I love the story arc of the galbani string cheese, first you did it because it was the only thing you could get, then you were sad when it was gone, then overjoyed when it came back, and now that you can get real cheese you still use the string cheese
The flour works as a decoupling layer - it sticks to the dough so it doesnt stick to the peel. That on its own doesnt solve stickage because the friction between surfaces is still too high. Which is where the corn meal comes in. It essentially functions as ball bearings, rolling so the floured pizza above can freely move
I really, really love the "slower" editing style you did on this one. I noticed it especially with you chopping the shallot at your "real" speed like you mentioned in another video. It gave the video a really calming, friendly vibe.
My favorite pizza topping is still this: Bake it with no toppings at all, just sauce and cheese. Once it's out of the oven, let it rest a minute, then lay on some smoked ham (bresaola works great, too), followed by a whole bunch of arugula. Take a potato peeler and shave some Parmesan over the top, drizzle some olive oil and balsamic vinegar, sprinkle on some coarse salt and grind on some fresh pepper. It's fresh, it's delicious and underneath it all it's also a great pizza.
jm not disagreeing with you at all that sounds delicious but i also urge you to one day bake the ham too. idk if thats sacrilige with ham people or whatever but i dont care, the crispy/browned ham is delicious and the rendered ham fat mixed thru the rest of the pizza is too
Bro fuck arugula but with some other tender herb this could be nice. Maybe like mustard greens cut into thin strips or something. Bean sprouts are really good on top of a pizza as well.
@@tissuepaper9962 Well, you do you, as Adam says, but why do you want to make an Asian style dish out of pizza so badly? Arugula is a fine thing, it has some spicyness to it that complements a rather plain pizza and salty ham in an excellent way, nothing wrong with that. If he should do something better, then he should stop pouring vinegar over an otherwise excellent pizza, but that's just my two cents again. ;-)
Or over-kneading it. I've had some homemade breads that would be better suited for construction materials from people who assumed "more kneading=better bread."
People who say brining improves taste and texture are overcooking/underseasoning their meat. ;) You're not wrong, but if a technique vastly opens up the window of success then I think it counts.
@@revgeorge1977 it’s virtually impossible to over-knead bread, most bakers will tell you that. Most of the time tough dough is due to too much flour because it’s a lot easier to handle a dough that isn’t too wet. But, as Adam said, wetter doughs make way better bread/pizza
The only real reason for autolyze is when you are making a fast rise dough AND not planning on kneading it properly. If you are either kneading it properly, or slow fermenting it to degree where gluten develops nicely by its own, there is NO knead (lol) for autolyze. Edit* Not to be confused with letting the dough rest for an initial 10-20 minutes. That's not autolyze. That's just hydration.
I used to work at a pizza place and we would put half the cheese on the sauce and then put the toppings on and then the other half of the cheese. It really does hold the topping and the cheese onto the crust better. I highly recommend with a dryer dough, using bread crumbs instead of cornmeal/flour, it doesn’t affect the flavor as much as falls off easier
Adam, it'd be cool if you could do a video on allulose, especially the emerging research, if it wouldn't mess up your sponsorship with Magic Spoon. A sugar that the FDA doesn't make you include in the sugar part of the nutrition facts because it doesn't spike blood sugar is one of the more exciting things going on in food, IMHO.
Yep, that's on the list. Allulose is exciting stuff. And if anyone is wondering - sponsors buy ads, they don't buy me. I have done many videos that tread on territory sensitive to some of my sponsors and will continue to do so. Part of the reason I monetize my channel so aggressively is so I don't have to worry about pissing off one constituency or another.
@@justanotherguywithoutamous5788 Yes, that was an infomercial. I do those all the time. I disclose them as such right at the top of the video, and I post them as extra videos in my schedule, so you're never getting that in place of a normal vid. I also never post something here that I don't believe is both accurate and interesting.
Any channel that uploads with captions added gets an extra tick in my book. It shows a little more care toward the audience and is always helpful for me 🙏
I feel like this channel is just watching a man constantly improve his pizza dough. Thanks btw Adam. I made the Pan Pizza for a girl and she said its the best pizza she ever had and shes now my gf (maybe cus of it)
Hey Adam! Bresaola actually comes from Valtellina, which is the name of Sondrio provence in the northern of Italy, where I actually live! And it can only be made here, since its production is ruled by a law that says that. Awesome to see that a product from a little territory like mine is sold around the world!
I just love that you don't blindly believe all the things popular chefs and other people say about how to do thing and if it actually does anything, you test to see and give what I hope is an honest answer about what you think
I work at a dominos and I’ve used your dough recipes in the past but cooked the pizza in the oven at my job and the results are incredible. Better flavor and quality combined with a superior cooking
Please make a video on your herb tower. Advice on starting one without breaking the bank would be nice, essential herbs vs optional herbs, lighting and watering requirements, at what point is it worth it for fresh herbs as compared to dried herbs, etc. This could probably even be a short series.
I've made home made pizza and pizza dough a dozen or so times and it really helps connect some dots watching other home chefs with more experience doing the same.
God, give me one chance to meet this man. I need to personally thank him for all the great things he's created for our viewing and culinary pleasure. ok real talk tho this is one of the yummiest things you've made to date
Man, I love everything about this channel. I've also found that threading the meat through the cheese works great in a simple "sandwich-maker" grilled cheese with salami/ham. The sandwich stops separating at the meat layer. I'm still unsure if I find the effort worth the result when it's for a sandwich, though. It's a more precise/finicky than simple layers, and a sandwich is easy to hold together manually anyways.
Never heard of bresaola - looks like a meat I'd enjoy! Instead of 4 ounces cheese, I'd probably cut only back to five. I'm less picky if the slices fall apart a bit. I do like the layering with toppings idea, though. I also appreciate your pizza recipes done in a regular oven - I really am not about to go and buy a dedicated pizza oven to make something I'd probably cook up no more than six times a year!
honestly the best pizzas are the ones that are so floppy and prone to tearing that you need two hands to eat, but at the same time the cheese and toppings don't slide off, they stick to the dough. great stuff
My favorite pizza place in my hometown does their toppings entirely beneath the cheese. It's a wonderful surprise when a bite has something about it, and their cheese is so rich. I absolutely love it, and it is proof that your layering works on thicker crusts as well.
I love how after watching your video on malt a bit back I have been wondering how that would go in pizza dough ... only to find you - of course - adding it to your pizza dough. Love your channel.
Parallel words: I've been a Margherita eater for all the 34 years I've been alive, and yet this year, after eating an amazing pizza slice at a local deli after being pressured by my wife, I've been making Neapolitan pizza at home with cherry tomatoes, salami ventricina and thyme ever since and my God, what have I been missing out on all these years
You might want to try something I`ve been doing for a while now, I use the dough from your new york pizza 2.0 recipe and put it on a silicone mat and put it in the oven directly, then I take it out, top it and put it back in on the silicone mat, I don't have a pizza steel or a good oven so this helps to achieve leopard spotting as well as to get the pizza off as the steel requires a lot of flour and gritty grains and I don't even have a steel so this is a much simpler recipe for me, might want to try it if you are interested :)
Adam, I see that whenever you use yeast you always bloom it to make sure its alive. Idk if you have answered this already, but what would you do if it didn't bloom and wasn't alive? Would you have to throw it out or could you just put new yeast on top of it and ignore the dead yeast?
if i remember correctly from a video where his yeast was dead he restarted but ill go watch and come back at some point. it could also highly depend on your type of bread and if it messes up the texture somewhat if youre okay with that over starting from scratch again. though either im sure theres ways to bloom the yeast off fo the side so if its dead you just refill the water n small amount of syrup
Normally if you're blooming yeast you do it either in a separate bowl or you do it in your main bowl as the first part of the process. That way if it's bad you can just toss it out and start that part over without having the bad yeast in your recipe already.
I don't know why but this has to be one of the coziest, most aesthetically pleasing pizzas I've ever seen. It manages to have that look halfway between the nostalgic frozen pizzas of my childhood and the authentic kinds you could get at a family restaurant or see on the internet. I really find it to look extremely pleasant and I'd love to try it, maybe make it for the family sometime...
Wow! It’s cool to see you using Volpi. Growing up in St. Louis I remember going to their shop on The Hill (an Italian enclave in St. Louis). They have amazing speck.
Hey Adam! How about a video on fondue? Maybe a cheese one or dessert 🤷 Edit: Id like to emphasise I said cheese one OR dessert, like an appetizer or dessert option, cheese or chocolate 😭
I never knew how many people like pizza without meat. When I make it I usually use pariser sausage, mainly because it's the most accessible and cheapest where I live.
I made a pizza dough yesterday for calzone with Malt Barley Syrup. Came out well with the heated sauce I had drizzled on the top of the finished pie. thanks for the video.
My favorite topping combination: Sopressata (basically fancy salami), bacon bits, pineapple, jalepeño, red onion and some buffalo mozzarella in addition to the normal mozzerella. I make this all the time at work.
When i worked at the PSU cafeteria making pizza for half drunk college kids I learned this topping tidbit. Everyone wants to throw all the toppings in the world on a pie. Then complain when it’s wet/slimy. Good on you for spreading the gospel of pizza!
I tried out your pizza recipe a few month ago and there was a lot of places I struggled in. I can't wait to give it a second try with the wealth of tips you sprinkled throughout the video!
this man has so many pizza methods, if i want to make one how do I choose. He has this begel dough pizza, there are a few he just throws on his oven rack, sometimes he flips them too. He has the classic style ones there are just too many.
I always let flour and water sit for about 15 minutes before kneading, especially as I started to use more wet dough quite a while ago, I kind of naturally started doing it so that kneading was easier. Also I find that sprinkling oregano on top of pizza after the oven is the best, and chili is best to sprinkle on the tomato formed dough just before sauce.
Oh! I finally get early for a Ragusea video! Just to let you know, amazing work, Adam, your videos help bond a lot of my friendships and relationships so much Thank you, sincerely ❤️
I'm so glad I'm not the only one who does the pizza wave trick! It's a classic in my household, although in summer I tend to prefer popping a small desk fan next to it or I'll end up melting. Thanks for the video Adam!
I love this recipe. I do a very similar pizza at home except I let things ferment a little longer during the pre-ferment, using a large container with a wet cloth over it I let the dough rise at room temperature for 24 hours, then after splitting up the bulk ferment goes on for 4 hours at room temp. I find the gases created from fermenting longer make a better tasting crust for me. I recommend trying it out if you've got the time.
@@johnseppethe2nd2 My post was specifically, this is different from what I grew up with, but can still appreciate it, how is it attracting so much absolutist takes? We're talking food, different taste creates variety which is a good thing
I've never seen this meat at my local stores, but I will keep an eye out for it. As for Magic Spoon. They are expensive to ship to Canada, so I only get it as a treat now and then, but it's my favourite cereal! I am on a carb reduced diet so I don't eat traditional cereal anymore. Anyone on a low carb diet should try Carbonaut bread! It's the BEST low carb bread, it just tastes like BREAD!
5:42 when I saw it in the beginning it reminded me of Turkish pastirma.. it looks the same and is basically the same its a dried eye round or filet or i think even ribeye
How do you do multiple pizza's in one sitting? My family usually doesn't have enough with one, so I end up having to leave the table a ton to prepare the next pizza after the one in the over and take the one in the oven out, meaning I spend around 50% of dinner still in the kitchen rather than eating.
Have both pizzas topped and oven ready. When the first comes out the second goes in. Alternatively, you can use an old pizza delivery box with a heating pad (like grandma puts on her bad hip) wrapped in a tea towel placed in the bottom . This will keep #1 warm while #2 cooks...
@@waynegordon2628 I've been doing this, issue is the third and fourth ones as I always need to leave the table. I might just need to invest in a bigger pizza stone/steel though
I enjoy doing a nice blend of cheeses with one or two more aged/stronger cheeses like pec romano,parm, or ricotta salata along with one or two kinds of slightly less powerful or softer cheeses like mozz,prov or mild asiago when I do my thin crusts aswell. I find that the stronger cheeses allow the flavor to shine through without making the pie too heavy since you dont need to add as much to get a good flavor (i guess its obvious, but not until you've seen fresh pizza made or done it yourself)
im waking up craving pizza, start making the dough, during bulk fermentation i open my laptop and see adam posted a video about pizza, have the stars aligned ?!
@armuk: Having done some further internet research, it does seem like the diphthong-pronunciation is acceptable in American English. Which still makes it Wrong in my book 😊
Please do a video about the issues with vegetable oils like peanut, canola, etc and its troubled history. People need to know. and your presentation style is really enjoyable so any video you make is good lol
Would love a video comparing different hydration for home ovens, like the one you did with fridge aging. Some say higher hydration is necessary when you don't have a real pizza oven and I'm curious if it's true.
Would love to hear your ideas on how to have a practical homemade pizza party. Pre stretched dough? Different dough content to help with speed? Small pizza or big pizza? How to make sure everyone gets pizza?
Love this recipe, will definitely make it tho i don't have a pizza steel yet. My advice as a baker is to use oil instead of flour if the dough is too sticky. We often simply oil our table and hands instead of using flour when handling a wet dough to avoid adding more flour than necessary :-)
I don't have a pizza stone where I am currently, but I've found that a really nice method making pizzas (especially neapolitan-style) at home. Step 1: get a large frying pan hot on the stove - if you usually need some oil to stop things from sticking, the pan you put it on the heat. Sprinkling flour near an open flame can be dangerous, and you don't want to fry the pizza. Step 2: put the pizza dough in the pan. Because the top of the pizza is exposed, you can put your toppings on now to save a little time and hassle. Step 3: While that's cooking the dough, and getting some nice crispyness on the bottom, heat up you oven's grill (broiler for you Americans). Step 3: Once the dough looks cooked (but not brown or golden), transfer the pizza to the oven under the grill. You could transfer it to a baking tray, directly on the oven shelf, or even put the pan straight in the oven if it's safe to. The goal here is to get that nice golden finish on the top, and to get the cheese nice and melted. This method has actually gotten me results, and in less time, than using the pizza stone at home!
I will try the mix of corn meal and flour for the sticking. Dough sticking has been the biggest issue to me (and I am frequently forced to use spatula to get pizza of the peel depsite my efforts).
to get rid of the pizza grease, what my mom does is she puts the cheese after she par cooks the dough + sauce. Little suggestion if you want the cheese to come out perfect
I like to imagine Adam moved him and his family to a bigger city specifically so he could get hold of his weird mozzarella sticks again.
He’s not in macon anymore? Where is he now?
@@valeriapalacios3801 Knoxville Tennessee
Although to be fair it did seem like they were back in stock in Macon
LMAO I thought the exact same thing!! A pizza loving man gotta have his low moisture part skim mozz!
funny comment. I got hold of some of those "weird" cheese sticks and oh man! game changer for pizza. Get some and you will be amazed the difference.
“I think the key to topping is to go easy.” Adam Ragusea, the benevolent lover.
🤨
@@nabibbs7937 its a sex joke laugh now
@@johnseppethe2nd2 😂😂
🤣😂
Genius. Pure genius.
I love the story arc of the galbani string cheese, first you did it because it was the only thing you could get, then you were sad when it was gone, then overjoyed when it came back, and now that you can get real cheese you still use the string cheese
It’s part of the channel’s canon at this point
This story arc is so great. Its could be pairing toes to toes with most light novels without being fall back.
@@zacterztx
I guess if it was a light novel, the title would be My Journey with Galbani Whole Milk Low Moisture mozzarella string cheese!!
@@anirudhviswanathan3986 I would think the title will be "Adam's Journal of True Perfect Pizza"
@@anirudhviswanathan3986 With a lot of arcs like "His acceptance for the oven with low heat".
The flour works as a decoupling layer - it sticks to the dough so it doesnt stick to the peel.
That on its own doesnt solve stickage because the friction between surfaces is still too high. Which is where the corn meal comes in.
It essentially functions as ball bearings, rolling so the floured pizza above can freely move
I really, really love the "slower" editing style you did on this one. I noticed it especially with you chopping the shallot at your "real" speed like you mentioned in another video. It gave the video a really calming, friendly vibe.
I noticed that too!
I feel like "approach the herb tower" will become one of Adam's memes, like "summon forth the upside down bear" and his many other memes
Where do you get one of those things?
@@fffffffffffffffff5646 You grow it. I bough a basil plant from an Asian market and it's huge now. Propagating several stalks to grow in new pots now
6 months from the future, not yet, maybe next time
Vinegar leg is on the right
Thank you for the three angle coverage of the “Pizza Shimmy”
You have a fantastic beard in your pfp!
@@joshdoesstuff763 how nice, thanks!
Just lovely to see such a wholesome commemt section guys ! :)
Btw. Can only sign on to the beard compliment
I knew the malt pizza dough was coming and I’m happy it did.
I’m unhappy about this though…
@@WardMan75 Yeah, everyone is, these bots have strange peaks
@@WardMan75 very unfortunate that these bots ruin your day and mine too.
My favorite pizza topping is still this: Bake it with no toppings at all, just sauce and cheese.
Once it's out of the oven, let it rest a minute, then lay on some smoked ham (bresaola works great, too), followed by a whole bunch of arugula. Take a potato peeler and shave some Parmesan over the top, drizzle some olive oil and balsamic vinegar, sprinkle on some coarse salt and grind on some fresh pepper. It's fresh, it's delicious and underneath it all it's also a great pizza.
sounds like you're just making a salad and using the pizza as a plate. And that sounds amazing!!!
jm not disagreeing with you at all that sounds delicious but i also urge you to one day bake the ham too. idk if thats sacrilige with ham people or whatever but i dont care, the crispy/browned ham is delicious and the rendered ham fat mixed thru the rest of the pizza is too
I do prefer my toppings cooked in, and as hot as the pizza itself.
Bro fuck arugula but with some other tender herb this could be nice. Maybe like mustard greens cut into thin strips or something. Bean sprouts are really good on top of a pizza as well.
@@tissuepaper9962 Well, you do you, as Adam says, but why do you want to make an Asian style dish out of pizza so badly?
Arugula is a fine thing, it has some spicyness to it that complements a rather plain pizza and salty ham in an excellent way, nothing wrong with that.
If he should do something better, then he should stop pouring vinegar over an otherwise excellent pizza, but that's just my two cents again. ;-)
Conspiracy Theory: People talk about autolyze method improving taste and texture because they were under-kneading their dough previously.
You're probably very right lol
Or over-kneading it. I've had some homemade breads that would be better suited for construction materials from people who assumed "more kneading=better bread."
People who say brining improves taste and texture are overcooking/underseasoning their meat. ;) You're not wrong, but if a technique vastly opens up the window of success then I think it counts.
@@revgeorge1977 it’s virtually impossible to over-knead bread, most bakers will tell you that. Most of the time tough dough is due to too much flour because it’s a lot easier to handle a dough that isn’t too wet. But, as Adam said, wetter doughs make way better bread/pizza
The only real reason for autolyze is when you are making a fast rise dough AND not planning on kneading it properly. If you are either kneading it properly, or slow fermenting it to degree where gluten develops nicely by its own, there is NO knead (lol) for autolyze.
Edit* Not to be confused with letting the dough rest for an initial 10-20 minutes. That's not autolyze. That's just hydration.
I was getting worried that Adam hasn't made pizza in a while. Phew!
It’s part 3!
He's italian after all
@JESSICA shut up and get a real job
@@bilbert1031 i believe she can be reported for porn or spam
My fav UA-cam video rn cuhh ua-cam.com/video/wdA2lbhGOBI/v-deo.html
I used to work at a pizza place and we would put half the cheese on the sauce and then put the toppings on and then the other half of the cheese. It really does hold the topping and the cheese onto the crust better. I highly recommend with a dryer dough, using bread crumbs instead of cornmeal/flour, it doesn’t affect the flavor as much as falls off easier
This is a great idea, thank you for sharing!
Ive never heard of bread crumbs or have tried it. Im for sure trying that next time.
If bread crumbs work would Panko work even better?
@@Chinookman I guess it has too big piece to ignore
"No need to get those balls really smooth and perfect."
*Manscaped CEO:* Look who doesn't want a sponsorship.
Adam, it'd be cool if you could do a video on allulose, especially the emerging research, if it wouldn't mess up your sponsorship with Magic Spoon. A sugar that the FDA doesn't make you include in the sugar part of the nutrition facts because it doesn't spike blood sugar is one of the more exciting things going on in food, IMHO.
Yep, that's on the list. Allulose is exciting stuff. And if anyone is wondering - sponsors buy ads, they don't buy me. I have done many videos that tread on territory sensitive to some of my sponsors and will continue to do so. Part of the reason I monetize my channel so aggressively is so I don't have to worry about pissing off one constituency or another.
@@aragusea that’s why we love ya Adam
@@aragusea Yeah….explains the blatant VITAMINS AD I mean video that you posted a few weeks back.
@@justanotherguywithoutamous5788 Yes, that was an infomercial. I do those all the time. I disclose them as such right at the top of the video, and I post them as extra videos in my schedule, so you're never getting that in place of a normal vid. I also never post something here that I don't believe is both accurate and interesting.
Wait, even the "health" companies hate it when you rip off their metaphorical curtains?
Yeah, that checks out.
I got mocked for using the "structural integrity" of the dough. Finally, another who appreciates this characteristic!
The prodigal cheese has returned! Adam has yet again regained his power!
I've literally never even heard of bresaola before watching this video and now I need it like burning oh my god
If ever in Italy, get a bresaola salad, they are to die for. Don't forget an Aperol spritz to wash it all down!
Always appreciate the captions.
Me too
Same, I have auditory processing issues so being able to read captions is always helpful
Any channel that uploads with captions added gets an extra tick in my book. It shows a little more care toward the audience and is always helpful for me 🙏
I feel like this channel is just watching a man constantly improve his pizza dough. Thanks btw Adam. I made the Pan Pizza for a girl and she said its the best pizza she ever had and shes now my gf (maybe cus of it)
Getting our quarterly home-pizza-update from Ragusea: *All is well with the world.*
Hey Adam! Bresaola actually comes from Valtellina, which is the name of Sondrio provence in the northern of Italy, where I actually live! And it can only be made here, since its production is ruled by a law that says that. Awesome to see that a product from a little territory like mine is sold around the world!
he's just a dad who is super wholesome, just cooking for his family but sharing his recipes to people who don't cook at all
I don’t know why but Adam still using the string cheese makes me happy
I swear his pizza making techniques get more and more advanced with every pizza video
"We have bits of crispy browned bresaola, but also chewy soft bits underneath the cheese"
I was fully expecting a "Heterogeneity!!" at that part lol
I just love that you don't blindly believe all the things popular chefs and other people say about how to do thing and if it actually does anything, you test to see and give what I hope is an honest answer about what you think
I work at a dominos and I’ve used your dough recipes in the past but cooked the pizza in the oven at my job and the results are incredible. Better flavor and quality combined with a superior cooking
There's no way your a real human being. No way..
@@tomypreach ya caught me
going back and watching my way through all the Ragusea classics
Please make a video on your herb tower. Advice on starting one without breaking the bank would be nice, essential herbs vs optional herbs, lighting and watering requirements, at what point is it worth it for fresh herbs as compared to dried herbs, etc. This could probably even be a short series.
I've made home made pizza and pizza dough a dozen or so times and it really helps connect some dots watching other home chefs with more experience doing the same.
God, give me one chance to meet this man. I need to personally thank him for all the great things he's created for our viewing and culinary pleasure.
ok real talk tho this is one of the yummiest things you've made to date
Pizza 👍
Man, I love everything about this channel.
I've also found that threading the meat through the cheese works great in a simple "sandwich-maker" grilled cheese with salami/ham. The sandwich stops separating at the meat layer. I'm still unsure if I find the effort worth the result when it's for a sandwich, though. It's a more precise/finicky than simple layers, and a sandwich is easy to hold together manually anyways.
Never heard of bresaola - looks like a meat I'd enjoy!
Instead of 4 ounces cheese, I'd probably cut only back to five. I'm less picky if the slices fall apart a bit. I do like the layering with toppings idea, though.
I also appreciate your pizza recipes done in a regular oven - I really am not about to go and buy a dedicated pizza oven to make something I'd probably cook up no more than six times a year!
honestly the best pizzas are the ones that are so floppy and prone to tearing that you need two hands to eat, but at the same time the cheese and toppings don't slide off, they stick to the dough. great stuff
Adam's shots have been getting more visually pleasing.
I found the flouring of the pizza peel really satisfying.
I've been intertwining the cheese with the toppings for years, thoroughly improves a pie!
I just love these pizza videos , no BS and honest and straight to the point of making pizza with wasting time.
My favorite pizza place in my hometown does their toppings entirely beneath the cheese. It's a wonderful surprise when a bite has something about it, and their cheese is so rich. I absolutely love it, and it is proof that your layering works on thicker crusts as well.
this is a longshot, but it is Penny's pizza? they're one of my favorites and they only do upside down pizza!
@@XUsernamePendingX Nah, it's Chubby's
I love how after watching your video on malt a bit back I have been wondering how that would go in pizza dough ... only to find you - of course - adding it to your pizza dough. Love your channel.
Parallel words: I've been a Margherita eater for all the 34 years I've been alive, and yet this year, after eating an amazing pizza slice at a local deli after being pressured by my wife, I've been making Neapolitan pizza at home with cherry tomatoes, salami ventricina and thyme ever since and my God, what have I been missing out on all these years
You might want to try something I`ve been doing for a while now, I use the dough from your new york pizza 2.0 recipe and put it on a silicone mat and put it in the oven directly, then I take it out, top it and put it back in on the silicone mat, I don't have a pizza steel or a good oven so this helps to achieve leopard spotting as well as to get the pizza off as the steel requires a lot of flour and gritty grains and I don't even have a steel so this is a much simpler recipe for me, might want to try it if you are interested :)
Adam, I see that whenever you use yeast you always bloom it to make sure its alive. Idk if you have answered this already, but what would you do if it didn't bloom and wasn't alive? Would you have to throw it out or could you just put new yeast on top of it and ignore the dead yeast?
if i remember correctly from a video where his yeast was dead he restarted but ill go watch and come back at some point. it could also highly depend on your type of bread and if it messes up the texture somewhat if youre okay with that over starting from scratch again.
though either im sure theres ways to bloom the yeast off fo the side so if its dead you just refill the water n small amount of syrup
Normally if you're blooming yeast you do it either in a separate bowl or you do it in your main bowl as the first part of the process. That way if it's bad you can just toss it out and start that part over without having the bad yeast in your recipe already.
Good question! I would also like to know what to do with mixes that accidentally had dead yeast.
I don't know why but this has to be one of the coziest, most aesthetically pleasing pizzas I've ever seen. It manages to have that look halfway between the nostalgic frozen pizzas of my childhood and the authentic kinds you could get at a family restaurant or see on the internet. I really find it to look extremely pleasant and I'd love to try it, maybe make it for the family sometime...
I personally think that the autolysis stage does improve texture, but not flavor. However, pre-ferments do improve flavor
Wow! It’s cool to see you using Volpi. Growing up in St. Louis I remember going to their shop on The Hill (an Italian enclave in St. Louis). They have amazing speck.
Hey Adam! How about a video on fondue? Maybe a cheese one or dessert 🤷
Edit: Id like to emphasise I said cheese one OR dessert, like an appetizer or dessert option, cheese or chocolate 😭
Ooh yeah, that's a great idea
Cheese for dessert? Gross!
Knowing how annoying some types of fondue are I doubt Adam would do it
@@robotbanana4261 you commonly use white chocolate for dessert
As a swiss guy, I support and apprive of this request.
thank you for adding metric in your videos for me it makes judging amounts much easier
I never knew how many people like pizza without meat. When I make it I usually use pariser sausage, mainly because it's the most accessible and cheapest where I live.
There are many dumb people in this world.
@@naamadossantossilva4736 You're dumb if you like pizza with just sauce and cheese? Come on now.
Adams kitchen and editing is genuinely really pretty, loving the bright colors
I can't wait for the meme edit, balls and all those adjectives? It's gonna be a field day.
I love your passion for perfecting all the components of the perfect home pizza. You're an inspiration
how are you liking the new oven in terms of your other recipes? any notable differences in food cooking faster or slower?
I made a pizza dough yesterday for calzone with Malt Barley Syrup. Came out well with the heated sauce I had drizzled on the top of the finished pie. thanks for the video.
My favorite topping combination: Sopressata (basically fancy salami), bacon bits, pineapple, jalepeño, red onion and some buffalo mozzarella in addition to the normal mozzerella. I make this all the time at work.
When i worked at the PSU cafeteria making pizza for half drunk college kids I learned this topping tidbit. Everyone wants to throw all the toppings in the world on a pie. Then complain when it’s wet/slimy. Good on you for spreading the gospel of pizza!
"No need to get the balls all smooth and perfect they are just going to melt into the container" - Adam Ragusea 2021
I tried out your pizza recipe a few month ago and there was a lot of places I struggled in. I can't wait to give it a second try with the wealth of tips you sprinkled throughout the video!
this man has so many pizza methods, if i want to make one how do I choose. He has this begel dough pizza, there are a few he just throws on his oven rack, sometimes he flips them too. He has the classic style ones there are just too many.
I always let flour and water sit for about 15 minutes before kneading, especially as I started to use more wet dough quite a while ago, I kind of naturally started doing it so that kneading was easier.
Also I find that sprinkling oregano on top of pizza after the oven is the best, and chili is best to sprinkle on the tomato formed dough just before sauce.
Haha, I've definitely done the "pizza wave" with pizzas as well as pita breads.
I'm glad to see someone finally use dried basil, that stuff is under rated, nothing like actual basil but scratches an itch that just oregano doesn't
Oh! I finally get early for a Ragusea video!
Just to let you know, amazing work, Adam, your videos help bond a lot of my friendships and relationships so much
Thank you, sincerely ❤️
@JESSICA pro tip for this annoying shit. You can report for both commercial content/spam and sexual content
I'm so glad I'm not the only one who does the pizza wave trick! It's a classic in my household, although in summer I tend to prefer popping a small desk fan next to it or I'll end up melting. Thanks for the video Adam!
I have unapologetically held pizzas in front of the air conditioner to cool them to eating temperature fast
I love this recipe. I do a very similar pizza at home except I let things ferment a little longer during the pre-ferment, using a large container with a wet cloth over it I let the dough rise at room temperature for 24 hours, then after splitting up the bulk ferment goes on for 4 hours at room temp. I find the gases created from fermenting longer make a better tasting crust for me. I recommend trying it out if you've got the time.
Having grown up in the shadow of Chicago you and I have VERY different takes on pizza and toppings, but this looks like an amazing pizza!
Having grown up in the shadow of NYC, I would just like to point out that your takes are wrong :)
Having grown up an ocean away from either of those shithole cities i can safely say you're both wrong
@@johnseppethe2nd2 My post was specifically, this is different from what I grew up with, but can still appreciate it, how is it attracting so much absolutist takes? We're talking food, different taste creates variety which is a good thing
Your wife's smile while biting into the pizza is one of the most impressive recommendations of a dish I've seen, definitely will have to try this.
It's not delivery, it's Ragusea!
I love the Lauren cameos, especially when she has a contrasting opinion to share
I've never seen this meat at my local stores, but I will keep an eye out for it.
As for Magic Spoon. They are expensive to ship to Canada, so I only get it as a treat now and then, but it's my favourite cereal! I am on a carb reduced diet so I don't eat traditional cereal anymore. Anyone on a low carb diet should try Carbonaut bread! It's the BEST low carb bread, it just tastes like BREAD!
I second that bread, they sell in a local store and it was great for when I was on low carb. Tastes just like normal whole grain bread.
5:42 when I saw it in the beginning it reminded me of Turkish pastirma.. it looks the same and is basically the same its a dried eye round or filet or i think even ribeye
How do you do multiple pizza's in one sitting? My family usually doesn't have enough with one, so I end up having to leave the table a ton to prepare the next pizza after the one in the over and take the one in the oven out, meaning I spend around 50% of dinner still in the kitchen rather than eating.
That's how it is in my house too
Have both pizzas topped and oven ready. When the first comes out the second goes in. Alternatively, you can use an old pizza delivery box with a heating pad (like grandma puts on her bad hip) wrapped in a tea towel placed in the bottom . This will keep #1 warm while #2 cooks...
@@waynegordon2628 I've been doing this, issue is the third and fourth ones as I always need to leave the table.
I might just need to invest in a bigger pizza stone/steel though
I'm glad you do the alternating layer thing on pizza too. It's all in the layers
Hey Adam! Can you do a video on cinnamon buns?
I enjoy doing a nice blend of cheeses with one or two more aged/stronger cheeses like pec romano,parm, or ricotta salata along with one or two kinds of slightly less powerful or softer cheeses like mozz,prov or mild asiago when I do my thin crusts aswell. I find that the stronger cheeses allow the flavor to shine through without making the pie too heavy since you dont need to add as much to get a good flavor (i guess its obvious, but not until you've seen fresh pizza made or done it yourself)
I always thought the key to good pizza crust was 20 eggs, yes 20.
im waking up craving pizza, start making the dough, during bulk fermentation i open my laptop and see adam posted a video about pizza, have the stars aligned ?!
Just FYI: It's "bresa-ola" - the 'ao' is not a diphthong.
you sure? ua-cam.com/video/4TNLpc53MU0/v-deo.html
not saying you're wrong but there is conflicting information
@armuk: Having done some further internet research, it does seem like the diphthong-pronunciation is acceptable in American English. Which still makes it Wrong in my book 😊
Please do a video about the issues with vegetable oils like peanut, canola, etc and its troubled history. People need to know. and your presentation style is really enjoyable so any video you make is good lol
Would love a video comparing different hydration for home ovens, like the one you did with fridge aging. Some say higher hydration is necessary when you don't have a real pizza oven and I'm curious if it's true.
Would love to hear your ideas on how to have a practical homemade pizza party. Pre stretched dough? Different dough content to help with speed? Small pizza or big pizza? How to make sure everyone gets pizza?
I like it because it’s not pork. I like beef more, it’s hard to find beef toppings at restaurants, and my relatives won’t eat pork
FINALLY. Been waiting forever for Magic Spoon!
Oh holy shit yes, Magic Spoon UK, been wanting to try this out for ages now aswell, thanks for the heads up!
I had bresaola at a New Year’s Eve party, it was really good, very flavorful, especially with crackers & hatch chile gouda
Adam, for me, I usually put Honey in my Pizza doughs.
Also, dibs on your Magic Spoon promotion.
Adam you're lighting in this video is immaculate!
Pizza with shallots and breast milk I mean breast milk I mean breast milk I mean breast milk I mean breast milk I mean
I've had good results using whole wheat flour instead of cornmeal(it's also coarse enough to help keep a wet pizza from sticking)
Please do not cook bresaola 😢😢 an Italian cries every time someone does that...
Just put it raw on top.
I love the fact that you are also mentioning the quantities in grams and ML!! Metric system all the way
The threading idea sounds amazing
Making pizza like this yourself is a live changing experience, you’ll wonder why you would ever settle for less
magic spoon now shipping to the UK actually really boosts my hope, that i can get this stuf here in Germany someday. :D
Wie gut kanns schon sein ohne Zucker.
Love this recipe, will definitely make it tho i don't have a pizza steel yet.
My advice as a baker is to use oil instead of flour if the dough is too sticky. We often simply oil our table and hands instead of using flour when handling a wet dough to avoid adding more flour than necessary :-)
Ah some good-ol’ classic Brehzowla, put on a pizza made with dough using the Ottolize method
I don't have a pizza stone where I am currently, but I've found that a really nice method making pizzas (especially neapolitan-style) at home.
Step 1: get a large frying pan hot on the stove - if you usually need some oil to stop things from sticking, the pan you put it on the heat. Sprinkling flour near an open flame can be dangerous, and you don't want to fry the pizza.
Step 2: put the pizza dough in the pan. Because the top of the pizza is exposed, you can put your toppings on now to save a little time and hassle.
Step 3: While that's cooking the dough, and getting some nice crispyness on the bottom, heat up you oven's grill (broiler for you Americans).
Step 3: Once the dough looks cooked (but not brown or golden), transfer the pizza to the oven under the grill. You could transfer it to a baking tray, directly on the oven shelf, or even put the pan straight in the oven if it's safe to. The goal here is to get that nice golden finish on the top, and to get the cheese nice and melted.
This method has actually gotten me results, and in less time, than using the pizza stone at home!
I will try the mix of corn meal and flour for the sticking. Dough sticking has been the biggest issue to me (and I am frequently forced to use spatula to get pizza of the peel depsite my efforts).
to get rid of the pizza grease, what my mom does is she puts the cheese after she par cooks the dough + sauce. Little suggestion if you want the cheese to come out perfect
5:00 i like blend of low moisure and high moisture 2:1 ratio
I think Adam unintentionally advertised this brand of string cheese more than Squarespace and Magic Spoon combined.