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**?xml version="1.0" encoding="UTF-8"?> feed xmlns:yt="http://www.youtube.com/xml/schemas/2015" xmlns:media="http://search.yahoo.com/mrss/" xmlns="http://www.w3.org/2005/Atom"> link rel="self" href="http://www.youtube.com/feeds/videos.xml?channel_id=UCwlhNb58jnknouefA_CaJyQ"/> id>yt:channel:wlhNb58jnknouefA_CaJyQ/id> yt:channelId>wlhNb58jnknouefA_CaJyQ/yt:channelId> title>StÃ¤dler Made/title> link rel="alternate" href="https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2016-07-24T19:43:59+00:00/published> entry> id>yt:video:DzNXfRBfD-c/id> yt:videoId>DzNXfRBfD-c/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>YEAST CALCULATOR/title> link rel="alternate" href="https://www.youtube.com/watch?v=DzNXfRBfD-c"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-08-23T14:08:19+00:00/published> updated>2024-05-14T07:23:14+00:00/updated> media:group> media:title>YEAST CALCULATOR/media:title> media:content url="https://www.youtube.com/v/DzNXfRBfD-c?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/DzNXfRBfD-c/hqdefault.jpg" width="480" height="360"/> media:description>Exciting news! â â After years of receiving the same question, "Pieter, how do I weigh such itty-bitty tiny amounts of yeast for my pizza dough?"â I finally came up with a way to help you.â â Me and talented web builder, Evan, went to work and are very proud to introduce our latest and greatest web tool - a user-friendly way to measure the tiniest amounts of yeast right on your phone or tablet. â â Watch the video to witness the magic and check out the Yeast calculator : https://www.stadlermade.com/yeast-calculator/?utm_source=Youtube&utm_medium=referral&utm_campaign=Yeast+calculator â Cheers!/media:description> media:community> media:starRating count="265" average="5.00" min="1" max="5"/> media:statistics views="5728"/> /media:community> /media:group> /entry> entry> id>yt:video:yHcB3oV1Y0E/id> yt:videoId>yHcB3oV1Y0E/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>How to can your Tomatoes/title> link rel="alternate" href="https://www.youtube.com/watch?v=yHcB3oV1Y0E"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-08-10T10:59:57+00:00/published> updated>2024-05-12T01:56:14+00:00/updated> media:group> media:title>How to can your Tomatoes/media:title> media:content url="https://www.youtube.com/v/yHcB3oV1Y0E?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/yHcB3oV1Y0E/hqdefault.jpg" width="480" height="360"/> media:description>In this tutorial, I will show you how to can tomatoes, enabling you to start making your own tomato sauce from scratch! This video is part of a series in which I attempt to make the most perfect pizza in your Outdoor Oven. --------------------------------------------------------------------------- Video Artist: Sanne Littooij Sound design: Leander Leenders Music & Recording: Cas van Son www.casvanson.nl Pizzacalculator: Create your custom recipe at http://www.pizzadoughcalculator.com Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, Roman, or New York-style dough. You will also find many tips & tricks. Webshop : https://www.stadlermade.com Order your own Outdoor Oven or just have a look at the blog or pizza calculator Blog: https://www.stadlermade.com/makers-school/ Here you will find mouth-watering recipes. Donâ€™t worry, they are all easy to make and I will tell you how. Facebook : https://www.facebook.com/stadlermade/ for pizza news, outdoor cooking tutorials, and food discussions ;) Instagram : https://www.instagram.com/stadlermade/ See what I am making, cooking, and discovering. Warning this footage is performed by professionals in a fire-safe environment and for entertainment purposes only. Accordingly, Pieter stÃ¤dler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility./media:description> media:community> media:starRating count="537" average="5.00" min="1" max="5"/> media:statistics views="6566"/> /media:community> /media:group> /entry> entry> id>yt:video:vC-m2Gu0IeA/id> yt:videoId>vC-m2Gu0IeA/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>How to Chop Wood/title> link rel="alternate" href="https://www.youtube.com/watch?v=vC-m2Gu0IeA"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-07-27T12:35:51+00:00/published> updated>2024-05-12T03:57:01+00:00/updated> media:group> media:title>How to Chop Wood/media:title> media:content url="https://www.youtube.com/v/vC-m2Gu0IeA?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/vC-m2Gu0IeA/hqdefault.jpg" width="480" height="360"/> media:description>Chopping wood may seem like hard work, but trust me, the result is worth it! When you chop your wood you can regulate the fire much better. This gives you more heat, higher flames, and the best pizza result ðŸ”¥â â Chop Chop!â /media:description> media:community> media:starRating count="39" average="5.00" min="1" max="5"/> media:statistics views="2272"/> /media:community> /media:group> /entry> entry> id>yt:video:9N6zZPL7Lqk/id> yt:videoId>9N6zZPL7Lqk/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>How to Chop Kindling/title> link rel="alternate" href="https://www.youtube.com/watch?v=9N6zZPL7Lqk"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-07-21T09:15:00+00:00/published> updated>2024-05-08T08:36:36+00:00/updated> media:group> media:title>How to Chop Kindling/media:title> media:content url="https://www.youtube.com/v/9N6zZPL7Lqk?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/9N6zZPL7Lqk/hqdefault.jpg" width="480" height="360"/> media:description>To start a fire you need kindling. So in this video, I'll show you how to do it. Watch, learn, and most important, Pay attention!! â I almost cut my finger off for this video so let this be a lesson for all of us ðŸ‘€ðŸª“â â /media:description> media:community> media:starRating count="75" average="5.00" min="1" max="5"/> media:statistics views="5066"/> /media:community> /media:group> /entry> entry> id>yt:video:TV6J7iE0VfA/id> yt:videoId>TV6J7iE0VfA/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>Hard Wood vs. Soft Wood/title> link rel="alternate" href="https://www.youtube.com/watch?v=TV6J7iE0VfA"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-07-17T09:20:25+00:00/published> updated>2024-05-12T09:51:51+00:00/updated> media:group> media:title>Hard Wood vs. Soft Wood/media:title> media:content url="https://www.youtube.com/v/TV6J7iE0VfA?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/TV6J7iE0VfA/hqdefault.jpg" width="480" height="360"/> media:description>What type of wood do you need? ðŸ”¥â /media:description> media:community> media:starRating count="80" average="5.00" min="1" max="5"/> media:statistics views="3122"/> /media:community> /media:group> /entry> entry> id>yt:video:70fTDQwVBQQ/id> yt:videoId>70fTDQwVBQQ/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>How to Chop Wood ðŸª“â #pizza #pizzalover #woodfiredpizza/title> link rel="alternate" href="https://www.youtube.com/watch?v=70fTDQwVBQQ"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-07-17T09:18:51+00:00/published> updated>2024-05-13T03:11:14+00:00/updated> media:group> media:title>How to Chop Wood ðŸª“â #pizza #pizzalover #woodfiredpizza/media:title> media:content url="https://www.youtube.com/v/70fTDQwVBQQ?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i4.ytimg.com/vi/70fTDQwVBQQ/hqdefault.jpg" width="480" height="360"/> media:description>Chopping wood may seem like hard work, but trust me, the result is worth it! When you chop your wood you can regulate the fire much better. This gives you more heat, higher flames, and the best pizza result ðŸ”¥â â Chop Chop!â /media:description> media:community> media:starRating count="81" average="5.00" min="1" max="5"/> media:statistics views="3928"/> /media:community> /media:group> /entry> entry> id>yt:video:YE2cpniFG3Y/id> yt:videoId>YE2cpniFG3Y/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>Get yourself a thermometer!/title> link rel="alternate" href="https://www.youtube.com/watch?v=YE2cpniFG3Y"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-05-19T16:00:22+00:00/published> updated>2024-05-12T11:43:43+00:00/updated> media:group> media:title>Get yourself a thermometer!/media:title> media:content url="https://www.youtube.com/v/YE2cpniFG3Y?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/YE2cpniFG3Y/hqdefault.jpg" width="480" height="360"/> media:description>Get yourself a thermometer and check the temperature of your dough before you start baking. This can save you from a lot of problems and will get you a better result in the end ;)/media:description> media:community> media:starRating count="274" average="5.00" min="1" max="5"/> media:statistics views="6231"/> /media:community> /media:group> /entry> entry> id>yt:video:jdcspFghkjM/id> yt:videoId>jdcspFghkjM/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>How to fix a HOLE IN YOUR PIZZA/title> link rel="alternate" href="https://www.youtube.com/watch?v=jdcspFghkjM"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-05-05T16:00:35+00:00/published> updated>2024-05-07T17:20:55+00:00/updated> media:group> media:title>How to fix a HOLE IN YOUR PIZZA/media:title> media:content url="https://www.youtube.com/v/jdcspFghkjM?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/jdcspFghkjM/hqdefault.jpg" width="480" height="360"/> media:description>A small hole can lead to a big pizza disaster. But luckily there is hope! With this trick, you can save your pizza from completely ripping apart ðŸ”¥â /media:description> media:community> media:starRating count="365" average="5.00" min="1" max="5"/> media:statistics views="13752"/> /media:community> /media:group> /entry> entry> id>yt:video:V3zTufRoE78/id> yt:videoId>V3zTufRoE78/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>Pizza summer vibes/title> link rel="alternate" href="https://www.youtube.com/watch?v=V3zTufRoE78"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-04-29T05:00:22+00:00/published> updated>2024-05-12T12:20:39+00:00/updated> media:group> media:title>Pizza summer vibes/media:title> media:content url="https://www.youtube.com/v/V3zTufRoE78?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/V3zTufRoE78/hqdefault.jpg" width="480" height="360"/> media:description>Who's in the mood for some wood-fired pizza? ðŸ• Let's get baking! â /media:description> media:community> media:starRating count="145" average="5.00" min="1" max="5"/> media:statistics views="5354"/> /media:community> /media:group> /entry> entry> id>yt:video:u7Msqjrn22E/id> yt:videoId>u7Msqjrn22E/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>How to fix a STICKY PIZZA/title> link rel="alternate" href="https://www.youtube.com/watch?v=u7Msqjrn22E"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-04-28T06:00:14+00:00/published> updated>2024-05-12T04:41:36+00:00/updated> media:group> media:title>How to fix a STICKY PIZZA/media:title> media:content url="https://www.youtube.com/v/u7Msqjrn22E?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/u7Msqjrn22E/hqdefault.jpg" width="480" height="360"/> media:description>One of the things you don't want to happen during shaping is that your pizza sticks to the table. Pull up the side of your pizza and throw some flour underneath, repeat this on all the sides of your pizza. Now gently try to drag the pizza to the side, wiggle it a bit and there it goes!/media:description> media:community> media:starRating count="456" average="5.00" min="1" max="5"/> media:statistics views="23383"/> /media:community> /media:group> /entry> entry> id>yt:video:Xrb7S2N8O3M/id> yt:videoId>Xrb7S2N8O3M/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>It's Pizza Time!!/title> link rel="alternate" href="https://www.youtube.com/watch?v=Xrb7S2N8O3M"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-04-25T10:00:21+00:00/published> updated>2024-05-12T08:05:36+00:00/updated> media:group> media:title>It's Pizza Time!!/media:title> media:content url="https://www.youtube.com/v/Xrb7S2N8O3M?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/Xrb7S2N8O3M/hqdefault.jpg" width="480" height="360"/> media:description>Nothing beats a good old Margherita. Big in its simplicity and above all, so damn tasty. Use a can of San Marzano tomatoes for the sauce, some good quality mozzarella and fresh basil to top the pizza off. I spiced mine up with a few chili seeds, just because I was feeling it ðŸŒ¶ï¸ Buon appetite!â .â .â .â Video by @loeskorten/media:description> media:community> media:starRating count="331" average="5.00" min="1" max="5"/> media:statistics views="9370"/> /media:community> /media:group> /entry> entry> id>yt:video:lDvEdZVZQE4/id> yt:videoId>lDvEdZVZQE4/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>The pizza season has begun! ðŸ”¥ #outdoorcooking #stadlermade #pizza #shorts/title> link rel="alternate" href="https://www.youtube.com/watch?v=lDvEdZVZQE4"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2023-04-05T11:48:59+00:00/published> updated>2024-05-09T02:54:05+00:00/updated> media:group> media:title>The pizza season has begun! ðŸ”¥ #outdoorcooking #stadlermade #pizza #shorts/media:title> media:content url="https://www.youtube.com/v/lDvEdZVZQE4?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/lDvEdZVZQE4/hqdefault.jpg" width="480" height="360"/> media:description>YES, spring is in the air baby! Iâ€™ve cleaned the garden, brushed the oven, lit the fire and baked the first pizzas. The season has begunðŸ”¥ Are you ready for many more delicious pizzas? My plan is to bake pizza every Thursday and share this with you on my channels. If you have some wild pizza ideas that I should try, let me know ;) #stadlermade #pizzatime #pizzalover #pizza #pizzaoven #pizzatime #pizzadough #fire #firecooking #cooking #woodfiredpizza #woodfire #outdoorcooking #shorts Video: Loes Korten/media:description> media:community> media:starRating count="111" average="5.00" min="1" max="5"/> media:statistics views="3485"/> /media:community> /media:group> /entry> entry> id>yt:video:ZVqjC3f7Ycc/id> yt:videoId>ZVqjC3f7Ycc/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>Neapolitan Pizza at home/title> link rel="alternate" href="https://www.youtube.com/watch?v=ZVqjC3f7Ycc"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2022-12-02T15:06:08+00:00/published> updated>2024-05-12T05:15:35+00:00/updated> media:group> media:title>Neapolitan Pizza at home/media:title> media:content url="https://www.youtube.com/v/ZVqjC3f7Ycc?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/ZVqjC3f7Ycc/hqdefault.jpg" width="480" height="360"/> media:description>00:00 The history of pizza & the science behind it 08:16 How to make a Neapolitan Pizza in your home oven The pizza steel Go to my website https://www.stadlermade.com/products/?utm_source=youtube&utm_medium=referral&utm_campaign=neapolitan_pizza_at_home and you will get a â‚¬10 discount on both the Pizza Steel and the full Baker Bundle by filling in the code: KEEPITSTEEL Pizza Steel from â‚¬ 65 to â‚¬ 55 Baker Bundle from â‚¬ 98 to â‚¬ 88 Amazing Neapolitan pizza and a low temperature home oven are two things that donâ€™t belong together. Traditional Neapolitan pizzas are originally baked with high temperatures in a wood fired oven. At least thatâ€™s what we thought, but if we use the right techniques, a pizza steel and the pizza dough recipe developed by Italian immigrants in the early 1900s, we get something that comes pretty damn close! How to make New York pizza dough As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250Â°C (482Â°F) - 300Â°C (572Â°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time. Get your custom dough recipe here: http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=neapolitan_pizza_at_home Ingredients 100% high gluten flour 62 % water 2 % salt 0,25% instant dry yeast 1 % sugar 3 % extra virgin olive oil Hand kneading Start by pouring all the water into a bowl. Add the salt, sugar, and yeast, and stir to dissolve. Then, gradually add the flour to your bowl, stirring continuously. As soon as all the flour has been absorbed, begin the first kneading for about 2 minutes. When no dry bits are left, you can add the oil and proceed with the second kneading for about 2 minutes. The dough will still be a bit rough after kneading. Let the dough rest for one hour, then use the fold-and-slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo. Machine mixing Add all the flour and yeast to the mixing bowl, set the machine to its lowest speed and add about half of the water. Let this knead for a couple of minutes and as soon as the water has been fully absorbed gradually add more water. When about 80% of the water has been added, add salt. Gradually add the rest of the water. Once all the water is incorporated, add the oil and knead for another 2 minutes. The entire kneading process will take about 15 minutes. Take the dough out of the mixing bowl and give it a few folds and slaps, cover and let it rest for 15 minutes. When this time is up, do another few folds and slaps. This helps the dough become stronger, which is necessary for the long proofing it will undergo. Cold fermenting & proofing Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake If you want to stick to how restaurants make their pizzas, youâ€™ll make dough balls before cold fermenting them. This is how: Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7Â°C (39 to 45Â°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favourite toppings and bake the pizza at a temperature of 250Â°C (482Â°F) to 300Â°C (572Â°F). Tips If you have a pizza steel, heat it up for 30 minutes at the maximum temperature your conventional oven can reach. Then start baking. This way you get a crispy pizza base. Credits Video: Loes Korten Animation: Ayoub Aghbalou Italian Voice Actor: Giorgio Gasco Music: Cas van Son & Rowan Hendrix Concept, Script & Research: Pieter StÃ¤dler Caption & Research: Safia Abali Research: Mr. Moltisanti/media:description> media:community> media:starRating count="3600" average="5.00" min="1" max="5"/> media:statistics views="132986"/> /media:community> /media:group> /entry> entry> id>yt:video:OHb0he4pqns/id> yt:videoId>OHb0he4pqns/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>How to make New York Pizza/title> link rel="alternate" href="https://www.youtube.com/watch?v=OHb0he4pqns"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2022-12-02T15:06:04+00:00/published> updated>2024-05-19T22:35:03+00:00/updated> media:group> media:title>How to make New York Pizza/media:title> media:content url="https://www.youtube.com/v/OHb0he4pqns?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i4.ytimg.com/vi/OHb0he4pqns/hqdefault.jpg" width="480" height="360"/> media:description>00:00 Intro 00:18 Ingredients 00:34 Tools 01:04 The dough recipe 01:38 Mixing the ingredients 02:06 The first kneading 03:26 The second kneading 04:56 Cold fermenting 05:18 Making dough balls 06:27 Your oven 07:41 Topping your pizza 08:42 The result The Pizza Steel Go to my website https://www.stadlermade.com/products/ and you will get a â‚¬10 discount on both the Pizza Steel and the full Baker Bundle by filling in the code: KEEPITSTEEL Pizza Steel from â‚¬ 65 to â‚¬ 55 Baker Bundle from â‚¬ 98 to â‚¬ 88 What is the Baker Bundle? The Baker Bundle is a complete pizza kit, consisting of a Pizza Steel, Pizza Peel and a Pizza Knife. New York Pizza The New York pizza was created by immigrants from southern Italy who came to the United States around 1900. Many of these immigrants settled in Manhattan, New York. This area in New York still has a neighbourhood known as Little Italy, which offers a wide variety of mouth-watering foods. The New York pizza was made in a completely different way than the Neapolitan pizza. This is simply because it was impossible to produce the pizza in its traditional form. In those days, New York kitchens were not equipped for baking a Neapolitan pizza at the high heat it requires. However, the Italian immigrants figured a new way to make their much-loved pizzas, and that's how the New York pizza was born. What is a New York pizza? As mentioned before, the Neapolitan pizza differs from the New York pizza. The New York â€œpieâ€, as New Yorkers like to call it, is baked at a much lower temperature, which gives its distinct chewy crust. When the immigrants started baking pizzas in New York, there were no wood-burning ovens that could withstand high temperatures. Instead, they used large bread ovens, which have a lower temperature. Because of the large size of these bread ovens, they were able to make larger pizzas. This greater size of the pizza is also what led the pizzerias to offer pizza by the slice. This contrasts with the Neapolitan pizza, which is usually made for just one person. You can recognise the New York pizza by its thin crust and a wide range of different toppings. How to make New York style pizza Now that we have some insight into the origin of the New York pizza, letâ€™s move into the recipe. As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250Â°C (482Â°F) - 300Â°C (572Â°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time. Get your custom dough recipe here: http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_new_york_pizza Ingredients 100% high gluten flour 62 % water 2 % salt 0,25% instant dry yeast 1 % sugar 3 % extra virgin olive oil Hand kneading Start by pouring all the water into a bowl. Add the salt sugar and the yeast and stir to dissolve then add the flour a little by little to your bowl and as soon as all the flour has been absorbed into the dough and there are no dry bits left, you can add the oil. The dough will still be a bit rough after kneading.let the dough rests for one hour, then use the fold and slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo. Cold fermenting & proofing Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake If you want to stick to how restaurants make their pizzas, youâ€™ll make dough balls before cold fermenting them. This is how: Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7Â°C (39 to 45Â°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favorite toppings and bake the pizza at a temperature of 250Â°C (482Â°F) to 300Â°C (572Â°F). Credits Camera & Colour grading: Loes Korten Editing & Sound Design: Francesca Giunta Music: Cas van Son & Rowan Hendrix Concept, Script & Research: Pieter StÃ¤dler Caption & Research: Safia Abali Research: Mr. Moltisanti/media:description> media:community> media:starRating count="3157" average="5.00" min="1" max="5"/> media:statistics views="126308"/> /media:community> /media:group> /entry> entry> id>yt:video:Fby1dZL-_pw/id> yt:videoId>Fby1dZL-_pw/yt:videoId> yt:channelId>UCwlhNb58jnknouefA_CaJyQ/yt:channelId> title>From Then Till Now: StÃ¤dler Made/title> link rel="alternate" href="https://www.youtube.com/watch?v=Fby1dZL-_pw"/> author> name>StÃ¤dler Made/name> uri>https://www.youtube.com/channel/UCwlhNb58jnknouefA_CaJyQ/uri> /author> published>2022-07-28T12:20:43+00:00/published> updated>2024-05-14T08:22:56+00:00/updated> media:group> media:title>From Then Till Now: StÃ¤dler Made/media:title> media:content url="https://www.youtube.com/v/Fby1dZL-_pw?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/Fby1dZL-_pw/hqdefault.jpg" width="480" height="360"/> media:description>Pieter StÃ¤dler: "Hi y'all! FedEx decided to make a video about how I started my company. I hope you enjoy it!" FedEx: "From Then Till Now is an original documentary series starring remarkable small business owners, brought to you by FedEx. It takes you through the highs and lows of building a company from scratch. In the first episode, we visit StÃ¤dler Made, owned by Pieter StÃ¤dler. This company is all about bringing well-made, easy-to-assemble outdoor pizza ovens to the world, so you can enjoy fresh, homemade pizza anytime you want. Take a look and see how Pieter brought his idea to life (warning: you may feel very hungry after)." The video is also shared on their website: https://www.fedex.com/en-pl/campaign/small-business-hub/views-and-voices/from-then-until-now-stadler.html #FedEx Check out our products in the shop: https://www.stadlermade.com/products/ Visit the StÃ¤dler Made Facebook page for pizza news, outdoor cooking tutorials, and food discussions: https://www.facebook.com/stadlermade/ Check out what I am making and cooking on my Instagram page: https://www.instagram.com/stadlermade//media:description> media:community> media:starRating count="279" average="5.00" min="1" max="5"/> media:statistics views="7234"/> /media:community> /media:group> /entry> /feed>

Städler Made

01.08.2023 · 19:27:12 ···
01.01.1970 · 01:00:00 ···
27.07.2023 · 21:31:13 ··· 5 ··· ··· 25 ···
21.08.2024 · 02:59:03 ···
01.01.1970 · 01:00:00 ···
27.07.2023 · 21:31:13 ··· 5 ··· ··· 31 ···

1:: YEAST CALCULATOR

01.01.1970 · 01:00:00 ··· 23.08.2023 · 14:08:19 ··· ···
··· ··· ··· ··· Exciting news! ⁠ ⁠ After years of receiving the same question, "Pieter, how do I weigh such itty-bitty tiny amounts of yeast for my pizza dough?"⁠ I finally came up with a way to help you.⁠ ⁠ Me and talented web builder, Evan, went to work and are very proud to introduce our latest and greatest web tool - a user-friendly way to measure the tiniest amounts of yeast right on your phone or tablet. ⁠ ⁠ Watch the video to witness the magic and check out the Yeast calculator : https://www.stadlermade.com/yeast-calculator/?utm_source=Youtube&utm_medium=referral&utm_campaign=Yeast+calculator ⁠ Cheers!

2:: How to can your Tomatoes

01.01.1970 · 01:00:00 ··· 10.08.2023 · 10:59:57 ··· ···
··· ··· ··· ··· In this tutorial, I will show you how to can tomatoes, enabling you to start making your own tomato sauce from scratch! This video is part of a series in which I attempt to make the most perfect pizza in your Outdoor Oven. --------------------------------------------------------------------------- Video Artist: Sanne Littooij Sound design: Leander Leenders Music & Recording: Cas van Son www.casvanson.nl Pizzacalculator: Create your custom recipe at http://www.pizzadoughcalculator.com Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, Roman, or New York-style dough. You will also find many tips & tricks. Webshop : https://www.stadlermade.com Order your own Outdoor Oven or just have a look at the blog or pizza calculator Blog: https://www.stadlermade.com/makers-school/ Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how. Facebook : https://www.facebook.com/stadlermade/ for pizza news, outdoor cooking tutorials, and food discussions ;) Instagram : https://www.instagram.com/stadlermade/ See what I am making, cooking, and discovering. Warning this footage is performed by professionals in a fire-safe environment and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

3:: How to Chop Wood

01.01.1970 · 01:00:00 ··· 27.07.2023 · 12:35:51 ··· ···
··· ··· ··· ··· Chopping wood may seem like hard work, but trust me, the result is worth it! When you chop your wood you can regulate the fire much better. This gives you more heat, higher flames, and the best pizza result 🔥⁠ ⁠ Chop Chop!⁠

4:: How to Chop Kindling

01.01.1970 · 01:00:00 ··· 21.07.2023 · 09:15:00 ··· ···
··· ··· ··· ··· To start a fire you need kindling. So in this video, I'll show you how to do it. Watch, learn, and most important, Pay attention!! ⁠ I almost cut my finger off for this video so let this be a lesson for all of us 👀🪓⁠ ⁠

5:: Hard Wood vs. Soft Wood

01.01.1970 · 01:00:00 ··· 17.07.2023 · 09:20:25 ··· ···
··· ··· ··· ··· What type of wood do you need? 🔥⁠

6:: How to Chop Wood 🪓⁠ #pizza #pizzalover #woodfiredpizza

01.01.1970 · 01:00:00 ··· 17.07.2023 · 09:18:51 ··· ···
··· ··· ··· ··· Chopping wood may seem like hard work, but trust me, the result is worth it! When you chop your wood you can regulate the fire much better. This gives you more heat, higher flames, and the best pizza result 🔥⁠ ⁠ Chop Chop!⁠

7:: Get yourself a thermometer!

01.01.1970 · 01:00:00 ··· 19.05.2023 · 16:00:22 ··· ···
··· ··· ··· ··· Get yourself a thermometer and check the temperature of your dough before you start baking. This can save you from a lot of problems and will get you a better result in the end ;)

8:: How to fix a HOLE IN YOUR PIZZA

01.01.1970 · 01:00:00 ··· 05.05.2023 · 16:00:35 ··· ···
··· ··· ··· ··· A small hole can lead to a big pizza disaster. But luckily there is hope! With this trick, you can save your pizza from completely ripping apart 🔥⁠

9:: Pizza summer vibes

01.01.1970 · 01:00:00 ··· 29.04.2023 · 05:00:22 ··· ···
··· ··· ··· ··· Who's in the mood for some wood-fired pizza? 🍕 Let's get baking! ⁠

10:: How to fix a STICKY PIZZA

01.01.1970 · 01:00:00 ··· 28.04.2023 · 06:00:14 ··· ···
··· ··· ··· ··· One of the things you don't want to happen during shaping is that your pizza sticks to the table. Pull up the side of your pizza and throw some flour underneath, repeat this on all the sides of your pizza. Now gently try to drag the pizza to the side, wiggle it a bit and there it goes!

11:: It's Pizza Time!!

01.01.1970 · 01:00:00 ··· 25.04.2023 · 10:00:21 ··· ···
··· ··· ··· ··· Nothing beats a good old Margherita. Big in its simplicity and above all, so damn tasty. Use a can of San Marzano tomatoes for the sauce, some good quality mozzarella and fresh basil to top the pizza off. I spiced mine up with a few chili seeds, just because I was feeling it 🌶️ Buon appetite!⁠ .⁠ .⁠ .⁠ Video by @loeskorten

12:: The pizza season has begun! 🔥 #outdoorcooking #stadlermade #pizza #shorts

01.01.1970 · 01:00:00 ··· 05.04.2023 · 11:48:59 ··· ···
··· ··· ··· ··· YES, spring is in the air baby! I’ve cleaned the garden, brushed the oven, lit the fire and baked the first pizzas. The season has begun🔥 Are you ready for many more delicious pizzas? My plan is to bake pizza every Thursday and share this with you on my channels. If you have some wild pizza ideas that I should try, let me know ;) #stadlermade #pizzatime #pizzalover #pizza #pizzaoven #pizzatime #pizzadough #fire #firecooking #cooking #woodfiredpizza #woodfire #outdoorcooking #shorts Video: Loes Korten

13:: Neapolitan Pizza at home

01.01.1970 · 01:00:00 ··· 02.12.2022 · 15:06:08 ··· ···
··· ··· ··· ··· 00:00 The history of pizza & the science behind it 08:16 How to make a Neapolitan Pizza in your home oven The pizza steel Go to my website https://www.stadlermade.com/products/?utm_source=youtube&utm_medium=referral&utm_campaign=neapolitan_pizza_at_home and you will get a €10 discount on both the Pizza Steel and the full Baker Bundle by filling in the code: KEEPITSTEEL Pizza Steel from € 65 to € 55 Baker Bundle from € 98 to € 88 Amazing Neapolitan pizza and a low temperature home oven are two things that don’t belong together. Traditional Neapolitan pizzas are originally baked with high temperatures in a wood fired oven. At least that’s what we thought, but if we use the right techniques, a pizza steel and the pizza dough recipe developed by Italian immigrants in the early 1900s, we get something that comes pretty damn close! How to make New York pizza dough As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250°C (482°F) - 300°C (572°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time. Get your custom dough recipe here: http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=neapolitan_pizza_at_home Ingredients 100% high gluten flour 62 % water 2 % salt 0,25% instant dry yeast 1 % sugar 3 % extra virgin olive oil Hand kneading Start by pouring all the water into a bowl. Add the salt, sugar, and yeast, and stir to dissolve. Then, gradually add the flour to your bowl, stirring continuously. As soon as all the flour has been absorbed, begin the first kneading for about 2 minutes. When no dry bits are left, you can add the oil and proceed with the second kneading for about 2 minutes. The dough will still be a bit rough after kneading. Let the dough rest for one hour, then use the fold-and-slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo. Machine mixing Add all the flour and yeast to the mixing bowl, set the machine to its lowest speed and add about half of the water. Let this knead for a couple of minutes and as soon as the water has been fully absorbed gradually add more water. When about 80% of the water has been added, add salt. Gradually add the rest of the water. Once all the water is incorporated, add the oil and knead for another 2 minutes. The entire kneading process will take about 15 minutes. Take the dough out of the mixing bowl and give it a few folds and slaps, cover and let it rest for 15 minutes. When this time is up, do another few folds and slaps. This helps the dough become stronger, which is necessary for the long proofing it will undergo. Cold fermenting & proofing Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake If you want to stick to how restaurants make their pizzas, you’ll make dough balls before cold fermenting them. This is how: Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7°C (39 to 45°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favourite toppings and bake the pizza at a temperature of 250°C (482°F) to 300°C (572°F). Tips If you have a pizza steel, heat it up for 30 minutes at the maximum temperature your conventional oven can reach. Then start baking. This way you get a crispy pizza base. Credits Video: Loes Korten Animation: Ayoub Aghbalou Italian Voice Actor: Giorgio Gasco Music: Cas van Son & Rowan Hendrix Concept, Script & Research: Pieter Städler Caption & Research: Safia Abali Research: Mr. Moltisanti

14:: How to make New York Pizza

01.01.1970 · 01:00:00 ··· 02.12.2022 · 15:06:04 ··· ···
··· ··· ··· ··· 00:00 Intro 00:18 Ingredients 00:34 Tools 01:04 The dough recipe 01:38 Mixing the ingredients 02:06 The first kneading 03:26 The second kneading 04:56 Cold fermenting 05:18 Making dough balls 06:27 Your oven 07:41 Topping your pizza 08:42 The result The Pizza Steel Go to my website https://www.stadlermade.com/products/ and you will get a €10 discount on both the Pizza Steel and the full Baker Bundle by filling in the code: KEEPITSTEEL Pizza Steel from € 65 to € 55 Baker Bundle from € 98 to € 88 What is the Baker Bundle? The Baker Bundle is a complete pizza kit, consisting of a Pizza Steel, Pizza Peel and a Pizza Knife. New York Pizza The New York pizza was created by immigrants from southern Italy who came to the United States around 1900. Many of these immigrants settled in Manhattan, New York. This area in New York still has a neighbourhood known as Little Italy, which offers a wide variety of mouth-watering foods. The New York pizza was made in a completely different way than the Neapolitan pizza. This is simply because it was impossible to produce the pizza in its traditional form. In those days, New York kitchens were not equipped for baking a Neapolitan pizza at the high heat it requires. However, the Italian immigrants figured a new way to make their much-loved pizzas, and that's how the New York pizza was born. What is a New York pizza? As mentioned before, the Neapolitan pizza differs from the New York pizza. The New York “pie”, as New Yorkers like to call it, is baked at a much lower temperature, which gives its distinct chewy crust. When the immigrants started baking pizzas in New York, there were no wood-burning ovens that could withstand high temperatures. Instead, they used large bread ovens, which have a lower temperature. Because of the large size of these bread ovens, they were able to make larger pizzas. This greater size of the pizza is also what led the pizzerias to offer pizza by the slice. This contrasts with the Neapolitan pizza, which is usually made for just one person. You can recognise the New York pizza by its thin crust and a wide range of different toppings. How to make New York style pizza Now that we have some insight into the origin of the New York pizza, let’s move into the recipe. As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250°C (482°F) - 300°C (572°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time. Get your custom dough recipe here: http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_new_york_pizza Ingredients 100% high gluten flour 62 % water 2 % salt 0,25% instant dry yeast 1 % sugar 3 % extra virgin olive oil Hand kneading Start by pouring all the water into a bowl. Add the salt sugar and the yeast and stir to dissolve then add the flour a little by little to your bowl and as soon as all the flour has been absorbed into the dough and there are no dry bits left, you can add the oil. The dough will still be a bit rough after kneading.let the dough rests for one hour, then use the fold and slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo. Cold fermenting & proofing Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake If you want to stick to how restaurants make their pizzas, you’ll make dough balls before cold fermenting them. This is how: Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7°C (39 to 45°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favorite toppings and bake the pizza at a temperature of 250°C (482°F) to 300°C (572°F). Credits Camera & Colour grading: Loes Korten Editing & Sound Design: Francesca Giunta Music: Cas van Son & Rowan Hendrix Concept, Script & Research: Pieter Städler Caption & Research: Safia Abali Research: Mr. Moltisanti

15:: From Then Till Now: Städler Made

01.01.1970 · 01:00:00 ··· 28.07.2022 · 12:20:43 ··· ···
··· ··· ··· ··· Pieter Städler: "Hi y'all! FedEx decided to make a video about how I started my company. I hope you enjoy it!" FedEx: "From Then Till Now is an original documentary series starring remarkable small business owners, brought to you by FedEx. It takes you through the highs and lows of building a company from scratch. In the first episode, we visit Städler Made, owned by Pieter Städler. This company is all about bringing well-made, easy-to-assemble outdoor pizza ovens to the world, so you can enjoy fresh, homemade pizza anytime you want. Take a look and see how Pieter brought his idea to life (warning: you may feel very hungry after)." The video is also shared on their website: https://www.fedex.com/en-pl/campaign/small-business-hub/views-and-voices/from-then-until-now-stadler.html #FedEx Check out our products in the shop: https://www.stadlermade.com/products/ Visit the Städler Made Facebook page for pizza news, outdoor cooking tutorials, and food discussions: https://www.facebook.com/stadlermade/ Check out what I am making and cooking on my Instagram page: https://www.instagram.com/stadlermade/

16:: How to season your pizza pan

01.01.1970 · 01:00:00 ··· 01.07.2022 · 10:17:47 ··· ···
··· ··· ··· ··· In this tutorial, I will show you how to season your new pizza pan. Seasoning is super important for food quality as well as protection of the pan. All you need is a hot oven and some food-safe oil. Knowing how to season is really handy for other carbon steel and cast-iron cookware, too. After you've seasoned your pan, create your custom recipe using the Square Pan Calculator option on http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_season_your_pizza_pan If you have a Städler Made pizza pan, then the measurements are pre-set and you don't have to think twice about them. Order your new pizza pan and the special Städler Made pan gripper in my shop: https://www.stadlermade.com/products/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_season_your_pizza_pan Chapters: 00:00 Intro 01:10 How to season your pizza pan 03:00 Maintenance 03:20 Cooking 03:52 Resetting your seasoning This video is part of my pizza-making series in which I attempt to make the most perfect pizza in your Outdoor Oven. Visit the Städler Made Facebook page for pizza news, outdoor cooking tutorials, and food discussions: https://www.facebook.com/stadlermade/ Check out what I am making and cooking on my Instagram page: https://www.instagram.com/stadlermade/ Music & Recording: Cas van Son Melody Instruments: Cas van Son Drums: Rowan Hendrix Video Artist: Loes Korten Warning: This footage is performed by professionals in a fire-safe environment and for entertainment purposes only. Accordingly, Pieter Städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

17:: Lunch sessions #4 Fish & Tomato

01.01.1970 · 01:00:00 ··· 07.09.2021 · 10:28:36 ··· ···
··· ··· ··· ··· Hi there, Welcome to the Städler Made lunch sessions. In this series, I'm going to experiment with cooking over the fire, trying different recipes and feeding the people that I work with in my company: Städler Made. Hopefully, it will give you some entertainment ;) I normally do lots of preparations before I make a tutorial, I am definitely coming back to those better prepared pizza tutorials, but for now I’d like to just make, play, taste, and have fun. So yes this series will be more improvised, some stuff will burn, explode or go wrong but hey that’s also part of the game ;) Please let me know what you think of this style of video and let me know if you have an amazing recipe idea that I should try. Comment down below and I will try to make it in the Outdoor Oven or on the Firepit! Cheers, Pieter Städler ------------------------------------------------------------------------ Video Artist: Cedric Veldhuis Music & Recording: Cas van Son Melody instruments: Cas van Son www.casvanson.nl Drums: Rowan Hendrix https://www.instagram.com/rowan_hendrix Pizzadoughcalculator: Create your custom recipe on http://www.pizzadoughcalculator.com Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, roman or American style dough. You will also find many tips & tricks. Website : https://www.stadlermade.com Order your own Outdoor Oven or just have a look at the blog or pizza calculator Blog: https://www.stadlermade.com/blog-reci... Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how. Facebook : https://www.facebook.com/stadlermade/ for pizza news, outdoor cooking tutorials, and food discussions ;) Instagram : https://www.instagram.com/stadlermade/ see what I am making, cooking, and discovering. Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

18:: How to make pizza sauce

01.01.1970 · 01:00:00 ··· 17.08.2021 · 09:43:11 ··· ···
··· ··· ··· ··· In this tutorial, I will show you how to make Neapolitan style pizza sauce! This video is part of a series in which I attempt to make the most perfect pizza in your Outdoor Oven. --------------------------------------------------------------------------- Video Artist: Sanne Littooij Music & Recording: Cas van Son Melody instruments: Cas van Son www.casvanson.nl Drums: Rowan Hendrix https://www.instagram.com/rowan_hendrix Pizzadoughcalculator: Create your custom recipe on http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_pizza_sauce Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, Roman or New York style dough. You will also find many tips & tricks. Website : https://www.stadlermade.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_pizza_sauce Order your own Outdoor Oven or just have a look at the blog or pizza calculator Blog: https://www.stadlermade.com/makers-school/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_pizza_sauce Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how. Facebook : https://www.facebook.com/stadlermade/ for pizza news, outdoor cooking tutorials, and food discussions ;) Instagram : https://www.instagram.com/stadlermade/ see what I am making, cooking, and discovering. Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility. ----------------------------------- Music in this video Song Je t'aime moi non plus Artist Serge Gainsbourg, Jane Birkin Writers Serge Gainsbourg Licensed to YouTube by UMG (on behalf of Universal Music Division Romance Musique); BMI - Broadcast Music Inc., LatinAutor - ACODEM, Shapiro Bernstein, LatinAutorPerf, LatinAutor, Sony ATV Publishing, UNIAO BRASILEIRA DE EDITORAS DE MUSICA - UBEM, LatinAutor - PeerMusic, SODRAC, LatinAutor - SonyATV, and 16 Music Rights Societies

19:: Lunch session #3 Crazy Garlic Pasta

01.01.1970 · 01:00:00 ··· 16.07.2021 · 15:52:59 ··· ···
··· ··· ··· ··· Hi there, Welcome to the Städler Made lunch sessions. In this series, I'm going to experiment with cooking over the fire, trying different recipes and feeding the people that I work with in my company: Städler Made. Hopefully, it will give you some entertainment ;) I normally do lots of preparations before I make a tutorial, I am definitely coming back to those better prepared pizza tutorials, but for now I’d like to just make, play, taste, and have fun. So yes this series will be more improvised, some stuff will burn, explode or go wrong but hey that’s also part of the game ;) Please let me know what you think of this style of video and let me know if you have an amazing recipe idea that I should try. Comment down below and I will try to make it in the Outdoor Oven or on the Firepit! Cheers, Pieter Städler ------------------------------------------------------------------------ Video Artist: Sanne Littooij Music & Recording: Cas van Son Melody instruments: Cas van Son www.casvanson.nl Drums: Rowan Hendrix https://www.instagram.com/rowan_hendrix Pizzadoughcalculator: Create your custom recipe on http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#3_crazy_garlic_pasta Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, roman or American style dough. You will also find many tips & tricks. Website : https://www.stadlermade.com/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#3_crazy_garlic_pasta Order your own Outdoor Oven or just have a look at the blog or pizza calculator Blog: https://www.stadlermade.com/makers-school/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#3_crazy_garlic_pasta Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how. Facebook : https://www.facebook.com/stadlermade/ for pizza news, outdoor cooking tutorials, and food discussions ;) Instagram : https://www.instagram.com/stadlermade/ see what I am making, cooking, and discovering. Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

20:: Lunch sessions #2 High Stakes ;)

01.01.1970 · 01:00:00 ··· 08.07.2021 · 17:17:31 ··· ···
··· ··· ··· ··· Hi guys, Welcome to the Städler Made lunch sessions. In this series, I'm going to experiment with cooking over the fire, trying different recipes and feeding the people that I work with in my company: Städler Made. Hopefully, it will give you some entertainment ;) I normally do lots of preparations before I make a tutorial, I am definitely coming back to those better prepared pizza tutorials, but for now I’d like to just make, play, taste, and have fun. So yes this series will be more improvised, some stuff will burn, explode or go wrong but hey that’s also part of the game ;) Please let me know what you think of this style of video and let me know if you have an amazing recipe idea that I should try. Comment down below and I will try to make it in the Outdoor Oven or on the Firepit! Cheers, Pieter Städler ----------------------------------------------------------------------- Smokey red chimichurri sauce 3 Red chili peppers 1 Jalapeno pepper 1 Red onion 2 tomatoes ½ Lemon juice 1 Bulb of garlic 3 Tbsp red wine vinegar 1 Tbsp smoked paprika powder 2 Tbsp olive oil A bunch of chopped cilantro Throw the chillies, tomatoes, garlic and onion into the fire and wait till they turn black. Take them out of the fire and pull off the skins. Slice everything as fine as possible until you're left with a pulpy sauce and put it into a bowl. Add the red wine vinegar, paprika powder, oil, lemon juice and the chopped cilantro and your sauce is ready! ----------------------------------------------------------------------- My 8 rules for a “perfect” steak Buy quality meat Buy a thick steak Let it come to room temperature Pad dry Heavily seasoning High heat grilling Let the steak rest Cut against the grain ------------------------------------------------------------------------ Video Artist: Cedric Veldhuis & Sanne Littooij Music & Recording: Cas van Son Melody instruments: Cas van Son www.casvanson.nl Drums: Rowan Hendrix https://www.instagram.com/rowan_hendrix Pizzadoughcalculator: Create your custom recipe on http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#2_high_stakes Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, Roman or New York style dough. You will also find many tips & tricks. Website : https://www.stadlermade.com/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#2_high_stakes Order your own Outdoor Oven or just have a look at the blog or pizza calculator Blog: https://www.stadlermade.com/makers-school/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#2_high_stakes Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how. Facebook : https://www.facebook.com/stadlermade/ for pizza news, outdoor cooking tutorials, and food discussions ;) Instagram : https://www.instagram.com/stadlermade/ see what I am making, cooking, and discovering. Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

21:: Lunch sessions #1 Freestyle Focaccia

01.01.1970 · 01:00:00 ··· 01.07.2021 · 15:57:49 ··· ···
··· ··· ··· ··· Hi there, Welcome to the Städler Made lunch sessions. In this series, I'm going to experiment with cooking over the fire, trying different recipes and feeding the people that I work with in my company: Städler Made. Hopefully, it will give you some entertainment ;) I normally do lots of preparations before I make a tutorial, I am definitely coming back to those better prepared pizza tutorials, but for now I’d like to just make, play, taste, and have fun. So yes this series will be more improvised, some stuff will burn, explode or go wrong but hey that’s also part of the game ;) Please let me know what you think of this style of video and let me know if you have an amazing recipe idea that I should try. Comment down below and I will try to make it in the Outdoor Oven or on the Firepit! Cheers, Pieter Städler ------------------------------------------------------------------------ Video Artist: Cedric Veldhuis & Sanne Littooij Music & Recording: Cas van Son Melody instruments: Cas van Son www.casvanson.nl Drums: Rowan Hendrix https://www.instagram.com/rowan_hendrix Pizzadoughcalculator: Create your custom recipe on http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#1_freestyle_focaccia Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, roman or American style dough. You will also find many tips & tricks. Website : https://www.stadlermade.com/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#1_freestyle_focaccia Order your own Outdoor Oven or just have a look at the blog or pizza calculator Blog: https://www.stadlermade.com/makers-school/?utm_source=youtube&utm_medium=referral&utm_campaign=lunch_sessions_#1_freestyle_focaccia Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how. Facebook : https://www.facebook.com/stadlermade/ for pizza news, outdoor cooking tutorials, and food discussions ;) Instagram : https://www.instagram.com/stadlermade/ see what I am making, cooking, and discovering. Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.