I have been following your pizza journey and IMHO you are doing a great job!!! I followed your Biga dough recipe, and it fix all my issue final product issues! I normally do not share my thoughts but in your case, I think it is worth it. FYI, my wife loves the pumpkin angle... You are helping me look good!!!
Once again, I am sold!! I will keep my eye out for the pumpkin sauce, and then I will try a pizza with both rosemary and basil on it (I wonder how this will work with turducken…). Great job, as usual!🎉
Great creation , I recommend toasted butter and fresh sage. this ingredientes marry nicely w pumpkin. Great finished product great crust good size. the leoparding was nice. Did you get to capture the bottom. Please post on IG or a reel
Hello Vincent, thank you very much for watching! I actually made that one but i am discussing the possibility of having it made and available to sell so stay tuned!
2 questions. 1st, can you share your pizza dough recipe or provide a link to that video and what brand cheese to you use. I like how you cut them into chunks vs. us using slices. Thanks and great job. Looks delicious. Never mind, I just saw your prep for a party recipe and got both of my questions answered.
What are your thoughts on adding a baking steel to a Roccbox. Good idea or waste of money. Thank you for your videos. I’ve learned a lot. I own a Roccbox and love it.
I agree, it kind of defeats the purpose, The stone will give you better results then steel for Neapolitan Pizza, possible could benefit other styles if you want a slower low heat and extra crispy bottom but i don't think it's worth it.
I have been following your pizza journey and IMHO you are doing a great job!!! I followed your Biga dough recipe, and it fix all my issue final product issues! I normally do not share my thoughts but in your case, I think it is worth it. FYI, my wife loves the pumpkin angle... You are helping me look good!!!
Thank you so much for letting me watching and letting me know. Getting these types of comments makes my day!
Once again, I am sold!! I will keep my eye out for the pumpkin sauce, and then I will try a pizza with both rosemary and basil on it (I wonder how this will work with turducken…). Great job, as usual!🎉
Great creation , I recommend toasted butter and fresh sage. this ingredientes marry nicely w pumpkin. Great finished product great crust good size. the leoparding was nice. Did you get to capture the bottom. Please post on IG or a reel
Thanks Mario, I will have to check to see if I have more pictures of that one!
Can you also provide a link on where you got your wooden prep board? Thanks!
Hello Vincent, thank you very much for watching! I actually made that one but i am discussing the possibility of having it made and available to sell so stay tuned!
Looks amazing . I would add cranberries . 🤔
Good idea
2 questions. 1st, can you share your pizza dough recipe or provide a link to that video and what brand cheese to you use. I like how you cut them into chunks vs. us using slices. Thanks and great job. Looks delicious.
Never mind, I just saw your prep for a party recipe and got both of my questions answered.
Thanks so much for watching Mario, The dough recipe isn't hard it just takes time and patience so give it a try!
@@HarplandProductions thanks I will give it a shot. Thanks for all you do. I really enjoy your videos.
@@MarioGarcia-qw6dd Appreciate that buddy!
Nice Matt !!
Thanks Rocco 😎👍🏼🍕🔥
What are your thoughts on adding a baking steel to a Roccbox. Good idea or waste of money. Thank you for your videos. I’ve learned a lot. I own a Roccbox and love it.
I personally wouldn't waste money on it lol but everyone is different.
I agree, it kind of defeats the purpose, The stone will give you better results then steel for Neapolitan Pizza, possible could benefit other styles if you want a slower low heat and extra crispy bottom but i don't think it's worth it.
Thanks for your input. I’m still learning how to make dough and get a nice stretch.
Thanks for your input. I’m still learning how to make dough and get a nice stretch.
@@larrytbowman5962 thanks for watching larry, the key is using a high hydration dough