Pizza with shallots and bresaola (the perfect pizza meat?)

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  • Опубліковано 23 гру 2024

КОМЕНТАРІ • 1 тис.

  • @jdalbiac
    @jdalbiac 3 роки тому +3846

    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.

    • @valeriapalacios3801
      @valeriapalacios3801 3 роки тому +55

      He’s not in macon anymore? Where is he now?

    • @BrogimarusFranciscus
      @BrogimarusFranciscus 3 роки тому +167

      @@valeriapalacios3801 Knoxville Tennessee

    • @MA22
      @MA22 3 роки тому +73

      Although to be fair it did seem like they were back in stock in Macon

    • @uhhyeahokdude
      @uhhyeahokdude 3 роки тому +47

      LMAO I thought the exact same thing!! A pizza loving man gotta have his low moisture part skim mozz!

    • @mrpbright
      @mrpbright 3 роки тому +44

      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.

  • @tonycordero6105
    @tonycordero6105 3 роки тому +4907

    “I think the key to topping is to go easy.” Adam Ragusea, the benevolent lover.

  • @strengthman600
    @strengthman600 3 роки тому +1137

    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

    • @jas7256
      @jas7256 3 роки тому +98

      It’s part of the channel’s canon at this point

    • @zacterztx
      @zacterztx 3 роки тому +51

      This story arc is so great. Its could be pairing toes to toes with most light novels without being fall back.

    • @anirudhviswanathan3986
      @anirudhviswanathan3986 3 роки тому +39

      @@zacterztx
      I guess if it was a light novel, the title would be My Journey with Galbani Whole Milk Low Moisture mozzarella string cheese!!

    • @zacterztx
      @zacterztx 3 роки тому +14

      @@anirudhviswanathan3986 I would think the title will be "Adam's Journal of True Perfect Pizza"

    • @zacterztx
      @zacterztx 3 роки тому +9

      @@anirudhviswanathan3986 With a lot of arcs like "His acceptance for the oven with low heat".

  • @rmanami
    @rmanami Рік тому +10

    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

  • @purplegill10
    @purplegill10 3 роки тому +398

    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.

    • @Leen7293
      @Leen7293 3 роки тому +4

      I noticed that too!

  • @matthewlacey4198
    @matthewlacey4198 3 роки тому +322

    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

    • @fffffffffffffffff5646
      @fffffffffffffffff5646 3 роки тому

      Where do you get one of those things?

    • @m0t0k0kusanagi
      @m0t0k0kusanagi 3 роки тому +1

      @@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

    • @virgilvandoge3599
      @virgilvandoge3599 2 роки тому +1

      6 months from the future, not yet, maybe next time

    • @jayvee4321
      @jayvee4321 2 роки тому +2

      Vinegar leg is on the right

  • @cameronallen2174
    @cameronallen2174 3 роки тому +404

    Thank you for the three angle coverage of the “Pizza Shimmy”

    • @joshdoesstuff763
      @joshdoesstuff763 3 роки тому +16

      You have a fantastic beard in your pfp!

    • @cameronallen2174
      @cameronallen2174 3 роки тому +10

      @@joshdoesstuff763 how nice, thanks!

    • @davidnathan7843
      @davidnathan7843 3 роки тому +9

      Just lovely to see such a wholesome commemt section guys ! :)
      Btw. Can only sign on to the beard compliment

  • @WardMan75
    @WardMan75 3 роки тому +490

    I knew the malt pizza dough was coming and I’m happy it did.

    • @WardMan75
      @WardMan75 3 роки тому +29

      I’m unhappy about this though…

    • @null0seven662
      @null0seven662 3 роки тому +7

      @@WardMan75 Yeah, everyone is, these bots have strange peaks

    • @johanmikkael6903
      @johanmikkael6903 3 роки тому +3

      @@WardMan75 very unfortunate that these bots ruin your day and mine too.

  • @ludwigziffer6895
    @ludwigziffer6895 3 роки тому +261

    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.

    • @anap9356
      @anap9356 3 роки тому +43

      sounds like you're just making a salad and using the pizza as a plate. And that sounds amazing!!!

    • @user-ze7sj4qy6q
      @user-ze7sj4qy6q 3 роки тому +33

      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

    • @diannt9583
      @diannt9583 3 роки тому +12

      I do prefer my toppings cooked in, and as hot as the pizza itself.

    • @tissuepaper9962
      @tissuepaper9962 3 роки тому +5

      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.

    • @dereinzigwahreRichi
      @dereinzigwahreRichi 3 роки тому +4

      @@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. ;-)

  • @nightassasain
    @nightassasain 3 роки тому +518

    Conspiracy Theory: People talk about autolyze method improving taste and texture because they were under-kneading their dough previously.

    • @Tawleyn
      @Tawleyn 3 роки тому +21

      You're probably very right lol

    • @revgeorge1977
      @revgeorge1977 3 роки тому +55

      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."

    • @erikharrison
      @erikharrison 3 роки тому +23

      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.

    • @pcastrohp
      @pcastrohp 3 роки тому +19

      @@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

    • @danielm0rk
      @danielm0rk 3 роки тому +7

      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.

  • @TheSlavChef
    @TheSlavChef 3 роки тому +873

    I was getting worried that Adam hasn't made pizza in a while. Phew!

    • @Anewevisual
      @Anewevisual 3 роки тому +1

      It’s part 3!

    • @ridhoikhsani5009
      @ridhoikhsani5009 3 роки тому +1

      He's italian after all

    • @bilbert1031
      @bilbert1031 3 роки тому +2

      @JESSICA shut up and get a real job

    • @starc3968
      @starc3968 3 роки тому

      @@bilbert1031 i believe she can be reported for porn or spam

    • @gavinr.3170
      @gavinr.3170 3 роки тому

      My fav UA-cam video rn cuhh ua-cam.com/video/wdA2lbhGOBI/v-deo.html

  • @iMineCrazy
    @iMineCrazy 3 роки тому +62

    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

    • @macsarcule
      @macsarcule 3 роки тому +2

      This is a great idea, thank you for sharing!

    • @ryno1995
      @ryno1995 3 роки тому

      Ive never heard of bread crumbs or have tried it. Im for sure trying that next time.

    • @Chinookman
      @Chinookman 3 роки тому

      If bread crumbs work would Panko work even better?

    • @bocahdongo7769
      @bocahdongo7769 2 роки тому

      @@Chinookman I guess it has too big piece to ignore

  • @whuspr
    @whuspr 3 роки тому +67

    "No need to get those balls really smooth and perfect."
    *Manscaped CEO:* Look who doesn't want a sponsorship.

  • @CHoustonify
    @CHoustonify 3 роки тому +1492

    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.

    • @aragusea
      @aragusea  3 роки тому +1830

      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.

    • @ikahn17
      @ikahn17 3 роки тому +220

      @@aragusea that’s why we love ya Adam

    • @justanotherguywithoutamous5788
      @justanotherguywithoutamous5788 3 роки тому +87

      @@aragusea Yeah….explains the blatant VITAMINS AD I mean video that you posted a few weeks back.

    • @aragusea
      @aragusea  3 роки тому +585

      @@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.

    • @eveakane6563
      @eveakane6563 3 роки тому +41

      Wait, even the "health" companies hate it when you rip off their metaphorical curtains?
      Yeah, that checks out.

  • @deiterhamann
    @deiterhamann 3 роки тому +45

    I got mocked for using the "structural integrity" of the dough. Finally, another who appreciates this characteristic!

  • @JudgeNicodemus
    @JudgeNicodemus 3 роки тому +68

    The prodigal cheese has returned! Adam has yet again regained his power!

  • @keybladeboy
    @keybladeboy 3 роки тому +36

    I've literally never even heard of bresaola before watching this video and now I need it like burning oh my god

    • @matthewschultz5199
      @matthewschultz5199 3 роки тому +4

      If ever in Italy, get a bresaola salad, they are to die for. Don't forget an Aperol spritz to wash it all down!

  • @LARKXHIN
    @LARKXHIN 3 роки тому +27

    Always appreciate the captions.

    • @barbarab9375
      @barbarab9375 3 роки тому +2

      Me too

    • @spookyplaguedoctor5714
      @spookyplaguedoctor5714 3 роки тому +1

      Same, I have auditory processing issues so being able to read captions is always helpful

    • @KalebPeters99
      @KalebPeters99 3 роки тому +2

      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 🙏

  • @incursus1401
    @incursus1401 3 роки тому +29

    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)

  • @nis5e
    @nis5e 3 роки тому +49

    Getting our quarterly home-pizza-update from Ragusea: *All is well with the world.*

  • @stefanobertini2060
    @stefanobertini2060 3 роки тому +5

    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!

  • @wils6694
    @wils6694 3 роки тому +2

    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

  • @spagredo
    @spagredo 3 роки тому +22

    I don’t know why but Adam still using the string cheese makes me happy

  • @Raigeqwitz
    @Raigeqwitz 3 роки тому +5

    I swear his pizza making techniques get more and more advanced with every pizza video

  • @villiandustybit6593
    @villiandustybit6593 3 роки тому +19

    "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

  • @lilybunni
    @lilybunni 3 роки тому +1

    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

  • @capabartz7380
    @capabartz7380 3 роки тому +16

    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

    • @tomypreach
      @tomypreach 3 роки тому

      There's no way your a real human being. No way..

    • @capabartz7380
      @capabartz7380 3 роки тому

      @@tomypreach ya caught me

  • @roshandeselfa5820
    @roshandeselfa5820 Рік тому +1

    going back and watching my way through all the Ragusea classics

  • @DuelScreen
    @DuelScreen 3 роки тому +4

    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.

  • @8BlackBart8
    @8BlackBart8 3 роки тому +2

    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.

  • @kazuyam1negishi
    @kazuyam1negishi 3 роки тому +9

    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

  • @TerkanTyr
    @TerkanTyr 3 роки тому +2

    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.

  • @diannt9583
    @diannt9583 3 роки тому +39

    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!

    • @alnoso
      @alnoso 3 роки тому +1

      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

  • @Jonnyeth
    @Jonnyeth 3 роки тому

    Adam's shots have been getting more visually pleasing.
    I found the flouring of the pizza peel really satisfying.

  • @SuperVitz
    @SuperVitz 3 роки тому +4

    I've been intertwining the cheese with the toppings for years, thoroughly improves a pie!

  • @mrdilligaf1968
    @mrdilligaf1968 2 роки тому

    I just love these pizza videos , no BS and honest and straight to the point of making pizza with wasting time.

  • @bobmechobob
    @bobmechobob 3 роки тому +5

    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.

    • @XUsernamePendingX
      @XUsernamePendingX 3 роки тому +1

      this is a longshot, but it is Penny's pizza? they're one of my favorites and they only do upside down pizza!

    • @bobmechobob
      @bobmechobob 3 роки тому +1

      @@XUsernamePendingX Nah, it's Chubby's

  • @lyra1255
    @lyra1255 3 роки тому +2

    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.

  • @altrogeruvah
    @altrogeruvah 2 роки тому +6

    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

  • @arjunthomas368
    @arjunthomas368 3 роки тому +2

    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 :)

  • @austindolan3142
    @austindolan3142 3 роки тому +17

    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?

    • @caspercollins342
      @caspercollins342 3 роки тому +5

      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

    • @GreatWhaleOfSpace
      @GreatWhaleOfSpace 3 роки тому +1

      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.

    • @Harmonikdiskorde
      @Harmonikdiskorde 3 роки тому

      Good question! I would also like to know what to do with mixes that accidentally had dead yeast.

  • @blockhead4791
    @blockhead4791 3 роки тому

    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...

  • @niko1even
    @niko1even 2 роки тому +8

    I personally think that the autolysis stage does improve texture, but not flavor. However, pre-ferments do improve flavor

  • @certl16
    @certl16 3 роки тому +2

    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.

  • @katelensworld
    @katelensworld 3 роки тому +119

    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 😭

    • @catsume9415
      @catsume9415 3 роки тому

      Ooh yeah, that's a great idea

    • @robotbanana4261
      @robotbanana4261 3 роки тому

      Cheese for dessert? Gross!

    • @mamounbenseddik587
      @mamounbenseddik587 3 роки тому +1

      Knowing how annoying some types of fondue are I doubt Adam would do it

    • @cmolty9582
      @cmolty9582 3 роки тому

      @@robotbanana4261 you commonly use white chocolate for dessert

    • @AnotherSwissYoutubeUser
      @AnotherSwissYoutubeUser 3 роки тому

      As a swiss guy, I support and apprive of this request.

  • @normalman4762
    @normalman4762 3 роки тому +1

    thank you for adding metric in your videos for me it makes judging amounts much easier

  • @someguysomeone3543
    @someguysomeone3543 3 роки тому +4

    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.

    • @naamadossantossilva4736
      @naamadossantossilva4736 3 роки тому

      There are many dumb people in this world.

    • @Dehangus
      @Dehangus 3 роки тому +1

      @@naamadossantossilva4736 You're dumb if you like pizza with just sauce and cheese? Come on now.

  • @bar111a.5
    @bar111a.5 3 роки тому +1

    Adams kitchen and editing is genuinely really pretty, loving the bright colors

  • @tehpanda64
    @tehpanda64 3 роки тому +34

    I can't wait for the meme edit, balls and all those adjectives? It's gonna be a field day.

  • @williamjongeward8672
    @williamjongeward8672 3 роки тому +1

    I love your passion for perfecting all the components of the perfect home pizza. You're an inspiration

  • @snail0504
    @snail0504 3 роки тому +4

    how are you liking the new oven in terms of your other recipes? any notable differences in food cooking faster or slower?

  • @keviny1936
    @keviny1936 3 роки тому

    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.

  • @willmorris8198
    @willmorris8198 3 роки тому +3

    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.

  • @doejersey
    @doejersey 3 роки тому +1

    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!

  • @MrBasileus
    @MrBasileus 3 роки тому +10

    "No need to get the balls all smooth and perfect they are just going to melt into the container" - Adam Ragusea 2021

  • @FelixTheNetherPonie
    @FelixTheNetherPonie 3 роки тому

    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!

  • @newplushparadise6269
    @newplushparadise6269 2 роки тому +3

    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.

  • @mukkaar
    @mukkaar 3 роки тому

    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.

  • @akirak1871
    @akirak1871 3 роки тому +7

    Haha, I've definitely done the "pizza wave" with pizzas as well as pita breads.

  • @munjee2
    @munjee2 3 роки тому

    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

  • @akiragondo
    @akiragondo 3 роки тому +7

    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 ❤️

    • @user-io3xp7qx4p
      @user-io3xp7qx4p 3 роки тому

      @JESSICA pro tip for this annoying shit. You can report for both commercial content/spam and sexual content

  • @sadtown
    @sadtown 3 роки тому

    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!

  • @ideallyjekyl5200
    @ideallyjekyl5200 3 роки тому +3

    I have unapologetically held pizzas in front of the air conditioner to cool them to eating temperature fast

  • @itchyknows
    @itchyknows 3 роки тому

    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.

  • @ugh_dad
    @ugh_dad 3 роки тому +3

    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!

    • @akashgarg9776
      @akashgarg9776 3 роки тому +2

      Having grown up in the shadow of NYC, I would just like to point out that your takes are wrong :)

    • @johnseppethe2nd2
      @johnseppethe2nd2 3 роки тому

      Having grown up an ocean away from either of those shithole cities i can safely say you're both wrong

    • @ugh_dad
      @ugh_dad 3 роки тому +1

      @@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

  • @doogless
    @doogless 3 роки тому

    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.

  • @philesq9595
    @philesq9595 3 роки тому +4

    It's not delivery, it's Ragusea!

  • @pangeaforever
    @pangeaforever 3 роки тому

    I love the Lauren cameos, especially when she has a contrasting opinion to share

  • @SylveaSparkle
    @SylveaSparkle 3 роки тому +9

    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!

    • @alkaliaurange
      @alkaliaurange 3 роки тому

      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.

  • @bered4894
    @bered4894 3 роки тому

    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

  • @BlueDragon1504
    @BlueDragon1504 3 роки тому +3

    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.

    • @adnan7698
      @adnan7698 3 роки тому +1

      That's how it is in my house too

    • @waynegordon2628
      @waynegordon2628 3 роки тому +1

      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...

    • @BlueDragon1504
      @BlueDragon1504 3 роки тому

      @@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

  • @RolloTonéBrownTown
    @RolloTonéBrownTown 2 роки тому

    I'm glad you do the alternating layer thing on pizza too. It's all in the layers

  • @Kskillz2
    @Kskillz2 3 роки тому +7

    Hey Adam! Can you do a video on cinnamon buns?

  • @DATA-qt3nb
    @DATA-qt3nb 3 роки тому +1

    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)

  • @MJMazzarone
    @MJMazzarone 3 роки тому +5

    I always thought the key to good pizza crust was 20 eggs, yes 20.

  • @samijacquin8814
    @samijacquin8814 3 роки тому +1

    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 ?!

  • @boesvig2258
    @boesvig2258 3 роки тому +17

    Just FYI: It's "bresa-ola" - the 'ao' is not a diphthong.

    • @armuk
      @armuk 3 роки тому

      you sure? ua-cam.com/video/4TNLpc53MU0/v-deo.html
      not saying you're wrong but there is conflicting information

    • @boesvig2258
      @boesvig2258 3 роки тому +3

      @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 😊

  • @MrGoodbye23
    @MrGoodbye23 3 роки тому

    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

  • @PerAulin
    @PerAulin 3 роки тому +4

    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.

  • @calumkuhn4071
    @calumkuhn4071 3 роки тому

    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?

  • @Ace_of_Empires
    @Ace_of_Empires Рік тому +3

    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

  • @jamal_rahman
    @jamal_rahman 3 роки тому

    FINALLY. Been waiting forever for Magic Spoon!

  • @Abby_Sciuto
    @Abby_Sciuto 3 роки тому +4

    Oh holy shit yes, Magic Spoon UK, been wanting to try this out for ages now aswell, thanks for the heads up!

  • @Deadpool3203
    @Deadpool3203 2 роки тому

    I had bresaola at a New Year’s Eve party, it was really good, very flavorful, especially with crackers & hatch chile gouda

  • @NebLleb
    @NebLleb 3 роки тому +5

    Adam, for me, I usually put Honey in my Pizza doughs.
    Also, dibs on your Magic Spoon promotion.

  • @baalhater2425
    @baalhater2425 3 роки тому

    Adam you're lighting in this video is immaculate!

  • @TheMovieGuyTMG
    @TheMovieGuyTMG 3 роки тому +3

    Pizza with shallots and breast milk I mean breast milk I mean breast milk I mean breast milk I mean breast milk I mean

  • @thewolfy200
    @thewolfy200 3 роки тому

    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)

  • @telperion3
    @telperion3 3 роки тому +3

    Please do not cook bresaola 😢😢 an Italian cries every time someone does that...
    Just put it raw on top.

  • @bbizzle6901
    @bbizzle6901 3 роки тому

    I love the fact that you are also mentioning the quantities in grams and ML!! Metric system all the way

  • @jojojojojojojojojojojojo4181

    The threading idea sounds amazing

  • @noahgeerdink5144
    @noahgeerdink5144 3 роки тому +1

    Making pizza like this yourself is a live changing experience, you’ll wonder why you would ever settle for less

  • @SgtAggression
    @SgtAggression 3 роки тому

    magic spoon now shipping to the UK actually really boosts my hope, that i can get this stuf here in Germany someday. :D

    • @kevinf8439
      @kevinf8439 3 роки тому

      Wie gut kanns schon sein ohne Zucker.

  • @maja1441
    @maja1441 3 роки тому

    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 :-)

  • @bob22222222222222100
    @bob22222222222222100 3 роки тому +2

    Ah some good-ol’ classic Brehzowla, put on a pizza made with dough using the Ottolize method

  • @applesthehero
    @applesthehero 3 роки тому

    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!

  • @AdriansNetlis
    @AdriansNetlis 3 роки тому +1

    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).

  • @its_hokori
    @its_hokori 3 роки тому

    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

  • @Twistedmist
    @Twistedmist 3 роки тому

    5:00 i like blend of low moisure and high moisture 2:1 ratio

  • @joaoleite7353
    @joaoleite7353 2 роки тому +1

    I think Adam unintentionally advertised this brand of string cheese more than Squarespace and Magic Spoon combined.