I actually had a grandpa like him, resemblance and everything he does.... but as a 3 year old i was intolerant to him teasing me around and was in constant fight with him calling him nick names... most irritating, he loved when i got angry/buzzed off, so he did things on purpose... apart from his pranks and teasings; i loved to admire his mischief... i loved to stay silent and observant, but he didn't let me stay quiet, wanted me to talk.. only way was to buzz me off... Pasquale reminds me of him 99%; still making me wonder how irritating he could be with all that mischief he makes... I would tread around him cautious... 😂😉
You know, I came onto youtube looking for a pizza dough recipe and was thinking "I really hope the same guy that has the homemade paste recipe I use has a pizza dough recipe", and sure enough! Thanks I love your videos!
Bravo chef! We love your recipe here in rural Japan where it's impossible to get pizza. You also remind me of the Italian friends I grew up with in the US. Thanks, and keep them coming.
Love your videos and your recipes are great! My mother is also from Puglia and cooks very similar (incredibly so) to the way you do. After rejecting several cooking videos, one day I showed her one of yours and she said, "oh, now thisa guy knowsa howta cook." Yep, she also has the same accent you do. :) Thank you for making these great videos.
I made your pizza crust today and it was awesome! I've been trying to make one for months but this is the first time I was really satisfied with the result. Thank you very much!
Get the pizza today me and my husband loves it. He loved it. It came out so good hundred percent perfect. I did it with mozzarella cheese, mixed cheese, Parmesan and pepperoni and I put olive oil oil like you said sprinkle on top. It came up perfect thank you so much for this recipe. You’re the best I’ve seen you for a long time especially also the sausage with the peppers and you make a sausage roll, thank you God bless❤😊
Love this guy. He cooks just like me. We use the same unit of measurement - some. ;-) Anyway, I've been making pizza in a similar way for years. However, I cook the shell untopped on a stone with a pizza pan on top of it to keep it from bubbling up. Temp is 425; time 4 mins. I oil the shell before I top it to keep the sauce from soaking the shell. We like it heavy with sauce; I put over twice the amount on the shell and then load it up. Our favorite pizza has home made Tuscan sausage, crimini mushrooms, and garlic under 8 oz. of mozzarella. I buy it by the block and shred it myself. Much better than prepacked. Once loaded the pizza goes back in for 12 to 15 mins. The crust comes nicely crisp and golden on the bottom. Beats commercial all to hell. Because we like thin crust pizza so much I usually make up 4 shells at a time and freeze 3 for later. They keep for up to 4 months. Btw, Fleischmann's makes a pizza yeast that doesn't need a preferment. It works great. Che non amazza, ingrassa! Ciao!
I’ve had so many failed attempts making Pizza but this was by far perfection when I made it! Thank you so very very much. I love watching your videos ❤️❤️
Watching you mix this helped a ton! I have been getting tossing down (it's not as easy as the pros at the pizzerias make it look, haha). But I was having a hard time getting the dough mixed right--much too dry and hard--so seeing this helped out. Thanks so much for posting it!
Chef Pasquale, I think your're great! Love your recipes. Reminds me of my grandmother. I made you pizza dough recipe it came out great except it tasted a little bland. Should I add more salt or more sugar? Keep the recipes coming. Do you have a video on making homemade sausage?
You'd be so much more charming if you type in your accent, man. Just like this: "Make'a sured to eh subscribe'a! Eh, I upload ah new recipe vidjo every week'a!! Just cleeka dis'a:"
Chef con mucho respeto y cariño le escribió desde México me encanta su manera de cocinar es maravillosa. Me podria poner las cantidades de la pizza en español. Y el agua es ¿ tibia o fría? Muchas gracias y ojalá me pueda contestar
Please tell me if You know. If I have this flour "Molino Spadoni Italian flour PZ3" and it says it has to rest 8-10h. So if it rests for 2 hours lets say the taste is different or what really ?How does resting count for the taste and other factors. Id appreciate Your help on this matter. Thanks!
Is this the same Chef Pasquale that had a cooking show on TV during the late 80s? Used to sing in Italian as he cooked? I loved that show ... I think its him !
+anthony w i remember that show!he was hilarious! at least 1 time a show,he would burn somthing.he would chop a head of lettuce and cut a tomato in half and pour dressing over it and serve it.it was must watch tv everyday! i think it was on usa network
Hi yes that was Chef Pasquale from Toronto Canada. He was hilarious, unfortunately he died a few years back after a mishap operation that he had to have. He never came out of the operation. Chef Pasquale from the U.S., I really enjoy your videos you are very entertaining! My only comment is that you should mention what temperature your over is set at before you put the food inside. I viewed a few videos and there is no mention. Other then this great job and hope you can post more videos.
Pasquale! I love your videos! I see your home town is not far from my familys home town of Orria. Maybe you have been there..? The family last name is Mastrogiovanni (grandfathers first name Pasquale!)
That Oven & Stone must be pre heated together to keep the Stone from cracking etc 425 Deg for at least one hour before baking any thing on it etc. If you do not have a Pizza Stone a large baking sheet Pan turned up side down Will work great also as long as it is pre heated first etc
I’m sure two packets would be ample and one packet would work, it would just take a little longer for the dough to rise. The dough needs to double in size. You can tell it’s doubled by sticking a couple of fingers in the dough about a half inch. If the dents remain, your dough is ready.
Thank you so much , I make pizza at home every Saturday but l use pitta bread now l will definitely make my dough your style ,,, mmmm looks delisous ;))
Average home electric stove oven with a baking stone on the rack 1/3 up from the bottom, should be pre-heated at 500 F for 1 hour before baking the pizza. Bake for 8-10 minutes depending on toppings, turn once.
Pizza shops ovens are around 2-3000 F, they take about 90 seconds to bake a large pizza, when they come out they have a bubbly singed patina on the crust, the inside is full of holes, the bottom is done not soggy and the whole thing is nice and chewy with loads of doughy-bready flavor. To even come close to a fraction of that result you gotta have a hot stone in a oven (1 hour pre-heat), I start the oven up before making the dough so it has lots of time, I bake the pizza right on the stone (no parchment between) watching it like a hawk and turning it so the crust is cooked evenly. It may take a little practice but it works. Have fun, Boz.
Hogwash! All this high-temperature nonsense is just that...nonsense. The key is: lower temperatures! I did a pizza last night at 180 degrees (Fahrenheit) , and it was excellent! Nice warm and runny dough, and un-melted cheese. Fabulous!
Pizzasteel u can bake a pizza in 2 to 3 mins. With grill on second highest in the oven preheat at max temp for 1 hour turn the grill on just b4 u put in pizza.
I’m gonna try it right now to do it. I’ve been wanting to have someone that really know how to make pizza dough. I’ve tried and try a couple times. I almost gave up, but I know you are the man I’ve seen or seen. I’ve done your spaghetti with shrimp chicken I’ve done the sausageand oh my God every time I make it I’m gonna make it this weekend. I love it love it love it and it’s sausage with peppers and again. I appreciate you doing this recipes. I’m gonna do it. I’ll let you know anyway God bless. take care. Keep it up and keep on cooking.❤😊🎉👩🏼🦰
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Who wouldn't want this guy as your grandpa or father? Excellent chef
He actually reminds me of my Grandpa! ;)
I actually had a grandpa like him, resemblance and everything he does.... but as a 3 year old i was intolerant to him teasing me around and was in constant fight with him calling him nick names... most irritating, he loved when i got angry/buzzed off, so he did things on purpose... apart from his pranks and teasings; i loved to admire his mischief... i loved to stay silent and observant, but he didn't let me stay quiet, wanted me to talk.. only way was to buzz me off... Pasquale reminds me of him 99%; still making me wonder how irritating he could be with all that mischief he makes... I would tread around him cautious... 😂😉
Agreed! He is awesome!
You know, I came onto youtube looking for a pizza dough recipe and was thinking "I really hope the same guy that has the homemade paste recipe I use has a pizza dough recipe", and sure enough! Thanks I love your videos!
No one better to trush, imo.
Bravo,Bravo,Bravo.I hope your children learn and remember you FOREVER
I love old school cooks,reminds me of my grandma,a little of this and a pinch of that hahaha
Bravo chef! We love your recipe here in rural Japan where it's impossible to get pizza. You also remind me of the Italian friends I grew up with in the US. Thanks, and keep them coming.
Love your videos and your recipes are great! My mother is also from Puglia and cooks very similar (incredibly so) to the way you do. After rejecting several cooking videos, one day I showed her one of yours and she said, "oh, now thisa guy knowsa howta cook."
Yep, she also has the same accent you do. :)
Thank you for making these great videos.
I made your pizza crust today and it was awesome! I've been trying to make one for months but this is the first time I was really satisfied with the result. Thank you very much!
I love watching you Orsara! You are wonderful and I think you are an amazing chef and you are very inspiring.
Don Pasquale...you rock! I could smell the pizza and my mouth is watering ! Thanks for sharing your expertise with us.
Hi, I am from the Caribbean and I enjoyed making this recipe very much ! Thank you!
Get the pizza today me and my husband loves it. He loved it. It came out so good hundred percent perfect. I did it with mozzarella cheese, mixed cheese, Parmesan and pepperoni and I put olive oil oil like you said sprinkle on top. It came up perfect thank you so much for this recipe. You’re the best I’ve seen you for a long time especially also the sausage with the peppers and you make a sausage roll, thank you God bless❤😊
Love this guy. He cooks just like me. We use the same unit of measurement - some. ;-) Anyway, I've been making pizza in a similar way for years. However, I cook the shell untopped on a stone with a pizza pan on top of it to keep it from bubbling up. Temp is 425; time 4 mins. I oil the shell before I top it to keep the sauce from soaking the shell. We like it heavy with sauce; I put over twice the amount on the shell and then load it up. Our favorite pizza has home made Tuscan sausage, crimini mushrooms, and garlic under 8 oz. of mozzarella. I buy it by the block and shred it myself. Much better than prepacked. Once loaded the pizza goes back in for 12 to 15 mins. The crust comes nicely crisp and golden on the bottom. Beats commercial all to hell. Because we like thin crust pizza so much I usually make up 4 shells at a time and freeze 3 for later. They keep for up to 4 months. Btw, Fleischmann's makes a pizza yeast that doesn't need a preferment. It works great. Che non amazza, ingrassa! Ciao!
I made this tonight for my wife and I and it was incredible!
I’ve had so many failed attempts making Pizza but this was by far perfection when I made it! Thank you so very very much. I love watching your videos ❤️❤️
The best pizza dough i have ever made! Great video and presentation!
Amazing looking pizza!!!!! Thanks for the recipe chef!!! I would love a slice!!
Watching you mix this helped a ton! I have been getting tossing down (it's not as easy as the pros at the pizzerias make it look, haha). But I was having a hard time getting the dough mixed right--much too dry and hard--so seeing this helped out. Thanks so much for posting it!
Nice recipe. I usually use olive oil in my recipe, but yours looks like it came out fine without it. Keep the videos coming, they are great.
Great video! Nothing makes a great pizza like the perfect dough!
Thank you for the dough recipe and the baking tips.
Thank you Chef Pasquale, the pizza looks delicious I'm gonna try to make it. By the way I love your accent!!!
Chef Pasquale, I think your're great! Love your recipes. Reminds me of my grandmother. I made you pizza dough recipe it came out great except it tasted a little bland. Should I add more salt or more sugar?
Keep the recipes coming. Do you have a video on making homemade sausage?
That looks very good.
Are there written recipes or just have to write it down from the videos? Love your videos!
I love chef orsara. I love watching his videos. I have tried many of his recipes and love them keep it up chef!
Make sure to subscribe, I upload a new recipe video every week!! Just click this: ua-cam.com/users/orsararecipes
You'd be so much more charming if you type in your accent, man. Just like this:
"Make'a sured to eh subscribe'a! Eh, I upload ah new recipe vidjo every week'a!! Just cleeka dis'a:"
+Zippy Ragu well done sir. You gave me my first smile of the day
i love your pizza recipe and im going to ask my mom if she can help me make this! your videos are so good !! KEEP UP THE GOOD WORK CHEF PASQUALE !
That looks wonderful! Thank you for sharing.
Thanks Chef! You are the one that has inspired me to start making my own pizza.
Thanks for a great video. I especially enjoyed it being Italian/American and I make dough and pizza a lot. I like making Italian bread and rolls too.
You are adorable Chef Pasquale. I will make your pizza really soon. Thank you for the wonderful recipe :)
Prosciutto "Italian Bacon" and the leaves are Arugula then Olive oil on top, the leaves can be Basil if you'd like... he's a great chef
simple and easy old school cool thanks pops
u r great...... may god bless u
Thank you, it is amazing watching you :-)
Papi Pasquale, I don't know if I can make this dough, but I enjoyed the video very much! I love the way you talk.
Thank you for posting this video! Chef, what kind of stone did you use?
I love your videos, you are such a wonderful guy, and great cook. I wish you many wonderful meals my friend!
Beautifully done, thank you Chef.
bravo chef pasquale ,una piace una grande
Very nice! I'm hungry! One with the works!
Good job, Chef! Thanks for sharing
Gracias senor Pasquale, Rica pizza.
I love watching your Videos of cooking! This was a very nice recipe for a delicious pizza recipe, Thank you!
I love you recipes, will you make a video about how to make a Sicilian pizza
Thanks to you, my pizza was amazing! Thank You
Chef con mucho respeto y cariño le escribió desde México me encanta su manera de cocinar es maravillosa. Me podria poner las cantidades de la pizza en español. Y el agua es ¿ tibia o fría? Muchas gracias y ojalá me pueda contestar
That pizza looks so good! I hope mine turns out like that as well!😍
i made it very nice
thank u so much sir OrsaraRecipes I really like the way u make pizza dough.
Fantastic video I must say sir, from a true chef.
What is the oven temperature?
Beautiful, beautiful....just beautiful! TTHANK YOU
The pizza looked amazing 😍🥰🤗 😋 great recipe at the end love it !
The old ones are always the best.Respect just like mamma used make
Thanks for these videos. I make that. Home made pizza. delicious!
it looks great!
yummy thank u for ur recipes
Very nice thank you
Great video, Thanks for your time.
Hi Chef 👨🍳 ☺️. Great recipe 😋 👌 👍
Thank you very much Sir. My basics are all correct now. Subscribed.
Hi did you use Instant dried or Active dried yeast? Thank you for your reply? Patricia
That looks delicious
Thank you, Chef!!! Looks delicious!!!
love your video and the info thank you boss
Great Job!
i like your cooking and your sweet accent
Good Job Paisano !!!
This guy reminds me of a cooking show called Pasquale's Kitchen Express
what was that leaves and the pink thing you put on it as the topping
Nice video! Thank you
very nice. thanks!
No oil in the dough? No Tippo 00 flour?
Thank you for your videos Sir
He's so kind ioi love it!
Please tell me if You know. If I have this flour "Molino Spadoni Italian flour PZ3"
and it says it has to rest 8-10h. So if it rests for 2 hours lets say the taste is different or what really ?How does resting count for the taste and other factors. Id appreciate Your help on this matter. Thanks!
Good job
Pasquale would like to see you make a Square Sicilian style pizza also. Thanks
Is this the same Chef Pasquale that had a cooking show on TV during the late 80s? Used to sing in Italian as he cooked? I loved that show ... I think its him !
anthony ward Sorry not the same. He unfortunately passed away a few years ago, I sing, whistle and cook in my videos!
+anthony w i remember that show!he was hilarious! at least 1 time a show,he would burn somthing.he would chop a head of lettuce and cut a tomato in half and pour dressing over it and serve it.it was must watch tv everyday! i think it was on usa network
gurn blanston ... ure rright ... everything was in HUGE chunks! What a fun guy to watch!!
Hi yes that was Chef Pasquale from Toronto Canada. He was hilarious, unfortunately he died a few years back after a mishap operation that he had to have. He never came out of the operation. Chef Pasquale from the U.S., I really enjoy your videos you are very entertaining! My only comment is that you should mention what temperature your over is set at before you put the food inside. I viewed a few videos and there is no mention. Other then this great job and hope you can post more videos.
for how long u left it in the oven for the first timee ??? and the second time it was for 10 mins?
Is your sauce for pizza different than your sauce for pasta?
How long do you knead and when?
Thank you very much it looks very delicious :)
Awesome.
Pasquale! I love your videos!
I see your home town is not far from my familys home town of Orria. Maybe you have been there..? The family last name is Mastrogiovanni (grandfathers first name Pasquale!)
Good Job!
That Oven & Stone must be pre heated together to keep the Stone from cracking etc 425 Deg for at least one hour before baking any thing on it etc. If you do not have a Pizza Stone a large baking sheet Pan turned up side down Will work great also as long as it is pre heated first etc
How many packs of Yeast does that measurement turn out to be.?As I dp not have any loose Yeast just the store bought packages etc
I’m sure two packets would be ample and one packet would work, it would just take a little longer for the dough to rise. The dough needs to double in size. You can tell it’s doubled by sticking a couple of fingers in the dough about a half inch. If the dents remain, your dough is ready.
yummie! thanks for the video!
Thank you so much , I make pizza at home every Saturday but l use pitta bread now l will definitely make my dough your style ,,, mmmm looks delisous ;))
Salute a Cin Cin! Espectaculo!!!
Perfecto. Bravo!!
You Sir Are A King
Average home electric stove oven with a baking stone on the rack 1/3 up from the bottom, should be pre-heated at 500 F for 1 hour before baking the pizza. Bake for 8-10 minutes depending on toppings, turn once.
Good tip, thanks
Pizza shops ovens are around 2-3000 F, they take about 90 seconds to bake a large pizza, when they come out they have a bubbly singed patina on the crust, the inside is full of holes, the bottom is done not soggy and the whole thing is nice and chewy with loads of doughy-bready flavor. To even come close to a fraction of that result you gotta have a hot stone in a oven (1 hour pre-heat), I start the oven up before making the dough so it has lots of time, I bake the pizza right on the stone (no parchment between) watching it like a hawk and turning it so the crust is cooked evenly. It may take a little practice but it works.
Have fun, Boz.
Hogwash! All this high-temperature nonsense is just that...nonsense. The key is: lower temperatures! I did a pizza last night at 180 degrees (Fahrenheit) , and it was excellent! Nice warm and runny dough, and un-melted cheese. Fabulous!
Pizzasteel u can bake a pizza in 2 to 3 mins. With grill on second highest in the oven preheat at max temp for 1 hour turn the grill on just b4 u put in pizza.
You can notmake a pizza in a Electric oven No exceptions
Garbage fake pizza
Not real pizza
muchas gracias!
Yummy good job Cornmeal on board so it can slide cornflour is cornstarch so use cornmeal
Chef Pasquale , two questions plase?
What ingredient is a baut, in the small bag, levadura? and Could you make a Focaccia?
Please?
Gracie Chef
Thanks for show
This is best video ever.
I’m gonna try it right now to do it. I’ve been wanting to have someone that really know how to make pizza dough. I’ve tried and try a couple times. I almost gave up, but I know you are the man I’ve seen or seen. I’ve done your spaghetti with shrimp chicken I’ve done the sausageand oh my God every time I make it I’m gonna make it this weekend. I love it love it love it and it’s sausage with peppers and again. I appreciate you doing this recipes. I’m gonna do it. I’ll let you know anyway God bless. take care. Keep it up and keep on cooking.❤😊🎉👩🏼🦰