkum
@ScottBalkum Жыл бұрын
Scales are extremely inexpensive and when it comes to dough ratios, weight is far more accurate than volume. Its time to upgrade to a scale. Its worth it.
@xmas4203
@xmas4203 11 ай бұрын
"don't get wheat and don't get bleached"? Your flour is wheat. But other than that, great looking pie.
@swettyspaghtti
@swettyspaghtti Жыл бұрын
this guy is massy . LMAO.
@RawCutsCooking
@RawCutsCooking Жыл бұрын
I mean, yea… I’ve been testing pizza a while!
@bruceguevara3260
@bruceguevara3260 11 ай бұрын
Feel like it has allot of oil
@ScottBalkum
@ScottBalkum 11 ай бұрын
I understand. But, it is magical. Try it.
@bruceguevara3260
@bruceguevara3260 11 ай бұрын
@@ScottBalkum but it looks good
@bruceguevara3260
@bruceguevara3260 11 ай бұрын
@@ScottBalkum the highest I go 3.5 percent but I will try it see my results
@Someone3032
@Someone3032 Жыл бұрын
What dos your hat say is that a pizza company?
@RawCutsCooking
@RawCutsCooking Жыл бұрын
Imagination Creation Films - my production company.
@jerryhack5192
@jerryhack5192 Жыл бұрын
No flop. I like. But what about the undercarriage? Looks like a 7.5 at this point.
@ScottBalkum
@ScottBalkum Жыл бұрын
Did you see the leopard spotting? If you run the curst for 7 minutes instead of 5, you’ll get a really dark brown.
@ctepps8351
@ctepps8351 Жыл бұрын
I can’t be the only prick from NY who turned this off :14 in because of his accent
@ScottBalkum
@ScottBalkum Жыл бұрын
What accent?
@RawCutsCooking
@RawCutsCooking Жыл бұрын
You might be :)
@michaelpersico1740
@michaelpersico1740 5 ай бұрын
What the crap with grams. Use normal measurements
@ScottBalkum
@ScottBalkum 5 ай бұрын
I hear you.. but grams are important when it comes to yeast. You need a very specific amount.
@Randel1966
@Randel1966 Ай бұрын
Grams are the Gold Standard for baking.
@tyg1434
@tyg1434 Жыл бұрын
This is not New York pizza it's soggy, and you can not fold it 🤷‍♂️
@RawCutsCooking
@RawCutsCooking Жыл бұрын
There’s pizza for the camera and there’s pizza for the eating. Bake for 7 minutes crust only and then top it and bake for 5, you can absolutely fold it. You can hold the entire pizza with 1 hand on the crust. Try it.
@haKe110
@haKe110 8 ай бұрын
you really dont know what your doing
@ScottBalkum
@ScottBalkum 8 ай бұрын
You sure? Looks and tastes just like NY style pizza. Everyone who has actually made or tried it agrees. Did you try it or are you just assuming?
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