Science of Pizza Making
Вставка
- Опубліковано 5 вер 2024
- This video is about making the Pizza for game night using SCIENCE!
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Dough
1 1/2 cups water
2 tsp yeast (1 packet)
1 tsp honey
3 1/2 - 4 cups bread flour
2 tsp salt
2 Tbsp olive oil
Sauce
2 Tbsp olive oil
4 gloves garlic (roasted)
1 cup sweet onion (1/2 large onion)
28 oz San Marzano tomato
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/2 tsp black pepper
1/2 tsp oregano
1/4 tsp chili flakes
1 1/2 tsp dried basil (1 T fresh)
1 tsp salt
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Who downvotes this?!
This is like some ancient arcane knowlege our characters would go a whole campaign for!!
It's the evil minions, who are just bitter that the secrets have finally been revealed.
weird flex, but ok
This is why you're the best D&D channel
Awesome, dude! I am now VERY hungry, so thanks for that. . .
For those of y'all try to watch what you eat like I am, you can make a substitute pizza dough by using equal parts self raising flour and fat free greek-style yogurt. It makes for quite a different texture, but it crisps up nicely and is much kinder to your waistline than most dough recipes. It's not as good as real pizza, but its tasty enough to stop you reaching for the take out menus (most of the time).
Useful
This. Is. The content I'm looking for.
Dropping the science on us! This is how you make a pie! Looks like I'm trying this out for next weeks session
Pics or it didn't happen!
Dude, I gotta say, I was not ready for this random video from a D&D UA-camr to be maybe the best and most well-explained video on pizza making I've ever seen!
Glad you appreciate it! Family reunion got delayed due to COVID last year, so on SATURDAY I'm going to try to claim the title 'Boss of the Sauce' from my clan of 100+ Sicilians. Wish me luck!
@@ZipperonDisney wow, that sounds great Fingers crossed you take home the title! The sauce recipe sounded great already. I'm trying out your recipe in two weeks for our first game night since Corona and I'm very excited to see how it'll turn out ^^
@@cheesy_87 third place 😞
@@ZipperonDisney bummer :/ but hey, there's always next year! And third place is still awesome :D
@@ZipperonDisney You ha e 100+ extended relatives?? That sounds awesome.
-Did you win?-
Thanks for sharing your tips with us. Long live the Italians!
Your channel was supposed to be a safe place! A safe place to watch videos late at night! Now look what you've done!!! *drool*
Do it! Make the pie!
When I want a sweeter sauce I cook my onions and garlic for 30 mins adding up to 3 cups of water 1/4 cup at a time to prevent any color from forming, This cooks off all the sulphur compounds in the onions and releases all of the natural sugars. No added sugar is necessary if you use this method.
Nice!
Expected some kind of DM Wisdome metaphor, not actual cooking (nor science)... I don't know how to react
Edit:
I worked 6 years in a pizza restaurant in Italy with high quality standards and I must say that most of what you do coincide with their way of cooking Pizza... short of the oven, obviously
I concur I have been cooking professionally for over 30 years and pretty spot on
Well this is one thing I never fucking expected of this channel. Came for DnD, stayed for chemistry class of pizza.
Came here for pizza, got an O-Chem lesson.
Love the science! Have you ever tried making a poolish pre fermented dough before adding more flour to make your dough? I notice it makes it airier and much softer. Basically a 100% hydration dough using 00 flour sitting in fridge for 24 hours and then being mixed with bread flour and some more 00 and some salt. I'd love to hear more pizza science!
Great idea! Dough is something I'm always experimenting with. I'm also interested in getting some boutique yeast cultures too. I've heard that can make quite the difference
1. Awesome video! It's good to see a little bit of your real-world self/interests.
2. I would never do this for my weekly players because they're the most unenthused unimpressed people I've ever met, but my monthly game, on the other hand, they would love this!
3. Maybe at your next milestone you could show make your own cheese or grow your own toppings!
This video was fantastic. Well done!
You're video is scientifically right but in Italy we do it differently. My family owns a small local pizzaria in Naples and for many generations the pizzaiolo have started with a majority amount of biga and finished with dough balls instead of the 40 hr method you used. Biga only takes about 18 hours to ferment if you're in a hurry and only have fresh yeast (most biga is made like American starter that can be decades old) and the dough balls that are formed with biga only needs an additional 2 hours to be ready for service. So really a 20-24hr process to prep everything. The most important secret is the biga that every established pizzeria has. Our dough is at least 40% biga with the rest being water and an additional 18% 00 flour for structure. Most Italians don't give out the biga secret because we believe well fermented dough is more digestible.
Sorry my English is not the best.
Excellent comment! Thanks for sharing! I've never head of the biga method, gotta look it up. Stay safe in Naples!!
@@ZipperonDisney Thank you! You as well where ever you're from.
Fantastic!
Yum! I can't even eat cheese and this looks delicious. Maybe one of these "Not Cheese" could do.
Love the science behind it all. Yeast is amazing.
Thought "huh, is it april fools already?"... Nope. Double checked channel. Still Zipperon Disney. Well, okay. That was something for sure. It really runs amok with my recommended videos... they are split between D&D and cooking now...
I don't know why I subjected myself to this torture while I'm doing a keto diet.
Can confirm, followed the recipe as closely as I could, the pizza did 100% taste as wonderful as it looked! Now I just need some players..
That's awesome!!! Any pics?
@@ZipperonDisney Quite a few! imgur.com/Npjs16P
Fantastic
Thank you so much 😀
My Credit Just bounced to the max permanently
Are you an expert un chemistry, or did you just learn to make the perfect pizza?
There was a time when I was a chemist, yes ;)
Uncle bob "Secret is safe..." 🤭 nice
Nice Binging With Babish setup 🙏🙏🙏
Love the video! I saw a lot of the same techniques that i use. Will definitely try the cooling rack next time.
It's all in the details :)
@@ZipperonDisney been awhile since I watched this one, but since then I always use the cooling rack, it does make a great difference!!
Lovely video. Will definitely use some of these tips next time! But I thought olive oil contributed to cancer when heated? You seem to use it a bit.
When overheated, the smoke can cause lung cancer, but thats about it
@@ElDaumo Oh, thank you for enlightening me.
Hey, I know this video is a little old, but if you have any power over your ads, could you move them to more proportional points of the video?
Got one of those "skip ad" stinkers in the middle of the explanation and lost the train of thought
Thanks for letting me know! UA-cam started automatically placing mid roll ads, I'll see if I can change them around
@@ZipperonDisney Thank you!
And I'll understand if nothing can be done
I think they rolled a 1 for sleight of hand at 12:11. I can only laugh in sympathy at the disasters that befall upon the humble home cook.
Also! I love the high level one shot as I’ve posted on 3 of your other videos. I was curious if you have a list of prepared spells you run as the dragon queen? If you have time or have it off hand of course, I think that is one thing I feel I spent too much time debating in my prep. I totally understand if you don’t have the time things are crazy right now for everyone on this side of 2020 and with that I hope the best for everyone and their loved ones at this time, and for the best future.
@@TristenRS I think I use the archmage's stats (minus the 9th higher level spells) for the dragon and the mage's stats for the simulacrum. I think I might have mixed them up to keep a fire/ice theme
Zipperon Disney of course, rule number 1 of creating a one shot, pick a theme! 👌
Thank you!
Brilliant
and tasty 😎
What does the skillet do?
Cast iron retains a lot of heat, so it means there is more concentrated heat coming from directly above the pizza, versus from the very top of the oven.
I’m doing it rn and I’m not sure if the yeast is ready to be dumped into the flour ?
You're just checking to see if the yeast is alive, because it'll have a long time to work if you're doing a 40 hour rise. I wait 10 min? just to see if it "blooms"
I will give you any number of dollarydoos in exchange for your tiny whisk.
Yes please!