This recipe just reads like "take butter, add butter, while waiting for your butter to cook, eat some butter, rub butter on your butter, then on yourself, then on your butter again. Throw a bit of dough in there somewhere. Serve hot."
Fun fact: in Italy, specifically in Central Italy, we have a dish that we call "pizza", even though it looks nothing like Neapolitan pizza and it's tall and fluffy like the one in the video. It's called "pizza di Pasqua" or "pizza al formaggio" (literally "Easter pizza" or "cheese pizza") and we eat it during Easter, especially in Umbria and Marche which were also part of the Papal States. Maybe these tall and fluffy foods were what central Italians used to call pizza back in the day...
Hearing you describe Chicago-style pizza as "basically soup" brought me a chuckle. It reminds me somewhat of the pie debates I have with my parents in England. Sometimes you go to a pub and order, say, a steak and ale pie, and the pastry is just a lid. I'm staunchly of the view that a pie crust has to completely encase the filling, if it's just a lid, that's not a pie, it's stew with a hat.
I live in Ohio, the United States and I can't travel much and I love food, do you mind telling me what ale pie is? I could look it up but I want a person who has had it describe it.
@@jamesbradleysears7188 which itself seems to be a later version of "a pinch of salt." Seems like decades ago most recipes said "pinch of salt" and now it's all "to taste".
@@jamesbradleysears7188 The whole point is that you can't really taste it, at least before it's cooked, at which point you can't exactly add more salt, per "to taste". If it says X grams of salt, and I know I like my food saltier than average, I can adjust to say 1.5X grams of salt or if I like less salt I might go to 0.67X grams of salt, aka exactly how I do for garlic or vinegar, or most other ingredients.
Every time this engaging cooking show starts the history segment, I'm like, "Hey, I forgot this was history too!" Then when it goes back to cooking, I'm like, "This history channel does cooking too! Amazing!"
I'm one of the few Italians who love any interpretation of pizza as long as it's good! No matter the country or even the time it comes from, what matters is passion and good ingredients.
Italian pizza is way more diverse than people give it credit for, from what I've seen at least their professional pizza makers are as happy to experiment as Americans are
@@yungboy4216 Very true. There are lots of different recipes for the dough, and endless possibilities as concerns the topping. It's paradise, really. The bottom line is just: don't rush it, and don't use low-quality ingredients.
@@fedra76it, exactly. There will always be extreme traditionalists claiming there is only one right way to do things, but overall we're quite open to innovation. :)
I appreciate that he's pronouncing Italian correctly. So many English speakers leave out the hand motions when they try to pronounce it! If you do that, no one will be able to understand your accent!
to be honest, I worked with 2 italiens togeather who did not really speak my language well, and I do not speak italian, but they where so expressiv with their guesturing, that I understood way more they where telling me, than the other way around. It helps so much ^^
Ha! I'm posting this in a group of FB called "Italians mad at food". It usually hosts lots of discussions about what pizza is. I'm expecting loads of fun with this!
Well, Aeneid’s eating proto-pizza was the reason why they landed in Italy. The prophecy being that they will find home once they eat the plates or table, which Aeneid’s bread plate counted as one.
@@sweetlorikeet I can see it now. Angry chef in the kitchen "It's always the same... 'NoT eNoUgH bReAd WiTh ThE aNtIpAsTo' Well now the bread IS the antipasto Mwa Ha Ha Ha!"
In Italy this will be considered as a pizza. In my region we have something similar named: "Pizza di Pasqua". It is sweet and it contains raisin and candied fruit.
I can confirm this for Romania also. We make it for Easter, both the orthodox and catholics. It has sweet cheese, raisins and a little bit of rum flavoring.
@@slashslash501 I can confirm this for Romania also. We make it for Easter, both the orthodox and catholics. It has sweet cheese, raisins and a little bit of rum flavoring.
Well, these are two deliveries of twelve pizzas each, which is a lot a dough and other ingredients that you’d need to acquire all on your own. If we assume similar prices to a modern large pizza, that’s about a hundred dollars’ value per “party” so about 200 a year, which might not seem like a lot if compared to rent which is more than twice that each month, but this isn’t for something that’s absolutely essential like a place to live, it’s just a mill. It’s there so you don’t have to grind your grains by hand or order flour that’s already ground up. So this could actually be kinda pricey, depending on the success of the business that relies on it.
@@maddockemerson4603 You are pricing the pizza based on cost to purchase, not cost to produce, pizza has huge profit margins because of how extremely cheap the ingredients are. I can't attest to the price of ingredients in those days, but by today's standards you could easily produce a large cheese pizza with about 3 dollars worth of ingredients, most of that being the cost of the cheese.
@@maddockemerson4603 In addition to the above, grinding your own grains was largely outlawed (or at least skirted the edge of legality) in medieval Europe. The commoners generally paid a portion of their flour as tax to the local lord, and naturally the nobility wasn't overly keen on seeing this form of income dwindle.
I’m always so impressed with your pronunciation of various foreign words and languages. Your Italian pronunciation is SO GOOD. So many people don’t even try, or they just say the words phonetically with an American accent. You really went for it and you nailed it! Great job! 💗 Edit: you even do a good transatlantic accent! I’m so impressed!
I mean, it was a stereotypical italian through american lenses, but yeah, he did really try! And some, if not most pronounciations were decent, if not alright! He did a pretty good job, indeed.
@@chrisheartman9263 he’s Not from Italy, so he doesn’t have an Italian accent. For someone with an American accent, he did fine. MUCH better than most.
In case you have never heard of this, there is a rhyme in Italian that we learn as kids: La regina Elisabetta mangia la pizza con la forchetta, la regina Margherita mangia la pizza con le dita. Queen Elizabeth eats her pizza with a fork, Queen Margherita eats her pizza with her fingers. Which, by the way, both are perfectly socially acceptable ways of eating pizza in Italy :)
Many Americans think eating pizza with a knife and fork is a terrible idea. I completely disagree, especially with some of the toppings we see on American pizzas and especially with the Chicago-style deep dish pizza.
@@kenmore01 Ditto! I was raised eating pizza with a knife and fork and when I went to college people made fun of me. But I wasn't the one with hot mozzarella in my mouth, exclaiming "hot, hot, hot!" while fanning my mouth.
Yeah, in Italian dialects "pizza" means a wide range of stuff. "Pizza scema" it's a type of simple flat bread, "pizza dolce" it's literally cake (it's the base for our birthday-cake) :3
"pizza" is a rough translation. it can mean "cake", "pie" or "bread" Essentially, all it really means is "some type of cooked flour with stuff on it". and it's delicious!
Years ago, a coworker and I would occasionally order a "Greek pizza" from a local restaurant for lunch. It had spinach, tomatoes, olives, onions and feta cheese. It was so good -- but it smelled like old gym sneakers when we opened the box because of the warm feta. The other staff made us eat it in the loading dock. :)
Got a local place that serves a Greek pizza, it’s an oil sauce on the bread with feta, gyro meat, spinach, bell pepper, olives, tomatoes, and tzatziki dipping sauce
Huh, I've eaten pizza cakes Greek pizza too, and it was basically normal pizza toppings (I think the cheese may have been more like the kind used for saganaki than mozzarella, but I've never been a fan of lots of toppings on my pizza, so it was relatively plain), and the baking method was a bit different, it was baked in a pan with olive oil, so it was basically baked and pan fried at the same time.
My husband came back from Italy and complained that spaghetti in Venice did not have ground beef in it. It had pepperoni or hard boiled eggs. SO, I added pepperoni to my spaghetti meat sauce. Love it.
@@SgtDuster Yes and no. It was invented by Italian immigrants in America, but possibility from other immigrant communities in other countries and introduced into America.
Only Three weeks I've been telling him He is appreciated for a Whole Year. Lol. But seriously he is one of my favorite cooking channels right up there with the Townsends.
Your Red Barron Pizza and Halloween connection surely comes from watching “It’s the Great Pumpkin, Charlie Brown.” Snoopy fights the Red Baron all through the show. I think it’s a great tradition.
Soo... when the pope wanted "Pizza" he really meant "Bake me a giant loaf of brioche, crust it in sugar, and spritz it with perfume." I mean.. I wouldn't call it "Pizza".. but I can't deny that'd be delicious.
@@songcramp66 If you go to Rome you can find pizzerias serving pizza bianca, which often has just some mix of olive oil, salt, and rosemary, no tomato sauce, no cheese. It's definitely still a pizza.
you are definitely doctor of food history in my book! I was definitely confused when I ordered a "pizza" in Rome as a tourist and they put a sliced hard boiled egg on top of a flatbread with tomato sauce and called it pizza. What I really wanted was an American pizza over there.
@@SandBoy408 i hope you don't think domino's is representative of american pizza, i promise you that we have so much better. i honestly don't know how domino's hasn't failed here for how easily you can get better pizza.
@@theawecat27 I don´t like NYC style pizza or chicago deep too. The only way i can apreciate american pizza is at some neapolitan pizzeria, like at Anthony Mangieri
My parents, throughout my childhood, refused to do any kind of pizza except "Chicago style" as I'm sure they thought it was the only legitimate one.... to hear you describe it as "basically soup" brought me absolute joy!
I'd have tongue-in-cheek philosophical arguments with friends regarding as to whether or not Chicago Deep Dish could properly be called pizza, ontologically. I of course argued against it being pizza, because only a madman from Illinois would consider a savory, crustless shepherd's pie a pizza.
@@Psyrus88 Don't get me worn,g it's GOOD. but 'savory crustless shepher'ds pie' just... really nails what it is. I LIKE it. I can do a lot with the format, but it's casserole. It is not a pizza. Pizza is flatbread with toppings. Not a breadbowl containing toppings.
@@hannahcollins1816 YES except here's the kicker: when you find the shot, you take the shot. This will likely make it so nobody can find too many since their finding abilities diminish as they succeed.
I totally understand how this combination is the genesis of pizza. The sweet and floral elements in something so savory and buttery is at the core of what a good pizza dough is. The rose water is just perfect.
The issue of salted and unsalted butter. Salted butter is usually old butter that was made days or weeks earlier. Salt is a preservative. Unsalted butter is made the same day. That is why salt is "and enough salt" in the recipe as opposed to an actual measurement. That being said, this recipe calls for fresh butter specifically, which is an unsalted butter... because it is made fresh that day as opposed to have been preserved with salt over the last week. Your use of unsalted butter in this video was a good call from a historical accuracy standpoint.
@@kiljucook7625 What do you mean ? Butter takes about 30 minutes to churn from whole milk, you can make lots of butter in 1 day with just whole milk and elbow grease, as long as you have enough cows to milk.
@@garykelley9027 That would be quite a stretch, but maybe ? If you have a dairy farm, it'll take you a couple of hours to milk the cows, pasteurize the milk and churn it into butter. You need 20L of whole milk to make 1kg of butter, that's totally feasible to make in 1 day even at that time.
@@darkySp Oh absolutely, hell we made butter in school in home ec, it's not that difficult. S'why I thought they were confused with cheese which would require time for the bacteria or whatever to do its job. Cause yeah totally feasible on the butter end
We have a similar dish in Germany called “Butterkuchen” (butter cake). A fluffy, not overly sweet, rather dry cake looking similar to this one but flatter. Ours usually has a sugar crust and in some regions, it is served at funerals.
I have never heard of Butterkuchen and I have lived in Germany for 20 years lol But that might be because I am from an ex-soviet family. The closest we probably have to such a thing is called "Napoleon" I believe and is just layers of a very butter-rich sort of pasty cream and puff pastry. Alternatively there is also "Medovik" which is also a layered cake but instead of the pastry cream, it's a cream made from just cream (or sour cream) with condensed milk or a sugar syrup and a slightly sweet dough that contains honey
Butterkuchen is the best! But the traditional recipe is kind of different. You put a sweet yeast dough on a baking sheet and spread it with butter and sugar, sometimes flaked almonds too.
Butter cake is a big funeral offering in Missouri, especially around St. Louis. It's sort of interesting to see the German roots of some Midwestern foods.
No idea what they were thinking. No Italian will buy pizza from an American pizza company, regardless of how it tastes. But maybe Jets. Alessio seems to like them...
The oldest sequenced recipe ever found was on the walls of the ancient Egyptian tomb of Senet. Back in 19th century BC, it taught the people how to make flatbreads.
Hi Max, my definition of pizza is a flatbread that does not contains pineapple or chicken :) Jokes apart, the word is directly translated to the English pie. Here in Naples I could easily show a few pizzas that you wouldn’t even think of calling pizza. On Easter we do pizzas with are literally covered and look like a pie with a cover on top. Fried pizza is like a folded and fried calzone. So yes, it’s a pie :) and small fish = anchovies, it’s typical on early marinara pizza recipes, garlic, tomato sauce and anchovies
As soon as the recipe was being said, my immediate thought was “oh no, I’m pretty sure Max still doesn’t have a stand mixer” and his later expression of suffering said it all
I make my own “farmers cheese” with raw milk and lemon juice. Halved fermented cherry tomatoes from my garden and basil from the spice garden outside the back porch. Homemade and home grown is the best.
I knew I liked this guy, Max Miller, but him throwing in a "To Wong Foo, Thanks for Everything! Julie Newmar" John Leguizamo clip, is high laughs! OMG Love Tasting History
I've made Scappi's Neopolitan Pizza! It is more of a fruit and nut tart though. And definitely not for poor people, what with the dried fruit, spices, rose water and of course, sugar.
Then you risk being a “chubby kid” just like Max admitted he was. I still eat a whole pizza at one sitting about once a month and it’s not helping me, let me tell you.
I love Red Baron fully loaded pepperoni pizza. I can only eat about 3 slices at most though. But, that just means I'll have something to look forward to the next day as well. But I don't eat pizza as much as I used to.
Fun story my grandpa came back after having tried pizza for the first time in the service and described it to my grandma, she tried making it and it was a regular loaf of bread with a close approximation pizza toppings on it! 😂
Similar to my first mother-in-law's first attempt at pizza in 1966 in small-town West Virginia. It was Chef Boy-ar-de's box version, but the instructions were just vague enough to be misunderstood. I remember her making it in a cake pan. Hey! Deep Dish!!
@JTR Hockey Productions Asking if someone might cry if a word is pronounced wrong is not a serious question. It's barely something a kindergarten bully would ask
Could you do a feature on sugar subtleties and sugar molds? The drama and fancy presentation of the Renaissance. How was it done? What recipe did they use etc.
in egypt (and in the middle east generally), we have a type of flat pie called "feteera" (which literally translates to pie in arabic). it is usually made with cheeses and meets and stuff, but it also has sweet variants like honey, custard and sugar. the main difference is that we wrap up the fillings inside the pie itself, and tend to use less bread/dough.
There is a pizza variant in absolutely every culture. It's just a flat kind of bread or crust with stuff on it. But the pizza of today is THAT pizza from Napoly
lahmadju could also be considered a type pizza, right? It's flat bread, has meat, sometimes cheese, olive oil, tomato sauce.... pizza. I like it more than actual pizza, you can't beat the minced goat meat.
Historical recipe I love to make- grilled and poached salmon (taken from Pleyn Delit). Take a bunch of parsley , add a few leaves to a shallow pan of water, and soak the remaining leaves in vinegar, then chill the vinegar-parsley mix. Take your salmon fillet, cut into serving sizes. Grill each for 5 minutes (I added some salt and pepper, but since those were luxury spices, they aren't in the recipe), then poach for 5 minutes in the water until firm. Place on a plate and chill. Right before serving, liberally garnish the salmon with the vinegar-soaked parsley.
Back then: Pizza is for the poor, a two-penny can feed a whole family! Today: $5.99 medium two topping pizza only at Dominoes! Good to know that pizza is a historical constant
@Lenia Carter World peace or whatever, but don't smoke that gunk anywhere near other people. It smells like rotten farts, meat soup and latex. Eat it if you must consume it, or you'll be far from world peace.
@@Caseyuptobat Lol nah. I don't know or care what people around me smoke but I have never once in my life smelled anything but bullsh*t and I have smelled it hundreds of times, smoked by hundreds of different people. You sound like cigarette smokers: they always claim there's a huge difference between good and bad quality tobacco, but they still destroy everyone's lungs, ruin apartments with smoke and terrorize everyone around them. Just eat your junk and don't make your addiction everyone else's problem.
now this is a controversial episode: as an Italian, I've always had the moral duty to look with contempt at whoever ordered or promoted pizza with pinapple, yet it looks like in the Reinassance we Italians were baking pizza with sugar and rosewater ...
What to do with that left-over Pizza di Papa? Cut in 3 layers and fill with sweetened whip cream and strawberries...a dash of sherry on the strawberries😋
After all, it does resemble a short biscuit we Americans love to serve with strawbs and whip. I love it with blueberries, raspberries, blackberries or peaches--whatever is in season.
Either in Pompeii or Hereculum there was a wall mural with a Pizza on a table. Seems that the recepie was lost till it was found again. So Pizza has been around For many centuries before. Even the Greeks had a Pizza version Using Foccacia bread.
Great video! I'm wondering about one thing. The Italian recipe calls this "sfogliata" (flakey) and the amount of butter is substantial. Maybe (just maybe) it should be done like croissant pastry - you should use rolling pin and incorporate butter by creating layers of pastry. Technically this should be flakey after it is baked. It would explain why it is called "sfogliata" and why you need to poke some holes, that are little bit unnecessary when you bake this as a giant pancake. With the holes you cut through layers and doing some vents. Just a theory but small parts seem to add up :)
yeah, I was wondering the same, if the arduous fold-n-"incorporate" repeat ad nauseam instruction mis-interpreted the "incorporate" component - cuz honestly, there's way easier ways to "incorporate" butter - laik, right at the beginning, melt and mix boom done... the folding says flaky croissant layers to me.
This kind of thing is why I find arguments about authenticity pointless. Recipes keep evolving and changing; sure, recipes should be preserved but don't start an argument because I like to put some crushed garlic in my carbonara.
It helps that the flag has good colors for a nice balanced meal. Green for some vegetable or herb, red can be some meats, berries or tomato[=)] and white can be rice, white bread or even pasta if you stretch the definition of white a bit. Take the german flag, it would probably be some meat, dark bread and what gold leaf? And the french's blue as a limiting factor, like what a mixed berry muffin including blue berries?
@@willowarkan2263 The Norwegian flag has similar limitations, though pavlova with strawberries and blueberries makes a nice patriotic dish, even if strawberries aren’t really in season yet on our constitution day (17 May).
I was going to suggest the 'stache of Conrad von Hotzendorf but it looks like Umberto has a world beater. Cadorno had a good 'stache. If interested, look for Mustachios/Mustaches of World War One by the Great War channel hosted by Indy Niedell.
This one really reminds me of what we Italians call "torta di rose", which is a cake composed of soft dough (made of flour, sugar and plenty of butter, coated in sugar and butter), rolled in small rose-shaped units, which get stuck together as they rise and cook. And it's delicious
Max, I had to laugh when you mentioned doctor. A friend and his wife were traveling in Italy. Came up on a crowd of people gathered around a man who was having a medical emergency. My friend, "I'm a doctor", crowd parted and he then helped the person. All he needed was he medication. My friend is a doctor, of phycology.
I once tried a kind of Persian flatbread that was intended for eating along with sweet things...it was thinly spread with some kind of jam made from rose petals. The taste of it was unique, yet amazing. The description of this pizza recipe reminded me of that experience.
@@air9music Interesting. Then maybe it was adopted from India by the Persians, right? The rose jam brand name (I now remember!) spread on the toast was behrooz.
@@Merseyrock It might've gone either way - come to India/Pakistan from Persia or vice versa; there's lots of cultural crossover between these regions 😅 I cannot find any present day accounts of gulkand being used in erstwhile Persia though.
Max: Shocked with ancient sweet pizza. Me in Rio de Janeiro with half of a Snowy Banana Pizza (Bananas, Dulce de Leche, White Chocolate and Cinnamon) in the fridge: You know nothing Max Miller.
Nah, the Carioca sweet pizza can be easily handwaved as one of the blasphemous modern experiments. But show this Renaissance recipe to the Italian to make them break with "My Pizza Tradition as I know it is a lie!"
My Dad will tell me stories of when he was a kid in the late 1960’s early 70’s, pizza was still a relatively new thing, especially in the middle of Michigan. Popular enough that it’d become the standard for birthday parties, but there were only 2 topping variations at the time. Plain cheese, and pepperoni. Both my Dad and me aren’t huge fans of *just* pepperoni, so I completely understand that he didn’t like pizza that much as a kid, when that was one of the only options 😅 Of course now, he loves pizza since he can get pretty much whatever toppings he wants.
I was 5 when I first had that ‘foreign’ food called pizza. It was on the border of Italy and Switzerland and my folks needed to use up the money. It was also a few days after I’d had my first ever spag bol. thanks to a lovely Italian family on the same campsite who invited my family for dinner. My 5 year old mind was blown! Nothing in English cuisine came close to describing it.
Oh well - English food...yeah, pretty much anything is going to be better than that. I mean, bangers and mash? If I were a dentist in England, I 'd miscarry - even as a man.
I left a empty box in my hallway and a cat snuck in the house to play in the box......I said "hi, yeah you can have the box" and put the box out with the cat in it
I just wanna say that I really appreciate the ad like almost always being in the same spot. I’m autistic and ads being random and unexpected disregulates me a lot so I seriously appreciate this consistency.
Hi, loved your video! That, though, it is indeed a real pizza ^^ Back in the days, the term "pizza" was basically the italian way of calling a pie (*), so every region had (and still has) its own version of "pizza". That's why here in italy it is not uncommon to say "neapolitan pizza" to refer to the pizza that foreigner knows as just "pizza". In my region, for instance, if you ask for a pizza you'll probabily end up with a slice of pie stuffed with local veggies and cheese, not the neapolitan pizza. Even in Neaples they have different types of pizza, some of them resembles more a pie than what a foreigner would call a pizza. By the way, don't confuse the history of neapolitan pizza with the history of the Margherita pizza: what you told was the myth around the birth of Margherita pizza.. I agree, it might not be entirely true but as you said it's a pretty story and it fits nicely with the colours of our flag and the history of our country so why not stick to it, right? ^^ Pizza, as I said, was just another word for pie, so it was spread all over the country, they could be sweet or savory, fried or baked, and regional cooking is full of them. Sorry for the long comment, I hope I wasn't too boring with all these details (*) Interesting fact: we don't have a modern word to translate "pie" in italian because our term "pizza" has been switching over the years to refer specifically to neapolitan pizza. You may find "torta salata" as a translation of pie, but a "torta salata" is not really a pie, that's why still nowadays you can find modern recipes for pies (or even cakes) that have "pizza" in the name. That "pizza" in the recipe name also usually indicates that the recipe is probabily a modern version of a very old traditional recipe. I hope it's not too confusing.
makes since, because we often hear a stereotypical trope, either about modern italians, or italian immigrants who brought over what we in america think of as pizza, "heyyy, itsa my tasty a pizza pie" said in some possibly over exaggerated italian english accent.
New Yorkers who love NY thin pizza are noted for being assholes about Chicago pizza, Detroit pizza, California pizza, etc. Get the picture? They are to be ignored. Pizzas are all delicious. Dissing any of them beyond "not my favorite" simply shows your ignorance.
Your story about your first NYC apartment brought back *big* memories (or small memories) of my own first apartment after I graduated from NYU in 2005, on 13th Street between 2nd and 3rd Aves (right across the street from the Kiehl's flagship store, if you're into skincare at all). My bathroom had a literal KINDERGARTEN-SIZED sink, like the kind you see in preschools, and my bedroom was so tiny that my twin bed, desk and dresser, which I had assembled from Ikea, could only fit in one particular configuration, like a Tetris game except with furniture; I discovered, when it came time to move out, that the furniture literally could not fit out the bedroom door, and so I sold all three articles as-is, still in the room, when I passed it on to the next subletter.
Thanks again to Bright Cellars for sponsoring this video! Click here bit.ly/BrightCellarsTastingHistory to get 60% off your first 4 bottle box!
hi
The kitties ❤even if I didn't like wine I would subscribe for the kitty playground
Jamie is adorable and deserves many pettings.
Despite your distaste for Chicago pizza I still love you.
Countdown before the mayor of Chicago sends you a pizza with dead fish on it.
This recipe just reads like "take butter, add butter, while waiting for your butter to cook, eat some butter, rub butter on your butter, then on yourself, then on your butter again. Throw a bit of dough in there somewhere. Serve hot."
This is a very underrated comment lmao
Sounds like my kind of recipe.
IKR? Whole thing is an exercise in, "How do we just eat butter while pretending that we're not eating just straight butter? Hmm..."
Add nutmeg to taste.
@@FlameDarkfire Townsend has entered the chat.
I'm Australian and I could hear those shots fired at Chicago from here
🤣
Most of Chicagos citizens hear enough gunshots without Max roasting them.
@@JudgeNicodemus hiyooooooh!
@@TastingHistory Your distain for deep dish is insulting and I'm personally offended. Stay in California. Chicago doesn't want you.
@@MontgomeryWenis it’s my years in NY that make me biased 🤣 All in good fun.
Fun fact: in Italy, specifically in Central Italy, we have a dish that we call "pizza", even though it looks nothing like Neapolitan pizza and it's tall and fluffy like the one in the video. It's called "pizza di Pasqua" or "pizza al formaggio" (literally "Easter pizza" or "cheese pizza") and we eat it during Easter, especially in Umbria and Marche which were also part of the Papal States. Maybe these tall and fluffy foods were what central Italians used to call pizza back in the day...
Truth, I wanted to add this but found you comment first :D
Fun fact: now I, a southern Italian, hate Central Italy even more than before.
@@Heidegaff ma se se fanno pure a Napoli 😂
italians: american pizzas are not pizza!! porcodio!!
also italians:
@@Heidegaff I’m half southern half central Italian 😂
Hearing you describe Chicago-style pizza as "basically soup" brought me a chuckle. It reminds me somewhat of the pie debates I have with my parents in England. Sometimes you go to a pub and order, say, a steak and ale pie, and the pastry is just a lid. I'm staunchly of the view that a pie crust has to completely encase the filling, if it's just a lid, that's not a pie, it's stew with a hat.
I live in Ohio, the United States and I can't travel much and I love food, do you mind telling me what ale pie is? I could look it up but I want a person who has had it describe it.
@@yourmusictastesuks It's "steak and ale" pie. It's a steak pie with the meat filling cooked with ale (beer).
The more I read the more British it gets lol
@@owaing kind of what I had in mind but I wanted to be sure, sounds pretty decent.
A stew with a hat is a perfect description.
I don't see enough people complimenting Max's old timey presenter voice. Nailed it!
He IS truly amazing
Totally
Yes!!!
Yes, he kills me every time, exhuding all that tongueincheek irony.
True, exellent presentation. So many nuances. 👍🏼👍🏼👍🏼
I love how old recipes have ingredients like "enough salt"
someone who eats ramen
grabs a bowl worth of salt.
this is "enough" salt?
Yea and shit like "some sugar" bruh
Modern Italian recipes today still say things like that : Sale (quanto basta). 'Sale'' is salt. 'Quanto basta' means 'however much is enough'.
@@LosGelfos I mean any modern recipes still have stuff like "add seasoning/salt to taste" so yeah it's basically the same
Well salt is up to preference so it’s however much you want to add for it to be salted enough for your own personal taste.
"and enough salt." Love the vagueness of old recipes.
Was their version of "to taste".
@@jamesbradleysears7188 And like "to taste" entirely unhelpful if you're going to be altering the flavor profile of the finished dish.
@@jamesbradleysears7188 which itself seems to be a later version of "a pinch of salt." Seems like decades ago most recipes said "pinch of salt" and now it's all "to taste".
If you meed a precise measurement for your own taste, you really ought to be staying away from recipes, or cooking, entirely.
@@jamesbradleysears7188 The whole point is that you can't really taste it, at least before it's cooked, at which point you can't exactly add more salt, per "to taste". If it says X grams of salt, and I know I like my food saltier than average, I can adjust to say 1.5X grams of salt or if I like less salt I might go to 0.67X grams of salt, aka exactly how I do for garlic or vinegar, or most other ingredients.
I think you just made a cake shaped, rose flavored croissant. Which sounds awesome.
Every time this engaging cooking show starts the history segment, I'm like, "Hey, I forgot this was history too!" Then when it goes back to cooking, I'm like, "This history channel does cooking too! Amazing!"
You’ve captured exactly my thought process when I watch these
@@annonimooseq1246 붸뤼 ないす
Except that the history Channel no longer does history, it does alien conspiracies and knife forging completions.
Adhd
I'm one of the few Italians who love any interpretation of pizza as long as it's good! No matter the country or even the time it comes from, what matters is passion and good ingredients.
Italian pizza is way more diverse than people give it credit for, from what I've seen at least their professional pizza makers are as happy to experiment as Americans are
@@yungboy4216 Very true. There are lots of different recipes for the dough, and endless possibilities as concerns the topping. It's paradise, really. The bottom line is just: don't rush it, and don't use low-quality ingredients.
@@fedra76it, exactly. There will always be extreme traditionalists claiming there is only one right way to do things, but overall we're quite open to innovation. :)
Just use everything store bought, if that doesn't immediately offend you then we have discovered you're not italian.
@@samsh0-q3a Well, he said "as long as it's good". This excludes store-bought ones ;)
Butterpizza: make it with butter, work in more butter, cook it in butter, soak it in butter and add sugar and rosewater
Paula Deen Pizza
Alright chief, but I'm also going to need a little bit of butter to spread on that bad boy.
Don't forget dipping the finished slice in GARLIC BUTTER.
Seriously, that recipe has too much freaking butter.
@@Charok1 Garlic AND rosewater in the same dish..? O.o
Welcome to Italian pastry!
SOOOOOO glad I found this channel! Super funny, mildly informative, time warps 20 mins into 5, such fun. Thank you, sir.
100% with you! I have ADHD and not much can keep my attention but I've binged watched about a dozen vids since finding it 3 hours ago lol
Very informative!
Not mildly!
I appreciate that he's pronouncing Italian correctly. So many English speakers leave out the hand motions when they try to pronounce it! If you do that, no one will be able to understand your accent!
🤣
Bellissima! (imagine I did the proper "two fingers beside my mouth" gesture to indicate how delicious your comment is)
whats the point then if ur not able to understand shit? #monkeybrainnotfunny
to be honest, I worked with 2 italiens togeather who did not really speak my language well, and I do not speak italian, but they where so expressiv with their guesturing, that I understood way more they where telling me, than the other way around. It helps so much ^^
@@thothheartmaat2833 thats a nice skill, I totaly fail to do that
Ha! I'm posting this in a group of FB called "Italians mad at food". It usually hosts lots of discussions about what pizza is. I'm expecting loads of fun with this!
as an italian i can't be mad, he was pretty politically and culinary correct. if an italian gets mad at this video, he is butthurd by default
That sounds like a Reddit: r/Italians mad at food. They've got them for everything else.
How can you tell if they're mad, glad, or sad? They sound and look the same lol
I think that the only thing in this video that can make an italian angry, is the fact that you call pizza the chicago thing XD
You've got to let us know how it goes 😂
something that i just realised is most traditional pizzas are basically an antipasto/charcuterie board cooked on bread
The solution to the problem of most antipasto not coming with nearly enough bread
Well, Aeneid’s eating proto-pizza was the reason why they landed in Italy.
The prophecy being that they will find home once they eat the plates or table, which Aeneid’s bread plate counted as one.
@@sweetlorikeet I can see it now. Angry chef in the kitchen "It's always the same... 'NoT eNoUgH bReAd WiTh ThE aNtIpAsTo' Well now the bread IS the antipasto Mwa Ha Ha Ha!"
It reminds me of making brioche from scratch! Sounds really lovely with the rose water.
In Italy this will be considered as a pizza. In my region we have something similar named: "Pizza di Pasqua". It is sweet and it contains raisin and candied fruit.
Thats a fuit cake here in ths US.
Is it connected to Easter in some way? Here where I'm from we call Easter "Paskha" and also bake bread with fruits and raisins for this holiday
I can confirm this for Romania also. We make it for Easter, both the orthodox and catholics. It has sweet cheese, raisins and a little bit of rum flavoring.
@@slashslash501 I can confirm this for Romania also. We make it for Easter, both the orthodox and catholics. It has sweet cheese, raisins and a little bit of rum flavoring.
why they hate pinapple if you put raisins and and candied fruit on it
Chicago and Oboe Doctors: "What did we ever do to you, history boy?"
they know what they did..
we know what we did.
What did you do?
@@PauaP They did the thing that they have done.
They called him history boy. It's History MAN!!!
"You can use our mill whenever you want, but you have to cater two pizza parties a year at the church." That seems like a good deal.
I mean this... sounds completely fair.
Well, these are two deliveries of twelve pizzas each, which is a lot a dough and other ingredients that you’d need to acquire all on your own. If we assume similar prices to a modern large pizza, that’s about a hundred dollars’ value per “party” so about 200 a year, which might not seem like a lot if compared to rent which is more than twice that each month, but this isn’t for something that’s absolutely essential like a place to live, it’s just a mill. It’s there so you don’t have to grind your grains by hand or order flour that’s already ground up. So this could actually be kinda pricey, depending on the success of the business that relies on it.
@@maddockemerson4603 You are pricing the pizza based on cost to purchase, not cost to produce, pizza has huge profit margins because of how extremely cheap the ingredients are. I can't attest to the price of ingredients in those days, but by today's standards you could easily produce a large cheese pizza with about 3 dollars worth of ingredients, most of that being the cost of the cheese.
@@maddockemerson4603 In addition to the above, grinding your own grains was largely outlawed (or at least skirted the edge of legality) in medieval Europe. The commoners generally paid a portion of their flour as tax to the local lord, and naturally the nobility wasn't overly keen on seeing this form of income dwindle.
No wonder why medieval priests are fat af.
I’m always so impressed with your pronunciation of various foreign words and languages. Your Italian pronunciation is SO GOOD. So many people don’t even try, or they just say the words phonetically with an American accent. You really went for it and you nailed it! Great job! 💗
Edit: you even do a good transatlantic accent! I’m so impressed!
I mean, it was a stereotypical italian through american lenses, but yeah, he did really try! And some, if not most pronounciations were decent, if not alright! He did a pretty good job, indeed.
He literally mispronounced all the Italian words, but okay
His French and German are also decent, also his British accent isn't terrible (source: I'm British and speak these languages)
@@Shaitan_no_allah No, he “literally” did not. 🙄
@@chrisheartman9263 he’s Not from Italy, so he doesn’t have an Italian accent. For someone with an American accent, he did fine. MUCH better than most.
Max, i just need you to know how much i appreciate you going all in when pronouncing things in foreign languages
Thank you : )
In case you have never heard of this, there is a rhyme in Italian that we learn as kids:
La regina Elisabetta
mangia la pizza con la forchetta,
la regina Margherita
mangia la pizza con le dita.
Queen Elizabeth eats her pizza with a fork,
Queen Margherita eats her pizza with her fingers.
Which, by the way, both are perfectly socially acceptable ways of eating pizza in Italy :)
I'm glad. People look at me funny when I pick up a knife and fork to eat hot pizza. I just don't want to burn my mouth!
Many Americans think eating pizza with a knife and fork is a terrible idea. I completely disagree, especially with some of the toppings we see on American pizzas and especially with the Chicago-style deep dish pizza.
@@kenmore01 Ditto! I was raised eating pizza with a knife and fork and when I went to college people made fun of me. But I wasn't the one with hot mozzarella in my mouth, exclaiming "hot, hot, hot!" while fanning my mouth.
@@emdee7744 LOL, yep! 😂
@@emdee7744 that's because overly using utensils is seen as posh, when available use hands first.
My Italian grandmother called cakes "sweet pizzas", so it seems the name became more specific with the time.
Yeah, in Italian dialects "pizza" means a wide range of stuff. "Pizza scema" it's a type of simple flat bread, "pizza dolce" it's literally cake (it's the base for our birthday-cake) :3
"pizza" is a rough translation. it can mean "cake", "pie" or "bread" Essentially, all it really means is "some type of cooked flour with stuff on it".
and it's delicious!
that prob why some people call pizza pizza pie
"whats the pope favourite pizza topping" i can't be the only one who said "Poperoni"
You are in fact, not the only person who said that. I did too.
Me too.
Popes pedo
@@junecampbell2152 There's 8 billion people on earth, some will have same comments just by chance
And holypenos.
Years ago, a coworker and I would occasionally order a "Greek pizza" from a local restaurant for lunch. It had spinach, tomatoes, olives, onions and feta cheese. It was so good -- but it smelled like old gym sneakers when we opened the box because of the warm feta. The other staff made us eat it in the loading dock. :)
Greek pizza is wonderful
Sounds good and bad all at once 🤣😂
Got a local place that serves a Greek pizza, it’s an oil sauce on the bread with feta, gyro meat, spinach, bell pepper, olives, tomatoes, and tzatziki dipping sauce
I could not eat feta until I was an adult. As a kid, I just made the obligatory retching noises whenever it crossed my path.
Huh, I've eaten pizza cakes Greek pizza too, and it was basically normal pizza toppings (I think the cheese may have been more like the kind used for saganaki than mozzarella, but I've never been a fan of lots of toppings on my pizza, so it was relatively plain), and the baking method was a bit different, it was baked in a pan with olive oil, so it was basically baked and pan fried at the same time.
"was Dumont a drama queen or severely gluten intolerant, you decide". My sides are in orbit. Liked and favourited.
I’ll have my butter pizza with more butter and then cook that bish in more butter. Sugar rose water for topping because I’m keeping it light.
My husband came back from Italy and complained that spaghetti in Venice did not have ground beef in it. It had pepperoni or hard boiled eggs. SO, I added pepperoni to my spaghetti meat sauce. Love it.
I’ve been adding fried salami or pepperoni to all sorts of pasta sauce for a while! It’s fantastic!
Funny because pepperoni isn't even italian, it's an american invention. Salami is.
@@SgtDuster Yes and no. It was invented by Italian immigrants in America, but possibility from other immigrant communities in other countries and introduced into America.
@@badweetabix Just like chinese buffets in N-A.
@Tretyphos I know all the implications and similarities.
I just said that "pepperoni" wasn't a real Italian cured sausage while salami is.
When the pizza takes WAY longer than “30 minutes or less” to arrive 😂
🤣
This one definitely isn’t baked in the time it takes to put the toppings on the next one.
I recently learned that Dominoes had to cancel that offer cause too many people were injured by over-pressured delivery drivers.
@@travisjohnson1225 you're late, I'm not paying for those!
@@travisjohnson1225 I can believe that. It’s a weird deal, anyway.
“That delicious”
Well of course it is, it’s got a pound of butter in it lmao.
My thoughts too. How could it taste bad?
the portion is like a whole slice of angel food cake. YOu can't tell me angel food wouldn't be great with rose water and butter
@@craigrobbins2463 you’re right I wouldn’t tell you that
Wonder what was served with it? Fruit, jam, cold cuts, cheese, eggs, stew any or all might be nice.
@@katiehettinger7857 it was for a feast for the Pope. It was served with all those things and probably a lot more.
Week 3 of telling Max his content is appreciated
Thank you ☺️ It makes my day to hear.
@@TastingHistory ❤️❤️❤️
@@TastingHistory makes my day to see a new tasting history post 🎉🎉
Only Three weeks I've been telling him He is appreciated for a Whole Year. Lol. But seriously he is one of my favorite cooking channels right up there with the Townsends.
This is still the best thing the TH-cam algorithm has ever set me on to. Food and History, Mama Mia'!
You may want to add in some towndsend and Victorian Way as well. They are more geared to a certain historical time and place, but great nonetheless.
Your Red Barron Pizza and Halloween connection surely comes from watching “It’s the Great Pumpkin, Charlie Brown.” Snoopy fights the Red Baron all through the show. I think it’s a great tradition.
Soo... when the pope wanted "Pizza" he really meant "Bake me a giant loaf of brioche, crust it in sugar, and spritz it with perfume."
I mean.. I wouldn't call it "Pizza".. but I can't deny that'd be delicious.
@@SimonWoodburyForget Lack of tomato sauce and cheese definitely disqualifies it as a pizza.
It really is just bread with rose scented frosting.
@@songcramp66 If you go to Rome you can find pizzerias serving pizza bianca, which often has just some mix of olive oil, salt, and rosemary, no tomato sauce, no cheese. It's definitely still a pizza.
When you are the Pope, you do what you want.
@@abonynge And I AM HERE FOR IT. 🌹🌹🌹
you are definitely doctor of food history in my book!
I was definitely confused when I ordered a "pizza" in Rome as a tourist and they put a sliced hard boiled egg on top of a flatbread with tomato sauce and called it pizza. What I really wanted was an American pizza over there.
We don´t want "american pizza" in Italy. We don´t like, we don´t even consider it a pizza. Domino´s, for example, has failed 2 years ago in Italy 😂
@@SandBoy408 i hope you don't think domino's is representative of american pizza, i promise you that we have so much better. i honestly don't know how domino's hasn't failed here for how easily you can get better pizza.
@@theawecat27 I don´t like NYC style pizza or chicago deep too. The only way i can apreciate american pizza is at some neapolitan pizzeria, like at Anthony Mangieri
Why would you come to Italy and eat American pizza?
My parents, throughout my childhood, refused to do any kind of pizza except "Chicago style" as I'm sure they thought it was the only legitimate one.... to hear you describe it as "basically soup" brought me absolute joy!
I'd have tongue-in-cheek philosophical arguments with friends regarding as to whether or not Chicago Deep Dish could properly be called pizza, ontologically. I of course argued against it being pizza, because only a madman from Illinois would consider a savory, crustless shepherd's pie a pizza.
Basically a casserole…… basically….. 😂.
@@Psyrus88 Don't get me worn,g it's GOOD. but 'savory crustless shepher'ds pie' just... really nails what it is. I LIKE it. I can do a lot with the format, but it's casserole. It is not a pizza. Pizza is flatbread with toppings. Not a breadbowl containing toppings.
@@singletona082 Oh absolutely. I'd still eat and enjoy some CDD, but we have to call a spade a spade.
@@Psyrus88 Wait... Is Shepherd's Pie not considered savory?
Twelve pizzas for Easter sounds like a great tradition to bring back!
Would go well with my adult Easter game plan of hiding mini shooters in the yard 😂
Don't forget the chickens to go with that pizza
@@hannahcollins1816 YES except here's the kicker: when you find the shot, you take the shot. This will likely make it so nobody can find too many since their finding abilities diminish as they succeed.
"Pineapples in Pizza? That's so outrageous! They don't even do that in Italy!"
16th century Italians: Hmmm yes SUGAR PIZZA
We have sweet pizza here in Italy, it's not the sweet the problem, it's the pineapple, we don't use pineapple on pizza, it's blasphemy hahaha
@@Asiaa514 boh a me fa cagare l'ananas
@@colabrodointellettuale2447 fa cagare l'ananas sulla pizza, l'ananas in sé è buono, da solo ovviamente
Fruits in savory dishes are a thing people. Let it go like Elsa.
@@eveakane6563 This! Some of the best traditional pizza toppings are figs and fresh stone fruit.
I totally understand how this combination is the genesis of pizza. The sweet and floral elements in something so savory and buttery is at the core of what a good pizza dough is. The rose water is just perfect.
The issue of salted and unsalted butter. Salted butter is usually old butter that was made days or weeks earlier. Salt is a preservative. Unsalted butter is made the same day. That is why salt is "and enough salt" in the recipe as opposed to an actual measurement.
That being said, this recipe calls for fresh butter specifically, which is an unsalted butter... because it is made fresh that day as opposed to have been preserved with salt over the last week.
Your use of unsalted butter in this video was a good call from a historical accuracy standpoint.
That is simply the stupidest butter comment on the Internet. "Made the same day"... obviously you lack the knowledge how dairies and creamerys work.
@@kiljucook7625 What do you mean ? Butter takes about 30 minutes to churn from whole milk, you can make lots of butter in 1 day with just whole milk and elbow grease, as long as you have enough cows to milk.
@@darkySp Perhaps they're confusing the quicker method of butter making with the slower time needed to make cheese?
@@garykelley9027 That would be quite a stretch, but maybe ?
If you have a dairy farm, it'll take you a couple of hours to milk the cows, pasteurize the milk and churn it into butter. You need 20L of whole milk to make 1kg of butter, that's totally feasible to make in 1 day even at that time.
@@darkySp Oh absolutely, hell we made butter in school in home ec, it's not that difficult. S'why I thought they were confused with cheese which would require time for the bacteria or whatever to do its job. Cause yeah totally feasible on the butter end
We have a similar dish in Germany called “Butterkuchen” (butter cake). A fluffy, not overly sweet, rather dry cake looking similar to this one but flatter. Ours usually has a sugar crust and in some regions, it is served at funerals.
I have never heard of Butterkuchen and I have lived in Germany for 20 years lol
But that might be because I am from an ex-soviet family.
The closest we probably have to such a thing is called "Napoleon" I believe and is just layers of a very butter-rich sort of pasty cream and puff pastry. Alternatively there is also "Medovik" which is also a layered cake but instead of the pastry cream, it's a cream made from just cream (or sour cream) with condensed milk or a sugar syrup and a slightly sweet dough that contains honey
Butterkuchen is so good!!
Butterkuchen is the best! But the traditional recipe is kind of different. You put a sweet yeast dough on a baking sheet and spread it with butter and sugar, sometimes flaked almonds too.
Butter cake is a big funeral offering in Missouri, especially around St. Louis. It's sort of interesting to see the German roots of some Midwestern foods.
In 2 Years Never did I get a proper pepperoni pizza in Germany .. had to make do
With all that butter, it sounds like he is trying to make early puff pastry.
Seems like brioche.
Thought the same thing
The dough Ingredients remind me of croissants...though those are made with about 100 folded layers of dough and butter.
Rough puff... very rough
@@beth8775 brioche is made with eggs. This is more like a croissant. Bread with butter layered in to make it flaky.
Domino's opened some restaurants in Italy a few years ago, but they closed last summer, because...well, they didn't sell enough pizza
No idea what they were thinking. No Italian will buy pizza from an American pizza company, regardless of how it tastes.
But maybe Jets. Alessio seems to like them...
This guy really said "You owe me 12 pizzas."
I love it.
12 pizzas twice a year.
@@rubberman302 that's like, 2 pizzas per month. quite reasonable, actually.
@@FerreiraDeAssis I wasent trying to imply that it was unreasonable. your way of writing it just makes it look more so 😆
Sounds like something Michelangelo would say
the day after I buy a tesla
He nails his intros ever time.
“This time, on Tasting History!”
I feel like I paid to watch this.
I know right? So professional!
Nightmare Kitten
The oldest sequenced recipe ever found was on the walls of the ancient Egyptian tomb of Senet. Back in 19th century BC, it taught the people how to make flatbreads.
Wonder what the Egyptians eat with that.
@@Lakhshamana tomato sauce and pepperoni 🤣 j/k
@@Lakhshamana limestone
@@Lakhshamana Fish, onions, and cheese. Not even kidding. Egyptians loved fish, onions, cheese and flat bread.
@@Bubu567 that's... _basically_ pizza isn't it lol
Hi Max, my definition of pizza is a flatbread that does not contains pineapple or chicken :)
Jokes apart, the word is directly translated to the English pie. Here in Naples I could easily show a few pizzas that you wouldn’t even think of calling pizza. On Easter we do pizzas with are literally covered and look like a pie with a cover on top. Fried pizza is like a folded and fried calzone. So yes, it’s a pie :) and small fish = anchovies, it’s typical on early marinara pizza recipes, garlic, tomato sauce and anchovies
I immediately love you all the more just for having a "To Wong Fu" reference.
🤣That was so funny. John Leguizamo was made a pretty girl.😆
I was wondering how long he has waited to use that clip
As soon as the recipe was being said, my immediate thought was “oh no, I’m pretty sure Max still doesn’t have a stand mixer” and his later expression of suffering said it all
I just baked 2 small pizzas for “second supper” tonight. Used basil leaves from my garden. And it was good.
The first time I made a Margherita from scratch, with tomato sauce I made myself and fresh basil leaves from a plant I'd grown, was a revelation.
I make my own “farmers cheese” with raw milk and lemon juice. Halved fermented cherry tomatoes from my garden and basil from the spice garden outside the back porch. Homemade and home grown is the best.
I knew I liked this guy, Max Miller, but him throwing in a "To Wong Foo, Thanks for Everything! Julie Newmar" John Leguizamo clip, is high laughs! OMG Love Tasting History
I've made Scappi's Neopolitan Pizza! It is more of a fruit and nut tart though. And definitely not for poor people, what with the dried fruit, spices, rose water and of course, sugar.
"Thats so because it's a lot of a freakin dough!"
What kind of mafia movie am i watching...? Oh, "Max the Feeder", Insidious promoter of gluttony.
You're god damn right I'm interested in the history of pizza, o' great algorithm.
Lol
The algorithm has served me well today. You shall live another day, The TH-cam.
Welcome to the channel then
I ate a whole Red Baron pizza before watching this. If Max can do it, so can I.
Then you risk being a “chubby kid” just like Max admitted he was. I still eat a whole pizza at one sitting about once a month and it’s not helping me, let me tell you.
we're here for a good time, not a long time ;-)
I love Red Baron fully loaded pepperoni pizza. I can only eat about 3 slices at most though. But, that just means I'll have something to look forward to the next day as well. But I don't eat pizza as much as I used to.
Fun story my grandpa came back after having tried pizza for the first time in the service and described it to my grandma, she tried making it and it was a regular loaf of bread with a close approximation pizza toppings on it! 😂
Similar to my first mother-in-law's first attempt at pizza in 1966 in small-town West Virginia. It was Chef Boy-ar-de's box version, but the instructions were just vague enough to be misunderstood. I remember her making it in a cake pan. Hey! Deep Dish!!
She did her best and came up with a nice anecdote.
That's honestly adorable
As an Italian, I really appreciate the effort you put in pronouncing the words in the right way ♥️🇮🇹
@JTR Hockey Productions WHERE in my comment do I mention this?
@JTR Hockey Productions Still, it's a weird and out of context thing to ask
@JTR Hockey Productions I only answer serious questions, sorry
@JTR Hockey Productions Asking if someone might cry if a word is pronounced wrong is not a serious question. It's barely something a kindergarten bully would ask
Could you do a feature on sugar subtleties and sugar molds? The drama and fancy presentation of the Renaissance. How was it done? What recipe did they use etc.
I would love a piece on subleties!
Max: "It smells kinda like croissants!"
You mean butter? It smells like butter... haha
This comment alone has made me want to make this recipe!
Duh!
Flakey dough impregnated with unheard of amounts of butter. It’s basically a giant, flat croissant with gently perfumed sugar frosting lol. flakey
flour butter
Both my parents hailed from Northern Italy. Neither had ever heard of pizza until they moved to Canada in the mid-1960s.
That's what I was thinking when I saw the ingredients: "This is a croissant cake."
Apt description. With rose water icing.
@TastingHistory
Fun trivia: Hawaiian pizza is a Canadian invention.
even thousands of years ago, the italians were saying “i makea the pizza”
Or "Et faciet pizza."
*hundreds, but yeah!
I cooka da meatball
Is'ah famiddy resoopee
BABATI BUBITY BABA🤣
in egypt (and in the middle east generally), we have a type of flat pie called "feteera" (which literally translates to pie in arabic). it is usually made with cheeses and meets and stuff, but it also has sweet variants like honey, custard and sugar. the main difference is that we wrap up the fillings inside the pie itself, and tend to use less bread/dough.
There is a pizza variant in absolutely every culture. It's just a flat kind of bread or crust with stuff on it.
But the pizza of today is THAT pizza from Napoly
wow egyptian calzone noice.. i love how i can learn loads of amazing new facts from both the videos and the comments
lahmadju could also be considered a type pizza, right? It's flat bread, has meat, sometimes cheese, olive oil, tomato sauce.... pizza. I like it more than actual pizza, you can't beat the minced goat meat.
@@TropicalGardeningCyprus Pizza is not just a "flat bread" ... and put some meat, or other ingredients on top, it doesn´t make a "pizza".
Surely Max will be a voice actor one day? The range of characters and pronunciation of other languages is incredible
I believe he has been.
Historical recipe I love to make- grilled and poached salmon (taken from Pleyn Delit). Take a bunch of parsley , add a few leaves to a shallow pan of water, and soak the remaining leaves in vinegar, then chill the vinegar-parsley mix. Take your salmon fillet, cut into serving sizes. Grill each for 5 minutes (I added some salt and pepper, but since those were luxury spices, they aren't in the recipe), then poach for 5 minutes in the water until firm. Place on a plate and chill. Right before serving, liberally garnish the salmon with the vinegar-soaked parsley.
Back then: Pizza is for the poor, a two-penny can feed a whole family!
Today: $5.99 medium two topping pizza only at Dominoes!
Good to know that pizza is a historical constant
@Lenia Carter The smell of weed makes me want to assault my neighbors, so I don't think so
@Lenia Carter World peace or whatever, but don't smoke that gunk anywhere near other people. It smells like rotten farts, meat soup and latex. Eat it if you must consume it, or you'll be far from world peace.
Domino’s has bad customer service!
@@luskaneseprince I'm sorry to know your neighbors only smoke shitty basement weed.
@@Caseyuptobat Lol nah. I don't know or care what people around me smoke but I have never once in my life smelled anything but bullsh*t and I have smelled it hundreds of times, smoked by hundreds of different people. You sound like cigarette smokers: they always claim there's a huge difference between good and bad quality tobacco, but they still destroy everyone's lungs, ruin apartments with smoke and terrorize everyone around them. Just eat your junk and don't make your addiction everyone else's problem.
now this is a controversial episode: as an Italian, I've always had the moral duty to look with contempt at whoever ordered or promoted pizza with pinapple, yet it looks like in the Reinassance we Italians were baking pizza with sugar and rosewater ...
Don't worry. Hawaiian pizza (ie pizza with pineapple) is a Canadian invention, but even the majority of Canadians loathe it.
You italians don't get to have an opinion on pizza, you eat it with cutlery.
@@CaptHollister I'm a Canadian and I love it!
and fruits
@@owenbloomfield1177 I'm a Canadian and I think it goes against all that is good in the world.
What to do with that left-over Pizza di Papa? Cut in 3 layers and fill with sweetened whip cream and strawberries...a dash of sherry on the strawberries😋
And that sounds like a wonderful use for this "pizza". Or with peaches.
Ooh a shortcake, that sounds good. I was thinking perhaps a bread and butter pudding.. wouldn't need to add any more butter, that's for sure lol
How about cut in half and fill with a layer of almond paste and sliced almonds...
Sounds divine. 🤗
After all, it does resemble a short biscuit we Americans love to serve with strawbs and whip. I love it with blueberries, raspberries, blackberries or peaches--whatever is in season.
Either in Pompeii or Hereculum there was a wall mural with a Pizza on a table.
Seems that the recepie was lost till it was found again. So Pizza has been around
For many centuries before.
Even the Greeks had a Pizza version
Using Foccacia bread.
I was enjoying the history so much, I forgot we were waiting on pizza in the oven.
Same lol
Great video! I'm wondering about one thing. The Italian recipe calls this "sfogliata" (flakey) and the amount of butter is substantial. Maybe (just maybe) it should be done like croissant pastry - you should use rolling pin and incorporate butter by creating layers of pastry. Technically this should be flakey after it is baked. It would explain why it is called "sfogliata" and why you need to poke some holes, that are little bit unnecessary when you bake this as a giant pancake. With the holes you cut through layers and doing some vents. Just a theory but small parts seem to add up :)
yeah, I was wondering the same, if the arduous fold-n-"incorporate" repeat ad nauseam instruction mis-interpreted the "incorporate" component - cuz honestly, there's way easier ways to "incorporate" butter - laik, right at the beginning, melt and mix boom done... the folding says flaky croissant layers to me.
@@bmolitor615 And you have to work with a very cold surface so the butter doesn't melt while making the dough
He doesn't even try to make foldings, has no idea of mixing or kneading...you're asking for higher skills 😂
This kind of thing is why I find arguments about authenticity pointless. Recipes keep evolving and changing; sure, recipes should be preserved but don't start an argument because I like to put some crushed garlic in my carbonara.
It's ok. I use Manchego cheese from Spain in my risotto instead of Parmigiano.
@@CaptHollister Manchego cheese? Heathen!
Hey I put roasted chicken breast and crispy skin in my carbonara, then I call it Italian oyakodon.
Everything goes!
I grate sharp cheddar over my congee!
Long as you don't put in cream...
14:42 ur old timey accent is too spot on bro
"Now butter up that dough, boy."
"But dad, my heart hurts!"
*glares in Italian*
^ this is a bot folks.
He's not a bot, he's the greatest content creator of all time
@@samsh0-q3a nah, each of his comments are unique. He may be a complete waste of space but he’s got commitment
I feel that Omg lmao
BACON
YOUR
SAUSAGE
"Occasionally, I like a glass of wine" - Max Miller
This line made me chuckle.
Occasionally
Margherita Pizza is truly a patriotic dish: born in the South, bears the name of a Northern queen and it has the colours of the Flag!
It helps that the flag has good colors for a nice balanced meal. Green for some vegetable or herb, red can be some meats, berries or tomato[=)] and white can be rice, white bread or even pasta if you stretch the definition of white a bit.
Take the german flag, it would probably be some meat, dark bread and what gold leaf? And the french's blue as a limiting factor, like what a mixed berry muffin including blue berries?
@@willowarkan2263
The Norwegian flag has similar limitations, though pavlova with strawberries and blueberries makes a nice patriotic dish, even if strawberries aren’t really in season yet on our constitution day (17 May).
@@willowarkan2263 Yeah, it's true, there aren't a lot of naturally blue foods
@@ragnkja What's pavlova?
@@itacom2199
Meringue with whipped cream and fresh fruit.
I just went to Pompeii and would love an ancient bread recipe and history from Pompeii. ❤️ your show!
A moment of silence for the loss of Umberto I’s mustache. The world has yet to see its like again 😢
That was the best, wasn't it?! 😂
How much testosterone do you even need to achieve that amount of stache
Did you know there is a contest for the best beard? I'm sure he would have been a great contender there.
He may have had a lot of mustache, but he was a bastard.
I was going to suggest the 'stache of Conrad von Hotzendorf but it looks like Umberto has a world beater.
Cadorno had a good 'stache.
If interested, look for Mustachios/Mustaches of World War One by the Great War channel hosted by Indy Niedell.
This one really reminds me of what we Italians call "torta di rose", which is a cake composed of soft dough (made of flour, sugar and plenty of butter, coated in sugar and butter), rolled in small rose-shaped units, which get stuck together as they rise and cook.
And it's delicious
pizza was called a torte at some point in the video, so that checks out---
In fairness, "lots and lots of dough" is exactly the kind of thing the papal court was into
I can't believe Martin Luther was against pizza.
@@vigilantcosmicpenguin8721 He was pretty much against anything remotely nice or fun.
@@ultrademigod Except beer.
@@ultrademigod Because Jesus is Serious Business.
@@ultrademigod He was also against the Jews for disagreeing with him. He is that type of asshole.
Max, I had to laugh when you mentioned doctor. A friend and his wife were traveling in Italy. Came up on a crowd of people gathered around a man who was having a medical emergency. My friend, "I'm a doctor", crowd parted and he then helped the person. All he needed was he medication. My friend is a doctor, of phycology.
How much butter do you need?
Scappi: *YES*
Scappi: How many cows you go?
I once tried a kind of Persian flatbread that was intended for eating along with sweet things...it was thinly spread with some kind of jam made from rose petals. The taste of it was unique, yet amazing.
The description of this pizza recipe reminded me of that experience.
the rose jam might've been something called gulkand - that's typically an Indian subcontinent thing though (not Persian).
@@air9music Interesting. Then maybe it was adopted from India by the Persians, right? The rose jam brand name (I now remember!) spread on the toast was behrooz.
@@Merseyrock It might've gone either way - come to India/Pakistan from Persia or vice versa; there's lots of cultural crossover between these regions 😅 I cannot find any present day accounts of gulkand being used in erstwhile Persia though.
@@air9music Oh I see. Good point.
Rose petals are edible???
Max: Shocked with ancient sweet pizza.
Me in Rio de Janeiro with half of a Snowy Banana Pizza (Bananas, Dulce de Leche, White Chocolate and Cinnamon) in the fridge: You know nothing Max Miller.
That sounds amazing!
Basically, a pizza version of the banoffee pie. I'm drooling.
Nah, the Carioca sweet pizza can be easily handwaved as one of the blasphemous modern experiments. But show this Renaissance recipe to the Italian to make them break with "My Pizza Tradition as I know it is a lie!"
Brazilian pizzas are wild
Have you heard of Durian pizza *wink wink *
My Dad will tell me stories of when he was a kid in the late 1960’s early 70’s, pizza was still a relatively new thing, especially in the middle of Michigan. Popular enough that it’d become the standard for birthday parties, but there were only 2 topping variations at the time. Plain cheese, and pepperoni. Both my Dad and me aren’t huge fans of *just* pepperoni, so I completely understand that he didn’t like pizza that much as a kid, when that was one of the only options 😅
Of course now, he loves pizza since he can get pretty much whatever toppings he wants.
Every.Single.Episode is interesting and well-made. 100% interesting - that's impressive.
I was 5 when I first had that ‘foreign’ food called pizza. It was on the border of Italy and Switzerland and my folks needed to use up the money. It was also a few days after I’d had my first ever spag bol. thanks to a lovely Italian family on the same campsite who invited my family for dinner. My 5 year old mind was blown! Nothing in English cuisine came close to describing it.
Spag bol is the most unappealing name for food I've ever heard lol
Oh well - English food...yeah, pretty much anything is going to be better than that. I mean, bangers and mash? If I were a dentist in England, I 'd miscarry - even as a man.
@@folee_edge British cuisine is based on using leftover meats and organs to sustain people, not to have an enjoyable experience...
"Don't give your cats wine, but do let them play in the box the wine came in!" As if that wasn't all they wanted anyway😹
I left a empty box in my hallway and a cat snuck in the house to play in the box......I said "hi, yeah you can have the box" and put the box out with the cat in it
My cat usually enters the box before the contents have been removed!
There is catnip wine for cats. 🤷🏻♀️
@@whitneykopsie9772 Pretty sure that's not actual wine though. Alcohol in any quantity is toxic for cats
I just wanna say that I really appreciate the ad like almost always being in the same spot. I’m autistic and ads being random and unexpected disregulates me a lot so I seriously appreciate this consistency.
Hi, loved your video! That, though, it is indeed a real pizza ^^
Back in the days, the term "pizza" was basically the italian way of calling a pie (*), so every region had (and still has) its own version of "pizza". That's why here in italy it is not uncommon to say "neapolitan pizza" to refer to the pizza that foreigner knows as just "pizza". In my region, for instance, if you ask for a pizza you'll probabily end up with a slice of pie stuffed with local veggies and cheese, not the neapolitan pizza. Even in Neaples they have different types of pizza, some of them resembles more a pie than what a foreigner would call a pizza.
By the way, don't confuse the history of neapolitan pizza with the history of the Margherita pizza: what you told was the myth around the birth of Margherita pizza.. I agree, it might not be entirely true but as you said it's a pretty story and it fits nicely with the colours of our flag and the history of our country so why not stick to it, right? ^^ Pizza, as I said, was just another word for pie, so it was spread all over the country, they could be sweet or savory, fried or baked, and regional cooking is full of them.
Sorry for the long comment, I hope I wasn't too boring with all these details
(*) Interesting fact: we don't have a modern word to translate "pie" in italian because our term "pizza" has been switching over the years to refer specifically to neapolitan pizza. You may find "torta salata" as a translation of pie, but a "torta salata" is not really a pie, that's why still nowadays you can find modern recipes for pies (or even cakes) that have "pizza" in the name. That "pizza" in the recipe name also usually indicates that the recipe is probabily a modern version of a very old traditional recipe. I hope it's not too confusing.
makes since, because we often hear a stereotypical trope, either about modern italians, or italian immigrants who brought over what we in america think of as pizza, "heyyy, itsa my tasty a pizza pie" said in some possibly over exaggerated italian english accent.
Not boring - I want to hear more.
No, good on you Lou, thanks for the fun facts ... and what BooMz says above re: pizza pie .... it is all starting to fit !! 😊! Ciao!
That's so informative and awesome! Thanks for taking the time to share!
Now I want to travel Italy, sampling different "pizzas".
The deep dish pizza thing reminded me of Jon Stewart’s pizza rant. A true classic.
New Yorkers who love NY thin pizza are noted for being assholes about Chicago pizza, Detroit pizza, California pizza, etc. Get the picture? They are to be ignored.
Pizzas are all delicious. Dissing any of them beyond "not my favorite" simply shows your ignorance.
@@davesvoboda2785 agreed as a detroiter my favorite style of pizza is the one I'm lucky enough to have in front of me for dinner
Right? NY pizza deserves credit for being the first, the original. Kudos. Now let people enjoy things.
@@shinrapresident7010 what are you blabbing about pineapples are the best thing to put on top of a Pizza.
@@shinrapresident7010 That's a perfect example of the problem I'm talking about.
Pizza time.
... You're late. I'm not paying for those.
*fires up the calliope*
Did you steal some guys pizza too? Lol
Pizzeh
I'm always amazed at how much there is behind the history of food! Never would have guessed this was pizza lol !
Not gonna lie when Max asked what the Pope's favorite pizza was, my brain immediately went "...Poperoni?"
I'll show myself out 🤣
With Swiss cheese... 'cause it's holy :)
"Not gonna lie" ? Why would you lie in the first place. Please do leave, Jamie. Not gonna lie, you suck
I really was expecting that to be the start of a joke. XD
@@jonathan91732 who hurt you?
@@maeve615 I legit thought this was going to be a swiss gaurd joke but ya know what... This is equally good haha
Considering it’s humble place as budget food, pizza has arguably evolved to be the best budget food the world over, for all its usual worth.
I feel privileged to watch Your channel. Entertaining, educational, humorous and practical. Bravo.🙂
That is so kind. Thank you
Your story about your first NYC apartment brought back *big* memories (or small memories) of my own first apartment after I graduated from NYU in 2005, on 13th Street between 2nd and 3rd Aves (right across the street from the Kiehl's flagship store, if you're into skincare at all). My bathroom had a literal KINDERGARTEN-SIZED sink, like the kind you see in preschools, and my bedroom was so tiny that my twin bed, desk and dresser, which I had assembled from Ikea, could only fit in one particular configuration, like a Tetris game except with furniture; I discovered, when it came time to move out, that the furniture literally could not fit out the bedroom door, and so I sold all three articles as-is, still in the room, when I passed it on to the next subletter.
"What's the Pope's favorite pizza topping?"
Popearoni?
*flings tomato* Boooo!
no, sugar and rosewater
Get out
@@OltrePodcast_Official Maybe holy water?
Poperocini.