whoever editor synced up the music with his hand movements at 3:17, your work does not go unnoticed, good job buddy

I love this guy. Kindhearted and humble.

Here is the recipe I gleaned from Frank's instructions. He called for 1-1/2 Tablespoon of salt in the video when he meant 1-1/2 teaspoon (2.5%). I have included the volume, grams, ingredient, and Baker's Percentage. The dough is hydrated at 70% making for a sticky dough when kneading. (To get the best results in the final dough don't add any extra flour while kneading otherwise it will change the hydration.) I've also giving longer fermentation and retarding time to develop more flavor in the dough. Let me know if you have any questions. Pizza Dough Recipe/Grams/Baker’s % Volume Grams Ingredient Baker’s % 1-1/2 cups 340 grams Water 71% 1-1/2 tsp. 6 grams Instant Yeast 1.5% 2 Tbsp. 28 grams Extra Virgin Olive Oil 6% 4 cups 480 grams All Purpose Flour 100% 1-1/2 tsp. 12 grams Sea Salt (fine) 2.5% Mixing Directions: 1. In a mixing bowl combine the water, instant yeast, extra virgin olive oil, and half of the flour. 2. Mix with a rubber spatula or wooden spoon to get a thick batter and beat well. 3. Add the sea salt and the remaining flour and stir until the dough is a shaggy mass. 4. Scrape and turn the dough out of the bowl on to the work surface. 5. Knead the dough for 8 to 10 minutes or until the dough is strong and elastic. (The dough will be sticky do not add any flour.) Use the plastic scrape to clean your hands while kneading. 6. Round the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let ferment for 2 hours before dividing into desired weight and forming into tight rounds. 7. Place dough onto oiled sheet tray and cover with plastic wrap and place into the refrigerator over night. 8. Form and shape the pizza dough directly from the refrigerator. 9. Top and bake the pizza in a 550℉ (288℃) preheated oven with a baking stone. 10. Bake the pizza for 6 to 8 minutes or until the center of the pizza is bubbling and the crust is golden brown. 11. Serve hot!

Frank is the most sincerest food host on TV. He's always so reverent of the food, very respectful of the cooks and chefs who make the food, and shows genuine love for the independently owned & operated family restaurants, and those who run them. By far, the most underrated food host on TV, IMO.

Literally every Munchies video should feature Frank. He's the best.

I don't know what it is about this dude that I like so much. Having said that, he has such passion and respect for the craft. You can appreciate that in just about anything. Love it.

today i made my own dough kneaded in a small food processor...no mess! and proofed for 4 hours at room temp. Then i followed your grandma technique since i didn't have a stone. I cranked my small top oven up to 525 (it's max) and in 11 minutes I had an amazing pizza. Thin and crisp with san marzano tomatos, chopped basil, whole milk moz from a bag and a little garlic powder. Thank you for the video.

"To make a crust all you gotta do is not press down on the edge" *cuts off edge*

Dat crunch at the end...that was the money shot!

I work in a pizza shop and after 8 hours of work I still watch Frank's show and start thinking about making pizza, keep it coming Munchies.

Frank's chill, seems down-to-Earth. I love how he explains it step by step in detail and in a humble manner, addressing those of us who don't have access to the high end stuff.

ty for dough recipe Pizza Dough from Frank water -375ml salt -1.5 tablespoons yeast- 10grams olive oil -2 tablespoons 3.5 cups of all purpose flour thanks frank :) thumbs this up to keep it at the top+ water temp is best at 110f no higher

How to get Italians mad on the internet: Make Italian food.

that crunch at the end killed me!!ahhhh

My grandma used to make pizza in a baking sheet every Christmas Eve. Her pizzas were the best. I can only make them about half as good.

He's right about the water temp. It's a much overseen aspect of the dough-making process. I used to work for a pizza chef who had me re-do the water temp for a batch of dough like 8 or 9 times because he and i both had different definitions of "bath water" temp lol

Frank Pinello is a good man.

Frank's approach to teaching pizza skills to the masses, is really refreshing. No condescending militant bullshit here. Just a mellow, take your time, style. A very likable, down to earth dude.

Grandma style (aka Sicilian) is by far the most forgiving, and it's a great place to start if you're looking to get into the home pizza game!

This kid is so kind and grateful. I love how earnestly he thanks the guests on his shows for hosting him. Grandma Pinello raised a good man.

the pizza show and frank are the main reasons why i still watch munchies videos. this is ace content

Best part when the piano synchronizes with the 4 pushes of his hands to the dough.My ocd was very happy. Gj munchies!

Nothing more badass than someone who basically shares the entire recipe their success is based on. He knows how much work went into it and that no one can easily copy it. Respect.

I think Frank's personality is great. He's a natural teacher. I've learned a lot of little things here and there from watching his videos. Grandma pizza brings back memories of my childhood. Great job Frank!

I'VE BEEN WAITING FOR THIS SHIT FOR TOO FUCKING LONG. YA HEAR ME, MUNCHIES?! TOO. FUCKING. LONG. Thank you for the upload.

I come back every so often to rewatch this. This guy reminds me of two of my best friends from college, combined into one dude. Seems like he's very laid back and easy to make friends with. Plus the pizza is pretty good looking lol.

I love his attitude towards food. So much respect and dedication doesn't go unnoticed.

"Enough for one or two people." HAHAHAHAHAHAHA! Good one. No chance there's anything left once I'm done.

Any pizza is a personal pizza if you believe in your self

That crunch at the end sounded so satisfying LOL.

Cheers dude, I tried that recipe and that´s the best Pizza what I have ever done. That dough is just fantastic. Give this man a medal !

Frank, my wife and I have been dabbling in making home pizzas for a couple months. After watching your video i have to say there is a technique to dough we didn't fully understand...but we are curious to try. You are a great video host and it is evident you know your stuff. Thank you for taking the time to make this video and helping us home cooks better understand the differences between home and restaurant cooking. I look forward to making another set of pizza following your guidance. Ryan and Cindy

I've worked at 4 pizza joints over the years and even I was able to pick up a few good tips here! Thanks Frank!!!!!!

Watching the pizza show seriously makes me want to open my own pizza place

Frank is the man. Would love to go on a pizza tour with this guy. I’m a huge pizza fan. Every w city I go I get a slice.. cold, hot, doesn’t matter

"You really don't want to touch the crust so you don't destroy the nice bubbly parts" > "Also, just cut it off with a pizza cutter".

This recipe changed my life. I’m not even kidding. Thank you from the bottom of my heart.

Step 1: Turn on auto-captions Step 2: Skip to 10:09 Step 3: "I wouldn't be mad if I was a homeless prostitute."

Frank Pinello is a national treasure. That grandma pie looks so delicious, and he did it without trying at all. Grandma pizza is the best, especially with potato dough.

Soon as this craziness stops I’ve got to come see your pizzeria, thank you for letting us be a part of your family and your life. Keep pushin!

Love watching Pinello. He seems so approachable. Good energy.

FINALLY ANOTHER PIZZA EPISODE WITH FRANK

Frank Pinello is just the best. Such a great personality a fun guy to watch.

"good for like 1 or 2 people" boi I'll need like 4 of those.

Guy knows his pizza, i watched all of his videos on this channel.

I heard that crunch and I was like "Damn"

over a year of being stoned on youtube and i only find this channel now?!!!!

10:10 English subtitles - "I won't be mad if I was a homeless prostitute"

Lots of pizza police here saying, "This is not pizza!" LOL If it's dough+tomato sauce+cheese, it's good enough for me, so pipe down.

I've fallen in love with this style pizza since my trip to NY. Making my own was very intimidating but I think I can do this now. Thanks Frank! Now I just need a Snapple and I'm golden!

frank is a real gem - his passion really shines through!

Love Frank. He does an amazing job on The Pizza Show. Hope to hit his spot in Brooklyn one day too.

what the fuck is the pizza police doing in the comment section?

I love how he goes into every step in so much detail. And I agree with others here that his passion shines through. With so many "quick" recipe tutorials out there, it's refreshing to actually feel like you're being carefully and lovingly taught by a true sensei.

Just made the Grandma pie for the fam tonight. They loved it! The dough recipe is really good... such a great texture. Thanks Frank!

i tried making pizza once before, it didnt turn out great, but it didnt turn out too bad. this video really helped show me what i did wrong and what i can do next time. when i tried making it before the instructions werent very clear on how to do each step. this video is made beautifully for people who are just starting out maaking pizzas. Thank you for the tips, i will be sure to use them next time i make one!

this guy's passion for pizza is unmatched

This inspired me to start making pizza and cooking more in general, Im really proud of the results :)

"It's a stress reliever for some reason" Let me tell you this from my own experience doing this first time by hand and not by blender.......... it caused me stress when my fingers looks like his all gooey with wet flour on your fingers BUT it really took that stress out to see all they gooey fingers become clean because you're doing it right! Be patient, it's worth it!

I've cooked homemade pizza for years, and my dough was ok. What really changed everything was my new oven. It just came out and it had a fan in it with a pizza program as well. Whatever, let's do it. My crust was so delicious and fluffy and thick after my first trial, I was amazed. The oven is indeed a big part of getting the dough right.

Frank's my favourite Munchies guy.

damn frank you one hell of an instructor. quite possibly the best tutorial on cooking pizza I've seen on youtube

Where the fuck do Munchies find all these charismatic, natural born presenter chefs? Almost everyone they feature is so good at cooking and talking in front of a camera, its insane. One of the best channels on KZfaq.

The video by far for me is the best recipe and tutorial. He really loves his job.

My main criticism is when he said to keep adding flour till it's not sticking to your hands and that you don't want to overwork this dough. For the first criticism, a dough ball with the proper amount of ingredients shouldn't need a bunch of flour. Initially all good dough will start out a bit too dry and then a bit too wet (or vise versa). however after kneeding the dough for a good 10 minutes and that gluten structure has developed the dough will be very supple and very smooth. In regards to the second criticism, it was obvious he didn't kneed the dough enough to really develop the gluten structure. you need to work the dough for quite some time so that the gluten becomes elastic. it is because of the elasticity that the gluten traps air and rises the dough and creates the light flufiness. for a thin crust pizza this is alright though.

Gotta love Frank. If I ever go back to New York, I'm going to Best Pizza.

Since that first munchies documentary about Frank Pinello came out I knew Munchies had one! We needed to see lore of Frank Pinello! This dude really is a pure genuine character

Miss watching the Pizza Show in Vice. Good days back then.

I love the Pizza Show!!! Will we get anymore episodes? Thanks

the white slice at best pizza is so damn good.

This guy ownes a pizza shop so he has been dealing with pizza for a long time. You would expect him to be sick of pizza after all that time but no. He seems really enthused about it afterall. Keep this kinda stuff coming guys

See now I want to learn from this guy and I don't have any desire really to be any sort of cook or chef, but seeing his passion, knowledge, skill, and willingness to teach makes me want to learn from this dude.

i love you frank

For the water, do I need to buy New York water or will my Flint Michigan tap water suffice?

Hey Frank, love your show. Never ha NY pizza, but Pizzeria UNO in Chicago was great. Enjoy learning way more about pizza than I ever imagined and now, at 70, am making some! Thanks Chef

Thanks for sharing Frank. Enjoy your show as well

Fucking love frank honestly, best host ,with matty ofc.

10:16 "Good for like... 1 or 2 people" =)) Me alone, that pizza isn't enough

That crunch at the end should be nominated for album of the year. Frank is the best.

Washing your hands with flower helps a lot when frying chicken as well. I fried lots of chicken before I learned to make pizza, it was one of the more difficult things to get but once you get it you can have a lot of fun(making pizza that is)

got an interview at a pizza place tomorrow i'm just sitting here watching pizza tutorials

Finally I found someone who ties their apron on the front like me ! :)

I love watching this guy, and all the steps he takes to prepare his apizz

He seems like the nicest guy, you can’t help but like him.

big mistake watching this at 1 am when your starving 😩😩

SMASH THAT THUMBS UP IF YOU LOVE BEAUTIFUL BASIL

Made this at home and the Grandma pie is amazing! Thank you Frank!

Amazing Chef Frank ! You make it look so easy ! The crunch of the pizza tells me it is delicious !!! thank you for sharing !

0:26 he definitely introduces himself as Pank Pinello. love him so much. will try the grandma pizza tomorrow night and that's a fact

Imagine scientists going like "add two cups of these and two tablespoons of that and..."

This is how I set up my home oven. It is great, and easy. On the very bottom rack, place a rectangular pizza stone that would ideally fit the size of the rack perfectly. On top of that I have a thick blue steel pizza sheet of the same size, seasoned. On the next rack up I covered it with fire bricks. Preheat the oven as high as it will go (usually 500 degrees for a home oven) for about 45 minutes. This means that when you slide in the pizza onto the pizza steel, in that narrow hot space you have basically a pizza oven. I just keep this setup in there all the time - I just use the oven normally on top of the fire bricks. Your oven should still fit most things inside. I roll out the dough circle and then put it on a wood peel covered in corn meal. Then I put on the toppings as quickly as I can. The corn meal makes it really easy to get the pizza from the peel onto the steel without sticking, with a confident couple of jerking motions. Corn meal may not be conventional but provides a nice crunch. Just brush off the steel afterward so that you don't get burnt cornmeal the next time you make pizzas. The pizza should take about 10 minutes. You might want to rotate the pizza 180 halfway through for even cooking. Done! Pizzas always turn out incredibly well. Sounds a little complicated but it really isn't. Three basic components, all available online, and you will will always have delicious homemade pizza with an excellent crust.

Wow! Crunchy! I love the crunchy sound at the end of the video when he bites into the pizza!

Beautiful man and pizza what else could one ask for?

What a nice way to start the day....frank and pizza :)

Frank is the only reason why I'm subscribed ❤️

Some good tips here. Hardest part is judging the right consistency of the dough. Unlike other types of bread doughs it's not super obvious when you've achieved the right wetness/dryness.

Who else is here at 3 am and hungry as fuck?

0:00 - Introduction 0:16 - Dough ingredients 0:21 - Making a dough ball 0:37 - Letting the dough rise 1:10 - Stretching the dough 1:54 - Topping Ingredients 2:01 - Add the toppings 2:40 - Bake at high temp Annotation Source: jumble.tv/video/yqKicdl

For all those who claim that Frank does not do it right or seems like a noob. Well, hey it is a home-made pizza video and I think he made the pizza look like how most of us home cooks would have made it. However if there is a question of his skill or knowledge, please take a look at some of his videos - pizza show. He pits his skills and knowledge amongst some of America's finest. Frank is just being a swell guy.

I watch a lot of cooking videos u r fantastic! Good character, open, honest, comfortable, informative and easy going. Well done would watch more.