I love this guy. I've learned to make great pizza here years ago. Some of those old vids are gone but the new ones are even better, though a little changed...no doubt for the better. There's chefs, there's cooks, there's pizzailo's, but Leo is a true food scientist...and obviously had a wonderful Nonni.
Hi Judy, thank you for your comments. I just started a new website (leospizzirri.com) and a new UA-cam channel "The Pizza Garage with Leo Spizzirri". There are quite a few recipes on the website and just today I published a video on the Chicago Stuffed Pizza. There is a lot of similarity in the dough and the sauce, so take a look at that. I do plan to do a separate video on deep dish pizza very soon. Thanks again and I look forward to seeing you on the new channel.
Leo, I really like that you offer tips for how to do it wright. And, also what can go wrong, so we can avoid these problems; that we hadn't thought of... yet.
Thank you Robert. I know from working with many pizza students over the years that you can't just talk about the right way. The mistakes are where you learn, right? Please check out my new UA-cam channel "The Pizza Garage with Leo Spizzirri." Tomorrow I am publishing a Master Class on Chicago Stuffed Pizza. Many of my recipes are already on my website, LeoSpizzirri.com. I hope you will check it out. Thank you for your comments.
The finished product looked more like a piece of firm cardboard that the limp but sufficiently firm crust that should support the pizza. The outside crust was almost non-existent. The method of stretching the dough, though unique, obviously in not the most effective method that is taught in other videos. Sorry guy, but though this may produce an edible pizza, it certainly doesn't show how to make an excellent restaurant style pizza at home.
Thank you, Peaceful Warrior. I have started a new channel called Pizza Garage. Most of the videos on this channel are also over there and many new ones. Please check it out and subscribe. Thank you.
If you turn the bowl upside down and measure from rim to rim, across the center, it should be the diameter of pizza you are trying to make. In this video, the bowl was about 10 inches. I hope that helps.
I have made countless thousands of pizzas as a pizzaiolo and I agree. What's the point of dialing in a great dough recipe and letting it develop flavor for a day or more if you're just going to burn it? I know that some people like that charred taste, but, in my experience, most do not. Any of my customers who liked that knew to ask for it well done.
That’s a good trick with that bowl. Have to remember and try that.
I love this guy. I've learned to make great pizza here years ago. Some of those old vids are gone but the new ones are even better, though a little changed...no doubt for the better. There's chefs, there's cooks, there's pizzailo's, but Leo is a true food scientist...and obviously had a wonderful Nonni.
Looking like a pretty flawless new york style pizza 👌
Ingenious!
Thank you for sharing!
Greetings from Singapore!🇸🇬🌹
Edith
Genius.
Thank you Chef Leo, this is a great video. at 500 degrees, how many minutes it took for the pizza to be done?
Love you videos Chef Leo. Missing all your videos from the Pizza Academy and would love to see a deep dish Chicago pizza video!
Hi Judy, thank you for your comments. I just started a new website (leospizzirri.com) and a new UA-cam channel "The Pizza Garage with Leo Spizzirri". There are quite a few recipes on the website and just today I published a video on the Chicago Stuffed Pizza. There is a lot of similarity in the dough and the sauce, so take a look at that. I do plan to do a separate video on deep dish pizza very soon. Thanks again and I look forward to seeing you on the new channel.
Leo, I really like that you offer tips for how to do it wright. And, also what can go wrong, so we can avoid these problems; that we hadn't thought of... yet.
Thank you Robert. I know from working with many pizza students over the years that you can't just talk about the right way. The mistakes are where you learn, right? Please check out my new UA-cam channel "The Pizza Garage with Leo Spizzirri." Tomorrow I am publishing a Master Class on Chicago Stuffed Pizza. Many of my recipes are already on my website, LeoSpizzirri.com. I hope you will check it out. Thank you for your comments.
Absolutely amazing! Love these pizza videos!
The finished product looked more like a piece of firm cardboard that the limp but sufficiently firm crust that should support the pizza. The outside crust was almost non-existent. The method of stretching the dough, though unique, obviously in not the most effective method that is taught in other videos. Sorry guy, but though this may produce an edible pizza, it certainly doesn't show how to make an excellent restaurant style pizza at home.
Very detailed and very informative. TY chef
What are your thoughts on food processor pizza dough? Same day pizza dough hacks ??
What temp did you set your oven... How long did it take to cook... and finally how many grams was the dough ball?? Loved this method... Thanks!!
Great video, thank you 🙏
Thank you, Peaceful Warrior. I have started a new channel called Pizza Garage. Most of the videos on this channel are also over there and many new ones. Please check it out and subscribe. Thank you.
Amazing stretching method. I have never seen that! What size bowl did you use?
If you turn the bowl upside down and measure from rim to rim, across the center, it should be the diameter of pizza you are trying to make. In this video, the bowl was about 10 inches. I hope that helps.
@@AskChefLeo Very helpful. I have to find some 14 inch bowls lol.
You’re killing me!
The bottom of the pizza is chard too much / burnt and tastes unpleasant according to some people.
I have made countless thousands of pizzas as a pizzaiolo and I agree. What's the point of dialing in a great dough recipe and letting it develop flavor for a day or more if you're just going to burn it? I know that some people like that charred taste, but, in my experience, most do not. Any of my customers who liked that knew to ask for it well done.