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@russtaylor4242 2 сағат бұрын
Why have I only just found this channel, it makes so much more sense and is accurate! All the detail we need, decent descriptions, none of the pretending to be Italian. Can't wait for the weekend now, and I'm gonna get me some of those dough containers from your link. Cheers
@jefflandquist 2 күн бұрын
Cutting the whole pizza into 1 slice- genius! Doing that tonight!
@rollonfood 2 күн бұрын
Need that paper plate to really get the vibe 😄
@jefflandquist 2 күн бұрын
@@rollonfood Just cut it up, and looks huge on my regular plate. Wish w/ KZbin you could post pics!
@rollonfood 2 күн бұрын
@@jefflandquist post on IG and send me there if you want @rollon_food
@jefflandquist Күн бұрын
@@rollonfood sorry don't have instagram- esp after I got hacked from it and my fb acct got suspended.
@lxxs3v3nxxl 3 күн бұрын
Pineapple on pizza should be against the law 😂 Well done 👍🏽
@rollonfood 3 күн бұрын
Glad you liked it!!
@oro5z 5 күн бұрын
Looks delicious, very creative and comprehensive. Thanks! (I think your kitty had too many donuts!)
@dzmalekvali1110 8 күн бұрын
Too long for business
@rollonfood 8 күн бұрын
What do you mean?
@gchomuk 12 күн бұрын
Bummer, you don't have a link for the pepperoni. I'm a Chicago native in my mid-60s. I'm in search of the best effing pepperoni.
@rollonfood 12 күн бұрын
Do you have public up there? If not, boar's head is really good as well. It's a bit thinner, not tastes great
@dennisseeker36 14 күн бұрын
thanks for sharing, i am a retired american in the philippines and i am going to try to learn to make a decent pizza, sad so many things i can not buy here . cheese they sell very little, i will be learning to make cheese as soon as i can , but again it is very hard to find milk the stores only sell powdered or high temp stuff
@rollonfood 10 күн бұрын
Wow, that sounds tough. Maybe buy a cow?
@Wallstreetavarice 15 күн бұрын
@rollonfood You add yeast to the final dough in the poolish method but don't mention how much you add. Do you use 0.15g of instant yeast in the poolish and then add the last 3.1grams in with the rest of the flour once the poolish is done?
@rollonfood 15 күн бұрын
Yes, sorry for confusion. I think there's now detailed instructions in the description
@Wallstreetavarice 15 күн бұрын
No problem. All the details are there except for the yeast weight for the final mix. Thanks for these videos, you've cleared up a lot of grey areas in my knowledge of pizza dough. I always did a cold fermented dough, but now I feel more confident playing with different fermentation times and temperatures to suit my needs
@rollonfood 15 күн бұрын
@@Wallstreetavarice honestly my pleasure. Knowing someone got something valuable out of one of my videos is really motivating!
@kkrices 22 күн бұрын
I guess I should get a peeler. One time as I tried to slide my pizza creation off the cutting board where I'd assembled it onto the stone in the oven (using the board as quasi peeler), and because some little bit of dough was sticking ... I over did it and about oh I dunno the last few inches of pizza in the back of the oven slid off onto the oven's heating elements below and promptly went up in smoke. The rest came out ok though ... Had to open a lot of windows and yank down and remove batteries in several smoke detectors due to all the screaming...
@rollonfood 20 күн бұрын
Yes for sure, if you make pizza, a peel is a must imo. I have the ones I use in my links in the description
@georgejones3526 22 күн бұрын
If buying pre-grated cheese is your only option then put the cheese in a strainer and wash it off in a bowl of water to remove the anti clumping agent.
@rollonfood 22 күн бұрын
Great tip,! Thanks
@georgejones3526 22 күн бұрын
How many dough balls do you get?
@rollonfood 20 күн бұрын
Should get 5.
@neilabel1711 23 күн бұрын
Awesome video as always dude, thanks for teaching me how to make doughnuts!
@rollonfood 23 күн бұрын
You're welcome my friend!
@neilabel1711 23 күн бұрын
You've got something SO many culinary youtubers don't: authenticity. That's what makes your content great man, just be yourself, your dry humor, the costumes, the passion for cooking...the hardcore fans are here and new ones will come! People respond to authenticity and that creates longtime fans. Thanks for all your work man and look forward to every upload!
@rollonfood 23 күн бұрын
Thanks for this comment! I have been thinking more and more about what makes me different from other food KZbinrs, and there's definitely times where I'm SO tempted to study and emulate more successful ones, but I know deep down if I just keep knocking the videos out and constantly improve, the views will come. Cheers my friend!
@RalfffH-we9ml 24 күн бұрын
This is what Star Trek Picard should have been! Great content again, the espresso sugar, next level. I will use this on a lot of stuff in the future. I cook and bake a lot, but never fried anything. I think I’m ready now, thanks to you!
@BlazingBear420 25 күн бұрын
Dumb question, but do you burp the poolish?
@rollonfood 25 күн бұрын
No need to burp. But obviously don't tighten the lid all the way
@michaelwalker193 26 күн бұрын
nice bro good looking pizza
@rollonfood 26 күн бұрын
Detroit is one of my favorites
@318android3 26 күн бұрын
Going to try your recipe. Day 1 poolish! What size pizza did you make? Maybe I missed it. I’m assuming 14”? What size dough ball appx do you use for each pizza in this video? I didn’t find the weight in the recipe. Thanks!!
@rollonfood 26 күн бұрын
Each ball is about 340 ish. Just weigh it out and split into 5. Then the base is 14 inches. I've also started docking this style of pizza
@318android3 26 күн бұрын
@@rollonfood much appreciated! I’ll post back results Sunday Docking helping crispier crust?
@rollonfood 26 күн бұрын
@@318android3 yeah but just dock inside, not the outer crust. I've got a great roller jaquarder I got off Amazon for cheap and it obviously doubles as a jaquarder
@brookski726 27 күн бұрын
Pineapple, pepperoni and jalapeno is one of my go-tos! Def gonna give this a try! The folding the dough as if a croissant/pastry is literally genius. We've been trying a lot of different recipes lately and this looks amazing!
@rollonfood 26 күн бұрын
Did you see my toppings video yet? I make exactly that. Just a little different. Check it out. Lmk how you get on!
@brookski726 19 күн бұрын
We finally made it tonight!! That crust is amazing!! Tried and true the middle pieces are crunchy the dough has an amazing flavor. We're from Illinois/Wisconsin so this dough is so nostalgic. Thank you again for your recipe!!
@rollonfood 19 күн бұрын
@@brookski726 these the best comments, when people report back that they made and liked a recipe! Glad it turned out so well. I'll work on a 2.0 soon!!
@4425evergreen 27 күн бұрын
why ridicule the way Americans talk?
@rollonfood 27 күн бұрын
It's only ridicule is you feel ridiculous
@av-il6bf 29 күн бұрын
Rebel!
@rollonfood 29 күн бұрын
The revolution will not be televised! The revolution will be FRIED!!
@tekdz3115 29 күн бұрын
love the production on this nice job and now i have to try fried pizza 😄
@rollonfood 29 күн бұрын
Try it!!
@jacquestuber628 Ай бұрын
All right I was out the minute he started talking about having scales.
@rollonfood Ай бұрын
Grandma? Dat you?
@jacquestuber628 Ай бұрын
@@rollonfood nah man it's pizza you know we're not talking about tiramisu, and you're not going to tell me that all those greasy pythons are measuring out everything perfectly and using all those tips and tricks
@rollonfood 29 күн бұрын
Well I am. ANYONE making anything baked, that knows what they are doing, are weighing it out. and all those "tips and tricks" are pretty standard in most pizza places. If you don't believe me, consider this : do any of the pizza places you frequent ever have slightly different crust on their pizza? could you, at any day of the week identify one of them by eating a slice in a blind test? consistency is one of the main reasons to weigh your ingredients out, closely followed by the ability to scale formulas up and down. Then there's the subject of profit and loss, inventory etc. PLUS!! why would you use tiramisu as an example of something that needs to be weighed out? if there's one dessert in the world that i could just eyeball right now it would be tiramisu. thanks for your input though.
@jacquestuber628 29 күн бұрын
@rollonfood look I'm not trying to disrespect your video that's not my point I'm just saying this is a lot of work for food I would consider one of the least demanding. I've never gone in the back of a pizza place to see how they do it, I know that these days it seems like a lot of places just have pre-made dough flour salt water yeast and maybe some sugar and egg.
@rollonfood 29 күн бұрын
@@jacquestuber628 I'm just chatting with you, I'm not offended by any means. Appreciate your view point honestly. Every comment helps me decide on future content in some way or other!
@dr.g7980 Ай бұрын
Thanks for the awesome recipe! You're videos are always fun and delicious! Keep up the amazing work my friend.
@rollonfood Ай бұрын
Wait.. oh shit, my doctor found my donut video.. 😄 thanks for watching!!
@deemoore6293 Ай бұрын
Yummy donuts, loved the rap with the cat!!!😂❤
@deemoore6293 Ай бұрын
Thanks
@rollonfood Ай бұрын
Thanks lash! You really shouldn't have!
@deemoore6293 Ай бұрын
@@rollonfood Twas worth it!!!
@jonathandurfey Ай бұрын
After finishing my taxes, this was exactly what I needed, thank you. Definely took the anger away.
@rollonfood Ай бұрын
Glad I could help!! 😃
@knoxovic Ай бұрын
Top quality as always sir
@rollonfood Ай бұрын
Thanks my friend
@JenSny Ай бұрын
Came for food content, stayed for cat rap
@rollonfood Ай бұрын
Cats that I'm dunkin
@Sangeeta-qz2xh Ай бұрын
Bahut badhiya testy wa delicious recipes ❤❤ shandaar recipes ❤new friend
@georgepapp3913 Ай бұрын
Good to see you having so much fun. 😂 I ordered the Pizza Czar book from the dystopian retail overlord. Those fried pizzas look amazing.
@rollonfood Ай бұрын
It's a great book!
@terenceharris5610 Ай бұрын
Hey man, it's great to see you back. I make the BEST pizza now, because of you. Do you have an email address? I want to send you some books.
@rollonfood Ай бұрын
I do yes, it's my name at gmail.com glad to hear that there's people out there who's pizza game I helped!! I'm going to be posting a lot more regularly soon.
@gourmetlumberjack Ай бұрын
Same amount of flour as WHAT??? The water or the yeast?????
@rollonfood Ай бұрын
There's a recipe and instructions in the description. Besides, I think you can see quite clearly which ingredients are similar in weight.
@RalfffH-we9ml Ай бұрын
Sich a great channel, i like your style, fun to watch and much to learn! thanks for all the tips and hard work you put in. I watched a lot lot lot of cooking and esp. pizza making channels and thought there was no more to learn. Well, I was wrong. Can’t wait for the next!
@rollonfood Ай бұрын
Thank you! Comments like these really keep me going
@xKnuckleSandwichx Ай бұрын
It seems pretty obvious that people prefer the pizza that's made from the water that they are used to drinking. If you drink Atlanta water every day you're gonna prefer the pizza made with Atlanta water.
@rollonfood Ай бұрын
if you can taste the water in a pizza dough it'd probably bad. while water does have certain properties in it that, in certain amounts will make pizza better or worse ; taste is not an attribute you should be looking for.
@JamesMarie-db7ov Ай бұрын
mmmm
@rollonfood Ай бұрын
🙂
@JamesMarie-db7ov Ай бұрын
mmmmmm
@unclebubba5584 Ай бұрын
Pineapple, Yes anchovies, HELL NO, and you sickos have the nerve to say no to pineapple...😂😂😂
@Strubi3 Ай бұрын
I tested the influence of water. I made the same pizza with 2 different types of water. One with a very soft water (magnesium 8mg/l, calcium 12mg/l) and one with a hard water (magnesium 76.7mg/l, calcium 439mg/l). The dough with the soft water became very sticky and was difficult to work with. With hard water the dough was firmer and not sticky. When baking, the pizza rose more with soft water. With the hard water the pizza was flatter and harder. The Blindester and I found the version with soft water tasted better and had a better mouthfeel. The tomato sauce and cheese have a much greater influence on the taste. If you've gotten the most out of it, you might want to try soft water to get the last percent out of the perfect pizza.
@rollonfood Ай бұрын
I've dabbled here and there with different hardness and found similar results. My water here is kind of usually in the middle, so I have to add electrolytes in small amounts. I'll be making a video on this stuff eventually, but thanks for such a useful comment!!
@nolatux Ай бұрын
Great pizza dough tips! Any standard bread machine will kneed dough just as good if not better than a stand mixer. Granted the amount of dough per batch will need to be smaller, but they do work and can be found at second-hand stores for between $15-20 U.S.
@rollonfood Ай бұрын
Nice tip, thanks!!
@nolatux Ай бұрын
@@rollonfood You're most welcome sir.
@georgepapp3913 Ай бұрын
Great video. I’m keen to try it. All the butter has me interested. I think I’d use avocado oil. Thanks for being so thorough. 🤗
@rollonfood Ай бұрын
This dough is so flavorful and versatile. I got the butter idea from Anthony falco's book. Hope you like it matey!
@georgepapp3913 Ай бұрын
@@rollonfood I’ll be buying the book shortly. But I find your videos more helpful, like with Detroit.
@rollonfood Ай бұрын
@@georgepapp3913 yeah at some point I'll have some version of everything in the books on the channel.
@georgepapp3913 Ай бұрын
@@rollonfood 😂😂😂 That’s music to my ears. F$&k yes!!! 🤟
@georgepapp3913 Ай бұрын
Your videos are poppin up weeks after. What can I do?
@rollonfood Ай бұрын
What do you mean? In your notifications or just on your home page?
@georgepapp3913 Ай бұрын
@@rollonfood It was my Subscriber setting. It was on “personalised” instead of “All”. I didn’t even know it could do that. Hopefully I got it fixed. 🤞
@rollonfood Ай бұрын
@@georgepapp3913 fingers crossed it's not the algorithm being stingy. I might start announcing new videos on instagram if you follow me, perhaps that might help. I am also planning on starting memberships on the channel, not sure exactly what to offer (if you have suggestions I would love to hear them even if you're not interested in becoming one!) - and I think members would definitely get notifications because i would obviously schedule videos to be like 24 hours advance for members. not exactly sure how all that stuff works. while you here, do check my channel as there is one more recent video after this one, and look out for another release in the next couple days. monday is looking most realistic. hope all is well my m8.
@georgepapp3913 Ай бұрын
@@rollonfood I’ve never been a member of a channel before. But if you offer a membership, I’ll join and we can figure it out together. 🍻 I’ll look for that video now. Cheers.
@jonkatzmd Ай бұрын
Can’t find ingredient measurements???
@rollonfood Ай бұрын
Description ∆∆∆
@oldworldorder9424 Ай бұрын
The white sharp chedder definitely works. I also found that Newman's Own Tomato and Basil works well.
@rollonfood Ай бұрын
I'll check it out! Thanks
@user-ql1uh8ph8m Ай бұрын
beautiful
@rollonfood Ай бұрын
Thanks!!
@jasonlevinge6965 Ай бұрын
A pom making pizza, blasphemy
@rollonfood Ай бұрын
I'm a global citizen 😉
@jasonlevinge6965 Ай бұрын
A pommy try hard cook
@rollonfood 29 күн бұрын
cooking is effortless to me. where are you from ?
@petercontarino646 Ай бұрын
I make pizza in a pizza oven outdoors but it’s a small 16 inch. It ends up more like a woodfired pizza not New York Pizza. I’m gonna try your recipe even though you’ve never had New York pizza. I lived in New York for many years. yours looks good.
@rollonfood Ай бұрын
I've eaten NY style pizza, plenty, and you kinda hit the mail on the head on what even constitutes the style vs Naples style. It's the oven/temperature, and the higher hydration that it necessitates.
@mcash7845 Ай бұрын
First of all, looks delicious but not authentic. Pepperoni under the cheese, no yellow cheddar, higher hydration dough. Sauce… that’s a whole other video. Keep up the good work, like I said looks delicious.
@rollonfood Ай бұрын
Thanks for the feedback!
@georgepapp3913 Ай бұрын
Yay!!! Thanks for entering our lives again. 🎉🎉🎉
@rollonfood Ай бұрын
Good to be back! Thanks for your support!!
@chrisb2535 Ай бұрын
LOL @ Joshua Weissman.
@symz4665 Ай бұрын
I want to be friend with this guy. Not just for the pizzas, he looks like a chill dude in general.