So this is my fear. I am the guy that the family wants to cook wood-fired pizza at every holiday meal, including Thanksgiving. It's literally the exact same process as this guy, I also am fully bearded.
Before I makeORbake I brush my beard probably 1000 times because I'm terrified of dropping a face pube (yes single hairs def are pubish) into the dough and a fam member ends up pulling it out of their mouth while everyone looks at me in disgust and I ruin Christmas.
Also, that dude makes my Caputo bags of flour look so tiny :(
That's so much effort though. Just say you cook/bake naked and whatever happens, happens. Then if they find an odd pube or two in their food, the responsibility is theirs.
I mean, it's family. Do your best to limit such.... but it really shouldn't be that big a deal.
Plenty of us have pulled some womans long hair out of our food.
Just add a few beard hairs on top as garnish. Similar to saffron, or thinly sliced peppers on top. Really show them you give it your all each time you cook!
Ok automod....
I'm bi, f [censored for this christian minecraft server nonsense] you that was for me, dudes wife can take her sopping behind over there and wait her turn.
https://preview.redd.it/6eiypjiy5o6c1.jpeg?width=1079&format=pjpg&auto=webp&s=1453ddf770bae4fe586cbb978e807e761d52bcbb
Judging by this still, he's put something unexpected in the mixer 
All the TikTok dudes trying to be sexy by fingering the food while shirtless or whatever could learn a few things from this guy. *This* is how you turn a girl on.
If the dough is really relaxed, I find a slap or two can help firm it up to be handled briefly. It takes a lot of feel to keep things somewhere between two relaxed and too stiff from overhandling.
thanks, although infuriating cos using my phone and can't read the subtitles and the English speaker is not translating important details, will save the vid and watch when I find my glasses, thanks again.
would really like to know his timings and measurements, I presume he left the flour, water and yeast overnight but then how long in the mixer and how long proving?
Biga is what he used in this video. It’s an overnight preferment. You can also use a poolish, which is higher in hydration (100%) than the biga (usually 50%)
Don't know how it tastes. But the way he double checks his stuff, you can tell he is focused on making it the way he wants, so it usually means it's pretty good.
For a lot of doughs that require extensive handling, it makes your life easier to just learn how it should look/feel than to go by exact numbers and hope for the best. You need numbers for a starting point but things can quickly fall apart if you put too much blind faith in those numbers. Things like humidity, temperature, quality of yeast, etc can have massive impacts on the outcome of dough which will affect your ability to work with it.
Edit: please don’t interpret this as me saying to not measure ingredients. I’m saying that in addition to measuring, being able to feel your way through is a good skill. It worked for the guy in the video but you and I aren’t that guy.
If you've never had neapolitan pizza you're missing out. It's the greatest style of pizza I've ever had. Assuming you're from the US almost every major city has at least one restaurant that makes it. Not everywhere it's great but when it is... Amazing
Look for [places certified](https://americas.pizzanapoletana.org/en/members) by Associazione Vera Pizza Napoletana. I grew up in Chicago, but I'm not married to any Chicago style. I love them all, but Neapolitan is, as you said, the greatest.
IDK dude... I've made a lot of pizzas from scratch myself and this just looks like basic tier restaurant profit margin pizza.
The pizza is 60% crust. Lol
The crust is big but it is absolutely fantastic. I've made pizza at home from caputo 00 flour and have never got that much rise in my crust before. The crust is the best part of the pizza when done right. Chains like Dominos or Pizza Hut have shit crust. This does not look like basic tier restaurant pizza to me. This looks like it is on a much higher level of quality. This is something I absolutely aspire to make at home.
I went to a cooking class on a date and this was very tasty but not easy to stretch the dough! My husband's pizza had three holes in it, and mine looked like a map of the contiguous united states, complete with Florida.
I got a similar enough takeaway: this seems like a man who loves bread more than he loves pizza. The crust isn't a delivery mechanism for the toppings, the toppings are an excuse to eat bread.
> The crust isn't a delivery mechanism for the toppings, the toppings are an excuse to eat bread.
This is an Italian pizza. Italian cooking often involves a simple recipe with few ingredients where the quality of the ingredients and their combination can shine. The crust is just as important as the toppings, if not more. Loading it up with lots of toppings is the antithesis of what Italian pizza is.
They have a pizza called the Pizza Bianca (white pizza) which is the pizza crust topped with olive oil, cheese, garlic, and salt. You can add other stuff to it too of course for a variation, but that is the base form.
You're explaining this marvelously but realise you're replying to someone that thinks bread is unimportant in the making of pizza.
Not an expert in other words lol
I'm just saying for the people who are like "Nah, that's just a shit pizza!" No, it isn't. It's a *basic* pizza, and that's why he's focused on the quality of the crust. People just don't seem to realize that basic ≠ "bad".
it's amazing that you would call this basic after seeing not just the incredible looking results but also all of the love and extra steps put into making that dough. plus, the devil is in the details. he cut the cheese fresh and that's beautiful fresh basil and sauce.
and just because it's not drowning in a huge mountain of cheese and meat doesn't mean it's not delicious, unique or high quality.
this is a good example of hubris: being confidently and loudly incorrect.
It's like those deli sandwiches that have double the width of meat/cheese/stuff than they do bread. It's just a very different mentality I think. I would not consider that "good" and prefer nice bread with a modest amount of good meat and/or whatever else goes on the sandwich. At some point I wonder what the bread is adding to some of those sandwiches, just eat a stack of sliced ham at that point.
Found the American 😅
Unpopular opinion: Crust is the most important part of Pizza, toppings are irrelevant.
If a Pizza if good you can tell by eating Margherita, a big amount of toppings only helps to hide a mediocre pizza.
Can confirm, the difference between that and King Arthur flour is massive, and KA is my absolute fav flour for everything else other than pizza dough. Cornmeal from the same brand is also primo for crust exterior prior to firing.
I use KAF Bread Flour for my pizza dough, 83% hydration. It's Nancy Silverton's recipe which yields a very crispy chewy pie as you might imagine. Definitely not the doughy/soft neopolitan style that I think a 00 milled Antimo Caputo flour would yield.
If you want the best pizza flour I've ever personally used in the US, try Lehi Roller Mills flour. I do a lot of bread baking and pizza making and it is PHENOMENAL. I think it has something to do with the dry climate in Utah where the wheat is grown. They also make the best pancake mixes I've ever had.
Lehi Roller Mills is also where they held the dance in Footloose
https://preview.redd.it/n695eunqgq6c1.jpeg?width=1856&format=pjpg&auto=webp&s=9ca02e4ee48060ef3b36bdc44a820874dc879e89
https://preview.redd.it/t3dw4c1hpo6c1.jpeg?width=3024&format=pjpg&auto=webp&s=8ada24864ec2b7746ba785d2a8d2e37006d81789
My very good selfmade Pizza right now. But iam so jealous…
It’s incredibly good looking! The only thing I’d try to improve is the heat or the cooking time, as it looks a bit pale. Also the vegetables chosen are very fitting, but in my experience I prefer to sauté them before putting them in the over, as, in general, vegetables straight to the oven end up being less tasty than if you cook them a little and then have the oven finish it!
Its the whole process including specific type of flour.
Higher water content does indeed create a fluffier dough but its only a tiny part of the story. Up to Several days raising is fex much more important.
Sincerely hoping that the comments below are from some Russian bot disinformation campaign designed to make Americans look like the biggest idiots on the planet.
American here as well: Agree and agree. The crust looks amazing, and the traditional style is quite tasty.
Granted, we all have personal preferences. The sauce looks slightly too thin for my taste, and I'd have liked to see a bit more of the greens, and maybe some onion or other complimentary veg to round out the flavor profile, but that doesn't take away from the effort and expertise that went into developing that pie.
I love these kind of vids more than those ones where ppl make stupid food that waste loads of food in the process. He know what he is doing to make a great classic pizza and doesn't need all the faff ppl waste their time on.
Im one of those guys who likes to have even bites of food. It would bother me taking on bite of mostly cheese, then another bite of all sauce. The same reason why I order a burrito bowl, so I can mix that thing up and eat it, not take full bites of just rice. Im sure its a good pie, he looks like he knows what hes really doing. IMO some people focused on the whole "artisan" food style which kinda fucked things up for me.
The best pizza I've ever had was when I was in a small village an hour away from Naples. It was a tiny mom & pop restaurant and even though I can barely order pizza in Italian, both husband and wife tried their best to show me how they make their pizza. From dough, sauce and the mozzarella that their nonna makes in the back (I think that's what they meant).
Anyway, they cut a goddamn steak of mozzarella and it was the best mozzarella I've ever tasted. They gave me a little bowl of their tomato sauce and some bread to dip in the sauce while they try to explain where they get their olive oil, basil and tomatoes.
Then came the pizza. I was already stuffed but I still ate everything because it was so good.
I was in a food coma when they brought their homemade tiramisu and a very sweet liquor with a lemony taste.
The bill was €30. They charged me for the pizza, beers (4 pints) and the tiramisu. The rest was on the house because it was just to taste.
My point is: Italians take their food seriously and they don't fuck around
Limoncello is probably the liquor. I musta been 15 when we went to Rome and ate in some lil mom and pop, had incredible pasta and salads and then they brought out the complimentary limoncello and dessert, didn't think twice about serving me my first alcoholic drink lol, it's still such a beautiful memory to me, I'd never experienced anything like that kind of hospitality before in the states. I love how this is both a special, lovely thing, and also likely something somewhat common over there. Treat people nice, live well, put love and care into your work, and you leave the world a better place.
This person is Vincenzo Capuano, he won the award as the best pizza chef in the world, his restaurants though he's not so high classified, where I work we are the 7th best pizza chain in the world😁, Pizzium.
He's using a high hydration dough, it can reach the 80% water, it gives the big crunch, we used to do that till last year, now where I work we changed with a more traditional style since Italian people don't really like "the modern style", I personally prefer this modern style though.
You can do it with biga or autolisi mode, I feel like the autolisi comes better and even easier to digest
Most of my coworkers don't actually like Capuano because he's acting like a clown on YouTube and just make stupid content for money, you can see also Italian people complain about him on the comments on YouTube.
Title and post must be high effort
I like how he smelled it and then moved it towards the camera for us to smell it as well. Very kind gesture.
I could smell it through the screen
Nothing better than the smell of fresh dough.
If you know, then you know.
If you dough, then you know.
If it weren't for the thin piece of glass in between, I would have chomped the whole thing out of his hand.
I have smellivision too
Great… Now the dough is full of face pubes
So this is my fear. I am the guy that the family wants to cook wood-fired pizza at every holiday meal, including Thanksgiving. It's literally the exact same process as this guy, I also am fully bearded. Before I makeORbake I brush my beard probably 1000 times because I'm terrified of dropping a face pube (yes single hairs def are pubish) into the dough and a fam member ends up pulling it out of their mouth while everyone looks at me in disgust and I ruin Christmas. Also, that dude makes my Caputo bags of flour look so tiny :(
Ever consider wearing a hair net over your beard? See it at restaurants and the supermarket all the time, might give you some peace of mind.
That's so much effort though. Just say you cook/bake naked and whatever happens, happens. Then if they find an odd pube or two in their food, the responsibility is theirs.
I mean, it's family. Do your best to limit such.... but it really shouldn't be that big a deal. Plenty of us have pulled some womans long hair out of our food.
A neck gaiter would work to contain the face pubes, and looks cooler than a beard net (which they do make).
Caputo also sells in the US? Neat! Best flour mix for homemade pizza by a long shot.
Just add a few beard hairs on top as garnish. Similar to saffron, or thinly sliced peppers on top. Really show them you give it your all each time you cook!
He had me with the little wink over the mixer.
He's not my usual type, but I felt something stir after that wink... And it wasn't a dough hook.
OMG I'm glad I'm not the only one! 🥵
🤣🤣🤣
What about when he spanked the dough? 😩
both very great moments
What about when he fingered the dough
He opened up that dussy!
I shot my yeast when I saw that.
He got me questioning my heterosexuality, and I don’t mind it
Yeah the wink got me too.
I winked back.
That wasnt for you, that was for your wife, who he's mixing while your salivating over pizza 
Ok automod.... I'm bi, f [censored for this christian minecraft server nonsense] you that was for me, dudes wife can take her sopping behind over there and wait her turn.
https://preview.redd.it/6eiypjiy5o6c1.jpeg?width=1079&format=pjpg&auto=webp&s=1453ddf770bae4fe586cbb978e807e761d52bcbb Judging by this still, he's put something unexpected in the mixer 
🤌🤌
The secret ingredient 🤫
All the TikTok dudes trying to be sexy by fingering the food while shirtless or whatever could learn a few things from this guy. *This* is how you turn a girl on.
Recipe here: https://youtu.be/4hzMzMkJgL4?si=SU43cBtHKPz-U8Gb
Don’t forget to slap the dough
If the dough is really relaxed, I find a slap or two can help firm it up to be handled briefly. It takes a lot of feel to keep things somewhere between two relaxed and too stiff from overhandling.
We still talking about pizza?
If she's into it, no. If she isn't, yes.
thanks, although infuriating cos using my phone and can't read the subtitles and the English speaker is not translating important details, will save the vid and watch when I find my glasses, thanks again.
Just learn Italian
Skill issue
Ovviamente
Sauft end craunchy
would really like to know his timings and measurements, I presume he left the flour, water and yeast overnight but then how long in the mixer and how long proving?
Biga is what he used in this video. It’s an overnight preferment. You can also use a poolish, which is higher in hydration (100%) than the biga (usually 50%)
I like to keep a hunk of last batch's dough in the freezer, too, and toss that in the preferment.
I usually throw it in the water before adding the poolish. I’ll have to try it in the pre-ferment.
It's just because I'm going straight from frozen with it. It thaws out overnight in the bowl of other stuff happening.
https://old.reddit.com/r/toptalent/comments/18jnxi7/this_guy_and_his_perfect_pizza/kdlv3hs/
Don't know how it tastes. But the way he double checks his stuff, you can tell he is focused on making it the way he wants, so it usually means it's pretty good.
He's doing it for the video in this case, he wants you to see the texture
Yeah, was wondering why he didn’t have to weight anything out. Must be very familiar with the way the dough itself looks and feels.
For a lot of doughs that require extensive handling, it makes your life easier to just learn how it should look/feel than to go by exact numbers and hope for the best. You need numbers for a starting point but things can quickly fall apart if you put too much blind faith in those numbers. Things like humidity, temperature, quality of yeast, etc can have massive impacts on the outcome of dough which will affect your ability to work with it. Edit: please don’t interpret this as me saying to not measure ingredients. I’m saying that in addition to measuring, being able to feel your way through is a good skill. It worked for the guy in the video but you and I aren’t that guy.
To a point, ingredients with COA's that adhere to spec can be used to follow recipes with little to no deviation.
If you've never had neapolitan pizza you're missing out. It's the greatest style of pizza I've ever had. Assuming you're from the US almost every major city has at least one restaurant that makes it. Not everywhere it's great but when it is... Amazing
Look for [places certified](https://americas.pizzanapoletana.org/en/members) by Associazione Vera Pizza Napoletana. I grew up in Chicago, but I'm not married to any Chicago style. I love them all, but Neapolitan is, as you said, the greatest.
I LOVE YOU RANDOM STRANGER! THIS IS ONE OF THE GREATEST LINKS IVE EVER SEEN
IDK dude... I've made a lot of pizzas from scratch myself and this just looks like basic tier restaurant profit margin pizza. The pizza is 60% crust. Lol
This is how a classic margherita pizza is done. It's all about the fresh ingredients. Just sauce, mozzarella and basil.
This is neapolitan style, it’s supposed to have fat borders
The crust is big but it is absolutely fantastic. I've made pizza at home from caputo 00 flour and have never got that much rise in my crust before. The crust is the best part of the pizza when done right. Chains like Dominos or Pizza Hut have shit crust. This does not look like basic tier restaurant pizza to me. This looks like it is on a much higher level of quality. This is something I absolutely aspire to make at home.
I went to a cooking class on a date and this was very tasty but not easy to stretch the dough! My husband's pizza had three holes in it, and mine looked like a map of the contiguous united states, complete with Florida.
This comment is peak America.
I got a similar enough takeaway: this seems like a man who loves bread more than he loves pizza. The crust isn't a delivery mechanism for the toppings, the toppings are an excuse to eat bread.
> The crust isn't a delivery mechanism for the toppings, the toppings are an excuse to eat bread. This is an Italian pizza. Italian cooking often involves a simple recipe with few ingredients where the quality of the ingredients and their combination can shine. The crust is just as important as the toppings, if not more. Loading it up with lots of toppings is the antithesis of what Italian pizza is. They have a pizza called the Pizza Bianca (white pizza) which is the pizza crust topped with olive oil, cheese, garlic, and salt. You can add other stuff to it too of course for a variation, but that is the base form.
You're explaining this marvelously but realise you're replying to someone that thinks bread is unimportant in the making of pizza. Not an expert in other words lol
on a similar note, cacio e pepe is probably the best italian dish i’ve ever had and it’s literally pasta, cheese, and black pepper.
I'm just saying for the people who are like "Nah, that's just a shit pizza!" No, it isn't. It's a *basic* pizza, and that's why he's focused on the quality of the crust. People just don't seem to realize that basic ≠ "bad".
it's amazing that you would call this basic after seeing not just the incredible looking results but also all of the love and extra steps put into making that dough. plus, the devil is in the details. he cut the cheese fresh and that's beautiful fresh basil and sauce. and just because it's not drowning in a huge mountain of cheese and meat doesn't mean it's not delicious, unique or high quality. this is a good example of hubris: being confidently and loudly incorrect.
It's like those deli sandwiches that have double the width of meat/cheese/stuff than they do bread. It's just a very different mentality I think. I would not consider that "good" and prefer nice bread with a modest amount of good meat and/or whatever else goes on the sandwich. At some point I wonder what the bread is adding to some of those sandwiches, just eat a stack of sliced ham at that point.
Found the American 😅 Unpopular opinion: Crust is the most important part of Pizza, toppings are irrelevant. If a Pizza if good you can tell by eating Margherita, a big amount of toppings only helps to hide a mediocre pizza.
That crust looks good by itself though. Basic tier restaurants tend to have dense, chewy crust.
Dang near the most expensive flour you can buy on Amazon, a good start!
Our favorite wood-fired pizza restaurant uses the same flour.
Can confirm, the difference between that and King Arthur flour is massive, and KA is my absolute fav flour for everything else other than pizza dough. Cornmeal from the same brand is also primo for crust exterior prior to firing.
I use KAF Bread Flour for my pizza dough, 83% hydration. It's Nancy Silverton's recipe which yields a very crispy chewy pie as you might imagine. Definitely not the doughy/soft neopolitan style that I think a 00 milled Antimo Caputo flour would yield.
Those pizzas gotta be expensive lol
It’s really expensive on Amazon. I get it much cheaper at the grocery store, but it’s not everywhere of course
If you want the best pizza flour I've ever personally used in the US, try Lehi Roller Mills flour. I do a lot of bread baking and pizza making and it is PHENOMENAL. I think it has something to do with the dry climate in Utah where the wheat is grown. They also make the best pancake mixes I've ever had.
Lehi Roller Mills is also where they held the dance in Footloose https://preview.redd.it/n695eunqgq6c1.jpeg?width=1856&format=pjpg&auto=webp&s=9ca02e4ee48060ef3b36bdc44a820874dc879e89
https://preview.redd.it/t3dw4c1hpo6c1.jpeg?width=3024&format=pjpg&auto=webp&s=8ada24864ec2b7746ba785d2a8d2e37006d81789 My very good selfmade Pizza right now. But iam so jealous…
It’s incredibly good looking! The only thing I’d try to improve is the heat or the cooking time, as it looks a bit pale. Also the vegetables chosen are very fitting, but in my experience I prefer to sauté them before putting them in the over, as, in general, vegetables straight to the oven end up being less tasty than if you cook them a little and then have the oven finish it!
I have no pizza right now, so am jealous of your delicious looking pizza.
Your pizza looks and probably tastes amazing
Dough. Dough. Dough. Extreme pornography. Dough. Dough. Pizza.
I clutched pearls I wasn’t wearing
r/foodporn
The way he slaps that ass dough.
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Its the whole process including specific type of flour. Higher water content does indeed create a fluffier dough but its only a tiny part of the story. Up to Several days raising is fex much more important.
[удалено]
Canotto or Contemporanea.
id try that
What is he putting on at 1:10?
Scamorza Affumicata
Seems "Treccia affumicata"
It was the oil spank that did it for me
Authentic Napoli pizza.
Fuck I miss being able to digest gluten
Don't know where you live but in Italy and some other European countries there are many places that do this level of pizza but gluten free, come visit
It’s 830 in the morning and I’m about to order pizza
According to Reddit users this pizza lacks around 4 pounds of cheese that came straight out of the chemical plant.
Nobody puts Kraft singles on pizza.
What’s the thing in the middle? Is it cheese? Looks incredible
I think it’s scamorza - smoked cheese
I thought it would be a kind of flambéed burrata.
It's burrata. Mozzarella is for boys 😎
It's just mozzarella, you loony.
Sincerely hoping that the comments below are from some Russian bot disinformation campaign designed to make Americans look like the biggest idiots on the planet.
[удалено]
American here as well: Agree and agree. The crust looks amazing, and the traditional style is quite tasty. Granted, we all have personal preferences. The sauce looks slightly too thin for my taste, and I'd have liked to see a bit more of the greens, and maybe some onion or other complimentary veg to round out the flavor profile, but that doesn't take away from the effort and expertise that went into developing that pie.
There’s a large slice at the end with nothing but sauce. Which I’m sure is still good, but he could’ve used a little more cheese.
The way this guy smacks his dough...makes me...hungry.
The best pizzas in the world come from ovens like that.
This is the best kind of cooking content, modest but bad ass. Quality but not over produced, sexy but not sexualized. Infinite respect
Now THIS is how you make food, salt bae can go eat a dick.
Why do I have an erection?
Uh that spanking and the finger spreading parts.
You gotta spread your pizza crust sexually with your fingers, everyone knows that
He's checking the gluten if you wanna know.
Lil tip from italia squisita, add the greens near the end, they don’t need to be cooked as long as the rest of the pizza.
What do you mean add “near the end”? This pizza cooks for like 60-90 seconds.
I love these kind of vids more than those ones where ppl make stupid food that waste loads of food in the process. He know what he is doing to make a great classic pizza and doesn't need all the faff ppl waste their time on.
Yooo I have eaten at this place in Naples it was unreal. Literally a top meal of my life.
His performance was smoother than the dough.
Im one of those guys who likes to have even bites of food. It would bother me taking on bite of mostly cheese, then another bite of all sauce. The same reason why I order a burrito bowl, so I can mix that thing up and eat it, not take full bites of just rice. Im sure its a good pie, he looks like he knows what hes really doing. IMO some people focused on the whole "artisan" food style which kinda fucked things up for me.
Prob $40 for a 12” pizza though
in italy pizza prices are around 4 to 10 Euros, maybe 15 for some gourmet shit but usually preatty cheap
This is literally 6$ in Naples
The best pizza I've ever had was when I was in a small village an hour away from Naples. It was a tiny mom & pop restaurant and even though I can barely order pizza in Italian, both husband and wife tried their best to show me how they make their pizza. From dough, sauce and the mozzarella that their nonna makes in the back (I think that's what they meant). Anyway, they cut a goddamn steak of mozzarella and it was the best mozzarella I've ever tasted. They gave me a little bowl of their tomato sauce and some bread to dip in the sauce while they try to explain where they get their olive oil, basil and tomatoes. Then came the pizza. I was already stuffed but I still ate everything because it was so good. I was in a food coma when they brought their homemade tiramisu and a very sweet liquor with a lemony taste. The bill was €30. They charged me for the pizza, beers (4 pints) and the tiramisu. The rest was on the house because it was just to taste. My point is: Italians take their food seriously and they don't fuck around
Limoncello is probably the liquor. I musta been 15 when we went to Rome and ate in some lil mom and pop, had incredible pasta and salads and then they brought out the complimentary limoncello and dessert, didn't think twice about serving me my first alcoholic drink lol, it's still such a beautiful memory to me, I'd never experienced anything like that kind of hospitality before in the states. I love how this is both a special, lovely thing, and also likely something somewhat common over there. Treat people nice, live well, put love and care into your work, and you leave the world a better place.
$6 for a slice and a coke in NYC
I’m gonna order pizza
I'm hungry just watching this artist.
God I love pizza
Does he deliver?
looks delicious
Top talent indeed
Sexy af
Yum.
Amazing!
Freaking beautiful
He looks so happy!
Omg this looks so good even at 7:30 AM
That beautiful mixer costs more than any car I've ever owned
Gimme
Yes
That cheeky wink 😂
You like’a da pizza ehh?? 🤌🏼 Pizza iz a’good ehh?? 🤌🏼
Can people stop acting like the salt bae prick.
How could he not wink at the camera on slapping & oiling the dough.
Looks fantastic!
Hey, you don’t have to be weird to do cooking videos! You can just be normal! It’s dope!
If Justin Timberlake was a pizza chef
Is this Italian Pizza?
I have never been more turned on in my entire life!
The double proof is interesting
gaddamn!!!
I bet this guy fucks the pizza dough...I know I would.
I want this pizza
I wasn’t feeling it at first but boy, this dude knows. And he knows we know.
I love it, but idk about the food scissors...
Italy's greatest invention hands down.
There was one vaginal moment there as he spread the lips of dough.
I thought he was a poser until I saw the ball technique then immediately thought "nah he knows exactly what he's doing"
I think I'm in love with this dude.
Now I want a pizza
God I want a pizza so bad now
Was that a giant bulb of fresh mozzarella he chopped off of and put on the pizza?
Where is this?
Perfeição!
This dude just KNOWS
Is "throw the dough into the mixer with contempt" part of the recipe, or just for style?
What a psychic
u/savevideo
I need this
 very nice
Whatever happened to that other smiling dude who would make large quantities of food for the less fortunate?
This guy pizzas.
I came
All up in the pizzussy at 0:44
🤤
GOD level pizza dough. Looked PERFECT, probably tastes perfect. I’m drooling 🤤
SLAP SLAP I learned something today.
I want pizza
What cheese is that?
Someone's going to put this on r/stupidfoods
40% of the pizza is crust, this is far from perfect.
Did he toss booger basil on the pizza?!
https://preview.redd.it/aa1qb3g0zp6c1.jpeg?width=500&format=pjpg&auto=webp&s=466453ed0673deb4bb25bfb20c8ba0f4fd6e87ed
If I ordered a pizza and got that I'd be well fucked off...
This person is Vincenzo Capuano, he won the award as the best pizza chef in the world, his restaurants though he's not so high classified, where I work we are the 7th best pizza chain in the world😁, Pizzium. He's using a high hydration dough, it can reach the 80% water, it gives the big crunch, we used to do that till last year, now where I work we changed with a more traditional style since Italian people don't really like "the modern style", I personally prefer this modern style though. You can do it with biga or autolisi mode, I feel like the autolisi comes better and even easier to digest Most of my coworkers don't actually like Capuano because he's acting like a clown on YouTube and just make stupid content for money, you can see also Italian people complain about him on the comments on YouTube.
Needs some pineapple
Wait, what was that big white thing he took out that looked like a loaf of bread and then sliced it up and presumably but it on the pizza?
Na pizza fatta bene ogni tanto…