@@MrZAPPER1000 A TH-camr. He always comes up with something weird like seasoning his cutting board and flavouring his butter (I don't think this one is weird)
I love this style of video. I love that you have tons of stuff out, kids needing you, don't immediately know where things are, use what's in the fridge, improvisation, etc. This is so much more relatable than TV show cooking where everything is perfectly organized and clean. I will definitely be making this soon. Love it!
Chef, I used to work at a pizzeria here in NY. The way to make Sicilian (or any pan pizza), is to bake the dough with sauce for half the time, then add the cheese and toppings for the latter half. This prevents the top from finishing before the bottom and also ensures the middle is as crispy as the outer edges.
That's how we did it at the pizzeria I worked at in CT. For the special we'd break it into three steps even. First bake while spritzing the surface with water for extra crisp, sauce on and hot but it doesn't sink too far, and the temp max and cheese on. I miss that pizza. Never had a texture like it anywhere else and I'd do it at home but my regular oven could never achieve the results and I can't bring myself to get a dedicated pizza oven
I was watching this with the sound off, but subtitles on, and TH-cam thought the burners on full blast to crisp the bottoms was {applause), which seemed about right.
Hey Kenji, if you happen to lose your slide cutter on your Costco/Stretch Tite box you'll find a backup serrated cutter at the bottom of the box inside. Hope this helps with future wrappings. 🍻
Yes, but if it keeps them on the calmer side of things, I think he's okay with it. Besides, when things cool off, they can just revisit the food arrangement.
All Kenjis videos lately have been really long, he's stopped editing them at all. Tbh I'm kind of disappointed. I liked learning things in 3 to 5 minutes, now I have to skip through so much filler just like every other TH-camr
I have to say, I loved your book, read the whole thing and learned a ton. What I'm realizing now is how much more easily I learn through video. I would never want one without the other but these videos have been fantastic.
I’ve tried a lot of different ways perfecting at home pizza and this method is the best. I actually found that putting the dough on a hot pan first and letting it cook and rise a bit before the sauce goes on gives me a little better dough cookage.
I live in an area where fresh herbs aren't always available in summer and nonexistent in the winter. Because of this, I have dried cilantro, parsley, chives, etc. The flavor is virtually nil. Thanks for explaining, much appreciated!
I love that your kitchen looks like an everyday home kitchen. It gives me more confidence that I might actually be able to recreate some of your recipes. Will have to give this one a go!
@@Which-Craft Slide cutters work perfectly and effortlessly! I was a little confused by multiple comments about this until I realized my brand doesn't use teeth like my aluminum foil brand
Kenji, When I lived in Germany we freaking loved Pizza Hut. That's actually where we always ate on Thanksgiving and Christmas days, since we didn't have any family around. The pizza is so damn good, and your explanation makes perfect sense and is probably the difference between what I loved in Germany and what I don't necessarily care for here in the states.
I've always liked how you are comfortable with mistakes in the kitchen like overheating the pan or dropping things, it shows humility as a chef, you're the GOAT Kenji.
Up late on a Saturday night watching TH-cam cooking videos is one of my favourite places to be right now. Getting all this inspiration for cool things I'll cook in the coming months
PERFECT timing. I had already bought ingredients to make this tonight for the first time. Now I'm equipped. Love these videos, especially with the narration (mistakes and all). Hearing how you think about stuff is a big help.
Thanks for the vid Kenji. I made this for my family today and we all loved it. The best dough recipe ever. No more needing to roll dough. Least amount of dough work possible. Keep up the good work
Love the videos Kenji, super informative too I love learning about why the no knead dough works or how the olive oil in the dough changes the crumb structure, seeing all this cheese and carbs makes me wanna eat a lot of cheese and carbs
Kenji, someone on twitter shared one of your First Person Cooking videos a few days ago, and they have been an enormous comfort. You're also a goddamn inspiration to me as an ambitious-yet-mediocre home cook. Thanks for sharing all this with us.
I definitely try to balance the cheese+carbs with veggies and some protein. These days the carby stuff is very comforting, so I just try to make sure I eat a properly healthy portion along with some hearty veggie and a couple thin slices of sous vide chicken breast that I make in batch 🎉
Great video, this inspires me to make pizza TODAY (for tomorrow of course)!! Besides learning how to do stuff by watching Kenji, is I like to see how his kitchen is laid out, and also love seeing things that he has and uses, are in my kitchen too!
been slowly chipping away at all your videos and the respect you have for your daughter's privacy and just the attentiveness to her needs no matter what you're doing ALWAYS makes me a lil emotional :')
Kenji, as a guy who loves cooking as an adult and worked in a pizza place in college for 3 years I have a tip for you. When you are cutting the pizza, start in the middle and move out towards the crust. This way, the toppings don't get messed up (and it looks nice when delivered to customer) and its easier starting there than on the crust. THe owner of the pizza place taught me that one. Love your vids man, keep em coming.
Oh THAT’s why they do it that way. I always wondered. I worked at a grilled pizza place for a while and our secret was that you cut almost but not all the way through the outer rim. People like the feel of tearing the sliced apart.
PLEASE, film and post the making of that french onion soup! French onion soup is one of my favorites but I can't seem to find a good recipe I can reliabily reproduce. I always have trouble caramelizing the onions.
Love the simple recipes and carbs while we are all staying inside the house, though, I would love to see you show off more of your skills and knowledge in other complex recipes. I really enjoy the longer videos!. great job.
I would imagine you have something like TuttoCalabria's 'Peperoncino a Pezzi' (Crushed Calabrian Chili Peppers) that also are a great topping, if you like heat.
Love these videos kenji!, and with all that’s going on in your life with the restaurant barely making any income and all the charity you are constantly doing, I’m more than happy to see that you are making Long videos that you can monetize better with ads. Keep it up!
I cook for my fam, as a sort of amateur creative chef, and the “cheese & carbs” point is very real. Maybe something about this self-isolation pulls us into pleasures? I don’t know. But it’s HAPPENING. BTW, loving the latest vids. 🤘🏽
Kenji, I *love* savoury, and use it all the time for sauces (often mixed in with thyme, this is my preferred one-two combo, and occasionally I'll toss rosemary or origan)
You know, I made a comment about this very thing in one of his recent previous videos, he replied saying that I was right, and ever since, every time he washes his hands he turns off the water. He really listened and owned it 😌
My first attempt last weekend..... the first pan ended up cooking too long so the cheese was way past a "good' brown and bubbly.....so I removed that cheese and added new...covered in foil and it melted ok. I did have to brown the bottom on the stovetop. I'm cooking at Celsius (convection oven) so I'm not sure if that is different, or more powerful, than stoves I'm used to in the US. Then I did a small one in a small stainless steel pan and watched it much more closely. However....that crust didn't brown nicely like a pan pizza. So...made more dough today and tomorrow will be another attempt to master the art of this pan pizza! Cheers from Zurich!
I last tried pan pizza on the stovetop first, finishing in oven, but I think I like this better - the other way around. This way I can fully handle the pizza to lift up the edge and check whether it's done. A good dough has been my nemesis so far but I'm determined to find something that works.
Thank you so much for making this video!!! Me and my wife just watched it together and love it. I first discovered this recipe several years ago and have really enjoyed making this as a special weekend treat. This is the best pizza ever. Thank you Kenji!!!!!
There are herbs you can make into a tea that will calm you down and be much healthier for you it wouldn't harm your body in anyway and would provide many health benefits. Two herbs that come to mind right away are ashwagandha and Tulsi Basil you can make these both into tea(open the capsules and dump them into your drink you should swallow the herbal material) for anti stress and anti anxiety it will for sure provide you with calmness. If you want more ideas I'd be happy to help you. You can research herbs and superfoods for anxiety or stress. Wait a sec you might be joking cause the video could make people sick haha I'm so silly.
Two years later this is still one of your recipes that I cook almost weekly. Revising the technique sure brought up some good tips I'm gonna use tomorrow :)
It's recommended to keep it in the freezer to extend shelf life. You can use it directly from the freezer as well which is nice. I never bother as I burn through yeast too quickly to worry about it.
@@SimonWoodburyForget during the pandemic I bought a pound of yeast from a local bakery. No way I was going through that quickly although I gave it a good shot. half went into the freezer in a deli container. still works great today, 4 months later.
I feel like everyone who has two dogs just understands; there's the one who is eager to do tricks for treats and the other that just comes along for the ride! great recipe, can't wait to give it a try.
“I don’t normally eat just cheese and carbs but it seems conducive to a TH-cam video, do you get what I mean” Feeling called out here 😢 yeah, I mean just VISUALLY cheese and carbs are more appealing let alone taste wise. I’d say it’s a good choice given the pandemic and how comfort food helps us during hard times. I know this isn’t usually your style but I’m sure you could trade carbs and cheese for something healthy but with a little pizzazz. Maybe some fancy technique (but not arduous looking) like a flambé, some barbecuing, or specialized equipment. Like this would’ve been a good video to revisit your outdoor pizza ovens, but the lighting is probably atrocious for your head cam so maybe not.
i want to see more protein centered dishes. how you cook a more traditional protein-carb-vegetable meal big fan of yours, i appreciate what you have taught us
I don’t often eat that kind of traditional meal structure. Usually it’s protein veg, or carb veg. Rarely do we have all three at once. Dunno why, just not our thing I guess! But I can definitely do some more non-carny stuff. I plan on it.
What I love about this kind of video is that if you make a mistake or forget something, we can see exactly what you do to deal with it. I don't think I would have noticed that oil being too hot, and it's good to know to watch out for that.
I am falling in love with this guy..his passion for food is amazing...and the reason i love to cook is because of people like him...thanks ken for keeping the spark alive!!..p.s...your homeade mayo is amazing ill never buy store bought ever again
Question I've wondered about for quite a while but seems especially relevant now that so many people are trying to make their own bread at home: For sourdough starter, do variables like age and type of starch used for feeding actually make a difference in either final taste or efficacy? Some like to brag that the starter they use is over xx years old. Some recipes use wheat flours of various types , potato flakes, other bread, etc as "food" for the starter. What about rice or rice flour and other potential starches?
Savoury is really good with beans! That’s pretty much the only time I use it. Dried is great but fresh summer savoury from someone’s backyard with beans is a special treat!
Really! My first video of his - I hope they’re not all like this! I’m prone to vertigo, and I can’t watch this. I listen only, but I think there are plenty other videos on TH-cam I can watch.
You talked about what to do with Summer Savory. In Germany it is known as bonnenkraut. You can use this herb with anything involving green beans among other things.
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
I know a guy who uses string cheese for his pizza, he's a bit weird though cause he seasons his cutting board instead of his steak
Adam
Adam Ragusea lmao
Idk who this adam guy people are talking bout is but this makes me so thirsty for some white wine
Well I heard they stopped selling full-fat mozzarella string cheese where he lives and he‘s been on suicide watch ever since
@@MrZAPPER1000 A TH-camr. He always comes up with something weird like seasoning his cutting board and flavouring his butter (I don't think this one is weird)
I love this style of video. I love that you have tons of stuff out, kids needing you, don't immediately know where things are, use what's in the fridge, improvisation, etc. This is so much more relatable than TV show cooking where everything is perfectly organized and clean. I will definitely be making this soon. Love it!
String cheese for pizza? Adam ragusea has entered the chat
@@jamewakk No, because it hasn't fermented for long enough.
@@Oheyson plus he didn't put a smiley face on the plastic, spank it and elbow it to deflate it
Bust out the white wine
Long live the empire!
Lol
Chef, I used to work at a pizzeria here in NY. The way to make Sicilian (or any pan pizza), is to bake the dough with sauce for half the time, then add the cheese and toppings for the latter half. This prevents the top from finishing before the bottom and also ensures the middle is as crispy as the outer edges.
i never knew it was legit to do that. i just did that thinking i dont wanna eat incinerated cheese
Damn great tip
Thank you Alex!
That's how we did it at the pizzeria I worked at in CT.
For the special we'd break it into three steps even. First bake while spritzing the surface with water for extra crisp, sauce on and hot but it doesn't sink too far, and the temp max and cheese on. I miss that pizza. Never had a texture like it anywhere else and I'd do it at home but my regular oven could never achieve the results and I can't bring myself to get a dedicated pizza oven
@@Chance57 use an at home pizza steel-not a stone-and u can do it in your home oven
Confirmed foolproof: daughter and I made this and screwed up just about everything in the process but it was still delicious in the end.
aww thats cute
I was watching this with the sound off, but subtitles on, and TH-cam thought the burners on full blast to crisp the bottoms was {applause), which seemed about right.
this
It's worthy of applause for sure.
Hey Kenji, if you happen to lose your slide cutter on your Costco/Stretch Tite box you'll find a backup serrated cutter at the bottom of the box inside. Hope this helps with future wrappings. 🍻
I am still amazed that we live in the so-called space age but we can't come up with a decent way to deal with the saran wrap monster!! Next stop Mars!
Doing God's work 🙏👍
THIRTY TWO MINUTES oh Kenji you're spoiling us man
I really thought it was like 15 min until i saw your comment
I'm gonna miss this quarantine
It deadass felt like 11 minutes
I know right? I could watch Kenji cook all day!
Seriously
You can tell it wasn't his decision to rearrange the kitchen
Yes, but if it keeps them on the calmer side of things, I think he's okay with it. Besides, when things cool off, they can just revisit the food arrangement.
ernesto amador lmaooo
I don't know anyone that likes a rearranged kitchen.
Yes, everyone is asleep but us, the loyal followers waiting for our late-night-kenji-cooking-vids.
For me it’s 11am when this came out so what you said or you live in Europe
Waiting for him to give something to the dogs lol
Fun fact: had the kitchen not been rearranged and Kenji found everything right away, the video would have been seven minutes long
All Kenjis videos lately have been really long, he's stopped editing them at all.
Tbh I'm kind of disappointed. I liked learning things in 3 to 5 minutes, now I have to skip through so much filler just like every other TH-camr
@@GuyGamer1 I definitely prefer unedited. You get a sense of his work flow and organization this way. I'm interested in that as much as the recipe
digital love well, its not like he puts an ad every minute at least.
@@GuyGamer1 could you be any more stuck up lol at least he is providing you free content/knowledge
@@GuyGamer1 It didn't occur to you that the current circumstances might have something to do with that?
I have to say, I loved your book, read the whole thing and learned a ton. What I'm realizing now is how much more easily I learn through video. I would never want one without the other but these videos have been fantastic.
This was my first ever Kenji recipe. Been spiraling down the Kenji/Seriouseats rabbit hole ever since
Welcome fellow Kenji brethren!:)
I’ve tried a lot of different ways perfecting at home pizza and this method is the best. I actually found that putting the dough on a hot pan first and letting it cook and rise a bit before the sauce goes on gives me a little better dough cookage.
Kenji is like Bob Ross but for cooking. There's something so relaxing about the POV recipes
When Kenji meets you at 3 AM with a 32 minute video while you’re half asleep on your couch you know it’s gonna be a good time
lurkerr same!!! Lmao
lurkerr same af lol
I can really appreciate that he prioritised his daugher over the foodmaking,what a great dad!
Looks delicious, as always. I'm loving all of this content you have been coming out with recently!
Thank you for keeping all of your mistakes in! It makes the while thing seem so much more achievable for us scrubs at home.
I live in an area where fresh herbs aren't always available in summer and nonexistent in the winter. Because of this, I have dried cilantro, parsley, chives, etc. The flavor is virtually nil. Thanks for explaining, much appreciated!
I love that your kitchen looks like an everyday home kitchen. It gives me more confidence that I might actually be able to recreate some of your recipes. Will have to give this one a go!
Also, why have the cling wrap manufacturers not figured out yet how to make the teeth actually work with the wrap?
@@Which-Craft Slide cutters work perfectly and effortlessly! I was a little confused by multiple comments about this until I realized my brand doesn't use teeth like my aluminum foil brand
Ingredients (no specific amounts, i'm lazy):
Dough: flour, water, salt yeast, olive oil.
Sauce: olive oil, basil, garlic, red pepper flakes, oregano, canned tomatoes, salt.
Pizza 1 (big pizza): dough, sauce, low moisture mozzarella, parmesan, basil, (post cooking): more basil, more parmesan.
Pizza 2 (small pizza): dough, sauce, low moisture mozzarella, parmesan, basil, chorizo, (post cooking): more basil, more parmesan, hot honey.
flour (400 grams)
salt (10 grams)
yeast (4 grams)
water (275 grams)
oil (8 grams)
Big pizza has string cheese instead of low moisture mozzarrella
@@alicangok string cheese is low moisture mozzarella
That awkward moment of realization when you find out you know this man's kitchen more than your own ._.
Kenji, When I lived in Germany we freaking loved Pizza Hut. That's actually where we always ate on Thanksgiving and Christmas days, since we didn't have any family around. The pizza is so damn good, and your explanation makes perfect sense and is probably the difference between what I loved in Germany and what I don't necessarily care for here in the states.
I've always liked how you are comfortable with mistakes in the kitchen like overheating the pan or dropping things, it shows humility as a chef, you're the GOAT Kenji.
TH-cam needs more unfiltered cooking videos like this
Kenjis Camera when it hits the cabinet: BONK
Kenji:heEhee
11:49
@@jaimehta2136 We need more people like you
Actually that was the water in the pan popping
Up late on a Saturday night watching TH-cam cooking videos is one of my favourite places to be right now. Getting all this inspiration for cool things I'll cook in the coming months
PERFECT timing. I had already bought ingredients to make this tonight for the first time. Now I'm equipped. Love these videos, especially with the narration (mistakes and all). Hearing how you think about stuff is a big help.
Thanks for the vid Kenji. I made this for my family today and we all loved it. The best dough recipe ever. No more needing to roll dough. Least amount of dough work possible. Keep up the good work
Love the videos Kenji, super informative too I love learning about why the no knead dough works or how the olive oil in the dough changes the crumb structure, seeing all this cheese and carbs makes me wanna eat a lot of cheese and carbs
Kenji, someone on twitter shared one of your First Person Cooking videos a few days ago, and they have been an enormous comfort. You're also a goddamn inspiration to me as an ambitious-yet-mediocre home cook. Thanks for sharing all this with us.
oh...... pastry cutter for sauce in the pan?! THAT's a life hack.
I definitely try to balance the cheese+carbs with veggies and some protein. These days the carby stuff is very comforting, so I just try to make sure I eat a properly healthy portion along with some hearty veggie and a couple thin slices of sous vide chicken breast that I make in batch 🎉
RE: Cheese and carb focused videos. Ill watch you cook anything tbh, you're always interesting and informative
Great video, this inspires me to make pizza TODAY (for tomorrow of course)!! Besides learning how to do stuff by watching Kenji, is I like to see how his kitchen is laid out, and also love seeing things that he has and uses, are in my kitchen too!
been slowly chipping away at all your videos and the respect you have for your daughter's privacy and just the attentiveness to her needs no matter what you're doing ALWAYS makes me a lil emotional :')
Ah yes, that famous novel, Basil in the Time of Coronavirus
by Gabriel Garlíca Marquéz
Planting my own indoor herb garden..
...-Alt
He pronounced it "Basil in the Time of Coronavirus", but I always thought it was pronounced "Basil in the Time of Coronavirus".
Kenji, as a guy who loves cooking as an adult and worked in a pizza place in college for 3 years I have a tip for you. When you are cutting the pizza, start in the middle and move out towards the crust. This way, the toppings don't get messed up (and it looks nice when delivered to customer) and its easier starting there than on the crust. THe owner of the pizza place taught me that one. Love your vids man, keep em coming.
Oh THAT’s why they do it that way. I always wondered.
I worked at a grilled pizza place for a while and our secret was that you cut almost but not all the way through the outer rim. People like the feel of tearing the sliced apart.
@@JKenjiLopezAlt yeah that makes sense...cool man. Love your stuff, keep it up.
PLEASE, film and post the making of that french onion soup! French onion soup is one of my favorites but I can't seem to find a good recipe I can reliabily reproduce. I always have trouble caramelizing the onions.
bhetman1 more onions, less heat, longer time. Pinch of salt and a pinch of sugar at the start. Touch of oil to keep it from going totally dry.
Love the simple recipes and carbs while we are all staying inside the house, though, I would love to see you show off more of your skills and knowledge in other complex recipes. I really enjoy the longer videos!. great job.
Basically, kenji's videos is the best to binge watching at night lol.
A trip to Costco with you would be an interesting ride.
I would imagine you have something like TuttoCalabria's 'Peperoncino a Pezzi' (Crushed Calabrian Chili Peppers) that also are a great topping, if you like heat.
thank you for the content during these tough times, can't get enough of these videos!
This proves there's no knead to complicate things in the kitchen
Dough it's nice to spend thyme in the kitchen
Y’all are real cheesy, but I guess I’ll have to dill with it.
This thread makes me want to dill myself
The knead to simplify things is the sauce of Kenji’s power.
Ha HA
Love these videos kenji!, and with all that’s going on in your life with the restaurant barely making any income and all the charity you are constantly doing, I’m more than happy to see that you are making Long videos that you can monetize better with ads. Keep it up!
I cook for my fam, as a sort of amateur creative chef, and the “cheese & carbs” point is very real. Maybe something about this self-isolation pulls us into pleasures? I don’t know. But it’s HAPPENING. BTW, loving the latest vids. 🤘🏽
Simon WoodburyForget 😂
Kenji, I *love* savoury, and use it all the time for sauces (often mixed in with thyme, this is my preferred one-two combo, and occasionally I'll toss rosemary or origan)
I love how you turn off the water while youre soaping up your hands. Thank you! biggest pet peeve of mine.
You know, I made a comment about this very thing in one of his recent previous videos, he replied saying that I was right, and ever since, every time he washes his hands he turns off the water. He really listened and owned it 😌
nateman10 broooo😂😂😂
nateman10 😂😂😂😂
My first attempt last weekend..... the first pan ended up cooking too long so the cheese was way past a "good' brown and bubbly.....so I removed that cheese and added new...covered in foil and it melted ok. I did have to brown the bottom on the stovetop. I'm cooking at Celsius (convection oven) so I'm not sure if that is different, or more powerful, than stoves I'm used to in the US. Then I did a small one in a small stainless steel pan and watched it much more closely. However....that crust didn't brown nicely like a pan pizza. So...made more dough today and tomorrow will be another attempt to master the art of this pan pizza! Cheers from Zurich!
[After the pizzas come out of the pan]
Kenji's wife: Oh great, you made lunch for the family!
Kenji: What do you mean for the family
I last tried pan pizza on the stovetop first, finishing in oven, but I think I like this better - the other way around. This way I can fully handle the pizza to lift up the edge and check whether it's done. A good dough has been my nemesis so far but I'm determined to find something that works.
We love ya Kenji. I don't really care what you cook as long as you're interested in it. If you're interested I'm interested.
I’m living for this living god churning out nonstop content rn
I put mine in the pan and put the pan on the stove top on high heat while I top the pizza. Saves time, turns out pretty good.
Kenji's house is so relatable and lovely. I think that's part of the reason why I like these so much.
I love how his dogs have two COMPLETLY different personalities
Been binge watching your content all morning.
Love you so much dude! You’re enthusiasm is so infectious.
If i got the munchies in your house it’s over with, this dude’s fridge is absolutely stuffed!
No replys
Thank you so much for making this video!!! Me and my wife just watched it together and love it. I first discovered this recipe several years ago and have really enjoyed making this as a special weekend treat. This is the best pizza ever. Thank you Kenji!!!!!
Me: ooo new kenji video
Also me: *pops a few Dramamine and presses play*
There are herbs you can make into a tea that will calm you down and be much healthier for you it wouldn't harm your body in anyway and would provide many health benefits. Two herbs that come to mind right away are ashwagandha and Tulsi Basil you can make these both into tea(open the capsules and dump them into your drink you should swallow the herbal material) for anti stress and anti anxiety it will for sure provide you with calmness. If you want more ideas I'd be happy to help you. You can research herbs and superfoods for anxiety or stress.
Wait a sec you might be joking cause the video could make people sick haha I'm so silly.
i get motion sickness too!
Two years later this is still one of your recipes that I cook almost weekly. Revising the technique sure brought up some good tips I'm gonna use tomorrow :)
Hey Chef, why do you keep your instant yeast in the freezer? I keep mine in the fridge but I was wondering if this makes a difference :). Thanks!
i keep mine uncooled, its dried yeast for a reason.
It lasts even longer that way but it'll last a while in either case!
It's recommended to keep it in the freezer to extend shelf life. You can use it directly from the freezer as well which is nice. I never bother as I burn through yeast too quickly to worry about it.
@@SimonWoodburyForget during the pandemic I bought a pound of yeast from a local bakery. No way I was going through that quickly although I gave it a good shot. half went into the freezer in a deli container. still works great today, 4 months later.
Please keep posting i need these videos they are helping way more than you know.
no knead? there's definitely a knead for this pizza
Nice
Gold
the dad vibes radiate from this one
You win
I always pick up really small but still life changing tips from these videos. Like Yeast in Freezer! Didn't know you could do that!
Kenji: Foolproof
Me: You underestimate my power!
I feel like everyone who has two dogs just understands; there's the one who is eager to do tricks for treats and the other that just comes along for the ride! great recipe, can't wait to give it a try.
plot twist: he doesn't change the shirt :D
I'm sure he just has two of the same shirt. LOL
The crunch when the pizza cutter goes through the crust was stunning
“I don’t normally eat just cheese and carbs but it seems conducive to a TH-cam video, do you get what I mean”
Feeling called out here 😢 yeah, I mean just VISUALLY cheese and carbs are more appealing let alone taste wise. I’d say it’s a good choice given the pandemic and how comfort food helps us during hard times. I know this isn’t usually your style but I’m sure you could trade carbs and cheese for something healthy but with a little pizzazz. Maybe some fancy technique (but not arduous looking) like a flambé, some barbecuing, or specialized equipment. Like this would’ve been a good video to revisit your outdoor pizza ovens, but the lighting is probably atrocious for your head cam so maybe not.
Chill
I made this. First batch, way too salty from the recipe I followed. A few weeks later (last night), cut the salt in half and nailed it. So good
i want to see more protein centered dishes. how you cook a more traditional protein-carb-vegetable meal
big fan of yours, i appreciate what you have taught us
One does not ask Kenji for anything. We accept whatever our father Kenji delivers
@@theAplaBetman27 he asked ... i answered
I don’t often eat that kind of traditional meal structure. Usually it’s protein veg, or carb veg. Rarely do we have all three at once. Dunno why, just not our thing I guess! But I can definitely do some more non-carny stuff. I plan on it.
@@JKenjiLopezAlt Maybe just me, but I would be curious about what a standard home meal is for you when you're not cooking on camera!
Isn’t pizza a vegetable at American schools?
What I love about this kind of video is that if you make a mistake or forget something, we can see exactly what you do to deal with it. I don't think I would have noticed that oil being too hot, and it's good to know to watch out for that.
WHY DID YOU OPEN THE STRING CHEESE LIKE THATTTT??!?!??!??
I am falling in love with this guy..his passion for food is amazing...and the reason i love to cook is because of people like him...thanks ken for keeping the spark alive!!..p.s...your homeade mayo is amazing ill never buy store bought ever again
31:41 "Alright, I know what the dog's waiting for..." ... and all of us! :D
Question I've wondered about for quite a while but seems especially relevant now that so many people are trying to make their own bread at home:
For sourdough starter, do variables like age and type of starch used for feeding actually make a difference in either final taste or efficacy?
Some like to brag that the starter they use is over xx years old. Some recipes use wheat flours of various types , potato flakes, other bread, etc as "food" for the starter. What about rice or rice flour and other potential starches?
Doggo always waiting for something to fall on the floor. He knows what's up.
Summer savory is actually a widely used herb in Newfoundland Canada. Its what we use in our turkey dressing/stuffing instead of sage
GF’s dad: what are your intentions with my daughter?
Me: 10:04
4:39
LMAOOOOOO THIS MADE MY DAY
Enjoyed the addition of narration to these first-person videos.
Hey, I dont usually comment on videos, but a 32 minute long Kenji video has really made my day today. Thanks!
Savoury is really good with beans! That’s pretty much the only time I use it. Dried is great but fresh summer savoury from someone’s backyard with beans is a special treat!
"do you mind all of these cheese and carbs?" No but I would love other stuff as well.
Same same. It's cool to have some videos like this as long as it's not the only type :)
Thank You!
Made 2 pizzas today!
Wife and stepson loved it!
Cheers from Brazil!
Video starts
Kenji: ppl are sleeping so ima be quiet
Me: yay spoon/fork drums time!
I love this guy. Keep up the great work J!
28:38
Kenji: anD that.
Kenji: the uh the stRiNg chesse cut actually worked out lookin came out lookin pretty gOOd.
*Voice crack intensifies*
That trick of using dry flour to help get dough off your hands is genius!
When my parents walk in and hear the sound at 2:21
"Let me explain"
I was looking for this comment!
Perfect bedtime viewing, thanks Kenji!
Love your videos but they make me incredibly motion sick. Cold sweat every time. Would love a stationary camera.
This guy keeps switching between a pro level chef and me when i get home wasted.
The real question is, who dislikes a video like this? Seriously.. I want to know
Me, you have a problem?
@@JulioMartinez-lm8gj we want to know why
People who do not want joy in their lives.
@@martinalvarezucar8825 la verdad es... que realmente me gustan su contenido
@@JulioMartinez-lm8gj entonces porque el dislike bro
Made it today and it was delicious. Not sure anymore if I sill want to master neapolitan pizza thing. Thx Kenji
Am I the only one feeling dizzy !?
Really! My first video of his - I hope they’re not all like this! I’m prone to vertigo, and I can’t watch this. I listen only, but I think there are plenty other videos on TH-cam I can watch.
please feed your pups more of your cooking. i was living vicariously through them watching you make these!
This POV cooking is infinitely superior to the above angle camera fast forward cooking videos that tasty makes
This style of shooting only works if you know how to cook which precludes Tasty from doing it.
J. Kenji López-Alt damn kenji, shots fired
You talked about what to do with Summer Savory. In Germany it is known as bonnenkraut. You can use this herb with anything involving green beans among other things.