@@Emma-dh1lx assuming pre. Hes a had more than one tho. He’s recovering from one right now but this one was very recent and wasnt the one that put his arm in the state it is now.
@@sagefi1do you even cook? Almost every cook in restaurant uses his hands, we have especially resistant finger tips to heat thanks to grabbing hot food. Of course we wouldn't touch food when customer can see ot, but stop fucking acting like this is weird. It is perfectly normall, and right way to do it, you have no idea how many hands have been in your dish while eating at restaurant or even at home.
I love how Jack is somehow surprised by small leaves burning when you put them into a scorching furnace. And his response to that is to just never use fresh basil ever again.
Love how he tried using fresh basil, fundamentally misunderstood how to use it well as an ingredient, and concluded he wouldn't use it again as if it were the basil's problem. Even in a surprisingly self aware video classic Jack peeks thru. Also, happy birthday August!
@@Argonisgema kinda depends. like if youre going Neapolitan then a lot of times theres several fresh basil leafs in with the sauce that will get scooped on the dough. and ive seen it done during the cook and after. it looks nicer after. i think its more of a preference because ive seen it done both ways
I love how he burns the basil and then proceeds to say “we’re not going to be using basil again”. Saying this like it was the basil’s fault he put it in the beginning rather the end 😂😂. Im convinced this man is afraid of fresh herbs
He’s acknowledged people who tell him to take off his wedding ring when cooking because it’s potentially dangerous, since raw food could get caught under it and contaminate other foods, his response was basically “I don’t care”
1) It's spelled gaudy, an no I don't know why 2) Thank you for (mis)spelling it phonetically as I learned English in written form first and I didn't know how to say that one, so that was useful to misspell for me
Lmao that's what I was thinking! I'm almost twice his age and he makes me feel like my balls haven't dropped yet 😆 happy birthday friendly duck man with baritone voice!
His pizzas actually didn't turn out too bad from the looks of them. A bit too doughy/undercooked for my personal liking but that's just how Jack always rolls. This was a pleasant surprise none the less to see him make something that wasn't absolutely repulsive or blatantly raw lol Also, happy birthday August!
@@TactlessC I watched this dude eat straight up RAW chicken. Not undercooked...raw. I could see the red a mile off. It was...scary. That said if he put this pizza in front of me it would disappear in about four minutes.
He could have halved the dough, worked it a little and used less oil in the pan. But like others have written, it is kind of hard to mess up ready made pizza.
A little late but: 1) A store-bought dough is meant to be used at any time. It's ready out of the package with no other directions required other than to stretch it out thin and put sauce & toppings. 2) When making something like bread, you don't oil the dough before proofing it, but in Jack's case it needs to be oiled because otherwise, the dough would stick like hell later. I guess it doesn't matter when he oils it because eventually, he has to anyways because the dough later after baking will be glued stuck to the pan. I do have to say that it is useless to let the store-bought dough proof as more than likely it has already been proofed before it was sold to consumers.
I don't think it's useless to proof it because I've seen other UA-cam cooking channels that do multiple proofs of breads and pizza dough. I think it makes it more fluffy when you bake it
Yes, you should proof store bought dough. Only time proofing doesn't help is if the yeast culture is dead, in which case the dough is way overfermented and inedible regardless. EDIT: Also, letting it rest at room temp will relax the gluten and allow you to spread out the pizza. If you don't, it may contract back into a smaller shape.
This is LITERALLY the ONLY meal I've ever seen Jack cook that was decent. LITERALLY. I still wouldn't eat it because of that darn ring he keeps on when he cooks.
Been in the baking biz for a few years now, and jack actually did pretty dang good for using store bought dough. You typically oil the proof bowl you use and cover it with either a towel or plastic wrap. Color me surprised!
Yeah but correct me if im wrong but ppl dont really use that cover the top with oil. Only a thin layer on the pan in order of it to not stick to the pan.
@@frost.0707 When you cook you typically only oil the pan, though having a light coat of oil on top isn't necessarily bad and may be wanted depending on the desired result. Anyway when he oiled the dough he was actually proofing it which is where you leave it sitting for an extended period of time primarily to let the yeast do its thing rising & fermenting the dough, and possibly to bring the dough up to room temperature so it's easier to work with if it was refrigerated such as it would have been in this case. The problem with leaving the dough sitting for such long time is it will dry out forming a yucky crust, you combat this in two parts by coating the outside dough with some kind of barrier (eg: the oil) and covering the container with something (eg: the plastic). So the oil in the case of proofing is there to prevent the dough from drying out.
He used enough dough to make a deep dish in that small saute pan. If that was the play, he should have pressed the dough and then wait about 1 hour or so for the dough to rise, par cook the dough, add ingredients and then cool again.
@@michaelcoburn2975 you and i know how to cook things. Who watches Jack if not on duck channel. Like the whole world watches good cooks to learn, jack has no idea how to technically cook anything, yet has a cooking show. Does this guy not watch anyone else cook. Ppl are bad cooks, i get it. But to have a cooking show, and suck at cooking. Only in America
yeah, i'm sure there's a better recipe out there but if you wanted to follow this and just cook it a bit longer, and choose your own toppings, it wouldn't be half bad.
It's almost as if there wasn't a reason to make a video about this recipe. Jack is a shitty cook and a terrible person but it's clear this series has been beating a dead horse for a while now.
@@SlyCooper1920 Hopefully, it's hard to say exactly what he did learn. He didn't seem to understand that he was using too much dough and should have stretched it more, but at least the second batch seemed to be better.
just turning 21 makes a lot of sense of how offended August has been with really common inoffensive cooking techniques. also yea this actually looks pretty edible
He's funny, and I like listen to him, but besides knowing that you don't eat rare chicken or grounded beef, I don't think he knows more than Jack about cooking.
@@hachi-rokuperformancegroup3987 there are some things in here that didn’t need to be criticized. It’s normal to oil pizza dough. It’s normal to shape it with your finger tips. When you slice the pizza the bell pepper is small enough to not be dragged off after every bite. I feel bad for you and your mom actually.
"But I'm sure I'll find a way to screw it up" I'll be damned, Jack has ultimately attained sentient awareness. Didn't think he had it in him, but happy birthday August.
Did August react to it? Cuz I don't watch him normally. I just watch youtubers talk shit. Especially August cuz 90% of the time he doesn't know what he is talking about either.@@ashblossomandjoyoussprung.9917
@@ashblossomandjoyoussprung.9917i disagree. for french onion soup you're supposed to caramelize the hell out of the onions. he sauteed them for maybe 5 minutes and complained that it was bland. to his credit though, it did look alright.
Proofing and olive oil are definitely things you do to pizza dough. And as someone who makes homemade pizza on a semi regular basis, this looks decent. I’ve made cast iron pizza a few times and this is pretty on point, needs more cook time but that’s it really, nothing out of pocket here imo.
Oil yes, proofing no. Pizza dough is a single proof dough, you proof it once and then shape and cook, he’s doing a second proof on store bought dough, dough that’s already been through its proof, it should be shaped and baked, a second proof like he did is necessary for bread so that you get a more even tender crumb because it’s been worked and rested several times, for pizza you only want one proof because you want it to have that chew and slightly uneven air bubbles.
A bit too much dough but aside from the first one, yeah, not bad. I do have an issue with the Basil on the first one. Basil needs to be either added fresh after being taken out or just before so it doesn't burn. Him saying that he won't be using fresh Basil anymore is wholly his own fault.
Crazy enough, one of my instructors from cooking school in 2015 actually said that it was possible to cook a pizza on a skillet, but it depends on the method. But Jack on the other hand…………….yeah to him it’s not possible XD
Toss a slice of frozen pizza into a pan with a little bit of oil and maybe some marjoram or something after baking or microwaving it and it'll make the crust significantly better. It's still pretty bad, but this might be the most sane video I've seen from Jack.
1) Proofing a dough does require covering, but it can be done with just a kitchen rag. Key is temperature so the yeast works, but doesn't die. 2) Oil can be used for proofing so the dough doesn't stick. Just not in the quantity Jack is using.
“The basil is in the fridge cos we don’t want it to wilt…” Proceeds to place delicate basil leaves in a 500 degree oven. Is surprised by burnt leaves. Happy birthday Auguat [sic]
I think that when you cook pizza in the griddle, you have to preheat the griddle, because it wont get hot until the top of the pizza is burnt. So you get burnt topping and raw dough. I've seen other youtubers do this, eat raw dough that stretches like cheese and say "AAAAAH... Its SOOOOO goood! Perfect!"
The reason pizza #2 was slightly more done than pizza #1 despite being cooked for the same amount of time is most likely due to the cast iron pan holding heat from the first bake and transferring that heat sooner to the second pizza
I think the heat would have mostly left the pan in the time it took him to buy another ball of dough. More likely the second pizza cooked through faster because the dough was stretched thinner. More surface area and less depth = cooks through faster.
He's using enough dough for 4 pizzas also you're suppose to add the fresh basil at the end logically 😅 but overall it's the best looking thing he's probably ever done
he's using a cast iron pan that cant fit the whole thing but still if you look at it you can really make only 2 as shown in the video so i dont really get you but yes you are supposed to put it at the end the basil.
@@Tengokuchi true. Considering that the pizza dough was still raw after 10 mins while the toppings were already cooked, he could've just divided the dough into 2 halves and made a thinner pizza
@@Jonah.InciongYeah, it's more like a seasoned bread than a pizza. It looks like a 10 inches pan, but would he did a "normal" pizza, there's enough dough to make a large sized pizza.
6:58 this is jacks mistake, when making a pan pizza, you toast one end then you flip it and you place the sauce and toppings onto it. Then you put it in the oven to let the dough get cooked all the way through compared to the raw goop he got. If you just toast one side and place the toppings on the uncooked side, the side with all the toppings is gonna be raw which will result in the pizza being raw
You don't need to flip, you don't even need to brown the base first before putting toppings on. It all really depends on the thickness of your dough and cooking method. I've looked at a number of cast iron pan pizza recipes and the majority put (some) toppings on before any cooking of the dough, some then brown the bottom off on a stove before putting in the oven while others put it straight in the oven while a few just do it entirely on the stove. The few recipes I've seen that flip are all done on the stove which makes sense as the heat source is directly under the bottom where even with a lid the top may not cook through enough. In an oven flipping really isn't needed as not only is the heat is more evenly dispersed throughout the oven it also reaches a higher temperature, it would only be an issue if you have an absurdly thick crust like Jack did. Simply put there is no one right way to make a pan pizza, it all depends on the desired method and what you're going for.
@@QueenOfKings0402 That's one of the great mysteries of life. If I had to guess I'd say something to do with his ego and delusion of being a good cook.
No, it doesn't. I've made exactly three pizzas in a cast iron skillet. And, they were all infinitely better than this garbage. And I'm still not entirely sure what I'm doing lol
@@gregory2709 You probably are being too hard on yourself. Skillet pizza is pretty straight forward and it is really good on top of that. I'm sure in a few more tries you'll get a good feel for it!
@@gregory2709 first off with 7.5 billion people on this planet, there is going to be differences on how people like their pizza, you made 3 pizzas in a skillet so you must be the aficionado on skillet pizza. that's like me saying i shot a sniper rifle, so i am the best sniper of the world. i think more to the truth, you just are being a dick of the sake of being a dick. the second pizza looked fine dude, you are just hating to hate. get over yourself.
@elizabethmorley7416 You need to watch more of August’s videos. He has one of Jack on a podcast talking about choking his son until the kid’s nose starts bleeding “and I didn’t want to stop”, Jack literally says.
Happy bird day bird man Edit: I do put oil on my pizza when proofing it Also the way jack was spreading the pizza (the first time) was a fairly good way to do it as far as I'm aware, especially for a cast iron pizza where he isn't spreading it in the air or his hands, its also a good way of spreading without breaking air bubbles that have developed
Yeah oil during proofing is needed to keep it the dough from drying out, and even though it's a store-bought dough it should still be proofed. It's also indeed a good spreading method, the problem with Jack's is he didn't account for the contraction by spreading further than he wanted or letting it relax for a few minutes before spreading it again (and of course he had way too much dough for a pizza that size).
As a pizza cook of 12 years. yes, proofing store-bought dough will actually make it spread a little bit easier, and it is preferred to oil your dough ball just not that much.
The fact that you're only a year older than me is so baffling- I expected you to have a fully developed brain with how well spoken and mature you sound, dude. Happy Birthday!
The biggest shock of the whole video was Jack for once actually admitting one of his dishes not being fully cooked.also happy birthday man glad I found your channel always love the commentary and your reaction to these videos
Happy birthday August, personally i think this was the most edible thing I've seen on this channel so props to Jack for finally learning how to cook something worthwhile
Jack is currently in a nursing home trying to regain his health. Just for information sake. Hope he gets well soon so he can resume cooking videos that end up here! Love the content.
He probably let the dough “rise” to become easier to mold. Cold dough like shrinks up a lot, so allowing it to warm a bit helps it stay the shape you mold it into. At least that what I think personally, I make pizzas for my job and room temp dough is absolute heaven imo.
I make bread as a hobby; Yes, if you have been handling the dough, it is good to proof it before using it again, even if it is store bought. Yes, you should cover the dough in oil when placing it into a container, as you will damage the top of the dough taking it out when it sticks to the sides. Never use flour to prevent dough from sticking, rather use oil in your container, and wet your hands. Flour will throw off the moisture content in the dough, which in a pizza dough should be about 60-80%, depending on how you want it to come out. That is exactly how you shape a pizza if you want a thicker crust like shown in the end, granted he had his heat too high, for thicker pizzas I would probably do about 400F, thinner pizzas I would do about 800-1000F.
To answer your question about proofing the dough… 1) Sometimes store bought dough needs proofing, sometimes it doesn’t. Depends on what you buy! :) 2) You always want to add a small amount of oil to your dish and dough when proofing it, it prevents the dough from drying out and crusting up before you bake it and shape it to your liking :) EDIT: HAPPY BIRTHDAY!
Jack taking a page out of Kay's book and doing a redo makes me want a true collaboration. Maybe like a parent swap reality show where Lee has to go taste Jack's cooking, and Jack's son will get to know what actual parental love is like. I'd pay 12 bucks a month for that.
I’m still shocked at how young August actually is. You are wise beyond your years good sir! Been watching this channel for a couple years now and I just turned 30 in February. Happy Birthday August!
Happy birthday August. Shocking you're only turning 21, didn't get that impression through all your videos. Also, this one didn't make me cringe as much as Jacks other videos since UA-cam's early days. Have a shot of Jameson for a legal drink, good starting point, patron ain't bad either, either way enjoy yourself today and thanks for the video.
To think, all this time I thought August was at least mid 20s, and already sipping on alcohol to numb the pain these cooking vids bring us. I was wrong. Happy Birthday all the same, duck boi.
I think this is the only cooking with jack video I've watched or that August has even covered where jack has actively called out anything he's made (taste test or otherwise) as "horrible"
1:10 The Michelangelo piggy bank in the back is pure perfection. I can never diss on this man ever again. Omggg and he whipped out the tweety bird bowl 3:30 what a legend.
Happy Birthday to the best duck on the internet! I guess I thought you were older because of that buttery voice, stands out from most ducks 😆 that and you're also very well-spoken. Your commentary was extra on point today, had me cracking up and I couldn't stop agreeing with you, thankfully I'm alone so nobody saw me talking to my laptop 😁
Sadly enough, this is an older video from before he went on a stroke streak, at the present time, the man can barely speak and can hardly use his semi-functioning arm, let alone the paralyzed one.
So I’ve recently discovered, while proving a pre-made pizza dough doesn’t do much, you should still leave it to come to room temperature so it’s easier to knead and doesn’t tear
As someone who bakes and studies baking I have your answers at the beginning. Proofing your pizza dough is necessary since like with any other yeasted it is relied upon to create air pockets for a nice crispy crust, it may be moot to do it on store bought dough, but it is still worth trying. As for oiling the dough for proofing, it is also neccessary. It helps the dough not stick to the bowl.
Happy birthday August, your honestly one of the 2 people I check every day for a video. It’s my birthday too and this is by far the best thing I’ve done that pizza saved and ruined the day.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Jack is too self-aware in this episode. Part of me is scared, part of me is proud.
He read some comments
Is this video pre stroke or after?
He has normal movements in both arms.
I’m scared this is a trap lol
Everybody shits on Ja/ck/, but Ja/ck/ has been shitting on you for decades.
@@Emma-dh1lx assuming pre. Hes a had more than one tho. He’s recovering from one right now but this one was very recent and wasnt the one that put his arm in the state it is now.
Jack when he looks at a literally rotten brisket: Beautiful, delicious.
Jack when he finally makes something that looks edible: This looks horrible.
Don’t forget aunt mernas party cheese salad
He could have just put it in longer, but still not sure that dough would have cooked
To be fair the dough loked raw when he cut through it lol
@@gjbsarmeri3957 It wasn't perfect but by Jack's standards it was amazing..
It's almost like he's trolling you for views.
I thought the terminally online like you would notice an intentional lolcow when they see one.
Jack worries about pizza not being cooked fully, then eats pink chicken lmao
my thoughts exactly XD
And picks off the basil with his fingers. Good thing he makes these videos so no one has to eat his food.
@@sagefi1do you even cook? Almost every cook in restaurant uses his hands, we have especially resistant finger tips to heat thanks to grabbing hot food. Of course we wouldn't touch food when customer can see ot, but stop fucking acting like this is weird. It is perfectly normall, and right way to do it, you have no idea how many hands have been in your dish while eating at restaurant or even at home.
to him slightly brown is burnt lol
Pink? By pink you mean red?😂
I love how Jack is somehow surprised by small leaves burning when you put them into a scorching furnace. And his response to that is to just never use fresh basil ever again.
I figured you could put it under the cheese ?
I always wait until it’s about done, open the oven door, and just throw basil at the pizza. 60% of the time, it works every time.
@@mentalbreak4653The best thing do do is add it after taking the pizza out of the oven. It doesn't need to be cooked
what does jack think is the difference between said burnt dry basil and dried basil
"We don't use basil again, in fresh form" This is exactly what I expect someone like Jack to say after using a fresh ingredient once.
That hurt my soul when he said that😂
Right😂
The basil was the only thing right on that first attempt!
😂
HAPPY BDAY AUGUST!make me laugh so hard! Poor jack but yes this the best looking thing he cooked so far lol
Love how he tried using fresh basil, fundamentally misunderstood how to use it well as an ingredient, and concluded he wouldn't use it again as if it were the basil's problem. Even in a surprisingly self aware video classic Jack peeks thru.
Also, happy birthday August!
I've never used it but every time i've seen it used, the basil gets added after the pizza is already cooked.
@@Argonisgema It can also be cooked in-between the sauce and cheese.
@@Argonisgema kinda depends. like if youre going Neapolitan then a lot of times theres several fresh basil leafs in with the sauce that will get scooped on the dough. and ive seen it done during the cook and after. it looks nicer after. i think its more of a preference because ive seen it done both ways
Yall really discussing the correct way to put stuff in a stomach?
@@GreasyOaf do you just eat the raw ingredients?
I love how he burns the basil and then proceeds to say “we’re not going to be using basil again”. Saying this like it was the basil’s fault he put it in the beginning rather the end 😂😂. Im convinced this man is afraid of fresh herbs
Honestly, I've had fresh basil on pizza done several different ways and even crispy on top is perfectly fine.
@@Bready_Player_Bun my point exactly! The man is always ready to deflect his mistakes as someone or something else’s fault.
Hes afraid of greens in general, unless its the fine aging of a year-old frozen brisket
He lost the use of half his brain not just his arm.
@@MERLINnecrofan its the salmonella colonies taking over
This is 100% not the worst pizza ever made
First time jack has made anything and had it not be the worst ever made
But far from the best.
The average British pizza is worse than this.
Opposite Day MF
I agree it looks good I would eat it but August is over reacting
It doesn't matter if he's squishing ground meat or pizza dough, Jack never takes that gawdy bling off his finger.
He’s acknowledged people who tell him to take off his wedding ring when cooking because it’s potentially dangerous, since raw food could get caught under it and contaminate other foods, his response was basically “I don’t care”
1) It's spelled gaudy, an no I don't know why
2) Thank you for (mis)spelling it phonetically as I learned English in written form first and I didn't know how to say that one, so that was useful to misspell for me
How else can he get that death grip on his son's trachea?
@@neoqwertyThat's constructive criticism. I like that.
Or wear gloves at least.
Happy birthday August! You’ve got the voice of a 32-year old news presenter
So true!! Happy birthday man!!
that was random but true
Oddly specific
I'll be 32 in July and he has a deeper voice than me
Lmao that's what I was thinking! I'm almost twice his age and he makes me feel like my balls haven't dropped yet 😆 happy birthday friendly duck man with baritone voice!
His pizzas actually didn't turn out too bad from the looks of them. A bit too doughy/undercooked for my personal liking but that's just how Jack always rolls. This was a pleasant surprise none the less to see him make something that wasn't absolutely repulsive or blatantly raw lol
Also, happy birthday August!
True, undercooked pizza dough isn't going to fucking kill you like what he usually does with meat, cause at least it's like...heated.
@@TactlessC I watched this dude eat straight up RAW chicken. Not undercooked...raw. I could see the red a mile off. It was...scary. That said if he put this pizza in front of me it would disappear in about four minutes.
He could have halved the dough, worked it a little and used less oil in the pan. But like others have written, it is kind of hard to mess up ready made pizza.
I think isnt that Bad looks like a Ami style Pizza!
He just needed to spread it out more evenly and completely, and add the basil the last few minutes
A little late but:
1) A store-bought dough is meant to be used at any time. It's ready out of the package with no other directions required other than to stretch it out thin and put sauce & toppings.
2) When making something like bread, you don't oil the dough before proofing it, but in Jack's case it needs to be oiled because otherwise, the dough would stick like hell later. I guess it doesn't matter when he oils it because eventually, he has to anyways because the dough later after baking will be glued stuck to the pan.
I do have to say that it is useless to let the store-bought dough proof as more than likely it has already been proofed before it was sold to consumers.
I don't think it's useless to proof it because I've seen other UA-cam cooking channels that do multiple proofs of breads and pizza dough. I think it makes it more fluffy when you bake it
You don’t put oil on a cast iron pan tho
@@Thisisalwaysme ...what?
@@MedicFromTF2_REAL Was it store-bought doughs?
@@Thisisalwaysmeyes you do
"Visiting our favorite UA-cam chef"
Our favorite UA-cam chef starts her videos with "Hi people, I'm back cooking again"
It's ok to like Michael Jordan AND Magic Johnson. These are the equivalent.
That's our QUEEN
Mine says. Hallo niece and nephew today... I love Uncle Roger.
Be careful, Kay. We love you. Stop burning yourself with the grease.
@@zstrode.8953 Preach, brother. Kay is the sweetest culinary disaster-maker to ever exist.
All jokes aside, that “I’m not in the mood to fail today” was epic. That’s like some Vegeta Naruto type gym motivation.
I need some lead. And nickel. Otherwise the pizza is Ass. Metals bussin
it's like you can't stop a device once it starts recording or something
Fr it was kind of tuff
Yes, you should proof store bought dough. Only time proofing doesn't help is if the yeast culture is dead, in which case the dough is way overfermented and inedible regardless.
EDIT: Also, letting it rest at room temp will relax the gluten and allow you to spread out the pizza. If you don't, it may contract back into a smaller shape.
Made pizza Sunday. The dough recipe I followed had three hours room temp after the proofing in the fridge.
A light coating of oil is pretty good for it as well.
Ye
that’s good that there are more chefs in the comments like me!
Yeah I worked at Panera as a baker and it's pre formed dough you still proof it but you definitely proof it for longer than he did.
This is LITERALLY the ONLY meal I've ever seen Jack cook that was decent. LITERALLY. I still wouldn't eat it because of that darn ring he keeps on when he cooks.
That ring probably still has germs on it from raw meat lmao
Ah, the famous fried in a pan pizza. Yeah. No.
@@MarvinHartmann452The fuck? Out of all the things, the pan is what you criticize? It's like the only normal thing here.
@@MarvinHartmann452Never actually tried cast iron pizza I assume?
@@MarvinHartmann452cast iron pizza is fairly normal. Still wouldn't eat it cause the ring probably has more disease then the CDC.
Been in the baking biz for a few years now, and jack actually did pretty dang good for using store bought dough. You typically oil the proof bowl you use and cover it with either a towel or plastic wrap. Color me surprised!
Yeah but correct me if im wrong but ppl dont really use that cover the top with oil. Only a thin layer on the pan in order of it to not stick to the pan.
@@frost.0707 When you cook you typically only oil the pan, though having a light coat of oil on top isn't necessarily bad and may be wanted depending on the desired result. Anyway when he oiled the dough he was actually proofing it which is where you leave it sitting for an extended period of time primarily to let the yeast do its thing rising & fermenting the dough, and possibly to bring the dough up to room temperature so it's easier to work with if it was refrigerated such as it would have been in this case. The problem with leaving the dough sitting for such long time is it will dry out forming a yucky crust, you combat this in two parts by coating the outside dough with some kind of barrier (eg: the oil) and covering the container with something (eg: the plastic). So the oil in the case of proofing is there to prevent the dough from drying out.
This final pizza looked criminally underproofed to me though
He used enough dough to make a deep dish in that small saute pan. If that was the play, he should have pressed the dough and then wait about 1 hour or so for the dough to rise, par cook the dough, add ingredients and then cool again.
@@michaelcoburn2975 you and i know how to cook things. Who watches Jack if not on duck channel. Like the whole world watches good cooks to learn, jack has no idea how to technically cook anything, yet has a cooking show. Does this guy not watch anyone else cook. Ppl are bad cooks, i get it. But to have a cooking show, and suck at cooking. Only in America
Tbh this is the first thing the man has made that actually looks like food
yeah, i'm sure there's a better recipe out there but if you wanted to follow this and just cook it a bit longer, and choose your own toppings, it wouldn't be half bad.
There wasn’t any lead or nickel in it. 0/10.
Literally every ingredient was premade/cooked
What a PIG.
@@quantrellbishop9263 I think that’s almost the point being made here
Ironically the pizza is the tamest thing jack made
It's actually pretty hard to screw up pizza when you've got the dough already. I'm sure people can find a way but your really have to be creative!
It's almost as if there wasn't a reason to make a video about this recipe. Jack is a shitty cook and a terrible person but it's clear this series has been beating a dead horse for a while now.
@@wheelhouse15 ATLEAST he made something that's legitimately palatable and DID sorta learned from his mistakes along the way
@@SlyCooper1920 Hopefully, it's hard to say exactly what he did learn. He didn't seem to understand that he was using too much dough and should have stretched it more, but at least the second batch seemed to be better.
if it wasnt raw id eat it
just turning 21 makes a lot of sense of how offended August has been with really common inoffensive cooking techniques. also yea this actually looks pretty edible
Your mom must not have been a very good cook, I'm sorry
@@hachi-rokuperformancegroup3987 Thanks, and that's an understatement. I still say she owes everyone a formal apology for what she did to meat.
Also his take on the Chris Mr beast thing makes more sense now
He's funny, and I like listen to him, but besides knowing that you don't eat rare chicken or grounded beef, I don't think he knows more than Jack about cooking.
@@hachi-rokuperformancegroup3987 there are some things in here that didn’t need to be criticized. It’s normal to oil pizza dough. It’s normal to shape it with your finger tips. When you slice the pizza the bell pepper is small enough to not be dragged off after every bite. I feel bad for you and your mom actually.
You're only 21!? Jesus dude, that voice is pure gold. You're going places (more so than you have already). Happy birthday man!
He has a voice of a mid 30 year old.
The videos are obviously narrated by a professional speaker reading a script.
@@subwayak no August voices his videos by himself
@@Ayy3n that was a joke..
@@DecoraGarfoid my bad my bad
I damn near had an existential crisis when August said that he recently turned 21 years old 😳
SAAAAAME
Why?
Getting old
so he has had this amount of cynicism... before 21?
He sounds 31
"But I'm sure I'll find a way to screw it up" I'll be damned, Jack has ultimately attained sentient awareness. Didn't think he had it in him, but happy birthday August.
To be honest, he actually did good with this one. Especially with how he caught himself, wasn't proud with the result, took it back, and tried again.
@@ashblossomandjoyoussprung.9917 Homie, it's Jack. It is good for HIM.
@@WodinLugh He made a legitimately good French Onion Soup.
Did August react to it? Cuz I don't watch him normally. I just watch youtubers talk shit. Especially August cuz 90% of the time he doesn't know what he is talking about either.@@ashblossomandjoyoussprung.9917
@@ashblossomandjoyoussprung.9917
It's the best we're ever going to see him do. Let's just let him have this W, lol.
@@ashblossomandjoyoussprung.9917i disagree. for french onion soup you're supposed to caramelize the hell out of the onions. he sauteed them for maybe 5 minutes and complained that it was bland. to his credit though, it did look alright.
He cuts the pizza and says "this looks horrible" but all the raw chicken always looks delicious.
Sure Jack 😂
There's no accounting for taste - especially for Jack since his tastebuds have to be fried for all the rotten food.
it actually doesn't look that bad for once - (please dont cancel me)
It's all normal ingredients... but it's Jack though, can we trust his abilities?
I was thinking the same thing. Compared to raw chicken this looks semi normal.
tbh, it just looks like a slightly undercooked neapolitanian Pizza
I was on my way to the comments to say the same. The crust looked cooked through. As far as Jack's cooking goes this one wasn't terrible.
He probably still got salmonella somehow. It didn’t look bad. Shocking
Proofing and olive oil are definitely things you do to pizza dough. And as someone who makes homemade pizza on a semi regular basis, this looks decent. I’ve made cast iron pizza a few times and this is pretty on point, needs more cook time but that’s it really, nothing out of pocket here imo.
Oil yes, proofing no. Pizza dough is a single proof dough, you proof it once and then shape and cook, he’s doing a second proof on store bought dough, dough that’s already been through its proof, it should be shaped and baked, a second proof like he did is necessary for bread so that you get a more even tender crumb because it’s been worked and rested several times, for pizza you only want one proof because you want it to have that chew and slightly uneven air bubbles.
@@anufoalan ahhh ok. Yup, I only proof mine once.
@@anufoalan Jack essentially made a bagel topped with pizza lol
He should've used half the dough.
A bit too much dough but aside from the first one, yeah, not bad. I do have an issue with the Basil on the first one. Basil needs to be either added fresh after being taken out or just before so it doesn't burn. Him saying that he won't be using fresh Basil anymore is wholly his own fault.
He had enough dough for 2 maybe 3 pizzas but for Jack looks like one of the best things hes ever cooked.
You’re only 21?! You’re way more concise than most your age good sir!!! I’ve watched you for a good while I’m so impressed ❤
Here before this comments blows up
I honestly thought he was at least in his early 30s with how mature he sounds!
That's what I was thinking! Some people my age still have the composure of a prepubescent spoiled brat
@@raccoon93 Ikr
Was hoping someone brought this up lol. I definitely thought he was 35 - 40 years old 😂
We’re honestly getting some real character development from Jack here! Actually acknowledging that he made something bad AND redoing it!
Crazy enough, one of my instructors from cooking school in 2015 actually said that it was possible to cook a pizza on a skillet, but it depends on the method. But Jack on the other hand…………….yeah to him it’s not possible XD
Skillet pizza is definitely a thing. But throwing a whole ball of store bought dough on it ain’t the way to a good pizza.
I've done skillet pizza before, it's a great recipe to make with friends! But you gotta use waaay less dough and make it thinner so it actually cooks.
I've definitely done pan pizza before and it turned out delicious. But cast iron pizza is a legit thing, it's more difficult to get right tho
@IslandGuy you sound just as dumb as the guy making the pizza. I bet you couldn't even do this much 😂
Toss a slice of frozen pizza into a pan with a little bit of oil and maybe some marjoram or something after baking or microwaving it and it'll make the crust significantly better. It's still pretty bad, but this might be the most sane video I've seen from Jack.
1) Proofing a dough does require covering, but it can be done with just a kitchen rag. Key is temperature so the yeast works, but doesn't die.
2) Oil can be used for proofing so the dough doesn't stick. Just not in the quantity Jack is using.
“The basil is in the fridge cos we don’t want it to wilt…”
Proceeds to place delicate basil leaves in a 500 degree oven. Is surprised by burnt leaves.
Happy birthday Auguat [sic]
Ain't even gonna lie, this made me hungry for pizza
Literally same. I got up and went to the store just to get mozzarella to make it.
This feels like a broken clock moment for Jack because I actually think that looks delicious.
It’s far from perfect, but his other dishes usually have raw chicken as the main ingredient.
So yeah, this is by far the best thing he’s made.
Every pizza is good, but some are better
@@antepa112 i know people who fck up noodles.... so trust me - not every pizza is good xD
@@antepa112 nope, I've eaten genuinely disgusting pizza before.
I think that when you cook pizza in the griddle, you have to preheat the griddle, because it wont get hot until the top of the pizza is burnt. So you get burnt topping and raw dough. I've seen other youtubers do this, eat raw dough that stretches like cheese and say "AAAAAH... Its SOOOOO goood! Perfect!"
The reason pizza #2 was slightly more done than pizza #1 despite being cooked for the same amount of time is most likely due to the cast iron pan holding heat from the first bake and transferring that heat sooner to the second pizza
I think the heat would have mostly left the pan in the time it took him to buy another ball of dough. More likely the second pizza cooked through faster because the dough was stretched thinner. More surface area and less depth = cooks through faster.
He's using enough dough for 4 pizzas also you're suppose to add the fresh basil at the end logically 😅 but overall it's the best looking thing he's probably ever done
he's using a cast iron pan that cant fit the whole thing but still if you look at it you can really make only 2 as shown in the video so i dont really get you but yes you are supposed to put it at the end the basil.
@@derekko2797 look how thick his crust is. I'm pretty sure he could have rolled it out thinner.
@@Tengokuchi true. Considering that the pizza dough was still raw after 10 mins while the toppings were already cooked, he could've just divided the dough into 2 halves and made a thinner pizza
@@Jonah.InciongYeah, it's more like a seasoned bread than a pizza. It looks like a 10 inches pan, but would he did a "normal" pizza, there's enough dough to make a large sized pizza.
6:58 this is jacks mistake, when making a pan pizza, you toast one end then you flip it and you place the sauce and toppings onto it. Then you put it in the oven to let the dough get cooked all the way through compared to the raw goop he got. If you just toast one side and place the toppings on the uncooked side, the side with all the toppings is gonna be raw which will result in the pizza being raw
Why don’t he test his recipes before showing them to the masses?
You don't need to flip, you don't even need to brown the base first before putting toppings on. It all really depends on the thickness of your dough and cooking method. I've looked at a number of cast iron pan pizza recipes and the majority put (some) toppings on before any cooking of the dough, some then brown the bottom off on a stove before putting in the oven while others put it straight in the oven while a few just do it entirely on the stove.
The few recipes I've seen that flip are all done on the stove which makes sense as the heat source is directly under the bottom where even with a lid the top may not cook through enough. In an oven flipping really isn't needed as not only is the heat is more evenly dispersed throughout the oven it also reaches a higher temperature, it would only be an issue if you have an absurdly thick crust like Jack did.
Simply put there is no one right way to make a pan pizza, it all depends on the desired method and what you're going for.
@@QueenOfKings0402 That's one of the great mysteries of life. If I had to guess I'd say something to do with his ego and delusion of being a good cook.
Jack addressing he messed up and that he needed to fix something in his cooking is a step in a right direction at least
Put it back in the oven for a few minutes ❌
Make a new one with the wrong kind of cheese ✅
Happy Birthday Man 😊🎉❤ Thank you for sacrificing yourself watching these terrible cookers just for us ❤
Happy Birthday to the person who never fails to make me and so many others laugh our butts off! 🎉😁
When he said he's 21 i was surprised, he sounds like he's at least 25 but that could just be the audio
@@dimitrilitovsk2372 21? i dont believe sounds like almost 40
Homie’s younger than me and sounds like a radio guy 😂
Now that pizza looks good for being cooked in a skillet
No, it doesn't. I've made exactly three pizzas in a cast iron skillet. And, they were all infinitely better than this garbage. And I'm still not entirely sure what I'm doing lol
@@gregory2709 I second that, you can make reallly, really good looking pizza using cast iron stuff
@@gregory2709 You probably are being too hard on yourself. Skillet pizza is pretty straight forward and it is really good on top of that. I'm sure in a few more tries you'll get a good feel for it!
@@gregory2709 first off with 7.5 billion people on this planet, there is going to be differences on how people like their pizza, you made 3 pizzas in a skillet so you must be the aficionado on skillet pizza. that's like me saying i shot a sniper rifle, so i am the best sniper of the world. i think more to the truth, you just are being a dick of the sake of being a dick.
the second pizza looked fine dude, you are just hating to hate. get over yourself.
Jack is too impatient to be a decent chef, let alone a good father...
Very judgemental. Where’s your evidence?
@elizabethmorley7416
You need to watch more of August’s videos. He has one of Jack on a podcast talking about choking his son until the kid’s nose starts bleeding “and I didn’t want to stop”, Jack literally says.
Happy bird day bird man
Edit: I do put oil on my pizza when proofing it
Also the way jack was spreading the pizza (the first time) was a fairly good way to do it as far as I'm aware, especially for a cast iron pizza where he isn't spreading it in the air or his hands, its also a good way of spreading without breaking air bubbles that have developed
Agreed! The oil gives dough a little crisp when it's baked.
As always, Jack somehow manages to undercook everything that goes into his oven.
Yeah oil during proofing is needed to keep it the dough from drying out, and even though it's a store-bought dough it should still be proofed. It's also indeed a good spreading method, the problem with Jack's is he didn't account for the contraction by spreading further than he wanted or letting it relax for a few minutes before spreading it again (and of course he had way too much dough for a pizza that size).
Yasss Jack is back again!! Happy Birthday August!! 🎉🎉
2:44 yes to both questions. The dough would be super cold and hard to work as well as not wanting the exterior to dry out while it sits a bit.
As a pizza cook of 12 years. yes, proofing store-bought dough will actually make it spread a little bit easier, and it is preferred to oil your dough ball just not that much.
The fact that you're only a year older than me is so baffling- I expected you to have a fully developed brain with how well spoken and mature you sound, dude. Happy Birthday!
he freaked out over using salt on less conventional foods he's not THAT mature
@@TheGhostFart yes he is
I've been working at a pizza place for about five years now, and I've gotta say watching this man's technique is like watching DSP
If there's one thing we've learned from watching his videos, it's this: Slightly raw in our world is perfectly cooked in Jack's world.
Maybe he had a childhood trauma where he had to deal with burnt food.
There's absolutely no way Jack is a trained chef. There's not a culinary school/institute on this planet, that would certify him as an actual 'chef'.
Happy birthday August. I didn't realize I was older than you but that doesn't change anything! Everybody loves a cooking with Jack video.
I applaud his new self awareness. Jack, you gotta learn to laugh WITH us.
The biggest shock of the whole video was Jack for once actually admitting one of his dishes not being fully cooked.also happy birthday man glad I found your channel always love the commentary and your reaction to these videos
Everyone is saying this pizza doesn't look bad... But as a chef this pizza is still horrific. The amount of dough is madness.
Happy birthday August, personally i think this was the most edible thing I've seen on this channel so props to Jack for finally learning how to cook something worthwhile
Jack is currently in a nursing home trying to regain his health. Just for information sake. Hope he gets well soon so he can resume cooking videos that end up here! Love the content.
Gee I wonder why he has to regain his health with all the crap he consumes 😂
Din't he had a stroke about 2 months ago? Damn his health is surely not the best it seems.
Damn that sucks. He’s kinda starting to grow on me lol
It's all that raw fucking chicken
Yea this is his third one I believe
He probably let the dough “rise” to become easier to mold. Cold dough like shrinks up a lot, so allowing it to warm a bit helps it stay the shape you mold it into. At least that what I think personally, I make pizzas for my job and room temp dough is absolute heaven imo.
you‘re telling me i‘m OLDER THAN AUGUST ??? What the hell, i thought this man was a whole established adult, what in the shit
Proofing it in a cold cast iron probably didn't do anything, but covering it in oil isn't too weird, I do that whenever I make pizza dough.
He was SO CLOSE to getting it right, but then he went and did a total 180 with the Mexican cheese 😂
Mexican cheese ok. you have to buy GOOD cheese-never cheap.
What's with the mexican cheese? We don't have that here.
@@DG_427 it doesn't melt right the same way mozzarella does.
Maybe isnt that Bad maybe more modern ami style!
@@DG_427 Probably from the same dimension where they buy the "taco seasoning" powder crap.
Wow Jack was actually aware that the pizza wasn’t cooked fully 😅 I’m in shock 😂
I make bread as a hobby;
Yes, if you have been handling the dough, it is good to proof it before using it again, even if it is store bought.
Yes, you should cover the dough in oil when placing it into a container, as you will damage the top of the dough taking it out when it sticks to the sides. Never use flour to prevent dough from sticking, rather use oil in your container, and wet your hands. Flour will throw off the moisture content in the dough, which in a pizza dough should be about 60-80%, depending on how you want it to come out.
That is exactly how you shape a pizza if you want a thicker crust like shown in the end, granted he had his heat too high, for thicker pizzas I would probably do about 400F, thinner pizzas I would do about 800-1000F.
To answer your question about proofing the dough…
1) Sometimes store bought dough needs proofing, sometimes it doesn’t. Depends on what you buy! :)
2) You always want to add a small amount of oil to your dish and dough when proofing it, it prevents the dough from drying out and crusting up before you bake it and shape it to your liking :)
EDIT: HAPPY BIRTHDAY!
Jack taking a page out of Kay's book and doing a redo makes me want a true collaboration. Maybe like a parent swap reality show where Lee has to go taste Jack's cooking, and Jack's son will get to know what actual parental love is like. I'd pay 12 bucks a month for that.
I’m still shocked at how young August actually is. You are wise beyond your years good sir! Been watching this channel for a couple years now and I just turned 30 in February. Happy Birthday August!
Jack actually said “this is where I went wrong”. Strike me dead I cannot believe he said it. Happy Birthday August!
Happy birthday August. Shocking you're only turning 21, didn't get that impression through all your videos. Also, this one didn't make me cringe as much as Jacks other videos since UA-cam's early days. Have a shot of Jameson for a legal drink, good starting point, patron ain't bad either, either way enjoy yourself today and thanks for the video.
Happy birthday, and congratulations on being the oldest duck that ever lived!
To think, all this time I thought August was at least mid 20s, and already sipping on alcohol to numb the pain these cooking vids bring us. I was wrong. Happy Birthday all the same, duck boi.
5:35 wait wait wait YOUR TELLING ME THAT HE SAID ITS UNCOOKED I DIDNT KNOW HE KNEW THAT WORD HOOOWWW
neuron activation?
Happy birthday to our favorite Duck! 🦆🍰🎁🎈
**sad duck noises**
@@WobblesandBeandon’t worry, you too hold a place in our hearts despite 95% of us being unaware of your existence
I think this is the only cooking with jack video I've watched or that August has even covered where jack has actively called out anything he's made (taste test or otherwise) as "horrible"
1:10 The Michelangelo piggy bank in the back is pure perfection. I can never diss on this man ever again. Omggg and he whipped out the tweety bird bowl 3:30 what a legend.
2:51 500 degrees? Oh. Fehrenheit. I was wondering if he is going to melt a metal or what.
GET OUT OF HERE BRITISH PERSON!!! AMERICANS ONLY! USA! USA! USA! USA! USA! /j
The day is always better when there is a new cooking with jack video.
It's good when august uploads.
But when it's a horrible cooking video ruins my night
@@YOUR_NARRATOR975 love you vlad
@@XrpAndy wtf
@@YOUR_NARRATOR975 what the…
Dude is 21 and already has a successful career kudos to you man!
I hope I get a good job after college too.
>career
Hilarious. No way is he actually 21
@@DelightfulTyrant jealous?
Jack continues to amaze me with the Body horror-espue creations he calls food.
honestly, this is the most edible looking thing jack has made
Even a broken clock is right twice a day
Nobody should be shocked at this point that Jack undercooked something. It’s pretty much the opposite. Happy Birthday, August!
Happy birthday August. It may be your birthday but you gave us the gift of more cooking with jack.
Happy Birthday 🎉 Thank you for bringing us more of Jack’s shenanigans…
I love 24 hour pizza dough parties. We all just blaze meth and frantically make pizza dough. Good times.
Happy Birthday to the best duck on the internet! I guess I thought you were older because of that buttery voice, stands out from most ducks 😆 that and you're also very well-spoken. Your commentary was extra on point today, had me cracking up and I couldn't stop agreeing with you, thankfully I'm alone so nobody saw me talking to my laptop 😁
He’s rehabilitated his arm!!! That’s fantastic! I’m happy for him :)
Pre three strokes
Sadly enough, this is an older video from before he went on a stroke streak, at the present time, the man can barely speak and can hardly use his semi-functioning arm, let alone the paralyzed one.
happy birthday!! also this is the only Jack recipe that has looked like actual food, so that's good
Jack makes a disgusting pizza = bday ruined
Jack doesn’t make a disgusting pizza = bday ruined
The pizza actually turned out better than I would have thought.
Anyway, Happy Birthday!
Happy Birthday Mr Duck. We all love and appreciate you!
Happy birthday August, congrats on exceeding your life expectancy by almost double!
So I’ve recently discovered, while proving a pre-made pizza dough doesn’t do much, you should still leave it to come to room temperature so it’s easier to knead and doesn’t tear
Other than the pizza being a little raw it actually looked pretty good I think jack's cooking skills are starting to improve.
Helped immensely by the fact everything was already made or grown for him.
Jack has been gone for 2 months now, I think his raw chicken addiction finally caught up to him
Pretty sure he had another stroke
Hes had his 2 or third stroke now, hes was posting vids from the hospital, i think hes out now
And I’m not joking
@@XrpAndy oh wait, another one, like another from the one he had like 1-2 months ago? Poor guy
Not going to lie the pizza looks good
As someone who bakes and studies baking I have your answers at the beginning. Proofing your pizza dough is necessary since like with any other yeasted it is relied upon to create air pockets for a nice crispy crust, it may be moot to do it on store bought dough, but it is still worth trying.
As for oiling the dough for proofing, it is also neccessary. It helps the dough not stick to the bowl.
Thank you august for helping me through my dads death much love to you ❤❤❤ happy birthday🎉❤🎉❤
21? You're making me feel old man! I would never put your voice in the early 20s category, but you do you. Happy birthday from a fellow Arky 🙂
Happy birthday August, your honestly one of the 2 people I check every day for a video. It’s my birthday too and this is by far the best thing I’ve done that pizza saved and ruined the day.
Funny part about that intro is a lot of hotels require you to be 25 especially in bigger cities like NY, Miami, etc