Видео

This video is a true work of art from start to finish. However, I have one question about the purpose of simmering/boiling the whole milk. It's done only to be able to discard the fat? if so, can I just directly use skimmed milk instead and avoid that step? Regards! :)

I’m over 3 minutes in and I’m struggling to find the heart of your cooking. I’m sad for you

Absolutely gorgeous!! 😋😋 Thank you! Now I want to make meat balls pizza. Wonderful choice of background music!

At 7:16 what is inside the plate?

Your recipes are best!! Thank you for sharing them

Beautifully shot video and the pizzas looked amazing. Can I ask proportionately how do you increase the recipe for say 6 pizzas? Thanks

Love your videos! Especially the sound work! Amazing! The food looks good too.. 🤤

magnificent!

Preheat the oven for ?

That crying part, man. Love that addition ✨

How was the voiceover recorded to sound so clear in this video?

Ciccio, you may be good but marinara isn't made like that. Fidati tu di marinara non sai proprio nulla nonostante you use Italian products 😂. Check my surname and you have made a focaccia not a pizza😂

This is what I stive to live like. Bellissimo!

Is that really 25g of parsley?

i discover this today wow pure art

I just found your vid and have just now made the pre-ferment. It's in the fridge doing a cold ferment. However - I suspect that this will be a fail (for me) as I do not have a stand mixer and must add the remaining water and knead the final dough by hand. Every baker and pizzaiolo knows that adding water to a dough is very difficult. It's much easier adding flour after the fact to a wet dough than adding water to a low-hydration dry dough. Assuming that this will be a fail for those of us hand-kneading, I have modified the recipe by increasing pre-ferment hydration to 150% from your 50%. I will add the remainder of the flour when preparing the final dough. This said, I am looking forward to mastering this recipe because attaining a large, puffy, open crumb cornice is challenging and while I have come close, I have never achieved your result. Thank you for this vid.

nice

best ive seen

Excellent work. Molto bene.

Hello you make crazy lovely pizzas! When I triple the recipe shoud I triple the amount of yeast too? Thanks!

THIS is food porn

art

Hi, whats the w index / protein on the Bread Flour? Manituba flour would be the same?

This is the best pizza recipe in RUclips. Question, why malt?

Tengo hambre

I don't know about adding milk, to your tomato sauce??? 🤔

Hello. Do you cook pizza with wheat flour? Or do you have some special flour?

Look very good, but certainly not thin. And there's no reason why it should be.

Excellent, thank you !

"no knead", starts kneading.

How much parm did you use?

This pizza is prettier than my wife

Is there a new link for the steel pans?

mine turn out hard..cuz i keep adding flour when my dough too sticky and hard to handle 😂

This dish touched my heart. We will Your passion for cooking always inspires. Waiting for your recipes on the khal.

I made this today (started the dough last night). It's as delicious as it is easy. You make fantastic videos!!! I have been binge watching.

So many videos for making pasta, from all great chefs, and this is the pinnacle of it, shows all the ingredients, the proper preparation, no BS just pure simplicity and delight. Also I love the countryside background noise, it adds to the ASMR

Straight to the oven from fridge? Without warming it up?

serious Alvin Zhou vibes in the cinemaphotography. Well done.

What's the diameter of each pizza?

Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show "K.h.A.l" viewers a video of you cooking.+.😍 😍😍😍 =========================

I just tried this recipe. And I have to say, FRIGGiN AWESOME!

As an Italian, you make me proud to spread our shared language and the art of culinary so beautifully and valuably across the world! Thank you-because of you, the world is a better and, of course, tastier place!! Salve Calo 👋

wonderfull work...bu😮t Iam Hungry❤❤❤

Tipo 00 to soft ,beter semiola

Ça tue 😢😂😂😋😋😋😋💯👍🙏😘

Everything great. Why panceta?

Hello if I have only normal oven , What temperature and time should I bake at?

Muy buenas, primero decirte que he descubierto que el canal ahora y ke resulta una pasada. Gran trabajo. Mi pregunta es la siguiente, el amasado del día siguiente del prefermento, si se puede hacer a mano....

you don't need to mind the time when it comes to wine cause its made with grapes 😉