Learn the basics of stretching, saucing, adding cheese, and putting a New York style pizza in the oven. Brought to you by Slices and Ices of Wake Forest NC.
He doesn't look or sound Italian but holy moly the skill level he displayed here is mind blowing. Meanwhile it takes me 3 minutes of trying to get a 16 dough ball open and I still only end up with one about 14.5" because I can't get it any bigger without it starting to tear lol Dude makes it look too easy but it's not. Gonna re-watch this and try again when I make pizzas later this week.
Parker Shnabel has pizza skills. Good job I make NY style Pizza once a week , still can’t sauce it that smoothly . Is that Grande cheese ? Best cheese ever
wow 40yr! cool stuff ... curious maybe you know how do some NYC places use the buffalo mozzarella because when you first buy it comes so wet ,, is it as simple as drying it in the fridge a day or two or more until it's dry enough to use? i've even seen that Lucali guy use a standard cheese grader to slice large pieces , it has to be dried to be able to do that right? i know very random question but was just curious
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i have never seen a pizza being stretched so much! its awesome
He doesn't look or sound Italian but holy moly the skill level he displayed here is mind blowing.
Meanwhile it takes me 3 minutes of trying to get a 16 dough ball open and I still only end up with one about 14.5" because I can't get it any bigger without it starting to tear lol
Dude makes it look too easy but it's not. Gonna re-watch this and try again when I make pizzas later this week.
Pizza is so good here!
Solid videos man! Keep them coming
Thanks for the help
The 18-inch man pie and not those 14-inch large pies at chain stores. Large pies were 16 to 18 inches before the chain stores came to life.
lets us see the finished product
Parker Shnabel has pizza skills. Good job I make NY style Pizza once a week , still can’t sauce it that smoothly .
Is that Grande cheese ? Best cheese ever
terrific job
Great video! What's hydration % of your dough? And I'd see your dough as you take it out of the proofer...thanks.
Great job coming from a pizzaman over 40 years of experience
Thank you!
wow 40yr! cool stuff ... curious maybe you know how do some NYC places use the buffalo mozzarella because when you first buy it comes so wet ,, is it as simple as drying it in the fridge a day or two or more until it's dry enough to use? i've even seen that Lucali guy use a standard cheese grader to slice large pieces , it has to be dried to be able to do that right? i know very random question but was just curious
How many centimeters is the circumference and diameter of this pizza? Thank you.
Great but should have shown the finnished results :D
I wonder how much shirt material is in that dough?
Please start doing videos again
How many centimeters is the circumference and diameter of this pizza? Thank you.
Do you guys cook your sauce or is it raw? I heard New York style pizza sauce is raw when it's first spread.
What is the percentage of hydration in the dough?
how many ounces is that do ball, is that a 18-inch pizza or a 20
It is a 26 oz dough ball for a 18 inch pizza
I actuly used this video lol
Glad we could help!
Don’t care for the blowing under pizza that’s germs
bruh it goes in the oven above 260C like stfu
Use a tissue for your nose!