This is the same mix as your Italian bread, only kneaded it a little more. You took all the intimidation out of it for me. We love you chef, and what a lovely home and garden you have!

Mr & Mrs Pasquale, you have a beautiful place . God Bless

This is my favorite from modern pizza new haven ct. Now I can make it myself. Thanks Chef Pasquale

Salute 🍷

Beautiful

looks delish🎉

Thanks for sharing. I always enjoy watching your videos.

Your choice of veggies looks great! Pretty I turn my Weber grill to high on all burners... 550 degrees, nice and crispy in 7 to 8 minutes.

Hello Pasquale love your music and your receipe

We love this chef 😍 🌿 🍅 🍷 from Tipperary, sláinte and cin cin 🍕 🍕

you are the best ever, i love you❤

Pizza pizza by Pasquale! Love you and the PIZZA PIZZA 🍕🍷🍷Salute‼️

beautiful pizza Chef! Thank you

Awesome 👏🏻

Good pizza from brossard canada

You’re so right, it’s not like it used to be

Thats Amore! 🍷🍕

I worked at a one owner pizza place in late 1970s we would cover flat metal pan with lard and cornmeal then stretch out dough. Good pizza but i think yours is better.

You don't use pre-fermentation (Poolish)? That's the Napolitano method

What is music that you listening to?

The crust is beautiful but can you fold it ???? Lol

Please keep the camera on his hands and the food.

2 CRITQUES , the woman does not speak up loud and clear, ....too timid, and Pasquale seems at times to ignore her questions .....that is a little negative , Pasquale answer her questions !

Yo sono catanense 🇮🇹