Ron Booker You do know it’s his restaurant and he can do what he likes and promote it as he chooses. You seem to be the only one pissed off, I’m sure the customers in line were happy to see him there as well. Judging by your other comment, you are definitely the real douche.
@Ron Booker He left the bacon in the oven so no one was left waiting for him to do his pizza. Could have picked a less busy time yes but all he did was use the oven without affecting the bacon orders in any way. From the looks of his finished pizza, I think he left the oven temp set for the bacon.
My mans Sam went to his own ass restaurant to heat up a pizza that didn’t fit inside his house oven. that’s some gangsta shit right there, real life goals tbh lol
Those areas are awesome if brushed with some extra virgin olive oil. The flavor is amazing when done. Even brushing the entire crust with evoo and leaving out the tomato sauce then adding toppings makes for a truly awesome pizza.
I actually tried this step by step and it tasted amazing... though I do have a restraining order from that restaurant as they did not expect me cooking an 18" pizza unexpectedly at 7ish last Saturday
Sam, I’m one of your most loyal followers...but watching you turn a round pizza pan to see whether it would fit better by turning it had me crying with laughter! You are awesome and so entertaining!
Indeed. I'm sure it was fantastic and I probably could eat 1/2 of that pie in one sitting, but the crust looked more like a flour tortilla than a 'pizza crust'. Needs more blistering on the bottom, mostly. But I'm sure Sam has adjusted/improved in the ensuing almost 2 years since he posted this video. Love the channel, STCG. Love you too, Max.
It’s nothing to do with the cook time, it’s the fact he was using an aluminum pan which doesn’t get hot enough to cook the dough. It’s why the toppings were cooked but the crust wasn’t. To get a proper cook on the crust you need to use a stone. Let it warm up in the oven at 550F for 1hr. Then slide your pizza onto the stone in the oven and you’ll have an amazing pizza. -I Make pizza for a living. Also don’t ever use cornmeal for NY pizza. Use flour. Make sure ur pizza peel is coated with flour so it can slide easily onto the stone. For best results rotate your pizza 180 degrees about 4-5mins in depending how fast your pizza is cooking
Sam you probably wont hear me but some constructive criticism... Dough- slow maturation, good dough take 2 days, yeast into cold water and bring the dough together, thrown in the fridge for 24 hours. shape into ball and rest in the fridge for another 12-24 hours. pull it out 6 hours before your cook, then form. Cold slow rise you get smaller bubbles, more digestion by the yeast and better texture. Sauce- no changes Cheese- no on the parmesan for NY, pecorino is traditional to go with the motz. Meat- looks good
Hello Sam thank you for releasing this video today 18 years ago my grandfather was killed in the 9/11 tragedy… I’ve been having a bad couple of days leading up to this and today has been really difficult for me but watching your videos and your good spirit help him feel just a little bit better I truly thank you for that Great video as usual God bless
It's impossible not to think about that horrible day 18 years ago. I'm so sorry about your grandfather. I think this was Sam's way of showing respect(thru food) for this day that's still really hard for a lot of Americans. I'm making this this weekend....you should too. Cooking can be therapeutic.
I bought a 13" pizza pan for my combi microwave oven and it was about 5mm off, luckily it had a lip, so I bashed it in all the way around so it would fit. Works great.
As a NYer, we NEVER eat undercooked pizza. That thing looked like frozen school pizza. Sorry man, love your videos but this one should get deleted and done over!
PIzza stone/steel at 550 for an hour before cooking. That would've done it. Ex NYer myself and that's how I make them at home. Since I can't find a good pizza within 50 miles of my house.
@@r1dutch That's the story for every displaced NYer. Myself included. I was born on the island, grew up eating the best pizza on the planet (although, Chicago might dispute that), and got moved off the island to upstate. Couldn't find a decent NY pizza anywhere, until I met an old Italian guy that wanted to know if his pizza was good enough to open a shop. It was. Crispy on the bottom, firm enough to hold up, but soft enough to fold, and NEVER undercooked.
The dough needs to proof for 12 hours in a fridge… I’ve never made one that tastes good with an hour of proofing. The sauce is better puréed by your hands leaving the big chunks of tomato and seeds. Ingredients and presentation pretty good though and overall will achieve the end goal, making a za.
New york style isn't necessarily supposed to be leopard spotted and crisp like Neapolitan. I actually like new york style crust with some residual moisture as opposed to being over cooked. I give Sam a full okay and that doneness level.
You definitely are Italian with that name! :) I am as well.. I don't put herbs in my tomato sauce but I'm going to be making this tonight and I'll add some to mine. I could put basil on anything! 🍕🌱
9:20 He starts to tell you it's called "The Hideaway." They have 3 locations where they shoot their videos, but this one is right across the street from Sam's Not Not Tacos business. Edit: I should've refreshed the comments to see anyone already answered you.
I had a pizza stone and I LOVED IT! My mom babysat, once, and decided to wash the dishes. She washed the stone and didn't tell me about it. The next time I baked a pizza, it shattered. I was heartbroken. lol
Made this tonight. After several failed attempts to make another pizza recipe I was about to give up on pizza. This simple recipe turned out great! Thanks Sam! Next time I’ll put it on the stone and add more cheese
Metro Music IDK about that. He really stains his credit if he has had it and then tries to represent that garbage as NY pizza. He’d have an excuse at least if he never had it.
@@navyvet84 binging with babish started in a small New York apartment he shared with multiple roommates. Not an excuse. Not to mention one can be an excellent cook and not know how to make a pizza, every dish needs practice, he's not a pizza guy. It's not like he was born rich and was bestowed upon fame and fortune either, he worked in biotech for a while which is lucrative, but not easy in the slightest to do.
Also, pull out all parts before setup/plugin. My food processor was chucked in “on” position when I plugged it in with all the parts in it and they all started getting processed. It had never done that before but it is 25 years old. Could’ve been a very bad situation.
I stopped using metal pizza pans after I found this stone pizza plate that I spent something like $40 on. Worth every penny! I put it in the oven while the oven is heating up so that when I am ready, I put the pizza directly on top of a really hot stone plate and then put it in the oven. Makes the crust so perfect and crisp on the underside doing it this way!
@@briannenichols A little flour on the underside so the dough doesn't stick to the surface and then use something to transfer it like parchment paper or something.
You need a pizza stone Sam I’m not trying to be one of those freaks that tell you what you need to do but you need a pizza stone, you but the stone in the oven and preheat it before you but the pizza on so the Dough can really cook
@@MichaelRei99 No pizza knowledge is way different than having skills. Your a complete asshat if you don't see skills in his videos. You are the example of the commenter who he speaks about negatively in pretty much every video. With all do respect. Eat shit, Kind sir.
brundog807 he is just talking about this video I agree with you but also the way he made this pizza recipe was not authentic. After you rise the dough you are supposed to kneed it 10 minutes. But his videos are really good.
Blzt res·tau·rant /ˈrest(ə)rənt,ˈrest(ə)ˌränt/ Learn to pronounce noun a place where people pay to sit and eat meals that are cooked and served on the premises. No, it’s literally a restaurant in every sense of the word.
ebisumaru well I don’t know what pizza joint you visited but that’s so not true. Zabaro or one of those chains isn’t ny pizza. You need to venture into a family pizza shop for a true experience.
ebisumaru ny pizza is a mainstay, it’s like if you want pastrami and you’re in NYC, you go to Katz deli. That’s a New York icon of a place and there’s nothing better anywhere
I cut this dough ball in two and made two in my Ooni pizza oven. It's perfect, just turn the oven to low right before you toss it in. This dough created some huge bubbles so have a poker ready.
First things first, love the show and look forward to it every day. I was born and raised in B’klyn , ate a lot of pizza but that’s a California pizza. Lol 😳😳😂😂😂🍕🍕🍕
Hey sam. Long time fan from st louis here. Not sure if you read these but im here to request you do a st louis style pizza !! Not one of those people who will complain that its not traditional as that is overall why you, as a chef appeal to me so much. Its a flavor that i grew up w and i would love to see what you come up with in making it!! Thanks man - Christian
Quite shocking how a lot of people in the comment section seem to be able to offer a lot of knowledge on how Sam is undercooking/incorrectly cooking a meal, yet somehow none of them seem to have any notable prior experience or a successful online medium where they can share that knowledge with the masses. Not saying they don't know how to cook, but jeez, since when do we need to nitpick every single thing? HOMEMADE is right there in the title, and Sam's videos typically tend to be in the vein of a follow-along tutorial that most viewers out there can create as well. How many people do you know that just have a pizza stone lying around, or who are willing to buy one because they're going to be crafting "authentic" NY style pizzas at home often enough to benefit? If you're familiar enough with the channel to comment, you're familiar enough to know that he typically does things his own way, with his own twist, but with as much done as close as possible to the "real-deal" to make it worthwhile. And I'm sorry, but for the "New-Yorkers" out there, I have trouble believing you're actually from NY. A pie made in this fashion can't be made to some perfect godly standard in modern times just due to general population and demand. For all intents and purposes, especially done at home without a wood-fired oven and any specialty equipment (which I can guarantee almost nobody here has) he did a fine job. Not a fanboy, not a subscriber, not even really a regular watcher, just stating facts. Get off your high-horse, and if you want to continue to criticize a well-decorated cook for actually doing justice to an age-old recipe and cooking style given his tools and equipment, ride that horse right on over to whatever cooking channel you think can do it better, and give your praise there rather than spreading your hatred here. Also as a side note, I challenge you to learn a little more about the typical film camera, lighting, and white-balance. What you see on film is not always what you see in person, so if you're basing your feelings on the dough of this recipe on what you see in the video, you shouldn't. No shade thrown at Max (dude needs to churn out videos like crazy, props for what he does), but look at the light in the background of the video when Sam is eating the pizza. Look at the logo on Sam's shirt. Does natural white/light glow that vibrantly in person? Of course not. So clearly the pizza would be nowhere near that "undercooked-looking" in person, it would be far less pale and white, much closer to a traditional light-brown. Try to use a bit more brainpower before judging a group of people who take a lot more effort out of their day than you to create something and post it to a public forum. I'm pretty sure most people learned these basic lessons of life in the first grade. Sorry for the long-winded post, but wow, this is the first time I've felt passionate enough to comment like this just based upon the few wannabe-chef posts that I've seen right at the top of the comment section. Try to be nicer. You'll feel better about yourselves. (No hatred towards those who commented just trying to help though, I see where you guys are coming from too.)
@@sounduser I always use both! directly on the pan to season underside of the crust and/or sprinkled right over the sauce before cheese & other toppings
"Looks like a standard football pizza, Frankie. Little undercooked, you know I usually like my pizza a little overdone but this is how they make it so this is how we eat it, one bite everyone knows the rules... Little tang... I mean its ok, nothing to right home about. 6.6 Frankie."
Honestly, this is the first video where I was not super happy with the outcome. Either way keep up the amazing work man 99.99% of the recipes ive seen have looked amazing! Also, I have been binge watching your videos for like 3 days lololol.
Same! I love Sam's lackadaisical attitude towards cooking most of the time, but man, he disgraced the food of my people. Sure, you can call this pizza, but don't you dare call this New York Pizza. That crust was pale, soggy and doughy looking, and had no real air pockets or browned bits. He needed to two hand it cause of the flop even though it was a small slice. You won't get that chewy yet crispy crust without at least a day of cold fermentation, and a ripping hot, preheated pizza stone / steel. It definitely needed more cheese too, but the crust was too weak to support any more anyway.
@James Dean Don't you think that if this was a reference to 9/11, he would have said something about it? Here, I'll make your response for you... "Erk Eee Buhhh Duhh stfu" How creative you are.
@@ImaYam You really need a pizza stone. Changed my life even with store bought pizzas. I made J. Kenji López-Alt 's new york style recipe and it looks more accurate and tastes great. Some logistics are different in that recipe such as stretching the dough with your knuckles and using partially frozen mozzarella to give the dough more time to cook and stopping the cheese from burning.
The key to New York style pizza is a hot oven, but also a hot surface. It's why they are put into the oven on a pizza peel onto a stone or steel surface. This gives you a nice crispy crust at the same rate your toppings are crisp and cheese is melted but before the cheese expels too much oil. It only takes about 5-6 min on a 500 degree surface/oven. I see your toppings were perfect, but that crust was clearly limp and doughy. Still, an excellent prep job aside from that. Looks delicious, Sam!
@@shmackedmuffins7948 I've got no problem being able to cook. I also have no problem traveling to places, and finding different interpretation of how foods are cooked. Personally, I prefer my pizza a bit darker and crispier. However, having been in New York before, I can assure you that most establishments cook it to just at "fully cooked" in order to get more sales. Specifically places that sell $1 slices.
Sam I actually made this pizza yesterday but I did use Classico in the jar pizza sauce and made two pies... one your way and the other chicken parm. They both came out amazing but I did use a pizza stone. Which caused the crust to become light and fluffy. Your crust appeared thinner. I did 550deg for 7min.
homemade pizza is always many times better than store bought pizza. Ive made it from scratch a few times and everyone said it was the best pizza they ever had. It may cost twice as much as a store bought but is so much better. and is worth the time and effort.
Absolutely love your style. You rocked this. Id add a little sugar to the sauce to offset the acidity with the tomatoes. Also, Id finish that pizza on a pizza steel or stone to crisp up the bottom. Looked a little light and you would have friggin loved a crispier bottom to that pie. Keep up the great work Sam.
We added pinches of dried basil and dried oregano and a tbsp. of finely chopped sweet onion. This sauce turned out great. Better than take-out. Our friends think we are kitchen wizards.
"I'm not a pizza expert", here's how to pull pizza dough the wrong way. The dough and sauce recipes looked good though. People try too hard to spread out pizza dough, the key is to not give a shit about the middle. The less you try to make it perfect the better it will be
All 56 people that voted A thumbs up on this video Clearly as day they never ever had New York pizza.. Because that right there people Is no where near New York pizza...
You rock man... so very, VERY hard. There's not a recipe of yours that hasn't made my mouth water and upon making them for myself, ALWAYS deliciously delightful. Oh, and the mess you made with the flour is NOTHING compared to the INSANE train wreck that results from my usage of flour! A friend actually pointed out that flour was behind my EAR. It's like an atomic flour bomb went off when I'm done (often referred to as an AFB).... anyway, thanks for your awesomeness.
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Ron Booker You do know it’s his restaurant and he can do what he likes and promote it as he chooses. You seem to be the only one pissed off, I’m sure the customers in line were happy to see him there as well. Judging by your other comment, you are definitely the real douche.
@Ron Booker Let em have it Ron
take out your ring off
@Ron Booker He left the bacon in the oven so no one was left waiting for him to do his pizza. Could have picked a less busy time yes but all he did was use the oven without affecting the bacon orders in any way. From the looks of his finished pizza, I think he left the oven temp set for the bacon.
Can you make pasta primavera please?
My mans Sam went to his own ass restaurant to heat up a pizza that didn’t fit inside his house oven. that’s some
gangsta shit right there, real life goals tbh lol
I don't think any gangstas are able to do that.
Alexis' C real gangsters basically owned the cities they resided in- they could definitely do that
Justin yes, back in the day. Gangsters wore suits, no doubt. Nowadays many large business owners are simply criminals and thugs.
@@Justin-gg6hw no, not even 10% true.
First Last You ever heard of Al Capone
anybody else wish he covered that one area with some more cheese? Really buggin me LOL
I saw that....the spot on the pizza that was closest to the camera. LOL
@@MarvRoberts Exactly! my OCD senses were tingling LOL
Those areas are awesome if brushed with some extra virgin olive oil. The flavor is amazing when done. Even brushing the entire crust with evoo and leaving out the tomato sauce then adding toppings makes for a truly awesome pizza.
yes, omg it was driving me crazy lol
I wish he covered it whole with more cheese
I actually tried this step by step and it tasted amazing... though I do have a restraining order from that restaurant as they did not expect me cooking an 18" pizza unexpectedly at 7ish last Saturday
😁😉😆😆😂😂😂
That's funny s***.. My late husband was a Chef.
😂
I'd like to see a re-do, smaller size to fit into a home oven and baked on a pizza stone for a crisper crust.
No one has a pizza stone lol
My pizza stone cracked in half so now I use a 14" cast iron pan. It gets smokin' hot.
So, make it yourself and you can see it up close and personal.
@@lindatoy4898 Just ate mine, baked with my new pizza steel. Was a little worried it wouldn't brown but it did. I baked it at 550° and came out great.
@@liamryan7239 it's like 20 bucks in a store and/or amazon, and totally worth it...
Sam, I’m one of your most loyal followers...but watching you turn a round pizza pan to see whether it would fit better by turning it had me crying with laughter! You are awesome and so entertaining!
Me too!!!
I like how he rotated the pan to see if it fit.
That was hysterical!!!
That wasn't going to make much difference, was it? ;-)
Worth a shot!
It was a $4 pan, I would have just bent up the edge
Looks floppy, not crispy. I’m gonna have to go with a 6.4 here Frankie
masterhallett that’s generous
One bite everybody knows the rules!
Just mentioned that myself looked very doughy not at all appealing!
Looked like a 4.9 to me
Looks perfect. You want Pizza not cookies lol
everyone at your restaurant was like who the hell is this guy Ahaha
Eddie Bay First time they ever saw him sober.
@@jimgood1949 Que?
Figured it had to be his restaurant to be walking behind the counter.
Looks delicious, but the crust needed a longer cook IMHO.
Totally agree
Yup
Indeed. I'm sure it was fantastic and I probably could eat 1/2 of that pie in one sitting, but the crust looked more like a flour tortilla than a 'pizza crust'. Needs more blistering on the bottom, mostly. But I'm sure Sam has adjusted/improved in the ensuing almost 2 years since he posted this video. Love the channel, STCG. Love you too, Max.
It’s nothing to do with the cook time, it’s the fact he was using an aluminum pan which doesn’t get hot enough to cook the dough. It’s why the toppings were cooked but the crust wasn’t. To get a proper cook on the crust you need to use a stone. Let it warm up in the oven at 550F for 1hr. Then slide your pizza onto the stone in the oven and you’ll have an amazing pizza. -I Make pizza for a living. Also don’t ever use cornmeal for NY pizza. Use flour. Make sure ur pizza peel is coated with flour so it can slide easily onto the stone. For best results rotate your pizza 180 degrees about 4-5mins in depending how fast your pizza is cooking
Yup...
Sam you probably wont hear me but some constructive criticism...
Dough- slow maturation, good dough take 2 days, yeast into cold water and bring the dough together, thrown in the fridge for 24 hours. shape into ball and rest in the fridge for another 12-24 hours. pull it out 6 hours before your cook, then form. Cold slow rise you get smaller bubbles, more digestion by the yeast and better texture.
Sauce- no changes
Cheese- no on the parmesan for NY, pecorino is traditional to go with the motz.
Meat- looks good
Your cooks were like “who TF does this guy think he is right now?” Lol
Anderson T. 😂😂😂😂💯
And what the fuck is this kid with a camera doing in here filming all of us. Do we call someone or...?
Their faces was the best part, they really looked like they had no idea who it was.
i think the cooks were fine. The guy on the right hand of the video was like WTF
“The bacon now cooks at 500” 😂😂 You kill me Sam, looks good!!
Hello Sam thank you for releasing this video today 18 years ago my grandfather was killed in the 9/11 tragedy… I’ve been having a bad couple of days leading up to this and today has been really difficult for me but watching your videos and your good spirit help him feel just a little bit better I truly thank you for that
Great video as usual
God bless
It's impossible not to think about that horrible day 18 years ago. I'm so sorry about your grandfather. I think this was Sam's way of showing respect(thru food) for this day that's still really hard for a lot of Americans. I'm making this this weekend....you should too. Cooking can be therapeutic.
daphne pearce thank you I genuinely appreciate this
I bought a 13" pizza pan for my combi microwave oven and it was about 5mm off, luckily it had a lip, so I bashed it in all the way around so it would fit. Works great.
As a NYer, we NEVER eat undercooked pizza. That thing looked like frozen school pizza. Sorry man, love your videos but this one should get deleted and done over!
looks like shit crust is white asf
@@mister-understood I’m from New York I live here it looks like ass
PIzza stone/steel at 550 for an hour before cooking. That would've done it. Ex NYer myself and that's how I make them at home. Since I can't find a good pizza within 50 miles of my house.
@@r1dutch That's the story for every displaced NYer. Myself included. I was born on the island, grew up eating the best pizza on the planet (although, Chicago might dispute that), and got moved off the island to upstate. Couldn't find a decent NY pizza anywhere, until I met an old Italian guy that wanted to know if his pizza was good enough to open a shop. It was. Crispy on the bottom, firm enough to hold up, but soft enough to fold, and NEVER undercooked.
The dough needs to proof for 12 hours in a fridge… I’ve never made one that tastes good with an hour of proofing.
The sauce is better puréed by your hands leaving the big chunks of tomato and seeds.
Ingredients and presentation pretty good though and overall will achieve the end goal, making a za.
Sam, you can't hide the Fact that it is under cooked...
😂
I give him a pass on this one since he had to disrupt his own damn restaurant and the guys behind the line....
New york style isn't necessarily supposed to be leopard spotted and crisp like Neapolitan. I actually like new york style crust with some residual moisture as opposed to being over cooked. I give Sam a full okay and that doneness level.
@@mickvk This guy knows
That’s truly undercooked. It looks like a soft shell taco🤣
Your poor employees are not impressed hahahaha
"Boss is at it again!"
This man literally just ran over to his restaurant to simply use the oven. Power move
Thats called a flex.
Made this crust with my own toppings and it was a winner. First time I’ve ever made pizza dough and it was a roaring success 😁😁
I like how that one cook is like just trying to process what's happening at that very moment when you're putting the pizza in the oven.. Lol..
You should really add some oregano or dry basil to your sauce
He probably never thought of that lol
jessica del rosario that’s the only thing you saw wrong? 🙄
You definitely are Italian with that name! :) I am as well.. I don't put herbs in my tomato sauce but I'm going to be making this tonight and I'll add some to mine. I could put basil on anything! 🍕🌱
dried basil? how dare you.
Mike R what?
I'm surprised you didn't shoot this one outside. You have an amazing pizza oven out there.
I think he's not at his house. His home kitchen is different than this one
@@querecep yeah i think he spends his summers in the city?
I believe this "Hide-away" apartment 'studio' gives them more flexibility in doing their videos. Close proximity to his restaurant certainly helps.
9:20 He starts to tell you it's called "The Hideaway." They have 3 locations where they shoot their videos, but this one is right across the street from Sam's Not Not Tacos business.
Edit: I should've refreshed the comments to see anyone already answered you.
@@querecep this white man is rich af
Love your videos Sam, but the crust needs more time/a stone. Maybe some olive oil on the crust would help also - but the toppings look good! lol
yeah this looked like dough pizza
The toppings looked good! Lol what a insult
Standard ovens require a STONE for making pizza.... a must. Crust IS the pizza!
I like how you tried rotating it to see if it would fit into your oven another way. Genius.
as a line cook myself, props to the boys who didnt flinch when he moved through the kitchen without callouts...you the real MVPs
He did call out you troglodyte
I can no longer make pizza without letting it rise for at least overnight in the fridge. The crust is just so much better.
Love your videos ... but that crust isn't remotely cooked. A smaller pie cooked on a domestic oven stone would have produced much better results
Julian Paul can hear the crunch when cutting. A dough that thin doesn’t take long to cook through
I had a pizza stone and I LOVED IT! My mom babysat, once, and decided to wash the dishes. She washed the stone and didn't tell me about it. The next time I baked a pizza, it shattered. I was heartbroken. lol
Julian Paul he also forgot to oil the crust
@Julian Paul agree 1000%!
Yup, a genuine critism that I guess he'll cry about in his next "reading comments" video
Made this tonight. After several failed attempts to make another pizza recipe I was about to give up on pizza. This simple recipe turned out great! Thanks Sam! Next time I’ll put it on the stone and add more cheese
My favorite part was when he took it out and tried to fit it back in the oven, as if it wasn't a round pizza pan
Sam is an optimist hehe
West Coast Sam is walking a THIN LINE (no pun intended) trying to make a New York style pie and claiming it to be just as good as the real deal.
Metro Music it exposes the fact that he’s never had real NY pizza.
@@MichaelRei99 I 100% think he has on many occasions. But I also 100% has no idea how to correctly pull this off either.
Metro Music IDK about that. He really stains his credit if he has had it and then tries to represent that garbage as NY pizza. He’d have an excuse at least if he never had it.
NY pizza is overrated
Bebop no it isn’t.
Do a take on your on popeyes styles fried chicken sandwich, love the vids guys keep it up!!!
Guess what - this is coming Friday!!!
@@samthecookingguy smart
@@SH52DHL The one from Popeye's is actually pretty darn good. Nothing like making your own, though.
Sam!! I love your videos. Solid ingredients but you know dang well that needs to be a little crispier
Andy w no one gives a shit
@@navyvet84 binging with babish started in a small New York apartment he shared with multiple roommates. Not an excuse. Not to mention one can be an excellent cook and not know how to make a pizza, every dish needs practice, he's not a pizza guy. It's not like he was born rich and was bestowed upon fame and fortune either, he worked in biotech for a while which is lucrative, but not easy in the slightest to do.
Andy w so, how do you get gluten? Work the dough a while?
AlergicToSnow yes, that’s exactly right. Working and then resting will form gluten
@@navyvet84 maybe its cause nobody likes you
When he makes a Sandlot reference, and now all I see is Squints doing a cooking show... LOL
I love how you tried turning the round pizza pan to try to fit it in the oven!
i miss the outside cooking just sayin
I’ve been using olive oil my whole life but since my ancestry dna came back 4% Italian I have switch to avocado oil
Personal policy with food processors, always unplug when reaching in with my hand
Also, pull out all parts before setup/plugin. My food processor was chucked in “on” position when I plugged it in with all the parts in it and they all started getting processed. It had never done that before but it is 25 years old. Could’ve been a very bad situation.
yeah he had me wincing then, at least lift the mixer container off
I stopped using metal pizza pans after I found this stone pizza plate that I spent something like $40 on. Worth every penny! I put it in the oven while the oven is heating up so that when I am ready, I put the pizza directly on top of a really hot stone plate and then put it in the oven. Makes the crust so perfect and crisp on the underside doing it this way!
Yeah but how do you stretch the dough over a very hot stone plate?
@@briannenichols A little flour on the underside so the dough doesn't stick to the surface and then use something to transfer it like parchment paper or something.
You need a pizza stone Sam I’m not trying to be one of those freaks that tell you what you need to do but you need a pizza stone, you but the stone in the oven and preheat it before you but the pizza on so the Dough can really cook
Y My pizza always came out soggy and undercooked on bottom for 2 years until I discovered this trick.
@@nyanates i had this same problem even using the "air bake" pans that look like someone took a normal pizza pan and went ham with a drill.
Especially considering that he has $75k worth of professional cooking equipment
NYC here Sam, love ya bud but came up short on this one.
Andy w he clearly has no pizza knowledge or skills whatsoever!
@@navyvet84 ...I do agree on that one...I knead mine for probably five minutes, then let it rise....
@@MichaelRei99 No pizza knowledge is way different than having skills. Your a complete asshat if you don't see skills in his videos. You are the example of the commenter who he speaks about negatively in pretty much every video.
With all do respect. Eat shit, Kind sir.
brundog807 he is just talking about this video I agree with you but also the way he made this pizza recipe was not authentic. After you rise the dough you are supposed to kneed it 10 minutes. But his videos are really good.
@@MichaelRei99 Sam has never said he was a pizza god. There are several videos on the channel that he goes through his background.
Did you get an apartment just for filming? That can't be cheap in SD. I miss the backyard! Cool place though....
Mike Sharif either that or he’s in he middle of a divorce hahaha
He got it because it’s across the street from his restaurant.
MotoX Champ it’s barely a restaurant it’s one step above taco stand
Blzt
res·tau·rant
/ˈrest(ə)rənt,ˈrest(ə)ˌränt/
Learn to pronounce
noun
a place where people pay to sit and eat meals that are cooked and served on the premises.
No, it’s literally a restaurant in every sense of the word.
I too am from ny, try again Sam! Not even close to ny pizza. But I give you west coast guys props for trying
beozzie690 same I’m from Long Island and agree totally with you.
Volaris101 cheers!!
ebisumaru well I don’t know what pizza joint you visited but that’s so not true. Zabaro or one of those chains isn’t ny pizza. You need to venture into a family pizza shop for a true experience.
ebisumaru ny pizza is a mainstay, it’s like if you want pastrami and you’re in NYC, you go to Katz deli. That’s a New York icon of a place and there’s nothing better anywhere
I cut this dough ball in two and made two in my Ooni pizza oven. It's perfect, just turn the oven to low right before you toss it in. This dough created some huge bubbles so have a poker ready.
This guy is hilarious man .. soo happy I found his content
First things first, love the show and look forward to it every day. I was born and raised in B’klyn , ate a lot of pizza but that’s a California pizza. Lol 😳😳😂😂😂🍕🍕🍕
MOAR SAAAAUCE! You obviously made it perfectly. Have a great day!
Undercooked for sure, a bit of a stretch to call it homemade NY pizza when you don't even cook it all the way through.
yeah. he had to steal that guys oven for 500 instead of 550 unfortunately
@@Andrew-co6ye You mean his own oven? xD
@@Bondega456 LOL yeah. Its funny to imagine
My dog threw up better looking pizza!!
Undercooked I agree.
When he threw the box 😂😂😂
Step one: Open Restaurant or buy an industrial oven (whichever's easiest)
Step two: Buy an 18" pizza pan
Step three: Bake a New York Style Pizza
16:13, I remember those times, where wild Americans roamed around without masks....seems like an eternity ago.
the whole world, not just Americans lol
fu
@@edouardturchi8645 I mean, he’s in America, so maybe that’s where he was going with that.
"The Best Pizza I've Ever Made" - SAM THE COOKING GUY. "It's a bold strategy Cotton. Let's see if it pays off for him."
I feel like now you have to do CHICAGO style!👍🏽
Oh please do Chicago style, please:)
Hey sam. Long time fan from st louis here. Not sure if you read these but im here to request you do a st louis style pizza !! Not one of those people who will complain that its not traditional as that is overall why you, as a chef appeal to me so much. Its a flavor that i grew up w and i would love to see what you come up with in making it!! Thanks man
- Christian
Quite shocking how a lot of people in the comment section seem to be able to offer a lot of knowledge on how Sam is undercooking/incorrectly cooking a meal, yet somehow none of them seem to have any notable prior experience or a successful online medium where they can share that knowledge with the masses. Not saying they don't know how to cook, but jeez, since when do we need to nitpick every single thing? HOMEMADE is right there in the title, and Sam's videos typically tend to be in the vein of a follow-along tutorial that most viewers out there can create as well. How many people do you know that just have a pizza stone lying around, or who are willing to buy one because they're going to be crafting "authentic" NY style pizzas at home often enough to benefit? If you're familiar enough with the channel to comment, you're familiar enough to know that he typically does things his own way, with his own twist, but with as much done as close as possible to the "real-deal" to make it worthwhile. And I'm sorry, but for the "New-Yorkers" out there, I have trouble believing you're actually from NY. A pie made in this fashion can't be made to some perfect godly standard in modern times just due to general population and demand. For all intents and purposes, especially done at home without a wood-fired oven and any specialty equipment (which I can guarantee almost nobody here has) he did a fine job. Not a fanboy, not a subscriber, not even really a regular watcher, just stating facts. Get off your high-horse, and if you want to continue to criticize a well-decorated cook for actually doing justice to an age-old recipe and cooking style given his tools and equipment, ride that horse right on over to whatever cooking channel you think can do it better, and give your praise there rather than spreading your hatred here.
Also as a side note, I challenge you to learn a little more about the typical film camera, lighting, and white-balance. What you see on film is not always what you see in person, so if you're basing your feelings on the dough of this recipe on what you see in the video, you shouldn't. No shade thrown at Max (dude needs to churn out videos like crazy, props for what he does), but look at the light in the background of the video when Sam is eating the pizza. Look at the logo on Sam's shirt. Does natural white/light glow that vibrantly in person? Of course not. So clearly the pizza would be nowhere near that "undercooked-looking" in person, it would be far less pale and white, much closer to a traditional light-brown. Try to use a bit more brainpower before judging a group of people who take a lot more effort out of their day than you to create something and post it to a public forum. I'm pretty sure most people learned these basic lessons of life in the first grade.
Sorry for the long-winded post, but wow, this is the first time I've felt passionate enough to comment like this just based upon the few wannabe-chef posts that I've seen right at the top of the comment section. Try to be nicer. You'll feel better about yourselves. (No hatred towards those who commented just trying to help though, I see where you guys are coming from too.)
You keep forgetting oregano on your damn pizza, dude ;)
And no pizza cutter...
I have to agree on that
@@drblodski Unitasker - not needed
Hell yeah... Oregano makes everything better!!
@@sounduser I always use both! directly on the pan to season underside of the crust and/or sprinkled right over the sauce before cheese & other toppings
how to cook a pizza when you own a commercial kitchen in your basement lol.
"Looks like a standard football pizza, Frankie. Little undercooked, you know I usually like my pizza a little overdone but this is how they make it so this is how we eat it, one bite everyone knows the rules... Little tang... I mean its ok, nothing to right home about. 6.6 Frankie."
Add dried oregano dried basil a pinch of pepper and a second garlic clove. 👍🏼 It gives the sauce so much flavor.
Honestly, this is the first video where I was not super happy with the outcome. Either way keep up the amazing work man 99.99% of the recipes ive seen have looked amazing! Also, I have been binge watching your videos for like 3 days lololol.
Same! I love Sam's lackadaisical attitude towards cooking most of the time, but man, he disgraced the food of my people. Sure, you can call this pizza, but don't you dare call this New York Pizza.
That crust was pale, soggy and doughy looking, and had no real air pockets or browned bits. He needed to two hand it cause of the flop even though it was a small slice. You won't get that chewy yet crispy crust without at least a day of cold fermentation, and a ripping hot, preheated pizza stone / steel. It definitely needed more cheese too, but the crust was too weak to support any more anyway.
Great way to honor 9/11! New York style pizza!
9/11 Americans won’t understand the first comment
James Dean lol some people have nothing better to do. He’s a negative Nancy!
Sean Schuman mind ya business playa. This isn’t your video and I wasn’t talking to you.
@James Dean Don't you think that if this was a reference to 9/11, he would have said something about it?
Here, I'll make your response for you...
"Erk Eee Buhhh Duhh stfu"
How creative you are.
Live From Bre's Kitchen nah, just a sexy lil chocolate thing like ya self I would ;) I’m safe don’t worry lol
Get yourself a pizza stone, that dough seemed rather undercooked
Meanwhile everybody knows how to make a new york pizza nobody gets it right not even this guy
Did you hear the crunch when he cut it? And no gum line. It was cooked.
To get that burntish brownish dough taste and look, the oven needs to be a much higher temperature.
@@ImaYam You really need a pizza stone. Changed my life even with store bought pizzas. I made J. Kenji López-Alt
's new york style recipe and it looks more accurate and tastes great. Some logistics are different in that recipe such as stretching the dough with your knuckles and using partially frozen mozzarella to give the dough more time to cook and stopping the cheese from burning.
@@ImaYam Little Caesars looked better at the time LMAOOO! Terrible job!
You are just like Pizza Hut by not putting enough cheese on the pizza
This will give you a couple more years on your life.
@@garrycole9187 I picture the apartment as the dog house when his family gets sick of his videos at the house.
Garry Cole the bread is far worse than the cheese.
@@garrycole9187 ..a couple of miserable years where you will regret not living a little for extra cheese....
This may be one of my favorites for the simple fact of the chaos! 😂
The key to New York style pizza is a hot oven, but also a hot surface. It's why they are put into the oven on a pizza peel onto a stone or steel surface. This gives you a nice crispy crust at the same rate your toppings are crisp and cheese is melted but before the cheese expels too much oil. It only takes about 5-6 min on a 500 degree surface/oven. I see your toppings were perfect, but that crust was clearly limp and doughy. Still, an excellent prep job aside from that. Looks delicious, Sam!
17:41 “That’s what she said!”
Yeasty smell because the dough is undercooked. Why do you act like its freaking delicious
^ Never been to New York
Can’t cook ^
@@shmackedmuffins7948 I've got no problem being able to cook. I also have no problem traveling to places, and finding different interpretation of how foods are cooked. Personally, I prefer my pizza a bit darker and crispier. However, having been in New York before, I can assure you that most establishments cook it to just at "fully cooked" in order to get more sales. Specifically places that sell $1 slices.
@@shmackedmuffins7948 You got that right! And Way over cocky and arrogant, when he doesnt have a leg to stand on LMAOO!
Jay P This guy use to work for the pharmaceutical companies so he knows how to sell a product.
The licorice flavor in the sausage is most likely fennel; not anise.
Correct
@@AudibleVisibIe gross
Sam I actually made this pizza yesterday but I did use Classico in the jar pizza sauce and made two pies... one your way and the other chicken parm. They both came out amazing but I did use a pizza stone. Which caused the crust to become light and fluffy. Your crust appeared thinner. I did 550deg for 7min.
OMG I can't believe Max passed up the best "That's what she said" moment probably ever... Ooh my God it's so big Max 😂🤣😅
14:10 YES YOU DO!!!!
2:27 “That’s what she said!”
Hmm interesting that Sam just quoted "Forever" after I watched Cinemassacre's Sandlot movie review.
homemade pizza is always many times better than store bought pizza. Ive made it from scratch a few times and everyone said it was the best pizza they ever had. It may cost twice as much as a store bought but is so much better. and is worth the time and effort.
This whole time I didn't know who this guy was but just a cool guy that cooks
Yes it looks good sadly not NY pizza. I love your recipes btw.
That looks like an amazing pizza but you did at least half a dozen things that made it very far from a NY pizza.
jeffrey fletcher nothing amazing at all about that catastrophe!!
Mike R yes mike r. I see you replying to every comment but I agree with you 100%.
@@MichaelRei99 Dang man, any other negative comment you want to make
Volaris101 hey I had a break in my day!😂
GT Abraham Are you kidding me?? This video was embarrassing!
Disappointed in your pizza dough.. you can tell it didn't have the proper chew to the dough..
Absolutely love your style. You rocked this. Id add a little sugar to the sauce to offset the acidity with the tomatoes. Also, Id finish that pizza on a pizza steel or stone to crisp up the bottom. Looked a little light and you would have friggin loved a crispier bottom to that pie. Keep up the great work Sam.
We added pinches of dried basil and dried oregano and a tbsp. of finely chopped sweet onion. This sauce turned out great. Better than take-out.
Our friends think we are kitchen wizards.
14:10, thats where youre wrong bud
Hi sam love your cooking and I am a big fan of yours love from pakistan.
Oregano is vital to pizza sauce. And, I much prefer a pizza STONE, to a pan. Otherwise, high marks!
I love the way you are set up you take the elevator to work you are my hero Sam the cooking guy!!!!!
Walmart carries the San Marzano tomatoes in the Cento brand. I used them to make Sam's meatball sauce.
Can opener cool, not in MY KITCHEN MUST-HAVES :(. Can you add?
yes please!!....we need a link!!!!!
In an Arnold Schwarzenegger voice... "That is one ugly undercooked crust"
"I'm not a pizza expert", here's how to pull pizza dough the wrong way. The dough and sauce recipes looked good though. People try too hard to spread out pizza dough, the key is to not give a shit about the middle. The less you try to make it perfect the better it will be
This looks absolutely incredible. I havent tried making pizza dough with my food processor but now I have to!
I made this today. At least the dough and the sauce. Worked out fabulously. Thanks for all the inspiration!
Just spoon out the tomatoes from the can
I've found the one dish that I can cook better than Sam.
All 56 people that voted A thumbs up on this video Clearly as day they never ever had New York pizza.. Because that right there people Is no where near New York pizza...
Or maybe they just enjoyed the video.
You rock man... so very, VERY hard. There's not a recipe of yours that hasn't made my mouth water and upon making them for myself, ALWAYS deliciously delightful. Oh, and the mess you made with the flour is NOTHING compared to the INSANE train wreck that results from my usage of flour! A friend actually pointed out that flour was behind my EAR. It's like an atomic flour bomb went off when I'm done (often referred to as an AFB).... anyway, thanks for your awesomeness.
Hahahaha the sound it makes at 6:12 when he drops the tomatoes
So did your wife run you out of the house? You have did the last several shows from your hideout...LOL
that's what i was thinking. trouble in paradise
yeah I thought the same
Probably the gardeners
That’s not a ny slice my brother buy nice try there’s just no replicating it
The episode is awesome however not my style pizza, they need to be covered in cheese man, you know better. Love the show.
Loved the video. Don't know how many NY style pizza videos I've watched and not one has added oregano to the sauce.