10:59 for anyone lookin to rewatch it or anythin A screengrab of that feels like it demands to be memed with text like "When the pizza dough fumes got you talkin to your fridge"
I've worked at a few pizza places, one of which was fawned over by all the local weekly magazines and was ultimately a victim of it's own success. Anyway, they had this phenomenal dough. It tossed out so thin, browned nicely. After 6 months on the line, I got a prep shift. When it was time to do the dough, I'm like "where is the recipe?" Prep guy points to the side of the ultra-high gluten flour bag.
The owner panicked because our sales went from $100,000 a month to $1,000,000 a month in a single quarter, so he paid waaaay too much to hire a fancy general manager with a business degree. He had no industry experience. He fired the chef and most of the crew and replaced them with minimum wage teenagers with no experience. He also hired his sister and brother in law immediately. He made changes and ruined the pizza. Like, one of our more popular pizzas was sopressata and calabrian peppers. He started buying cheap salami and banana peppers instead, but didn't change the menu because he was he was a degenerate with a business degree. Next, he killed our sauce and started buying premade sauce. Then he switched from whole fat low moisture mozzeralla that it took me months to find a consistent source for, to a process "pizza blend". I quit around then. Eventually he stole the ovens and half the crew and left to start his own shitty pizza place.
@@_holy__ghost That seems to be the MO with business people. Though, this guy was more a con-artist than an actual business man. I know, I know, same thing. But this guy was more "Ballad of the Flim-Flam Man" than "Wolf of Wallstreet".
@@ordinarychefSort of, but not really. He had a few other marginally successful restaurants before, but nothing like this. We just got lucky. I honestly don't blame him for bringing in management, we were busy beyond our means. People would call to order a pizza at midnight, we'd say it was a 3 hour wait, and they'd be fine with that. We would cut off orders at 3 am, and still be making pizza when the sun came up. He just chose poorly. I think he wanted to franchise it out and this guy allegedly could have helped with that. It would have been smarter to hire an operations manager with industry experience, and hire a consultant about his dreams of being the next Dominos or whatever.
The technique is so good but not measuring the dough really ruined it for me far more often then I'd like to admit. It really just works out if you get lucky or enough experience like Adam here. Measuring when baking stuff is such a waste not to do tbh.
9:04 The little "thank you for your service" felt like a nice, subtle nod of appreciation to both the spoon itself _and_ to the wood carving guy who commented on your "basic bread" video from quite a while ago. I really like wholesome Adam.
And can we appreciate that he uses a slightly burnt wooden spoon just like most of us? I think that the burn mark is part of the spoon’s story. I’m fond of the diagonal burn in one of mine, it means it’s a well used and appreciated tool
Adam, your pizza videos have REVOLUTIONIZED my pizza making at home. I used to be so worried about each gram, and the videos I usually watch are like "YOU HAVE TO PUT EXACTLY X GRAMS OF THIS EXACT FLOUR AND MIX IT FOR EXACTLY THREE MINUTES WITH THE STAND MIXER OR ELSE YOU'RE FUCKED!" While simultaneously giving no details and no alternatives. I don't have a stand mixer, and have always ALWAYS had trouble kneading my dough enough by hand. But your no knead recipes have helped me make the stretchiest, most delicious dough I have ever made. Your videos are so laid back and informative, "Yeah, just some salt if you want. Maybe a little olive oil, if you're into that. Just a glug. Sure." As someone who also isn't really into following recipes, (and struggled when I try due to my autism) your videos have helped me make pizza I'm actually happy and proud to serve to my guests.
Can I just say as a long time Adam Ragusea enjoyer, I love this “newer genre” of videos, that are in concept the same as the old ones, but In practice both more natural and more jump cut-y to visually Interesting and descriptive shots. Thanks for all the hard work Adam! It looks great!
Obsessed with this more casually edited and chit chat style of video. Nice to see you pulling back on production details and just hanging out with us on camera. Good vibes Adam! Hope your mental health is doing better ❤
While watching I realized I'm eating 2 months old bolognese pasta with cream from the freezer and it's still like I made the sauce yesterday! Thanks for that recipe too.
OMG i was literally just making homemade pizza for my family, (im 17) and i needed a dough recipe, and i clicked the pizza playlist, and i couldn’t even believe my eyes when i saw 37 minutes ago for DOUGH thank you lol saved my life, truly a Ragusea miracle
Adam, a way to avoid the peel stick: make the pizza on parchment paper. Although you can't cook the whole cook time with it, after 1 minute on the hot steel, the dough releases from the paper and you can tablecloth pull it out, then cook as normal.
Thank you! I've made about 30 homemade pizzas since I first saw your Pan Pizza 2.0 recipe a few months ago and it's now become a highlight of my weekends. I did a taste test a little while ago where I pit my pizza against my favorite local pizzeria and surprisingly I liked mine more (for about 6$ a pie rather than 20$+). Still making tweaks to my cheese choices, but otherwise they're consistently awesome. This is the most fun I've ever had cooking anything.
how we’re you able to get the dough to come together for kneading? i followed the measurements exactly from that recipe and each time it was entirely too sticky.
@@thetonyhopeYeah, it's not intuitive if you expect the measurements to be 100% accurate as in most recipes. Basically you start with a 2:1 ratio of flour to milk. You mix that up with a spoon or spatula in a bowl. It's probably going to be much too gooey to work with at that point. You can let it sit covered for a half hour, it's still going to be a little too gooey. Then you start adding more flour, still mixing with the spoon, until it gets a little harder. At some point you'll notice that it's "safe" to pick up with your hands and start doing a serious fold and knead on your countertop. You may need to add 0.5-1 cups of extra flour. The first time I did it, my kitchen was a frikkin' mess, but now I can do it with almost no cleanup required at all.
these recent casual style of videos, while not my preference admittably, have been a lovely treat^^ the effort and work you put into these shows in every beat of the video, and I appreciate that you tend to put in a little extra thing or two to give the videos some 🌟heterogineity🌟
So youtube recommended this video to me because I'm on a pizza rabbithole and I feel the need to comment how much I like the video. I had not seen recent videos from this channel so I don't know how new this format is. But I really like the "live" feel to it. Also love the camera work! I don't really know a lot about video making and cameras but It feels different from older videos and I really dig it. Keep it up!
I have been making homemade pizza for 45 years. I had for years did what you do. Everyone said I needed to weigh etc. I tried. Went right back to my own way. Love your videos. You remind me of my kids--same age and they both cook. When you talked of how your were raised, I raised my kids the same way--liberal and out in the country.
the shot at 11:00 is so funny. like he intensinaly edited to make him look like an insane man talking to a fridge for no reason. this is why I love adam
One of your finest videos as of late, Adam! The pacing, the relaxed yet informative and relatable manner that you transferred your knowledge and experience really shun through this one. Thank you for streamlining pizza making to the home.
Yeah, I just watched this one next to a much earlier video and his delivery is so much nicer and more natural. He constantly talks himself down but improves with every video, go Adam!
Hey Adam, I just want to say that I love how you grow and evolve over time. You clearly listen to criticism and yet you also seem to have a healthy balance between "Ok, I think you might be right" and "I appreciate the criticism, but I have considered it and I prefer it my way" which is really hard to do. God I wish I could respond to criticism that well lol. You also just naturally, as you experiment with food, change what you do and your preferences because you were never trying to be some sort of authority, just someone making food in the kitchen at home and finding what works and what doesn't.
We still make your high hydration pizza doughs regularly and love the flavor they get from cold fermenting for a few days. When it comes to baking them though, we found a technique on another channel that really helped us and that is to just cook it directly on some parchment paper that we throw onto the preheated pizza steel! We can add a little cornmeal to the parchment to give it the taste of the NY places we grew up with, and shape the dough perfectly onto the parchment paper. When it cooks it still has the scorch marks on the bottom from the hot steel, and there's no mess and cleanup is super easy. You should give it a shot and see how you like it :D
I use my big cast iron pan to bake pizza with similar dough. Sprinkle a little oil, some semolina and roll the dough on it. Put your toppings on(except cheese) and fry your pizza from the bottom on gas stove, just a little bit, for the crispy bottom. Then get the cheese on top, and put it down in the oven on max heat possible(mine is able to 270C), no more than 5 minutes and pizza is done, you will see when the cheese starts browning, get it out after that. Thanks Adam for your earlier videos, you helped me to get inspiration for making this kind of a pizza, everyone loves it!
I always had an impression that dough need a lot of kneading but all you have to do is to let it alone do most of it's stuff. Pure example how doing less work is actually better for the process. Thanks for great video!
I've always had problems with pizzas sticking to my peel until a couple of years ago when i started building pizza on a sheet of parchment on the counter. Slide the whole pizza with paper onto the peel and it slides right off onto the stone or steel in the oven. After four or five minutes the paper will go through yellowed to light brown. At that point the crust will be set and dried enough that you can give it quick pull and it'll come right out...just like a magicians tablecloth trick! The rest of the time the pizza is directly on the stone or steel and crisps nicely. I tried leaving the paper in but that makes for a soggy bottom pizza, and the paper gets deep brown, crumbly and messy.
@@RachelWolfewe've been using parchment for years this way - never happened. Pizza takes very little time to cook, so you're going to be there keeping your eye on it in any case.
Try semolina (italian semola) instead of flour for stretching out the pizza. You can use as much as you want without getting the dough to floury and it slides off you pizza peel like a charm. Not sure about availability in the US though but it is definitely worth a try!!!
Hi Adam, Not to split hairs, but "00 flour" doesn't just refer to something that's finely ground. What is sold in American supermarkets as "00 flour" is indeed more finely ground that typical flour, but more importantly it is a soft variety of wheat, which is lower in gluten. Most flours in the US, including all purpose are hard wheat flours with more gluten.
"Feeling it out" is something that you can do with experience, you kinda know what level of stretchiness will lead to a stronger or more malleable dough. Giving at least rough measurements helps beginners out when they don't have a reference point. While you might not have the perfect proportions even if there is such a thing, something is better than nothing to lower the barrier to entry.
I started out making your "old" dough recipe, its evolved to basically this, just with a stand mixer. I omit the stage of splitting it into parts before proofing, just rise it in the mixing bowl for a few days. mostly because I make enough dough for 6-7 pizza's at once and just can't be bothered with 6-7 different bowls. I'll just split them before I start preparing the fillings and that works fine for me. We used to buy ready made dough but the pizzas I get from this is just so much better I'll never go back. Then the whole family makes one pizza each with whatever they want for fillings, and the leftovers makes awesome pizza bread for a snack later in the evening or the next day, sometimes its never used and I'll just mix it into next weeks batch, just hold back a bit on the yeast in that case.
Adam. I just made this. I let the dough ferment in the fridge 4 days. It was... Amazing. Honestly possibly one of the best pizzas I've ever had. So simple, so easy, so fast to make. A lot of recipes will tell you to use less yeast but I think the yeast is what gave it such good flavor, even on the first day it kind of smelled like beer, and after 4 days the aroma was beautiful. I pressed it into an 8×8 pan, covered it from edge to edge in a few spoonfuls of sauce. Shredded 75g mozzarella, tossed that mozzarella in some salt and spices then sprinkled on the pizza from edge to edge. Baked 11 minutes at 500F, garnished with parmesan. The dough rose beautifully, and the first bite of the crust was unbelievable. The cheese had browned on the sides, it was thick and chewy and yeasty and oh my goddddd. This was like my 4th batch of pizza this month but this was the first time I fermented it like you suggested AND the first time I put it in a baking pan. The thickness combined with the fermented flavor and browned cheese was so perfect. And by my calculations, only 668 calories. I've had a lot of pizza this month so I'm going to wait a while before making it again, but I'm SO excited to try it again! And it was so freaking easy!! I've never had homemade pizza that rivaled restaurant pizza, but this absolutely did!
Your video "Pizza Bread (and the magic of old dough)" was my first one, that lured me on your channel. Nice to see things come back. Since than i have a old dough in my fridge, to pimp up my new batches. To have the good things of both worlds.
I like this format Adam, its a very good hybrid of your more scripted episodes and a looser, more improvised video. The double camera set-up is simple but efficient. Overall very fun to watch.
I've been using the pizza dough recipe from your "New York-style pizza at home, v2.0" video since it came out. So excited to learn more from the pizza master :D
I’m really digging these more raw, intimate and natural videos, like we’re one on one. They’re cozier, get the point across and don’t assault my senses in the end of a long day. Really good stuff!! ❤ (I hope they’re easier to produce as well, then it’s a win-win)
As a career production baker I can very much appreciate your "no hands" method. For us there were strict "recipes" all by weight. Thing is they never took into account the differences in deliveries of flour. Depending on the crop, the miller, the storage and quality of the water (interestingly water hardness/softness can make a huge difference) all factor into the final product. Our most skilled mixer operators could detect those differences within any given dough and account for it by adding/subtracting flour or water. As much as baking is more chemistry than cooking there are such differences in all the ingredients that having a feel" for the process is a big plus. Thanks again for your content Adam! Always an adventure, education and something to take home... 👍🍕
If you have a US Chefstore around (they're not in TN but in some other states), they have a neapolitan style 00 pizza flour that's just flour without additives for around $13 a 25lbs sack. I use that flour pretty much as my all purpose flour from pizza to bread and every Naan in-between. Since it's not expensive I also feed my sourdough starter with it (plus a dose of whole wheat flour so the little critters have some variety).
i used to diligently follow my modified version of Adam's dough recipe from the Bresaola pizza video, and I would always get a good dough. A few days ago I accidentally messed up my math while making a smaller batch, so I gave up following the recipe and just improvised the rest. It was the best pizza dough I've ever made. now I'm coming back to watch this video so I can learn more precisely how to make dough by feel.
Thats how i make bread. To 1 cup of water per loaf I use 1-2 tsp. of sugar, 1 tsp. of traditional dry-active yeast, 1 tsp. table salt, 1 tbsp. of melted butter or margarine, and Canadian all-purpose flour added slowly until it feels right. My right hand gets into the bowl and the left hand is used to add flour a bit at a time between additions. Knead for 10 minutes. Rise and punch down two times and rise in the pan one final time before baking.
I have developed a method to make *100% sure* the pizza *never sticks* to the peel and there's *no danger of the toppings falling of* when you slide it onto the stone/steel. Prepare the dough on a thin metal sheet (well-seasoned or use flour) and add sauce and put the entire metal sheet into the oven, *on top of the stone.* Once the dough is baked but has little color take sheet out and dress the pizza and release it from the metal if it's a little stuck. Then just slowly slide the pizza directly onto the stone/steel and bake to your desired doneness. This works wonders and takes *all* the stress out of pizza making.
Channeling some Bob Ross today. Half expected the Goose to call that pizza at the end a "happy little accident". Dig the chill vibes - leaning into the comfort content.
i love how you throw in the exact ammount of salt you wanted and still add a tiny bit more. caught my self doing the exact same every time i "cook by feel" ^^ you know you've thrown in as much as you wanted but it always feels like there's missing a bit...
I haven't watched one of your videos in a long time. I'm really enjoying this new format. I can't really describe it, but it feels very intimate. I like that you don't measure much. I'm trying to incorporate that into my cooking as well. Cheers.
I frackin **love** all of this and the energy behind it... Dough, not even just pizza, is so much easier to make to a good enuf degree, entirely without measurements, than prty much any home cook has been led to believe Yes it is entirely correct that if you want an exact bread result, and you have zero exp of your own to go off of, and zero of anyone elses except written instructions alone; then youre gonna need to be exact and ideally use weight measurements, which sadly most USAians just dont have lyin around But most ppl have exp to go off of, even if not their own, and they can watch a vid (or a series of images alongside textual instructions; like a rly thorough recipe) showin the whole process and explainin exactly what a dough shud look and feel like, by actually showin the dough and ideally showin what it looks and feels like when its past that pt as well as what indicates its almost there. You have all that info, then you dont have to measure a thing. You got a rough idea of ratios like mostly water or mostly flour and thats honestly good enuf alongside the info on what it looks and feels like at various stages; adjust it and knead (or autolyse even) and adjust and repeat until desired dough is achieved It wont come out perfectly the same every time ofc, for that you need exact measurements; but its gonna come out similar enuf and still good every time short of some major problem like usin dead yeast or way oversaltin bcuz you grabbed the wrong spice jar This goes way beyond pizza. I make bread all the time at home with zero regard for measurements, makin new kinds ive not made before even; and its simply bcuz i watch youtube vids to get an idea of what to look for, and i go for that. I pay no mind to their ingredients amounts, only what they are (and ideally what purpose they serve so its easier to know with what i can or shud substitute it) and an idea of about how much are used comparatively to other ingredients; and then i make my own version of it stayin similar to those ratios, and adjustin to my own tastes ofc Cooking is an art and cooking is a science; it truly demands experimentation from both sides there. And it can be exactly measured or not; and still provide incredible results... Its just easier to reproduce by others when more exact measurements are taken
Your previous videos have helped me become a decent home pizza chef. Thanks for the additional tips. Want a pizza peel that is almost immune to sticking? I got a conveyor style pizza peel, kind of an ingenious design with a canvas cloth over it that works like a conveyor belt. It's the only way I've been able to make anything visually resembling a pizza with that sticky dough. The brand I got was "super peel" but there are others of similar design.
Adam! I appreciate your videos and experiments. You keep it simple and understandable for the common person to work in the kitchen. I like your way of working by feel, and not having to bring out scales or measuring tools all the time, because that's how we usually work when we cook a family dinner, or pizzas, or braised short ribs. Also! You are looking very good these days, keep up the good work! Both in the gym and in the kitchen/workspace pumping out videos! Sincerely from Sweden, Olle :-)
Don‘t know if I‘m just imagining things, but the lighting this time around looked… warmer(?) than usual. Really comfy, especially in combination with the more laid back video-style. Great video, Mr. Ragusea (:
100% correct. i make dough by feel all the time. 2 cups of bread flour, instant yeast and add water until it all spontaneously combines. add a little more water, season with salt and mix. throw in a gallon zip lock bag and chuck it in the fridge at least overnight. good for like 3 days later. flop it onto semolina or flour and stretch it out a little bit; inside out, push all the air to the crust not the center. 500 degree oven at least... comes out real Neapolitan.
Great vid! Thank you, Adam! I've been making a lot of pizza over the last 1.5 yrs or so thanks to you and the "B-boy" Lagerstrom, thank you! I did once, and only once, forget to add salt to the dough. That was crap dough, salt is a must in my opinion. Have a great weekend, and thanks again for great content!
I remember back when Alton Brown needed special backless prop fridges to get camera shots from inside the fridge, because any acceptable camera was just too big to do it any other way. Truly, we live in the future.
If I've got a really wet pizza dough I just spread it out on a piece of parchment paper right on the flat baking sheet I use for a peel. Then it just slides right of with the parchment onto the pizza stone. I'll usually trim the paper so very little protrudes beyond the dough. That's a very hot oven and I don't want the paper igniting! 🔥🔥🔥
I like this, adam I hope you are doing well, I listen to the pod and i just want to let you know how much we appreciate all that you do, your videos and pods really brighten our days
This is a great general-purpose bread guide tbh. Ngl, I always find the "net carbs" thing confusing af. I know some diets do that macros "countering" each other thing... but the methods of counting macros I've always used don't do it, so it's weird to me to see it stated as a Fact on the packet alongside the actual amount of protein, yk? Also I know people have said this for years, but kudos for the captions. I don't always use them but today is one of those days and I really appreciate how this isn't just a tidied-up auto-captions with no real spacing or timing. (Though I noticed "mass of dough" became "massive dough"!)
Just made a pizza with this dough, and have two more rounds in the fridge for next week. This technique is fantastic, probably the closest to NY-style pizza I've ever made.
I love how all the comments are just full of people's own tips and experiences, rather than a bunch of snarky crap about how you/everyone else is Doing It Wrong like a lot of videos.
I really like the recent changes in presentation, it feels like a good middle ground between 'stand-n-stir' & your more carefully edited/narrated videos.
In regards to the ad; the product may be 6g "net carbs" (marketing term), but as shown at 7:32 on the back of the packaging, it is 24g "total carbs". I don't think most people understand this difference and so it paints a very differ net picture than people are expecting. I personally think it is sufficiently deceptive to be false advertising.
There's just something right about watching Adam make pizza. It's what brought me here in the first place all those years ago when the pizza video blew up on Reddit.
Creators don't do things like leave cameras in shot enough. I'm not being smarmy with that, I mean it. It's kinda nice to see where the angle is coming from and it gives it that more "in the kitchen with you" feel. I'm here for it. Also, I still haven't tried making this aged dough yet, it's always on my list of things to make. Would this translate well with a stand mixer for the spoon-mixing part, I wonder...
Hey, I just wanted to let you know that even though UA-cam's been trying to disable it and made it a pain to use, I still turn on my ad blocker when I watch your videos.
When I see you doing this (handling a simple dough) I remember your food science videos. I wish you still made them. I'd have liked to have your take on seitan, why it "works" texture-wise, which cultures came up with similar items, and how "fake meats" have evolved over time.
My most recent pizza experiment has been to use my mother's sourdough starter instead of yeast. It had a similar flavor as leaving the dough in the fridge for a week, if not even more flavorful, since it was pre-inoculated with the lactic acid bacteria of the starter, even though it was only fermented over a single night. It was really really good. Obviously it's not particularly doable unless you already have a starter, but since I do, I think I'm going to use it going forward. I ended up making several "regular" NY style pizzas as well as a white pizza, inspired by a "roman style" sourdough pizza place near me that has this awesome white pizza they call "Bianca". It uses a mix of a garlic bechamel, for which I just copied Adam's own garlic white pizza sauce, and ricotta for the sauce. They use fresh mozz but I just used the WMLM mozz I already had for the other pies, plus halved cherry tomatoes, basil, chili flake, and a drizzle of balsamic vinegar. It's possibly my favorite pizza of all time which feels almost sacrilegious as a NY'er, but it's insanely good and surprisingly not that hard to make at home.
I like the vibe of these newer videos. I don’t know much about video editing, but the transitions just seem so clean and subtle. Your voice is genuine and conversational, almost like this is effortless for you. Reminds me of Alton Brown’s style. Thanks for the awesome content!
I love this style of cooking: chill the hhell out, unwind and cook by feel. We're not building a rocket here people it's just a pizza or a (insert whatever food is to be made any given day here).
Would love to see a "colour-changing card trick video" Adam Ragusea style one day. Don't know why this made me think of it. Not exactly Adam's genre but still. Great video!
That shot of Adam talking to his fridge was pure gold 🤣
Then "that's pretty good honestly" 😂😂
10:59 for anyone lookin to rewatch it or anythin
A screengrab of that feels like it demands to be memed with text like "When the pizza dough fumes got you talkin to your fridge"
Seeing that juxtaposition and then having flashbacks to all the Good Eats segments filmed like that destroyed me 😂
Oh my god I only realised how it looks from the other side whenever people do it 😂
Thats definitely a Good Eats Shot if I saw one
I've worked at a few pizza places, one of which was fawned over by all the local weekly magazines and was ultimately a victim of it's own success. Anyway, they had this phenomenal dough. It tossed out so thin, browned nicely. After 6 months on the line, I got a prep shift. When it was time to do the dough, I'm like "where is the recipe?" Prep guy points to the side of the ultra-high gluten flour bag.
im interested in the 'victim of its own success' thing. care to elaborate?
The owner panicked because our sales went from $100,000 a month to $1,000,000 a month in a single quarter, so he paid waaaay too much to hire a fancy general manager with a business degree.
He had no industry experience. He fired the chef and most of the crew and replaced them with minimum wage teenagers with no experience. He also hired his sister and brother in law immediately.
He made changes and ruined the pizza. Like, one of our more popular pizzas was sopressata and calabrian peppers. He started buying cheap salami and banana peppers instead, but didn't change the menu because he was he was a degenerate with a business degree.
Next, he killed our sauce and started buying premade sauce. Then he switched from whole fat low moisture mozzeralla that it took me months to find a consistent source for, to a process "pizza blend". I quit around then.
Eventually he stole the ovens and half the crew and left to start his own shitty pizza place.
@@NonEuclideanTacoCannon thats wild. who wouldve thought that nuking everything good about your setup would make your setup not as good anymore?
@@_holy__ghost That seems to be the MO with business people. Though, this guy was more a con-artist than an actual business man. I know, I know, same thing. But this guy was more "Ballad of the Flim-Flam Man" than "Wolf of Wallstreet".
@@ordinarychefSort of, but not really. He had a few other marginally successful restaurants before, but nothing like this. We just got lucky. I honestly don't blame him for bringing in management, we were busy beyond our means. People would call to order a pizza at midnight, we'd say it was a 3 hour wait, and they'd be fine with that. We would cut off orders at 3 am, and still be making pizza when the sun came up.
He just chose poorly. I think he wanted to franchise it out and this guy allegedly could have helped with that. It would have been smarter to hire an operations manager with industry experience, and hire a consultant about his dreams of being the next Dominos or whatever.
Your homemade broiler pizza method has been life changing. Hands down the best pizza I’ve ever had 🔥
What the brits call a grill
@@ssj3gohan456I understood that reference
The technique is so good but not measuring the dough really ruined it for me far more often then I'd like to admit. It really just works out if you get lucky or enough experience like Adam here. Measuring when baking stuff is such a waste not to do tbh.
@@freddimehrcurry sounds like it just requires a little practice and if you can afford it no need to worry
Only way I make pizza now!
9:04 The little "thank you for your service" felt like a nice, subtle nod of appreciation to both the spoon itself _and_ to the wood carving guy who commented on your "basic bread" video from quite a while ago. I really like wholesome Adam.
And can we appreciate that he uses a slightly burnt wooden spoon just like most of us? I think that the burn mark is part of the spoon’s story. I’m fond of the diagonal burn in one of mine, it means it’s a well used and appreciated tool
Its not that deep
@@KarenTookTheKids That's what she said.
@@Abby_Sciuto lmao
Adam, your pizza videos have REVOLUTIONIZED my pizza making at home.
I used to be so worried about each gram, and the videos I usually watch are like "YOU HAVE TO PUT EXACTLY X GRAMS OF THIS EXACT FLOUR AND MIX IT FOR EXACTLY THREE MINUTES WITH THE STAND MIXER OR ELSE YOU'RE FUCKED!" While simultaneously giving no details and no alternatives.
I don't have a stand mixer, and have always ALWAYS had trouble kneading my dough enough by hand. But your no knead recipes have helped me make the stretchiest, most delicious dough I have ever made. Your videos are so laid back and informative, "Yeah, just some salt if you want. Maybe a little olive oil, if you're into that. Just a glug. Sure." As someone who also isn't really into following recipes, (and struggled when I try due to my autism) your videos have helped me make pizza I'm actually happy and proud to serve to my guests.
Can I just say as a long time Adam Ragusea enjoyer, I love this “newer genre” of videos, that are in concept the same as the old ones, but In practice both more natural and more jump cut-y to visually Interesting and descriptive shots. Thanks for all the hard work Adam! It looks great!
Especially in the add, I typically skip such things but I kept watching because the shots where just so 😙👌
I didn't like them in the beginning but I'm coming around to them!! Adam without a script is so entertaining and reminds me of old Food Network shows!
not shying away from showing a camera in the shot.. traditionally it's a big no no (breaking suspension of disbelief) 😅
Why did I read this comment in the Food Wishes guy's voice?
Have to agree! His older videos feel so professional, but these ones match the more chaotic tone that's generally found in my kitchen
Obsessed with this more casually edited and chit chat style of video. Nice to see you pulling back on production details and just hanging out with us on camera. Good vibes Adam! Hope your mental health is doing better ❤
While watching I realized I'm eating 2 months old bolognese pasta with cream from the freezer and it's still like I made the sauce yesterday! Thanks for that recipe too.
OMG i was literally just making homemade pizza for my family, (im 17) and i needed a dough recipe, and i clicked the pizza playlist, and i couldn’t even believe my eyes when i saw 37 minutes ago for DOUGH
thank you lol saved my life, truly a Ragusea miracle
thank you for telling me your age. I hope your family enjoyed your pizza.
Good on you for making food for your family. I'm sure they appreciate it *and* it's a hugely important life skill.
Dude hell yeah. You've got DECADES to perfect your pie. Keep at it.
Adam, a way to avoid the peel stick: make the pizza on parchment paper. Although you can't cook the whole cook time with it, after 1 minute on the hot steel, the dough releases from the paper and you can tablecloth pull it out, then cook as normal.
I do something similar where I just skip the peel entirely and use flat aluminum pizza pans and shimmy it out from under halfway.
he mentioned in one of his older videos that he used to use a sheet of cardboard as a pizza peel during his college days.
Thank you! I've made about 30 homemade pizzas since I first saw your Pan Pizza 2.0 recipe a few months ago and it's now become a highlight of my weekends. I did a taste test a little while ago where I pit my pizza against my favorite local pizzeria and surprisingly I liked mine more (for about 6$ a pie rather than 20$+). Still making tweaks to my cheese choices, but otherwise they're consistently awesome. This is the most fun I've ever had cooking anything.
how we’re you able to get the dough to come together for kneading? i followed the measurements exactly from that recipe and each time it was entirely too sticky.
@@thetonyhopeYeah, it's not intuitive if you expect the measurements to be 100% accurate as in most recipes. Basically you start with a 2:1 ratio of flour to milk. You mix that up with a spoon or spatula in a bowl. It's probably going to be much too gooey to work with at that point. You can let it sit covered for a half hour, it's still going to be a little too gooey. Then you start adding more flour, still mixing with the spoon, until it gets a little harder. At some point you'll notice that it's "safe" to pick up with your hands and start doing a serious fold and knead on your countertop. You may need to add 0.5-1 cups of extra flour. The first time I did it, my kitchen was a frikkin' mess, but now I can do it with almost no cleanup required at all.
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I've used your v2.0 pizza dough recipe for 3 years already. For making pizza and sourdough. So good!
Really love the style and pacing of this video, very chill while still being interesting and informative!
I really appreciate how you don't fuss about protocol or measuring. Gives me hope. More videos like this.
these recent casual style of videos, while not my preference admittably, have been a lovely treat^^ the effort and work you put into these shows in every beat of the video, and I appreciate that you tend to put in a little extra thing or two to give the videos some 🌟heterogineity🌟
They suck. You can just say it.
So youtube recommended this video to me because I'm on a pizza rabbithole and I feel the need to comment how much I like the video. I had not seen recent videos from this channel so I don't know how new this format is. But I really like the "live" feel to it. Also love the camera work! I don't really know a lot about video making and cameras but It feels different from older videos and I really dig it. Keep it up!
I have been making homemade pizza for 45 years. I had for years did what you do. Everyone said I needed to weigh etc. I tried. Went right back to my own way. Love your videos. You remind me of my kids--same age and they both cook. When you talked of how your were raised, I raised my kids the same way--liberal and out in the country.
the shot at 11:00 is so funny. like he intensinaly edited to make him look like an insane man talking to a fridge for no reason. this is why I love adam
One of your finest videos as of late, Adam! The pacing, the relaxed yet informative and relatable manner that you transferred your knowledge and experience really shun through this one.
Thank you for streamlining pizza making to the home.
Yeah, I just watched this one next to a much earlier video and his delivery is so much nicer and more natural.
He constantly talks himself down but improves with every video, go Adam!
Hey Adam, I just want to say that I love how you grow and evolve over time. You clearly listen to criticism and yet you also seem to have a healthy balance between "Ok, I think you might be right" and "I appreciate the criticism, but I have considered it and I prefer it my way" which is really hard to do. God I wish I could respond to criticism that well lol. You also just naturally, as you experiment with food, change what you do and your preferences because you were never trying to be some sort of authority, just someone making food in the kitchen at home and finding what works and what doesn't.
We still make your high hydration pizza doughs regularly and love the flavor they get from cold fermenting for a few days. When it comes to baking them though, we found a technique on another channel that really helped us and that is to just cook it directly on some parchment paper that we throw onto the preheated pizza steel! We can add a little cornmeal to the parchment to give it the taste of the NY places we grew up with, and shape the dough perfectly onto the parchment paper. When it cooks it still has the scorch marks on the bottom from the hot steel, and there's no mess and cleanup is super easy. You should give it a shot and see how you like it :D
HOW did I not think of this?? You just made my life easier!
I like this more off-the-cuff commentary that comes from recording the audio live instead of dubbing over the footage later.
I use my big cast iron pan to bake pizza with similar dough. Sprinkle a little oil, some semolina and roll the dough on it. Put your toppings on(except cheese) and fry your pizza from the bottom on gas stove, just a little bit, for the crispy bottom. Then get the cheese on top, and put it down in the oven on max heat possible(mine is able to 270C), no more than 5 minutes and pizza is done, you will see when the cheese starts browning, get it out after that.
Thanks Adam for your earlier videos, you helped me to get inspiration for making this kind of a pizza, everyone loves it!
I always had an impression that dough need a lot of kneading but all you have to do is to let it alone do most of it's stuff. Pure example how doing less work is actually better for the process.
Thanks for great video!
I've always had problems with pizzas sticking to my peel until a couple of years ago when i started building pizza on a sheet of parchment on the counter. Slide the whole pizza with paper onto the peel and it slides right off onto the stone or steel in the oven. After four or five minutes the paper will go through yellowed to light brown. At that point the crust will be set and dried enough that you can give it quick pull and it'll come right out...just like a magicians tablecloth trick! The rest of the time the pizza is directly on the stone or steel and crisps nicely. I tried leaving the paper in but that makes for a soggy bottom pizza, and the paper gets deep brown, crumbly and messy.
Sounds like a great way to start a fire 😳
@@RachelWolfewe've been using parchment for years this way - never happened. Pizza takes very little time to cook, so you're going to be there keeping your eye on it in any case.
Try semolina (italian semola) instead of flour for stretching out the pizza. You can use as much as you want without getting the dough to floury and it slides off you pizza peel like a charm.
Not sure about availability in the US though but it is definitely worth a try!!!
It is widely available. Bobs red mill brand. Harris teeter or Whole Foods.
Hi Adam,
Not to split hairs, but "00 flour" doesn't just refer to something that's finely ground. What is sold in American supermarkets as "00 flour" is indeed more finely ground that typical flour, but more importantly it is a soft variety of wheat, which is lower in gluten. Most flours in the US, including all purpose are hard wheat flours with more gluten.
I love this new no fs given format of casual discourse!
"Feeling it out" is something that you can do with experience, you kinda know what level of stretchiness will lead to a stronger or more malleable dough. Giving at least rough measurements helps beginners out when they don't have a reference point. While you might not have the perfect proportions even if there is such a thing, something is better than nothing to lower the barrier to entry.
words can't describe how much I love watching him cook and talk like this cuz it's so chill
I started out making your "old" dough recipe, its evolved to basically this, just with a stand mixer.
I omit the stage of splitting it into parts before proofing, just rise it in the mixing bowl for a few days. mostly because I make enough dough for 6-7 pizza's at once and just can't be bothered with 6-7 different bowls. I'll just split them before I start preparing the fillings and that works fine for me.
We used to buy ready made dough but the pizzas I get from this is just so much better I'll never go back.
Then the whole family makes one pizza each with whatever they want for fillings, and the leftovers makes awesome pizza bread for a snack later in the evening or the next day, sometimes its never used and I'll just mix it into next weeks batch, just hold back a bit on the yeast in that case.
I'm loving this Alton Brown style camera-in-fridge aesthetic.
Adam. I just made this. I let the dough ferment in the fridge 4 days. It was... Amazing. Honestly possibly one of the best pizzas I've ever had. So simple, so easy, so fast to make. A lot of recipes will tell you to use less yeast but I think the yeast is what gave it such good flavor, even on the first day it kind of smelled like beer, and after 4 days the aroma was beautiful.
I pressed it into an 8×8 pan, covered it from edge to edge in a few spoonfuls of sauce. Shredded 75g mozzarella, tossed that mozzarella in some salt and spices then sprinkled on the pizza from edge to edge. Baked 11 minutes at 500F, garnished with parmesan.
The dough rose beautifully, and the first bite of the crust was unbelievable. The cheese had browned on the sides, it was thick and chewy and yeasty and oh my goddddd. This was like my 4th batch of pizza this month but this was the first time I fermented it like you suggested AND the first time I put it in a baking pan. The thickness combined with the fermented flavor and browned cheese was so perfect. And by my calculations, only 668 calories. I've had a lot of pizza this month so I'm going to wait a while before making it again, but I'm SO excited to try it again! And it was so freaking easy!! I've never had homemade pizza that rivaled restaurant pizza, but this absolutely did!
Your video "Pizza Bread (and the magic of old dough)" was my first one, that lured me on your channel. Nice to see things come back. Since than i have a old dough in my fridge, to pimp up my new batches. To have the good things of both worlds.
Adam you are a HUGE help in improving my pizza game. Thank you.
I like this format Adam, its a very good hybrid of your more scripted episodes and a looser, more improvised video. The double camera set-up is simple but efficient. Overall very fun to watch.
I've used Adam's method for quite a while now, and I can STRONGLY attest to 8-9 days as having GREAT flavor.
I've been using the pizza dough recipe from your "New York-style pizza at home, v2.0" video since it came out. So excited to learn more from the pizza master :D
Nice style of cinematography in this video Adam!
I’m really digging these more raw, intimate and natural videos, like we’re one on one. They’re cozier, get the point across and don’t assault my senses in the end of a long day. Really good stuff!! ❤
(I hope they’re easier to produce as well, then it’s a win-win)
As a career production baker I can very much appreciate your "no hands" method. For us there were strict "recipes" all by weight. Thing is they never took into account the differences in deliveries of flour. Depending on the crop, the miller, the storage and quality of the water (interestingly water hardness/softness can make a huge difference) all factor into the final product. Our most skilled mixer operators could detect those differences within any given dough and account for it by adding/subtracting flour or water. As much as baking is more chemistry than cooking there are such differences in all the ingredients that having a feel" for the process is a big plus.
Thanks again for your content Adam! Always an adventure, education and something to take home... 👍🍕
If you have a US Chefstore around (they're not in TN but in some other states), they have a neapolitan style 00 pizza flour that's just flour without additives for around $13 a 25lbs sack. I use that flour pretty much as my all purpose flour from pizza to bread and every Naan in-between. Since it's not expensive I also feed my sourdough starter with it (plus a dose of whole wheat flour so the little critters have some variety).
Love the various angles, how fun!
i used to diligently follow my modified version of Adam's dough recipe from the Bresaola pizza video, and I would always get a good dough. A few days ago I accidentally messed up my math while making a smaller batch, so I gave up following the recipe and just improvised the rest. It was the best pizza dough I've ever made. now I'm coming back to watch this video so I can learn more precisely how to make dough by feel.
Thats how i make bread. To 1 cup of water per loaf I use 1-2 tsp. of sugar, 1 tsp. of traditional dry-active yeast, 1 tsp. table salt, 1 tbsp. of melted butter or margarine, and Canadian all-purpose flour added slowly until it feels right. My right hand gets into the bowl and the left hand is used to add flour a bit at a time between additions. Knead for 10 minutes. Rise and punch down two times and rise in the pan one final time before baking.
I have developed a method to make *100% sure* the pizza *never sticks* to the peel and there's *no danger of the toppings falling of* when you slide it onto the stone/steel.
Prepare the dough on a thin metal sheet (well-seasoned or use flour) and add sauce and put the entire metal sheet into the oven, *on top of the stone.* Once the dough is baked but has little color take sheet out and dress the pizza and release it from the metal if it's a little stuck. Then just slowly slide the pizza directly onto the stone/steel and bake to your desired doneness.
This works wonders and takes *all* the stress out of pizza making.
Channeling some Bob Ross today. Half expected the Goose to call that pizza at the end a "happy little accident".
Dig the chill vibes - leaning into the comfort content.
i love how you throw in the exact ammount of salt you wanted and still add a tiny bit more.
caught my self doing the exact same every time i "cook by feel" ^^
you know you've thrown in as much as you wanted but it always feels like there's missing a bit...
I haven't watched one of your videos in a long time. I'm really enjoying this new format. I can't really describe it, but it feels very intimate. I like that you don't measure much. I'm trying to incorporate that into my cooking as well. Cheers.
I frackin **love** all of this and the energy behind it... Dough, not even just pizza, is so much easier to make to a good enuf degree, entirely without measurements, than prty much any home cook has been led to believe
Yes it is entirely correct that if you want an exact bread result, and you have zero exp of your own to go off of, and zero of anyone elses except written instructions alone; then youre gonna need to be exact and ideally use weight measurements, which sadly most USAians just dont have lyin around
But most ppl have exp to go off of, even if not their own, and they can watch a vid (or a series of images alongside textual instructions; like a rly thorough recipe) showin the whole process and explainin exactly what a dough shud look and feel like, by actually showin the dough and ideally showin what it looks and feels like when its past that pt as well as what indicates its almost there.
You have all that info, then you dont have to measure a thing. You got a rough idea of ratios like mostly water or mostly flour and thats honestly good enuf alongside the info on what it looks and feels like at various stages; adjust it and knead (or autolyse even) and adjust and repeat until desired dough is achieved
It wont come out perfectly the same every time ofc, for that you need exact measurements; but its gonna come out similar enuf and still good every time short of some major problem like usin dead yeast or way oversaltin bcuz you grabbed the wrong spice jar
This goes way beyond pizza. I make bread all the time at home with zero regard for measurements, makin new kinds ive not made before even; and its simply bcuz i watch youtube vids to get an idea of what to look for, and i go for that. I pay no mind to their ingredients amounts, only what they are (and ideally what purpose they serve so its easier to know with what i can or shud substitute it) and an idea of about how much are used comparatively to other ingredients; and then i make my own version of it stayin similar to those ratios, and adjustin to my own tastes ofc
Cooking is an art and cooking is a science; it truly demands experimentation from both sides there. And it can be exactly measured or not; and still provide incredible results... Its just easier to reproduce by others when more exact measurements are taken
Your previous videos have helped me become a decent home pizza chef. Thanks for the additional tips. Want a pizza peel that is almost immune to sticking? I got a conveyor style pizza peel, kind of an ingenious design with a canvas cloth over it that works like a conveyor belt. It's the only way I've been able to make anything visually resembling a pizza with that sticky dough. The brand I got was "super peel" but there are others of similar design.
Adam! I appreciate your videos and experiments. You keep it simple and understandable for the common person to work in the kitchen. I like your way of working by feel, and not having to bring out scales or measuring tools all the time, because that's how we usually work when we cook a family dinner, or pizzas, or braised short ribs. Also! You are looking very good these days, keep up the good work! Both in the gym and in the kitchen/workspace pumping out videos! Sincerely from Sweden, Olle :-)
Wet hands work well for keeping the hands clean with high hydration dough as well.
Don‘t know if I‘m just imagining things, but the lighting this time around looked… warmer(?) than usual. Really comfy, especially in combination with the more laid back video-style. Great video, Mr. Ragusea (:
This slightly more informal style is really approachable and overall helpful. Possibly the best pizza video you've made imo
100% correct. i make dough by feel all the time. 2 cups of bread flour, instant yeast and add water until it all spontaneously combines. add a little more water, season with salt and mix. throw in a gallon zip lock bag and chuck it in the fridge at least overnight. good for like 3 days later. flop it onto semolina or flour and stretch it out a little bit; inside out, push all the air to the crust not the center. 500 degree oven at least... comes out real Neapolitan.
Great vid! Thank you, Adam! I've been making a lot of pizza over the last 1.5 yrs or so thanks to you and the "B-boy" Lagerstrom, thank you! I did once, and only once, forget to add salt to the dough. That was crap dough, salt is a must in my opinion. Have a great weekend, and thanks again for great content!
I remember back when Alton Brown needed special backless prop fridges to get camera shots from inside the fridge, because any acceptable camera was just too big to do it any other way. Truly, we live in the future.
If I've got a really wet pizza dough I just spread it out on a piece of parchment paper right on the flat baking sheet I use for a peel. Then it just slides right of with the parchment onto the pizza stone. I'll usually trim the paper so very little protrudes beyond the dough. That's a very hot oven and I don't want the paper igniting! 🔥🔥🔥
I like this, adam I hope you are doing well, I listen to the pod and i just want to let you know how much we appreciate all that you do, your videos and pods really brighten our days
This is a great general-purpose bread guide tbh.
Ngl, I always find the "net carbs" thing confusing af. I know some diets do that macros "countering" each other thing... but the methods of counting macros I've always used don't do it, so it's weird to me to see it stated as a Fact on the packet alongside the actual amount of protein, yk?
Also I know people have said this for years, but kudos for the captions. I don't always use them but today is one of those days and I really appreciate how this isn't just a tidied-up auto-captions with no real spacing or timing. (Though I noticed "mass of dough" became "massive dough"!)
Just made a pizza with this dough, and have two more rounds in the fridge for next week. This technique is fantastic, probably the closest to NY-style pizza I've ever made.
These informal videos and your podcast have been so great. Thanks for all the amazing content Adam!
The more 'casual' style is pretty surprising compared to your normal, more heavily edited videos
But honestly it's nice. Casual. I like it
This video had such a chill vibe to it, almost a Bob Ross feeling, so great!
I love how all the comments are just full of people's own tips and experiences, rather than a bunch of snarky crap about how you/everyone else is Doing It Wrong like a lot of videos.
Having heard the comfy content ep on the pod glad your doing what feels good adam
I really like the recent changes in presentation, it feels like a good middle ground between 'stand-n-stir' & your more carefully edited/narrated videos.
In regards to the ad; the product may be 6g "net carbs" (marketing term), but as shown at 7:32 on the back of the packaging, it is 24g "total carbs". I don't think most people understand this difference and so it paints a very differ net picture than people are expecting. I personally think it is sufficiently deceptive to be false advertising.
This is the perfect topic for the new style of video
I stopped making fridge pizza dough for the summer because I didn't want to run my oven, but I think it's time to start doing home pizzas again :D
ive been putting off making pizza dough for like a month now, and i think thisll finally let me try it
There's just something right about watching Adam make pizza. It's what brought me here in the first place all those years ago when the pizza video blew up on Reddit.
Glad to see you got your head back.
Thank you for updated pizza recipe
Sending this one along to my son, he is gonna looooooove this
I love the more casual style of this type of video 👍
I really like these casual styles videos
I found out that if you don't get enough color on the bottom side, you can put in on a gas burner for a little, it also warm ups the pizza.
Creators don't do things like leave cameras in shot enough. I'm not being smarmy with that, I mean it. It's kinda nice to see where the angle is coming from and it gives it that more "in the kitchen with you" feel. I'm here for it. Also, I still haven't tried making this aged dough yet, it's always on my list of things to make. Would this translate well with a stand mixer for the spoon-mixing part, I wonder...
Hey, I just wanted to let you know that even though UA-cam's been trying to disable it and made it a pain to use, I still turn on my ad blocker when I watch your videos.
When I see you doing this (handling a simple dough) I remember your food science videos. I wish you still made them. I'd have liked to have your take on seitan, why it "works" texture-wise, which cultures came up with similar items, and how "fake meats" have evolved over time.
Dude I know you've had a bit of a tough time but man, honestly, you look better than ever :D
My most recent pizza experiment has been to use my mother's sourdough starter instead of yeast. It had a similar flavor as leaving the dough in the fridge for a week, if not even more flavorful, since it was pre-inoculated with the lactic acid bacteria of the starter, even though it was only fermented over a single night. It was really really good. Obviously it's not particularly doable unless you already have a starter, but since I do, I think I'm going to use it going forward.
I ended up making several "regular" NY style pizzas as well as a white pizza, inspired by a "roman style" sourdough pizza place near me that has this awesome white pizza they call "Bianca". It uses a mix of a garlic bechamel, for which I just copied Adam's own garlic white pizza sauce, and ricotta for the sauce. They use fresh mozz but I just used the WMLM mozz I already had for the other pies, plus halved cherry tomatoes, basil, chili flake, and a drizzle of balsamic vinegar. It's possibly my favorite pizza of all time which feels almost sacrilegious as a NY'er, but it's insanely good and surprisingly not that hard to make at home.
7:50 nice touch, the matching phone case
I've been using Malted Barley as sugar source with the King Arthur 00 flour and it comes out amazing!
"Mom, dad is talking to the fridge again"
Lmaoooo
I like the periodical update on the way Adam makes his pizza dough. I'm waiting for the following year's update xD
THANK YOU for this video! I now have high hopes to try making this dough at home🙂
Love this simplicity, Adam. Question:
@ 13:55 I could swear the "oil side" ended up being down. Optical illusion?
I like the vibe of these newer videos. I don’t know much about video editing, but the transitions just seem so clean and subtle. Your voice is genuine and conversational, almost like this is effortless for you. Reminds me of Alton Brown’s style. Thanks for the awesome content!
This guy's videos are hypnotizing 😮
I'm really diggin' the "meh, screw it. it'll work and be yummy, shut up, whatever," vibes recently.
Every Adam pizza video fills me with joy
Huge fan of old pizza dough here 😂 it really helps with store bought dough too. Let it sit for 7-10 days in the fridge and it's perfect.
I love this style of cooking: chill the hhell out, unwind and cook by feel. We're not building a rocket here people it's just a pizza or a (insert whatever food is to be made any given day here).
Would love to see a "colour-changing card trick video" Adam Ragusea style one day. Don't know why this made me think of it. Not exactly Adam's genre but still. Great video!
The "...let's see if i can ... be better" face expression with hint of sarcasm at 8:39 almost killed
I love these more casual videos