@davepizzaoven: My first of a New York style margherita pizza in my home oven Baked in the Bakingsteel (discount code in bio)

Maturin :

What if I don’t have a pizza steel

Natchats :

I’ve just upgraded my pizza steel like you suggested. Cant wait to try this pizza

Raffi Arslanian :

So can you give is your dough receipe ?

VicMontana888 :

Waiting for that Calzone Video 💪🏼🔥

Mus :

you sound like dream

Laura :

Steal works great pre heat your oven 500

user9959181994806 :

Loved it I love seeing it until you never put the source as close as you can to the edge. That’s what went wrong. The source needs to be as close as you can to the edge and Balance everything else. Everything needs to be balanced. Even the cheese should’ve went closer to the edge. People don’t want to eat bread. They need to be taste sorry to say I hope you read this message. People do not want to eat bread or dough. If they want bread they will go to the Bread shop and get Bread good luck with your business bro a lot of people do it your way, but it’s not right. Should be some source on the edge. I still support you.💪💪💪💯🙏🙏🙏

marykustra :

do this stuff before I make it by a precook

Teddy :

This is my kind of pizza!

🥰Angela🥰 :

no pesto

Photoco16 :

Pizza looking really good. I enjoy basil but in limited quantity. I’ll shred the leaves down even further, & utilize a tad more sparingly. Great recipe there, thanks man!

user36800892734 :

Does the pizza look better than the code

FourthWingFan :

My favorite!!!!!!! 😍 🔥❤️🤩

theloveofpizza :

Excellent 👌

Oliver Vinther :

First

Zentralesmittelfeld :

Wow 🤩

Laura :

Ok tell me why even when using semolina flour it still sticks to my board ?

user9959181994806 :

💯💯💯💯

Erik Noah :

user9959181994806 :

Have a look at your TikTok yourself how much bread you’ve left on the edge I’m not lying, bro

Salem Jones 🔥❤️‍🔥✨ :

[Fire][Fire][Fire]

chicago282 :

[Tears of joy][Tears of joy][Tears of joy]