Відео

"no knead", starts kneading.

How much parm did you use?

This pizza is prettier than my wife

Is there a new link for the steel pans?

mine turn out hard..cuz i keep adding flour when my dough too sticky and hard to handle 😂

This dish touched my heart. We will Your passion for cooking always inspires. Waiting for your recipes on the khal.

I made this today (started the dough last night). It's as delicious as it is easy. You make fantastic videos!!! I have been binge watching.

So many videos for making pasta, from all great chefs, and this is the pinnacle of it, shows all the ingredients, the proper preparation, no BS just pure simplicity and delight. Also I love the countryside background noise, it adds to the ASMR

Straight to the oven from fridge? Without warming it up?

serious Alvin Zhou vibes in the cinemaphotography. Well done.

What's the diameter of each pizza?

Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show "K.h.A.l" viewers a video of you cooking.+.😍 😍😍😍 =========================

I just tried this recipe. And I have to say, FRIGGiN AWESOME!

As an Italian, you make me proud to spread our shared language and the art of culinary so beautifully and valuably across the world! Thank you-because of you, the world is a better and, of course, tastier place!! Salve Calo 👋

wonderfull work...bu😮t Iam Hungry❤❤❤

Tipo 00 to soft ,beter semiola

Ça tue 😢😂😂😋😋😋😋💯👍🙏😘

Everything great. Why panceta?

Hello if I have only normal oven , What temperature and time should I bake at?

Muy buenas, primero decirte que he descubierto que el canal ahora y ke resulta una pasada. Gran trabajo. Mi pregunta es la siguiente, el amasado del día siguiente del prefermento, si se puede hacer a mano....

you don't need to mind the time when it comes to wine cause its made with grapes 😉

Mile awesome video, where did you get the mixing bowl?

No good dough maker

So easy!

400 gr flour 320 gr water 30 gr oil 87,5% hydration?

Fermate.. cmq bellezza , quando ero iscritto io stavi a 20k subscriber adesso a 69k. Grande! Un saluto dalla bay area e come sempre forza Roma

Your Videos are like Cinema. Realy great Work and Entertainment.

Is there another kind of flour that I can use then the super flour. I would like to get a smaller amount than the 11 pounds and try it out to see if I really like the recipe. Thanks for your help.

Are the 40hrs mandatory or can we shorten this time some how? (need to make it for Thursday soccer game...)

Beautiful as always. Loved the air fryer trick.

I can feel Italy through your cooking. I'm enjoying your video. Thank you for sharing. It's so interesting!

Pasta sefardita, bella romanista ❤ daje 💪

Sabe alguien que tipo de harina utiliza? para comprarla en España. GRACIAS

Good morning my dear, if you refresh the sourdough a second time, does it work at room temperature or in the refrigerator? Looks super delicious, I will bake and cook it right away. Thank you and greetings from Berlin

What kind of dough it is??

Привет, чувак, да ты красавчик! Такие шедевры делаешь. Засмотришься. Респект и уважуха.❤😊From Russia wiht love❤

Looks super delicious!! 😍 Thanks for your kind sharing

My dad avoids eating flour and grain products, so I couldn't make this for him for Father's Day

lol, this is * sublime *... 🤌🏾

Hi Dani, Hi Jake! Quick question, I'm temporarily living where I have a small amount of limited counter space. Can I simply half the recipe to make it easier with the space I have? Thank you very much, enjoy and appreciate your videos. Hope you're enjoying your new home. Tom

I've always wanted to ask. What's your thought process on using that paddle attachment rather than the dough hook. Do you develop gluten faster?

Sempre e solo spettacoli...dajeee 🔥

missed one step: adding spinach to the pasta

You have the Midas touch on the dough, the meatballs, and the production. ❤

Nice to see some sourdough starter used! I do my pizza dough with mine from time to time. Adds more time to the process, but it's a nice change.

Thanks for amazing video - just a few questions here: 1) Do you pre-heat the oven, or not? 2) When cooling down, do you take focaccia immediatelly out of blue steel pan on a rack or not? 3) How long do you need to wait till cooling down? (circa) 4) How to adjust cooking time and temperatures, when cooking in a ceramic pan, insted of blue steel pan (I do not have a blue steel pan of that size :( ) Thank you so much, your videos and recipes are amazing <3 I love them!

Bravo

The ragu is becoming a sex machine caught me off guard HAHAHA

Questi sono video speciali.... di quelli belli... Iscritto ;)

❤❤❤millionsss thankssss ❤❤❤lov ❤❤❤.😊😊😊❤