Join Us for Pizza Night
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- čas přidán 13. 04. 2024
- It's pizza night and Andy is testing a new pizza dough recipe which doesn't turnout as he hoped but that's why we test things.
Apologies for some of the focus issues on the cameras. I tried to reduce it as much as possible during the edit, hopefully it wasn't too distracting.
FOLLOW US:
Andy's Instagram: / andyhearnden
Katelyn's Instagram: / floodywastaken
Website with all Andy's recipes: www.andy-cooks.com/
#vlog #food #cooking #wine #raw #foryou #youtube #pizza
This format of video is so complementary to the main channel, great to see the more relaxed and natural side. Keep the Back of house going
Really enjoying this informal format of this channel. Feels more "genuine" for lack of a better term. Not to say that your normal content isn't, but it definitely creates a closer cosy vibe. Kudo's from Gembrook Vic.
Thank you! We really love this feedback as that's what we want for this channel. A little more raw and casual.
Close and casual- very charming! Loved the dancing in socks story!
Pizza must have onion mushroom and olives hit my happy place.
Do love a Greek: feta, artichoke olive onion. Love a garlic herb dough. Love olive oil & basil; only once in a while do I go for tomato sauce & pepperoni. Love a great Hawaiian: Canadian bacon, pineapple mozzarella!
Love these videos. Do you think you would ever have either an Amazon list showing fave kitchen tools or a place that houses links to fave kitchen items? pans, knives, olive oil container, etc.
cheers!
Not sure if we'll do a list but I might chat through some of my favourites in a video.
@@andycooksbackofhouse yeah want to know where you got your oil pourer from.
@@andycooksbackofhouse there's no shame in having a list with referral kickbacks like a lot of other channels to. People want to see what you use and believe in, and if they choose to buy it and you get a bit of a kickback why not?? I don't know if that means you have to put in the paid promotion type stuff on every video then though...
I love your chemistry in front of the camera and the casual nature of the cooking. Lovely 2nd channel and videos.
These video's are so chill to watch in the morning. While I'm cooking breakfast it just feels like hanging out with friends. Thank you both so much.
I love these videos! It’s great seeing the whole cooking process by a pro even when it doesn’t go perfectly. Thank you for sharing these!
Lovely relaxed vibes in this video, really complements your other ones. I enjoy all of them, the shorts and the long form ones. Thanks guys!
Thanks for sharing the experimental stage!!! I love this. I’ve had so many times where you try new recipes and they always have their challenges. Keep up the great content.
This format is great! I really enjoyed kitchen tips with Andy. Such an angelic voice. You guys are awesome.
Hey Andy and Caitlin, I had no clue you did this sort of format videos on this channel, I'll be sure to tune in to every vid on this channel from now on ❤
Katelyn and Andy! You're both legends! Absolutely love this channel, where you're not afraid to show the behind the scenes stuff, and show what you describe as sub-optimal results of your experiments, which still look freaking delicious to me. And take the time to answer and interact with your viewers. Please keep this channel going. And it's heart warming to see your obviously deep love and bond for/with each other. Thanks for sharing! Much ❤ 🙂😋😎
I love the slower pace here. I'm getting a much better idea of what seasonings are being used, and I really appreciate that.
Really liking the vibes here! Feels like I'm in the same room as yours. I've been putting your videos on and fall asleep to it in bed, sometimes I would wake up to you two just chatting, it's soothing and lovely
Thank you for doing this. I tried a high hydration dough a few times and my experience was very similar but you did it much better. I've completely given up. No one else films the struggles of recipe testing, thank you!
Well that was thoroughly enjoyable. You guys are incredibly natural and engaging on camera. Good for you. I didn't really expect to watch the whole thing... Until I saw a pizza dough that was reminiscent of some of my pizza dough failures over time and had to see see how it was salvaged! Now that I've got regular dough dialled in pretty well, I'm tempted to try sourdough... This made me nervous haha!!
It takes guts to leave the fails/imperfect parts in when expectations these days demand perfection and beyond. On the other hand it's a relief for us "normal" homecooks to see that even the seasoned professionals makes mistakes every now and then. Thanks for another honest relaxing vlog, I really enjoyed it. Cheers!
This was comforting to watch as I had a similar experience - and the dough was so hard to work with. Nice to know even the pros struggle occasionally
You need a wooden peel to build your pizza on and slide into the oven. Metal one is for taking it out. Takes the stress out of it.
It's so cool to see someone else have the challenges you have... totally respect this video!
These videos are excellent! Been there before trying to work with high hydration doughs and having them stick on me. Super frustrating!
For us home cooks, it's helpful to see that even accomplished chefs like Andy struggle from time to time. Thanks for sharing!
This is great. So laid back. Relaxing to watch.
Favourite pizza - Capricciosa. Enjoy the casual format, have it on in the background when I'm doing paperwork. We're moving to the Sunshine Coast ourselves next year (after 20 years in London).
I absolutely love the interaction between you two......these behind the scenes are great.
As a gozney owner, I can only say how much of a joy it is to see a pro chef battling with the occasional base as well and knowing it’s not just me!
It takes a while to get right!
I can never get the peel to work - always end up with pizza everywhere but where I want it to go
Thanks Andy and Caitlin for these videos, really enjoying them! Wondering what you guys think of the Gozney pizza oven and if it’s worth it for home cooks, comparing to cooking pizza in a regular oven. Cheers
I think if you make a lot of pizza at home it's definitely worth it. You can also cook meat, fish and veg in there.
This is again a wonderful start in slow Sunday morning. Love from Germany
When I was in Tokyo a few years ago I did a tour of the best pizza places there (I know, I’m in Japan and eating pizza but I’m allergic to fish…). Anyway, the best pizza I’ve ever had (including Naples and NYC) was at a place called Pizza Studio Tamaki. I had the pleasure to sit and chat with the owner for around an hour about pizza making. One trick he told me was to put coarse salt down on the stone before the pizza goes into the oven. It really brings out the flavours of the sauce and toppings. Total game changer.
Love this format.
Love this format one of these every week would be amazing
Haven’t even watched it yet just saw runtime was 37min. I’m so excited for this🎉🎉
I love this format. It feels like my friends invited me over for dinner and we are hanging out while I watch you cook.
Format is very homely feelings definitely easy watching, keep at it !!
You guys are great. Very entertaining. Well done
Enjoy your vids mate keep them coming guys love your work 👍
thank you!
This format is amazing!
Such wholesome content, would love to see you guys link up with sorted food while in London
Part of what I really like about your vidoes is the "fails" or things you may forget and pivot on. Like you said you're human, and makes us normies feel better about our fails/trys and pivots.....
Love the new content. Looks more like an issue with the strength in your dough vs hydration!
Your the man Andy! Thanks for sharing ur knowledge
White base, potatoes, rosemary and spicy Italian sausage. My Friday night special and the best of both worlds. Love these videos.
I really enjoy the both of you as individuals and a couple. Why be a couple if not to elevate each other to the place you each want to be? I definitely came for the Andy show but have a deep respect for the Caitlin show. Cheers from the west coast of Canada.
Love, love, love this relaxed format. The pies looked pretty damn tasty too! Sending good vibes from the states! Peace! ✌🏻
As a fellow cook, I really enjoy your videos, thank you! And as a Frenchman also, just a nota bene on the wine 😂 The type she is drinking is a Syrah, and the famous song you referred to is in Spanish and is « Que sera, sera » (so no, it is not an ode to wine sadly) which means whatever will be, will be.
Love the videos, again! I do admit that watching someone else cook is pretty relaxing 😅and you’ve got great tips. Thank you both!!
👋 See you next week. I enjoyed watching you both at 1AM!
Love these episodes! Actually enjoy them more than the main channel
Always hangry after your cooking bro! Keep smashing it Andy and Kaetlyn🙌👩🍳
My first sourdough pizzas (68% hydration) were a bummer to work with too. Now its around 65%, a blend of flours - Saccorosso for higher protein 00, Org Bread Flour and some Spelt for flavour. A small spike of IDY (0.7g for four 280g balls) helps get a bit more air in that crust.
Loved the video.
Favorite pizzas white clam, fresh tomato w/fresh mozzarella, spicy Italian sausage w/mushrooms & spinach. We cook on a pellet grill w/ceramic stone using Mesquite pellets - always nice smoked flavor.
Hey Andy, in my limited experience it's best is to not ball it up in about an hour before you need it, then back in the fridge to rest. Little cold and stiff to stretch but find it doesn't "pancake" as easily through over-proofing. We make sourdough bases all the time as it further breaks down gluten for those "sensitive, not coeliac". Great results in my Gozney Dome, hell of a good investment! Cheers!
Love these!
Hiya. Thanks for answering my question about the onions. It was very logical ... texture and appearance. My current favourite lunch time sandwich is cheese, onion and aioli - there is far more coverage with the "with the grain" onion for the effort involved. Cheers.
For focus issues, you might try manually focusing that paticular camera on a high aperture (6.3 and above, maybe?)... lock onto Andy at the table (as that's where you guys tend to be), focus it, and leave it be. Or there may be another auto-focus setting you can use, too, depending on what camera you guys are using. Some kind of dual/object-tracker thing... great videos guys, love the feel of these!
I make a fair few pizzas, and one of the surprises was when I used leftover dauphinois potatoes, Swiss mushrooms, casalinga sausage, and aged provolone… yummo
Myself and my wife both just said at the same time, gosh you guys are cool haha, dope vid! Hope the pizza was great 🫡
Love it Andy real Food looks great
2 episodes of Andy cooking on Sunday, how good!
Another great video big love from Quebec in Canada!!
I love y'all's discussion sessions!
While you're in London try The Melusine at St Katherine's Dock. Innovative fish cookery in a beautiful location. Also really enjoying these Sunday videos - Babe drink that white now and keep the bottle - it's 4 years old! Here in Europe white wines don't last for more than 2 years, 3 tops, but maybe your whites in Aus have more longevity.
This week I learned that I struggle with the same things a pro chef does with high hydration dough. Maybe I don't suck as much as I thought. Great series, I like the laid back format.
Yeah guys are great😊 this video is really fun and creates some great vibes, love it…. And yes I saw you guys at Rocky Horror Show in Sydney on Friday night, gave you a wave🎉 how brilliant was that Show- I had the best night ! So much fun! Love that you mentioned the Show!
We loved the show, Dylan and the entire cast we're so amazing!
Good to see I’m not the only one who struggles with high hydration sourdough pizza bases
Good morning from Barcelonaa, missed watching you guys on this channel, I need to catch up on the past videos! 😍
Morning!
The pizza dough wasn't the only thing highly hydrated 😊. Loving the wine recommendations Caitlin 🍷
You channel is awesome. The best bit is that you are an actual chef, not a reality show star. You've done the hard yards. Surprised we haven't seen you with your own show. Best wishes
Spicy sausage, ham, and ......🥁🥁.....pineapple!! Yum!!
Favourite hangover pizza takeout is... what we call in Liverpool a French fry flip. It's a calzone filled with a tomato base donner meat, French fries, cheese , garlic mayo, and hot chilli sauce. It shouldn't work but really hits the hangover spot!!!!
Favourite pizzas to make are left over pizza. End of week random left overs. Mix and match. All time favourite for different spin hamburger and chips pizza.
Great format, calm, informative, informal. And I love the wine glasses.Maker?
Fav pizza is definitely red base, grilled zucchini, ricotta and Calabrian chili
Loving the slower format too!
Awesome stuff mate love it! Thoughts on the Gozney pizza oven looks pretty awesome considering getting one.
I have the pepper cannon and it's worth every penny. My favorite part is the integrated cap/cup that you can grind into
Greek lamb pizza is the favourite in our house! Always great the day after having a lamb roast.
I love seeing the fails, it takes guts to show them. But for me, as a normal home cook, seeing a professional chef like Andy still struggle is atcually inspiring. A reminder that perfection isn’t as important as perseverance along the journey. I love the feel of these videos, keep it up Chef and Babe!
first of all love the format as everyone else is saying! re: London food, would recommend The Smoking Goat. was really impressed with everything I ate there last time I was in London, absolutely banging flavours
This is great!
One of cooking tips with Andy should be use the guard that comes with the mandoline 🙂
I bought gloves for the mandolin and they work so well
@@Lunasgarden2021 Good idea. I have a glove that came with a pull-through knife sharpener and I've never used it. Now I might for mandoline work 👍
@@DerekBolli it’s a game a changer, I use it specifically for potato bake and I rip through the prep
@@Lunasgarden2021 Good for you. Scalloped potatoes with onions, sour cream, cream and lots of black pepper are the best 🥰👍
lol enjoying you two
Thanks for showing us real cooking, making pies! My worst was dropping a whole uncooked pizza in between the oven door and the oven. LOL. What a mess!
Hello from flordia usa. It's 4am and iam hungry for pizza. I liked the rustic look
Looks yummy
Hello!
just watched your previous video a minute ago!
Thanks for choosing South Australian wine 😋😊
When you guys go to Italy must go to calabria very underestimated im its my home town. Love the Chanel
I also own the pepper cannon, definitely worth the buy. To be honest though, it doesn't put out nearly as much volume of pepper as the ads would have you believe. It is definitely more than the standard amount from a "good" quality pepper grinder such as a Peugeot etc, but less than I was expecting given the description. That said, for me, it's more than worth the purchase due to the absolute precision of the grind and the build quality. This thing is SOLID. It's easy to clean, easy to use, provides EXACTLY the right amount and coarsness of grind that I want for the dish at hand. For those serious cooks who are on the fence, I would totally pull the trigger, you won't be disappointed. #notsponsored, #christmasandbirthdaypresentfromwife
Would love you to do a pizza series. Get some of the great tradition Neapolitan style pizza chef in aus
Lolz, my scraper was made from an ice cream lid, 😂😂and it woxz flipped amazing 😊love it
my new favorite videos
Thanks for answering my question! Looking at timber revival right now 😁
Офигенский формат,чисто пол часа в приятной компании.Мне кажется Я скоро буду винишко открывать при просмотре ваших видео)
Hi Andy - love these videos and your cooking. Just wondering, why do you cook with the gas burner most of the time instead induction? Thanks
My Brother adds a drizzle of honey before cooking a pizza. It's incredible!
Love the shout out to the South Australia red Katelyn! Have you toured many of the SA wine regions?
Simple....Love It..Scratches my itch for old Vlogs! 💙Thanks mate from a fellow Qld'er... 👍Shame about the Dees👅 Bagger here 😝 Hoovie just did a review on the Ineos Grenadier..nice!(No more Emotes)lul
My favourite pizza is with olives, capers and anchovies. El classico. Greets from Germany
Goood moooooooooooorning 🎉 …. From NL
Good morning!!!
Loving these videos, anychance you can link or reference where you get some of your utensils and cookware?
Thanks
Has Katelyn thought about doing a wine review vlog? I love this new style of content, such a great way to start my Sunday with.
Maybe one day, feel like i still need to learn a little more about wine and what I like before reviewing them 😊
Love the fails! I had similar ones while making pizza in my pizza oven...Any tips/tricks in cleaning a pizza stone? Mine is kind of dirty/burnt because of the semolina and broken up pizzas. Love the show!
Thanks! Can’t wait for the scraper. 😂
Love this series, so chilled and romantic. So re the pizza, would it not be easier to put the base on the pizza peel and THEN add the toppings? It’s lighter then so easier to get on. x from 🏴
you guys are the cutest since sliced bread. just catching up and enjoying each other's company. best friends, at the same time cupid is in the room and i can just see that you guys are so in love and it's obvious in the way Katelyn looks at you and in the way you are really listening to her and you make it as if it's a date all the time and you pour that love into the food you make. throw ya love in the air like you just don't care. idk. please don't block me lmaoooo but yea, makes me really happy to see that. also, i always come back to this channel. because sometimes i want to see more than just the cooking (not that i don't love your cooking videos and watch Andy cooks too.) but because i get to see more of you and Katelyn and the team deeper. idk one day i just became this HUGE fan and i can't say that i will ever not be a huge fan of Chef Andy and the rest of you mates! lol i'm American i don't even know if you say mate in that context. but i love saying mate lol you guys were born to be content creators and it didn't hit you guys until covid hit. keep going, keep being awesome, keep making videos and keep posting some of the best content in the world and most importantly keep and always keep your well being. G'day mates!
Edit: we LOVE the fails Andy and the fails are what make you the BEST at what you do. you are literally a Michelin chef. the subtle flaws are perfection. and it's what makes you a perfect chef, through trial and error and the end result is you fixing it and that is what makes you a craftsman in your work. you are like my top 3 favorite chefs bro.