@pizza_university: 🍕A great cornicione doesn't happen by accident. In this quick lesson, Chef David DeSantis shows how to preserve the air in your dough by gently pressing from the center and guiding it toward the edge. That's what creates the light, airy cornicione that defines authentic Neapolitan pizza. 💬 What's the biggest challenge you have when stretching dough?

Chico :

It’s not that deep….just use a double zero flour….

cuisine chez anta 🧑‍🍳🌹 :

et

double_hung_candy_bar :

I want to feel as important as he feels in this moment ...... okay 😀

Spark✝️☦️🇻🇦 :

why are people hating? Shows a lot about y'all as a person

A :

literally not that deep

pizzabigadobrzegu/CANOTTO :

if U have good dough cornicione will rise even if U press all dough down.

Shellshell669 :

It absolutely is this serious

Buckeye24 :

Wow, it not that complicated

alwayshope1111🇨🇦 :

word of the day.... cornicione

Lobo :

lol, gotta love the guys who create job justification bs. 😂😂 Bet there’s a physics, history and psychology class on pizza dough too. 😂😂

Susie :

Can we normalize pizza on a pan?

DSES :

Why is he talking in English and then using one foreign word? 😂😂🙈

Marco Rendina :

It’s better if you flip it start in the middle then flip it and do other half then do the same for other side

Christian Hoyos :

Wrong. you dont touch the middle. first learn from real italians how it's made.

Usman adam :

Chefstep official :

thank you for that

Marco210 :

Always Americans trying to re-invent the wheel…… 🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️

Vegas - lights :

Hope they teach a guy who won the best pizza learned at home self taught. This guy never won anything

angelasger777 :

😋😋😋😋😋

Hersh 🇳🇴 :

🥰🥰🥰

Lovebirds - Contemporary Pizza :

👏👏👏👏

Abel Esterhuysen :

🥰🥰🥰

sunny :

🥰🥰🥰