I agree with him on this

I'm not working for 5 hours to make a decent pizza...when I have an Italian spot a block away that does it in ten minutes

I am calling the cops 👮‍♂️ about how little sauce you put on that pizza 🍕 😡 10,000 Italians hang their heads in shame

Just by the way he didn’t cook the sauce, you know he’s legit. 1) add a little bit of garlic to the sauce, half a clove, a tiny kick 2) with that amount of dough you can make 2 pizzas, it doesn’t need to be that thick.

🤔

That crust is too fat!!

Literally just made the recipe.. amazing

I don't actually know what he's doing or talking about in the video, it's muted, I just think he's cute

Fair, you could turn the sound on though

pro tip, stop wasting press-n-cling and just use the disosable shower caps to cover it.

His recipe page 🤌🏽

I wanna make it

This is what we call “Covid Pizza” here. It was the 2020 King Arthur recipe of the year. We make this a LOT.

Great pizza dough needs a long cold fermentation to slowdown the yeast activity. When U put the dough in the fridge for 2-3 days, carbs breakdown into sugars & creates a delicious flavor profile & chew. It makes the dough much easier to work with in thin larger NY style pies.

It's definitely worth the time! Start your dough in the morning. There's enough dough for 2 - 12" skillet pizzas 👍

A lot of you people are ridiculously impatient and it's wild because you act like on a Friday you're not sitting at home playing video games and getting the munchies for a midnight snack. Dough ingredients takes 5 minutes in a stand mixer, timer 30m, play your game repeat. Jeez.

Brother, I am trying this Friday night. It kinda reminds me of NEPA pizza from Victory Pig. Only changes I am going to make is I am using peanut oil and going to add grated onion and garlic to the sauce.

Or…just order a delicious pizza from @JetsPizza for around $20 and save 5 hours of your life.

This may be the first ever recipe I’ve seen with the measurements in GRAMS. Are we buying an eight ball or making pizza?

What’s the @?

Pfff order pizza bro

One thing you can change on this technique is split the dough in half for the final rise. One half goes in the pan, the other goes in the fridge, then you can make pizza again the next day and you don’t have to bake the plain dough before adding toppings.

@lilwaveman I already know dude is gonna be shitting himself, gotta let pizza dough sit in a fridge for 48 hours to ferment

Looks like @PequodsPizza

Reminds me of thebold Pizza Hut pan pizzas. They were the best back in the day

Who is he?

Doing that for 15+ years now, no need to knead at all.

I did this but on a grill

Looks delicious. I allow my dough to ferment in the fridge for at least 24hrs.

I see you, nasty bitch

I am totally gonna make this! I have the cast iron to do it! ☺️👍

Can someone link the detailed recipe he mentions?

That looks amazing

If you’ve never cooked pizza before you likely don’t have a cast iron pan like that. I do, but I’ve been cooking pizza for decades. Just a thought.

No. This is a 100% no.