I've just started making home made pizza. The stretching and shaping of the dough is definitely the hardest part of the whole process. You make it look so easy!
the most important thing to make it easy is to make sure the Doug is relaxed and at room temp that means that you made dough balls at least 4 hours before you start shaping good luck
@@pieterstadler3485 Thanks Pieter :) Yeah, I've learned that the relaxation stage is pretty crucial here. I wasn't leaving the dough balls enough time to relax. Plus I had to learn not to be afraid to add more flour when the dough is slightly too wet and sticky. I've made (I think) 4 batches now. I think I'm getting the hang of it. I wish I had started making my own pizza years ago!
@@derekgalbraith1508 Same here my first try resulted in alien shaped pizza My second batch then got a bit more round and by now I got the technique down enough And making the pizza yourself is and taste so much better than the alternative
To the untrained eye he seems like he's flexing, but professional pizzaiolos can see that the shoulder roll collects sweat from his back to add even more flavor !
I've been making pizza for 20+ years and I still love watching other people's techniques. Pizza making,It's an underrated art form. I'm a slap, knuckle and toss guy myself. I started out though stretching it all on the table. Everyone has their own style to get the same result. It's alot like skateboarding in that regard.
Followed the recipe and calculator works so well. If you ignore the flashy stuff and just do the pounding and stretching it works SO WELL. It is also the only time my pizza comes out of the oven round with big bubbles in the crust
Dough is resting, just started the first two hours. We'll see how this goes! Thank you so much for the video. You are truly amazing at what you do, and love how to explain everything so clearly and how cool you look throwing that pizza dough!
After the 4th pizza, I started finally getting it. It's a gentle, fast, swirling hand process. And it works great! Grazie signore. And if you have too much dough, make focaccia...
I can't tell you how much I enjoyed this video. I've been making pizza for 30 years to rave reviews from friends and family, but always using a rolling pin 🙄. I'm really looking forward to following your method for a genuine Naples style pizza. Thank you!
I used to work at a pizza chain years ago so I thought I had the method figured out. Well that method included using a sheet out machine where you would drop the ball in, it would come out as an oval then run it through the second stage that would make it a more rounder. Stretching to fit the pan sure I had that down, using your knuckles even throwing a spin in the air. I've been making homemade pizza for some time now and it's usually always good not every time though and this video definitely made some improvement. I'm glad I found this video, I followed the technique my God was it easier to stretch. It worked out perfectly with a nice airy crust. The crust was absolutely perfect all the way through. Thanks for the video, I'll be making pizza a lot more now.
Rolling out pizza is NOT difficult. But with a rolled pizza I get often HUGE bubbles inside the pizza, no matter I pierce the dough with a fork or not. The hand shaped one I do not pierce and I get no mega-bubbles. Plus, after you have done it a few times had shaping is faster. If your dough does not shape well it's not relaxed enough, check your dough making method then.
I’m on my 6th homemade pizza attempt with store bought dough. After my 2nd misshaped pizza, I was determined to get it right. Proud to say after much trial and error, I have finally perfected it. Here are some tips I learned along the way… 1.) If you buy a pizza dough ball frozen, keep it frozen until the day you are ready to use. The day you are going to use, let it sit out to defrost. I’ve also refrigerated the night before and about 1.5-2 hours before making, let it sit out to reach room temp. 2.) Preheat your oven to the highest temp it will go! Mine goes up to 525 degrees. 3.) Do not overflour your surface or the pizza dough itself. This was my biggest mistake! All you need is a little bit of flour on the surface you are working with. The more flour you use, the dough will become gooey and unworkable. 4.) The dough ball is already formed. So do not try to smoosh it together in order to stretch it. Work with the ball already formed. 5.) Pick it up by the edges and it stretches on its own. Making a circular motion from the edges and the pizza will stretch as you go. 6.) Bought a 13 inch pizza pan crisper from Kohl’s and it helped form my dough tremendously! I put a little flour on the pan before placing the dough on it. Here’s the link of the one I bought. www.kohls.com/product/prd-1174801/farberware-nonstick-13-in-pizza-crisper.jsp 7.) Once you lay out the dough on the pizza crisper or on whatever pan or pizza stone you’re using, use about a tablespoon of EVOO (extra virgin olive oil) and use a brush, utensil or your fingers to spread a very light layer all over the dough. 8.) Put the dough in your hot oven for 2 minutes. With nothing on it. That way the oil will crisp it up some before you actually put the toppings on, and that way you don’t get a pizza with a doughy center. 9.) Take it out and put your toppings on. Avoid getting sauce on the edges and remember a little sauce goes a very long way. Same thing with the cheese. A small amount melts perfectly but if you use too much, the pizza will be ruined. Don’t forget your seasonings as well. 10.) Cook your pizza for 8-10 minutes on the highest oven temp. Keep an eye on it though, because this time will vary per oven, depending on your temp. Hope this helps someone out! 🍕
MAKE IT YOUR SELF! ordinary AP flour, h2o, salt, a little olive oil. MUCH better than any dough you buy. bake on the lowest rack at 450f. you dont have a pizza oven, this will do, especially if you have a cast iron skillet or griddle. have faith. be patient. eat your mistakes anyhow.
@@PrestonBozeman - If you buy a pre-formed pizza dough ball then it’s already formed to be a circle. If it’s not stretched out correctly then the pizza dough cooks unevenly. Which is a mistake I kept falling into. Some parts will end up more doughy then others. That’s why getting a pizza crisper stone or pan like the one I linked above, helps out tremendously when stretching it out.
excellent!! I've tried so many times to get the base right...my poor family had to taste all the previous Pizza's!!! but this time, the instruction were simple and direct which made the difference.we just finished eating 2 , I cooked one on a pizza stone on the BBQ and the other in the oven...delicious!!Thank youG
I just made my first over fired pizza yesterday. The first one rose really nice with great crust. The second two didn’t rise at all. Of course I used the roller on the second two and that killed the air bubbles. Never use the roller, check! Now I need to work on stretching it out and to keep it thicker by the crust.
Just a question. in 2:23 you say that we can check if there are parts that are thinner than other ones, but what should we do in case we notice that? Thanks for your videos, I think you gave me the keys to start making a good pizza, waiting for the dough to rest :)
I had that question as well how to fix areas that are thin. since you asked this question two years ago this has to be the most irresponsible and neglectful comment section on TH-cam.
Hi, I noticed in your pizza dough recipe you said let it rise for 4-6 hours. But in this video, you said make sure its been out of the fridge for 2-8 hours. So the questions: 1) At what point did you put your dough in the fridge? After the 4-6 hour room temp proof? 2) How long does the dough last if it is never refridgerated? 3) How long does it last if it was put in the fridge ? 4) What happens if you cold proof the dough in the fridge (ie, no 4-6 hour room temp proof) Hope those questions make sense
I think, and Im not a pro, it can stay in the fridge for a while, but at least 4 hours. When you want to use it make sure you bring it out early enough to get room tempature. At least that is what I have been doing. I have made his dough recipe and let it sit in fridge 24-36 hours and it was fine.
Hey there, in the other video there is a dough calculator link and if you go to the website you can see he has described 2 methods of cold fermenting. Method #1 is the one described in the other video and #2 is the one uses the fridge. You knead the dough and put it into the fridge immediately for 8-72 hours. You need to take the dough out at least 2 hours before making the pizza and portion it to let the dough warm up to room temperature.
I proof my dough for 4-5 hrs after that I told it 8 times then shape into a ball then to the fridge for atleast 24 hrs. The dough can stay in the fridge upto 5days.
You know they dont usually do that at pizza places. Not efficient. The guy is being fun here. If I could do the shoulder roll I wouldn't mind eating my sweat. My pizza my rules.
Great Videos, I love Pizza and I'm still trying to get it right at home. I think I'm on the right way but there's one problem I just can't solve. No matter what kind of flour I use and no matter how long I knead or let the dough rest and rise, when I stretch my dough it always pulls right back like a rubber band, it's not working. I don't know what I do wrong, I tried so many different recepies and methods but that's the one thing that never works. What could be wrong??? Please help me!
I am New at working with any Dough, I want to try making Pizza & Calzones, Then maybe even Bread, If I get good at it, Your Instructions are Teriffic, & Easy, I subscribed also Thanks for sharing your Expertize with us etc.
I just discovered your channel last night. I binge watched your pizza playlist several times. So helpful. I struggle having enough elasticity in my pizza doughs that when it comes to stretching it, my dough rips easily. I tried making the New York style tonight and I just decided I would take my time to stretch it out slowly to see if I could avoid tearing it. It worked. I also followed your dough calculator and it didn’t sit for 1-3 days in the fridge but I was more patient today and it was about 8 hours and I do feel it was a much better dough than I have made recently. I have half of the dough still in the fridge so the pizza I make in the next day or two will have gotten that longer fermentation time.
For anyone struggling. You can stretch the pizza dough lightly with the rolling pin, put it in the baking tray and then WAIT AT LEAST 15 MIN before assembling the pizza. It gives time for the fermentation to add back some of the air bubbles. I did my first Pizza Hut style dough like this and it raised even more than I expected.
Hi, I have a question. This is the part where I always fail. In the stretching process, I get lots of holes and tears in the dough. The dough gets quite hard to stretch, not sure why. Any tricks to avoiding this? Thanks
That’s mean your dough hasnot relaxed enough. You shouldn’t have problems with a bread flour. I’ve used all purpose flour for pizza and I find the dough when stretched results in tears. Bread flour is quite resilient to tears.
Wow, You're impressive Champ! Making pizza dough is definitely your forte. I'll stick with your first method, few people have your advanced skills to air stretch the dough, and will drop it on the floor.
Ya I decided until I finish with finding the best cheese sauce and toppings for my liking i will use the rolling pin which already makes it taste great
Omg! Loving this video! I think I might be ready to play with the dough that has been in the refrigerator since last night. But pizza night is Thursday and tonight is Sunday. Hopefully the dough will be ok for me to use.
You are AMAZING! Shoulder Roll... Awesome! I respect you! I was teaching Japanese home style cooking to non-Japanese people in Kyoto, Japan from 1989 - 2004. I might start it again... Anyway, you are Awesome! You would definitely get more subscribers.
I appreciate the time that went into this but I'm actually left with questions. You make pounding and stretching two different things, but the motion in 1:23 and 1:51 are basically the same. Also what is the cut at 1:50?? You're "double -cupped" hands are replaced by a hold and stretch conformation. Then what do I do if I have parts that are too thin / thinner than others?
I worked at a whole foods that made pizzas with Neapolitan dough. I became a master at throwing that dough out was so fun to do it in front of all the customers
I hope this channel blows up! Ps. Can you show how to make pizza using cast iron pan - first frying and then inside regular oven? I heard it's the best domestic way to make a pizza close to an authentic oven one.
It's better to use a pizza stone/steel since you can slide the pizza on and off with a peel. However, if you have a large cast iron skillet that when upside down presents a flat, even surface (if the handle is elevated it will not), then you can bake a pizza right on that as if it was a pizza steel. Otherwise you'll need a skillet-specific recipe since the pizza can't be "launched" into the preheated skillet in the oven the way it is with a stone. You can't slide it off the peel perfectly into a hot pan as that will usually result in a ruined pizza. Domestic oven, use the highest heat your oven will go to. Switch on the broiler and launch the pizza onto the fully preheated hot steel/stone/cast iron. Your pizza will thus be cooked from both sides at the maximum heat your oven can put out. At the typical 500-550°F maximum temperature of most home ovens the pizza will take 3-5 minutes to cook, depending on a variety of factors and your preferences. By comparison, a dedicated traditional pizza oven (very expensive) will bake at 900°F+ and finish baking in only about 1.5 minutes. The difference is honestly rather subtle ("leopard spotting", slightly increased rise), and you can prepare the pizza for baking identically. I make "almost Neapolitan" pizza in my home oven.
Can i still use the pizza dough after it's been several times on the floor?
Ha! Depends, if you have animals, -close your eyes when eating! Lol!
3 second rule.
haha jag tror att du kan! lycka till! 😂
Yes. You've just unknowingly added more minerals and texture to your pie.
Just wash it in hot water before using
After many unsuccessful attempts, I've decided that perfectly round shaped pizzas are so over rated.
Amoeba shaped pizzas taste just as good.
Haha
😂😂
@@gursimransingh4377 Amen !!
the only thing is they are hard to make even slices out of it's really odd, but it doesn't have to be even close to perfectly round
😂😂😂 Hear, hear!
I prefer sour grapes too
I've just started making home made pizza. The stretching and shaping of the dough is definitely the hardest part of the whole process. You make it look so easy!
the most important thing to make it easy is to make sure the Doug is relaxed and at room temp that means that you made dough balls at least 4 hours before you start shaping good luck
@@pieterstadler3485 Thanks Pieter :)
Yeah, I've learned that the relaxation stage is pretty crucial here. I wasn't leaving the dough balls enough time to relax. Plus I had to learn not to be afraid to add more flour when the dough is slightly too wet and sticky.
I've made (I think) 4 batches now. I think I'm getting the hang of it. I wish I had started making my own pizza years ago!
@@derekgalbraith1508 yesssss i am happy to hear your getting the hang of it once you do it more and more it will only get easier cheers pieter
@@pieterstadler3485 Why is that the most important thing? Is the dough stronger and more elastic at that stage?
@@derekgalbraith1508 Same here my first try resulted in alien shaped pizza
My second batch then got a bit more round and by now I got the technique down enough
And making the pizza yourself is and taste so much better than the alternative
I still can’t do it can u come over
dirty boy
To the untrained eye he seems like he's flexing, but professional pizzaiolos can see that the shoulder roll collects sweat from his back to add even more flavor !
Lmaooooo that's nasty bro
Lmaooo😂😂😂🤣🤣🤣🤣
Ha ha
Haven't read a great comment like this one in a very long time 😂
👀👀👀
I through mine over my shoulders and now I've been chasing it down the street all day! Great video. You make this art look easy.
“Throw
@@NotmyhandlerThrew*
@@sentient4248 you’re right!
I've been making pizza for 20+ years and I still love watching other people's techniques. Pizza making,It's an underrated art form. I'm a slap, knuckle and toss guy myself. I started out though stretching it all on the table. Everyone has their own style to get the same result. It's alot like skateboarding in that regard.
shoulder roll = Respect ! /edit and subbed !
ditto subbed
That was a rubber pizza used for teaching tossing.
@@Mr.56Goldtop Yup! Very clearly 😆
@@rooksfoot1184 xvx rrww
, y, zdddzdddzeeddwddzsddszeezdddddddddssddddlids
Followed the recipe and calculator works so well. If you ignore the flashy stuff and just do the pounding and stretching it works SO WELL. It is also the only time my pizza comes out of the oven round with big bubbles in the crust
"Throw your dough up in the air, try and look as cool as possible"😂 these tips were very helpful though
so dit you look cool ?
🤣
They were helpful dough
LOl
Hells to the yeah on this one. Nailed it! My wife asked me why there was a pizza on the ceiling the next morning!!!
This guy helped me make a good pizza on my second attempt ever! I’m so proud. Thanks mate! Salute.
Perfect advices for a perfect pizza dough😍😍😍
Thanks Vincenzo !! i like your channel just subscribed :D
Dough is resting, just started the first two hours. We'll see how this goes! Thank you so much for the video. You are truly amazing at what you do, and love how to explain everything so clearly and how cool you look throwing that pizza dough!
How did it goes ?
How’d it go?
How did it go? I’m still curious as well.
Pls let us know
Four years later the dough is still resting
man, you have the coolest, simplest, no BS, best explaining SHORT videos with POINT i've ever seen. Big respect!
2:35 i tried to do the same, but a piece of dough stayed in my hand and the other go right in the wall 🤔
After the 4th pizza, I started finally getting it. It's a gentle, fast, swirling hand process. And it works great! Grazie signore. And if you have too much dough, make focaccia...
You make great videos! Easy to follow, no stupid jump cuts, straight to the point...
Keep em coming!
yess i am a little bussy now but this winter we will start filming again :D
I can't tell you how much I enjoyed this video. I've been making pizza for 30 years to rave reviews from friends and family, but always using a rolling pin 🙄. I'm really looking forward to following your method for a genuine Naples style pizza. Thank you!
"Throw the dough up in the air. Try and look as possible".
Me: still trying look cool whilst waiting for the dough to come away from the ceiling.
hahha lol i hade the same thing but than sticking to the camera :P
HSHSHAHAHAANA
Hahahahahaha
I used to work at a pizza chain years ago so I thought I had the method figured out. Well that method included using a sheet out machine where you would drop the ball in, it would come out as an oval then run it through the second stage that would make it a more rounder. Stretching to fit the pan sure I had that down, using your knuckles even throwing a spin in the air. I've been making homemade pizza for some time now and it's usually always good not every time though and this video definitely made some improvement. I'm glad I found this video, I followed the technique my God was it easier to stretch. It worked out perfectly with a nice airy crust. The crust was absolutely perfect all the way through. Thanks for the video, I'll be making pizza a lot more now.
Why is rolling out pizza dough so difficult?
I know, right? They make it seem so easy. I guess you have to stretch 50 pizzas before you're any good at it.
Didnt expect to see you here doc
He said don’t roll it. It excludes the air. And you need the air.
Because it's an art.
Rolling out pizza is NOT difficult. But with a rolled pizza I get often HUGE bubbles inside the pizza, no matter I pierce the dough with a fork or not. The hand shaped one I do not pierce and I get no mega-bubbles. Plus, after you have done it a few times had shaping is faster.
If your dough does not shape well it's not relaxed enough, check your dough making method then.
I’m boutta start working pizza in the kitchen tomorrow, this was perfectly concise and with great visual representation.
I’m on my 6th homemade pizza attempt with store bought dough. After my 2nd misshaped pizza, I was determined to get it right. Proud to say after much trial and error, I have finally perfected it. Here are some tips I learned along the way…
1.) If you buy a pizza dough ball frozen, keep it frozen until the day you are ready to use. The day you are going to use, let it sit out to defrost. I’ve also refrigerated the night before and about 1.5-2 hours before making, let it sit out to reach room temp.
2.) Preheat your oven to the highest temp it will go! Mine goes up to 525 degrees.
3.) Do not overflour your surface or the pizza dough itself. This was my biggest mistake! All you need is a little bit of flour on the surface you are working with. The more flour you use, the dough will become gooey and unworkable.
4.) The dough ball is already formed. So do not try to smoosh it together in order to stretch it. Work with the ball already formed.
5.) Pick it up by the edges and it stretches on its own. Making a circular motion from the edges and the pizza will stretch as you go.
6.) Bought a 13 inch pizza pan crisper from Kohl’s and it helped form my dough tremendously! I put a little flour on the pan before placing the dough on it. Here’s the link of the one I bought.
www.kohls.com/product/prd-1174801/farberware-nonstick-13-in-pizza-crisper.jsp
7.) Once you lay out the dough on the pizza crisper or on whatever pan or pizza stone you’re using, use about a tablespoon of EVOO (extra virgin olive oil) and use a brush, utensil or your fingers to spread a very light layer all over the dough.
8.) Put the dough in your hot oven for 2 minutes. With nothing on it. That way the oil will crisp it up some before you actually put the toppings on, and that way you don’t get a pizza with a doughy center.
9.) Take it out and put your toppings on. Avoid getting sauce on the edges and remember a little sauce goes a very long way. Same thing with the cheese. A small amount melts perfectly but if you use too much, the pizza will be ruined. Don’t forget your seasonings as well.
10.) Cook your pizza for 8-10 minutes on the highest oven temp. Keep an eye on it though, because this time will vary per oven, depending on your temp.
Hope this helps someone out! 🍕
Thanks my g, appreciate it.
MAKE IT YOUR SELF! ordinary AP flour, h2o, salt, a little olive oil. MUCH better than any dough you buy.
bake on the lowest rack at 450f. you dont have a pizza oven, this will do, especially if you have a cast iron skillet or griddle.
have faith. be patient. eat your mistakes anyhow.
Def helped out thanks
Why are you worried about it being a circle?
@@PrestonBozeman - If you buy a pre-formed pizza dough ball then it’s already formed to be a circle. If it’s not stretched out correctly then the pizza dough cooks unevenly. Which is a mistake I kept falling into. Some parts will end up more doughy then others. That’s why getting a pizza crisper stone or pan like the one I linked above, helps out tremendously when stretching it out.
excellent!! I've tried so many times to get the base right...my poor family had to taste all the previous Pizza's!!! but this time, the instruction were simple and direct which made the difference.we just finished eating 2 , I cooked one on a pizza stone on the BBQ and the other in the oven...delicious!!Thank youG
Vaše recepty a návody jsou úžasné!!!Díky vám je pizza úchvatný zážitek! ♡ DĚKUJI
I just made my first over fired pizza yesterday. The first one rose really nice with great crust. The second two didn’t rise at all. Of course I used the roller on the second two and that killed the air bubbles. Never use the roller, check! Now I need to work on stretching it out and to keep it thicker by the crust.
Just a question. in 2:23 you say that we can check if there are parts that are thinner than other ones, but what should we do in case we notice that?
Thanks for your videos, I think you gave me the keys to start making a good pizza, waiting for the dough to rest :)
I had that question as well how to fix areas that are thin. since you asked this question two years ago this has to be the most irresponsible and neglectful comment section on TH-cam.
Wow,It's really nice to watch n l try to make it very soon .Thanks a lot,best way of presenting
Plastic/rubber pizza at the end!😂
Luke you were supposed to keep that a secret ;)
Great series of vids
@@pieterstadler3485
Exactly! But still, a great video shows great techniques :)
@@maheraljannan1676 if you like bearded dough!
@@MrPacedan Yeah, dough with a character :)
I'm going to start practicing my throw-stretch-throw and shoulder roll techniques. Thank you!
this channel is gonna be big
thank you!! 🔥
I could be big, but there is no more content :(
Shoulder roll , I think I'll give that a miss . Lol, I just found your videos . Brillant!! Thank you
Hi, I noticed in your pizza dough recipe you said let it rise for 4-6 hours. But in this video, you said make sure its been out of the fridge for 2-8 hours.
So the questions:
1) At what point did you put your dough in the fridge? After the 4-6 hour room temp proof?
2) How long does the dough last if it is never refridgerated?
3) How long does it last if it was put in the fridge ?
4) What happens if you cold proof the dough in the fridge (ie, no 4-6 hour room temp proof)
Hope those questions make sense
I think, and Im not a pro, it can stay in the fridge for a while, but at least 4 hours. When you want to use it make sure you bring it out early enough to get room tempature. At least that is what I have been doing.
I have made his dough recipe and let it sit in fridge 24-36 hours and it was fine.
Hey there, in the other video there is a dough calculator link and if you go to the website you can see he has described 2 methods of cold fermenting. Method #1 is the one described in the other video and #2 is the one uses the fridge. You knead the dough and put it into the fridge immediately for 8-72 hours. You need to take the dough out at least 2 hours before making the pizza and portion it to let the dough warm up to room temperature.
I proof my dough for 4-5 hrs after that I told it 8 times then shape into a ball then to the fridge for atleast 24 hrs. The dough can stay in the fridge upto 5days.
The best instructions by far! Thank you!
on that last move I was like this guys pizza dough is super strong how he gripped it.. lol it was a piece of rubber lmfao.. SUBD
Toutes Tes vidéos pizza sont super précises et pratiques. Thank’s
One year from now he will have 1 mil Subscribers...
Thank you!!! 🙏
Indeed
U wanna bet?😂
If they keep uploading!!!!!
3 Months- 13K
I know you’re proud of that last shot years later. Thanks for the video
Nothing says delicious pizza like the sweat off of some blokes neck.
haha lol
With a few loose curly hairs added for that "extra special something".
jealous
You know they dont usually do that at pizza places. Not efficient. The guy is being fun here. If I could do the shoulder roll I wouldn't mind eating my sweat. My pizza my rules.
The oven temps will absolutely evaporate any sweat.
first time pizza maker here. Nailed the dough roll across the shoulders first time! Great tutorial!
*Your Kitchen is More Organized Than my Life* 😣
my kitchen is more organized than my own life ;)
Such a cool and likeable guy. Push and twist for me is the best.
Great Videos, I love Pizza and I'm still trying to get it right at home. I think I'm on the right way but there's one problem I just can't solve. No matter what kind of flour I use and no matter how long I knead or let the dough rest and rise, when I stretch my dough it always pulls right back like a rubber band, it's not working. I don't know what I do wrong, I tried so many different recepies and methods but that's the one thing that never works. What could be wrong??? Please help me!
The first stretching technique works well and is easy to control
The secret is now, revealed. Thank you!! Awesome video!! Keep it coming!🤗🤗🤗
Thank you!! The will keep coming!
Shoulder roll? Daaaaaaaang!!! You just been awarded pizza dough trophy 🏆 🥇😎
You will be very popular in the future
I am New at working with any Dough, I want to try making Pizza & Calzones, Then maybe even Bread, If I get good at it, Your Instructions are Teriffic, & Easy, I subscribed also Thanks for sharing your Expertize with us etc.
that so nice to hear i am also planing on making more bread in the futere :D
Mmm that looks like a rubber dough 2:29 that is used for training purposes rather than a flour dough?
Nice video.
Its for jokes, unless you’re joking
I just discovered your channel last night. I binge watched your pizza playlist several times. So helpful. I struggle having enough elasticity in my pizza doughs that when it comes to stretching it, my dough rips easily. I tried making the New York style tonight and I just decided I would take my time to stretch it out slowly to see if I could avoid tearing it. It worked. I also followed your dough calculator and it didn’t sit for 1-3 days in the fridge but I was more patient today and it was about 8 hours and I do feel it was a much better dough than I have made recently. I have half of the dough still in the fridge so the pizza I make in the next day or two will have gotten that longer fermentation time.
Love that Shoulder Roll Maybe I will be ready to try that in about 5 Years If I am lucky enough, Thanks again etc.
haha if your ready sent me a video
For anyone struggling. You can stretch the pizza dough lightly with the rolling pin, put it in the baking tray and then WAIT AT LEAST 15 MIN before assembling the pizza. It gives time for the fermentation to add back some of the air bubbles.
I did my first Pizza Hut style dough like this and it raised even more than I expected.
Hi, I have a question. This is the part where I always fail. In the stretching process, I get lots of holes and tears in the dough. The dough gets quite hard to stretch, not sure why. Any tricks to avoiding this? Thanks
That’s mean your dough hasnot relaxed enough. You shouldn’t have problems with a bread flour. I’ve used all purpose flour for pizza and I find the dough when stretched results in tears. Bread flour is quite resilient to tears.
Thank you I should of watched this yesterday when I was making pizza. Thank you for making this kind of content People need it
This escalated from tutorial to show off so quickly!!
Wow
Excellent. I have to learn how you make your dough, that when stretching the dough doesn't get hole
Dude, you did the shoulder roll! You just earned my respect.
thank Sam !!!!
Wow, You're impressive Champ!
Making pizza dough is definitely your forte.
I'll stick with your first method, few people have your advanced skills to air stretch the dough, and will drop it on the floor.
Wow, I didn't know that John C. Reilly was a pizza master in his younger years before he became an actor.
Hahahaha
Its not John. Its his son.
I am watching your lessons again and again, you're really cool dude and because of you now my pizza game is up!
Thank you for the tips and recipe. My family loooooves it!
I am just learning to stretch pizza dough. Thank you for your demonstration. AND...my maiden name was Stadler!
The guy looks like a 20 yr old Seth Rogen..until he opens his mouth
was thinking same. hilarious. uncanny.
that roll over the shoulder was amazing!!
my dough got stuck on ceiling while trying to toss it in the air..
Try and destroy the old ways, Gabe, well I will not let you.
Great ty lol can you make deep dish? I have trouble forming the pan! It keeps sliding towards the middle
I tried the shoulder roll, my dough sticked to the wall,al dente, just like my spaghetti 👌🏽
slim 2060 😹😹😹😹😹
haha just keep on practicing !!
Great explanation and super personable. You. Thank you.
You lost me when you said, "now throw it up in the air..."
Yep I think I’ll start with the shoulder roll. Looks easy.
😑 yea cause it’s that easy, now my dough is infused with crumbs and cat hair
Ya I decided until I finish with finding the best cheese sauce and toppings for my liking i will use the rolling pin which already makes it taste great
Just knead it again so those "crumbs and cat hair" hides in the very center of the dough ball
Just wanted to say a massive thank you for your Pizza Dough Calculator - such a lifesaver!!
and kaboom, fake dough at the end..omegalul
sssst dont tell :P
Wow excellent throwing of pizza base
I cant believe they made crust intentionally so that I throw them out.
This tutorial has been so helpful 😭
I'm so glad!
Impressive aerial pizza stretch!
Nice switcharoo with the dough you used for the shoulder roll dude.
Omg! Loving this video! I think I might be ready to play with the dough that has been in the refrigerator since last night. But pizza night is Thursday and tonight is Sunday. Hopefully the dough will be ok for me to use.
This is the most perfect pizza dough - thanks so much for sharing
I'm really impressed with your shoulder pizza roll. How long did it take you to master this skill? Awesome videos by the way 🍕
You are AMAZING! Shoulder Roll... Awesome! I respect you! I was teaching Japanese home style cooking to non-Japanese people in Kyoto, Japan from 1989 - 2004.
I might start it again...
Anyway, you are Awesome!
You would definitely get more subscribers.
thanks thats so nice to say :) and yes you shude start teaching again japanese food it tha bomb :D
@@pieterstadler3485 You are very welcome. I am seriously thinking about teaching Japanese cooking again... If I start, I would let you know.
Thanks for the cool tips Pizza Man!
Thanks for the lint-stuffed crust 🍕👌🏻
center part becomes extremely thin. but in this video 2:23 is the same. its interesting how this dough will be when its cooked
Smart Chef with Smart Pizza 🍕Techniques... 👌👍👍👍
I've really started to get the hang of this process and my crusts are amazing now. I havent graduated to the shoulder roll, however :D
thanks for the video, now you made me want to master the ultimate technique of the shoulder roll, it looks sick!
I appreciate the time that went into this but I'm actually left with questions. You make pounding and stretching two different things, but the motion in 1:23 and 1:51 are basically the same. Also what is the cut at 1:50?? You're "double -cupped" hands are replaced by a hold and stretch conformation. Then what do I do if I have parts that are too thin / thinner than others?
Dude!!! Great lesson, 🤣🤣especially the end,😂. I’ve really been into this pizza 🍕 making at home , thanks so much for the laugh and pro tips!
This kitchen looks like it is outdoor but also indoor. Best dough tutorial on YT though 👍
I love throwing the dough! Can't wait for it to unstick off my ceiling!
Dude, you got serious pizza dough game! Thanks for the video! Mille grazie!
Brilliant. Excellently presented tutorial.
I came, I saw, I subbed.
I worked at a whole foods that made pizzas with Neapolitan dough. I became a master at throwing that dough out was so fun to do it in front of all the customers
I tried working my Pizza dough by hand last weekend. I was crap lol. Respect to anyone who can do this.
wy was it crap ? i am 100% shure you can do it
I hope this channel blows up!
Ps. Can you show how to make pizza using cast iron pan - first frying and then inside regular oven? I heard it's the best domestic way to make a pizza close to an authentic oven one.
It's better to use a pizza stone/steel since you can slide the pizza on and off with a peel. However, if you have a large cast iron skillet that when upside down presents a flat, even surface (if the handle is elevated it will not), then you can bake a pizza right on that as if it was a pizza steel. Otherwise you'll need a skillet-specific recipe since the pizza can't be "launched" into the preheated skillet in the oven the way it is with a stone. You can't slide it off the peel perfectly into a hot pan as that will usually result in a ruined pizza.
Domestic oven, use the highest heat your oven will go to. Switch on the broiler and launch the pizza onto the fully preheated hot steel/stone/cast iron. Your pizza will thus be cooked from both sides at the maximum heat your oven can put out. At the typical 500-550°F maximum temperature of most home ovens the pizza will take 3-5 minutes to cook, depending on a variety of factors and your preferences. By comparison, a dedicated traditional pizza oven (very expensive) will bake at 900°F+ and finish baking in only about 1.5 minutes. The difference is honestly rather subtle ("leopard spotting", slightly increased rise), and you can prepare the pizza for baking identically. I make "almost Neapolitan" pizza in my home oven.
I woudl love to see you try this with the Pillsbury pizza in a can dough :)
Haha nice, last one is a silicone pizza, used for training. Thanks for all the info
I'll pick the shoulder roll. Seems to be the easiest!