Little Black Egg cooks Neapolitan Pizza part 2
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I bet this dough has a lot of flavor! :) The end result of this cooked dough is what I have been looking for to make my pizzas with! OMG! Thank you so much:)
I don't like the "cracker crust" and I think that burning it is totally not necessary. So, I'm going to keep mine a little thicker. It will work ok if it's thicker, won't it? Thanks:)
BirdOfParadise777 2 weeks ago
Crust looks deicious!
NaClPeter 1 year ago
your are a genius and you are my hero!!!!
Thanks for the GREAT idea
My brother just made a all brick oven.
This appears to be easier .... by a LONG SHOT!!!
divyajnana 1 year ago
Very nice work, I want to make one now.
clancy6969 1 year ago
where did you buy that stone ??? how expensive was it ???
williamgag 1 year ago
We do have brick ovens here you dumb ass but not everyone have $2000+ for a small one and way more expensive for bigger ones. HAHA sorry you fail at life. Nice job on the egg I want to make one in the summer time. I saw the post on pizzamaking . c o m
KoukiR 2 years ago
I like how you showed the process. Thanks for sharing!
KWDragon 4 years ago
This comment has received too many negative votes show
I will sat taht you a good pizza maker, i will give you that, but I live in Naples and our pizza is not that thick nor is it that crunchy around the edge.. you would have better results if it was cooked in a brick oven, with fire, but they are not have in the US, HAHA, sorry.
deltaboy767 4 years ago
Nice job. Suggest more explantory commentary. Were the holes of the LBE open or closed? Do you have any info you can share about the rye starter? Maybe another video on that?
maylien 4 years ago