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Hello does the crust in the middle become soggy?

That's fried sicilian not Old Forge style.Old Forge is a par baked crust with sweet sauce and american cheese.What you made( rather well) is Victory Pig style fried sicilian.

DUDE (with the utmost respect) while not new to eating pizza, I am new to making my own pizza and pizza dough. I managed yesterday to totally screw up what should have been an incredibly simple recipe that had fantastic reviews. The dough looked like it had 100% hydration and was barely manageable. I think my mistake was having left it in the stand mixer too long and not kneading it more by hand. Anyhow... This failure has led me to wanting to understand the science behind the relationships of flour, water and so forth. I am grateful for for the clarity and simplicity with which you explain everything here. To be honest, I was feeling a bit down after my dough flop from yesterday, but after having watched this (and I'm probably going to binge watch a bunch more - Pizza Class: exactly what I need now!) I'm ready to start over and give er another go.

2/3 cup not the whole 1/2 cup... 😅 lucky I understand cooks Math

it’s not a pie- it’s a tray!!!!! And we don’t cut old forge pizza like that. Those squares are St Louis style cuts. Thank though - I will give it a shot. I hated Victory Pig growing up, and it’s in Wilkes-Barre area, not Scranton.

Bread flour has higher protein which is key for proper gluten production and dough texture.

Lol. Seriously don't try fake accents when saying random words.

Is that crushed tomatoes?

3:25 if anyone want to know that's - Update International (DPS-20) 20 lb Digital Portion Scale 3:15 the analog one is the same brand update international 3:05 this is thunder group 3:15 the big digital scale is Torrey LPC-40L

Excellent video. Answered many of my questions.

Thank you for your. Sincere explanation on B.P. Great job ❤

I grew up in Scranton and worked near Old Forge. My favorite of the Old Forge pizzas is Revello’s, but there are several great pizzerias there. I have been living in Los Angeles for 35-years. Whenever I visit Scranton, I drive directly from the airport to Revello’s for a tray of their amazing Pizza. Thank you for your video - I will try making it to see how close it comes to Revello’s. I’m so hungry for pizza now!

300grams salt??????

Yummy Definitely going to make this going Low carb and thin crust pizza is the Best choice 👍

One cup s 240 gram(US cup)

So if you divide 93000with 92994 The result will be 1(one)

What does 151g yeast mean?

Parsley? Oregano 🌿 is more traditional for pizza, no?

Ten thousand thumbs up!

Excellent video Thanks

Thank you for your videos. Do you think adding dry malt diastatic powder improves the taste of pizza dough & bread? I have been adding it to both and honestly don't see any significant difference, Thank you again. Tom

The dough ball calc does not work out for me. If I multiply the grams per ball at 310 by the number of balls, 3 by 100 I get 93000 then divide that by 165 my number is not even close. What am I doing wrong?

Nice, I’ll have to give that one to try.

I totally agree with William. Why aren't more folks coming to your channel and subscribing? Your content and delivery is excellent. I want to thank you for making the most imortant aspect of pizza making, the CRUST, an easy instruction to follow. My gas oven only reaches 550 deg F with a pizza steel, but there are no pizza delivery folks in my driveway. Cheers to Pizza Class!

his sauce is missing crucial ingredients

this guy should watch the Munchie video on Old Forge pizza …

Looks incredible

anyone have the dough recipe?

You are the best if you can plz more clear it . You explen it we use the

Need American measurements

Your video was nice and clean, but you cut away at key things, kneading of the dough and the removal of the pizza screen. You came from the peel to the counter , no screen. ??? !!!

i have a small portable type oven it says 450 degrees which i doubt should i just cook it longer and maybe rotate halfdway or???? thanks

thanks never thought about cooking on the bottom rack , i'll try it

I seen a recipe with Barley Malt syrup. Have you tried that before? I'm also planning to use king arthur all purpose flour, and king arthur pumpernickel flour. Have anyone tried this, and any thoughts on the combination? I'm looking for the best flavor pizza crust

If I mix with my hands, will it make the pizza more airy? Or lighter ?

Just found this video. For VP or "Pizza Perfect" style, I add the sprinkle of salt to the crust before toppings. For the sauce I use a can of diced tomato with onion, blended into a sauce. Then some thinly sliced/diced white onion. Finally the mozz and sharp white cheddar 50/50.

I think it was presented backwards...maybe just got reversed on the cue cards: ADY usually should be "proofed". IDY doesn't usually need it. Otherwise, great info! I learned a few things.

I’d recommend pickled jalapeños on Bar B Que chicken pizza.

A couple questions. What type flour did you use? After 2-4 days in the fridge, how long before you want to bake one should you take it out? Would you also let them sit in fridge for 2-4 days if you were going to freeze them? Thanks!

In regards to Pizza Screens they must be oiled before they are used. Otherwise your pizza will be completely stuck to the screen after it is cooked.

I’m a chemist by trade and this makes me happy. I personally use ratios instead of percent making flour = 1. I just can’t stand when a recipe is only in imperial volumetric units

Put a very lightly dampened paper or kitchen towel down under your plate so it doesn’t slide. Don’t want to see you get hurt. 🥰

I’m sad you don’t have more views and subscribers because you deserve them, this helped me a lot thank you 🙏🏼🙏🏼

Well done man. I appreciate the knowledge and will be referencing this in the future.

excellent!!!

Great video, but that's not Old Forge style. It's Back Mountain or valley pizza. Old Forge is different. The dough isn't fried in the oil and they use a different cheese blend

Guy who can't eat gluten here - Is it possible to replace the gluten flower and replace it with a GF alternative and get a similar texture/rise of the dough?

You forgot to poke your holes in the crust. Hahaaa 🤦🏻‍♀️

if flour is 70%

I did it! It worked! Thanks for posting this. I can’t get this style pizza down here in Texas.