bought a brod and taylor proofing oven. we have incredibly cold climate and houses here, im happy to say my dough is no longer like a rubber band, and i cant wait to try these techniques!
Thank you, maestro! Your tips are so helpful! I have no idea that dough should be so much covered in flour, also top-bottom part is new for me (I always worked only on one side, and put it into oven dry-side up!). Great video!
i found the best tip is ditch the 00 flour and go with what all the nyc places use and use a high protein flour , really allows you to toss the dough around without worrying about rips. i'm curious though what are your thoughts about lucali place and how they use a rolling pin/wine bottle for their initial stretch to get the surface area before they do gravity stretch.
I’ve watched hundreds of videos like this, and this is the only one that truly explains the rationalization behind what he’s doing. Thank you man!
Glad it was helpful!
It is so cool how yours fingers move, like a science fiction take.
New York style pizza has always, always been my favorite 🍕
Love the reasons behind your instructions. So Many people don't take the time to explain the Why! Thanks
Just one of my favorite dishes on planet earth! Love that!
That is absurdly beautiful.
Now that is a happy ending for the taste buds!!
bought a brod and taylor proofing oven. we have incredibly cold climate and houses here, im happy to say my dough is no longer like a rubber band, and i cant wait to try these techniques!
I love watching you cook!!
This quarantine i keep enhancing on my cooking skills thank you 👏🏼👊🏼
great footage and beautiful morning
Love your style!
Bless you for all these great recipes!
Watching it again, this is some amazing paper thin dough... Wow
This is fersure the best recipe ive ever seen thank you!
Duuuuude. Awesome video. Simple and very well explained. Thank you!
Best tutorial I've seen yet! Thank you!
I love this step-by-step tutorial. Great demonstration!
Love your way of teaching its a perfect blend of easy going and straight up facts!
Excellent Demonstration !
Absolutely stunning!
Thank you, maestro! Your tips are so helpful! I have no idea that dough should be so much covered in flour, also top-bottom part is new for me (I always worked only on one side, and put it into oven dry-side up!). Great video!
That’s amazing! I Love video like this!!!
Great stuff! Excellent job! I'm on my way to the kitchen to try your method. Thank you!
Awesome recipe 😎
This is an excellent video, thanks!
Nice work!!❤
This was incredibly clear and concise thank you
Thanks a lot for making this! I learned a lot form this video
Wow love this... Excellent
Splendore,style, experience - remarkable
Wow! Very helpful! I’ll have to try this at home
This is very authentic! Well done foodtube
Great Video Love it !!!😍👌
Amazing guide. Thank u so much for your explanations
Great video!!! Thanks! Having pizza tomorrow😊
I just tried this recipe and it was deliciouuuuuuus!!!
I did today and it was sooo good. Easy to do it! Thanks for sharing
Looks amazing 💪🏼😎👍🏼
Masterfully done
So glad i found this channel!
Amazing dough
Killer video 👐
Super impressed by how strong that dough is tho, wow will not tear
This looks amazing! I will try it out 😊
I wish i had some of that right now!!
I am going to make this now! Here we goo....😬
Thanks for the recipe
this looks delicious
I like the shirt youre wearing, stay golden chef
Your recipes are so simple, i love it 🥰
Nice kitchen!
nice vid i rlly enjoyed it💙💚💛
Love this!!!
Quarantine meal for this week!
wonderful! ❤️
Excellent tutorial!! Thanks
Well done 👍
Thank You for taking the timeGood Luck
waiting on next one📍
Great tips, I'll try these out next time I make pizza. My dough always thins out super quick, hopefully these help.
wow very nice mannnn.💖💖💖
Thanks, I’ll try some of those tips out. I make bread dough and put it in the fridge to make pizzas as I like.
great🔥🔥
Absolutely great video. How about a video on actually making the dough start to finish? That would be great.
Great Video. Thanks! Would you please show a different way to stretch, if you don't have a smooth surface to work with?
Baam :) attractive work you have here
Great stretching tutorial! What's the hydration? What's the weight of the ball? Is the flour just flour or a mix with semolina?
thankyou. professional and helpful
My goodness thanks for explaining it perfectly the people at my job did a terrible job at helping me understand
very good video💙💝💖
Cool vid, I was impressed🤎💜🖤
nice!💝
nice i like it💕💕💕
Nice job bro 👍🏽🍕
By far the best technique I’ve seen.
So informative!! Thank you ❤
well done❣️
I got a bad craving for this food now 🤤
What was the weight on the dough ball?
Ty for the demo.
amazing💝💝
Have a good Day😉
i found the best tip is ditch the 00 flour and go with what all the nyc places use and use a high protein flour , really allows you to toss the dough around without worrying about rips.
i'm curious though what are your thoughts about lucali place and how they use a rolling pin/wine bottle for their initial stretch to get the surface area before they do gravity stretch.
Great video, been working in my dad’s pizzeria and my pies always get thin in the middle, he taught me once but I’m a slow learner unfortunately 😅
Thank you!
Decent Videos👌
Thank you! great looking pizza dough. Can you show a cooked pizza!
Yes we can!
@@Goodeatswithchubbsandbones oz weight for your dough balls?
Bravo!!!!
Excelente tips, great video.
Whats the ball pizza weight
Thanks
👌Remarkable
Great🧡❤️
Do you have tips for keeping bean sprouts fresh?
Wow 🤩
️love ❤️
nice video keep💓💓
thank you
I may only be able to do a 12"-14" at home, but this is quite a helpful vid!
Nothing wrong with that! They all taste great no matter the size !
More videos
This looks great, when will we get new videos? Watching from Santa Cruz, Bolivia
Soon! We will teach how to make the dough next !
@@Goodeatswithchubbsandbones awsome! There isnt good new york style pizza here in Bolivia
Dream your dream !!
Could you please tell me what your dough ball weighs?
1 lb to 1.5 for 10 to 20 in depending upon how thick you want your pie. I use 1.5 to make a 16 inch pie... Brooklyn New York pizza maker here
500 grams for a 16 inch pie.
@@vondoobie4203I miss NY pizza I’m in south Florida now😢nothing compares to
@@kmydesire12 marry me and I'll make you pizza everyday