I watched his channel and other channel that he was a guest, but the way he reacted to someone's pizza was rude. I'm not sure if those are jokes, but it is rude to throw someone's cooking. He has a stagnant way of thinking.
I cant get the air pockets in my 70% hydration pizza dough right. I have type 00 flour Caputo, 24 hours, and leaving it a few hours til I start making the pizza but there are no air pockets. The dough is too much like bread. Please help!!!
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When I do that all that semolina on the pizza burns and gives a bitter taste. 🤷
Un maestro perfetto!
I did it with flower…
The master
I watched his channel and other channel that he was a guest, but the way he reacted to someone's pizza was rude. I'm not sure if those are jokes, but it is rude to throw someone's cooking. He has a stagnant way of thinking.
This giy going into restaurants like they don't kniw what their doing. How condescending can you get
perfecto
Pooom!
Who you calling pinche?
Should we use semolina or flour? I find the flour that gets stuck to the base often burns (which ain't good for the ol digestion)
The flour under the pizza is gonna burn and leave a bitter taste
The proper way is actually to put the opened up dough on the pizza shovel first. Then build your pizza then slap it in the oven.
If you are building your pizza before it's on the shovel, you already done messed up.
Just make it on the peel. Dumb people trying to reinvent the wheel. 😊
Thx for teaching
Just dress the pizza on the peel. Simple.
Maestro, dove ce l’hai la pizzeria??
Bravo Vito !!! 👌👏👏👏🇮🇹🤗👋
Fantastic
I thought you use semolina because flower burns at the bottom of the oven
I’m having issues with the flour burning ?
Soft and craunchy😂
Thank you 😊
I cant get the air pockets in my 70% hydration pizza dough right. I have type 00 flour Caputo, 24 hours, and leaving it a few hours til I start making the pizza but there are no air pockets. The dough is too much like bread. Please help!!!
You make it look so easy
👍
Very expensive cheese on toast.
If you love yourself you would never eat pizza.
People are wondering why they easily gain weight.
Me: FLOUR😅
i think the chef purposely did a bad example and he looks as if "yeah i know that and you are doing it so slow/noob"
I've always had this problem I didn't know that
It just looks deceptively easy!
why dont you just put the dough over it beforehand and prepare it like that. so dumb bro so dumb super dumb
Could use polenta too
Usa la semola che vai ancora meglio 😊
What kinda peel is that??
nice