Learn everything you need to know to bake great tasting pizzeria style pizza in your home kitchen. You'll also get many great tasting pizza recipes that you can make yourself.
Turn your home kitchen into a pizzeria with this course for anyone who wants to make great tasting pizza.
Is your idea of pizza at home involve frozen processed pies? Isn't it time you learned the simple steps involved in making fresh delicious pizza from scratch? After you've taken this course you'll be able to achieve the following:
Select the best oven for baking pizza at home - Equip a home kitchen for baking pizza - Select the right ingredients for great pizza - Make great tasting pizza dough - Make great tasting pizza sauce - Stretch a dough ball into pizza crust - Avoid common pizza baking mistakes - Make many regional styles of pizza - Chicago Syle, Thin Crust, Margherita, Old Forge Style and many more!
it’s not a pie- it’s a tray!!!!! And we don’t cut old forge pizza like that. Those squares are St Louis style cuts. Thank though - I will give it a shot. I hated Victory Pig growing up, and it’s in Wilkes-Barre area, not Scranton.
3:25 if anyone want to know that's - Update International (DPS-20) 20 lb Digital Portion Scale 3:15 the analog one is the same brand update international 3:05 this is thunder group 3:15 the big digital scale is Torrey LPC-40L
I grew up in Scranton and worked near Old Forge. My favorite of the Old Forge pizzas is Revello’s, but there are several great pizzerias there. I have been living in Los Angeles for 35-years. Whenever I visit Scranton, I drive directly from the airport to Revello’s for a tray of their amazing Pizza. Thank you for your video - I will try making it to see how close it comes to Revello’s. I’m so hungry for pizza now!
Thank you for your videos. Do you think adding dry malt diastatic powder improves the taste of pizza dough & bread? I have been adding it to both and honestly don't see any significant difference, Thank you again. Tom
The dough ball calc does not work out for me. If I multiply the grams per ball at 310 by the number of balls, 3 by 100 I get 93000 then divide that by 165 my number is not even close. What am I doing wrong?
I totally agree with William. Why aren't more folks coming to your channel and subscribing? Your content and delivery is excellent. I want to thank you for making the most imortant aspect of pizza making, the CRUST, an easy instruction to follow. My gas oven only reaches 550 deg F with a pizza steel, but there are no pizza delivery folks in my driveway. Cheers to Pizza Class!
Your video was nice and clean, but you cut away at key things, kneading of the dough and the removal of the pizza screen. You came from the peel to the counter , no screen. ??? !!!
I seen a recipe with Barley Malt syrup. Have you tried that before? I'm also planning to use king arthur all purpose flour, and king arthur pumpernickel flour. Have anyone tried this, and any thoughts on the combination? I'm looking for the best flavor pizza crust
Just found this video. For VP or "Pizza Perfect" style, I add the sprinkle of salt to the crust before toppings. For the sauce I use a can of diced tomato with onion, blended into a sauce. Then some thinly sliced/diced white onion. Finally the mozz and sharp white cheddar 50/50.
I think it was presented backwards...maybe just got reversed on the cue cards: ADY usually should be "proofed". IDY doesn't usually need it. Otherwise, great info! I learned a few things.
A couple questions. What type flour did you use? After 2-4 days in the fridge, how long before you want to bake one should you take it out? Would you also let them sit in fridge for 2-4 days if you were going to freeze them? Thanks!
He mentioned General Mills "All Trumps" hi-gluten flour (recommended for thinner crust pizza, like NY style). I take my own dough out at least 1-1/2 to 2 hours before it is to be baked (primarily to aide in stretching and forming the dough, so I'm not fighting it). After 3 hours, it almost gets too soft for my liking, speaking personally.
I’m a chemist by trade and this makes me happy. I personally use ratios instead of percent making flour = 1. I just can’t stand when a recipe is only in imperial volumetric units
Great video, but that's not Old Forge style. It's Back Mountain or valley pizza. Old Forge is different. The dough isn't fried in the oil and they use a different cheese blend
Guy who can't eat gluten here - Is it possible to replace the gluten flower and replace it with a GF alternative and get a similar texture/rise of the dough?
using table spoon, tea spoon and cups are not a correct method for the specially bakery products and pizza preparation. better to use Grs, ML for ingredients weights
He mentioned in the intro that his intent for this video is simply a very basic recipe for most beginners. He will cover the more specific by-weights method in another video.
Thank you for bringing back some much sought-after memories. Well done! My old boss, who worked for Pillsbury, ran a bakery in Brockton, Mass at which I was the cake decorator/stand-in baker and he used to walk me through these formulae. But I had forgotten most of it...till now. Thanks to you, I'm getting it all back. Keep up the great work, my friend, and thanks again!
