Far better than I expected tbh

who the fuck measures ingredients in grams

Grams? 🤔 I don't know what to do here... He needs to speak in freedom units!

I haven’t heard this song in ages 🤯

This is the better way, but it may be too lengthy for some. Maybe double or triple the recipe and freeze the remaining portions for later uses.

Do not preheat your oven at 500 for an entire hour. It will not increase the proof time of the dough. It will make the dough hard and crusty.

Who the fuck measures water in grams?

Throw it all in a stand mixer cold, mix for 10 minutes, let rise in refrigerator over night(24hours) take out of fridge and let it come to room temp(1/2hour or 1hour), MAKE PIZZA AND COOK IT!😂💪🏻 At least 450 degrees!!🤔 500 if you can! 🔥😂🫵🏻🤪✌🏻💪🏻😇

All bullshit. If any pizzeria did this, they'd charge $500 a pie just for the time.

My mom used to make dough for our “pizza nights” every now and then and I always wish I would’ve paid attention and learned how to do it myself. This looks pretty simple and easy. My girl knows how to do it but she never has the time (or inclination 😠) to make it for me lol

@grok recipe

@Grok can you give us this recipe without using grams?😂

BS. What is 189 grams of water. If like metric, he sould be using liters. (or ml).

It's easier to say 3/4 cup of water than saying 189 grams. Anyway, if not in New York, I use distilled water. Makes a lighter crust.

@vidsurvdude

What American is using the metric system besides a total moron

As soon as they use chopsticks to stir, they’ve lost my attention and respect. Such an idiotic and pretentious thing to do.

@stoolpresidente

Seems suspicious he doesn't show the pull and shape. While the dough will be rested, and at room temperature, how do we know there isn't a lot of "snap back", the most frustrating part of forming the crust? Pros know how to manage snap back, amateurs, not so much.

NOT NY style

Why not get some good pizza instead