Videos

Lessons for Pizza Professionals

Lessons For Pizza Professionals

4 Videos

Tinkering with Dough - Part 1: Fermentation, Flour, Salt and Fats

11:41

Tinkering with Dough Part 2: Water Quality and pH of Dough

14:28

Tinkering with Dough Part 3: Preferments (Biga and Poolish)

11:18

Tinkering with Dough Part 4: Emergency Dough

8:08

Recipes for Home Chefs

Playlist

8 Videos

Chicago Stuffed Pizza Master Class by Leo Spizzirri

1:03:47

Bruschetta with Fresh Tomatoes

14:56

Spaghetti al Pomodoro (Spaghetti with Fresh Tomatoes)

16:59

Frittata with Roasted Summer Vegetables

16:13

Pizza Classica Dough at Home

28:21

Pizza Sauce at Home

14:47

Pizza Classica baked on a Pizza Steel or Stone

19:05

Pizza Classica at Home (baked in a pan)

25:28

Ask Chef Leo Q&A

Playlist

10 Videos

Ask Chef Leo: What's the best way to get the top and bottom of my pizza done at same time?

1:07

Ask Chef Leo: Should I use the convection setting when baking pizza?

2:11

Ask Chef Leo: Is it "cheating" to use parchment paper when baking pizza?

2:42

Ask Chef Leo: Should I buy a pizza screen with or without holes?

3:09

Ask Chef Leo: Is it best to bake pizza in a pan or on a pizza stone/steel?

3:41

Ask Chef Leo: Is it best to mix Pizza Dough by Hand or by Machine?

5:22

Ask Chef Leo: Why should I weigh pizza dough ingredients instead of using volume measures?

2:29

Ask Chef Leo: Which yeast is best for pizza dough--Instant or active dry yeast?

3:51

Ask Chef Leo: Do I need 00 flour for pizza dough or can I use all-purpose?

1:54

Ask Chef Leo: What is different between the doughs for various types of pizza?

3:25

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Videos

Lessons for Pizza Professionals

Lessons For Pizza Professionals

Tinkering with Dough - Part 1: Fermentation, Flour, Salt and Fats

Tinkering with Dough Part 2: Water Quality and pH of Dough

Tinkering with Dough Part 3: Preferments (Biga and Poolish)

Tinkering with Dough Part 4: Emergency Dough

Recipes for Home Chefs

Playlist

Chicago Stuffed Pizza Master Class by Leo Spizzirri

Bruschetta with Fresh Tomatoes

Spaghetti al Pomodoro (Spaghetti with Fresh Tomatoes)

Frittata with Roasted Summer Vegetables

Pizza Classica Dough at Home

Pizza Sauce at Home

Pizza Classica baked on a Pizza Steel or Stone

Pizza Classica at Home (baked in a pan)

Ask Chef Leo Q&A

Playlist

Ask Chef Leo: What's the best way to get the top and bottom of my pizza done at same time?

Ask Chef Leo: Should I use the convection setting when baking pizza?

Ask Chef Leo: Is it "cheating" to use parchment paper when baking pizza?

Ask Chef Leo: Should I buy a pizza screen with or without holes?

Ask Chef Leo: Is it best to bake pizza in a pan or on a pizza stone/steel?

Ask Chef Leo: Is it best to mix Pizza Dough by Hand or by Machine?

Ask Chef Leo: Why should I weigh pizza dough ingredients instead of using volume measures?

Ask Chef Leo: Which yeast is best for pizza dough--Instant or active dry yeast?

Ask Chef Leo: Do I need 00 flour for pizza dough or can I use all-purpose?

Ask Chef Leo: What is different between the doughs for various types of pizza?

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