Pro Chef Reacts.. To Cooking With Jack WORST PIZZA?

[@ChefJamesMakinson]

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[@skibidi.G]

Vote YES 🥳

[@realmanitu]

why is youtube now translating your video title and description? wouldn't have clicked your channel like that, please revert this D:

[@shashankdixit92]

Chef, I think you should buy Jack’s sauces and seasonings.. since you are milking so much content out of him, it would be great if you buy them and support him as well… Also, you can review the seasonings, another content for you too…

[@Darkshizumaru]

Should shape dough before the resting, this is more of a pizza stone dough. I'd use a different dough for pan pizza, moisture in the dough effects the final pizza and a good pan pizza should go edge to edge with crispy cheese. It was kinda pointless to cook it this way imo... the point of using a pan with sides like this is to keep it from spilling over... I just don't see a point to making it like this instead of a pizza pan or a stone. The point of the pan is to crisp.. it was not crisped. Good enough to eat, but unnecessary use of tools to make normal pizza. Stove top the bottom of pizza before or after for crisp bottom an... make the dough... This dough texture is for stretching, not for pan pizza. Yes, different moisture content of the dough results in different textures. I don't mind the results. It is a pizza. It was cooked in a pan...just wrong dough type, raw onions need to be salted and dried or pre baked, peppers not as much as less water in them, pepperoni was good, I'll say the cheese was fine too, the rest was more than necessary for what came out... pan, dough, sauce, cheese, toppings....didn't need a video for slacker pizza. Instructions are on the bags the dough comes in.

[@Hybris51129]

Just my two cents but this particular ad read sounded really rough, borderline "I am being forced at gun point to read this statement." levels of rough. I know that some sponsors have really strict scripts but I think that on this one you need to work on the smoothness of the delivery.

[@kojihu3337]

Sarcasm aside, wow. This is the best performance of Jack i've seen. An actually edible looking dish. Quite uncommon from most of the well-known videos of Cooking with Jack, indeed. He even got a bit experimental and critical of his own dish, as you mentioned too. I'm honestly just as impressed as you are.

[@ChefJamesMakinson]

Me too! Haha I expected worse.

[@alucardex4383]

I mean... this is bought dough and some diced veggies and salami. You have to try REALLY hard to f... that up.... and he still managed to do it once.

[@NotSomethingIsNothing]

@@alucardex4383knowing Jack he could have easily messed it up, but he didn't.

[@teijaflink2226]

I was impressed that he actually did it again when he made a mistake instead of lying how good it is. This may look simple sure but it's not always easy to get the perfect pizza in a regular owen.

[@nice900]

its crazy that edible is the standard we're looking for when talking about someone who is literally teaching people how to cook

[@CidVeldoril]

I can't say how satisfying I found this video. Jack not only was critical of his own first attempt, he redid the dish AND made it better? This must be the best thing I've ever seen him cook and that makes me oddly happy.

[@ChefJamesMakinson]

I can't believe it either!

[@Saitken]

The most unbelievable thing about the redo isn't that he DID it, it's that even the pre-redo Pizza was probably the best thing the internet had ever seen him make and THAT'S where he drew the line. Not at, like, raw chicken or swamp stew or anything.

[@tburgess3426]

I was hoping someone else said this. He's made himself literal slop in the past but he slightly undercooked a pizza and went "no, absolutely not, unacceptable".

[@ChefJamesMakinson]

😂 I know! haha

[@ffwast]

The man has been developing resistance to salmonella and the thing he screwed up the least is unacceptable

[@aj383]

Just goes to show... He cares more about the texture of his pizza crust than he does about his chicken.

[@CubsWin2012]

Chef JM, you look a lot like the famous youtube rapper, FroggyFresh.

[@apedley]

I'm glad to hear someone finally comment on the poor food hygiene practices in creators videos. Watches and rings etc are a big nope. Bacteria from underneath them can get in the food, and you can end up spreading raw meat bacteria like e-coli around your house underneath there.

[@ChefJamesMakinson]

😉

[@pedro3131]

Food safety 101 right there. I cringe every time I think about all the nasty gunk on those rings that's now getting worked into the food 🤮

[@misshell]

SAME!!! Not just jewelry, but nail polish too. I used to certify food safety with ServSafe and it's an important aspect of basic food safety. I also cringe when people don't wear hair nets or hats. Don't get me started with long beards!

[@CoolJay77]

@@misshell True. I have seen too many Italian chefs licking fingers while cooking, both in videos and in actual restaurant kitchens. Vito making pizza dough on YT wearing a wrist watch. That is a no no.

[@realdragon]

Honestly I would be less afraid of bacteria and more that I would lose ring and potentially choke

[@jackierebbel4604]

I love how you are so nice about critiquing these "chefs". Never judgmental and instead helpful with your advice. Thank you for that. I enjoy your videos.

[@ChefJamesMakinson]

You are so welcome!

[@Memesifoundonfacebook]

James is the real definition of a Professional Teacher

[@wristup4580]

Cant wait for a uncle roger and chef james collab!

[@ChefJamesMakinson]

Me too!! Hopefully one day!

[@cosmoreverb3943]

​@@ChefJamesMakinson Uncle Chef James soon!

[@MichelleArrrrr]

Uncle Roger BETTER give James the uncle title from the get go. 😂

[@jenniferzwicky4970]

I need an Uncle Roger video with Chef James’ egg fried rice! That would be awesome! Would Uncle Roger keep his leg up on the chair or will it drop to the floor?! 😂 someday hopefully Chef James gets Uncle status!

[@aaronschlanser2646]

When he first got the pepper flakes I thought, oh nice. Then I thought oh that's too much. Then I thought THAT'S TOO MUCH. Then I thought oh my god that's way too much!

[@fingersfinesilver]

Always enjoy your calm and measured response. And the possibility of you blowing your top - a bit like a pressure cooker!

[@ChefJamesMakinson]

Hahaha 🤣

[@driftingdynamic]

The logic of "I'm not making pizza dough because I have videos to make" as a 'cooking' channel is absurd. I'm going to start a cooking channel where I just order door dash. Lol

[@ChefJamesMakinson]

agreed!

[@ImperialMarque]

@driftingdynamic I'd watch that let us know when you make your first video.

[@konradbrochocki4923]

It takes literally 15 minutes to make pizza dough... and I'm being conservative. I don't know what this Jack has been making.

[@ImperialMarque]

@@konradbrochocki4923 well that's a fast recipe you could do that but 30minutes to have a decent one to let the dough rise a bit, proofing , etc. Depends on the crust you wish to achieve. From Scratch is the best as it gives the best taste and texture.

[@konradbrochocki4923]

@@ImperialMarque Right. I mean, I wasn't counting rising because you can go off and do something else while it rises. There's like 15-20 minutes of effort total.

[@JamesSerapio]

The momrnt i saw the fresh basil get placed on the uncooked toppings, i could taste the burnt basil

[@TyrBarghest]

I think the only real improvement would be to preheat the cast iron. Not sure why so many people seem to skip that step.

[@ChefJamesMakinson]

yes it can help but you have to be quick with the dough

[@Astavyastataa]

@@ChefJamesMakinsonExactly. It's a little tough to shape it on the pan when it's hot. I've used a flat sideless cast iron pan for pizza before and that turned out pretty good too.

[@rubberwoody]

Hard to shape the dough to the pan when it's hot

[@barkerjames1980]

I occasionally make pizza this way, but I make my own dough. One thing I do differently is that I preheat the pan with the oil in it to about 350° before I put the pizza in it. I cut out a piece of cardboard the same diameter as the bottom of the skillet and assemble the pizza on the cardboard (I sprinkle cornmeal or semolina flour on the cardboard so it slides off the cardboard and into the skillet easily). Also, I have a coal and wood fired cookstove and I can get the oven to around 600°F. I bake it for 8 minutes, turning the pizza 180° after 4 minutes, as the firebox side (left side) runs hotter than the right side. Preheating the pan and cooking at a higher temperature results in perfect pizza every time! However, most of the time I make pizza, I do it the same way only on the big pizza stone that I leave in the oven.

[@mrfixitishere]

Pizza cook here to answer about the sause. I prefer to use whole canned tomatoes juice and all. now if i want a Chicago or Detroit sause i will cook the tomatoes with some tomato paste. because its thick and sweet, but most times i just put tomatoes down and do my herbs over the cheese. My herbs are basil, oregano ,garlic, marjoram ( if i use an Italian blend) and finally a little salt. I very the salt depending on the salt in the meat.

[@Kili_1701]

I really love your voice. Like it's super calm, clean, I understand everything you say (non-native speaker here) you never shout (I dont think I ever saw it at least. Only loud disappointment) and you speak rather slow. I love watching your videos in stressful situations - before I sleep or during panic attacks. Its really pleasent to listen to you explain how things work and what you could do instead and stuff. Been obsessed with watching all the older videos (typically the reactions)

[@ChefJamesMakinson]

Thank you! 😃

[@oplkfdhgk]

9:22 when i do pan pizza at home i usually put it on the stove top for couple minutes to get the bottom really crispy and then i put it in the oven. it's not the same as pizza oven but it's pretty close in my opinion.

[@ChocolateTampon]

A good way of replicating a pizza oven in the kitchen is to have a pizza stone pre heated under the grill (broiler) with the top heating element (or gas) on full blast. Let the stone heat up for around 30 mins. Once the pizza goes on the stone, crack the door open a bit to let any steam out. It's not quite as fast as a pizza oven but it's way faster than an oven and the high temperature will give you a good char on the bottom of the base and the heating element will cook the toppings in no time. No need to pre cook the dough. With this method a 12" pizza will fully cook in about 3 to 4 minutes. Keep an eye on it because it will overcook and burn quickly if you don't pay attention.

[@TheEternaut]

Jack's videos are not (most of the times) educational. It's just watching a guy cooking and we learn something (if any) by seeing him doing it. The combination of his videos and your reactions is priceless, because we learn what he is doing right or wrong, and most important, how to correct it. I wish Jack watched this and the other videos about him to improve his cooking. I improved mine, so thanks for that Chef!

[@mattmartineau6018]

16:00 in. I prefer cheese on top: seals in moisture. I tend to freeze pizzas for later use. The cheese is pretty much waterproof. The mex cheese mix. Sure, it'll work. I usually prefer a mozza/cheddar mix. sauce/seasoning look OK-ish. Haven't tried it... I'd probably add dry oregano/basil into the sauce. Crushed onion into the sauce, too, maybe.

[@donnamyhre5202]

I bought pizza oven tiles from Lowe's put them on a baking sheet in lower rack of oven and my pizza stone on middle rack. I heat my oven for 30 minutes at 500° then put pizza on stone cook until crust is golden brown on rim, turn's out perfect every time ❤

[@Kyle-nm1kh]

Do you cut it on the stone

[@donnamyhre5202]

@@Kyle-nm1kh No I move the pizza to a cutting board. I don't want my stone damaged

[@Stop_Gooning]

I was a pizza cook for 5 years and the $40 TNMT electric pizza oven I got on Amazon is basically as good as a brick oven.

[@nsanelycrazy]

​@@Stop_Gooningteenage mutant ninja turtles?

[@Stop_Gooning]

@@nsanelycrazy yeah, I got a ninja turtles branded one. Came with an official cook book and everything

[@DrFrankLondon]

Can't believe it, mate! If it wasn't for questionable hygiene, I would in fact have tried that pizza. That's strong words when the food is made at the Cooking with Jack show. On top of everything, Jack admitting to a mistake and doing another pizza, don't know what came over Jack when he made this video, but at least it had to be something positive. I am still in shock!😮😮😮

[@ChefJamesMakinson]

haha Agreed! he uses the chef cloth as a napkin 😂 I know he may have hit his head and was honest with everyone haha

[@DrFrankLondon]

@@ChefJamesMakinson 😂😂😂😂😂

[@leop3009]

Maybe hes been quetly reading comments 🤔😆

[@GTSE2005]

I'd say that his pizza actually looks quite appetising. Although I can't tell if it's because my perception got messed with by his church chili and party cheese salad.

[@MiG-21bisFishbedL]

It's his best, that's for sure. Even then, you'd be better off halving the dough for the crust, to start with. Then, actually start the dough on the stove top, wait for it to start actually forming a crust, then top it with all you like, and then put it under your stove's broiler (Or grill, whichever term you prefer), then let it caramelize and melt that cheese. Bam.

[@arun_kumar0]

A simple hack to puff the dough quicker... preheat the oven at 40degree celsius and turn the oven off, and put the dough inside, warm temp helps speeding up the process

[@sharendonnelly7770]

The redo was a big step for Jack, he's learning what is good and what isn't, and admits when he made a mistake, that's great progress for him. He also learned that fresh basil is fragile! He's doing much better and hope this continues. Great review!

[@Thomasmemoryscentral]

Sadly he barely improved. Think only the mayonaise cake is the only other dish he cooked that is fine

[@IICQBII]

Pizza guy here. Your comment about canned tomatoes is spot on. just dump the can and add your spices, mix well and boom, you've got a sauce. Jack is making a personal pizza so obv. his sauce can be how ever he wants it to be, But a commercial kitchen wouldn't put red pep flakes into the sauce. The places I've worked at tend to keep there sauces pretty simple (tomatoes, Water, Salt, Basil) Some added extra spices some didn't. But jacks sauce isn't a bad sauce in my opinion, its just not for everyone. P.S. The style of pizza im familiar with is New York, Neapolitan, and Sicilian. If that helps clarify things.

[@ChefJamesMakinson]

Thank you for the explanation!

[@sharigreenspan]

Hit 100k today . thanks for the knowledge and nuggets you had thrown my way over last months.started with 8k in February

[@SuperBottleghost]

I really like your scientific, matter-of-fact profssional approach to cooking. An old saying of mine... "Cooking is like chemistry - but you can eat the result."

[@csvega]

You are polite and respectful. Jack is not a good person from all I read and seen others say about him. I admire your good heart🩵

[@ChefJamesMakinson]

Thank you!

[@ZagnutBar]

Important to note that good quality canned tomatoes are often a better choice than the cardboard supermarket ones that you can get all year, even out of season.

[@gregbrown8881]

It's pretty incredible that the 2 best things that I've ever seen Jack make were in the same video. I never would have expected him to redo that pizza, and it actually made me happy when he did. He definitely went overboard on those red pepper flakes, but I'll give it a pass since he was only making it for himself. A solid effort overall, and I hope we find a few more gems like this in the future.

[@imlaod3513]

Just recently discovered your channel and gotta say you're my favorite chef. In all of your videos you're polite and honest and you go out of your way to not trash others. I'm looking forward to taking out your recipes

[@ChefJamesMakinson]

Wow, thank you!!

[@smokeyson]

I love chef James being sarcastic lol. It's a nice change lol. That aside I like the improvements Jack made to this video compared to his previous videos

[@ChefJamesMakinson]

I'm hold back a lot haha 🤣

[@FranciscoVelez31]

I have to be honest, Jack’s funny and all…but one thing is true, repetition leads to improvement. Even if you are reaaaally bad at something, if you keep at it, eventually you are going to get better, even if it’s a little. It is kinda cool watching him get slightly better (or less worse 😂) and picking up on those cooking nuances that only practice gives you. Good for you, Jack! Thanks for the video, Chef!

[@ChefJamesMakinson]

repetition can if you try to improve or you just reinforce bad habits

[@elheber]

Based on the finger, I assume this ring is his wedding band. I wouldn't take mine off for simple cooking, but mine wasn't ever a diamond-studded mobster monster like Jack's; maybe I'd take mine off if it had dozens of tiny diamonds all over it. Nice catch on the times in the wristwatch, Detective Makinson. Great eye for detail!

[@Yoroiful]

10:30 Our oven goes up to about 250C and you're absolutely right that you have to cook the dough for a few minutes (and vegetables that have a lot of water too) before you put everything together and put it in the oven. It might seem like a hassle but it's totally worth it.

[@abhandarkar]

Chef Makinson- thanks for suffering through another Jack video for our entertainment. Hope you have 200k views to make this worthwhile.

[@ChefJamesMakinson]

Thank you so much! so do I! haha

[@lordchaa1598]

Not gonna lie, my mouth started salivating a bit at the end. I’m impressed, Jack is learning and growing as a home chef.

[@Graavigala85]

1:49 JAMES!!!! The sass on you! I love it

[@ChefJamesMakinson]

🤣

[@MikeC1]

17:45 Or if you are going to use that much dough, pile more toppings on. I'm sure this was delicious, but was more like loaded bread sticks in topping ratio. With the size of pan he could have easily broke the dough in half and made a Chicago style deep dish pizza with all kinds of cheese and sauce and toppings.

[@Karras353]

I think a baking stone makes a world of difference if you don’t have a proper pizza oven. A thin base bakes nicely at about 230C in no more than 10 minutes in my oven without burning the toppings. I’ve also managed thicker bases at lower temps, for a longer baking time with no prebake.

[@pengwino828]

Jack finally did it, he made something we’d eat.

[@Shebsa]

I love that you can tell he has learned from previous mistakes and did a redo instead of pretending that everything's great. Also I prefer to put the cast iron on the stove and cook the dough from the bottom while putting on the toppings. So preheat the oven and the pan on the stove while stretching and preparing tomatoes, then put the dough in the pan and let it cool while putting on the toppings and then fire it in the oven to finish the cooking. It gives you a better crust and you don't have to worry about undercooking the dough.

[@kojihu3337]

wow, James is on a roll these few days!

[@ChefJamesMakinson]

Yep!

[@joeschmoe1150]

5:27 Great tip, Chef! Thank you! When I get granite or marble counter (like he has...) I will start practicing to make my own dough.

[@barbknitsandcrochets]

I'm no pizza chef but I got heartburn when Jack added all that dried minced garlic and red pepper flakes to his tomato sauce. Yikes!

[@MegaFortinbras]

Minced fresh garlic is much better.

[@MiG-21bisFishbedL]

And no oregano in the sauce? Criminal!

[@MashoneNBK]

If you are buying pizza dough from the store I would suggest you stretch it on a cutting board with some flour and then doc the dough with a fork, premade dough tends to be over-proofed and tends to have large air bubbles when cooking docing will help. Depending or the temp your oven reaches I would use a different oil in the pan EVOO can smoke at 410F, i would save the good olive oil for a nice drizzle after cooking.

[@thirzalebbink402]

He could have pre-baked the bottom a bit longer the second time too

[@ChefJamesMakinson]

Ture but not to bad for him

[@ManishPatel-vz5sj]

*sure

[@BorgWolf359]

I am shocked that this wasn't half bad! We had boxed pizza growing up! It was called Appian Way Pizza mix! It had flour for making dough, a can of pizza sauce, & some parmesan cheese! We would add other stuff to it, but we loved it as kids! I don't mind this type of pizza but definitely prefer freshly made everything!

[@stephwilliam2730]

Hi Chef James, been watching you for a while and I really like your content. I'm really happy for your sponsorship, seems like a great tool. But I hope it's not one of those MCN's because they seem to be super predatory and I think you'd deserve better. Keep making fun videos!

[@ChefJamesMakinson]

I appreciate that! They do help with YT

[@Nocare89]

Not a chef but I add garlic powder and oregano to my sauce. I add it to the dough too. I sometimes add basil too but it can be overpowering. I sometimes also add a parmesan & herb blend over the toppings. Dried minced garlic might be tooth risk.. Cooking with a home oven you don't get a very flavorful bread. I can't even char the cheese without breaking the oils out. Cheap little flavor & aroma hacks help a lot here. If I use fresh basil or a basil oil I don't bother because it masks everything else. I find the chili flakes in the sauce odd.. but people do use it as a topping so I guess it could make some sense. I'd be willing to try. I think as long as he fully cooks that dough he can't go wrong.

[@ImRivendill]

Atleast it's better than a frozen pizza that you can just pop into the oven. 😅

[@ChefJamesMakinson]

Very true! Haha

[@svartrbrisingr6141]

i like how one of Jack's best dishes was something that none of it was prepped by him. it was all premade stuff and vegetables.

[@wicked00ly]

Love watching your video reactions. Always so diplomatic & insightful. Btw, so handsome without the glasses

[@ChefJamesMakinson]

Thank you very much!

[@bcaye]

​@@ChefJamesMakinson, handsome full stop. Knowledgeable too.

[@ozmartian2]

The whole point of a good cast iron pan pizza is that the dough rises and ferments in the skillet the whole time. You get those funky bubbles and better crust.

[@danielsantiagourtado3430]

Love your content! Suggestion: react to Alex fool proof beef Wellington!😊😊😊❤❤❤

[@ChefJamesMakinson]

I will check it out!

[@danielsantiagourtado3430]

@@ChefJamesMakinson NICE

[@syx3s]

for spices without a decent shaker i like to pour out the amount i want into the lid and spread it with that. if you end up with more than you wanted you can always put it back before spreading.

[@danielle-yd5dp]

One thing that bothered me alot is with pan pizza u dont leave a crust like that u add the sauce n cheese from edge to edge it crisps up the edges n comes out perfect

[@catpoke9557]

I prefer it with no sauce on the edge, but yes cheese on the edge. The sauce makes it messy.

[@mikeoxmaul837]

I followed Adam Ragusea’s recipe for pan pizza, he first puts the cast iron over the stove just to give the dough a headstart before baking it in the oven. So genius and it comes out perfect every time! Maybe that’s an idea for a future reaction?

[@Every_Day_islike_Sunday]

Agreed! I do it this way now after learning it from him. It comes out great!

[@ChefJamesMakinson]

maybe!

[@imransayyed6995]

Yes

[@01gtbdaily30]

I’m not a pizza chef by any means but the difference between homemade dough and store bought is night and day. My wife bought the pre-made pillsbury canned pizza dough once and from that day on I made my own dough. My secret for cast iron pizza is I make the pizza on a cutting board and slide it into the cast iron pan after I preheat the cast iron to 400 F . My only criticism is that he had about double the dough needed for one pizza . Edit: I have a question . Why do some people bruise the basil first and some don’t ?

[@ChefJamesMakinson]

bruise the basil? because some people are meanies :) haha

[@nightshade7240]

By crushing or "bruising" the basil first, you get more flavour out of it. Especially when compared to cutting it. Smashing it a little in a mortar and pestle will give you so much more flavour. This is true of most fresh herbs.

[@Teshyone]

I can believe I am saying this...Well done Jack! This is a huge step in the right direction. Keep it up! I agree with you James. This was a pleasant surprise.

[@unwarranteddesign806]

Brilliant! I never would have figured out how to place pizza toppings on top of store-bought pizza dough had it not been for Jack's very necessary video!

[@donvielenio8956]

It looks quite ok, and safe to eat. Also he cut it on a board the second time instead of in the pan, I'm impressed.

[@bbyagamii]

16:31 I think the pizza will turn out good, cutting down the toppings size will definitely give a better bite as you wont chew a whole half piece of onion. I would like to see him use fresh basil instead of dried basil he said he was going to use. But before seeing the end product I'm glad he noticed his mistake and decided to restart, realize and fix the mistakes for a better product. Props to Jack!

[@kianhoo9197]

We bought a bottle of extra virgin olive oil from people who extracted it traditionally. And WOW! First of all it was very dark. Second, it was delicious! Like a Liiiiittle bit was enough to make the food taste amazing. I recommend you do that if you can and buy it from family businesses

[@erickellar5867]

A lot of small family businesses for pretty much anything are often very very good. They need to keep quality up to attract people because they don't have big names like most brands

[@kianhoo9197]

@@erickellar5867 true!

[@ChefJamesMakinson]

it does make a difference!

[@MrMollysadie]

i use fresh tomatoes instead of canned. i do commit the cardinal sin of pre-cooking the sauce, though. And - personal preference - i like spice. Generally, i put about 1/16 teaspoon of cayenne powder in a sauce with 5-pound tomatoes. It's just a very slight touch on heat.

[@TrevaQ]

Honestly, I'm glad that he messed it up and did the re-do. It adds so much to his video because, as you say, you don't really need a video to know how to put toppings on a store-bought dough. With him making and correcting a couple of mistakes, some beginner home cooks will get something out of it.

[@creativename.]

16:39 the mouthing of "numar unos" was too funny 😂

[@kittyr6534]

I found it so interesting what you were saying about the oven temperature. I’ve made pizza using my own-made pizza dough before and never cook the dough or veggies before putting the pizza together and in the oven. And I’ve never had an undercooked base or water on top from the veg. Granted, I roll the bases out a lot thinner than Jack’s, but not super-thin. I do like my veg crunchy but they’re definitely not raw. 🤔 my fam all like my homemade pizza so it can’t be too bad 😅

[@MrFastXX]

Pretty good, Jack, pretty good! I'd probably put the cast iron pan in the oven when it's heating, to get the pan sizzling hot. Meanwhile prep the dough to shape on the counter. When the pan is hot, slap the dough in there and par-cook only a minute or two before throwing in all the stuff. ...and half that amount of dough. Or make it a "real" pan pizza by stretching it along the sides and REALLY fill it with ingredients.

[@todo9633]

Having worked at a traditional italian pizza/pasta place, I don't hate a bit of garlic powder in a meat sauce when cooking for myself, depends what quality ingredients you're working with, but usually I'd avoid it for pizza. Jack however, put chunks of rock hard minced garlic in his cold sauce, those things will ether still be hard or at best slightly soggy and unpleasant when it comes out of the oven. The chili flakes I've never been a fan of in any sort of italian cooking(besides some spicy recipes). A sprinkle of cayenne brightens up an older tomato sauce wonderfully though, especially store bought jarred sauces if you're lazy.

[@DXnationmember]

Tip: If you are having a hard time getting the dough streout as far as you want, then just cover and allow the dough to relax for about 5 minutes, and it will be much easier for you. Awesome video as always, James!

[@ChefJamesMakinson]

Great tip!

[@Victorialowi]

Wow i’m impressed jack is learning, the dough is cooked and the pizza is not just edible but it doesn’t look bad

[@RichardAmuir-f2l]

Jack likes to pre-cook his basil.

[@Beatle4]

I make homemade pizza quite often and I find if you take a fork and prick the dough all over before you add your sauce and toppings, the dough doesn't rise quite as much.

[@jacoballey21]

2 points i wanna make store bought pizza dough in the states can be decent. depending on store. like 7/10 quality canned tomatoes from italy (again in states) are significantly better than from the fresh/produce section

[@markgreen9225]

Good job jack, I'm honestly really happy he kept the redo in. Owning up to failed attempts shows he's growing as a content creator 👍 ありがとう

[@DeathTillThrash]

You can also put olive oil on your fresh basil to stop it from burning

[@NNnegr]

The level of kindness mixed with being witty and all the educational background in this vid is killing me

[@ChefJamesMakinson]

😂

[@korencek]

When you make pizza at home oven... precook the dough with tomato sauce on it. This way the dough won't rise in the middle. Once the dough is brown at the edges add ingridients on it.

[@IIGrayfoxII]

A home oven can get to pizza oven temps by using the pyrolytic function Thing is you would be cooking the pizza for 2hrs at these temps due to ovens that have this locking the door

[@danielgodfrey4415]

At least he's using dough and not wonder bread

[@strongii98]

An Italian family restaurant in my town used to do pizza and pasta with a ton of chilli in it. Dunno how authentic it was but the old man who was born in Italy loved his spices

[@supernoobsmith5718]

Oh boy....as an avid pan pizza maker myself, I can't wait to see this.....gonna make a cup of coffee first to sit and enjoy the carnage about to unfold!

[@ChefJamesMakinson]

🤣

[@GoodForYou4504]

Somehow, I want to tell Jack he did a good job. My daughters and I did pizza nights sometimes and this looks like the pizzas they would make! I always pointed out what they did right and feel Jack deserves the same as he learns. 😋

[@annmareeblanh12]

As much fun as it is to poke light-hearted fun, I'd love to see you react to a video that gets a literal chefs kiss from you.

[@mjb7015]

I think if you're going to be adding dried spices into a sauce, especially if you're not going to be cooking it for a long time like a slow-cooked napoli (neapolitana) or bolognese, you need to toast the spices first to cook them a bit and bring out more flavour and aromatics. Especially with something like garlic, you really don't want raw dehydrated garlic in your pizza unless you like biting into chunks of dried garlic. For a sauce I'd prefer to use fresh garlic, or some garlic paste from a jar or squeeze-tube rather than dried flakes, anyway.

[@oplkfdhgk]

7:09 sure the old lights used to produce alot of heat. i think they used like incandescent bulbs if i am not mistaken.

[@oplkfdhgk]

i have been under those types of light and it feels similar to those new infrared lamps that people use for health benefits.

[@ChefJamesMakinson]

true

[@molnardavid881123]

From my many attempts for the perfect sauce(fresh, cooked, not cooked, siple, fancy, etc) i think the best one is the easiest one. One can of san marzano tomatoes from italy(DOP), a pinch of salt and pepper, FRESH basil! and a blender. BRR, taste, adjust spice, BRR and ready :) A couple of extra basil leaves right after i pulled it out from the oven. Good quality canned tomatoes and fresh basil, what is important. Of course it's a question of your preference, but i highly recommend to start with this.

[@cognitiveinstinct2929]

Precooking watery vegetables isn't just to speed up the process. If you put too many raw vegetables or any of a topping that contains large amounts of water you need to precook the toppings some. Because if you cook a pizza enough to get rid of the water in those toppings, the cheese will dry out and turn orange. If you don't cook the water out, the water soaks out into the pizza and pushes the oils to the surface. When people pick up a pizza and show it dripping calling it 'greasy'... the pizza usually doesnt actually have any more grease than most pizzas. What actually happened was what I just described... the pizza is water logged and pushing all the oil to the surface.

[@dansherman1980]

I like the idea of pre cooking toppings to prevent a soggy pizza. Going to try this with pies.

[@miriambertram2448]

I love fresh tomatoes. I grow them. However canned tomatoes are best IMHO for cooked sauces. The tomatoes are very ripe when canned and have better flavor than fresh. And then again, I do use San Marzano canned whole tomatoes 😅.

[@Philipk65]

Great video James. My very first thought was, "anyone who wants to see more Cooking With Jack videos has a masochistic streak". But I must admit this is definitely one of his better ones, Jack actually surprised me as well. James if your freezing there in your area of Spain, get down to Marbella, it's a lot warmer. Tons of restaurants there too.

[@ChefJamesMakinson]

Couldn't agree more! haha Yeah I has been quite nice here in Barcelona, it was in the mid 20s yesterday!

[@Philipk65]

@@ChefJamesMakinson It's good that it warmed up. Mid 20s is a nice temp. Was 29c where I am today. Mid to high 20s for the rest of the week.

[@Jarptchow85]

yes going to turn out well.

[@Skullman11111]

I really like making pizza with homemade dough, and for the pizza sauce i use canned tomatoes and cook it with some onions, garlic, chili flakes, olive oil and piri piri( it is like tabasco but instead of vinegar it has olive oil) this makes one of the best sauces I’ve made. Also my favorite pizza is my homemade dough with my sauce and salami and then onion and mozzarella and last but not least least chili flakes and a lot of piri piri. Would love to see you make a pizza

[@Chamomileable]

I have to give it to Jack. He didn't BS and his redone pizza addressed (mostly) the issue with the first.

[@OnyxTheGamingMachine]

*stops video* I think the pizza will atleast be neutral. I can't say yes because I agree that cooking the vegetables some helps with liquid. I have done it myself. Plus, he didn't make the dough himself. I cant say no because he's redoing it a 2nd time and made good improvements...but as you know Chef James...he IS Jack so...

[@shaggysunshine7441]

16:28 I think it might be the best thing Jack ever made. Doesn't mean the dough won't be cooked 100% or that he doesn't have a mysterious accident and loses both pizza, but the dog loved them. Lol

[@MrNoucfeanor]

Fresh basil!? The one thing I approve. It's rediculous how expensive basil is when it's so friggin easy to grow! Hus pizza looked edible. Edit: He ruined perfectly good basil...

[@kyliemcdaniel]

pizza purists seem to say a basic plain sauce is correct but i like a sauce with a splash of red wine and some chili flakes.

[@Every_Day_islike_Sunday]

And a drizzle of good olive oil just before putting it in the oven. Yum!