No-stick Neapolitan pizza - 75% hydration
ฝัง
- เผยแพร่เมื่อ 18 ก.ย. 2020
- Thanks to Hot Ash for sponsoring this video! Order your 3-in-1 wood-fired pizza oven, grill and smokeless fire pit here: hotashstove.com/products/pizz...
**RECIPE, MAKES FOUR 10 IN (25 CM) PIZZAS**
700g bread flour
9g active dry yeast
15g salt
525g water
1 14 oz (400g) can San Marzano tomatoes (or similar product)
olive oil
salt
.5-1 lb (225-450g) fresh mozzarella
fresh basil leaves
Combine the flour, yeast, salt and water in a bowl, and mix with a big wooden spoon until it gets too dry to stir. Kneed with your hands until it gets too wet to work. Go back to the wooden spoon and use it to kneed the dough as best you can until you see it starting to go smooth and stretchy. Cover the bowl with a wet towel and let it rise for an hour or two on the counter.
Take the spoon and use it to punch down the dough, then kneed it a few more minutes to get it as smooth and stretchy as you can. Lay out a couple big sheets of parchment paper on your counter. Divide the dough into four balls and place them on the parchment, spaced far enough apart that they could double in size and not touch. I like to use scissors to portion it out, and if it's too sticky to handle, try wetting your hands, rather than flouring them.
Get each dough ball in a roughly round shape on the parchment, but don't stress too much about shape. Cover each dough ball in a big bowl or anything else that can serve as a dome, and let rise for at least a couple more hours, and as many as five.
Make your sauce by removing the tomatoes from the canning liquid (I discard the liquid) and either crushing them with your hands or pureeing them smooth. Stir in olive oil and salt to taste.
Prep your oven. In this video I used a pizza stone in a wood-fired pizza oven at about 650 F (340 C) though some people prefer more char on Neapolitan-style pizza and bake at upwards of 1,000 F. If you're using a normal domestic oven inside, I would simply crank it as high as it goes and preheat a pizza stone or steel in there for a full hour.
When you're ready to bake, flour your hands and the tops of the dough balls. Press the center of the ball flat, and then slowly widen it outward without deflating the outer ring of dough. Since it's stuck to the parchment, this might take a minute, but keep nudging it and it will gradually spread.
Top with a spare amount of sauce and a few chunks of fresh mozzarella. Optionally, you can brush the outer ring of dough with a little olive oil. Take your scissors and cut off the excess parchment around the pizza, so that it's sitting on a circle of parchment not much water than the pizza.
Transfer it to your cooking surface and cook right on the parchment. When the pizza is done, top it with fresh basil leaves, and peel off the parchment paper. - แนวปฏิบัติและการใช้ชีวิต
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"It has successfully gone 'bleurggh'"
Adam Ragusea - 2020
Yeeeeeessssss!
My life, Colourized
@@hyperchetnikmapping3401 F
@@ydgames4291 f
A man of wise words
Quickly turning into my favorite channel. I love the incredible knowledge base, blended with non-pretentious practicality. Such good stuff.
Surprised to see you here Johnny!
I have to say that Johnny Harris replying to an Adam Ragusea video is all of youtube coming together for me.
Johnny Harris hey it’s the vox guy
Super awesome when you see two of your favorite TH-camrs liking each others channel. Quality likes quality!
Now do something related to Italy on your channel please!
My friend we need to make a pizza video together! ❤️ 🍕 🍕
Yeah that would be awesome!!!!!
dayum,its Vito himself
Uh huh uh huh
The fact this comment only has 8 likes-
A
Adam Ragusea: “you don’t need 200$ stand mixer to make good food at home”
Also Adam Ragusea: *buys 1,000$ pizza oven*
He got it for free
LOL. Sometimes you have to have the good shtuff.
@@thelargest5131 The point is, you can't make this without either buying or making a pizza oven
He's sponsored by them
Obv it was for the promotion, but with a pizza stone or steel you can get similar results in a home oven
" this video is sponsores by hot ass"
Hell yeah it is.
( ͡° ͜ʖ ͡°)
WeLl AcTshHuAlLy He SaId HoT aSh
Penguin4Life ur making me remember pokemon hent@i right now
@@kimmyseon46 what the frick
@@boy2424 ༼ つ ◕_◕ ༽つ let's go
75% hydration...
Water, 75%?!
MY GOD. *It’s almost human.*
This comparison works even better when you realize that when you throw both humans and dough into the oven, they get brown, crispy, and delicious
@@kargy4101 uhhhhhhh.....
@@kargy4101 Bruh
The dough is 525 grams of water to 1225 total, therefor 43% water.
@@kargy4101 depends on what type of human
Hi Adam! I use a similar method for high-hydration pizza, and I have another trick!
If you lightly dust the paper with semolina and not cut it, you can take the pizza off the paper after 30-45 seconds in the oven.
That way you still have a few more minutes to allow the dough to get some 1 on 1 time with the pizza stone.
I'm italian, and that is the best neapolitan pizza i can find in an american video with american ingredients, i have just one tip for u: u have to work the pizza dough alot more, in this way it will be less stickier and easyer to work with. Congrats for all, u r my favourite american channel, cya. Greetings from italy!!
Hello there Italian person! As an American person, I would like to say I appreciate your feedback! Gonna try to make a Neapolitan pizza tomorrow for the first time ever. Never had one before and I’m excited. :)
I believe that Adam is still just a college student on the inside because of his minimal utility cooking method and I'm in love with that
How is this minimal utility
I do not think you know the meaning of this word
Kanjoos Lahookvinhaakvinhookvin
Watch any of his videos and you will se what OP is talking about
@@KanjoosLahookvinhaakvinhookvin
beside the sponsored oven, all his techniques are minimal effort required, watch his other videos, one of his videos he made a pasta without even having a functional kitchen
@@dr_outcast9385 That is not what the word utility means.
@@KanjoosLahookvinhaakvinhookvin call it Utensils if you want
“I prefer my mashed potatoes chunky style, I just like that heterogeneity”
Your profile picture matches this comment so well lmao
yes
My pp 989373728+feet
@@yee5538 im pretty sure with that size u cant walk no more also times 2 if u got a boner
@@edrienmanzanero4081 My pp is moderate small but I still can't walk
Adam, you’re almost at 1 million and you deserve it SO much. Your content is impeccable!!!
Adam, this is great. I’ve been working on my NY and neopolitan pizza game since the pandemic started, and although I'm already comfortable handling wet doughs (also baked a ton of sourdough) this is an amazing technique. Makes the whole process much easier and so much more accesible for the average home cook. I’ve never would have thought of the parchment paper.
Also, if anyone out there is intimidated by kneading with a high hydration: You might want to let the dough autolyse before adding the yeast.
At 75% hydration, the dough kneads itself with time. Mix the flour and water, but leave a tiny bit of water in a small container. Mix those two so that there’s no dry flour and let sit for an hour. Once the hour has passed, add the yeast to the remaining water and then add the yeasty water to the dough. Knead for a bit until it’s incorporated, wait 30mins or so and then add the salt and knead for a bit until it’s incorporated again. The autolyse really makes a difference in gluten development.
Also, this works GREAT with pre-ferments like poolish. Give it a shot if you are feeling like it!
If you're still in contact with that company, you could pretty easily design an attachment for the grill so it could be used as a super authentic tandoor, just a steel cylinder that fits in the tallish part.
second this
and an optional gas layer
*Just a quick tip:* rise the individual doughs in a room temp oven, if you got enough baking trays that is
I find it to be a great place to rise doughs because it's easy and almost airtight, you can put on a little heat if you want
Good tip!
A great way to provide gentle heat for fermentation in the oven is to turn on the oven light (unless your oven has LED lights).
I also put a cup full of water in the oven, to keep the humidity high.
A lot of modern ovens have a proofing setting
My oven also has a 40C(104F) setting. I think it would be ideal for a setting(ha!) like this.
Adam, this is exactly the kind of video I love from you...showing home cooks how to get reasonably professional and authentic results, but within the limitations of our kitchens and skills. The parchment thing is brilliant, I gave up on Neopolitan style pizzas after my first attempts turned into sticky dough & cheese blobs as they exited my peel. Somehow, I never even thought about the roll of parchment paper in my kitchen!
Well done, brother!
I’ve just learned how to make my favorite crust type. I’ve tried countless times to no avail; but now this make sense. It’s all about hydration. Perfect!
Adam, i'm Campanian and i live reeeally close to Naples, this is one of the best, more clear, and down to earth video recipes for our pizza that i've ever seen, even from italian chefs, you've made it super duper easy to follow for an everyday home cook! Well done sir! Props to you
I want to say thank you, but I'm also afraid of attracting other Italians to this thread...
Campania is neat. I’ve been there before at Capua
@@aragusea lol
@@aragusea Well I'll say no worries Anyways! Love from Italy!
@@aragusea Here I am😄
Little tip from an Italian living in the US and missing top level tomatoes: a teaspoon of honey in the tomato sauce improves it a LOT
Bro ma sei pazzo
@@kozby te non hai idea di quanto faccia schifo il pomodoro in latta qua...in Italia mi facevo i miei pelati in autunno e li mettevo via, e schifavo quelli del super. Ora in Texas mi fanno rimpiangere perfino i pelati da supermercato LOL. Almeno un cucchiaino di miele bilancia l'acidità e migliora di molto il sapore
How does it work? Just with the extra sweetness?
Ma pensa un po'. Lo proverò domani
Blows marijuana smoke on the screen
So I gotta say, I went to Italy last year and it changed my life, I've been obsessed with pizza and making it ever since. I've watched literally hundreds of videos on pizza dough and struggled to make something I was happy with, some stuff was good but it just didn't have that quality like in Italy. After watching this video and trying it your way, (I actually baked mine in a homemade brick oven) and I just baked the crust to store for later, but this was the most tasty dough I've ever had!!! I can't explain it, but the charred parts almost have a pop corn-esque flavor to it, it's crunchy and savory, and soft and chewy inside! Best dough recipe I've ever used! But also I used 1 party caputo flour and three parts bread flour. Thank you so much!
I've never felt more sure that I could actually make a pizza from home from any other instructional video than I do now 0_0 *gets chills from the possibilities*
i'd love to make this but i dont have any spoons or hands; all i have is a stand mixer
oh well
lol
F man
Suffering from success
You don't have hands?
Shantanu Bayaskar it’s a joke you do get it don’t you?
"No stick neapolitan pizza"
me, a dummy : YOU NEED STICK TO MAKE PIZZA?!
i audibly laughed at this
Haha, best TH-cam comment I've seen today. Thanks for the laugh ;)
You need a stick to burn for the oven
Mmmmmm.... Stick pizza...
underrated comment
Dude. I’ve learned SO much more from this channel than any other channel. Especially the ones from the “Pros”. It’s like they give you the illusion of teaching you how to cook without somehow actually showing you. Thanks!
This guy is amazing… every time I struggle with a recipe, his videos come for the rescue… thank you 🙏
WHAT?!!?? Legit making Neapolitan pizza tonight.
Same here 😂😂
I’ve made pizza dough already, might try to make it into one
Yeah me too once I save a grand for one of them ovens 😂😂
What? You guys actually have the ingredients??
rida ya, all it is is flour water salt and yeast. I had to go to the store though. My doughs In the fridge right now
Only ogs remember when Adam was about to buy a Ooni pizza oven but ended up not buying it
yo when was that? did he explain why?
@@michaelkireev3374 also what is that?
Yeah when
Why not ?
ANSWER THE QUESTIONS
I love the true home cook feelings that I get from you. I’ve always had a dream of being a chef but I realized that takes a lot of luck of getting noticed. It’s so much better to make food for family who will provide food feedback on what you might want to change for next time. I’m always trying new recipes and I’m always anxious when trying them because I don’t want them to come out terrible. Loving the content keep it up ❤️
yaya, thanks! Ive been waiting a long time for a cooking show to do these!
I really love how your vids are really catered to homecooks, almost all the other youtube chefs i wafch have really fancy stuff and yours is so down to earth, would love to see your philosophy on the smash burger someday!
He's said it numerous times. Better at restaurants. What is it with "foodies" not being able to STFU about smash burgers?
@@KanjoosLahookvinhaakvinhookvin it's just foodies are weird
@@yee5538 can confirm
@@KanjoosLahookvinhaakvinhookvin because smash burgers are delicious and easy to make.
@@JakeLovesSteak I prefer regular burgers and find them easier to make. Just use a thermometer
The reason your pizza has small bubbles when you cold rise has actually zero to do with the cold rise. Almost every pizziola does a 3 day cold rise in the fridge. But you have to take the dough out, shape it into a ball, and let it proof and come to room temperature over 4-6 hours before you cook.
This acts as a second proofing and the dough ball absolutely will balloon in size as the yeast warm back up to activity and trap enough air to create a proper corcione desirable for Neapolitan pizza.
Same day doughs absolutely do not get the kind of flavor profile that ones that undergo a 2-3 cold rise do. The only reason to do a same day dough is time, and no other reason.
What you say is very interesting. Can i have your opinion on his method : th-cam.com/video/nXO2T9rXGEI/w-d-xo.html ?
In this video proofing time and temperature are a bit different. When he makes the balls he lets them proof again for 6 hours too though.
@@pifpafpouf9254 Oil isn’t needed if you are cooking in a high heat oven (400c/850f). It’s a browning agent and isn’t needed for the 60-90sec bake of a Neapolitan. Moreover proper Italian flower milled at 00 is going to be very extendable so the oil isn’t needed for stretching either. Vito has great videos. But I don’t know your set up.
@@SquashDog01 Thanks for your answer. I didnt know that, maybe he added it cause it's a dough "for the house" as he said. I have a regular home oven. I've tried vito's recipe that i sent you, got great results though i got no browning on the crust thats why I was thinking I could get better results with other techniques / advices. I'll try cooking the pizza under the broiler directly on the oven's grates like in some other adam's video. Also, i use regular all purpose flower. Got no access to better flour where i live unfortunatly
@@pifpafpouf9254 NP pizza is designed from the ground up to produce these little black spots called “leoparding”. What they are is tiny pockets of air that have expanded and pushed past the dough. Because they are slightly thinner dough bubbles, they “burn” creating this gorgeous spotting on the crust. However, your crust should remain relatively white. The pizzas are only in an oven for less than 90sec. It’s that contrast in color that leads to the kind of desirable flavor in the crust. That contrast in both color and flavor is important. It’s not burnt it’s charred, and it tastes wonderful.
Caputo Blue bags of pizzeria flour are what you want. Really any type of 00 flour is great, but Caupto are the big dogs for a reason. These can easily be ordered on Amazon. They are worth every penny.
@@pifpafpouf9254 @SquashDog01 what if I blow torch the pizza to get the `leoparding` while humming the song from Guga's videos ? ;) check it out th-cam.com/video/niQWEhvRw0Q/w-d-xo.html
That's one of the coolest sponsors I've seen in a while! And the pizza looks so good :9
Hey Adam,
suggestion for mixing the high-water-content doughs: use the handle of the wooden spoon instead of its head. Much easier to move around, less dough sticks to your spoon too.
My take away from this channel: make more Steak and Pizza
And also season your cutting board with preferably white wine in the Broiler (Brits call it a grill)
“Take away “ I see what u did there
I mean I’m not complaining
Adams job is complete.
Ngl that grill looks pretty dope
As someone who owns a wood fired pizza oven and has had years of experience with it, I'd say don't bother with crazy high hydration doughs. In my opinion what matters more is the age of the dough and the protein content of the flour, plus obviously the skills of the pizza chef. I don't measure my ingredients when I'm making pizza dough, so I can't give any specific numbers, but I'd say that when it's sticky enough that you NEED flour to work with it but not so sticky that you can't knead it properly, that's the sweet spot.
Also a couple of things I noticed in this video: First of all, when tearing mozzarella you should always tear it by the grain, so that you get long stringy pieces. That way you get way more cheese stretch. Also letting it drain on a colander for half an hour or so will get rid of a lot of the excess liquid that would otherwise end up on your pizza. Also unless you have some seriously good tomatoes you should also add some sugar and msg. Also when I was in Napoli they didn't put olive oil in the sauce, but instead drizzled some on top when it came out of the oven. That way the olive oil will retain more flavour as it doesn't cook and it'll be more heterogenous than if it was mixed in the sauce.
I think Di Fara’s does the same thing with the olive oil.
High hydration pizza dough is for the home oven that doesn't get hot enough, for a pizza oven 60% is enough, I've seen neapolitan made with 50-55% hydration. If you have a pizza oven the pizza is ready in 90 seconds, it evaporates less water
Thanks for the tips!
When I know I'll be stuck for time at dinner, I use a no knead dough recipe that sits all day. The only downside is that it is very sticky unless you add a lot of flour when forming the round. I tried the parchment method tonight and it worked like a charm.
Thanks!
This is unironically the best TH-cam sponsor I’ve ever seen. Local business, innovative and useful product? That’s impressive!
This is the first time in my like 13 years of watching TH-cam videos that I've watched a mid video ad and been interested in the product. Very fine job, Mr. Ragusea.
1:42 I felt this picture in my soul
I started making pizza in great part due to this channel. And this is a significant development in pizza making. Great stuff.
Just tried this recipe, and I gotta say it was awesome! I much prefer this one over the New York style pizza. The idea og mixing the wet dough in a bowl is just really convenient and eash. So thanks a lot for this awesome video Adam.
Nice! I do something similar but pull the parchment off like 30-60 seconds after hitting the stone. It releases relatively quickly, then the pizza can spend most of its time bare-bottomed on the stone.
Amazing method! A cool pizza shop near my home has these machines that they place the super high hydration dough into. It partially cooks the dough and presses it into a thin crust so that is it much more easy to handle them
Thank you Adam! Pizza turned out amazing! 😋 Great recipe!
This parchment paper technic saves my life! Thanks a lot. After putting the pizza in the oven after about 20 seconds or 1 turn I would take the paper out then put back in again to let the pizza contact with the stone.
When Adam makes a video on any other days besides Monday and thursday
this is what we've been doing at home! we each make our own pizzas on the baking sheet and cut around it!!
Thank you once again, Adam. Will be back for more vids next week.
Thank you, this recipe was very helpful and my pizzas were amazing on the first attempt thanks to it!
05:10 "Our dough has successfully gone bluuegahh"
That's exactly the exquisite, high cooking language I'm here for, keep it coming! :D
Thanks so much for this technique Adam- you’re a life-saver as usual. I will use this technique to make pizza today. However, you can use gravity to get the dough out of the container- no deflation required. Just invert the container on a plate with a mound of flour. If you oiled the container well, it will just drop out
Holy crap I think that's the best video you've made so far! I don't even have a backyard and I want that modular oven/grill/firepit
I love these various pizza recipe videos. Never too many, never.
I also use the parchment technique however after 90 seconds (yes, exactly 90 sec) you can pull the parchment out from under the dough (with a peel is easiest imho). At this point the dough is not stuck to the parchment anymore and you can remove it; AND allow the bottom of your dough enjoy that heat transfer / lovely browning on the bottom. Any longer than 90 sec and your parchment will burn and impossible to pull from under your pizza dough masterpiece. NOTE: 90 sec varies based on heat in oven. (in home oven @550 pull out at 90 sec) Tip: when trimming your parchment, leave a strip in front; when placing pizza in oven make sure this strip is in front so you can pull it out in 90sec. (hmm hope this makes sense, just try it and you'll see) Hope this simple idea adds enjoyment to your pizza making experience.
I did like that too! But only after 30-60 seconds or about 1 turn. I just take the pizza out with the peel and use the pizza turner, slide under and take the pizza out from the paper.
Super easy! then put it in to bake directly on the stone again. This technic saves my life as I found that 70% hydration's pizza taste and feel much better than lower hydration but it's very inefficient to work with especially in a small pizza stand like me. Lots of semolina to help sliding, lots of burnt dust, have to clean every single time between bake. All that problem gone!
Hey Adam, love your content & been making your pizzas receipes since i watched them. Excellent. I've been using the baking paper with pizzas recently for the same reasons & to limit mess in the oven from spraying flour or polenta everywhere. FYI you can take it out about 2-4 minutes into cooking to give pizza direct contact with the plate & get the crisp bottom. Just leave a tag facing the opening & give it a little jiggle to see if the base is part-set enough, then do the tablecloth trick while holding one finger against the pizza...wala. A plus is I can reuse the paper for the next pizza, since it hasn't been in long enough to get burned.
YES! I’ve been waiting for you to make a Neapolitan pizza video.
Wow you guys are pretty serious about your pizza! I am, too and love this video and ALL the tips and opinions as variations in the comments-awesome! A fantastic video, Adam, thank you so very much!!!
I use the parchment trick with my baking steel in my oven too. You can typically slide the paper out from under the pizza after about a minute or two of cooking, then let the heat transfer freely for the rest of the cook.
This is the first time I've so desperately wanted to support a sponsor. This is right up my alley.
Yeah the price is a bit high but I'll still buy it. Its very practical
Just fabulous! Thank you, Adam!
That was very helpful and informative Adam. Thank you
I made pizzas using this recipe and it turned out so good even in my shitty 1970s gas oven 😭 best homemade pizza crust ever
Thanks for letting me know. I'mma try it tomorrow.
Thank you, this is one of the best pizza tutorials out there, and i gotta say that, this was really good (i'm italian!)
Best pizza videos, with the highest level of detail,
Thanks mate
This is for sure my favorite sponsored content from you, ever. Gimme gimme gimme that oven/grill/firepit 😍
I clicked on the pizza oven thing and saw $150 and I was like yooo I'll get one... that was just the coupon
Oh my gosh, Neapolitan pizza is so good.
@pew maya yes
@pew maya yes it is indeed
You me channel really got me into doing more with my pizza and learning to perfect it
All I can say is wow! You come up with the most amazing ideas. Wonder how it will work in my oven. Thanks very very much.
"I don't normally weigh things"
This is why we can't have nice recipes.
his ny style pizza recipe is almost 100% hydration lmao
I’ve been making pizzas based on your NY style pizza during this quarantine 😂 must’ve made more than 20 already
This is, BY FAR, the best neapolitan pizza home recipe I have tried. Thanks Adam ☺️☺️
but its not neapolitan pizza 😅 this may be a very tasty result, but its definitley NOT neapolitan pizza. Wrong flour, to much yeast, salt added to early, dont ever use sugar and also no oil. A neapolitan pizza is not defined by high hydration. He should just call it his style of pizza
OMG I need to try this recipe, and I need it for yesterday.
Holy crap! A Saturday upload from Adam?! Long live the Empire.
Neapolitan pizza is traditionally made with 60% hydration dough, not super high like this! If you have a pizza oven that can reach the 420C+ temperatures, ditch the high hydration. 60% is perfect and will yield the traditional texture in the crust. My theory however, is that due to the longer bake time in a standard home oven, higher hydration benefits the pizza as more water evaporates before the crust sets up. Also, just a nitpick: traditionally, you wouldn't put EVOO into the sauce but rather onto the pizza before baking. This ensures that you don't bitter the oil through friction, although this isn't necessarily that important with minimal blitzing like this.
With a lower hydration, it is much easier to handle the dough and you can shape it into balls and ferment each individually after bulk fermenting the dough. Also, traditional neapolitan dough will use between 0.1 and 0.2% fresh yeast by flour weight, not dry yeast. Sourdough is another at least semi-traditional alternative. Proof each dough ball in a container that can fit them all, don't worry if they begin to fuse. They won't stick too bad if you've shaped the dough properly and created a solid skin around the entirety of the ball. Cover the container and use when puffed up (likely 3-5 hours at room temp).
Neapolitan is not made with 60%. It's more like 65-70%. At least if Vito Iacopelli is anything to go by.
@@sdfopsdmsdofjmp7863 Traditionally it's made with 60%. Iacopelli is a decent source for information, and I think I've seen him do 60%
@@omgchocolate4857 Almost always 70%. As far as Neapolitan pizza goes the lowest common hydration I've seen is 63%.
@@sdfopsdmsdofjmp7863 Not sure where you're getting that from. AVPN - Associazione Verace Pizza Napoletana states a hydration of between 55% and 63% depending on the degree of absorption in the particular flour. www.pizzanapoletana.org/en/ricetta_pizza_napoletana
@@omgchocolate4857 A lot of time, tens if not hundreds of hours of watching pizza content and a lot of browsing the r/pizza subreddit.
Its really cool how you support local businesses with your videos. Normally you don't see that on Web content, but I hope more creators follow suit.
I tried your oven chip method and it worked spectacularly!
The way you introduced the sponsor made me want to get that oven, then I realized I live in an appartment and can't use a wood fire cooking apparatus.
I tried making pizza at home
my oven maxed out at 500 degrees
the pizza stone broke and the pizza fell of onto the grates
That's the most tragic story that I've ever heard. 😢
Malveaux Mertvykh sadder then the Sack of Illium
Did you put the stone in a cold oven or hot oven?
@@syedraza1588 I didn't have a pizza peele, so I preheated the stone and then pulled it out to put the pizza on it. As I put the stone back into the oven, the pizza slid off. I picked up some of the pieces and put them back onto the stone. I shut the door and waited a few minutes. When I tried to pull it out, the pizza stone shattered. The pizza was disgusting. Also, a part of the oven broke and I couldn't use it for a few days until I pulled the oven out and painfully replaced a part.
Use a pizza steel. No breaking, heats up faster, better heat transfer.
Good vdo! You are funny and do a great job showing and explaining your method. Keep on cooking!
I have been waiting so long for this!!
Thank you, Adam-this really helped me a lot.
"Huh this hot ash oven is cool, let me check the pri-"
How much does it cost anyway
@@potatoesandducks958 over 1000 dollars. It’s $999.99 plus tax
Never have I ever seen a more useful ad like this one today. Just ordered mine lol
Hey Adam, great video! For wet dough I really recommend the slap and fold method, it works really well
I never noticed the breathing before but the TH-cam algorithm recently threw “Adam Ragusea breathes” at me and now it’s all I can hear 😖
bruh 😭😭
i also got that video in my recomended, it was smthing new and ...
Oml same...
I never noticed it until I read your comment...
WHAT HAVE YOU DONE!!!
Hey Adam, can you please make a poutine recipe I've been looking for a chef and I thought you were the best person to ask.
Absolutely superb video, thanks Adam!
Tried this today, was absolutely delicious and easy to make!
I made this today and it is the best home pizza I had, my family loved it too. It's my first time making something in an oven too.
The semolina gives it a really nice texture, now I don't make a pizza without it...
thank you fior making the only ad i listened to and liked
Been making your new york style pizzas for the last couple months or so. I recently started brushing the crust with olive oil before cooking it. When I saw you do it in this video I freaked out lol. Now everyone is going to think I do it because you do it! :)
Could you use the Hot Ash Stove as a Tandoori oven as well? It seems like it would work well for those recipes and Kebabs.
Yes, he shows that it can also be used as a regular grill
Fire pit function would work well though, since kebab should not touch grill or it would be grilled meatballs.
@@cupiter7864 wait why shouldn't it touch the grill?
“I like my gravy with lumps. Really like that heterogeneity”
Lol
these jokes are stupid I have not laughed a single time
@@kaiser9598 that's awesome 👍🏻
@@kaiser9598 But I've laughed. But it's okay if you haven't. I really like that heterogeneity.
@@kaiser9598 i really like this format of old overused jokes mixed with newer jokes, yay heterogeneity!
This is a great video 😊 btw I just screwed up a dough yesterday because I was "brave" like you and didn't check if the yeast was alive... was nice to see I had been waiting a whole day for nothing to happen.
Love these videos and props for that hydration....
the last time i was this early, adam didn't have any white wine in his house
after that one video i notice literally every time he takes a breath now
Dude....this video was flawless. Thank you 🙏🏽
I love his style. Straight to the point without rambling on and he uses unconventional methods like the baking paper to stop it sticking. The pro's would have kittens if they saw that but his pizza is as good as theirs anyway.
Cheers n beers mate. Keep up the great work