Added: 4 years ago
From: expertvillage
Views: 96,331
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  • So how do you make the Dough?? you didnt even mention the exact measurements of the Ingredients and the procedure we need to follow...

  • Your an excellent pizza maker! 

  • ANOTHER FUKING WAST OF TIME WHEN THEY DONT SHOW YOU WAT THEY SAY THEY WILL!!!!!!!!!!

  • I agree he is trying to help, but he is wrong about SUGER, suger is not for the taste,

    suger is the food for the yeast's bacterias, which can activate the yeast quicker and keeps it healthier so dough can raise and stay in a better shape.

  • @persopower AAAAAAAAAND the **SUGAR** is also for taste.

  • @TheShonification NOOOOO it's NOT!! he is NOT baking a cake dude! PIZZA!!!! 

  • were the fuck is the recipe?

  • you really really helped me.

  • im so thankfull

  • Awesome! Thanks!

  • actually this wasn't a recipe...this video sucks!

  • whwre is the recipe would I find it in the website or what?

  • ??? wha

  • this guy is stupid he rip it then fix it

  • sorry for the comment IT DOSNT WORK OK so dont worry SORRY :(

  • can you guys like make a video acually making the dough instead of wasting our time and explaining simple stuff

    omg expert village will always be the worst youtuber ever

  • NO SHIT!!

  • Expert village has yet to do a video that is any good.

  • i wouldn't go to this place to eat ... looks like if the video is half ass the pizza will be half ass ... and i don't pay for anything done half ass

  • this was the worst how to video I've ever seen. am I supposed to guess from here?

  • PanPizzaGod....I see you're an expert on pizza dough....I'm confused about yeast and crispiness, on this video he says things like too much yeast, the dough is to fluffy and airy? but if you use less, the dough cooks crisper? is that true?

    I always though using more water made it more crisper in the cooking process?

    please help?

    Much Amore'

    Mimi.

  • I'm sorry is that true.... He said "You add alot of yeast, you get a Greek style pizza, real fluff and airy, you don't add much, you looking at a more thinner crispy, more italian style" ....is that true? I thought if you add more water to the batch it be more crispy...confused???

    Anyone have any advise on this matter?

    Much Amore'

    Mimi.

  • this guy is an idiot

  • why are these videos short and not too imformative like exact proportions. its hard to follow.

  • Cuts off in the middle of talking, real professional..

  • He seems like a nice guy and I'm sorry to be labeled as a "hater" but to tell the truth that was useless. Rough and smooth side of dough?

    This is too short to contain any useful information.

  • I agree, it would be nice if it was longer.

  • Some folks add sugar to help the yeast activate, but warm water (not to exceed 105F) will do just fine. Also check the expiration date on your yeast packet, if the date is close or has passed, toss it in the garbage, it won't rise. Yeast is a living thing that has a shelf life. Water over 110F will kill it instantly. They need to re-name this place Village Idiot. Most of these "experts" have no clue.

  • So you have to purposely make one side rough and 1 smooth

  • Youd don't add sugar to make the dough sweeter, that's just bullsh*t. You add the sugar to have the pizza pie a little more brownish and crispier, when done.

  • you guys that are shit talkers need to get a life this guy is just tryin to help ppl out that need it...piss off

    thks for the video

  • @DANGEROUSchicka - LOL

  • @DANGEROUSchicka Yup, amen. I actually heard something in this video that helped me. I usually strongly dislike expertvillage videos, because they NEVER help and they always talk in some condescending manner. This video though, is an example of how the other expertvillage videos should be. Thumbs up from me.

  • Thanks! very helpful!

  • thanks =) helped me

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