I’m 62 and have been cooking and baking solo since the age of 14. I’m learning so many new things from you. I wish you would have been around when I was young! You’re amazing! Thank you!
My kids cant eat fast food pizza ever since I bought a backyard pizza oven. This hobby really brings the family together. It took me 18 months to master the art of pizza making. If Ai ever takes my job, I will open up a Pizza food truck business.
I feel this! Everything from scratch with and recipe is wonderful. Doing this for pizza is amazing. My family built a earth oven. Pizza is outrageous yummy. And we can keep cooking in it all day. We broil, bake, roast. Even when the oven has cooled we can even add our milk and yogurt culture and it holds the perfect temp overnight. Fresh yogurt in the morning.
Same, except its not just the pizza he makes. Except the dough to some extent, all the parts of pizza can be used in other recipes, and they are being made in bunches.
Just tried this for my third session in my Koda 16. This dough is fantastic. I'd like to up it to 70% hydration next time, but for anyone wondering about the instructions, as it's not clear in a few areas, you put the dough ball in the big container and let it ferment for several hours on your counter. Not in the fridge. The individual dough balls will go in your fridge overnight, but you should pull them out 30-45 min before making the pizzas. the dough will stretch really well after getting to room temp. this recipe ROCKS though. I made 10 pizzas for a party and all of them were fantastic.
Hi Mike, just wanted to share that the way I learned to can was that you don’t actually want to tighten the bands too much- you want the processing part to allow the oxygen in the headspace to bubble out of the lid, meaning there shouldn’t be a tight seal- then the contents suck the lid down onto the jar as they cool, creating the seal. I usually just go a little less than finger tight- just keeping the band screwed on enough that it keeps the lid in place so the rubber part of the lid is securely touching the rim of the jar
Can we take a moment to appreciate the true legends that make this all process work? microbes.. bacteria and fungus and their fermentation. What is waste for them, is gold for us. it is fascinating. We can make bread wine beer and cheese, they pretty much carry the food industry by themselves. microbes are so cool.
It is called "Manitoba flour" because it is flour made from a specific type of wheat that originated in Manitoba Canada. It was shown to be superior to most flours (due to the common wheat variety) and is why it is considered a premium flour in Italy. In Manitoba we just call it "flour".
@@sephiros9883 I was amazed when I took a pizza making course in Italy that they used Manitoba flour. I live in Manitoba. Great for flour, not for living.
Bingo! Nothing goes to waste. I'm canning two bushels today. I save and dehydrate and that powder makes an excellent paste on need for future cooking, and gives a lycopene jolt, particularly important with increasing solar exposure. I also add that powder to vegetable scraps when I am making stock to enrich color, flavor, and antioxidants. All from what many will waste.
I just canned 12 quarts of tomatoes and dried and ground up the skins instead of wasting them. I use them in anything that has a tomato base. They increase the depth of flavor.
I've taken tips from your earlier videos. To top use Calabrian pepper oil. Game changer. I also use my pellet grill to smoke and then turn up high heat to cook. No wood pizza oven required. But my pellet grill gets up to 700-800 degf unlike most.
Great video, but important to note for anyone coming here for their first foray into making pizza, pizza sauce is almost never cooked before going on the pie, especially Neapolitan pizza sauce. You can do that if you like a thicker or more concentrated sauce, but it's not necessary
I didn't know that making your own cheese at home isn't THAT complicated, I thought I would have to have a whole lab at home but now I might try it myself! Thanks! Pizza is looking breathtaking!
@@fatimawasye9409 I personally would not use butter milk to make mozzarella . If you can't find a decent milk you might as well just buy bocconcini mozzarella from the store imo.
I learnt this week from Massimo Nocerino also on youtube, that if you avoid flour on the peel you can really avoid any burnt spots on the bottom of the crust. Also after he strechtes the dough, he gives it a few slaps to remove the flour from the base. Also cleaning the table between stretching and topping the pizza. At 450/500 deg, it's super easy to get burnt bottom. It "should" be charred not burnt. I also had less burnt spot with semolina to stretch instead of 00. I am doing this for 10 years and I am still learning every week :)
Instead of '00' tipo flour, I like to use extra fine Japanese bread flour. Which has the high protein percentage of bread flour but the dough still comes out extremely smooth and supple cause of the Japanese flour. Side note: I have not tried '00' flour so I'm not sure about the differences but I think Japanese flour is a nice substitute
I'd recommend using polish for better fermentation. Even the half tablespoon you have is to much yeast. Natural fermentation tastes much better. Try polishish in room temperature for 10-12h. With like just a drop of yeast to get the bacteria culture started. Then add refresher and do another fermentation until doubble in size.
this is a really nice resource. it hurts my heart when i hear people talk about how "complicated" it is, but it really isn't, and it's nice to see it all laid out so clearly.
Sometimes when people say “complicated” they mean too many steps. But as you know, the more control of the products you are using, the better the end result. I actually like doing all the things from scratch, but for those who don’t you can substitute in any ingredient you don’t want to deal with… it still will be homemade because you made it.
I knew Vito and that he was great. But this video about pizza making beats any other I've seen on UA-cam and given I already own a Ooni multifuel pizza oven, this video will definitely allow me to raise my game. Than you both for this.
The plastic container is called a Cambro. Cambro is the company AND the generic term, like Band-Aid is the company name and is used as a generic term for bandage. Make sure if you buy them they have the covers. They're often sold without the covers, and you have to buy them separately, but they are available with the covers as a single purchase. They're great for marinating and brining big cuts of meat, storing soups, etc.
You do not tighten those jars down like that. They need to be loose enough just finger tight. So that the air can escape while they are cooking. They will seal them selves. They’re not being sealed because you’re screwing those lids on tightly. They’re being sealed as the heat leaves the jar and then the cool air hits them afterward which causes them to tighten down. If you tighten them too much question they are not able to have an escape route and you can often get buckled lids. Or explosions.
Your cooks are simply the best on UA-cam. It helped to spend time with the great Vito! Great work. Why watch Netflix when I can learn to be a pro home cook.
1) put the toppings closer to the edge. 2) add some toppings other than tomato and cheese - veggies are fine. Mushrooms, onions, peppers, artichokes, olives - pick a couple of those.
I just made a jar of oregano herb oil for making pizza this winter! I didn’t blend the herbs, I just hot steeped the plants in EVOO for an hour, and added some chopped roasted garlic to the finished product. Your fresh oil is on my to-do list for next year!
Incredible effort and I can definently appreciate it. The best pizza I have ever made is actually fairly similar to yours. I made my own dough, picked some garden tomatoes, picked up (didn't have time atm to make it) fresh mozzarella from the farmers market, picked some garden basil, and harvested some garlic scapes. I made a garlic scape Pesto for the sauce, dotted the top with slices of fresh mozzarella, layer some Sliced cherry tomatoes across the pizza, and added a few basil leafs on top, finished off with a light drizzle of olive oil. Probably one of the best things I have ever made. If you ever grow hard neck garlic, make sure to try garlic scape Pesto, it is so delicious, with a firm but not overpowering garlic flavor and a hint of herbal grassy flavors it is really refreshing.
Only a passionate person can spend the time he is spending to make this pizza. I thought I was obsessed with details but I am far from where you are. Thank you for the effort.
This channel is evil in the best way possible, I have just been getting into my food cooking journey and not only have you inspired me but you have also made this style of cooking super approachable! Thank you so much!
@@frankie5821Approachable for me, I am blessed with the ability to spend a lot of time on hobbies or skills if I choose. He proves that it’s possible to make 5 start food at home without a degree. Sure it’s more complicated than just 123 but then again most things are
@@boileditwithmymind7373 I agree. Sure there's a process, but it's completely worth it and he makes it very straight forward. No guess work required. Plus if you grow herbs they can be used for many other things too.
@@ESPSJ exactly, I love how he shows how to make one thing but it can also be several other things. The canned tomato will be used all throughout the year, the basil can be dried when the season is done, and the mozzarella isn’t just good for pizza. And for the pizza specifically there’s a lot of down time! So really it evens out to not much time spent on just one meal which is amazing
So looking forward to making “from scratch” pizzas. We built our wood fired oven as a family project 10 years on our property. So versatile, from pizzas, bread, even cooked a suckling pig for my husband’s 50th. Will send you a picture or two when the pizzas are up
Loved this video!!! Been following since brothers green eat and now my wife thinks I went to culinary school. I am her pro home cook. Thanks for so much mike.
Well done! That looks really good. I noticed the nice green colour of the extra virgin olive oil - it looks excellent and, as someone who also makes pizza I think it came out great. However, as an Italian I do need to note two things (they are not criticisms): 00 flour doesn't mean fine - it means the most sifted (vs 0, 1, 2, Integrale). It has virtually NO bran content. Source: the Italian Pizzaiolo Association (API - Assocazione Pizzaioli Italiani) Mozzarella doesn't need to be made with buffalo milk. Many Neapolitan pizzas are made with cow milk Fior di Latte. It's also a bit more practical as buffalo mozzarella gets very runny which would give you a bit of a lake on your cooked pizza. Source - Pizza Verace Napoletana documentation.
I totally love & admire your kitchen/studio. Admire isn't quite the right word; more like jealous af. The pizza looks so good you should freeze them and sell them. I'm curious if you did that and put in oven if they'd be just as good tho. Cheers!
Mike, citric acid is added to increase acid with low acid vegetables (not lower it) so you can waterbath process them instead of pressure cooking. Also, you need to tighten the lid just barely, finger tight, as it's called...this is to allow the air inside the headspace to escape during the canning process to minimize oxygen inside the jar while stored, and minimize syphoning, which is clearly visible with your jars. You need to hone up on your canning processes, and if Christina showed it to you that way, so does she! Also, you need to fill the jars to 1/2" with Tomatoes in a Quart jar, not more/less, and you need to de-bubble it & wipe the rim before adding the lid. It's a good commercial but not a whole lotta facts! PS...tomato acidity has nothing to do with the quality of a tomato, but with the type/cultivar of the tomato, and since you cannot measure it, assume it's low acid, especially paste tomatoes which are mostly used in Italian recipies...so always add 2 tblsp of either Lemon Juice or Vinegar, or Citric Acid (1/2 tsp) to each quart jar, pints 1/4 of each. Btw...just because you advertise it does make it a good product I've learned that with Misen.
Agree to ever thing you wrote.. Don’t fool around with canning, it needs to be sanitary! Don’t stick your basil in the jars with your unwashed hands, run a sanitized knife in the jar before lidding to remove air places. Canning is a learned skill. Safe if you know what you are doing.
To be fair, store bought cheese is one thing that is most likely as good, many cases better than homemade and better value (cheese takes a lot of practice and active time to make right). Cheese stays good for long naturally, so as long as you buy real decent cheese, there's no difference in terms of extra ingredients/preservatives. Though, if you do nail the mozzarella process and you have access to max level milk in you area you have chance to make best mozzarella possible. But if you are using just normal milks you can get in store, store bough mozzarella is just as good, and due to their ability to buy and make stuff in bulk, probably better value.
I have a pizza sauce for you to try. After I can my garden tomatoes, I pass them through a food mill. Take that milled mix and gently place in a chinois. Just let that drip for a few hours until the sauce is the correct consistency, maybe a little on the dry side. Add good olive oil, salt to taste and spoon that right on the pizza. No need to cook after the canning.
Looks great! Even though I'm sure many would argue why it isn't quite a Neapolitan pizza ;) I would personality have gone with a mix of 00 and 0 flour. Could be Caputo Nuvola Super. Greater W-value and a great addition to the Caputo PIzzaria. One of my absolute favorite flours for pizza. Additionally, I would have cut the air bubbles before baking the pizza. Small black spots are nice, big crusty burned bubbles are not
There is a smallish stone mill flour producer in eastern Illinois that grows many types of organic wheat varieties that have changed my world. It is Janie's Mill, and their bread and pizza flours are WAY above the quality of KA or BRM in protein content and taste. Nice vid, Mike!
You should have debubbled. Also, you should have a rack or even a kitchen towel on the bottom of the pot and between the layers so that the glass isn't directly on the bottom of the pot because they could break. The reason for using a rack in between is to balance the weight of the top layer over the bottom because the lids have to let air out in order to seal properly. Having the full weight of the upper jar directly on top of the lid could potentially interfere. The usda recommends adding acid to all tomatoes because it is impossible for us at home to know the acid levels of the tomatoes. They are right on the border of low v high acid foods. Just please learn how to do it the safe way before experimenting, there is a science behind canning. Take care
I agree I find it super irresponsible of him to put unsafe canning information out like this he or someone following his guide could get botulism from his method
He had a disclaimer. I added acid once, never again. It totally changed the taste of the tomatoes. My issues were not debubbling and not wiping the rims of the jars. He also stored the jars with the rims.
@@annmarienoone9879 his “disclaimer” wasn’t informative or warn about the danger of this practice at all. You might not like the taste of citric acid but you sure as hell wouldn’t like being paralyzed by botulism. Also leaving the rims on for storage doesn’t do anything to make it more safe. It’s actually recommended to leave the rims off for storage as it make it easier to identify failed seals on the jrs
To be able to actually respect the effort that is put into cooking is always one of my top reasons to prefer homemade food over convenience-meals. However, I don't make the mozzarella myself and my low carb dough obviously isn't typically Italian at all, so watching this is on another special experience
now this is good. proper way. finally someone that doesnt add wayyyy to much sugar in there crust. finally some art of the pizza. with the good char on the outside. this was incredible.
I haven’t beat it but I DID use my “discard” sourdough starter, fried a pancake and made a bbq chicken pizza with it! It was amazing I must say! Love gleaning from you!!
Pizza is probably my absolute favourite thing to eat…. But….. i have never been able to cook one that was good. 😢 I consider myself a pretty good cook basically because everyone tells me I am and I feed a lot of people. I actually built a homemade pizza oven out of turn of the century bricks about a month ago and cooked a steak on it….lol …. My boyfriend just got me 4 cords of wood so now it’s time! I am so glad you show the over night proofing because I never did that until about a week ago when i was making bread out of a store bought pizza dough and it actually turned out pretty good. Bread is also a challenge for me… I now know that I probably rush things a little when it comes to bread and pizza…. And just a side note I am almost a week into my sour dough starter that I learned from you too so…… thank you. I am going to follow this process from scratch …. Probably one thing at a time …. Although I do tend to multi task so I might take a few days and follow your complete “from scratch” pizza making. Just wanted to let you know how grateful I am for all your lessons and I also learned Kombucca from you too and have 2.5 scobies in my scobie hotel. Thank you again… and I can’t wait to master pizza like you! ❤😊
Been watching many food UA-camrs for years and this is the first time I've seen someone make their own cheese/mozzarella. Glad to know I don't need industrial sized tubs to make it.
dude I got hooooorrnnyy so at the end…. I admore you so mich at that very moment having all these tools to cook with and such a beautiful garden aand this kitchen daamn. At the moment I am 21yo and this would be a dream for me if I can afford this kind of lifestyle in my late thirties!
Love this so much! Just got my Ooni Koda 16 and made several pizzas already. Mainly inspired by some of the "Next level dough" recipes from the legendary Vito! :)
I just wanted to say thanks for so many good videos. I don't use most of the ingredients you do as we have different food goals but I have picked up some new ideas and techniques from you. Some of your methods are probably going to end up on my blog since they are already invading my kitchen ;) Your pizza making journey has been highly entertaining for me. When I want a more traditional crust I prefer super thin and almond flour. I must say I was surprised at how your home-made moz melted so well. I've never been able to get fresh moz to melt properly. I recently bought a potato ricer after watching you make your own sev with your self-modified ricer. It gave me some ideas that I look forward to trying out. Have a happy! TT
Mozzarella is so easy to make 🙂 Am curious what you do with your leftover whey. If you are not going to use it to make ricotta, it can be watered down and used in your garden to add calcium to your plants.
I will tell you out of all the pizza videos I've watched this one is the best. Are you stone a pizzeria years and years ago and I'm now just getting back into making my own dough and stuff because the pizzerias and commercial pizza places are crap. Being on Social Security I'm saving up to buy one of those pizza ovens like you have but this video is very informative to people that wanna try making their own pizza. All your videos are great but keep up the good work God bless✌✌👏👏👏
Amazing. We have lots of Oregano growing. Now I know what to do with it. Pizza looks great but that will have to wait for a big party. Oh, the tomatoes - great way to make self stable sauce. Thanks.
What is happening at 7:25? Is that two slaps and then another rest? There is no voice over for that and then he just goes into explaining how to fold. HELP!
ABOUT THE BIRDS maybe install bird bath. I have 3 and have never had an issue with them eating my tomatoes. It works with squirrels too. They get thirsty and are actually "drinking" the tomatoes
Liked and saved and added to favorites. Everything in the video is perfect. Absolutely love pizza and you and Vito got me to make my own. Started a very small herb garden after watching all your videos with the hope of expanding it exponentially next season. Will try mozzarella next 😀
Thanks for all the details, especially with the dough. I can't wait to try the cold fermentation. Sweet,! Dang, those tomatoes! 😍 Its always amazing how the skins slip off so easily. I keep hearing Ball lids haven't been reliable like they used to be, and people I know have changed over to using AllJars lids for metal lids. We never add anything but salt in tomatoes we can, but we always grow and canned our own tomatoes.
By the way I love your videos and I enjoyed this video as well. Your food is just delicious. Your ideas are fantastic. I love the fact that you grow food in your own backyard. And the kind of food that you enjoy is food that I also enjoy. I’ve been watching you for years now. Which is why I feel it’s OK to give you a couple of hints about the canning. I know Christina has a restaurant and she does it this way. Many people have Waze that they have been doing for many many years passed down from family member to family member. But there is new technology today and new information and we need to stick with the latest info to keep our families as safe as possible.
From what I understand, birds don't eat tomatoes, they just peck at them to get the juice. To help mitigate the issue, put a few bird baths in the area.
I like to make my pizza from scratch too BUT I take shortcuts that might embarrass a lot of people. The crust is pretty darn good, the sauce comes out of a jar but then we focus on the toppings and go for a good variety including using our oregano from the garden. I may have to give your basil oil a try. That looks really good and we also grow that.
I bet you could still enjoy it. You've just gotta make it yourself or have a good bakery. The longterm yeast-risen bread has a lower glycemic index, especially natural sourdough. Just grow it yourself in a big jar, feeding flour and water for a few weeks. Could even get a bread maker to knead it, let rise overnight or longer, then bake
Sourdough actually has a very low gluten content compared to other gluten foods and is a low on the glycemic index. The longer you let it ferment, the more gluten gets eaten.
@isabelgutierrez8150 I may be delusional, but I firmly believe a lot more people are developing gluten intolerance due to growing up on leavened store bread. It's often flour, water, salt, *baking soda,* and preservatives The bicarbonate simply makes bubbles to give it that "bread-like" fluffiness. It makes sense in baking cakes, but bread is something special and should go through the yeasty process that's made it the staple of healthy diets for millenia, in my opinion. Makes it tastier too 🤤
Looks great...want to try your dough recipe but have a question...when you are ready to bake, do you let dough temp to room temp before shaping and adding toppings or just bake straight from the fridge?
Thank you so much my friend for mention me in your video
Amazing video like always
The master 🙏
I’m 62 and have been cooking and baking solo since the age of 14. I’m learning so many new things from you. I wish you would have been around when I was young! You’re amazing! Thank you!
This comment it’s so wholesome
I'm reading the comments because I love pizza too much! 😆🇮🇹
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My kids cant eat fast food pizza ever since I bought a backyard pizza oven. This hobby really brings the family together. It took me 18 months to master the art of pizza making. If Ai ever takes my job, I will open up a Pizza food truck business.
Please tell us the brand of BPO! Thanks
I feel this! Everything from scratch with and recipe is wonderful. Doing this for pizza is amazing. My family built a earth oven. Pizza is outrageous yummy. And we can keep cooking in it all day. We broil, bake, roast. Even when the oven has cooled we can even add our milk and yogurt culture and it holds the perfect temp overnight. Fresh yogurt in the morning.
I admire all the effort you go through just to make a pizza.
Same, except its not just the pizza he makes. Except the dough to some extent, all the parts of pizza can be used in other recipes, and they are being made in bunches.
I'm reading the comments because I love pizza too much! 😆🇮🇹
Just…?????
Dude, just got to Dominos
sometimes effort is overkill and u get a better result with a shorter and better way
@@LynnRPerry some people prioritise quality over quantity/convenience you know
Just tried this for my third session in my Koda 16. This dough is fantastic. I'd like to up it to 70% hydration next time, but for anyone wondering about the instructions, as it's not clear in a few areas, you put the dough ball in the big container and let it ferment for several hours on your counter. Not in the fridge. The individual dough balls will go in your fridge overnight, but you should pull them out 30-45 min before making the pizzas. the dough will stretch really well after getting to room temp.
this recipe ROCKS though. I made 10 pizzas for a party and all of them were fantastic.
Hi Mike, just wanted to share that the way I learned to can was that you don’t actually want to tighten the bands too much- you want the processing part to allow the oxygen in the headspace to bubble out of the lid, meaning there shouldn’t be a tight seal- then the contents suck the lid down onto the jar as they cool, creating the seal. I usually just go a little less than finger tight- just keeping the band screwed on enough that it keeps the lid in place so the rubber part of the lid is securely touching the rim of the jar
Can we take a moment to appreciate the true legends that make this all process work? microbes.. bacteria and fungus and their fermentation. What is waste for them, is gold for us. it is fascinating. We can make bread wine beer and cheese, they pretty much carry the food industry by themselves. microbes are so cool.
I agree. They are much appreciated.
I couldn’t have alcohol if it wasn’t for them… they are saviors
It is called "Manitoba flour" because it is flour made from a specific type of wheat that originated in Manitoba Canada. It was shown to be superior to most flours (due to the common wheat variety) and is why it is considered a premium flour in Italy. In Manitoba we just call it "flour".
Man I was curious because I never saw it and my AP flour is 12.5% protein already ahah
@@sephiros9883 I was amazed when I took a pizza making course in Italy that they used Manitoba flour. I live in Manitoba. Great for flour, not for living.
Wheat flex but okay
I'm reading the comments because I love pizza too much! 😆🇮🇹
Ok?
Pro tip: Dehydrate the tomato skins and grind them in a food processor to make a tasty tomato powder.
Bingo! Nothing goes to waste. I'm canning two bushels today. I save and dehydrate and that powder makes an excellent paste on need for future cooking, and gives a lycopene jolt, particularly important with increasing solar exposure. I also add that powder to vegetable scraps when I am making stock to enrich color, flavor, and antioxidants. All from what many will waste.
I just canned 12 quarts of tomatoes and dried and ground up the skins instead of wasting them. I use them in anything that has a tomato base. They increase the depth of flavor.
@@paulabonin3637 Awesome!!
Episodes about "from scratch" concept are the best! getting down to the details make your channel unique and good. thanks
I've taken tips from your earlier videos. To top use Calabrian pepper oil. Game changer. I also use my pellet grill to smoke and then turn up high heat to cook. No wood pizza oven required. But my pellet grill gets up to 700-800 degf unlike most.
Does the top of your pizza turn out ok?
@@tonytonytonytonytonytonytony yes but sometimes I use lower temps depending on crust I use
Great video, but important to note for anyone coming here for their first foray into making pizza, pizza sauce is almost never cooked before going on the pie, especially Neapolitan pizza sauce. You can do that if you like a thicker or more concentrated sauce, but it's not necessary
I didn't know that making your own cheese at home isn't THAT complicated, I thought I would have to have a whole lab at home but now I might try it myself! Thanks! Pizza is looking breathtaking!
Yeah, I thought making Mozzarella required way more effort than that.
@@thickymcghee7681 The hardest part is getting the right milk honestly.
You can buy butter milk.
@@fatimawasye9409 I personally would not use butter milk to make mozzarella . If you can't find a decent milk you might as well just buy bocconcini mozzarella from the store imo.
I'm reading the comments because I love pizza too much! 😆🇮🇹
Finally a really clear and helpful dough recipe👌🏼 came for the dough only but stayed for the lot😂
I learnt this week from Massimo Nocerino also on youtube, that if you avoid flour on the peel you can really avoid any burnt spots on the bottom of the crust. Also after he strechtes the dough, he gives it a few slaps to remove the flour from the base. Also cleaning the table between stretching and topping the pizza. At 450/500 deg, it's super easy to get burnt bottom. It "should" be charred not burnt. I also had less burnt spot with semolina to stretch instead of 00. I am doing this for 10 years and I am still learning every week :)
Instead of '00' tipo flour, I like to use extra fine Japanese bread flour. Which has the high protein percentage of bread flour but the dough still comes out extremely smooth and supple cause of the Japanese flour. Side note: I have not tried '00' flour so I'm not sure about the differences but I think Japanese flour is a nice substitute
You’ve put in way more than 100% effort. Amazing amount of time, love and passion into a .90 second pizza! Simply awesome 👏
From a guy who’ve made tens of thousands of them, You did a great job man. Thats a beautiful pizza, cheers
I'm reading the comments because I love pizza too much! 😆🇮🇹
I appreciate the tip on the 00 flour and the bread flower. I'll be trying that on my next pizza. Thanks!
Also everytime you use it call it "Double Oh Flour" and tell anyone nearby its because it has a "License to Mill"
I'm reading the comments because I love pizza too much! 😆🇮🇹
Crazy because I had a similar thought on mixing the flour- can’t wait to try it!
@@dgerson76eeadfyeffgcb
I'd recommend using polish for better fermentation. Even the half tablespoon you have is to much yeast. Natural fermentation tastes much better. Try polishish in room temperature for 10-12h. With like just a drop of yeast to get the bacteria culture started. Then add refresher and do another fermentation until doubble in size.
this is a really nice resource. it hurts my heart when i hear people talk about how "complicated" it is, but it really isn't, and it's nice to see it all laid out so clearly.
Sometimes when people say “complicated” they mean too many steps. But as you know, the more control of the products you are using, the better the end result. I actually like doing all the things from scratch, but for those who don’t you can substitute in any ingredient you don’t want to deal with… it still will be homemade because you made it.
I knew Vito and that he was great. But this video about pizza making beats any other I've seen on UA-cam and given I already own a Ooni multifuel pizza oven, this video will definitely allow me to raise my game. Than you both for this.
The plastic container is called a Cambro. Cambro is the company AND the generic term, like Band-Aid is the company name and is used as a generic term for bandage. Make sure if you buy them they have the covers. They're often sold without the covers, and you have to buy them separately, but they are available with the covers as a single purchase. They're great for marinating and brining big cuts of meat, storing soups, etc.
You do not tighten those jars down like that. They need to be loose enough just finger tight. So that the air can escape while they are cooking. They will seal them selves. They’re not being sealed because you’re screwing those lids on tightly. They’re being sealed as the heat leaves the jar and then the cool air hits them afterward which causes them to tighten down. If you tighten them too much question they are not able to have an escape route and you can often get buckled lids. Or explosions.
Your cooks are simply the best on UA-cam. It helped to spend time with the great Vito! Great work. Why watch Netflix when I can learn to be a pro home cook.
I'm reading the comments because I love pizza too much! 😆🇮🇹
The amount of commitment you put into everything, wow.
Just started a pizza catering business with an ooni oven! My pizza game is leveled up again with this video!
1) put the toppings closer to the edge. 2) add some toppings other than tomato and cheese - veggies are fine. Mushrooms, onions, peppers, artichokes, olives - pick a couple of those.
I just made a jar of oregano herb oil for making pizza this winter! I didn’t blend the herbs, I just hot steeped the plants in EVOO for an hour, and added some chopped roasted garlic to the finished product. Your fresh oil is on my to-do list for next year!
Incredible effort and I can definently appreciate it. The best pizza I have ever made is actually fairly similar to yours. I made my own dough, picked some garden tomatoes, picked up (didn't have time atm to make it) fresh mozzarella from the farmers market, picked some garden basil, and harvested some garlic scapes. I made a garlic scape Pesto for the sauce, dotted the top with slices of fresh mozzarella, layer some Sliced cherry tomatoes across the pizza, and added a few basil leafs on top, finished off with a light drizzle of olive oil. Probably one of the best things I have ever made. If you ever grow hard neck garlic, make sure to try garlic scape Pesto, it is so delicious, with a firm but not overpowering garlic flavor and a hint of herbal grassy flavors it is really refreshing.
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Only a passionate person can spend the time he is spending to make this pizza. I thought I was obsessed with details but I am far from where you are. Thank you for the effort.
Great dough.....I had been struggling with getting my pies on and off the peele. Your recipe has given me back my confidence. Thank you so much.
So he is saving the tomato for the winter. But in Bangladesh, we only get the tomatos in winter.
This channel is evil in the best way possible, I have just been getting into my food cooking journey and not only have you inspired me but you have also made this style of cooking super approachable! Thank you so much!
This is the furthest from approachable, all this effort and time for a pizza? come on, its great but don't kid yourself.
@@frankie5821Approachable for me, I am blessed with the ability to spend a lot of time on hobbies or skills if I choose. He proves that it’s possible to make 5 start food at home without a degree. Sure it’s more complicated than just 123 but then again most things are
@@boileditwithmymind7373 I agree. Sure there's a process, but it's completely worth it and he makes it very straight forward. No guess work required. Plus if you grow herbs they can be used for many other things too.
@@ESPSJ exactly, I love how he shows how to make one thing but it can also be several other things. The canned tomato will be used all throughout the year, the basil can be dried when the season is done, and the mozzarella isn’t just good for pizza. And for the pizza specifically there’s a lot of down time! So really it evens out to not much time spent on just one meal which is amazing
I'm reading the comments because I love pizza too much! 😆🇮🇹
So looking forward to making “from scratch” pizzas. We built our wood fired oven as a family project 10 years on our property. So versatile, from pizzas, bread, even cooked a suckling pig for my husband’s 50th. Will send you a picture or two when the pizzas are up
We live in the hinterland of Noosa, Queensland, Australia - forgot to add that!
Loved this video!!! Been following since brothers green eat and now my wife thinks I went to culinary school. I am her pro home cook. Thanks for so much mike.
Well done! That looks really good. I noticed the nice green colour of the extra virgin olive oil - it looks excellent and, as someone who also makes pizza I think it came out great.
However, as an Italian I do need to note two things (they are not criticisms):
00 flour doesn't mean fine - it means the most sifted (vs 0, 1, 2, Integrale). It has virtually NO bran content. Source: the Italian Pizzaiolo Association (API - Assocazione Pizzaioli Italiani)
Mozzarella doesn't need to be made with buffalo milk. Many Neapolitan pizzas are made with cow milk Fior di Latte. It's also a bit more practical as buffalo mozzarella gets very runny which would give you a bit of a lake on your cooked pizza. Source - Pizza Verace Napoletana documentation.
I totally love & admire your kitchen/studio. Admire isn't quite the right word; more like jealous af. The pizza looks so good you should freeze them and sell them. I'm curious if you did that and put in oven if they'd be just as good tho. Cheers!
Mike, citric acid is added to increase acid with low acid vegetables (not lower it) so you can waterbath process them instead of pressure cooking. Also, you need to tighten the lid just barely, finger tight, as it's called...this is to allow the air inside the headspace to escape during the canning process to minimize oxygen inside the jar while stored, and minimize syphoning, which is clearly visible with your jars. You need to hone up on your canning processes, and if Christina showed it to you that way, so does she! Also, you need to fill the jars to 1/2" with Tomatoes in a Quart jar, not more/less, and you need to de-bubble it & wipe the rim before adding the lid. It's a good commercial but not a whole lotta facts! PS...tomato acidity has nothing to do with the quality of a tomato, but with the type/cultivar of the tomato, and since you cannot measure it, assume it's low acid, especially paste tomatoes which are mostly used in Italian recipies...so always add 2 tblsp of either Lemon Juice or Vinegar, or Citric Acid (1/2 tsp) to each quart jar, pints 1/4 of each. Btw...just because you advertise it does make it a good product I've learned that with Misen.
With your last statement, did you mean to write doesn't instead of does? As a misen owner, I'm curious ^.^
Check out Made In. I’m happy with my purchases. Not Another Cooking Show offers a discount.
I believe he said; make it more acidic, lowering the pH.
Agree to ever thing you wrote.. Don’t fool around with canning, it needs to be sanitary! Don’t stick your basil in the jars with your unwashed hands, run a sanitized knife in the jar before lidding to remove air places. Canning is a learned skill. Safe if you know what you are doing.
I'm reading the comments because I love pizza too much! 😆🇮🇹
San Marzano is so far my favorite for sauce :)
Dough 16-24h cold fermentation and 3h roomtemp afterwards
To be fair, store bought cheese is one thing that is most likely as good, many cases better than homemade and better value (cheese takes a lot of practice and active time to make right). Cheese stays good for long naturally, so as long as you buy real decent cheese, there's no difference in terms of extra ingredients/preservatives.
Though, if you do nail the mozzarella process and you have access to max level milk in you area you have chance to make best mozzarella possible. But if you are using just normal milks you can get in store, store bough mozzarella is just as good, and due to their ability to buy and make stuff in bulk, probably better value.
I'm reading the comments because I love pizza too much! 😆🇮🇹
I have a pizza sauce for you to try. After I can my garden tomatoes, I pass them through a food mill. Take that milled mix and gently place in a chinois. Just let that drip for a few hours until the sauce is the correct consistency, maybe a little on the dry side. Add good olive oil, salt to taste and spoon that right on the pizza. No need to cook after the canning.
Looks great! Even though I'm sure many would argue why it isn't quite a Neapolitan pizza ;) I would personality have gone with a mix of 00 and 0 flour. Could be Caputo Nuvola Super. Greater W-value and a great addition to the Caputo PIzzaria. One of my absolute favorite flours for pizza. Additionally, I would have cut the air bubbles before baking the pizza. Small black spots are nice, big crusty burned bubbles are not
I watch cooking videos to learn English. This is the channel I was looking for. 😊 you make good food. good luck 👑
LOVE YOUR CHANNEL BRO
You hit this one out of the park. Thanks for bringing us along.
I'm reading the comments because I love pizza too much! 😆🇮🇹
There is a smallish stone mill flour producer in eastern Illinois that grows many types of organic wheat varieties that have changed my world. It is Janie's Mill, and their bread and pizza flours are WAY above the quality of KA or BRM in protein content and taste. Nice vid, Mike!
Best Pizza video ever
Great video man. I also use bottled water and poolish. Results are outstanding. Cookin' in some old oven on steel, 4 minute and done, perfection :)
You should have debubbled. Also, you should have a rack or even a kitchen towel on the bottom of the pot and between the layers so that the glass isn't directly on the bottom of the pot because they could break. The reason for using a rack in between is to balance the weight of the top layer over the bottom because the lids have to let air out in order to seal properly. Having the full weight of the upper jar directly on top of the lid could potentially interfere. The usda recommends adding acid to all tomatoes because it is impossible for us at home to know the acid levels of the tomatoes. They are right on the border of low v high acid foods. Just please learn how to do it the safe way before experimenting, there is a science behind canning. Take care
I agree I find it super irresponsible of him to put unsafe canning information out like this he or someone following his guide could get botulism from his method
He had a disclaimer. I added acid once, never again. It totally changed the taste of the tomatoes. My issues were not debubbling and not wiping the rims of the jars. He also stored the jars with the rims.
@@annmarienoone9879 his “disclaimer” wasn’t informative or warn about the danger of this practice at all. You might not like the taste of citric acid but you sure as hell wouldn’t like being paralyzed by botulism. Also leaving the rims on for storage doesn’t do anything to make it more safe. It’s actually recommended to leave the rims off for storage as it make it easier to identify failed seals on the jrs
I'm reading the comments because I love pizza too much! 😆🇮🇹
@@Griitz how many cases of botulism have there been lately?
I got a Karu 16 in May and I am obsessed. We use it for everything from Pizza to Salmon, wings and steak.
Everything from scratch, quite impressive 👍
I love your enthusiasm! Enjoy watching you, thanks for sharing what you’ve learned!
That's really amazing...i really like that all ingredients are homemade...go on
To be able to actually respect the effort that is put into cooking is always one of my top reasons to prefer homemade food over convenience-meals. However, I don't make the mozzarella myself and my low carb dough obviously isn't typically Italian at all, so watching this is on another special experience
now this is good. proper way. finally someone that doesnt add wayyyy to much sugar in there crust. finally some art of the pizza. with the good char on the outside. this was incredible.
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Most exciting show yet! Technically it was the best, please keep it up.
I'm reading the comments because I love pizza too much! 😆🇮🇹
Thank you so much for great video!!! All looks, sounds and smells terrific.
I haven’t beat it but I DID use my “discard” sourdough starter, fried a pancake and made a bbq chicken pizza with it! It was amazing I must say! Love gleaning from you!!
I'm reading the comments because I love pizza too much! 😆🇮🇹
Pizza is probably my absolute favourite thing to eat…. But….. i have never been able to cook one that was good. 😢 I consider myself a pretty good cook basically because everyone tells me I am and I feed a lot of people. I actually built a homemade pizza oven out of turn of the century bricks about a month ago and cooked a steak on it….lol …. My boyfriend just got me 4 cords of wood so now it’s time! I am so glad you show the over night proofing because I never did that until about a week ago when i was making bread out of a store bought pizza dough and it actually turned out pretty good. Bread is also a challenge for me… I now know that I probably rush things a little when it comes to bread and pizza…. And just a side note I am almost a week into my sour dough starter that I learned from you too so…… thank you. I am going to follow this process from scratch …. Probably one thing at a time …. Although I do tend to multi task so I might take a few days and follow your complete “from scratch” pizza making. Just wanted to let you know how grateful I am for all your lessons and I also learned Kombucca from you too and have 2.5 scobies in my scobie hotel. Thank you again… and I can’t wait to master pizza like you! ❤😊
Been watching many food UA-camrs for years and this is the first time I've seen someone make their own cheese/mozzarella. Glad to know I don't need industrial sized tubs to make it.
for me 70% hydration worked perfectly. It helped that I used a stand mixer and hence it wasn't difficult to work with the dough.
Great to find someone who obsesses about pizza just as much as you do! 👏
I love the taste test reactions!!! Watched your videos a while, your pizza progression has been phenomenal! 👏🏻 🎉
I'm reading the comments because I love pizza too much! 😆🇮🇹
grateful for your tutorials.
So, much info in this video I have so many notes and things to try Thanks!
dude I got hooooorrnnyy so at the end…. I admore you so mich at that very moment having all these tools to cook with and such a beautiful garden aand this kitchen daamn.
At the moment I am 21yo and this would be a dream for me if I can afford this kind of lifestyle in my late thirties!
I gotta say, I freaken love the cartoon additions. So funny!
Love this so much! Just got my Ooni Koda 16 and made several pizzas already. Mainly inspired by some of the "Next level dough" recipes from the legendary Vito! :)
It's super funny how you made everything yourself..and you are still shocked by the flavour :)) love it!
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This video makes me really wish I could taste what's on the screen. Man, that looks so good.
I just wanted to say thanks for so many good videos. I don't use most of the ingredients you do as we have different food goals but I have picked up some new ideas and techniques from you. Some of your methods are probably going to end up on my blog since they are already invading my kitchen ;)
Your pizza making journey has been highly entertaining for me. When I want a more traditional crust I prefer super thin and almond flour. I must say I was surprised at how your home-made moz melted so well. I've never been able to get fresh moz to melt properly.
I recently bought a potato ricer after watching you make your own sev with your self-modified ricer. It gave me some ideas that I look forward to trying out.
Have a happy!
TT
I'm reading the comments because I love pizza too much! 😆🇮🇹
Love the clawhammer supply brew system for canning, that is a great idea.
I'm reading the comments because I love pizza too much! 😆🇮🇹
Mouthwatering!! Looks like the pizza we ate in Naples.
Mozzarella is so easy to make 🙂
Am curious what you do with your leftover whey. If you are not going to use it to make ricotta, it can be watered down and used in your garden to add calcium to your plants.
I like the everything from scratch! This is a great video! Love making pizza. I’m obsessed.
Lol I love how you’re using the clawhammer brewing system.
I will tell you out of all the pizza videos I've watched this one is the best. Are you stone a pizzeria years and years ago and I'm now just getting back into making my own dough and stuff because the pizzerias and commercial pizza places are crap. Being on Social Security I'm saving up to buy one of those pizza ovens like you have but this video is very informative to people that wanna try making their own pizza. All your videos are great but keep up the good work God bless✌✌👏👏👏
It's been a journey! Congrats for the results!
handy hint invert jar after it is removed from water my mother and I always did this with a 85 year canning history this helps sealing
Amazing. We have lots of Oregano growing. Now I know what to do with it. Pizza looks great but that will have to wait for a big party. Oh, the tomatoes - great way to make self stable sauce. Thanks.
What is happening at 7:25? Is that two slaps and then another rest? There is no voice over for that and then he just goes into explaining how to fold. HELP!
I totally enjoy watching all your videos....the pizza looks absolutely delicious 😋
ABOUT THE BIRDS maybe install bird bath. I have 3 and have never had an issue with them eating my tomatoes. It works with squirrels too. They get thirsty and are actually "drinking" the tomatoes
Liked and saved and added to favorites. Everything in the video is perfect. Absolutely love pizza and you and Vito got me to make my own. Started a very small herb garden after watching all your videos with the hope of expanding it exponentially next season. Will try mozzarella next 😀
I'm reading the comments because I love pizza too much! 😆🇮🇹
I love the effort and i love the excitement that you have when you finally eat it in the end 😍😍
I'm reading the comments because I love pizza too much! 😆🇮🇹
Thanks for all the details, especially with the dough. I can't wait to try the cold fermentation. Sweet,!
Dang, those tomatoes! 😍 Its always amazing how the skins slip off so easily. I keep hearing Ball lids haven't been reliable like they used to be, and people I know have changed over to using AllJars lids for metal lids.
We never add anything but salt in tomatoes we can, but we always grow and canned our own tomatoes.
Baal lids rust.
yes
This is like my dream UA-cam video as a pizza maker
By the way I love your videos and I enjoyed this video as well. Your food is just delicious. Your ideas are fantastic. I love the fact that you grow food in your own backyard. And the kind of food that you enjoy is food that I also enjoy. I’ve been watching you for years now. Which is why I feel it’s OK to give you a couple of hints about the canning. I know Christina has a restaurant and she does it this way. Many people have Waze that they have been doing for many many years passed down from family member to family member. But there is new technology today and new information and we need to stick with the latest info to keep our families as safe as possible.
I'm reading the comments because I love pizza too much! 😆🇮🇹
Looks delicious! Yum. A must try!
From what I understand, birds don't eat tomatoes, they just peck at them to get the juice. To help mitigate the issue, put a few bird baths in the area.
Dude, I'm a fan. Love what you are doing.
Props on the Clawhammer 10 gallon system mike! Doing more brewing videos soon?
I like to make my pizza from scratch too BUT I take shortcuts that might embarrass a lot of people. The crust is pretty darn good, the sauce comes out of a jar but then we focus on the toppings and go for a good variety including using our oregano from the garden. I may have to give your basil oil a try. That looks really good and we also grow that.
I'm reading the comments because I love pizza too much! 😆🇮🇹
Sitting here with a gluten intolerance legit crying because I miss pizza...
I bet you could still enjoy it. You've just gotta make it yourself or have a good bakery. The longterm yeast-risen bread has a lower glycemic index, especially natural sourdough. Just grow it yourself in a big jar, feeding flour and water for a few weeks. Could even get a bread maker to knead it, let rise overnight or longer, then bake
Sourdough actually has a very low gluten content compared to other gluten foods and is a low on the glycemic index. The longer you let it ferment, the more gluten gets eaten.
@isabelgutierrez8150 I may be delusional, but I firmly believe a lot more people are developing gluten intolerance due to growing up on leavened store bread. It's often flour, water, salt, *baking soda,* and preservatives
The bicarbonate simply makes bubbles to give it that "bread-like" fluffiness. It makes sense in baking cakes, but bread is something special and should go through the yeasty process that's made it the staple of healthy diets for millenia, in my opinion. Makes it tastier too 🤤
That 15 minutes of dough rising went from day to night...literally haha
Looks great...want to try your dough recipe but have a question...when you are ready to bake, do you let dough temp to room temp before shaping and adding toppings or just bake straight from the fridge?
Duuudeeee we need a garden tour!