Great Job Alex ! Can’t believe you’ve improved the “schiaffo” technique so fast! Thanks for sharing gastronomic culture in such smart ways. Just remember we are Italians though, you won’t get by so easily 😉😂
@qtghoul1891
4 жыл бұрын
Damn they really said that 😂
@dontortello91
4 жыл бұрын
Ahaha grandissimi vi seguo entrambi! Commento stupendo! :)
@User9681e
4 жыл бұрын
One of my favorite channel love you guys!
@sittingstill3578
4 жыл бұрын
The legends of Italy have spoken. Great channel too. I’ve learned a ton about pizza from your videos. I’ve been working on Neapolitan style but I’m hoping for some Roman style soon. Ever since I saw a video on it by “Dining on a Dime” I’ve wanted to explore it and share it with my friends.
@BangCF
4 жыл бұрын
2:37 i immediately had alors on danse in my head!!
@erickmendivil1283
4 жыл бұрын
If there’s one thing about Alex worth appreciating, it’s his ambition to improve and learn. It’s so inspiring no matter what you’re studying, honestly.
@firearmsstudent
4 жыл бұрын
This is why TV cooking shows are dead, they merely just show you the recipe and cook it; Alex shows you the journey to the recipe, the trials and tribulations of mastering an artform. (Along with some cool gadgets too) Some of the best content out there.
@TheMikiwar
3 жыл бұрын
You put to words exactly what I was thinking and why I like Alex's videos so much!
@keisreeman
3 жыл бұрын
10:08 The cardinal in background is singing his best to cheer up poor, frustrated Alex.
@peterresener3732
4 жыл бұрын
I have worked in a pizza restaurant for going on 6 years now. You should find the most square towel you have and get it wet but not dripping and practice with that get for technique without wasting dough.
@Basomic
4 жыл бұрын
Wow, I was just thinking how to practice/perfect cooking while only cooking for myself and not wasting food. I love tips like this. Brilliant
@benmcnutt223
4 жыл бұрын
That's a smart idea
@alias_not_needed
4 жыл бұрын
This is a nice tip. I never tried to make pizza dough. Is it really wasted in the end? you can still reuse the dough, right? Maybe roll it out with some kind of a roller? or make a loaf of bread out of it?
@keyworksales6241
4 жыл бұрын
@@alias_not_needed There's not much yeast in the dough, plus, it has sat in the fridge for 3 days. There's also not much dough to work with per ball, but you could probably make a decent flat bread.
@philipm3173
4 жыл бұрын
storkstork I worked as a pizza chef and when I had extra dough usually from trimmings and such I’d always fry em and sprinkle with powdered sugar, soooo good
@simplyabah
4 жыл бұрын
I think it's safe to say that Alex is one of the "go-to" homecooks in learning new tricks of cooking. Merci, Alex!
@maximerica
4 жыл бұрын
The only one who really tries and tests !!
@ProMilkshake
4 жыл бұрын
@Stavros Michalovits Was litterally about to comment this!
@FindecorCa
4 жыл бұрын
Merci Alex!
@saokami8545
4 жыл бұрын
Everybody in the world atm: Flatten the curve! Alex: I made the curve bigger in a short period of time.
@alimahdi6379
4 жыл бұрын
He should be working on "flattening" the curve.
@BluestedSRT4
4 жыл бұрын
Slapping involved. Get davie504 in here ASAP.
@Ibmwxp
4 жыл бұрын
SLAP like now....EPICO
@Rei-xq6yl
4 жыл бұрын
Wut sup. Slappers. XD
@everettshepard
4 жыл бұрын
*slapping AND pizza involved
@6rasta6bhoy6
4 жыл бұрын
OWH EM GEE
@ImranZakhaev9
4 жыл бұрын
S L A P
@tankredbarranco3030
4 жыл бұрын
I dont wanna nippick here but just from seeing the last clip you still havent adressed the ellbow problem properly like the pizza master said. Instead you moved your whole body leaning to compensate for that. Love your work. In fact i´m gonna try that technique tomorrow as i´d love to up my pizza game as well.
@daviddesosa
4 жыл бұрын
I saw the same thing, the elbow is still attached to the body
@terpsmcgerps
4 жыл бұрын
I don't want to nitpick but you spelled nitpick wrong
@aldemaro
4 жыл бұрын
You can also note that Alex is not slapping the dough properly. The pizza master use his hand to slap the dough until it hits the table, but Alex's hands are just letting the dough hit the table by itself.
@Burntlego
4 жыл бұрын
FYI the term is ‘nit pick’
@tankredbarranco3030
4 жыл бұрын
@@terpsmcgerps I am Sorry english is not my main language
@alfrida8772
4 жыл бұрын
I love Alex he is such a good youtuber. Keep up the good work
@LeaguEofLolPT
4 жыл бұрын
I think he's a great youtuber because he's a great learner. The way he analyzes techniques and pays attention to detail is nothing short of amazing.
@999lijpo999
4 жыл бұрын
A big difference I see from the italian chef, is that while he throws down the pizza on the table, he slides his right hand to the right edge of the pizza while not releasing his grip. This is probably the grab and turn motion he was talking about. When alex shapes his pizza however, his right hand ends up at the left edge instead.
@jamesellsworth9673
4 жыл бұрын
Gotta watch THAT some more. It goes by too fast.
@natebrown1296
4 жыл бұрын
I saw that he also throws the dough on his wrist/arm
@ngiorgos
4 жыл бұрын
@@natebrown1296 I was about to say that. Also, Alex makes a wide upwards movement with his right hand. Enzo barely moves his arm
@NickCombs
4 жыл бұрын
Scrolled down to say this same thing. By letting his hand drift into the center and left side of the pie, Alex is making it harder to keep the left edge from touching the right edge and sticking together. On that last attempt he was able to work around that by keeping the whole thing in the air during the "flap", which honestly looks really cool in slow motion.
@oldaccountplsignore
4 жыл бұрын
Yes and he’s also grabbing the pizza with his left hand higher up in the air so that it pulls taught. Alex grabs it very low to the counter in more of a catch than a grab
@AndrewIsUndercover
4 жыл бұрын
I notice your right hand is lifting up off the table when you fold the dough onto it. In his video, Enzo does not immediately raise his right hand but rotates and stretches the dough underneath it. Maybe this would help? Love the video.
@lesleymcconnach671
4 жыл бұрын
Hi
@lesleymcconnach671
4 жыл бұрын
Hi Joseph Do be friends with me Please message back to me lesleymcconnach
@ShawnHCorey
4 жыл бұрын
I agree. Not only that but you are lifting the dough with your right hand in its centre. Enzo does not do this. He has the dough folded over his arm which he lifts it with, his fore finger, his thumb, his wrist, and his forearm. Thanks for another entertaining video.
@empputrubaduu4725
4 жыл бұрын
And i noticed alex sometimes forgets to spin the dough and thats why it sometimes folded over! When u spin it centrifugal force will help make it disc shaped
@IvanDeMarino
4 жыл бұрын
Dear Alex, I have been watching your videos for years, even the ones about you making your first pizza dough, or about your trip to my region, Campania, to learn about Mozzarella di Bufala. I'm not a cook or anything: I'm a Software Engineer, that left the south of Italy in his twenties. But I bring Napoli in my heart wherever I go, and in the last 5/6 years I decided that I wanted to fix a problem: wherever I went, lived, loved... I could never find a proper Neapolitan Pizza. Some Pizzaioli emigrated, and I went to their restaurants and tried their products. But my family have had pizzerie, and it was always fascinating to me how such a simple (yeah, right!) dish could bring so much joy to me, and the people I love. So, a bit like you, but without the skills or the will to learn how to make a proper KZitem channel, I decided to learn. I went through the same struggles you have. Same issues with learning how important precision is in making dough (any kind, for pizza, for sourdough bread and so on). Same issues with figuring ou the proper yeast, the proportions, the proofing... and then, I reached my plateau. There was something I could not recreate. That no matter me procuring the best ingredients, the best flour (Caputo's much?), the best proofing vessel... the final product was too on the "crunchy" side, it didn't have that magic texture of Neapolitan pizza, where the dough is transformed into something that is somehow extremely hot, but bendy like a chewy cloth (you ate it, you know what I mean). What I was doing wrong, was the temperature. Please, listen to me: THAT OVEN IS WRONG! No matter how hot you can get that stone, or how much you hack the oven (that is dangerous, you need to stop!), the final piece of the puzzle of Neapolitan Pizza is the heat. The fact that dough must be transformed by a sudden, intense heat. And there is no way to reproduce the right amount of heat in that oven. Now, I'm not suggesting you go build yourself a proper Neapolitan brick oven. Unless you plan in opening a Pizzeria, or you are so rich that you can fit one in your massive garden (I'm know I'm not), there are other options. Options that can reach 450/500 degree Celsius. I'm not going to tell you "buy X": you are likely well informed. But I'm telling you my experience: once I purchased an electric (yes, electric!) oven, I literally joined a different league. I left the plateau and started improving again. With the right amount of heat, now new challenges presented themselves. Everything I thought I had "mastered", now showed how much wrong I was: with the heat issue resolved, I had again space for improvement. My pizza is now quite good. And there are times where I really feel like my product could fair ok-ish on the Neapolitan market. I find myself thinking "I have paid for worse pizza in Neaples". The pleasure is in the journey. I'm still a Software Engineer, and pizza or bread making is just a passion I follow to feed the people I love, is the way I was thought how to love. So I'm not telling you "you can only be great if you buy a oven". I'm telling you: you can continue your journey only if you have the right amount of heat. And you don't have enough. I have observed carefully in this video your dough: it's extremely good. It deserves heat. A lot of it. And in a way that is constant, stable and... safe (we want you to keep making videos after all!). Myself I'm temporarily living in Munich, in an apartment, so I have to stick with my electric Oven. I'm planning to upgrade the stone to a ticker "Biscotto" soon. Once we move back to the UK, I plan to upgrade my game further, to a fire based oven: I'm thinking Ooni Koda 16 (I want more space to maneuver my pizza), or something like that. I have done the math, and a proper brick and wood oven makes no sense for a family, or even for a party: it takes hours to warm up a real oven, and it's pointless to burn a ton of wood to make 10/15 pizza. Maybe a gas fire based oven will be my next plateau. If I get there, then I'll reconsider my options. Keep going up Alex. And be careful: "you are playing with fire" here :) Your friend Ivan
@chamuditharajapaksha
4 жыл бұрын
Alex:"makes pizza by slapping" Davie504:"approved"
@eliyahsegura5058
4 жыл бұрын
I see a david504 fan.
@jamescanjuggle
4 жыл бұрын
@@eliyahsegura5058 I see two
@xpossed
4 жыл бұрын
@@jamescanjuggle i see three
@goldensucc126
4 жыл бұрын
@@xpossed I see four
@oumar8138
4 жыл бұрын
@@goldensucc126 I see five
@Raiden_N7
4 жыл бұрын
I admire your dedication. I've been watching Neapolitan pizzaiolos make pizza on KZitem for years. I finally decided to try it myself and nearly rage-quit out of frustration after one attempt. "Oh yeah, just mix it around, plop it down, slap it a bit, slip it in the oven, done!" It's not that easy!
@lukashanna8349
4 жыл бұрын
Stromae - Alors On Danse - 2:35 my childhood song :D i will always Remember that song
@SpaghettiBounce
4 жыл бұрын
yess I knew i wasn't the only one who heard it haha
@dianayusupova4653
4 жыл бұрын
hahaha we love a Stromae moment
@lucasmelor
4 жыл бұрын
Wow... You are a legend man, thanks for making this video
@shatoxhd
4 жыл бұрын
Could you please make summary of your "perfected" pizza making, so we can use it as a cooking tutorial? You could link the individual videos in the info card
@Sicario.1924
4 жыл бұрын
Being a young cook, 22yo currently with very much love for culinary art but with a little experience I want to say that you my friend make my passion for cooking even bigger. You're such a happy and non complex person, keep going my friend. Greetings from Greece. KEEP COOKING
@SealingWG
4 жыл бұрын
2:34 Alors On Danse? Truly a French Guy Cooking.
@c-mylife1882
4 жыл бұрын
Stromae is actually Belgian, not French
@NeoAnthony
4 жыл бұрын
You mean that them putting that song on French class is really a good way to learn!??! XD
@louisfoglia7514
4 жыл бұрын
C - My Life we know but we still listen to him, he sings in French who cares if he’s Belgian
@greenleaf8226
4 жыл бұрын
@@louisfoglia7514 well we'v all listened to Adel or Lenon and care that they are English
@batagnam
4 жыл бұрын
@@louisfoglia7514 We, as Belgian, do care. It is a little rivalry we have with France and if you are not happy simply read the comment and go on your way. France stole us our recipe : "Belgian fries" so now we are more careful.
@MarcWard
4 жыл бұрын
Thanks for another great video Alex. I loved the slow motion at the end. Very entertaining
@QuizMasterEntertainment
4 жыл бұрын
My Italian blood makes me want to practice this technique, I feel like my pizza game could improve a lot
@edwardfrederick1836
4 жыл бұрын
This 12:47 is the face of obsession, of determination, of madness..., of perfection!!! I wish more of us had this kind of passion for the things we do in our lives, from the simplest to the most complex. The world would would be better I think. Bravo Alex, Bravo!!!
@Kato69
4 жыл бұрын
Why do you have a picture with the swedish vowels highlighted in your house?
@mdnbrgh7998
4 жыл бұрын
I’ve never heard anyone say skill share so satisfying. Like I could listen to your voice all day.
@andrewstewart7477
4 жыл бұрын
His right hand hardly moves, sometimes not even leaving the table. Yours is all over the place!
@TEAMTOTALDiSTORTiON
4 жыл бұрын
The elbow should move from the body as the hand flips the dough.
@nosamnosam123
4 жыл бұрын
@@TEAMTOTALDiSTORTiON I was thinking the same thing. Beautiful dough, but I know Alex strives for perfection.
@PabloEdvardo
4 жыл бұрын
Not only that, but his right hand moves down and to the right, whereas Alex's right hand is moving inward and up.
@nsn27
3 жыл бұрын
It's so obvious I don't know how he couldn't catch it
@ricciuccio
4 жыл бұрын
Bravo, Alex. I am Italian but learned from you how to do ‘lo schiaffo napoletano’. Amazing, yours is the first video that explains this technique really well! This was real public service. 🥳
@rhekman
4 жыл бұрын
Half way through, and I'm yelling at Alex, PUT YOUR RIGHT HAND DOWN ON THE BOARD!
@kathybrown6763
4 жыл бұрын
I was yelling "elbow elbow "😄
@kathybrown6763
4 жыл бұрын
@@American5585 yeah and next thing your going to tell me is that Santa Claus isn't real.😟
@tpotshax8703
4 жыл бұрын
@@American5585 that is a very jaded point of view. Alex has ended enough videos in defeat to earn my trust
@tpotshax8703
4 жыл бұрын
@@American5585 Very skilled doesn't mean he "knows all this stuff". It's quite the leap of logic to assume the man has duplicitous intentions. It's why I called your view jaded; you have to assume both vast amounts of purposely hidden information and a long term history of calculated, manipulative acting. Occam's razor suggests to me that "somewhat skilled man records his progress" is a much more likely scenario than "hidden master pretends to learn things for an audience". I also don't really enjoy watching people fail so much. The real reason I watch Alex is for the moment he succeeds in his endeavor.
@cochese18
4 жыл бұрын
I really like the narrative component of his videos, you don't get this from other chefs on KZitem. I especially appreciated the creation of drama for the slo-mo pizza slap scene at the end.
@LikeCarvingACake
4 жыл бұрын
I cheat and use 20% semolina flour, makes for an easy handling. Don't tell anyone.
@zorzo999
4 жыл бұрын
tell me more about this technique! started using semolina to prevent the dough from sticking, with great results! but how does it improve the dough when you mix it in?
@LikeCarvingACake
4 жыл бұрын
@@zorzo999 Just to make sure we're on the same page, semolina flour and semolina are different. semolina flour is durum wheat, a harder wheat than the wheat used for regular white flour and has a slight yellow hue. It's used to make pasta actually. When you add it to your dough it adds a strength to it like whole-wheat, but without the color. Way easier to handle. You also need very little to make the dough stronger, too much will give it a bready chew, so if you're making Chicago it's perfect.
@ktprojects2077
4 жыл бұрын
I can't tell if your joking or genuine because I don't know much about flours and does.
@zorzo999
4 жыл бұрын
@@LikeCarvingACake oh so its basicaly like a very high protein/gluten flour?
@ianlovebaking4641
4 жыл бұрын
Lucky, I saw this comment ;)
@cmnaeyae
4 жыл бұрын
Man, you get better and better and better! Amazing the talented people who also help you along your journey... you can feel them wanting to impart their passion into your passion. This channel is just the best.
@markmullens2906
4 жыл бұрын
As someone who also prepares pizza, you can see that Coccia’s has more rigidity/elasticity to it which makes the dough more forgiving, Your flour may perhaps not have enough gluten or the 3 day fermentation may have made the dough too soft. You can overferment the dough. Not only that but it’s the balls that are supposed to ferment. When you shaped the dough into balls you lose that air you would normally see in the crust.
@floatingsara
2 жыл бұрын
You are right, It works the same with bread
@UwU-cachoo
4 жыл бұрын
As someone that worked at an Italian pizza place before the virus got me laid off, I'm impressed to see how quickly you've improved already; you're learning a much harder slapping technique than I did (slapping between my hands.) Like with all things, slapping just takes practice. I know I made some lumping crusts, and I also might have tossed the dough across the counter a couple times because I missed my other hand. Also, we had different sized dough balls for different sizes of pizza, so I think some of your problems came from over-stretching the dough for the size it was. Great video, as always! Makes me miss work even more!
@aishanabila1890
4 жыл бұрын
The chef: Look me Alex: I’m looking man I’m wheezing😂😂😂😂😂😂😂😂
@gavinwilkinson3722
4 жыл бұрын
Alex, I'm a Chef and have newly discovered your channel. During the past week of lockdown, I've pretty much watched about 5 years! Of your films. Just want to say we are very alike. My interest in the science of why something works and how my brain analyzes things is what drives me on. Often in my line of work, we don't have the luxury of the time to provide that level of perfection and have to make compromises. And have to continue learning on our own time for the love of it. So your videos have been inspiring. I myself just before discovering you, started on my own pizza quest too! And yesterday because of you I baked croissants for the first time in 20 years, and they were not "perfect" but very nice! Oh, and by the way, the audio on the cossiant breaking episode was the best food youtube audio I've ever heard. OMG. I had to rewatch it on my surround sound. Nerdy or what....eh....lol. So, Thank you. - Chef Gav.
@dippypants1
4 жыл бұрын
That is one beautiful pie! I noticed, Alex, that you are spinning your dough counterclockwise, while Enzo's dough is turning clockwise. I think this may have something to do with his comment about grabbing and turning at the same time. Maybe it would help to watch Enzo's video in super slow motion. You appear to be making it work well though, with your own twist. Now I'm hungry...
@khurram88
4 жыл бұрын
This video deserved a thumbs up. I learned a lot in my pizza making journey from your pizza series. Your enthusiasm and willingness to improve is enviable and commendable.
@dorusie5
4 жыл бұрын
This series is becoming like a shounen anime.
@BlechAusgleichRaster
4 жыл бұрын
Man, i just began making Pizza on my own, theyve been pretty good from the start, keeping just to the basics. now im watching your series to get more professional, we have the same journey!
@FoodwithChetna
4 жыл бұрын
Brilliant Alex!!!!! might get the kids to work ;)))
@narcisosalas1180
4 жыл бұрын
Good morning from Pennsylvania! More passion Alex!! You have to believe in yourself and love what you are doing! It is ALL about the love of pizza!
@bered4894
4 жыл бұрын
2:47 I thought the pizzaiolo in Naples told you not to put the dough in the fridge
@davidsommen1324
4 жыл бұрын
It really depends on the dough, the type flour, the ambient temperature, and so on.
@gustafsonest1306
4 жыл бұрын
Its a question of timing.. the dough needs time outside for a proper fermentation, but after a few hours by putting it in the fridge you slow the process and that allows you to organize your schedule without having the dought overferment
@jasoneynard3160
4 жыл бұрын
Esteban Gustafson what is the maximum time outside a fridge? I tried 48h it was still ok,
@gustafsonest1306
4 жыл бұрын
@@jasoneynard3160 no idea... there was an italia squisita video about pizza problems that said over 18hs you could have overfermentation issues, but I guess it depends in the amount of yeast you use and room temperature you have..
@markoschatziathanasiou6754
4 жыл бұрын
@@jasoneynard3160 Pizza dough on the form of prepared doughballs can ferment up to 4 or 5 days of you put the right amount of yeast. Through personal experience the pizza develops huge flavor complexity and becomes very tender by the 4th and 5th Day. Definetly no more than 5 days though. There is a recipe on serious eats for a cold ferment pizza too.
@mariasmith6210
4 жыл бұрын
I could listen to you all day. The voice the accent. God bless you
@lechatbotte.
4 жыл бұрын
I don’t have to watch to hit the like button. Why is there no LOVE button??? ❤️ this. Your dough doesn’t have the same consistency, it’s thinner in structure, softer. Did he use bread flour with more gluten???
@Ginkoman2
4 жыл бұрын
i would guess he used pizza flour
@tmpecho
4 жыл бұрын
00 flour
@Andrew-ri5vs
4 жыл бұрын
The type of flour doesnt really matter, it's about the technique in kneading
@Vanessa-yg5qr
4 жыл бұрын
Andrew it does actually. Bread flour is a high protein flour as a result it produces way more gluten than all purpose flour even when kneaded for the same amount of time. The truth is there are just some flours out there that aren’t ideal for pizza dough making simply because they don’t produce the gluten necessary to make the dough elastic.
@MattGratt
4 жыл бұрын
@@Vanessa-yg5qr I completely agree! The type of flour absolutely matters - especially if you're aiming for Neapolitan or New York style pizzas. 00 flour (often used for pizza) has a protein content of around 10%. Type 0 flour - commonly labelled as 'Pizza Flour' is about 11% protein, and bread flours typically 12-13 %. Pizza relies on gluten development but not as much as bread. Pizza dough is softer and more elastic than bread dough which is, in large part, the result of its lower protein content meaning less gluten development. And for anyone who is unsure, it´s easily tested - just make up three doughs with different protein content and see what happens! ;-)
@JohnHausser
4 жыл бұрын
Alex deserves much more subscribers Great youtuber Cheers from 🇨🇦
@Theboardbro
4 жыл бұрын
Alex is just the most hardcore incredible chef. Creating beautiful culinary masterpieces.
@NedTheDread
4 жыл бұрын
"The most hardcore incredible chef" Lol, he's not even remotely close! Sounds like you have a crush on him.
@ashsteele7361
4 жыл бұрын
Hardcore perhaps because he learns by himself. Studying masters through videos. Learning through trial and error, sometimes with a guiding hand, but usually by himself through trial and error. "If you love what you do, you will teach yourself. If you do not love what you do, others will teach you” Yukitaka Yamaguchi
@Renhga
4 жыл бұрын
I know thats not that important to you but your channel give me so much joy and inspration, thank you
@BurkenProductions
4 жыл бұрын
4:00 Nice swedish alphabet picture on the wall haha
@luiszanolli2315
2 жыл бұрын
Thanks Alex, you are an incredible teacher, you really inspire to learn more
@eliz5950
4 жыл бұрын
The last time I was this early the dough was still proofing
@ragtop63
4 жыл бұрын
You are an inspiration. Learning such a complex technique isn't a 2-day event and is very intimidating. You take on the challenge head first. Keep up the amazing work.
@mikemcgilly1566
4 жыл бұрын
I am a dog, I love Pizza, and Alex is the dude.
@LewisPagett
4 жыл бұрын
This channel has inspired me to try so many new techniques and taught me a great deal, merci, Alex.
@luisthree
4 жыл бұрын
Excellent!. However you still place your arm close to your body! Consider that 😅
@_srobona
3 жыл бұрын
I noticed that. But he did so much better!!
@3cheers4drinks71
4 жыл бұрын
Final attempt was beautiful, pure poetry in the form of pizza dough. I have chills. Bravo!
@bradeggerton
4 жыл бұрын
Oh man Enzio is such a great pizzaoilo been watching videos of him making pizza for years.
@kazmanscoop
4 жыл бұрын
Yes Alex! Oui! Si! This is what we subscribed for and this is what we love! Obsessive trial and error over cooking, and what is more technique sensitive than dough, especially pizza dough!? Amazing series so far!
@Y0G0FU
4 жыл бұрын
Oh damn he survived her Rage! Or does she still not know what you did to the Oven? :P
@mauriliimatainen8332
4 жыл бұрын
Alex, my friend, in this pandemic time of PPE (Personal Protective Equipment), I find myself focusing on PPT (Pizza Perfection Technique), thanks to you and your videos. It is the perfect distraction that I need! Thank you! Merci! Grazie! Kiitos!
@markyochoa
4 жыл бұрын
"Look me" 50% speed Still too fast.
@Thiago5993
4 жыл бұрын
Alex, i am impressed!! Not just impressed for your improvements, but for your respect and love for the culture!! I hope some day you try making some Brazilian dishes!! I think you’ll be amazed with the flavors we have here!! Me and my gf enjoy very much watching your videos!!! Be safe, my friend!!
@tunklak6819
4 жыл бұрын
Am I surprised that he personally knows the owner of Italia Squisita... no
@KaileeWalters
4 жыл бұрын
I think the thing that draws me to this channel, to Alex, is the fact that he is so willing to be a learner at everything he does. He's so humble in his creativity and curiosity and makes "fails" in the process of making things just as exciting as the successes. Forever will I love to learn watching Alex learn!!
@m.usamausman
4 жыл бұрын
Get classes from Indo-Pak Moms. They make perfect circles while making roti.
@recoil53
4 жыл бұрын
It only takes a life time.But rotis don't have a thicker rim, which Alex wants for a pizza.
@juliaa2263
4 жыл бұрын
Bravo Alex! Quel boulot, c’est magnifique. Merci pour cette technique, aux fourneaux!
@eliz5950
4 жыл бұрын
Joshua weissman started just like that
@dicecard921
4 жыл бұрын
What do you mean?
@dodo3441
4 жыл бұрын
You know what also started just like that...?
@judesaldanha7627
4 жыл бұрын
B-roll
@eliz5950
2 жыл бұрын
@@dodo3441 your mom?
@Rangefindergeneral
4 жыл бұрын
I've been trying for ages thanks man I got some good tips here, the slow-mo was great..
@fwar83
4 жыл бұрын
Shot in the dark but it looks like he's using a lower hydration dough than you which would make it easier to work with
@curtisworthing6036
Ай бұрын
Perfecto!!! After spending a few months learning to make sourdough from scratch, making a good pizza dough and shaping it is WAY more difficult!! 🤞I'm on the same road you have traveled. Thank you for your efforts of documenting and producing this content👏👏👏🫵🪨🥰
@kimberlydrennon4982
4 жыл бұрын
Hey Alex thanks for getting focused back on the technique. I know tools are fun to build but some of the best foods have the humblest beginnings
@gabrieledid9568
4 жыл бұрын
I love that you are doing a second pizza series
@mythirdchannel
3 жыл бұрын
you know what keeps me coming back? your passion for food :D you my friend, are a story-teller and an artist and I enjoy your content very very much :)
@briel0008
3 жыл бұрын
I just dived into the pizza industry without proper background or education. My courage comes with this french man
@pikehk
4 жыл бұрын
I have been having this same problem. Hopefully in a decade or so I can get two good ones in a row.
@selo561
4 жыл бұрын
It was wonderful showing your progress, it encouraged me a lot. Thank you for your good video
@phantomghoti2398
4 жыл бұрын
I am envious of your passion and dedication to improve in every aspect alex. Not even from a cooking point of view. Keep up the awesome work.
@dymmalowitz5465
4 жыл бұрын
I finally got the cinematic aspect of your work, clever Alex 😏 The suspense on words "the last piece of dough" is not on this level, but definitely on this level *showing the levels with my ✋*
@cstall965
4 жыл бұрын
Such delightful persistence! So entertaining! Thanks Alex!
@tanukiskipper
4 жыл бұрын
For 4 weeks ago I struggled doing the "schiaffo" technique! I still can't do it will to this day... Couldn't find videos who explained it slowly and Enzo is too fast for me.... Thank you so much Alex for showing us this amazing technique slowly and understandable! :-D
@LeJimster
4 жыл бұрын
I do a more standard hand stretch when I make pizza at work. The most important tip is to shape the dough into a perfect circle to start off. Then when you stretch it will remain the same even shape if your technique is good. When I teach people I slow down my technique to a crawl, once you have the movements ingrained you can speed up. But I had the misfortune of practicing for hours a day on many thousands of dough balls... It takes time to truly master it. You did pretty well in a short amount of time.
@kthornsberry
4 жыл бұрын
Gracia mille, Alex! I had some dough already resting for pizza when I ran across your video. - I did it! I got a round pizza the right size with no holes. First time for me ever.
@jayjaybinxs
4 жыл бұрын
I don't even care this much about food. I'm just watching for him at this point! You're a legend Alex
@Coolek
4 жыл бұрын
The best and the easiest technique. I love how it removes the excess flour before baking.
@vincentchan1173
4 жыл бұрын
AMAZING ALEX!!! I love all of your videos. Thank you for making the world a more perfect tasting place.
@AlphaNerd132
4 жыл бұрын
We have a tap house/craft brewery here in MO that makes pizza that exact way. I love seeing how they do it!
@glacio95
4 жыл бұрын
Hey Alex, I've been watching your videos for quite a while now and I'm absolutely in love with the way you make cooking a craft. You helped me learn so much and my game has improved quite a lot (I'm actually Italian and I got better at making pizza thanks to you, which is kinda funny). Recently tho I started a died because I have to lose some weight and I thought, have you ever considered a series about dieting? Like, delicious healthy low carbs and low calories food? I think that would help quite a lot of people. Keep up the great work!
@mvgiacomello
4 жыл бұрын
What you probably won't be able to accept is that you are a legend in the marriage of culinary and entertainment! Love your videos, they inspire me to cook more and better. Keep up with the awesome work, Alex.
@roberttudisco4798
4 жыл бұрын
Thank you so much for this video. Like you this was something I could not do and was limited in my pizza making. This was very helpful. Also, instead of wasting your own dough to practice, you can also practice on a wet cloth, or purchase dough inexpensively at a market just to practice.
@TheVideoVolcano
4 жыл бұрын
best cooking/engineering (cookineering) channel on youtube. Also I was watchin enzo a few days ago. Small world.
@Skattesnylter
4 жыл бұрын
Thanks for all the awesome videos Alex. I'm learning a lot, and really improving my skills in the kitchen.
@Loke6661666246
4 жыл бұрын
Awesome. I had similar issues too, when I was learning. I still am learning. I watched Enzo's videos, and Vito Iacopelli's videos. All excellent information.
@karentruempy397
4 жыл бұрын
That slow-mo of flying pizza-that was beautiful!!! need to make some posters of that!!
@marko90945
4 жыл бұрын
Alex is so professional, love the way he films and edits his videos.
@antoniettabombardelli8868
4 жыл бұрын
Your dedication is fantastic! Good job! Naples could hire as pizzaiolo! And Italia Squisita answered you!
@valentinavitulano
4 жыл бұрын
I love how he puts effort in every video! He’s one of the most accurate on KZitem! To me slapping pizza is something that comes so natural HAHAHAH I can’t even tell how I do it, I simply do.. (not professionally of course ) but he explains technically everything that happens! It is amazing ! Keep goingggg love from Avellino (yes near Naples ) ♥️
@MoCbr900
4 жыл бұрын
Zeitgeist! I made my first own pizza three days ago with the goal of becoming a Master myself. Now i can just copy paste your work...Thank you!
@kingders
4 жыл бұрын
Super vidéo, encore merci pour le calculateur !!!
@truckerspike
4 жыл бұрын
Thank you for sharing your journey Alex.
@bomberex7809
4 жыл бұрын
That slow motion cut was inspirational
@originalchannel321
4 жыл бұрын
I’m still learning and my early attempts looked the same as yours. I think the best way to learn is to start slow with pushing down the dough with one hand, and stretching with the the other hand. Then just work your way up in speed.
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