Thank you so much my friend for mention me in your video Amazing video like always

@aldrin5382

Жыл бұрын

The master 🙏

I’m 62 and have been cooking and baking solo since the age of 14. I’m learning so many new things from you. I wish you would have been around when I was young! You’re amazing! Thank you!

@luiswen4503

Жыл бұрын

This comment it’s so wholesome

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

@user-st8lf9ti1s

Жыл бұрын

١

I admire all the effort you go through just to make a pizza.

@qlevy7132

Жыл бұрын

Same, except its not just the pizza he makes. Except the dough to some extent, all the parts of pizza can be used in other recipes, and they are being made in bunches.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

@LynnRPerry

Жыл бұрын

Just…????? Dude, just got to Dominos

@Maceventura1337

Жыл бұрын

sometimes effort is overkill and u get a better result with a shorter and better way

@qlevy7132

Жыл бұрын

@@LynnRPerry some people prioritise quality over quantity/convenience you know

Can we take a moment to appreciate the true legends that make this all process work? microbes.. bacteria and fungus and their fermentation. What is waste for them, is gold for us. it is fascinating. We can make bread wine beer and cheese, they pretty much carry the food industry by themselves. microbes are so cool.

It is called "Manitoba flour" because it is flour made from a specific type of wheat that originated in Manitoba Canada. It was shown to be superior to most flours (due to the common wheat variety) and is why it is considered a premium flour in Italy. In Manitoba we just call it "flour".

@sephiros9883

Жыл бұрын

Man I was curious because I never saw it and my AP flour is 12.5% protein already ahah

@Patricktytgat

Жыл бұрын

@@sephiros9883 I was amazed when I took a pizza making course in Italy that they used Manitoba flour. I live in Manitoba. Great for flour, not for living.

@danm8004

Жыл бұрын

Wheat flex but okay

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

@asdaedaerasderedad9497

Жыл бұрын

Ok?

Pro tip: Dehydrate the tomato skins and grind them in a food processor to make a tasty tomato powder.

@jackstrubbe7608

Жыл бұрын

Bingo! Nothing goes to waste. I'm canning two bushels today. I save and dehydrate and that powder makes an excellent paste on need for future cooking, and gives a lycopene jolt, particularly important with increasing solar exposure. I also add that powder to vegetable scraps when I am making stock to enrich color, flavor, and antioxidants. All from what many will waste.

@paulabonin3637

Жыл бұрын

I just canned 12 quarts of tomatoes and dried and ground up the skins instead of wasting them. I use them in anything that has a tomato base. They increase the depth of flavor.

@Jimmy-sb3fc

Жыл бұрын

@@paulabonin3637 Awesome!!

Hi Mike, just wanted to share that the way I learned to can was that you don’t actually want to tighten the bands too much- you want the processing part to allow the oxygen in the headspace to bubble out of the lid, meaning there shouldn’t be a tight seal- then the contents suck the lid down onto the jar as they cool, creating the seal. I usually just go a little less than finger tight- just keeping the band screwed on enough that it keeps the lid in place so the rubber part of the lid is securely touching the rim of the jar

Episodes about "from scratch" concept are the best! getting down to the details make your channel unique and good. thanks

The amount of commitment you put into everything, wow.

You’ve put in way more than 100% effort. Amazing amount of time, love and passion into a .90 second pizza! Simply awesome 👏

I need to make one of these delicious looking Pizza's. Thanks for all the work you put into this video this one is being save to a list for sure. Keep up the great work my man...

Wow incredible info here. Just installed a wood fire pizza oven in our backyard so I’m pumped to dive into the world of pizza now. Also, noticed your production value has significantly increased 👏🏼👏🏼

I love your enthusiasm! Enjoy watching you, thanks for sharing what you’ve learned!

I didn't know that making your own cheese at home isn't THAT complicated, I thought I would have to have a whole lab at home but now I might try it myself! Thanks! Pizza is looking breathtaking!

@thickymcghee7681

Жыл бұрын

Yeah, I thought making Mozzarella required way more effort than that.

@LongJohnnn

Жыл бұрын

@@thickymcghee7681 The hardest part is getting the right milk honestly.

@fatimawasye9409

Жыл бұрын

You can buy butter milk.

@LongJohnnn

Жыл бұрын

​@@fatimawasye9409 I personally would not use butter milk to make mozzarella . If you can't find a decent milk you might as well just buy bocconcini mozzarella from the store imo.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

I love the taste test reactions!!! Watched your videos a while, your pizza progression has been phenomenal! 👏🏻 🎉

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

I just made a jar of oregano herb oil for making pizza this winter! I didn’t blend the herbs, I just hot steeped the plants in EVOO for an hour, and added some chopped roasted garlic to the finished product. Your fresh oil is on my to-do list for next year!

I love the effort and i love the excitement that you have when you finally eat it in the end 😍😍

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

From a guy who’ve made tens of thousands of them, You did a great job man. Thats a beautiful pizza, cheers

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

Wow! Great job. Love the process... Keep em coming, I'm learning so much..Thanks

Only a passionate person can spend the time he is spending to make this pizza. I thought I was obsessed with details but I am far from where you are. Thank you for the effort.

I appreciate the tip on the 00 flour and the bread flower. I'll be trying that on my next pizza. Thanks!

@DavidFerguson68

Жыл бұрын

Also everytime you use it call it "Double Oh Flour" and tell anyone nearby its because it has a "License to Mill"

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

@dgerson76

Жыл бұрын

Crazy because I had a similar thought on mixing the flour- can’t wait to try it!

@fatihyagmur3897

Жыл бұрын

​@@dgerson76eeadfyeffgcb

Great dough.....I had been struggling with getting my pies on and off the peele. Your recipe has given me back my confidence. Thank you so much.

Your cooks are simply the best on KZread. It helped to spend time with the great Vito! Great work. Why watch Netflix when I can learn to be a pro home cook.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

I just wanted to say thanks for so many good videos. I don't use most of the ingredients you do as we have different food goals but I have picked up some new ideas and techniques from you. Some of your methods are probably going to end up on my blog since they are already invading my kitchen ;) Your pizza making journey has been highly entertaining for me. When I want a more traditional crust I prefer super thin and almond flour. I must say I was surprised at how your home-made moz melted so well. I've never been able to get fresh moz to melt properly. I recently bought a potato ricer after watching you make your own sev with your self-modified ricer. It gave me some ideas that I look forward to trying out. Have a happy! TT

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

Congrats, man! Looks perfectly delicious!

Instead of '00' tipo flour, I like to use extra fine Japanese bread flour. Which has the high protein percentage of bread flour but the dough still comes out extremely smooth and supple cause of the Japanese flour. Side note: I have not tried '00' flour so I'm not sure about the differences but I think Japanese flour is a nice substitute

Loved this video!!! Been following since brothers green eat and now my wife thinks I went to culinary school. I am her pro home cook. Thanks for so much mike.

Perfect timing. Going to make a dough after breakfast and I see your video. Gotta have fresh ingredients. Congrats on the mozz. Not sure I'm ready for that yet. Gonna try some recipes from Pizza Czar this morning. Throw it in the ooni tomorrow. Cheers.

Love this so much! Just got my Ooni Koda 16 and made several pizzas already. Mainly inspired by some of the "Next level dough" recipes from the legendary Vito! :)

Amazing stuff my guy. I love your videos you have to offer us. Thank you!

@prohomecooks-

Жыл бұрын

🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''

I've taken tips from your earlier videos. To top use Calabrian pepper oil. Game changer. I also use my pellet grill to smoke and then turn up high heat to cook. No wood pizza oven required. But my pellet grill gets up to 700-800 degf unlike most.

@tonytonytonytonytonytonytony

Жыл бұрын

Does the top of your pizza turn out ok?

@2ManyHobbys

Жыл бұрын

@@tonytonytonytonytonytonytony yes but sometimes I use lower temps depending on crust I use

Just tried this for my third session in my Koda 16. This dough is fantastic. I'd like to up it to 70% hydration next time, but for anyone wondering about the instructions, as it's not clear in a few areas, you put the dough ball in the big container and let it ferment for several hours on your counter. Not in the fridge. The individual dough balls will go in your fridge overnight, but you should pull them out 30-45 min before making the pizzas. the dough will stretch really well after getting to room temp. this recipe ROCKS though. I made 10 pizzas for a party and all of them were fantastic.

I like the everything from scratch! This is a great video! Love making pizza. I’m obsessed.

Great video man. I also use bottled water and poolish. Results are outstanding. Cookin' in some old oven on steel, 4 minute and done, perfection :)

I totally enjoy watching all your videos....the pizza looks absolutely delicious 😋

grateful for your tutorials.

Great stuff. Thanks for spending so much time on each step.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

Incredible effort and I can definently appreciate it. The best pizza I have ever made is actually fairly similar to yours. I made my own dough, picked some garden tomatoes, picked up (didn't have time atm to make it) fresh mozzarella from the farmers market, picked some garden basil, and harvested some garlic scapes. I made a garlic scape Pesto for the sauce, dotted the top with slices of fresh mozzarella, layer some Sliced cherry tomatoes across the pizza, and added a few basil leafs on top, finished off with a light drizzle of olive oil. Probably one of the best things I have ever made. If you ever grow hard neck garlic, make sure to try garlic scape Pesto, it is so delicious, with a firm but not overpowering garlic flavor and a hint of herbal grassy flavors it is really refreshing.

@prohomecooks-

Жыл бұрын

🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''

I love the dedication! Can't wait to try this recipe :) One quick question; how do you reckon this recipe works in a domestic oven? I already use a pizza steel, and set the broiler to its highest setting. But there's no way I'm able to reach the pizza oven temperature. Do I use a tad more yeast? Or use luke warm water in the start so the yeast develops faster? Hope that you have a few tips for this! Thanks man, keep up your amazing vids..

Incredible job! I got really into pizza over covid, and now it’s basically all I want to do. Your journey to create it all from scratch is my endgame as well, amazing work on nailing all the elements. I’m curious to know more on the cook temp- seems like most avoid the 800+ temps and shoot for closer to 650. I do the same on my Koda16. Also your video with Vito is one of the best.

@3-methylindole730

Жыл бұрын

The optimal temp is 842 degrees F (450 degrees C)

LOVE YOUR CHANNEL BRO

I learnt this week from Massimo Nocerino also on youtube, that if you avoid flour on the peel you can really avoid any burnt spots on the bottom of the crust. Also after he strechtes the dough, he gives it a few slaps to remove the flour from the base. Also cleaning the table between stretching and topping the pizza. At 450/500 deg, it's super easy to get burnt bottom. It "should" be charred not burnt. I also had less burnt spot with semolina to stretch instead of 00. I am doing this for 10 years and I am still learning every week :)

That's really amazing...i really like that all ingredients are homemade...go on

It's been a journey! Congrats for the results!

Most exciting show yet! Technically it was the best, please keep it up.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

There is a smallish stone mill flour producer in eastern Illinois that grows many types of organic wheat varieties that have changed my world. It is Janie's Mill, and their bread and pizza flours are WAY above the quality of KA or BRM in protein content and taste. Nice vid, Mike!

Just started a pizza catering business with an ooni oven! My pizza game is leveled up again with this video!

You hit this one out of the park. Thanks for bringing us along.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

Thanks for all the details, especially with the dough. I can't wait to try the cold fermentation. Sweet,! Dang, those tomatoes! 😍 Its always amazing how the skins slip off so easily. I keep hearing Ball lids haven't been reliable like they used to be, and people I know have changed over to using AllJars lids for metal lids. We never add anything but salt in tomatoes we can, but we always grow and canned our own tomatoes.

@leesteal4458

Жыл бұрын

Baal lids rust.

Dude, I'm a fan. Love what you are doing.

The plastic container is called a Cambro. Cambro is the company AND the generic term, like Band-Aid is the company name and is used as a generic term for bandage. Make sure if you buy them they have the covers. They're often sold without the covers, and you have to buy them separately, but they are available with the covers as a single purchase. They're great for marinating and brining big cuts of meat, storing soups, etc.

San Marzano is so far my favorite for sauce :) Dough 16-24h cold fermentation and 3h roomtemp afterwards

I watch cooking videos to learn English. This is the channel I was looking for. 😊 you make good food. good luck 👑

So, much info in this video I have so many notes and things to try Thanks!

Been watching many food KZreadrs for years and this is the first time I've seen someone make their own cheese/mozzarella. Glad to know I don't need industrial sized tubs to make it.

I totally love & admire your kitchen/studio. Admire isn't quite the right word; more like jealous af. The pizza looks so good you should freeze them and sell them. I'm curious if you did that and put in oven if they'd be just as good tho. Cheers!

Top quality man! Really great work 🙂

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆

Looks great! Even though I'm sure many would argue why it isn't quite a Neapolitan pizza ;) I would personality have gone with a mix of 00 and 0 flour. Could be Caputo Nuvola Super. Greater W-value and a great addition to the Caputo PIzzaria. One of my absolute favorite flours for pizza. Additionally, I would have cut the air bubbles before baking the pizza. Small black spots are nice, big crusty burned bubbles are not

Amazing. All fresh home made ingredients. Inspiring…

I love this! Making the cheese was amazing

I got a Karu 16 in May and I am obsessed. We use it for everything from Pizza to Salmon, wings and steak.

By the way I love your videos and I enjoyed this video as well. Your food is just delicious. Your ideas are fantastic. I love the fact that you grow food in your own backyard. And the kind of food that you enjoy is food that I also enjoy. I’ve been watching you for years now. Which is why I feel it’s OK to give you a couple of hints about the canning. I know Christina has a restaurant and she does it this way. Many people have Waze that they have been doing for many many years passed down from family member to family member. But there is new technology today and new information and we need to stick with the latest info to keep our families as safe as possible.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

Great to find someone who obsesses about pizza just as much as you do! 👏

Love your channel, you have introduced me to many new ideas. I would like to see you step into the world of home canning.

@prohomecooks-

Жыл бұрын

🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''

So looking forward to making “from scratch” pizzas. We built our wood fired oven as a family project 10 years on our property. So versatile, from pizzas, bread, even cooked a suckling pig for my husband’s 50th. Will send you a picture or two when the pizzas are up

@BroolooMama

Жыл бұрын

We live in the hinterland of Noosa, Queensland, Australia - forgot to add that!

this is a really nice resource. it hurts my heart when i hear people talk about how "complicated" it is, but it really isn't, and it's nice to see it all laid out so clearly.

for me 70% hydration worked perfectly. It helped that I used a stand mixer and hence it wasn't difficult to work with the dough.

Inspirational! Thank you - I want to go make one now!

This channel is evil in the best way possible, I have just been getting into my food cooking journey and not only have you inspired me but you have also made this style of cooking super approachable! Thank you so much!

@frankie5821

Жыл бұрын

This is the furthest from approachable, all this effort and time for a pizza? come on, its great but don't kid yourself.

@boileditwithmymind7373

Жыл бұрын

@@frankie5821Approachable for me, I am blessed with the ability to spend a lot of time on hobbies or skills if I choose. He proves that it’s possible to make 5 start food at home without a degree. Sure it’s more complicated than just 123 but then again most things are

@ESPSJ

Жыл бұрын

@@boileditwithmymind7373 I agree. Sure there's a process, but it's completely worth it and he makes it very straight forward. No guess work required. Plus if you grow herbs they can be used for many other things too.

@boileditwithmymind7373

Жыл бұрын

@@ESPSJ exactly, I love how he shows how to make one thing but it can also be several other things. The canned tomato will be used all throughout the year, the basil can be dried when the season is done, and the mozzarella isn’t just good for pizza. And for the pizza specifically there’s a lot of down time! So really it evens out to not much time spent on just one meal which is amazing

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

This video makes me really wish I could taste what's on the screen. Man, that looks so good.

I will tell you out of all the pizza videos I've watched this one is the best. Are you stone a pizzeria years and years ago and I'm now just getting back into making my own dough and stuff because the pizzerias and commercial pizza places are crap. Being on Social Security I'm saving up to buy one of those pizza ovens like you have but this video is very informative to people that wanna try making their own pizza. All your videos are great but keep up the good work God bless✌✌👏👏👏

yes

Love the clawhammer supply brew system for canning, that is a great idea.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

My mouth is watering, that pizza looks perfect 🤤🤤 I just came back from South Italy last week and I ate some amazing pizza there, but now I want to make some at home. Unfortunately we live in a flat so a pizza oven is not something we have room for, but I might try the oregano oil and the homemade pizza sauce 🤤🤤

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

Bro that mozzarella is so amazing! Appreciate the dedication to the whole process 🙏🏻☺️

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

To be able to actually respect the effort that is put into cooking is always one of my top reasons to prefer homemade food over convenience-meals. However, I don't make the mozzarella myself and my low carb dough obviously isn't typically Italian at all, so watching this is on another special experience

Everything from scratch, I love it!

Best Pizza video ever

oh my goodness, this looks really good - congratulations!! 😋😍😄

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

I got the Karu 16 multi fuel pizza oven and I love it 🥰

well played! Looks delicious

Hey Mike, Love the channel. Is there a shelf life on the Herb oil? Do you keep it refrigerated or just a cool spot? Thanks in advance

I have a pizza sauce for you to try. After I can my garden tomatoes, I pass them through a food mill. Take that milled mix and gently place in a chinois. Just let that drip for a few hours until the sauce is the correct consistency, maybe a little on the dry side. Add good olive oil, salt to taste and spoon that right on the pizza. No need to cook after the canning.

Amazing. We have lots of Oregano growing. Now I know what to do with it. Pizza looks great but that will have to wait for a big party. Oh, the tomatoes - great way to make self stable sauce. Thanks.

Mozzarella is so easy to make 🙂 Am curious what you do with your leftover whey. If you are not going to use it to make ricotta, it can be watered down and used in your garden to add calcium to your plants.

Mouthwatering!! Looks like the pizza we ate in Naples.

It's super funny how you made everything yourself..and you are still shocked by the flavour :)) love it!

@prohomecooks-

Жыл бұрын

🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''

I like to make my pizza from scratch too BUT I take shortcuts that might embarrass a lot of people. The crust is pretty darn good, the sauce comes out of a jar but then we focus on the toppings and go for a good variety including using our oregano from the garden. I may have to give your basil oil a try. That looks really good and we also grow that.

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

Fabulous!!

winco makes a lid for that half sheet pan and it's perfect for proofing dough

Great video, but important to note for anyone coming here for their first foray into making pizza, pizza sauce is almost never cooked before going on the pie, especially Neapolitan pizza sauce. You can do that if you like a thicker or more concentrated sauce, but it's not necessary

For the herb oil is there a ratio you recommend? I'm very interested in trying this.

Quick question, which flour did you use to coat the dough before you started to stretch it out? Thanks

1) put the toppings closer to the edge. 2) add some toppings other than tomato and cheese - veggies are fine. Mushrooms, onions, peppers, artichokes, olives - pick a couple of those.

Pizza is probably my absolute favourite thing to eat…. But….. i have never been able to cook one that was good. 😢 I consider myself a pretty good cook basically because everyone tells me I am and I feed a lot of people. I actually built a homemade pizza oven out of turn of the century bricks about a month ago and cooked a steak on it….lol …. My boyfriend just got me 4 cords of wood so now it’s time! I am so glad you show the over night proofing because I never did that until about a week ago when i was making bread out of a store bought pizza dough and it actually turned out pretty good. Bread is also a challenge for me… I now know that I probably rush things a little when it comes to bread and pizza…. And just a side note I am almost a week into my sour dough starter that I learned from you too so…… thank you. I am going to follow this process from scratch …. Probably one thing at a time …. Although I do tend to multi task so I might take a few days and follow your complete “from scratch” pizza making. Just wanted to let you know how grateful I am for all your lessons and I also learned Kombucca from you too and have 2.5 scobies in my scobie hotel. Thank you again… and I can’t wait to master pizza like you! ❤😊

How hot was your ooni? Would any 00 flour work or does it have to be the soft wheat double zero? How long did it cook for ? Thanks

Liked and saved and added to favorites. Everything in the video is perfect. Absolutely love pizza and you and Vito got me to make my own. Started a very small herb garden after watching all your videos with the hope of expanding it exponentially next season. Will try mozzarella next 😀

@Romafood

Жыл бұрын

I'm reading the comments because I love pizza too much! 😆🇮🇹

Well done! That looks really good. I noticed the nice green colour of the extra virgin olive oil - it looks excellent and, as someone who also makes pizza I think it came out great. However, as an Italian I do need to note two things (they are not criticisms): 00 flour doesn't mean fine - it means the most sifted (vs 0, 1, 2, Integrale). It has virtually NO bran content. Source: the Italian Pizzaiolo Association (API - Assocazione Pizzaioli Italiani) Mozzarella doesn't need to be made with buffalo milk. Many Neapolitan pizzas are made with cow milk Fior di Latte. It's also a bit more practical as buffalo mozzarella gets very runny which would give you a bit of a lake on your cooked pizza. Source - Pizza Verace Napoletana documentation.

That looks perfect indeed

Now this is next level pizza making