I've notice there's usually a 2nd steel on the bottom rack. Is it helping with heat rention in the entire oven? Or incase you're making multiple pizzas and alternating steels?
With my homebrewing equipment I could brew a completely hop-less beer in a small batch and make even a more malty beer. You got me thinking. Time to experiment.
It's a great way to shorten the proofing process if you haven't pre made and proofed dough and are craving pizza. Beer being essentially wet bread. This plus high yeast quantity and you can have a servicable dough in an hour.
I followed your Dough recipe to a T, and after 3 days in the fridge, it maybe only got an extra 20% in size, and wasn't nearly as airy as yours is. What could have caused this?
I cant figure it out ..I use a pizza steel…I've changed the racks the steel sits on but I cant get a crispy crust before the top burns…what am I doing wrong?.. is the dough to hydrated????..it's store bought
46 Comments
I've notice there's usually a 2nd steel on the bottom rack. Is it helping with heat rention in the entire oven? Or incase you're making multiple pizzas and alternating steels?
This recipe requires two beers, one for the dough and one to drink
This is how my Granny makes her pizza dough. It's absolutely delicious
Nice, but canned modelo sucks. Gotta go with bottled
With my homebrewing equipment I could brew a completely hop-less beer in a small batch and make even a more malty beer. You got me thinking. Time to experiment.
You should open a restaurant 🔥
I like your tins. Where do you get those from
You have created the perfect pizza!
About those containers – link?
yeah minus the poison sugar
Dang I wish I had a pizza stone 😣
Hell yeah
Is this recipe pinned that I did not see?
How thick is that pizza steel? Ima make one.
I wish my oven didn’t have a maximum temperature of 475 😂
Ziet er goed uit maar die nieuwe stijl videos zijn zo irritant
Curious to see how much of a difference it makes 🤔
Well, time to get wasted without actually drinking.
Hmmm… how is a 3 day cold ferment + using beer? 👀
Beer is liquid bread
You are the Pizza Jesus
is there a way the dough can get me drunk?
Need those steel bowls
It's a great way to shorten the proofing process if you haven't pre made and proofed dough and are craving pizza. Beer being essentially wet bread. This plus high yeast quantity and you can have a servicable dough in an hour.
Can kids use beer In it
Why is it so hard to find a 16×16 pizza steel or more!?
Lost me with the beer, pizza don't need any or that nonsense
Sir I'm gunna
Very cool
Those containers dude what are they called and where to get them?
too bright for me
That shit looook so gooood
I followed your Dough recipe to a T, and after 3 days in the fridge, it maybe only got an extra 20% in size, and wasn't nearly as airy as yours is. What could have caused this?
Beautiful!! Nicely done. I wish you continued success.
Replace the oil with bacon grease
i usually do bagels with beer. that way i can leave them to proof for like an hour instead of 24 hours and they turn out great!
I cant figure it out ..I use a pizza steel…I've changed the racks the steel sits on but I cant get a crispy crust before the top burns…what am I doing wrong?.. is the dough to hydrated????..it's store bought
You are a pro at making videos. Pizza too.
Yes absolutely!
Did the beer make it brown different?
Lehigh Mills? Are u in Utah?
I wonder what Dave would score this
I never thought drizzling olive oil all over a pizza really did anything other than make it more greasy. But your pizza does look good every time
Your pizzas always look so much bigger than mine. What size do you aim for to achieve that?
This shit genuinely looks better than delivery AND digiornos
Every video I find myself googling after trying to find your dough containers. I need to know! Please I’m begging you!