Пікірлер

• 
  @ProfessorSauce3 күн бұрын

  Yo brother, love your work, effing old school. Question: would this work with an enamel cast iron pan, (le creuset braiser)? I'm concerned about the dough/crust sticking to the pan. I have 2 five qt braisers and a family of 12 coming over, lol.

• 
  @thepizzagarage3 күн бұрын

  Yes, that should work fine! Make sure you grease the pan and it’s all good

• 
  @jhamilton73737 күн бұрын

  You inspired me today. Thank you 🙏. Just subscribed.

• 
  @duncanjames9148 күн бұрын

  Hi Leo, I just discovered your channel through Adam Witt. I've watched countless pizza-related KZread channels and can say without hesitation that your background, knowledge, and teaching style are second to none. I am subscribed and looking forward to going through all of your content and signing up for some classes. Thank you!

• 
  @user-tq8ny7ik2o10 күн бұрын

  hi leo love your channel great info and easy to understand can you tell me the best way to freeze pizza dough? i made the 1700 gr. neapolitan recipe , 250 gr balls i got 11 of them appreciate your help thank you

• 
  @michaelh210423 күн бұрын

  Amazing

• 
  @Thefertilityguy25 күн бұрын

  Great presentation. Thanks for sharing

• 
  @manfromwuhan71427 күн бұрын

  MERRIC WINS

• 
  @lazier9629 күн бұрын

  Very instructive. Much appreciated.

• 
  @Bigfoot23-w4r29 күн бұрын

  Did he just say we're going to tap that booty what a weirdo 😳 🤣 😂

• 
  @karunaldАй бұрын

  What's weird to me is the KA '00' Flour is 11.5% protein and this AP flour is higher. Yea - these are the reasons I don't make pizza. it's just too much, everyone has a different recipe and nothing usually makes sense to me.

• 
  @alge3399Ай бұрын

  Its where my eyes go first! 😊

• 
  @VizzaArtАй бұрын

  🤑🍕

• 
  @charliedable4736Ай бұрын

  That is happening to my oven how do I clean the black back off the oven floor

• 
  @MrStevo435Ай бұрын

  Hey Leo, I too am from Chicago. Born and raised! Moved to Atlanta, GA in 1992 and have not had the opportunity to make a stuffed pizza until your video! My son and I followed your instructions as close as we could as we are kind of clumbsy, but we did it. I'll let you know how it turned out. I want to know the name of your restaurant as I would like to visit it when I come to Chicago in July!

• 
  @poeticyyАй бұрын

  I have a question. For the recipe you used in another video (for another company), you top the pizza with plain crused tomatoes and a sprinkling of parm. What's behind the thinking in this recipe of making what seems to be a recipe that resembles marinara that you'd put on top of pasta?

• 
  @backwoodscountryboy1600Ай бұрын

  Hell yeah!!! cook me one too.😅

• 
  @joshtukАй бұрын

  Can you mix both?

• 
  @jwolachАй бұрын

  Hi Chef Leo! I don't have Non-diastatic Malt Powder but, I do have Eden Organic Traditional Barley Malt Syrup, which is Non-diastatic. Can I use they Malt Syrup instead? If so, how much should I use? Thx for the great videos!!

• 
  @dangeranger69Ай бұрын

  are the lloyds pans the most popular? they say theirs are aluminum i didnt hear you mention aluminum pans

• 
  @bjenkins803Ай бұрын

  Thank you for the updated videos. Just so you know, other than your awesome recipes and teachings, your voice, tone and overall personality is what we really like!

• 
  @poeticyy2 ай бұрын

  What happened to that 2017 video?

• 
  @missrockland1462 ай бұрын

  Is lard also compared to crisco?

• 
  @thepizzagarage2 ай бұрын

  Lard is made from pork and crisco/shortening is made from vegetables. You can replace one for another or use any type of oil you wish. Corn oil is popular and back in the day so was lard but we had this transition period in the 90’s where we started seeing shortening and canola/olive oil blends used. Also, clarified butter will do the same.

• 
  @heksogen47882 ай бұрын

  Kitchen aid specifically says to not use bread dough hook attachment at highest speed, you are ruining your mixer faster...

• 
  @ringoffire02 ай бұрын

  Looks amazing, you seem like a very good teacher.

• 
  @CharlesSmith-ks1op2 ай бұрын

  Awesome! Thank you thank you thank you!!

• 
  @luminol2 ай бұрын

  Best Teacher EVER! EVER!!!

• 
  @charleslaurent41522 ай бұрын

  Leo I'm so glad I found you again. I wondered where you went! I used your recipe several years ago and I love it!

• 
  @user-jg3xl6mh7o3 ай бұрын

  HOW MANY OUNCES IS THE DOUGH AND WHAT SIZE PAN IS IT YOUR USING ??? THESE ARE WHAT WE ARE INTERESTED IN, THANK YOU. GREAT VIDEO

• 
  @kenchan28043 ай бұрын

  where did you source yours from ? i am having difficulty finding it at a local grocer.

• 
  @FrazierMtnCheese4 ай бұрын

  Do you have a Deep Dish Pizza Recipe?

• 
  @badgermoney4 ай бұрын

  thank you so much for this video! this has been my greatest challenge yet in pizza making. I followed your recipe and it came out exquisite! thanks again, chef. you're among the best!

• 
  @RazorRivetRiot4 ай бұрын

  Glad to see people saying they use lard instead of oil, about to do this with some wagyu tallow 🤤

• 
  @jonnyjonjonjrshabadoo65654 ай бұрын

  Why do you want the top of the dough ball during proofing to be the bottom of the end product?

• 
  @tba18794 ай бұрын

  To make authentic Chicago deep dish (or stuffed) you need two things--lots of oil (2.5-3 Tablespoons for every cup of flour) and a short mix/knead time (1 minute mix, 2 minute knead). This is how you make biscuits--lots of fat and very little kneading--what you're making is bread with tomato sauce and cheese on it.

• 
  @user-cm6gv4oj8j5 ай бұрын

  Thank you Chef!! ❤

• 
  @user-cm6gv4oj8j5 ай бұрын

  ❤❤🙌🏻🙌🏻

• 
  @user-cm6gv4oj8j5 ай бұрын

  😂😂😂😂 amazing

• 
  @marlonhange81835 ай бұрын

  Hi :) thank you for this video! What do u mean with “do this 3 more times” - do I need to stop when the dough gets lose from the bowl… wait … and start again until the dough gets lose ?

• 
  @JimBic725 ай бұрын

  New to your channel! Love what I see. So when I store pizza dough in those plastic containers and cold ferment, I’m having problems with it sticking to container even though I’m using oil, any suggestions?

• 
  @janetjordan62085 ай бұрын

  Thank for sharing. Looks so good. I’m going to try this. Hopefully will come out as good as yours.

• 
  @JimBic725 ай бұрын

  The only video in the internet showing how to do this properly! You make it look easy, but I always mess it up!🤣

• 
  @A..S.M5 ай бұрын

  Unfortunately the video not completed

• 
  @mike1graz5 ай бұрын

  I understand you said for every thousand grams of water add 500 g of the old dough, but what about Is it going into The new flour when you're mixing it with the water? If so how is the flour amount adjusted?

• 
  @augustolivo23455 ай бұрын

  So glad to come across this. Move from Chicago to Tennessee and they don’t get or understand pizza here.

• 
  @KaiBuskirk5 ай бұрын

  Cool Danke!

• 
  @jaimedominguez50105 ай бұрын

  Too much talking

• 
  @thepizzagarage5 ай бұрын

  Go watch tic tock videos then…

• 
  @anthonybarton42525 ай бұрын

  Thank you so much for this. I'm no where near Chicago (or any city really) and would never have the opportunity to try pizza like this if I didn't make it myself. Your directions and explanations were clear and the pizza was awesome. Thank you!

• 
  @armyguy913575 ай бұрын

  I will be making and serving this beauty while watching the Niners spank and enilate the Chiefs!! Go SF 49ers!!!

• 
  @darthpalagus38205 ай бұрын

  Is that Anthrax-Belly of the Beast, playing in the background? lol! Great video by the way!

• 
  @thepizzagarage5 ай бұрын

  🤘

• 
  @darthpalagus38205 ай бұрын

  I've seen videos where they dip the dough in flour before putting them in the pan. Why are they doing that?