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679,455 Views ⢠Oct 25, 2024 ⢠Click to toggle off description
$25 OFF your FIRST order of A5 WAGYU BEEF (:
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Views : 679,455
Genre: People & Blogs
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Uploaded At Oct 25, 2024 ^^
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Rating : 4.933 (501/29,232 LTDR)
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User score: 97.48- Overwhelmingly Positive
RYD date created : 2025-01-11T23:01:47.957873Z
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351 Comments
Top Comments of this video!! :3
I've been cooking pizza on and off for 6 years as my main specialty dish, developing my own methods without dropping a grand on a stove. it's astonishing how many little intricacies you need to memorize to get the dough just right.
things you never would've discovered without failing like: yeast eating the gluten if left too long, salt being necessary to tighten the gluten, the importance of preshaping the dough. it's actually mindblowing.
454 | 13
Youâre absolutely right about the nuances of cooking good and cooking great, itâs all these physical factors that make food better for us
4 | 0
Home is easy because a pizza can come out a dozen different ways and they can all be tasty. In a restaurant that's not good enough. Everything needs to be exactly consistent which is why they're taking the temperature of the flour
169 | 4
Pizza dough is extremely easy to make:
Bread Flour: 16 1/2 oz. (just over 3 cups)
Water: 10.3 oz. (about 1 1/8 cups)
Sugar: 2 tbsp
Kosher or Sea Salt: 1 tsp
Yeast: 11/2 tsp
Vegetable or olive Oil: 1 tbs
Dusting flour: For all the dusting, I use half bread flour, half semolina flour. You can use what you want.
Directions:
⢠In mixing bowl, mix together flour, sugar, yeast.
⢠Mix it up
⢠Let it sit for 10 minutes for the yeast to activate
⢠Mix in salt and olive oil
⢠Stick it in a warm place (I use the proof setting on my oven) for like an hour or 3. It will expand a lot.
⢠Take it out and cut it into however many balls you want
⢠Flour it and stretch it out
Throw it in the ooni and you get perfect pizza
4 | 2
So true. My prime example are eggs. Like you can get decent quality dishes but it takes time to learn the ins-and-outs of omelets, soft-boiled eggs, over-medium, deep fried, poached, and heck, even scrambled eggs can be taken to the next level.
37 | 3
My method is pretty simple, but relies on one unique ingredient. I replace a portion of the water with kefir. It gives the pizza a sourdough like taste from the beneficial microbes and lowers the pH which helps the dough in several ways. I haven't fully nailed the quantity yet, but generally the more the better seems to be the trend, I'm doing 50/50 currently. Mix the water, kefir and flour, let sit for like 30 min, then add in yeast and salt, mix again and put in fridge overnight. No need to knead. Next day preshape, rise and bake or freeze.
2 | 0
The mainstream pizzas like Dominoâs arenât too hard but the artisan pizza doughs are time intensive. With French fries McDonaldâs stumbled upon the way to make them crispy on the outside. Before that burger places just served packaged chips.
24 | 2
The secret to cooking potatoes well is baking sodas and changing the pH.
10 | 0
"What the fuck? Why does it look like that??"
My doctors said the same thing about me when i was born, and i turned out great!
Your pizza will, too! đ
62 | 3
for all caption mishapse pre-ferment prefferment actually made sense
| 0
Been working on my pizza recipe for over 3 years. It's nearly perfect, but will never be perfect. That's the joy of cooking.
| 0
His moans of food pleasure in the background audio always get me đ
| 0
You are the GOAT man. Beautiful work
| 0
Italy died seeing How you topped that pizza
1 | 0
i just cut potatoâs and then season with garlic salt pepper and salt then put in oil till golden brown and itâs so crispy and good
| 0
There is a book by Michael Pollan that discusses this very well. Highly recommended book
1 | 0
This.
This is the MAIN Reason I buy the Pre-made Pizza Bottoms and then just add everything on top. I need to eventually make a Pizza Pie or Deep Dish one day.
| 0
At the pizza place we just mixed the 180g of salt, 37g of yeast, 16000g flour and 9500g water (60% hydration) neopolitan style-ish (mix of 00 and AP)
Then we put it in a white food safe bucket, and let it self knead in the walk in at 38°F and rest for 2-5 days depending on usage. For the 5 day dough, it tasted good but near sour. 7 was really good if you're into that fermented flavor but not everyones pick and when you're cooking for the majority of people, 5 days is the max .
1 | 0
Smoke a joint & a frozen pizza tastes royal
3 | 0
@weeaboocentral
6 months ago
My favourite black YouTuber
1.7K | 17