I worked for this guy and he’s actually a very down to earth and cool guy he’s also hands on and is on hand at his flagship stores. He really loves pizza.
Terrible crowd. You can tell how upset he was and felt like they didn't appreciate his time, but he remembered that paycheck lol. Great info, great video
Yeah, and they never tried the pizza. I feel like that frustrated him. It's funny cause I'm reading 'In the Plex' (and also learning how to make pizza) which is about Google. Jesus christ, the way it's described in the book you'd think Google would be a cool workplace...
Pizza is my favorite food, I eat it almost every single day! I've been trying to perfect my dough, I am learning from Tony that I was doing it all wrong. I would love to learn more from him!!!
Tony is definitely one of the greatest pizza artists and masters....such a weath of knowledge and experience....hope to visit Tony's pizza next visit to the bay area...
I was interested in using the malt. I read comments about it being in flour and a trade off on the crumb. Probably valid, but in my home oven, I very rarely get good browning of the crust. I also watched another video with Tony; he said that dusting the dough with some semolina gives extra strength to a think crust. I tried that and it really worked good on my think crust.
Try cooking below a baking stone - kind of like a brick oven effect. It has worked great in our regular oven. Also, erikeats.com shows how to prepare a pizza on a hot stone, so the dough starts cooking before you put it in the oven. The bottom comes out crisp, and with the bread baking stone over the top, my home pizzas brown perfectly. Preheat the oven with the pizza stone and the bread baking stone in the oven. Pull the hot pizza stone out, and prepare the pizza on it, then put it back in under the bread baking stone. My oven heats to 550, but I haven't tested to see if that is a true temp.
most american flours are already malted. i think tony suggests malt to brown better. there's no free lunch tho. low diastatic malt powder changes the crumb and texture profile of pizza crust, it becomes more soft, and bagelly..
I work a lot with no knead doughs, for bread, rolls and pizza dough. From my research and thoughts, long fermentation no knead doughs, 12-18 hours, are just as good as using a poolish (starter). I’ve tried using a poolish and it’s an extra step whereas letting no knead dough ferment overnight is ready the next morning. I found no difference in taste.
I've been making pizzas at home for almost 2 years (without any degree of regularity) and I've been using Gold Medal unbleached all-purpose flour (next to King Arthur's flour, it is the most affordable and most widely available at my local supermarkets). NOT WANTING TO SPEND A FORUTNE on equipment or ingredients for what should be a simple and inexpensive, yet delicious pie, I just want to know if it possible to ADJUST THE DOUGH RECIPE or ratios (to make 4 separate pizzas, one for each of the subsequent/following days) to get it to mimic the results of a true Neapolitan pizza dough (at least as close as possible) in a natural gas home oven with some time in the broiler drawer (mine happens to be directly underneath the oven), without a pizza/baker's stone? I have tried Caputo 00 flour, but it's expensive for its weight and relatively difficult to come by, which makes it difficult to practice cooking with. I heard that Giusto's/Central Milling makes a line of 00 flour, but I've never come across it at any LOCAL supermarket. I should also add/state that all I have is a standard 13" diameter pizza pan...
I'm working through his book but I'm disappointed that he did not talk about tomato sauce. I have several questions that I could have asked that would have been interesting for home pizza makers.
funny/excruciating how he talks about people ordering a pizza and not eating it straight away then no one eats the pizza he's just made fresh!!?!? o..O
Well you should listen exactly! A Neapolitan has to be eaten fresh, itˋs a very straight Pizza with just Sauce, Basil and Mozzarella. Most other Pizzas will benefit from resting, and they improve with adding fresh Ingredients after baking. In Napoli itˋs not allowed to add anything extra to the Neapolitan... 😉
Pizzas cook from both bottom and top. In almost all ovens, you have no control over the top/bottom balance. Having two stones lets you have better control. Also, when you put pizza on a stone/steel, the temperature drops (more heat is better if you want a crispy crust). By transferring the pizza to a second stone/steel, you have a higher temperature to crisp the crust without burning the top. In summary, it's all about temperature management and two stones/steels give you more control.
What is wrong with them? He just said he cringed when people didn't eat his pizza right away and he drove all the way down there to teach them. And noone would take a piece of pizza. What stooges. I thought the group was suppose to be smart. He was giving them valuable knowledge and they were looking at him like he works at mcdonalds.
Best pizziolo , Tony the starter is a Biga ur making or no just curious I saw videos of making Biga on TH-cam. Ur making a starter totally different I make pizza just wanna improve my skills . I am a pizziolo
nice vid! - u could lightly saute' your sausage- much faster on the line- also better portion control- and removes the issue of raw sausage- may want to consider lightly zapping sliced belps- I saw a guy put a little hard cheese in the center of his pizza after sauce in Victoria years ago! ! nice vid! Been using beer instead of water last 10 years! How do you make your paste?
cavino82 read his Wikipedia and eat his pizza. How you deduce he doesn’t know what he’s talking about through this video is beyond me. He’s just not explaining it very well at some points. As he said he rushed over there in 4am.
It doesn't have to be Caputo, it can be ANY doppio zero (00) flour. You talk about classic Verace Pizza Napoletana dough recipe. But still, even italians use oil and sometimes sugar. Tony's dough works absolutely fine. And there is no "the one and only" proper way to make pizza dough: some pizzerias use malt, pre-ferments, oil and beer, some don't. Besides, Tony is one of the few men in the pizza-world, who knows what he is doing.
I worked for this guy and he’s actually a very down to earth and cool guy he’s also hands on and is on hand at his flagship stores. He really loves pizza.
Terrible crowd. You can tell how upset he was and felt like they didn't appreciate his time, but he remembered that paycheck lol. Great info, great video
Google employees.
Yeah, and they never tried the pizza. I feel like that frustrated him. It's funny cause I'm reading 'In the Plex' (and also learning how to make pizza) which is about Google. Jesus christ, the way it's described in the book you'd think Google would be a cool workplace...
I've been making my own bread and pizzas at home in Italy for at least 30 years - and this guy is brilliant.
Pizza is my favorite food, I eat it almost every single day! I've been trying to perfect my dough, I am learning from Tony that I was doing it all wrong. I would love to learn more from him!!!
Me too
Tony is definitely one of the greatest pizza artists and masters....such a weath of knowledge and experience....hope to visit Tony's pizza next visit to the bay area...
Tony is an excellent pizza maker! I stand by his teachings and methods! Much respect from one baker/pizza maker to another!
Great watch!!! I will probably watch this video 50 more times! Covers everything about pizza
Tony is a pizza genius: Thanks buddy.
You make the world a better place.
SO SAY WE ALL !
I keep watching this video because there's so much great information about pizza making here from Tony.
Thanks for sharing! Can't believe Google employees didn't dive in to eat pizza from one of the world's best. Explains a lot.
I love this! All the videos I’ve watched add salt to your yeast! Never a mention of malt!!! Love it
I can’t watch this enough lol. So much going on here. ....And thanks Tony!
"nothings worse than when a pizza sits there for 2 min, 3 min, 5 min.." class proceeds to look at a finished pizza w/o eating it! lol
Autism at it's finest
I'm cringing watching that Guinness pizza sit there untouched after Tony said he hates watching his pies sit uneaten. What a waste! Excellent video
Yeah, that was hard to watch. But I completely expected that from the google crowd.
I would skip all the work and just drink a Guinness.
Where is the written recipe?
This is the most professional pizza video I’ve seen 😂
He leído su fantástico libro y me alegro verlo en vídeo 🎉
Very informative, Ty for the presentation! My Pizzas are gonna get much better from what I heard today.
I was interested in using the malt. I read comments about it being in flour and a trade off on the crumb. Probably valid, but in my home oven, I very rarely get good browning of the crust. I also watched another video with Tony; he said that dusting the dough with some semolina gives extra strength to a think crust. I tried that and it really worked good on my think crust.
Try cooking below a baking stone - kind of like a brick oven effect. It has worked great in our regular oven. Also, erikeats.com shows how to prepare a pizza on a hot stone, so the dough starts cooking before you put it in the oven. The bottom comes out crisp, and with the bread baking stone over the top, my home pizzas brown perfectly. Preheat the oven with the pizza stone and the bread baking stone in the oven. Pull the hot pizza stone out, and prepare the pizza on it, then put it back in under the bread baking stone. My oven heats to 550, but I haven't tested to see if that is a true temp.
was anyone else disappointed that no one tried the pizza?
Google people are not normal
I thought it very odd they didn’t try a slice from a master. Two strikes for Google employees.
love that hes just smack talking google the whole time hahaha
IN NAPLES I LEARNED TO USE WHITE RAISINS OR HONEY FOR THE STARTER
Tony G puts a pizza in front of these people and it just sits there??? From now on I use Bing.
i worked for him and his food is fire. hes also a really nice guy.
how rude that no one tried a slice
Good thing I was not there I would have eaten all of it,...Ingrates !
Roberto De La Vega Pechenino lol me too! Free pizza are you kidding me?!
TONY is a PIZZA GOD !
8:27 ONE OF US. ONE OF US.
Eat the bloody pizza!!
im his fan and I have the book
Damn Jeff Bezos watching tony from behind @16.20 Lol!! kiddin is a look alike though
Some serious dough tossing/flipping talent.
@16:03 I've got alot of respect for *Jeff Bezos* ... Didnt know he dined like the rest of us, college campus style.
WHAT THE HELL!?! LOL
most american flours are already malted. i think tony suggests malt to brown better. there's no free lunch tho. low diastatic malt powder changes the crumb and texture profile of pizza crust, it becomes more soft, and bagelly..
when he says add 3 times more sugar if you can`t get malt , does he mean regular granulated sugar added to the flour before mixing ?
I work a lot with no knead doughs, for bread, rolls and pizza dough. From my research and thoughts, long fermentation no knead doughs, 12-18 hours, are just as good as using a poolish (starter). I’ve tried using a poolish and it’s an extra step whereas letting no knead dough ferment overnight is ready the next morning. I found no difference in taste.
What's no knead dough?
I've been making pizzas at home for almost 2 years (without any degree of regularity) and I've been using Gold Medal unbleached all-purpose flour (next to King Arthur's flour, it is the most affordable and most widely available at my local supermarkets). NOT WANTING TO SPEND A FORUTNE on equipment or ingredients for what should be a simple and inexpensive, yet delicious pie, I just want to know if it possible to ADJUST THE DOUGH RECIPE or ratios (to make 4 separate pizzas, one for each of the subsequent/following days) to get it to mimic the results of a true Neapolitan pizza dough (at least as close as possible) in a natural gas home oven with some time in the broiler drawer (mine happens to be directly underneath the oven), without a pizza/baker's stone? I have tried Caputo 00 flour, but it's expensive for its weight and relatively difficult to come by, which makes it difficult to practice cooking with. I heard that Giusto's/Central Milling makes a line of 00 flour, but I've never come across it at any LOCAL supermarket. I should also add/state that all I have is a standard 13" diameter pizza pan...
most places sell strong bread flour which is almost as good as 00 and much better than all purpose.
Since I don't have a stone / steel can I cook it in the pan and under the grill mod with the pan ?
This guy's my new hero.
I'm working through his book but I'm disappointed that he did not talk about tomato sauce. I have several questions that I could have asked that would have been interesting for home pizza makers.
what do u mean by high gluten high protein flour, what should be the % of the gluten by, Should we look at the wet gluten or the dry gluten percentage
I was under the impression that if you use poolish you don't need to add extra yeast in the final mix ?
funny/excruciating how he talks about people ordering a pizza and not eating it straight away then no one eats the pizza he's just made fresh!!?!? o..O
Well you should listen exactly! A Neapolitan has to be eaten fresh, itˋs a very straight Pizza with just Sauce, Basil and Mozzarella. Most other Pizzas will benefit from resting, and they improve with adding fresh Ingredients after baking. In Napoli itˋs not allowed to add anything extra to the Neapolitan... 😉
what is the point of two stones/steels?
Pizzas cook from both bottom and top. In almost all ovens, you have no control over the top/bottom balance. Having two stones lets you have better control. Also, when you put pizza on a stone/steel, the temperature drops (more heat is better if you want a crispy crust). By transferring the pizza to a second stone/steel, you have a higher temperature to crisp the crust without burning the top. In summary, it's all about temperature management and two stones/steels give you more control.
Chef has sponge Bob arms 😂
i was expecting some fire or explosion because it's clearly fire marshall bill making the pizza
Doesn't really know the science but knows what tastes good. I'll take it
Tony’s not feeling the Google nerds! 🤓
i was at tonys ths weekn in SF damn tht was some great pies
Google couldn't afford a higher bit rate video?
16:05 Jeff Bezos in the background xd
What is wrong with them? He just said he cringed when people didn't eat his pizza right away and he drove all the way down there to teach them. And noone would take a piece of pizza. What stooges. I thought the group was suppose to be smart. He was giving them valuable knowledge and they were looking at him like he works at mcdonalds.
Best pizziolo , Tony the starter is a Biga ur making or no just curious I saw videos of making Biga on TH-cam. Ur making a starter totally different I make pizza just wanna improve my skills . I am a pizziolo
He used a poolish, not a biga.
After 3 minutes, I had to look for another dough. All I wanted was a dough recipe. Not a pizza science class.
You're a goofball.
And the recipe? In the book, I suppose!
nice vid! - u could lightly saute' your sausage- much faster on the line- also better portion control- and removes the issue of raw sausage- may want to consider lightly zapping sliced belps- I saw a guy put a little hard cheese in the center of his pizza after sauce in Victoria years ago! ! nice vid! Been using beer instead of water last 10 years! How do you make your paste?
Dang. I remember when girls wore vests with furry hoods on them. Hard to believe that was 8 years ago!
Jeff Bezos eating in the background shows the true love meaning
haha yeah!
Anyone else just hear the breathing in the back ground every single noise..
6 Min at 520° huh? Got it. #pizza
TED talk
Nice looking flatbreads.
OMG! 11.41 wiping his running nose with his sleeve! Dirty man!
To welcome tatay?
36:17 Jeff Bezos in a house
Jesus...Why aren't people trying the pizza he made for them? Probably all woke vegans.
haha chef seems to be irritated with answering all that dudes over eager questions (@___@)
Ungrateful tech bros...
Wins a bunch of awards. Seems to have no idea what he's talking about.
cavino82 read his Wikipedia and eat his pizza. How you deduce he doesn’t know what he’s talking about through this video is beyond me. He’s just not explaining it very well at some points. As he said he rushed over there in 4am.
Cavino82, it so easy to get a Rise out of people!
Try his pizza and you'll have a definite answer. I tried it not impressed
A lot of gimmicky stuff
Says the guy with ZERO channel content. lol
Bushwookie NW yea nigga now look at my subscribers and fuck off
Gamingedit nigga u confused
Happy Jordan racist
Tony is the Wayne Gretzky of pizza you azzwipe
sorry but his dough not the proper way to do it. it should be caputo 00 flour, yeast salt and water. that's it. no oil, no sugar, none of that shit
It doesn't have to be Caputo, it can be ANY doppio zero (00) flour. You talk about classic Verace Pizza Napoletana dough recipe. But still, even italians use oil and sometimes sugar. Tony's dough works absolutely fine. And there is no "the one and only" proper way to make pizza dough: some pizzerias use malt, pre-ferments, oil and beer, some don't. Besides, Tony is one of the few men in the pizza-world, who knows what he is doing.
Thomas Wolkenstein Where's your chef accolades?
Caputo is the common one, there are better (organic) flours
Caputo is not that great
He DID not use Sugar, and how do you know how to make pizza, you are not even Italian !
fountain charter/ red english /acrobrait apple/ScieneT //nd.D RED APPLE STAR CHARTER University. //nd.D
Springfountain charter/ red english piazza./star inglandStreizes/fishhes //nd.D RED APPLE STAR CHARTER University. //nd.D