152: The PIZZA Principle - Bake with Jack

Get my Pizza Recipe Here: www.bakewithjack.co.uk/blog-1...
The PIZZA Playlist: • Pizza
Online Bread Making Courses in the Homebaker's Club: www.bakewithjack.co.uk/online...
Dough Scrapers and more in the SHOP: www.bakewithjack.co.uk/shop
Buy my BOOK
Amazon US: www.amazon.com/BAKE-JACK-Brea...
Amazon CA: www.amazon.ca/dp/1529109701?t...
UK and everywhere else: smarturl.it/BakeWithJack
Sign Up
Home Baker’s Bulletin: www.bakewithjack.co.uk/youtub...
Follow on Instagram: / bakewithjack
Follow on Facebook: / bakewithjack
THANK YOU for supporting me on Patreon: / bakewithjack

[@melissagreen_]

OMG if you weren't a baker you should have been a poet! I've never heard such a beautiful explanation of how a pizza should be, you nailed it :)

[@GrantBakes]

"Each have earned their podium place upon my soft and silky base." - Bake with Jack

[@williamclements273]

This is "waxing eloquently" if ever I heard it.

[@BlairMuellerArt]

I love the way you write, and speak, and the uniqueness of your accent is the beautiful golden crust on top. I could listen to you talk about baking all day long.

[@dawnesmith-sliming7004]

Rested assured I watched the ads and they didn’t kill me ;) Really excited for the videos to come in your new space Jack. Very happy for you.

[@susangordon1153]

Jack, you crack me up!! 😂 NO ONE can present like you do! The fact that you present usable information is a bonus! Love, love, LOVE your videos. Thank you for making my day! XOXO

[@angelikaradominska5512]

Please- look up on The Bread Code. You will be pleased too😀 he have similiar energy level

[@Daughter_of_the_MostHigh]

100% his personality is the whole reason I watch his channel

[@christianfranco2206]

Agreed! But, does the king reply? Or like our comments? ;)

[@susangordon1153]

@@christianfranco2206 Interesting, I've had several interactions with him. I don't find him "kingly" at all.

[@Bakewithjack]

Not a king and yes I do 🤗

[@GrantBakes]

"Nice to meet you, oregano, my name is...pineapple 😌." - Jack So many great Jack quotes in this one.

[@earthmancometh7416]

Wow! I used to LOVE your videos, Jack, but NOW I REALLY LOVE your videos. You're even more intuitive and creative in your approach to sharing and teaching than before! Keep it up. Peace to the awakening ones. ;)

[@mariaj.hernandezflorentin8749]

It is such a pleasure watching somebody talking so enthusiastically about food. Pure uplifting poetry for our taste buds... Feeling understood and inspired. Thanks Jack!

[@steveed9461]

“Upon my soft and silky base” - loving it, the next poet laureate or just a guy passionate about baking? Don’t give up the day job, we need pizza more than poetry, but pizza AND poetry - this man is a genius with a gift that is above and beyond normal.

[@IngaBruce]

He's a fantastic poet. His delivery is just gorgeous on the ears.

[@Simplentertainments]

Jack, you’re so poetic in this episode! Keeps us on our toesies!

[@markscachetti6575]

You are the best Jack. I have learned more about pizza from your one video than all the other 100 I have viewed!

[@toughlikerocks]

"For the toppings Are a minimalist affair, A carefully considered selection of small and tasty morels Each have earned their podium place Upon my soft and silky base" Getting real Robert Burns vibes from this. Bravo, Jack.

[@thegiftlady1]

Socially distanced toppings ... you crack me up! Our lives have changed and we aren't going to forget this past year ant time soon. I MISSED YOU, so glad to see you again, to LAUGH & LEARN EVERY THURSDAY WITH JACK!

[@Simplentertainments]

Truth be told, I found your channel while trying to fix my first, super tight and dry pizza dough. I fixed it enough to shape it flat, but not enough to make it not baked hard as rock. My second dough, after binge watching your bread making tips came out DELICIOUS 🤤 I recently baked my first yeasted bread and shared with my fam too. I’m hooked!

[@doreneguida3797]

Love your way of teaching! I could listen all day.

[@jvallas]

Would love to see you bake in your lovely new kitchen studio!

[@spacial2]

Thanks Jack. Wednesday is our pizza night. After about 25 years, making, adapting and trying out new ideas, I've almost perfected it.

[@trishthehomesteader9873]

The first and last time I made pizza didn't go so well. Yes, I overloaded it and it was a gut bomb.😕 I'll give it another go. Jack, it's So great to see your friendly face again and soak in your fun personality.💜 Would you mind turning up your audio a tad? Mine's all the way up and this ol fart isn't hearing you too well. TY! I'm going to put this out there for anyone who doesn't know because I didn't until recently (please correct me if I'm wrong.) - If you watch the ads, it benefits Jack. If you smash that 👍 button, it benefits Jack. If you leave a comment, even if it's to return his "Heeeey!" - - you guessed it! It benefits Jack. A share does as well.🙂 Love and hugs! 💜🤗

[@ingridgillette5573]

Thank you so much for the explanation of the importance of purposely placing the toppings. I have always done this because I am a perfectionist and my family would laugh at me and say “just throw it all on there”. Now I know there is a method to my madness. Thank you!

[@Bakewithjack]

😂 you’re welcome!

[@powderriverfarrier]

Who would have thought that someone who's obviously not Eye-talian would have such insight to pizza. "... hello super market pizzas..." Aldi and Tesco have put a contract out on you Jack.

[@joannpelas5101]

Jack is a professional baker! His principles of baking can help anyone.

[@angelikaradominska5512]

I am melted when he say: hello mister oregano, I am pineaple🤣

[@ngiorgos]

And that look he gave us! I died!!

[@angelikaradominska5512]

@@ngiorgos Jack has the most charming smile I have ever seen 🥰

[@Brock-Landers]

You're on a roll, Jack... No flour, water, yeast or salt was harmed in the making of this video. Great way to keep that new studio kitchen clean. :) Does anyone want my "Perfect" pizza dough recipe?

[@laurasheepherder790]

Love the look you gave to the rolling pin at 4:28! You make learning the key bread making principles fun & enjoyable, easy to understand! Thank you for all you do!

[@amyselin6333]

You are the most enjoyable channel to watch!!! Thank you for your hard work jack!

[@dcyennie]

I've been waiting patiently for the pizza recipe you've been teasing forever! Anytime, Jack!

[@dcyennie]

@@SimonWoodburyForget Nope, that's why he said recipe to follow! He's talked about his pizza skills before!

[@skouson]

A baker and a poet. You’ll go far, young man!

[@Rye_d_baker]

You really brought and gathered informations “deeply” to my mind that most prople are doing them without knowing the reason why !! Thanks and deeply thanks

[@norskgirl100]

Making your pizza dough this weekend!! As always ...great principles that make sense. I’ve been making homemade dough for years but you just explained why R times it hadn’t been the best. Thanks!!

[@djtblizzle]

If you mute the intro, you’d swear Jack was preaching about the vast power of God in the universe!!! 😂😂😂 Fan for life!👍🏽

[@cory2300]

I love your style of teaching - like poetry + TED talk. For some reason I always absorb the information better. Principles are important! Thanks!

[@ChiBluez]

Poetry at its finest! You are a blessing to those wanting to learn pizza/bread making as an art. Your fantastico!

[@bcvahsfam]

Perfect timing! We are having pizza tonight. I will apply your pizza principles. Thank you! I'm glad you will do a few ads. You do a great job and should be compensated.

[@swintsdeco6109]

Everyone needs that smile in their life

[@lizhorn4474]

Jack, love the new Bake with Jack studios, I am happy to see you new videos starting. I hope you will tweak your audio. Compared to your old vids the audio sounds tinny or there is a wee bit of an echo. Best wishes.

[@QueenOfNarnia49]

Always trying to improve my pizza glad to see this in my feed

[@DeadFam2]

The work space/studio/kitchen/Ican'tfindtheword looks good. I LOVE bread so much, I made bread every time I cooked in my gcse cooking class and want to be a baker. I've always loved baking and I wanted to be a baker more after I saw you live one time. It helps that I'm good at baking. You were incredible and presented it incredibly. Thank you for helping me on my way to hopefully becoming a baker.

[@awaitingthetrumpetcall4529]

Jack is actually an orator who happens to bake bread. I can see him walking out on a theater stage. As the spotlights follow him he waits for the applause to finish.

[@Bakewithjack]

googling "orator"... WOW thank you so much :-) :-)

[@StarlightStream]

Thanks for the video. I already am hooked at the idea of the Pizza principle

[@LAMTJ]

Amazing ode to the pizza, also I want to thank you for your videos Jack. I have stepped up my game since I watch them, keep it going mate! 👌😆🙌🏻

[@robinsutterlin5223]

Finally an ad👏👏🤗😄

[@IamBananas007]

Yes. All the bread learnings are great to translate to pizza. Thanks for all your help! Homemade is 10x better now.

[@mathayam.3160]

Cheers for that, never thought I’d have such a laugh watching an ode to pizza 🤣 I’m hungry now 😜

[@GARDENER42]

I don't expect to get some genuine laughs out of watching a pizza making video but you've managed to tease out more than a couple with this one matey, so a double bonus. 😀

[@jennylg6582]

Hello, Jack! Glad to see another video 🎉

[@bobsnooker.3950]

Love this Jack. Bake with love.

[@karenedelstein6698]

The new kitchen looks great!

[@barriesimpson]

Another excellent video Jack. Thank you.

[@MrBoozeface]

Thanks jack, I make pizza at home every week. I now have insight into how to improve my craft.

[@PFBuck]

I don't see the recipe on your blog. Is it still pending? BTW... love you!

[@brendadodd1075]

I thoroughly enjoyed this video! You were so funny! Great presentation of Pizza knowledge. Thank you.

[@jdmc1979]

Pure poetry… love it 😆 You sir, are a legend 👏

[@MicheleLeBourgeois]

I thought you were going to give us a recipe and teach us how to make the dough...boohooo, but I still love the boyish grin!!

[@tsuyuy]

The best baker on KZbin !!!

[@kathyd9275]

Thanks for the video. Would love a recipe for pizza dough, including what kind of pizza stone you’d recommend for the home baker.

[@paulabogarin2302]

There's no bipolar depression that can resist to that smile

[@toddcranston498]

No anxiety/depression combo either. This guy is just tits!

[@katatonic726]

I'm fucking cured for 10 min 10 sec 🤣 CHEERS JACK!!! 💜💜💜😁

[@gattamom]

Please tell me Part 2 is coming soon! Need to see new kitchen in action.

[@rienheuver]

Please make more pizza videos! A recipe or example of how you do it would be awesome for example. I've tried various recipes and followed the entire pizza series of French guy Alex, but still think I can do better. My dough doesn't stretch easily enough and I often get a too uneven bottom. Would love to see your methods! In the meantime I'll do more practice coming weekend. Thanks for the amazing videos as always!

[@fonno_]

Amazing alliterations in the intro 😂😂😂

[@GARDENER42]

Finally got round to making my own pizzas & found a 3mm thick, 15" square piece of stainless steel sheet is perfectly adequate (at least for my tastes) to produce a crispy bottom to the pizza with the oven on 270°C (& left there for 15 minutes before putting the pizza in). At that temperature 6 minutes seems to be the sweet spot for a topping of home made (from my own Roma tomatoes) sauce, pepperoni & mozzarella.

[@ngiorgos]

Alternative title: Jacks love letter to pizza

[@robinb6637]

Poetic stuff, Jack. 👍

[@joostkonemann]

I always make a sourdough pizza with a rye starter. Gives the base a delicious taste! You should try it!

[@eric-vm3oz]

that is what i do as well....what ratios do you use?

[@rolo8966]

Hi, Jack. Very lyrical discourse and useful information in deed, but would have loved seeing you go through the pizza dough process. Maybe a follow up video? 😉 None the less you are a master with words. Cheers!

[@karenbrooks3765]

Jack, just because I can, I watched both the ads all the way through. I hope you can get your wife a new car soon.

[@pamelasimoes2145]

I have been wanting homemade pizza for the last week. This video came on the most appropriate moment 😂

[@hammerman47]

So... where is the pizza making demo Jack? did I miss that episode? Have a great day and greetings from OZ

[@CST1992]

Tomorrow maybe; he uploads every Thursday.

[@skinnygumbo9555]

Hilarious! You've got a nice looking kitchen there. Do you plan on using it? :) I'm eager to see you Bake With it, Jack!

[@jamesamor1421]

That was pure poetry.

[@johncunningham6900]

Well done Jack you've done it again. Useful video that amused, informed and entertained. Eat your heart out Paul Hollywood.

[@drobinson8080]

Paul who?? Jack's the future.....

[@lirons7291]

I've been waiting for a pizza video 😃 please make more, maybe one on the baking process? Would you recommend baking the base with sauce then taking it adding cheese and toppings and back to the oven? I've seen some good results with this method ,would love to hear your opinion...

[@rebeccakettle9189]

Hi Jack, is your pizza dough recipe available? I can’t seem to find it on your website but maybe not looking in the right place? You have become my bread guru by the way, thank you for being such an inspiration 😙

[@cheeze_pizza]

I've been waiting for this episode

[@TomboyNatzz]

Omg yesss I needed this video!

[@Speedymarky1]

Amazing video 😍 love it!

[@taxdragon]

For anyone who doesn't own a pizza stone, a cast iron skillet works almost as well. In fact, one of the pizzerias local to me does that and they are good.

[@joanreynolds955]

I have a cast iron pizza pan and a pizza steel. Either is preferable to a porous stone.

[@Herr_Vorragender]

True true! Though, I like my pizza base to be 1 finger thick. That's just how I role. Other than that, garlic, onions, peperoncino and a few herbs & spices - done As for the dough development over night in the fridge, very true. But I really don't have the patience.

[@rosasaeidizand8438]

Thank you so much Jack! just one thing I didn't get through the video was, how the stone seals off the crust and the crispiness stuff?

[@rosasaeidizand8438]

@@SimonWoodburyForget Thank you for your thorough reply, I always thought "cooking" is directly related to "dehydration", though I didn't realize it. So would you suggest that I turn on the broil as the lower flames? or first the lower flames then broil the pizza when the lower flames are off?

[@cnjbernacki5057]

Jack, thanks for the thorough explanation of the principles. You are certainly a great presenter who can transcend your energy and enthusiasm to your viewer. To make it better, I recommend you considering adding some pops or a writing pad to summarize the key points. You show a rolling pin, right. May be you can show a pizza stone. Look forward to watching more videos from you.

[@katieberberich826]

I can’t wait to try this. 👏🏻👏🏻👏🏻

[@andreaturner344]

Omg burger buns!!! Please can you put these on your list of videos, particularly since bbq season is coming up in the UK

[@oxysoxos]

Good to see you back. ;-)

[@lizbrett2731]

This explains a lot about my previous lack of success with pizzas.

[@kevinwoolass5946]

I made a pizza last night it was good, I am still working on the shape. I did not realise that there are up to 17 ingredients in a brought pizza, I want to know what's in my pizza and that the best reason for making my own, thanks for getting me started Jack.

[@sirm01]

Great tips

[@RuthlynWills]

Great info, thanks a lot 🥰

[@MrSciki]

Thank you for this ode to pizza 🍕

[@Ermude10]

Amen, pastor Jack!

[@kb2vca]

Great video. Truly. But when I make pizza I add oregano and onion and garlic into the dough to add additional flavor. And when I add toppings I saute them so that they are added almost fully cooked. No idea whether my approach would pass muster in Naples but then I live in upstate NY and my family like the way I make pizza.

[@francescademonterey124]

Pure poetry with pizzaz!😉😉😊

[@mary_quin]

I take back my last comment on your other post about looking forward to watching a new video of you baking on your new kitchen studio, for now, I got to watch this new one! 😊😁

[@royksk]

Now then wor Jack, not all breads use the 4 ingredients, no yeast in flat breads. I'm late in seeing this video cos I must’ve had a senior (long) moment - I thought yesterday was Wednesday until about 6pm when I saw it was Thursday 🤪. Excellent theoretical delivery on pizzas, although I nearly switched off when the rolling pin came out. I've seen these used even in pizza restaurants and the result is like a hardboard disc, pleased you decried their use. To my mind the worst pizzas are thick based (aka deep pan) with a stuffed crust and too much topping. It’s a basic, veggie pizza margherita for me. It may be worth mentioning that mozzarella cheese is best for pizzas especially cow as buffalo can make for a wet pizza. For stretching the dough, Italians often use semolina flour on the worktop to prevent sticking. Jack, may I suggest a video of you making and baking a pizza would be a great follow-up to the theory.

[@inos3697]

You are on a roll...funny, but all so fact. Now I want pizza 🍕

[@neiljarvis8911]

Interesting science about slow dough, I make good pizza but this is interesting, could take it to a new level.

[@charliedoyle7824]

Soggy pizza is intentional in Naples by many of the best pizzaiolos. They use very wet fresh San Marzano tomatoes and fresh, moist mozzarella cheese. The sauce is sweeter and fresher when not cooked down, and the cheese doesn't brown at all when thick and moist and cooked in 90 seconds or less; this makes the toppings very sweet and fresh, and soggy compared to standard pizza in the USA or UK. The finished pizza you showed would be considered to have over-cooked cheese by some Neapolitan pizza shops. With the best tomatoes and cheese, there's nothing wrong with a soggy Neapolitan pizza that needs to be folded over to be eaten. It's common in Naples, and quite delicious.

[@asderven]

We need B-roll blooper reel with that wooden roller and how many tries it took :D

[@jwpark74]

Jack, I use a baking steel. Steel has a higher heat conductivity so produces a better pizza.. you can find a cut piece of steel plate online for cheap.

[@clarkkent7973]

I am crossing my fingers for video(s) on making bagels.

[@michieltjeeee]

thx jack! Great video. Question Should I bake my pizza on a pizzastone (properly preheated) with grill mode instead of fan?

[@helenedesmarais8697]

I found that heating the stone on the upper grill on Broil goes faster to heat. When ready, put it on middle shelf ( with good oven mits ), slide your pizza with regular bake until the bottom is to your liking, and finish ( if needed ) with broil and fan, takes no time at all. Crust perfect, top perfect...

[@michieltjeeee]

@@helenedesmarais8697 Thx will try!

[@mauriciomanassero4502]

Hi Jack! Great video... I think the sound is a little bit low compared to others. Keep up the good work!

[@flossiefootsteps5753]

Another great vid. The adverts were interesting too. Gotta love algorithms and/or who pays more. Was served an ad for take out burgers then one for some laxative product. Charming. In another slot it was dishwashing liquid. Looking forward to the pizza recipe. No pressure. 😈