I am a Professional Pizza Chef with 15+ years of experience and also the owner of Pizzeria Lo Sbrano in Aosta Valley Italy since 2013.
I am bringing you video tutorials with techniques, tips, and recipes on how to make a better Pizza. Whether you are just starting to make pizza and have no experience or you are a pizzaiolo, I have you covered with helping you take your skills to the next level!
My mission here at Lo Sbrano is to help 100,000 purpose-driven people making the best pizza they ever made and make a positive impact in their lives.
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Sounds like a good sauce, I'll have to give this one a try. I have just started making homemade pizza and so far not bad. Am looking for a tasty sauce.
thanks dude.. great method to your madness.... Are the 200 some grams for a 12 inch pizza though? I use ounces.. lol... even though Im Canadian. dso weried that we mix though. Now that I think about it. We just opened a new place this week and need a better method for the dough. turning out dry and it makes it harder to hand stretch.
Sinceramente non mi convince tanto perche ti vedo lento e confuso e lasci la pizza troppo sul banco. al mio avviso devi cambiare il tuo modo di organizzarti. Per il resto sei bravo a stendere ecc...
Grazie chef! I will try out your recipie in my house oven. I think it will burn in my outdoor high temp pizza oven because of the sugar and milk powder. 🇮🇹!
