Joshua said earlier that he didn't think of himself as a chef. I think by Epicurious standards, he counts as a level two cook, making everything his own is professional chef stuff.
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!
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too, or he's pulled way back on the obnoxious stuff, because that one was also much better than the videos that had originally made me stop watching.
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.
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.
THANK YOU!!! I'm not the only one who thinks that lol. Babish use to be the same way (maybe he still is). And Josh has a very subtle way of belittling you for liking something that isn't homemade-gourmet.
@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
For your flour (for ANYTHING) you use flour for, use King Arthur Flour. You can get their AP and bread flour at most large supermarkets, and you can order all their stuff (like 00 flour) online. You will get anything you order in 2 days. They also have tons of recipes on the site and even a 24 hour question hotline. Best company, ever. Also RAO's sauce (especially the tomato basil) is outstanding. Better than your Italian grandma's. Enjoy!
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😂
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!
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.
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
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??
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! 😅🤣😂
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.
Rejects a bunch of cheese and toppings for not being traditional enough... and then makes the sauce with pepperoni and chili in it hahaha still love the video!
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.
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
was with you on the sauce ,dough, and cheese your toppings i would cut the basil like the chives, and hate pepperoni (acid reflux), so seasoned hamburger, or sausage and the combo of mushrooms and blacks olives mixed with motz is ridiculous and i like banana and bell peppers but if i was going fur full flavor and not vinegar..id go with diced jalapenos
Breaks up the "pastiness" of the crushed tomatoes a bit but mostly flavor. Reacts nicely with the salt and sugar. You can also add olive oil to the dough. And then smear it on top of the crust before you start adding the toppings. I use the stuff everywhere.
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!
@@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.
"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
Joshua said earlier that he didn't think of himself as a chef. I think by Epicurious standards, he counts as a level two cook, making everything his own is professional chef stuff.
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
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...
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!
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.
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%
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.
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
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.
Non of us expected this but all of us needed this
I've been watching Josh for years, pre-cabinet for those that know. I'm so happy to see him on Epicurious! Bravo, Josh.
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.
3:15 Josh is the type of guy to use premium water in his cooking
THANK YOU!!! I'm not the only one who thinks that lol. Babish use to be the same way (maybe he still is). And Josh has a very subtle way of belittling you for liking something that isn't homemade-gourmet.
WHERE IS THE B ROLL
😂
Hehe I get that joke
I love any type of pizza ❤
Can never go wrong with pizza. Love your channel, Vannie!
it's very nice to see calm Josh on this channel
Thank you nephew Joshua nice to see you on here
Love love love the detail and thought put into this video and his choices for the perfect pizza.
The collab we didn't expect but needed
The collab we all needed!! ❤
Thats easily his best video ever! Love it
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
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.
Wait I love thisss! Josh is on epicurious omgggg😭
Im very Suprise that joshua weissman join the Epicurious show LET'S GOOOOO! 🎉🎉🎉
Cool to see Josh on Epicurious 👍
For your flour (for ANYTHING) you use flour for, use King Arthur Flour. You can get their AP and bread flour at most large supermarkets, and you can order all their stuff (like 00 flour) online. You will get anything you order in 2 days. They also have tons of recipes on the site and even a 24 hour question hotline. Best company, ever. Also RAO's sauce (especially the tomato basil) is outstanding. Better than your Italian grandma's. Enjoy!
I'm so hungry for that pizza NOW. Great job.
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😂
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!
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.
adding this to my favorites, I have to make this!
Chef Frank and Uncle Joshua are the best people on this channel
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
"I Haaaatee Black Olives on a pizza" And just like that, im a fan
MOM JOSHUA MADE IT 🥺😭💕
The simpler the better, you go Joshua
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?@@grizzlybearpoo
@@grizzlybearpoo💀
@@grizzlybearpoo bro just made a pepperoni pizza, what is this hate? xD
@@grizzlybearpoodid you really feel lesser seeing this video?
my two fav channels together omg
I wanted this collab for so long
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
Delighted to see my fav chili pepper, red Fresno pepper, included here!
All of that flour on the peel was literally soul crushing
Started questioning how much I should be listening to this guy, then he pulled out the pineapple. Trust your gut I guess
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
I was with you, and taking notes, up until Hot Honey.
I'm still taking notes but have omitted the Hot Honey.
I love how they made Josh make the pizza while nick did the breakfast sandwich. Lil ol' switcheroo.
He's so much better when outside his channel
LESSGOOO JOSHUAAAAAAA
❤❤ was waiting for josh to draw a face on the plastic for the dough 😂😊😊
Now I’ve got to try some Monterey Jack cheese on my pizza!!! An also the hot honey, and better pepperoni!
hold on epicurious and joshua ? yooooooo
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
I still love red pepper flakes on my pizza but i probably use enough that most bites do register the heat of them.
Excellent video
Such a great colab
I like how this video doesn't have the meme-yness of Weissman's regular videos.
Moral of the story; use high quality classic real ingredients.
I would’ve never expected this but I’m so happy to see him here! Huge Josh fan 🙋🏼♀️
Same
I lightly season and immersion blend a can of whole tomatoes. uncooked, and makes a great and very easy sauce
To be honest, i dont even know what store bought pepperoni tastes like, but it sure tastes like what the word pepperoni sounds like
my favourite topping pre pan fried egg plant. so yum on pizza
the white background is literally a flashbang.
MY EYES!!!!
PLEASE!!!!
Turn the lights on in your room.....
Papa is here ❤
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?
I wonder how is that shredding going Joshua
YAY JOSH
🎉🎉🎉👏🏻👏🏻👏🏻👏🏻
Rejects a bunch of cheese and toppings for not being traditional enough... and then makes the sauce with pepperoni and chili in it hahaha still love the video!
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.
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
I'm playing this video as I eat my frozen pizza, hoping it will make it taste better.
Awesome video! 👍
was with you on the sauce ,dough, and cheese your toppings i would cut the basil like the chives, and hate pepperoni (acid reflux), so seasoned hamburger, or sausage and the combo of mushrooms and blacks olives mixed with motz is ridiculous and i like banana and bell peppers but if i was going fur full flavor and not vinegar..id go with diced jalapenos
Half expected Weissman to age his own pepperoni in true Weissman form.
Very interested to know the benefit of adding the olive oil to the sauce towards the end!
Breaks up the "pastiness" of the crushed tomatoes a bit but mostly flavor. Reacts nicely with the salt and sugar. You can also add olive oil to the dough. And then smear it on top of the crust before you start adding the toppings. I use the stuff everywhere.
@@peterkossits4794 It also adds back a bit of the bite you cooked out of the tomatoes when you cooked them while adding a rich mouthfeel.
Love this guy
perfect choice of fermenty boi for this one
I’m feeling this new parallax chef Infographic style.
- Pepperoni
- chives
- Monterey Jack
- low moisture mozzarella
- parmigiana
- raos marinara
-basil
I’m screaming in excitement! I loveeee Weissman! So happy to see him on ☺️
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
at 11:00 on Kraft Parmesan, "this is like potato starch and wood chips or something..." OMG so funny how he flexes on that.
The trilogy is complete
(Babish, Nick, Weissman)
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!
I can confirm that black olives are incredible on pizza
National Pizza Month!! 🎉🍕
I’m glad you said no to Pullsbury. I had to use it once and it was awful. In fact it actually tasted sweet…not something wanted in pizza dough
my fav channel and my fav youtuber????
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
Be prepared for the Italian Rage Squad 🤌🏽🤌🏽🤌🏽
AMAZING! They brought in Josh to make food stuff.
>Spends 11 minutes delineating what is and isn't a specialty pizza
>Puts hot honey on a pizza
How much time does the unused dough last in the fridge before going bad?
Woaahhhhhhh.....Joshua and epicurious🎉
You gotta like this weeissman dude
The glaze is I'm sure a bit much, but I personally like balsamic vinegar with my pizza