Day 1 of letting you pick my meal accidentally turned into Day 23 of building my spice tolerance

[@LisaNguyen]

Thanks for joining the premiere! Hoping day 1.5 goes better!

[@JacksonWalter735]

Can you make something edible incorporating Vegemite and Wasabi? Maybe a sushi roll with those two?

[@austinbumagat9466]

Lisa can you eat spicy ahi poke and extra spicy Buffalo wings

[@emmakayshine2778]

day 2 of asking for mac and cheese with raw hot dog weenies in it

[@XsaaGods]

You could have finished the pizza crust on the stove top instead of putting it back in the oven.

[@LisaNguyen]

@@JacksonWalter735 I need to try Vegemite first but I’ll see what I can do!

[@boorave]

6:24 "Spicier than I thought it would be, with that little amount I put in there" Package: **DO NOT USE MORE THAN ONE DROP OF SAUCE** Lisa: Imma pretend I didn't see that

[@-Sam69]

3:50 “Man I could not stop snacking on the meat” Yeah you forgot that one considering how much love lisa got for meats 😏

[@thee_oneonlyheaven]

Fr😂

[@R0DRICKIE]

Fr tho

[@yassinfayedd]

@@-Sam69 LOL

[@leelas2612]

Lisa you are so beautiful 😍💗 finally got to see your face !!

[@hibam6299]

Too much salt kills the yeast. Which is possibly why the dough didn't rise initially and also the gumminess of the undercooked dough and why it took so long to bake!

[@PaLuck]

And there was no sugar in the dough that feeds yeast

[@hibam6299]

Actually they're sugars in flour that the yeast could have fed on. Sugar isn't necessary in a yeasted dough.

[@raerohan4241]

@@hibam6299 Sugar helps it go faster and is more consistent. Plus, it also helps in browning the crust

[@Chemeleon15]

@@raerohan4241 But as he said, There’s sugar in the flour, naturally. The yeast ferment the dough and they can break it down to release more sugar and improve the browning. There are breads without any sugar that can get very brown in the oven. She should have preheated the cast iron as well

[@raerohan4241]

@@Chemeleon15 Of course there are sugars in the flour, but this doesn't guarantee a browned crust. It is added to ensure it does. Bacon and parmesan are salty, but additional salt is still required when making carbonara. Same principle here, sugar is added because more people prefer the results with it than without it.

[@LadyH903]

Try baking the crust for a while before adding the toppings. Then bake it more once the toppings are on.

[@skarletcharity]

This is the answer!

[@viktor2434]

I was about to comment that! She didn't pre bake the dough!

[@zmblia]

Pizza dough with tomato sauce in oven, and after a few minutes put the toppings

[@sonamtashi7706]

It does result in a well cooked & crunchier crust but dry. That long time cooking evaporates most of the moisture & leaves it dry. Pizza is best when cooked in one short go. That way the dough is soft on the inside but crustier on the outside which is why the ideal temperature is in the high 900 degrees which can be achieved in the fire ovens.

[@meepsonic]

She doesn't mention you

[@hallieeramos]

Next time, when the top is cooking faster than the bottom, put foil over the top. It will prevent the top from burning while the rest of it cooks.

[@LisaNguyen]

Man I’m learning so much! Thanks for the tip!

[@rolexkutty]

@@LisaNguyen pls do the dish i said pls i commented it

[@rolexkutty]

Pls I'll be really happy

[@123newjersey3]

@@rolexkutty don't beg things from strangers ok? It makes people really angry, sometimes

[@wyvnn]

@@123newjersey3 bro what?

[@pinguu_]

Hey Lisa, i was wondering if you would be down with making Nigerian egg rolls? They’re really good and I think you’d enjoy them :)

[@LisaNguyen]

Do you have a recipe?

[@MR.CLEAN777]

@@LisaNguyen Hello

[@memorokei]

United statss canada mexico panama heiti jamaica peru

[@satomisuzuk4744]

Definitely should try Nigerian egg rolls

[@ab.1112]

@@LisaNguyen not very hard to search on the internet ay ? Lazy bum

[@bethanymcmurtrey9542]

As an Adam Ragusea fan, I practically shrieked when she poured a full tablespoon of salt and no sugar in the dough.

[@LisaNguyen]

Shoot I didn’t know it needed sugar

[@jetsniper]

@@LisaNguyen It's food for the yeast which helps the dough rise and it helps brown the crust. No big deal, now you know for next time.

[@oreo_6206]

@@LisaNguyen a spoon of sugar helps make the dough more fluffy:))don’t put too much in though bc then it’ll be too sweet

[@taldimazia9194]

Also as and Adam ragusea fan I’d recommend cooking the bottom on the stovetop so that you’re specifically getting the crust

[@sundaedriver7739]

Pizza dough tips. Water temp is important. Mix the yeast water and sugar and wait for it to proof.. then mix (:

[@MrGreenLMG]

You can freeze the mozzarella for 15-30 minutes to firm it up before trying to shred it.

[@milan9180]

Grate*

[@nou-jn6uz]

@@milan9180 same difference

[@MeryKeit]

You can easily shred it the way it is, idk why she wasn’t able to do that

[@MrGreenLMG]

@@MeryKeit not with fresh mozzarella

[@camillacapone2158]

No please that’s fresh Perfect Italian mozzarella Lisa couldn’t shred it because it is not like the mozzarella that Americans usually have already shredded in bags Use the fresh mozzarella to do a Caprese

[@Nygnotyogf]

I LOVE LOVE LOVE your longer videos!!! I could watch or listen to your content all day!!! The pizza looked really good. Looking forward to taking this journey with you!!!

[@LisaNguyen]

Thanks for watching!

[@Nygnotyogf]

@@LisaNguyen it's our pleasure! Thank you for putting out such great content!

[@everything-comics1102]

5:48 you can truly hear Lisa’s defeat, I couldn’t help but laugh

[@katana7king]

From past experience I've learned that preheating the cast-iron skillet in the oven while it's coming to heat or just on the stovetop beforehand helps a ton with the crust forming

[@krithigaaa]

5:43 I laughed so hard at this. Reminds me of when I was younger and I was super hungry. I would always stare at the stove or oven waiting for the food to be finished lol.

[@RogeeRoger]

I love watching Lisa's videos so this isn't an insult at all but watching the first 2 minutes of this video makes me realize how much of a novice Lisa is when it comes to being a homecook

[@LisaNguyen]

😂 it’s true

[@RogeeRoger]

Lisa Nguyen like I said no shade at all!! But watching you pour that salt into the dough I let out the biggest gasp I’ve done in a long time 😭

[@asclepia088]

100%, I always forget that she isn’t some trained chef or anything since most of the food content I watch is by fancy chefs or lifetime cooks. Her figuring out how to make pizza is so interesting and exactly the kind of content the food genre needs

[@Expungedz]

she was emotionally attached to the pizza, this is why i am subscribed

[@cristinabock1310]

Love how you take us through your thought process. You’re so chill and down to earth and not afraid to share all your hits and misses!

[@MrMAXIWELL]

poutine! stuffing poutine is even better, to make it you just need some of your basic christmas dinner stuffing, and mix it with poutine! it is really delicious!

[@tinytt854]

Boudain?

[@ArsonBeanTanks]

Seconding this! Definitely make poutine with the leftover cheese!!

[@madamedeath3780]

When u cook the pizza, dont put in a cast iron pan, just put on the racks, or if ur worried about it falling, use a tin square pan it should get u a crispier bottom.

[@XsaaGods]

That's for frozen pizzas not fresh ones.

[@Yenrei]

The almond milk was pretty much a placebo when counteracting the spice, yeah. It lacks the milk protein casein, which is what breaks down the capsaicin in the hot sauce.

[@dipsydoodle7988]

I love that you uploaded the test video. For people who aren't really cooks I think it's helpful to know how the smallest mistakes can alter a recipe, but that doesn't mean you should give up on it. I am looking forward to seeing how you modify what you did today. The concept looks delicious.

[@the_midnight_mischief]

Lisa, you should become a chef! Because this looks so good! 😆I love the way the pizza looks and if I were a customer, I’d definitely love to order this!

[@M4ji.c]

Oo you should try polish food!! Some of my favourites are bigos, gołąbki, and krokiety! But there’s many delicious polish food out there

[@zuzaj7054]

Yasss gołąbki. And some sweet dishes like knedle with plums or strawberries :) It’s like a potato hot mochi haha

[@flowershello2697]

ye

[@kenzieandrewsarm4849]

1:22 "I'm going to take matters into my own hands" literally 😂😂

[@RightWayBBQ]

Great video! That pizza looks awesome! I am jealous I did not get to eat it !

[@nish.654]

I really like how she just doesn't give up. Damn lisa loved the whole energy!

[@Senbagavallikrithi]

Sometimes it's crazy how much your channel has grown I mean 2.5 k views in 4 hours is such a big thing luv your vids ❤

[@mohammadshahedurrahman2925]

Love the authenticity of your video and your honest opinions on different things while cooking which Makes the video more interesting to watch and Wish you best of luck on your next pizza😇

[@nasgor22]

Preheating the cast iron would've given it a better crust, still looks delicious tho

[@thatgirl4652]

This looks soooooo good!!! I love pizza. Love you Lisa!!

[@Galactic_Orca]

'I think I'm loosing it' No, no, the commercial would've gotten me

[@huh5950]

The reason the pizza didn't work in the oven as you expected is that you either use a pizza stone in the over or you use the cast iron skilled to cook the bottom and THEN put it in the oven to cook the top and the ingredients, hope this helps💪🏾

[@GirishManjunathMusic]

Pseudocaprese salad! Rehydrate sun-dried tomatoes in balsamic vinegar + stock and cut strips. Alternate tomato-mozzarella-basil and dress with balsamic vinegar, salt, and pepper

[@sting7605]

"so i took matters into my own hands" Wasn't expecting that to be literal 😂

[@heyitslucylol]

Lol Lisa literally took “matters” (science joke) into her own hands XDDD

[@poohbear1240]

Tip: I always ore bake my crust before baking for the second time with toppings

[@arcamd6246]

one of my personal favorite uses for mozzarella is Caprese salad. big slices of tomato, mozzarella, fresh basil, and a bit of olive oil and balsamic vinegar.

[@hudamenessy3382]

Hey Lisa, I was wondering if you would like to make or try Egyptian rice rolls which is basically cabbage (steamed) and cooked filled with seasoned rice and grains of spinach or coriander :)

[@sapphoshoe9350]

You can always do a quick tomato mozzerela Salad with the leftover cheese. It's really easy to do and takes like...5 minutes max

[@avocadoos9493]

This is so relaxing to watch actually, thank you Lisa

[@nickhall1616]

Lisa is so entertaining because she’s so relatable haha like how can I make this semi simple recipe more difficult for me 🤔

[@_-Pearl-_]

Day 14 of asking Lisa to make eggrolls

[@ciaragreen2813]

YES

[@willleblond7049]

Lisa, you can pop the mozzarella in the freezer for 10-15 minutes to make it easier to shred. and, for the pizza dough, i use the proofing setting on my oven, (or set it to a very low temperature), this helps it rise A LOT.

[@sophiebarker3750]

The rest of the mozzarella would be great in a toasted sandwich/ panini ❤️

[@mak2k]

you can also pre bake the dough with olive oil (read: almost fry) on the stovetop (kenji lopez, adam Ragusea and claire saffitz all have vids on how to do it) to make the bottom super crispy bottom and then put it in the oven to finish it off

[@uhmborfborf7494]

i really liked this format!!

[@colorsofthesoul2920]

Maybe make spicy mozzarella sticks? Like put any really spicy item and mix it with the batter so the outside is spicy when you fry it

[@Loki-and-Thor]

Making pizza at 6:35am is impressive! Breakfast pizza sounds like an awesome idea that I will have to try, thank you.

[@riteshdas9036]

This is all the collabs coming together

[@myfrenz4eva]

I think the salt might have denatured the yeast and next time you make dough you can add the two separately, yeast first salt after.

[@jvalencia6876]

my husband loves smoking brisket. the best leftover we have found are brisket tacos. cilantro onion lime salt and salsa.

[@justinguitarcia]

low moisture cheese will give you better results and shred for that classic pizza vibe, fresh has a lot of moisture and is better in salads or if you want the wet neopolitan pizza thing; for the dough you can make it in advance and let it chill in the fridge up to a week for better flavor

[@explorer6247]

Her wishing the pizza luck before going into oven is so adorable!

[@lee207ful]

Next time, preheat your cast iron skillet. I’ve never used one but I hear a lot about heating it for at least 10 mins before cooking cause it’s so thick and dense and uneven cooking is common

[@CBWBS]

I loved this longer form content!

[@kikkaadriana6966]

For the mozzarella You can try mozzarella in carrozza ,is an italian recipe, you put a slice of mozzarella between 2 slices of bread ,then beat 2 eggs with some milk and pass it to the four mix with panko or bread crumbs , and then deep fry it.

[@honkermuddlefoot1363]

Protip, use the castiron skillet to shape the dough , remove it and preheat it in the oven before putting dough and toppings in .

[@sonamtashi7706]

You need to improve the fermentation process of the dough. Knead the dough at least 2 hours in advance & make sure the yeast is alive & working. If the dough doesn’t rise well then it’s still pretty dense & that makes it harder to cook well. A well risen soft elastic dough will cook much easier & will result in better crust.

[@Emma.1020]

With the rest of the mozzarella you should make skewers with mozzarella, tomato, basil, balsamic dressing, and a really hot pepper of your choice.

[@challenger798]

I was expecting 'It's soooo good!' I burst out when she said, 'It's soooo salty!' 😂😂

[@apara2005]

That pizza looks AMAZING

[@toto.dreamer]

"if it's raw it's raw" I have never felt something so intensely in my life

[@amrishapriyal8892]

The dough didn't rise because you added salt and yeast together. You should've gone with first mixing sugar and yeast in warm water. This is the way of activating yeast. And then adding the mixture to flour along with salt. Hope this helps. Have a good day Lisa!

[@hadiasohail8448]

u should make the black samyang spicy ramen or the two times spicy red ramen with some mince with ur seasonings and chopped onions and green onions, then make them into dumplings!! then make some shin ramyun with the soup and enjoy the dumplings with it! this is literally my favourite thing to eat!!

[@scipunkdollstudios4081]

I screamed when you kept dumping the hotsauce in! XD

[@aratherdrunkmedic8470]

Capris salad with good olive oil and fresh tomatoes, get basil, and a little bit of prosciutto and salami of your choice. You won't regret it and if you're really wanting a near authentic experience, balsamic glaze/balsamic vinegar.

[@fluffypurplepop4629]

I would love you to try vegemite and cheese bagels for lunch/breakfast. Recipe: THINLY spread vegemite onto lightly toasted Plain bagels. Then cover the bagels with slices of cheddar cheese. Place in oven (grill setting is best) until the cheese starts to bubble or before the bagels burn. Great creamy and savoury snack

[@joshscave1236]

You might like the almond breeze brand with a hint of honey if you're wanting something a little more sweet to fight off the heat.

[@laurenpelto325]

This is a request that Lisa's cat be the sole focus of a video

[@NeeshaAndCompany]

Oohh you should make a korean corndog with the rest of the fresh mozzerella

[@sorchamcclees7203]

You could also preheat the cast iron skillet before cooking. That will help crisp up

[@thenerdybackpacker1688]

I don’t know if you still need this but for the extra mozzarella you could make a tomato mozzarella salad with a balsamic vinaigrette or a tomato mozzarella sandwich with pesto. Thank you for all your videos you always bring a smile to my face.

[@lisboay8086]

can you please try a traditional british sunday roast. i think they’re kinda overrated overall but when they’re good they’re the best thing ever and i’d love to see your take on one! there’s different options with what kind of meat you want and it would be a fun challenge as there’s a couple of different skills involved such as cooking the meat to perfection, making a good gravy and yorkshire puddings that rise - and of course how crispy the roast potatoes are!

[@carolinep2478]

With fresh mozzarella it’s best to tear and put on your pizza it melts so well and spreads. What I would suggest with the left of mozzarella is make a lasagna or a stuffed chicken breast?

[@NA-sv6so]

Showing REALISTIC FAILS?? Love to see it

[@danielthomas4954]

This is like all the utbers combining together making a good pizza

[@lancehobbs8012]

The dough definately isn't proofing. Thats what we call the process of starting yeast in warm water with sugar. It " proofs" because it starts a foam head (krausen) and shows the yeast is alive before putting into a large amount of food or drink. This applies to brewing and baking

[@Real__ATF]

1:23 she did LITERALLY take it into her own hands.

[@HoundofWar]

Good job!! You’re the best!!

[@vubzs]

You should make carne apache! Its a Mexican dish where you get ground beef and "cook" it with lime juice. The acidity of the lime cooks the meat!

[@aayushkulkarni1424]

Ahh damn that pizza looks so appetizing, despite knowing it's so spicy, could you do more of such pizza recipes??

[@libre42]

Lisa, have you ever tried Sarma? It is an Eastern European dish with cabbage leaves, tomatoes and some different meats! It tastes delicious, something very different if you wanted to try it! Love the videos, keep up the great work 🙂

[@krista8709]

Cooking pizza dough before adding toppings helps a lot. Pizza looks great!

[@zarghonaasad530]

I didn't even realize the video was 8 minutes long 😂 proof of good content 👏👏

[@merrymerryquitecontrary136]

U didn’t overkill!!! It’s perfect lol

[@Gimmlie6262]

Lisa, I'm going yo add another dough tip like everyone else. But mine is the best. If you need your dough to cook more then your toppings just cook it on the stove. All you have to do is maintain the heat of the pan so for my induction stove I put it around medium low but I have a very powerful stove. For most that will probably closer to medium. Then you can cook the dough directly without drying or over cooking your toppings. Hope you try it otherwise lover the content!

[@KingCalb]

Try baking the pizza in the cast iron skillet for the first half and then directly on the rack for the last half

[@faciuo]

Honestly damn that looked spicy from here!! I hope tomorrow goes better. And congrats on the steps!!

[@valentina-qg4fh]

hey, you should use the mozzarella to make some gnocchetti alla sorrentina! it's basically gnocchi, tomato sauce and melted mozzarella. here's a step by step guide just in case! -for the sauce you'll need to cook some garlic or red onion (maybe both if you like them) on medium-high, then add the sauce and salt to your taste, just let it simmer slowly until it's ready. i recommend using some fresh basil as well! for the gnocchi you'll just need to boil them in hot, salted water and drain them just a little bit earlier. after that you're going to put them in the same pot where you were cooking the sauce, then add the mozzarella, possibly chopped in smaller bits so it melts faster. you should top them off with some parmigiano, but they're honestly delicious even by themself!

[@pharrellreid1398]

I'VE WATCH ALREADY AND LOVED EVERY MINUTE

[@averageknifeenjoyer3108]

you can cure the mozzerella which gives a really great flavour as well as making it shreddable.

[@halopro1466]

Hey Lisa, make this pls, make a Carolina reaper fried chicken with some 2X buldak noodles with 2 packs of it and add any pepper. (not the reaper tho.)w

[@xybergay8587]

The toppings looks good but yeah beyond the salt killing the yeast that cold cast iron pan was really making it impossible for your base to cook quickly. I would get it hot on the stove while crisping up the base first. Or leave some kind of heavy pizza stone in the oven for a while as it preheats so that the pizza has a hot surface to cook on.

[@brennaduty2909]

I have been obsessed with spicy tuna fried rice something about it is amazing

[@spongebobpants8428]

Red and green Mexican tamales. I know you eat Mexican food a lot but I haven’t seen you try them. TRUST ME they are sooooo worth it

[@sophiaetka22]

I suggested this on the ramen challenge. But it would be super cool to see you make shrimp tempura and replace the panko with ramen dust.

[@sarahpayne1552]

Love ya Lisa, A1 Job, keep it up!

[@alluringgyrl]

In the future, preheat your cast iron while you assemble your pizza. That will ensure a crisp and done crust

[@OP-xo8jv]

FISH... MEXICAN CEVICHE SUPER EASY TO MAKE. SQUEEZE A LOT OF LEMON ON RAW WHITE FISH AND MUSH IT. ADD DICED TOMATOES, DICED ONIONS AND DICED EITHER JALAPENO OR SERRANO. PUT IT ON A TOSTADA (A DEEP FRIED TORTILLA IN OIL UNTIL HARD) PUT KETCHUP AND YOUR FAVORITE HOT SAUCE. YOU CAN MAKE IT IN LESS THAN 1 MINUTE

[@katelynwillemsen5272]

Day 2 of asking you to try chili with sour cream and cheese! Adding a cinnamon could be a nice touch as well. Compared to this amazing pizza, the chili sounds kinda boring. But, I think it could be a nice comfort food/ a “break” from all the flavor foods to come!

[@imdino8]

Haha love ur work keep on going .thank you for posting a lot

[@sqwurrx]

for day 1.5 i really want to see you make pork with noodles it will be such a unique combination