Let me know if you've tried this recipe before and had similar results! Also don't forget to check out this funny pizza video! :) kzitem.info/news/bejne/tIyKvqiek6ylaZw
@coruscant100
Ай бұрын
I've never tried this recipe before. Whenever I finally get time to do it, I'll give it a shot.
@carolinecrollick6305
Ай бұрын
Skippy my sisters cat loves pizza.. I made my own mushroom pizza
@christopher5855
Ай бұрын
King Arthur bread flour is a very thirsty flour and then he measured by volume but gave the gram weight that is listed on the internet rather than weighing out his actual scoops. Both of these probably causes some of the problems you encountered with your dough being overly wet.
@ChefJamesMakinson
Ай бұрын
@@christopher5855 thank you! I haven't worked with King Arthur flour before
@antuskydancer9728
Ай бұрын
I wonder if there was a subtle difference in the ingredients leading to the oversaturation. I haven't tried Adam's recipe, but I really liked Kenji Lopez-Alt's NY Style pizza recipe. I'd love to see you try that one.
@lazarblazar265
Ай бұрын
James: "That's a decent amount of sugar" (a second later) Adam: "SOME PEOPLE MIGHT SAY THAT'S A LOT"
@JamesSerapio
Ай бұрын
@@lazarblazar265 Adam is trying to give the yeast diabetes 😂
@lazarblazar265
Ай бұрын
@@JamesSerapio a bit of sugar rush never hurt nobody hahaha
@Teuwufel
15 күн бұрын
@@lazarblazar265 it did a lot of times
@JohnToddTheOriginal
Ай бұрын
Hearing you say: "It's basically Adam's recipe but with different ingredients." just made my day!
@ChefJamesMakinson
Ай бұрын
😂
@AlenTudja
Ай бұрын
And he lied about second pizza that has more color. You editing and made third pizza. People, look at 12:24 and 12:25 first show not color then editing and second later more color.
@thesupreme8062
Ай бұрын
@AlenTudja you're insane it's called angle and lighting, if you actually use your brain you can tell it's the exact same pizzas becayse you can see the same browning patterns. Cool off the conspiracies.
@MangAnimeVerse
Ай бұрын
@@AlenTudja editing? ahahah -- thats what you call Lighting ..
@ar_greyheart471
Ай бұрын
Sounds like Jamie Oliver's routine or something😂
@welcometothejungle3222
Ай бұрын
As someone who weighs out their ingredients quite often, getting it spot on right away is a great feeling.
@thejunglekitchen
Ай бұрын
I loved that part too! James looked so happy- and I totally felt it. One time when I was making naan with some leftover yoghurt, I needed 67grs of yoghurt for the recipe, and that's exactly how much I had left in the the tub. I was ridiculously pleased.
@welcometothejungle3222
Ай бұрын
@@thejunglekitchen It's very pleasing when that happens. And I love how our names are on here. Welcome to the jungle, the jungle kitchen.
@thejunglekitchen
Ай бұрын
@@welcometothejungle3222 haha, quite serendipitous :) I'm in the Costa Rican jungle.
@welcometothejungle3222
Ай бұрын
@thejunglekitchen Oh, how beautiful. I'm in the United States in a Southern California desert. It's also beautiful here but very different from a Costa Rican jungle.
@Rachara
Ай бұрын
I have a very specific set of skills that works sometimes.
@TheWoelrat
Ай бұрын
I love it that you've started to try out some unconventional recipes of other youtubers. This adds so much more than just commenting without trying. Especially with your demeanor. You always seem to try to understand the reasoning of other people and convey why something works or not and how to improve recipes without blasting the other chef off.
@ChefJamesMakinson
Ай бұрын
Thank you! its's nice to hear that, I have already gotten a some flack for making his.
@VocalMabiMaple
22 күн бұрын
@@ChefJamesMakinson really? But it's so cool to see a professional chef's take on famous recipes! Especially seeing the way you handle the ingredients, and the little tips. It's straightforward and realistic.
@davidfuller581
Ай бұрын
So - the reason we don't use high moisture mozzarellas like di bufala is because at lower (read: home oven or deck oven) temperatures, it ends up splitting and turning into pizza soup. Low moisture mozz (or scamorza, basically the same thing) doesn't do that.
@ChefJamesMakinson
Ай бұрын
yes I know that's way I didn't use much and I dried what I could off
@chicot.
Ай бұрын
@@ChefJamesMakinson mozarella light jest mniej wilgotna.
@JiroAzuma
Ай бұрын
Splitting refers to the oil right? That’s why if you wanna cook your pizza in one go you should chill your low moisture cheese but you don’t have to do the same with fresh mozzarella. Fresh mozzarella becomes pizza soup if you put too much.
@davidfuller581
Ай бұрын
@@JiroAzuma In this case, more all the whey in fresh mozz leaks out when it melts too far.
@neppy0021
Ай бұрын
im always hyped when chef james says "llllets get started"
@ChefJamesMakinson
Ай бұрын
😂
@AlenTudja
Ай бұрын
And he lied about second pizza that has more color. You editing and made third pizza. People, look at 12:24 and 12:25 first show not color then editing and second later more color.
@MrLunarlander
Ай бұрын
I used to use a heavy pizza stone, but I have to say swapping it for a 6mm thick steel was a pizza game-changer! Preheated to 250C it cooks a thin pizza like this in about 4 minutes, with a lovely crisp slightly charred base.
@lathamtk
Ай бұрын
I also found using a pizza steel at home for the oven to be better than a pizza stone. More of those sexy leopard spots on the bottom.
@AlenTudja
Ай бұрын
And he lied about second pizza that has more color. You editing and made third pizza. People, look at 12:24 and 12:25 first show not color then editing and second later more color.
@AlenTudja
Ай бұрын
@@lathamtkAnd he lied about second pizza that has more color. You editing and made third pizza. People, look at 12:24 and 12:25 first show not color then editing and second later more color.
@michaeltobin2172
Ай бұрын
@@AlenTudja Sharp eyes! Maybe just back into the oven for a minute or 2?
@nikhilshenoy1555
Ай бұрын
@@michaeltobin2172To be fair though it is the same dough so he may have been checking the cheese, and a higher hydration cheese might need more time to melt
@amitlevin8841
Ай бұрын
By the way the flower that you use the red Caputo is specifically designed for long bulk fermentation a minimum of 48 hours where is the blue Caputo specifically the pizza blue not the all-purpose blue is for shorter fermentation
@hogberry
Ай бұрын
@amitlevin8841 Caputo red is for cooking at lower temperatures found in home ovens below 600 degrees. Caputo blue is for cooking at high temperatures , like a pizza oven where you're cooking at 800-900 degrees. It has nothing to do with fermentation.
@gaalic
Ай бұрын
I used Adams recipe many times and the pizza always turned out great. The measurements really are off, though. I start with less water and go by feel, and I make sure to stretch the dough thinner. Thanks for the video, chef!
@ChefJamesMakinson
Ай бұрын
Thanks for sharing!
@prismaticc_abyss
16 күн бұрын
maybe Adam has lower hydration water, like some sort of dehydrated water
@Teuwufel
15 күн бұрын
@@prismaticc_abyss you don't make any sense
@prismaticc_abyss
15 күн бұрын
@@Teuwufel bro its dehydrated water, less hydration in it so you get less water per water
@Teuwufel
15 күн бұрын
@@prismaticc_abyss there is NO SUCH THING as dehydrated water. Water is H2O, take away one hydrogen and you have hydroxide anion OH-, which is so unstable it will always try to find something to attach to, like other OH- and it will create H2O2 which is Hydrogen peroxide, which is fricking corrosive and will hurt you. I get it, you're a st*pid, m*ronic troll that thinks being an u*eless, un*ducated illiterate is funny, but in reality it's pathetic. Your life will amount to nothing if you keep being that useless.
@animeholictops1225
Ай бұрын
Adam is someone who encourages cooking by feel, hes mentioned in videos that he would not be measuring stuff if he was not filming. His channel mostly is meant to appeal to lazy homecooks and he very often questions the validity of chefs practices in the home kitchen. Would be interesting if you reacted to certain videos like his video about Macaroons. That video and few others really encapsulates, what his channel is about.
@patrickgono6043
Ай бұрын
Exactly. If you're making pizza for a weekday dinner for the whole family, and do that quite often, there is no point in bringing out the kitchen scale, messing with measurements, making the kitchenAid dirty, buying speciality pizza flour imported from Italy, etc. When regular people watch "professional" cooking shows, they get the feeling that making pizza is something complicated that needs perfect accuracy, special ingredients, and a total attention to detail. Which is not really the case. And I am glad that Adam shows recipes accessible to practically everyone, focusing more on the "why" and finding shortcuts were possible, rather than religiously following the "how".
@Rachara
Ай бұрын
@@patrickgono6043 I use my kitchen scale to make a cup of coffee in the morning. There's no significant effort with "dragging out the kitchen scale". It's there if you want it to be there.
@jeremyc4786
Ай бұрын
@@Rachara but that's you though . For people who have been using volumetric measurements their entire life, seeing videos of people carefully measuring stuff out with scales Just makes it seem like a hassle and an extra tool they have to buy. No matter how easy it is to get one, there are a lot of people that won't get over that hump. By using tools that the average person will have and are used to as well as ingredients he can just get at the average grocery store the recipes and videos are a lot more welcoming to people just starting out
@Reversed82
29 күн бұрын
@@patrickgono6043 i disagree, and i disagree with his take completely in general. whether taking out a kitchen scale is a hassle is subjective i suppose, but if the goal of your channel is to teach people to cook, the recipe needs to be reproducible. how are people who are _learning_ to cook supposed to learn to measure by feel if they don't have any practice or any frame of reference? i don't think that's good advice for beginners. start with a scale to get a sense for quantities, _then_ measure by feel. and don't measure by volume, that shit just sucks ass. also pizza dough is one of the worst things to measure by feel in general, if you do so you have to start with less water and then hydrate the flour gradually, not add more flour later while kneading which will lead to inconsistently developed gluten, which is also not possible with how he phrases his recipe. so it's not even a good fit for measuring by feel.
@chidori0117
23 күн бұрын
@@patrickgono6043 I question what the video is trying to achieve then ... is it to teach somebody who doesnt know how to make a pizza (especially dough) how to make one? In that regard it fails because without prior knowlede or at least several tries it will not turn out like that with the wrong measurements. Is it to teach somebody that knows how a dough is made to specifically make a NY style dough? In that case it also fails because it just tells you to eyeball it without mentioning very specifics so you are probably just ending up making the same dough you always do. If you make pizza dough regularly and are used to eyeballing the measurements ... why would you watch a video about how to make pizza? Also he was off by a huge amount in his measurements I would have prefered for him to not give any and instead flatly state " do it by feel I am not gonna teach you". Like the dough is the only thing in that recipe that actually matters the sauce and the toppings are all very obvious things the dough is the only thing you kinda have to get right to get a "good" pizza and if his advise for that part is basically "use flour and water and figure it out" ... ist not really helpful.
@mantovaea
Ай бұрын
Loving the chef tax on the parmesan before sprinkling it on the pizza ❤
@ChefJamesMakinson
Ай бұрын
🤣🤣🤣
@verdtre4573
Ай бұрын
I feel validated as a home cook seeing you had the exact same issue with it that i did.
@iambobwhoru
Ай бұрын
Pizza is one of those tricky things. It's super simple but can also come out wonky. Thankfully a wonky pizza still tastes great!
@verdtre4573
Ай бұрын
@@iambobwhoru Thats the thing, it wasnt wonky. Adams gross miscalculation of the water/flour ratio just cost me way more time and work than necessary. If i had less experience with dough than i did i couldve added flour even slower because he said to add as little as possible while being over 300g off. And of course it makes you sweat a little when you end up using almost your entire 1kg bag and have very little to work with to keep it from sticking in the end. The pizza was fine. The instructions were not. What was actually tricky was getting the right flour, cause none of the normal types i can get quite work to make it stretchy enough. Luckily i found designated "pizza flour".
@5skdm
28 күн бұрын
Yeah 600g flour to 530-600g water is INSANELY wet, thats nearing the limit of how wet bread doughs can go. In bakers math, that is ~90-100% hydration (divide water by flour and you get the %), and thats very very high, the only breads I know that can go this far are pan de cristal and some ciabatta recipes. They basically look like a batter at the start lol, the highest I have seen someone go in hydration is 120%. Classic bread doughs are 60-68% hydration, some wetter doughs go up to 80%. Wet pizza probably should be at ~70%-75% hydration (more or less depending on flour type), and adding 200-300g flour gets you to that area.
@verdtre4573
28 күн бұрын
@@5skdm Yes. I find wet doughs very annoying to work with and i dont know who signs up for doing the slap and fold when they make their first pizza, but its not me. Adam actually has a recipe for Neapolitan pizza which he specifically describes as "daredevil levels of hydration" and "extremely soft, sticky dough" which has 75% hydration. He had to stick it to baking paper to get it into the oven because otherwise it would stick to the paddle.
@5skdm
28 күн бұрын
@@verdtre4573 Yes wet doughs are a little bit challenging, my first leavened bread I made was a no-knead dough, although it was just 68-70% hydration with AP flour it was a little bit miserable for me lol on the shaping part, got some 2 extra large but crispy and delicious pancakes. But since I am now used to making bread, I don't mind high hydration doughs that much these days. I actually prefer it because its easier to mix properly at the start, I just do most of the gluten development during stretch and folds. But I am having trouble getting proper scoring expansion because higher hydration doughs are pretty hard to score without sticking. I once accidentally made a miscalculation and made 95% hydration dough, because of the wholegrains it wasn't soup, but very, very slack, to say the least. Almost impossible to shape
@dio52
Ай бұрын
Two big issues here. First issue: Adam's video says 5 cups by volume. It shows him scooping straight from the bag, but the measurement shown on the screen shows 600g for 5 cups. That's 120g per cup, which is roughly what you get with the spoon and scrape volume measuring method. Scooping straight from the bag will compact the flour in the cup and significantly increase the final weight, with one cup closer to 160g, so he's probably starting at around 800g and adding more on top. Takes it from a 100% hydration dough on paper to about 75%. Second issue: the flour you used seems to have a slightly lower protein content than the flour Adam is using. Not by a huge amount, but high protein content is really critical for gluten formation in high hydration doughs. Since it seems like the extra flour you added probably just got you close to where Adam was actually starting, you might have been pushing the limits of your flour.
@matteframe
Ай бұрын
The note on the screen said he used 25% protein dough instead of 12% like Adam did. Of ciurse the results will be different...
@MusicHyde
29 күн бұрын
Moral of the story : cups are not a reliable way to measure stuff 🤣🙃
@matteframe
28 күн бұрын
@@MusicHyde also, there really isn't ANY reliable way to generically measure 'flour', because it depends on the protein content of the flour and relative humidity where it has been stored. You can get a decent estimate using grams, but in the end you need to know what you're doing. You need experience. That said, cups are the worst possible way to measure flour!
@ishan1239
8 күн бұрын
Adam gave the measurement on screen for 600ml water and 600g flour. He should correct that if his 1 cup = 160g instead of 120g.
@harshitgupta6856
Ай бұрын
Noticed nobody else mentioned this, so thought I'd drop my two cents. Following various pizza/bread recipes I've experienced the same issue where my dough ends up wetter or dryer than I expect. The key is in the protein content of the flour. The reference bread flour was at 12.7% protein while the flour used in this video was 25%. I've noticed that the more protein a flour has, the wetter the resulting dough turns out given the same amount of water.
@manueldippold5124
Ай бұрын
James being such a gentle and warm hearted kind of teacher who describes utter failures as "This could have been better" makes his "the measurements were way off" a culinary "you're banished from these realms forever and your childrens children children will carry our shame."
@khvostov7gx39
Ай бұрын
I would love a detailed video on how to make proper Italian Pizza. My gf and I have failed every single time. I'm sure others have done it but I like you
@madhavchithirasreemadam7116
Ай бұрын
get a brick oven or a kiln for your home first lol
@khvostov7gx39
Ай бұрын
@@madhavchithirasreemadam7116 haha right, too poor lol
@madhavchithirasreemadam7116
Ай бұрын
@@khvostov7gx39 in fact, I've seen people do some stunning jobs with those home pizza oven things you get to buy!! The one that looks like a mini furnace!
@Sat2kX
Ай бұрын
in my experience using 00' flour (what you used) vs non-00' Bread flour (what Adam used) for pizza is they have completely different textures (both good in their own ways) - it could explain the dough difference using the same water:flour ratio. Then again, that is a pretty high H2O content.
@prinzlaser
Ай бұрын
Can confirm from my experience. When I run out of bread flour, I substitute with 10-20 % more white flour to get the same consistency. (Also measured in grams, not volume)
@geralt9337
Ай бұрын
In Italy there is no bread/non-bread label on the flour, so a reliable way to pick the right one is checking the protein content. A type 00 could have the same strength as a type 2, but the second one has different flavors as it is not as refined as the type 00.
@ryolastangel
Ай бұрын
That's exactly what I was thinking too
@AlenTudja
Ай бұрын
And he lied about second pizza that has more color. You editing and made third pizza. People, look at 12:24 and 12:25 first show not color then editing and second later more color.
@prinzlaser
Ай бұрын
@@AlenTudja I think you're onto something. Also, what's your opinion on the twin towers? Can jet fuel melt steel beams? I believe not
@KarmasAB123
Ай бұрын
"I don't like thick-crusted pizza" Aw, I guess we can't be friends anymore, chef :(
@ChefJamesMakinson
Ай бұрын
Haha that's okay
@ankitkumarmandal9853
Ай бұрын
unfriend everyone 🤣🤣
@snafu5563
Ай бұрын
I'm impressed that you managed to work that soggy dough into a decent shape
@ChefJamesMakinson
Ай бұрын
it took awhile
@eggrice3227
20 күн бұрын
I love that you explain why you have your opinions and back it up with experience in a professional kitchen. As a broke college grad learning how to cook, it's really helpful insights
@15oClock
Ай бұрын
I have made Adam's dough a few times, and why I wouldn’t say it was a sludge, it was still sticky. Though, I did do things differently. First, I just went with US measurements instead of metric; his attempts at metric equivalents are questionable. Second, I never have bread flour in the house for more reasons than being cheap, so I used that, and the results were fine, but when I put it on the pizza peel, it stuck despite me using cornmeal. I've also seen another channel by the name of David Seymour recreate the pizza dough, and he opted to add more flour as well. I think this speaks to the hydration of the dough and wherever Adam lives. Sometimes, the humidity can partially hydrate flour before it’s even used, which can affect results, so where he’s lived over the years just might be drier than where we live. Ultimately though, I just make pan pizzas when I want to make a pizza. It’s probably the easiest to make it in an American home kitchen, even if the technique is nonexistent in Italy.
@danielsantiagourtado3430
Ай бұрын
YES! More Adam! Thanks For this! Suggestion: try more Alex french guy cooking recipes😊😊😊
@ChefJamesMakinson
Ай бұрын
🤣
@eldoradocanyonro
Ай бұрын
More improvements on Adam! He needs it!
@brt5273
Ай бұрын
Do his "you're not allowed to deepfry" episode....the one where I really started hating him....and follow up with the "males don't actually enjoy hot food, they just eat it to act tough" episode. Cannot stand him.
@skibidi.G
Ай бұрын
Yeah , don't trust either. They're both journalists and not chefs 🙄
@-jason1912
Ай бұрын
@@brt5273well, his reasons are valid for his circumstance, which is a pretty common circumstance in the american household. Why hate the guy for wanting what’s best for (some) of his viewers? You can just not follow his words if you know that deep frying wont be a problem in your home
@PrateekJindal1113
Ай бұрын
Hey Chef James, how are you? glad to see your long wish to collab with Vincenzo finally happened few days back :D
@ChefJamesMakinson
Ай бұрын
I'm good I hope you are too!
@PrateekJindal1113
Ай бұрын
@@ChefJamesMakinson same here thanks. and great videos. I learn a lot, though can't use most as a vegetarian :D
@jackierebbel4604
Ай бұрын
I love the videos where you do the cooking. I learn so much from you. Thanks for being a good teacher and a fair critic!
@ChefJamesMakinson
Ай бұрын
You are so welcome! :)
@CoolJay77
Ай бұрын
Congratulations for 300K James. You lead the viewers in the right path. Looking forward for 1M plus at some point.
@ChefJamesMakinson
Ай бұрын
Thank you so much! :)
@peterflom6878
Ай бұрын
For me, living in New York City, pizza is one of the things I order in or go out for. Their ovens go way hotter than mine can
@ChefJamesMakinson
Ай бұрын
NY is a great place to get some good pizza!
@SerHenkan
Ай бұрын
I bought myself an Ooni Volt a couple of months ago. I have absolutely zero regrets, it performs perfectly! I'm making pizza and calzones basically every other weekend now 😬
@iambobwhoru
Ай бұрын
If you actually eat a lot of pizza, getting a pizza oven or a pizza stone in your home oven makes a HUGE difference. While your oven doesn't get as hot, a pizza stone will absorb a lot of temperature if you pre-heat for about an hour.
@bobcat946732
Ай бұрын
I love the questioning look you give some of the steps. Like, you really don't want to but here you are. Fantastic video! I wouldn't mind seeing more like these tbh. I enjoy the reaction videos and all but I think these recipe videos are my favorite. Especially when you do more questionable ones from Jamie and such. Keep it up. ^_^
@ChefJamesMakinson
Ай бұрын
Awesome! Thank you! I will try to make more but it may have to wait until after I move this summer
@kentuckyfriedsocks4384
Ай бұрын
your voice is really calming, and ngl i just like seeing how clean your kitchen is. Maybe its bc it looks smaller, but it feels pretty cozy. I also love how the pizza turned out, it looks so pretty, and exactly what i think of when i think pizza
@ChefJamesMakinson
Ай бұрын
Thank you!! 😊
@matty_mcmattface
Ай бұрын
I have learned so much from watching Chef James. This is a great example of following a recipe that doesn't work perfectly - and then what to do in order to correct it.
@ChefJamesMakinson
Ай бұрын
You are very welcome!
@user-cr8nz5su1u
Ай бұрын
Excellent video remake Chef! Now I want pizza!
@ChefJamesMakinson
Ай бұрын
You and me both! haha
@Luizinhu
21 күн бұрын
I've also been following Adam's recipe ever since he made that video and I made adjustments for the kind of flower and water I use, my oven's temperature, how thick I like the crust and so on. His recipe isn't perfect but that's the point, its helpful enough to know what ingredients go where and understand the method I think.
@Rebecca-ku9eo
Ай бұрын
Great video! Honestly both of those pizzas looked amazing, but yours was prettier. I think it was the lightness of the cheese and the green of the basil. Plus I absolutely LOVE fresh basil on pizza so I’m kind of biased lol. Please keep doing videos of you recreating other people’s recipes. I love them more than the reaction which I also love.
@tom3829
Ай бұрын
Great video and test Chef! His recipe was 100% hydration and it is not easy to work with, so you did a good job getting it to 60-70% hydration. Also, he should have known how much water his flour was going to need before making this, since he makes a point of knowing everything and showing you he does.
@ChefJamesMakinson
Ай бұрын
Very true! 😉
@scotthahn6666
Ай бұрын
Chef James, You are refreshingly honest about Your pizza! I bet Vincenzo will appreciate Your honesty in this video! Keep up the great work, Chef!
@ChefJamesMakinson
Ай бұрын
I appreciate that!
@caoinhnamkhanh2795
Ай бұрын
i love the video, its unique and really, most reaction chefs ive watched have never really done this. and with you being so clear with both substituting, describing, and criticism i might try this one day!
@JameRgs4e
Ай бұрын
Love the "tests" videos. More please!
@randomdude846
Ай бұрын
It’s nice seeing you respond to so many comments despite having so many subscribers. Just subscribed 👍
@ChefJamesMakinson
Ай бұрын
Thank you! I try! :) haha
@Fayreangel
Ай бұрын
I make dough all the time, 300mls water, 500gms flour, tsp salt, tsp yeast, splash of olive oil. You don’t need sugar at all.
@louiseed1321
Ай бұрын
Agreed I never use sugar but I let the yeast do the work by leaving it at least 24 hours in the fridge after its first wee rest. I am not sure about a yeasty pizza to be fair with my stomach, hehe, I cannot talk though the last pizza I made turned out a bit scone-ish as I had a lot of self raising flour to use up, and got fed up of actual scones...Don't tell anyone though...Yikes!
@Fayreangel
Ай бұрын
@@louiseed1321 I just make the dough, let it rise, shape into pizza and boom… I did used to make a scone based pizza once. Literally scone recipe and add a bit of oregano. Good tbsp oil in pan, spread it out and top and cook. Very quick when you have hungry kids!
@louiseed1321
Ай бұрын
@@Fayreangel Exactly! 🥰
@alexmomeyer9
Ай бұрын
Love the idea of you recreating a recipe, plus a “spin” of your own for comparison! More, please!
@ChefJamesMakinson
Ай бұрын
More to come!
@gustavmeyrink_2.0
Ай бұрын
Making half decent pizza at home is quite a challenge, mostly because a proper pizza oven goes up to 420C and a Neapolitan pizza should not take more than 90 seconds to bake in there. You might know that Vincenzo has a few videos dedicated to make a passable Neapolitan pizza at home.
@CoolJay77
Ай бұрын
True, except that high temperature outdoor pizza ovens are quite affordable. Vincenzo has two videos featuring Johnny Di Francesco teaching proper techniques for making authentic Neapolitan pizza. Also Johnny's reviews of pizza making videos on Vincenzo's channel are quite informative.
@gustavmeyrink_2.0
Ай бұрын
@@CoolJay77 Only works if a) you eat a lot of pizza and b) you have an outdoors.
@Snipovsky
Ай бұрын
A small hint that I use: put a piece of baking paper on a pizza peel and then put pizza on it. Extremely easy to put pizza with a baking paper into the oven and take it out after it cooked.
@yolnow4ever515
Ай бұрын
Thanks chef James! This looks so good! You are simply the best! 😛😁
@ChefJamesMakinson
Ай бұрын
Thank you so much!
@killingmachine2924
Ай бұрын
Clicked, liked then watch 😉
@ChefJamesMakinson
Ай бұрын
thank you! :)
@1dgram
Ай бұрын
Please do one using Charlie Anderson's recipe as he spent six months trying to perfect the NYC pizza. Video is titled "How to Make a REAL New York Slice at Home"
@stefanmarincas1948
Ай бұрын
I did try Adam's recipe and got the same wet dough. I blamed my bad cooking skills tho, didn't think much of it and just added more flour and a pinch more salt to balance the extra flour😅
@tiarkrezar
Ай бұрын
That's why I don't like recipes that use measurements by volume, they're way too imprecise. I'm sure he messed the conversions up somehow, near 90% hydration seems way too much.
@eldoradocanyonro
Ай бұрын
There's an easy solution. Adam is entertaining and knowledgeable, just not about food. Use him for entertainment, not for recipes.
@bpal7006
Ай бұрын
I love a more wet dough(high hydration) and i’m not surprised the crust coked better. I also would have grated my own mozzarella. The bagged stuff browns too fast, and just melts different because of anti caking fillers. Because of that, you pull it too soon, before the crust gets proper(and why your first pizza barely got color). You could have stretched it a little thinner. And a rack would have kept the crust from “steaming” as it sat flat for moisture to build up and sog your crust a bit. And if you ever start making them a lot, a steel has proven to be superior. But it’s not a must for most. A luxury if you can afford it and get serious. Great video. I enjoyed this one quite a bit.
@ChefJamesMakinson
Ай бұрын
Yes I could have and I was rushing to finish that day, I think it took me 7 hours to film
@GuppyCzar
Ай бұрын
I'm with you chef, I like a thin slightly crispy crust! I'd love to see your take on a thin crust pizza!
@Chamomileable
Ай бұрын
I think both pizzas have their merits, but I also think that your points are valid about things that Adam's recipe could stand improving.
@80sforever3
Ай бұрын
I haven't tried Ragusea's pizza yet. My tiny palm sized basic pizza book i bought 20 or so years ago taught the basic pizza dough almost the same the way he make this pizza. The book also use semolina to coat the base. I love the crunchiness it gave the pizza. Mom loved them too.
@toddhall3389
Ай бұрын
I’ve been making pizza at home for my family for years and I recently began using distilled water instead of tap water. Definitely gives the dough a cleaner flavor and makes it crispier
@JackWolf10
Ай бұрын
2:20 slight correction. That flour has 12.5g protein per 100g which would make it 12.5% protein. The 25% figure on the packet refers to the recommended daily protein intake, which is 50g.
@ChefJamesMakinson
Ай бұрын
I told my editor this 🙄
@SySteel
Ай бұрын
I have made it once or twice, but I had the same experience as you. Though, my crust was likely a tad different with the lack of stone. Really need a pizza upgrade soon. I found that Joshua Weissman's NY style pizza has been the best so far. Unlike this one, it had more chew, a bit more depth of flavor, and overall FAR less wet. However, the measurements are off between the video and recipe if you do use it, just like Adam, so keep that in mind when adjusting in your kitchen and humidity levels. As always, great video, James!
@cbagz4568
Ай бұрын
I am no master chef, but I recommend using a microplane on the Parmigiano Reggiano. It gives it a soft and light texture, which allows it to melt and incorporate more easily. I do this when I top pasta dishes or use it in sauces.
@ChefJamesMakinson
Ай бұрын
yes it does!
@lorenzojones5649
Ай бұрын
8:11 All the best chefs snack.
@ChefJamesMakinson
Ай бұрын
😋
@hardywatkins7737
Ай бұрын
I had a stepdad once who would make this dense, wholemeal bread, tough on the outside and stodgy in the middle, very slightly malty, ... i think he put alot of oil in it. If you made a sandwich with it you'd be full for the day, but it was really nice toasted and eaten with marmite, marmalade, or cheese. He'd use the same dough to make pizzas, - really rustic, hardcore pizzas, in a roasting pan with thick slices of tomato, peppers, courgettes even and loads of cheedar cheese and i think basil, oregano and thyme ... and maybe some mixed herbs, and again the dough would be stodgy and a bit undercooked in the middle. Best pizza i ever had. He wasn't a very refined cook but his rustic style was quite inspirational, ... he didn't muck around. Everything would just be chopped up large, like his casseroles ... i remember he was quite a fan of braising pigs trotters and oxtails, we even had a pigs head one time, and he'd throw in halved carrots and onions, big chunks of celery and vegetables, big pinches of salt and herbs and lots of oil and a maybe a good half bottle of wine and just slam it all together and let the oven do the work. All us kids would sit down to eat with trepidation but soon we'd be like wow this is really good.
@skibidi.G
Ай бұрын
Thanks for correcting Adam's rookie mistakes, Chef! 👌
@Leichtzumerken
Ай бұрын
About the olive oil... I LOVE how EVERY chef does that! You guys seem to use other table spoons than we do :D It's always so much
@JamesSerapio
Ай бұрын
The moment I saw the buffalo mozzarella, I knew the pizza margherita was starting, and I was salivating was remembering my pizza in Naples. 😅
@ChefJamesMakinson
Ай бұрын
🤣🤣
@JamesSerapio
Ай бұрын
@@ChefJamesMakinson the result of Adam's dough recipe doesn't look particularly airy. How was the texture? Thanks for all that you do Chef. 🫰
@Link-up6iu
Ай бұрын
I really liked this video! Its nice to see you cook alongside the recipe and see your skills alongside your knowledge at work!
@ChefJamesMakinson
Ай бұрын
Glad you enjoyed it!
@tburgess3426
Ай бұрын
Well now I'm craving pizza. Thanks Chef! 😅
@ChefJamesMakinson
Ай бұрын
You and me both! haha
@greensofa3234
Ай бұрын
btw about the second pizza you can put basil before oven just make sure you put it under cheese
@darianroscoe1017
Ай бұрын
Looking good. As I mentioned on one of your previous pizza-judging videos, for me it needs some good blackened edges or bubbles, as I adore that overdone, charcoal taste. Lol. Enjoyable video, James!
@ChefJamesMakinson
Ай бұрын
Thank you!
@kevinashford1219
Ай бұрын
Bigger kitchen in my caravan,, the joys of success I suppose?🤔😂
@robertlopez6430
Ай бұрын
I actually started using his recipe a few years ago when he first made it. I just use what he says in the video not the description and just make sure I don't go over a 75% hydration. Also you do have to use bread flour and get it really thin to avoid the puffy pizza you ended up with. Leaving the dough in the fridge a few days also makes the flavor a lot better. And finally a pizza steal makes a world of difference. So a few details that seem minor might make a better pie for you.
@keithdavies52
Ай бұрын
My wife has a recipe she perfected for where we live, high altitude with low humidity. She is also just an expert baker. But when she makes pizza dough, I load the oven with oak, then it's everyone does their own toppings. I'm San Marzano, basil under the cheese, and the really cheap canned black olive slices. Maybe ham or sausage sometimes, but no pepperoni
@DeadHawk23
22 күн бұрын
The dough problem might've been the difference in flour. His flour might've been better for a wet dough. Then again, it took a ton extra for yours to get better, so I'm not entirely sure.
@anastasios0513
Ай бұрын
I used Adam's recipe #2 last year, including buying a pizza steel (I didn't use the company who sponsored him, since I don't have a lot of extra money right now, and went with something off Amazon for 1/3 as much, which works decently so far. I definitely think it's a great tutorial, but agree with the water to flour ratio problem. Two things I really learned/benefited from Adam's technique: how the proper brand of tomatoes, and simple tips to "doctor it up" make a big difference, and the bit about full fat, low moisture mozzarella. It really does make a difference. Just in case anyone might benefit from this: if you decide to try and make a vegan pizza (I am Greek Orthodox, and we fast sometimes during certain times of the year), using this tutorial, and you go for a vegan "cheese" substitute, don't add tomatoes or anything else that emits water along with it. The "cheese" doesn't "set" right into the sauce; it just stays runny and mushy and sort of floats on top of the sauce, if that makes sense. If you just use the vegan "cheese" on top of the sauce and bread, but no veggies, it comes out decent. I prefer not to use vegan "cheese" substitutes, though, and instead just put garlic and olive oil with veggies, but I wanted to at least experiment with it once, so that's my experience and my caveat.
@ChefJamesMakinson
Ай бұрын
Thank you! Yes the low moisture mozzarella does make a big difference but it still doesn't have the flavor of Buffalo mozzarella
@YumiFaeldo
Ай бұрын
If your dough is more hydrated, it’s actually better for home ovens because it won’t dry out even for longer bakes
@zcalex7660
24 күн бұрын
I never add sugar to my pizza dough, always use a 'polish' and let the dough rise the second time in the fridge over night. Also a tip is to knead the dough until it's not sticky or let the dough rest for about an hour to let the gluten develop.
@MangAnimeVerse
Ай бұрын
Really enjoy this type of video but .. maybe next time - i also wanted to see a chef james version thing - like where you copy the recipe - and make your own version or updated version using the recipe - for comparison and here it is Nice nice ... More of this content ^^
@BlueDragon1504
26 күн бұрын
Note on the dough. I've found that every flour is very different. It could be that the ratio worked fine for Adam because of his flour, but it doesn't work as well with the flour you used. I personally also found I needed around 100g more flour for his recipe. Another note I learned later on was that apparently humidity has a pretty big effect. In humid weather, the flour naturally absorbs a good amount of moisture, while in dry weather it lets that moisture dissipate.
@ChefJamesMakinson
26 күн бұрын
Being equal parts, water and flour is still a 100% hydration.
@ChezJohn
Ай бұрын
Hi Chef, I just love to watch you work, you can tell that you know what ur doing in a kitchen. BOTH pizzas looked delicious, but the 2nd one I would’ve devoured lol. Thanks for another great episode. (John from California)
@ChefJamesMakinson
Ай бұрын
thank you so much!
@sebastianahrens2385
9 күн бұрын
10:40 Cool thing about plum tomatoes is that they have comparatively few seeds anyway. For my sauce, i just drop them into the pan and gently press them apart. Kinda surprised to see both sauces just use the tomatoes as is. I used to do that before, but now prefer cooking up some sauce with a bit of onion and garlic in it. Might be just me, but I think it brings out the tomatoes' umami much better.
@cjd29
Ай бұрын
Best recipe I've found for NY style pizza is from Rosenthal's how to pizza article, but that's much more a thesis on pizza. Not as consumable as a youtube video but man is it great.
@kyrastuart1920
Ай бұрын
Launching a pizza from a peel is an art form. One I am not very good at. I have ended up with a mess of raw dough and topping. Your pizzas looked tasty!
@ChefJamesMakinson
Ай бұрын
not its not easy haha
@zsand
Ай бұрын
Switched from a stone to a steel and I can say I will never go back, incredible results. I really wanted to do the pizza method with a stone from Alex the cooking guy but the family didn't like the idea of sawing off the safety on the stove 😅
@ChefJamesMakinson
Ай бұрын
when I get a bigger place I will get one!
@Sleezy.Design
Ай бұрын
I recently learned from a professional baker that not only salt hinders the growth of yeast, but also sugar as well contrary to popular belief. It definitely makes a difference if you add salt + sugar in the beginning vs. kneading for 5 minutes first and adding them later in the process. Especially when you're using larger amounts for sweet doughs for example. Pretty interesting. And a little tip for anybody who can't find strong flour with much protein: I always have a bag of vital wheat gluten at home and I'm adding it to my flour to make up for low protein content. This also results in better oven spring!
@svenelven138
Ай бұрын
We got a "grilled pizza" dough recipe from a friend a few years ago that had the same issue, it was super wet and needed way more flour but after tweaking it in the same way we have a great simple dough recipe we use all the time.
@cael1978
Ай бұрын
Honestly, I noticed this a lot with KZitem baking videos, especially regarding bread: If you follow their written instructions/recipe to the letter you end up with a way more liquid dough than anything they show in the videos. Often they leave out the "add flour until you reach the desired consistency" step in their written instructions/recipe.
@ChefJamesMakinson
Ай бұрын
That's because they don't know
@gatovillano7009
Ай бұрын
at 3:29, I have a few tricks up my sleeves when it comes to making dough: 1. make your dough in a granite coated pot. The dough won't stick to granite; you will have a lid that you can use time and time again and when you are done with your fermentation, the dough will slide right off and the cleaning will be easy. 2. use the handle of a wooden spoon to mix the wet and dry ingrediants. A handle has less surface, so there will be less drag. You will mix with less effort. (I got this trick from John Kirkwood😁). before kneading the dough, put the lid on and let it rehydrate for a while. Usually I leave it rehydrate for 30 minutes. 3. There are 2 ways to avoid having the dough stick to your hands: adding flour or kneading with wet hands. (got this trick from Chain Baker🤓). Wet hands is easier than hadding flour, especially if you work with a wet dough and it wont change your recipe, cause if you keep adding flour until you can work the dough... it wont be a wet dough anymore.
@ChefJamesMakinson
Ай бұрын
Thank you for the tips!
@Enthusiastic-Trainspotter-BNE
Ай бұрын
Made me hungry. 😭🤣
@damiaanwolters4739
Ай бұрын
To get extra color on my pizza on the bottom I usually heat up the stone for the last 10 minutes all the way at the top of the oven almost against the metal grill with the oven on a tiny crack so it will blast the stone with non stop heat. Then I turn the oven back to the normal setting and bake my pizza on it. The bottom gets nice and crispy and golden brown even while I use parchment paper under the pizza
@hashtagunderscore3173
Ай бұрын
Awesome video. As a relatively amateur Baker, I try to hydrate my Dough to get to a certain consistency rather than add the actual amounts of flour/water that I see on recipes. This work especially well with quick bread, such as cornbread, biscuits, or pancakes.
@ChefJamesMakinson
Ай бұрын
thank you!
@brianross9753
Ай бұрын
American flour is very different than European flour. Generally you require much less American flour to get the same texture as European flour. The recipe was calibrated with King Arthur Bread flour, with the note that you have to use your senses until the dough is the consistency you want.
@ChefJamesMakinson
Ай бұрын
yes but having to almost double the amount of flour is not right
@catherinedavidson7145
Ай бұрын
I don't knead dough any more, just use the fold, 3 or 4 times, after letting it partially ferment. Works regardless of hydration. So much easier! I don't think I've ever seen a flour with such a high level of protein - the highest I've come across is 16%. Enjoyed the video very much - not sure what Vincenzo would say! 😂
@Clone683
Ай бұрын
It just really annoys me when youtubers like Adam dont weigh ingredients - its the most accurate way to replicate a recipe
@ChefJamesMakinson
Ай бұрын
it doesn't make things easy
@danielsantiagourtado3430
Ай бұрын
Hey chef James! Love your content ❤❤❤❤
@ChefJamesMakinson
Ай бұрын
Thanks so much!
@danielsantiagourtado3430
Ай бұрын
@@ChefJamesMakinson np
@MicheleMakinson
Ай бұрын
It looks good
@savagefrieze4675
Ай бұрын
Interesting you go from 100 percent hydration to something closer to 60 percent which more normal for pizza. Thanks Chef!
@Dinnye01
Ай бұрын
Good, goood. An actual cooking video! Lovely as always!
@ChefJamesMakinson
Ай бұрын
Thank you 😋
@muttcrewmusic
Ай бұрын
My experience is that even with the same brand of flour the hydration capacity can be different from batch to batch. Best to go with a more conservative hydration like 60% or 70% and add flour or water as needed. Uncle Roger: "...with FEEELING"
@Dnthmn55
Ай бұрын
Hey Chef James, those pizzas look good with the buffalo di mozerella. Curious question though. If you had a bigger space would you get a pizza oven? Not sure which brand would you recommend. What about a pizza stone, do they take a while to assemble?
@ChefJamesMakinson
Ай бұрын
yes I would, but I would like to get a Rational oven as well. a pizza stone? just clean it and you are good to go
@Ares0025
Ай бұрын
@@Dnthmn55 ooni for example make great pizza ovens for home use I have an ooni Karu 16 it's a nice oven if you want to use wood and gas they also have ovens for gas only or indoor cooking 😊
@elios7623
Ай бұрын
that olive oil shot has "2 shots of vodka" energy hahaha
@MseeBMe
Ай бұрын
I’ve made Adam’s dough before but I always had trouble getting it thin (I prefer really thin crust). But, I stopped using it as pizza dough and add different ingredients to it for whatever mood I’m in and then make balls out of it and deep fry them. They’re awesome.
@ChefJamesMakinson
Ай бұрын
Thanks for sharing! :)
@jeremiahsmith6689
Ай бұрын
With water its always easier to add more than it is to take away. Whenever I am making batter or dough I start with half as much as called for then I add little by little till the consistency is right.
@DrFrankLondon
Ай бұрын
I think I would love your pizza, mate and eat Adam's if that's was all there was to eat. Can't stand tomate triturado and oregano on a pizza. And without being an expert, I do make a lot of pizza's, as I have a pizza oven, I usually make my pizza dough 24 to sometimes 48 hours in advance with a high hydration dough, San Marazano is a must, so is Mozzarella di Bufala, basil and Parmigiano Reggiano. If you can get some real Italian spicy salame, It makes a fantastic addition to the pizza as well. Great video and great job as usual, buddy! Keep up the great work and have an absolutely wonderful rest of your day!
@ChefJamesMakinson
Ай бұрын
I need to get some Italian salame! :) Thank you Frank! I hope you are well!
@HeraldOfHollows
Ай бұрын
After watching the video, i think it would have been interesting to show a 3rd pizza with different dough Great vid :)
@vishnuraghuraman3450
Ай бұрын
Congrats on 300K subscribers! Here's to many more.
@ChefJamesMakinson
Ай бұрын
Thank you very much!
@arforafro5523
24 күн бұрын
I use Adam's recipe, but removed the Olive Oil used to store it. It makes the dough much harder to work with since its slippery, and if you make a mistake or it rips you cannot knead it back to a good consistency with the oil being so hard to knead into the dough.
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