22 پاسخ به “پیتزا به سبک نیویورک در خانه ، v2.0”

1. As the representative of Queens NY, I’ve met with manhattan, Brooklyn, Staten Island and The Bronx, we deem this passable.

2. Your wife is more of a man than you fuck face.loser

3. You look like a fuckin bitch

4. Fuck this guy

5. This guy is a fucking clown

6. New York pizza with pineapple

7. Does lard work as well as olive oil for this recipe? I know some pizza shops in my city use lard instead of olive oil and it tastes soooooo good. So I would like to know if it would work, and if so, how much would you say I need?

8. Can you freeze the left over dough? Would you do this after you proof it in the refrigerator or before? How long would it last in the freezer if you could do this?

9. I made this today – mostly testing the base etc. Was really good thanks dude

10. I still don't have the equipment for this, all I have is fire. Can I still do this?

11. im hungry now

12. Can't find the whole-milk, low-moisture mozzarella. Try Amazon. 2-hr delivery window.

13. I made it and pizza was delicious, but 600g of flour is not enough for 600ml of water, i had to add at least 1200g of flour and then everything was just like on video

14. If I left dough for 1 pizza for 2 days instead of 1, the dough is still for 1 pizza or I can make more than 1??

15. I accidentally got part-skim. Oh well 🙁

16. NY-style pizza is more related to the Roman-style pizza than the true Neapolitan one, which is taller. No, not "Chicago-style", but halfway there… Chicago is an outright pie, more akin to a Gaetan Tiella than a Neapolitan pizza.

    Also, in Italy we put the oil just before putting it in the oven or on the tray if you need to use it. On the dough it just makes it too slippery to work. Also, dried mozzarella? Why don't you just take a normal mozzarella and just freeze it for two or three days? You'll have the same result but fresher.

17. 7 minute cook time for 7 days prep. sounds right to me

18. Who makes those glass bowls you got?

19. 8:45 I thought he put the plait upside down.

20. PSA for anyone who lives in the Northeastern US, my local Wegman's grocery store has low-moisture whole milk mozzarella in block form, but they don't keep it with the rest of the main cheese. i'd look around for it first and if you can't find it, definitely ask an employee to point you to it.

21. After using a bread maker for ages and failing I've just tried this out. First time pizza dough success. Looking forward to getting the other 3 cooked after a few days in fridge. Thank you for this! 😀

22. Just what i wanted to know, thank you.

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