Italian Chef Reacts to 4 Level of Pizza by Epicurious
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- čas přidán 14. 03. 2023
- In this video there are chefs of 3 different levels, they all made pizza... but who did better? 🤔
In my opinion, the Amateur guy made the best pizza, and it's the one I'd eat! The pastry chef prepared an excellent dough, but then he destroyed everything. The lady on level 2 also got the method wrong and the result could have been much better.
I recommend everyone to visit my channel and check out my pizza videos!
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#pizza #reaction #epicurious
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When Vincenzo speaks in Italian to himself. He's either really angry or really happy.
Hhahahaha exactly! You know me very well 🤣
That's true of all Italians that mainly speak another language. When their emotion swells they switch over to Italian.
We need subtitles to pop up or a little chibi vincenzo either happy or with a cross over his mouth as he's going crazy.
You can always spot poliglot's mother language, when they get angry they 99% of times go to it. Just like Boris did...
lol if you knew what Vincenzo was saying in Italian, you'd understand. Let's just say it's a good thing CZcams's censor bots don't speak Italian.
The level 3 just happened to have expensive ingredients, but the level 1 got the feel of a comfy food, just what pizza should be
Correct! But level 3 was a big disappointment for me.
Level 1 knew he wasn't great but he had fun
Makes me wonder what went wrong. He handled the dough so nicely and then it all went wrong suddenly.
Just watching the screenshot at 1 minute makes me think the amateur one looks the best
he is a baker, not a pizza chef. you could clearly see that by how he made the dough, he even said im a baker
The level 3 pizza reminds me on a classic meme on Spain.
A great Chef called Roncero made "El mejor bocadillo del mundo".
He used:
- Oil bread
- Extra Virgin Olive Oil on the two breads
- More extra oil on the tomatoes
- More extra oil on the panceta
- Baked it and added a bit of extra oil on the top of the bread
All the comments are like "This is the best sandwich I ever drinked" or "Thanks to this recipe, my bicicle works like never" and all kind of oil jokes.
Ahahahha 😂
@@vincenzosplate it always astounds me when a seasoned chef is making something wrong
but with a ton of "fake" confidence and hubris in his own ability .
also even if what he is cooking is disgusting in the end he will always smile on camera while tasting it
but i bet lots of times he/she just spits it out the second after camera stops rolling .
I saw that video a couple of days ago! Hilarious 😂
@@darkglobe406 I have worked with quite a few chefs who genuinely believe their food is the best in the world. There was one in particular that had his own victory pose whenever he tasted his food... Anything he cooked always tasted of flour and white pepper, nothing else.
Oilé, Oilé, olié!
As a pastry chef he should've really understood the importance of spreading the cheese evenly and not covering the edges
Very well said, he should have known better.
“Go back to making croissants” had me dying🤣💀
That's the best advice to give to a pastry chef.
I won't lie, the level one chefs are either complete memes or pretty clever in what they do, they're always the best part . Steven's pizza is probably the closest to a beginner cook as one can get, the toppings are on the level of getting a supreme from Costco but his looks amazing, sure the cheese is wrong but I would eat that any day of the week.
Yeah probably steven's was the most edible
I feel like when I watch reviews of Epicurious videos by chefs on average the level 2 chefs are the most dependable, they do some things wrong but they don't usually go spectacularly wrong. The pro chefs are sometimes good but sometimes they fuck up very badly, especially considering that they are pros.
but i do have to say he does it when friends/guests are over for a quick bite.
that cant be done when you go : okay guys it has to sit for 17 hours... not that long right?
Probably the nicest looking thing I've ever seen Stephen cook. Usually he's pretty terrible but this looked like a perfectly decent cheap lazy pizza. If he learned to make his own sauce and dough and maybe went a little easier on the toppings, his pizza would actually elevate to straight up good status.
@@prhyu The level 3 chefs almost always feel the need to "pro chefify" dishes that should be rather simple and they almost always ruin it in the process. The real pro is the person who makes something and pays attention to every detail to get it right. A lot of the level 3 chefs on Epicurious are like "and now I add weird non traditional ingredients. And now I do this thing using this fancy equipment that almost no one has."
“You’re making good pasta sauce but it’s for pizza” im gonna die laughing😂😂
Am I right? That sauce was definitely for a pasta dish.
@vincenzosplate definitely, it would have made a good pasta dish. With pizza you want that fresh vibrant tomato flavour to offset the cheese.
@@vincenzosplate i always cook my sauce with onions garlic sausage basil oregano chicken stock crushed tomatoes tomato paste. Maybe i should try plain sauce.
recently I learned I should saute the tomato paste?
i started using a cast iron pan instead of the oven. the oven never got a crispy bottom, even with a hot stone.
I am level 0
You can tell that the pro chef really is one hell of a baker but that's it.
I can tell by how he makes his dough but that's where it all ends.
that's why pastry chefs in good restaurants are limited to what pastry chefs do
I'm sorry but I had a good laugh seeing how upset you got at their techniques, and I actually learned a lot from your commentary as well! I used to feel intimidated about making pizza from scratch but hearing your tips makes it sound a lot more achievable for a beginner. I'll be watching your Neapolitan pizza recipe video next!
Oh wow this is great to hear 🙏🏻 I’m really glad my tips helped you in making pizza 😍
I learnt how to make pizza just watching youtube videos. I wasn't able to wacth this video till the end. I recommend u to watch also Vito Iacopelli channel.
@@vincenzosplate Humankind is so lucky that prehistoric man was not Italian. To this day we would only eat mammoth, roasted over a fire ignited by lightning... Other foods are NOT AUTHENTIC because prehuman nonna not cooked it...
So, you enjoyed the video and learned from it. What, exactly, are you sorry about?
@@josephr7529 Well as a Dutch guy i hate how the English language makes up their own words about my country. Out of respect for the Italian craftsmanship i don't say parmezaan or parmazan. Only Parmigiano reggiano. Got to respect authentic, cultural heritage even if it's not your own.
I love that you upload in glorious 4K. It makes me able to see every crease in your face when you get angry at people ruining italian food. Its so immersive
😂😂😂
Your reaction to this video is my reaction every time Epicurious attempts to make Mexican food episodes without Chef Saul 😂
Aahahahha 😂
I was looking at reviewing this video a few weeks ago! 🤣haha I may have to make a video on this now! I hope you are well Vincenzo
Definitely, let me know when the video is live. Also, give this recipe a try and let me know how it'll go.
My doing great, how about you Chef James? 🙂
@@vincenzosplate Hey Vincenzo! my review of this is going live today! :) I hope you are well!
I used to work in a crappy pizzeria in Ireland where our pizzas merely had the suggestion of pizzaness, and we still were more authentic than the level 2 and 3 pizza. Level 1 guy left it in for too long but otherwise better than us lmao.
We have always so much to learn in the pizza making business. No matter how experienced you are, you never stop learning. What did you learn from this video?
This is the best pizza recipe on youtube and its on my channel -> czcams.com/video/8Q_9h6VKm9c/video.html
Orange cheddar is orange because of the annatto they add to it for color. :P
I agrree your pizza making clip featuring Johnny Di Francesco is great so are the ones with Lucio De Falco. However there is another world outside of Neapolitan pizza both in Italy as well as in New York. For instance Lucali in Brooklyn is highly acclaimed for NY pizza, and Mark does many of the things that you mock about in this video, such as rolling the dough, cooking time and temperature, crunchy flat crust, cooking the sauce with oregano, onions and sugar....However I agree that the pizzas at Epicurious clip look sad.
I Learn that i need the right box for the pizza :D
Raw tomato sauce for pizza.
I learned how to make pizza from you, Vincenzo. These gimmicky pro chefs are always complicating things or do something wrong. I prefer to stick with the traditional way.
I cannot judge them since I can't get my dough right either for pizzas. It's super hard, like any craftsmanship you don't get it right at once. Therefore much respect for real pizza chefs
Yes, it is true that learning how to bake pizza takes time. That is why, while sampling great pizzas, the most crucial factor to consider is the texture of the dough. That is what is most important.
I have similar issues. had Better luck by forgetting the fridge. Cover it, and let it rise overnight on the counter. cook in a cast iron pan on the stove top, and then broil it in the oven to melt the cheese.
@@jamesbyrd3740don't cook it in a pan. Get a stone (not one of those circular ones, get a big one that fills a whole oven shelf), heat it up on the max oven setting for at least 20 minutes and then use a paddle to put the pizza in the oven.
Like with all baking it's way easier if you have a scale and a stand mixer. Use a scale to get precise so it's exactly as the recipe calls for, and use a stand mixer to not get your hands dirty and know the kneading is done perfect.
Start with a basic 101 recipe, then do a 102 recipe, then a 103 recipe, and so on. Each step learn the pros and the cons of the more advanced version. This way you can make your own recipe to make the dough taste exactly how you prefer.
Your cooking videos make me a better cook! .. Always keep learning.. This is the best advice for cooking I've ever heard :)
Thank you! Really happy to hear this, that is my goal!
I love to when people from Naples watch people from other countries make different styles of pizza. They go crazy.
You could tell from his reaction the Worcester sauce in the pizza sauce was all he could handle.
I couldn't handle every bit of it.
I've never EVER heard of worstershire sauce in a pizza sauce.... To each their own but that just sounds like a terrible idea
@@joshualaird5303 it's basically the same function as putting anchovies on the pizza, since that is what worcester sauce is made out of.
Vincenzo is the Italian Uncle Roger
A judge in italian cuisines
and Uncle Roger himself is a judge in Asian Cuisines ♥️
_Zio Vincenzo_ 😉
This episode cracked me up! You sound like my father! 🤣🤣 And you are 100% correct. Wish you could teach me in person how to cook pizza napoletana! Can't wait to watch more. Grazie!
Thanks for the kind words and glad you enjoyed the episode! 😄👍 Always happy to teach traditional Italian recipes, including pizza napoletana. Maybe one day we can cook together! 🍕💪
@@vincenzosplate I would absolutely love that! I enjoy cooking Italian food and I am a quick study in the kitchen.
I love Italian foods and I admire your passion and the amount of love you dedicate to your cooking. Bravo Vincenzo!
I agree with you. I open up a can of crushed tomatoes, add some basil, garlic powder and a secret ingredient. Never any sugar. Just say no to sugar. Better than tomato on pizza is pesto, or anchovies. I love anchovies, a little of rosemary and a little bit of cheese.
Oh yes I DO love pesto on pizza, I’m not a huge fan of anchovies, but I really love pizza is every way!
Ciao Vincenzo! 🤣🤣🤣che fai, che significa! 🤣🤣🤣My friend, you make me laugh and, that "Pastry Chef?" makes me CRY! I completely agree, the chef failed miserably, burned his pizza, the mozzarella on the edges melted off and burned UGH! The Italian-American nona made a pizza with something more resembling a bread not a tender and puffy pizza dough. And YES the amateur, was having fun, well aware of his limitations yet produced the best looking pizza and likely the best tasting. By the way, I'm enjoying your recent videos very much. Thank you so much as always!
They were just a disaster ahaha so bad!!!
In pretty much every single one of these videos, Level 2 is always the best lol. Level 1 will sometimes be an exception like in this particular episode, but Level 3 always does some weird bizzare stuff that nobody asked for.
Ahahahah yea true!
Frank most of the time seems pretty good
@@milanek1527frank is a gem lol
I really enjoyed this video. My sons and I are slowly getting into making pizza at home that isn't Chef Boyardi in a box. Before we bought bred shells and made pizza with tomato sauce and cheese or pesto pizza. My mixer allows me to make dough again without aggravating my arthritic hands. We're very poor so cooking is also a source of entertainment as well. Seen your other pizza videos and I won't be creating something awful. Thank you.
I'm so glad to hear that you enjoyed the video! It's fantastic that you and your sons are venturing into making homemade pizza. It's a fun and rewarding activity that brings families together. Moving away from pre-packaged options and exploring homemade dough and toppings opens up a whole new world of flavors and creativity.
Thank you for your kind words and for watching my other pizza videos. I'm thrilled to know that they've been helpful and inspiring to you. Enjoy your pizza-making journey and have a great time cooking together with your sons!
I would like to see you do a video on why there is such big differences between Italian Americans and Italians . Maybe a few shows with an Italian American chef and yourself cooking the same recipes and trying eachothers
Great idea, I'll definitely add this to my list!
In Sicily we do typically make rectangle pizza, so at least level 2's staying true to her mother
Because of the shape you mean?
yes indeed the shape
@@ItsStormCentralthey also do her technique I think I had a Sicily pizza and it was simple like that. I think I never had neopoliton but his no toppings on the edge and having to have everything under the cheese is making me consider not trying it.
The SINGLE most thing I appreciate about your channel is your ability to accept & even like something that is not 100% Italiano Autentico. (Side note: it's hard to find fresh mozzarella, pecorino Romano & Parmagiano Reggiano in most of our large regular grocery stores 🇺🇲. Specialty stores are more likely to have a better selection so itz much easier & convenient to use shredded. Plus, shredded is what everyone over here is used to having, unlike in Italy.)
Thanks for sharing your thoughts! It's true, finding the exact ingredients for traditional Italian recipes can be tough, but with the right substitutions you can put your own spin on things 😊🍴
Costco has everything. Fresh mozzarella is not that hard to find actually
@TheAb9211 Not every area has a Costco. Not every area has fresh mozzarella. I've lived in many different places in the U.S. and while finding fresh mozzarella may be questionable, finding shredded is not. I think that for most people, it's about saving time, convenience & availability. Be blessed. ✌️
That's interesting. In Germany literally every store has fresh mozarellaa (assuming that the ones with liquid in a bag are fresh). Often even multiple brands.
one it not hard and he doesnt realy accept anything that not autentico
Love your videos. After watching your neapolitan pizza video, my pizzas are better than in the restaurant in my area. Keep up the good work!
Wow this is what I love to hear 🙏🏻 keep making pizza!!
Vicenzo i missed your reaction videos. You're hilarious my Italian brother. I'm Dutch but I try to learn about Italian cooking with your channel. (also your friends from pasta grammar) but your reactions are something i cannot miss. Certainly when its outrageously wrong haha. 😂✌🏻Brava and keep going.
Hey Dutch foodie! I'm glad you enjoy the channel and Pasta Grammar! 😊 Your support means a lot. Stay tuned for more outrageously good reactions 😜🍝👨🍳✌️
Love your videos. Learning so much. Thank you vincenzo
Thank you a lot 🙏🏻 I appreciate your support
My friend thank you for always making me laugh and putting a smile on my face I love your videos keep them coming 😊🤗👍👍👍
Hey there! Your comment made me smile 😁 Always happy to provide some entertainment! How are you doing? 👋
Ciao Vincenzo dalla Basilicata 👋 mi piace tanto il tuo canale e come insegni le persone a cucinare veramente pura cucina italiana. Seguo te e Pasta Grammar, siete favolosi! Lived in Usa for almost 30 years but 13 years ago my husband and I moved back to my hometown in Basilicata. Would love to meet u one day and Eva and Harper, really appreciate the love and knowledge you both give me with your recipes and the right way to make them. Take care, Annamaria
Ciao Annamaria 😘 grazie mille per il tuo commento e grazie per il supporto!
Io vorrei incontrarvi tutti, sarebbe un sogno per me! Magari in futuro ne avremo l’occasione, mai dire mai nella vita!
This was one of the funniest reaction videos I've ever seen 😂
Glad you enjoyed it There are more reaction videos to laugh at.
Love how much Italian you spoke in this Vincenzo. Had to google those words :p
Those are bad words 🤭
A filipino like me who loves italian pizza a lot. Everytime i eat pizza even though our pizza here in the Philippines are Pre-made i always enjoy and appreciate the pizza. Thanks to the italian who make the breakthrough making this history food to the whole world ❤❤❤
Thank you for your kind words! 🇵🇭🍕 I'm glad you appreciate Italian pizza. It's a delight to share the love of food across cultures! Keep enjoying and exploring different flavors! 👌🌍
I am so happy to be bilingual. When Vincent gets frustrated and speaks Italian I know exactly what he’s saying.
Ahahah lucky you!! 😂😂
@@vincenzosplate my parents grew up in Catania,Sicily. We came to America, specific Chicago in ‘64. So yes. I am lucky. As an aside my mother would’ve been so pleased with your arancini video.
Holy crap. How is this possible?
Vincenzo, keep going. I love your channel.
Thank you a lot! More to come, stay tuned!
You completely understand me. I scream at the TV every time I watch this show. At the same time, I watch it for the comedy
Hahaha yeah this is funny but the recipes are 👎🏻
Love these reactions , do more because it's really entertaining 😄😄
Ahah thank you! I will 😂
13:47 - Calamari olives....... I'm dying!!!
Hope it tastes as good as the "pomidori"....
Not sure 🙈😂😂
Love the reacting video vincenzo love your content your a amazing CZcamsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Thanks a lot my friend, you’re always so kind 🙏🏻 this is much appreciated
There's so much oil on the pizza, the americans are seriously considering to invade it.
Mamma mia that’s too much!
Hell yeah you got that right
Wow what a vid, was very informative and entertaining. Appreciate your great work.
Vincenzo your the best 😊
Glad you enjoyed it!
Hi Vincenzo! I been watching you for a while now and i love the recipes you share with us, made few of Neapolitan Pizzas and not gonna lie im addicted haha
Awesome! Thank you!
As I said in Chef James Makinson's reaction video of this Epicurious episode, Steven's result is definitely the best looking, but he does have the worst ingredients, while Beth probably has the best method to create the sauce (while yes, cooking it is wrong), and a quite decent dough (while her method to make it pizza-shaped it just wrong). But Sim's pizza is just PERFECT. Absolute perfection! It would look absolutely lovely in my trashcan!
In all seriousness, I'd love to see Steven make a pizza with home made dough and home made sauce. THAT would be perfect. But, I think his goal was to show that you can make a pizza at home easily, in just a few minutes. It may not be authentic, or the best, but it would definitely be WAY better than a lot of pizza places in north america.
You mentioned making a video of how to use s store bought dough for pizza. I would LOVE to see that!
Hey there! Sure, I can make a video about using store-bought pizza dough 🍕 Stay tuned and keep watching my channel for more delicious Italian recipes! 😉
Love this reaction video. The tips are very helpful as well!
Glad it was helpful! I put a lot of effort into making sure the information was accurate and helpful, so I'm glad it was well-received.
Learned alot watching this. Thank you 😊
Glad it was helpful! 🙏🙏
Double thumbs up for this video! Amazing entertainment!
Much appreciated!
That Level 3 looks like a Salvador Dali painting, and I imagine it kinda tastes like one too.
Never tried a Salvador Dalì but yeah definitely could have the same flavour ahahhahhah
FINALLY, I've been waiting for Vincenzo to react to an Epicurious video in ages.
Haha, I know right? 😄 Thanks for tuning in and watching my video!
love your videos mate gonna follow your pizza recipe someday
Thank you for your support, I'm sure you'll make a great pizza! 🍕👨🍳
Hey Vincenzo I hope you‘re having a lovely day! I recently tried your simple tomato sauce pasta recipe (with celery and carrots) and it was the most delicious sauce I‘ve ever made! Thank you so so much! Ciao
wow this really make sme happy!
Thank you for trying my recipe, I'm really glad you enjoyed it 😍
Perfecr timing! Just in a moment i’m putting my pizza in the oven!
Clear guide on How not to do it! :)
Awesome!!! How did you made it?
@@vincenzosplate Just as per your previous videos on pizza dough at home! Still need to experiment a bit on baking time and last stage of melting mozarella under grill but dough is perfect. No comparison to quick Jamie Oliver’s receipt. That wasnt bad to be honest as ready within an hour but allowing dough to rest overnight makes a diferrence! It reminded me pizza course with Italian chef in Rome, around 15years ago, Exactly this procedure and wonderful effect at the end! Cant wait to use remaining dough in a day Or two. That should be perfect indeed!
Thanks Vincenzo!
Your expletives are priceless. I understood you!! 🤣
The level two pizza was supposed to be an Italian American homemade pizza not an authentic Italian pizza. That is why she said "mutz" instead of "mozzarella"
The best parts is coming 😂 09:15 Hahahha the best! I always learn a lot because of you! Many thanks Vincenzo ❤
Awesome, thank you so much 🙏🏻❤️
Im sure you hear it often, but i really love your hair! Love the content as well. discovered you through uncle roger :)
Mmh, I don't hear this as often as you think, thank you very much, I appreciate it! 🙏🏻❤️
Welcome aboard
This video earned my subscription 😂❤
Thanks for subscribing! Excited for you to see more 😄🍝
From what I've been told, the reason why many home cooks add olive oil to the dough but proper pizzerias don't is down to the ovens. A real, proper Italian wood-fired stone oven gets MUCH hotter than a home oven and so the pizza cooks faster, which allows the dough to remain moist. The longer cook time required for the lower heat home oven (or even industrial electric ovens) has a higher chance of drying out the dough, and the oil helps prevent this.
I am a big fan of yours and you had my cracking on this one 🤣😂🤣 I love your reactions to stupidity.
Thanks for the support! 😄 Let's focus on the positive and keep creating amazing Italian recipes together 🇮🇹👨🍳
I have to say, I tried making pizza two times now with the help of your videos. everytime I didnt get the bubbles within the dough but it was sure way better than this.
Hey there, sorry to hear about the bubbles issue. It can be tricky to get it perfect, but don't worry, practice makes perfect 😉 Keep trying and let me know how it goes next time!
I love when Vincenzo does his reviews and critiques the way other people make food😅
Vincenzo, la pressione! Scherzo! Good video as always!
Hahaha hai ragione 🤣🤣 devo stare attento!!
I remember watching this ages ago. Seemed like entertainment then, even more so now. Curious what you thought of the food scientist points at the end. Thanks Vincenzo! 👍🍕
Welcome back! Let me know what you think hehe
The fact that you commend the Lv1 Chef more than the Lv2 and Lv3, shows that simplicity is sometimes the best when it comes to food.
Fancy chefs try too hard to dress up food that sometimes you really have no idea what you are eating, or just create something too overpowering for the palate to appreciate.
I too would eat the Lv1 Chef's pizza more, just because its showered with oh so beautiful capsicums.
I would always commend the lvl 1 chef, he definitely knows what he is doing. And sometimes it always the simple dishes that would always shine, because its not about the presentation but rather it's also about the experience and the satisfaction that you will get from these foods.
Maybe the idea of cooking pizza sauce came around when Italians immigrated to the US. I know some NYC pizza recipes do just call for mixing spices with canned tomatoes. I have a good Chicago deep dish recipe (which you may really thumb your nose about it not being Italian). I like the sauce: which calls for first melting butter and yellowing grated onion. Then add red pepper flakes and spices to release aromatics...then break up whole peeled San Marzano tomatoes and let reduce/break up (usually 30 mins).
I'm now hungry for pizza! But I'm making German currywurst tonight. Love your video choices for the reaction segment.
It's possible that the idea of cooking pizza sauce originated in the US, as there are certainly variations on Italian dishes that have been adapted to local tastes and ingredients. And your Chicago deep dish recipe sounds delicious! The technique of melting butter and sautéing onions to release aromatics is a great way to build flavor in a sauce. German currywurst also sounds like a great dinner option. Enjoy your meal, and thank you for the compliment on my video choices for the reaction segment!
I love pizza so much,I'm from Armenia,and I like your videos Vincenzo!Really this people don't know how real made pizza dough,and how to cook real pizza!when I cooking pizza I following your rules and recipes,and every time I've got excellent and puffy pizza from the home oven 😉👍
I need a man who is as serious about his food as Vincenzo! Worcestershire sauce for PIZZA sauce??? AGGGH!
🤢🤢🤢
8:31 has me crying of laughter 😂😂😂😂😂
Hahahahaha sounds like a howling husky. Hahahaha 🤣
@@vincenzosplate a husky howling in a very low pitch😂😂😂😂😂😂
I am so friggin happy that you reacted to this video VIncenzo! 😀
I'm delighted to hear that you enjoyed my reaction to the video! 😄 It's always fun to share in the culinary adventures and discoveries together. 🍝👨🍳😊
Thanks for your comment! :-) This video motivated me to prepare a dough for this weekend. :-D @@vincenzosplate
Vincenzo; longtime fan, new follower. Any chance you could show us how to cook a proper/authentic Pesto Alla Calabrese?
Ciao! Of course, I would love to show you how to make a traditional Pesto Alla Calabrese 🤗 Stay tuned for the recipe!
13:56 I think he meant to say Kalamata olives lol
😂😂😂🤷♂️🤷♂️
I love watching these for what not to do.
😂😂😂 Vincenzo I love your videos
Hahaha grazie Laura 🙏🏻
You absolutely have to do a reaction to the three levels of Cacio e Pepe video that Epicurious did.
I'm going to check that out
@@vincenzosplate there's also a channel called Sameats making carbonara
I said this in the last video on cacio e pepe on this channel: how the hell do you overcomplicate a dish with three ingredients
Hahaha 😂 I could feel Vincenzos blood slowly boiling faster and faster as the video went on lmao
It's been boiling and waiting to explode hahahaha
Another awesome video review buddy. 7:32 "...it's PIZZA!" Loved that moment!😆
Glad you enjoyed it. It's a classic 😆
its so funny when he swears in italian...lo amo 🤣🤣🤣🤣🤣🤣
Haha, glad you find it entertaining! Italian expressions can add some flavor to the cooking process. 😄🇮🇹
@@vincenzosplate haha oh si e per questa ragione che amo l italiani e la lingua italiana! i love how you italians express yourselves mate! hahah
I can think of a lot of uses for calamari olives, but the crossbreeding sounds tricky and then would you have to plant them in a grove or fish them out of the sea? Good idea, but I don't have the time.
Very well said! I agree with you, it is truly time consuming.
chef one: no idea what hes doing, i'd eat it
second chef: kinda knows what she doing, doesn't seem to have finished it
third chef: should know, overcooks it and uses enough oil to power a lube a lawn mower
And thats why the first cook is better than the third one.
Bravo Vincenzo 🤩
I'm not ready to make pizza yet - don't think i have the patience to try dough - but when i am I'll be using your recipes. I already do your tomato sauces and Bolognese so I know it's going to be the best. Love you, my friend. 😁
Yeah pizza needs patience it's true
Hi Chef 👋,
Can u please explain what difference fresh yeast and active dry yeast in a dough will make?
Hey there! Fresh yeast and active dry yeast both work to leaven dough, but fresh yeast has a higher water content and can be used interchangeably with active dry yeast, while active dry yeast needs to be dissolved in water before using. Hope that helps! 🍞👨🍳
I love Calamari and I love olives, I never knew there was such a thing as "calamariolives"?🤔 Thank you Vincenzo
@Pere Noel Well tomatoes are from South America so I think Greek olives are fine.
Me neither 🤣🤣
Vincenzo, You are the best!
You're too kind 🙏🏻
Watching vincenzo react to the three cooks is just hilarious Hahahaha
I didn't know about the 4 hour rule for dough. Will have to try it next time. I'll also have to try parbaking the pizza. I used an old 1980s US high school pizza recipe because it's pourable, and they parbake. I might try a rolled dough thanks to your advise.
I don't think I ever tasted the EVOO in the dough. I have with the sauce or as a topping, but not the dough. Sausage? I have used raw sausage in pizza no problem and it cooks just fine in the oven. It does have a lot of grease though, which might be the advantages.
I agree with your choices. I'd eat #1 and #2, but #3 reminds me of the "ultra-fancy" pizzas that seem to be gaining popularity in the USA. #2 is a huge mess, but still looks pretty nice. #3 kind-of pizzas... I have a hard time convincing myself eating.
Hey there! Great to hear you found some new tips to try. I also recommend giving the EVOO in the dough a try - it adds a great flavor. Let me know how the rolled dough and parbaking turn out! 🍕👨🍳
This reaction video made me feel a lot better about my half-assed pizza sauce.
I'm sure you're better than all of them.
It is hilarious to see your reactions. How is it that the most beginner dude had the best overall pizza, is completely beyond me😂😂😂😂😂😂
I was quite disappointed with the third one, he did a pretty good job with his dough but the toppings was literally out of this world.
The Level 1 chef didnt have great ingredients, but I think he did pretty good with what he had. The level 2 chef? Well, at least she kept it simple and true to how her family made the pizza, the level 3 chef had expensive ingredients but completely screwed it up 😂
It's always interesting to see how different chefs approach the same dish! Each chef brings their unique style and ingredients to the table, and sometimes simplicity and tradition shine through. Culinary experiments can lead to unexpected results, as demonstrated by the Level 3 chef. 😄🍕
I'm now convinced the Epicurious is a meme channel and they always have the "level 3 chef" fuck everything up on purpose. Same happened with the paella that Makinson reviewed. There's no way.
I pretty much agree, except for level-3 Saul Montiel.
Although there were still notable level 3 chefs that had cooked amazing dishes but I must agree with you on this one right now. 😂
For the last few days I've been making a dough like Johnny Di Francesco showed in your video, and it's really great. So nice to make the dough, and leave it out for later or the next day, and the rest of the dough balls in the fridge for later in the week. Next I'm gonna try a whole weat one of the same type of pizza, inspired by your video with Enrico Sgarbossa.
I did stumble across this channel by accident but i love it.
Hey there! So happy to hear you stumbled upon my channel and love it 😊 Hope you keep watching for more delicious Italian recipes! 🍝🍕🍷
Oh you bet i will
I'm amazed at how many people use the stone the wrong way. Just the other day I was watching a video of someone that wanted to open their own pizza shop at one point (pandamic happend so they never got to do it) but even they were using it not properly heated.
Some people don't heat it at all, like in this video and then there's those that think it takes the same amount of time as it does pre heating the oven 👀
I usually tell people to put the oven on as high as it goes and let the stone heat up for at least an hour. They're always surprised with the results 🙈
you're absolutely right 👏🏻 People really don't know how to use a stone properly
i used to work a piizza place and watching the pro chef make his pizza was sad. im not a chef i just like to cook and learning about cooking and i know a lot of what the pro was doing wasnt anything i ever learned about pizza except how to make the dough.
It certainly wasn't the best pizza too. But he could always practice his techniques, I'm sure with the determination and willingness, he'll be able to make a pretty good pizza next time. 🥰
Great video as usual. I wanna see your white garlic pizza, one of my favorite flavors of pizza.
Great suggestion!
I love these videos lmao
😂😂😂
La mia stessa reazione: "Ma che cazzo dici!!" Ti voglio veramente bene, Vincenzo!!!! Continua sempre la tua battaglia per diffondere la vera cucina italiana!!!! Tanta stima e amore!
Continuerò sempre 💪🏻 nessuno mi fermerà!
Grazie mille, sono contento che i miei video ti piacciano!
Hi Vincenzo, I think the reasoning behind cooking the sauce might be because home ovens can't get up to high enough temperatures to drive off excess moisture from the tomatoes the same way a proper pizza oven might.
Canned tomatoes are already cooked, they're ready to go into any oven.
@@shivavision23and disgusting if you can taste the can like I can. Yeah he's lucky I wouldn't be able to get that metal flavor off my tongue if I did it his way