I can’t believe the new kitchen is finally here. I’m borderline numb at this point with how much waiting and hard work was involved. Thank you all for being the fuel to the fire to make this all possible. Your love and support has been incredible and it’s built a real masterpiece of a kitchen. Here’s the best part: you’ve only seen about 15 percent of the entire studio space :o
Replying to boost this comment. We need a detailed walkthrough, layout considerations (and how it might change for a normal home vs a studio), fundamentals vs nice to haves, etc. Please Josh!
I’m so happy that Joshua was sponsored by ‘made in’ for this video cos I know he’s been using their pans for time! I’m just so happy for Joshua in general cos he genuinely works hard so hard to make all these fantastic videos and I have learnt so much from him. He’s different to the other content creators out there - not just trend focused; he’s genuinely food/cooking focused. I would LOVE to see a PROPER tour of the new kitchen and a run down with all the tools and equipment he has too. Pleeeease do a kitchen tour Joshua 🙏🏽
Damn those first 45 second´s. Being one of the first followers ever this hit´s hard. A dude and a dream. A professional cook. The best humor on this planet. Working his ass of and finaly reaching huge goals. For who? For us! The Community. He still keeps going as hard as possible. Evvvvvvery single video is packed with love, entertainment, fun and positivity. We love you Josh and we always will. Keep up the great work and thank you so much for everyrthing you do.
Any no-knead dough can benefit from a stretch-and-fold or two just to pre-align the gllutens a little before the bulk ferment. Pulling the corners of a dough and folding into the center should not detract from the ease of a no-knead recipe, but the improvement is hugeeee. :) Yay pizzaaaaa!
Congrats on the new kitchen! One little tip on pizzas with low moisture mozz cooked in a home oven: don't grate the cheese, cut it into small cubes. That way it doesn't overcook and separate.
The new kitchen is gorgeous. I mean, I'm over here dreaming about ever being able to cook in a kitchen like that. THANK YOU for all the effort and agony you went through. I hope you enjoy every minute you're in there. ♥♥♥
I am so glad you came out with this recipe because my pizza journey just started & making my 3rd homemade pizza ever this weekend. I already have my pizza stone & just got a peel…it’s my favorite food! Congrats on the nice new kitchen / setup too! A tip for the noobies out there trying to get it in the oven when making pizza & if you’re slow like me just put the spread out dough on partchment paper then onto the peel then once sauced & toppings added to put it in the oven aiming for the back of the stone or can use a sheet pan or 2. Can take the paper out halfway if needed ect.
Just so you know the recipe on your website says 3/4 of a cup of flour not 3 1/4. Love the kitchen by the way, can't wait to see what else you make in it!
Dude thank you! I’m over here with a bowl of pancake mix thinking there is no way I’m doing this right. I’m just rereading the recipe and I can’t figure it out. Thanks again! (Should’ve used the grams, still learning)
Type 00 flour is mandatory. It brings the chew and softness that make this technique so wonderful. I've used this exact method to make dozens of pizzas. If you use AP, it will have an Olive Garden Breadstick texture, which is ok, but not amazing. Bonus, if you ferment the dough in the fridge for a week instead of leaving it out overnight, the flavor gets even better.
I’d love a video that kinda details the chronicles of what it was like building the kitchen with a tour. :) including where to source the ingredients you love to stock it with.
Hey everyone, mandatory italian guy from Liguria here. If anyone's wondering that pesto sauce looks mighty fine and I would definetly try the 3rd sauce! (buut you could add pecorino cheese to the pesto for a more traditional blend of cheeses). For a great variation of the second pizza you could try topping it with thinly sliced potatoes and "fagiolini" (green beans), to resemble the classic "pasta al pesto" feel (the burrata is always a nice final touch). Also here in Italy restaurants do actually tend to use low moisture mozzarella for pizzas and I higly reccomend that you do the same if you don't have a pizza oven. The extra liquid tends to ooze out from the mozzarella slices and leave your pizza more moist as it usually doesn't evaporate in lower temperature ovens like standard kitchen ones.
I’m new to pizza making, I will be making my first one tomorrow. I really appreciate the tip about the mozzarella. I bought both kinds and wasn’t sure how I was going to use them, now I know not to use the fresh on the pizza because I am working with a regular oven.
Congratulations on the new kitchen. You deserve it. Thanks for all the creativity and hard work over years of video. You made many people's lives better. I particularly like the "but cheaper" series, that is so widely accessible, and the delicious "but better" series. Keep up the good work!
Put a bit of charcoal about 2cmish in size, in a ceramic ramekin, blow torch to light {or just light}, put that in the oven when you're baking, to get that hint of smoke in your pizza.
Made this dough recipe for dinner tonight. I couldn't even be bothered to make sauce, just used salted tomato slices, cheese and basil. It was pretty darn good even out of the a regular oven at 550.
@@cheesybellend6842it's for the set, which is honestly pretty on par with how much "quality" kitchen sets tend to run. They lie and call it a 10 piece set sine they count the lids as separate items. It's about the same price as most other major brands.
We just did your dominos pizza recipe at altitude and it turned out perfect. adjusted yeast down 25%, and rise time outside of refrigerator to 1.5 hours, home oven - 525F with pizza steel heated for 1 hour. Thank you. We've been working on this for awhile. ❤❤❤❤
These Pizzas look awesome! Something i'd like to add to the tomato-sauce: a bit sugar. And some lemon- or limejuice as well as some basil. Try it, it makes the sauce much more fruity and balanced in taste.
Congratulations on your new kitchen!! It looks like a dream to cook in!! I would love to see you do a series on different cuisines from around the world..would love to see Colombian food!! And would love to see videos on techniques such as how to perfectly cook blackened chicken, or salmon. Love all your videos! I’ve learned so much from you!!
Congrats on the new kitchen, looks so good! I was thinking about buying some Made In, I think you convinced me. Keep up the good work, inspiring people like me (who never cooked before) to believe we can do it. Changed my life for the better.
Congratulations on the kitchen, I think the better deal is the Made In $2,999 kitchen set, everything separate goes for $169-$789, much cheaper for the bundle. Purchasing your cookbook next month, looking forward to the read. Have you made a detailed video on the new kitchen yet? 🤔, great video........ 👨🍳
yeah you take like 5 minutes out of the day before you wanna eat pizza so you dont have to spend a bunch of time kneading on the day you wanna eat pizza. proofing the dough is not active cooking time. its more time and energy efficient this way.
Hey if Made In is going to sponsor another video, you could do a video about the most essential cookware for beginners, then another for more experienced home cooks, etc… I’d watch that and you could stay in bed with Made In. Hope this helps 😘
I learnt something from a pro pizza chef It's NOT the 00tipo rating that matters, that's just finely ground. It's the W or higher gluten rating that matters for excellent pizza dough
Bro, so glad of how big you've become! Been here since 50k subs I think. I watched the 100k live on IG! Love you Josh, thanks for teaching me so much over these years and congrats on the new kitchen!
@JoshuaWeissman I don’t know if you’ll see this, but I actually have a tested way that will help you cut down on the time even more. I regularly make pizza at home, and I hand make and makes my day as well. When you go to let it rest, instead of doing it overnight, you can do it in less than 40 minutes. preheat an oven to about 200, You place the dough in a metal bowl,cover it with a damp towel, place it in the oven, and then turn the oven off after about 5 minutes, leaving the residual heat to help it proof. I’ve found after 15 -25 minutes it’s practically doubled in size. Just make sure it isn’t the convection setting on the oven, make sure it’s the radiant/conventional setting. And I usually make enough dough to make 5 16 inch pizzas with enough dough left over to make a small Stromboli. Been doing the “quick proof” for years
When you said "This food is thanks to today's sponsor" I was like "OH NO NOT HELLO FRESH" so seeing you sponsor something else was a big relief. Lol imagine decking out your kitchen like that only to make Hello Fresh parcels. You should do that for April Fools this year!
It would be great to see a list of cooking and cookware products that you use Josh. Thinking about revamping my kitchen a little bit myself and would love to know the things you recommend for us home cooks.
two italian tips for papa Joshua! First try to use drier mozzarella because otherwise it will realease its water on the sauce and we don't want that, second there's no need to leave the crust thicker before putting it inside the oven because it will rise anyway inside the oven on its own, otherwise the crust will get extra thick (unless you want it that way)
I make pan pizza in regular oven with almost identical dough recipe, but in an oiled cast iron skillet. The trick for me to get crispy crust in a conventional oven is to cook it stove top for 3 minutes prior to putting in the pre-heated max heat oven. Your Vodka sauce looks amazing!!! TFS
I will try you tip!! Thanks, I was wondering what to do when I don't have a pizza stone and whether I could use my cast iron instead. How much oil do you put?
As someone who has made a lot of pizzas, your no-knead method is much less likely to work well if you don't use 00 flour (aka bread flour). That being said, it's worth kneading at least a little regardless of your flour, because your dough will have a chewier, less dense texture, and will be less likely to get those big bubbles during cooking. Plus, you can stretch it thinner without it ripping, if you want, and then you can make more pizzas. Along those lines, you can use semolina or cornmeal on the bottom of the peel instead of flour, and it'll give a nice little extra crunch as well as not overly drying out the exterior of the dough as much and ending up with a powdery flour coating. Also, I'm not sure why you didn't use the crushed tomatoes for the blended sauce. They're just as good as the whole tomatoes, except they're already at the perfect texture, and much easier to use.
Any alcohol that’s added will add some flavor (if it has a flavor, that is) and release flavors from other item that would remain locked in otherwise (any form of tomato for example. There are flavors released from frying, from simmering, from adding wine, or vodka…) ‘the alcohol will all cook out’ is another myth. The cooking heat will evaporate most if it just because alcohol has a lower boiling point. But a little will remain.
love your videos so much been watching for awhile now. i was looking for a pizza recipe to make with my gfs sibling and i couldn’t be happier that i stumbled across your video 😍
Never made truly homemade pizza before, and THIS is gonna be it. Y'know, once I get a pizza stone for the oven. Congrats on the new kitchen, looks swanky af. Edit: Over the last 20 months I've morphed into a respectable home cook, and it's your work that ignited and cultivated my love for cooking. So, from me and my family, a heartfelt and long overdue THANK YOU, Papa.
Thank you Josh, for getting your dream kitchen for me. Your sacrifice will not go unnoticed. I will be watching this using my phone in my super old outdated kitchen to make myself feel better (:
👏👍 This is such a time and life saver for me. Thank you! Reminds me of the Jim Lahey no knead pizza and bread techniques (Amazon). My other go to technique when I have time is the Poolish technique by TH-camr Vito Iacopelli. You three are now on my pizza worship mantle together with Ken Forkish and (of course) Tony Gemignani. Thank you for this! You deliver again!!
Josh has entitled this one, “Easiest Pizza Ever”, part of that is, “quick.” I agree that aging in the fridge is best, but sometimes you just need what you need, and fast!
@@nicoskefalasngl it was delicious. I like to blast some extra lil Perino tomatoes in a fry pan and add them to the sauce at the end & simmer it down for a lil extra tomato flavour in the sauce, a lil sauce tip for you. A cheeky little saucy tip, if you will.
Another great video and I e been craving pizza. 👍🏻 I’m making the dough now and it looks like there’s a typo with the printed recipe. When I looked at the measurement I knew 500g was more than 3/4 cup. When I listened again it is 3 1/4 cups of flour.
he meant the "hands-on time" like kneading it, if you know how bread works you know the yeast and sugar need a good amount of time together to rise so you end up with a crisp fluffy crust instead of a giant cracker
I can’t believe the new kitchen is finally here. I’m borderline numb at this point with how much waiting and hard work was involved. Thank you all for being the fuel to the fire to make this all possible. Your love and support has been incredible and it’s built a real masterpiece of a kitchen. Here’s the best part: you’ve only seen about 15 percent of the entire studio space :o
Love you Papa!! Your recipes are 🔥🔥🔥
You’re my culinary inspiration! Incredible new kitchen 👌🏻in keen anticipation of the recipes created in this brand spanking kitchen! Well done Josh!!
Your kitchen ngl might inspire my future house! It is that amazing! 🥰
Those refrigerated drawers look really cool.
Fuiyoh nice kitchen uncle Joshua! Congratulations
Hi Uncle Roger!
You need to get here Uncle Roger!
@@JoshuaWeissmanthat would be awesome!
Hi Uncle Roger! Love your vids!
i HAVE 2 QUOTES FROM U THAT I MEMORIZED XD
We need a kitchen walkthrough video. The more in depth the better!
I second the motion! ✋🏾
Yup and then a why is everything in to place, so my mom can also have a functional and nice kitchen
I came to the comments just to say the same! KITCHEN TOUR!
Replying to boost this comment. We need a detailed walkthrough, layout considerations (and how it might change for a normal home vs a studio), fundamentals vs nice to haves, etc. Please Josh!
I’m so happy that Joshua was sponsored by ‘made in’ for this video cos I know he’s been using their pans for time! I’m just so happy for Joshua in general cos he genuinely works hard so hard to make all these fantastic videos and I have learnt so much from him. He’s different to the other content creators out there - not just trend focused; he’s genuinely food/cooking focused. I would LOVE to see a PROPER tour of the new kitchen and a run down with all the tools and equipment he has too. Pleeeease do a kitchen tour Joshua 🙏🏽
Agreed. His videos are about real passion for cooking, exploring different flavours and testing new techniques.
@@meryem2762flavors*
Damn those first 45 second´s. Being one of the first followers ever this hit´s hard. A dude and a dream. A professional cook. The best humor on this planet. Working his ass of and finaly reaching huge goals. For who? For us! The Community. He still keeps going as hard as possible. Evvvvvvery single video is packed with love, entertainment, fun and positivity. We love you Josh and we always will. Keep up the great work and thank you so much for everyrthing you do.
Any no-knead dough can benefit from a stretch-and-fold or two just to pre-align the gllutens a little before the bulk ferment. Pulling the corners of a dough and folding into the center should not detract from the ease of a no-knead recipe, but the improvement is hugeeee. :)
Yay pizzaaaaa!
Congrats on the new kitchen! One little tip on pizzas with low moisture mozz cooked in a home oven: don't grate the cheese, cut it into small cubes. That way it doesn't overcook and separate.
Nice tip, thanks
Thanks! I’m making pizza today with low moisture mozz so this will come in handy
You got that from Ragusea? 😏
The new kitchen is gorgeous. I mean, I'm over here dreaming about ever being able to cook in a kitchen like that. THANK YOU for all the effort and agony you went through. I hope you enjoy every minute you're in there. ♥♥♥
Congratulations on the new kitchen PaPa 🎉🎉🎉🎉🎉
Congratulations Josh and Team for the new kitchen. May it be blessed, safe, hygienic and awesome to work in for a long time to come.
We need a full kitchen tour!
I am so glad you came out with this recipe because my pizza journey just started & making my 3rd homemade pizza ever this weekend. I already have my pizza stone & just got a peel…it’s my favorite food!
Congrats on the nice new kitchen / setup too! A tip for the noobies out there trying to get it in the oven when making pizza & if you’re slow like me just put the spread out dough on partchment paper then onto the peel then once sauced & toppings added to put it in the oven aiming for the back of the stone or can use a sheet pan or 2. Can take the paper out halfway if needed ect.
Just so you know the recipe on your website says 3/4 of a cup of flour not 3 1/4. Love the kitchen by the way, can't wait to see what else you make in it!
Dude thank you! I’m over here with a bowl of pancake mix thinking there is no way I’m doing this right. I’m just rereading the recipe and I can’t figure it out. Thanks again! (Should’ve used the grams, still learning)
This guy needs an award
reading this way too late :,(((((((
I knew something was up when my dough had the consistency of a sauce.
I knew something is wrong
Type 00 flour is mandatory. It brings the chew and softness that make this technique so wonderful. I've used this exact method to make dozens of pizzas. If you use AP, it will have an Olive Garden Breadstick texture, which is ok, but not amazing. Bonus, if you ferment the dough in the fridge for a week instead of leaving it out overnight, the flavor gets even better.
Probably where I messed up. I used bread flour last time and it came out good. AP is a no go.
Was it also chewey? I can't find type 00 flour here in the Philippines.@@MrGrandure
I’d love a video that kinda details the chronicles of what it was like building the kitchen with a tour. :) including where to source the ingredients you love to stock it with.
Hey everyone, mandatory italian guy from Liguria here. If anyone's wondering that pesto sauce looks mighty fine and I would definetly try the 3rd sauce! (buut you could add pecorino cheese to the pesto for a more traditional blend of cheeses). For a great variation of the second pizza you could try topping it with thinly sliced potatoes and "fagiolini" (green beans), to resemble the classic "pasta al pesto" feel (the burrata is always a nice final touch). Also here in Italy restaurants do actually tend to use low moisture mozzarella for pizzas and I higly reccomend that you do the same if you don't have a pizza oven. The extra liquid tends to ooze out from the mozzarella slices and leave your pizza more moist as it usually doesn't evaporate in lower temperature ovens like standard kitchen ones.
I've something special for you .
I’m new to pizza making, I will be making my first one tomorrow. I really appreciate the tip about the mozzarella. I bought both kinds and wasn’t sure how I was going to use them, now I know not to use the fresh on the pizza because I am working with a regular oven.
Congratulations on the new kitchen. You deserve it. Thanks for all the creativity and hard work over years of video. You made many people's lives better. I particularly like the "but cheaper" series, that is so widely accessible, and the delicious "but better" series. Keep up the good work!
fr
notice how he gained weight lol. with all the cooking & eating, he should workout
occupational hazard!@@beaualoevv
Put a bit of charcoal about 2cmish in size, in a ceramic ramekin, blow torch to light {or just light}, put that in the oven when you're baking, to get that hint of smoke in your pizza.
Kitchen tour video when?? Would love to see you show off all the hard work that went into it/the reasoning for all your design choices!
Made this dough recipe for dinner tonight. I couldn't even be bothered to make sauce, just used salted tomato slices, cheese and basil. It was pretty darn good even out of the a regular oven at 550.
550? Goodness ill do 475 and come out perfect
Your videos has elevated me to purchase my first pizza stone and equipment - Thanks for awesome content mate! Greetings from Finland!
Josh I’m a sucker for new cookware, glad they ship internationally. I hope it’s worth 979 dollars !! Congratulations on your new Kitchen!!
Oh they finally do!
A grand ? For a pot
@@cheesybellend6842for the whole set
@@cheesybellend6842it's for the set, which is honestly pretty on par with how much "quality" kitchen sets tend to run. They lie and call it a 10 piece set sine they count the lids as separate items.
It's about the same price as most other major brands.
@@cheesybellend6842 I got the 10 pc set that’s why but one pot is almost two hundred dollars
You should do a video tour of your new kitchen. Appliances and layout etc. Looks amazing!
This kitchen is amazing! I am so glad that your career has gotten you this far! Can't wait for more papa 😊
We just did your dominos pizza recipe at altitude and it turned out perfect. adjusted yeast down 25%, and rise time outside of refrigerator to 1.5 hours, home oven - 525F with pizza steel heated for 1 hour. Thank you. We've been working on this for awhile. ❤❤❤❤
we are at 5800 feet above sea level
Hi Joshua, I would really enjoy if you make a video tour of your new kitchen!
You deserve all this success. I'm happy for you.
These Pizzas look awesome! Something i'd like to add to the tomato-sauce: a bit sugar. And some lemon- or limejuice as well as some basil. Try it, it makes the sauce much more fruity and balanced in taste.
I also add some sugar
This kitchen is so badass. Good work to everyone who thought it up and built it.
Great way to start my morning! Love you papa
Congratulations on your new kitchen!! It looks like a dream to cook in!! I would love to see you do a series on different cuisines from around the world..would love to see Colombian food!! And would love to see videos on techniques such as how to perfectly cook blackened chicken, or salmon. Love all your videos! I’ve learned so much from you!!
That pesto pizza looked so good! Gonna have to try it. Thanks for the quick pizza making tips!
I can’t tell you how happy I am to see your dreams come true, but also so happy that you did this for more content. It’s a win for everybody 😂
KITCHEN KUDOS JOSH!!
Magnificent!
Perfection!
The new standard!
Cant belive my internet cooking dad got a new kitchen! It looks very good and cant wait to see more videos in here
Congrats on the new kitchen, looks so good! I was thinking about buying some Made In, I think you convinced me. Keep up the good work, inspiring people like me (who never cooked before) to believe we can do it. Changed my life for the better.
Congratulations on the new kitchen !
Hi!
I appreciate you actually turning to face and address the other cameras.
Congratulations on the kitchen, I think the better deal is the Made In $2,999 kitchen set, everything separate goes for $169-$789, much cheaper for the bundle. Purchasing your cookbook next month, looking forward to the read. Have you made a detailed video on the new kitchen yet? 🤔, great video........ 👨🍳
Hello! I just want to say that I've always loved ur videos and they always make my day! Thank u for continuing to post so often!❤
Josh: this dough is to save time
Also Josh: let rest overnight
yeah you take like 5 minutes out of the day before you wanna eat pizza so you dont have to spend a bunch of time kneading on the day you wanna eat pizza. proofing the dough is not active cooking time. its more time and energy efficient this way.
@@SophiaLilithUwU🤓👆🏻
Hey if Made In is going to sponsor another video, you could do a video about the most essential cookware for beginners, then another for more experienced home cooks, etc… I’d watch that and you could stay in bed with Made In. Hope this helps 😘
Video starts at 1:50
Forever forward you will be my favorite technique chef
video starts at 2:12
Went ahead and bought his book. Love it, very easy to understand the recipe and have fun with the family, especially making the cinnamon roll.
Amazing work cheff....im gonna try the pesto pizza for sure
Kitchen looks AMAZING man!!!
Oh, that looks good. I personally would pick up that copper looking cookware because I like that look.
Yes that's beautiful
I really want some copper cookware, where the food comes in contact with the copper
This is the second dough recipe I've tried of Josh's and both came out amazing (I follow recipe in grams)!! Having the pizza right now... yum!
I learnt something from a pro pizza chef
It's NOT the 00tipo rating that matters, that's just finely ground.
It's the W or higher gluten rating that matters for excellent pizza dough
I like 280 W
Bro, so glad of how big you've become! Been here since 50k subs I think. I watched the 100k live on IG! Love you Josh, thanks for teaching me so much over these years and congrats on the new kitchen!
Love from colombia papa! You havs LATAM FANS! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴😄
@JoshuaWeissman I don’t know if you’ll see this, but I actually have a tested way that will help you cut down on the time even more. I regularly make pizza at home, and I hand make and makes my day as well.
When you go to let it rest, instead of doing it overnight, you can do it in less than 40 minutes. preheat an oven to about 200, You place the dough in a metal bowl,cover it with a damp towel, place it in the oven, and then turn the oven off after about 5 minutes, leaving the residual heat to help it proof. I’ve found after 15 -25 minutes it’s practically doubled in size. Just make sure it isn’t the convection setting on the oven, make sure it’s the radiant/conventional setting.
And I usually make enough dough to make 5 16 inch pizzas with enough dough left over to make a small Stromboli. Been doing the “quick proof” for years
When you said "This food is thanks to today's sponsor" I was like "OH NO NOT HELLO FRESH" so seeing you sponsor something else was a big relief. Lol imagine decking out your kitchen like that only to make Hello Fresh parcels. You should do that for April Fools this year!
It would be great to see a list of cooking and cookware products that you use Josh. Thinking about revamping my kitchen a little bit myself and would love to know the things you recommend for us home cooks.
Kitchen looks really good josh
i noticed that too!
Josh! This pizza recipe has been fantastic for my family! Keep up the excellent work!
Hey, we NEED a cabinet intro
two italian tips for papa Joshua! First try to use drier mozzarella because otherwise it will realease its water on the sauce and we don't want that, second there's no need to leave the crust thicker before putting it inside the oven because it will rise anyway inside the oven on its own, otherwise the crust will get extra thick (unless you want it that way)
DO A NAVAJO BREAD TACO!!!! Thanks in advance 🎉
Wow your kitchen is on another level
Great vid! Just to be sure: how long should I let the dough rest after cutting it into separate balls?
I too would love to know the answer to this. Pllzzz ❤
Love the cooking and your hard work Josh. But the respect you show to your crew is so awesome
I make pan pizza in regular oven with almost identical dough recipe, but in an oiled cast iron skillet. The trick for me to get crispy crust in a conventional oven is to cook it stove top for 3 minutes prior to putting in the pre-heated max heat oven. Your Vodka sauce looks amazing!!! TFS
I will try you tip!! Thanks, I was wondering what to do when I don't have a pizza stone and whether I could use my cast iron instead. How much oil do you put?
Adam Ragusea style 🤤
Wow … your new kitchen is impressive. Congratulations 🍾🎉🎊
As someone who has made a lot of pizzas, your no-knead method is much less likely to work well if you don't use 00 flour (aka bread flour). That being said, it's worth kneading at least a little regardless of your flour, because your dough will have a chewier, less dense texture, and will be less likely to get those big bubbles during cooking. Plus, you can stretch it thinner without it ripping, if you want, and then you can make more pizzas. Along those lines, you can use semolina or cornmeal on the bottom of the peel instead of flour, and it'll give a nice little extra crunch as well as not overly drying out the exterior of the dough as much and ending up with a powdery flour coating. Also, I'm not sure why you didn't use the crushed tomatoes for the blended sauce. They're just as good as the whole tomatoes, except they're already at the perfect texture, and much easier to use.
I love the new kitchen, it’s beautiful
ikr
The vodka doesn't emulsify, it dissolves some alcohol soluble flavor compounds to keep them from just evaporating
cool fact!
I have no idea how Josh has been a chef for this long and doesn't know what the vodka in vodka sauce does...
Any alcohol that’s added will add some flavor (if it has a flavor, that is) and release flavors from other item that would remain locked in otherwise (any form of tomato for example. There are flavors released from frying, from simmering, from adding wine, or vodka…) ‘the alcohol will all cook out’ is another myth. The cooking heat will evaporate most if it just because alcohol has a lower boiling point. But a little will remain.
Just made this after struggling with other doughs and my roccbox, sooooo thrilled with how our pizzas came out!
New kitchen looks awesome
love your videos so much been watching for awhile now. i was looking for a pizza recipe to make with my gfs sibling and i couldn’t be happier that i stumbled across your video 😍
Never made truly homemade pizza before, and THIS is gonna be it.
Y'know, once I get a pizza stone for the oven.
Congrats on the new kitchen, looks swanky af.
Edit: Over the last 20 months I've morphed into a respectable home cook, and it's your work that ignited and cultivated my love for cooking.
So, from me and my family, a heartfelt and long overdue THANK YOU, Papa.
Do the pizza man, ull never order again!
I just use a cast iron or steel pan to get the crust
buy a pizza steel, so much better 👍
We had this pizza place up north in Michigan called BC pizza and they had this white sauce that was to die for. Very nice kitchen!
Papa is the perfect side for eating! Eating my breakfast now! 🎉🎉🎉🎉🎉❤❤❤❤❤
Thank you Josh, for getting your dream kitchen for me. Your sacrifice will not go unnoticed. I will be watching this using my phone in my super old outdated kitchen to make myself feel better (:
👏👍 This is such a time and life saver for me. Thank you! Reminds me of the Jim Lahey no knead pizza and bread techniques (Amazon). My other go to technique when I have time is the Poolish technique by TH-camr Vito Iacopelli. You three are now on my pizza worship mantle together with Ken Forkish and (of course) Tony Gemignani. Thank you for this! You deliver again!!
Congratulations on the new kitchen and sponsorship. Between this, your book and that whole being married dealio, I'm happy things are going well. 💕
We need a kitchen tour!!
yes!
We need a kitchen/studio tour!
Damn, I still remember my first papa video of making chicken stock some years ago, glad to see how far you've come, cheers from Brazil! :D
Dude you are awesome and a perfectionist at your craft keep on putting out quality videos and being an inspiration to home chefs
No kissing and no naming the dough? How you even expect it will rise?
Right?!😂
LOVE your new kitchen! So happy for you! I just love your channel♥️
I miss living in the cupboard
Yeah, me too 😢😢😢
Love THE ORIGINAL BERF OF CHICAGOLAND t-shirt!! Also new kitchen is 🔥🔥, congrats!!
Pro-tip on the dough: let it rest for 2-3 days. It deepens the flavor.
Josh has entitled this one, “Easiest Pizza Ever”, part of that is, “quick.” I agree that aging in the fridge is best, but sometimes you just need what you need, and fast!
@@larrypresnall5360 Fair enough, but letting it age a bit isn't much of a difference in effort.
@345635356 Agreed on effort, but blows, "quick" out of the water.
Josh was LOVING the multiple camera angles at the end
I've something special for you,
Coincidence I was looking for good ways of making pizza just now
Been on the same boat
the pizza dough was amazing! loved it! crispy but not stiff
If your pizza isn't perfect, call it rustic
ill say right now - Made In is fabulous. I have their 12 in carbon steel pan and use it for EVERYTHING. well worth the price.
Literally sitting down in front of my steaming hot olive and feta pizza with homemade pizza sauce on tortilla bread
That sounds beautiful 🤤
G I V E I T T O M E
@@nicoskefalasngl it was delicious. I like to blast some extra lil Perino tomatoes in a fry pan and add them to the sauce at the end & simmer it down for a lil extra tomato flavour in the sauce, a lil sauce tip for you. A cheeky little saucy tip, if you will.
@@CinnamonRoll_Cutie_ no.
So you made a greek taco?
I use a flour tortilla, sauce i get from the farmers market, and cheese from the grocery store for 10 min pizzas
0:21 *buy it pls :D*
I've something special for you,,
New kitchen already feels like home, can’t wait to see more 👀
Gluten free recipes when, papa? ❤
Can we get a beef stew recipe soon for this upcoming fall 🍂 and winter ❄️? 🍲 🥩 🥔
Pizza >>>> Burgers
Duh, burgers still good tho
Yes but not as good as pizza@@HornAndHaloWrestling
Agreed 👍
@@jesukxd8494 well of course
Cooking: burgers > pizza
Eating: pizza, no contest.
Another great video and I e been craving pizza. 👍🏻 I’m making the dough now and it looks like there’s a typo with the printed recipe. When I looked at the measurement I knew 500g was more than 3/4 cup. When I listened again it is 3 1/4 cups of flour.
"Cut the time of making your pizza dought" ... "leave it overnight"... wtf 🤔🙃
he meant the "hands-on time" like kneading it, if you know how bread works you know the yeast and sugar need a good amount of time together to rise so you end up with a crisp fluffy crust instead of a giant cracker