7:51 I know some people are gonna bite my head off for this, but I'm afraid a LOT of people will have absolutely no idea *you can buy these San Marzano tomatoes in a can & they're remarkably fresh.* I'm afraid seeing them here in a bowl like this (especially after just reviewing several major brand products), many people would have no idea these tomatoes are canned & should otherwise be a staple ingredient.
Most people will also not taste a difference between San Marzano and any any other canned plum tomato, Josh’s sauce would be cheaper than the pre-made ones
@@dantethunderstone2118 Cheap canned crushed tomatoes, such as Safeway Select, are reconstituted and taste very different. Some also have added tomato puree which makes a very watery sauce.
San Marzano tomatoes are more brand marketing and hype than something you can easily find in the "real" D.O.P. version online or in store at the decent price in the US. Food historians, like Luca Cesare and Alberto Grandi have pointed this out. Tomatoes are native to the Americas, not worse here. Same for 00 flour. Supposedly it's crucial to pizza napoletana but both Pilsbury and General Mills predate the Caputo brand and 00 style flour itself. All branding and marketing BS.
I've never been the biggest fan of Weissman's channel -- it feels performative in a distracting way -- but when he leans into being an educator, he really shows his stuff. Solid video! Would love to see more.
Me too. I find his own videos have gotten more and more obnoxious as time's went on, but I actually only clicked on this to see if he'd chill out more on a channel that wasn't his own, and I've got to say that I much prefer this type of video with him. He was engaging and enthusiastic without being obnoxious. EDIT: I went and watched his recent "college food" video and either that one's an outlier too, or he's pulled way back on the obnoxious stuff, because that one was also much better than the videos that had originally made me stop watching.
Never saw this collab coming but i am glad it happened. Joshua is a true educator who loves to give in-depth details on how to improve. This was a solid video!
To me: This video is a visual version of Joshua Weissman’s latest cookbook in which he breaks down the elements of tasty food into categories with examples. Great video, excellent cookbook. 🎉
The reasons why I love Epicurious: They have great, likable chefs, The food they make is awesome, They are clear with the explenations, You actually learn something, Frank, Emily, Lorenzo.
Honestly my favorite topping is prosciutto crudo (italian cured ham), Parmigiano Reggiano, Arugala( rucola) and chopped tiny Roma tomatoes with a bit of freshly ground salt and a touch of freshly ground pepper.
Cooking a pizza sauce is really a waste of time. Just blend together some canned tomatoes, olive oil, salt, pepper and tomato paste if you prefer a thicker sauce. Let it refrigerate a couple hours and you have an incredible sauce. The sauce cooks with the pizza! There is no need to double cook your sauce. You can add some garlic and basil as well if you like.
@vladimirkrasniy I had a small heart attack when he put them on the pot to cook with the "pepperoni". There's no need to complicate such a simple thing like pizza sauce.
Its a different taste. Raw have a metallic, little spicy and freshness taste. Cooked you can get rid of the metallic, add more flavor with garlic, onion, some pepper, but it looses freehness. I think the raw one is better for a plain mozzarela pizza, for example. But for like bacon pizza, cooked is better.
@@Rodrigohmachado This has always been my view as well. Just a basic, especially a margherita where it's just fresh mozzarella, tomato, basil, and crust, you want each ingredient to shine itself and combine together. You also cook this style way hotter than a normal oven pizza. If i'm adding a bunch of toppings (onion, mushroom, pepperoni is my favorite combo) I like to cook the sauce with a bit of onion and garlic
Bro we make the exact same pizza, ingredients and everything, I don’t use pepperoni cause I prefer just a plain cheese and sauce, but aye to make the same exact pizza as a top tier chef without knowing his recipe or anything, I gotta give myself some props😂
As an italian, i approve the recipe. But if you want a more equilibrate pizza, when you put honey it s better to add some nuts on it and throw away the salad, but i thinks it more for européen taste.
One of the first videoes ive seen of this guy where i actually agree on pretty much all of these ^^ I make ALOT of pizza and spend a loooong time trying to perfect my pizzas
@@Leo23XR Gatekeeping? We are just expressing that Joshua doesn't make his "classic"/"universal" pizza the way we love it. We never said that you can't make pizza the way he did.
Sto sbavando 🤤. E lo dico da italiano, da cultore del cibo e degli ingredienti nel mondo, da piccolo cuoco, e da tecnico della trasformazione agroalimentare. È una specialità!
This guy should definitely consider starting his own TH-cam channel!! I bet he can even start a series where he out cooks fast food chains! Or even out cooks delivery food! I could definitely see him making his own cook book or maybe even two! Idk, does anyone know this guy’s name??
Thanks for the chuckles! Although, I’m lactose intolerant, I don’t eat the pigs and sensitive to gluten. Ironically, I get black/green/kalamata olives on my pizza, along with mushrooms, pineapples, spinach. I’ve been putting barbecue sauce on top, but now I’m interested in the honey without the hot.
Honestly, I really wanna see Rose cook. Would really want to see a Level 4 dish! I know, totally irrelevant to this video, but I needed to get it out of me!
It was going great until chives and hot honey hit the ingredient list, contrasting the "classic" pizza argument in favour of which 90% of the other ingredients were dismissed. Chives and hot honey are delicious though.
I don't know that I could ever make that commitment for a pizza dough. I would sure love to eat it, though! I'm very curious about the hot honey (had never heard of it)/fresh basil/fresh chives combo. I want to give that a try! The cheese combo is perfection - definitely doing that next time.
Try the Trader Joe's Garlic Herb pizza dough. It's only $1.49 (can stretch up to a large 16" pizza if you want thin crust) and tastes much better than the standard one!
@@johnmorris7152 Just wanted to say thank you for taking time out of your day to tell me this. The issue surely isn't because I'm a mother, a full-time teacher, I run a business with my husband, and I have friends and family I like to check in with. I really need to step it up! 😅🤣😂
he's worked in restaurants where they're pushing every ingredient to the highest possible degree and making exceptional quality foods, which is exactly what I want every restaurant to do.
I'd say vegans and vegetarians are a huge minority. But what's his alternative? To make a cheese-less veg pizza? All the non-vegans and carnivores would not like that. Pepperoni has the widest mass-appeal.
Cheddar have its place on a BBQ chicken pizza, but you take a medium tasting one(a sharp cheddar is gonna overpower everything) and mix it with mozzarella with a ratio to your preference
"This is a pizza not a garden salad"
such inspirational quote.
then he proceeds to cover it chives and basil and honey dressing… LOL.
that quote was so funny. but i will garden my pizza every day. i lomf fresh spinach
A garden salad would've been more pizza than this lol
If you haven't tried a Detroit style chicken Caesar salad pizza you should it's delicious
Dang 124 likes thanks guys :-)
Was fully waiting for him to be like “these cheeses are fine if you don’t have time but let’s make our own”
😂 I was literally about to write this same comment I was thinking the same thing lol
shall we?
@@MFatty88same
I find it hilarious that this channel allowed Josh to roast all these probably sponsored brands. We need more of that honesty in the world.
*in the USA
but yeah...
Didn't expect weissman in epicurious
Yeah, shocking. He's on awash with thst f word he loves, did ypu notice?
@@TheTinkerersWifehuh?
Exactly, what's next? Uncle Roger? Guga?
Didn't expect epicurious on papa
Same
Even Josh cannot resist the allure of the single pre-packaged pepperoni taste.
He didn't eat a pre-packaged pepperoni here but I can't resist them, either.
For some reason when he said it was poorly slices, I thought he meant it was the presliced.
Yeah, I buy these specifically for homemade pizza but end up snacking on them almost every night.
When he said "which one would you choose?" I fully expected him to use the pre-packaged one
7:51 I know some people are gonna bite my head off for this, but I'm afraid a LOT of people will have absolutely no idea *you can buy these San Marzano tomatoes in a can & they're remarkably fresh.*
I'm afraid seeing them here in a bowl like this (especially after just reviewing several major brand products), many people would have no idea these tomatoes are canned & should otherwise be a staple ingredient.
Most people will also not taste a difference between San Marzano and any any other canned plum tomato, Josh’s sauce would be cheaper than the pre-made ones
I've seen those mentioned by name in a lot of cooking videos so I think a lot of people already know about them. They don't exist in my area though.
@@DuelScreen most of the time they just mean canned plum tomatoes
@@dantethunderstone2118 Cheap canned crushed tomatoes, such as Safeway Select, are reconstituted and taste very different. Some also have added tomato puree which makes a very watery sauce.
San Marzano tomatoes are more brand marketing and hype than something you can easily find in the "real" D.O.P. version online or in store at the decent price in the US.
Food historians, like Luca Cesare and Alberto Grandi have pointed this out. Tomatoes are native to the Americas, not worse here.
Same for 00 flour. Supposedly it's crucial to pizza napoletana but both Pilsbury and General Mills predate the Caputo brand and 00 style flour itself. All branding and marketing BS.
I've never been the biggest fan of Weissman's channel -- it feels performative in a distracting way -- but when he leans into being an educator, he really shows his stuff. Solid video! Would love to see more.
His older stuff is more like this.
Me too. I find his own videos have gotten more and more obnoxious as time's went on, but I actually only clicked on this to see if he'd chill out more on a channel that wasn't his own, and I've got to say that I much prefer this type of video with him. He was engaging and enthusiastic without being obnoxious.
EDIT: I went and watched his recent "college food" video and either that one's an outlier too, or he's pulled way back on the obnoxious stuff, because that one was also much better than the videos that had originally made me stop watching.
Totally agree. Boy really got skills though, sometimes I watch his videos just to get what’s important. Skip the distraction :)
@@wafflemansfxhe always comes off pretentious to me. Like he’s talking down to people. It’s not very welcoming
Different folks, different strokes I guess. I think Joshua leaned into the the crazy humor because most of his fans like it.
Never saw this collab coming but i am glad it happened. Joshua is a true educator who loves to give in-depth details on how to improve. This was a solid video!
Love Josh in this setting. On his channel the editing is fun but it can be a bit much. His natural charisma and passion really shine here
He is insufferable on his own channel at this point
1000000%
Joshua earlier: I want this to be a classical, traditional perfect pizza.
Joshua later: What? You guys don't put hot honey on your pizzas? Weirdos.
Bro, it's his personal perfect pizza, do you want ketchup on a perfect pizza?????
To me: This video is a visual version of Joshua Weissman’s latest cookbook in which he breaks down the elements of tasty food into categories with examples. Great video, excellent cookbook. 🎉
When I was watching this I was remembering him talking about eating pizza for the first time after 3 years of not
The reasons why I love Epicurious:
They have great, likable chefs,
The food they make is awesome,
They are clear with the explenations,
You actually learn something,
Frank, Emily, Lorenzo.
FEL is THE holy trinity of a great video 😤
mhm id like to mention the best chef there stephen... purple
WHERE IS THE B ROLL
😂
Hehe I get that joke
Honestly my favorite topping is prosciutto crudo (italian cured ham), Parmigiano Reggiano, Arugala( rucola) and chopped tiny Roma tomatoes with a bit of freshly ground salt and a touch of freshly ground pepper.
Cooking a pizza sauce is really a waste of time. Just blend together some canned tomatoes, olive oil, salt, pepper and tomato paste if you prefer a thicker sauce. Let it refrigerate a couple hours and you have an incredible sauce. The sauce cooks with the pizza! There is no need to double cook your sauce. You can add some garlic and basil as well if you like.
the white background is literally a flashbang.
MY EYES!!!!
PLEASE!!!!
Turn the lights on in your room.....
Nothing wrong with plain uncooked crushed tomatoes as a sauce, especially with the strong flavors in the toppings.
For SanMarzano it’s even better not to cook it!
@vladimirkrasniy I had a small heart attack when he put them on the pot to cook with the "pepperoni". There's no need to complicate such a simple thing like pizza sauce.
Its a different taste. Raw have a metallic, little spicy and freshness taste. Cooked you can get rid of the metallic, add more flavor with garlic, onion, some pepper, but it looses freehness. I think the raw one is better for a plain mozzarela pizza, for example. But for like bacon pizza, cooked is better.
@@Rodrigohmachado This has always been my view as well. Just a basic, especially a margherita where it's just fresh mozzarella, tomato, basil, and crust, you want each ingredient to shine itself and combine together. You also cook this style way hotter than a normal oven pizza.
If i'm adding a bunch of toppings (onion, mushroom, pepperoni is my favorite combo) I like to cook the sauce with a bit of onion and garlic
I love how he wants a "fun" pizza and then chooses the most ordinary ingredient .
it was optional after all xD
how is he making the average person feel lesser?@@Aoi9584
@@Aoi9584💀
@@Aoi9584 bro just made a pepperoni pizza, what is this hate? xD
@@Aoi9584did you really feel lesser seeing this video?
I've been watching Josh for years, pre-cabinet for those that know. I'm so happy to see him on Epicurious! Bravo, Josh.
Non of us expected this but all of us needed this
Moral of the story; use high quality classic real ingredients.
Im very Suprise that joshua weissman join the Epicurious show LET'S GOOOOO! 🎉🎉🎉
Looked up a recipe to make my own dough and followed Josh’s advice, thin crispy pizza with great toppings that are local, thank you for the video.
it's very nice to see calm Josh on this channel
Be prepared for the Italian Rage Squad 🤌🏽🤌🏽🤌🏽
when I carefully prepare each ingredient and take my time, then the pizza is garbage. But, when I'm in rush, surprisingly then it's fantastic taste.
We love Joshua Weissman!! So funny to hear him not insult everyone and edit himself in echos and zooms😂.
doesnt insult anyone but whatever snowflake
The simpler the better, you go Joshua
The collab we didn't expect but needed
He's so gentle here tho😂
Thank you nephew Joshua nice to see you on here
Bro we make the exact same pizza, ingredients and everything, I don’t use pepperoni cause I prefer just a plain cheese and sauce, but aye to make the same exact pizza as a top tier chef without knowing his recipe or anything, I gotta give myself some props😂
I would’ve never expected this but I’m so happy to see him here! Huge Josh fan 🙋🏼♀️
Same
I love any type of pizza ❤
Can never go wrong with pizza. Love your channel, Vannie!
Chef Frank and Uncle Joshua are the best people on this channel
- Pepperoni
- chives
- Monterey Jack
- low moisture mozzarella
- parmigiana
- raos marinara
-basil
This dudes sodium levels must be off the charts.
>Spends 11 minutes delineating what is and isn't a specialty pizza
>Puts hot honey on a pizza
To be honest, i dont even know what store bought pepperoni tastes like, but it sure tastes like what the word pepperoni sounds like
I love how they made Josh make the pizza while nick did the breakfast sandwich. Lil ol' switcheroo.
As an italian, i approve the recipe. But if you want a more equilibrate pizza, when you put honey it s better to add some nuts on it and throw away the salad, but i thinks it more for européen taste.
What do you think about the use of dried mozzarella? How often do you use fresh or low moisture in Italy?
One of the first videoes ive seen of this guy where i actually agree on pretty much all of these ^^ I make ALOT of pizza and spend a loooong time trying to perfect my pizzas
"I Haaaatee Black Olives on a pizza" And just like that, im a fan
The trilogy is complete
(Babish, Nick, Weissman)
MOM JOSHUA MADE IT 🥺😭💕
josh: *rejects a bunch of ingredients because he's making a pizza everyone will love*
also josh: *puts meat in the sauce and on the pizza*
NO for Pineapple, but YES for Honey 😅
Weird garnishes, lost me exactly before the finish line😢
Papa is here ❤
I can confirm that black olives are incredible on pizza
Surprised Joshua didn’t opt to age his own pepperoni 🤭🤭
He's not cringey on this channel, it's just so refreshing
he's even more cringe here
You just broke my Neapolitan heart :(
He skipped tomatoes as a topping ... and he didn't use fresh mozzarella 😭
You got a problem with it?
@@Leo23XR Gatekeeping? We are just expressing that Joshua doesn't make his "classic"/"universal" pizza the way we love it.
We never said that you can't make pizza the way he did.
Its his personal pizza, @randomoneforstuff3696
I like how this video doesn't have the meme-yness of Weissman's regular videos.
Wait I love thisss! Josh is on epicurious omgggg😭
I'm playing this video as I eat my frozen pizza, hoping it will make it taste better.
Cool to see Josh on Epicurious 👍
Sto sbavando 🤤. E lo dico da italiano, da cultore del cibo e degli ingredienti nel mondo, da piccolo cuoco, e da tecnico della trasformazione agroalimentare. È una specialità!
Love love love the detail and thought put into this video and his choices for the perfect pizza.
I have... A distinctively different idea of what I love to see on a pizza, but this is interesting, nevertheless
All of that flour on the peel was literally soul crushing
He just casually added "Preheat your oven for an hour", wtf??
Babish did nachos, now Weissman is giving us pizza.
This should be renamed to "Ways to trigger pizza lovers"
The collab we all needed!! ❤
I'm so hungry for that pizza NOW. Great job.
Thats easily his best video ever! Love it
I still love red pepper flakes on my pizza but i probably use enough that most bites do register the heat of them.
I wanted this collab for so long
AMAZING! They brought in Josh to make food stuff.
How is honey not overpowering ? 😂
Dude just making things up
Boof it
ketchup-brained americans basically
Honey is overpowering to you????? 😂
Honey and hot honey are 2 very different things.
I’m screaming in excitement! I loveeee Weissman! So happy to see him on ☺️
He's so much better when outside his channel
One of my favorite chefs in my favorite cooking show???! 😍😍😍
This guy should definitely consider starting his own TH-cam channel!! I bet he can even start a series where he out cooks fast food chains! Or even out cooks delivery food! I could definitely see him making his own cook book or maybe even two! Idk, does anyone know this guy’s name??
nice joke
Thanks for the chuckles! Although, I’m lactose intolerant, I don’t eat the pigs and sensitive to gluten. Ironically, I get black/green/kalamata olives on my pizza, along with mushrooms, pineapples, spinach. I’ve been putting barbecue sauce on top, but now I’m interested in the honey without the hot.
Honestly, I really wanna see Rose cook. Would really want to see a Level 4 dish! I know, totally irrelevant to this video, but I needed to get it out of me!
The glaze is I'm sure a bit much, but I personally like balsamic vinegar with my pizza
Half expected Weissman to age his own pepperoni in true Weissman form.
It was going great until chives and hot honey hit the ingredient list, contrasting the "classic" pizza argument in favour of which 90% of the other ingredients were dismissed.
Chives and hot honey are delicious though.
I don't know that I could ever make that commitment for a pizza dough. I would sure love to eat it, though! I'm very curious about the hot honey (had never heard of it)/fresh basil/fresh chives combo. I want to give that a try! The cheese combo is perfection - definitely doing that next time.
Try the Trader Joe's Garlic Herb pizza dough. It's only $1.49 (can stretch up to a large 16" pizza if you want thin crust) and tastes much better than the standard one!
its not that much commitment youre just lazy
@@johnmorris7152 Just wanted to say thank you for taking time out of your day to tell me this. The issue surely isn't because I'm a mother, a full-time teacher, I run a business with my husband, and I have friends and family I like to check in with. I really need to step it up! 😅🤣😂
Yes absolute laziness, got to step that game up you know :D@@krissy012p
hold on epicurious and joshua ? yooooooo
So of all chefs who could've made this you opted for the one who put chives and hot honey on, but tells you you can't do oregano or balsamic.
My 3 favorite toppings; Italian sausage, mushrooms, olives! How dare he!!
He has never hurt me more than saying those aren't on pizza😂
I'm not entirely sure if Weissman is self aware about how bougie he is
he's worked in restaurants where they're pushing every ingredient to the highest possible degree and making exceptional quality foods, which is exactly what I want every restaurant to do.
Looking at his channel, I can say with extreme confidence that he knows exactly how bougie he is.
adding this to my favorites, I have to make this!
Josh: I want to make a pizza that *everyone* can enjoy. The perfect topping? Pepperoni!
Vegans and vegetarians: 😭
I'd say vegans and vegetarians are a huge minority. But what's his alternative? To make a cheese-less veg pizza? All the non-vegans and carnivores would not like that. Pepperoni has the widest mass-appeal.
well vegans can't eat pizza anyway because cheese is not vegan. so yeahhh. But I agree with you on the vegetarians part of it.
Muslims 🗿
Josh on a podcast said he only drinks spring water. This is why he uses bottled water for his dough.
I’m feeling this new parallax chef Infographic style.
my two fav channels together omg
My challenge to the chef would be to take a jarred sauce and make it better. Do whatever is necessary. Might be possible.
Adding uncooked crushed tomatoes would make it better, but then I would jut skip the jarred sauce instead.
@@arliejeffersonif your using a jar might as well use a can
I wonder how is that shredding going Joshua
3:15 Josh is the type of guy to use premium water in his cooking
The Levy Rozman of cooking.
LESSGOOO JOSHUAAAAAAA
I love Josh! His breakdowns of ingredients and the process to achieve great results is 10/10! My goat
Cheddar have its place on a BBQ chicken pizza, but you take a medium tasting one(a sharp cheddar is gonna overpower everything) and mix it with mozzarella with a ratio to your preference
Chives and hot honey? And you said 'no' to dried oregano? Oh boy, you lost the plot 🤣
On a whim one day I did a blend of low moisture mozzarella and aged sharp white cheddar, never going back for a homemade pizza
he speaks with confidence but somehow i dont trust the things he says are 100% accurate, this host guy
They are.
You gotta like this weeissman dude