I am not a pizza chef and I have so much to learn from masters like Johnny. Hope this video helps you to make better a Neapolitan pizza dough This is Johnny Neapolitan Pizza Dough Recipe th-cam.com/video/8Q_9h6VKm9c/w-d-xo.html
@vincenZosplate can you please put a link in the description, or comment back with Johnny's information so I can find his video about making a true Neapolitan Pizza? Please? Please, please, I hope you see this. All of you have me craving any kind of pizza, and thinking about where I can find the best pizza I know in Arizona.
I really enjoy Johnny not only explaining the proper techniques, but why & the science behind it. Also, he's the first Italian I've ever heard speak English with an Australian accent 😁
He’s not always completely correct, though. For example, his insistence on 00 flour. Primarily, 00 designates the fineness of the milling of the wheat, with 00 being very fine. You can, however, buy 00 flour (even from the same King Arthur Baking Company that Adam used) that is properly milled to this fineness standard, but that still isn’t what Johnny wants. That is because the type of wheat used matters at least as much if not more than the fineness of the flour if you want pizza dough made exactly like in Naples. The Italian flour is made from soft durum wheat, while most flour in North America (including some flour labeled “00”) is made from hard red wheat. So, Johnny is only partially correct: If you want to exactly duplicate pizza dough made in Naples, then you need to use finely milled, durum wheat flour, whether it is labeled “00” or not. Now, whether or not exactly duplicating Neapolitan pizza is the one and only true measure of pizza-making success is another issue entirely. And if you want the actual science on pizza dough instead of a mixture of science and received “chef’s knowledge”, then invest in the Modernist Cuisine books: five volumes on Bread and three volumes on Pizza.
Oh, Master Johnny's got that Italian charm! 🍕😄 He's a pro at staying polite while reacting to those "interesting" recipes. Gotta love his professionalism! 💪👨🍳
Ah, Johnny does love to talk, doesn't he? 😄🗣️ Glad you enjoyed his tales! 🍝🇮🇹 Remember, we keep it authentic here! 🙌👨🍳 Stay tuned for more tasty reactions! 🍕😋
Ah, Johnny's got that "confident humility" thing down! 😄👨🍳 A true maestro with a dash of charm! 🎩🕺Glad you enjoyed it! Keep the Italian food fun going! 🇮🇹🍝
Another great pizza video with Johnny, Vincenzo. I took the family to Gradi in Melbourne when we were there three weeks and, man, I was not disappointed: Perhaps the best margharita pizza I've ever had. Just superb. Well be back again, no doubt, especially now that my son is living in Melbourne! Keep up the good work.
I guess Adam should have titled the video "Neapolitan pizza for newbies", as that's the best way to describe his non-traditional way of cooking here. Adam said in a previous pizza video that he does have an electric mixer, but he prefers to not use it in his recipe videos due to him not wanting it to look like you need pricey kitchen gadgets to cook for most people.
It really is! Whether you're making a classic pasta dish or a traditional pizza, the heart of Italian cooking lies in the love and care put into each preparation. Keep exploring the world of Italian cuisine, and may your culinary adventures be filled with delightful flavors and memorable meals! Buon appetito! 🇮🇹🍝😊
The thing I like about Adam is that he isn’t pretentious or call himself this or that, it’s just a curious guy who likes to cook and it’s really honest about that, like “here’s what I know, that’s what I’ve learned in a research, and this is what I could do”. He knows that he doesn’t make traditional recipes, it’s an reinterpretation with his personal taste. I got no problem with that. Also Vincenzo and Johnny are just making an entertaining content with information, sense of humor and respecting the man. I liked it.
That's really educational. I was actually wondering why I never was getting good yellow-ish crust on my baked food, covering it in oil/egg yolk is mostly cheating after all. Now I learned. I might've put way too much yeast, while going according to a recipe. Sounds like this is why it might bake into a much more anemic white color. I'm telling you, so many recipes and cooking videos on TH-cam, no one mentions those small elements and basics a newcomer actually needs to learn.
All the way in Idaho, USA, I have learned so much from you and johnny. It follows right into camp. I do make a lot of your stuff at camp for clients and here at home. I do make neapolian like pizza, not the real thing(my oven can't quite do it), but have picked up so many tips and tricks, keep doing what you do.
To be clear here: if you cook your pizza in a normal oven that can't reach 400-440°C you HAVE to oil the crust. They are always sayinmg "no no no no" but they forgot we have ovens that only goes to 280-300°C
Johnny's laughter is contagious, please do more reaction videos with him. BTW, I like how dilligently explains the mistakes, great guy and pizza chef who genuinely wants everyone to learn how to make great pizza.
Johnny's laughter is pure joy! 😄👏 More reactions coming up! 🍕🎉 He's the pizza guru, spreading the doughy wisdom! 🍕🧠 Let's make bad recipes great again! 🙌🇮🇹
Thank you both for a great breakdown. I noticed that Johnny called the technique accurately as soon as the parchment came out, truly the sign of an expert
Johnny brings a gem of information, please get him on video as often as you can and thank you Vincenzo. This is the first time I hear of Stg. I suppose no salt is allowed in the sauce. However, it seems like AVPN regulations allow it, if the following is accurate: As stated by AVPN; “For 1 kg of peeled Tomatoes the amount of Salt to add is 10-12 g, which is about 2 tsp of Sea Salt. In the case of the S. Marzano tomato, which is already a more savory product. The amount to be added is about 7-10 g per kg. or about 0.7 - 1 %. “
I think it's fair to call it Napolitan since that's what he's going for with what he has. Most of us don't have all the right ingredients to make a 100% authentic Napolitan pizza, so we do what we can with the poor man's version. Calling it Napolitan, while it might not actually be exactly that, the person you're presenting it to immediately knows what you're going for. So in terms of communication, I think it's fair. Just that the person should maybe have a disclaimer that, look, we're trying to do a Napolitan pizza without having everything required. So we end up with something as close as possible given these ingredients.
You're so right, amico! 🍕😄 It's like a pizza language of its own! 🗣️🍕 We'll have fun reacting to these pizza adventures! 🤪🎉 Grazie for the support! 🙏🇮🇹
Adam mentions in his video that he's not an expert and this is not traditional, and that it's just his way of doing it. Maybe this video shouldve included his statements rather than dissing Adam who is just looking to make it easier for people without the right equipment.
Oh, that classic "here we go again" look on Johnny's face! 😄🍝 He's a pro at handling those "interesting" recipes! 🤪 Keep watching for more reactions and laughs! 📺🎉
as an Italian, I must say that using Bread Flour "00" is okey, but also Bread Flour "0" is fine too... I usually use the "0" Type. for the yeast, I usually use beer yeast, 50gr, a bit of extra vergin oil, a pinch of salt and warm water quanto basta... I let it raise for a couple of hours and divide it into 4 pieces and freeze it.
@@vincenzosplate yeah. I used to make my own pizzas but they were very unhealthy. I did it wrong. Too many toppings, not the right flavors, and too much yeast in the dough.
Thanks for the video Vincenzo. Ive learnt so much from watching these videos, especially Johnnys. I can put out one pizza fine, but now need to work on multiple pizzas to feed the family. Time management and cooking technique. For example where to place the stone in the oven to maximise heat? Can you use multiple stones or will you lose too much heat? I'm yet to find a video showing how to do that. Everyone just pumps out one Margherita and calls it a day. So far i have tried par cooking all the bases, then switching the oven to grill mode, then adding the toppings and finishing under the grill. Would be curious to see your take on cooking a large amount of pizzas, and how you would manage time and what cooking method you would use. Thanks for the great content!!
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
i really love the honesty of master chef Johnny and that he directly pointed out after 3 mins into the video, that this is not a authentic neapolitan pizza dough 🤭and i love you Vincenzo for apologizing to him, after watching the video for 10 mins 😄 you both made my day 🥰 thank you
Thanks Vincenzo and Johnny! very well-presented and I learned a couple things. This guy's method is weird and overcomplicates the process unnecessarily; had he only made a few fundamental corrections. I've tried this flour a couple times and it really does suck for pizza. But if I can kinda shape it, get it on and off the peel ok at 80% with this flour using mostly the proper method then I think he can do it at 75.
Poorly formed gluten makes the body work harder to break down the dough when eaten and your body uses water as fuel for its processes, harder work to break the dough down in your gut = more water it needs to do so.
@@krispbacon9474 you can have a poorly formed gluten structure but not "poorly formed gluten", what does that even mean? water also isn't fuel, there's zero calories in water, you're talking completely made up pseudo science.
I don't know if you could/would do one of these on Vito Lacopelli. Before I started watching your channel, I learned to make neapolitan pizza dough from him. I do watch all of your content and love it! Super entertaining and funny. More to the point, you are amazing. Thanks for all you do for us!
Hey there! Grazie mille, my friend! 😄👍 We'll continue our mission to keep those bad recipes away from Italy's borders! 🇮🇹🚫 Bravo to you too!
ปีที่แล้ว +10
IMO, Adam optimizes his recipes for convenience, and makes that clear in his video. It still was a very helpful video for me, while researching and developing my own pizza recipes. Even in this video he calls out when he's deliberately straying from tradition, and what I like about it is that he explains the reasons for it. I think this is where the commentary from Vincenzo and Johnny is best, because they offer a different perspective and reasoning for certain decisions. I usually try to chase a more NY style, because I prefer my pizza to maximize crispiness. Through recent videos and iterations, I've switched to a blended uncooked tomato sauce with garlic and salt. But I'm considering maybe not blending the tomatoes to see how it turns out. But the counterpoint, is that I don't like my sauce to have a lot of texture, I want it to be puree. It's an endless experiment! But the upside is I get to have a pizza every day!
If you want garlic flavor for sauce, I would recommend dropping couple crushed garlic cloves into the tomatoes day before, I use about 3-4 in 400g can, then fish them out before use. You get nice garlic flavor without the overpowering harsh notes. Crushed as in using your hand to crush them a bit so they release their flavor, but so that it still stays whole. When I make my casual pizza, one with lesser quality ingredients. I usually blend whole canned tomatoes, then add salt and the garlic. I do this same time I do my pizza dough, day before. Though, other option would be to do herb/garlic infused extra virgin olive oil. But honestly if you want to make best out of your tomatoes and use them as puree, use food mill. Hand cranked ones are really good and not that expensive.
I don’t know if I can watch another pizza review with Johnny - I fear he will have nervous breakdown! Now HIM making a pizza; yes please. I must admit though, I do learn a lot!
This goes to show you that just because someone presents well and has some skills does not mean they know everything about a specific topic. Johnny is the man!
Unless hes claiming its authentic neapolitan then I dont see anything wrong with it. Hes making something that tastes similar to neapolitan, that he enjoys, and that you can make at home.
@@bigballs-rn7myI mean given that all he had to do to make this somewhat closer is let the dough mature and the name is what gives attention to the video a lot of the time I feel like it’s valid
@@jaihalai7674 It wasn't just letting the dough mature longer, it was way too much yeast, way too much sugar, destroying the sauce, not getting a proper cornicione, cooking it at too low temp, and cooking it too long, and I probably missed some things too. It's not Napolitano style pizza. It's even easy to tell by just looking at it. It can be called Napolitano style "inspired" pizza. What he made is still awesome and better than the majority of crap pizza out there so he deserves respect.
Vincenzo, Barilla has released a new line of pasta products in a red box labeled as 'AL BRONZO' claiming to be made with high quality semolina. The directions on the box also call for a longer cook time. Is this a good pasta product?
There is a reason for this, in order to break down the bread/pizza in your stomach, you will need a lot of fluids. With a properly developed pizza dough (rising and ripening also called maturation of the dough) the yeast already started breaking down the flour/dough and making it lighter to digest. It requires less processing time and therefore less use of fluids and you will not get thirsty from a properly developed dough.
@@rijschooldiazoni9515 Yes and no. I make long fermentation dough, I tend to agree, it feels lighter on the stomach and easier to digest. However, I had done a search on this, I cannot find scientific evidence to support the claim.
Absolutely love your work Vincenzo and no doubt Johnny is a world champion at Napoletana pizza. After discovering him through your videos and realising he is Melbourne based and has one of his restaurants within kms of me I quickly went to his website to see the menu and potentially organise a visit. I have to admit though that I was gobsmacked to see Pancetta instead of Guanciale for the Carbonara dish. PLEASE, please tell him regardless of cost, to use Guanciale instead and I'm sure people would be happy to pay the little extra to have that dish as it was intended...❤🇮🇪food
Thank you Vincenzo I enjoy the videos. I've been naking my pizza at home with high gluten bread flour. My question is can I make a regular round pizza with double 00. I dont like the cornichon like the neapolitan. I notice that the roman round pizza does not use 00. Can you please show us how to make a roman round thin n crispy pizza. No offense but not everyone only likes neoploliran style. Thank you.
Adam has a "no stand mixer" policy for his recipes, because not everyone has one and he wants them to be accessible. If you have one, great, but it's not required to make something good to eat on a Tuesday night. This is a key difference between someone cooking for themselves vs professional chefs, artisans, etc. He also tends to tune his recipes for the kind of ingredients that Americans will have access to and find multiple uses for. A professional pizza restaurant will seek out the exact correct flour to make their product. A mom cooking at home on Tuesday isn't going to keep 14 different types of flour on hand to produce the purest traditional form of everything she makes. Adam is making this video for her, not for restauranteurs in Naples.
In fairness, Adam doesn't use a stand mixer in his video anymore because many of his audience don't have one and he wants to show people they can do things themselves without expensive equipment.
can someone explain to me the idea that excess yeast will lead to drinking lots of water over the next few days? I've heard this in several of these videos but cannot find anything about this anywhere online.
I wish they would do a whole segment on this, but the Italians are (rightly) obsessive over the term "digestible" which is mostly about being light and soft and fully hydrated, and that's partly why they are horrified by NY and similar style pizza. Hard crust and browned cheese is less digestible than the delicate crusts and super fresh milky cheeses typical in Italy. Thus the extra thirst. The Italian bakers (and French, IMO) don't use super high protein flours. They like certain wheats -- mostly Italian, but some Manitoba wheat in some special cases, and some "Desert Durum" from the US Southwest (though that's often for pasta). They prefer 'sourdough' but also use some fresh cake yeast for commercial operations. They let the dough ferment/rise slowly, which allows it to hydrate fully, and that is much of what makes the result more delicate and digestible. If they use a lot of yeast, it rises and collapses before the starches and proteins fully hydrate and before fermentation helps pre-digest it. Then, our body says "wow, that's kinda dry and over-cooked and not quite ready -- I need some water and to slow down."
Vincenzo, this is a pizza of Naples (Napoli), Florida! That is the reason why he is doing it like this.😂😂😂😂😂😂😂 in the USA they are even trying to copy Emmentaler cheese… they are the biggest copy cats. It must go wrong. You should send the recipe how to make the dough… Thank you very much, Vincenzo and Johnny, for sharing your wonderful reaction video with us.
2:28 00 is about the worst for the home oven. I’ve tried bread/All purpose (AP), & 00…even blending them. I think a bread/ap blend works the best for low temperature home ovens. I haven’t tried adding diastatic malt but I hear that helps a lot.
To be fair, Ragusea is saying Neopolitian STYLE pizza, not Neopolitan pizza. In the US, that means “kinda sorta” or close enough. He knows it isn’t completely neopolitan.
Ok look, there are some very informative and contructive comments in this video, not gonna say other wise. But the thing is if you watch Adam you know he ALWAYS says that his recipes are NOT the traditional way, it's just the way that he likes to do it with the ingredients that he can find relativelly easy, and by doing so the average american can relate and maybe even try their hands on new recipes! He is speaking to the home cooks. If even then you still wanna gate keep something, I expect that in EVERY dish you make no matter the origin, you are following the traditional recipe to a tee ingredients included.
The amount of dry yeast is not a general rule because there can be severe differences in the yeast, depending on the producers and where you live. I once bought very cheap yeast and the dough did not really grow in the desired way, so I had to increase the amount. I then bought the second cheapest dry yeast that I could find and I only needed to use about 1/3 of the amount compared to the other one. Bottom line: When it comes to the yeast, everyone should check for himself, how much is appropriate.
Thanks guys for sharing accurate information👋. As 98% of online recipes Deliberately jeopardize 1 or 2 ingredients or method so you can never get it to Restaurant level.🤞 As for me i think pizza base sauce is the secret main ingredient which activities with cheese 👌🙏
You're welcome, amico/a! 😄👍 True, some recipes play hide-and-seek with perfection! 🕵️♂️🍕 Pizza base sauce: the undercover superhero! 🍅🦸♂️ Enjoy your pizza adventures! 🚀🍕
I have a video idea. I would love to see Vincenzo reacting to eating different foods from other countries. I am curious to see how he reacts after he eats (good) food ranging from Japanese, Indian, Caribbean, Korean, etc.
10:10 The answer is "because lots of people will watch it, thereby giving him views and $." It doesn't matter (to him and probably most viewers) that it's incorrect method. 😂
I am not a pizza chef and I have so much to learn from masters like Johnny. Hope this video helps you to make better a Neapolitan pizza dough This is Johnny Neapolitan Pizza Dough Recipe th-cam.com/video/8Q_9h6VKm9c/w-d-xo.html
One of the Best Italian on TH-cam
Grande Vincenzo 👏👏Viva la pizza🇮🇹
Hello vincenzo i searched for pizza in pala dough video of johnny i didn't find can you share the links please ? great thanks to you
I love your videos. You are doing the amazing culture of Italian food such a service!
@vincenZosplate can you please put a link in the description, or comment back with Johnny's information so I can find his video about making a true Neapolitan Pizza? Please? Please, please, I hope you see this. All of you have me craving any kind of pizza, and thinking about where I can find the best pizza I know in Arizona.
Johnny's knowledge is amazing. His explaining is amazing and every guess was spot on.
Thank you Vincenzo for yet another amazing video.
You can really tell he’s a Pro! I just love all his passion!
I really enjoy Johnny not only explaining the proper techniques, but why & the science behind it.
Also, he's the first Italian I've ever heard speak English with an Australian accent 😁
Johnny is a Pro and you can really feel all the passion he puts in his job!
I thought He sounded Brooklyn
He’s not always completely correct, though. For example, his insistence on 00 flour. Primarily, 00 designates the fineness of the milling of the wheat, with 00 being very fine. You can, however, buy 00 flour (even from the same King Arthur Baking Company that Adam used) that is properly milled to this fineness standard, but that still isn’t what Johnny wants. That is because the type of wheat used matters at least as much if not more than the fineness of the flour if you want pizza dough made exactly like in Naples. The Italian flour is made from soft durum wheat, while most flour in North America (including some flour labeled “00”) is made from hard red wheat. So, Johnny is only partially correct: If you want to exactly duplicate pizza dough made in Naples, then you need to use finely milled, durum wheat flour, whether it is labeled “00” or not.
Now, whether or not exactly duplicating Neapolitan pizza is the one and only true measure of pizza-making success is another issue entirely.
And if you want the actual science on pizza dough instead of a mixture of science and received “chef’s knowledge”, then invest in the Modernist Cuisine books: five volumes on Bread and three volumes on Pizza.
@@markhamstra1083 Thanks. I really enjoy listening and learning about cooking. Let me know if you need input on making a chicken and sausage gumbo 🤪.
He is unique. He looks like an Arab but is an Italian. And he speaks with an Australian accent. Kinda cool.
Thanks to Master Johnny for being so polite to the creator of the video. Definitely showed his professionalism in my view.
Oh, Master Johnny's got that Italian charm! 🍕😄 He's a pro at staying polite while reacting to those "interesting" recipes. Gotta love his professionalism! 💪👨🍳
Unlike@@vincenzosplate who sounds like a bully :D
It's always great to hear Johhny sharing his experience, and explaining things.
Ah, Johnny does love to talk, doesn't he? 😄🗣️ Glad you enjoyed his tales! 🍝🇮🇹 Remember, we keep it authentic here! 🙌👨🍳 Stay tuned for more tasty reactions! 🍕😋
I liked the humility of chef Jonny giving his technical interprétation 🤩🤩🤩full of confidence
Ah, Johnny's got that "confident humility" thing down! 😄👨🍳 A true maestro with a dash of charm! 🎩🕺Glad you enjoyed it! Keep the Italian food fun going! 🇮🇹🍝
Another great pizza video with Johnny, Vincenzo. I took the family to Gradi in Melbourne when we were there three weeks and, man, I was not disappointed: Perhaps the best margharita pizza I've ever had. Just superb. Well be back again, no doubt, especially now that my son is living in Melbourne! Keep up the good work.
Hey there! 😄👋 Grazie mille for the love! 🇮🇹🍕 Melbourne's pizza paradise, right? 🍕🏙️ Keep the pizza adventures coming! 🚀🌟 Happy eating! 🍕💫
I guess Adam should have titled the video "Neapolitan pizza for newbies", as that's the best way to describe his non-traditional way of cooking here.
Adam said in a previous pizza video that he does have an electric mixer, but he prefers to not use it in his recipe videos due to him not wanting it to look like you need pricey kitchen gadgets to cook for most people.
What I love about Italian food is it simple, fresh ingredients, with specific techniques. Easy to get started but difficult to master.
It really is! Whether you're making a classic pasta dish or a traditional pizza, the heart of Italian cooking lies in the love and care put into each preparation. Keep exploring the world of Italian cuisine, and may your culinary adventures be filled with delightful flavors and memorable meals! Buon appetito! 🇮🇹🍝😊
The thing I like about Adam is that he isn’t pretentious or call himself this or that, it’s just a curious guy who likes to cook and it’s really honest about that, like “here’s what I know, that’s what I’ve learned in a research, and this is what I could do”. He knows that he doesn’t make traditional recipes, it’s an reinterpretation with his personal taste. I got no problem with that. Also Vincenzo and Johnny are just making an entertaining content with information, sense of humor and respecting the man. I liked it.
I fucking love Adam, he's adorable
Adam's same day dough is dangerous, It can make people sick. He is a hack.
@@ReddoFreddo k
Haha! Grazie mille! 😄👍 Keeping it real and respecting the food journey! 🍕🚀 Buon appetito, amico/a! 🇮🇹💫
If he doesn’t clearly disclose that his dishes are not accurate versions then he’s a bit of con artist for clicks
I love your collaborations with Johnny - you two are great together- a good combination of laughter, informative and getting cross 😂
Now we need a video of Adam reacting to this video 😂
Adam is not worthy lol
@@benjiebarker No, he is worthy.
That's really educational. I was actually wondering why I never was getting good yellow-ish crust on my baked food, covering it in oil/egg yolk is mostly cheating after all. Now I learned. I might've put way too much yeast, while going according to a recipe. Sounds like this is why it might bake into a much more anemic white color. I'm telling you, so many recipes and cooking videos on TH-cam, no one mentions those small elements and basics a newcomer actually needs to learn.
Exactly! 😄👍 Paying attention to those small details can level up your baking game! Happy cooking and keep learning! 🍳👨🍳
haha I love the videos with you and Johnny it is so funny when he hears the word '' sugar'' NAH NAHHHH no sugah !!
Ahahah no sugah in pizzah!!
All the way in Idaho, USA, I have learned so much from you and johnny. It follows right into camp. I do make a lot of your stuff at camp for clients and here at home. I do make neapolian like pizza, not the real thing(my oven can't quite do it), but have picked up so many tips and tricks, keep doing what you do.
To be clear here: if you cook your pizza in a normal oven that can't reach 400-440°C you HAVE to oil the crust. They are always sayinmg "no no no no" but they forgot we have ovens that only goes to 280-300°C
Exactly. Same with the sugar. It helps create a crust in a low temperature oven
Most Italians have those same ovens though. Vincenzo has older videos on how to cook pizza in normal ovens. So they are well aware of that point.
@@YG-kk4eyexcept the expert says that the sugar gets eaten by the large amount of yeastu
@@HansenFT i hear ya. Just pointing out the pros and cons
Johnny's laughter is contagious, please do more reaction videos with him.
BTW, I like how dilligently explains the mistakes, great guy and pizza chef who genuinely wants everyone to learn how to make great pizza.
Johnny's laughter is pure joy! 😄👏 More reactions coming up! 🍕🎉 He's the pizza guru, spreading the doughy wisdom! 🍕🧠 Let's make bad recipes great again! 🙌🇮🇹
It’s great because you can actually hear his voice. As opposed to how they’ve ruined his voice. Idiots.
Thank you guys I learned a lot
Hey there! 😄👋 Grazie mille! 🇮🇹🌟 Happy to share the Italian wisdom! 🍝🎉 Keep learning and laughing with us! 💫🍕
Hahaha 😂I needed this laugh awesome guy’s 👏👏👏
Thank you both for a great breakdown.
I noticed that Johnny called the technique accurately as soon as the parchment came out, truly the sign of an expert
Absolutely! 👨🍳🙌 Johnny's expertise shines through! 😄🍕 Appreciate your support and enjoy more authentic Italian recipes! 🇮🇹🍝 Buon appetito! 🍽️👌
Johnny brings a gem of information, please get him on video as often as you can and thank you Vincenzo. This is the first time I hear of Stg. I suppose no salt is allowed in the sauce. However, it seems like AVPN regulations allow it, if the following is accurate: As stated by AVPN; “For 1 kg of peeled Tomatoes the amount of Salt to add is 10-12 g, which is about 2 tsp of Sea Salt. In the case of the S. Marzano tomato, which is already a more savory product. The amount to be added is about 7-10 g per kg. or about 0.7 - 1 %. “
Ciao amico/a! 😄👋 Johnny's a gem indeed! 🌟🎉 AVPN and salt? A tasty debate! 🍅🧂 Keep exploring Italian flavors! 🇮🇹💫 Happy cooking and reacting! 🍕🚀
Just love those videos with professional comments. Thank you
Ciao amico/a! 😄👋 Grazie mille! 🇮🇹🌟 Happy to keep the professional pizza party going! 🍕🎉 Enjoy the Italian adventures! 💫🍝
I think it's fair to call it Napolitan since that's what he's going for with what he has. Most of us don't have all the right ingredients to make a 100% authentic Napolitan pizza, so we do what we can with the poor man's version. Calling it Napolitan, while it might not actually be exactly that, the person you're presenting it to immediately knows what you're going for. So in terms of communication, I think it's fair. Just that the person should maybe have a disclaimer that, look, we're trying to do a Napolitan pizza without having everything required. So we end up with something as close as possible given these ingredients.
You're so right, amico! 🍕😄 It's like a pizza language of its own! 🗣️🍕 We'll have fun reacting to these pizza adventures! 🤪🎉 Grazie for the support! 🙏🇮🇹
Adam mentions in his video that he's not an expert and this is not traditional, and that it's just his way of doing it. Maybe this video shouldve included his statements rather than dissing Adam who is just looking to make it easier for people without the right equipment.
@@kevli8236 If people don't have the right equipment or ingredients than they can't make it. Simple as that.
Its a different style . I agree. He understands its a different method.
I learned so much. Amazing video.
You can see the "here we go again!..." In Johnny's face from the first second 😂😂
Oh, that classic "here we go again" look on Johnny's face! 😄🍝 He's a pro at handling those "interesting" recipes! 🤪 Keep watching for more reactions and laughs! 📺🎉
With this amount you can smell the yeast from the backyard...
Haha, that's some strong yeast power! 🍞👃 I'll make sure to keep the smells within the kitchen! 😄👨🍳 No backyard yeast parties, promise! 🏡🚫
as an Italian, I must say that using Bread Flour "00" is okey, but also Bread Flour "0" is fine too... I usually use the "0" Type.
for the yeast, I usually use beer yeast, 50gr, a bit of extra vergin oil, a pinch of salt and warm water quanto basta... I let it raise for a couple of hours and divide it into 4 pieces and freeze it.
Love the video
Was a fun video thanks!!
It’s awesome when someone is so good at something they can predict how things turn out.
More notes taken. Thanks for sharing more info.
You're on a roll with those notes! 📝🙌 Keep the pasta wisdom flowing! 🍝😄 We're cooking up a storm of laughs! 🌪️👨🍳🌪️
ouuf i ate neapolitan pizza in Naples, best thing ever! no other pizza i ate in italy had that delicious light dough. it's simply the best!
Oh, I'm drooling! 🤤🍕 Neapolitan pizza in Naples is the real deal! 🇮🇹🍕 Nothing beats that heavenly light dough! 😍 Keep the pizza love alive! 🍕❤️
I LOVE these videos with professional pizza chefs reacting to pizza videos. This guy is especially good.
Thanks a million for the love! 🍕😄 I try my best to channel my inner pizza chef and react with gusto! 🕺💯 Keep the pizza party going! 🎉🍕
@@vincenzosplate yeah. I used to make my own pizzas but they were very unhealthy. I did it wrong. Too many toppings, not the right flavors, and too much yeast in the dough.
Thank you for these videos. Learned so much and ate so good.
Always ❤ a good collab with Jonny 😜🤪😜👍👍👍
Absolutely! 😄👨🍳 Johnny brings great energy to our collabs! 🇮🇹🍝 So glad you enjoy them! More delicious recipes coming your way! 🍕👌 Stay tuned! 👀🎉
Thanks for the video Vincenzo. Ive learnt so much from watching these videos, especially Johnnys. I can put out one pizza fine, but now need to work on multiple pizzas to feed the family. Time management and cooking technique. For example where to place the stone in the oven to maximise heat? Can you use multiple stones or will you lose too much heat? I'm yet to find a video showing how to do that. Everyone just pumps out one Margherita and calls it a day. So far i have tried par cooking all the bases, then switching the oven to grill mode, then adding the toppings and finishing under the grill. Would be curious to see your take on cooking a large amount of pizzas, and how you would manage time and what cooking method you would use. Thanks for the great content!!
Glad you find the videos helpful! 🍕😊 Cooking multiple pizzas takes practice. I'll share time-saving tips soon! 👨🍳🔥 Stay tuned! 📺👍
A thoughtful reaction video. Thank you.
Chipmunk Adam had me rolling in the isles lol!
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Wow! Grazie mille, amico! 🙏😄 Your compliments are tastier than Nonna's lasagna! 🍝👵 So happy to bring smiles! Stay tuned for more foodie fun! 📺🇮🇹
Thank you so so much my friend, as always ❤️
Ciao Vincenzo and Jonny! Grazie per il video! Buonissimo! 😘
Ciao amici! Grazie mille! 😄👋🇮🇹 Buonissimo, indeed! 🍕👌 Keep the Italian goodness flowing! 🌟🍝 Happy cooking! 💫
@@vincenzosplate 😁😃❤️
I love these collaborations!
Oh, you're the best! 😍🙌 Collaborations are the spice of life, just like garlic in pasta! 🍝 Let's keep the Italian food fun coming! 🇮🇹🎉
Thanks for such valuable informations. I really enjoy these type of detail explanations.
You're very welcome! 😄👨🍳 Glad you enjoy the "info-mania"! 📚🤓 More recipe rants coming your way! Stay tuned for my Italian food comedy show! 🇮🇹🎉
@@vincenzosplate waiting eagerly
Good review, Thanks!!
What I love about this is he thinks people have pizza ovens and no stand mixer.
🙈🙈
i really love the honesty of master chef Johnny and that he directly pointed out after 3 mins into the video, that this is not a authentic neapolitan pizza dough 🤭and i love you Vincenzo for apologizing to him, after watching the video for 10 mins 😄 you both made my day 🥰 thank you
Ciao amico/a! 😄👋 Grazie mille for the laughs and love! 🍕🥰 Authenticity is our recipe secret! 🇮🇹💫 Happy reacting! 🚀🎉
Johnny is so humble and such a depth
Neapolitan pizza is authentic. As always, Vincenzo is incredible at giving his own critique. We wish him all the best.
You’re super kind Sophia, your words are super appreciated 🙏🏻❤️ thank you!
Grazie mille! 🙏🍕 I know my pizza! 😄🇮🇹 Keeping it real with the critiques! 👨🍳👌 Best wishes to you too! 🤗🎉 Stay tuned for more foodie fun! 📺😉
Thanks Vincenzo and Johnny! very well-presented and I learned a couple things. This guy's method is weird and overcomplicates the process unnecessarily; had he only made a few fundamental corrections. I've tried this flour a couple times and it really does suck for pizza. But if I can kinda shape it, get it on and off the peel ok at 80% with this flour using mostly the proper method then I think he can do it at 75.
Hey there! 😄👋 Grazie mille for tuning in! 🇮🇹🌟 Pizza adventures can be wild! 🍕🚀 Keep experimenting and laughing! 😄💫 Buon appetito! 🍝🍕
These two gentleman are the Siskel and Ebert of pizza. The best.
Hey there! 😄👋 Grazie mille for the kind words! 🇮🇹🍕 Siskel and Ebert of pizza, that's legendary! 🍿🎬 Happy cooking! 🍝💫
Why is Adam's voice modified?
What did you do to adams voice?
2:27 tipo 00 alone is not the only way. Many celebrated pizza chefs in Roma and Napoli use a mixture of flours.
26:35 he talks about body effects from eating pizza that's only risen for a few hours, what is he referring to?
Poorly formed gluten makes the body work harder to break down the dough when eaten and your body uses water as fuel for its processes, harder work to break the dough down in your gut = more water it needs to do so.
@@krispbacon9474 you can have a poorly formed gluten structure but not "poorly formed gluten", what does that even mean? water also isn't fuel, there's zero calories in water, you're talking completely made up pseudo science.
Great video my dear friend thank you 😊🤗👍
😄👋 Grazie mille! 🇮🇹🌟 Sending Italian love and laughter your way! 🍝💕 Happy cooking! 🍕💫
You can feel Johnny seething from behind the lens. Lol.
I don't know if you could/would do one of these on Vito Lacopelli. Before I started watching your channel, I learned to make neapolitan pizza dough from him. I do watch all of your content and love it! Super entertaining and funny. More to the point, you are amazing. Thanks for all you do for us!
1:21 here in Argentina we call Naepolitan pizza to the pizza with tomatoe slices
Vincenzo is such an instigator 🤣 really egging the pizza chef on to get an angry reaction
Johnny and Vincenzo! keep youtube honest, Bravo!
Hey there! Grazie mille, my friend! 😄👍 We'll continue our mission to keep those bad recipes away from Italy's borders! 🇮🇹🚫 Bravo to you too!
IMO, Adam optimizes his recipes for convenience, and makes that clear in his video. It still was a very helpful video for me, while researching and developing my own pizza recipes. Even in this video he calls out when he's deliberately straying from tradition, and what I like about it is that he explains the reasons for it. I think this is where the commentary from Vincenzo and Johnny is best, because they offer a different perspective and reasoning for certain decisions.
I usually try to chase a more NY style, because I prefer my pizza to maximize crispiness. Through recent videos and iterations, I've switched to a blended uncooked tomato sauce with garlic and salt. But I'm considering maybe not blending the tomatoes to see how it turns out. But the counterpoint, is that I don't like my sauce to have a lot of texture, I want it to be puree. It's an endless experiment! But the upside is I get to have a pizza every day!
If you want garlic flavor for sauce, I would recommend dropping couple crushed garlic cloves into the tomatoes day before, I use about 3-4 in 400g can, then fish them out before use. You get nice garlic flavor without the overpowering harsh notes. Crushed as in using your hand to crush them a bit so they release their flavor, but so that it still stays whole.
When I make my casual pizza, one with lesser quality ingredients. I usually blend whole canned tomatoes, then add salt and the garlic. I do this same time I do my pizza dough, day before. Though, other option would be to do herb/garlic infused extra virgin olive oil.
But honestly if you want to make best out of your tomatoes and use them as puree, use food mill. Hand cranked ones are really good and not that expensive.
I don’t know if I can watch another pizza review with Johnny - I fear he will have nervous breakdown! Now HIM making a pizza; yes please.
I must admit though, I do learn a lot!
Hey there! 😄👋 Thanks for the support! 🇮🇹🌟 Happy learning and laughing! 😄💫
This goes to show you that just because someone presents well and has some skills does not mean they know everything about a specific topic. Johnny is the man!
Haha, Johnny's got style! 🕺🤣 You know, even the experts can slip on a banana peel! 🍌🙈 We'll keep having fun together! Grazie! 🇮🇹😄👨🍳
Unless hes claiming its authentic neapolitan then I dont see anything wrong with it. Hes making something that tastes similar to neapolitan, that he enjoys, and that you can make at home.
@@bigballs-rn7myI mean given that all he had to do to make this somewhat closer is let the dough mature and the name is what gives attention to the video a lot of the time I feel like it’s valid
@@jaihalai7674 yeah true he should've called it neapolitan style or something like that instead of just neapolitan
@@jaihalai7674 It wasn't just letting the dough mature longer, it was way too much yeast, way too much sugar, destroying the sauce, not getting a proper cornicione, cooking it at too low temp, and cooking it too long, and I probably missed some things too. It's not Napolitano style pizza. It's even easy to tell by just looking at it. It can be called Napolitano style "inspired" pizza. What he made is still awesome and better than the majority of crap pizza out there so he deserves respect.
Vincenzo, Barilla has released a new line of pasta products in a red box labeled as 'AL BRONZO' claiming to be made with high quality semolina. The directions on the box also call for a longer cook time. Is this a good pasta product?
Can someone please explain to me the correlation between the dough and having to drink a lot of water?
There is a reason for this, in order to break down the bread/pizza in your stomach, you will need a lot of fluids. With a properly developed pizza dough (rising and ripening also called maturation of the dough) the yeast already started breaking down the flour/dough and making it lighter to digest. It requires less processing time and therefore less use of fluids and you will not get thirsty from a properly developed dough.
@@rijschooldiazoni9515 Thanks!
@@rijschooldiazoni9515 Yes and no. I make long fermentation dough, I tend to agree, it feels lighter on the stomach and easier to digest. However, I had done a search on this, I cannot find scientific evidence to support the claim.
@@rijschooldiazoni9515 It's that weird Italian obsession with "digestion".
for the conventional oven, lightly toast the basil in a pain and then transfer it to your pizza after.
Hey buddy! 😄👋 Interesting tip, but let's keep basil's toes safe from the pain! 🌿🙅♂️🚫 Happy pizza-making! 🍕💫
If you wold be able to see what we call neapolitan pizza in Argentina, then you certainly come and kill us all lol.
I love Adam but this was extremely informative and very funny
Hey buddy! 😄👋 Grazie mille! 🇮🇹🌟 Informative and funny, just like a perfect pizza! 🍕🎉 Keep the Italian love flowing! 💫🍝
Great mic work 🥲
Sorry for that ahah really
Absolutely love your work Vincenzo and no doubt Johnny is a world champion at Napoletana pizza. After discovering him through your videos and realising he is Melbourne based and has one of his restaurants within kms of me I quickly went to his website to see the menu and potentially organise a visit. I have to admit though that I was gobsmacked to see Pancetta instead of Guanciale for the Carbonara dish. PLEASE, please tell him regardless of cost, to use Guanciale instead and I'm sure people would be happy to pay the little extra to have that dish as it was intended...❤🇮🇪food
I don’t do this recipe but I do use parchment paper when cooking in my gas oven. Super easy
Hey buddy! 😄👋 Parchment paper can be a lifesaver! Keep that gas oven magic going! 🔥🍕 Happy cooking! 🇮🇹💫
Thank you Vincenzo I enjoy the videos. I've been naking my pizza at home with high gluten bread flour. My question is can I make a regular round pizza with double 00. I dont like the cornichon like the neapolitan. I notice that the roman round pizza does not use 00. Can you please show us how to make a roman round thin n crispy pizza. No offense but not everyone only likes neoploliran style. Thank you.
Hey there! 😄 Of course, no offense taken! 🙅♂️ Roman round pizza it is! 🍕🇮🇹 I'll show you the way! Stay tuned! 📺👨🍳 Grazie for enjoying the videos! 🙏😊
Grazie. Enjoy the children God bless them and congratulations.
For kneading high hydration dough I recommend looking up Bernitet method, it keeps working station clean
We need Johnny to review the nightmare of the 4 levels of pizza video, would be hilarious to watch.
any chance we could get a reaction to vito iacopelli's pizza videos? :)
Adam has a "no stand mixer" policy for his recipes, because not everyone has one and he wants them to be accessible. If you have one, great, but it's not required to make something good to eat on a Tuesday night. This is a key difference between someone cooking for themselves vs professional chefs, artisans, etc. He also tends to tune his recipes for the kind of ingredients that Americans will have access to and find multiple uses for. A professional pizza restaurant will seek out the exact correct flour to make their product. A mom cooking at home on Tuesday isn't going to keep 14 different types of flour on hand to produce the purest traditional form of everything she makes. Adam is making this video for her, not for restauranteurs in Naples.
I believe there are actual pizza laws set by the people of Naples. 60-65% hydration, only 00 flour, only san marzano tomatoes, etc etc
This is a very complicated way to make something as simple as a pizza.
Hey there! 😄👋 True, pizza's simple joy can take us on a wild ride! 🍕🎢 Let's embrace the Italian adventure! 🇮🇹🚀 Enjoy the pizza magic! 💫🍕
26min horror movie trailer?
I'm not sleeping tonight. 😏😂
Haha, horror in the kitchen! 🍝👻 Don't worry, no bad food will haunt you! 🙅♂️🚫 Only good laughs and delicious Italian dishes! 😄🍕 Sleep tight! 💤😴
In fairness, Adam doesn't use a stand mixer in his video anymore because many of his audience don't have one and he wants to show people they can do things themselves without expensive equipment.
I love how they made his voice sound like a small creature... Like a gnome or hobgoblin.
Sounds like you gave adam regusea a hit of helium. Dude doesn't sound like that 😂
can someone explain to me the idea that excess yeast will lead to drinking lots of water over the next few days? I've heard this in several of these videos but cannot find anything about this anywhere online.
I wish they would do a whole segment on this, but the Italians are (rightly) obsessive over the term "digestible" which is mostly about being light and soft and fully hydrated, and that's partly why they are horrified by NY and similar style pizza. Hard crust and browned cheese is less digestible than the delicate crusts and super fresh milky cheeses typical in Italy. Thus the extra thirst. The Italian bakers (and French, IMO) don't use super high protein flours. They like certain wheats -- mostly Italian, but some Manitoba wheat in some special cases, and some "Desert Durum" from the US Southwest (though that's often for pasta). They prefer 'sourdough' but also use some fresh cake yeast for commercial operations. They let the dough ferment/rise slowly, which allows it to hydrate fully, and that is much of what makes the result more delicate and digestible. If they use a lot of yeast, it rises and collapses before the starches and proteins fully hydrate and before fermentation helps pre-digest it. Then, our body says "wow, that's kinda dry and over-cooked and not quite ready -- I need some water and to slow down."
Here is the book I read on the topic: "Neapolitan Pizza, The: A Scientific Guide About the Artisanal Process" by Masi, Romano, and Coccia.
@@ericpmoss thanks for the thoughtful and thorough response
Poor Adam, he got flamed.
Hey there! 😄👋 Flames happen, but let's turn them into pizza firecrackers! 🍕🔥 Keep cooking and learning! 🌟🍝 Happy pizza adventures! 🚀💫
Vincenzo, this is a pizza of Naples (Napoli), Florida! That is the reason why he is doing it like this.😂😂😂😂😂😂😂 in the USA they are even trying to copy Emmentaler cheese… they are the biggest copy cats. It must go wrong.
You should send the recipe how to make the dough…
Thank you very much, Vincenzo and Johnny, for sharing your wonderful reaction video with us.
Hey buddy! 😄👋 Naples, Florida, on a pizza quest! 🍕🌴 Emmentaler cheese in the USA? 😂🧀 Stay cheesy and happy cooking! 🇮🇹🍕💫
@@vincenzosplate - Fake Emmentaler cheese, fake Gruyère cheese 🧀…..
2:28 00 is about the worst for the home oven. I’ve tried bread/All purpose (AP), & 00…even blending them. I think a bread/ap blend works the best for low temperature home ovens. I haven’t tried adding diastatic malt but I hear that helps a lot.
Caputo makes a 00 flour for low temp ovens.
To be fair, Ragusea is saying Neopolitian STYLE pizza, not Neopolitan pizza. In the US, that means “kinda sorta” or close enough. He knows it isn’t completely neopolitan.
Yeah ok, sounds about right lol
Ok look, there are some very informative and contructive comments in this video, not gonna say other wise.
But the thing is if you watch Adam you know he ALWAYS says that his recipes are NOT the traditional way, it's just the way that he likes to do it with the ingredients that he can find relativelly easy, and by doing so the average american can relate and maybe even try their hands on new recipes! He is speaking to the home cooks.
If even then you still wanna gate keep something, I expect that in EVERY dish you make no matter the origin, you are following the traditional recipe to a tee ingredients included.
why the pitch change to adams voice though
adam "if my viewers can afford a $1000 oven, then they can't afford to buy a stand mixer" ragusea
The amount of dry yeast is not a general rule because there can be severe differences in the yeast, depending on the producers and where you live.
I once bought very cheap yeast and the dough did not really grow in the desired way, so I had to increase the amount.
I then bought the second cheapest dry yeast that I could find and I only needed to use about 1/3 of the amount compared to the other one.
Bottom line: When it comes to the yeast, everyone should check for himself, how much is appropriate.
Thanks guys for sharing accurate information👋. As 98% of online recipes Deliberately jeopardize 1 or 2 ingredients or method so you can never get it to Restaurant level.🤞
As for me i think pizza base sauce is the secret main ingredient which activities with cheese 👌🙏
You're welcome, amico/a! 😄👍 True, some recipes play hide-and-seek with perfection! 🕵️♂️🍕 Pizza base sauce: the undercover superhero! 🍅🦸♂️ Enjoy your pizza adventures! 🚀🍕
Stupendo! 🤣
Hahaha ti è piaciuta la reaction? 🤣
@@vincenzosplate Siiiiiiii! 🤣
Tell Johnny I go visit him and in Australia so you teach me how to make pizza
SHould I use less water if I live in a highly humid place? (Min 55% - Max 90%).
This is the guy who uses string cheese on his Ny style pizza.
Ask Johnny how much of dry yeast for 1kg of flour? or the percentage dry yeast to flour?
Half teaspoon of dry yeast
@@judyta2135 that’s 2.84 grams. Okay. Thx
Curious as to why the choice was made to alter Adam's voice?
Did they just replay his video at 1.25x speed to save time?
I have a video idea. I would love to see Vincenzo reacting to eating different foods from other countries. I am curious to see how he reacts after he eats (good) food ranging from Japanese, Indian, Caribbean, Korean, etc.
10:10 The answer is "because lots of people will watch it, thereby giving him views and $." It doesn't matter (to him and probably most viewers) that it's incorrect method. 😂