Pro Chef Reacts.. To Adam Ragusea NY Style PIZZA!

This is Adam Ragusea's First NY Style Pizza video so let's see how it turned out!
My Cooking Course: james-makinson-s-school.teach...
Adam's Video: • Making New York-style ...
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[@ChefJamesMakinson]

Be sure to watch Adam Ragusea SPANISH Omelettes! kzbin.info/www/bejne/oHXEk5-VectgiJI

[@dmka12]

Nice plug to your video :)

[@ChefJamesMakinson]

@@dmka12 haha thank you!

[@fr3088]

Ethan Chlebowski has a great vid on san marzano tomatoes, and details that some are kept in tomato puree (dont throw away) and some in tomato juice. Food for thought!

[@elingrome5853]

from amateur home experience - dough needs to be wet to the point of almost unmanageable! 😎

[@xvhkgreen6297]

Why are pilots risking their careers by admitting there is no earth curve? Over 44 NASA, Government and military documents assume earth is flat and non-rotating. The 2nd Law of Thermodynamics says outerspace is fake; you can't have gas pressure next to a vacuum. You can collect $200,000 if you prove earth spin or curve. No one has ever proved this because there is no curve. Emergency flight paths make no sense on a globe and make perfect sense on a flat earth. NASA uses green screens and CGI to fool people into their spinning-ball religion. NASA has air bubbles in their "outerspace" videos because it's filmed underwater to fake weightlessness. Astronauts use wires and harnesses to fake weightlessness so people believe in the "outerspace" religion. Every picture of "outerspace" is a fake cartoon image that NASA admits is fake. We've measured the earth, theres no curve anywhere. We see mountains from 300 miles away, thats not possible on NASA's globe. Theres no proof the earth is moving. The 2nd law of thermodynamics says outerspace isnt real. Cannot have gas pressure next to a vacuum. NASA brainwashes children with globe propaganda from birth. NASA steals $60 million a day from you to shoot helium balloon rockets and satellites into the ocean. Air bubbles in "space", green screens, hair spray in hair to fake zero G, actornots on wires and harnesses. All government and military design documents assume a flat and non rotating earth. Pilots admit its flat. "Flat Earth" is openly censored by government. Real flat earth youtube channels are deleted and anti-flat earth channels are promoted (corporate welfare). NASA means "to deceive" in hebrew. NASA has 666 in their math everywhere. Every picture of space is a literal cartoon image NASA admits is fake. You could collect $20,000 if you prove earth spins. You could collect $200,000 if you prove earth curve.

[@DapperDubuOT9]

I’ve owned an Italian American restaurant for 37 years and yes that dough is extremely dry. I bloom my yeast, use 1/2 AP & 1/2 HG flour, let it rest in our large mixing bowl and proof, pour out the dough once it’s reached the top of the mixing bowl, cut and weigh out my small & large doughs (we only make small 22oz/14inch & large 28oz/16inch pizzas) roll them, oil them and loosely wrap them in plastic wrap and put them in the refrigerator for a minimum of 30 minutes so they proof for the second time and loosen up. We hand toss all our pizzas. Pizza sauce that I make is very simple as well. We use Full Red tomato sauce, basil, mediterranean oregano, olive oil, garlic powder and black pepper. We preheat our 40 year old stone deck pizza oven (we bought it used 37 years ago) for a minimum of 1 hour so that stone deck will come to temp.

[@nicolassiagian332]

fellow once i see

[@DapperDubuOT9]

@@nicolassiagian332 Mega ONCE!! So glad to see some family here🍭🍭

[@elijahmeinhard4780]

Who asked?

[@hii508]

@@elijahmeinhard4780 I think James did on his video multiple times. It is also very helpful to share different pizza making styles/recipes and I personally love it how connected cooking community is through channels like Chef James Makinson's.

[@raah7957]

@@elijahmeinhard4780 Nobody cares if you asked or not, the world doesn't revolve around you; not everybody gives a fuck about your opinion.

[@TonberryShuffle]

I'm not a fan of everything Adam produces as far as recipes go but I do love that he is very open about just being a hobbyist home cook and not an expert. He looks for valid criticism and input and keeps trying to do stuff better.

[@chris582]

Huh. Come to think of it, I don’t think I’ve ever cooked anything from his channel. But then, I don’t cook his cuisine. And I have picked up his tips and used them for others.

[@beactivebehappy9894]

@smacktard only watching science explainers stuff

[@heheitsjohnE]

While yes he is a hobbyist hone cook, I feel like he speaks as if he is an expert.

[@Dctctx]

@@heheitsjohnE because he does. That’s the main reason I stoped watching his videos.

[@Junebug89]

@@smacktard6051 The only thing I've cooked of his so far was the chocolate coconut tart, but I have to say that is amazing and has been greatly enjoyed by everyone I have served it to so far.

[@Galeus708]

Adam has refined this recipe a few times since this video was first released, and he definitely uses a higher hydration dough these days. Would be cool to see you react to one of his later Pizza recipes (either NY 2.0 or Pizza Bresaola, I would recommend), and see you assess how he's improved.

[@ChefJamesMakinson]

I will!

[@Mario-fn7po]

I've since moved on from his recipe to a 62% hydration one by franco pepe. I think it's the high 75% hydration, but it makes it hard to shape, transfer etc and prone to getting holes in the dough. Using 00 flour might also help but haven't done enough testing on it yet.

[@nikkynft4694]

@@ChefJamesMakinson hes improved so much more, no more dry dough balls

[@GigaDavy91]

@@Mario-fn7po yeah but you need an high protein 00 flour, otherwise the holes will be still very likely, 00 texture being more fine helps with the formation of the gluten strands but you need enough gluten for that to work

[@Mario-fn7po]

​@@GigaDavy91 Yeah definitely need high gluten! Does that mean you need less kneading time with 00 flour compared to regular to get the same gluten development? I've tried adding vital wheat gluten to AP flour but gluten was way less developed, I thought maybe didn't knead enough, but this could also be why.

[@loriki8766]

If you're making the dough by hand and don't want a workout, just combine everything and then let it sit for 20-30 minutes. Time does the work for you. After that, give it 2 kneads and it's ready to go.

[@Unassuming_Gay]

I do this even when I'm using the dough mixer, it really helps with the gluten formation

[@LittIegator]

Ironically, Adam actually did a deep dive video into this recently.

[@JoannaHammond]

Yep, the Autolyse method.

[@brycecroker-holland1998]

so this method allows you to get a window without much kneading but it doesn't develop the gluten in the same way so if you want a well developed dough you should still knead it. depends on what your trying to make though 🤷‍♂️ makes sense for certain products

[@cesarsosa4617]

I did this by accident the first time i made a pizza and it was perfect. I then heard that kneading the dough a long time made it better so I tried that and it didn’t taste any different imo, so I do that every time now. I knead the dough for a minute until everything is incorporated, then let it rest a while and knead again. It works like a charm

[@mutatoes88]

Dropped a sub because of how respectful you are to Adam (who admits he is a home cook) who I think is not just a great KZbinr in general but also a great reference for other home cooks. Your critique as a pro was really insightful and respectful to an amateur, so look forward to more.

[@ChefJamesMakinson]

Awesome! Thank you!

[@dianethepunk6149]

I use this pizza recipe as a base for my own NY style home pizza and I gotta say that a 2-3 day cold ferment REALLY does make a world of difference in the taste of the final product.

[@xerotolerant]

I used to think this was nonsense until I accidentally had some dough sit for 2 days in the fridge. I don’t do it any other way anymore

[@ruchkotv7659]

His 2.0 video is much better I think! I went step by step to make homemade pizza for the first time after watching his 2nd video on it because it looked so good. I actually preferred to rest the dough over a few days because I like the sourdough taste and the pizza turned out really good! First and best I have ever made, aside of the bad heartburn I got from eating 2 whole pizzas by myself lol.

[@ChefJamesMakinson]

i will have to see his 2.0 video!

[@jacksmith-vs4ct]

yeah most NY pizza places have a dough that is almost sourdough but not quite

[@u235u235u235]

add 1/2 teaspoon of diastatic malt to your dough and 24 hour cold ferment and you're good. you'd be shocked how much extra flavor you'll get from a little diastatic malt, but don't add too much it will overwhelm with small amounts.

[@farfromirrational948]

For those without a pizza stone. I use the broiler(just a hot oven works too) and put the dough in after I've stretched it for 4-7 minutes. Whatever pan or glass dish you are using isn't going to cook the bottom much, so I do this pre-cook. Now flip the dough, top your pie (sauce, cheese, ECT) and stick it back in for another 4-7 minutes. It will likely be a little uneven, the crust won't look like your typical pie necessarily, but this is as close as you're going to get to achieving an actual pizza effect without a hot stone or pizza oven.

[@BuckRodgers3]

Adam's Pizza Bread video where he shows what happens to dough fermented in the fridge for up to a week is also very interesting to go along with his updated Pizza 2.0 vid.

[@jhowe5571]

Yes, this is one of my secrets with the cheese. No matter what cheeses I use initially, I always use a peccorino/Romono type cheese and spread it generously on top, as the last topping. Its dryness soaks up the grease from the pepperoni and moisture from the other cheeses. With the right amounts of toppings, you get a good tasting pizza that won't run all over you, when attempting to eat it. 😁

[@pulykamell]

I do a dough with very little yeast (like 1/2 tsp [edit:more like 1/4 tsp]) for 400-500g at 70-75% hydration) on Monday night, stick it in the fridge, and bake it up on Thursday or Friday. I find that 3-4 days of cold ferment does wonders for the flavor and the browning of the dough. Made a lot of pizzas in 2020, and this is what worked best for me. I won't do a pizza dough these days with less than 48 hours of cold ferment. To me, it's a big difference.

[@fishtail2616]

You could use a preferment to lessen the time the dough spends in the fridge

[@satkaramsingh20]

Wow. 1/2tsp of dry yeast on 500g of flour...in my opinion that is not little, rather it is a lot. That would equal approximately 20 grams of fresh yeast on 1kg of flour. Traditional Italian pizza dough contains around 1g of fresh yeast per kg of flour... So, were talking about 5% of what you are suggesting. 😲

[@mujtabaalam5907]

How do you make your dough?

[@jcgarcia1931]

Lol. Totally agree but it's hard not to bake at least 1 right away. It's still plenty good and an instant reward for the effort.

[@BrokenCurtain]

I typically use 500g Italian 00 flour and 300g of water with one teaspoon of yeast. I also let it rest in the fridge for at least a day.

[@FabbrizioPlays]

Back when I worked at a semi high-end pizza place (important caveat: west coast style, not east coast), 48 hours was our minimum proof, and some customers were getting as much as 72 hours depending on projection estimates. The flavor and texture that gets you was a defining feature of our pizza. But we also proofed it in our walk-in wine cooler, so there weren't any open foods for it to take on the flavor of. On the other hand, being a wine cooler, the temperature was a bit higher than a conventional refrigerator. YMMV.

[@ChefJamesMakinson]

very interesting! ture a wine cooler will be a bit warmer and the dough can proof faster.

[@lovesgibson]

Joes pizza does 12-48 hours cold ferment. No more than that. Most pizza places couldn’t do 72 hour even if they wanted to because they don’t have the space to store that much dough. 72 hour might be pretty good… but I’d bet it would be erring on the side of overproofed… depending the amount of time they were sitting out before going into the cold.

[@jacksmith-vs4ct]

@@lovesgibson Yeah most places do that from what I gather

[@conradsmith7548]

The place I worked, (also west coast) had the dough proof for a minimum of 2 or 3 days. If it was shorter tossing it took ages, and if it was closer to 5 days it would be nearly impossible to get a round pizza.

[@Mmlujan]

@@lovesgibson I’ve made plenty of pies with 5-6 day ferments. Tastes amazing. Cold ferment 48 hours is the minimum. Cold ferment is the only way to make good pizza. You can do regular ferment but it just doesn’t have the taste.

[@draggonhedd]

I think with the 48hr rise is that it doesnt "take" that long to proof, but its a deliberate slowdown to develop some flavor. I have made doughs and used them immediately, and at 24h, 48h, etc up to a week, and they definitely do get a lot better as time goes on, up to a point. I find i get the best results at 3-4 days in the fridge.

[@claughlin]

I just want to thank you for making these videos. I've learned more about cooking from you than probably anyone else. And thanks for always being kind.

[@ChefJamesMakinson]

thank you!

[@rekx_rokx]

I started making pizza after watching Adam and he had a technique for using a cast iron skillet. It works perfectly for me. No pizza stone necessary. Recently I started to use my GreenPan with pretty good results

[@Scott-J]

I have rigid plastic cutting boards like Adam's green one. I've been putting mine in the dishwasher for years with no ill effect. Thanks for the bleaching tip. I suppose the residential dishwasher doesn't get hot enough or go long enough to actually sanitize them. Also thanks for the towel on the arm while flipping a pan tip. So simple, but that would have saved me some burn lines over the years.

[@shaqm0bile]

I have a thick plastic cutting board ive used for 15 years (one of those super generic OXO semi clear white and black ones) and after every cooking session with anything thats meat or remotely aromatic, ill toss it in the dish wash on a full cycle with sanitize. Never had an issue with flavors cross contaminating. If I do NOT do that, I most certainly do get flavor's from the cutting board. I suspect the high heat helps the dish wash get into the nooks and crannies of an old cutting board.

[@cragnog]

Something I learned from another youtube channel is that if you're in the US, sometimes you need to run some hot water through a tap or something similar to get your hot water flowing because the dishwasher will otherwise start without hot enough water. I don't know where you live or if that is at all relevant to your case but I thought it is worth sharing.

[@BasketOfPuppies]

@@cragnog Dishwashers often have their own heating elements to get the water to where it needs to be heat wise.

[@MrSquiggmon]

I think commercial dishwashers get much hotter than home dishwashers, so they would probably ruin plastic cutting boards.

[@Scott-J]

@@MrSquiggmon Oh yes. I used to be a dishwasher in a restaurant kitchen. Commercial dishwashers are damn near fire. The good news is your plate is sanitized.

[@DoubleBassX2]

I'm actually a big fan of the lower moisture dough because otherwise it's rather hard for me to get a crispy crust.

[@Luftwaffe1O1]

you can get a very nice crust from higher moisture dough, you need to have a high cooking temp though, and id almost say you need a stone.

[@hassanboesamboe5711]

@@Luftwaffe1O1 thats why adam does a low moisture dough, in another video he emphasized that he wants poeple to be able to make this at home

[@Luftwaffe1O1]

@Hassan Boesamboe you can yeah, im just saying if he is having a hard time getting a good crust with a higher mpisture dough, needs either a stone/steel and higher temp.

[@davidtobiaskjlhedeholle3146]

My oven goes to 260 celsius. In the top of the oven on a stone is sufficient for a crust even above 80% hydration. But the Cook time is longer around 10 minutes

[@KevinZ.000]

I ❤Adam's videos. I was a line cook in my college years and he has some good advice (for the home cook) that's not preachy or dogmatic. Overall, his body of cooking vids is a lot or try this try that, see what works for you and enjoy cooking at home.

[@nommchompsky]

@HLA_0302 I can kind of see patronizing depending how you approach his videos, but pretentious doesn't make any sense to me at all. He's as unpretentious as a youtuber can get

[@KevinZ.000]

@HLA_0302 That maybe your opinion. Even in this review video Adam used string cheese. KZbinrs are entertainers and if being "pretentious" lands you 2M+ subs, he is doing something right. If you do read this comment, I hope you have a wonderful day.

[@KevinZ.000]

@@nommchompsky Cheers!

[@AzumiRM]

I really like that your videos are entertaining yet educational. Not just ripping into the featured videos owner

[@ChefJamesMakinson]

thank you!

[@Bipolar.Baddie]

One of my favorite things about Adam is seeing how his techniques have improved while still following his general philosophies about making food that easy to clean up and prep all in a standard home kitchen. I really love his pan pizza recipe, but I'm not sure if non Midwestern Americans know that much about how it generally should taste, but I'd still love to hear your opinion on it!

[@stevo-dx5rr]

It’s not just about how long should it take in the fridge, it’s also about how it tops, bakes up, and tastes. The longer ferment, in my experience, tastes more complex, and I like that.

[@GmodFreak555]

Thanks for the insight! I'm still learning how to bake and your comments added interesting information to the recipe and critically reviewed Adam's recipe!

[@krithikasaikrishnan622]

Ok, I really really like this version of you that’s super comfortable in front of the camera. Your laugh at 7:34 when he talked about aging his dough was so sweet to watch and made me smile along 😊

[@ChefJamesMakinson]

thank you!

[@zimluc]

What a surprise to have your video on my feed!!! Thoughtful, attentive, very polite and respectful remarks, every single bit of your react is definitely worthy of appreciation. Keep up your excellent work Chef!!!

[@ChefJamesMakinson]

Glad you enjoyed it!

[@dietmar_schwarz5046]

Thank you for making this video. Very interesting to hear your insight! ☺

[@ChefJamesMakinson]

Glad you enjoyed it!

[@mikeyg2178]

I haven't worked a fine-dining pizza place, but adding that initial layer of cheese on top of your sauce before your toppings is definitely practiced every pizza place I have worked at.

[@giordanalevy1622]

Found your Chanel recently and LOVE your content! I like cooking while i listen to your videos you got a good vibe and so informative too!

[@ChefJamesMakinson]

Thank you so much 😊

[@khrenaud]

Great reaction video as always. I have one point to add: Using a fork to crush the tomatoes instead of a stick blender gives a better tasting sauce IMHO since you don't break the seeds which are slightly bitter.

[@Petronio39]

I'm also a big fan of the slow rise in the fridge. Sure, you have to make it in advance, but the dough recipe makes a lot of dough, and for a household of 1/2 people who don't intend to eat pizza every day, it's nice to have something that can survive in a fridge for a week and actually end up tasting better.

[@KaiserTom]

Yeah. Something you wouldn't do industrially or on a deadline but efficient in a home.

[@Petronio39]

@@KaiserTom Exactly. That's his audience. Not people who are aspiring professional chefs, but ordinary people who want to make nice things at home. I think he understands that really well, and it's actually a really smart move, since, most people are not professional chefs, and would get more use out of Adam's ability to save on expense and/or complexity.

[@isavedtheuniverse]

James, loved the video! I really like Adam and Ethan Chlebowski as home cooking videos. I consider them the spiritual descendant of America's Test Kitchen and the magazine Cooks Illustrated. I also really enjoy the commentary you add as a professional chef. It combines the entire range of experiences and techniques (i.e. home and restaurant) into one video. I think its one of the reasons why your Uncle Roger videos are so successful as well--you can provide a different type of insight than he can. In any event, thanks a bunch and I hope you keep it up.

[@ChefJamesMakinson]

thank you very much David! that means a lot! I try to add what I can as I'm not a comedian and i like to teach

[@8BitNaptime]

Check out Brian Lagerstrom.

[@hector5810]

I always enjoy hearing your insights

[@Heyec]

I like that you talked about not resting meat on his plastic cutting board. He has a whole video (and honestly bit of a meme for the community) of not seasoning his meat, but his cutting board. He puts a bunch of seasoning on the board. And he lets it rest on there and he will cut it there as well.

[@timkline162]

About the sauce, I only cook sauce when I'm making it for a pasta dinner. With pizza, I like to just use a good quality crushed tomatoes straight from the can right onto the pie, and then add my oregano and other spices. I feel like the sauce cooks just enough on the pizza and for me it comes out just the way I like it :) When I use an already cooked sauce, for some reason it seems to have a more "dull" flavor on the pizza.

[@grayson1126]

I totally agree, I mash my whole San Marzanos up just a little bit with a splash of oil and spices, salt, and pepper. It gives the pizza a acidic yet sweet tomato flavor which compliments the crispy dough and beautifully greasy cheese 😂

[@sirmaddin9132]

The only small change I would make is to sprinkle the Pizza with Oregano at the end. I honestly don't know if it makes that much of a difference, when the Oregano is already in the sauce, but I like the smell of oregano and I think you can taste it better when it sits on top of the Pizza.

[@antonioyeats2149]

Big difference for people with a penchant for nuanced flavors I suspect

[@twatmunro]

It's also how they do in the NY pizza joints. They don't put oregano in the pie, they leave it in sprinklers for you to add to your slice after it's been served.

[@rmartin]

For me there are some things that I'd do differently: - Use more hidration, it's definitely on the drier side. Specially when you are not kneading by hand. Given that we use home oven this will help the pizza to be less dry. - Stretch the pizza using flour or semolina. - Add sauce to the pizza while on the counter and once you've added it then move it to the shovel. This will help it to be less sticky before putting it into the oven. - Given that our oven are usually not potent enough pre-cook the pizza a bit just with the sauce. This way it will be easier to not burn the mozzarella. - If you want to use fresh mozzarella and not have the pizza soggy just leave it draining for a day in the fridge.

[@Devinski77]

Excited to see you watching videos about pizza. Getting ready to make some at home myself.

[@xmillusx5041]

I'm only a home cook from Germany but the water to flower ratio depending on the flower you use. If you only get normal flower you should take something between 50-65% water ratio(less water if you have less protein and gluten. If you have Tipo 00 or something similar you should take 70%. More is possible but then the kneeding would be horrible.

[@SuperCookieGaming_]

adam's other videos are worth a watch. i recommend his Pizza Bread (and the magic of old dough) in which he tests how his slow fermentation of the dough affects it. also this is one of his firsts videos and doesn't explain why he does things as well as his new videos. his recipes are most focused for home cooks who want something good and simple. his other pizza videos explain that much better.

[@ChefJamesMakinson]

thank you for the suggestion!

[@tylerhamilton9056]

Hey James!! I've just been on a binge of your videos! I kept seeing your videos recommended; I am an avid home cook and watch cooking all the time. I just figured you were another random dude or pompous chef but that is not the case! Your advice, demeanor, and overall presence is fantastic! Thanks for the quality content

[@ChefJamesMakinson]

Thank you very munch Tyler! if you have any questions just ask!

[@jstavene]

Your advice about bleaching is good, I have often seen people who did not know, or did not do,,,THANKYOU!

[@clashwithkeen]

I highly recommend checking out David Seymour and Charlie Anderson's NY pizza videos. Both of them test various recipes from popular youtubers and Charlie goes a step further to try and develop his own through a series of videos where he goes back and forth on ingredients, amounts, and cooking variations. One of the highlights from his videos is that he made me aware that there is a trick you can do on most modern ovens where you can make it cook at a higher temperature than what it's rated for by tweaking the calibration settings that you wouldn't know about unless you read the manual.

[@ChefJamesMakinson]

thank you! I will!

[@nerd26373]

Keep up the good work, Chef James. May God bless you.

[@ChefJamesMakinson]

Thanks, you too!

[@emi62507]

Indeed God bless Chef James. After a year of not cooking, he has inspired me to get back at it.

[@TheSilentFool]

Adam has since modified his pizza dough recipe, his latest one (which he mixes by hand) involves starting with half the flour he used in this video, and gradually adding more while mixing with a spoon, until he can't mix it with a spoon anymore. Then he kneads it a few times to homobenize it, but then allows it to autolyze.

I made my own recipe based off all the KZbin pizza recipes I could find. I do use the cold fermentation that Adam mentions here. My dough is fermented for 3 - 5 days. I make them ahead of time and bake one every day. If you skip the rise before putting it in the fridge, the dough rises slowly enough for it to work. Push it too far and it becomes too weak to work and tears when you stretch it. I think it's been over a year of making pizza every day with this method, it works for me!

[@ChefJamesMakinson]

Great tip!

[@bpal7006]

Charlie Anderson does an AMAZING series on NY pizza. I can’t recommend it enough. It’s serious yet he is so watchable for home chefs. He gets down to the nuts ands bolts. You should edit a nice review together. Even if you don’t, please watch him.

[@hardtruth7555]

if you add sugar to your sauce and you like it a bit sweeter than normal, try using brown sugar rather than granulated sugar. Makes the sauce much more rich and better tasting in my opinion.

[@davideggleton5566]

You mentioned that 48 hours was a long time to wait for the dough to ferment -- I just want to mention that my fave local Italian pizzeria (in Sydney Australia) is called Rosso Pomodoro (naturally 😋) and they proudly attribute their unique 72 hour dough recipe, as one of the keys to their delicious pizza. I admit their results are outstanding -- one of the best I've known.

[@SC-RGX7]

48-72 hrs proof works really well. The crisp of the dough is amazing.

[@-EchoesIntoEternity-]

Brian Lagerstrom has a great pizza series on his channel. really like his recipes

[@ChefJamesMakinson]

I'll check it out!

[@lovesgibson]

Charlie Anderson has the best for New York style pizza at home

[@mikeyyahle3841]

I know Adam specifically likes to leave things rise for so long for the flavor. He is a huge fan of fermentation.

[@DC-iw9ug]

I really do like how you explain things it is really useful and never ever done in a condesending way

[@ChefJamesMakinson]

I appreciate that!

[@ErogamerKoki]

Last video of the day, it's 11pm for me now, good stuff as always!

[@ChefJamesMakinson]

Hope you enjoyed it!

[@sleepyjohn2695]

Hi . I know there are some recipes that will allow you to ferment your pizza dough for up to 72 h. I think that if you like the teaxture and taste of sourdough then is ok. Love your videos

[@Aisaaax]

They don't use lesser tomatos for the juice, they use the same sort of tomatos that was deemed not ideal for being the main thing. For example a tomato may have been damaged in transportation. They don't throw it away - they clean it and grind it into juice or paste and use it for other products.

[@WhatTheFrogDoing]

yeah this is what i understood from what adam said

[@Andy-Fox]

Theese reactions videos are great, So much knowkedge given to become a better chef. Thank you!

[@ChefJamesMakinson]

You're welcome!

[@tweak592]

Thanks, great comments and tips! I've been making pizza for some years now and I think you're right: this dough recipe is a little bit on the dry side. What I'm looking for is a min. of 60 %, better 65 % hydration. So that would be 1 kg of flour plus 600 to 650 g of water. The dough my mixture creates is much softer and lighter and a lot stickier. I work with a little bit of olive oil to prevent the dough balls from sticking (less than in this video) and extra flour when actually making the pizza. The result in this video looks deliciuos, though, and I'd be curious to taste it. Also, I add the salt much later than in this recipe since yeast doesn't like salt very much. I make a poolish with the yeast and a portion of the flour and water. Then I let the yeast do its magic for 12 to 16 hours and finally add the rest of the flour and water plus the salt 2 - 4 hours before baking.

[@ipa_stor]

Just wanted to say thanks for your great videos and useful comments. Someday, I'll definitely try to cook paella (when i'll find proper rice🤣in my city) because your videos motivate me :) 14:13 Never heard about this😮

[@ChefJamesMakinson]

thank you! yes they can warp

[@alonamaloh]

I make this recipe often (last time was yesterday), and I do have some modifications. Some of the modifications came from Adam's second video. In his third video he advocates cooking directly on the oven grates, which just seems like a terrible idea and a recipe for getting burns. I do add less flour than he does in this video (I think on subsequent videos he makes a wetter dough). More often than not I don't have the forethought to make the dough one or two days in advance, so I just make the recipe in the morning and let the dough balls on the counter for about 3 hours before putting them in the fridge. The dough ends up looking terrible but working great. I use a pizza steel. I transfer the dough to a dish with flour so I can more easily handle it to stretch it. I use cornmeal on the peel. I stretch the dough to a larger area than what is shown in this video. I use less sauce (5 spoonfuls works for me). I leave a bit of the dough hanging over the edge of the peel, so when I put it in the oven I can start by putting that part down, the dough attaches to the hot steel and then I can very easily slide the peel out. This last trick was a big improvement for me. I skip the parmesan cheese because a couple of people in my household find it disgusting (butyric acid is not for everybody). I sprinkle a bit of oregano on the top before putting the pizza in the oven. I always make a plain and a pepperoni to start, so I'm sure kids and picky eaters will be happy. Then I make something with more interesting toppings, like mushrooms; more interesting cheeses; shrimp and garlic; tuna, black olives and onion... Make sure the toppings you add are not too wet. These are the tweaks that work for me and my family. Enjoy!

[@allentastic]

First time viewer. Excited to see what you have to say about his updated ‘za recipes. Good video 👌🏻

[@AbigatorM]

Thank you for the cutting board tipp! I always wondered why my plastic boards are either warp or stink even if scrubbed. will definetly try to bleach them now and then

[@999ThingsToCook]

Hey buddy! I made a specific type of NY style pizza professionally for 7 years and yes, this is on the dry side. Even though my instincts are as yours, it's how you handle it afterwards that truly matters. Let's see how this turns out... OK, the part that bothers me is that he covered it in bowls.... I see lots of pizza makers let theirs proof, or do a first rise. For this type of dough, there is never a first rise ever in my opinion. Just ball it up and let sit uncovered on a flat tray in an SMALL it of oil for 24 to 48 hours. (and yes it does take that long to "let it rest, not proof")_ ( a clean fridge designated ONLY for pizza dough is ideal) THEN you cover it with plastic wrap and let it sit another 24 hours to soften so that it can be manipulated later. ...I'm not going to comment on the sauce on this one. Best cheese combo is Mozzarella, Sharp provalone, and a specific type of white cheddar, which I wont tell here and I don't care about haters on that. Romano cheese? not necessary.. but why not?! I actually dont like how much how much the dough has risen. Not at all. It should be a pliable disk. I'm betting he doesn't toss it. AND no toss. His dough handling skills are insufferable. However, tossing a pizza is not necessary if you turn it out correctly and he skipped that step entirely. Tossing is not for show, it's using Centripetal force to make an even circle and thickness. I couldn't take it any more and fast forwarded at this point. Bottom crust looks fine. People need to think about pizza much differently. Take ONE dough recipe, and perfect that for many years. Then master it for many more. Every step of his dough looked horrible, however I will never judge it until I tried it. Each dough recipe takes years to get reallllllly good at. at least to perfect. Nice review buddy!

[@ChefJamesMakinson]

Hey Buddy! Thank you! still, 48 hours seems a bit long for a simple recipe as there are many that don't take as long to rise and proof. it is surprising to think that it can be much more complicated to perfect a pizza than most people think.

[@999ThingsToCook]

@@ChefJamesMakinson Yeah, the 24-48 hours is more to slow down the yeast development and let the dough come to a certain texture. I honestly think though, and should have said this in my original comment, that by doing that, you can control the dough for large volume. If I were making the dough for home use, I most likely wouldn't take as long and probably let it proof quicker. The benefits of a slowed proof means that the dough balls will all be identical and easy to push out into a perfect disk, and then tossed. When they get put into a box with a lid, notice they proof and then touch each other, forming square shapes and not disks that are circular. I'm not sure how many people would agree with me, or even know this trick, but having perfect dough disks is a life saver when making hundreds of pizzas a day at a fast pace. ...and it actually does make for a better flavor and texture in the end unless its allowed to pick up funky flavors from the fridge like you had mentioned. Many-a-times I had to make the dough and go with it same day and there is a noticeable difference that even customers were able to notice and they much prefer it having rested a couple days(even though they didn't know why they liked last weeks better than this weeks, they still were able to recognize a difference and tell me over the years....and I have to agree with them having tested it myself) I'll give you one more secret. (I should just make a video on this but it's difficult to do at home lol) if the ball of dough is sitting on the tray, you must flip it upside down when pushing it out. The part that touches the tray it rested or proofed in should be facing up when the pizza goes into the oven. The bubbles from the gas of the yeast goes up, so by flipping it upside down when making the pizza, you just then reversed the way the bubbles want to go, therefor, better control of the way the pie bubbles in the oven.

[@burundianfamily2982]

i swear i might never get tired of adams nyc pizza video

[@RPSchonherr]

The pizza place I went to as a kid Dominics in Netcong NJ always put a thin layer of parm on the sauce first. Also, he put s bit of olive oil on top of a cheese pizza.

[@rebelcolorist]

Hi! I'm not a fan of Adam... He's comes off as a truly knowledgeable source, which he is not. The puree that these tomatoes are pack in is just the broken pieces that occur dieting processing, not tomato garbage. Why would a reputable canner EVER cam poo, and take such risks?

[@d4n4nable]

I don't have low moisture mozzarella here, so I open up fresh one the day before, press out as much whey as possible, put it on a kitchen towel and a plate and leave it in the fridge over night. Dries out the cheese pretty well. I also let the tomato "sauce" (just squished up canned tomatoes) sit in a sieve/colander for a while to get rid of water. High moisture works for an actual pizza oven, in my 250°C home oven, it makes the dough soggy.

[@embyratwood690]

Can’t wait for the 2.0 video if you do it. As usual your insights are great, never knew that about plastic cutting boards

[@PaddyJoeCooking]

Oh how I miss a good NYC pizza and this one looked delicious, excellent reaction Chef!!!

[@ChefJamesMakinson]

Thank you! I hope you are doing well Patrick!!

[@TheTrueVirus22]

Got into pizza making 2 years ago and it is just an ongoing process. So many variations to try out and even tho it is rather simple you do need to get the hang of it. The right ingredients are always key as well as carefully measuring them, that is where most people screw up I believe. That, and the fact that you really do need at least a pizza stone or steel otherwise it just won't work. I also agree that the dough does look really dry, it should be way stickier and stretchier, but he did improve on the recipe as far is I know.

[@kaylemathewcomendador6964]

Adam has updated his pizza recipe for a good while since, so seeing the older ones first is quite the interesting learning experience. Hope you tackle those newer ones soon.

[@ChefJamesMakinson]

Later today!

[@radicalbyte]

In my experiments the 48H fridge method works well but I personally love the flavour you get from a four day fermentation. Or 18hrs at about 20-23c. In both cases in sealed containers. I also use high moisture content (around 65-70%) as that produces a wonderful crust. I'm also aiming more Neapolitan than NYC. Cook on a pizza steel but have bought a proper pizza oven for when our garden is done (I hope this year!).

[@kylebeatty7643]

Adam's vids are a useful stepping stone between Jack > May > Jamie (entertainment value) to actual cooking advice

[@Bender2497]

I tried making this a few times and it would be close but not quite right, even the 2.0 version. The best pizza making video that I've successfully copied well is Sam The Cooking Guy's garlic stuffed crust pizza. Mine turns out really well, and I use that as a base for making the dough and I also make his sauce as well. Hits the spot.

[@_barnac]

this was great all the way, informative and fun. thanks for the cutting board bleaching tip

[@ChefJamesMakinson]

Glad you enjoyed it!

[@EngineerNick]

I have tested Adams fridge-bulk-fermented method and I can testify that 48 hours improves flavor. It is different to sourdough, more of an additional yeasty smell, and gives the uncooked dough more of a stretchy, shiny and glutenous texture. I also tested one at 6 days and I was not impressed; it is not a bad taste (so it IS a convenient way to prepare dough in advance) but I cant say its "worth the wait". 48 hours is enough to get a bit of extra bread aroma.

[@drpri1836]

Congratulations for 100k subs....keep up the good work chef🙂

[@ChefJamesMakinson]

Thank you so much! 😀

[@SuperGreentoker]

Actually most NY pizza shops use a hydration of around 58-62%, so for NY style pizza dry isn't necessarily bad. I personally find a drier dough leads to a more structurally strong crust.

[@cliftonmcnalley8469]

I personally have not used a dishwasher for most of the last decade. Got a new LG about a year ago.Just recently learned about silicone absorbing the DW detergent. Haven't noticed it on my plastic board that I use exclusively for raw meat. Thanks for suggesting all plastics - I need to check them. My new LG DW, I'm guessing to be more energy efficient, uses very little heat to dry the dishes. Seems as if it depends more on fans for drying than extra heat. As a result, I have washed things like sour cream containers, plastic lids from ground coffee containers (they fit correlle bowls perfectly) and I have lost no plastics to any heat issues.The meat board has been washed at least 50 times and is still perfectly flat.

[@PWNHUB]

2:33 if I'm not mistaken the dryer dough is because home ovens aren't like NY pizza ovens. This is a hack recipe to get a NY pizza at home, which is actually not possible in the oven. You'd need to use a grill, specifically a charcoal grill for a true NY or even New Haven style of pizza. Temperature is everything. I've not worked at a lot of high end pizza places here in NY but I have worked in 1 and eaten at many lol typically no the parm is in the sauce not under the cheese, but places that don't add parm heavily into the sauce will coat the top of the sauce then add mozzarella. It is not a do or do not do thing for NY pizza. You can find though a no mozzarella and parm only pizza in NY kinda easily. Adam really hasn't had high end NY pizza either sorry to say, his whole be even and balanced so it cooks properly. In a proper NY pizzeria and especially the top rated places everything is super fast and super random. You'll have naked sauce spots big charred dough bubbles, and gooey cheese pockets scattered about. Even the slices won't be uniform they will be decently large but not identical lol. I'd say he made a good pizza and I'd happily eat it but I wouldn't call it NY style or even close. Now to really get a proper NY pizza use a pizza stone on a charcoal grill, get that thing raging hot let the stone heat up as you would in the oven, and then grill your pizza. This is way closer to a NY pizza oven than your home oven.

[@YodaWasSith]

My home economics teacher gave everybody the assignment, "Go home, try to cook a pizza, and tell the class why it wasn't good." Those were the exact words that came out of her mouth, and that's exactly what she put on the board. She gave us all a recipe, which was simple and included instructions like "Don't worry about letting the dough rest for more than a couple hours, it'll never cook all the way through anyways," and "Tell your mom that she should have bought a better oven and to put the one you have on its highest temperature," and my personal favorite, final instruction, "Cook that poor pizza until the center is no longer mushy." We all came back with the same problem: The pizza was burnt on the crust and completely uncooked in the middle. She showed us a stone the following class and we learned how to make a really good pizza. The lesson stuck with me, and I don't own a stone but I also don't cook pizzas. I let other people with bigger ovens than me cook pizza for me, and I pay them to do it.

[@Baronello]

>economics teacher >cook a pizza what?

[@YodaWasSith]

@Baronello Home economics is an academic discipline that teaches individuals the skills and knowledge necessary for managing a household and maintaining a healthy and sustainable lifestyle. It encompasses a broad range of topics such as cooking and nutrition, home management, family and consumer sciences, personal finance, and child development. Home economics courses and programs typically focus on practical skills and hands-on experience, and aim to equip individuals with the knowledge and tools needed to manage their homes and lives effectively. These courses can be found at high schools, community colleges, and universities, and may also be offered online or through vocational schools. Home economics is an important field that has a significant impact on individuals and communities. It promotes self-sufficiency, healthy living, and sustainable practices, and helps individuals to develop the skills and knowledge needed to create a happy, healthy, and thriving home environment.

[@Baronello]

@@YodaWasSith ah i see, never heard this before ty.

[@lorij3786]

I agree, I never make a pizza without pre cooking ingredients (to release moisture) and always parmesan under the other cheese

[@Dwightpower88]

Just found this channel, it's great. My father was a chef, so I gleaned a lot of cooking techniques from him.

[@ChefJamesMakinson]

That is awesome! So was my father!

[@matthewhuszarik4173]

Another trick is if you can’t get your pizzas to slide off the pizza slide is to use a piece of parchment under the pizza. It works every time.

[@donscott6431]

I also use KA bread flour (Lancelot) but use a round pizza screen to bake on. Have to lower the temp since you don’t get heat from a stone otherwise the top will burn before the crust cooks. Takes about 5 minutes at 450.

[@gosiarhomecooking5123]

Hey James , Pizza looks delicious. Great upload and excellent review. Have a wonderful week:)

[@ChefJamesMakinson]

Thanks, you too!

[@wilsonparrfamily]

I don't have a pizza stone anymore, but what I do is put it on a metal baking tray and heat that over my largest gas burner moving it around a few times until the first faint smell of burning, or when smoke starts to come off it, then put it in the oven on the highest temperature. I get very similar results doing that to using a pizza stone

[@lordofduct]

I grew up working in pizza shops. Cold rising for 24 hours was the norm in every pizza joint I worked. You prep the next day's doughs during the lull's in the mid day and let them rise in the walk-in. A 48 hour rise wasn't unheard of either during the mid week coming off the weekend where you don't get through all of it in one day, and I personally found those doughs extra yummy. I do agree the dough was a little dry and tough though...

[@magneto44]

his 2.0 recipe is what we’ve been using the past couple of years and it’s amazing

[@microcolonel]

One reason to use a very low hydration dough for home pizza is that home ovens are not as intense as professional ovens. As for preferring long fermentation, I think it's a matter of taste. There's a pizza company in New Hampshire that makes pizzas with really long fermented dough, out of a food truck, and it is fantastic.

[@tomaslees9116]

In the restaurant I worked at we cleaned the chopping boards in the dishwasher

[@brandtl1486]

I used my gas bbq. Fouled things up a few times but once figured, I was really pleased. First. I used a Lodge cast iron griddle. It’s heavy and worked great! I didn’t preheat my barbeque for a very long time. Some bloggers recommended a good 30 minutes preheat and I found it was unnecessary. The gas burners are right under that metal stone anyway and it gets very hot after about 10 minutes. I found I started my barbeque from cold with the large iron in it and I’ll let it come to 550 Fahrenheit. I use the special 00 flour and made dough much like you see in the video and let it sit for 24 hours. I use the rolling pin and I was still happy with the crust. I put the pizza on iron and I gave it a 45° turn every two minutes. I let it sit in the gas bbq for approximately seven minutes. I finished it off under the broiler in my home oven. And I’m really happy with the outcome. The crust was great and I like the burned bits. For the tomato sauce I omitted the tomato paste however I did add one or two anchovy fillets to the sauce and worked it in with fresh garlic. I also added a lot of fresh basil because I love basil in the sauce and I also use fresh basil on my pizza which is an option.

[@maudglazbrooke1287]

there's a channel you might get a kick out of reacting to, the chanel is called ANTI-CHEF (yeah all caps) the guy primarily has been teaching himself to cook by trying to go through every recipe in Julia Child's French Cooking cookbooks. Some of his frustrations are very relatable and would probably be good teaching moments for you.

[@ChefJamesMakinson]

Ahh Its been awhile since I have seen him! I can take a look, thank you!

[@dccoletrain]

I’ve made a lot of pizza. He uses a lot more oil than I use for this style. And I use more hydration for lower heat ovens. I find the tomato purée with quality tomatoes is fine so I wouldn’t throw it away.

[@Yonada]

You should check out some of Brian Lagerstrom's pizza recipies. He used to work at a pizzeria. Some of his doughs he recommends up to three days of fridge fermentation.

[@skellar43]

I used to work at an authentic pizzeria and it was standard to do sauce -> toppings -> cheese as the topping order

[@Gari.Hughes]

Using Adams frying pan pizza recipe is my go to.

[@JoannaHammond]

I find the simplist way to get a crispy bottom and those puffed edges is the pan method. Screeming hot pan, base straight into that, get the sauce/toppings on and straight into that hot oven. Crispy bottom and crispy edge.

[@Maplecook]

Awesome critique as always, man. You're really inspiring me to do a review/reaction video of my own...

[@ChefJamesMakinson]

Please do buddy! :)

[@foxinhenhouse420]

Today I learned that I should bleach my cutting boards. Love the react videos for this, so much little knowledge that no one thinks to write down.

[@barongerhardt]

Not NYC, but I worked in a pizza kitchen as a young adult. Our dough was definitely a little higher hydration. We did a first rise then split, weighed it, balled it, those onto a cooking sheet, covered with plastic, and placed into a dedicated dough fridge. We always tried to have enough dough for 2+ days. So the minimum cold rise was 24 hours, but 48-72 would have been more typical. We didn't make new dough everyday, so some fluctuation existed. Taste wise I didn't notice a big difference, but a 2+ day dough ball was softer and easier to stretch than a 24 hour one.