A little bit about stretching NEW YORK style pizza! 

This is the best pizza stretching video on RU-vid!

I am about to open a pizzeria, but only have done it as hobby before. Your video do help me!

You're great 😅 i wish i could run a week with you, as your stagiaire to learn from you. Greetings from Belgium

Love the video. NY style was the first stretch style I learned and need to get back to being good at it again. Thank you!

What a fantastic video! Thanks very much!

Wow! I can only hope to as good as you one day! Art!

Nice video, you are a master at your craft!

Great video man! Super well done, keep it up homie!!!🙌🙌

Thank you, I need this video.

Fascinating! ❤

Great video. I learned so much. The fact that you stacked them and they didn’t stick together was impressive.

Hey Pizza Brother! Cool vid, and for people who have never spun a pie this is very inspiring! I am just about to open my place in Phoenix, to share true NY. style pizza with the cactus patch🌵🌵🌵 Stay well, and thanks for the vid😁

Great demo

No THAT is impressive!

Hey Levita. Greetings from DENMARK (Yes along way from you ;- ) ), i have a small small place i make pizza at home to friends og other guys every sunday. i have been making pizzas for over 12 years (maybe alot more i think), and stretch the dough in a funny way, and today, BECAUSE OF YOU... I learned to stretch the dough the way. Its freaking amazing. From the buttom of my heart: THANK YOU SO MUCH! Srsly, keep making videos so i can alot more. You are truly an artist. P.S: I like you are using wooden spatulas instead of the freaking crap steel. And why? I think steel absorbs the dough flower so it sticks to the spatulas.

forming the wall between the inner and outer edge @1.33. game changer....

I love your channel. What's the ideal size dough ball to yield a 24" pie?

Hi, watching the video for the third time. When you going to make a new video.. What gram are these dough balls and do you leave them out of the fridge for a couple of hours before stretching or do you take them straight out of the fridge. Thanks again for your amazing videos.

Do you mind sharing what kind of oven, the temperature and how long you cook a standard cheese + 1 topping for?

Love the video and very helpful as im learning at home. What is the ratio of flour / corn meal (or is it semolina) that you use.

3 step is key!

Fuck yes...NYC!

This is a great video. Thanks for positing. Two questions. How many grams are these dough balls and what is the dough hydration? Thanks again.

Your videos are awesome !! Do you have a NY dough recipe you can share ? I live in Australia and am obsessed with NY style pizza but haven’t found a recipe that gives that really authentic flavour ! Please help 🙏😂

Very nice. I had several questions, but I always look at the previous comments/responses to see if they were answered; and they were. So you don't have to repeat yourself! :) I guess I have one. What is the purpose of the 5g of egg? Since an egg is net ~50g (depending on the size), you're using very little egg. And here's another one, what is the "pomace," and how is it obtained?

Amazing. What hydration is that please

awesome video man, do you have a dough recipe?

Well dang. I've been doing it wrong.I use a 3D printer, but that looks way better.

What’s the weight on the dough balls for a 24” pizza

Hoe do you prevent dough from springing back.

From all the comments/replies, I gleaned this: 1000g high-gluten flour or bread flour [100%] 550g water [55%] 25g salt [2.5%] 25g sugar [2.5%] 25g pomace or olive oil [2.5%] 5g egg (raw/scrambled, optional, I like it) .5% 5g Instant yeast [.5%] Mix 11 minutes Rest 10-30 minutes, before balling, cold ferment 48-72 as balls. - 10" pie 7.5 oz, 212g - 16" pie 17 oz, 482g - 24" pie 31 oz. 879g

Hey levita I want to eat all of your pizza! Nah but great video bro, 28k views 444 likes when your lil bro clicked on the video couldn’t be happier and more proud keep it pushing the world ain’t ready for levita nostra for life!

How many grams did that dough weigh?

Don't worry, I saw the answers on the other comments, thanks

What’s the weight of the dough ball?

How much do do you use for an 18 inch pizza ?

Strong flour, how many years have you been in the business.

Come out to our restaurant and make se pizzas with us

How big was your dough balls for 24" pizzas?

Milk bread 2

The pizza, the easiest food to make.

Your a machine on automatic mode stretching that dough to make the dough.

Good job. Where you located

What it cost for you to come out to the west coast and run a very busy Pizzeria? Get at me

It might be informative and very “unique” to demonstrate your technique along with a few other options in SLOW MOTION.

without multiple cameras this is bad content. where is the oven, the final product...