Five things to do with extra pizza dough

[@zaaraahmed4087]

After what point would it be bad to keep extra pizza dough?

[@gbemiodebode1060]

He’s never done it for more than a week so I’d say that

[@aragusea]

In the freezer, probably indefinitely, though the food safety people usually say stuff is good there for six months. In the fridge, I usually notice my dough starting to really break down after 9 or 10 days - it just starts to dissolve into goo.

[@zaaraahmed4087]

@@aragusea after 9-10 days does it bake weirdly?

[@themysticfedora]

@@zaaraahmed4087 if its structural integrity is being weird at that point, i would assume baking would give you relative results

[@aragusea]

@@zaaraahmed4087 I suppose I've never tried to bake it at the goo stage! But basically it's like a game of chicken - I think it gets more and more delicious right up until the point the point it liquifies. Pretty common for fermented foods, I suppose! It's all about riding the line between funky and rotten. I like my dough best when it's a week old.

[@georgegoldberg5125]

You know what I love about this channel? Nothings assumed, Adam even mentions that the paper on the baking sheet is parchment paper and that it's not necessary that you use it. I struggle to learn sometimes because many videos often assume I know a thing or two or can connect the dots. Thanks for making content my square brain can comprehend!

[@u5654]

Woah, your brain is squared? Mine is a triangle

[@nickhonen3241]

he talked about it once a while ago, it's actually a deliberate decision by him. I forget what video but he mentioned something like every time he's assumed that his audience knew some slighty niche background information in his journalism career, it always came back to bite him. I agree with you even as a frequent viewer its nice that he always clarifies stuff.

[@radzilla748]

I know what you mean. He isn't making these vids for chefs, he's making it for everyday home cooks

[@qanon4realvsqanon4gery70]

@@SimonWoodburyForget If you know how to cook at an experienced homecook level this channel might be too low level for you. Its target audience seems to be people who arent confident in the kitchen.

[@macrobioscopic]

Yeah, adam is the best for homecook and beginner cook

[@adamsfusion]

Adam: "The most obvious thing to do with extra pizza dough is" Me: Make more pizza Adam: "Make garlic knots" Me: Make garlic knots

[@borisssman]

How is the awnser not focaccia ?

[@mintchocchip5549]

HAHA that’s what I was thinking

[@vigilantcosmicpenguin8721]

More pizza is always a good idea.

[@Takoyakii_x]

While reading ur comment i heard Adam say garlic knot

[@brianstabile165]

avfusion I(because you said me):make bread sticks

[@MorbidMindedManiac]

For anyone coming back to do one of these specific things: 0:00 Intro 0:28 1 - Garlic Knots 4:28 2 - Fried Dough Puffs 6:11 3 - Pizza bread 7:17 4 - Frozen dough 8:13 5 - Experimental mad scientist pizza

[@s.aslahahmadfaizi4687]

Don't mind me. Just commenting here so I can get back to it.

[@Christina-vs6cl]

Thank you!

[@thegoodgeneral]

Adam, pin this please! It's nice!

[@hyperchetnikmapping3401]

S. Aslah Ahmad Faizi same

[@ThatllbeGreat1]

@@s.aslahahmadfaizi4687 yeah

[@deesenuts8730]

I love how he doesnt push that "you need this machine and that and this" bc cooking should be about love of food and caring

[@Lust767]

He says you need a stove

[@JT-qj2lj]

@@Lust767 imagine not cooking on hot rocks.

[@clashoclan3371]

People like you probably don't even cook, he has so much cooking gear.

[@clashoclan3371]

Cooking is love and caring. But you need money, especially if you want to have as much cooking gear as adam.

[@notverysur3rightnow145]

@@clashoclan3371 even Adam who has “easy” “realistic” recipes requires so much stuff I completely agree. And it’s made worse by the American measuring system and ingredients not found where I live .

[@carter898]

Where I live we have a food called “toutons”. They are essentially pizza dough patties fried on a pan with butter on medium heat. They are crispy on the outside and kinda doughy on the inside. Here in stores you can buy touton dough but you can make them at home with less sugary pizza dough. They are a Sunday breakfast must have!

[@noahbilmer6968]

3 Certainties of Life : 1. Death 2. Taxes 3. Adam preferring some heterogeneity in his food

[@simplyhypixel6876]

3 is false *flashbacks to the key lime pie vid*

[@edkhil]

4. White wine

[@charliemorrow5168]

Eduard Khil 5 acidity

[@butterbanter9606]

😂

[@bragevidnesseip4356]

6 sesoning his cutting board

[@Ale-390]

This man always hits me w the smoothest transitions to the sponsor of the video and I’m not even mad about it

[@jaym9170]

Good advertisements are ones that don’t feel like advertisements, I don’t know how he does it but he consistently makes these sponsor breaks blend seamlessly with the rest of the video

[@noahstabler3561]

Try Wendover Productions and Half as Interesting. He’s got smooth transitions

[@SunjungNam]

Check linus tech tips hes 60× better

[@sannidhyabalkote9536]

I'm subbed to everyone mentioned

[@aelius2969]

2:18 - "I prefer oil but my wife prefers butter so we're doing butter" relatable, Adam

[@mazin9814]

This is a joke, but just to clarify; I don’t think Adam feels pressured to do things for his wife. He does them to be nice to her. I could be wrong though.

[@kermitmurder5536]

@@mazin9814 yes... you know like a healthy relationship.

[@ericaiman2808]

happy wife, happy life.

[@mazin9814]

Custom Coin Rings USA yup

[@mrbouncelol]

@@kermitmurder5536 Yea so where can I get one of those please

[@muha0644]

4:33 Here in Bosnia (and the greater Balkan area, really) we call those Uštipci. They're really common, except we typically just use regular sunflower seed oil.

[@dai42]

Fun thing you can do with garlic knots! I work at pizza hut, our garlic knots have cheese in them. We literally just cut string cheese into little nuggets that are about an inch big and tie the dough around it. To do this you're gonna want the dough to be a little flat and wide enough for the cheese to rest inside of it and you dont tie it as much as just kinda wrap the dough around it. If you do it this way you have to make sure to pinch all holes shut or else the cheese will leak out of it. Brush some garlic butter on there after cooking and boom, cheesy garlic knots. My employer is probably going to kill me but thats how you do it and theyre pretty good

[@dai42]

Found this comment a year later and I no longer work at Pizza hut (taking ap courses threw a wrench in that with a massive course load) but can confirm they're still tasty. Kind of sad I don't work there anymore because I can't get em for free but I would absolutely still recommend throwing cheese in there and then making your own garlic sauce to go on top, that'd be even better than the hut variety

[@samuelallanviolin752]

@@dai42 what u majoring in

[@dai42]

@@samuelallanviolin752 unfortunately I do not think my college is going to accept garlic knot studies as a major 😔 I have nothing to answer you

[@samuelallanviolin752]

@@dai42 Pretty cool response but on a serious note I am actually curious since you mentioned ap classes..

[@dai42]

@@samuelallanviolin752 serious response, I'm still only in high school. It's my senior year so I'm not quite in college yet but as of now I'm undecided ^^' sorry it's not much of a response lmao

[@douglanglois456]

"You know what's also great to have before dinner?" Me: "B-roll? Wait, wrong food-tuber..."

[@ryanhall8770]

LMFAO

[@C4pungMaster]

Cayenne pepper!. Wait thats the other foodtuber

[@Bruhman-et8kg]

1. Adam 2. Joshua 3. Binging with babish

[@Badslayer63]

:D

[@Cat-gd8ju]

@@Bruhman-et8kg 1. Adam 2. Guga foods 3. Joshua

[@str791]

"But my wife prefers butter so we're doing butter." *we love one good husband-*

[@joesquinn9517]

Lmao was looking for this comment😂😂

[@unknowunknown9096]

Nope his wife is yandare

[@thatguynamedwil4577]

And you are yandere dev

[@JustinY.]

So you're telling me you aren't supposed to eat the dough raw?

[@hiimemily]

I mean, you _can..._

[@animelegend949]

woah

[@stefantrandafir1099]

Wait you're back??

[@realdi-s-co3515]

Oh hello Justin Y back from getting the milk.

[@turtle2168]

Hes back

[@TendernessLord]

"You could lubricate your hands with water, flour, or oil." *White wine it is then*

[@MrCrashDavi]

+

[@abhirajbhatta1967]

+

[@idkutellme-rp9qe]

+

[@adamfan6912]

+

[@matthewli7019]

+

[@danielpellegrini2673]

5:40 my grand uncle used to make these for my family every single weekend. A classic delicious dessert. I miss him.

[@TBlacky]

This is why I watch Adam, it’s reality, no fancy thermometers, no weighing for fancy methods or food, I can relate, this makes every upload for me satisfying

[@GrandParzival]

Oh Adam I am *begging* you to do more of these videos! I love these "X Things to do with extra Y", like using leftover steak or leftover Fried Chicken, I'd love a series like that! Then again I doubt Adam would ever have leftover steak.

[@redbirdsrising]

Leftover Steak makes for the best breakfast burritos.

[@10bster]

you can make sandwiches with left over steak or chicken!

[@jbetfifty5904]

Sorry, left over fried chicken?

[@pranayvenkatesh8815]

"Why I season my fridge, not my leftover steak"

[@dipanwitamandal7289]

@@jbetfifty5904 that's impossible

[@d91704]

Garlic Knots Ingredients: Pizza dough, cold-fermented for up to 7 days in olive-oiled container Half a head of garlic Fistful of fresh parsley Stick of salted butter (8 T / 4 oz / 114 g) OR same amount of olive oil 1-2 t dried oregano Pinch of red pepper flakes Black pepper to taste Salt (fancy/flaky for finishing) Parmesan or other hard piquant cheese Directions: 1. Preheat oven to 400 F. Take butter out to soften up - it will be melted, so you could pop it in a covered pot and place on the exhaust burner to melt it now. 2. Lube hands with olive oil. Remove dough from olive-oiled container. Be careful not to compress it during this process - you're about to compress and fold it a bit while forming the knots. Drop onto cutting board. 3. Lube hands with olive oil (or flour, or water - but oil gives a nice browning to knots). Form dough into rectangle. Cut into strips. Tie strips into knots. (It's ok to have nonuniform knots, with a longer tail on one end.) Place knots onto half-sheet pan lined with parchment paper. 4. Allow knots to rise on the pans for 30 minutes. If you lubed your hands with oil, there's no need to cover the knots, as their thin oil coating prevents them from drying out. Otherwise cover with a kitchen towel. 5. Bake knots at 400 F for 20 minutes. 6. While baking, peel and chop garlic. Chop parsley. 7. Melt butter (if necessary - see step 1) on medium-high heat. 8. Peel & chop garlic. Add to butter. Turn off the heat - don't need to brown the garlic or butter. 9. Add dry seasoning to butter - oregano, pepper, pepper flakes. Hold off on salt for now. 10. Pull garlic knots from oven. Could pull them early when they're a bit pale - they'll be close to dinner rolls. That's fine. Could pull them when they're mostly browned (recommended). They'll be kinda hard - that's ok, because they'll soak up butter. 11. Dump hot knots into a bowl. Pour (most of) seasoned butter on top. Grate cheese on top. Toss everything together. Toss in parsley after things have cooled down a bit to avoid wilting. Check flavoring, add additional butter and salt as necessary.

[@Froge4291]

You are a legend man

[@Dogsnark]

I like this guy’s style - kind of “just the facts, mam”. No lingering over unnecessary minutia. Quick paced, yet easy to follow. So many YT cooking videos are so slow and feature the presenter more than than the cooking. I’m forever double tapping the screen to jump ahead. BTW, I like the recipe ideas presented here, too! Gonna try them.

[@scribey2541]

I really appreciate the tips on freezing/using frozen stuff you do in your videos. So many recipes either ignore it or just say "and it's great for freezing too!" with no comment on ways to store it well (best freezing tip I learned from you was sauces into ice cube trays, love the convenience of that). I live by myself so I can't really justify making things like this because it's a lot of effort to make dough for just one pizza but I won't eat enough to justify making a larger batch even though it's the same amount of work.

[@RedRoseSeptember22]

Why not? If you made a large batch, you'd have enough for several days :D

[@Aaron-cs3xl]

@@RedRoseSeptember22 I don't care how good your pizza is, I probably wouldn't want to eat it every night for 3 days lol. I can understand wanting to freeze something for later and just eating something else that was frozen instead.

[@jvallas]

Scribey Try blueberry (bloobs are optional, of course, but you can just drop a couple into each “cube”) pancake batter in ice cube trays. Nice quick breakfast.

[@guyferi]

Well that's convenient.... I have 10 minutes of my lunch break Left 👌

[@noellegonzalez7727]

Same lol

[@kale4798]

Same

[@oedi]

Me too!!

[@Thesussyball]

Wow same

[@anupplays5660]

Same

[@ronanjpburns]

Why I oil my hands and not the dough.

[@arnie0199]

so the dough does not stick to your hands?

[@skyjack1]

It's convenient that way.

[@adamsfusion]

To people who don't get the reference, Adam has a video that he's known for called: "Why I season my cutting board, not my steak"

[@arnie0199]

@@adamsfusion thanks, this video just came up in my recommended and op's comment didn't have any likes at the time haha

[@sweettooth6222]

I actually do that no oil dough Only on hands. I’m pretty sure it comes out similar if not same

[@thequiettiefingbard1969]

Adam: "They double in size so make them as big as tou want" Me: *eyes glow as I create a 4 pound garlic knot*

[@khaledm.1476]

Live out your dreams

[@sannidhyabalkote9536]

Dear god

[@EllyFLuft]

It might take longer to cook, FYI.

[@thequiettiefingbard1969]

@@EllyFLuft oh fuck oh god. Wait, this was a year ago. Already enjoyed my bread.

[@hongsengchan9855]

can we have a sequal to this

[@vidyaanantha6328]

Hi, Tried the squash pizza at home. Due resource restriction, I went with APF and smoked gouda. Kids LOVED it. Also, I added toasted garlic to the mix. I don't use garlic powder I just cut garlic and dry roast them with some salt over low heat and add it. It was a beautiful pizza. Awesome and thank you.

[@konstantinoskarathanasis9183]

My grandma used to make those pan fried balls, they are great with honey!

[@עדיקורצי]

so true, we did it with honey and powdered sugar

[@SuzanneBaruch]

@@עדיקורצי Mmmmm ... zalabia!

[@cookiesconsoles7626]

That's fried dough, keep in mind

[@1276magaki]

Είσαι έλληνας γι'αυτό. Και η δική μου γιαγιά μου έφτιαχνε αυτές τις μπαλίτσες τύπου λουκουμά. Εγώ τις προτιμούσα με μερέντα αλλά οκ και με μέλι καλές ηταν 😉

[@cookiesconsoles7626]

@@1276magaki What?

[@Whalenalysis]

Adam: but my wife prefers butter, so we're doing butter. Every married man: FELT THAT

[@mimido2526]

I don't get it

[@mextie]

Because you aren’t married

[@StratosFair]

I'm not married but I get it

[@Abcdefg-rk8jk]

Mimi Do must listen to the wife

[@doctaflo]

his tone led me to believe he was actively trying to subvert precisely this sentiment.

[@J.K.Moerkved]

Ooooo I’m early! I’ll use this opportunity to tell you that I appreciate your videos so much Adam. You have over time become my favourite cooking channel or “celebrity chef” if you will. Your videos are always consistently informative, relatable and practical. Thank you

[@sprite4800]

I'll reply to your comment so that i can remember that you existed

[@עדיקורצי]

informal? yeah sure he has a nice and funny vibe but I think about his cooking videos as extremely formal that get strait to the point (in a good way).

[@Albinojackrussel]

Thank you for clarifying what a broiler is. It took me years to find out that it's just a grill. Would have made my life a lot easier if someone had done that for me

[@darazandi5939]

The one thing I love about Adam is that he gets sponsors that no one knows about. Even if it's something you can't afford or need, it's still interesting to see a new sponsor.

[@barofsop]

1: Sort comments by new 2: Take a drink every time you see someone make a seasoning or white wine joke

[@Bizarre-Daniel]

I don't want to die of alcohol poisoning

[@zhiracs]

you're paying for my hospital bill

[@thisaccountisntreal107]

Take a drink of white wine from your seasoned wine glass

[@kaiser9598]

Please don’t make me do this the jokes are obnoxious enough

[@jvallas]

Gastronomique En Vogue That’s about the time I leave the comments.

[@mkcarry]

I never thought Adam would ever say rad move in a cooking video

[@Dragonrage1oo1]

god i really need to stop watching cooking videos at 4 in the morning because it just makes me hungry.

[@yagadoobeegiddyba]

b i g. f r i c k e n. m o o d.

[@Twisted_Logic]

Something I did with extra dough was make miniature calzones stuffed with cannoli cream, then fried them like shown in the video. Turned out awesome! Fair warning, though: Be sure to seal your little calzones well and don't overstuff them. Blowouts in oil can cause a lot of spattering.

[@Florish7104]

As someone who tried garlic knots for the first time yesterday, I love garlic knots, and I would definitely do this.

[@jonathanstout6618]

Man, Adam, you're scaring me with that cutting board moving around while you're chopping the garlic. I have a similar problem with that oxo cutting board, but still, put down a towel or some shelf liner.

[@aragusea]

I think that OXO board is pretty good. The movements are significantly exaggerated from your perspective by the fast-motion.

[@JohnDoe-bm5lp]

@@aragusea OWO

[@temiasmercurial593]

Adam already said it, but yea, keep in mind that 95% of the chopping you see on this channel is playing at 10x to 20x speed or more (or something like that). Every little movement will indeed look waaaaay more significant than it actually is. In reality, over about a 2-4 minute period (which gets condensed into just a few seconds), it's barely moving.

[@notlucas6859]

@@JohnDoe-bm5lp stop it now whatever you are doing

[@JustJarrodYT]

@@aragusea Agreed. Pretty good for the price.

[@ege9493]

Its great to see that Adam will reach a million subs soon since I discovered him when his subscriber count was around 200k

[@rubssi8741]

"Way more than you knead" I see what you did there...or at least I think I do.

[@eac-ox2ly]

lmao, true

[@swartley]

It pains me that you did not say "or at least I think I dough."

[@rubssi8741]

@@swartley LOL

[@J242D]

69th like

[@possiblyadickhead6653]

@@J242D got make that 70th like

[@ImBarryScottCSS]

The most wholesome channel on YT 👍 I had a SHIT day but watching this made me think of the weekend cooking and eating pizza with family, big love.

[@TheCr0wing]

I love that you keep your classic video style. Tell the viewers what is promised in the description and elaborate. Works every time

[@wafihamid8072]

The wine brand is Haus which is coincidentally in my language mean Thirsty

[@jax7267]

Thats probably why they named it that, broh

[@Matzes]

Indonesia?

[@wafihamid8072]

@Matz G Malay Language (Bruneian/Indonesian/Malaysian)

[@Matzes]

@@wafihamid8072 oh yea malay is similar. I m learning bahasa Indonesia at the moment

[@nahometesfay1112]

@@jax7267 probably not

[@kliveevil]

Adam: Some things you can do with extra Pizza doug- Me: PiZzA bReAd

[@cinderbones]

I love you adam, thank you for being a based relaxed dad and not a hyper chef

[@joejasat]

I only watch the ads when I respect the transition, I always watch Adam's ads.

[@jessiejoemurkin659]

I did the garlic knots with my Nan they were lovely mate love from England 🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@laurenp1922]

I thought I’d have the hardest time trying to figure out what to do with my leftover pizza dough. And this dude has TWO videos of what to do with it. TWO!!! 🙌👏

[@Passionforfoodrecipes]

These ideas definitely *RISE* to the standards we've come to expect from Adam! I'd tell you folks even more dough puns... But there's just no *KNEED* for that!

[@a.h.tvideomapping4293]

“This post right here (pun) police officer”

[@ryanhall8770]

LMFAO

[@Passionforfoodrecipes]

@@a.h.tvideomapping4293 😮! 🚪🏃

[@xxluggixx2559]

Hey Adam I've got a video idea for you. You could make Flammkuchen. It's like a German/French pizza but not really. Great topic that I think would fit your channel.

[@samvhell9104]

Yeeeesss ! Actually eating some right now lol

[@zoyab.2072]

Wow, I love your speed and speaking to the point! Great for busy people!

[@xPandamon]

My mum makes Pizzefritte on New year's Eve. Basically deep fried pizza dough, the trick is cutting them into triangles, that way they puff up in the middle forming a hole that you can fill with whatever condiment you have for them

[@GetTae]

This is some extremely high quality Ragusea content

[@limitededitionrosetoy]

Adam: “I like olive oil more but my wife prefers butter so I’m gonna use butter” Get you a man like this 🥺😢 a true love story

[@ezekielflores2149]

Me: looks to fridge with 3 of adam's pizza doughs fermenting also Me: Drools

[@robinsuj]

I made pizza dough 2 days before going to the nutritionist (not a great plan). I'm sworn out of flours for 2 weeks. You telling me that I can freeze that dough was one of the best news I got this week.

[@nisnast]

Made Adam's pizza dough recipe today, was pretty tasty even without pre fermenting. Now KZbin recommended me this. The algorithm works you guys

[@bryancable7764]

Husbad: "My wife prefers butter, so we're doing butter." Wife: "You're god damn right we are."

[@keyesey0796]

when i'm an adult, im going to look to adam for cooking recipes

[@Kskillz2]

White Wine Report!! Report! It’s been 4 months since Adam used white wine in one of his recipe videos Wait Adam been supposed by wine!!!!!

[@bodaciousbanana2273]

sad

[@IScreamedWolf]

Oh no

[@Curry_Tales2107]

That one recipe where you fry doughballs in olive oil, I fried them in Ghee (kinda like clarified butter). I'm an Indian and I'm not used to adding cinnamon in sweets, we use it in curries and gravies,it always felt weird to me whenever I saw people from different countries adding cinnamon into their cookies and other sweets. But I have to tell you, I tried it for the first time today and it tastes so so so good😺 Thank you for the recipes

[@manuelcardamone5706]

fried dough pieces are what we call, here in Naples, scazzuoppoli. but ours are deep fried, very light and fluffy and not that dark. we pur them in a plate with tomato sauce (plain: no garlic, no oregano, just a little olive oil and salt), lot of parmigiano and basil. you should try it!!

[@ericbao7740]

You know, I thought I'd never see pizza bread again after the rising video! (AKA: Pizza bread video, that's what I call it)

[@pottersky1]

Bruh this style of presentation is everything I've ever needed. I feel like I'm in a Die Hard movie, the action never stops, the info just keeps on coming my way, left, right and center, and I am so thankful for the algorithm for recommending you to me. Also, the family dynamic is hella endearing.

[@mjack96]

Thank you for the permission to freeze this pizza dough. It’s game over for my local Domino’s...

[@RedRoseSeptember22]

I dunno, I still love Domino's :D

[@josdriehoek1276]

@@RedRoseSeptember22 dominos is disgusting

[@extremelysilly527]

@@josdriehoek1276 Yeah I tried the pizza there and it almost made me puke 😨😨

[@clemensruis]

I highly recommend making lángos or filled lángos with left over bread-ish (like pizza or grilled bread) dough. Ham and cheese is a great filling. After grilling, we usually also have sausages left, so I fill the lángos with cut up sausages and cheese. But you can also add onions, garlic, maybe left over grilled veggies.

[@awkwardrainbowpotato5620]

I've been doing some garlic knot research because I plan on making them later and if I am correct I believe the girl in the restaurant was probably Laura in the Kitchen. I just came from her video where she did the exact method at rapid speed.

[@Darkmaster5629]

Two days earlier and i would have saved dough for two pizza's after my "Date" didn't show up. Good video though will do that next time.

[@shawneyb468]

Their loss!

[@jalalnasiri4153]

Get em next time homie

[@clumzyclaw8219]

make something really good and give it to everyone your "date" knows except for the "date" that'll show him/her

[@idkutellme-rp9qe]

Their loss lmao why would anyone wanna miss out on pizza

[@jonsible]

Hey I was finally quick enough to get the product discount! Looking forward to some fancy sweet cocktails.

[@richiskinner9810]

Garlic knots befor 1h rise: This isn't even my final form!

[@gracehobbs430]

I made calzones today with this dough recipe after it has been in the fridge five days. My husband is now asking me to open a restaurant. 10/10 would recommend calzones.

[@sherbert2553]

I like to make pizza balls, i basically just make a half circle, put some mozzarella, then fold, then i put it in my oven for them to bake with the pizza, it turned out really good!

[@onnadarts23]

"Extra pizza dough." Nice one!

[@Phillpak]

That last pizza looks amazing. Can’t imagine that it’d be bland.

[@jvallas]

Aspire Fitness zucchini doesn’t have all that much taste, though.

[@abhaybhatt4286]

There's nothing in there besides cheese and zucchini. I'd add some chili flakes, garlic, and pepper at least.

[@kickersmick6586]

Everyone else:makes spicy adam meme Me:thinks about how adam will yell at me if i put anything fancy in my vegetable soup

[@AxxLAfriku]

I don't have any friends because they are ashamed of the videos I upload. Are they really that bad, dear zack

[@kickersmick6586]

@@AxxLAfriku it doesn't matter if I think your videos are good or bad as long as you enjoy it you should keep making them

[@cheese9300]

@@kickersmick6586 thats the best I've seen someone handle an advertiser

[@mr.snulch]

BRO LITERALLY EXACTLY WHAT I WANTED TO DO WITH MY DOUGH! I wanted to know how to somehow tie them into ribbons and bake them. This video shows up. Adam shows that as the first option. Why am I not surprised? This dude is a genius.

[@colina1330]

Back when I used to work in a restaurant where we made our own pizza dough, we would frequently ball up the excess dough, put it in the deep fryer, and toss it in cinnamon and sugar to turn them into "donut hole" type things for breakfast during prep time. So good.

[@whitewine4410]

Ok but seriously does no one acknowledge my feelings anymore?

[@someoneyoudontknowuwu620]

You poor lil thing :(

[@MarkyIsNow]

You are missed 😢

[@rickybeckley7495]

Ooga booogaa

[@wowandflutter]

wubba wubba

[@BullyMaguire69]

Gone but not forgotten Rip

[@kevinosorio1708]

Extra pizza dough? I’m always left with extra sauce 😂

[@RedRoseSeptember22]

No problem! Use the extra sauce in things like pasta, rice, etc :) My mom always used her leftover spaghetti sauce for pizza, chicken cacciatore, anything she felt like ^_^

[@toasterbread507]

Ok Kevin

[@teds_life]

that's just chunky tomato soup man

[@unknowunknown9096]

Drink it

[@circawaves3979]

8:37 But Adam, I'm ALWAYS hungry

[@Froge4291]

Still not going to waste it is a win win :D

[@Rj-dq1qe]

Great show. I have been watching you and Chef John and many other unknowns. You explain things like Alton Brown does. Good show

[@Kirkz8]

kzbin.info/www/bejne/lZenqXR6lrqJaas

[@Curry_Tales2107]

I was meaning to try one these recipes with a tiny bit of my twist, So I deliberately prepared extra dough and I have to tell you that it tasted sooooo good, I was thinking about writing this since I took the first bite of it. That one recipe where you fry doughballs in olive oil, I fried them in Ghee (kinda like clarified butter). I'm an Indian and I'm not used to adding cinnamon in sweets, we use it in curries and gravies,it always felt weird to me whenever I saw people from different countries adding cinnamon into their cookies and other sweets. But I have to tell you, I tried it for the first time today and it tastes so so so good😺 Thank you for the recipes

[@Karow92]

"You know what's also great to have before dinner? " - A pair of teeth. Damn you got me at this one so hard!

[@omardefnany3094]

Adam : "I prefer to make this with olive oil BUT my wife prefers Butter so we're doing this with butter" Me : Now ain't that the story of our Life !!!

[@mayday1109]

Me: shows my mom My mom: *imma stick with throwing it away lol*

[@sirtangerine1465]

5:10 here in South America (or at least in Argentina) we call those Torta frita or Fried cakes. Which is regular dough fried in either Sunflower oil or olive oil. They're bigger than the ones shown here but the process is relatively the same. They great for cold days to accompany with a hot drink, like chocolate, tea and even coffee. My personal favorite.

[@mudrakpatel7468]

@Adam Ragusea i love how you said "i will use butter because my wife likes butter" 🤣🤣🤣

[@giantpinkcat]

The dinner rolls look like donut holes you'd find at a State Fair.

[@cindersofcreation]

Video Idea: The Science behind making Roux with different fats (Butter, Vegetable oil) and Is it really sacrilege to use other oils to make roux (I've seen hate towards using olive oil for example) it would be a great chance to discuss roux in general and its many uses in the kitchen!

[@jesuselephant5581]

Best thing to make with the leftover dough is pancakes (sweet). Ok, professor Ragusea?

[@saga2225]

Nah.

[@tankmatthater1702]

No no no! Pancakes have to be much more viscous.

[@jesuselephant5581]

TANK MATT HATER I think you mean less viscous

[@poiloi5656]

I actually agree. I think it would taste good if you make it like a pancake

[@doikoi9605]

poi loi no, it wouldn’t.

[@blubbie7736]

5:56 I made these, and I put jelly in them. It’s a great source of sweetness for these and reminds me of jelly donuts. Would recommend.

[@DanThyme]

Bruh Adam's channel, in this precise instant i'm writing this, has 974.000 subscribers. I can't wait for this channel to reach the millionth subscriber! I've been watching his videos for a looooong time and knowing his channel grew this fast makes me very happy.

[@Mrbird321]

Make a video called "It's Click Baity" and make the description "Why I name my video the description, NOT the title."

[@mrasiankid0377]

imagine if this was your dad

[@randombaldguy4771]

It hurts not being able to eat these

[@rodrigomartinez6060]

Fr

[@karenr8224]

Thank you for this video! Just made the garlic knots and cinnamon sugar bites so yummy! Everyone loved it.

[@AlexanderBeaton6]

Man them cinnamon sugar pizza dough doughnuts are incredible, 10/10 recommend. Low effort, quick to make and everyone loved them

[@ludwigziffer6895]

"Leftover pizza dough" I understand the individual words, but in this sequence they somehow lose all meaning.

[@zyxwvut4740]

Yes, this is an oxymoron.

[@nainglinaung9660]

The second one is similar to "youtiao" from china. of course shape and proofing time might be differ.

[@chashubokchoy8999]

yeah we have it in vietnam too. we call it Dao Chao Quay and we eat it with rice porridge

[@jvallas]

Naing Lin Aung Looks good. I looked them up - quicker result, too, because no yeast involved. (No proofing, but overnight fridge.)

[@Default78334]

Youtiao are risen with baking powder, not yeast.

[@stannib0i]

So this is “Pizza bread” v2 I guess

[@gegarcia]

I just made pizza bread today. I don't have a pizza stone or steel, but I'm just here to inform that my cast iron pan worked just fine! I preheated for 30 min and it came out great.

[@reecetrounce1085]

There's this anglophone sandwich place called Cosi in Paris and their bread is essentially the same as your pizza bread. So good!