Відео

I need a pizza pan with holes and a pizza oven like Sam's club

Probably the biggest key to this dish is the flavor of the tomatoes. Leo uses tomatoes from his garden -- and doesn't explain exactly what kind of tomatoes they are. (They look like Romas.) If you try this with tomatoes from the grocery store produce section, you will probably not think much of the results, since those tomatoes are developed more to LOOK good than TASTE good. If you're not growing your own, you might find some canned tomatoes with more flavor than the "fresh" ones in the grocery store.

Didn’t even mention the types of grains or other typical uses of the flour types. Or was it meant to be about pizza alone?

At 12:20 were going to pre bake this with tomato sauce on it. No pre bake, what happened. Thanks for all the knowledge. I'll be using the bowl trick for shaping the dough. I just got the blackstone leggero.

Com,on already with the squeezing the freaking tomato make the sauce

So are bags labeled with this w factor? Where do we buy this type flour?

Made a lot of pizzas last night for a lot of people, so I decided to use the kitchenaid per time constraints. I did not use my 2 day recipe, but instead same day I have used quite a bit before. It was surprising how the exact same dough changed in texture, but oddly in taste as well. It was certainly tougher, and the crust was not as airy, nor expand nearly as much. very small pockets of air, no blisters or large air pockets. It was still better than Boboli, but crazy just how different it was and takes it from excellent, to every day type of pizza.

I'm cheating tonight!

too bad King Arthur no longer has malt flour in their ingredients. You have to go with White Lilly flour from now on. Publix claims it has malted barley in their ingredients but I question it. King Arthur makes their flour so I have a hunch they re using old labels for their flour.

Best video I’ve seen on pizza

That’s a good trick with that bowl. Have to remember and try that.

❤ okay thanks that's a blessing bless the Lord❤😊

Wow, what a lesson!! Thank you..

i have followed many a UA-cam chef pizza dough recipe and this is by far the 1st one that came out like it did in the video. i did not need to make so much dough so i cut everything in half except the yeast., i used fresh yeast and you have to double that amount. so when i halved the dry yeast x2 it was the same weight as Chef Lee. otherwise it was perfect. did not have dough sticking to my hands during the kneading process like what normally happens. i used this dough for my 1st time making pretzels too and it was most excellent..

the hell is cheating in cooking, use whatever gets you to the point

I want to make your Neapolitan pizza recipe that I saw you make in your pizza garage. How much active dry yeast, water and flour should I use for 10, 12 inch pizzas. I will be cooking them in an outdoor wood fired pizza oven. Thank you

Thanks so much for this video Leo! What if I use the 5 Stagioni Superiore, but only let it ferment for 24 hours as opposed to 72?

I know you said to refrigerate up to 24 hours, but would it be ok to use a few hours after making it, if it’s left out?

Chef, not a fan of all purpose flour. Prefer 00 high protein flour like Americana Super ~15%. Do you have recipe for these flours and baked in a pizza oven capable of much higher temps than home oven? TIA

omg! eternity

I’m gonna tell you - I’ve learned so much from your videos Leo. You’re an amazing teacher. God bless!

I add sugar to mine, it makes it taste less bitter.

I like the screen and the peel. You can slide the pizza screen in without using any flour or corn meal. Easily rotate the screen every 15 seconds. Once the top is done, you slide the pizza off the screen, and place it on the stone. Turn off all burners and let it sit on the stone for an additional 15 to 25 seconds. No one will know. If you are using a home oven just use parchment paper and cut off the excess portion. But I highly recommend a propane pizza oven, as the stone heats up in about 10 minutes vs 1 to 1.5 hrs. Pizza suddenly becomes super easy, fast and yum, yum!!

Always enjoy your videos chef Leo. I learn something new every time.

Great video, but mate you have to at least try to stop saying "okay", it borders on turret's.

Badabim Badaboom from Quebec ! 😊

40 min..I taught the dough temperature would increase too much. interesting

Leo, you are a gem.

18:45... would be easier to just leave the dough ball on the counter and put the bowl over it. it won't dry out i've seen it done hundreds of times, you don't even really need the oil at that point but doesn't hurt.

What a brilliant breakdown. So very grateful. Thank you.

1-1/4 cups of water did not come close to incorporating 4 cups of flour.

ok...ok...ok...ok...ok...ok...ok...ok

Can you bake loaf bread that way to thanks buddy

Great video, made pizza dough, when I put in fridge, it popped, frightened me as rather loud pop 😊

Excellent explanation Chef Leo !! Laszlo Montreal

Mr Lio , good session indeed, I got a question, Which W rating achives shorter fermentation please.many thanks

Very useful! Thank you for explaining the difference between these streams of Italian flour. Much appreciated!

Very very informative

Parchment paper also prevents oil from soaking into the pizza stone. Pizza stones are made of porous material, so they will absorb the oil into the stone and it eventually go rancid. It will also make your pizza stone difficult to clean. Oil also leaves a strong smell when it burns off.

what an awesome counter top granite!

Awesome tips Leo, love your videos 👍🇦🇺

Wow, he knows his shit

Excuse me chief but you are talking too much. You even talk about Amazon, battery etc.

You really gave us a great and very useful guidance. Thank you❤

Please how much olive oil do you put in?

How do you tell what side of the screen is the top and which is the bottom side?

So do both work well

Very detailed and very informative. TY chef

Chicago Pizza isn't Pizza ,its a freaking Casserole ,so stop pretending it's Pizza.

Where you been ,you ok ?