You my be the tallest Italian guy I’ve ever seen, although my cousin Como was 6’9. I’m new with your channel.Ten thousand thumbs up Man. Thanks for your hard work. I was Chicago kid until I was 21. Grew up in Lombard.
I made this the other day but i tweaked it guess or made it my own i guess by adding corn meal to the recipe and it took it over the top! A restaurant here in D.C. does a corn meal pizza crust and it is so delish and it inspired me. Mine was not as intense as theirs but yeah this recipe lends itself to it and we loved it at home! Thanks for the recipes!
James Newman I tried it a few weeks ago. I am definitely not a chef. Lol. My dough turned out looking great. Only problem I had was I couldn’t get it to stretch. Ended up using a rolling pin and still had a tough time. But it still tasted better than any dough I had tried. I am not giving up , I am going to try it again.
FlyBuy777 I’m no chef either, just someone who loves to cook at home. 😄Good luck with the next batch. This was the first time I did this without using a rolling pin and it seemed to make the crust really soft inside with a nice bite on the outside. Not sure how much of that is the rolling pin and how much is the recipe. Maybe both 🤷🏻♂️
I just saw this Chef Billy Parisi, pretty good. Like and subscription well earned. That steak pizzaiola recipe of yours is calling my name. Bravissimo.
Looks good. Have you ever tried cooking this crust in a cast iron skillet on top of stove. Brown the bottom then flip it over. I then put on toppings. Then I put it under the broiler. It's like a fire baked pizza.
Hi Chef! I know you mentioned that the focus of this video is the crust but do you always now use only crushed tomatoes for the sauce or was it just for the video? Trying to master my sauce technique. I’ve never tried just crushed tomatoes. Any insight is much appreciated. Thank you!
Chef Billy Parisi anytime, chef! I'm surprised you aren't more popular! Just know I'm here before you hit a million subs! Keep up the amazing work, sir!
I've been curious about BRM products for a while now! Now I'm sold. Have you ever considered getting an OONI pizza table top oven? Imagine how much better pizza is with it.
With all the gourmet and other recipes I've made in my life, people always ask.. what's your fave. My answer: pizza and hamburgers. Lol My soy noodles are next. Like Billy, I use combo flours. I like corn meal at bottom too.
I've always read that active yeast has to be placed in warm water for around ten minutes and instant yeast can be added directly without first placing in water. This recipe has active yeast being used like instant yeast. Why is that?
@@ChefBillyParisi Ok, I also see that there isn't much difference with the way you made the bread (except the amount of Salt 17/10 and 30g more for white flour), can I save a portion from the bread dough recipe to make this pizza?
I must have watched this video at least 6 times. I did everything just like you did! I thought. My dough looked just like yours until after last rest. I did cover it with a towel for last rest like printed recipe said. It doubled or more in size and would not stretch. It was like rubber. Any suggestions would be much appreciated.
I made the dough yesterday. After third rest it looked perfect. Then, life intervened and I had to wait an hour. I didn’t want it to get dry so it stretched wrap over the pan. Turned the dough to mush. What should I have done? BTW, your videos are excellent.
You lost me when you used crushed tomatoes...C’mom Billy that’s a no..no. You did all that work to make the dough and then you can’t put some tomatoes on the stove and just let it simmer?
if you're baking you should be weighing all ingredients, especially flour. baking is science, not cooking. you wouldn't use cups and teaspoons in chemistry, so don't use it here.
My son loves to cook and he finds your videos so easy to follow. We made pizza tonight and they were awesome! Thanks again.
That is awesome!
Another great recipe and awesome video.
You my be the tallest Italian guy I’ve ever seen, although my cousin Como was 6’9. I’m new with your channel.Ten thousand thumbs up Man. Thanks for your hard work. I was Chicago kid until I was 21. Grew up in Lombard.
My dad is 99% Sicilian and 6’4. It’s crazy. All my cousins are tall as well. We’re anomalies.
I made this the other day but i tweaked it guess or made it my own i guess by adding corn meal to the recipe and it took it over the top! A restaurant here in D.C. does a corn meal pizza crust and it is so delish and it inspired me. Mine was not as intense as theirs but yeah this recipe lends itself to it and we loved it at home! Thanks for the recipes!
What's corn meal? You mean corn flour? And how much did you add? Thanks.
Made this yesterday. Hands down the best pizza dough recipe (and I’ve tried a lot). My pizza tasted like it came out of a pizzeria. Thank you chef!
Thanks for giving it a shot!!
James Newman
I tried it a few weeks ago. I am definitely not a chef. Lol. My dough turned out looking great. Only problem I had was I couldn’t get it to stretch. Ended up using a rolling pin and still had a tough time. But it still tasted better than any dough I had tried. I am not giving up , I am going to try it again.
FlyBuy777 I’m no chef either, just someone who loves to cook at home. 😄Good luck with the next batch. This was the first time I did this without using a rolling pin and it seemed to make the crust really soft inside with a nice bite on the outside. Not sure how much of that is the rolling pin and how much is the recipe. Maybe both 🤷🏻♂️
@@FlyBuy777 maybe you overworked the dough? That can make it tough.
Thankful to have found this video/recipe
Omg looks so good! I love all your videos!
Thank you so kindly!!
I just saw this Chef Billy Parisi, pretty good. Like and subscription well earned. That steak pizzaiola recipe of yours is calling my name. Bravissimo.
Thanks for watching
Literally just got my stand mixer!! Gonna make your pizza recipes first!! Can't wait!!
Wow Mr. P now I can make Pizza thank you may God Bless 🙏
Any time
Beautiful, you are brilliant!
Wow.. Chef Billy very tasty pizza. I'll definitely give a try.
so good!!
Your recipes are great! Thank you
Hey billy, I’d love to try this recipe but could you show us how to bake without oven? Or other ways to make pizza effectively without oven?
Looks good. Have you ever tried cooking this crust in a cast iron skillet on top of stove. Brown the bottom then flip it over. I then put on toppings. Then I put it under the broiler.
It's like a fire baked pizza.
Just discovered this pizza doe recipe. Going to try it out this weekend. You explain everything very well. Subscribed
Awesome! Thank you!
@FlyBuy777 How’d it turn out? I made it last weekend and it was absolutely awesome. I’m making it again this weekend.
Looks so good
😊😊
Fabulous!❤️
Thank you Billy love your recipes. You just keep inspiring me to make your recipes instead of mine. Love & Hugs To Everyone Reading This
Thanks for watching!
I’m curious to why the yeast was added directly with salt into the bread and wheat flours instead of the warm water. Looks amazing!
Amazing.
Hi Chef! I know you mentioned that the focus of this video is the crust but do you always now use only crushed tomatoes for the sauce or was it just for the video? Trying to master my sauce technique. I’ve never tried just crushed tomatoes. Any insight is much appreciated. Thank you!
It looks awesome!! I can't wait to try this recipe! BTW, what kind of stone do you put inside the oven? Thanks!
It's just a basic pizza stone. Thanks for watching.
Great recipe. Would you make recommendations on substituting the active yeast for sourdough starter? If so, how much?
Quality content.... legit pizza. You gained a sub. 👍🏾
Chef Billy Parisi anytime, chef! I'm surprised you aren't more popular! Just know I'm here before you hit a million subs! Keep up the amazing work, sir!
Was that Artisan flour or the Pastry flour? In the video you used Artisan flour, but at the end you said pastry flour. Are they the same?
very nice recipe and good inside jokes haha
How should you store your pizza dough and Should you freeze it after you form the desired portions? Thank You in advance
Got me with this video. Subbed.
Appreciate it man
Fantastic 😍
Can you use your thin pizza sauce for the pizza recipe
Hi Billy , Can I make this with plain flour?
Yes
If I do not have the Artisan Bread Flour could I substitute with regular Bread Flour?
same thing
Wonderful recipe with BRMAP flour ...
Thanks for watching!
I've been curious about BRM products for a while now! Now I'm sold. Have you ever considered getting an OONI pizza table top oven? Imagine how much better pizza is with it.
One of these days
With all the gourmet and other recipes I've made in my life, people always ask.. what's your fave. My answer: pizza and hamburgers. Lol
My soy noodles are next.
Like Billy, I use combo flours.
I like corn meal at bottom too.
Yum!
If I don't use all of the dough in one day, am I am to refrigerate it, and if so, for how long?
Delicious
Yes!
I've always read that active yeast has to be placed in warm water for around ten minutes and instant yeast can be added directly without first placing in water. This recipe has active yeast being used like instant yeast. Why is that?
Stay at home ..Don't step out ..Be sa fe
Why didn’t the crust edges not brown? I did preheat to 500.
Yummy 😋
Thanks for watching
I only need to make one, what's the best way to preserve the rest of dough balls for the next 3-4 days?
@@ChefBillyParisi Ok, I also see that there isn't much difference with the way you made the bread (except the amount of Salt 17/10 and 30g more for white flour), can I save a portion from the bread dough recipe to make this pizza?
If I only wanted to make one pizza and freeze the other dough, do you recommend doing that before or after the second rest?
I would form it into your final dough ball before freezing
I must have watched this video at least 6 times. I did everything just like you did! I thought. My dough looked just like yours until after last rest. I did cover it with a towel for last rest like printed recipe said. It doubled or more in size and would not stretch. It was like rubber. Any suggestions would be much appreciated.
Wow weird. Over mixed is all I can really think of
Thank you. I am not giving up,going to try it again soon.
if i dont have wheat flour can i use just bread flour?
Yes
I did and great.
🇹🇷🇹🇷👍👍
Awesome!
👌
Can it be cooked without a pizza stone
In the end, when I'm ready to make the pizza the dough is still wet what am I doing wrong
Wow, you are perfect maaaaaaaaan.
Thanks for watching!
How long can the third rest be?
You could cut it to :30 - :45 mins if you want
I made the dough yesterday. After third rest it looked perfect. Then, life intervened and I had to wait an hour. I didn’t want it to get dry so it stretched wrap over the pan. Turned the dough to mush. What should I have done?
BTW, your videos are excellent.
If I freeze the remaining dough, for how many days can i freeze it before using? Ty
Up to 1 month
I watched our favorite pizza joint toss regular table salt in their oven then put the pizzas in.
Interesting
If everyone ate pizza there would be no problems in the world, possibly.
Agreed!
Very low volume available in this video.
Basil goes on at the end when the pizza is baked not before the basil is burned on your pizza.
Incorrect
@@ChefBillyParisi so you are saying the basil is not burned ?
@@ChefBillyParisi if using high temp pizza oven it goes on first in home oven goes on last because it cooks longer in home oven
Whoever disliked this video is a pizza hater.
Nice balling technique ...😳
You lost me when you used crushed tomatoes...C’mom Billy that’s a no..no. You did all that work to make the dough and then you can’t put some tomatoes on the stove and just let it simmer?
So now i have to go out a buy a gram scale WTH!!!!!!!!! If in grams i just move to the next site .
Cool
if you're baking you should be weighing all ingredients, especially flour. baking is science, not cooking. you wouldn't use cups and teaspoons in chemistry, so don't use it here.