What a beautiful pizza. A real slice of art. I made your NY style pizza for my family. They don't want to go anywhere else now to buy pizza. Like you, I want to perfect pizza gymnastics. I never knew how thought out it had to be to get exceptional pizza..... until you. Nothing exceptional just happens. It take persistence discipline and passion to come to fruition.You sir are a rare teacher to open the crevices of ones mind to inspire them to go down the rabbit pizza hole. I salute you. Thanks for making the world a better place. SALUTE! PS. I love the comedy ingredients too. LOL
Thanks for the ideas! I was fortunate enough to visit Pepe’s restaurant twice. Both times we were amazed how great and unique his pizzas are. Just incredible taste. A couple of suggestions: he is pizzas are not as thick around the edges. He uses 200g of dough for each. I found a video where he uses around 150g of starter with 1600g of flour and 1l of water bit he adds 5-6g of active dry yeast later in the process, while he is working the dough. Not sure if it’s accurate, but I will be trying it this week:)
@@vonblashke do let me know how it goes. Yeah I prolly went ever so slightly too much crust, but regarding weight, and I might be totally wrong, the pizzas he makes in his restaurant look smaller in diameter. Pizzas there are intended for a single diner, knife and fork etc. But somewhere in-between that and mine I admit this still needs tweaks. I have Naples on my top 3 destinations to go next.
You know, I think it's a shitty thumbnail tbh. Thumbnails are everything. I've been learning proper stills photography and have one ready. There's a number of reasons actually outside there quality of the content that determines whether or not UA-cam will suggest a video. I'm working on it though. 😉
Another great pizza video That Neapolitan dough is tough to get right. I think I'm about to get one of those uni pizza ovens or the like. Ideally, you get one first so I can see the results haha Great cook, but if you need any gardening tips, I can help😁😁😁
*Thanks to @macakucizmama831 to pointing out my pizza dyslexia!! I have changed the title and thumbnail in accordance! * I had a blast making this video, literally a blast of steam to the face, but everyone one of those pizzas were bellisimo. I have a LONG way to go before I can make pizzas like Mr Pepe. In fact a flight to Naples to try good pizza would be a good first step . But I definitely had some really good baby steps here.
@@rollonfood it was a funny one with you crossing your arms like the other chef. It’s a weird sauce pattern so no worries. Looks absolutely delicious however. I love rewatching these when I’m bored. Great work
Hello Rollon I'm curious if you are still planning on having New Yokers try your NY style pizza and go to New York and try and grab some water and try the pizza with it! As always good video!!
Funny you should say that, I'm editing a video where I made pizzas with new York water someone was kind enough to bring back from a trip. It SHOULD be ready in a few days. Wednesday. 🤞 Edit: and yes I had 7 people try them, all who've lived in New York except 2 , bit those two bright the water
interesting experiment , what a bout using 50 to 70% polish ratio to the whole dough, any good result out of that ratio if the polish ratio is increased that much instead of making 2X prefermented dough which needs double the time in refrigerator ?
These are great ideas but there's a couple differences. One is I'm not using a poolish here. I'm using a starter that I've had around for months now. Granted it's a starter made from a poolish and just kept alive, probably only has that commercial strain of yeast, but it's there bacteria that'll be different to a poolish. It has now achieved SCOBY status. Secondly, there isn't two cold ferments, remember that only 40 percent of the flour in the recipe is fermenting for three first 24.. As far as I'm aware, Franco leaves his dough out in his cellar all the way through fermentation, so my method here was to try and get a good amount of room temp fermentation going in a short time, in a relatively warmer kitchen.
I'd love to see a video with beer used instead of water, I'm thinking it should have better texture and maybe more chew, and the malt and yeast should supercharge the dough.....have you any videos with beer.......
Indeed, I've thought of the content I want to make, from the very beginning as being more intermediate. Like a cooking channel for cooks and chefs, or those that aspire to be. I'm trying to find the balance though. I am indeed planning a full series on cooking fundamentals and theory I also plan on doing a few videos on how I make these videos and how to start yourself. . I do enjoy this stuff very much. Glad you like the content and thank you for input!
I don't think big chunks of garlic taste good in pizza it must be finely chopped... Finely chopped garlic in melted butter will work Or lightly fry garlic in butter than mesh them turns into garlic butter spread
@@rollonfood hehe, Matinara is with garlic xD But one thing I noticed, xou Americans love garlic so much xD We in Europe use it very carefully, 1st you smell bad after it, 2nd it overpowers all other flavours. And Italians are not garlic lovers like Americans think, they usually just influse oil with garlic, smd throw chunks. American Italian cuisine for dome reason is garlic heavy, but Italian puke because of it when it is portrayed as Italian cuisine
@@rollonfood but there is also another thing, if garlic is the base, all food taste morr or less the same. But I heard that in US there is a lot of products that are not organic, like in Europe. So gmo food is usually tasteless, maybe that is why Americans compensate with a zon of garlic, but for us Europeans amount of garlic Americans use in UA-cam videos is inedible . I saw videos where famous chefs add 5 cloves of garlic in a simple ragu, come no shame over bad breath lol
when i see this pizza i remember crazy french Alex , sub for u sir 🍾🍾
Thanks!
What a beautiful pizza. A real slice of art. I made your NY style pizza for my family. They don't want to go anywhere else now to buy pizza. Like you, I want to perfect pizza gymnastics. I never knew how thought out it had to be to get exceptional pizza..... until you. Nothing exceptional just happens. It take persistence discipline and passion to come to fruition.You sir are a rare teacher to open the crevices of ones mind to inspire them to go down the rabbit pizza hole. I salute you. Thanks for making the world a better place. SALUTE! PS. I love the comedy ingredients too. LOL
I can always count on three serene sojourner for some positive reinforcement! Thanks friend
looks really fantastic, and with the flour used I think I'll try to make a 16 inch one in my pizza oven.
Thanks for the ideas! I was fortunate enough to visit Pepe’s restaurant twice. Both times we were amazed how great and unique his pizzas are. Just incredible taste. A couple of suggestions: he is pizzas are not as thick around the edges. He uses 200g of dough for each. I found a video where he uses around 150g of starter with 1600g of flour and 1l of water bit he adds 5-6g of active dry yeast later in the process, while he is working the dough. Not sure if it’s accurate, but I will be trying it this week:)
@@vonblashke do let me know how it goes. Yeah I prolly went ever so slightly too much crust, but regarding weight, and I might be totally wrong, the pizzas he makes in his restaurant look smaller in diameter. Pizzas there are intended for a single diner, knife and fork etc. But somewhere in-between that and mine I admit this still needs tweaks. I have Naples on my top 3 destinations to go next.
After 3 years UA-cam Pizza video watching... you are the best channel!!!
Excellent 👌
Thanks my friend. Love seeing comments like this on my less popular videos, put a lot of effort into this one. 🙂
Bravo! I love your passion, man. One of the best food channels.
Thanks!
You're the man. Sure you've heard it thousands of times recently since the viral vid,' but you deserve way more subs - keep at it 👊
Thank you! I will make videos until my fingers fall off. 🙂
Really confused as to why this video doesn't have the proper attention it deserves. This is an honest assessment and attempt.
You know, I think it's a shitty thumbnail tbh. Thumbnails are everything. I've been learning proper stills photography and have one ready. There's a number of reasons actually outside there quality of the content that determines whether or not UA-cam will suggest a video. I'm working on it though. 😉
Another great pizza video
That Neapolitan dough is tough to get right. I think I'm about to get one of those uni pizza ovens or the like. Ideally, you get one first so I can see the results haha
Great cook, but if you need any gardening tips, I can help😁😁😁
Not where I live now, there's no room, besides, I feel like limitation is there mother of invention, or something like that. 🙂
holy cow this looks good, you are honestly an underrated youtuber. lovely channel keep it up!!! id love to see more of these pizza videos 😂
Thanks! I shall keep on making videos. Some non pizza videos are on their way for a little while, but I'll always revert back to my favorite food
I love your work. I just made my first Detroit and followed a lot of your tips.
That's honestly music to my ears. Detroit is king eh? Might have to whip myself you one in the next batch
@@rollonfood you are a legend! 🤩
Loving this channel can’t believe you’ve only been uploading for a year
Thanks! I'm hoping that in another year or two I'll have some of the best content on the UA-cams for you. 🙂 I really enjoy doing it
@@rollonfood you can definitely see the passion man. Happy for you
nice pizza techniques.
*Thanks to @macakucizmama831 to pointing out my pizza dyslexia!! I have changed the title and thumbnail in accordance! *
I had a blast making this video, literally a blast of steam to the face, but everyone one of those pizzas were bellisimo.
I have a LONG way to go before I can make pizzas like Mr Pepe. In fact a flight to Naples to try good pizza would be a good first step . But I definitely had some really good baby steps here.
Can I hang with the big dogs? (Or can YOU hang with the big dogs)
L00ks fab as per usual!!!!!!! yum yum good to the tum!! xxxx 😛
Twas yum... To my tum.. 🙂
I like the thumbnail change 😂 the other one reminded me of Germany in 1945…. Another amazing video!
Haha, which one? This is the third attempt, but I agree I like this. New stills camera, still learning.
@@rollonfood it was a funny one with you crossing your arms like the other chef. It’s a weird sauce pattern so no worries. Looks absolutely delicious however. I love rewatching these when I’m bored. Great work
@@Retfosho thanks for watching!
Hello Rollon I'm curious if you are still planning on having New Yokers try your NY style pizza and go to New York and try and grab some water and try the pizza with it! As always good video!!
Funny you should say that, I'm editing a video where I made pizzas with new York water someone was kind enough to bring back from a trip. It SHOULD be ready in a few days. Wednesday. 🤞
Edit: and yes I had 7 people try them, all who've lived in New York except 2 , bit those two bright the water
interesting experiment , what a bout using 50 to 70% polish ratio to the whole dough, any good result out of that ratio if the polish ratio is increased that much instead of making 2X prefermented dough which needs double the time in refrigerator ?
These are great ideas but there's a couple differences. One is I'm not using a poolish here. I'm using a starter that I've had around for months now. Granted it's a starter made from a poolish and just kept alive, probably only has that commercial strain of yeast, but it's there bacteria that'll be different to a poolish. It has now achieved SCOBY status. Secondly, there isn't two cold ferments, remember that only 40 percent of the flour in the recipe is fermenting for three first 24..
As far as I'm aware, Franco leaves his dough out in his cellar all the way through fermentation, so my method here was to try and get a good amount of room temp fermentation going in a short time, in a relatively warmer kitchen.
I'd love to see a video with beer used instead of water, I'm thinking it should have better texture and maybe more chew, and the malt and yeast should supercharge the dough.....have you any videos with beer.......
Not yet, but I'll make one!
This was bosss!
Plenty more cooking soon!
Hey, you do amazing work. I hope you'll get more exposure soon :) The content is definitely ready for that
Indeed, I've thought of the content I want to make, from the very beginning as being more intermediate. Like a cooking channel for cooks and chefs, or those that aspire to be. I'm trying to find the balance though. I am indeed planning a full series on cooking fundamentals and theory
I also plan on doing a few videos on how I make these videos and how to start yourself. . I do enjoy this stuff very much. Glad you like the content and thank you for input!
@@rollonfood Lovely, looking forward to that :)
It’s Margerita (Margherita) , not Margarita. Named after some queen, Margarita is a coctail
This I'll own.. haha I'm beginning to think I'm dyslexic 😄
@@rollonfood hahahha
I don't think big chunks of garlic taste good in pizza it must be finely chopped...
Finely chopped garlic in melted butter will work
Or lightly fry garlic in butter than mesh them turns into garlic butter spread
There's more than one way to eat garlic. 🙂
And pizza marherita is tomato sauce, mozzarella and basil. There is no garlic or butter wth
"margarita like you've never seen it" it's in the title?
@@rollonfood hehe, Matinara is with garlic xD But one thing I noticed, xou Americans love garlic so much xD We in Europe use it very carefully, 1st you smell bad after it, 2nd it overpowers all other flavours. And Italians are not garlic lovers like Americans think, they usually just influse oil with garlic, smd throw chunks. American Italian cuisine for dome reason is garlic heavy, but Italian puke because of it when it is portrayed as Italian cuisine
@@rollonfood but there is also another thing, if garlic is the base, all food taste morr or less the same. But I heard that in US there is a lot of products that are not organic, like in Europe. So gmo food is usually tasteless, maybe that is why Americans compensate with a zon of garlic, but for us Europeans amount of garlic Americans use in UA-cam videos is inedible . I saw videos where famous chefs add 5 cloves of garlic in a simple ragu, come no shame over bad breath lol