Man, I remember coming home from highschool and watching the daily tasted video. Somehow they lulled me to sleep. So glad I found your content again. Currently chasing a dream to be a chef, so knowing you still do food content warms my heart.
Thank you for explaining the percentages. I've seen it on so many recipes and never understood it! I'm going to have to try this pizza recipe, they all look delicious.
My mouth is literally watering watching this! I'm definitely going to try each style! Any suggestions for an alternative vegetarian topping to replace the pepperoni?
I just watched you on Good Mythical Kitchen, so I came over here... SUBSCRIBED... and then watched the TWICE-BAKED Potato video. Then I went on to the PIZZA video... because pizza... and your lovely wife was there again. But then she did the little "red hat" joke and I was like... OMG, lliza is Iliza Shlesinger 😲 OMG, I LOVE HER~!! So Funny~!! Oh, well... yeah, your cooking show is pretty good, too.🤣 I'm really a fan now, I'm so glad you worked with Josh., but I guess it's official, Josh has now worked with you and can just drop your name like a hot TWICE-BAKED potato.😉
Finally pizza recipes that are easy enough to make at home without a fancy pizza oven! Thank you!! Also, what is the material for your kitchen counter? How are you able to make the dough on it without it sticking everywhere?
Thank you!! That's a marble counter. But that's also the nice thing about a 60% dough hydration, is it's not too sticky. But also, by shaping with olive oil, you don't need to use flour...plus it kind of fries the dough a little when it cooks, which is pretty damn great.
thank you for explaining the dough hydration - really helpful for bread making! and the dough ball technique! looking forward to trying out the "tomato on top" kind
These are the 12x18s! Restaurant size or a half sheet pan. Available here: lloydpans.com/pizza-tools/regional-style-pizza-pans/grandma-style-pizza-pans.html
holy flying fortress i am with you on the saran wrap and the aluminum foil on the commercial grade. pans are a tad easier, but for the love of food, i hate how plastic wrap works at home.
I need to find that dough calc. Ive learned how to make awesome sauce, i can make great home made italian meatballs / sausage. Hell I can even make some pretty decent home made mozz. But having to buy premade dough is killing me, and keeping me from greatness. *also that rolling a sock technique is something i never thought of, im gonna go practice on socks the next time i try to make dough.
Amazing! Yeah once you get the hang of it, it's super easy! And you can definitely just mix by hand instead of using a stand mixer. But yeah, I'm a big believer in keeping track of what you did and measuring with weights so you can customize to your taste on the next round.
noah! tag your porn! i've been waiting for this episode and i FULLY plan on making all three as soon as turning on my oven wont increase the temp in my apartment to unlivable conditions. these. look. INCREDIBLE.
Aloha Noah, I made this dough yesterday and the amount of salt seemed excessive-29 grams. It was quite salty when I baked the pizza last night. Will the salt mellow out after proofing in the fridge for two days? I was really happy with the texture. Mahalo!
Oh interesting. Salt won't really mellow out. But you can adjust by using less salty cheese and not adding salt to the sauce. Obviously, you can reduce the salt next time around too. It's a real personal preference thing when it comes to salt, and reducing salt will never hurt the baking process (salt actually inhibits yeast growth).
for the dough itself, it's really about the yeast, which remains alive. So if you leave it in the fridge much longer, it will start to sink (and the air bubbles will relax), resulting in a very flat, sour, acidic dough. So it's all about developing flavor while keeping the dough as active as possible.
Thank you for using metric. It absolutely blows my mind that youtube "chefs" will make pizza or any other type of dough, and use volume measurements 🤦♂️🤦♂️. That takes away a little credibility IMO.
They make great stuff so I assume it would work. I developed the gluten free pizza for prime pizza in la. The two things I discovered are that: 1) letting it fully proof before baking really really matters. 2) a large amount of cornstarch really helps with crispiness
Man, I remember coming home from highschool and watching the daily tasted video. Somehow they lulled me to sleep. So glad I found your content again. Currently chasing a dream to be a chef, so knowing you still do food content warms my heart.
Oh wow!! Thank you so much for coming to hang out again
The slo-mo Parmesan grating is the money shot! 😋
Cheese snow
Thank you for explaining the percentages. I've seen it on so many recipes and never understood it!
I'm going to have to try this pizza recipe, they all look delicious.
Oh I’m so glad that helped!!
My mouth is literally watering watching this! I'm definitely going to try each style! Any suggestions for an alternative vegetarian topping to replace the pepperoni?
I haven’t gone too deep on it, but I’m sure there are some good ones. I also love it without pepperoni!
It is way too early to be drooling 🤤 that last one looks so good 🤩
It’s a fun one!
I just watched you on Good Mythical Kitchen, so I came over here... SUBSCRIBED... and then watched the TWICE-BAKED Potato video. Then I went on to the PIZZA video... because pizza... and your lovely wife was there again.
But then she did the little "red hat" joke and I was like... OMG, lliza is Iliza Shlesinger 😲 OMG, I LOVE HER~!! So Funny~!!
Oh, well... yeah, your cooking show is pretty good, too.🤣
I'm really a fan now, I'm so glad you worked with Josh., but I guess it's official, Josh has now worked with you and can just drop your name like a hot TWICE-BAKED potato.😉
Haha thank you! Riding as many coattails as I can to make free internet for the people!
Great explanation ....Ok 3 video's in and impressed.
Oh awesome thank you!!
Finally pizza recipes that are easy enough to make at home without a fancy pizza oven! Thank you!! Also, what is the material for your kitchen counter? How are you able to make the dough on it without it sticking everywhere?
Thank you!! That's a marble counter. But that's also the nice thing about a 60% dough hydration, is it's not too sticky. But also, by shaping with olive oil, you don't need to use flour...plus it kind of fries the dough a little when it cooks, which is pretty damn great.
thank you for explaining the dough hydration - really helpful for bread making! and the dough ball technique! looking forward to trying out the "tomato on top" kind
Thank you! Yeah once I finally had those explained to me it really unlocked pizza for me.
Prime Pizza is really good, although I haven't tried the back alley
It is good!
I hate that I can only give this video one like! Soooo amazing! 👍👍🏻👍🏼👍🏽👍🏾👍🏿
Thank you!! This was a fun one.
Oh boy! These will be made for sure! May I ask which size pan you're using? Is it a 9x13? Thank you for your videos. They're my fave. 😊
These are the 12x18s! Restaurant size or a half sheet pan. Available here: lloydpans.com/pizza-tools/regional-style-pizza-pans/grandma-style-pizza-pans.html
holy flying fortress i am with you on the saran wrap and the aluminum foil on the commercial grade. pans are a tad easier, but for the love of food, i hate how plastic wrap works at home.
it makes me lose my mind.
Noah...superb job with these. Enjoyed the DPP live streams and now these are even better.
Thank you so much! We’re keeping at it, trying to keep getting better
😋 🤤 😍 😋 🤤
🎉🎉🎉
So glad to find you again Noah! I was a huge fan of you on Tasted and I’m excited to see you cook more!
That is so kind! Glad to be back!!
Noah, you make cooking so simple. I love it!
Thank you!
"Someone's gonna get pizza milk." 😂
🥛 🍕
I need to find that dough calc.
Ive learned how to make awesome sauce, i can make great home made italian meatballs / sausage. Hell I can even make some pretty decent home made mozz.
But having to buy premade dough is killing me, and keeping me from greatness.
*also that rolling a sock technique is something i never thought of, im gonna go practice on socks the next time i try to make dough.
Amazing! Yeah once you get the hang of it, it's super easy! And you can definitely just mix by hand instead of using a stand mixer. But yeah, I'm a big believer in keeping track of what you did and measuring with weights so you can customize to your taste on the next round.
Is this a thirst trap??! Cuz I am drooling over here!
🧊
I'm here because I'm currently watching Iliza's episode from Joe Rogan's podcast and she plugged it. I think this is now my current favorite channel
Oh wow thank you for checking it out!
OMG! I have to make a pizza RIGHT NOW! Noah, you make me a better cook! Thank you. P.s. love Iliza too! .pp..s. l look at my dog all day too!
Oh wow thank you so much!!
Why did I watch this at 12:30 am, now I’m starving 😭
Quick, make dough and just wait 2 days 😂
noah! tag your porn! i've been waiting for this episode and i FULLY plan on making all three as soon as turning on my oven wont increase the temp in my apartment to unlivable conditions. these. look. INCREDIBLE.
Stay cool out there! Thank you so much!!
Aloha Noah, I made this dough yesterday and the amount of salt seemed excessive-29 grams. It was quite salty when I baked the pizza last night. Will the salt mellow out after proofing in the fridge for two days? I was really happy with the texture. Mahalo!
Oh interesting. Salt won't really mellow out. But you can adjust by using less salty cheese and not adding salt to the sauce. Obviously, you can reduce the salt next time around too. It's a real personal preference thing when it comes to salt, and reducing salt will never hurt the baking process (salt actually inhibits yeast growth).
I missed the part where you explain where to buy your dough if you don’t have time to make it! Any suggestions?
I recommend trying to buy a ball of dough from a pizzeria you like!
Cheese slicer, not a thing in the US?
It would be a good idea to buy one
What temp is your oven? And do you use convection? Or is it better to use regular bake?
I use regular bake. Honestly, go as hot as you can. 475 is great if you can get there. In a deck oven in a pizzera I'd do like 550 or so.
I'd skip convection. Might dry out the cheese and won't help the bottom crust, which is what you want to get nice color.
Is it OK to leave in the fridge for 3 or 4 days, or is 2 days the max time in terms of flavor? Thanks!
for the dough itself, it's really about the yeast, which remains alive. So if you leave it in the fridge much longer, it will start to sink (and the air bubbles will relax), resulting in a very flat, sour, acidic dough. So it's all about developing flavor while keeping the dough as active as possible.
@@dontpanicpantry great, thank you so much! Dough is in the fridge and I'm excited to try it 😊
What size Lloyd pan is that?
12x18! lloydpans.com/pizza-tools/regional-style-pizza-pans/grandma-style-pizza-pans.html
'A criminal amount of pepperoni'? I think you mean 'the correct amount', sir.
If too much pepperoni is wrong...I don't wanna be right.
Do you have an Amazon store ?
I don’t! But I have cookbook!
@@dontpanicpantry I’ve got your cookbook coming in the mail..
What size is your dough box ?
Oh great question. Basically it’s the biggest that would fit in my fridge…
@@dontpanicpantry 😆
𝙥𝙧𝙤𝙢𝙤𝙨𝙢
promosm
Thank you for using metric. It absolutely blows my mind that youtube "chefs" will make pizza or any other type of dough, and use volume measurements 🤦♂️🤦♂️. That takes away a little credibility IMO.
Ha! Yeah I think it comes from an earlier age where everyone thought having a scale at home was a bridge too far. Luckily times have changed.
Ha! Yeah I think it comes from an earlier age where everyone thought having a scale at home was a bridge too far. Luckily times have changed.
@@dontpanicpantry I'm so glad I started using a scale. Everything comes out so much better now.
@@metalgamer9647 it's the only way to have reproducibility.
Do you think this recipe could work using Bob’s RM 1:1 flour or should I just keep crying in coeliac? 🥲
They make great stuff so I assume it would work. I developed the gluten free pizza for prime pizza in la. The two things I discovered are that:
1) letting it fully proof before baking really really matters.
2) a large amount of cornstarch really helps with crispiness
@@dontpanicpantry thank youuuuu ❤️🙌🏼✨