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Testing Everyone’s Pizza Recipes Part 1- https://youtu.be/5fitKPIDmo8?si=bitGViEFvt9D3nan
The Original Creators Videos-
J. Kenji Lopez-Alt- https://youtu.be/uXkT8LbCPOY?si=KM186IqXFOGWnwHu
Charlie Anderson- https://youtu.be/vKppwbiqNK4?si=m-rvL6GPd3Yf_mrl
Brian Lagerstrom- https://youtu.be/g3CXC8DX4UU?si=TWsPicGa8kW3SpGx
Nick Digiovanni- https://youtu.be/4mA54Uy3YGY?si=Hr1sz472CuDVQuBd
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Intro: (0:00)
Johnny’s Pizza: (0:47)
J. Kenji Lopez-Alt: (1:23)
Charlie Anderson: (5:16)
Brian Lagerstrom: (9:15)
Nick Digiovanni: (12:48)
Outro: (17:43)
22 Comments
Charlie is the best. Kenji is way over-hyped and normie focused. And he paints his nails.
Try sauce on top if you want it to pop more, I like to spoon some on some fresh mozza to protect it a bit.
The winner is 70% hydration 3% salt. I think you can use less ady. I fiddled with a dough calculator; .14g 24hr CT .12g 48hr CT
Dave’s pizza oven and jandre should have been in this…
I've been able to buy Bianco DiNapoli tomatoes from Target online for $4 a can. They are the best for pizza sauce. You can save a dollar on Cento but why if you are going to all that trouble?
Bro your funny. How can you possibly have created Nicks recipe and say its the best.
Your yeast was dead. You cannot put active dry yeast directly into the flour and expect it to do much. Usually you have to put it in warm water and wait 10 minute to see if it blooms.
Even though he just dumped his yeast in the mixer he probably used Instant dry yeast instead of active yeast which that would have worked for him as IDY doesn't need to be bloomed.
After 24 hours he had tons of fermentation were you had none. So basically you ate unfermented dough.
I suggest you do a v2
I got the stomach flu while I was pregnant and after eating pizza form my favorite place. I haven’t wanted pizza for a year since then, till now 🫶 I live in Michigan tho and we don’t have this anywhere, and I have no skill to do it myself.
"Unbelievably chewy" does not sound like a positive attribute.
My grandma was from Naples and I grew up in Argentina eating pizza a lot, and I make pizza on a weekly basis and I'm here to tell you that butter doesn't belong on pizza period.
You generally shouldn't proof pizza dough in aluminum or copper pans because their acidity can react with the dough, imparting a metallic taste or discoloration, especially with long fermentations like sourdough; however, stainless steel is safe, and for the final proof in a pan (like pan pizza), cast iron or coated aluminum can work well if seasoned or oiled, though they conduct heat differently than other materials. The key is avoiding reactive metals like aluminum and copper for long proofing, sticking to stainless steel, glass, plastic, or ceramic instead.
Fold slices. And try Vito Iacopelli's techniques.
David, I just wanna see you combine all four of these together idk i feel like it would be one MAGICAL ASS PIZZA
David — which pizza steel do you use? I’m dying to try one of these recipes but need to buy one first!
OMG I MISSED YOUR VIDS DAVID!
Merry Christmas to you and Stephen!
Happy to see Kenji Lopez come in last that piece of refuge that he is. He blocked all people who voted for Trump from coming to his restaurant.
BIG NICK
David, what pizza steel are you using?
You don’t really need sugar. The yeast will make its own. Edit: suggesting plastic over metal or glass, is absolutely insane.
Sad to say… But Little Ceasars takes the cake if you know what to order.
You can definitely make good pizza at home, especially with these new electric pizza ovens like the Volt 2 that let you fine tune temps for your dough recipe.
Awesome channel
I make keto pizza, I use the vital wheat gluten EVERY time (which is about every 2 weeks, I am addicted to pizza LOL) I ferment same day for about 3-5 hours, then make and freeze most of the pizzas I make (I usually have enough energy for making pizza every other week for ONE day, yay chronic illnesses..) The fermentation smelling like beer is a great thing, it gives more rich flavor to the dough for sure.