I like how I'm starting to get the notifications for this cool channel. It has been a problem in the past, as I don't check as well as I should. Apparently the algorithm gods are starting to pay attention!
You say at around 7:42 “I’ve found that overworking it too much can stretch it out and it’s a pain”. This tells me that you made this recipe before and that’s what I expect in videos like this. I’ve watched Joshua Weissman for years and he’s a talented chef, but I get the feeling that he’s making the recipes in a lot of his videos for the first time. Maybe not all of them, but some of them. Your recipes seem to be better researched on average and you’re not arrogant and overconfident as he is. I’m writing this as I’m making JW’s amazing hamburger bun recipe right now. I thought I should include that for journalistic honesty and because I don’t want to make “Papa” sad. You’re doing a great job on your channel and I’m looking forward to see you get your one millionth subscriber and two millionth soon after that.
Thank you! For pizza and other involved "recipe-centric" videos, I defintely do my research and test because I want to show you guys a great product. In some of my other videos, I go for it off the cuff because.... well, I've been cooking for a while and sometimes testing just isn't necessary (for example, my recent sandwich videos). Also, many times I've already made the food before for my client or friend off camera so in a way that's sort of testing? But yes, I will more often than not be researching and testing to give y'all the best food I can put out. Thanks for watching homie.
There was a roman style pie shop in my city that was open since like late 40s but the last owner kinda ran in into the ground and it closed a couple years ago. Sad bc the pizza used to be really good
Roman pizza had a moment in NYC. Telgia in NJ, not too far from NYC, makes some incredible Roman Pizza. There used to be several similar shops in the city pre-covid but, unfortunately, most of them didn't make it.
Not that this was an issue in this video, but is something that keeps crossing my mind more and more these days: the person who can invent a quiet stand mixer would be a billionaire.
They've had this style in New York it's not common but it's there every style of pizzas in New York City the only thing is a lot of people are leaning towards this New Haven Trend and Neapolitan style now unfortunately because the best pie is a big cheese pie classic Big Slice Style then I would say second best would be a Sicilian other than the big cheese pie and the Sicilian everybody else is second place
(Cue Sarah MacLachlan music) Adam desperately needs your Patreon support. He’s so poor, he can’t even use whole words, only randomly truncated gibberish.
The pre-shape phase is very important - it's what gives the pizza it's signature open crumb. You could skip the step, but your pizza won't open as much.
Super interesting how pizza varies all over the world. I like how the food world is becoming more open to that.
Same. Variation rules.
Thanks!
Woah! Thanks man!
Also up in the north side is Munno, which switched from Neapolitan to Roman style a couple years ago, and is fantastic.
I like how I'm starting to get the notifications for this cool channel. It has been a problem in the past, as I don't check as well as I should. Apparently the algorithm gods are starting to pay attention!
Praise be their name. Glad you dig it dude.
Absolutely love this video!!
You had me at pizza!!!
😎👍🏻👍🏻
I’ve had before in Bellingham, WA. They serve Roman style pizza.
We have a place here in Cleveland that does Roman pizza, Citizen Pie in downtown Cleveland. They also have 2 locations that do Neapolitan.
Went to Rome, and ate so many of that style. Great to know could just cook it or even get it on travels to Chicago!
What flour(s) did you use? Looks like a blend. Love roman style
Str8 bread, but feel free to get whacky.
There is a Roman style pizza place in Austin as well, Baldinucci's Pizza.
It's not the style that's exclusive to Chicago rather Bonci itself. It's only available in Rome and Chicago.
Awesome video! You should give Pizza alla pala a try and see if you can do it at home
You say at around 7:42 “I’ve found that overworking it too much can stretch it out and it’s a pain”. This tells me that you made this recipe before and that’s what I expect in videos like this. I’ve watched Joshua Weissman for years and he’s a talented chef, but I get the feeling that he’s making the recipes in a lot of his videos for the first time. Maybe not all of them, but some of them. Your recipes seem to be better researched on average and you’re not arrogant and overconfident as he is. I’m writing this as I’m making JW’s amazing hamburger bun recipe right now. I thought I should include that for journalistic honesty and because I don’t want to make “Papa” sad. You’re doing a great job on your channel and I’m looking forward to see you get your one millionth subscriber and two millionth soon after that.
Thank you! For pizza and other involved "recipe-centric" videos, I defintely do my research and test because I want to show you guys a great product. In some of my other videos, I go for it off the cuff because.... well, I've been cooking for a while and sometimes testing just isn't necessary (for example, my recent sandwich videos). Also, many times I've already made the food before for my client or friend off camera so in a way that's sort of testing? But yes, I will more often than not be researching and testing to give y'all the best food I can put out. Thanks for watching homie.
Where did you find 'nduja at? Local shop or order it online? I'm on the north side
A local biz called Tempesta Market
Perfect! Thanks
Gracias ❤️
holy moly - first comment. been watching for a bit, love the style, love the work. keep at it!
Thank you dude! Appreciate you
There was a roman style pie shop in my city that was open since like late 40s but the last owner kinda ran in into the ground and it closed a couple years ago. Sad bc the pizza used to be really good
RIP. dang.
Roman pizza had a moment in NYC. Telgia in NJ, not too far from NYC, makes some incredible Roman Pizza. There used to be several similar shops in the city pre-covid but, unfortunately, most of them didn't make it.
9W Market, NJ
Mercato, NJ
Ovale, NJ
Montesacro, NYC
That's a shame. Bring it back!
@@AdamWitt It's still in NJ...
*Dying* ADAM riding that mixer!
giddy up
@@AdamWitt 😆 ROTFLMAO
Can you do the final “shape” directly in the pan? Rather than gymnastics to fold and flip into the pan afterwards?
It would be hard because the dough would stick to the fat (olive oil) as you press it out, but I say try it out. Report back!
Amazable, Adam! Yumyumyumyum
they have a bonci in miami as well
It closed down.
@@AdamWittoh that’s unlucky. It wasn’t very good when I went t so I’m not surprised. I was hoping bonci would visit the store and turn it around
I stop at bonci every time I’m in Rome or Chicago!
Place is fun.Good pizza fsho.
Pizza metro is my fav take on Roman style
damn ur pretty good at working with that high hydro dough - great technique
When are you going to make the Ricobene's breaded steak sandwich?
dude! I was JUST talking about this. I think we gotta do it.
@@AdamWitt i mentioned it to you late last year. Asked if you ever tried it you said no..
Not that this was an issue in this video, but is something that keeps crossing my mind more and more these days: the person who can invent a quiet stand mixer would be a billionaire.
It's like the silent velcro thing from Garden State. I agree.
Cousin Mose just taught me to make pizza
It's good to have land.
No way bro rode the stand mixer 😐
yeehaw
@@AdamWitt 😐
Long Island has this kind of pizza with the exact name for as long as they have been making pizza
Makes sense - lots of Italian immigrants. Love that.
Just because someone has a store Or idea doesn’t make it true. This is not pizza at all and Roman’s don’t eat this. This is utter nonsense
@@marcmenton8063 it’s not from Rome dummy. It’s exactly pizza
Super interesting video as always, but I cannot get over the fact that the first pizza was not half-and-half. More like two-thirds-and-one-third.
Hahah, that's on me.
They've had this style in New York it's not common but it's there every style of pizzas in New York City the only thing is a lot of people are leaning towards this New Haven Trend and Neapolitan style now unfortunately because the best pie is a big cheese pie classic Big Slice Style then I would say second best would be a Sicilian other than the big cheese pie and the Sicilian everybody else is second place
💚
eeeww anchovies!
(Cue Sarah MacLachlan music)
Adam desperately needs your Patreon support. He’s so poor, he can’t even use whole words, only randomly truncated gibberish.
I can't read :) HAAAAALPPPP!
Why did you add the semolina into the dough instead of just leaving it alone and letting it rise.
The pre-shape phase is very important - it's what gives the pizza it's signature open crumb. You could skip the step, but your pizza won't open as much.
That’s not pizza
Click bait video. Redondo beach has romano pizza
Redondon't got Bonci tho.