ANOTHER successful viewing experience for a Tshirtcooking subscriber! These next episodes will BLOW you away! Stay tuned!

Recently purchased a pizza tray that’s vented underneath. Will try it out and see how that goes. Any recommendations for a particular pizza stone?

The behind the scenes are wild. That plastic spoon has made at least three holes in the drywall. Nevertheless, if that’s what it takes to videos for my subscribers, then we must pay the price. Subscribers first, safety second.

@@tshirtcooking Doing it for us! Someone's gotta do the hard work.

It's gotten out of hand. I can't even control it anymore.

Revolutionary. Dare I say- inspirational genius. If we had a budget for hiring outside talent for "Inspiration sourcing", you'd be our number 1 candidate. Unfortunately, we're poor and make zero dollars from this channel. With thinking like this, you're most definitely a subscriber, thus, I won't even ask you to subscribe. I know you're one of us.

Feel free to share your recipes here with me, and I'll give them a try!

Not too bad. One thing I would suggest is to research how to do a poolish. Maybe 1 cup water, one cup flour, 1/4tsp yeast. Mix it up, cover with plastic wrap, and sit on counter over night. Next day, it should look like a sponge. In mixer add poolish, the rest of flour and water, salt, oil....but no more yeast. Then knead and continue as you did here. Also, you can add semolina or cornmeal under the pizza when cooking so it won't stick...it adds some extra crunch, too.

@@TheMonker2 Once I make the mix with the all the ingredients, do I immediately get to kneading, or must I wait for the dough to rise or settle? Would I then cook it right after? Good call on the semolina under the dough.

@@tshirtcooking From your recipe, this is how I would do it: Day 1, make poolish: In small mixing bowl, mix with fork: 1cup flour 1cup water 1/4 tsp yeast It should be the consistency of thick pancake mix. Cover with plastic wrap. As long as your kitchen isn't real hot, under 80 degrees or so, you can leave it on the counter. Or, you can leave it on the counter for 4hrs and then put it in the fridge over night. Day 2, make dough The poolish should look like a sponge, full of holes. If it is not, leave it on the counter for a couple more hours. You may see a liquid on top...this is fine, it is alcohol created from the fermentation...it can be mixed into the dough. In stand mixer: Add the poolish, 1tsp salt, 1tsp olive oil, 1tsp sugar/honey, 1/2cup semolina four. Mix with dough hook until combined. Add 1/4cup flour. Mix until combined. Add 1/4cup flour. Mix until combined. If dough ball is not formed, add a tablespoon of flour and mix...repeat until dough ball is formed. Remove from mixer...dough will be extremely sticky. Oil hands. Cut dough in two. Form two dough balls. Put dough balls in oiled container and let sit on counter for 4hrs and then put in fridge over night. Day 3. Stretch dough into pizza, top pizza with cheese, etc., and cook in extremely hot oven. You should find the dough is much softer and easier to stretch. Also, it should have more flavor. You can also experiment and try it without the sugar...I never use sugar but I know others do. You can also try adding 1tsp liquid malt extract instead of sugar to add a different flavor to the crust. That would be quad city style pizza dough. A great channel to watch for how to make pizza is Vito Iacopelli. He is very entertaining and fun to watch: www.youtube.com/@vitoiacopelli

WHHATAATT!?! 😂

😭😭😭

Tshirtcooking is always glad to hear that we're provoking emotional experiences that are UNMATCHED with any other online cooking show. Thanks for being a subscriber!

Here at tshirtcooking, we're always unbias because no brands want to affiliate themselves with us, hence we remain unbias. Stay tuned, as I will be making recipes using the machine, with easy to follow instructions! Thank you for being a viewer.

Compartmentalize your thoughts. Focus on what you CAN control, rather than what you can't. Success will prevail. We press on and succeed.

Expected nothing less from an Individual of Culture like yourself. Many more videos to come. I do it for all of my incredibly successful and attractive subscribers.

Thank you john2914 for this incredibly detailed and profound criticism. We will forward this to Criticism Reception Team for further analysis, and adjust future recipes with said feedback.

Congrats on becoming a member of the Individuals of Culture. Only the best of the best are found around these parts.

What would you guys get into after the food is finished?😏💦

@@nicholasgutierrez1428 why, more cooking ofcourse, alongside the consumption of past tshirtcooking videos on repeat!

Always glad we can be here to help anyone become what they aspire to become, and achieve whatever dreams they once thought unattainable!

@@tshirtcooking A celebrity, but still takes the time to reply to comments... The social goat

must have read Intimacy by Jack Love X....

I'm glad to hear you're using this recipe to test the limits of our healthcare system and its available technologies! The tshirtcooking subscribers ONCE again commit themselves to furthering the greatness of humanity!

You know what I dislike? Individuals who scam the elderly. The elderly who're most vulnerable, and who have paved the road for us younglings. You know what I dislike even more? The scum who chew with their mouth open. They can change their ways, however I fear it's only once they achieve the privilege of becoming a subscriber that such change is possible.

I disagree with this statement. You DID in fact evolve to become more handsome, and equally or more successful. It's without a doubt. Doubt is for the uninformed. We succeed at all costs.

I expect nothing less from a fellow Individual of Culture like yourself. These videos can provide fruitful through multiple avenues of satisfaction.

Perhaps this is simply a matter of perspective. Do you truly fail to please your wife? Or is your wife unpleasable? I find it difficult to believe that a subscriber of the Greatest Online Cooking Experience would ever be challenged with such opposition. I believe we both know what truly needs to be done for this issue to to become a thing of the past.

Thank you good sir. I expect no less understanding from an Individual of Great Intellect like yourself, especially considering your accolade as a subscriber.

Hello Zach! Unfortunately, in these trying sociological times, we cannot provide a straight version in fear of suppression and unrelenting intimidation by individuals whom do not participate in the yielding of income. We apologize for this inconvenience.

Yes

Changing lives for the better, one at a time!

Making these videos isn't an easy task, especially when I'm the host, videographer, technical director, lighting specialist, the entire stage management team, and director. These videos take 3-4 hours to film in total, thus making me usually eat cold food for the clip!

We're glad to once again provide people of all forms of life with the necessary skillset to remain prepared for any situation that life presents! I'm sorry to hear of the freeloading wooks -hopefully you were compensated with the finest of k*etamine at the least!

Hey, I'm Canadian! My family and I usually say minced meat, however others may also call it ground meat. We just call it minced because that's what it physically is.

I expect nothing less from a Man fighting wars in other places to protect our freedom.

In the works. Tshirtcooking presses on!

When it comes to (chicken) breasts, we here at tshirtcooking are exceptionally well informed in what it takes to become desirable. We're glad our review can assist you in making future choices when considering (chicken) breasts.