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That pizza cutter is the tits

Pizza bible is all you need <3

I accidentally weighed out the gluten 40 g. I was probably able to get out 5 g totaling 35 g of gluten. Will this be an issue?

I have had plenty of New York pizza and they are not all created equal, some are pretty nasty ( I am looking at you ray) although I must say that I am a little partial to Patsy's Pizza, on 60th, I have also had great pizza in other parts of the country but to be fair it is few and far between.

Can I use discard as polish?

This video does a deep dive about garlic and bread, you are way ahead of the pack! th-cam.com/video/VXyp8CVj3hw/w-d-xo.htmlsi=2VlDbLNbq-ZgoZ8F

Understanding of the metric system. Usa has left the chat😂😂

Finally happy with my lower carb pizza and now I see this?! Looks great so I will be trying this soon!

And you can omit the 'LAH-DUH" if you're Muslim, Jewish or whatever cult doesn't like piggy.

You can roll out to the 1/8th inch thickness, then use a 12" pizza screen and cut the circle with a pizza cutter, par bake for about 1 min then store until needed. It should look much like a tortilla, soft and pliable. Tony Gemignani does this in his restaurant that serves Chicago thin crust. If it works for him good enough for me :) Thanks for the recipe!!

WHAT DID YOU BAKE THE PIZZA AT? CANNOT BELIEVE YOU DID NOT SHOW THE TYPE OF OVEN OR THE TEMP..WASTE OF TIME TO WATCHALL THIS

Adding fat i.e., lard to the dough softens the dough and is usually the enemy of crispy. You nailed crispy despite making it harder to get there. Amazing technique.

i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.

This guy needs to get out of the house a little more

This guy needs to get out of the house a little more

I wonder, would this be better using a real onion and fresh garlic? Probably the powder is more like spice, so it’s a difference? Since you use fresh herbs but powdered onion and garlic, this question popped in my head. And as feedback, you want to cut the BS from your videos? I don’t know what that means, but your ramblings are half the reason I am here, so if you cut, cut lightly. I hate when people get too serious on their channels or improve it into a gameshow (can barely watch weissman since he „improved“ his show, and Charlie Anderson too…) I don’t mean „stop evolving“, though.

serious note...keep doing the science thing...fill the void left by AB...you got this!!!

Leeve-Enn-Errs! Sicko!! (LOL)

1ST MISTAKE.. TONY..G.. A..PIZZA...BULLSHITER...NOW I. CAN'T..LISTTEN...TO..YOU....

This is fantastic! I love the explanations and reasons for everything you do. Great narration.

Oh great Gordita whisperer you've rendered me speechless. I pray I may be worthy to step into this new mysterious portal of palatable pleasure of the great unknown. To imagine the infinite palatable possibilities that only a true master could inspire and enlighten mere mortals like me to take wing and discover the mysteries of the foodiverse. You are an artist sir. You never have to wonder why God put you here.

And that my friends is how you do it. I've been searching and searching for how to do this and I think this guy finally nailed it.

3:11 “tip of the iceberg” 😎

🔥🔥🔥

As usual, awesome job with your video production; fun, very informative & interesting. Can’t wait to try this recipe out.

I am so happy the moment I see you’ve posted a new video. Your humour cracks me up.

I think the ground beef thing is subjective if you ask me, I see benefits in both. The main reason why I would fry my beef is because of the flavor, but also because if you buy cheaper groud beef with a lof of tendons and tougher cuts then frying it is often nicer. Where as buying expensive ground beef, you can really appriciate the quality of the meat by just slightly cooking it so you have nice big chunks of ground beef in your food. I am looking forward to your future video about this, although I wil stick to frying my ground beef for 30 minutes before using it in my lasange and tomato soup with ground beef and red pepper (the ground beef I buy is not great). I will admit that having to stir continously for 30 minutes a bit of a hassle, but I think you could maybe just use an oven like another comment has mentioned.

Another banger by the Rollon... Production quality is simply amazing

You can broil the ground beef in the oven (grilling I think you UK people call it) and let the tips get crispy without drying out the underneath meat. It's really a nice texture mixed together. Biggest mistake I see with ground beef is when people don't cook it long enough. It really depends on the meat you use IMO. Chuck needs to be cooked longer, think of pot roast meat. Whereas chopped sirloin would be less time. I go by feel, but usually 20 minutes or so.

That is one hell of a cutting board. What brand is it?

Will be trying this. I’ve never had a plantain. I bet these would be awesome with Al Pastor and your pineapple sauce.

Awesome videos 🤟

Can we get an update on the San Frauron? San Fran sauron? Sanauron? Used it in pizza dough yet?

Why have I only just found this channel, it makes so much more sense and is accurate! All the detail we need, decent descriptions, none of the pretending to be Italian. Can't wait for the weekend now, and I'm gonna get me some of those dough containers from your link. Cheers

Cutting the whole pizza into 1 slice- genius! Doing that tonight!

Pineapple on pizza should be against the law 😂 Well done 👍🏽

Looks delicious, very creative and comprehensive. Thanks! (I think your kitty had too many donuts!)

Too long for business

Bummer, you don't have a link for the pepperoni. I'm a Chicago native in my mid-60s. I'm in search of the best effing pepperoni.

thanks for sharing, i am a retired american in the philippines and i am going to try to learn to make a decent pizza, sad so many things i can not buy here . cheese they sell very little, i will be learning to make cheese as soon as i can , but again it is very hard to find milk the stores only sell powdered or high temp stuff

@rollonfood You add yeast to the final dough in the poolish method but don't mention how much you add. Do you use 0.15g of instant yeast in the poolish and then add the last 3.1grams in with the rest of the flour once the poolish is done?

I guess I should get a peeler. One time as I tried to slide my pizza creation off the cutting board where I'd assembled it onto the stone in the oven (using the board as quasi peeler), and because some little bit of dough was sticking ... I over did it and about oh I dunno the last few inches of pizza in the back of the oven slid off onto the oven's heating elements below and promptly went up in smoke. The rest came out ok though ... Had to open a lot of windows and yank down and remove batteries in several smoke detectors due to all the screaming...

If buying pre-grated cheese is your only option then put the cheese in a strainer and wash it off in a bowl of water to remove the anti clumping agent.

How many dough balls do you get?

Awesome video as always dude, thanks for teaching me how to make doughnuts!

You've got something SO many culinary youtubers don't: authenticity. That's what makes your content great man, just be yourself, your dry humor, the costumes, the passion for cooking...the hardcore fans are here and new ones will come! People respond to authenticity and that creates longtime fans. Thanks for all your work man and look forward to every upload!

This is what Star Trek Picard should have been! Great content again, the espresso sugar, next level. I will use this on a lot of stuff in the future. I cook and bake a lot, but never fried anything. I think I’m ready now, thanks to you!

Dumb question, but do you burp the poolish?

nice bro good looking pizza

Going to try your recipe. Day 1 poolish! What size pizza did you make? Maybe I missed it. I’m assuming 14”? What size dough ball appx do you use for each pizza in this video? I didn’t find the weight in the recipe. Thanks!!