Neapolitan Pizza Chef Reacts to MOST POPULAR PIZZA VIDEOS
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- čas přidán 17. 11. 2020
- Pizza together with Burgers are the most popular food on the planet. Pizza is made in soooo many different ways and they are enjoyed by everyone.
Making Pizza is an art, there is a piece of history in each pizza and most importantly there is a science behind pizza making. In this video I invited Neapolitan Pizza Master Lucio from Lucio Pizzeria Sydney to react to the most popular pizza videos on CZcams. Can these videos teach the world how Pizza is made? I am not sure...For sure I want to learn from the masters and I don't believe it's right to provide the wrong information to the audience who is watching.
Watch all my Reaction videos where I react to Italian food videos: • Italian Chef Reacts to...
This is a PIZZA SERIES MASTERCLASS I created with some of the best Pizza Chefs in the world • How to Make NEAPOLITAN...
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PIZZA SHOW MASTERCLASS
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- How to Stretch Neapolitan Pizza Dough • How to STRETCH NEAPOLI...
#pizzareaction #pizzachefreactstopizza #neapolitanpizza
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PIZZA RECIPES: bit.ly/MyPizzaRecipes
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🎬 #VincenzosPlate is a CZcams channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!). - Zábava
Lucio is an incredible Pizza chef and we have soooo much to learn from him. This is his video where he teaches us how to make the Original Classic Margherita Pizza czcams.com/video/xKDnD8sJsuY/video.html
By far this is my "favorite" Italian pizza (Original Italian Method) 👇
Be cautious it may give you a heart attack.
czcams.com/video/aY8EOd5H7fs/video.html
Hey! You should react to Frank Pinello’s Video.
In my opinion NYT video guys did a big mistake just lettin dough rise 15min only. The dough no rise like it should ^^
No one believes the New York Times anymore anyway, it's like a joke or entertainment.
About The New York Times video, there is nothing confusing, he kneed the dough and let it relax for 15 minutes and after he shapes the balls, in this 10-15 minutes the dough becomes smoother, after he put it in fridge to ferment for 24 h.
Lucio is so humble. I really like his decent and genuine critique. With Vincenzo it's so funny and a good balance. Nice channel indeed.
Perfectly balanced, as all things should be.
He's really not he's with Italians call a purist you can't change the recipe garlic if you do it's automatically wrong
Thank you! We made another video together: czcams.com/video/aklGcBNkomY/video.html
Lucio looks like he trully tries to understand what and why they do pizza napolitana wrongly
Because he feels bad when judging people, he's trying to find all the best parts even when it's not good. This shows he has a big heart
It also shows that he’s a really good chef, open minded and non-judgmental. That kind of people learn, and when you learn you become good.
Its a different style its not wrong !!!!
@@letsgomets002 So, for example, if you do the Carbonara with the cream, pancetta, without Pepper is only a different style? Or maybe is not the right way to do that? Cmon bro 🤣
Yeah he tries putting himself in the shoes of the person who cook
Really appreciate Lucio in these videos, he's really insightful and fair in his criticism
Yeah! We made another reaction: czcams.com/video/aklGcBNkomY/video.html
I used to think Italian food was impossible to make and difficult. Every time I tried recipes they werevterrible...now I realize I just watched a bunch of people who over complicated recipes and had no clue what they were doing. Thanks Vincenzo!
Ciao my friend, I'm glad you finally came to this conclusion, which is true!
Italian cuisine is probably one of the simplest, and if you follow the right recipes, you can make an Italian dish divinely!
You really put the words into his mouth. He’s so humble und he was trying to figure out why they did this or that twist on the original recipe.
Lucio is so kind, patient and humble.
He's a very good person 🥰🥰
Lucio is questioning his whole life:
WHYY garlic pawder??
🤣 probably
Garlic in dough is just one of many Indian style breads tandoori baked called Nam more than Neapolitan style pizza ....Indian food is replete with garlic curry Spices...why so clueless ? Don’t you eat all foods try ethnic cuisines ? No surprise
@@teachone2261 *naan and you don't always put garlic in naan and what does that have to do with pizza they are completely different
If you're gonna use garlic at least use fresh chopped, and put it in top if that's your taste. Garlic powder is a last resort, or for people who don't cook often but don't want to buy spices every time they do.
Garlic powder *if desired*
I can't stop laughing! My husband is from bruciano and my family is from Palermo. Clearly, my husband acts like Lucio..calm but falling down inside lol...and I am clearly Vincenzo! My husband has been making pizza since he's 10 years old .. when he moved to the US he worked in his Uncle's Pizzeria and eventually owned it ..its called NAPOLI PIZZA in Brooklyn , not cast iron Pizza from another planet! Lol, so he really appreciates your channel guys! Keep the recipes coming!
Ahahah so happy to hear that! Say hello to your husband from Vincenzo, I'm sure his pizza's very good 🥰🥰
Lucio is indeed humble and has knowledge. While Vincenzo seems clueless at times and criticizes often without knowing or watching until the end
Yes, agreed
he wants content haha wt do you expect
Ok lol
Vincenzo is just creating some atmosphere of tension in order to make video more interesting for the audience. He is a real showman...
@@raffaeleirlanda6966 Yeah, we have the showman here (Vincenzo) and the expert (Lucio).
Love Lucio's humbleness and how he critiques these pizzas.
He tries to find an explanation for every wrong recipe 😂
I love how insightful Lucio is in those videos. You can see his experience and that he's met lots of people making mistakes doing pizza and he's really happy to help everyone here watching the video. Great format!
Thank you my friend! 🙂
My ancestors are Moroccan Berbers and we lived with the Romans. I can only say they really gave us lots of things. We cook with clay and it comes from the Romans. The best bread I had in my life was on vacation and my grandmother made it on the clay oven and it was pure wheat and blue and I loved it! Romans taught us a lot. I was raised in France and Italians taught the French how to cook...my banker told me 😊😊😊 my banker is Canadian and trained chef....❤❤❤❤❤
MORE REACTION VIDEOS :D its so funny to watch !
Yeah more are coming! Check this one: czcams.com/video/uqSs4yHgjyI/video.html
More reactions with Lucio, he is great ! The comedic duo of Vincenzo and Lucio is so fun to watch.
thank youuu!
Really like watching Lucio. Very insightful & knowledgeable & very kind with his criticism regardless of what the other person did wrong.
Yes, Lucio is really nice!
So true!
The new york time's one is actually not confusing.. he actually have done the 24 hour before the shot.. and then the show is how to make it.. so the dough from the tray is made before shot for make it quick..
Ye true...
Was going to say this. Since they’re shooting one video it’s standard for two batches to be made, one for the video and one beforehand so you can actually make the end product without waiting 24 hours.
But there is no way you can hand stretch the pizza dough like that after being in the fridge for 24 hours. The pizza ball needs to rest at room temperature before you can hand stretch it. The pizza balls in the video were at room temperature but this is not said in the video which means the tutorial was not clear.
@@vincenzosplate I agree with you on that, that’s a critical step if you want “pizza” instead of “pizza shreds” haha.
Vincenzo's critique vids are as helpful as the recipes themselves, because they go into so much of different details and discuss unanticipated mistakes that don't appear in a rehearsed presentation.
wow, thank you a lot, I'm glad that my video reactions can also be useful and informative!
This should have been called "Two Italians suffer severe PTSD watching pizza videos"
😂😂😅
Very nice and informative reactions, Vincenzo! But I admire how kind and calm is Lucio, it’s funny to see how passion you are in contrast)) the boiling point show) 👍
I appreciate that, thank you my friend! 😋
Lovin' these videos even more with Lucio!
Thank youuu
I feel like no matter how many years you have been making pizza, no matter where you are from, no matter what way you cook pizza...everyone always judges how its made. Just eat it and enjoy!
Go eat neapolitan pizza then you can talk about pizza
I think you are doing great job. We learn so much!
Oh wow, great to hear! I’m glad you’re enjoying my reaction videos 😘
I can tell vincenzo really wants a reaction out of lucio 😂
😂😂😂
I love both of you Mr. Vincenzo.Sinior Lucio explains so great,so smooth as a gentleman and as a Master! You listen to him with love and concentration! You Italian gentlemen,i love you so much! Kisses and respect from Greece
Wow thank you so so much ❤️ you’re so kind!
@@vincenzosplate 🙂
Should ask Lucio to do some pizza tutorials and tips.
Would like to know about pizza ovens etc.
Stay safe guys 🇦🇺🍝🇮🇹🔥
Hii, czcams.com/video/xKDnD8sJsuY/video.html this is Lucio's pizza video recipe 😍 enjoy!
Another Great video Vincenzo!!!
Many thanks Maureen!
Lucio' s reactions are soooooo funny
oh yes he's great!
Oh I LOVE your channel...this was very good critique of pizza it was fair and funny!
Glad you enjoyed it! Thank you, check also this reaction video: czcams.com/video/uqSs4yHgjyI/video.html
He prepared the dough in the tray the day before because the guy from NY Times doesn't have 24 hours and can't come back the next day:D
🤣
You are so funny! I love watching your videos.
Ahah thank you! Am I also a good chef right? 😂
U are genuine and respectful even though sometimes the recipes are outrageous
I really like this guy, Lucio! 🤗 Looks like one great and kind person ❤️👌👍
Yeah he's really calm!
I wanna make pizza perfectly after watching this. Always follow the Master's instructions is what I agree with 👍👍💕
Yayy, please make Pizza and let us know 😍
Great video. I'll be staying in Sydney in January and will now stop in at Lucio's Pizzeria. Can't wait!
wooow, I'm sure you will Love it 😍
Gordon Ramsay : It's raw!
Vincenzo's Plate: It's burned!
Hahahahahaha gordon and I never agree!
thank you for this video!👍🇩🇪
Thanks for watching! 🇮🇹❤️🇩🇪
Lucio's face when she added garlic powder and herbs to the dough XD
🤣🤣
Lol I was really interested in seeing them react to the whole thing. I've never seen that channel or video, but maybe Indian tastes for pizza is different. Their cuisine is rich in flavors and spices so I wouldn't be surprised if these are things that they like in their pizza while trying to maintain it as something Italian.
I realy like your videos but PLEASE for gods sake let him finish his senteces. especially when hes an expert with an own pizza it would be very intresting to let HIM majorly react to the videos !
Keep up the good work mate!
I learned a lot from you already!
Yeah, that's just Italian style, I'm speaking from experience... my Italian friends are just speaking basically at the same time!
yeah he's kind of annoying how he interrupts this humble guy.
another great video vincenzo , hope you and family are well-Dave
Hi Dave, many thanks, img glad you liked the video! 😉
Ugh. I once tried to make pizza by following that Mario Batali video at the beginning. It turned out horribly. Absolutely horribly. Tried another recipe following Lucio and it turned out amazing!
Thank you Vicent!
Italian food I ❤️️👌🏽thank you for this video
Our pleasure 🙏🏻 I'm glad you liked it!
As you have mentioned learn to cook from a master who cooks with the heart and not by someone who cooks for his own purse without heart!
Happy Birthday to Nonna Igea! Please tell her that we here are thinking of her! May she enjoy her day!
Thank you, Suzanne and Vincenzo, for sharing your video with us. Also a big "Thank you!" to Lucio!
#StarvingNotOnlyHungryThanksToVincenzo
Thank you very much for your comment Frederick! Nonna says hello to you 🥰🥰
do more collabs this vid was great
We did! Check this video reaction: czcams.com/video/aklGcBNkomY/video.html
Regarding the NYTimes video, there is an article that goes with it that makes the directions a lot clearer. Probably they intended people to refer to the article as well. Search for NY Times Roberta’s Pizza Dough
I would love to see both of you reacting to Vito iacopelli 's pizzas... That would be great 😍😍😍
Wonderful !! I am watching this for breakfast ! The best pizza I ever had was in Assisi the pizza chef must have been from Napoli 🤗
yum, sounds great 😋
Lucio needs to open some pizza restaurants here in the US
Agree. I told him
Let Lucio talk man, we want to hear from the expert you don't need to interrupt so much.
The New York times confusion.
1. in the original video at the 0.25 the older guy mentioned he got water, olive oil and yeast. u also can see by the color of the water that is woth yeast in it.
The soft doe from the silver tray was bringed by the chef from his pizzeria for the filming. Its normal because they filmed this in one day.
Vicenzo and lucio makes a good balance. Haha keep it up
we're a fantastic duo 😁 thank youuu
Lucio seems like a great dude
He's amazing 🥰😋
Bhavna is a saint! She has some incredible recipes.
grazie mille Lucio and Vincenzo, i now learned what a stressed dough is.... I made pizza the other day and my son said I should be a chef 👩🍳 😆😆
Ahahha i hope so my friend 👨🍳👨🍳
Garlic powder is nothing compared to what I saw😎 - one chef from Indonesia at a master class on cooking tiramisu, instead of raw eggs, added boiled cut into cubes eggs to the cream. Do you want the recipe?😛I was shocked😂😅
What.
😳
Oh dio, perchè?
😳😳😳😳😳😳🤣🤣🤣🤣🤣
@@fatso2894 Someone didn't like raw eggs and the Chef solved the problem by replacing them with boiled ones, thereby distorting the originality of the tiramisu recipe. The cake didn’t look good, the taste of the cake I don’t know , because didn’t tried I was upset by what I saw🤕😆🤪
The guy is so low profile maybe you should've put a subtitle and let him speaks his native language to express his true "Italian" Form.
Amazing.
Thank you! 🥰
The new york times video, he let it rest for 15 min and then he cut it into the balls and let it rest for 24 hours. But the dough they pulled out was made a day ago and was used, which explains why it’s in a different plate or platform.
To be fair those CZcamsrs are trying to replicate neopolitan style pizza. It’s their own take on it. Good for laughs though
Surely not good for eating 😂😂
more of Lucio please!
He's great!
What a fascinating accent of luciano. Italian and australian
Yeah he's the perfect mix 😂🥰🥰
Just bought some high protein pizza dough this week. Doing to try to make pizza this weekend in my Kamado Joe Ceramic oven. Simple sauce (salt only), Mozzarella and basil from my garden.
Lucio de Falco seems like the type of guy to go home from his restaurant in a Delta Integrale, and Vincenzo follows him in a Quattroporte. Lucio could also be a Ferrari test driver
Ahahahha really like the image of that Lucio in a Ferrari 😂
As far as i know, if you "cold rise" (i think its called) you dough, it creates big bubbles in the pizza and a lot of americans seem to like that.
Ok watched it to the end, never mind about them bubbles
Tasty starter pack:
1. Cheese ( the one you can make candles from )
2. Ham/ walmart prosciuto without 1 "t"
3. Chicken
And you are ready to go. Any heat treatment aproach applies.
hahahahaha
Legit looks like De Niro and Pacino sitting together discussing pizza
Ahahhaha I should make a video reaction with them
Grande Lucio mi è piaciuto nelle spiegazioni
Chiaro e conciso 😂
You should've reacted to Adam Ragusea's Neopolitan Pizza video
I reacted to Ragusea's bolognese check it! czcams.com/video/i_oZNPmT5xA/video.html
@@vincenzosplate 2 years late lmao, yea I'll check it out
He wasn’t ready, you wasn’t ready, and we weren’t even ready 🤣🤣
Ahahha nobody'd be ever ready for that
The Indian lady added salt straight to the yeast mix. Mamma Mia.
Mamma mia 🤦♂️🤦♂️🤦♂️
Maybe incorrect, but that Indian woman's pizza looked absolutely delicious, man
🙈🙈😅
9:00 it’s pre-prepared guys- one shoot
If you guys come to Torino, I'll make you taste the Pizza al tegamino; if you don't know it, u'll love it
Yummyyy
6:24 she was making "garlic bread" HAHHAHAHAHHA
🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️
What's your opinion on certain people using semolina in pizzas for crunch texture and to prevent stickiness?
That's totally ok for me!
Vicenzo, Lúcio is a great guy too. But sometimes you interrupted him, just this. I love the channel, learn a lot. Thanks
thank you for your comment!
Italian herbs are a mixture of oregano, basil, thyme and rosemary
You know what I actually looked it up and it's accurate what you posted. Apparently in India they use that kind of that mixture for every so called Italian dishes. Poor ignorant fellas
@@Robbie_S Just like how the people of the west use 'curry powder' to make the so called curries. Poor ignorant fellas!
I didnt realise he was in Australia where abouts give us the location , cheers Alister in Australia .
Cheers Alister! 🥰
Ooooh!
God bless you sirs!
God bless you too George 🙏
Yo, i just seen a "Carbonara" pot pasta. Vincezo needs to comment on that lol
My godddd no please 😂😂
Lucio appears to be more interested in the result than how you get there, which in my opinion is the most important thing as well.
True! 😋👨🍳
I want a video where lucio learns us to make the perfect pizza
Eccolo u frà:
czcams.com/video/xKDnD8sJsuY/video.html&ab_channel=Vincenzo%27sPlate
You should also check Italia Squisita's videos.
here's to you Lucio's pizza recipe! czcams.com/video/xKDnD8sJsuY/video.html
People are saying that Vincenzo can't wait till the end or he is speaking a lot.. Guys... They are Italians! They have temper that makes them adorable. So both of them are genius.
😂😂🥰
Lucio is great!
oh yes, he's the best!
Can you feature lucio more; forgot to mention do jojo part 5 Italy with lucio and Vincenzo and please meet araki who loves Italy.
Ahahha probably I will! Check my other reaction with him: czcams.com/video/aklGcBNkomY/video.html
Vincenzo I'm from India and I am a fan and love all your videos, especially Cacio e Pepe, Aglio e olio, Arrabiata etc., and I don't cook Pizza that way even though I may have seen something like that.
There are a lot of us out there who like cooking traditional authentic style food and of all cuisines, and we follow quality and not quantity. It does not matter 1 million views, not many of those 1 million would have actually believed that this is Italian Pizza.
And, we know the difference between Italian pizzas, and dominos. :)
This one below is one classic Indian culinary show from the 90s, I grew up watching him. I'm sure a lot of the Indians out there would remember this more than any other show, though on youtube only 500k views we all watched it live on tv while growing up. Please check it out. I wish you could add your classic reactions to this one. :D
czcams.com/video/lUsJFQf8HVA/video.html
If there's an error in the NYT video it's with the editing. Anybody who knows anything about the pizza world knows Falco - he is one of the top guys in NY and specialises in everything from "neo-neapolitan" to traditional NY style/sicilian/grandma/detroit style...
Be careful so you don't scare him for life xD
I love how genuinely confused they get at Americans trying to make pizza 😂🤣
🤣🤣🤣
@@vincenzosplate love your channel buddy, best cooking show on CZcams or television, keep up the great work 👍 Your passion for cooking food from Italy is so inspiring for me and I've learned a lot from you, the pasta masta.
Imagine he showed a video from *How To Basic*🤣
Ahahhahah not gonna react to that 😂
@@vincenzosplate daaamn its been 2 years. I even forgot that my comment existed
The NYT one didn't seem that confusing to me. 15 mins at room temp and then 24 hours in the fridge.
Well it doesnt work. You cant stretch the dough after being 24 hours in the fridge. It needs to rest at room temperature before you can hand stretch it
@@vincenzosplate I think you are being a bit picky here. He is clearly talking about the time for the dough to rise and mature not about it being ready to shape or cook.
A lot of Americans seem to give their dough time in the fridge (some I've seen several days).
Sure, you can say that it might be helpful to mention that your dough needs time to warm up a bit after coming out of the fridge but it does seem like a complaint for complaining's sake.
let's make licio's pizza performance video
after these reaction hehehehe
Here's to you Lucio's pizza recipe
czcams.com/video/xKDnD8sJsuY/video.html
@@vincenzosplate hoho thank you vincenzo, anyway is there any history of how pizza was made? 🤣🤣🤣
what do you think of brushing the edges on pizza with garlic butter ?
Sacrilegious.
Thanks for the suggestion! Personally, I prefer sticking to the traditional way and not adding garlic butter, but everyone has their own taste 🤷♂️ How about you? Have you tried any of my recipes?
You should try Germany‘s most wanted pizza Hawaii! 🤣😂 Tomato sauce, cooked ham, pineapple and cheese (typically cheese from switzerland or netherlands)... something very crazy...😉
Oh no, I can't 😭
You mean Germany's most haunted pizza... 😩
I am surprised they didn't like Mario Batali's pizza in the first one.
Make a reaction of Pino Prestanizzi pizza videos!,,please
I go by AVPN Rules. 00 Flour Caputo blue, salt, yeast, water, leave for at least 24-36 hrs nothing else.
Ho viaggiato molti paesi anche fuori dall'Europa e mangiato la pizza praticamente ovunque. Per me, è veramente difficile trovare una pizza che non sia buona, mi è successo 2/3 volte su un cento. Anche quando la faccio a casa, provo spesso nuove combinazioni (sopratutto di formaggi, evito bestemmie tipo pizza al kiwi e roba varia). Non che tutte siano eccezionali, ma buone eran buone! Viva la pizza
Viva la pizza! 🍕🍕
For the NYT video, I think the dough in the tray has been made the day before. It makes for the purpose of the video.
But there is no way you can hand stretch the pizza dough like that after being in the fridge for 24 hours. The pizza ball needs to rest at room temperature before you can hand stretch it. The pizza balls in the video were at room temperature but this is not said in the video which means the tutorial was not clear.
@Vincenzo's Plate Absolutely. In these conditions, still wrapped on the cold tray, maybe they were out for two hours.
There is an article that makes it clearer "In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)"
Two days chef l am coming