Following Instructions From Adam Ragusea (NY Pizza at Home)

[@iisai9109]

This man astonishes me, the way he perfectly stretches the pizza to be perfect. And knows how sugar affects the dough browning and the yeast… yet still botches the very basics! I love him so much

[@dashboardmoney5743]

it seems like he watches a lot of cooking videos on youtube lmao

[@Golgiaparatus2]

I saw a comment on a previous video saying that his channel description used to state that he's a line cook

[@One_Moonlit_Night]

He's probably at least Semi-Professional. He has the knowledge, his cutting technique is great as well. It's probably a bit for the channel .

[@Yoruharu]

it's definitely intentional.

[@mrbanana6464]

@@dashboardmoney5743 lol that's me, I watch quite a lot of food science vids and even read a book on it but I don't actually bake that much so I still suck at it. There’s a huge difference between knowledge and skill.

[@ralphjackson6309]

I love that he does this and isn’t afraid to point out inconsistencies in the recipes and challenge himself to do it over and find solutions

[@ico1599]

That is why he became one of my fav cooking channels.

[@ltcuddles685]

Honestly Adam Regusea's recipes are really badly communicated. Like I'm sure the guy has tested these well but he doesn't post them in a usable format at all.

[@Ashh602]

⁠@@ltcuddles685I have made his foods many times. Never had an issue. Always read the recipe in description

[@brianwang8546]

@@ltcuddles685 And he gets pissy when you correct him.

[@Kronkoft]

@@ltcuddles685 What do you mean?

[@fastweirdo]

The amount of water you need can depend on the humidity of the room and moisture/absorption in the flour you use. Fermenting in the fridge allows the yeast to get more yeasty tasting. When fermenting, you want to portion your dough so that it's 1/3-ish the size of the container to avoid a blowout. Lastly, the pizza stone usually needs at least an hour to two to really get ripping hot and will season itself over time, so staining is normal. Nice job team

[@TheFighterBros]

I'm so hesitant to get a pizza stone. It'd so much wasted energy to heat it up. Same goes for the steel. So I just take the L and bake it in the oven normally. I just let the dough bake for 5 minutes and then add the rest and let it bake completely. It might not be as crispy as with the stone but it is much cheaper in every way

[@hwstar9416]

even before he put the flour, it looked way more than the original recipe. I think Ragusea made a mistake with the numbers or something

[@fastweirdo]

@@TheFighterBros If you want to cheat, you can put the baking sheet over the stove and cook the bottom of the pizza for like 5 minutes on high heat to get the scorching. A cast iron pan works better, but they take a lot of babying and care.

[@Yellowfruit65]

it's adam ragusea what would you expect 😂

[@Eronpas]

a 1:1 (100% hydration) dough will not come together for a home cook, the recipe is wrong.

[@koolerthanyou1360]

The way this channel is so authentic. Its the most human experience ive ever seen... Theres mistakes, but nobodys perfect. This man shows that in a good way.

[@skycaptain95]

Actually futurecanoe is a robot.

[@Tofu_Pilot]

Are you describing my Only Fans?

[@beetlepimp69]

all he is demonstrating is that he can not follow instructions.

[@sisconhimejoshi]

there are mistakes and then theres inability to even wipe your own ass

[@kiwuuspurr1927]

you can't always follow a recipe perfectly, you might not have the right equipment or you might not have the right ingredients available so you gotta substitute and try to get it as close as possible@@beetlepimp69

[@Isored]

The pizza not fitting had me dead 😭😭😭

[@thatsmyjujuu]

😭😭😭😭

[@resonanceytv]

me too man hahahahhhahaha so funny

[@superLuigi675]

i’m actually crying that clip made my day

[@Cloureku]

I literally just did this recipe like a week ago and had the same flour and water issues you had from the first half. Glad it wasn’t just me.

[@laz7777]

The amount of water in his recipe is way too much. For NY style pizza you want 60% hydration, so if you use 1000g of flour you use 600g of water. If you dont have a scale, by volume water is about twice as heavy as flour. Definitely use bread flour as well. It is stronger and will absorb more water than all purpose or whole wheat.

[@s-boy4613]

Flour is extremely variable in general because different makes can absorb different amounts of water. It's also affected by the moister of tge air. In general, doughs are best made by feel. Start with a wetter dough then gradually add flour as you go.

[@charles_1523]

Haha same

[@jtris01]

Additionally, humidity varies along with flour, which will affect the flour's hydration.

[@LuanArita123rs]

​@@laz7777the problem is that he definitely put the wrong measurements in the video

[@doc.rankin577]

When your oven temp is that low try the following: 1) smaller pizza. Making smaller pizzas allows you to make them thinner. Should cook crispier. 2) slightly bake dough before adding toppings. This will help prevent over cooking your toppings. You can do this with the sauce if you want. Be careful that the dough doesn't get bubbles. 3) If you have a large circular pan that can hold your pizza you can always throw it on the stove to better cook the bottom if you're unsatisfied. Hope these help.

[@duongauq3497]

Or just simply put your pizza on the top rack so it cooks faster.

[@chainsawenthusiast]

@@duongauq3497 no, because then, even in a convection oven, unless you prefried/cooked the bottom of the pizza, the bottom will not be cooked when the top is ready. in that case you'd have to fry that pizzas bottom in a pan anyway to finish it.

[@ShovelChef]

His heating element may also be on the bottom of his oven, like mine, so bottom rack actually makes sense there. But 475? I'm shocked by that. How does he have convection and such a low max temp? Anyway, yeah, same prep with a smaller dough, pressed thinner, he'll get it right, even with half wheat flour.

[@felixisme]

Should you use the top grill element on European ovens or nah? (No convection)

[@ShovelChef]

I'd recommend using the top grill to finish off the cheese ONLY AFTER preheating the oven to over 400 F/200 C, and/or after par baking the crust. You don't want crispy cheese on soggy bread.

[@dzyanw]

Crying laughing on this one, that pizza not fitting on the stone, so perfect 😂

[@kanha.sh4]

I was laughing like a maniac. Thought my humor is broken lol.

[@dzyanw]

@@kanha.sh4 sounds like you have the best humor 😝

[@coolestofallthebeans]

I read this comment while it was happening and I had to pause the video to stop cry-laughing AHAHAHAHA

[@reviloplays2143]

same.

[@Ge_sus]

"It loooks like a really healthy meal for a horse" took me out😭

[@MaidLucy]

I actually followed Adams recipe twice and each time we had a lot of fun baking the pizzas. My oven can get insanely hot (the max setting just never turns off the heating lol), but doing that for 1h in europe cost me 7€

[@dmarsub]

Whole wheat makes this a whole lot more difficult.

[@twdjt6245]

Yeap…behaves significantly different when introduced to moisture…hence why he had to add so much more flour.

[@user-zz3sn8ky7z]

@@twdjt6245 Nah, the measurements were deffinetly off in general, he talks about 60%-ish hydration, but the numbers given give 100%

[@tissuepaper9962]

@@twdjt6245 he also had to add hella flour because 100% hydration is way too much for this dough, even with a really good white bread flour.

[@timnonik2736]

I actually follow the recipe of adam ragusea correctly and it gets me the best pizza in a home oven I ever had. Key is the fermentation in the fridge, which should atleast be 4days, better even a week. Also you need to put olive oil in the sauce, otherwise its not a nyc-style pizza.

[@5skdm]

​@@twdjt6245 no whole wheat would actually cause him to add less water because whole wheat is thirsty. So it might actually fix the hydration problem slightly.

[@chemus9217]

I keep missing the instagram posts. Looks (half) delectable as always.

[@dionshiv9602]

Yea these comments are so (split) on how the food looks

[@mybeaniebooz9601]

My favorite part is when he didn't follow a single instruction

[@irregulargamer1352]

And it came out close enough

[@yuu-xm4rf]

MF on the grind... lets go

[@grease.mv7993]

Shiiii truee 🗣🗣🗣

[@gedewika3500]

Let's just hope he don't remake recipe from how to basic 🤣

[@hoodwink00]

Seeing him make mud water then whip out the “whole wheat” bread flour filled me with excitement

[@Sniperboy5551]

“Gluten sensitivity is like cryptocurrency. I don’t understand it, but my friends who have it never shut up.” Absolutely brilliant line.

[@lemonhaze1506]

@republicshallriseagain419found the cryptobro 😅 They came faster then expected

[@indestructible247]

@@lemonhaze1506 they see crypto as some kind of way of getting rich. lame ass idiots

[@sarahmellinger3335]

@republicshallriseagain419 dude small physical assets is where it's at

[@kayzeex1253]

the song at 5:30 is "Boy's a Liar" by Venjent and Oktae, for anyone wondering

[@MrTmb64]

Thanks for pointing out the water issue. I make pizza dough frequently since 2 years, following his recipe at the beginning, and ending up making waaaaty too much dough because i used 600mL of water at the beginning and 600g of flour, but needed to add much more flour because it was waaaaay too wet and ending up with like 1kg of flour total at the end. I now use much less water at the beginning

[@Synystr7]

You ended up with 1.2 kg exactly. I love the metric system

[@jc43261jc]

I did his exact recipe too, but using his US measurements the dough came out just fine. His US to metric conversions are correct, so it’s weird seeing how so many people are having this issue

[@CaptainPIanet]

FYI, Adam changed the amount of water in the description to 530 mL

[@Baresi-Unico-Capitano]

Italian here. Let me give you the best tip you'll ever get when making pizza at home. Home ovens are never going to be hot enough to achieve what you desire when it comes to the bottom of the pizza cooking well enough. Instead of worrying about 'hot pizza stone' in the oven, put the pizza in an iron skillet or any skillet that can also go in the oven. What you first want to do is actually place the pizza in the skillet on the stove top on medium to high heat whilst your oven is preheating. Cooking the pizza on the stove will give you the best finish when it comes to cooking the bottom. Of course you want to keep an eye on it so it doesn't burn. Then whilst your pizza base is cooking on the stove, top it with the tomatos, cheese etc just before placing it in the oven when you are happy that the bottom is crispy/cooked enough to your preference. For an even better result, sprinkle coarse cornmeal/polenta on the base of the skillet before putting the pizza base down into it. This will make the bottom of the pizza even more crispy and delicious. Then place into the oven so that the top cooks to your desired preference. You Americans seem to prefer the cheese to burn and form those burn marks but we basically cook it until the cheese begins to melt. OK, thank you.

[@richardk5246]

Brilliant tips, thank you.

[@marmalar]

Yoooo Futurecanoe! My wife and I love your vids, as fellow New Yorkers, we appreciate your on-the-street captures that are reminiscent of her own Chinese social awkwardness :) Way to go homie!

[@salmonella7993]

The only reason you have a wife is because of her Chinese social awkwardness.

[@ParasiteAdam666]

I always like adding a bit of garlic salt or powder to my pizza dough for extra flavor. Side note to anyone who tries this that the resulting dough will smell extremely weird, best way I can describe it is the yeast smell and the garlic fighting to be the dominant smell. Thankfully its not a smell that sticks but gets a bit stronger when letting the dough double in size. Once cooked it tastes amazing.

[@TheVnator]

For struggle meals, you should try to recreate recipes from The Wolfe Pit. Another funny cooking youtuber focused heavily on struggle meals and dollar store food, he's really funny and really great! Also his recipes are freeform and forgiving enough that you'll definitely be able to do a half-decent job with them. I actually have some faith in you!

[@ShaelRiley]

I would like to see this. 'Been watching The Wolfe Pit for years.

[@Nix_Shepherd]

Adam's pizza recipe is one of the best i've tried

[@robholx]

Pizza was low in the oven, which is somewhat cooler (and you can't broil). Pizza stone may not have been preheated enough. Also the dough seems like some whole grain thing - that'll affect gluten development and will be harder to brown. Crust looked OK except for where it was folded.

[@eschenjay]

This!! Preheating the stone is key for a nice crisp bottom

[@elinor8569]

whole grain flour sucks for pizza tbh it's way more chewy and has a flavor that overshadows everything else i really like it for flour tortillas tho that flavor is actually nice when it's less intense in something thin

[@rednuhT]

4:44 It's sticking to your hand because it doesn't want you to let go since you did something unspeakable to the olive oil, although I guess she enjoyed it.

[@vibortravas2932]

The soud effect 6:44 was so extra, it is really the cherry on top of a great video. That is why FutureCanoe is a master

[@speedhunter749]

I legit fucking died laughing when he folded the pizza in the oven 🤣🤣🤣

[@MuscleCarLover]

That fold when it didn't fit in the oven gave me a much needed dose of laughter. Why is that so relatable?

[@What-ti2qh]

i died when he just rolled the edge of the pizza over in the oven hahaha

[@HarrDarr]

its how some pizza is served in rome tho

[@GroentjeK7]

The amount of times i litterally cried from laughing🤣 Love the video's!

[@GabrielVitti99]

- "As you can see the dough is trying to escape my container like hustlers escape the matrix" This guy is indeed a genius.

[@progames70]

The wetness of the dough is not the problem per se. High hydration pizza is very normal in Italy (for naepolitan pizza 70% hydration is very common) and helps make a nice puffy pizza. For cooking my advice would be to make smaller balls since the pizza was going to be way too big for your oven. About 1kg (500ml water and 500g of flour) of dough is more than enough when divided by 4. Also you should cook the pizza with just the sauce for like 4 minutes or so before adding the cheese due to the low oven temperature! Hope this helps.

[@cameronknowles6267]

That’s a 100% hydration

[@amoyzegh]

@@cameronknowles6267What I was going to say lol

[@ihaveinsomnia1]

This video is hysterical! I like making Pizza at home and sometimes it comes out perfect other times it does not but it still tastes okay.

[@clockworksmurf]

You are amazing 🤩 Please keep making more videos. I never thought to roll a slice of pizza for even bites of crust. Genius! Thank YOU for this much needed content.

[@JackstonCry]

Cringe

[@مونا-ل7ذ]

Get a life jezz​ @JackstonCry

[@Nikki-hunny]

I love your channel Always makes me happy 😂

[@nightsky1681]

That little folding after shimmying the pizza onto the stone🤣🤣

[@TorSkywalker]

9:05 yooo where is the mandatory facepalm meme?!

[@rummanpablo7139]

Futurecanoe is a GOAT he doesn't need instructions ❤😂

[@fabianrojas8012]

You should do more ragusea recipes. This one in particular is kinda specific with measurements but most tend to tell you to do whatever you want and be creative

[@tdegrddeehjgd]

I really wasn't expecting to hear Miki Matsubara in this video but it was a pleasant surprise.

[@42neddy]

im getting into his house and stealing that bag of whole wheat flour he is ruining everything by using that

[@ADeliberateTypo]

5:15 me when my grinder broke. God bless shotglass+scissors.

[@lionelhutt9119]

to stop the pizza stone from becoming more of a mess use baking paper, laying the dough out on it makes getting the pizza into the oven easier too.

[@peatmaker1]

Yesss, I wasn’t expecting this video but I’m so glad.

[@peatmaker1]

After watching this video: triggered level 100

[@thepotatoarmy980]

11:27 The Simpsons predicted this when homer teaches ned a new way to eat pizza

[@FeeberWeaver]

Babe wake up, futurecanoe uploaded again

[@TallicaMan1986]

11:35 just make a calzone then you donut

[@Ineedsleep-w]

5:31 bro was talking to justin Bieber 😂

[@DaSwissAvro]

1:43 bro leaked his face

[@radnbad95]

He mark zuckenberg???? 😔

[@Robin9-2]

@@radnbad95nah he means the reflection

[@KrumovBobby]

man, this is turning into my new favorite channel real quick. might wanna try some mithycal kitchen/gmm receipies? they have a few cases where they accidentally discovered good combos, those could be interesting, keep up the good work and since this comment is getting way too positive, remember that nothing is real and we're all in a matrix :)

[@slayer4mayor]

Enjoying your videos. Great Job Team!

[@thothrax5621]

rolling the slice at the end has to be one of the funniest things i have ever seen on youtube

[@lizmary8207]

Folding that pizza was relatable lol

[@kristenhlady4079]

1:43 how old was your yeast ? Where were you storing it? I keep my yeast in the fridge, i buy it in bulk the jar says to Refrigerate after opening and use within 3 months of opening.

[@kashyaps8486]

Bro just amazing edits and voiceover in your videos.. makes me entertained and laugh and still learn how to cook ! Amazing man great job 🔥

[@roberthannigann]

the boys a liar😂😂😂 5:31 the boys also a menace 11:45

[@-Junx-]

best pizza eating method tbh

[@spiral310]

I laughed so hard when your pizza hung over your pizza stone

[@notsaeed]

Same lmao

[@alitigergd9394]

09:12 nice job team 🤓

[@Ibz_M5]

Him pushing the pizza in to the oven had me dying😂😂😂😂

[@BigmanDogs]

Pro tip: fry your pizza slices with a pan on low heat before eating it. Start frying the next slice in the meantime. Gets you closer to a pizza oven crust

[@Eric-yt7fp]

"this looks like a really healthy meal for a horse" is my favorite description of dough.

[@jreader7361]

Finally... Someone that also rolls their pizza 👌

[@arratikli7497]

I thought I was the only one...

[@alexandermastouri]

​@@arratikli7497I will find both of you ,and lord may help you when I do...

[@JohnSmith-cb9lr]

Rolled up pizza is called stromboli. Lots of places make it.

[@BobofWOGGLE]

The competitive speed-eaters do something like that with the pizza but the cheese and sauce goes on the outside. Slides down easy, minimal required chewing.

[@kazemarugurung666]

Been waiting for a week Lesssssaaaa gooooo

[@ananfaiz9900]

Finally! You doing Adam Ragusea recipes! Would love to see more!

[@dontdoxmeforthis6398]

Your the only person on the planet I've seen eat pizza the way I do .... I'm not alone!

[@rockeater64]

Nice job team!

[@lizzykayOT7]

It's the realness I'm here for. Perfect content from food creators isn't all that creative.

[@Static_1601]

10:30 my god it’s a miracle, HE SLICED SOMETHING NORMALLY

[@Static_1601]

11:24 never mind

[@DF-rt1xg]

“It looks like a really healthy meal for a horse” 🤣🤣

[@druidicdwarf]

i gotta definitely do the rolled pizza method next time

[@anthonylantz6563]

Have I been watching your videos for months? Yes. Did I realize I wasn’t subscribed after watching this? Also yes. Time to go back and like all of them

[@eugeemz]

Only since i learned baker's math its when i realized how ridiculous those measurments are 🤣 100% hydration!!!! First time i went by eye but when i got a scale i tried to follow the recepie but you know already how that went... Also babishes brownie recepie basically deepfried my brownie 💀

[@TheOnlyPedroGameplays]

Do what?!?

[@tissuepaper9962]

@@TheOnlyPedroGameplays Rag man give wrong recipe, too much water. Hope you can understanding now.

[@stephaniexu3576]

this is actually top tier content. i am hooked.

[@dex6316]

Charlie Anderson has a couple of series where he recreated New York Pizzas and Philly Cheesesteaks in the most authentic manner possible. You might want to try one of those.

[@diaanlouw5039]

Bro, a trigger warning for rolling up the pizza, but not for cutting it with scissors? damn

[@PP69420PP]

"It wont be dripping oil"It procceds to drip half the oil it was made with

[@sadoklajmi]

When u rolled up ur pizza like that to eat it... u are the killer

[@allyg10]

Obsessed with your videos, honestly makes me feel less depressed!!

[@pleaserespond3984]

Whole wheat flour needs more time to soak in the water, that's why you were having trouble kneading it. Just let the dough rest for half an hour and try again. In general, if you're not making a 100% whole wheat bread or whatever, don't go over 20:80 ratio of whole wheat:regular flour.

[@vancebocas7626]

I laughed so hard at this! XD My favourite part was when you put it in the oven and it hung over....and you kept poking at it as if we couldn't see what you were doing. Just such comedic nuances make your cooking channel so enjoyable to watch.

[@ZombieDawgs]

I had the same hydration issues as you, for some reason his recipe called for 100% hydration and each and every time I've tried it it's been a nightmare to work with. I'm glad it wasn't just me

[@MundyFunny]

I like how he can make everything look radioactive

[@CFear]

Do more of Ragusea

[@mikoajziecina6393]

beautiful pizza rolling technique, my favorite too, perfect explanation of why it is superior over eating pizza any different way

[@CaptRespect]

I’ve got a cast iron pizza pan thing. It’s great because I can remove the whole pan from the oven and finish crisping up the bottom of the crust on the stovetop.

[@Joemoo.]

Yea, pizza stones suck. Literally you need the iron pan to have that good crust. He also didn't put it on the top rack.

[@larryd9577]

"It looks like a really healthy meal for a horse" I died on the stop.

[@Corydon7719]

Let's all have some pizza You want to eat-za-pizza? Then let's all make some pizza, si! Mamma mia! Start to knead the dough Then we toss, toss, toss Yummy, yummy pizza For our familia! Let's all grab a cup Then we cut, cut, cut Yummy, yummy pizza For our familia! Next, we spread the sauce With a swirl, swirl, swirl Yummy, yummy pizza For our familia! Lots of toppings We can try, try, try Yummy, yummy pizza For our familia! Pop it in the oven Then we bake, bake, bake Yummy, yummy pizza For our familia! We made a yummy pizza Now we eat-za-pizza So let's all eat our pizza, si!

[@idonthaveanameineverhadaname]

Pizza

[@idonthaveanameineverhadaname]

Cucomelion

[@_lolz_and_beauty_]

Coco Elon

[@georgia-tg4yo]

The cucunelon

[@Corydon7719]

Clockcomelon

[@rrahh8789]

What you did to the virgin olive oil was hilarious.🤣 🤣🤣

[@AnnBoye]

What you did to the virgin oil was Hilarious ❌ What you did to the virgin covered in oil was Hilarious ✅

[@axryfx]

0:03 not anymore

[@Homobikerus]

First time I've lost it at "healthy food... for a horse" but that folding of the edge really caught me off guard! :)

[@clasheliteofficial]

every chef needs a ligma fork

[@bouhadhjrachid8337]

Fr

[@Maniac_987]

I appreciate your tone of voice. You aren’t doing the overly fake positive content creator voice that everyone else is doing.

[@ayylmao6113]

Friendly tips - different types of flour react differently to water, whole wheat flour can take much less hydration compared to all purpose for example, this is probably why you needed so much extra flour.. Also, you are looking for strands of gluten when stretching the dough to see if it's ready, and those only show up after some time kneading/some time proofing the dough. Instead of adding more flour and testing, sometimes your dough just needs more kneading/rest. Adam proofed his dough balls separately to make sure he doesn't deflate them after the proof, you proofed the dough as a whole and then kneaded the air out of the individual balls, this creates a thin and dense crust instead of a crisp and airy one.

[@johnkubiak1154]

Rolling your pizza? That's a paddling. Ranch on pizza? That's two paddlings.

[@dn-o]

face revel at 1:39

[@grabbers6520]

Nice to see a collab with my two favourite food youtubers

[@Bamni]

1:44 Face in the bowl

[@ayushmanpathak4145]

Tyyy