@francescapescehughes7854
Literally the best teacher ever . Love the way he talks about an artist developing a picture with paint . Taught me show much how to form gluten . The way he breaks everything down . Thanks also for giving this gentleman the grace and not interrupting 😊
@Apollo440
One of if not the best teachers to be found on the English section of YouTube. Thank you for the effort put into filming it. It was so entertaining and you let the teacher really do the work, without unneeded interruptions. Almost 40 minutes went by like 20!
@Grumpy_Raver
I’ve watched a ton of pizza videos and I gotta say this guy just breaks the methods down to such an amazingly simple to follow way. I would love to see him make a NYC style pie.
@dangraham6766
Chef Leo has such a cool attitude to teaching this stuff. I find there can be a culture surrounding traditional pizza making that can be dismissive of pizza that deviates from the original methods, but Chef Leo's not like that at all. He has a welcoming nature about him, and I think the world of pizza making needs that. Great video!
@bikebum2006
We followed this dough recipe (OO flour with Active Dry Yeast), fired up the pizza oven, invited 16 people over, and had each person make their own pie (spread out using the training wheels method). This was the best dough yet! I've tried a dozen different versions; this one was by far the best. I did have to add an additional 50g of water. I will repeat this recipe over and over. Thank you!!!!!!
@ChicagoMike85
This man is pure Chicago. Love it. I’ve actually been watching this chef for years, he is a pizza encyclopedia.
@patmo131
Leo is the man. I’ve been a student of his for years (from afar). I can make 4 styles of pizza. I credit Chef Leo with my ability to do at least 2 of them.
@ThreeToesofFury
WOW! ive watched countless videos on neapolitan pizza but somehow missed this. Leo is an incredible teacher and i absolutely appreciate him sharing his expertise!!!!! Thanks Adam for all ya do!
@JS-cz5zm
I’m a Chicagoan and have been in the pizza business for a long time. I have to say that Leo did a wonderful job of explaining the basics. Everyone should be able to make a Neapolitan at home now. Easy peasey. Great job Leo.
@mirto5663
I am very impressed with Leo's teaching method. I lived in Italy for 40 years and can attest that he is the real deal. I recently purchased a wood-burning pizza oven and am researching methods. I'd be interested in a follow-up vlog focused on the oven's firing.
@chrishelbling3879
I so admire people who put thousands of study & work into simple things. Bravo!
@jasondavis6438
I cant tell you the last time ive learned so much… this guy is epic.
@rickf.9253
Leo is a great teacher, I always enjoy his videos.
@HonortronicsInc
I watch pizza videos all the time and make it at least once a week. I must say that this video was super-informative about the techniques of how to build gluten in dough. When I saw him dump the salt in right away, I gasped for a second, but once I saw how he was adding the flour in slowly, it makes sense. Especially if you are not ever refrigerating your dough (per the VPN style). This video is actually really technical, but Leo is a great teacher and lays all of this stuff out in a very easy to understand way. Bravo! 👍
@Ben_EhHeyeh
The best part of this video....making the dough. So simple. No refrigeration. The best explanation alongside of Enzo Caccia. I have made 5 kg of dough by hand. This helps my understanding lots. Thank you. A bread maker, making 10kg in a dough trough, doesn't knead the dough, exceptions a few folds, then rest at 5, 15, and 30 minutes intervals. At 15 he adds the salt. Then, after the final Fold, he balls it into loafs. Working large batches of dough by hand. For pizza: 10 kg of flour is 70 balls. 10 kg of water is 100 balls.
@bbqlvr6137
This was the BEST Pizza tutorial! BRAVO!!!! 👏👏👏
@jimsjacob
This is a great video. Great instruction and logical progression. Just got my Ooni Karu 16 and ordered a peel. Something tells me there's a learning curve to this until I can repeat successes. Thanks for the info
@meeraaudio
That dough part blew my mind. How smooth it was with no work
@jackschmit277
Love Chef Leo, one of the nicest guys I have ever met. I love that he has "Pizza" as his license plate......because of course he would.
@TheDarkeststar91