Great pizzas! One thing, when we make pizza in the oven at 204 to 232 degrees celsius (400 to 450 degrees Farenheit), most of us Italians put it in the round pizza form, about 5 minutes or less, depending on the oven, before it is ready we take the pizza out of the pizza form and let it cook more so it can get cooked more and browned on the bottom. Yes, we do put the basil and the mozzarella di buffalo after it is taken out of the oven. You feel the freshness and delicious flavour of the basil and the delicious freshness of the mozzarella. For the pecorino we now use provolone or smoked provolone. It melts better and spreads, and you get a bit of the oil from the provolone. I still love your videos, you do you. I learn a lot from you. You are great! Thank you for your videos, especially when you put the recipe ingredients and instructions in the description. I love doing them, well, some of them because meat is expensive and I try not to buy it too often. Can you do more chicken recipes, please. 🥰
i have been cooking professionally for 27 yrs and think you vids are the best..In NY we don't cook our pizza sauce..Just good quality tomatoes. maybe a little seasoning...good to see you watch Pres Dave
By far one of my favorite chefs and content channel. Literally bringing people together over amazing food. Great stuff as always brother! Cheers to you and the whole crew!!! 👊🇨🇦👍
Hi Andy, great video. I think that the best approach for doing the pizza in the oven at home is to put the dough with the sauce alone in the oven for 5 mins at top heat first. Then when it starts to get the color, you take it out and put the mozzarella and toppings and put it back again in the oven for another 5 or so, so that the cheese melts and the crust gets the color you want. You can definitely do it in the home oven, but not the way it's done with the pizza oven as you lack half of the heat. Try it out, I'd love to know how it works out for you.
And I'll plus one this. You get the colour and flavour without overcooking the toppings. Also, I recommend doing the long fermentation in a single dough piece. Then you take it out and divide and give it 1-2 hours before stretching.. makes for a much easier process and ensures better shaping.. I highly recommend you give this a go, you'll get much closer to the pizza oven outcome
@@goniomdq Yeah, the ferment of a single piece makes it better for me too. Also complicates less the removal from the bowl instead of having to do it for multiple balls. Good advice!
I find that putting the stone/steel at the top rack in the oven, makes the cooktime even shorter. If your oven has a grill function (I use grill+fan when oven is hester) I would test with that as well. And I second to do the cooking in two takes.
If you have an electric oven, the bottom get's hot and it transfers heat really well. You can put the dough there first. Burns really easy though, so you need to be careful.
I did homemade pizza last night. Growing up eating NYC slices, it's fun to play at home and judge myself 🤣 My home oven goes to 550 F (288 C) so it's not terrible, and my pizza stone lives on the bottom rack most of the time anyway. Excellent work as always, Andy!
Hi Andy, I made the same experience as you did for Home ovens - bottom underbaked - cheese overbaked. What i do is prebaking the Pizza With only tomato sauce on top. After a few minutes - add toppings and cheese. The results are pretty good for home cooking equipment. ❤ greetings from Germany
Man I love your original pizza video, I find it really relatable and raw, this one is good too but don't diss the og one! It inspired me to have to go at making my own dough rather than buying pre made ones!
was literally just searching for good pizza recipes in the search bar and here is one of the best chefs on TH-cam having uploaded just 5 mins ago lol. Lucky
Best bit about all your restapys bruz is the honesty on everything, it's a nothing written in stone attitude where no matter how we'd all prep somethin or cook anythin if it half works or turns out gangster it's a success 👌👌👌👍👍👍
I have been using your old video so I appreciate the update. We use a pizza stone in a gas burning oven and I will say we do get more color from the gas oven vs an electric oven. Our oven get sup to 550F so a little hotter and works well with your recipe. Thank you as always!
Followed your old video when I made pizzas the other day. Dough came out fantastic. However I did struggle with the management of the pizza oven and getting the pizzas in the oven. Lessons where definitely learnt but I’ve got a lot more respect for pizza chefs cause they make it look so easy haha. Thanks for doing an updated recipe this is a bit easier to follow :)
The secret to launching the pizza onto the stone/steel is using flour on the peel, and giving it a little shake to make sure its moving around. Also getting it off the peel asap you don't want it sitting there or it gets stuck
Thank you for taking the time of explaining how to make the pizza dough and the time needed. That to me is the value of making it at home, and what I value most in the taste! And also the difference in the tomato sauces - coked versus uncooked, and the cheeses. I am enlightened!!😉🔥🍕👍🏽😂
Thank you so much for keeping the mistake in and comparing it to the first pancake. I have been so disheartened when the pizza cooking fails at some point in the process. Seeing a fantastic chef like you also failing with one dough ball was actually very motivating 😅 Also, I love your videos. Cheers from Norway!
Great video! I agree about the pizza steel vs stone. Every oven is so different, but I’ve come to really like blasting mine for about 30 minutes on the highest rack on the highest broiler setting, then backing it back down to the highest standard bake temperature. Helps to get the steel super hot and better simulate what happens when a stone has been 800 degrees except there’s less leopard spotting and more general browning (which is fine by me).
Something you can do to try and get some char on your pizza in your home oven is to put it under the broiler. Cook the dough with the sauce only first. Then add the cheese and some olive oil and put it under the broiler for 1-2 minutes to get some leopard spots.
I preheat the steel under the broiler. That way, when you parbroil it, you'll get good color underneath. Then, once you top it, it will cook the top, and the bottom will be well cooked too!
This is what Vito Iacopelli does on his margarita pizzas I’m the home oven. Basically par bakes the dough with sauce then adds the basil and mozzarella.
Hi Andy I love this pizza video. I've recently been researching how to make Neapolitan style pizza at home without a pizza oven, pizza steel or stone. You can still get leopard spotting on the crust if you cook the pizza dough in a skillet first on the stove top till the base has leopard spots. Quickly place the topping on, then finish the top under a very hot griller in the oven for two minutes. The results are just like a pizza oven!
Absolutely excellent bloke - learned a few things, and even shared the link and thumbs up. I'm lazy AF so doesn't happen often. Keep up the great work (FYI it all is - not just this, but.... pizza)
Pizza has always been a thing, so I'm all in on this! I love making my own pizza! These are some different techniques I'm willing to try. Pizza shouldn't have to be perfect, rustic is delicious! When making a pizza, it shouldn't look like a frozen pizza. Cheers Andy!
Thanks Andy for all those techniques explaining in making the dough let alone toppings and the reasons regarding the difference between the pizza oven and the home oven. I have to admit the dough techniques were not something I was completely clear on before but I have tried both the 70% hydration and longer fermentation time to see if it made a difference in using just my normal oven. Personally, I didn’t find any difference between allowing it to rest for 24 hours and 3 days. It could have been my technique (most likely) and/or as I only have my normal oven. ? Need to make some more pizzas I am sure 😁. A pizza oven is on my wish list to purchase though perhaps not quite an expensive one as yours. Thankfully these days there is a range of pizza ovens available for varying prices. The Gozny ones are for my budget out of reach. An Ooni multi fuel type being somewhat more affordable.
you're always fun to watch Andy. I loved the original "cringy" video and I love this one too. I just keep your ethos of this channel close to heart " home cooking" not commercial or Chef cooking. Enjoy the process". .... and I do.
Great video, and liking the new set. No comments on the content, that's all fantastic, just a couple of things I'm noticed on the production side from this: Might be worth getting a pop filter for your voiceover. There were a few pops that I felt took away from the otherwise great production quality. Maybe have another mic pointed away from you or something to better pick up questions from others in on-set. I couldn't hear what was asked.
Great video - as many others, heat the steal plate before baking the pizza. Also, use the pizza function if your oven have that to get more heat from below. Need to try the trick with adding cheese later
Great video! The pizza in the dome looks a bit burnt on the bottom, I find when I’m cooking in mine I’ll always start with a “sacrificial margherita” that usually has a burnt bottom, after that all the pizzas come out nicely baked! When cooking in an oven I’ll tend to cook the pizza with just the sauce on for a few mins, then add the cheese + toppings, dash some olive oil on the crust and turn on the oven grill/broiler if you have one. Nice golden cooked crust on your oven pizza 😊
Vito Iacopelli would have blown a gasket hearing about the "San Marino" tomatoes and "Flor di latte" cheese. This is stuff you don`t mess around with, mate!
For the home oven, I've used method that once the oven is preheated, you turn on the broiler to heat it even further. Then leave the broiler on when you initially put the pizza in, and then switch it back to bake at your highest temp again
I use a large round cast iron pizza pan and I put my oven on 550 and I let the cast iron pan preheat awhileeee. You want it HOT to get that charring on the bottom. I also put the pan on the lowest rack.
When recommending which shelf to put the pizza on, it helps to mention what kind of oven it is. The bottom shelf of an electric oven is very different from the effect in my gas oven.
Hey Kiwi....quick question: Are wood fired pizzas supposed to have black bums??? The last 3 pizza places we've eaten at in Auckland, Wellington, and Hamilton have been so black/burnt on the bottom they were inedible....for me anyway. Everyone else pigged out on them and were sniffin' 'round for more! Thanks Andy😊
Thanks for the videos Andy. Good stuff. FYI... for home ovens that generally max out at 500 or 550 deg F you need to add sugar and/or diastatic malt to your dough recipe to get better browning color.
I have the same problem with my pizza cooked in gaz pizza oven. Happy to see a chef make the same mistake as me 🤣👌.Burned bottom and side not cooked enough. Your second gozney pizz was perfect though... Really hard to master.
Thanks for the video Andy! US here, oven goes to 500 only and have steel. The good news is that I surprisingly have a convection setting and that has helped improve our quality of homemade pizza and browning the crust. My girlfriend and I prefer more NY style and have fun with toppings. Shape isn’t always perfect but that’s why they are homemade. Occasionally the semolina we have to watch on the steel. Most times when we make our homemade Sunday sauce with San Marzano, meat etc. we freeze some and use for pizzas. Good times.
I’ve made heaps of your meals and they are delicious and my family love it. Am going to buy the cook book please tell me how long to ship to New Zealand?
Always wondered if you'd be interested in doing something like Flammkuchen/Tarte flambee as it's the German/French version of "I didn't have enough time to make pizza dough", at least nowadays. Historically it was used to test how hot the bakery oven was (the dough is very simple bread dough) but at least here in south west germany/east france (Alsace region) it's a popular local cuisine that I think is not that known to the wider world. Not sure if it's something you'd be interested in.
I used to work for one of the large pizza chains and I can confirm the longer that dough cold proves, the better the taste and texture. Day 5 is optimum for me - sweet, tender and very tasty irrespective of the toppings.
I've found when using my home oven, I need to par-cook the dough to get the desired color and texture. Once the dough is light brown, then add cheese and other toppings so they don't burn.
One thing I prefer about Andy, is he eats his own food, and doesn't say that fake delicious then smile and jump cut to next part about cookbooks with an empty mouth
Great video, I just think that crust should be better, like a more fluffy, so my advice will be when stretching a dough yo yry to push more air to the sides, and definitely not to touch the chrust
Nice Andy, just bought a gozney arc xl for my outdoor kitchen so doing some practice in the oven with my dough balls, first three were shockers but stretched the fourth one a lot better, there is definitely a bit involved in just getting the right but you can taste the difference in the dough, i used mutti polpi tomatoes they tasted great, love the channel mate so informative and natural, thanks for the knife video it was really interesting Cheers Mate
I have a piece of 5 gauge plate that I preheat for about a half hour with the rack right at the top of the oven and when I put the pizza in I turn on fan bake. It comes out looking pretty close to the real deal.
Andy, a fond memory of living in London, we'd order Peking duck pancakes to the door around midnight. I'd love to see you make these. Watching from Canada. Thanks
andy you did great but the reason the pizza in the home oven wasn't as dark was partially the lower oven temp but the main reason was that you use "00" flour which darkens slower. If you would've used King Arther's bread flour you'd have much better browning
I make fresh pizza in my regular oven all the time. They always come out great and definitely way better than anything I've had from restaurants/pizzerias
I am just starting to make homemade pizza. After I separate the dough into the individual balls, I put each ball into it's own plastic container. They stack in the fridge and are much easier to handle. Homemade pizza, so much fun.
2cents: when cooking in an oven, add the cheese later (cook it 60%, then add the cheese)... it might take 15 minutes but it comes out better. Great vid
Thanks for making this video. Living in the UK my outdoor pizza oven only comes out in the summer so I'm glad to see what someone else's indoor oven pizza looks like! Mine are generally pretty pale. Have you tried a bit of oil to add to the browning?
My understanding was that Pepperoni cups when it's cut thick and placed on top of the other ingredients. Have been able to get it to cup in Australia. Perhaps an idea for an episode Andy?
Lots of newer ovens go to 300 Celsius now, i've got an AEG one i've had for about 8 years now (i live in australia). It does help a lot for pizza when you make your own dough.
That's a lot of work. I get consistently great crusts in one step: everything in the mixer with a dough-hook, nothing measured, rise till doubled, punch and slap it out.
Good vid. I have experimented and found that Tipo 00 only makes sense in a pizza oven. Regular flour is better for ordinary ovens. That flour is less resilient and you get more color even in a regular oven.
I like to make the sauce (same as this one, but I add some extra virgin olive oil to it) one day before. This way the bruised basil infuses into the sauce and gives it almost a bit of peppery-like flavor. On the bottom, before mozzarella, I add pecorino romano or Parmigiano Reggiano. This will strengthen that wonderful umami flavor the tomato sauce has when it's cooking in the oven. Absolutely perfect every time!
It really pays to get the real balsamic from Modena. I always knew the OG was obviously superior but after visiting it’s hands down so much better. I’m the US the Monari Federzobi label is amazing and usually under $10 in the supermarket.
Yes Chef! Andy, Legend! Some great tips to! They all looked delicious, I'd be very happy if someone made them for me. A tip for those of us who haven't got a pizza oven, but have a fan oven with a grill (brolier in US) that you can have on at the same time as the fan function at maximum heat, you can get higher temperatures on your steel and the air in the oven, but mind you fingers 🥵🤕. Also works well for making Nan breads. Peace and ❤ to you and the team.
For home pizza I love using a little bit if olive oil and sugar in the dough. (Very little but you’re not getting authenticity so you might aswell go for browning and flavor)
Apologies to anyone I offended by mispronouncing "San Marzano" and "Fior Di Latte" - my bad!
Former one was probably the worst, doesn't matter though! Never apologize for mispronoucing words that aren't a part of your first or second language!
Hey where can I buy some of that ms pronouns?
No need for apology. 👍
This is unacceptable Andy, you will now have to make a whole video on comparing tomatoes and cheeses haha
Not that I was but I don’t have the energy to be offended anymore 😅❤
Great pizzas! One thing, when we make pizza in the oven at 204 to 232 degrees celsius (400 to 450 degrees Farenheit), most of us Italians put it in the round pizza form, about 5 minutes or less, depending on the oven, before it is ready we take the pizza out of the pizza form and let it cook more so it can get cooked more and browned on the bottom. Yes, we do put the basil and the mozzarella di buffalo after it is taken out of the oven. You feel the freshness and delicious flavour of the basil and the delicious freshness of the mozzarella. For the pecorino we now use provolone or smoked provolone. It melts better and spreads, and you get a bit of the oil from the provolone. I still love your videos, you do you. I learn a lot from you. You are great! Thank you for your videos, especially when you put the recipe ingredients and instructions in the description. I love doing them, well, some of them because meat is expensive and I try not to buy it too often. Can you do more chicken recipes, please. 🥰
what do you mean by pizza form?
Thanks
Good man Colin
Thanks legend!
Holy shit dude the pizza was still steaming and you took a huge ass bite 😂
The roof of my mouth starting hurting just watching that
Ik
😆 Chef mouth
@@andy_cooks it's lined with asbestos
@@SueEmery-pq8tb lmao
"San Marino" Every Italian cries! That aside, good for you lad, smashing the youtube and your food is lush.
I wish they would’ve put one of those dictionary entries for that as well 😂 it’s right there on the can!
Beat me to it 🤣🤣🤣
My bad. sorry for the mistake. thanks for the love
Vincenzo's Plate has some good and informative videos on how to make Neapolitan pizza. Loved your video btw
and florida latte XD
i have been cooking professionally for 27 yrs and think you vids are the best..In NY we don't cook our pizza sauce..Just good quality tomatoes. maybe a little seasoning...good to see you watch Pres Dave
Thanks Jason
By far one of my favorite chefs and content channel. Literally bringing people together over amazing food. Great stuff as always brother! Cheers to you and the whole crew!!! 👊🇨🇦👍
Thanks legend, I really appreciate that!
@@andy_cookslooks amazing Andy!
Hope your well?
Hi Andy, great video. I think that the best approach for doing the pizza in the oven at home is to put the dough with the sauce alone in the oven for 5 mins at top heat first. Then when it starts to get the color, you take it out and put the mozzarella and toppings and put it back again in the oven for another 5 or so, so that the cheese melts and the crust gets the color you want. You can definitely do it in the home oven, but not the way it's done with the pizza oven as you lack half of the heat.
Try it out, I'd love to know how it works out for you.
Ya that's exactly how Vito Iacopelli does it
And I'll plus one this. You get the colour and flavour without overcooking the toppings.
Also, I recommend doing the long fermentation in a single dough piece. Then you take it out and divide and give it 1-2 hours before stretching.. makes for a much easier process and ensures better shaping..
I highly recommend you give this a go, you'll get much closer to the pizza oven outcome
@@goniomdq Yeah, the ferment of a single piece makes it better for me too. Also complicates less the removal from the bowl instead of having to do it for multiple balls. Good advice!
I find that putting the stone/steel at the top rack in the oven, makes the cooktime even shorter. If your oven has a grill function (I use grill+fan when oven is hester) I would test with that as well.
And I second to do the cooking in two takes.
If you have an electric oven, the bottom get's hot and it transfers heat really well. You can put the dough there first. Burns really easy though, so you need to be careful.
Loving the production value on all the videos this year! Nice work chef and team 🎉
I did homemade pizza last night. Growing up eating NYC slices, it's fun to play at home and judge myself 🤣 My home oven goes to 550 F (288 C) so it's not terrible, and my pizza stone lives on the bottom rack most of the time anyway. Excellent work as always, Andy!
Hi Andy,
I made the same experience as you did for Home ovens - bottom underbaked - cheese overbaked. What i do is prebaking the Pizza With only tomato sauce on top. After a few minutes - add toppings and cheese. The results are pretty good for home cooking equipment. ❤ greetings from Germany
Man I love your original pizza video, I find it really relatable and raw, this one is good too but don't diss the og one! It inspired me to have to go at making my own dough rather than buying pre made ones!
was literally just searching for good pizza recipes in the search bar and here is one of the best chefs on TH-cam having uploaded just 5 mins ago lol. Lucky
what timing!
Best bit about all your restapys bruz is the honesty on everything, it's a nothing written in stone attitude where no matter how we'd all prep somethin or cook anythin if it half works or turns out gangster it's a success 👌👌👌👍👍👍
I have been using your old video so I appreciate the update. We use a pizza stone in a gas burning oven and I will say we do get more color from the gas oven vs an electric oven. Our oven get sup to 550F so a little hotter and works well with your recipe. Thank you as always!
Followed your old video when I made pizzas the other day. Dough came out fantastic. However I did struggle with the management of the pizza oven and getting the pizzas in the oven. Lessons where definitely learnt but I’ve got a lot more respect for pizza chefs cause they make it look so easy haha. Thanks for doing an updated recipe this is a bit easier to follow :)
The secret to launching the pizza onto the stone/steel is using flour on the peel, and giving it a little shake to make sure its moving around. Also getting it off the peel asap you don't want it sitting there or it gets stuck
@@natef1212 yeah after a few more goes I learnt that and I also use semolina mixed with the flour just ti help it that more :)
To stop the cheese splitting in the home oven, I parbake adding cheese for the last 2-3 minutes. Also helps get some crisp texture on the toppings.
Thank you for taking the time of explaining how to make the pizza dough and the time needed. That to me is the value of making it at home, and what I value most in the taste! And also the difference in the tomato sauces - coked versus uncooked, and the cheeses.
I am enlightened!!😉🔥🍕👍🏽😂
My favorite TH-cam cook.. authentic in every cuisine you make!❤
Your videos just keep getting better Andy. All the way through I was saying to myself "Oh, so that's why you do that".
Thanks mate!
Thank you so much for keeping the mistake in and comparing it to the first pancake. I have been so disheartened when the pizza cooking fails at some point in the process. Seeing a fantastic chef like you also failing with one dough ball was actually very motivating 😅 Also, I love your videos. Cheers from Norway!
Great video! I agree about the pizza steel vs stone.
Every oven is so different, but I’ve come to really like blasting mine for about 30 minutes on the highest rack on the highest broiler setting, then backing it back down to the highest standard bake temperature.
Helps to get the steel super hot and better simulate what happens when a stone has been 800 degrees except there’s less leopard spotting and more general browning (which is fine by me).
thank you for staying straight with the darker bottom for the 11:30 one and not faking it out :-)
You are an amazing chef. Have a great Saturday pal. I appreciate your good content ⏲️⏲️⏲️
Something you can do to try and get some char on your pizza in your home oven is to put it under the broiler. Cook the dough with the sauce only first. Then add the cheese and some olive oil and put it under the broiler for 1-2 minutes to get some leopard spots.
That’s a good idea
I preheat the steel under the broiler. That way, when you parbroil it, you'll get good color underneath. Then, once you top it, it will cook the top, and the bottom will be well cooked too!
This is what Vito Iacopelli does on his margarita pizzas I’m the home oven. Basically par bakes the dough with sauce then adds the basil and mozzarella.
Hi Andy I love this pizza video. I've recently been researching how to make Neapolitan style pizza at home without a pizza oven, pizza steel or stone. You can still get leopard spotting on the crust if you cook the pizza dough in a skillet first on the stove top till the base has leopard spots. Quickly place the topping on, then finish the top under a very hot griller in the oven for two minutes. The results are just like a pizza oven!
I have also had good results starting in a cast iron pan on the stovetop
Thanks chef - Always look forward to what recipe you'll drop next. Can't wait for the sourdough vid too.
Awesome work showing the base making. Semolina, I love it. ❤
Absolutely excellent bloke - learned a few things, and even shared the link and thumbs up. I'm lazy AF so doesn't happen often. Keep up the great work (FYI it all is - not just this, but.... pizza)
Thanks Andy. I struggle soooooo much with my dough and sticking to the peel. Great video as usual. Not a bad bloke for a Kiwi LOL :)
I was literally researching pizza ovens!! This is so timely!
Pizza has always been a thing, so I'm all in on this! I love making my own pizza! These are some different techniques I'm willing to try. Pizza shouldn't have to be perfect, rustic is delicious! When making a pizza, it shouldn't look like a frozen pizza. Cheers Andy!
Thanks legend.
Thanks Andy for all those techniques explaining in making the dough let alone toppings and the reasons regarding the difference between the pizza oven and the home oven.
I have to admit the dough techniques were not something I was completely clear on before but I have tried both the 70% hydration and longer fermentation time to see if it made a difference in using just my normal oven. Personally, I didn’t find any difference between allowing it to rest for 24 hours and 3 days. It could have been my technique (most likely) and/or as I only have my normal oven. ? Need to make some more pizzas I am sure 😁.
A pizza oven is on my wish list to purchase though perhaps not quite an expensive one as yours. Thankfully these days there is a range of pizza ovens available for varying prices. The Gozny ones are for my budget out of reach. An Ooni multi fuel type being somewhat more affordable.
you're always fun to watch Andy. I loved the original "cringy" video and I love this one too. I just keep your ethos of this channel close to heart " home cooking" not commercial or Chef cooking. Enjoy the process". .... and I do.
Great video, and liking the new set. No comments on the content, that's all fantastic, just a couple of things I'm noticed on the production side from this:
Might be worth getting a pop filter for your voiceover. There were a few pops that I felt took away from the otherwise great production quality.
Maybe have another mic pointed away from you or something to better pick up questions from others in on-set. I couldn't hear what was asked.
Looks awesome as usual! Doesn't help my fasting right now...still, me and Mitch are waiting for some chitterlings! 😊🙏 ❤
14:32 😂😂😂 And here i was thinking it had something to do with the accent.
Great video thanks. When using a conventional oven I add the cheese half way through cooking, that way the cheese doesn't dry out or split.
Great video - as many others, heat the steal plate before baking the pizza. Also, use the pizza function if your oven have that to get more heat from below. Need to try the trick with adding cheese later
Great video! The pizza in the dome looks a bit burnt on the bottom, I find when I’m cooking in mine I’ll always start with a “sacrificial margherita” that usually has a burnt bottom, after that all the pizzas come out nicely baked!
When cooking in an oven I’ll tend to cook the pizza with just the sauce on for a few mins, then add the cheese + toppings, dash some olive oil on the crust and turn on the oven grill/broiler if you have one. Nice golden cooked crust on your oven pizza 😊
What a worthy video! I watched it thrice...Cos it features my favourite pizza done by my favourite chef at my favourite YT channel. ❤
🙏
Vito Iacopelli would have blown a gasket hearing about the "San Marino" tomatoes and "Flor di latte" cheese. This is stuff you don`t mess around with, mate!
sorry Vito
For the home oven, I've used method that once the oven is preheated, you turn on the broiler to heat it even further. Then leave the broiler on when you initially put the pizza in, and then switch it back to bake at your highest temp again
I use a pizza stone in my Gas BBQ but the challenge I have is it sticking. you make it look so easy!
I use a large round cast iron pizza pan and I put my oven on 550 and I let the cast iron pan preheat awhileeee. You want it HOT to get that charring on the bottom. I also put the pan on the lowest rack.
When recommending which shelf to put the pizza on, it helps to mention what kind of oven it is. The bottom shelf of an electric oven is very different from the effect in my gas oven.
Hey Kiwi....quick question: Are wood fired pizzas supposed to have black bums??? The last 3 pizza places we've eaten at in Auckland, Wellington, and Hamilton have been so black/burnt on the bottom they were inedible....for me anyway. Everyone else pigged out on them and were sniffin' 'round for more! Thanks Andy😊
Watch Vito Iacopelli. He’s the master. No they are not supposed to be black on the bottom.
Amazing pizza! Looks so yummie! How you kept your white shirt clean without tomato splatters is a miracle though!
Hey Andy, could you please make Chicken Piccata? It is very tasty and I would love to see it!
Thanks for the videos Andy. Good stuff. FYI... for home ovens that generally max out at 500 or 550 deg F you need to add sugar and/or diastatic malt to your dough recipe to get better browning color.
I have the same problem with my pizza cooked in gaz pizza oven. Happy to see a chef make the same mistake as me 🤣👌.Burned bottom and side not cooked enough. Your second gozney pizz was perfect though... Really hard to master.
Thanks for the video Andy!
US here, oven goes to 500 only and have steel. The good news is that I surprisingly have a convection setting and that has helped improve our quality of homemade pizza and browning the crust.
My girlfriend and I prefer more NY style and have fun with toppings. Shape isn’t always perfect but that’s why they are homemade. Occasionally the semolina we have to watch on the steel.
Most times when we make our homemade Sunday sauce with San Marzano, meat etc. we freeze some and use for pizzas. Good times.
I’ve made heaps of your meals and they are delicious and my family love it. Am going to buy the cook book please tell me how long to ship to New Zealand?
Nice thanks so much! Enjoyable video! 🥰🥰🥰
Love 🍕 different styles. This was a good video showing techniques. Thank you.
I bought a Gosney ARC XL and just about to try it tonight. Wish me luck!
Thanks for the demonstration! It made me hungry!❤🎉😊
👍😂😂
“You probably want it a little bit more even…but that’s life”. He’s casually dropping life lessons whilst making pizza….love it!
He’s going into his Bob Ross wisdom era dropping lines like that
That Bianco looks so good ❤❤❤❤
Chef Andy makes food seem amazing, then makes amazing good seem accessible
Always wondered if you'd be interested in doing something like Flammkuchen/Tarte flambee as it's the German/French version of "I didn't have enough time to make pizza dough", at least nowadays. Historically it was used to test how hot the bakery oven was (the dough is very simple bread dough) but at least here in south west germany/east france (Alsace region) it's a popular local cuisine that I think is not that known to the wider world. Not sure if it's something you'd be interested in.
I used to work for one of the large pizza chains and I can confirm the longer that dough cold proves, the better the taste and texture. Day 5 is optimum for me - sweet, tender and very tasty irrespective of the toppings.
Wow i just got the pizza attachment out for the smoker and Andy drops this video,
Would just like to say your dough technique is spot on. Leopard skin crust fluffy and soft
I've found when using my home oven, I need to par-cook the dough to get the desired color and texture. Once the dough is light brown, then add cheese and other toppings so they don't burn.
One thing I prefer about Andy, is he eats his own food, and doesn't say that fake delicious then smile and jump cut to next part about cookbooks with an empty mouth
Great video, I just think that crust should be better, like a more fluffy, so my advice will be when stretching a dough yo yry to push more air to the sides, and definitely not to touch the chrust
Nice Andy, just bought a gozney arc xl for my outdoor kitchen so doing some practice in the oven with my dough balls, first three were shockers but stretched the fourth one a lot better, there is definitely a bit involved in just getting the right but you can taste the difference in the dough, i used mutti polpi tomatoes they tasted great, love the channel mate so informative and natural, thanks for the knife video it was really interesting Cheers Mate
great video, when you make it in the oven you can turn the oven to grill when you put the pizza in the oven to get some char :)
I have a piece of 5 gauge plate that I preheat for about a half hour with the rack right at the top of the oven and when I put the pizza in I turn on fan bake. It comes out looking pretty close to the real deal.
Andy, a fond memory of living in London, we'd order Peking duck pancakes to the door around midnight. I'd love to see you make these. Watching from Canada. Thanks
Lots of love and support Andy from india 🇮🇳🇮🇳🇮🇳🇮🇳
Looks awesome! saved to try for my next pizza party!
Thank you for translating "Rocket" into US in this video. I saw it in your cookbook and thought, "What the hell is 'rocket'?" lol
Andy have you been to Amore at Coolum Beach? Been our fav spot for Italian woodfired pizza!
andy you did great but the reason the pizza in the home oven wasn't as dark was partially the lower oven temp but the main reason was that you use "00" flour which darkens slower. If you would've used King Arther's bread flour you'd have much better browning
I make fresh pizza in my regular oven all the time. They always come out great and definitely way better than anything I've had from restaurants/pizzerias
I use the lowest rack at the highest temperature in a conventional oven. Decent leopard spots and nice texture.
I am just starting to make homemade pizza. After I separate the dough into the individual balls, I put each ball into it's own plastic container. They stack in the fridge and are much easier to handle. Homemade pizza, so much fun.
Andy, can I freeze the dough? And, at what point would be best? After bulk ferment? Loving the content. Cheers, G
Could you par cook the base first in the oven and then load on your sauce and toppings to get a better colour?
Fascinating video. Wondering what brand is your pizza steel?
Man, that's the bomb! Great vid.
2cents: when cooking in an oven, add the cheese later (cook it 60%, then add the cheese)... it might take 15 minutes but it comes out better. Great vid
❤❤❤❤❤ my favourite! Thank you Chef!
Thanks for making this video. Living in the UK my outdoor pizza oven only comes out in the summer so I'm glad to see what someone else's indoor oven pizza looks like! Mine are generally pretty pale. Have you tried a bit of oil to add to the browning?
My understanding was that Pepperoni cups when it's cut thick and placed on top of the other ingredients. Have been able to get it to cup in Australia.
Perhaps an idea for an episode Andy?
Have you tried using the broiler for finishing? I'm trying it this weekend just for fun.
Lots of newer ovens go to 300 Celsius now, i've got an AEG one i've had for about 8 years now (i live in australia). It does help a lot for pizza when you make your own dough.
That's a lot of work. I get consistently great crusts in one step: everything in the mixer with a dough-hook, nothing measured, rise till doubled, punch and slap it out.
hi andy dude, would u eat a frozen pizza from the grosuries shop?
Good vid. I have experimented and found that Tipo 00 only makes sense in a pizza oven. Regular flour is better for ordinary ovens. That flour is less resilient and you get more color even in a regular oven.
I like to make the sauce (same as this one, but I add some extra virgin olive oil to it) one day before. This way the bruised basil infuses into the sauce and gives it almost a bit of peppery-like flavor. On the bottom, before mozzarella, I add pecorino romano or Parmigiano Reggiano. This will strengthen that wonderful umami flavor the tomato sauce has when it's cooking in the oven. Absolutely perfect every time!
I use my oven on broil and a stone - helps with the temperature on both side
It really pays to get the real balsamic from Modena. I always knew the OG was obviously superior but after visiting it’s hands down so much better. I’m the US the Monari Federzobi label is amazing and usually under $10 in the supermarket.
Yes Chef! Andy, Legend! Some great tips to! They all looked delicious, I'd be very happy if someone made them for me.
A tip for those of us who haven't got a pizza oven, but have a fan oven with a grill (brolier in US) that you can have on at the same time as the fan function at maximum heat, you can get higher temperatures on your steel and the air in the oven, but mind you fingers 🥵🤕. Also works well for making Nan breads. Peace and ❤ to you and the team.
Love the video Andy, would I be able to make a batch of dough and freeze it in separate balls or will it die in the freezer?
What about in a webber ? I can get both my charcoal and Q over 250 degrees C. Go with a steel or stone?
Be great to see a comparison between your fancy oven and your Ooni oven.
For home pizza I love using a little bit if olive oil and sugar in the dough. (Very little but you’re not getting authenticity so you might aswell go for browning and flavor)
Were the 'San Marino' tomatoes grown in Dan's backyard? Those must be something else. Bomb tomatoes!