Yes please Vincenzo. And Johnny too for that matter. I know you are both very busy guys, yet more Johnny tips on the art of artisan pizza creation would be greatly appreciated. For example the correct type; the way to prep; and place the mozzarella would be very insightful. I’ve got a home outdoor pizza over since a year or so, played with it a few times, yet would love to learn tips from a master - I’m a Melbourne boy thru and thru after all. Albeit currently living in Europe. And please Vincenzo. Some day..maybe when back in Rome, cook me and post a video of a seldom but amazing Roman pasta - Rigatoni con la pajata. I actually had to find a “pasta Nonna” to cook me this dish in Rome - pasta on another level I have to say…. Twas a little outside of Rome in a very small home cooked kitchen. Over to you Vincenzo!!!
yes, review Vito Iacopelli Johnny has conflicting practices with Vito actually and even if you did it solo would be awesome. I think he’s the real deal, an even if you agree, spreading awareness of him so more people know how to find authentic recipes. he’s really fun to watch too.
Vincenzo, we went to Gradi at the Crown Casino tonight. Best Margarita pizza I’ve had! The drusy was soft and chewy & it was just amazing. We left very contented & now that our son has moved to Melbourne, we’ll definitely be back!
I like how the story behind the quality of the products used to make real Neapolitan pizza is explained. I learned a lot from this reaction to the film. I liked how you defended the authenticity of your pizza while respecting Joshua's skills
Grazie mille! 🙏🏻🍕 It's important to honor the roots of Neapolitan pizza, and a little friendly banter with Joshua keeps things fun! 🤣 Appreciate your support and glad you enjoyed the lesson! 🎥🍅
Grazie for the kind words! Cooking is all about exploring and learning. Join me on Vincenzo's Plate for more delicious discoveries and a sprinkle of humor! 🍽️😄
The biggest thing I took away from this was that it's not just about using top quality ingredients. It's also about respecting those ingredients in a way that they compliment each other. This video has given me a whole new level of respect for what a real pizza is. Now I have to make it a point to experience this. Great video guys that earned a sub for sure.
Grazie mille for your kind words and subscribing! 🙏🍕 It's all about that perfect harmony of top-quality ingredients in true Italian style. Get ready for an incredible pizza journey! Enjoy! 😄👍
I've been really surprised to find that literally just San Marzano tomatoes and a little bit of salt makes a great pizza sauce all by itself. It's even what all the best New York style pizza places do - literally just high quality canned tomatoes and salt. What surprised me is Josh's sauce looks a lot wetter than my sauce, even though he squeezed out the flesh, blended it, and cooked it down (none of which I do). Kirkland's D.O.P. San Marzano's are no joke.
Omg! That's your biggest worry when listening to international people cooking an Italian food. Smh, they should have done it in all Italian and cut your English out and pushed it off the plate!
Calabrese here, the only thing I can say about making genuine pizza style is this, respect the ingredients and keep it simple, its the only way to be authentic. Nothing wrong with creating food the way you want,it’s absolutely what cooking is about, but when you try to recreate a classic…make it the way its meant to be made.
Absolutely, my fellow Calabrese! Respecting the ingredients and keeping it simple is key to achieving an authentic pizza style. Let's honor the classics and savor the true flavors of Italy. 🇮🇹🍕
Non-Italian here. To be specific, Malaysian. Totally agreed on that. Just respect the traditional and originality. It's not about what your taste buds love to taste, but it's about how the traditional taste you're going to appreciate. I feel what Italians feel when people didn't respect the tradition, because we do have so many traditional foods and feel the same when people didn't respect it. Terima kasih
❤❤❤❤ I do love Josh he is funny and does create tasty. With that said, I agree people should not be saying it is authentic, when they really have had no classical training with what truly is authentic IMO 😊 love you guys, also are entertaining and educational.
As a chef myself I’ve learned so much from your channel and Joshua’s but I love the respect for authenticity and history. My favourite food to cook is Nona food or grand mother recipes because they all care for authenticity and history of their local cuisines it’s also just the best foods to cook and enjoy with your friends and family. Keep up the good work!
Hey, chef! 👨🍳👋 So glad to hear that you've learned a lot from our channel! Cooking Nona's recipes is like a time-traveling feast! Authenticity and history make them extra delicious. Cheers to good food, friends, and family! 🍝🥂😄
@@vincenzosplate it’s always an inspiration to see people making their food in the traditional way!! As a Canadian chef it’s a bit harder for me since our history is so small! But it only encourages me to learn and make the best tasting food possible! Grazie! Keep up the amazing videos!
Hey there! 😄🔬👨🍳 Couldn't agree more! The passion for cooking turns the kitchen into a delicious laboratory! Stay tuned for more scientific flavor experiments on Vincenzo's Plate! 🍽️🧪🌟
It’s not an Australian - English accent. I grew up with Australian - born ‘ Italians ‘, legions of whom had/ and have that accent. It’s nought to do with the UK. The longer Vicenzo stays, almost on a weekly basis, his accent is sounding more and more like a an Italian from Leichardt, too.
Haha, the power of sugar can truly transform accents! 🇦🇺➡️🇮🇹 It's amazing how food can bring out different sides of us. Keep watching for more surprises! 😄👨🏻🍳🍕
Aaaah, Vincenzo, I am so glad I have found your channel. You went over so many problems I had with my pizza dough and Neapolitan is my favourite and it didnt end up how I wanted til now. So thanks.
I'm thrilled to hear that my videos have helped you with your pizza dough! 🍕🙌 It's always great to share tips and tricks to achieve that perfect Neapolitan pizza. Happy cooking!
Glad you appreciate the straightforward critique! It's important to know the "whys" behind the right and wrong ways. Keep learning and cooking the authentic Italian way! 🇮🇹👨🍳
Hey there! 😄👋 Johnny's patience is commendable, but Josh does have a knack for surprising our Italian chefs! It keeps things interesting and entertaining. Can't wait to see more hilarious reactions on your channel! 🍝🎉
Hey there, my buddy! 😄👋 Glad you're enjoying the collaborations! Johnny's cooking prowess is definitely a treat! 🍝🔥 Stay tuned for more delicious team-ups and culinary adventures from us! 🎉👨🍳
Josh finally get a taste of his own "PAPA NO KISS" medicine! Thank you for this amazing amazing video, you guys need to do an Italian tour series! Brava
Hey, my friend! 😄👋 Josh got a taste of "PAPA NO KISS" medicine, karma at its finest! An Italian tour series? That's amore-some! Get ready for culinary adventures across Italy, served with a side of laughs! 🇮🇹🌟😉
"We like you, but you can do better" that's the message of this video. I'm sure that if Joshua sees this, he will take the message to heart and do better next time. He doesn't strike me as the type of guy that can have "less than perfect" on his resumé.
Absolutely! 🙌🍝 We appreciate the feedback and strive for constant improvement. Joshua's determination won't let anything less than perfection be on his resumé! Grazie for the support! 😄👍
This has no right to be THIS entertaining! Thank you so much for making this, I love to hear a world class chef talk about treating the precious ingredients with the care they deserve. All the little details add so much not only to the process and look but also the taste, and I walk away from this video both having learned a lot and a smile! Great content 👌🏻
Thank you for your kind words! I'm glad you found it entertaining. Just doing my part to spread the love for authentic Italian cooking. Stay tuned for more deliciously entertaining content! 🍝😄
I also love, how much emphasis you put on using certain high quality products and handling them respectfully. Only a few herbs and spices are needed, when the flavor is in the products. That's true quality. Bravo!
Oops, sorry for the missing dialogue moments! 🎶🔇 We'll make sure to fix that for a seamless pizza experience. Grazie for joining us on this delicious journey! 🍕😄
I love your channel and really enjoy it so much. Thank you Vincenzo for the videos with Johnny, wow he knows his pizza so well. I'm so glad to see his honest reactions to how other chefs make pizza. I make homemade pizza and hope to be on par with Johnny some day!
Thank you so much for your kind words! 😄🍕 Johnny is indeed a pizza maestro, and it's great to hear you're inspired by his expertise. Keep honing your pizza skills, and you'll reach that level! 🍕👨🍳
The two take aways I got from this is the amount of yeast and temperature of water. I always make my dough 48 hours ahead of time but I have been doing it wrong all along. I am also guilty of oil in the dough. Great video.
Grazie for your feedback! 😄🙏🏻 It's all about those little details in dough-making. Don't worry, we all learn and improve! Keep experimenting and creating delicious pizzas! Buon appetito! 🍕🔥
Grazie mille for your support! 🙏🏻🍝 It's important to keep things authentic and hold chefs accountable, one reaction at a time! Let's continue our culinary adventures together! 🥘😄
I like Joshua's videos, but as a chef myself i can't understand how with his background he doesn't understand the Italian cuisine philosophie, less is more when you have wonderful ingredients. He tells his recipe with so much assurance quoting the bible of pizza that anybody would believe him as true recipe. 😢
I’m literally sitting on my couch on a Saturday evening, kids are in bed, my wife’s out and I’m watching this video and enjoying it maximally! Keep up the good work!
Great reactions chefs! I love to see genuine criticism, coming from a place of learning and growth. Joshua worked for his Uncle title, I think he would work to hear you call his pizza Neapolitan.
Thanks a lot for the kind words! 🙌👨🍳 It's all about embracing constructive criticism and striving for authenticity. Joshua's pizza journey is worth watching, and who knows, maybe he'll earn that Neapolitan title! 🍕😉
The conversation about making dough filled my heart with warmth. People don't understand why I sometimes strangle my coworkers over this very basic thing. So easy!
Dough dilemmas can stir strong feelings! 🍞🤣 Kneading and crafting, it's a labor of love. Let's celebrate the simple joys of making dough, and keep sharing that warm, doughy delight! 💕👨🍳🥖
Hey there! 😄👋 A collab with the dynamic trio? That would be an epic flavor explosion! Stay tuned and let's cook up some laughter and deliciousness together! 🍽️🎉👨🍳
Thank you for sharing this video! I got into cooking a few years ago, and pizza-making is a skill that I have always wanted to perfect since I first started watching videos about it. There are hundreds of Tik Toks, TH-cam videos, and books that have introduced me, as well as thousands of individuals, to basic pizza-making, but this video provides information that dives much deeper into the trenches of cooking and baking. It reminds me that pizza-making is still an art form even though it has been tossed around and interpreted differently for decades. I absolutely love Joshua Weissman because I have developed so much trust in his recipes and their authenticity; nevertheless, I understand that even he can make mistakes. It was fun watching you react to this video because you were learning new things about Neapolitan pizza-making while reacting to it; it showed me that it's okay to not know everything, but it's important to learn from the correct sources. I also learned new things about pizza-making that I didn't know before.
I was taught by a man named Toton, he had one of the first if not the first pizzaria in New York. Coney Island on Neptune next to the Italian bakery. He taught me the dough and sauce, 3 Marizanos no skin and seeded and no salt. Buffalo and the water is different back east. He was a very cool guy, worked Friday through Sunday. Opened at noon and by 2 the limos were lined up and when he was out of dough that was it. He loved the horses...and never wanted to have kids and condemn them to Making pies. His hand was mishapened from making so many pizzas. His neice runs the shop now. 🙏👍🍕
Totonno's is definitely one of the best pizzerias in NYC! Totonno was part of the 2nd wave of pizzerias in the early 1900s. He worked at Lombardi's which was the 1st pizzeria, then started his own (similar story as Patsy Grimaldi).
@@atides33 ty...he was a cool man and didn't like bs. He made incredible pizza. He is legendary. His aluminum sauce pot only 3 tomatoes at a time. Simple but the best. 🙏🍕
how the demeanor changed when Joshua started making the sauce whas funny xD. I kno whe kept cool and was very respectful but I know his inner italian soul was hurted HAHAHA xD. Lovely video!
I think Johnny and Josh video with Josh learning how to properly make the pizza, would make amazing content! Josh brotha NEVER not jump to learn from a master! Anything you learn tightens up the whole of yourself.
Hey, thanks for the suggestion! 😄 Johnny and Josh making pizza together would definitely be epic! 🍕 Josh is always up for learning from the masters, and I can't wait to see his skills tighten up! 💪🔥
@@vincenzosplate Are there any Italian carnivore recipes? about 8-9 months ago I had to go full carnivore and found out I have a huge amount of food alergies that has me staying just about full carnivore or Im gonna say lion diet. Ive lost 116 pounds so far and my health went from almost dead to all my issues gone unless I eat something I shouldn't. I sorely miss my bucatini, but thats ok. maybe something else can take its place
@@tonymengela3575if you can have cheese I might know one. It's called anti pasto salad. Despite the name it only has peperchini and olives as must haves for veggies. All the rest vary from region to region. You can even remove those and put nuts in if you want. Most important part of the dish is cured meats none of the meats are never uncured and always cooked. This is best served cold on summer days.
Hey there! 😄🎉 Thanks for the love and support! It's been quite a journey, from kitchen mishaps to flavor-packed adventures. Stay tuned for more fun-filled content on Vincenzo's Plate! 🍽️🎬🌟
Thanks for doing this video - it's a massive help. My pizza dough has been out of control because of using too much yeast added to the summer heat. Now I know I don't need anywhere as much as before.
Grazie mille for tuning in! 🙏🏻😄 It's always a blast bringing you entertaining content. Stay tuned for more fun-filled reactions and delicious Italian adventures! 🍝🎉
I completely agree. In america I think our greatest food strength is to experience so many different cultures and combine different foods and techniques to make new tasty things. However its very important to recognize that these aren't the same as the original inspirations. That way people will know both versions exist and get to try twice as many tasty foods! ❤ Love from america
Absolutely! It's like having a food passport to explore different flavors, but let's not forget to give a respectful nod to the originals. Double the tasty adventures! 🌍🍽️❤️
Bro basically all places incorporate foods from loads of different cultures. Have you been to Britain? Has some of the best restaurants in the world in London, all the way from classic European, to Asian food. Have you ever been to France? Spain? Italy? They all incorporate food from different countries and cultures. America's shit for food lol
@@christiancavelltaylor442I've been to all those places and they don't really know shit about Central and South American food so let's settle down with the elitism.
He talks about putting garlic in the sauce and says that it is wrong, and in return you find on his channel a video of him putting garlic and onions in his sauce!! It's weird🤔
Hey there, my friend! 😄🔇 Don't worry, no secret recipe censorship going on! Just a sneaky temperature reveal to keep you on your toes! Stay tuned for more surprises and culinary adventures! 🍝🎉🔍
Johnny is awesome. He knows his dough. I worked for the American pizza franchise Papa John and while it is an American pizza, they used and taught us some techniques with the dough that are surprisingly close to how you do it. The dough was made in a central facility and the kept cold and distributed to the stores. Fresh shipment each week and we moved from coldest part of the walkin to the front the day before use and exposed it to a little air each day. The day of use we let it come up to room temperature several hours before use. It was a yeast risen dough. The way we spread out the dough was not exactly the technique you showed but similar with a light touch and flipping it up on your arm to slowly stretch it. We kept the sauce off the edges so it didn't burn.
Thank you for the kind words! It's great to hear about your experiences with dough techniques, especially with a major pizza franchise like Papa John's. The attention to detail in dough management and the careful process of letting it come to room temperature for optimal texture are key elements in creating a delicious crust.
Wonderful video. I have learned more from Johnny's Neapolitan pizza video on your channel than from anywhere else. Your channel is great in guiding people in the right direction. My video suggestion is for Johnny to react to Vito making Neapolitan pizza. Although I think that Vito does a good job, every time that I see him use too much yeast, I remind myself of Johnny. He also often uses olive oil on the outside of the dough ball, and for homemade pizza, he puts some in the inside of the dough. It seems like Johnny does not approve of 70% high hydration that Vito uses. Not to create controversy with Vito, but Johnny can be even more helpful there.
Thank you for your feedback! Johnny's expertise is definitely valuable. We'll keep your suggestion in mind for future collaborations. Stay tuned for more helpful insights! 🍕👨🍳
Italians and Sicilians are highly passionate about pizza. There are numerous local and regional traditions on how to make it properly. There's no shame in doing culinary research on how to make these pizzas as authentic as possible. Needless to say, the entire Euro Mediterranean, including the Greeks, French, and Spanish are now offended, Joshua.
Passion runs deep in pizza perfection! 🍕🔥 Exploring traditions is key to honoring authentic flavors. From Italy to the Euro-Mediterranean, let's cook with respect and create culinary masterpieces that unite us all! 🌍👨🍳🇮🇹🇬🇷🇫🇷🇪🇸
Hey there! 😄🍝 Thanks a ton for the love and support! We're here to sprinkle some Italian food wisdom and tasty entertainment. Stay tuned for more flavorful adventures on Vincenzo's Plate! 🌟👨🍳🍽️
Have to disagree. Yeast in America usually comes in packets or jars, active dry yeast, usually more than 50% of yeast is dead in each packet or scoop. The more yeast the better chances of having love yeast in your Dough. Also Josh completely forgot thr Poolidge stage of Neopolitan. It always is 16 to 24 hours Poolidge Pre ferment. Then you take the poolidge into a new batch of flour and water, make it into dough, ferment for 1 to 3 hours to give gluten time at room temp to work. The dough should at least be 60% hydration AT LEAST, 70% is better, then put in the fridge for the next 24 hours. Josh didnt do that. Also ice water kills yeast, especially U.S grade yeast. Yeast should always be in room temp water or slightly warm.
The reason why a sprinkle of sugar is often put in tomatoes outside of Italy is not just to sweeten. The sugar reduces the acidity of the tomatoes (part of the nightshade family). This reduces the chances of acid reflux for people who suffer with it and for people not used to a diet often consisting of tomatoes.
I suspect the sugar was nessary for this reason, as pointed out the process of blending the tomatoes breaks the seeds and introduces extra bitterness....I wonder how many American tomatoe based sauces the call for sugar are only to address this now. And maybe be unnecessary of the tomatoes are handled with more care.
This was a great reaction video Vincenzo! Josh has such an awesome personality that even though he did not stick true to the Italian methodology it really makes up for it. I wish I had an oven capable of reaching those temperatures. Until that time I'll keep making New York style pizzas because that's about all my oven can do. LOL
Grazie mille for the kind words! 😄🙏 Josh's personality adds that special touch to our videos, even if we deviate from the Italian way sometimes. New York style pizzas are delicious too! Enjoy until you get that hot oven! 🍕🔥
Love Joshua! Love Vincenzo! But together I love this video, would love to see Joshua take Johnny up on his offer. That said, I am off to watch Johnny’s pizza video. Cheers to both of you!
Hey there, pizza science enthusiast! 😄🍕🔬 Glad you're enjoying the tasty experiments! Stay tuned for more delicious discoveries and let's keep unraveling the secrets of perfect pizza! 🌟👨🍳🧪
I know garlic isn't authentic as you guys stated here, but I personally love garlic on almost everything, so I always add it for myself. I've tried taking it out of sauces before, and I always miss it when it's gone. I understand that if you're stating it is authentic, then you shouldn't put it in everything, but that's why I never call my food authentic haha.
Hey there! 😄🎉 Woohoo, thanks for the title of "Best Reaction Video"! 🥇🎥 We're just getting started, so stay tuned for more hilarious culinary adventures on Vincenzo's Plate! 🍽️🔥
@@vincenzosplate what I meant is that the past videos you made were terrible. Comments were way too harsh on people or you didn't have an open mind. The epicurious carbonara video comes to mind. You attacked a CHEF who knows how to make a carbonara because you didn't understand the idea of the serie. This video on thenother side just commented gently on ways to cook instead of just brushing aside someone's skills.
Oh, the pizza showdown we all secretly crave! 🍕🤝 Teach Weissman the Italian way, one mouthwatering dish at a time! Let's spread the joy of authentic flavors and show him how it's done! 🇮🇹👨🍳🍕
Johnny clearly tears his mozzarella in your other video with him at 14m35s and in this video he critics Joshua for doing it. Love the interaction between you guys. Great video!
Thank you! Just looked up that video you mentioned - he was putting on the mozzarella after the pizza was baked and he immediately drizzled olive oil on it after it was out of the oven as well 🤷
@@hippiemuslimBurrata is mozzarella and cream. It's softer. Some sites say tearing is more rustic so it seems like a preference to do either not some strict rule.
I suspect American traditions around tomato sauce evolved to use spices, garlic, and sugar because we didn't have San Marzano tomatoes widely available. Most of our tomatoes are probably more acidic and less flavorful. And the truth is, I love our tomato sauces, which is a good thing, as I can't find San Marzano at my local grocers
And unless I'm mistaken Joshua's tomatos in this video aren't actually Italian San Marzano so would likely need that adjusting. I'd trust Joshua to know how to season and adjust the ingredients Infront of him over someone watching through a laptop screen any day.
Indeed, American tomato sauce traditions have adapted to the available ingredients. But hey, there's beauty in embracing different flavors! Keep enjoying your unique tomato sauces and keep exploring the world of Italian cuisine! 🍅🌍
@@michaelfoley906 If Joshua's changing the recipe the onus is on him to explain it. You're literally watching a champion pizza chef with the credentials to critique.
@@vincenzosplate this may be true for east coast Italian-American traditional methods (too many sugo ingredients in my opinion), but it’s less true for west coast Italian-American cooking. West coast Italian home cooking tends to be closer to the original.
@@fishguy911 I can't speak to west coast Italian American traditions from experience. I am an east coaster as you surmised. Since the growing regions of California have a more similar climate to southern Italy, those who adapted to available ingredients in CA would have had access to fresher and perhaps more authentic ingredients. But if making sauce from a less than stellar crop of tomatoes, well, one adapts differently. If I didn't grow up loving my grandmother's tomato sauce, I'd be jealous.
I enjoy Joshua's content and to be honest his video massively improved my pizzas. I go to a local Italian deli to get caputo flour and ingredients. I really enjoyed your video and appreciated the respectful critique. I will defintely check out your videos and see if there is a recipe tutorial so that i can improve some more.
That's fantastic to hear! 😊🍕 Joshua and other content creators can offer valuable insights to enhance your culinary skills. Exploring different recipes and techniques is a great way to improve further. Enjoy your pizza-making journey and experimenting with new recipes! 🇮🇹👨🍳🍽️
Oops! Looks like some audio gremlins got into the mix, but glad you still enjoyed the video! We'll work on keeping those mischievous little creatures at bay. 🎧👾
The more I watch this guy the more I like him! Before I didn’t like him because he used to criticize Gordon Ramsay 😂 But now I actually get very inspired of he’s pasta videos and I’m actually learning stuff from him even tho I’m a chef and been a chef for many years. Much love and respect to you Vincenzo❤️ now I’m a officially a fan 🤣
Hi Vincenzo. I really like this non neapolitan pizza. It looks awesome. I'm sure it tastes awesome. I would like to try a real Neapolitan pizza. Pizzas like this seems so simple, as they do not contain hundred of different ingredients. I'm subscribing. Greetings from Slovenija
Grazie mille for the fabulous support! 🙏🏻😄 We're here to bring you more delicious reactions and authentic Italian vibes. Stay tuned for more fun! Buon appetito! 🍝🎉❤️
Love your reaction videos. (You know that) Here Johnny makes a great point. These people you react to make nice food but they can't call it what they call it.
respect for the product, such an important concept. among good Italian, French, Spanish chefs...It's a basic concept.... The farmer has put love into his exceptional product.
Fantastic video, Vincenzo, especially because I'm heading to 400 Gradi at the Crown Casino in Melbourne when I'm visiting there in July. I love Johnny and his passion so much (and I learned a few things for my pizza making, too). A couple of times the audio cut out during the video - or was that just me? Keep up the good work!
Grazie mille for your support! 🙏🏻🍕😄 Enjoy your visit to 400 Gradi in Melbourne! Apologies for the audio hiccups, we'll make sure to keep it smooth next time! Buon appetito! 🎉🇦🇺🍕
"Why do you American's love garlic?". I'll make this simple. If there is a recipe to cook ONE clove of garlic. I would add an additional clove to be sure there is enough garlic. That's how much we love garlic.
Neapolitan Pizza is a protected artisanal craft. Anyone who makes it must first understand the science behind making the pizza before attempting to make it either professionally or at home, especially when it comes to nutrition. Huge credit to channels link Vincenzo’s on teaching people the right way and the correct rules to follow.
Hey, buddy! 😄👋 Glad you're loving the duo! Johnny brings that extra flavor to the vids. More Johnny on the way? You got it! Stay tuned for some epic culinary adventures together! 🍝🔥
Do you guys want to see more videos with Johnny?
sure do. He is awesome
yes, you two are a fun team
Hell ya!!
Yes please Vincenzo. And Johnny too for that matter. I know you are both very busy guys, yet more Johnny tips on the art of artisan pizza creation would be greatly appreciated. For example the correct type; the way to prep; and place the mozzarella would be very insightful. I’ve got a home outdoor pizza over since a year or so, played with it a few times, yet would love to learn tips from a master - I’m a Melbourne boy thru and thru after all. Albeit currently living in Europe.
And please Vincenzo. Some day..maybe when back in Rome, cook me and post a video of a seldom but amazing Roman pasta - Rigatoni con la pajata. I actually had to find a “pasta Nonna” to cook me this dish in Rome - pasta on another level I have to say…. Twas a little outside of Rome in a very small home cooked kitchen. Over to you Vincenzo!!!
yes, review Vito Iacopelli
Johnny has conflicting practices with Vito actually and even if you did it solo would be awesome. I think he’s the real deal, an even if you agree, spreading awareness of him so more people know how to find authentic recipes. he’s really fun to watch too.
A respectful way to constructively contribute to another chef; while also praising his skills. Well done gents.
Thank you so much for your respectful and encouraging comment! We appreciate your support, and we're glad you enjoyed the content. 🙏😄
Well said.
Vincenzo, we went to Gradi at the Crown Casino tonight. Best Margarita pizza I’ve had! The drusy was soft and chewy & it was just amazing. We left very contented & now that our son has moved to Melbourne, we’ll definitely be back!
Weissman is a clown
Cum
I like how the story behind the quality of the products used to make real Neapolitan pizza is explained. I learned a lot from this reaction to the film. I liked how you defended the authenticity of your pizza while respecting Joshua's skills
Grazie mille! 🙏🏻🍕 It's important to honor the roots of Neapolitan pizza, and a little friendly banter with Joshua keeps things fun! 🤣 Appreciate your support and glad you enjoyed the lesson! 🎥🍅
@@vincenzosplateWe all need to poolish our skills
An Italian speaking english with an aussie accent is the thing I didn't know I needed today.
i thought no one will notice lmao
I was so confused!
As an Aussie, I could hear Vincenzo's Aussie accent in the first video I ever saw. These are the sort of blokes I went to school with in Melbourne.
Thank you both for explaining why things are done a certain way. It encourages a deeper learning process about cooking.
Grazie for the kind words! Cooking is all about exploring and learning. Join me on Vincenzo's Plate for more delicious discoveries and a sprinkle of humor! 🍽️😄
The biggest thing I took away from this was that it's not just about using top quality ingredients. It's also about respecting those ingredients in a way that they compliment each other. This video has given me a whole new level of respect for what a real pizza is. Now I have to make it a point to experience this. Great video guys that earned a sub for sure.
Grazie mille for your kind words and subscribing! 🙏🍕 It's all about that perfect harmony of top-quality ingredients in true Italian style. Get ready for an incredible pizza journey! Enjoy! 😄👍
Real pizza that means nothing !!!!
I've been really surprised to find that literally just San Marzano tomatoes and a little bit of salt makes a great pizza sauce all by itself. It's even what all the best New York style pizza places do - literally just high quality canned tomatoes and salt.
What surprised me is Josh's sauce looks a lot wetter than my sauce, even though he squeezed out the flesh, blended it, and cooked it down (none of which I do). Kirkland's D.O.P. San Marzano's are no joke.
Love it guys 🔥
Thank you my friend!
Bruno, you are the real master.
I both make me laugh 😂😂😂👍
Awesome post Vincenzo, loved seeing Johnny again on your channel. A collab with you two and Josh would be amazing…hope to see it some day ❤❤❤
Ciao, thank you a lot, we’re glad you enjoyed the video! A collab would be great!
@JoshuaWeissman please 🙏 please 🙏 please 🙏 make this possible, that would be all too great to see.
Non-pizza comment. You guys speak better English as a second language than many Americans do as their first..
The pizza chef sounds Australian, probably a native English speaker
@@Cunnysmythehe's italian born in Italy.
@@Cunnysmythe Italian born living in Australia.
@@alexb.123 Must have missed that, thanks
Omg! That's your biggest worry when listening to international people cooking an Italian food. Smh, they should have done it in all Italian and cut your English out and pushed it off the plate!
Calabrese here, the only thing I can say about making genuine pizza style is this, respect the ingredients and keep it simple, its the only way to be authentic. Nothing wrong with creating food the way you want,it’s absolutely what cooking is about, but when you try to recreate a classic…make it the way its meant to be made.
Absolutely, my fellow Calabrese! Respecting the ingredients and keeping it simple is key to achieving an authentic pizza style. Let's honor the classics and savor the true flavors of Italy. 🇮🇹🍕
Non-Italian here. To be specific, Malaysian. Totally agreed on that. Just respect the traditional and originality. It's not about what your taste buds love to taste, but it's about how the traditional taste you're going to appreciate. I feel what Italians feel when people didn't respect the tradition, because we do have so many traditional foods and feel the same when people didn't respect it. Terima kasih
On a different topic.This logic should also applies to current movie or series. Respect the classics and its original 'ingredients'.
@@MrJackfriday So The Departed only with chinese people then?
Big respect to you Vincenzo, because you are not only a great teacher, but also a great student !
Thank you so much for your kind words! Learning is a lifelong journey, and I'm honored to share it with you. 🙏📚 Keep cooking and exploring!
❤❤❤❤ I do love Josh he is funny and does create tasty. With that said, I agree people should not be saying it is authentic, when they really have had no classical training with what truly is authentic IMO 😊 love you guys, also are entertaining and educational.
As a chef myself I’ve learned so much from your channel and Joshua’s but I love the respect for authenticity and history. My favourite food to cook is Nona food or grand mother recipes because they all care for authenticity and history of their local cuisines it’s also just the best foods to cook and enjoy with your friends and family.
Keep up the good work!
Yeah you're a chef that have an anime weeb picture of a little girl with green hair LMFAO 😅 yeah okay Fortnite kid
Hey, chef! 👨🍳👋 So glad to hear that you've learned a lot from our channel! Cooking Nona's recipes is like a time-traveling feast! Authenticity and history make them extra delicious. Cheers to good food, friends, and family! 🍝🥂😄
@@vincenzosplate it’s always an inspiration to see people making their food in the traditional way!! As a Canadian chef it’s a bit harder for me since our history is so small! But it only encourages me to learn and make the best tasting food possible! Grazie! Keep up the amazing videos!
Johnny is a top chef! Another great video Vincenzo.
Oh yes he really is 😍
It's been a while since Johnny was on a video. I'm glad he is back! 🙌
It's great to have Johnny back on the channel! 😄👏 We missed his reactions and insights. Can't wait to see more from him!
@@vincenzosplatelike a good movie you both there or like two cousins chat
The science of cooking is so beautiful especially when told by people with true passion for their craft
Hey there! 😄🔬👨🍳 Couldn't agree more! The passion for cooking turns the kitchen into a delicious laboratory! Stay tuned for more scientific flavor experiments on Vincenzo's Plate! 🍽️🧪🌟
The second he saw sugar the poor chap instantly broke his Australian-English accent and started speaking Italian-English. That's a massive shock.
It’s not an Australian - English accent. I grew up with Australian - born ‘ Italians ‘, legions of whom had/ and have that accent. It’s nought to do with the UK. The longer Vicenzo stays, almost on a weekly basis, his accent is sounding more and more like a an Italian from Leichardt, too.
@@Albert-Arthur-Wison225 Actually, it was a joke, so just go along. But for a second he actually sounded like an Italian.
Haha, the power of sugar can truly transform accents! 🇦🇺➡️🇮🇹 It's amazing how food can bring out different sides of us. Keep watching for more surprises! 😄👨🏻🍳🍕
@@vincenzosplate Looking forward to it !
@@Albert-Arthur-Wison225it’s not an Australian accent?
why is the speech muted at around 5:30? accidental trade secrets?
*cricket noises*
Aaaah, Vincenzo, I am so glad I have found your channel. You went over so many problems I had with my pizza dough and Neapolitan is my favourite and it didnt end up how I wanted til now.
So thanks.
I'm thrilled to hear that my videos have helped you with your pizza dough! 🍕🙌 It's always great to share tips and tricks to achieve that perfect Neapolitan pizza. Happy cooking!
This video is an absolute gem! Thanks for bringing Johnny! I learned a lot! Greetings from Argentina to you both! Thank you!!
This is so great to see this critique. It’s very good hearing a very straightforward explanation of the why of the right and wrong way.
Glad you appreciate the straightforward critique! It's important to know the "whys" behind the right and wrong ways. Keep learning and cooking the authentic Italian way! 🇮🇹👨🍳
Johnny seemed super patient and calm, but once again Joshua never disappoint to hurt our beloved Italian chefs 😂
Hey there! 😄👋 Johnny's patience is commendable, but Josh does have a knack for surprising our Italian chefs! It keeps things interesting and entertaining. Can't wait to see more hilarious reactions on your channel! 🍝🎉
Italians are a lil extra when it comes to food prep 😂
Love all your collaborations with other cooks, Johnny is great guy and i would love to see more from your guys!
Hey there, my buddy! 😄👋 Glad you're enjoying the collaborations! Johnny's cooking prowess is definitely a treat! 🍝🔥 Stay tuned for more delicious team-ups and culinary adventures from us! 🎉👨🍳
I love this channel so much.. algorithms finally did something right ❤
Josh finally get a taste of his own "PAPA NO KISS" medicine!
Thank you for this amazing amazing video, you guys need to do an Italian tour series! Brava
I will choose your comment to vent. Joshua Weissman is so cringey to me now I can’t stand the guy.
@@stripedpants1668 yeah the guy leaning into that shtick is so irritating
Hey, my friend! 😄👋 Josh got a taste of "PAPA NO KISS" medicine, karma at its finest! An Italian tour series? That's amore-some! Get ready for culinary adventures across Italy, served with a side of laughs! 🇮🇹🌟😉
"We like you, but you can do better" that's the message of this video. I'm sure that if Joshua sees this, he will take the message to heart and do better next time. He doesn't strike me as the type of guy that can have "less than perfect" on his resumé.
Absolutely! 🙌🍝 We appreciate the feedback and strive for constant improvement. Joshua's determination won't let anything less than perfection be on his resumé! Grazie for the support! 😄👍
This has no right to be THIS entertaining!
Thank you so much for making this, I love to hear a world class chef talk about treating the precious ingredients with the care they deserve. All the little details add so much not only to the process and look but also the taste, and I walk away from this video both having learned a lot and a smile! Great content 👌🏻
Thank you for your kind words! I'm glad you found it entertaining. Just doing my part to spread the love for authentic Italian cooking. Stay tuned for more deliciously entertaining content! 🍝😄
I also love, how much emphasis you put on using certain high quality products and handling them respectfully. Only a few herbs and spices are needed, when the flavor is in the products. That's true quality. Bravo!
There are parts of the video where the dialog goes missing but the music keeps playing. And thanks for putting me in the mood for pizza! 😆
I think it's redacted because what he might be saying is their pizzeria's standard for cooking pizza
I wonder if it was in purpose to keep some of his award winning techniques a secret
Oops, sorry for the missing dialogue moments! 🎶🔇 We'll make sure to fix that for a seamless pizza experience. Grazie for joining us on this delicious journey! 🍕😄
@@vincenzosplate that would be awesome
So 1 gram of dry yeast and what temp of water???
I love your channel and really enjoy it so much. Thank you Vincenzo for the videos with Johnny, wow he knows his pizza so well. I'm so glad to see his honest reactions to how other chefs make pizza. I make homemade pizza and hope to be on par with Johnny some day!
Thank you so much for your kind words! 😄🍕 Johnny is indeed a pizza maestro, and it's great to hear you're inspired by his expertise. Keep honing your pizza skills, and you'll reach that level! 🍕👨🍳
The two take aways I got from this is the amount of yeast and temperature of water. I always make my dough 48 hours ahead of time but I have been doing it wrong all along. I am also guilty of oil in the dough. Great video.
Grazie for your feedback! 😄🙏🏻 It's all about those little details in dough-making. Don't worry, we all learn and improve! Keep experimenting and creating delicious pizzas! Buon appetito! 🍕🔥
It’s all subjective. I honestly think 24 is better than 48 because i think the texture is better with leas proofing.
I love the reaction haha, shows exactly how gli Italiani view their food and culture, simple and quality
Thank you Vincenzo we need more people humbling popular chefs who make mistakes and pass them off as right.
Grazie mille for your support! 🙏🏻🍝 It's important to keep things authentic and hold chefs accountable, one reaction at a time! Let's continue our culinary adventures together! 🥘😄
I like Joshua's videos, but as a chef myself i can't understand how with his background he doesn't understand the Italian cuisine philosophie, less is more when you have wonderful ingredients. He tells his recipe with so much assurance quoting the bible of pizza that anybody would believe him as true recipe. 😢
@@Foulaxboy He loves to throw around words like "classic" or "authentic" and what he ends up making is the exact opposite.
I’m literally sitting on my couch on a Saturday evening, kids are in bed, my wife’s out and I’m watching this video and enjoying it maximally! Keep up the good work!
Anyone else experiencing the music going but the talking is muted? Has happened twice so far for me
I learned SO much from this video alone. My pizzas will only get better from here. Thank you!!
Did you remove audio on purpose when talking about water temp ? And later in the video again ?
I want the hints you blanked out ;)
Always a treat to see such well spoken gentlemen reacting to content in a respectful manner.
Great reactions chefs! I love to see genuine criticism, coming from a place of learning and growth. Joshua worked for his Uncle title, I think he would work to hear you call his pizza Neapolitan.
Thanks a lot for the kind words! 🙌👨🍳 It's all about embracing constructive criticism and striving for authenticity. Joshua's pizza journey is worth watching, and who knows, maybe he'll earn that Neapolitan title! 🍕😉
The conversation about making dough filled my heart with warmth. People don't understand why I sometimes strangle my coworkers over this very basic thing. So easy!
Dough dilemmas can stir strong feelings! 🍞🤣 Kneading and crafting, it's a labor of love. Let's celebrate the simple joys of making dough, and keep sharing that warm, doughy delight! 💕👨🍳🥖
Great reaction, a collab with you 3 would definitely be worth a watch
Hey there! 😄👋 A collab with the dynamic trio? That would be an epic flavor explosion! Stay tuned and let's cook up some laughter and deliciousness together! 🍽️🎉👨🍳
Thank you for sharing this video! I got into cooking a few years ago, and pizza-making is a skill that I have always wanted to perfect since I first started watching videos about it. There are hundreds of Tik Toks, TH-cam videos, and books that have introduced me, as well as thousands of individuals, to basic pizza-making, but this video provides information that dives much deeper into the trenches of cooking and baking. It reminds me that pizza-making is still an art form even though it has been tossed around and interpreted differently for decades.
I absolutely love Joshua Weissman because I have developed so much trust in his recipes and their authenticity; nevertheless, I understand that even he can make mistakes. It was fun watching you react to this video because you were learning new things about Neapolitan pizza-making while reacting to it; it showed me that it's okay to not know everything, but it's important to learn from the correct sources. I also learned new things about pizza-making that I didn't know before.
I was taught by a man named Toton, he had one of the first if not the first pizzaria in New York. Coney Island on Neptune next to the Italian bakery. He taught me the dough and sauce, 3 Marizanos no skin and seeded and no salt. Buffalo and the water is different back east. He was a very cool guy, worked Friday through Sunday. Opened at noon and by 2 the limos were lined up and when he was out of dough that was it. He loved the horses...and never wanted to have kids and condemn them to Making pies. His hand was mishapened from making so many pizzas. His neice runs the shop now. 🙏👍🍕
Totonno's is definitely one of the best pizzerias in NYC! Totonno was part of the 2nd wave of pizzerias in the early 1900s. He worked at Lombardi's which was the 1st pizzeria, then started his own (similar story as Patsy Grimaldi).
Wow, Toton sounds like a legendary pizza master! 🍕👨🍳 His passion and expertise continue through his niece. Grazie for sharing this amazing story! 🇮🇹😄
@@atides33 ty...he was a cool man and didn't like bs. He made incredible pizza. He is legendary. His aluminum sauce pot only 3 tomatoes at a time. Simple but the best. 🙏🍕
@@reneemoreno8030 For real Totono didn't take no shit
how the demeanor changed when Joshua started making the sauce whas funny xD. I kno whe kept cool and was very respectful but I know his inner italian soul was hurted HAHAHA xD. Lovely video!
I think Johnny and Josh video with Josh learning how to properly make the pizza, would make amazing content! Josh brotha NEVER not jump to learn from a master! Anything you learn tightens up the whole of yourself.
Hey, thanks for the suggestion! 😄 Johnny and Josh making pizza together would definitely be epic! 🍕 Josh is always up for learning from the masters, and I can't wait to see his skills tighten up! 💪🔥
@@vincenzosplate Are there any Italian carnivore recipes? about 8-9 months ago I had to go full carnivore and found out I have a huge amount of food alergies that has me staying just about full carnivore or Im gonna say lion diet. Ive lost 116 pounds so far and my health went from almost dead to all my issues gone unless I eat something I shouldn't. I sorely miss my bucatini, but thats ok. maybe something else can take its place
@@tonymengela3575if you can have cheese I might know one. It's called anti pasto salad. Despite the name it only has peperchini and olives as must haves for veggies. All the rest vary from region to region. You can even remove those and put nuts in if you want. Most important part of the dish is cured meats none of the meats are never uncured and always cooked. This is best served cold on summer days.
Im glad your channel is finally picking up! Great fun content
Hey there! 😄🎉 Thanks for the love and support! It's been quite a journey, from kitchen mishaps to flavor-packed adventures. Stay tuned for more fun-filled content on Vincenzo's Plate! 🍽️🎬🌟
Thanks for doing this video - it's a massive help. My pizza dough has been out of control because of using too much yeast added to the summer heat. Now I know I don't need anywhere as much as before.
Glad it was helpful!
This was very fun to watch. Thank you for the great content
Grazie mille for tuning in! 🙏🏻😄 It's always a blast bringing you entertaining content. Stay tuned for more fun-filled reactions and delicious Italian adventures! 🍝🎉
I completely agree. In america I think our greatest food strength is to experience so many different cultures and combine different foods and techniques to make new tasty things. However its very important to recognize that these aren't the same as the original inspirations. That way people will know both versions exist and get to try twice as many tasty foods! ❤ Love from america
I guess you meant to say US, as America is the whole continent.
Absolutely! It's like having a food passport to explore different flavors, but let's not forget to give a respectful nod to the originals. Double the tasty adventures! 🌍🍽️❤️
Bro basically all places incorporate foods from loads of different cultures. Have you been to Britain? Has some of the best restaurants in the world in London, all the way from classic European, to Asian food. Have you ever been to France? Spain? Italy? They all incorporate food from different countries and cultures. America's shit for food lol
@@christiancavelltaylor442I've been to all those places and they don't really know shit about Central and South American food so let's settle down with the elitism.
Great stuff. Thanks for sharing your work! ❤️🫡
This was really informative, thank you for making this. I'm usually not a fan of reaction videos, but this was really well done. Thanks again!
Glad it was helpful!🙏🏻 We appreciate that!
He talks about putting garlic in the sauce and says that it is wrong, and in return you find on his channel a video of him putting garlic and onions in his sauce!! It's weird🤔
He also has a video blending tomatoes
😂 Don't know what to say bro...but may be it was Bolognese sauce?
When the sound cut out at 5:30 I thought for a second they were censoring secrets but then I realized the temperature popped up on screen lol
Hey there, my friend! 😄🔇 Don't worry, no secret recipe censorship going on! Just a sneaky temperature reveal to keep you on your toes! Stay tuned for more surprises and culinary adventures! 🍝🎉🔍
I dont believe them. They are censoring the secret recipe 😂
5:33 18C does NOT equal 7F! It equals 64.4F!!!! 7 degrees Fahrenheit is below freezing!! You cooking with ice cubes??? Mamma mia! 😂
What an awesome critique! I learned so much!
any one else can´t hear the voices from 5:32 to 5:38?
We had audio problems sorry!
@@vincenzosplate that is ok, the important part is that i enjoyed and learned too, so thanks.
Johnny is awesome. He knows his dough. I worked for the American pizza franchise Papa John and while it is an American pizza, they used and taught us some techniques with the dough that are surprisingly close to how you do it. The dough was made in a central facility and the kept cold and distributed to the stores. Fresh shipment each week and we moved from coldest part of the walkin to the front the day before use and exposed it to a little air each day. The day of use we let it come up to room temperature several hours before use. It was a yeast risen dough. The way we spread out the dough was not exactly the technique you showed but similar with a light touch and flipping it up on your arm to slowly stretch it. We kept the sauce off the edges so it didn't burn.
Thank you for the kind words! It's great to hear about your experiences with dough techniques, especially with a major pizza franchise like Papa John's. The attention to detail in dough management and the careful process of letting it come to room temperature for optimal texture are key elements in creating a delicious crust.
Wonderful video. I have learned more from Johnny's Neapolitan pizza video on your channel than from anywhere else. Your channel is great in guiding people in the right direction. My video suggestion is for Johnny to react to Vito making Neapolitan pizza. Although
I think that Vito does a good job, every time that I see him use too much yeast, I remind myself of Johnny. He also often uses olive oil on the outside of the dough ball, and for homemade pizza, he puts some in the inside of the dough. It seems like Johnny does not approve of 70% high hydration that Vito uses. Not to create controversy with Vito, but Johnny can be even more helpful there.
Thank you for your feedback! Johnny's expertise is definitely valuable. We'll keep your suggestion in mind for future collaborations. Stay tuned for more helpful insights! 🍕👨🍳
This was very informative. Thanks guys!!
I learned a lot in 23 minutes. Thanks, Johnny.
Grazie, Johnny is quite the teacher! 🎓🍕 Keep watching for more tasty knowledge! 🇮🇹👨🍳
Another great video my dear friend I always look so forward to seeing anything you post 😊🤗👍👍👍👍👍
I appreciate your continued support! 🤗 Stay tuned for more mouthwatering recipes coming your way. 🍝🇮🇹
I now want to see Joshua re do this using the tips from this video
That'd be wonderful!
Looking forward for the next video :D Johnny seems like an amazing guy :D
Coming soon, stay tuned 😍🙏🏻
Italians and Sicilians are highly passionate about pizza. There are numerous local and regional traditions on how to make it properly. There's no shame in doing culinary research on how to make these pizzas as authentic as possible. Needless to say, the entire Euro Mediterranean, including the Greeks, French, and Spanish are now offended, Joshua.
Passion runs deep in pizza perfection! 🍕🔥 Exploring traditions is key to honoring authentic flavors. From Italy to the Euro-Mediterranean, let's cook with respect and create culinary masterpieces that unite us all! 🌍👨🍳🇮🇹🇬🇷🇫🇷🇪🇸
I love the explanation. Thank you so much. However I am left wondering about some mute audio in this video.
Love the content. Always like the advice you give when it comes to italian food.
Hey there! 😄🍝 Thanks a ton for the love and support! We're here to sprinkle some Italian food wisdom and tasty entertainment. Stay tuned for more flavorful adventures on Vincenzo's Plate! 🌟👨🍳🍽️
Have to disagree. Yeast in America usually comes in packets or jars, active dry yeast, usually more than 50% of yeast is dead in each packet or scoop.
The more yeast the better chances of having love yeast in your Dough.
Also Josh completely forgot thr Poolidge stage of Neopolitan.
It always is 16 to 24 hours Poolidge Pre ferment.
Then you take the poolidge into a new batch of flour and water, make it into dough, ferment for 1 to 3 hours to give gluten time at room temp to work.
The dough should at least be 60% hydration AT LEAST, 70% is better, then put in the fridge for the next 24 hours.
Josh didnt do that. Also ice water kills yeast, especially U.S grade yeast.
Yeast should always be in room temp water or slightly warm.
The reason why a sprinkle of sugar is often put in tomatoes outside of Italy is not just to sweeten.
The sugar reduces the acidity of the tomatoes (part of the nightshade family). This reduces the chances of acid reflux for people who suffer with it and for people not used to a diet often consisting of tomatoes.
Thanks for sharing the insight! It's interesting how a simple sprinkle of sugar can have multiple benefits. 🍅🧂🍬
@@vincenzosplate No problem. Thank you for the video. Enjoyable as always ❤️
I suspect the sugar was nessary for this reason, as pointed out the process of blending the tomatoes breaks the seeds and introduces extra bitterness....I wonder how many American tomatoe based sauces the call for sugar are only to address this now. And maybe be unnecessary of the tomatoes are handled with more care.
Learned so much about "why" each step is so important. Can't wait to make my next pizza.
This was a great reaction video Vincenzo! Josh has such an awesome personality that even though he did not stick true to the Italian methodology it really makes up for it. I wish I had an oven capable of reaching those temperatures. Until that time I'll keep making New York style pizzas because that's about all my oven can do. LOL
@Dr. Octogon 🤣😂
Grazie mille for the kind words! 😄🙏 Josh's personality adds that special touch to our videos, even if we deviate from the Italian way sometimes. New York style pizzas are delicious too! Enjoy until you get that hot oven! 🍕🔥
@@vincenzosplate Prego!
I think he has the absolute worst personality but who cares just my opinion.
Love Joshua! Love Vincenzo! But together I love this video, would love to see Joshua take Johnny up on his offer. That said, I am off to watch Johnny’s pizza video. Cheers to both of you!
It's great to see the love for us! 🍕👨🍳🎉
I am with you two on the sauce. Sugar does not belong in any red sauce.
Absolutely! Sugar has no business in a red sauce. We'll stick to the traditional savory flavors and leave the sweetness for the desserts. 🍅🚫🧂
The worse part is blending the tomatoes, it gets bitter and then he hides it with sugar. I am sad now.
Amen!
Clemenza disagrees with you
@@sahej6939 Clemenza is much better at eating than cooking.
Lovin' the pizza science. Thanks guys!
Hey there, pizza science enthusiast! 😄🍕🔬 Glad you're enjoying the tasty experiments! Stay tuned for more delicious discoveries and let's keep unraveling the secrets of perfect pizza! 🌟👨🍳🧪
I know garlic isn't authentic as you guys stated here, but I personally love garlic on almost everything, so I always add it for myself. I've tried taking it out of sauces before, and I always miss it when it's gone.
I understand that if you're stating it is authentic, then you shouldn't put it in everything, but that's why I never call my food authentic haha.
This is the best reaction video in a long time.
Hey there! 😄🎉 Woohoo, thanks for the title of "Best Reaction Video"! 🥇🎥 We're just getting started, so stay tuned for more hilarious culinary adventures on Vincenzo's Plate! 🍽️🔥
@@vincenzosplate what I meant is that the past videos you made were terrible. Comments were way too harsh on people or you didn't have an open mind. The epicurious carbonara video comes to mind. You attacked a CHEF who knows how to make a carbonara because you didn't understand the idea of the serie.
This video on thenother side just commented gently on ways to cook instead of just brushing aside someone's skills.
As an Italian, I'd like to see Mr. Weissman taught a lesson. 😂
Oh, the pizza showdown we all secretly crave! 🍕🤝 Teach Weissman the Italian way, one mouthwatering dish at a time! Let's spread the joy of authentic flavors and show him how it's done! 🇮🇹👨🍳🍕
Joshua’s is a fantastic cook, I love that you always respected that while criticizing his definitely beautiful looking pizza
Vicenzo é um cara que eu queria ser amigo.. ahahahaha
Thank a lot for the video. Very interesting thoughts and explanations.
I need to hear what was muted and censored.
What stood out for me was the reasons he gave for the NOs. Not a matter of personal prefrences, but the facts by a pro.
Johnny clearly tears his mozzarella in your other video with him at 14m35s and in this video he critics Joshua for doing it. Love the interaction between you guys. Great video!
Thank you! Just looked up that video you mentioned - he was putting on the mozzarella after the pizza was baked and he immediately drizzled olive oil on it after it was out of the oven as well 🤷
mozzarella should be cut if you're cooking it with the pizza, and the other one looks more like burrata
Johnny was using burrata cheese, similar but different but it’s runny on the inside and he only cooked the burrata for a manner of seconds.
Yeah he does drizzle some oil and tear the Burrata. The video is for Neapolitan pizza.
@@hippiemuslimBurrata is mozzarella and cream. It's softer. Some sites say tearing is more rustic so it seems like a preference to do either not some strict rule.
Fair, respectful feedback, just how I like it.
I’m super happy you enjoyed the video 🙏🏻 grazie!
I suspect American traditions around tomato sauce evolved to use spices, garlic, and sugar because we didn't have San Marzano tomatoes widely available. Most of our tomatoes are probably more acidic and less flavorful. And the truth is, I love our tomato sauces, which is a good thing, as I can't find San Marzano at my local grocers
And unless I'm mistaken Joshua's tomatos in this video aren't actually Italian San Marzano so would likely need that adjusting. I'd trust Joshua to know how to season and adjust the ingredients Infront of him over someone watching through a laptop screen any day.
Indeed, American tomato sauce traditions have adapted to the available ingredients. But hey, there's beauty in embracing different flavors! Keep enjoying your unique tomato sauces and keep exploring the world of Italian cuisine! 🍅🌍
@@michaelfoley906 If Joshua's changing the recipe the onus is on him to explain it. You're literally watching a champion pizza chef with the credentials to critique.
@@vincenzosplate this may be true for east coast Italian-American traditional methods (too many sugo ingredients in my opinion), but it’s less true for west coast Italian-American cooking. West coast Italian home cooking tends to be closer to the original.
@@fishguy911 I can't speak to west coast Italian American traditions from experience. I am an east coaster as you surmised. Since the growing regions of California have a more similar climate to southern Italy, those who adapted to available ingredients in CA would have had access to fresher and perhaps more authentic ingredients. But if making sauce from a less than stellar crop of tomatoes, well, one adapts differently. If I didn't grow up loving my grandmother's tomato sauce, I'd be jealous.
I enjoy Joshua's content and to be honest his video massively improved my pizzas. I go to a local Italian deli to get caputo flour and ingredients. I really enjoyed your video and appreciated the respectful critique. I will defintely check out your videos and see if there is a recipe tutorial so that i can improve some more.
That's fantastic to hear! 😊🍕 Joshua and other content creators can offer valuable insights to enhance your culinary skills. Exploring different recipes and techniques is a great way to improve further. Enjoy your pizza-making journey and experimenting with new recipes! 🇮🇹👨🍳🍽️
Some parts of the video audio completely cut out, otherwise amazing video.
Oops! Looks like some audio gremlins got into the mix, but glad you still enjoyed the video! We'll work on keeping those mischievous little creatures at bay. 🎧👾
The more I watch this guy the more I like him! Before I didn’t like him because he used to criticize Gordon Ramsay 😂
But now I actually get very inspired of he’s pasta videos and I’m actually learning stuff from him even tho I’m a chef and been a chef for many years.
Much love and respect to you Vincenzo❤️ now I’m a officially a fan 🤣
Hi Vincenzo. I really like this non neapolitan pizza. It looks awesome. I'm sure it tastes awesome. I would like to try a real Neapolitan pizza. Pizzas like this seems so simple, as they do not contain hundred of different ingredients. I'm subscribing. Greetings from Slovenija
Thank you, friend! 🇸🇮🍕 Real Neapolitan pizza is a taste experience like no other. Simple yet incredible. Buon appetito! 😄👨🏻🍳🇮🇹
This reaction vid is great. I love it. More of this please.
We need MORE of Johnny!!!
More videos coming soon eheh
Fabulous thanks guys x
Grazie mille for the fabulous support! 🙏🏻😄 We're here to bring you more delicious reactions and authentic Italian vibes. Stay tuned for more fun! Buon appetito! 🍝🎉❤️
Love your reaction videos. (You know that) Here Johnny makes a great point. These people you react to make nice food but they can't call it what they call it.
Grazie Robin 🙏🏻 glad you enjoyed the video!
respect for the product, such an important concept. among good Italian, French, Spanish chefs...It's a basic concept.... The farmer has put love into his exceptional product.
I love this chef. He tried his best to be professional chef but his inner Italian always came out
Fantastic video, Vincenzo, especially because I'm heading to 400 Gradi at the Crown Casino in Melbourne when I'm visiting there in July. I love Johnny and his passion so much (and I learned a few things for my pizza making, too). A couple of times the audio cut out during the video - or was that just me? Keep up the good work!
Grazie mille for your support! 🙏🏻🍕😄 Enjoy your visit to 400 Gradi in Melbourne! Apologies for the audio hiccups, we'll make sure to keep it smooth next time! Buon appetito! 🎉🇦🇺🍕
"Why do you American's love garlic?". I'll make this simple. If there is a recipe to cook ONE clove of garlic. I would add an additional clove to be sure there is enough garlic. That's how much we love garlic.
Still not enough garlic, add a whole bulb if it says one clove 😊
Thank you for explaining everything. It was entertaining and informative.
Neapolitan Pizza is a protected artisanal craft. Anyone who makes it must first understand the science behind making the pizza before attempting to make it either professionally or at home, especially when it comes to nutrition. Huge credit to channels link Vincenzo’s on teaching people the right way and the correct rules to follow.
You’re absolutely right and I fully agree with you 👏🏻 making pizza is not just mixing flour and yeast!
I love this duo so much, hoping to see Johnny in more vids
Hey, buddy! 😄👋 Glad you're loving the duo! Johnny brings that extra flavor to the vids. More Johnny on the way? You got it! Stay tuned for some epic culinary adventures together! 🍝🔥
Uncle Roger : I can hear my ancestors crying
Napoli chef : I can hear the volcano screaming
😅
Visiting Italy back in 1998 ruined my life, because now I know what Pizza (and food/wine/dessert/and LIFE) is supposed to be.
Hahahaaha this is so funny 😂