Tinkering with Dough - Part 1: Fermentation, Flour, Salt and Fats 

More to come - every Thursday, in fact!

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

Great to hear that, free time will be for pizza and your channel. After work and university class I'll train pizza for family, few months ago me and my grandpa (my idea, mostly his invention, hard work and time) finished one napoletana wood oven made from brick and .. boiler 😃 >350 celcius at bottom for now, stagioni rosso is waiting.

@@piotres5373 👏 Bravo!

Thanks Abel, I am far from done. Many more on the way. Thank you for watching.

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

Thank you Mike. There are 3 more sections to this topic and I am planning more detailed videos in the near future. If you have suggestions for topics, please add them on my website www.leospizzirri.com. Thanks again.

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

Thank you Tinjarir...(my video editor thanks you too!)

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

Thanks for the sub! New videos dropping every Thursday!

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

If you can’t find Italian 00 flour, you can easily use All Purpose

@@AskChefLeo thank you for your quick answer

The level of refination only refers to the amount of bran/germ that have been removed and the extent to which the endosperm has been ground. Refinement has nothing to do with the strength or protein level of the flour. That comes from the type of wheat that was ground. Depending on the variety of wheat, the flour will be lighter or stronger but still be able to be ground as fine as 00. I hope this helps.

Glad you liked it!!

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo

@@AskChefLeo Thank-you I will definitely Subscribe

I’ve spent the last few months filming all new and updated videos and I’m happy to announce that next week I will be launching a brand new channel. You can search for the new channel “The Pizza Garage with Leo Spizzirri” and subscribe today. The first video will be a Free Master Class on Chicago Stuffed pizza from Scratch and it covers making the dough, making the sauce, and then assembling a sausage and pepperoni pizza. Subscribe to the channel today and if you have some time, subscribe to my newsletters on my website www.leospizzirri.com. The next video that I will post on the pizza garage channel will be a master class on New York pizza, again new and updated! Thanks for watching and your support! A’presto, Leo