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'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:"
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!
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❤😊
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 ❤️❤️
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!
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.
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!
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?
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 ;))
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.❤😊🎉👩🏼🦰
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
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.
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
Everyone, here is a basic NYC recipe which is similar to this: Based on weight, so put everything in grams Bread Flour (or Caputo 00 Italian flour) 100% Water 60% Yeast 1.5% Salt 1.5% Extra Virgin Olive Oil (NYC style) 5% Sugar 2% Combine all and let rest in fridge overnight 1 hr before cooking, take out and form into dough ball. Turn oven on as high as possible and let pizza stone heat up. If no stone, you can put a pan upside down Flour dough ball on both sides and start to flatten it out into the pizza shape. Use your hands around the edges. Put toppings on and cook for 8-12 mins. Make sure it's crispy and let the crust and cheese darken. ENJOY
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!
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
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.
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❤😊
Bravo,Bravo,Bravo.I hope your children learn and remember you FOREVER
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 ❤️❤️
I love old school cooks,reminds me of my grandma,a little of this and a pinch of that hahaha
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!
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.
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!
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.
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!
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.
I made this tonight for my wife and I and it was incredible!
The best pizza dough i have ever made! Great video and presentation!
I love watching you Orsara! You are wonderful and I think you are an amazing chef and you are very inspiring.
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 !
The old ones are always the best.Respect just like mamma used make
I love chef orsara. I love watching his videos. I have tried many of his recipes and love them keep it up chef!
Great video! Nothing makes a great pizza like the perfect dough!
Thank you for the dough recipe and the baking tips.
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.
The pizza looked amazing 😍🥰🤗 😋 great recipe at the end love it !
Thanks Chef! You are the one that has inspired me to start making my own pizza.
I love watching your Videos of cooking! This was a very nice recipe for a delicious pizza recipe, Thank you!
thank u so much sir OrsaraRecipes I really like the way u make pizza dough.
I love your videos, you are such a wonderful guy, and great cook. I wish you many wonderful meals my friend!
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.
That looks wonderful! Thank you for sharing.
Thanks to you, my pizza was amazing! Thank You
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!
That pizza looks so good! I hope mine turns out like that as well!😍
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?
😋😋😋😋ths t looks so delicious 😋😋I'm going to try but less onions for me and lots more cheese 😊I love all ur recipes
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 ;))
That looks very good.
bravo chef pasquale ,una piace una grande
simple and easy old school cool thanks pops
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.❤😊🎉👩🏼🦰
Thank you Chef Pasquale, the pizza looks delicious I'm gonna try to make it. By the way I love your accent!!!
Amazing looking pizza!!!!! Thanks for the recipe chef!!! I would love a slice!!
Are there written recipes or just have to write it down from the videos? Love your videos!
Hi Chef 👨🍳 ☺️. Great recipe 😋 👌 👍
Thank you, it is amazing watching you :-)
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
Very nice! I'm hungry! One with the works!
Fantastic video I must say sir, from a true chef.
This guy reminds me of a cooking show called Pasquale's Kitchen Express
Good job, Chef! Thanks for sharing
Beautifully done, thank you Chef.
Gracias senor Pasquale, Rica pizza.
Beautiful, beautiful....just beautiful! TTHANK YOU
You are adorable Chef Pasquale. I will make your pizza really soon. Thank you for the wonderful recipe :)
Thank you, Chef!!! Looks delicious!!!
i like your cooking and your sweet accent
u r great...... may god bless u
Great video, Thanks for your time.
yummy thank u for ur recipes
i made it very nice
Thanks for these videos. I make that. Home made pizza. delicious!
You Sir Are A King
love your video and the info thank you boss
Thank you very much it looks very delicious :)
Piza piza yummmmmmy. Italian bitza the best in the world.
Salute a Cin Cin! Espectaculo!!!
Thank you very much Sir. My basics are all correct now. Subscribed.
it looks great!
Yummy good job Cornmeal on board so it can slide cornflour is cornstarch so use cornmeal
I love you recipes, will you make a video about how to make a Sicilian pizza
He's so kind ioi love it!
This is best video ever.
thank you Chef I WILL be doing this in the next few days... ~!
buonissima! la provo questa settimana. Grazie
That looks delicious
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
Very nice thank you
ohhh man it looks amazing thanks for the video,
Legit legend
yummie! thanks for the video!
madooooo... daverro e' buonnnnnnisssima :) io amo la pizza cosi :) grande pasquale :))
Good Job Paisano !!!
Great Job!
Thank you for posting this video! Chef, what kind of stone did you use?
hes so adorable!!!!
Thanks for show
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.
You're my hero.
CIAO PASQUALE!! BRAVO!
Nice video! Thank you
La pizza sembra deliziosa ♥️♥️♥️
Hi did you use Instant dried or Active dried yeast? Thank you for your reply? Patricia
very nice. thanks!
Perfecto. Bravo!!
Love it Thanks
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
Awesome.
Everyone, here is a basic NYC recipe which is similar to this:
Based on weight, so put everything in grams
Bread Flour (or Caputo 00 Italian flour) 100%
Water 60%
Yeast 1.5%
Salt 1.5%
Extra Virgin Olive Oil (NYC style) 5%
Sugar 2%
Combine all and let rest in fridge overnight
1 hr before cooking, take out and form into dough ball.
Turn oven on as high as possible and let pizza stone heat up. If no stone, you can put a pan upside down
Flour dough ball on both sides and start to flatten it out into the pizza shape. Use your hands around the edges.
Put toppings on and cook for 8-12 mins. Make sure it's crispy and let the crust and cheese darken.
ENJOY
yum
pasquale hai dimenticato la temperatura del forno😍😍🤣