I think the whole thing about what’s ok on a pizza etc started out as a bit of fun but has been taken beyond extreme to being plain moronic now. Completely agree with you, let’s all just enjoy our pizzas, the finest food there is!!!
This video shows how passionate and enlightened Dan Richer is, he answered all those questions lively and enthuastically without condescending any type of styles and weird ideas, and we can see how happy he is when he made those pizza dough although he already doing it for years! great video and great source person choice!
This guy did a really good job of breaking it down, answering in a simple, informative, way without being a snob or condescending. But at the same time respecting the basics, traditions of different styles, ecc. Good information and great delivery.
My Italian uncle once told me that the dough in a pizza is everything. Good dough can save bad topping, but good topping can never save a bad dough on a pizza.
Dan owns Razza in Jersey City! He's just as passionate in person if you decide to pick his brain about the process. Some of the best pizza (and especially dough,) I've ever had. 🍕 🍕
@@Dayvit78 dominos consistency is unmatched so you gotta give them that. Local pizzerias all depend on which day and time of the week you buy. You either get fresh ingredients made by the better pizza maker or you buy on a slow day where the ingredients are a day or 2 old made by the new pizza guy in training.
I don't know mate. My mum made some pretty dreadful pizza when I was growing up. She's a pretty amazing cook, but her pizza was just not. Pizza night was my least favourite night.
If you ever want to know how much cheese is too much, visit the Minnesota/Wisconsin area. It's almost, but not quite, it's own style and "too much cheese" is a typical amount. We also tend to add more spicy pepper in the sauce, in addition to the additional cheese, than a lot of "tavern pies." One of the reasons we cut it in squares or "party cut" is because full slices don't have enough structure to hold up to that much weight.
My father uses little bit of greek yogurt for the pizza dough. It makes the bread so smooth, and absolutely delicious. I never thought about putting yogurt in pizza dough but it works.
I worked at a pizza place for eight years and my boss explain to me like how different flat how the four water ratio works but I learned a lot of new stuff and even sent this video to him. Maybe I’ll post a link to a blog post about that water, flour ratio.
such a positive and encouraging guy. There is no wrong topping or regional pizza. Any pizza oven is fine; then he goes to tell how great his oven is... hahaha...
Pizza in italy is the best. Food in general is best in Italy. Every dish they serve is just perfect. Even making food yourself in Italy is better. I even have an Italian chilli-carlic spice on my popcorn rn.
Love this video! I'm not a huge deep dish fan, but in Chicago, Pequod's is my favorite. The deep dish with caramelized crust is amazing, but we usually got pan with meats, veg and always, always, their giardiniera.
5:38 A stone can make even frozen pizza better. 16:06 "If you can dream it, it should go on a pizza" This! Every pizza is an experience and should be enjoyed in whatever way you like. Except for with a fork! (I kid, mostly)
I got really good at throwing and spinning the pizza. Only ever did it when I was joking around but if anyone asks you tell them its a vital part of the process
Just to add onto it, yeah it wasn't named because of where it was made, its called Hawaiian because pork and pineapple is a notable combination in Hawaiian cooking.
Pineapples on pizza is something I just recently started getting as my usual. It goes great with hot red peppers. It balances out the heat perfectly and if you have a crispy slice it’s just amazing all combined
I am convinced that there are two types of people- the ones that just "get it" when it comes to pineapple pizza and the ones who think it is a food crime.
@@RPKD88 I'm sorry your sense of taste can't differentiate between sweet and tart. Pineapple has a culinary history of being served with savory things especially pork for a reason. Even if pineapple was just pure sweet, it's very silly to just say why not this other thing that tastes completely different. Why not oranges? Because oranges don't taste like pineapples. That shouldn't need to be explained.
I actually do use the microwave for pizza reheating, but only to warm it up for a little bit, and then finish it on the pan to crisp it up again. This helps me avoid burning the pizza on the bottom, yet not have it be hot.
I do use it as well, to reheat dough-based thingies (pizza, cinnamon rolls, ...), but I put it always with a small glass of water in microwave. The dough doesn't dry out. Since I found out about it, been using this "method" always. Highly recommend.
My first "fancy" pizza had Feta (I had absolutely no idea what Feta was at the time) with some spicy sausage chunks. It's still a fun topping IMO, but only as a topping rather than the base cheese.
@@BeTReZeN1 Ok, hear me out. Gyro meat. It's an AMAZING meat topping for a pizza and feta + mozz is so, so good on top. There are basically 3 downsides and a million upsides to my latest relocation and "gyro pizza takeout" is one of the 3. Google "Ansari's Eagan Ali Baba Pizza" If I'm ever in the area again I'll definitely use your black olive suggestion. That sounds so good. Sometimes I just toss kalamata olives and feta chunks in a ramekin as a snack.
You can find good pizza anywhere in the country, not just new york. The best detroit style i have ever had was in boise idaho of all places. Spitfire pizza was the restaurant.
👨🍳 CHEF DAN🏆 Happy Easter 🐇🐣 loved your video took me an hour to get through getting notes. BACK in the 1900’s working at Sheild’s Pizza 🍕 In Traverse City , MI 1979-80ish Made our pizza Dough in large HOBART MIXER and we used BEER 🍺 also in the pizza oven we’d have to poke the big bubbles 🫧. I have for to this day tried to replicate of no avail. I’ve tried the other Shield’s pizza for recipe, not the same ours was owned originally. We even had a especially a certain Flour, for the life of me can’t remember right now. I’ve had every Pizza 🍕 except Italy 🇮🇹 on bucket list. Any recommendations? Was seeking to become up the culinary arts and have a passion to cook 👨🍳. Life changes directions 🗺️. Still looking 👀 to repeat that pizza 🍕! Cheers/Prosit🍻
I was once served 1/2 seekh kabob and 1/2 chicken tikka pizza in Northern Pakistan and I thought that was going to be discussing. Best pizza I have ever had in my life.
1:03 you can't just tell people to cook anchovies in oil for 45 minutes "until they're melted" 😅 i've made big mistakes early on because of vague instructions, and this one may take the cake
Detroit style looks the best, love love LOVE it when there's crunchy golden cheese, delish 🤤🤤 Also if you want the gold standard and the most incredible pizza, the Mediterranean countries are the best. I've had wood fired pizza in Portugal, Spain and Italy. It is the absolute best pizza I've ever had. My favourite used to be Pepperoni, until I had the absolute banger that is Ham and Mushrooms, and my god I've never looked back. If you want a pizza that is not oily, has flavour that doesn't feel heavy and absolutely crushable in one sitting without much effort, ham and mushroom is the way.
i STRICTLY reheat my pizza in an air fryer, or broiling it in the oven if there isnt an air fryer, broiling is a close second for me. air fryer gets it nice and re-crispy
"What should never go on a pizza?"
"If you can dream it, it should go on a pizza"
Man just Bob Rossed us
I'm dreaming of ice cream
He actually have made a book titled "The Joy of Pizza", so he actually is the Bob Ross of pizza
Mmm pizza with sand
Those tide pods pizza, going to be famous again.
Soup.
Glad to see someone who isn't a snob about pizza! Just enjoy it how you like and let others do the same, it's not a battle people.
I was thinking the same! Pizza snobs are silly. There's SO many varieties - no one pizza is correct.
Agreed :)
I think the whole thing about what’s ok on a pizza etc started out as a bit of fun but has been taken beyond extreme to being plain moronic now. Completely agree with you, let’s all just enjoy our pizzas, the finest food there is!!!
Scott weiner rn😭🤡
@@MattSwain1 That's why I always roll my eyes at the "Chill out, it's just a joke!" argument. It ALWAYS becomes serious later. A L W A Y S.
I like how enthusiastic he is about the questions and helping people improve their pizza game.
No joke! The whole time, I was like, "I wish I could be this excited about LITERALLY ANYTHING!"
This video shows how passionate and enlightened Dan Richer is, he answered all those questions lively and enthuastically without condescending any type of styles and weird ideas, and we can see how happy he is when he made those pizza dough although he already doing it for years! great video and great source person choice!
This dude is insanely passionate about pizza. Respect.
I thought I loved pizza. This man challenged me to love it more.
he just follows the mob dough.
This guy did a really good job of breaking it down, answering in a simple, informative, way without being a snob or condescending. But at the same time respecting the basics, traditions of different styles, ecc. Good information and great delivery.
My Italian uncle once told me that the dough in a pizza is everything. Good dough can save bad topping, but good topping can never save a bad dough on a pizza.
Yeah but even a bad pizza is still a pizza, so
What I like about professionals are their humbleness. This guy is literally a pizza professor!
I love the topic already, even before watching the video. I can’t imagine life without pizza
Life without pizza is not life, it's merely existing.
Try watching the video too.
Asking a pizza chef if he knows how to cook a pizza is the best question ever.
I thought he was going to say no. I am surprised that he knows how.
[challenge accepted]
The more pizza information he gave me, the more I understood.
It's sort of a domino's effect.
jajajajajaja
😢 I guess someone was going to do that..... 🙄😉✌️
dont eat dominos if u have access to a good independent local joint that has good dough and tomato pizza sauce!
It's pizza time
Spider Man Reference
I missed the part where That's my Problem
I'm gonna put some dough in your eye
Pizza pizza 🍕
Hey everyone, he said the thing!
This is honestly such a good youtube channel. The videos are insanely high quality, both with the staffed personell and the video editing
Dan owns Razza in Jersey City! He's just as passionate in person if you decide to pick his brain about the process. Some of the best pizza (and especially dough,) I've ever had. 🍕 🍕
That smile at 8:30 is everything. You can see how excited he is that someone asked such a basic yet vital question.
I wish I loved basically anything in life as much as this guy loves pizza.
With that said, what's the nacho and chicken wing version of this guy? Asking for science.
Pizza is one of those foods that even when it is bad it is still pretty good.
Domino's enters chat
@@Dayvit78 dominos consistency is unmatched so you gotta give them that. Local pizzerias all depend on which day and time of the week you buy. You either get fresh ingredients made by the better pizza maker or you buy on a slow day where the ingredients are a day or 2 old made by the new pizza guy in training.
Celeste pizzas in the microwave are legitimately bad
I don't know mate. My mum made some pretty dreadful pizza when I was growing up. She's a pretty amazing cook, but her pizza was just not. Pizza night was my least favourite night.
I have unfortunately had some awful pizza. It was a disappointing day.
All I can think of is I want to taste the pizza this guy makes
The pizza is phenomenal. If you're ever around Jersey City, I highly recommend it.
you know the pizza is gonna be good when the Chef uses physics, AND HE DIDN'T IGNORE FRICTION!
What I learned is, there is a LOT more science to making a pizza than I ever imagined.
This man is a pure madness. He speaks about pizza like a poem. Briliancy
His overwhelming insight is totally admirable. I appreciate the chemistry part a lot 😊🎉
Always a pleasure to see someone who loves what they do!
Even better is to grow your own tomatoes and basil. There is nothing like literally the freshest ingredients possible on a pizza.
The pizza dough water temperature calculations are mind-blowing. My pizza game is definitely going to level up
i watched every minute with no intention of ever making pizza
His enthusiasm is contagious
Always a great thing when people have the opinion of "enjoy it whatever way you want"
If you ever want to know how much cheese is too much, visit the Minnesota/Wisconsin area. It's almost, but not quite, it's own style and "too much cheese" is a typical amount. We also tend to add more spicy pepper in the sauce, in addition to the additional cheese, than a lot of "tavern pies." One of the reasons we cut it in squares or "party cut" is because full slices don't have enough structure to hold up to that much weight.
i fell in love with this man, he talks of everything i belive in about pizza in a single video, is just beautiful
"absolutely don't microwave the pizza" he says as I am eating my microwaved pizza
My father uses little bit of greek yogurt for the pizza dough. It makes the bread so smooth, and absolutely delicious. I never thought about putting yogurt in pizza dough but it works.
I worked at a pizza place for eight years and my boss explain to me like how different flat how the four water ratio works but I learned a lot of new stuff and even sent this video to him. Maybe I’ll post a link to a blog post about that water, flour ratio.
such a positive and encouraging guy. There is no wrong topping or regional pizza.
Any pizza oven is fine; then he goes to tell how great his oven is... hahaha...
I enjoyed this pizza chef a bunch!! I learned a lot. He is an excellent presenter.
This is awesome. Just straight up knowledge. Thanks Chef Richer and Wired. Save video to my favorites.
Love, passion, knowledge... It shows, he even gave a chemistry lesson to it, never knew you can calculate the optimum water temp for the dough
I love pizza but this video has made me realize that I can and should love it much, much more.
Pizza in italy is the best. Food in general is best in Italy. Every dish they serve is just perfect. Even making food yourself in Italy is better. I even have an Italian chilli-carlic spice on my popcorn rn.
There was some genuine gold in there. I had no idea about controlling temperatures of the dough!
This is the best tech support yet. I want to be friends with Dan.
Mouthwatering TedTalk. Thank you so much! I'm having pizza today for sure.
I never thoght about pre-cooking mushrooms to remove their moisture before putting them on pizza, thank you!
his detail to pizza is just extraordinary.
Crust makes the pizza, 100%. Best sauce or cheese in the world can’t save a poor crust.
That is a HARDCORE fact. The sauce and cheese could be amazing but if the crust taste like cardboard, I don’t want it.
I've yet to have a frozen pizza with crust that is remotely as good as even mediocre pizzeria pizza's crust.
@@jbk2466 try a Giordanos deep dish frozen.
I had some local sweet corn on a pizza when I was traveling in Peru and it changed my life.
Love this video! I'm not a huge deep dish fan, but in Chicago, Pequod's is my favorite. The deep dish with caramelized crust is amazing, but we usually got pan with meats, veg and always, always, their giardiniera.
I could listen to this guy talk about Pizza for hours
I've never seen someone so passionate about pizza. I love it.
Hilary Clinton is
10:15 I don't mind microwave reheating but I also cover it (while having a watered papertowel under) to help steam the crust.
It's easy to act smart until the real expert pulls out the bostwick consistometer
Huh. I never actually thought about cooking the mushrooms I put on my pizza. That must be why my pizza always comes out a little bit soggy.
Amazing how passionate he is about pizza
5:38 A stone can make even frozen pizza better.
16:06 "If you can dream it, it should go on a pizza"
This! Every pizza is an experience and should be enjoyed in whatever way you like. Except for with a fork! (I kid, mostly)
I love that you said of New York pizza, essentially, "If I can make it here, I'll make it anywhere."
This guy is great, would really like to see him do more!
I got really good at throwing and spinning the pizza. Only ever did it when I was joking around but if anyone asks you tell them its a vital part of the process
Pepperoni temperature differential is my favourite new obscure consideration.
For the New York water thing, there is a difference, it has a lot less chlorine in the water Watch Food Theory and Mat Pat has a whole video about it
Just to add onto it, yeah it wasn't named because of where it was made, its called Hawaiian because pork and pineapple is a notable combination in Hawaiian cooking.
Pineapples on pizza is something I just recently started getting as my usual. It goes great with hot red peppers. It balances out the heat perfectly and if you have a crispy slice it’s just amazing all combined
Yessir!!
Tomatoes and peppers are fruits therefore all pizzas are fruit pizzas, not just pineapple; Heck blueberry sauce pizzas are valid fruit pizzas as well
I am convinced that there are two types of people- the ones that just "get it" when it comes to pineapple pizza and the ones who think it is a food crime.
It's not a food crime but it makes it sweet which is odd if you want a savouy pizza. Like why not just add oranges as well?
@@RPKD88 I'm sorry your sense of taste can't differentiate between sweet and tart. Pineapple has a culinary history of being served with savory things especially pork for a reason.
Even if pineapple was just pure sweet, it's very silly to just say why not this other thing that tastes completely different. Why not oranges? Because oranges don't taste like pineapples. That shouldn't need to be explained.
Recent eat the best pizza I've tasted in a very long time. Glad I came across this video 😊
The support I didn't know I needed! 😂
When you show that formula at 14:57 what does the 75x3 represent. Excuse me if you answered it somewhere else...
I actually do use the microwave for pizza reheating, but only to warm it up for a little bit, and then finish it on the pan to crisp it up again. This helps me avoid burning the pizza on the bottom, yet not have it be hot.
I do use it as well, to reheat dough-based thingies (pizza, cinnamon rolls, ...), but I put it always with a small glass of water in microwave. The dough doesn't dry out. Since I found out about it, been using this "method" always. Highly recommend.
Same. I use the microwave on half power 🍕✨
I had an Elote Pizza and it was AMAZING! Corn is definitely an underrated pizza topping.
We need part 2.
My first "fancy" pizza had Feta (I had absolutely no idea what Feta was at the time) with some spicy sausage chunks. It's still a fun topping IMO, but only as a topping rather than the base cheese.
Try also mix black olives with cheese layer on top. One of my favourite combinations with feta.
@@BeTReZeN1 Ok, hear me out. Gyro meat.
It's an AMAZING meat topping for a pizza and feta + mozz is so, so good on top. There are basically 3 downsides and a million upsides to my latest relocation and "gyro pizza takeout" is one of the 3. Google "Ansari's Eagan Ali Baba Pizza"
If I'm ever in the area again I'll definitely use your black olive suggestion. That sounds so good. Sometimes I just toss kalamata olives and feta chunks in a ramekin as a snack.
Had Roma pizza once in san fran and it blew my mind. It was SO thin but SO tasty!!
bro 75% hydration pizza dough is amazing, but i wouldnt recommend such high hydration to anyone who isnt experienced with handling dough.
His passion really comes through!
I would love to take a cooking class run by him, that was so excellent! 🤓
did not realize that's the reason pepperoni curls, fascinating
Whatever curls your pepperoni
You can find good pizza anywhere in the country, not just new york. The best detroit style i have ever had was in boise idaho of all places. Spitfire pizza was the restaurant.
Him rattling off the math behind the ideal temperature of fermentation really sold me on his authority on pizza
Chicago deep dish!! my fav. I also love NYC style if done right. Here in Boston we have some good pies. I'm hungry!
Neat trick with the dough ingredient temperatures. Maybe ill give it a try sometime.
👨🍳 CHEF DAN🏆 Happy Easter 🐇🐣 loved your video took me an hour to get through getting notes. BACK in the 1900’s working at Sheild’s Pizza 🍕 In Traverse City , MI 1979-80ish
Made our pizza Dough in large HOBART MIXER and we used BEER 🍺 also in the pizza oven we’d have to poke the big bubbles 🫧. I have for to this day tried to replicate of no avail. I’ve tried the other Shield’s pizza for recipe, not the same ours was owned originally.
We even had a especially a certain Flour, for the life of me can’t remember right now.
I’ve had every Pizza 🍕 except Italy 🇮🇹 on bucket list. Any recommendations?
Was seeking to become up the culinary arts and have a passion to cook 👨🍳. Life changes directions 🗺️. Still looking 👀 to repeat that pizza 🍕! Cheers/Prosit🍻
I like this guy just a super positive pizza dude
Thank you for this, when I heard someone ask if they should put flammable cardboard in their oven I laughed harder then I have in a long time.
The right answer is Neapolitan 10:48
I find it funny when people talk about Chicago or NYC having the best pizza because it just shows they haven't had pizza in Rochester, NY.
🍕 Wow, thanks! Going to try to memorize that pizza formula! 😎✌️
regular cheese pizza with cinammon sugar ontop is DELICIOUS. invented it as a kid
caramelization isn't the browning of just anything, it's very specifically about sugars
after watching this video I can say I am now very knowledgeable about pizza. Thank you
This guy is all out awesome. Best food video ever!!
My Sim unlocked the outdoor brick pizza oven and she's burning them all!! It's so frustrating!
i went to his restaurant and it was literally one of the best pizzas I ever had. so so good!
This should have come out on Pi day!
I was once served 1/2 seekh kabob and 1/2 chicken tikka pizza in Northern Pakistan and I thought that was going to be discussing. Best pizza I have ever had in my life.
We need part 2
This guy is the James Hoffmann of pizza, minus glasses.
I love his energy
1:03 you can't just tell people to cook anchovies in oil for 45 minutes "until they're melted" 😅
i've made big mistakes early on because of vague instructions, and this one may take the cake
Tip for reheating in the microwave - use the cardboard box under it - it absorbs the water that comes out, leaving it fairly (but not perfectly) dry.
Detroit style looks the best, love love LOVE it when there's crunchy golden cheese, delish 🤤🤤
Also if you want the gold standard and the most incredible pizza, the Mediterranean countries are the best. I've had wood fired pizza in Portugal, Spain and Italy. It is the absolute best pizza I've ever had.
My favourite used to be Pepperoni, until I had the absolute banger that is Ham and Mushrooms, and my god I've never looked back. If you want a pizza that is not oily, has flavour that doesn't feel heavy and absolutely crushable in one sitting without much effort, ham and mushroom is the way.
No mention of New Haven or Naples pizza?
i STRICTLY reheat my pizza in an air fryer, or broiling it in the oven if there isnt an air fryer, broiling is a close second for me. air fryer gets it nice and re-crispy
I appreciate the enthusiasm about yummy pizza