Added a touch more flour but probably because i converted it from weight into cups so my measurements were a bit off. I also didn't add as much oil as it said but it turned out perfect regardless! The dough was incredible. Cooked it at 425°f for about 17 minutes (with all the toppings on it) if I were to do it again I'd cook the dough a few minutes first before adding toppings but that'd be the only change I make. Tastes just like restaurant dough!

amazing. so crunchy and tasty.

Good thank you I will do it again

Mine was amazing elastic and chewy like a pizzeria. I have been making pizza from homemade for years but never with this result. Very well done sir! Also the recipes for white pizza and how to make marinara was the most bestest ever!

The tutorial was great and made the process less overwhelming. I will need to practice a little because i just couldn't get my dough to be as elastic as his. But, I did use the dough to make Chicken Cordon Bleu calzones and they were amazing! The dough still ended up being light and the perfect texture! Just like what you get at an Italian restaurant. My husband loved it!

If you aren’t devoted enough to making poolish for the actual best dough possible, this is fantastic dough. Really easy to work with and saves well in fridge. I haven’t frozen it because, well why would you?

Awesome I will definitely be making this again!❤️

good yum yum yum yum

Perfect 👌 didn’t do any modifications.

seems to turn out really well and stretchy amd doubled in size after 24 hours in fridge but we'll eat them in 3 hours as pizzas :) so we'll see

Excellent best recipe out there

I need some practice making the pizza dough but for the first time it was okay.

Best pizzachef in The World