Once you learn to make pizza properly the homemade one will be so much better than anything from the restaurant. #1 toppings does not make great pizza, it all starts with the crust #2 make a quick sauce with canned tomatoes #3 shred your own cheese blend #4 use a baking stone in an oven cranked as high as it'll go #5 go easy on the toppings Follow these rules and you'll make great pizza at home
Ever since I figured out how to make a rockin' pizza, I haven't like restaurant pizza nearly as much. I don't make any of the amateur make-it-at-home mistakes this video talks about. No soggy bottoms, no sour sauce, no tough crusts.
My home made pizza is way better then any chain pizza and costs way less. The secert is to use both a pizza steel on top of a pizza stone, cold ferment your dough for at least 1 day more is better, for the sauce use good canned tomatoes blitzed in a bender seasoned with kosher salt and a little sugar, use low moisture cheese and dont over load the pizza with it and finally preheat your oven for 1 hour at 550 before cooking your pie. Do these things and you will never order Papa Johns or Dominos again.
@@Nancy-zk9dj Because you have it loaded up with a ton of thermo mass, A pizza steel and pizza stones, assuming they are good stones they weigh a good bit and will take a fair amount of time to heat up as will the pizza steel. Depending on your oven and time of year you might get by with a little less time but not much less.
Always love to have pizza out! My hats off to the ones that get it super right! Like a sign in a neighborhood place once said: "Pizza is like se*! Even when it's bad it's pretty good!" Haha!
it is obvious that it is better at the restaurant or at least a serious takeaway pizzeria, not like that stuff of dominos or as it is called, in Italy last year the last place opened, closed because no one took pizza from them
I've been making my own pizza for a few years now. I prefer thin crust, but thick crust is ok. I've made both. I've learned that San Marzano tomatoes make a delicious pizza sauce.
If you really want to make good pizza, buy a Big Kamado Joe and their pizza stone, you can get that oven up to 700+ degrees, that is also the key. Plus with a Kamado Joe you can make all kinds of BBQ.
It is better because I did not have to make it. A dearly loved dog long ago knew that on Thursday I'd come home with pizza and a slice was hers. That pizza joint changed their recipe and the dog died years ago... life is not as good.
You got that right. The only places I go to don't have delivery and they specialize in Chicago tavern style pizza. My favorite makes damned good pizza but I mainly go for the Italian beef
I've given up on delivery pizza. I'm just setting myself up for disappointment. For whatever reasons it's always lousy. But if I order for pickup, I have much better luck getting good pizza and not spending 30 minutes on the phone with a delivery driver who speaks another language than I, trying to explain where I live. So that's my "secret" nowdays. Go get it. And if you can, eat it right there in your car fresh and hot from the oven. Even Dominoes is good this way.
0:01 Pause! Better when fresh and hot out of the oven. ALWAYS. Conclusion, eat pizza in a restaurant or make fresh pizza at home. There, saved myself 11 minutes and 31 seconds of boredom.
A dedicated amateur who learns the techniques will always outperform chain junk and many local pizzarias. The ONLY restaurant pizza that tastes good is generally the locally owned, non chain places. The problem is that no pizza chain whatsoever knows how to make or bake a good tasting crust. Or they deliberately make total crap. Probably the chain crusts are loaded with preservatives. Almost every chain pizza crust has a chemical flavor and a synthetic odor. Domino's, Donato's, Papa John's, Marco's.... all junk. I recently had a Marco's pizza and asked for a well done crust. The crust was dark brown, almost burned, and slightly bitter.
What restaurant do you feel makes the best pizza?
There's a Pizza Restaurant in an Oklahoma small town called Purcell it's Jo's Pizza... And to me it is 'The Best Pizza" around...
I’m a general manager for Casey’s General Store and I’ll say we have some of the best pizza!!!!
Oooohhh that place is fire! I live in Tulsa
The Lock in Port Colborne Ontario is fantastic. I drive about 30 minutes to get pizza from there cause it's worth the drive.
Anything with pineapples
Once you learn to make pizza properly the homemade one will be so much better than anything from the restaurant.
#1 toppings does not make great pizza, it all starts with the crust
#2 make a quick sauce with canned tomatoes
#3 shred your own cheese blend
#4 use a baking stone in an oven cranked as high as it'll go
#5 go easy on the toppings
Follow these rules and you'll make great pizza at home
"I'm a thin-crust pizza guy. I respect people who like thick crust, but in my view it's mostly bread." - Mike Leach. 😋♥️🍕
🤣🤣🤣
Agreed
"Pizza makes me think that anything is possible." - Henry Rollins. 😋♥️🍕
Ever since I figured out how to make a rockin' pizza, I haven't like restaurant pizza nearly as much. I don't make any of the amateur make-it-at-home mistakes this video talks about. No soggy bottoms, no sour sauce, no tough crusts.
"If properly dried and trimmed, New York - style pizza could be used to make a box for Chicago - style pizza." - Nick Offerman. 😋♥️🍕
I feel the same way no matter which Chicago style you choose (there's more than one)
My home made pizza is way better then any chain pizza and costs way less. The secert is to use both a pizza steel on top of a pizza stone, cold ferment your dough for at least 1 day more is better, for the sauce use good canned tomatoes blitzed in a bender seasoned with kosher salt and a little sugar, use low moisture cheese and dont over load the pizza with it and finally preheat your oven for 1 hour at 550 before cooking your pie. Do these things and you will never order Papa Johns or Dominos again.
Sure...
what kind of seasonings do you use in the dough? Is it just the salt, sugar, etc?
@@daveysaturn7232 yep just salt but the yeast does a lot of work too
550 for an hour? Why?
@@Nancy-zk9dj Because you have it loaded up with a ton of thermo mass, A pizza steel and pizza stones, assuming they are good stones they weigh a good bit and will take a fair amount of time to heat up as will the pizza steel. Depending on your oven and time of year you might get by with a little less time but not much less.
Always love to have pizza out! My hats off to the ones that get it super right! Like a sign in a neighborhood place once said: "Pizza is like se*! Even when it's bad it's pretty good!" Haha!
"Better ingredients, better pizza - it's not a slogan. It's a way of life." - John Schnatter. 😋♥️🍕
it is obvious that it is better at the restaurant or at least a serious takeaway pizzeria, not like that stuff of dominos or as it is called, in Italy last year the last place opened, closed because no one took pizza from them
I've been making my own pizza for a few years now. I prefer thin crust, but thick crust is ok. I've made both. I've learned that San Marzano tomatoes make a delicious pizza sauce.
I'm hungry now ! Pizza!
no person has the ability to taste if a pizza is good or not..pizza has its own fan..
"You can say Pizza Hut is terrible pizza, but they also sell more pizzas than anybody else." - Jimmy Kimmel. 😋♥️🍕
Facts
"And I don't cook, either. Not as long as they still deliver pizza." - Tiger Woods. 😋♥️🍕
Maybe if he learned to cook he wouldn't have had all that time to cheat on his wife 🤔
@@hellhound1389 🤣
@@hellhound1389 I wonder what his wife's pizza tasted like?
yummy love this !
Jack's Pizza is the best
Me and my wife like the chef boyardee kits. I'll have to try the dough fermentation thing next time.
If you really want to make good pizza, buy a Big Kamado Joe and their pizza stone, you can get that oven up to 700+ degrees, that is also the key. Plus with a Kamado Joe you can make all kinds of BBQ.
At home pizza chefs really need a steel oven stone to replicate true oven heat.
Lovely 😍😍
I believe a brick oven,is better to cook a pizza.the toppings and sauce,cheese makes a pizza.but the best part is the crust.
It is better because I did not have to make it. A dearly loved dog long ago knew that on Thursday I'd come home with pizza and a slice was hers. That pizza joint changed their recipe and the dog died years ago... life is not as good.
pizza only tastes better at a pizza place, if you don't know what you are doing!
You got that right. The only places I go to don't have delivery and they specialize in Chicago tavern style pizza. My favorite makes damned good pizza but I mainly go for the Italian beef
Because it's cooked fresh, that's why
Never heard "oregano" pronounced like that before 😄 in UK we emphasise the "gan" part of the word, sounds like she is saying "oreggno".
I'm a saucy girl 😉🍕
Many different types of Pizzas ALWAYS Taste Better at ANY Restaurants Around the World! 😋🤤🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
I've given up on delivery pizza. I'm just setting myself up for disappointment. For whatever reasons it's always lousy. But if I order for pickup, I have much better luck getting good pizza and not spending 30 minutes on the phone with a delivery driver who speaks another language than I, trying to explain where I live. So that's my "secret" nowdays. Go get it. And if you can, eat it right there in your car fresh and hot from the oven. Even Dominoes is good this way.
Pineapple pizza is the best
I never liked crispy pizza. I like my crust as soft as possible. I absolutely hate crunchy and crispy foods. That's just me
I think most pizzas don't have enough sauce on them.
0:01 Pause! Better when fresh and hot out of the oven. ALWAYS. Conclusion, eat pizza in a restaurant or make fresh pizza at home. There, saved myself 11 minutes and 31 seconds of boredom.
I don't like a lot of cheese. I prefer a tomato pie or Margarita pizza.
Nah. There's only one pizza place near me I can think of that cooks better pizza than I do, and that's because I don't have a brick oven.
I personally like a pizza heavy on the sauce
My home pie always cost much more
A dedicated amateur who learns the techniques will always outperform chain junk and many local pizzarias. The ONLY restaurant pizza that tastes good is generally the locally owned, non chain places. The problem is that no pizza chain whatsoever knows how to make or bake a good tasting crust. Or they deliberately make total crap. Probably the chain crusts are loaded with preservatives. Almost every chain pizza crust has a chemical flavor and a synthetic odor. Domino's, Donato's, Papa John's, Marco's.... all junk. I recently had a Marco's pizza and asked for a well done crust. The crust was dark brown, almost burned, and slightly bitter.
Nope. Pizza always tastes better cold from the fridge the next day.
IMO, sauce should always outshine the toppings.
they cooked it not me
There's plenty of crap pizza for sale out there, just make your own.
Too much hassle.
False...
I don’t eat at restaurants
because their pizza does not taste
as good as the one I make it home,
Simply with a pizza stone and a spray bottle
Spray bottle wtf
I agree with the stone but a spray bottle, is that to shoe away the delivery driver after he drops off your pizza 🤣
It doesn't. Home is best
always...? it means that you have no clue how to make pizza