I really love at the end when you say all methods are fine depending on your skill and time available I see a lot of food channels on here that claim they make things the way everyone should make them and there's no other way to do it which isn't how cooking works
Well the broccoli is ok, I like it, but I loathe Aubergines, unless you absolutely douse it in aromatics, it tastes like a whole lot of nothing with a slight side of bitter. You want a bit more taste than just Pepperoni? Use Paprika or bell peppers as you call them, add some onions, and Peperoni. Or replace the Pepperoni (Salami) with Calabrese (Salami). Or put tuna, onions and olive on it.
@TheOriginalJoyBoy 150 grams ap flour 105 grams water a pinch of instant yeast and 1.5 grams salt stir shape into ball and put it in oiled container on the counter overnight. take it out shape it into a ball and let it proof for about 2 hours. this makes 1 personal pizza
I love broccoli, but the main issue with this, is that I 100% guarantee you that it's overcooked just by seeing the color of it 😩, and OC broc tastes like mud, blanching it beforehand and then putting it into that inferno, that's just way too much for such a gentle veggie 😢
Honestly insane! Well made recipes. I myself make plenty of Pizzas (used to work at Italian place that made their breads/dough in house), excellent recipes! I think that the toppings are really awesome but found making fresh made mozzarella the most amazing pizza I’ve had. I don’t know for me nothing beats that. Also Ricotta pizza is being slowly my favorite pizza behind Anchovies and cheese.
@@MerkhVision I am not big brained enough to tell you. But my friend showed me and it worked, and so I tried it at home and it worked. So I stick with it 🤣
@@TurquazCannabiz This is correct, it pops air bubbles in the pizza dough which prevents the dough from bubbling up after baking, which in turn keeps the sauce and toppings evenly spread on the pizza! This is called docking
Me and my dad figured out a technique where we put a pizza stone on a charcoal grill and put toppings on the pizzas as they’re cooking. Some of it got a little burnt but once we made sure the dough wasn’t too thin it was incredible.
Intermediate would make a simple dough for immediate use. Not a pillough or plough or pillock or whatever you just made. TH-cam cooks are living on another planet
Just discovered your channel today (Frieren reactions) and then noticed this video; I kept looking for myself in the background because I was just at USJ too 😂
You can actually get good results in an oven without low moisture mozarella by throwing the base on a hot pan, adding your sauce after about 30 seconds, and waiting for the underside to crisp up. You then throw on your toppings and mozarella, lob it under the grill and about a minute before it's done, take it out and add the parmesan. Then once done you finish with a drizzle of olive oil and sprinkling of basil leaves. 👀😊
We usually use premade dough, because of time. But we still make the sauce ourselves. It isn’t that much work and it is way better than the stuff you buy at the store.
All pizza is good? Never visited my primary school mate.
@@patrick8167-d2u 😂
Or any primary school, he was educated from the age of 3 days by the earl of Oxford
My primary school pizza was the shit back in the day, probably doesn't hold up today though
all pizza good..? cap, pinapple pizza, tuna pizza, littaraly any MOLDY pizza in the world
My primary school had genuinely good pizzas, same with my secondary school but my college's is on another level
Begginer: School cafeteria pizza
Intermediate: Binging with Babish episode
Bro that was brilliant. 🤣
the difference between beginner and intermediate was huge :o
No xDDDD
the pro and intermediate versions were pretty much the same.
They’re all the same just fancier ingredients. Nothing pro here.
looks better than every NYC-Slice in existence
@@nickm.5541 How can you say this? New York thin crust is best pizza
@@atlas4698 sounds like a yank that never had a decent pizza
@@atlas4698 nah neopolitan is best
I really love at the end when you say all methods are fine depending on your skill and time available I see a lot of food channels on here that claim they make things the way everyone should make them and there's no other way to do it which isn't how cooking works
😂😂😂Exactly they act like they make 2 hour meals for every meal. I'm LIKE GTFOH
Based on the topping choice, I think I'll stick with beginner, thank you very much... XD
Average American with a minion pfp
@@GB-ix1lk Not an American...and what do you have against Minions?
*sees username*
...you wouldn't happen to be Welsh, would you?
@@DarkShadowZX Nope
Well the broccoli is ok, I like it, but I loathe Aubergines, unless you absolutely douse it in aromatics, it tastes like a whole lot of nothing with a slight side of bitter.
You want a bit more taste than just Pepperoni? Use Paprika or bell peppers as you call them, add some onions, and Peperoni. Or replace the Pepperoni (Salami) with Calabrese (Salami).
Or put tuna, onions and olive on it.
Bro was like "Beginners like good pizza. The higher you go the worse the pizza gets." Didn't even fully cook the last one lol.
I just found out how to make dough properly. And now I found your little trick for a good pizza of sauce. Thank you sir!
@@dafunkdafunk no problem! Glad you enjoyed the vid!
Drop the recipe brooo
@TheOriginalJoyBoy 150 grams ap flour 105 grams water a pinch of instant yeast and 1.5 grams salt stir shape into ball and put it in oiled container on the counter overnight. take it out shape it into a ball and let it proof for about 2 hours. this makes 1 personal pizza
I hate anchovies@@Joe-ox
*good pizza of sauce*
These videos got me upping my cooking game from what I thought was good, to what is actually considered mid lol.
Learning so much
Oooo, love the toppings for that last one - I’ve gotta try that. Thanks for sharing!
No problem! Let me know how it goes if you give it a go!
@Joe-ox it sausage and brocoli is very popular in Naples, so very authentic choice!
@ðisabasedletter yes, but it's friarielli, not broccoli
@@leo_que_gira2346 yeah actually I don't know how I could've translated it on english yk
If you put whole broccoli trees on my pizza you're banned from my house for life
child
@@abdulwarisedits FOR LIFE NO PAROLE
I love broccoli, but the main issue with this, is that I 100% guarantee you that it's overcooked just by seeing the color of it 😩, and OC broc tastes like mud, blanching it beforehand and then putting it into that inferno, that's just way too much for such a gentle veggie 😢
@@Lock484 crunchy broccoli is quite possibly the worst veg ever
@@Born_to-Die1989 you mean like baked to the point of crisp/crunchiness, or like slightly undercooked/al dente?
Your voice is so soothing and relaxing too listen too😊
Thank you haha 😊
Honestly insane! Well made recipes. I myself make plenty of Pizzas (used to work at Italian place that made their breads/dough in house), excellent recipes! I think that the toppings are really awesome but found making fresh made mozzarella the most amazing pizza I’ve had. I don’t know for me nothing beats that. Also Ricotta pizza is being slowly my favorite pizza behind Anchovies and cheese.
The intermediate one looks amazing! To be honest it looked about as difficult as the pro version
A pro pizza is not about the toppings. It‘s about the dough. And even your pro-pizza is more on the beginner side regarding the dough.
It's not even about the toppings. It's about buying a wood fired ooni.
@@lmaoroflcopterding
@@lmaoroflcopterbulllllshhhiiiiit
@@lmaoroflcopter Ooni is not a real good oven though.
@Spontanika I know, but apparently, that's how you become pro. The youtube has spoken.
Years of pizza cooking experience 🫷
Buy an ooni 👌
SubhanAllah! JazakAllahu khayr für dieses informative Video BarakAllahu feek.
The second one was already too pro for me 🤣
Don't forget to poke holes in the dough before adding the sauce. I promise you this is golden advice
Interesting, what does that do?
@@MerkhVision I am not big brained enough to tell you. But my friend showed me and it worked, and so I tried it at home and it worked. So I stick with it 🤣
@@MerkhVisionI am guessing it is meant to prevent large air pockets to form under the dough
@@TurquazCannabiz This is correct, it pops air bubbles in the pizza dough which prevents the dough from bubbling up after baking, which in turn keeps the sauce and toppings evenly spread on the pizza! This is called docking
@@real8113 Unfortunate naming but useful knowledge
Music:- 🟩🧅
Video:- 🍕🍕
Nice combination 😊
"All pizzas are good...Tools and time you have available" 💯
Me and my dad figured out a technique where we put a pizza stone on a charcoal grill and put toppings on the pizzas as they’re cooking. Some of it got a little burnt but once we made sure the dough wasn’t too thin it was incredible.
Intermediate versions on these types videos is the best.
I'll give them all a
7/10
Cooking with Trevor! Ayyy
One bite that's the rules
This is the first video I saw of yours and I must say Iam super impressed.You're really good at this
Duuuudddeee - that's so cool!!! 🤯
Lovely ❤❤
Great comparison. Where do you get "low moisture mozarella" in the UK though? no one seems to stock it that I can find
them pizzas look so damn good!!!!!
Maybe Cookies next?
Good idea!
Intermediate would make a simple dough for immediate use. Not a pillough or plough or pillock or whatever you just made. TH-cam cooks are living on another planet
The pizza steel sheet is a winner. Use to have a stone but since you need to preheat it for a while I eventually chucked it.
Broccoli e salsiccia?
Nice job❤
Try Also with scarola
Hmmm...which of these pizzas do I want....? YES! 😍😋
Looks good!
It seems that the normal way is is exactly the same as the professional way 😂
Amazing salsiccia e friarelli my friend
I love how you are so positive all the other cooks are always talking shit
videos like these keeps me humble 😅 'intermediate' you say but looks really difficult 😢😂😢
...🤲🏾🙏🤲🏾✨✨✨👍🏾...THAT LOOKS SOOO DELICIOUS SIR✨✨✨🤲🏾🙏🤲🏾...
Just discovered your channel today (Frieren reactions) and then noticed this video; I kept looking for myself in the background because I was just at USJ too 😂
Never bring back the Wattuah bit ever again.
I feel like the jump from beginner to intermediate was like when Jonathan Edwards stunned the world in the 90s
Honestly Joe, whenever I watch your videos, I just want to become a chef soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo bad
Bro cooked the CEO 💀☠️
I will never tire hearing Italian chefs on TH-cam say the word "poolish" 😂
Bro that intermediate version was more sophisticated than most restaurants…jeez
the first one looked better than the other two
A big pile of shit will always look better than anything for a fly
The more i listen to it its not even bad like i rate it
I watched this while warming up leftover pizza in the air fryer lol
Honestly, the intermediate pizza looked the best
Moral of the story: expensive Ovens makes you a pro
Ngl, all of this and it still can’t beat a slice from New York, specifically Krispy pizza. However love the effort!
He actually said all methods are good depending on your needs😂😂😂
I've made my own pizza base before but Loyd Grosman never fails me.
Ma che bella salciccia e friarielli bravo!!
I'm glad he respected the tenet that there's no bad pizza. Just less good pizza.
Finally someone who puts anchovies on pizza! W vid!
Excellent music choice
Narrating this in a British accent makes it seem like it is going to taste twice as good
I thought I was a beginner in the kitchen. Now, thanks to you, I know that I am much worse. xD
Well, you forgot the uni student level, "Throw a frozen pizza into the oven......straight from the freezer. And serve with ranch dressing"
making a poolish for a dough really elevates your pizza making skill. it's not just for the busiest people.
Love this channel bro 🎉 keep it up
Thank you! :)
Hey there, well done🙏🏼
I really like you Videos!
Do you have the recipe anywhere available?
Best regards from Germany
Hey thanks! Been making a website for recipes should be up on the weekend. Will make a post about it :)
How did you make the dough for the pro level? Or did you just use the intermediate level's method to create it?
Fire video but what are those toppings bro 💀💀💀🗿🗿🗿
The second one already was far more then I would invest at home to make a pizza 😅
Well done Joe.
Good pizza, great pizza
Great video per usual
Nice! Just did some research on 'poolish' and am gonna give that a try so I can keep that in my fridge and make pizza dough regularly, I think. Yum!
Can you give full recipe?
As an Italian! Approved!
Saw a clip of yours and decided to give it a try… everything you said was realistic, delicious, and you’ve got a new Subscriber!
Poolish recipe: 🤔🍕
NOTHING beats a wood oven pizza, though my local pizzeria makes some pretty damn good ones too
The accent ❤❤😮
Wow
Beginner: passing a test
Intermediate: making world peace😊
This is a short. Learning the skill and understand dough will cost a lot of time. Its worth!
You can't beat an honest pizza margherita.
Great flavor but mild taste 😮
ERM THE VOICE THE ACCENT PLEASE!!! I CAN HEAR YOU SPEAK ALL DAY
This has to be the most British british spoken video ft.pizza ever
You undercooked the dough on all three levels. Nothing here even approaches "pro" pizza.
That pro pizza is not leaving the plate for me😂😂😂
Did you let the packaged dough proof?
"Low moisture" is the most hilarious term ive ever heard for dry
the best is ordering a pizza from your delicious pizza store !!!!!!
I’m not the best at making pizza but a lot of times it turns out better then dominos
Sausage and fennel pizza is my favorite!
Where do you get your low moisture mozzarella in the UK?
What is the Garlic scented olive oil used for? Is it just to dip the pizza in later?
Big thumbs up.. what else can you say man! 👍
broccoli on pizza is underrated but so good
if that last pizza rocked up at my front door i would just make the beginner one.
I always chuckle when I hear you Euro folks emphasize the h in herbs.
You can actually get good results in an oven without low moisture mozarella by throwing the base on a hot pan, adding your sauce after about 30 seconds, and waiting for the underside to crisp up. You then throw on your toppings and mozarella, lob it under the grill and about a minute before it's done, take it out and add the parmesan.
Then once done you finish with a drizzle of olive oil and sprinkling of basil leaves. 👀😊
Additional note - the mozarella shouldn't be cubed for this it should be cut extremely thinly.
this is the first time in my entire life I hear someone use the word aubergine
I'm confused, but I love it
We usually use premade dough, because of time. But we still make the sauce ourselves. It isn’t that much work and it is way better than the stuff you buy at the store.