Tinkering with Dough - Part 1: Fermentation, Flour, Salt and Fats

[@michaeltorres3231]

Chef Leo your my Hero. Sharing the most important knowledge to make the best tasting crust. Most pizza owners keep these important secrets to themselves. Their recipe they would die before sharing, especially if they have great pizza. I am so appreciative of you sharing your years of research and experience, the time that you put into this great experience. God bless you for it and If I ever get to your level of expertise I will find you and shake your hand personally. Good Health to all you love and good fortune to you, from a friend from Upstate NY...

[@Radoseizov]

Ive been watching thousands of videos on YT some of them helped me but no one talked in that depth and explain everything like that , Even without doing my next pizza I can understand all my questions about my fails through the time.

[@vjgarozzo]

Maestro! Really appreciate your videos and teachings! Looking forward to many more.

[@AskChefLeo]

More to come - every Thursday, in fact!

[@georgepagakis9854]

This video is a game changer and probably the best video for Pizza on KZbin.

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

[@cyndiadams3433]

Thank you Chef Leo, I NEEDED this.

[@piotres5373]

Dear Leo, it's my second your video and I think that's what I need. I explored lots of videos but yours are very comprehensive. Take care, you are young rookies' hope 💪🏻

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

[@piotres5373]

Great to hear that, free time will be for pizza and your channel. After work and university class I'll train pizza for family, few months ago me and my grandpa (my idea, mostly his invention, hard work and time) finished one napoletana wood oven made from brick and .. boiler 😃 >350 celcius at bottom for now, stagioni rosso is waiting.

[@AskChefLeo]

@@piotres5373 👏 Bravo!

[@lisarct1012]

Thank you Chef.

[@abelaxen]

Glad to see you are making vids again. I thought you were done. Excellent content.

[@AskChefLeo]

Thanks Abel, I am far from done. Many more on the way. Thank you for watching.

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

[@mikeiozzo2652]

Some great ideas - Thanks

[@AskChefLeo]

Thank you Mike. There are 3 more sections to this topic and I am planning more detailed videos in the near future. If you have suggestions for topics, please add them on my website www.leospizzirri.com. Thanks again.

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

[@russwhetsel9679]

Your the best Leo !

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

[@tinjarir]

Great tips. Thanks for this. Appreciate the editing too!

[@AskChefLeo]

Thank you Tinjarir...(my video editor thanks you too!)

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

[@RejuOutlaws]

Great video thumb up and sub. Waiting for the rest.

[@AskChefLeo]

Thanks for the sub! New videos dropping every Thursday!

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

[@ahmaddarwiche9154]

Hello Can you please forward deep pan pizza dough recipe 10kg thanks from UK

[@soumaiaelidrissi2371]

Can you please tell me what brand of flour can I use in England 🇬🇧?

[@AskChefLeo]

If you can’t find Italian 00 flour, you can easily use All Purpose

[@soumaiaelidrissi2371]

@@AskChefLeo thank you for your quick answer

[@kazishamirulalam7658]

Is very refined flour contain more protein or less refined flour ?

[@AskChefLeo]

The level of refination only refers to the amount of bran/germ that have been removed and the extent to which the endosperm has been ground. Refinement has nothing to do with the strength or protein level of the flour. That comes from the type of wheat that was ground. Depending on the variety of wheat, the flour will be lighter or stronger but still be able to be ground as fine as 00. I hope this helps.

[@Radoseizov]

YOu are my Yoda of the Pizza World OMG!

[@NorthShore2]

Wow, he knows his shit

[@stephencobbhomecooking8938]

I loved every part of this but especially this was "Slap your Maam it was so good " :)

[@AskChefLeo]

Glad you liked it!!

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

[@stephencobbhomecooking8938]

@@AskChefLeo Thank-you I will definitely Subscribe

[@chrisginoc]

Just made a slap your mom it's so good poolish pizza. I almost felt not worthy. I didnt write it down. Chef you are correct. Document everything

[@AskChefLeo]

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo