Sur le même thème

41 Commentaires

  7. You need to do the scene three times and then edit. 1.5 Tablespoons of salt needs to be looped. And lastly the pizza stone needs to be on the upper rack so it gets hotter. My first job was a pizza oven man in Lincoln Nebraska next to the University. We would load 36 small pizzas every 10 min for the sunday buffet and still couldn't keep up. 11 hour shifts.

    Répondre

  8. I love pizza! It was love at first bite. It is fun to watch your trips to various parts of America, Italy, and the Pizza Capital of the World in Naples Italy, to present pizzas. They all look so delicious and I am eager to try the ones from the original source in Naples Italy. They say that La Antica Pizzeria da Michelle in Naples Italy is the best in the world. What are your thoughts on that? They opened one in California and I got to try it and it’s really yummy!

    However, I still want to try the original in Italy where all the ingredients are sourced freshly there rather than have them imported from Italy. Imported ingredients are just not freshly the same as the original fresh ingredients from the source. They are just not the same. I love Yummy pizzas! 😋

    Répondre

  12. Its funny how all the top comments is people loving this and how amazing the guide is and how chill frank is, but then you dig through the comments a bit and after passing through all the Frank simps you get to the people that actually know pizza and see all the disgrace of how poor this recipe was, including straight up mistakes.

    Its funny because all the people who are like yeah I tried this and it was great are almost certainly lying if they followed it exactly anyway with that salt inclusion lol.

    Répondre

  14. Most recipes for ny pizza dough that I’ve seen and tried have always called for bread flour. I feel it definitely makes a better representation of ny pizza than all purpose flour does. The higher protein content in the bread flour gives the dough that chewy texture you expect with ny pizza. You get that chew and slightest bit of pull back when you take a bite. Where as with the lower protein in AP flour you don’t get that wonderful chew. With AP you get a more crackery crispy crust. And don’t get me wrong, I also love a crunchy crust but to me that’s not NY style. It’s definitely the chewier crust you get from the bread flour that says NYC.

    Répondre

  17. This video is dogshit at it's best. I was expecting something better, especially from Frank who allways boasts himself with "Pizza here Pizza there Pizza my family from 200 years ago". Absolute disappointed.

    Répondre

  25. My guy I've been trying to make dough every which way even rolling out multiple Pillsbury biscuits and nada. Have you recipe I look up uses grams so I'm measuring it out with a weed scale like a dope feen. Please give me a recipe using cups

    Répondre

  34. i just came from italia squisita shocked trying to find this video to say that this is probably the worst pizza recipe ever and whatever this is it definitely is not "napoli" style (neapolitan)

    Répondre

  40. One of the worst pizzas I’ve ever seen. Guessing it’s been decades since he’s made a pizza by hand.
    Too much hydration/not enough kneading. His pizza “dough ball” wasn’t even a ball – no form and sloppy, that’s why it looked like a triangle as he stretched it out.
    Then he cuts off the cornicione which he just says is important to puff up in the oven LMAOO.
    You can make an amazing 16 inch pizza in a home oven with a little practice and know how.
    Don’t follow this guy’s advice/recipe if you’re a beginner.

    Répondre

Laisser un commentaire

Votre adresse de messagerie ne sera pas publiée.


*