I was thinking of making a white sauce with ricotta and have been looking for one thinking I had to cook it on the stove with a roux. I didn't realize this was an option. A white pizza with spinach tomatoes and feta is my absolute favorite. Thanks for sharing.
Your videos are always the best!! I tried only hot chocolate from your channel, and I got it perfectly!!! Thank you for opening your channel and posting delicious videos😋😋😋
We’ve come so far in the last seven years as pizza home cooks. This was before pizza steels and Gozney ovens. I would add some liquid to loosen up the sauce and the dough here doesn’t seem to be fully ready to shape. I’m sure that it was delicious though.
Yayyyyyy...i had made pizza doug with your recipe...it's sooo yummy....even there wss little accident whereas i put yeast into flour straight but it was ok....thanks 😍
The music! Multiple Pizza's. Solid ingredients! 9.5/10 This will be perfect on my date. And that don't mean by myself! Lol. If it was, I wouldn't look so cute eating it! I'm upset now thinking about not being able to scarf the entire thing myself! haha.
Question, how is this base different to Neapolitan base. I’m just starting out and boy there’s so much more to the pizza making skills. Oven arriving soon.
In your dough making, oil should only be used to coat the bowl or mixed in later. What you are doing is coating the flour with oil and it won't let the flour properly hydrate. Your pizzas look good and love the toppings you've got going. But I promise you, save the oil to coating the bowl after you've done an autolyse and your pizzas will digest much better.
Cheers, the bread taste good i loved the recipe! But i made one mistake, i put hot water on 160 mil so the yeast didnt activate.. Well its my first time baking and making pizza cheers!
J'adore vos recettes et vos préparations car vous prenez le temps de bien présenter chaque étape, sauf que pour la recette des pizzas, les ingrédients n'ont pas été traduits en français 🤔. Merci !
I don't like how 'foodies' try to influence how people cook. It's a bad education. The dough needs time to ferment. The sugar and oil are pointless. Room temp varies. As well as the ingredients and the method used. I regret being so negative. That said. You deserve it.
Because i've done this exact recipe a few times and the firts time i had to add a lot of water to make it work, so the next time i just reduced drasticly the amount of flour and the results were great
