MYYY Goodness this was one of the best videos I've seen in a long time. No silly emotions. No shaming other recipes and content creators. No silly jokes... just pure magic. LOVE the music and slow motion. Well done mate. I sure as heck will try this recipe all the way here in South Africa. Keep up the hard work. I am a fan for life!
Thank you for your beautiful and laid back cinematic style! Reminds me of enjoying a fire in a log cabin on a snowy day. The world stands still whilst attending to the truly important things. Thank you!
Sensacional! Sempre quis fazer, mas era barrado pela complexidade envolvida no processo. Vc simplificou as coisas, e parece que ficou muito bom. Obrigado!
Finally today I get to do this recipe. My "summer" oven was just replaced so now I can bake again in the desert heat. Today's version will be Fontina cheese, bits of red bell pepper and basil genovese from my garden. I'll use half of the recipe today and the other half for Leiter in the week. ☝️ 🎉 Grazi Mille ❤
I am on a fast for 72 hours. And this video right here describes what I want to make in a picture perfect manner. I aspire to have such a kitchen and equipment for myself to make this at home. Beautiful this is literally art ❤️
You are just great and it is always a pleasure to watch these lovingly made videos and recipes! Especially this one is just right because my new gas pizza oven came today !!!!!!!!!!!! Thank you Bro 👊 Salve Calo
I've tried over a hundred different dough recipes over the years and this is by far the best in terms of effort and greatness of the final product. Bravo!!! I'm curious what spoon is used to apply the tomato in this video.
Both pizzas came out as the best ever. I did put it in the fridge for about 18 hours and then let it rest & rise for about 3 hours. I roasted two bulbs of garlic (and along with some white wine, butter, olive oil, heavy cream, Parmesan and S&P made a white garlic-Parmesan sauce for both pizzas. Pizza 1 was traditional with sausage, ham, & pepperoni etc.. Pizza 2 was a little more fun... i make my own K-Paul's blackened redfish seasoning and use it on chicken breasts. Lightly shredded along with roasted red peppers, basil and grated Asiago cheese on top. It was outstanding on the garlic/Parm sauce and your pizza dough. Best non-traditional pizza I have ever had. I only made one change to your recipe and that was not rolling out flat (Neapolitan style) and making it more traditional. Thank you for all of your help and encouragement. This is the perfect pizza dough for the home cook. The crust comes out like you were eating in an authentic pizza shop in Italy.
@@matijajurajic1312 Correct. Whether you are making pie pastry, cookie, or pizza dough it needs to hydrate and relax. In the case of pizza dough it needs to come back to room temperature and then be allowed to relax and then rise. He recommended approximately 2 hours to rise so I added 1 hour to come to room temperature.
@@twinosmcfly I put the dough in the fridge right before the final rest. One needs to allow the dough to come back to room temperature for about an hour and then begin it's final rise (approximately 2 hours depending on the temperature of your room)
Brilliantly shot!!!! and a FUN-Tastyq-ally looking pizza!!! Great! thanks; will try to get a similar result on Sunday! still struggling with the edge though - it will rise but..... but not so full of Air....
Excellent recipe and great video again! Tried it for lunch as it is the perfect time to prepare it quick and easy in the morning, added vegetarian options in my case and it came out almost perfect! Next time, I'm placing the pizza stone on the highest rack just to get a better cooking of the dough. Will 100% make this again, every time I need a quick but delicious pizza.
Wow, this was damn near perfect! Only tip I can give is to not blend the tomatoes since it might crush the seeds and give the sauce a bitter flavor. Just mash them by hand, works just fine :)
excellent! doing it now, the last rise I put in a fridge because I started too early. but the dough looks exactly like yours, feels good in my fingers too. greetings from Austria. Nela.
wow, great presentation! I think most important for pizza is good oven and highest possible degree. unfortunately most ovens are just up to 220 degrees. how would that pizza bake on conventional 220 degrees?
Доброе время суток. Нравиться наблюдать за Вашими манипуляциями, после которых получается волшебный продукт! Обожаю эстетику в приготовлении, так как сам готовлю. С опытом пришло понимание что простые блюда иногда приготовить труднее чем что то замысловатое.
I think we live in the same municipality... I recognize those green garbage cans haha. As a fellow Italian Canadian with a passion for cooking, I just found your channel and absolutely love what you're doing dude. Your recipes are on point; I'm picking up some great tips watching your work! Your passion and enthusiasm shine through in your work!
This is amazing and very relaxing to watch. You are a true artist. I’m going to try this recipe today since I’ve failed every time I’ve tried to make authentic pizza. Wish me luck! 🤞🏽
@@MileZeroKitchen It wasn’t good unfortunately. I followed your recipe and the crust was hard not light and fluffy like yours. I cooked it in the oven on a stone. I still don’t know what I’m doing wrong. I’m a great cook in other areas of my life! Very frustrating!!
@@MileZeroKitchen Okay! So my pizza balls went flat. The first one I cooked didn’t work but I left the other 3 out and reworked them and left them for a couple of hours. I heated my pizza stone up on my grill to 750 and OMG!! I made FANTASTIC pizza!!!! I wish I could show you the video and pic bc I’m so pleased with myself. THANK YOU! ❤
This looks wonderful and I definitely will try it. I usually use a 2day in the fridge ferment with 2 grams yeast and a 65% hydration rate. You are using a 74% hydration rate .......... I could not work with such a sloppy dough, but I will have a go at it. By the way, beautiful filming and music selection.
I've been having a bad day today, in the kitchen. When I watched your video, I felt relaxed and calm. I had a good laugh when you had problems with the can 😂
Bonjour, Merci pour ce partage agréable à regarder ! - Peut-on diviser la recette par 2 pour 2 pâtons ? - A combien de degrés la pâte repose-t-elle SVP ?
Thank you sir. Appreciate all of your time given to share this with us. Recipe is now in my Word Docx file. Just waiting for the temp to drop below 39C f&**ing Celsius. #NeapolitanPizza
Thanks for a new inspiration. I would love some recipes with rye. I bought a whole lot some time ago but cannot find any delicious recipes. Is there pizza with rye? Did you try some sourdough rye bread? Really curious. I already learned so much from you. All the best 👍🙋♀️
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
MYYY Goodness this was one of the best videos I've seen in a long time. No silly emotions. No shaming other recipes and content creators. No silly jokes... just pure magic. LOVE the music and slow motion. Well done mate. I sure as heck will try this recipe all the way here in South Africa. Keep up the hard work. I am a fan for life!
Verseker die beste pizza Guillaume !!! 🎉🎉🎉
Beautiful video footage! Love the editing techniques & music! ♥️
Agreed
Thank you for your beautiful and laid back cinematic style! Reminds me of enjoying a fire in a log cabin on a snowy day. The world stands still whilst attending to the truly important things. Thank you!
This guy gets it. Fresh, high quality ingredients, simple food.
Meaning what is fresh.. curious 😊
Beautiful video and pizza! The spreading of the sauce was hypnotic!😎👍🍷
Amazing cinematography, I was hooked from the first to the last second.
Every new video is like a "short film". Great work, delicious and innovative recipes!!! Pure joy!!!
Thank you so much!
Гарно знято, чудовий рецепт, прекрасний результат! Дякую!
Love the look and feel of your videos, so relaxing to watch! Keep it up with this style!
Amaizing dough, cant bekieve that the dough can be so airy and soft in just a three hours. Great job.
Perfection! Well done sir. That was a classy demo of skill and taste.
Sensacional! Sempre quis fazer, mas era barrado pela complexidade envolvida no processo. Vc simplificou as coisas, e parece que ficou muito bom. Obrigado!
Great recipe and moreover a meditative experience watching this beautiful video. Feeling zen AND hungry now.
Bellissima!! Una vera opera d'arte in breve tempo!🤌
Finally today I get to do this recipe. My "summer" oven was just replaced so now I can bake again in the desert heat.
Today's version will be Fontina cheese, bits of red bell pepper and basil genovese from my garden.
I'll use half of the recipe today and the other half for Leiter in the week. ☝️ 🎉
Grazi Mille ❤
I am on a fast for 72 hours.
And this video right here describes what I want to make in a picture perfect manner.
I aspire to have such a kitchen and equipment for myself to make this at home.
Beautiful this is literally art ❤️
Merci, la pizza est délicieuse. T'es un chef! 🥘🍕🍢
Considering how quick the preparation is the result was quite good. Im saving this video so I can try it later, cheers!
So happy I found this recipe! The no-knead method is a lifesaver.
It really is!
One of the best food prep videos that I have ever seen!!
A symphony!! 🥰🥰🥰Great pleasure to learn,watch and listen. Thank you so much for sharing 🙏🏼😇🌹🌹Saludos desde México! Un abrazo!
Самое лучшее видео по приготовлению пиццы, которое я видела. Спасибо вам большое. Желаю продвижение канала. Подписалась.
Una pinta deliciosa. Felicidades por la calidad de tús vídeos, muy cuidadosos y muy apetecibles las pizzas! 👌
That Tequila at the end, was just inspiring...what a great vid.
Bravo! . Simple. Fresh...outstanding.
Perfecto!!! Danke fuer dieses Video. Sie haben einen neuen Fan.
Che belli i tuoi video!!! Mi fanno venire una fame 😂 ma anche voglia di provare le tue ricette 🍕🍺 Bravissimo 👏🏻
You are just great and it is always a pleasure to watch these lovingly made videos and recipes! Especially this one is just right because my new gas pizza oven came today !!!!!!!!!!!!
Thank you Bro 👊
Salve Calo
My pleasure 😊
Wow! It's incredible ❤ especially ASMR 😊 pizza looks fantastic
Super schöne Videos, macht wirklich sehr viel Spaß! Danke!
I've tried over a hundred different dough recipes over the years and this is by far the best in terms of effort and greatness of the final product. Bravo!!! I'm curious what spoon is used to apply the tomato in this video.
Awesome recipe ❤Patti from Newark Delaware thanks so much ❤🎉🎉🎉🎉
Piece of Art. Can't wait to make my own first pizza. Bravo:))) Huge thanks for this amazing recipe.
Tried it and it really is a great recipe, thanks to you I will definitely eat pizza more often now, since this recipe is so much quicker 😅❤
Wow, what a presentation, what a pizza, bravo!
Both pizzas came out as the best ever. I did put it in the fridge for about 18 hours and then let it rest & rise for about 3 hours.
I roasted two bulbs of garlic (and along with some white wine, butter, olive oil, heavy cream, Parmesan and S&P made a white garlic-Parmesan sauce for both pizzas.
Pizza 1 was traditional with sausage, ham, & pepperoni etc..
Pizza 2 was a little more fun... i make my own K-Paul's blackened redfish seasoning and use it on chicken breasts. Lightly shredded along with roasted red peppers, basil and grated Asiago cheese on top. It was outstanding on the garlic/Parm sauce and your pizza dough. Best non-traditional pizza I have ever had.
I only made one change to your recipe and that was not rolling out flat (Neapolitan style) and making it more traditional. Thank you for all of your help and encouragement. This is the perfect pizza dough for the home cook. The crust comes out like you were eating in an authentic pizza shop in Italy.
When you talking about -dough in fridge for 18 hrs + 3hrs rest and rise= you mean at RM,(Room temp.), right?
@@matijajurajic1312 Correct. Whether you are making pie pastry, cookie, or pizza dough it needs to hydrate and relax. In the case of pizza dough it needs to come back to room temperature and then be allowed to relax and then rise. He recommended approximately 2 hours to rise so I added 1 hour to come to room temperature.
On which stage you put your dough in the fridge ?
@@twinosmcfly I put the dough in the fridge right before the final rest. One needs to allow the dough to come back to room temperature for about an hour and then begin it's final rise (approximately 2 hours depending on the temperature of your room)
@@GregCurtin45 make sense thank !
I get a lot of inspiration from watching your videos. Please keep posting good videos for a long time. Thank you
Thank you!
Bonci! Si! Looks amazing! May try one today, then bake others on subsequent days to see if cold proofing makes a difference. Grazie!
Brilliantly shot!!!! and a FUN-Tastyq-ally looking pizza!!! Great! thanks; will try to get a similar result on Sunday! still struggling with the edge though - it will rise but..... but not so full of Air....
Excellent recipe and great video again! Tried it for lunch as it is the perfect time to prepare it quick and easy in the morning, added vegetarian options in my case and it came out almost perfect! Next time, I'm placing the pizza stone on the highest rack just to get a better cooking of the dough. Will 100% make this again, every time I need a quick but delicious pizza.
Wow, this was damn near perfect! Only tip I can give is to not blend the tomatoes since it might crush the seeds and give the sauce a bitter flavor. Just mash them by hand, works just fine :)
이건 빵굽테라피야 I love to watch you cook. Your channel give a healing to me. Thank you for sharing your recipe ♥
❤ I will try this tonight. Thanks for sharing!
thanks for the therapy session
You’re most welcome! 🤗
Ennesima ricetta squisita con l'eleganza di sempre, grazie 🤗
Grazie!
excellent! doing it now, the last rise I put in a fridge because I started too early. but the dough looks exactly like yours, feels good in my fingers too. greetings from Austria. Nela.
And it came out excellent!! Thank you thank you!!
wow, great presentation! I think most important for pizza is good oven and highest possible degree. unfortunately most ovens are just up to 220 degrees. how would that pizza bake on conventional 220 degrees?
It's bake, no matter, Simply longer 🤷 ciao from Italy 👍
It all comes down to the pizza dough , and this pizza dough is a winner .
Your videos are informative, relaxing, and artistic. Thank you for sharing!
Glad you like them!
Bravo bravo! Bel video!! Mi piace la pace che questo video trasmette!!
Amazing video, can you also make a variant without flour 00 and high temp ovens ? It would be nice to compare both versions
Excellent recipe!! My whole family enjoyed it
Beautiful work! I know a ton of effort goes into the cinematography aspect of your vids. You make it look seamless we love it.
Thank you so much!
Thank you so much!
excellent production value. good work.
Will have to give this recipe a try… looks sensational!
Gotta luv the Ooni pizza ovens for the high heat they generate. I’m still on an Ooni Pro.
i dont know whats better, how this video is filmed or the easy recipe...
The Don Fulano Blanco at the end was pure class, the Pizza making was pure magical...I will subscribe now and have a shot of Tepozan Blanco Peace
Доброе время суток. Нравиться наблюдать за Вашими манипуляциями, после которых получается волшебный продукт! Обожаю эстетику в приготовлении, так как сам готовлю. С опытом пришло понимание что простые блюда иногда приготовить труднее чем что то замысловатое.
Thank you!
Great job,very satisfying to watch👏👏,just wandering is water cold or warm used in recipe?
Absolutely Belisima 🙏
I cannot wait to try this!!!!!
I think we live in the same municipality... I recognize those green garbage cans haha. As a fellow Italian Canadian with a passion for cooking, I just found your channel and absolutely love what you're doing dude. Your recipes are on point; I'm picking up some great tips watching your work! Your passion and enthusiasm shine through in your work!
That was so amazing chef those pizza.s looked so good can't to try them just love your video ❤❤❤
Thank you 😋
Thanks for the video … food for the soul❤❤❤
He makes the best food. He knows how to eat and drink
Art!
pure art!
beautiful video, very informative, pizza looks amazing, thank you!
Glad you enjoyed it!
Супер ! Спасибо за прекрасное видео и подачу рецепта. Завораживает
This is amazing and very relaxing to watch. You are a true artist. I’m going to try this recipe today since I’ve failed every time I’ve tried to make authentic pizza. Wish me luck! 🤞🏽
Good luck!
@@MileZeroKitchen
It wasn’t good unfortunately. I followed your recipe and the crust was hard not light and fluffy like yours. I cooked it in the oven on a stone. I still don’t know what I’m doing wrong. I’m a great cook in other areas of my life! Very frustrating!!
@@Bcsurvivor2014 sorry to hear that. If it was hard maybe cook it less? Tough to say without understanding what you’re doing wrong.
@@MileZeroKitchen
Okay! So my pizza balls went flat. The first one I cooked didn’t work but I left the other 3 out and reworked them and left them for a couple of hours. I heated my pizza stone up on my grill to 750 and OMG!! I made FANTASTIC pizza!!!! I wish I could show you the video and pic bc I’m so pleased with myself. THANK YOU! ❤
So professional and classy!!!
Increible video y muy buena receta. Algun consejo/alternativa para los que no tenemos pala?
Holi, me encantan tus recetas y tus videos son hipnotizantes, me suscribo ❤
The best videos and recipes. Thank You!
Glad you like them!
Simple yet successful!❤
Thank you chef!
My pleasure 😊
Dobro jutro odlican recept zapratila am pozz od Makedonija
The time is most definitely right!
@@dropcheekelbow9110 let’s go!
Bravo! Thank You, nice music.
이 채널 진짜 좋아.. 뚝딱 뚝딱 쉽게 잘 만드는데 사운드는 약간 asmr같으면서 영상미도 있고.😍😍
Thank you so much for watching
You really know how to handle dough
Best pizza channel on TH-cam! 😋
Thank you 😋
Это безумие, ты лучший, спасибо!!! 👍
This looks wonderful and I definitely will try it. I usually use a 2day in the fridge ferment with 2 grams yeast and a 65% hydration rate. You are using
a 74% hydration rate .......... I could not work with such a sloppy dough, but I will have a go at it. By the way, beautiful filming and music selection.
truly Pizza bianca with the sliced paper thin bresaola and aragula is one of the best recipe I've never seen , I'll try it !
Awesome recipe! Thank you for sharing. I love your videos🥰
Thank you so much 🤗
I've been having a bad day today, in the kitchen. When I watched your video, I felt relaxed and calm. I had a good laugh when you had problems with the can 😂
Great work!!
What do you do with the leftover pizza dough balls? Do you freeze them?
Hello, for a domestic oven, you must set the cooking mode to grill, rotating or static heat? Great recipe, amazing
Static. First 2-3 minutes bottom rack, then grill for the last minute or so! Good luck! 👍
Bonjour,
Merci pour ce partage agréable à regarder !
- Peut-on diviser la recette par 2 pour 2 pâtons ?
- A combien de degrés la pâte repose-t-elle SVP ?
This video was satisfying in a way that I’m not sure it should have been😅 thanks
Can't wait to try! How much salt & olive oil for the tomatoes?
Thank you sir. Appreciate all of your time given to share this with us. Recipe is now in my Word Docx file. Just waiting for the temp to drop below 39C f&**ing Celsius. #NeapolitanPizza
Nice!👍
so much love to you and your heart bro.. thank you !!
All the way back at ya
Complimenti oltre ad essere un ottimo video è anche molto molto rilassante...... grazie mille
Grazie mille!
Thanks for a new inspiration.
I would love some recipes with rye. I bought a whole lot some time ago but cannot find any delicious recipes. Is there pizza with rye? Did you try some sourdough rye bread? Really curious. I already learned so much from you. All the best 👍🙋♀️
Thoroughly enjoyed the vid, great pizza to. Cheers
Glad you enjoyed it
Спасибо большое за работу! Все очень красиво.....
Thanks for watching!
very good recipe...salam from Indonesia!...im so jealous cause i wanna it so badly
Exelente Mile Zero, saludos desde Santiago de Chile
Damn, your videos are good. Your videos are calm to watch like Alvin Zhou. Impressive work!
Single Malt Scotch is really the only option for these occasions. My suggestion is Port Charlotte 10 ✌️