Making Authentic Pizza At Home (2 Ways)
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- เผยแพร่เมื่อ 31 ส.ค. 2021
- Thank you to Ooni Pizza Ovens for sponsoring this episode. The world’s no. 1 pizza oven company, known for bringing portable pizza ovens to backyards all over the world. Thanks to new design features, make 16-inch pizzas while enjoying better temperature control, more fuel-efficient air flow, increased oven insulation, and better visibility. To check out Ooni for yourself, click here: bit.ly/3t2VDHD
Homemade pizza isn't something to be taken lightly. We're making a classic Neapolitan pizza and a classic roman pizza, and putting them together. Maybe there will be a winner, or maybe there will just be a lot of melty cheese.
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Full Recipe: www.joshuaweissman.com/post/h... - แนวปฏิบัติและการใช้ชีวิต
Official petition for him to open a pizzeria called ‘papa josh’
Would be the best name ever for a pizza place
The literal papa’s pizzeria 😂
I do reaction videos & storytimes while smoking weed on my TH-cam channel😎
@@hummusboi FAXX
@@SevenHunnid ew junkie, get away from my kids
A nicely charred pizza crust really hits me in the feels every time
Biotich that b-roles hits me in the feels
hehe 911 likes emergency number
There's people who complain that their pizza is "burned" when they get that and cut it off and leave it. I'm understanding of peoples differences in taste, but I find that pathetic.
When things were at their very worst:
2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy.
Scientists will say it was a global illusion.
Beware - Jesus will never walk in flesh again.
After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way.
Don`t trust „pope“ Francis = the False Prophet
- will seem to rise from the dead
- will unite all Christian Churches and all Religions as one.
One World Religion = the seat of the Antichrist.
Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent.
"Arab uprising will spark global unrest - Italy will trigger fall out"
"The time for the schism in the Church is almost here and you must get prepared now"
The Book of Truth
@@michagabo8819 *w h a t?*
Two more tips from an italian pizza chef: 1) basil is to be put under the mozzarella in order not to burn it (and you can add some fresh more at the end if you like it)
2) wait that time to warm up the owen, and wait another 40 minutes minimum to be sure to cook the bottom part, you will see the difference. 😘😘
My best results usually come when i heat the oven to 425f and then put the frozen pizza in.
I always thought fresh basil was to be added after cooking, was really surprised to see that it didn't go black 😂
you sound like you've never cooked in a wood-fired oven before....
Thank you!! I have basil for pizza and this is really helpful
@brayden chafee and you sound like you've never been to italy or had real italian pizza...
I’m Italian and I love food and cooking, and with all that said those are the most traditional Napolitan and Roman pizza I’ve seen an American doing, really dope and with the traditional “cornicione” (the high edges of the napolitan pizza). And the “al taglio” pronounce was the top of the top. You are simply amazing!!!
He was a professional Chef at the best restaurant in a city of 1 million (AUSTIN, TX). He'd sure as hell better be that good.
His diversity of cuisine is staggering though, even for a pro.
of course you are
@@living4adrenalineis it really that hard to believe he is italian?
can we add pineapple on the pizza
lol
if you ever feel useless, just remember that josh has a microwave in his apartment
he literally used it in this video though
He used it to heat water......
😂😂😂😂😂😂
@@knethen Not just this one, but also to heat up hot pockets in his previous video.
Chef Mike
I’m the Italian checking on what you’re doing. Be careful Josh. Be careful.
How did he do this time?
@@nemi-ru5318 bad 😤😤😤😤😤
@@nemi-ru5318 I'm Neapolitan born and raise. He did remarkably well - to the point of using the correct Mozzarella imported from here! Other than the salt and pepper at the end, the Margherita was perfect. The oven is the key, high temperatures is key to a good neapolitan pizza. So all and all I'd say 9/10 - Very well done!
è stato molto bravo
@@Edgerunner90 yup. Type 00 flour. Plenty of time for the dough. Correct tomatoes. Correct mozzarella. Fresh basil. Good oven. Well done.
That crust man! Great job Josh. I've been eyeing those Ooni pizza ovens myself.
Major flop
I've had a pellet Ooni for a couple years. Put a hundred pizzas through it so far and absolutely LOVE it. A friend has the gas version which I'll have to borrow soon to compare.
Went with a baking steel. Cheaper and I can do it indoors but takes a bit longer
Have a 12, it works excellent. Upgrading to a 16 now
Steel for home oven. Pizza Party Emozione with biscotto stone is phenomenal for an outdoor oven.
me: sees Josh using propane for his Ooni
my brain: "boy i'll tell you hwat, nothing beats a clean burning fuel like propane"
My dad bought an ooni a few months ago, we’ve made New York style pizza every Monday for so long.
ooni meeni mini mo
I bought a Ooni Koda and it’s been one of the best decisions I’ve made, love the classic Neapolitan
Given their cost, even the cheapest one at $300 would need 15 usages to break even, assuming you're making the equivalent of a $20 pizza.
If you go Papa Murphy's where you can get a gigantor pizza for just $14 on Tuesdays, it's 22 usages before break even.
So yeah, you're looking at 4 to 5.5 months of weekly pizza. (which honestly isn't that bad for an ROI)
@@sabata2 we are Americans living in England and this is the closest my dad can get to his childhood pizza.
@@sabata2 and now? Whats the point of your comment? Seems a bit rude.
I've tried numerous recipies using several different types of flour. I can't stress it enough the difference type 0 flour made for me. It made the dough miles better, and significantly more workable. Looking forward to trying your recipe
Higher protein content in tipo 00 flour, equals higher gluten content which in turn makes the dough stronger. This allowed you to stretch a dough thinner without breaking it and also, in turn, makes it more elastic, hence easier to work with.
@@alessio7528 yea definitely what I found. I originally used babish's recipe with my ooni. His used bread flour. while the dough tasted great, my inexperience made the dough incredibly hard to shape consistently. Felt both too weak to stretch thin, and would also spring back in on itself super hard, so the pizzas were smaller and more puffy.
@@Zronium It was probably not the flour tbh. Sounds like it was under mixed, and under-fermented. Were you using a scale? Your hydration could have been off as well which would make it hard to shape.
@@JarvisCottage that batch, I used a scale, 4 day rise in the fridge, 2 hour rise after dividing dough
@@Zronium perhaps on the over-fermented side then LOL
What I like to do to cook Pizzas at home without a pizza oven is to first put the stretched out pizza dough with the pizza sauce already on it onto a cold cast iron skillet, heat it on high until the bottom browns and it gets crispy (If you don't add the tomato sauce to the dough before cooking it the base will bubble up and you'll end up with a bad pizza). Once the dough is crispy enough take it off the heat and set it under a broiler for about a minute. after a minute take the cast iron out of the oven and add the rest of your toppings and then finish off the pizza for about another 2 minutes or until the crust has some burnt spots but isn't completely burnt. If you only have a simple electric oven to work with I think this is the best way to get your pizza to be as close to Neapolitan style as possible
Thank you!!! I've been trying to think of a way, I don't have the money for that kind of oven but I've been trying to get into making breads and my fav being pizza! Now I have hope for it!🍻
Pro-tip for neapolitan dough:
If you want to get more flavor in your dough, or if you aren't able to use all of it at once, you can store it in the fridge for 3-5 days. The longer it sits, the more starch is converted to sugar, and more flavor is added. You want to do this during the first stage of proofing, called the bulk ferment, when it's all in one big ball.
There's 3 things to worry about: spoilage, humidity, and overproofing. Spoilage is easy, just don't go past 5-7 days in general. You can tell visually because the dough will turn grayish, block spots may appear (oxidation, not mold), and yeasty ferment juice will collect on the sides. Smell-wise, it can smell a little funky, but not really bad. Up to a week I can guarantee it's still safe to eat, but if it looks or smells a little off it might not taste as good. I've let it go longer than a week with no problem, but the dough stayed white and pretty fresh the whole time.
Hand-in-hand is keeping it airtight. The more air gets in, the faster it dries out and oxidizes, and the more bacteria gets in to spoil the party. Thanks to evaporation, the inside of the dough dries out before the outside does. Dry dough is still ok to use, the problem is whether or not you can actually work it into the shape of a pizza. It'll also cook a lot faster, meaning you'll need a lower heat to prevent burning. Keep it simple and wrap it TIGHT like Joshy said.
Finally, overproofing. If the yeast produces too much air, your dough bubble will burst and the air will go out. Small bubbles in the first day or so is no problem, but after a few days, there won't be so much food for the yeast to consume. They'll start to die out and produce less CO2. Less CO2 means less rise in the crust. If all your yeast is dead before you divide the dough into individual pizzas for the second proof, then you're gonna have a sad flatbread.
You can slow down the speed of your proofing by slowing down the yeast. Instead of the warm water Josh uses to activate it, you can use cold water to make the yeast work slower. I can't recommend exact temperatures because it depends on how long you want to proof and how much yeast you use, but as a very wide guess you can just use water as low as just above freezing temp and store it immediately in the fridge.
A few degrees Celsius in either direction is can add or subtract a day to your proof, again, based on yeast quantity. You're looking for the dough to double in size in both proof sessions. Temp will cause proof times to vary greatly. If you've only gotten to the end of the first proof and you want pizza today, you can ball it and keep them warm and they'll be ready in a matter of hours, or keep it in the fridge and they'll be ready in a day or two.
Papa Jahn Keess 🤌
honestly ty for the tip bro this would help ppl alot
👨🍳
Hello. You seem to know a lot about this process. Would you be able to help me out? Let's say we use flour X with W rating of 280. The manufacturer says that his flour rises within 6-8h. I've seen people proofing pizza dough for up to 72h (e.g. 6h room temp. bulk, 2h room temp. balls, 60h fridge balls, 4h room temp. balls). Given this information, how do you calculate the times of room temp. and cold fermentations? How do you compare that to the information given by the flour manufacturer? Thanks in advance!
Thank you👌🏼
This guy is probably one of the most energetic and optimistic people i ve ever seen, keep it up brother
Right? I wish I had just a fraction of the energy it requires to maintain such a positive attitude and self love
He reminds me of Ryan Renolds
You mean keep it up papa😆
Optimistic, but doesn't have a clue about making and baking pizzas.
If someone collected every criteria for a Papa Kiss™ and put them in a book, I'd buy that in an instant
My son and I made the Roman Style Pizza together yesterday. Simply amazing! No more store bought Pizza’s for us. It’s been a long time since I have had a pizza that wasn’t underwhelming.
"This is yummy put it in you" made me laugh so fucking hard, almost spit out my coffee.
I'm Neapolitan born and raise. He did remarkably well - to the point of using the correct Mozzarella imported from here! Other than the salt and pepper at the end, the Margherita was perfect. The oven is the key, high temperatures is key to a good neapolitan pizza. So all and all I'd say 9/10 - Very well done!
Wow very good
Neat
Non è perfetta, ma dai ci ha provato
@@TheLaxer0 what do you mean by she's not perfect but come on she tried?
@@shahaffiq5860 the first one was kind of ehhh. Too little sauce in my opinion, also salt and pepper?!?! That drizzle of oil was an ocean but okay. The second one… man the look just wasn’t it. Too thick to be pizza romana al taglio. In Rome we make pizza extremely thin. It must be not too crunchy nor too chewy. That’s just the way it is. After eating at so many pizzerias in Rome I must say that you just know when a pizza isn’t good. But you can’t really complain when you buy the 4am pizza. 4am pizza is just pure heaven. It tastes better because you’re either tired or 🍃🍃
I’m the worst cook possible but I’m like:
Ah yes he is good.
Eh Gojo?
I need to stop watching Josh's vids while I eat. It always makes me so sad to see amazingly cooked food while I eat poorly microwaved cup noodles.
rip
If anything, it definitely helps me consume my cup noodles as if its a 3 star michelin meal.
There is NOTHING wrong with microwaved noodles
@@lolololollo5377 that's because it is 😏
I also eat from microwave as being a single person.
Both of these look absolutely amazing, especially that Neapolitan.
“Papa no kiss if you don’t keep EXACT numbers”
*2 seconds later
“So add 3-4 grams of yeast”
I miss episodes where Josh would whip out the good ole' Fermentation Station
Hi, if you like cooking, feel free to check out my recipes ;-)
Joshua, thanks so much for this great pizza recipe. I've been doing pizza at home since just before the pandemic. I've tried a handful of recipes, with my go-to ones being Alton Brown's and one of Vito Iacopelli's (the biga one).
I was happy to see yours because your recipes always look great and tasty. I did a batch of the dough on Wednesday and let it proof for three days in the fridge. I just baked my pizza tonight. I use a baking steel. This pizza was awesome, and it yielded pizzeria quality results!
This is going to be now my go-to recipe. This recipe produces a lot of dough; I have enough to make 5 pizzas! Thanks!
Hi! At what temp and how much time did you use? I would love to try the neapolitan pizza in my home oven!
@@Ana-di7pb Hi. I use a 1-inch baking steel in an electric oven. I heat up the steel, which is located three positions from the top, on high broil for about two hours.
After the steel is hot, I put in the dough with just sauce for about 5 minutes. After that, I put on the toppings and let it cook for about another 3 to 5 minutes; the total time is about 8 to 10 minutes, depending on the size of the pizza and amount of toppings.
I hope this helps. Good luck!
p.s. The regular maximum temp of my oven is 550 degrees. I believe it gets hotter significantly when on high broil.
@@KH-mf1sq thank you so much!! I don’t have a steel but I do have a pizza stone, hopefully it will come out great as well :)
@@Ana-di7pb You're welcome. I have also a stone, which I used prior to buying a steel. With stone, I used to heat the oven at its highest normal temperature, which is 550 degrees. I heated the stone for about 2 hours. The stone produces also good results.
@@KH-mf1sq thank you so much!!
I love the fact he is putting so much effort in every single of his videos. Thumped up 👍🏻
literally just made challah using josh's recipe (6 strand braid, not 4) and it came out absolutely fantastic
thanks for your videos as always josh!
Josh really made pizza with a freaking rolex on huh
He lives for the flex man. And what is more of a flex than eating a metal watch in your pizza
He is like roger federer on that point
for pizza use italian Panerai watches (where some models use rolex movements, lol. or modified eta movements :( (but still, use panerai))
How else will he know when it’s time to slap and fold the old dough ball?
Yeah! I got catched up by that beautiful green glass or reflections it has!
I have some picky eaters in my home but like to make things homemade when I can, that means making pizza dough as well. I've tried several other recipes, all of which failed me and the family was not a fan, but even with the wrong flour this was the one right here. Thank you so much because I've used several of your videos to guide me in making some amazing homemade meals for the family and everytime its been a hit but this one right here was game changing. It's been such a struggle trying to make pizza dough at home and have it not be garbage. Absolutely a great recipe even the kids will enjoy. (I did this in an oven at 450°F for about 10 minutes and it came out great for those that need an oven option) literally you are a life saver.
The Neapolitan is always my jam! Both look AMAZING!!
Josh: You can make a neapolitan pizza at home!
Also josh: just buy this oven for 400 bucks
Correction... 800$
u can do it in a normal oven with a very very hot pizza stone or steel
Yeah this clickbait really disappointed me.
@@dorymouwad8059 Exactly. Preheat oven as hot as possible, let pizza stone chill--er... burn--in there for 45 mins. Then cook. Simple. And you save yourself $1,000.
@@dorymouwad8059
You can't. This sort of oven bloom can only be achieved with an oven that goes over 400c.
you dont need to make a rig to get your oven that hot, you just need to disable the safety mechanisms, and move the control components away from the heat source. everything needed to get that hot is already there.....but yeah the fire department WILL get called if you use it for too long, likely by you, as your kitchen combusts.
Yeah, if the oven has a Cleaning Cycle, then the temperature for cooking pizza is not an issue. The issue is whether or not you have to damage your oven/void your warranty to do it.
Yeah, but you are getting a proper pizza. This is an even trade.
😂
An Ooni is more affordable than a new kitchen or a trip to the ER.
@@jvallas Where I live you don't pay for ER, but would go for the Ooni still
Been following you for years, you have climbed to elite level and you make good money. You upgrade your appartment, all your tools are elite but yet you are stubborn enough to keep that IKEA kitchen island that cannot handle the brute power of you pounding pizza dough, napolian style! Love you man!!
Napolitan and Roman pizza I’ve seen an American doing, really dope and with the traditional “cornicione” (the high edges of the napolitan pizza). And the “al taglio” pronounce was the top of the top. You are simply amazing!!!
We were in Naples for one day and we visited the street of that famous "best pizza in the whole fricking world" place. Yeah, we visited the STREET. Because it was impossible to get any nearer, there were so many people standing in line. But having never really expected to get a seat at that place, we just sat down at some Da Peppino nearby where the pizza cost like 3 or 4 bucks, and still every. single. bite. was just heaven.
A slice cost three or four bucks? Or a whole pie? I'm assuming a slice...?
@@N0T0R1OUS Margherita or Marinara costs in Italy 4-8 euros, so it's 4 bucks per pizza. Probably closer to 5 bucks, because euro is a bit more valuable than USD.
@@N0T0R1OUS euros. And per pizza although the pizza will not be of a grotesque size. At the end of the day it’s an art for them and it’s just dough cheese and sauce put together properly.
@@N0T0R1OUS In Southern Italy the average cost of a whole Margherita pizza is 4 euros, while Marinara's average cost is 3,50 euros
@@N0T0R1OUS per pizza. Typically, a pizza is for a person, not a table. But the pizzas are also much smaller, and thinner. That being said, I live in Naples, Italy, and everyone uses their Grandma’s grandma’s recipe and they all vary slightly. When in doubt: keep it simple so the ingredients shine.
As Neapolitan I have mix feelings about how you do some of the things, like how to shape the pizza and usage of the mozzarella. Mozzarella as you rightly says is to moist , that is why in Napoli we use fior di latte or Provola, that are more dry (cheaper) than mozzarella. I would have added a sprinkle of pecorino to give the saltiness needed and a kick in the flavour. Thank you for doing the videos and savings a lot of my dinner dates :p
Pecorino is awesome cheese! I like pecorino locatelli. So perfect.
Indeed, josh said he was following the rules. But the classic margherita does not get mozzarella di bufala, it gets fior di latte. Only the margherita extra gets the buffalo mozz.
And the classic sauce is just tomatoes and salt, no sugar, oil or garlic.
That said, his dough looks beautiful, a pleasure to work with.
I got an Ooni about a year ago. Love it. The only way to cook a pizza.
The only “but better” I don’t think josh (or anyone) is capable of is Cinnamon Toast Crunch
The man's crazy enough, he will find a way
Yeah I don’t think he’s touching that one. You can try an invitation but you can never get the real deal
I saw a video about cinnamon crossaint cereal. They make each of the small crossaints by hand and glaze them in cinnamon glaze. I guess that's the only way to improve on God's cereal
I believe he did not pull it off with Krispy Kreme donuts as well
I think he failed doritos
The Roman style base recipe is exactly what I used to use when I was a chef, was great for filling out party catering platters
Thanks Joshua, this is my go to method for Neapolitan dough now. Thanks man, it works great and has such a nice taste and chew to the crust.
All your recipes are really nice and thanks for explaining them so well alongwith creative entertainment.
Make Authentic Pizza At Home
Uses a special pizza oven in the backyard
Me in my apartment :|
my thoughts exactly :D
We are waiting for the Slav pizza on your channel!!!
@@johnmorrison3066 It is on the list, comrade! SooN!
That's why there's the other option on a regular oven...
I'm from naples, a pizza hoven stone is fine don't worry
The cook time is 5/6 minutes
This has to be one of the best sponsors you have ever had Josh I will buy this as i have really wanted an Ooni for a long time!
As an Italian, I commend you and totally approve your recipes and methodology.
I made the Neapolitan pizza, and even though i overproofed the dough and didn’t have a pizza oven, it turned out great! The flavors are definitely there and the dough’s good, would absolutely recommend.
Josh, these pizza recipes and your attempts are making me want to scream. Because I am not eating them. Great job yo.
He is talking about alex when talking about the rigged oven😂💀
I thought the same thing. LOL.
Yup, that was my first thought as well :D Not everyone can be an engineer/genius cook, I suppose
what Alex video is he referring to?
@@greenblack6552 th-cam.com/video/FJjr9lmUhZE/w-d-xo.html
An image of Alex going "Salut" popped into my head the moment a rigged oven was brought up
My grandpa used to make pizza every Christmas but never told us how- now I realize he was making ROMAN pizza! Thank you so much for this video now I can continue his legacy!
Thanks for posting this! Looking forward to making some pizza. The production of you videos are excellent. Humor/cooking...yes please!
All regulars here seeing pizza headline: Oh, Josh is finally going to use that pizza stone, that is being unused lying in his oven in literally every video when he use oven..
Josh: muhehehehe NO NO NO!! :D
from what i've leanred over the years, he keeps it in there because as the oven heats up, the stone absorbs (then redistributes) that heat and, since he puts it on the bottom, makes the bottom of his dishes crispier from the extra heat! :)
Me: "So how much plastic wrap do you want?"
Joshua Weissman: "Yes..."
I just got my Ooni Koda 16 in a couple weeks ago, so this is perfect timing.
I made my first pizza following this video and it was perfect, thank you so much!! Grettings from Argentina!
I love using San Marzano tomato’s blended with a couple teaspoons of salt and not cooked. The fresh tomato flavor is amazing on pizza.
agreed, i was a little surprised to see him add garlic to be honest
Yeah fresh tomatoes is better, even with tiny chunks of tomato flesh hmmm, but I always tought pizza sauce needed oregano
And yeah, garlic was a surprise
This guy is amazing and now with pizzas
@Never Gonna Give You Up 😜👇 ratio
That was so GAWT DAYUM FUN! Thanks for keeping it real, Josh
Never been a pizza snob, i'll take both thank you.
Joshy, you posted this the week I’m picking my homegrown San Marzanos! 😭👏 Thank you! 👑
YES JOSH we have ordered your (much anticipated) cookbook! Seriously, Papa, every single recipe that I have cooked from you has been a HUGE hit. Right now it is Meatball Sub Madness. Adored. Gaining adulation. I thank you, Papa!
He’s not kidding about those pizza ovens, that one and ones that are very similar to that are so awesome. My brother has one and it’s the best
Love your kitchen and your crazy videos of course! Like everyone needs a Ooni cause everyone loves pizza.
It might sound crazy to a proper chef but I made pizza with a jazzed up beer bread batter recipe. I didn't have any yeast plus was shirt on time so I made beer bread batter and tossed in garlic powder, oregano, and dried parsley. It was a huge hit and the host's favorite at a pizza making party.
The first one looks absolutely amazing and now I really want homemade pizza 🍕
Pizza always gets to me 😍😍😍😍 That crust looked amazing!
You should try making your own breakfast cereal sometime! 😋
That’s actually a great idea
Yesss!!
oooh yes id like to see that!!
With sourdough
My family has been making neopolitan pizza for some time now, and although our dough recipes are almost identical your crust is nicer. We have not achieved as much of an open crumb, so your video was a big help in answering my 'open crumb' dilemma. Thanks!!!
and what is the answer?
Another great recipe! It looks delicious and i'm so motivated that i'm gonna microwave my pizza right now.
😂
From one uncle josh to another, i really love your channel and style of cooking
I'm not even Italian, but the rules for the neapolitan pizza clearly say fermentation at 23°C (73°F) :D I would watch out for the Neapolitans coming for you!
Cold long proof=more flavor
He has done more wrong than just the fermentation
To much fermentation makes you fart.
@@user-hx4ih2pb9c wrong? What makes something wrong?
My friend, italians can take their rules and shove it. They say that you shouldn't make chicken alfredo because chicken and pasta is wrong but it tastes good.
Thank you for giving the 2nd choice for those of us who can't afford or living situation doesn't allow for a OONI oven.
Honestly, I've made very good Neapolitan pizzas using his sourdough pizza recipe and a pizza steel found on Amazon for less than $100.
@@sd.2528 Me too! You don't need to mess the with the sourdough either. The long cold proof is the key to a flavorful, supple crust. Just use the same recipe he's got here. (Kenji Lopez Alt has some good pizza videos too...) You get the oven spring and a little charring but it takes longer. More like five minutes at 550. I live in Minnesota and spending that kind of money on a device I can't use year round doesn't make sense.
the pizza looks great. Can't forget the pizza I had in Italy. It was so heavenly. Can't eat any other pizza since.
Ny pizza is better
finally a pizza which is not just all about tomato cheese and bread, love the roman one... i appreciate good and different toppings
What’s a pizza maker’s favorite song?
“Slice, Slice Baby.”
hahahaha
A really good effort. If I have to point out something, since everybody are looking for angry italians, we don't use marinara sauce in margherita (garlic+cheese is a no no, here) but it is used in pizza marinara, that has no mozzarella on top. Moreover, if I am not wrong, we use EV oil on top on the pizza before cooking, and not after (and we do not add black peppers and salt; someone add some some oregano at max). Apart of that, good job!
Yeah the olive oil is supposed to be put on before cooking. But I don't think it's taboo to put some more on after (just not too much!)
I like a little fresh olive oil if I'm using fresh uncooked buffalo mozzarella
I looooove Marinara. Just dough, a bit of tomato sauce, minced garlic, oregano, salt, done.
Just found out about Josh yesterday and now i have been binge watching him the whole day
So I have to keep it 💯 every time I get a wild hair to make something I haven't before I turn to Josh and I honestly can't thank him enough the fools I call friends think I can actually cook lol!!! I'm a fan and a follower and appreciate you taking the time to not only put out educational videos on how to elevate your cooking but your sense of humor and humble ability to make things look so easy!! I truly appreciate you my boy!!
"Oh I'm in houston". I feel you Josh. It really is so hard to find good neapolitan pizza in Houston. The only good one I could find is at a tiny shop in River Oaks.
The neopolitan is pretty much the exact opposite of how I was trained to make pizza at a national chain. No thin middle of the crust, cheese out to the edge, no bubbles, and no charring. So many different ways to make a pizza and I love them all.
That all sounds awesome
I have the ooni pizza oven and I can say as well, it is a great tool and the best pizza oven I have used
I love you man. I was watching you make the dough and I was like he better not make his dough like the day he made the hut pizza. Mad respect on keeping it legit.
Hey josh! Absolutely love your content! I was wondering if you would be willing to take on gluten free pastries or baked goods? My girlfriend has celiac disease and I always feel bad when I don’t have good recipes for gluten free treats and meals. Think you could help?
plz
Might I suggest you try Claire Saffitz's flourless chocolate wave cake? My boyfriend has celiac disease too and he loved when I made that cake for him. You can find the recipe on youtube. She has a full video on it.
Mamaknowsglutenfree is a really good resource for gluten free recipes. I'm gluten intolerant and it's the first place I check for recipes.
I got you man. Just tell your girlfriend to level up.
Sincerely,
Josh.
6:12 Josh you really didn’t have to call out Alex and his oven like that…
Don't tell the fire martial
My first thought lol
@@sirsteamtrain7913 *cries in French*
that looks amazing!!! I love making Pizza so relaxing making dough. great work!!
Wonderful 😍 thank you it looks fantastic 🙏🏻
I love his "oh Josh you can't do this or that!" voice so much lmao
instant yeast does not have to be heat activated, you can mix it right into the flour before adding water. active dry yeast needs the heated water
True, but I think its more so to make sure the yeast is alive so that way other ingredients aren't wasted.
I feel like he made of made a mistake? In the instructions of the recipe he said active dry yeast and instant in different areas. He must have been using active dry yeast right?
Just used this dough recipe with our Ooni Karu 12G they came out amazing.
Usually we don’t add garlic in the tomato sauce for Margherita, only in the marinara pizza we use garlic but thinly sliced and placed over the tomato sauce before cooking. The second pizza looks good but that’s not roman style. The “pizza in teglia alla romana” is traditionally divided into portions for the baking tray, then you let it rise and finally you stretch it on semolino flour just before putting it in the tray and cooking. Anyway I would eat both pizzas you made, I’m sure they are better then some made in italy
Honestly, we Italians don't really care to keep something "tradizionale" we make home made pizza using your normal everyday bread dough recipe
Edit: we just... Don't like pineapple on our pizza
probebly not banana either.
I'm German and I don't like pineapple on pizza either. 🤢 That shitty texture. But in Germany we habe toast Hawaii that I ate as a child. It's pineapple, ham, American cheese, and maraschino cherry on the middle of a bread pan slice. 🤦♀️ I enjoy it still. 🤦♀️
I run an Italian deli in London and I can assure you a whole lot of Italians base their personality off what they put in to a carbonara. I’ve been in Parma for a week and it’s mostly the same
How bout orange?
@@izzypfutzenreuter Why do you call that toast Hawaii? lol. Whered that come from because its definitely not from Hawaii.
Dude thank you so much for all your visible your videos I’m so thankful for your videos because I know how to cook now like thank you so much
I just love this guy's vibe
I’ve made many a pizza from scratch over the years, NY style dough, al taglio, and Neopolitan. I’ve used the grill, my home oven, and Ooni (I have the Karu 12). I had high expectations, and yet making Neopolitan style pizzas in my Ooni oven is every bit as good as I hoped it would be. If you take the time and use good ingredients it’s possible to make phenomenally good pizza with those ovens. It’s just a whole other ball game compared to making pizza in a home oven. Josh, I love your channel. As always entertaining and informative.
Once you have this pizza in Naples you’ll never crave dominos again 😂
True. I never crave dominos anymore... but sometimes I just want bad pizza which means I call dominos.
I know what I'm getting
Dominos was never a great pizza
@@vithursan.b their Hawaiian pizza is the best, what are you talking about
eh. it aint THAT good. i can enjoy both
@@Grumpygrumpo i know i will get bash by Italians but I was in Naples and queued up for an hour plus at pizzeria da Michele, honestly wasn’t quite impressed. I mean it was good pizza, but I would prefer a more crispy base throughout and more flavourful profile. I think pizzas at both America and Italy are great, depending on what I crave.
Wow the pizza is great, and very tasty looking, I'm surprised with such a delicious presentation
Classic Every time
I do appreciate the dough being made by hand, it always seems cooking youtubers expect you to have a kitchenaid when giving a recipe. I will say, for a firmer handle on your neo, indent the inside edge with your fingertips before punching it down.
i'm watching lol, great job if you read this i'll love to collaborate with you
Hey man, did you two collab?
One of my goals in life is owning a pizza oven.........this sponsor is awesome!!!!!!!
Just amazing!!! Gonna try this Sunday (that’s when I have time)
Wow joshua… as italian that is lite rally in love to making pizza… that pizza looks AMAZING! Italian must kiss Papa!
IVE BEEN CRAVING HOMEMADE PIZZA BUT COULDNT FIND A GOOD RECIPE! AMD JOSH COME THRU JUST INTIME FOR MY BIRTHDAY WEEK! THANK YOU JOSH
Happy b'day in advance 🥳
@@nicoleelizabeth503 thank you love ❤️
I just got an Ooni for Christmas. It's PIZZA TIME!