That looks sooooo yummy, will definitely try it the soonest. I have a small business and serving pasta pizza and pastry. That is why finding your channel is really a big help to enhance my product specially my pizza and i think i don't really need to order a pre-cooked dough and will use your recipe for my pizza dough. I will give you an update once I have it tried. Thank you so much Ana. I am here form Laguna Philippines.
I am so happy you find my recipes helpful. I look forward to your update and I am excited how it’s gonna turn out for you. If you have any questions, don’t hesitate to reach out. ❤️
Thank you so much for sending your feedback. Feel free to share photos of any recipe you’ve tried from my channel. I’d be excited to see them. Thank you for the support and stay safe!You made my day. ☺️ God bless 🙏
Galing talaga pag final touch na yung tikiman time presence talaga si sir na gwapo. may hawig nga si sir sa atin na artista rin nkalimutan ko lang name nung artista rito sa atin. kung d ako nagkakamali pritz infante yata name nun.medyo hawig talaga sa husband nyo mam ana. galing nyo talaga mag explain about sa cooking mapa ulam man o kahit ano pa iluto nyo d best. sobrang sumasaludo po ako sa inyo. staysafe and god bless po sa inyo ng husband nyo.
Hehehe nakakatuwa naman po ang comment nyo 😄 tawa ng tawa ang asawa ko ng nakita nya yung pinoy actor na kahawig nya, you’re right hawig na hawig sila parang brothers🤣 😅. Maraming maraming salamat sa iyong comment, you made my day ☺️. Ingat po kayo lagi and God bless you always 🙏
BRAVO chef Ann, the best 👌Thank you for sharing and teaching us your masterpiece. So simple but real authentic Italian ingredients👍 Good for business or special occasions 😋😋😋😋
Inday sincerely pasalamat sa share mo ..... sa wakes maka kain nko ng new york pizza. Pwedi mag request ang detail ng recipe .....ang liit kasi ng letters. Again sincerely thank you.....more power and blessing sa iyo
Salamat sa panunood 😊. Pasensya na kung masyadong maliit ang mga letters ng ingredients. Pwede nyo po icheck sa description below ang complete details ng recipe. Happy baking!
Whew! That was a very detailed instructional video. 👏👏👏 I love it when you do tasting with Fabio. 😁 You both look like kids excited to eat the pizza. 😁😊
Hi Ana, I want to sincerely thank you for sharing this recipe. I have been trying all NY PIZZA DOUGH I SEE. I will be using my kitchen Aid for mixing & kneeding. How long should I kneed and the speed. Thanks for any help. Salamat po!!
You are so welcome James ☺️ I’m so glad you enjoyed it. And for your questions, when using an electric mixer I always stay in a medium to high medium, just remember not too slow, not at maximum. You may knead it for 5-8 minutes or until you get a smooth, soft, and elastic dough. Happy baking! ☺️
tnx for sharing your recipe ms ana....baka pad mag request ,hope someday maka gawa kadin ng soft fried donut... happy subscriber here from hongkong......
Hello dear, For the 2nd and 3rd option, we have to put the dough in freezer seccion (where we put icecream, por example) or normal seccions? How many days it can be stored in fridge?
Ciao lovely Amatullah ☺️. For your question, just put them in the normal section for a maximum of 24hours. Thank you for watching and commenting ☺️. Happy baking! 💖
Ciao po Ms. Lorna 👋. Ito po ang mga brands na favorite kong gamitin, Barilla tipo 00 and Caputo classic and for pizza ☺️. Thank you so much for watching! Happy baking 💖
Yap, middle but sometimes I put one level higher it depends on what toppings I put in my pizza or how thin. You may also adjust depending on what type of oven you have. Enjoy your pizza!
Ciao po! Honestly di ko pa sya nasusubukan. Pero kung wala pong semolina pwede pong 100% bread or all-purpose flour lahat ang gagamitin 👍. Happy baking po! ☺️
Hi maam! Bat parang hindi po 250ml yung water base dun sa lagayan niyo po. 2:34 nag try po ako gumawa di po elastic and glossy yung dough ko po medyo hard po siya. Any tips po. Thanks po sa sagot
Ciao! sad to hear po na hindi naging positive ang result ng iyong dough. Ang two possible reasons po dyan, first ay pwedeng na over knead or over working sa dough, second baka masyadong strong ang flour na ginamit (more than 12% protein level) kasi the stronger the flour the quicker mag absorb ng liquid. Ang tips ko po, feel free na maglagay ng additional water mga 30 to 50 grams and avoid over kneading your dough. Let me know the result 😊. Thank you sa iyong comment at panunuod. Happy baking! 😊
Ang favorite brand ko ay Mutti and Cirio pero dyan sa pinas ang super bet ko na lasa ay yung Hunts tomato sauce at ang 2nd choice ay del monte ☺️. Yap meron po sya sa Shopee and Lazada 👍
good day saiyo iha 🌄💐 bagong kaibigan ito miron akong regalo sayo nilahat kuna para parati akong connected.sana iha madalaw mo rin ang munting bahay ko 👍🌹
