One of if not the best teachers to be found on the English section of TH-cam. Thank you for the effort put into filming it. It was so entertaining and you let the teacher really do the work, without unneeded interruptions. Almost 40 minutes went by like 20!
I’ve watched a ton of pizza videos and I gotta say this guy just breaks the methods down to such an amazingly simple to follow way. I would love to see him make a NYC style pie.
We followed this dough recipe (OO flour with Active Dry Yeast), fired up the pizza oven, invited 16 people over, and had each person make their own pie (spread out using the training wheels method). This was the best dough yet! I've tried a dozen different versions; this one was by far the best. I did have to add an additional 50g of water. I will repeat this recipe over and over. Thank you!!!!!!
Chef Leo has such a cool attitude to teaching this stuff. I find there can be a culture surrounding traditional pizza making that can be dismissive of pizza that deviates from the original methods, but Chef Leo's not like that at all. He has a welcoming nature about him, and I think the world of pizza making needs that. Great video!
I am very impressed with Leo's teaching method. I lived in Italy for 40 years and can attest that he is the real deal. I recently purchased a wood-burning pizza oven and am researching methods. I'd be interested in a follow-up vlog focused on the oven's firing.
The best part of this video....making the dough. So simple. No refrigeration. The best explanation alongside of Enzo Caccia. I have made 5 kg of dough by hand. This helps my understanding lots. Thank you. A bread maker, making 10kg in a dough trough, doesn't knead the dough, exceptions a few folds, then rest at 5, 15, and 30 minutes intervals. At 15 he adds the salt. Then, after the final Fold, he balls it into loafs. Working large batches of dough by hand. For pizza: 10 kg of flour is 70 balls. 10 kg of water is 100 balls.
You need refrigeration if you keep the dough longer than 12 hours. And keeping the dough in a wine fridge at +16 is also considered at room temperature. People didn't have fridges before.
I’m a Chicagoan and have been in the pizza business for a long time. I have to say that Leo did a wonderful job of explaining the basics. Everyone should be able to make a Neapolitan at home now. Easy peasey. Great job Leo.
Leo is the man. I’ve been a student of his for years (from afar). I can make 4 styles of pizza. I credit Chef Leo with my ability to do at least 2 of them.
Do you remember Leo’s old channel and that incredible NY Dough recipe?!!! I LOVE that recipe and Leo needs to make a new video in that gorgeous garage. 🤤
I recently went from a round "pizza stone", to a square pizza steel, 1/4 inch thick and it gives the absolute best bottom crust… Way better than actual stone.
I watch pizza videos all the time and make it at least once a week. I must say that this video was super-informative about the techniques of how to build gluten in dough. When I saw him dump the salt in right away, I gasped for a second, but once I saw how he was adding the flour in slowly, it makes sense. Especially if you are not ever refrigerating your dough (per the VPN style). This video is actually really technical, but Leo is a great teacher and lays all of this stuff out in a very easy to understand way. Bravo! 👍
This is the best demonstration I've seen of adjusting the flour type for a home oven. I like how it was pointed out that being a higher gluten dough combined with the lower temperature, the crust is crunchier on the bottom (modern NY style) vs the soft, airy traditional neo that you achieve in 90 seconds at the higher temperature. Despite it not being AVPN it's still a great result for a home oven, and marries the old world style with the one from 1950's, and beyond.
Just saw this posting. I’ve been learning (trying) for several decades how to make pizza. Getting better, but still not where I want it to be. Chef Leo is calm and clear, and a wonderful teacher … can’t wait to try out some of his hints. Thank you for posting this!
Thanks So Much ..... Now THIS has to be one of the Very Best Pizza Demos that I have Ever Seen .... The Demo is just so interesting and informative .... I learnt just So Much .... Best to ALL from ChCh, NZ
Great video. Chef Leo is a fantastic instructor, simple, clear and to the point. You can tell this guy is a master. You have just inspired me to try making my own pizza bases for my new pizza oven. Thank you both!
this was probably the best video i have seen on how to make pizza and the science behind both methods (pizza oven vs home oven) i learned a lot. thank you!!
I've watched lots of pizza videos and this is probably the best I've seen. Leo demonstrates with such detail and so methodically that I think anyone could make great pizza following his instructions. Some "experts" say to never add the salt until after the yeast is allowed to work. Obviously another myth. I've been making pizza for 40 years, kind of "by feel" without any instruction, so while I've made some excellent home oven pizza, I've also had more than a few failures. I've found that a higher hydration dough makes a better home-oven pizza that is closer to the Neapolitan style (perhaps because we live in a very dry New Mexican climate). The organic flour from Costco (sold in two 10 lb bags) has given me good results. And as I can't always plan a day ahead, I often use more yeast to speed things up for same-day pizza - good, but less flavorful. Watching this has left me hungry.
Absolutely fantastic learning video. Thank you!!!!!! I love your use of mixers, thermometers and complicated methods ...🤣! I hope all these "Experts" take note from you and stop confusing the rookies.
I love that there is a debate about putting on the basil before or after the oven - but for the real deal, the oven is SO fast, that the basil always goes on before, and doesn't burn.
You can also drag the basil through the sauce before applying (home oven) - that wets it enough to not burn. Otherwise it gets heat from both sides and it's toast 🔥
@JacobSmith-xo8sm If your oven at 460 C, then before, if lower than after. But the Regulations say before and the oven must be min 420 C. At home you may put both way or before under cheese, and fresh basils after baking. At home no big Regulations, you may vary, the only thing is to make the right dough (4 ingredients like in this video), at least 30% of your home success in making a pizza.
I make dough all the time and use the same recipe with caputo 00 flour. My technique isn’t perfect so I watched your technique doing the 24 room temp proofing. I always cold rise for theee days and either use it or freeze the rest. Yesterday I made my same recipe, instant jarred yeast, not fresh, some sugar as always, but 24 hours room temp. Made a pizza today after 23 hours. The result was perfection. Just what I was always wanting. Thank you brother!
Chef, thank you so much. I greatly appreciate your tips for preparing the dough and everything else. This has been made my main struggle due to overworking my dough. I look forward to seeing more of your videos.
Adam Growing up in Chicago. In the 70’s there was a local pizza chain called “RIA’S PIZZARIA. There is a yelp page called the same. It was ranked #2 for pizza in Chicago! I believe “UNO’s was #1 at the time. They made a round thick crust pizza. It was outstanding. It disappeared in the late 70’s maybe early 80’s. Would be nice if you could find out about RIA’s!
25:20 I'm 67 yrs old and in the Chicago area and remember the old school pizzeria's cutting their pizza's with scissors too and been cutting mine with scissors for 60 yrs.
I’ve tried all sorts of techniques to get crust like this but it’s ALWAYS a mess with a super hard crust. Thank you for some really inspiring techniques. I’m going to try the first method. Wish me luck! 🍕
That was great, you guys! I've been wanting to make pizza at home again for a long time. The pizzas I made were good, but not as good as I wanted, & I didn't find what I was looking for at pizza places so I stopped buying them until recently. I found one place I like but they charge $30+ for toppings, for a small one, plus delivery, tax & tip. Now you've reminded me to keep trying. I learned a lot between ingredients & techniques! Thank you! Glad to see that using an all.purpose flour is possible, since that's what I have, but will look for a 00 type.
tip: with a regular oven, if you can make and handle higher hydration doughs, go for it. the higher the hydration the softer and similar to the effect of the woodfire oven it comes out. but watch out: the cooking time's gonna be longer so you might wanna put the mozzarella in the last few minutes. in this case try and emphasize the cornicione even more like contemporary neapolitan pizza does. you will appriciate more of the chewiness.
Ok so I’m 62 and spent 8 years workin a wood fire oven and cracked up cuz I spent 2 years almost next to the oven . Man the memories, it all ended in my state when they outlawed wood fire . Yup CA . thanks for that video
Exceptional video. Well done!! Thank you for teaching (many of) us on a fundamental level. The teacher was fantastic, such a love for his craft. Also, Adam Witt, consider the next time you go to your primary care physician that you show him/her your finger tips/beds/nails. Never can be too careful. Most likely nothing, nor cause for concern. It was probably just a bad angle but again, just ask if everything looks okay. Again, thank you for a wonderful, informative video. Stay healthy. Cheers.
Nice video. I added it to my library to watch again later. I bought a 1/4" square pizza steel to use instead of a pizza stone. At 550° F, the pizza takes 3 minutes. I think it works pretty well. Huge pizza stone that he has in his video would be more difficult to store and frankly I'm never seen one.
I loved this video, thank you it’s a simple and easy recipe. We don’t have San marzano tomatoes here in Australia I don5 think, at least I haven’t seen them.
Holy hell.... made my first pizza yesterday and despite watching this a ton of times and a million other videos - totally screwed up on the stretching dough part. I was already terrified going into it then it was a huge cluster. Pizza was delicious tho and the bottom was super thin. #2 is tonight. Might hit Trader Joes for their dough JUST to practice stretching!
One of if not the best teachers to be found on the English section of TH-cam.
Thank you for the effort put into filming it.
It was so entertaining and you let the teacher really do the work, without unneeded interruptions.
Almost 40 minutes went by like 20!
I’ve watched a ton of pizza videos and I gotta say this guy just breaks the methods down to such an amazingly simple to follow way. I would love to see him make a NYC style pie.
NYC would be just awesome...you see so many different recipies out there.
You are a liar sir
@@JonasRebelias wut? lol… damn you’re right this guy is difficult to follow with bad instructions. 😅😂
i dont think he knows how to.
i dont think he knows how to make a new york style pizza.
We followed this dough recipe (OO flour with Active Dry Yeast), fired up the pizza oven, invited 16 people over, and had each person make their own pie (spread out using the training wheels method). This was the best dough yet! I've tried a dozen different versions; this one was by far the best. I did have to add an additional 50g of water. I will repeat this recipe over and over. Thank you!!!!!!
Chef Leo has such a cool attitude to teaching this stuff. I find there can be a culture surrounding traditional pizza making that can be dismissive of pizza that deviates from the original methods, but Chef Leo's not like that at all. He has a welcoming nature about him, and I think the world of pizza making needs that. Great video!
This was the BEST Pizza tutorial! BRAVO!!!! 👏👏👏
I am very impressed with Leo's teaching method. I lived in Italy for 40 years and can attest that he is the real deal. I recently purchased a wood-burning pizza oven and am researching methods. I'd be interested in a follow-up vlog focused on the oven's firing.
Leo is a great teacher, I always enjoy his videos.
This man is pure Chicago. Love it. I’ve actually been watching this chef for years, he is a pizza encyclopedia.
The best part of this video....making the dough.
So simple.
No refrigeration.
The best explanation alongside of Enzo Caccia.
I have made 5 kg of dough by hand. This helps my understanding lots.
Thank you.
A bread maker, making 10kg in a dough trough, doesn't knead the dough, exceptions a few folds, then rest at 5, 15, and 30 minutes intervals. At 15 he adds the salt. Then, after the final Fold, he balls it into loafs.
Working large batches of dough by hand.
For pizza:
10 kg of flour is 70 balls.
10 kg of water is 100 balls.
You need refrigeration if you keep the dough longer than 12 hours. And keeping the dough in a wine fridge at +16 is also considered at room temperature. People didn't have fridges before.
I’m a Chicagoan and have been in the pizza business for a long time. I have to say that Leo did a wonderful job of explaining the basics. Everyone should be able to make a Neapolitan at home now. Easy peasey. Great job Leo.
This isn’t even remotely close to Neapolitan pizza.
The dude doesn’t know a fucking thing about making pizza.
Leo is the man. I’ve been a student of his for years (from afar). I can make 4 styles of pizza. I credit Chef Leo with my ability to do at least 2 of them.
Do you remember Leo’s old channel and that incredible NY Dough recipe?!!! I LOVE that recipe and Leo needs to make a new video in that gorgeous garage. 🤤
I recently went from a round "pizza stone", to a square pizza steel, 1/4 inch thick and it gives the absolute best bottom crust… Way better than actual stone.
I watch pizza videos all the time and make it at least once a week. I must say that this video was super-informative about the techniques of how to build gluten in dough. When I saw him dump the salt in right away, I gasped for a second, but once I saw how he was adding the flour in slowly, it makes sense. Especially if you are not ever refrigerating your dough (per the VPN style). This video is actually really technical, but Leo is a great teacher and lays all of this stuff out in a very easy to understand way. Bravo! 👍
This is the best demonstration I've seen of adjusting the flour type for a home oven. I like how it was pointed out that being a higher gluten dough combined with the lower temperature, the crust is crunchier on the bottom (modern NY style) vs the soft, airy traditional neo that you achieve in 90 seconds at the higher temperature. Despite it not being AVPN it's still a great result for a home oven, and marries the old world style with the one from 1950's, and beyond.
This is probably the best pizza making video I've seen ....and guys trust me, I've seen a lot !!!
Just saw this posting. I’ve been learning (trying) for several decades how to make pizza. Getting better, but still not where I want it to be. Chef Leo is calm and clear, and a wonderful teacher … can’t wait to try out some of his hints. Thank you for posting this!
Watched lots of videos of this guy making pizza. He is awesome
personally i dig the long-form content. gives enough room to breathe and to learn more
This is an awesome video. The challenge many home users have is storing in a home that changes temperature from 5c to 24c so the fridge is essential.
Leo is amazing! Plus that was my fathers name! Thank you Leo! I think I’ve watched this a dozen times already!
That dough part blew my mind. How smooth it was with no work
I stress myself by demanding 00 flour and the right tomatoes at home. This video was an amazing help for home pizza!
Amazing get of a guest. Leo is the best teacher.
I made a lot of pizzas but always love watching the experts. This dude is the real deal.
Thanks So Much ..... Now THIS has to be one of the Very Best Pizza Demos that I have Ever Seen .... The Demo is just so interesting and informative .... I learnt just So Much .... Best to ALL from ChCh, NZ
my italian friend said ''this guy knows too much''
Leo is an AMAZING teacher! My mouth was watering, can’t wait to try his recipe and techniques. Thanks for the video!
Thank you so much chef, I watched it to the end while waiting for my dough to rise. You are awesome!!
Great video. Chef Leo is a fantastic instructor, simple, clear and to the point. You can tell this guy is a master. You have just inspired me to try making my own pizza bases for my new pizza oven. Thank you both!
I learnt more in this 40 minutes video than what is probably at this point, close to 100 hours of other pizza making videos. Fantastic tutorial/s!
Really enjoyable
Love watching professional people at work
Thankyou
Best pizza video on you tube , I have come across ,awesome information,thank you 👍🇦🇺
this was probably the best video i have seen on how to make pizza and the science behind both methods (pizza oven vs home oven) i learned a lot. thank you!!
Freakin amazing video.
The bowl…brilliant!!
Thank you!!
I've watched lots of pizza videos and this is probably the best I've seen. Leo demonstrates with such detail and so methodically that I think anyone could make great pizza following his instructions. Some "experts" say to never add the salt until after the yeast is allowed to work. Obviously another myth. I've been making pizza for 40 years, kind of "by feel" without any instruction, so while I've made some excellent home oven pizza, I've also had more than a few failures. I've found that a higher hydration dough makes a better home-oven pizza that is closer to the Neapolitan style (perhaps because we live in a very dry New Mexican climate). The organic flour from Costco (sold in two 10 lb bags) has given me good results. And as I can't always plan a day ahead, I often use more yeast to speed things up for same-day pizza - good, but less flavorful. Watching this has left me hungry.
I just have to echo some of the other comments. Have probably gone through hundreds of TH-cam pizza videos. This is one of the best.
Thanks Adam And Leo This Was Great ! 🙂🙂🙂🙏🙏🙏💯💯💯
Great work guys, love Leo! Thanks Adam!
Absolutely fantastic learning video. Thank you!!!!!! I love your use of mixers, thermometers and complicated methods ...🤣! I hope all these "Experts" take note from you and stop confusing the rookies.
I love that there is a debate about putting on the basil before or after the oven - but for the real deal, the oven is SO fast, that the basil always goes on before, and doesn't burn.
The real trick is to put the cheese on top of the basil. That ensures that you don't burn it even if yours takes a bit longer to cook.
I agree with you, you have to put the basil on before you cook.
You can also drag the basil through the sauce before applying (home oven) - that wets it enough to not burn. Otherwise it gets heat from both sides and it's toast 🔥
By the AVPN Regulations, you put the basil before, there is no debate. For home both ways. But put then under cheese.
@JacobSmith-xo8sm If your oven at 460 C, then before, if lower than after. But the Regulations say before and the oven must be min 420 C. At home you may put both way or before under cheese, and fresh basils after baking. At home no big Regulations, you may vary, the only thing is to make the right dough (4 ingredients like in this video), at least 30% of your home success in making a pizza.
I make dough all the time and use the same recipe with caputo 00 flour. My technique isn’t perfect so I watched your technique doing the 24 room temp proofing. I always cold rise for theee days and either use it or freeze the rest. Yesterday I made my same recipe, instant jarred yeast, not fresh, some sugar as always, but 24 hours room temp. Made a pizza today after 23 hours. The result was perfection. Just what I was always wanting.
Thank you brother!
did you cook at home or proper woodfired oven ?
@@vitaliyshepa5025 I have a counter top pizza oven. It’s a double deck and fits two 18” pizzas. It goes to 685 d.
Thank you so much for sharing this. I tried the dough for the first time and it was amazing to work with.
I made this recipe and its by far the best tasting pizza I've ever made. Thanks for the video.
Thank you both for taking time to explain in such detail methods and history
Chef, thank you so much. I greatly appreciate your tips for preparing the dough and everything else. This has been made my main struggle due to overworking my dough. I look forward to seeing more of your videos.
Adam
Growing up in Chicago. In the 70’s there was a local pizza chain called “RIA’S PIZZARIA.
There is a yelp page called the same.
It was ranked #2 for pizza in Chicago!
I believe “UNO’s was #1 at the time.
They made a round thick crust pizza.
It was outstanding.
It disappeared in the late 70’s maybe early 80’s.
Would be nice if you could find out about RIA’s!
I cant tell you the last time ive learned so much… this guy is epic.
Great video, I picked up a huge amount of tips to improve my pizza at home, Cheers!
25:20 I'm 67 yrs old and in the Chicago area and remember the old school pizzeria's cutting their pizza's with scissors too and been cutting mine with scissors for 60 yrs.
Chef Leo is one of the greatest teachers that I’ve ever seen on TH-cam
I’ve tried all sorts of techniques to get crust like this but it’s ALWAYS a mess with a super hard crust. Thank you for some really inspiring techniques. I’m going to try the first method. Wish me luck! 🍕
That was great, you guys! I've been wanting to make pizza at home again for a long time. The pizzas I made were good, but not as good as I wanted, & I didn't find what I was looking for at pizza places so I stopped buying them until recently. I found one place I like but they charge $30+ for toppings, for a small one, plus delivery, tax & tip.
Now you've reminded me to keep trying. I learned a lot between ingredients & techniques! Thank you! Glad to see that using an all.purpose flour is possible, since that's what I have, but will look for a 00 type.
I’m a pretty accomplished home pizza chef.
I learned more than a couple of things here!
Nice job to both of you! Thanks for sharing.
tip: with a regular oven, if you can make and handle higher hydration doughs, go for it. the higher the hydration the softer and similar to the effect of the woodfire oven it comes out. but watch out: the cooking time's gonna be longer so you might wanna put the mozzarella in the last few minutes. in this case try and emphasize the cornicione even more like contemporary neapolitan pizza does. you will appriciate more of the chewiness.
Leo is an excellent teacher! Mille grazie.
That was pizza perfection ❤ Loved every minute
First time seeing the channel awesome thanks 👍.Chef thank you for putting all the pieces together..
Ok so I’m 62 and spent 8 years workin a wood fire oven and cracked up cuz I spent 2 years almost next to the oven . Man the memories, it all ended in my state when they outlawed wood fire . Yup CA . thanks for that video
That state has been so messed up, it’s just horrible.
Exceptional video. Well done!! Thank you for teaching (many of) us on a fundamental level. The teacher was fantastic, such a love for his craft. Also, Adam Witt, consider the next time you go to your primary care physician that you show him/her your finger tips/beds/nails. Never can be too careful. Most likely nothing, nor cause for concern. It was probably just a bad angle but again, just ask if everything looks okay. Again, thank you for a wonderful, informative video. Stay healthy. Cheers.
What an absolutely amazing set up he has there, WoW! 👏👏👏👏👏👏👏👏👏👏👏👏👏
Nice video. I added it to my library to watch again later. I bought a 1/4" square pizza steel to use instead of a pizza stone. At 550° F, the pizza takes 3 minutes. I think it works pretty well. Huge pizza stone that he has in his video would be more difficult to store and frankly I'm never seen one.
i would like to request that you add a save button to your videos. It allows me to come back to them easily.
Such a good video, showing how simple great pizza can be.
That was amazing, thank you to the both of you.
I love this guy! And I'm in Maryland too!!
WOW THANKS FOR FINDING THIS icon OF THE PIE IN America
That was an amazing episode!! I love making pizza and always learn something. New to the channel but will be watching more.
What a great teacher!!! I learned so much! Thank you!!!!! EXCELLENT!!!❤❤❤❤❤❤❤❤❤❤❤🍕🍕🍕🍕🍕🍕🍕🍕
Excellent video! Well done lads!
mmmmm. Pizza! Mans greatest invention
Leo should have his own cooking show. The guy is a Neapolitan pizza master.
The best video on the entire process of making a Neapolitan pizza! This guy is legitimately the best so far! Thank you!!
That’s so crazy, because this video is everything you don’t do to make Neapolitan pizza.
@@lucaschudleigh7193agreed. The slice at the end gives it away. Literally no aeration in the crust. Probably the worst I have seen to be honest
What a great guy and teacher. Maestro Spizzirri will join Maestro Iacopelli in pizza heaven!
"i use my hand for everything, trust me it's clean" got me ^^even though i agree we should use hands when cooking ;)
This was the best pizza class I’ve ever watched!!
Great video! I'm a big fan of your style. Going to give it a try 😊
I learned a lot. I was born in New Haven .C.T, where Pepe's Pizza Wooster Square New Haven Connecticut, this guy made a true Pizza.
Excellent guidance, true master and teacher ❤
Thank you for the masterclass!
An excellent video, thanks for all your hard work. My question for you, what is the recipe to use if I only want to make 4? Thanks regards Chriso.
This man most def knows his $#it. All the people in IG talking $#it don't know what the F they talking about. Awesome video👍👍🔥
Love watching and learning from Leo’s , I got to train with him one day 😊
YESSSSSSSSSSSSIIIIIRRRRRRRRRRRRR!!!!!!!!!!!
I AM HOOKED! You guys were amazing....Mahalo!
Thankyou for a great video and great content, Leo your very generous and passionate with your knowledge..
Fantastic video. Great job guys! Beautiful pizza dough....beautifull.
Loved this video! Thank you! 🙌🏾❤
Great video and information on pizza making. Thank you both!
Chef Leo knows pizza, thank you.
This was a magnificent tutorial , thankyou so much! ❤
I'm not going to do this and I don't watch videos this long but this was very engaging and enjoyable.
Hey guys! Thank you for this really educational video!
I loved this video, thank you it’s a simple and easy recipe. We don’t have San marzano tomatoes here in Australia I don5 think, at least I haven’t seen them.
This guy is the master! I'd love a lesson with him.
Awesome video what a great tutorial. You guys are awesome, I hope to visit Leo one day!
Holy hell.... made my first pizza yesterday and despite watching this a ton of times and a million other videos - totally screwed up on the stretching dough part.
I was already terrified going into it then it was a huge cluster. Pizza was delicious tho and the bottom was super thin. #2 is tonight. Might hit Trader Joes for their dough JUST to practice stretching!
This is gold, thank you guys ❤
Excellent presentation
.thank you so much.
Great lesson!! However, you mentioned using a mixer. It would have been cool to see what that looked like, as well as the size of mixer required.
Very thorough. Thank you so much.