Designing My Own Frozen Pizza Brand
ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Even bad pizza is better than no pizza. This might be why frozen pizza is so popular. But can we make the best frozen pizza at home... Including creating our own pizza brand?
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Pizza Recipe 🍕 (5 pizzas)
780g pizza flour (or bread flour)
20g salt
7g or 1 pack instant yeast
1 large egg white
445g water
1 can crushed tomatoes
1 Tbsp sugar
1/4 tsp salt
1/4 tsp msg
1 clove of garlic, minced
1/2 tsp dried garlic
1/2 tsp smoked paprika
1 Tbsp dried oregano
1/2 Tbsp fennel seeds
Low Moisture Mozzarella
Pre-Grated Parmeggiano
Written & Directed by Andong
Camera & Editing by Eypee Kaamiño
/ eypeekaamino
Research & Production Support by Grace Phan-Nguyen
/ phantagepoint
Spanish subtitles by Daniel González.
/ danielgonzalezlombardi
00:00 Intro
0:53 Frozen Pizza Packaging- The Box
1:42 Market Research- Tasting Frozen Pizzas
9:50 Branding
10:50 Prototypes: Making and Testing Frozen Pizzas
13:06 Pizza Dough Recipe
17:22 Dough formation
18:13 Toppings
20:04 Branding cont...
24:19 Frozen Pizza's Packaging's Final Form
26:44 Reaction and Conclusion - แนวปฏิบัติและการใช้ชีวิต
![[TH] VCT Masters Shanghai Playoffs DAY 6 // G2 vs GEN | 100T vs TH](http://i.ytimg.com/vi/M6jxF80AajI/mqdefault.jpg)
What pizza flavor should Don Antonio include in his lineup? 👨🏻🍳🍕 What fantasy brand should I launch next? 😱
try using other cheese types than mozzarella but achieving similar texture .
Hawaii
Pineapple and ham
QUADRUPLE CHEESE WITH GARLIC
Pre-baked or Raw-Dough?
@@jpb2541 never
Everytime you cut the pizza with scissors, the italian part of me dies while the german part thinks "oh wie praktisch"
Ich der es immer so gemacht hatte bis wir ein Pizza cutter bekommen haben
italians use scissors as well
Uh, Italians use scissors more than any other utensil for cutting pizza.
Uh, ok apprezzo.
When I saw it I was like..."Why didn't I think of that." •_•
as an american,i can confirm that we bake pizza at one billion degree
and how big are your pizzas usually?
50 Fingers and 1/8 Bird Feet?
@@AngryApple Just measured one, that checks out
Little known fact, the manhattan project was originally named as such because the initial prototype was an American pizza oven with the door left open and scientists wanted to give a nod towards the city known for its pizza.
None of the attempts produced a self-sustaining pizza-making reaction yet, though.
@@AngryApple no they are generally 1/506th of a foot ball field and baked for 13-15 degrees on the sun dial
17:44 “250 degrees Celsius or 1 billion degrees Fahrenheit” HAHAHAHAH I love you
Hi! As an Italian, I really appreciated the video about pizza. As an engineer, I really appreciated the celsius-fahrenheit conversion. Ahahahahah check mate on british/american
We don't use °F in britain
@@Dippa666 sorry, it was my mistake. Of course it was a joke, I didn't want to offend anyone :)
@@Granitola no offense just a correction bro 👌
@@Granitola Still C is much better
I'll give Andong the benefit of the doubt and assume he did his research on the garbage bags he used. But as a comment for anyone else doing this, it should be noted that garbage bags are not always made from food-safe materials, and in some parts of the world are frequently sold treated with pesticides or odor-neutralizers. So do your research before following that particular part.
Only learned about this now! The ones I used turned out to be safe but you make a great point! ⚠️
@@mynameisandong invest in them vaccuum sealing food bags for your mass market production
@@atomichotdog4889 if I get his mindset right, andong is always trying to show viewers you could do it too, without any special equipment, for expensive ingredients he always provide a substitute. He’s not Joshua Wiessman, who would go as far as buying expensive stuff on ebay just for one video. For andong it’s about the process not the effect.
@@HQbaracuda this is true,
you could also be ghetto like me and use a hoover/vaccume cleaner and just suck the air outta bags
@@grzeg_ So very well said!
I like how he says "This is the best thing I've ever made" on A LOT of videos.
Und es stimmt jedes Mal!
It's because he keeps making better and better things. His cooking prowess is limitless.
I say it when taking dumps
😂 yeah, but it always sounds honest. I believe Andong is one of those people that "feels the food with the whole body", you know? He couldn't lie about his experience with food even if he wanted to
The bar keeps getting higher.
Loving the concept of this series - how to remove the convenience of common convenience food products by making them at home haha. Still, it's fun and unique content and I can't wait to see what's next. Boxed Mac'n'cheese? Japanese curry cubes? Instant noodles at home?
Japanese curry cubes are easy: mix the curry of your choice and flour into a spoon or two butter, add some instant stock.
@@raempftlI'm sure there's more to it than that because they are solid at room temperature which is what they are sold at too. Butter would melt and also wouldn't preserve nearly as long. For sure could be a fun video - seeing the process of how the cubes are made, why they work the way they do, and then creating and personalising the packaging
@@murrayisarobot I once checked the ingredients at the back of a curry cube package and they used some fat (don’t remember what it was), flour and curry and bouilIon ingredients. Basically, a roux with curry. The fat is only a carrier that makes sure that the flour that is used to thicken everything doesn’t clump. Commercially they don’t use butter because as you wrote it melts at room temperature but using butter you‘ll get the same result.
So the only interesting thing is to find a fat that doesn’t melt at room temperature to be able to produce cubes. If you don’t care about that you can just freshly mix you カレー using butter everytime you make it. At least that’s what I do.
@@murrayisarobot I think that butter, flour and curry as such are all very rarely used in everyday Japanese cooking. So it makes sense to provide them all at once in a convenient product. As they would have to be specifically bought for making Japanese curry and never be used for anything else.
But I use all of those quite regularly as ingredients for all kinds of things and just have them at hand at all times. So buying a product that does essentially nothing but pre-mix things that I have at home anyway seems superfluous.
Ok fantastic now if you love pizza let’s make it at home together;0)
Ciao Vito ✌️ Glad to see you around :)
Love your videos!! Would be super cool to see that!
Gosh the father of pizzayoutube I hope he will see this comment
Yeees!
Fancy seeing you here
TIL the channel is called "My name is Andong" because that's probably how most people in China would pronounce the Russian/German name Anton. Can't believe it took me so long to realize that 😅
That‘s right, and Anton is my middle name! 🙃
@@mynameisandong Ahh cool^^. Wenn ich raten müsste, würd ich sagen der erste Name ist Sascha und der zweitname ist um klarzustellen, dass es als Jungenname gilt^^.
As a Chinese myself I was quite surprised by the name until 安東 showed up…
@@mynameisandong wie ist dein erster Name? 🙃
Ah Arseny Хорошее имя
"Andong trying to topple food giants: The series".
He'll be reinventing spam next, I'm calling it.
👀
@@mynameisandong Will you look at margarine? Interesting history, the original method can be done at home, multiple routes,... Would be a great topic, and comparing to the modern industrialized version too.
@@jellybr3ak great idea
Joshua's "but better"
"Ladies and Gentlemen, this is Pizza #5!"
Aaaaand I got the trumpets stuck in my head again!
You are the only one who noticed!!
Don Andongio would've been a cool brand name, too.
Right?! Missed opportunity, and it was _right there._
Or Andon 'Tonio. 😂
Dong Andongio
Yep it is not even Italian , he seems not to differenciate a spanish from an italian .
Definitely not
"can it be better than the store bought version?"
Well since you set the bar below sea level, it probably can.
James Cameron had to be sent down to find the bar, in fact.
Lemmy what are you doing here?
I just love how excited he is about his projects. Makes me wanna try it too!
It looks amazing. And 100% of customers said its "the best frozen pizza" they ever had! What could be more convincing than that?! Exactly, Nothing!
Definitely a must buy!
(should you ever launch your pizza brand in Berlin, i will buy it.)
Andong you should get yourself a pizza stone (or steel) and practice your crust forming technique - it's worth it!
But that wasn‘t really the goal here, I think.
@@horstp.7995 It would had made a better frozen pizza, though, without that much investment (especially a stone is quite cheap in my (expensive) country). He didn't even seem to try making the crust well, even though the taste test showed that he loved the puffy crust kind of pizza.
@@lyn1896 The pizzas were already like crispbread (I mean, maybe someone can confirm this but AFAIK pizza isn't supposed to be crunchy) and a pizza stone would have just made this worse. He wanted to part-bake a pizza to the stage were it was stiff enough to support itself. Unfortunately a normal pizza crust isn't going to be like that. Few pizzas are that crisp, and the ones that are, like a traditional Neopolitan, are baked at ungodly temperatures so the bottom of the dough is crisp, while the inside of the dough is fluffy. Horses for courses. A pizza stone may have crisped up the uncooked dough version he tried at the start.
Sam the Cooking Guy made a pizza recently and it was like this as well. Crunchy. Not disputing how it tastes but not how pizza dough is supposed to be.
This is one of the most awesome cooking project ideas and executions I've ever seen. Better believe I'll be trying it myself.
honestly this is the type of video i would love to show to a business class.
You simplify all the steps an entrepreneur would have to go through while documenting the process in a very engaging manner!!!
Definitely will recommend this to some friends of mine.
Andong, at this point you are ready to open a food corporation!!! :D
One of the few major corporations I would trust honestly.
@@nowdefunctchannel6874 Same btw.
Yes!
You're here, too! I watch your videos! I totally dig your slav recipes! :D
th-cam.com/video/ssJF2icZL5E/w-d-xo.html
The problem with making cooking instructions is that each oven is different. Most cheap ovens can’t even get the temperature right.
I suspect part of the problem in this particular case is air circulation. Those instructions are for ovens that don't circulate the air inside, so either that function needs to be turned off, or the temperature must be lowered.
True
@@nikomo store-bought pizza (at least the German ones) mention time and temperature for both convection (air circulated) and conventional ovens; we call it the "Umluft" and "Ober- und Unterhitze" option respectively
Andong probably forgot to preheat + wrong temp/setting/no paper sheets. There is no way those Pizzas look they way they did if he followed instructions correctly, unless there is something wrong with the Oven.
It might have been a baking sheet that absorbs heat. Many frozen pizzas do not like that. That's why a lot of instructions tell you to use the furnace grate. But most newer ovens have baking sheets that do not absorb heat.
Ill never take for granted the amount of effort you put in to your videos, thank you so much!
I like how a lot of your videos are centered around making things you love at home. Who knows how many people will be inspired by these and start their own soda brand or their pizza business. They're super entertaining too.
Honest tip for every frozen Pizza lover: Gustavo Gusto. It is the closest to a real pizza you can possibly get! It is worth the bigger prize!
Would buy the Don Antonio too ofc ;)
Yup, he really missed that one. Only a few variants from them... but daaaaamnnnn!
I love how excited you sound about what you do, and how excited you sound to share it
I enjoyed this video SO MUCH!! keep doing what you do best my man, I absolutely love your channel!! Now I'm gonna go bulk make frozen pizzas for myself 😋
Ive been researching to start my own frozen pizza company and this video answered almost all of my questions! Thank you Don Antonio!
Pre baking the dough on the bottom of the oven is such a brilliant idea, after dozens of attempts at making good pizza in a home oven this has to be the one thing that takes it to the next level
Andong, been with the channel since 20k and love the niche youve found. I used your Berlin donair guide as a food tour when I visited and show everyone I can the video of the tacos you made for your grandparents! Thank you for all the entertainment and insightful videos!
This was a great episode, Andong! My wife and I do weekly homemade pizza nights and I'm gonna have to try adding an egg white to my dough recipe.
Love his energy and happiness!
Man, I don't know how you do it, but each time you upload I am amazed by your ideas and attitude. Love your content!
Dr. Oetker doesn't really taste like pizza, but it tastes pretty darn good
I wouldn't say it tastes good, but it scratches an itch
I usually buy the Dr. Oetker one if I go for frozen pizza. (Have tried the first three pizzas and one more brand not mentioned.)
But home-made is better.
@@IceQueenaliasIQ Home-made is the real deal!
The spinach one is my favourite
For a 4$ thing it's pretty satisfying
Die Ofenfrische is also my favorite one from the frozen ones. Especially the tomate-pesto one. Great work man, love your channel
I like these Large Pizzas, Mia Grande or how they called. :D
I'd love to hear your thoughts on Gustavo Gusto, which I like the best. :D
Just here to support the amount of work that done to create this video. Great story.
It's so funny how Anton is so proud of his brand, and he's proud for a reason👌
I'm actually eating frozen pizza as I'm watching this - heated in the oven, of course, LOL!
But did you cut it with scissors?
@@ElliryannaLailoken Who doesn't
"or one billion degrees Fahrenheit"
ROFL
total burn
God, Andong you keep getting better and better. And your ideas are working very well for me. Thanks! One of the best channels there is.
He got me when he said " I'm the only one consuming this".. GG man, keep it going 👍👍👏👏
Will be supporting you 💯💯
Love from India 🇮🇳🇮🇳
I love Andong was genuinely so excited when he presented the final product. When will these hit the supermarkets lol?
Can you share the names of the Fiverr artists you used? give them some recognition!! :)
The winner was "Saysizokhu" on Fiverr. 100% recommended
This series if one can call it that, is just awesome! I love the idea behind it.
Cannot stress it enough but your videos are so well structured it's just a delight to watch them even if the content is not your cup of tea on the first thought.
Throwback to the selter video. Never would I have thought that I would watch such a long video about the history of selter LOL
Oh boy and your production value is just off the charts. Keep it up! Liebe Grüße aus Hamburg
This might actually be my favourite food video on youtube. It’s hilarious, informative and amazing quality. 11/10 would eat (with different toppings; I hate pineapple and olives)
Should have called it Dong Antonio. Huge missed chance.
I say: Don Andongio
Alternatively I'd be a fan of 'An Italian Dong' as well.
Somehow I’m blaming your comment for the fact that the thought “Play Ja Ja Ang Dong” just occurred to me (I’m guessing I’m not the first).
Don Andongo has a certain je ne sais quoi.
26:00
Classic way to seal things in Berlin. Görli Style
Fantastisch, du bringst mich immer zum Lächeln.
This content so amazing, im actually researching about frozen pizza for my home business, and this content really helping me....😍😍😍😍😍
about the cooking time for the pizzas,i think its bc everyone's oven is different ,normally ovens are not that consistent so like idk
I don't normally like Hawaiian Pizza but I once had a version that had peaches with the pineapples and it was perfect; the peaches really added and balanced the flavors better compared to the traditional toppings :P
Ur content is amazing bro!!!! Especially ur take on history of food, Last video about own personalised soda at home 🔥🤯🤩
I didn't think if prebaking the crust before, i've always just used english muffins if i wanted to freeze pizzas
this will work great, thank you!
You should have included "Gustavo Gusto" as a pizza brand!!
Totally.. was looking for this comment
the one and only best supermarket pizza
i never saw a gustavo in italy and im italian lol
@@daddowastaken7543 makes sense since it comes from bavaria ;) but they use proper dough and form them by hand, no fake cheese or anything.
@@danielczech560 ah ok :)
These last few videos have been very entertaining, but I’m starting to miss the great recipes. After all: very few will make homemade Coke or frozen pizza. It’s too hot for soup season, so maybe salad or BBQ season?
Amazing... we tried your dough yesterday for our regular homemade pizza. Absolutely amazing.
We made the dough like you did, however after letting it rise in small portions it has been stored in the fridge overnight. The baking process i have done in a similar way... dough on tray, bake on the floor for 3 minutes, take out, put toppings on while the second one is also prebaking and then threw it back in until it looked perfect.
This dough man, it was the best we ever made. Crispy yet fluffy and very stable.
As someone from Chicago, I always really enjoyed "Home Run Inn" Frozen pizzas. They have restaurants in Chicagoland area, but they got pretty popular and allowed them to ship their frozen pizzas all over the US. They have a lovely butter crust, but they're also probably the unhealthiest option out there lol
I've had that frozen pizza. It's pretty good
If you also design a special Andong / Don Antonio 🍕🍕🍕 🍕 T-shirt, you can get rid of the 95 🍕 pizza boxes as merch. Is that not perfect ?!? You know paper attracts in your house silver paperfishes. Love and greetings Mildred Li (aka Fat Dandelions) from Rotterdam the Netherlands
I want to order a t-shirt!
@@BoweFrankema Andong, There you go. Now you have two T-shirt customers from the Netherlands !!!
If dutch people want to spend money you know you got a hit in your hands Andong!
Shirts that come in pizza boxes lol
@@BoweFrankema Exactly!
Here in Denmark I have bought gluten powder and an enzyme mix that are made for freezing fresh dough and it works amazing for regular bread. I haven't tried to make pizza dough with it but I believe it will work there too.
can you tell me a little bit more about the enzymatic mix? I'm wanting to look into some food science. anything that will help with croissant and danish frozen dough as well?
Awesome video man! You put so much effort in it, I appreciated that a lot! I am eating Ristorante usually and I do like it, but I have vegetarian options only
maaan, i totally love this video!!!
This guy really proud of his homemade frozen pizza, even me
Excellent 😊 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
For packaging: a rectangle of press and seal (available via Amazon) twice the size of the pizza. Round of the lower corners, fold over and under.
why was the fact you cut the pizza with kitchen sheers so unsettling yet some how also satisfying???
Lovely, as always ❤️❤️❤️ hope next pizzas you remember not to buy those "black" olives. These look like they are not true black olives ( real black olives are dark purple) but "blackned" olives, which are bad green olives turned black chemically to save them from being dumped by the nanufacturer.
Look at the ingredients list. If it has more than olives, salt, water, spice, vinegar/lemon then these olives are wrong. Mediocre taste at best. Sometimes unpalletable if eaten alone. Only edible when on warm pizza with other stuff to fool your tongue.
I know this as my grandpa used to own and run an olive pickling factory.
"I can wear it as a hat" had me rolling on the floor... almost as much as the whole "putting the Hawaiian pizza in a trashbag (but not because you think it's trash, just for 'packaging')"
Looks very tasty! Gonna try it.
Wow krass. Ich hatte deine Videos 2019 mal gesehen und du wurdest mir jetzt wieder vorgeschlagen.
For the uncooked frozen pizza I think the best way to keep it from sticking is to dust the bottom of the pan with the flour. It would be even better to use the semolina flour for it
Yooo we have ristorante frozen pizzas in Norway too, the mozzarella one is actually pretty awesome.
Have it here in France too
Ye, we have them here in Estonia too
Also belgium, my favorite is quattro fromaggi
I love you went the extra mile and got an own pizza box and brand.
I had a sweet potato pizza a few days ago, that surprised me as a pizza lover... it was crazy good, definitely recommend trying
A Pizza Tasting without Gustavo Gusto? I can't take that serious, you missed the best one!
Feel the same way.
“This is disappointing….” Straight into second bite.
LOVE THIS VIDEO SOO MUCHH RECOMMENDING TO ALL MY PIZZA EATING FRIENDSSS GREAT EPS!!!
I built a little wood-fired camp pizza oven out of bricks and a couple of flat pieces of slate. I used it to cook store-bought frozen pizza and it improved the product immensely.
This is first time when I see someone cutting pizza with scissors xd
Ikr it's low-key genius 😂😆
Always do that
I thought it's weird when I was younger but it more or less became a trend over here in Germany (probably everywhere else, too, I don't know) and over the time it stopped feeling weird to me.
I do that too, learned that from my dad
th-cam.com/video/ssJF2icZL5E/w-d-xo.html
My same experience, "Die Ofenfrische" ist by far the best. Particularly the spice level.
try gustavo gusto and report back. they're superior to anything i came across yet
@@alexger85 second that
I am so impressed... I joined andong channel when he had a low number of subscribers but already there his content had such a massive quality. Look how far he came
😂 you are too cute! i love how psyched you get over your own frozen pizza skills/end product. bless don antonio for representing the Hawaiian style in this video !!
Hey Angdong, one thing that would interest me is wether the dough still rises after being frozen like that. I know some commercial pizzas do but I suspect you pre-baking them would kill the yeast? I know that yeast can survive being frozen but I'm not sure if commercial frozen pizzas have other tricks to ensure a rising dough.
When he prebaked the pizzas, he also baked the yeast and they raised. Yeast dies with high temp.
yeah yeast dies when you bake it but pizza dough can still rise without dough! the water inside the pizza turns into gas which rises up, causing the dough to puff up
Just like a souffle, sounds logical
lidl has some great frozen pizzas from their house-brand! also the vegan "salami" frozen pizza from them is amazing for the price! besides those is the vegan pizza from veganz the absolute blast! the cheese-alternative melts, browns and is creamy but the prize is high for a frozen pizza (3,99€ in germany)
thanks for my new go to pizza recipe
You deserve more subs for such good videos
Bottom burned on a frozen pizza?
I've never had that happen, ever, and I've been eating frozen pizzas fairly regularly for 20 years.
prolly just a brand problem
@@shio_hara Or that he seems to put them on the bottom of the oven instead of on a tray like the instructions say.
Some baking sheets absorb heat - others don't.
If it does absorb heat and you preheat it's like a soft version of a pizza stone so it is better to use the furnace grate for certain pre-baked pizza in certain ovens.
You forgot "Gustavo Gusto" which is THE best frozen Pizza, period. :P
Ich fand die auch ziemlich geil. Ich hatte aber schon eine, die zu salzig war, und letztens sogar eine, die irgendwie sauer geschmeckt hat... Aber vielleicht war an den Tagen nur meine Zunge krank oder so. :P
Insgesamt ist das echt eine der besten, wenn nicht die beste Tiefkühlpizza aktuell.
@@IceQueenaliasIQ Meiner Meinung nach 100% die beste! :) Auch etwas teuer, aber schmeckt dafür fast wie beim Italiener :D
Das Problem, dass sie zu salzig ist hatte ich bisher noch nicht 😅
yes. Lokale Pizzeria in Passau, die einfach mal super TK Pizza raushaut. Musst ich auch dran denken!
@@IceQueenaliasIQ Ja es gibt eine, die hat so einen zitronigen Geschmack (dank Zitronensaftpulver), heißt Pizza Spinaci e Ricotta, das fand ich auch nicht so stimmig.
Aber man nimmt zum Testen natürlich die Margherita, daran erkennt man die Qualität am besten.
@@SamDalfuss69 Also wenn die wie beim Italiener schmeckt, dann wechsel den Italiener 🤝🏻
I would wish for a revisit on non-baked freezer pizza, that was very intriguing. Maybe you can figure that out in another installation of the series.
I love that the dimples made it to the pizza box 🥺
Ah yes, Hawaiian pizza. Also called in Italy as: Blasphemy.
No but seriously, you're doing one hell of a job Andong, also those pizza look pretty damn delicious!
Italians calling pineapple pizza "blasphemy"... and then some swedish guy made kiwi pizza xD
I can't believe I watched some german dude make pizzas for half an hour. More than that, I can't believe how badly I want to do the same now...
the eggyolk you can cure in half salt half sugar for around a week in the frigde and then wash and bake for 5 mins and the you can grate it like parmesan on steak or fish etc. :)
That enthusiasm is why I watch these videos.
gott, ich liebe deinen channel :D ich ess zwar kein Fleisch (weswegen die hälfte deiner Rezepte für mich entfällt :D), aber allein die Art wie du deine Kochvideos machst - einfach klasse :D
Musst die Rezepte halt anpassen, muss ich bspw. für meine Zöliakie/Glutenallergie aber die Grundidee der Rezepte lässt sich meist was mit machen
same! :D
Just buy a Gustavo Gusto Pizza. They're the best by a mile.
But where?
@@johnnyc.1878 Edeka, Rewe
nah i would say its about the taste. i like the "ofenfrische" way more than the GG pizza
I legit would buy that!!!!
I love that i can now watch "but better" from Joshua Weissman and this from Andong.... the more the better
Andong spent the budget on this video on everything besides a pizza cutter lol
You should sell these to your subscribers in Germany! Well… to nearby subscribers. Could be fun.
11:00 This heat wave sucks, here in the UK for the last few days it's been between 28'C(82'F)-35'C(95'F), I'm looking forward to the winter.
Love it thank you