Here is the recipe I gleaned from Frank's instructions. He called for 1-1/2 Tablespoon of salt in the video when he meant 1-1/2 teaspoon (2.5%). I have included the volume, grams, ingredient, and Baker's Percentage. The dough is hydrated at 70% making for a sticky dough when kneading. (To get the best results in the final dough don't add any extra flour while kneading otherwise it will change the hydration.) I've also giving longer fermentation and retarding time to develop more flavor in the dough. Let me know if you have any questions. Pizza Dough Recipe/Grams/Baker’s % Volume Grams Ingredient Baker’s % 1-1/2 cups 340 grams Water 71% 1-1/2 tsp. 6 grams Instant Yeast 1.5% 2 Tbsp. 28 grams Extra Virgin Olive Oil 6% 4 cups 480 grams All Purpose Flour 100% 1-1/2 tsp. 12 grams Sea Salt (fine) 2.5% Mixing Directions: 1. In a mixing bowl combine the water, instant yeast, extra virgin olive oil, and half of the flour. 2. Mix with a rubber spatula or wooden spoon to get a thick batter and beat well. 3. Add the sea salt and the remaining flour and stir until the dough is a shaggy mass. 4. Scrape and turn the dough out of the bowl on to the work surface. 5. Knead the dough for 8 to 10 minutes or until the dough is strong and elastic. (The dough will be sticky do not add any flour.) Use the plastic scrape to clean your hands while kneading. 6. Round the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let ferment for 2 hours before dividing into desired weight and forming into tight rounds. 7. Place dough onto oiled sheet tray and cover with plastic wrap and place into the refrigerator over night. 8. Form and shape the pizza dough directly from the refrigerator. 9. Top and bake the pizza in a 550℉ (288℃) preheated oven with a baking stone. 10. Bake the pizza for 6 to 8 minutes or until the center of the pizza is bubbling and the crust is golden brown. 11. Serve hot!
Frank is the most sincerest food host on TV. He's always so reverent of the food, very respectful of the cooks and chefs who make the food, and shows genuine love for the independently owned & operated family restaurants, and those who run them. By far, the most underrated food host on TV, IMO.
today i made my own dough kneaded in a small food processor...no mess! and proofed for 4 hours at room temp. Then i followed your grandma technique since i didn't have a stone. I cranked my small top oven up to 525 (it's max) and in 11 minutes I had an amazing pizza. Thin and crisp with san marzano tomatos, chopped basil, whole milk moz from a bag and a little garlic powder. Thank you for the video.
Yeah I agree, I only watch the videos featuring him. The other hosts are incredibly annoying, I don't know why they hired this guy who doesn't fit in with the others because he is so likeable. :D
Frank's chill, seems down-to-Earth. I love how he explains it step by step in detail and in a humble manner, addressing those of us who don't have access to the high end stuff.
ty for dough recipe Pizza Dough from Frank water -375ml salt -1.5 tablespoons yeast- 10grams olive oil -2 tablespoons 3.5 cups of all purpose flour thanks frank :) thumbs this up to keep it at the top+ water temp is best at 110f no higher
I don't know what it is about this dude that I like so much. Having said that, he has such passion and respect for the craft. You can appreciate that in just about anything. Love it.
Manuel Marzolla yes it's true, i'm italian and i like this guy, but the thing that i don't like is the fact that he speak about pizza as an america recipe
So making the dough like a five years old child make this an american recepie. Thanks god we let grow the dough and mature the flour for hours/days (depending on the strenght of the flour, the type of pizza and many other factors), so we can DIGEST it. 20 min growing??? Do you want a biochemistry lession? Is not only the ridicolous pizza cutting to shape it. The guy has no idea about what is doing, and that "pizza" is not gonna be healthy al ALL. Plus, talking about the second one, the "grandma pizza", is not a special american recepie, is just our "pizza romana in teglia". I guess that if we make burgers with our ASS calling it Naples Burgerr you will laugh at us.
Nothing more badass than someone who basically shares the entire recipe their success is based on. He knows how much work went into it and that no one can easily copy it. Respect.
He's right about the water temp. It's a much overseen aspect of the dough-making process. I used to work for a pizza chef who had me re-do the water temp for a batch of dough like 8 or 9 times because he and i both had different definitions of "bath water" temp lol
Frank's approach to teaching pizza skills to the masses, is really refreshing. No condescending militant bullshit here. Just a mellow, take your time, style. A very likable, down to earth dude.
I think Frank's personality is great. He's a natural teacher. I've learned a lot of little things here and there from watching his videos. Grandma pizza brings back memories of my childhood. Great job Frank!
I come back every so often to rewatch this. This guy reminds me of two of my best friends from college, combined into one dude. Seems like he's very laid back and easy to make friends with. Plus the pizza is pretty good looking lol.
Frank, my wife and I have been dabbling in making home pizzas for a couple months. After watching your video i have to say there is a technique to dough we didn't fully understand...but we are curious to try. You are a great video host and it is evident you know your stuff. Thank you for taking the time to make this video and helping us home cooks better understand the differences between home and restaurant cooking. I look forward to making another set of pizza following your guidance. Ryan and Cindy
Frank Pinello is a national treasure. That grandma pie looks so delicious, and he did it without trying at all. Grandma pizza is the best, especially with potato dough.
I've fallen in love with this style pizza since my trip to NY. Making my own was very intimidating but I think I can do this now. Thanks Frank! Now I just need a Snapple and I'm golden!
i tried making pizza once before, it didnt turn out great, but it didnt turn out too bad. this video really helped show me what i did wrong and what i can do next time. when i tried making it before the instructions werent very clear on how to do each step. this video is made beautifully for people who are just starting out maaking pizzas. Thank you for the tips, i will be sure to use them next time i make one!
I love how he goes into every step in so much detail. And I agree with others here that his passion shines through. With so many "quick" recipe tutorials out there, it's refreshing to actually feel like you're being carefully and lovingly taught by a true sensei.
As advices go, that was a pretty bad one. But let's be honest, he didn't push too much air around. This "could" actually work in certain types of pizzas, where you don't push air around. I think they call them fatas. Still, bad advice. (I take it back, he did it later in the video.)
"It's a stress reliever for some reason" Let me tell you this from my own experience doing this first time by hand and not by blender.......... it caused me stress when my fingers looks like his all gooey with wet flour on your fingers BUT it really took that stress out to see all they gooey fingers become clean because you're doing it right! Be patient, it's worth it!
My main criticism is when he said to keep adding flour till it's not sticking to your hands and that you don't want to overwork this dough. For the first criticism, a dough ball with the proper amount of ingredients shouldn't need a bunch of flour. Initially all good dough will start out a bit too dry and then a bit too wet (or vise versa). however after kneeding the dough for a good 10 minutes and that gluten structure has developed the dough will be very supple and very smooth. In regards to the second criticism, it was obvious he didn't kneed the dough enough to really develop the gluten structure. you need to work the dough for quite some time so that the gluten becomes elastic. it is because of the elasticity that the gluten traps air and rises the dough and creates the light flufiness. for a thin crust pizza this is alright though.
you know there is a lot of Truth to your statement. I noticed that on the west coast the bagels for example are nowhere near as good as the East coast bagels. So I asked one of the shop owners and he said it does boil down to the water no pun intended 😂
Came here after watching the grilling by 3 Italian maestros, pretty obvious frank has never successfully made pizza in his life. Fair play for still faking it after you have made it.
Hi, just wanted to thank you all for watching and enjoying my videos! The month of December is going to be filled with fun videos; thanks and be safe out there!
@@mnguyen313 Yeah I was thought to tie it behind you for sanitation reasons, and some people think it could be a fire hazard. But tbh I don’t think anyone really cares so you do you.
Having tried making pizza at home many times there's no chance of making a restaurant quality pizza without an oven that can get really hot and a good quality stone for it to sit on (usually quite expensive)
I was really surprised how little he works the dough. You always see pizza making recipes where they tell you to kneed the dough for 10 minutes. Defo gunna try
I dunno man, he says he tells the guys at the shop to be delicate with the dough and if you work it too much it become elasticy and stretchy because of the over worked gluten. He starts to fold the dough then when he liked where it was he added a bit more flour till it was a lil bit tacky but could handle it. That dough did not look like it was kneeded for that long. He lets the yeast do its thing.
Frank is the best host ever, can't wait for the new episodes. You should check Brazil and especially Sao Paulo, they have an amazing pizza culture. After NY, they're the best.
I just want to say thank you for posting this, with your help I was able to make my very own first stuffed crust pan pizza at home. It was absolutely delicious and even my fiancee who absolutely hates red sauce or even Pizza devoured it!!!!!
Sourdough ferment makes for a great pizza. Good pizzas the recipes call for very little yeast 1gram (half that in active dry yeast) to rise slowly, plus with dough being refrigerated for 12hrs-36hrs extendes rise further. A proper pizza will have the dough kneaded before hitting the fridge, so its not used to develop the gluten, though time in fridge will do that to a large degree (no knead pizza, as this guy is suggesting for people to do, but not explaining it).
For the dough, just listen carefully when he makes it. He gives the measurements. For toppings, you play it by ear and err on the side of less rather than more as to not overload it.
K3mp just wanted to chime in and say I copied what he said exactly but noticed the he uses a teaspoon measure while saying tablespoon in regards to salt. Use the teaspoon! 1.5 tablespoons is far too much salt! Had to throw out all my dough!
Here is the recipe I gleaned from Frank's instructions. He called for 1-1/2 Tablespoon of salt in the video when he meant 1-1/2 teaspoon (2.5%). I have included the volume, grams, ingredient, and Baker's Percentage. The dough is hydrated at 70% making for a sticky dough when kneading. (To get the best results in the final dough don't add any extra flour while kneading otherwise it will change the hydration.) I've also giving longer fermentation and retarding time to develop more flavor in the dough. Let me know if you have any questions. Pizza Dough Recipe/Grams/Baker’s % Volume Grams Ingredient Baker’s % 1-1/2 cups 340 grams Water 71% 1-1/2 tsp. 6 grams Instant Yeast 1.5% 2 Tbsp. 28 grams Extra Virgin Olive Oil 6% 4 cups 480 grams All Purpose Flour 100% 1-1/2 tsp. 12 grams Sea Salt (fine) 2.5% Mixing Directions: 1. In a mixing bowl combine the water, instant yeast, extra virgin olive oil, and half of the flour. 2. Mix with a rubber spatula or wooden spoon to get a thick batter and beat well. 3. Add the sea salt and the remaining flour and stir until the dough is a shaggy mass. 4. Scrape and turn the dough out of the bowl on to the work surface. 5. Knead the dough for 8 to 10 minutes or until the dough is strong and elastic. (The dough will be sticky do not add any flour.) Use the plastic scrape to clean your hands while kneading. 6. Round the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let ferment for 2 hours before dividing into desired weight and forming into tight rounds. 7. Place dough onto oiled sheet tray and cover with plastic wrap and place into the refrigerator over night. 8. Form and shape the pizza dough directly from the refrigerator. 9. Top and bake the pizza in a 550℉ (288℃) preheated oven with a baking stone. 10. Bake the pizza for 6 to 8 minutes or until the center of the pizza is bubbling and the crust is golden brown. 11. Serve hot!
This guy ownes a pizza shop so he has been dealing with pizza for a long time. You would expect him to be sick of pizza after all that time but no. He seems really enthused about it afterall. Keep this kinda stuff coming guys
whoever editor synced up the music with his hand movements at 3:17, your work does not go unnoticed, good job buddy
Hari I just noticed and can't stop laughing
Hari you're a legend for pointing that out 👌
😂😂😂
hahahaha thought the same exact thing!
Hari
Here is the recipe I gleaned from Frank's instructions. He called for 1-1/2 Tablespoon of salt in the video when he meant 1-1/2 teaspoon (2.5%). I have included the volume, grams, ingredient, and Baker's Percentage. The dough is hydrated at 70% making for a sticky dough when kneading. (To get the best results in the final dough don't add any extra flour while kneading otherwise it will change the hydration.) I've also giving longer fermentation and retarding time to develop more flavor in the dough. Let me know if you have any questions.
Pizza Dough Recipe/Grams/Baker’s %
Volume Grams Ingredient Baker’s %
1-1/2 cups 340 grams Water 71%
1-1/2 tsp. 6 grams Instant Yeast 1.5%
2 Tbsp. 28 grams Extra Virgin Olive Oil 6%
4 cups 480 grams All Purpose Flour 100%
1-1/2 tsp. 12 grams Sea Salt (fine) 2.5%
Mixing Directions:
1. In a mixing bowl combine the water, instant yeast, extra virgin olive oil, and half of the flour.
2. Mix with a rubber spatula or wooden spoon to get a thick batter and beat well.
3. Add the sea salt and the remaining flour and stir until the dough is a shaggy mass.
4. Scrape and turn the dough out of the bowl on to the work surface.
5. Knead the dough for 8 to 10 minutes or until the dough is strong and elastic. (The dough will be sticky do not add any flour.) Use the plastic scrape to clean your hands while kneading.
6. Round the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let ferment for 2 hours before dividing into desired weight and forming into tight rounds.
7. Place dough onto oiled sheet tray and cover with plastic wrap and place into the refrigerator over night.
8. Form and shape the pizza dough directly from the refrigerator.
9. Top and bake the pizza in a 550℉ (288℃) preheated oven with a baking stone.
10. Bake the pizza for 6 to 8 minutes or until the center of the pizza is bubbling and the crust is golden brown.
11. Serve hot!
Just One Bite, Please? Thanks for this! Lucky I looked in the comments before watching for the 3rd time and writing down myself haha!
You da MVP
thanks man
Dough recipes aren't a secret :D Google is you friend
You’re one of the reasons why the internet can be an awesome place, thank you my sir
Frank is the most sincerest food host on TV. He's always so reverent of the food, very respectful of the cooks and chefs who make the food, and shows genuine love for the independently owned & operated family restaurants, and those who run them. By far, the most underrated food host on TV, IMO.
today i made my own dough kneaded in a small food processor...no mess! and proofed for 4 hours at room temp. Then i followed your grandma technique since i didn't have a stone. I cranked my small top oven up to 525 (it's max) and in 11 minutes I had an amazing pizza. Thin and crisp with san marzano tomatos, chopped basil, whole milk moz from a bag and a little garlic powder. Thank you for the video.
Lazy ass
I love this guy. Kindhearted and humble.
Me too! He really cares about what he's doing, and seems to enjoy teaching us how to make it. :)
he is also cute sidebar.
outlaw0719 I bet he is more yummy than the pizza.
And you must not have a man nor a slice of pizza...sidebar.
Lol, you better stop it!
Literally every Munchies video should feature Frank. He's the best.
ParvulaUniversum he is cool
don't sleep on matty matheson
Yeah I agree, I only watch the videos featuring him. The other hosts are incredibly annoying, I don't know why they hired this guy who doesn't fit in with the others because he is so likeable. :D
I hate tats, looks nasty
He’s so confusing tho. I can’t seem to wrap my head around him for the life of me.
Frank's chill, seems down-to-Earth. I love how he explains it step by step in detail and in a humble manner, addressing those of us who don't have access to the high end stuff.
ty for dough recipe
Pizza Dough from Frank
water -375ml
salt -1.5 tablespoons
yeast- 10grams
olive oil -2 tablespoons
3.5 cups of all purpose flour
thanks frank :) thumbs this up to keep it at the top+
water temp is best at 110f no higher
10 grams of yeast in 375ml water 3 cups of flour........ i's this a joke ????
@@alde1611 exactly. Imagine an 89% hydration pizza dough. Plus the oil. More like 91%.
Frank probably gave us the pizza batter recipe
what is fucking cup in grams sorry :)
@@jonathanattal5419 use google noob
I don't know what it is about this dude that I like so much. Having said that, he has such passion and respect for the craft. You can appreciate that in just about anything. Love it.
vvEgiB amen to that
vvEgiB
He is humble, that's why.
I work in a pizza shop and after 8 hours of work I still watch Frank's show and start thinking about making pizza, keep it coming Munchies.
This kid is so kind and grateful. I love how earnestly he thanks the guests on his shows for hosting him. Grandma Pinello raised a good man.
"To make a crust all you gotta do is not press down on the edge"
*cuts off edge*
His pizza was pure hub cap with sauce. It's almost embarrassing.
I dont normally talk out loud alone... but I threw out a "WTF" when he cut the edge.
All this while I thought I was the only one who noticed this blunder!
Haha. I was about to comment on that
Well sed bro
Dat crunch at the end...that was the money shot!
I think that may have been foley
pizza looks like shit crust is dry as hell. Not gooey and nice
Unkle Corky I tried it and tbh it was fucking delicious 😋
I love the crunch so much and y I think it is dry but the pizza sauce makes it perfect
Unkle Corky I tried it and tbh it was fucking delicious 😋
I love the crunch so much and y I think it is dry but the pizza sauce makes it perfect
@@unklecorky2181 because it's grandma's pizza. Not supposed to be gooey
How to get Italians mad on the internet:
Make Italian food.
Chocolatex0120 Not completely true! This recipes are awesome! Not every Italian is so prickly
Manuel Marzolla yes it's true, i'm italian and i like this guy, but the thing that i don't like is the fact that he speak about pizza as an america recipe
Marco Ricci pizza is not an american invention, but the TYPE of pizza he made is american, like new york style or chicago deep dish
jas0n yeah i know, but he just talk about it just as american, i don't know if i explain myself but i know what you say
So making the dough like a five years old child make this an american recepie.
Thanks god we let grow the dough and mature the flour for hours/days (depending on the strenght of the flour, the type of pizza and many other factors), so we can DIGEST it.
20 min growing??? Do you want a biochemistry lession?
Is not only the ridicolous pizza cutting to shape it. The guy has no idea about what is doing, and that "pizza" is not gonna be healthy al ALL.
Plus, talking about the second one, the "grandma pizza", is not a special american recepie, is just our "pizza romana in teglia".
I guess that if we make burgers with our ASS calling it Naples Burgerr you will laugh at us.
Nothing more badass than someone who basically shares the entire recipe their success is based on. He knows how much work went into it and that no one can easily copy it. Respect.
That is not the receipe he is using in his restaurant (or anyone is using in any restaurant).
this way of making pizza its not right one.
@Lulu H thats just new york pizza
@Lulu H Its cause it isnt a NY style pizza, dude literally says in the video that its a Neapolitan style pizza
He's right about the water temp. It's a much overseen aspect of the dough-making process. I used to work for a pizza chef who had me re-do the water temp for a batch of dough like 8 or 9 times because he and i both had different definitions of "bath water" temp lol
Frank's approach to teaching pizza skills to the masses, is really refreshing. No condescending militant bullshit here. Just a mellow, take your time, style. A very likable, down to earth dude.
the pizza show and frank are the main reasons why i still watch munchies videos. this is ace content
Grandma style (aka Sicilian) is by far the most forgiving, and it's a great place to start if you're looking to get into the home pizza game!
How about baking a frozen Red Baron pizza? Much easier, and tastier...
@@88KeysIdaho Tastier??
@@axelgr8884 Yeah. I like 'em a lot.
@@88KeysIdaho fair enough, i just never had a frozen pizza better Than one id make myself
u definitely arent from new york, sicilian and grandma are completely different
I think Frank's personality is great. He's a natural teacher.
I've learned a lot of little things here and there from watching his videos.
Grandma pizza brings back memories of my childhood.
Great job Frank!
that crunch at the end killed me!!ahhhh
My grandma used to make pizza in a baking sheet every Christmas Eve. Her pizzas were the best. I can only make them about half as good.
grandma’s always make the best food
Her secret ingredient was love, fool
@@leorickt.9604 Your comment was nice but you just had to ruin it at the end.
It could be the pan, if she used the same pan for years it could have been what made it special.
Fixin to make and bake a pizza on a cooked tray tonight, snow storm out so definitely looking forward to pizza tonight
I love his attitude towards food. So much respect and dedication doesn't go unnoticed.
I come back every so often to rewatch this. This guy reminds me of two of my best friends from college, combined into one dude. Seems like he's very laid back and easy to make friends with. Plus the pizza is pretty good looking lol.
Best part when the piano synchronizes with the 4 pushes of his hands to the dough.My ocd was very happy. Gj munchies!
Frank Pinello is a good man.
A.T. bangin yes he is
NOT WITH THOSE TATS !
+SUGAR XYLER don't hurt yourself falling off your high horse...
cretino
Jcream101 you can tell by how he acts with his peers and family he’s a good man, why do you care enough to doubt that he’s a good guy.
Cheers dude, I tried that recipe and that´s the best Pizza what I have ever done. That dough is just fantastic. Give this man a medal !
Frank Pinello is just the best. Such a great personality a fun guy to watch.
I'VE BEEN WAITING FOR THIS SHIT FOR TOO FUCKING LONG. YA HEAR ME, MUNCHIES?! TOO. FUCKING. LONG.
Thank you for the upload.
I've worked at 4 pizza joints over the years and even I was able to pick up a few good tips here! Thanks Frank!!!!!!
Frank, my wife and I have been dabbling in making home pizzas for a couple months. After watching your video i have to say there is a technique to dough we didn't fully understand...but we are curious to try. You are a great video host and it is evident you know your stuff. Thank you for taking the time to make this video and helping us home cooks better understand the differences between home and restaurant cooking. I look forward to making another set of pizza following your guidance. Ryan and Cindy
Frank is the man. Would love to go on a pizza tour with this guy. I’m a huge pizza fan. Every w city I go I get a slice.. cold, hot, doesn’t matter
Any pizza is a personal pizza if you believe in your self
Love watching Pinello. He seems so approachable. Good energy.
Watching the pizza show seriously makes me want to open my own pizza place
Frank Pinello is a national treasure. That grandma pie looks so delicious, and he did it without trying at all. Grandma pizza is the best, especially with potato dough.
That crunch at the end sounded so satisfying LOL.
This recipe changed my life. I’m not even kidding. Thank you from the bottom of my heart.
The recipe doesn’t work
It's actually a terrible recipe
Soon as this craziness stops I’ve got to come see your pizzeria, thank you for letting us be a part of your family and your life. Keep pushin!
"Enough for one or two people."
HAHAHAHAHAHAHA! Good one. No chance there's anything left once I'm done.
I've fallen in love with this style pizza since my trip to NY. Making my own was very intimidating but I think I can do this now. Thanks Frank! Now I just need a Snapple and I'm golden!
Guy knows his pizza, i watched all of his videos on this channel.
i tried making pizza once before, it didnt turn out great, but it didnt turn out too bad. this video really helped show me what i did wrong and what i can do next time. when i tried making it before the instructions werent very clear on how to do each step. this video is made beautifully for people who are just starting out maaking pizzas. Thank you for the tips, i will be sure to use them next time i make one!
Did this bitch call that pizza Neapolitan?
FINALLY ANOTHER PIZZA EPISODE WITH FRANK
I love how he goes into every step in so much detail. And I agree with others here that his passion shines through.
With so many "quick" recipe tutorials out there, it's refreshing to actually feel like you're being carefully and lovingly taught by a true sensei.
"You really don't want to touch the crust so you don't destroy the nice bubbly parts" > "Also, just cut it off with a pizza cutter".
As advices go, that was a pretty bad one.
But let's be honest, he didn't push too much air around.
This "could" actually work in certain types of pizzas, where you don't push air around. I think they call them fatas.
Still, bad advice.
(I take it back, he did it later in the video.)
He didn’t even make a ball first
Just made the Grandma pie for the fam tonight. They loved it! The dough recipe is really good... such a great texture. Thanks Frank!
Love Frank. He does an amazing job on The Pizza Show. Hope to hit his spot in Brooklyn one day too.
what the fuck is the pizza police doing in the comment section?
notquitemytempo yes
Hey, man, cool name :P
This inspired me to start making pizza and cooking more in general, Im really proud of the results :)
Same here! Just started not too long ago!
"It's a stress reliever for some reason"
Let me tell you this from my own experience doing this first time by hand and not by blender.......... it caused me stress when my fingers looks like his all gooey with wet flour on your fingers BUT it really took that stress out to see all they gooey fingers become clean because you're doing it right! Be patient, it's worth it!
this guy's passion for pizza is unmatched
ua-cam.com/video/1-SJGQ2HLp8/v-deo.html
Check out mark from lucali's cyz you might change ur mind
He cannot do a true pizza trust me, i'm an Italian waiter
Every for every pizza shop owner in NYC...
Step 1: Turn on auto-captions
Step 2: Skip to 10:09
Step 3: "I wouldn't be mad if I was a homeless prostitute."
Whats the problem?
"I wouldn't be mad if I was a home-cook with this" Whatsa matter with the editor? 😆
that was hilarious! I love his accent. Im from RI. Im currently living in FL. and taking a nutriton course..so this is fun!
That was hilarious..
@@sergiotheg1736 What's your problem, tough guy?
Gotta love Frank. If I ever go back to New York, I'm going to Best Pizza.
Frank's my favourite Munchies guy.
Lots of pizza police here saying, "This is not pizza!" LOL
If it's dough+tomato sauce+cheese, it's good enough for me, so pipe down.
It is the exact definition of pizza, it,s just nowadays on the internet everyone is a fucking expert in everything.
It's not that. it's ALWAYS italians
gandma pizzza look like shit like little caeser!!! fucking lollies!!!
Rudy Simmons but it doesnt though.
like at all
Maybe because it's their dish and are fucking tired that a bunch of yanks bastardize their national dish?
I heard that crunch and I was like "Damn"
My main criticism is when he said to keep adding flour till it's not sticking to your hands and that you don't want to overwork this dough. For the first criticism, a dough ball with the proper amount of ingredients shouldn't need a bunch of flour. Initially all good dough will start out a bit too dry and then a bit too wet (or vise versa). however after kneeding the dough for a good 10 minutes and that gluten structure has developed the dough will be very supple and very smooth. In regards to the second criticism, it was obvious he didn't kneed the dough enough to really develop the gluten structure. you need to work the dough for quite some time so that the gluten becomes elastic. it is because of the elasticity that the gluten traps air and rises the dough and creates the light flufiness. for a thin crust pizza this is alright though.
over a year of being stoned on youtube and i only find this channel now?!!!!
I feel you bro
Me rn.
damn frank you one hell of an instructor. quite possibly the best tutorial on cooking pizza I've seen on youtube
I love the Pizza Show!!! Will we get anymore episodes? Thanks
10:10 English subtitles - "I won't be mad if I was a homeless prostitute"
hahaha 😂
well i wouldn't
Hahahaha
"nice" = "all right", this teacher took about 10 minutes to cook
Lmaooo I was so confused - still am
"good for like 1 or 2 people" boi I'll need like 4 of those.
Baby Pizza hahaha
Fr lol
I was about to say the same .... Is he joking :D
You used the word "like" twice in one sentence. Are you trying to beat a record?
I swear. Me too! That is exactly what I was thinking.
i love you frank
the white slice at best pizza is so damn good.
got an interview at a pizza place tomorrow
i'm just sitting here watching pizza tutorials
Hey did you get it?
Yeah, did you get the job???
I need to know if you got the job my dude
He died
@@user-fz3ip3ke8p lol
Fucking love frank honestly, best host ,with matty ofc.
big mistake watching this at 1 am when your starving 😩😩
0:26 he definitely introduces himself as Pank Pinello. love him so much. will try the grandma pizza tomorrow night and that's a fact
For the water, do I need to buy New York water or will my Flint Michigan tap water suffice?
I recommend Flint tap water for extra mutation :-
That's a hard cold truth!
Gives good weight to the pizza. The crunch is the coroded lead
It's all about the minerals baby
you know there is a lot of Truth to your statement. I noticed that on the west coast the bagels for example are nowhere near as good as the East coast bagels. So I asked one of the shop owners and he said it does boil down to the water no pun intended 😂
Can we take a moment to appreciate Frank Pinello's love for pizza?
Hell to the yeah. Good man, humble, sees good in others, makes a great looking pizza
Came here after watching the grilling by 3 Italian maestros, pretty obvious frank has never successfully made pizza in his life. Fair play for still faking it after you have made it.
10:16 "Good for like... 1 or 2 people" =)) Me alone, that pizza isn't enough
Hi, just wanted to thank you all for watching and enjoying my videos! The month of December is going to be filled with fun videos; thanks and be safe out there!
Finally I found someone who ties their apron on the front like me ! :)
People be tying it behind them?? Wtf
@@mnguyen313 Yeah I was thought to tie it behind you for sanitation reasons, and some people think it could be a fire hazard. But tbh I don’t think anyone really cares so you do you.
SMASH THAT THUMBS UP IF YOU LOVE BEAUTIFUL BASIL
DICKS OUT FOR BASIL
A D I use basil instead of underwear
Timothy Macdonald-Morgan really good mindset👌
What's basil? Is it a brush?
june may budum tissss!
Having tried making pizza at home many times there's no chance of making a restaurant quality pizza without an oven that can get really hot and a good quality stone for it to sit on (usually quite expensive)
What a nice way to start the day....frank and pizza :)
I was really surprised how little he works the dough. You always see pizza making recipes where they tell you to kneed the dough for 10 minutes. Defo gunna try
Jordan Rawi editing tricks, he absolutely worked it for a while
I dunno man, he says he tells the guys at the shop to be delicate with the dough and if you work it too much it become elasticy and stretchy because of the over worked gluten. He starts to fold the dough then when he liked where it was he added a bit more flour till it was a lil bit tacky but could handle it. That dough did not look like it was kneeded for that long. He lets the yeast do its thing.
Yeah but the total elapsed time in the video is like 15 seconds... I'm just saying that they cut the kneading out
Frank is the best host ever, can't wait for the new episodes. You should check Brazil and especially Sao Paulo, they have an amazing pizza culture. After NY, they're the best.
I agree, Sao Paulo has a bit of everything, many claim it's the best pizza in the world.
I thought Ohio was better than Brasil ?
Beautiful man and pizza what else could one ask for?
I just want to say thank you for posting this, with your help I was able to make my very own first stuffed crust pan pizza at home. It was absolutely delicious and even my fiancee who absolutely hates red sauce or even Pizza devoured it!!!!!
3.5 cups of flour
2 Tablespoons of Olive Oil
10 Grams of Dry Yeast
1.5 Tablespoons of Salt
1.5 Cups of warm water
I's the worst pizza dough recipe on the internet if not the world. I can't believe how bad it is
I've been making pizza for over 20 years... I'm sure it should be 1.5 teaspoons of salt, not "tablespoon".
I've got that exact same digital kitchen scale. You rule Frank.
Greg Morris same!
Who else is here at 3 am and hungry as fuck?
Imagine scientists going like "add two cups of these and two tablespoons of that and..."
TRY to find yeast in times of corona, good luck
Ez
i found pussy sure u could find yeast
Sourdough ferment makes for a great pizza. Good pizzas the recipes call for very little yeast 1gram (half that in active dry yeast) to rise slowly, plus with dough being refrigerated for 12hrs-36hrs extendes rise further. A proper pizza will have the dough kneaded before hitting the fridge, so its not used to develop the gluten, though time in fridge will do that to a large degree (no knead pizza, as this guy is suggesting for people to do, but not explaining it).
@@JL-nk1pc 🤣
REAL EASY JUST GO TO COSTCO OR ORDER IT AT WAL-MART ... I BUY MOST OF THINGS IN WALMART ONLINE LIKE MY LESS SUGAR QUICK
0:00 - Introduction
0:16 - Dough ingredients
0:21 - Making a dough ball
0:37 - Letting the dough rise
1:10 - Stretching the dough
1:54 - Topping Ingredients
2:01 - Add the toppings
2:40 - Bake at high temp
Annotation Source: jumble.tv/video/yqKicdl
Hey munchies, is there a written version of this recipe with all the exact measurements please?
For the dough, just listen carefully when he makes it. He gives the measurements. For toppings, you play it by ear and err on the side of less rather than more as to not overload it.
K3mp just wanted to chime in and say I copied what he said exactly but noticed the he uses a teaspoon measure while saying tablespoon in regards to salt. Use the teaspoon! 1.5 tablespoons is far too much salt! Had to throw out all my dough!
Luc Damiani yeah I made the dough and you probably only need 2 tsps or 1 tablespoon
Here is the recipe I gleaned from Frank's instructions. He called for 1-1/2 Tablespoon of salt in the video when he meant 1-1/2 teaspoon (2.5%). I have included the volume, grams, ingredient, and Baker's Percentage. The dough is hydrated at 70% making for a sticky dough when kneading. (To get the best results in the final dough don't add any extra flour while kneading otherwise it will change the hydration.) I've also giving longer fermentation and retarding time to develop more flavor in the dough. Let me know if you have any questions.
Pizza Dough Recipe/Grams/Baker’s %
Volume Grams Ingredient Baker’s %
1-1/2 cups 340 grams Water 71%
1-1/2 tsp. 6 grams Instant Yeast 1.5%
2 Tbsp. 28 grams Extra Virgin Olive Oil 6%
4 cups 480 grams All Purpose Flour 100%
1-1/2 tsp. 12 grams Sea Salt (fine) 2.5%
Mixing Directions:
1. In a mixing bowl combine the water, instant yeast, extra virgin olive oil, and half of the flour.
2. Mix with a rubber spatula or wooden spoon to get a thick batter and beat well.
3. Add the sea salt and the remaining flour and stir until the dough is a shaggy mass.
4. Scrape and turn the dough out of the bowl on to the work surface.
5. Knead the dough for 8 to 10 minutes or until the dough is strong and elastic. (The dough will be sticky do not add any flour.) Use the plastic scrape to clean your hands while kneading.
6. Round the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let ferment for 2 hours before dividing into desired weight and forming into tight rounds.
7. Place dough onto oiled sheet tray and cover with plastic wrap and place into the refrigerator over night.
8. Form and shape the pizza dough directly from the refrigerator.
9. Top and bake the pizza in a 550℉ (288℃) preheated oven with a baking stone.
10. Bake the pizza for 6 to 8 minutes or until the center of the pizza is bubbling and the crust is golden brown.
11. Serve hot!
He is right on the measurement but you have to use kosher salt which is thicker, if you use regular table salt than cut it in half.
"For the dough you have to be very scientific"
- proceeds to use cups to measure flour
StruC he’s a simple guy
and adding flour while working it in the counter
Just to scoop with, he's using a kitchen scale to measure accuracy.
oh my he's so cute
i just made this... it was pretty dope!!!
shout out umberto's on long Island ✊
"What i like to do is... not touch this"
frank is a real gem - his passion really shines through!
Title: *How-To: Make Homemade Pizza*
Video: *Makes pizza in a pizza kitchen*
Me: 🤔🤔🤔🤔
Step 1: Have Frank Pinello come into your kitchen to cook with you.
Step 2: Make Pizza.
This guy ownes a pizza shop so he has been dealing with pizza for a long time. You would expect him to be sick of pizza after all that time but no. He seems really enthused about it afterall. Keep this kinda stuff coming guys
The video by far for me is the best recipe and tutorial. He really loves his job.
I would take him seriously but he was heavily criticized by three Italian professional Pizza chefs.
OCT POD by who ?
doesnt matter he can make better pizza than a lot of people