I really enjoy your style of teaching pizza techniques. Your humor is just right to add to teaching. Thank you for all the videos that has made my pizza making 100%, no 200% improved. Everyone that makes or is interested in making pizza needs to subscribe to your channel. Thanks again.
Anyone with a digital control oven should look into the ‘oven calibration hack’. Essentially lets your oven get up to 585 rather than the standard 550. Makes a huge difference for NY style. That in combination with a thick enough steel should kill any need for a dedicated pizza oven, at least for NY style.
Hope all is well. How about a little video letting us know what you are up to these days. I have been so busy, I finally got around to doing some videos. I hadn't done one since Thanksgiving.
Thanks for another great video. My oven goes to 550 in 30 minutes. Another 30 minutes later my stone will be at 650 by IR gun, but doesn't seem to get any hotter than that by heating further. Do think anything to be accomplished by continuing to pre heat? Cheers!
You’re not going to be able to pull off neopolitan in a home oven very well. You’ll make pizza but it’s going to be lacking certain elements of the style. Better off sticking to New York and pan pizzas for home ovens. If you want to rock neopolitan you really need a home pizza oven, I’d suggest a Roccbox as a first one.
Me again with the questions. First one is, just wondering about your recipes skip the usual 1% or so sugar in other NY recipes. Just curious. Second one probably doesn't have an answer. My first NY attempt used your very first video, Ultimate all purpose pizza dough, I mixed by hand and it was fantastic, and stretched just like in your stretching vid! I decided to use the Kitchen Aid like the big boys, and the dough wasn't the same and had trouble stretching, unlike the hand mixed, it was kind of gooey and resulted in a cracker like crappy crust. The mixer did have a slight leak but I doubt that was it. My Kitchen Aid is all apart and clean waiting for me to put new grease in and reassemble, just in case it had anything to do with it. Hope you get the million or so subscribers you should have soon! I've shared some of the videos on Facebook. Most of my shipmates and buddies are into BBQ smoking, but who doesn't love pizza? Cheers.
For benefit of anybody with same issue, looks like I wasn't putting enough oil into grease bowl for proofing. Oiled up slight reshaping of dough balls from same batch, overnight fridge, next day dough stretched perfectly and baked up to that thin but chewy crust pretty close to my yoot growing up in Brooklyn.
Wait? What was the point of the upper pizza steel. Surely there is a mistake in the video. He just just put the pizza on the middle rack? Even after broiling the upper steel!!!
