Five things to do with extra pizza dough
ฝัง
- เผยแพร่เมื่อ 9 พ.ค. 2024
- Thanks to Haus for sponsoring this video! The first 100 people to purchase two bottles of Haus using my link bit.ly/haus_adamragusea2 and my code ADAMRAGUSEA2 will get $10 off and free shipping.
My old video about "pizza bread": • Pizza Bread (and the m...
Smitten Kitchen's summer squash pizza recipe: smittenkitchen.com/2016/08/su...
Pre-order Lauren Morrill's new pizza-themed YA novel, "It's Kind of a Cheesy Love Story": us.macmillan.com/books/978037...
**DOUGH RECIPE, MAKES ENOUGH FOR FOUR PIZZAS**
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.) - แนวปฏิบัติและการใช้ชีวิต
After what point would it be bad to keep extra pizza dough?
He’s never done it for more than a week so I’d say that
In the freezer, probably indefinitely, though the food safety people usually say stuff is good there for six months. In the fridge, I usually notice my dough starting to really break down after 9 or 10 days - it just starts to dissolve into goo.
@@aragusea after 9-10 days does it bake weirdly?
@@zaaraahmed4087 if its structural integrity is being weird at that point, i would assume baking would give you relative results
@@zaaraahmed4087 I suppose I've never tried to bake it at the goo stage! But basically it's like a game of chicken - I think it gets more and more delicious right up until the point the point it liquifies. Pretty common for fermented foods, I suppose! It's all about riding the line between funky and rotten. I like my dough best when it's a week old.
Adam: "The most obvious thing to do with extra pizza dough is"
Me: Make more pizza
Adam: "Make garlic knots"
Me: Make garlic knots
How is the awnser not focaccia ?
HAHA that’s what I was thinking
More pizza is always a good idea.
While reading ur comment i heard Adam say garlic knot
avfusion
I(because you said me):make bread sticks
3 Certainties of Life :
1. Death
2. Taxes
3. Adam preferring some heterogeneity in his food
3 is false *flashbacks to the key lime pie vid*
4. White wine
Eduard Khil 5 acidity
😂
6 sesoning his cutting board
I love how he doesnt push that "you need this machine and that and this" bc cooking should be about love of food and caring
He says you need a stove
@@Lust767 imagine not cooking on hot rocks.
People like you probably don't even cook, he has so much cooking gear.
Cooking is love and caring.
But you need money, especially if you want to have as much cooking gear as adam.
@@clashoclan3371 even Adam who has “easy” “realistic” recipes requires so much stuff I completely agree. And it’s made worse by the American measuring system and ingredients not found where I live .
"You could lubricate your hands with water, flour, or oil."
*White wine it is then*
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You know what I love about this channel? Nothings assumed, Adam even mentions that the paper on the baking sheet is parchment paper and that it's not necessary that you use it. I struggle to learn sometimes because many videos often assume I know a thing or two or can connect the dots. Thanks for making content my square brain can comprehend!
Woah, your brain is squared? Mine is a triangle
he talked about it once a while ago, it's actually a deliberate decision by him. I forget what video but he mentioned something like every time he's assumed that his audience knew some slighty niche background information in his journalism career, it always came back to bite him. I agree with you even as a frequent viewer its nice that he always clarifies stuff.
I know what you mean. He isn't making these vids for chefs, he's making it for everyday home cooks
@@SimonWoodburyForget If you know how to cook at an experienced homecook level this channel might be too low level for you. Its target audience seems to be people who arent confident in the kitchen.
Yeah, adam is the best for homecook and beginner cook
For anyone coming back to do one of these specific things:
0:00 Intro
0:28 1 - Garlic Knots
4:28 2 - Fried Dough Puffs
6:11 3 - Pizza bread
7:17 4 - Frozen dough
8:13 5 - Experimental mad scientist pizza
Don't mind me. Just commenting here so I can get back to it.
Thank you!
Adam, pin this please! It's nice!
S. Aslah Ahmad Faizi same
@@s.aslahahmadfaizi4687 yeah
Fun thing you can do with garlic knots! I work at pizza hut, our garlic knots have cheese in them. We literally just cut string cheese into little nuggets that are about an inch big and tie the dough around it. To do this you're gonna want the dough to be a little flat and wide enough for the cheese to rest inside of it and you dont tie it as much as just kinda wrap the dough around it. If you do it this way you have to make sure to pinch all holes shut or else the cheese will leak out of it. Brush some garlic butter on there after cooking and boom, cheesy garlic knots. My employer is probably going to kill me but thats how you do it and theyre pretty good
Found this comment a year later and I no longer work at Pizza hut (taking ap courses threw a wrench in that with a massive course load) but can confirm they're still tasty. Kind of sad I don't work there anymore because I can't get em for free but I would absolutely still recommend throwing cheese in there and then making your own garlic sauce to go on top, that'd be even better than the hut variety
@@dai42 what u majoring in
@@samuelallanviolin752 unfortunately I do not think my college is going to accept garlic knot studies as a major 😔 I have nothing to answer you
@@dai42 Pretty cool response but on a serious note I am actually curious since you mentioned ap classes..
@@samuelallanviolin752 serious response, I'm still only in high school. It's my senior year so I'm not quite in college yet but as of now I'm undecided ^^' sorry it's not much of a response lmao
4:33 Here in Bosnia (and the greater Balkan area, really) we call those Uštipci. They're really common, except we typically just use regular sunflower seed oil.
2:18 - "I prefer oil but my wife prefers butter so we're doing butter" relatable, Adam
This is a joke, but just to clarify; I don’t think Adam feels pressured to do things for his wife. He does them to be nice to her. I could be wrong though.
@@mazin9814 yes... you know like a healthy relationship.
happy wife, happy life.
Custom Coin Rings USA yup
@@kermitmurder5536 Yea so where can I get one of those please
"You know what's also great to have before dinner?"
Me: "B-roll? Wait, wrong food-tuber..."
LMFAO
Cayenne pepper!. Wait thats the other foodtuber
1. Adam 2. Joshua 3. Binging with babish
:D
@@Bruhman-et8kg 1. Adam 2. Guga foods 3. Joshua
Adam: "They double in size so make them as big as tou want"
Me: *eyes glow as I create a 4 pound garlic knot*
Live out your dreams
Dear god
It might take longer to cook, FYI.
@@EllyFLuft oh fuck oh god. Wait, this was a year ago. Already enjoyed my bread.
can we have a sequal to this
Garlic Knots
Ingredients:
Pizza dough, cold-fermented for up to 7 days in olive-oiled container
Half a head of garlic
Fistful of fresh parsley
Stick of salted butter (8 T / 4 oz / 114 g) OR same amount of olive oil
1-2 t dried oregano
Pinch of red pepper flakes
Black pepper to taste
Salt (fancy/flaky for finishing)
Parmesan or other hard piquant cheese
Directions:
1. Preheat oven to 400 F. Take butter out to soften up - it will be melted, so you could pop it in a covered pot and place on the exhaust burner to melt it now.
2. Lube hands with olive oil. Remove dough from olive-oiled container. Be careful not to compress it during this process - you're about to compress and fold it a bit while forming the knots. Drop onto cutting board.
3. Lube hands with olive oil (or flour, or water - but oil gives a nice browning to knots). Form dough into rectangle. Cut into strips. Tie strips into knots. (It's ok to have nonuniform knots, with a longer tail on one end.) Place knots onto half-sheet pan lined with parchment paper.
4. Allow knots to rise on the pans for 30 minutes. If you lubed your hands with oil, there's no need to cover the knots, as their thin oil coating prevents them from drying out. Otherwise cover with a kitchen towel.
5. Bake knots at 400 F for 20 minutes.
6. While baking, peel and chop garlic. Chop parsley.
7. Melt butter (if necessary - see step 1) on medium-high heat.
8. Peel & chop garlic. Add to butter. Turn off the heat - don't need to brown the garlic or butter.
9. Add dry seasoning to butter - oregano, pepper, pepper flakes. Hold off on salt for now.
10. Pull garlic knots from oven. Could pull them early when they're a bit pale - they'll be close to dinner rolls. That's fine. Could pull them when they're mostly browned (recommended). They'll be kinda hard - that's ok, because they'll soak up butter.
11. Dump hot knots into a bowl. Pour (most of) seasoned butter on top. Grate cheese on top. Toss everything together. Toss in parsley after things have cooled down a bit to avoid wilting. Check flavoring, add additional butter and salt as necessary.
You are a legend man
This man always hits me w the smoothest transitions to the sponsor of the video and I’m not even mad about it
Good advertisements are ones that don’t feel like advertisements, I don’t know how he does it but he consistently makes these sponsor breaks blend seamlessly with the rest of the video
Try Wendover Productions and Half as Interesting. He’s got smooth transitions
Check linus tech tips hes 60× better
I'm subbed to everyone mentioned
"But my wife prefers butter so we're doing butter."
*we love one good husband-*
Lmao was looking for this comment😂😂
Nope his wife is yandare
And you are yandere dev
Where I live we have a food called “toutons”. They are essentially pizza dough patties fried on a pan with butter on medium heat. They are crispy on the outside and kinda doughy on the inside. Here in stores you can buy touton dough but you can make them at home with less sugary pizza dough. They are a Sunday breakfast must have!
The one thing I love about Adam is that he gets sponsors that no one knows about. Even if it's something you can't afford or need, it's still interesting to see a new sponsor.
So you're telling me you aren't supposed to eat the dough raw?
I mean, you _can..._
woah
Wait you're back??
Oh hello Justin Y back from getting the milk.
Hes back
Thank you for clarifying what a broiler is. It took me years to find out that it's just a grill. Would have made my life a lot easier if someone had done that for me
5:40 my grand uncle used to make these for my family every single weekend. A classic delicious dessert. I miss him.
Well that's convenient.... I have 10 minutes of my lunch break Left 👌
Same lol
Same
Me too!!
Wow same
Same
Oh Adam I am *begging* you to do more of these videos! I love these "X Things to do with extra Y", like using leftover steak or leftover Fried Chicken, I'd love a series like that!
Then again I doubt Adam would ever have leftover steak.
Leftover Steak makes for the best breakfast burritos.
you can make sandwiches with left over steak or chicken!
Sorry, left over fried chicken?
"Why I season my fridge, not my leftover steak"
@@jbetfifty5904 that's impossible
I love that you keep your classic video style. Tell the viewers what is promised in the description and elaborate. Works every time
The most wholesome channel on YT 👍 I had a SHIT day but watching this made me think of the weekend cooking and eating pizza with family, big love.
This is why I watch Adam, it’s reality, no fancy thermometers, no weighing for fancy methods or food, I can relate, this makes every upload for me satisfying
My grandma used to make those pan fried balls, they are great with honey!
so true, we did it with honey and powdered sugar
@@user-mr2ns8sr4n Mmmmm ... zalabia!
That's fried dough, keep in mind
Είσαι έλληνας γι'αυτό. Και η δική μου γιαγιά μου έφτιαχνε αυτές τις μπαλίτσες τύπου λουκουμά. Εγώ τις προτιμούσα με μερέντα αλλά οκ και με μέλι καλές ηταν 😉
@@1276magaki What?
So glad I found your channel! Whatever the topic I always find your videos relaxing and educational, but without feeling like I've sat down to a lecture. Find myself watching many in a row!
Wow, I love your speed and speaking to the point! Great for busy people!
Why I oil my hands and not the dough.
so the dough does not stick to your hands?
It's convenient that way.
To people who don't get the reference, Adam has a video that he's known for called: "Why I season my cutting board, not my steak"
@@adamsfusion thanks, this video just came up in my recommended and op's comment didn't have any likes at the time haha
I actually do that no oil dough Only on hands. I’m pretty sure it comes out similar if not same
Man, Adam, you're scaring me with that cutting board moving around while you're chopping the garlic. I have a similar problem with that oxo cutting board, but still, put down a towel or some shelf liner.
I think that OXO board is pretty good. The movements are significantly exaggerated from your perspective by the fast-motion.
@@aragusea OWO
Adam already said it, but yea, keep in mind that 95% of the chopping you see on this channel is playing at 10x to 20x speed or more (or something like that). Every little movement will indeed look waaaaay more significant than it actually is. In reality, over about a 2-4 minute period (which gets condensed into just a few seconds), it's barely moving.
@@JohnDoe-bm5lp stop it now whatever you are doing
@@aragusea Agreed. Pretty good for the price.
Garlic knots were very good. Thanks for the recipe!
Thank you for this video! Just made the garlic knots and cinnamon sugar bites so yummy! Everyone loved it.
"Way more than you knead"
I see what you did there...or at least I think I do.
lmao, true
It pains me that you did not say "or at least I think I dough."
@@swartley LOL
69th like
@@J242D got make that 70th like
Adam: but my wife prefers butter, so we're doing butter.
Every married man: FELT THAT
I don't get it
Because you aren’t married
I'm not married but I get it
Mimi Do must listen to the wife
his tone led me to believe he was actively trying to subvert precisely this sentiment.
As someone who tried garlic knots for the first time yesterday, I love garlic knots, and I would definitely do this.
I made your pizza dough recipe last night and it definitely hit my craving spot for NY styled pizza!!! Thanks a ton!!! Love your videos and can't wait for my husband to try this later!. I didn't have any mozzarella cheese in hand but I had ricotta and it was still amazing! Thanks a ton!
I really appreciate the tips on freezing/using frozen stuff you do in your videos. So many recipes either ignore it or just say "and it's great for freezing too!" with no comment on ways to store it well (best freezing tip I learned from you was sauces into ice cube trays, love the convenience of that). I live by myself so I can't really justify making things like this because it's a lot of effort to make dough for just one pizza but I won't eat enough to justify making a larger batch even though it's the same amount of work.
Why not? If you made a large batch, you'd have enough for several days :D
@@RedRoseSeptember22 I don't care how good your pizza is, I probably wouldn't want to eat it every night for 3 days lol. I can understand wanting to freeze something for later and just eating something else that was frozen instead.
Scribey Try blueberry (bloobs are optional, of course, but you can just drop a couple into each “cube”) pancake batter in ice cube trays. Nice quick breakfast.
1: Sort comments by new
2: Take a drink every time you see someone make a seasoning or white wine joke
I don't want to die of alcohol poisoning
you're paying for my hospital bill
Take a drink of white wine from your seasoned wine glass
Please don’t make me do this the jokes are obnoxious enough
Gastronomique En Vogue That’s about the time I leave the comments.
#1 is one of my favorites. I keep coming back to this video. I bet it's great for the metrics.
Mrs. Ragusea,
Congratulations on hitting the jackpot!. Please enjoy your afternoon tea.
Adam: Some things you can do with extra Pizza doug-
Me: PiZzA bReAd
Ooooo I’m early!
I’ll use this opportunity to tell you that I appreciate your videos so much Adam. You have over time become my favourite cooking channel or “celebrity chef” if you will. Your videos are always consistently informative, relatable and practical.
Thank you
I'll reply to your comment so that i can remember that you existed
informal? yeah sure he has a nice and funny vibe but I think about his cooking videos as extremely formal that get strait to the point (in a good way).
Hi, Tried the squash pizza at home. Due resource restriction, I went with APF and smoked gouda. Kids LOVED it. Also, I added toasted garlic to the mix. I don't use garlic powder I just cut garlic and dry roast them with some salt over low heat and add it. It was a beautiful pizza. Awesome and thank you.
Thank you for including metric units in your recipe!
Its great to see that Adam will reach a million subs soon since I discovered him when his subscriber count was around 200k
I love you adam, thank you for being a based relaxed dad and not a hyper chef
I like this guy’s style - kind of “just the facts, mam”. No lingering over unnecessary minutia. Quick paced, yet easy to follow. So many YT cooking videos are so slow and feature the presenter more than than the cooking. I’m forever double tapping the screen to jump ahead. BTW, I like the recipe ideas presented here, too! Gonna try them.
Thank you so much. I made a double crust recipe and was looking for something to do with #2. Did not know I could ferment the dough in refrigerator!!! Downloaded the zucchini recipe and in 4 days will be making it. Gonna include the garlic. :)
The wine brand is Haus which is coincidentally in my language mean Thirsty
Thats probably why they named it that, broh
Indonesia?
@Matz G Malay Language (Bruneian/Indonesian/Malaysian)
@@wafihamid8072 oh yea malay is similar. I m learning bahasa Indonesia at the moment
@@jax7267 probably not
I never thought Adam would ever say rad move in a cooking video
I just made pizza bread with some of the no-knead dough from your other legate loaf video, came out great, thanks!
Something I did with extra dough was make miniature calzones stuffed with cannoli cream, then fried them like shown in the video. Turned out awesome! Fair warning, though: Be sure to seal your little calzones well and don't overstuff them. Blowouts in oil can cause a lot of spattering.
Hey I was finally quick enough to get the product discount! Looking forward to some fancy sweet cocktails.
I feel like Adam found the sweet spot of upload time, as a gmt+1 inhabitant it's in the evening but not to late. The US gets it quite early in their day but that's also not bad.
Used to work at a mom and pop italian restaurant and I can make those garlic knots exactly the way you described. Pizza dough is a magical food medium!
These are great, have to try some of them! I've tried pizza bread and have taken to topping it with some cheese- it shields the spices from burning, goes brown and delicious, and gives the bread a sort of Khachapuri feel.
I thought I’d have the hardest time trying to figure out what to do with my leftover pizza dough. And this dude has TWO videos of what to do with it. TWO!!! 🙌👏
This is some extremely high quality Ragusea content
Exactly what I asked for. I appreciate this video. I'll make it all.
I did the garlic knots with my Nan they were lovely mate love from England 🏴
These ideas definitely *RISE* to the standards we've come to expect from Adam!
I'd tell you folks even more dough puns... But there's just no *KNEED* for that!
“This post right here (pun) police officer”
LMFAO
@@a.h.tvideomapping4293 😮!
🚪🏃
Hey Adam I've got a video idea for you. You could make Flammkuchen. It's like a German/French pizza but not really. Great topic that I think would fit your channel.
Yeeeesss ! Actually eating some right now lol
Thank you Adam!!! Also congratulations you're about to reach 1M subscribers!!!!
I like how your videos are detailed...its fun n interesting to watch!!😄
fax
Aw man, I would love to try those aperitifs but they are a lot! The temptation is high but I'm also trying to quit drinking so probably good that they're so expensive
Me: looks to fridge with 3 of adam's pizza doughs fermenting
also Me: Drools
Thank you for this. I've been following your pizza recipe for some time now and I always had excess dough left over. I've just been keeping it in the freezer to make more pizza at another time lol
Great show. I have been watching you and Chef John and many other unknowns. You explain things like Alton Brown does. Good show
th-cam.com/video/_fDxADaUV3I/w-d-xo.html
You know, I thought I'd never see pizza bread again after the rising video!
(AKA: Pizza bread video, that's what I call it)
Thank you for the permission to freeze this pizza dough. It’s game over for my local Domino’s...
I dunno, I still love Domino's :D
@@RedRoseSeptember22 dominos is disgusting
@@josdriehoek1276 Yeah I tried the pizza there and it almost made me puke 😨😨
I don't really watch cooking channels, but something about Adam Ragusea... love your stuff, man! Here's hoping you reach that well deserved million ASAP!
garlic knots look amazing ❤️
Husbad: "My wife prefers butter, so we're doing butter."
Wife: "You're god damn right we are."
8:37 But Adam, I'm ALWAYS hungry
Still not going to waste it is a win win :D
I made garlic knots with greek olive pieces in them. I also wanted to fill them with brie but I thought that would be too much
I've also used some extra nori to make ones shaped like onigiri with a clove or two of sauteed garlic in the middle. surprisingly good combo
and I too make zeppoles occasionally. I first just fold in some extra sugar but I toss them in a mix of powdered sugar and granulated sugar instead of cinnamon sugar.
I absolutely LOVE this channel.
Adam: “I like olive oil more but my wife prefers butter so I’m gonna use butter”
Get you a man like this 🥺😢 a true love story
"Extra pizza dough." Nice one!
Was wondering about the logistics of freezing dough from the main video so thanks for answering that question.
i love this channel so much tbh
Two days earlier and i would have saved dough for two pizza's after my "Date" didn't show up.
Good video though will do that next time.
Their loss!
Get em next time homie
make something really good and give it to everyone your "date" knows except for the "date" that'll show him/her
Their loss lmao why would anyone wanna miss out on pizza
White Wine Report!!
Report! It’s been 4 months since Adam used white wine in one of his recipe videos
Wait Adam been supposed by wine!!!!!
sad
Oh no
This is amazing at another level i am happy that i subscribed to your channel keep up the good work 🤩😊💗
Made Adam's pizza dough recipe today, was pretty tasty even without pre fermenting.
Now TH-cam recommended me this.
The algorithm works you guys
Bruh this style of presentation is everything I've ever needed. I feel like I'm in a Die Hard movie, the action never stops, the info just keeps on coming my way, left, right and center, and I am so thankful for the algorithm for recommending you to me. Also, the family dynamic is hella endearing.
Video Idea: The Science behind making Roux with different fats (Butter, Vegetable oil) and Is it really sacrilege to use other oils to make roux (I've seen hate towards using olive oil for example) it would be a great chance to discuss roux in general and its many uses in the kitchen!
U are easy to listen to and give great pointers thxs for a great channel
5:10 here in South America (or at least in Argentina) we call those Torta frita or Fried cakes. Which is regular dough fried in either Sunflower oil or olive oil. They're bigger than the ones shown here but the process is relatively the same.
They great for cold days to accompany with a hot drink, like chocolate, tea and even coffee.
My personal favorite.
when i'm an adult, im going to look to adam for cooking recipes
Damn. His transitions in and out of different topics are too smooth.
I will always respect someone who doesn't stray from a recipe on the first try. It's hard to know for sure how ingredients will interact, and it feels kind of dickish to say "I know better" and start substituting like crazy.
I've used ingredients, like anchovies, that I am not a huge fan of, and I've often been surprised how well they worked in the final dish. And those times where I am proven right about something, then I can modify it on the second try and know what flavor I am trying to change or improve.
Thanks a tryed this out it was amazing so crispy on the outside and chewy in the inside the were delicious i think i will definitely make these again❤❤❤❤❤❤❤❤❤❤❤❤❤
That last pizza looks amazing. Can’t imagine that it’d be bland.
Aspire Fitness zucchini doesn’t have all that much taste, though.
There's nothing in there besides cheese and zucchini. I'd add some chili flakes, garlic, and pepper at least.
"You know what's also great to have before dinner? " - A pair of teeth. Damn you got me at this one so hard!
There's this anglophone sandwich place called Cosi in Paris and their bread is essentially the same as your pizza bread. So good!
*i love pizza.*
*& this will help me more to make the pizza more delicious.* 😍😍😋😋
thank you so much adam, for sharing like a wonderful video. 😊
Garlic knots befor 1h rise: This isn't even my final form!
Me: shows my mom
My mom: *imma stick with throwing it away lol*
I made the cinnamon sugar dessert and it was excellent. It was a little under-sweet, so added a tiny drizzle of honey to help the sugar stick and that dramatically improved it
love the return to og style there Adam