@@michaellooks8397 Oh really? I thought it was related more to a release of emotions. But hey, maybe the sound of the dishwasher allows you to purge your emotions in a relieving way?
Kenji, I want to thank you for being a great teacher in these videos. My home pizza has improved SO much learning from you. What I love is the ease how you explain the processes and it makes sense and easy for a home cook like me. Apartment living here, with a pizza stone & Breville smart oven never thought I could make such a delicious pie at home. Thanks! Also, while I have no doubt you can if you wanted to, I appreciate your keeping things real and not turning your channel into what I call stunt cooking. No matter what you choose to cook, I will always watch. You are the best!
We do a sourdough focaccia pizza night every once in awhile. I've found tossing it on a cooling rack while the toppings and cheese come together after the bake to help keep the crust crispy, but I am using a dough thats in the 86% area of hydration.
Can we get a recipe for the dough and pizza sauce? Looks delicious - and youre pretty much the only guy on RUclips whose videos make cooking easy to understand for me 😅
You can always tell a complete pro by the way they stretch and shape the dough and spread the sauce on a pizza. You can tell you've made a lot of them in how precise it all is. Even something as simple as how easy you get it into the oven, when pizzas love sticking to those bastard pizza peels. 😂😂😂😂
From the owner of a pizza oven, here's how I keep my pizzas from sticking to the peel: 1) Use a perforated peel or a peel made of wood/bamboo 2) As soon as the dough is on the peel, work quickly. Don't let the topped pizza sit on the peel 3) Pick up the edge of the raw crust and blow underneath it in 2-3 spots immediately before transferring it to the oven. This will lift it off the peel and is a good test to see if it's going to be a sticky one or not. Happy pizza making!
I cheat and use a sheet of parchment paper. My oven only hits 550 but I'll set it to broil and move a rack as high up and low as possible. Then use 2 stones to get the effect of having a real pizza oven. Slide it in first on the bottom stone with the parchment paper on it, and after 3-4 minutes transfer to the top stone and remove the paper to get that crusty, crunchy effect and toast up the toppings nicely@@lesleyegbert4807
When resting the pizza to allow it to drop in temp and cool off try using a wire rack. It will keep the bottom crust nice and cripsy while the cheese and sauce sets up. It was a little trick that keeps things crunchy on the bottom while you add those last few toppings. Give it a try some time. Cheers!
The dog always at the ready. And good catch! My Shih-tzu cant track anything. So it will go right past her face, and she will still look for it in my hand! Lol. I have to point to it on the floor, or just let her nose eventually direct her.
Wonder if there's any difference in putting parmesan below the mozz or on top. I always see people putting a dusting of it before putting it in the oven.
TikTok pays more for videos over a minute while youtube shorts pays more for videos no longer than a minute. So you may notice longer vertical videos as regular videos on youtube and shorts that cut off a second in shorts. from 1:01 to 1 minute.
0:53 How do you keep it sticking with such little flour? Your NY style dough is my go-to, and I feel like I need to load it up with flour to keep it from sticking to the counter and the peel. Is my dough too wet?
I think the key is the amount of flour you use on the stretched out disc of dough. You can see the pile of flour under the round as he slides it on to the peel. If you've properly dusted the round, you don't really even need to dust the peel (depending on how fast you work and how risky you're feeling, haha). That's what works for me anyways. I usually bake a sourdough pizza and they tend to be sticky as heck.
@@kfairhurst1 His recipe calls for 66% hydration which should imho be not sticky for bread flour, even those on lower side of gluten. Generally above 65% is danger zone to sticking unless you have experience.
No Parm on top the sauce though? And 11 min in the oven, that feels so long. We go more than like 6 and it burns. The parbake method from Vito is bomb though
I can imagine Alex (French Guy) Ainouz with you on a pizza with 80% hydration and at least a 24 hour ferment. I want to be that fly on the wall (if you don't have a flyswatter!)
Any benefits/trade offs of precooking the mushrooms vs. putting them on uncooked? I’ve always done precooked because I thought you had to, but it’s interesting that it’s not required.
What are you using to dust everything? I wanna say semolina. I've been having really bad problems with the pizza sticking to the peel. Also, how much oil, if any, do you use on the dough when you put it in the fridge proofing container? However little I try to use it always seems to pool up
Semolina. Just enough oil tk cover. Maybe a teaspoon in the container that I roll the ball around in. No oil during the cold ferment though. Just during the final proof.
As much as i love the play-by-play, informative process Kenji usually gives, i also love these style of videos as well. No talking; just let the man cook 👍🏽
It’s hailing and my outdoor kitchen is currently under construction. Also sometimes I just feel like cooking indoors. I always find these questions so weird. There’s a million reasons one might cook something differently on different days.
OMG, I'm such an idiot. I always thought the Alt was just the channel name, like alternate or something. I didn't realize your name was acaully Lopez-Alt...
"You better cut that pizza into four slices, because I'm not hungry enough to eat six." - Yogi Berra.
The rhythm of the dishwasher in the background is delightfully cathartic
Cathartic might not be the word you were after 😂
@@smittyguitarplyrcathartic being used as an archaic synonym for soothing or healing is pretty common
Yes! A weirdly comforting background noise for some of us
@@michaellooks8397 Oh really? I thought it was related more to a release of emotions. But hey, maybe the sound of the dishwasher allows you to purge your emotions in a relieving way?
@@smittyguitarplyryou must be a real blast at parties!
Olives and onions on only a quarter of the pizza. This is not Kenji's first rodeo cooking for a family.
Oh man, I just love these late night cooking videos. It’s so relaxing 😌
I loled when he broke out the dust buster 😂
Me too hahaha
Kenji showing us how to live the dream
Feeding cheese to your children will shorten their lifespan.
@@DangDang-ex1em but even more so, constantly instilling unnecessary fear into them with comments like these!
@@DaytonTurnerVoxter yay science 🧑⚕️
Kenji, I want to thank you for being a great teacher in these videos. My home pizza has improved SO much learning from you. What I love is the ease how you explain the processes and it makes sense and easy for a home cook like me. Apartment living here, with a pizza stone & Breville smart oven never thought I could make such a delicious pie at home. Thanks! Also, while I have no doubt you can if you wanted to, I appreciate your keeping things real and not turning your channel into what I call stunt cooking. No matter what you choose to cook, I will always watch. You are the best!
Every Night Is Pizza Night!!
Darn it! That's what I was gonna say!
Darn it! Me too!
This book is at least 30% responsible for making our daughter an adventurous eater. Highly recommend. Data Donnie, data.
We do a sourdough focaccia pizza night every once in awhile. I've found tossing it on a cooling rack while the toppings and cheese come together after the bake to help keep the crust crispy, but I am using a dough thats in the 86% area of hydration.
Can we get a recipe for the dough and pizza sauce?
Looks delicious - and youre pretty much the only guy on RUclips whose videos make cooking easy to understand for me 😅
I believe he has made a few videos on his pizza's where he explains these
Looks great, thanks as always for sharing kenji
You can always tell a complete pro by the way they stretch and shape the dough and spread the sauce on a pizza. You can tell you've made a lot of them in how precise it all is. Even something as simple as how easy you get it into the oven, when pizzas love sticking to those bastard pizza peels. 😂😂😂😂
From the owner of a pizza oven, here's how I keep my pizzas from sticking to the peel: 1) Use a perforated peel or a peel made of wood/bamboo 2) As soon as the dough is on the peel, work quickly. Don't let the topped pizza sit on the peel 3) Pick up the edge of the raw crust and blow underneath it in 2-3 spots immediately before transferring it to the oven. This will lift it off the peel and is a good test to see if it's going to be a sticky one or not. Happy pizza making!
@@lesleyegbert4807 Thanks, I have all my ingredients lined up and hold my breath when I launch in the oven.
I cheat and use a sheet of parchment paper. My oven only hits 550 but I'll set it to broil and move a rack as high up and low as possible. Then use 2 stones to get the effect of having a real pizza oven. Slide it in first on the bottom stone with the parchment paper on it, and after 3-4 minutes transfer to the top stone and remove the paper to get that crusty, crunchy effect and toast up the toppings nicely@@lesleyegbert4807
Hey Kenji, I'm always intruiged by the function of different styles of knives. Please educate us on the knife you used to cut your pizza?
It’s a mezzaluna pizza cutter.
I love this this style of video!
Nice dough stretching technique, Everytime I do it I get a hole I need to repair.
Love the flour vacuum!!
I'd love to see his go-to home dough recipe!
It’s my NY pizza dough recipe from Serious Eats.
When resting the pizza to allow it to drop in temp and cool off try using a wire rack. It will keep the bottom crust nice and cripsy while the cheese and sauce sets up. It was a little trick that keeps things crunchy on the bottom while you add those last few toppings. Give it a try some time.
Cheers!
J. Kenji Lopez-ASMR
Old Kenji Two-Peels showing us how it's done :-) How big are they,, 15/16 inches?
Love the pupper snoot under the table, waiting for scraps to fall?
And the olive! 🎉
Always. My dog comes running when she hears the chopping.
7min bake at 550 with a steel placed in the upper third of the oven is how I do it as well.
The dog always at the ready. And good catch! My Shih-tzu cant track anything. So it will go right past her face, and she will still look for it in my hand! Lol. I have to point to it on the floor, or just let her nose eventually direct her.
Please tell Jamón he's the best RUclips dog
Looks FABULOUS!!
Amazing as always!
Kenji, would you recommend investing in one of those pizza ovens if you make and eat pizza regularly?
Yes.
This made me so happy
Beautiful pizza! Looks almost as good as the ones I make 🙃
Is there a pizza recipe in the food lab book? Pizza is too expensive in Japan ;( Ineed to learn
Looks delicious! Are you planning any videos with your outdoor pizza ovens when the weather gets nicer?
I don’t plan any videos ahead of time but I’ll be using them once my outdoor space is done with construction.
I have the same to pizza peels! I don’t have as good luck with the launches 😢
Looks amazing!
What is the dough recipe? Looks really nice.
Oh, man, I have gotta get me that pizza knife! 😍
Wonder if there's any difference in putting parmesan below the mozz or on top. I always see people putting a dusting of it before putting it in the oven.
I toss the two together ❤
TikTok pays more for videos over a minute while youtube shorts pays more for videos no longer than a minute. So you may notice longer vertical videos as regular videos on youtube and shorts that cut off a second in shorts. from 1:01 to 1 minute.
Amazing. I've always sucked at real round pies. Always jus use a big aluminum tray, haha.
pretty high quality for glasses, could easily make into shorts
0:53 How do you keep it sticking with such little flour? Your NY style dough is my go-to, and I feel like I need to load it up with flour to keep it from sticking to the counter and the peel. Is my dough too wet?
SEMOLINA, use semolina not AP flour.
I use semolina work quickly and never get the knack. I hold my breath when I launch it into my oven on the Baking Steel.
I think the key is the amount of flour you use on the stretched out disc of dough. You can see the pile of flour under the round as he slides it on to the peel. If you've properly dusted the round, you don't really even need to dust the peel (depending on how fast you work and how risky you're feeling, haha). That's what works for me anyways. I usually bake a sourdough pizza and they tend to be sticky as heck.
@@kfairhurst1 His recipe calls for 66% hydration which should imho be not sticky for bread flour, even those on lower side of gluten. Generally above 65% is danger zone to sticking unless you have experience.
That looks amazing. Is the pizza dough recipe somewhere? :-D
Using a vacuum to clean up semolina flour is genius
Based on stove clutter, Great to see you stuff your oven with pots and pans as well!
Proving that small kitchens can accommodate great cooking.
"JAMON?" *snap, licks lips* "GOOD CATCH"
I don't suppose you want to adopt a grown man?
is this only meant to be viewed on the phone cuz the aspect ratio and screen sizing is all weird
Looks
So appetizing!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Kenji what do I have to do to have pizza night at my place with you
What was the weight and hydration of the dough ball?
425g. It’s my NY pizza dough recipe from Serious Eats.
No Parm on top the sauce though? And 11 min in the oven, that feels so long. We go more than like 6 and it burns. The parbake method from Vito is bomb though
My oven kinda sucks. My old oven could do one in 6-8m.
I can imagine Alex (French Guy) Ainouz with you on a pizza with 80% hydration and at least a 24 hour ferment. I want to be that fly on the wall (if you don't have a flyswatter!)
My kind of pizza! Lovely!
Do you ever try fruit water yeast?
how hot does that oven get?
Any benefits/trade offs of precooking the mushrooms vs. putting them on uncooked? I’ve always done precooked because I thought you had to, but it’s interesting that it’s not required.
I never precook them. Pizza is in for like 6m. 8 at most. Depends on how cooked you want them really
What are you using to dust everything? I wanna say semolina. I've been having really bad problems with the pizza sticking to the peel.
Also, how much oil, if any, do you use on the dough when you put it in the fridge proofing container? However little I try to use it always seems to pool up
Semolina. Just enough oil tk cover. Maybe a teaspoon in the container that I roll the ball around in. No oil during the cold ferment though. Just during the final proof.
Is this at the main household, or the secondary one?
I should marry a chef so they make me delicious food all the time lol
As much as i love the play-by-play, informative process Kenji usually gives, i also love these style of videos as well. No talking; just let the man cook 👍🏽
My pizza stone isn't quite cutting it. I might have to break down and get a pizza steel. The bottom of the crust just isn't quite there with the stone
I switched to a pizza steel last year and I love my homemade pizzas now. The stone can’t even compare. Worth every penny!
The Baking Steel trumps any pizza stone. Kenji also has written about this. You'll probably find it out there on the web.
@@hollysnowy9056100% agreed
Thank you!!
How long did you preheat the oven?
45m.
I thought every night is pizza night in the Lopez-Alt household😜
Ah yes, only one person likes black olives and onions. My home pizzas are customized down to the slice like that
What is with the weird aspect ratio?
Sweet puppy
...when a soux chef gets the munchies.
Jamon gets olive snack :3
I know it's a pizza video... But is that a pomelo?? Curious how you like to eat it!
Pizza looks too hot ! … but no one can resist pizza 🍕 Bon Appetit 😋
How's that batleth?
You keep pots and pans in your oven too.
Good boy, Jamon.
Literally dream pizza
Not using the Ooni pizza oven?
It’s hailing and my outdoor kitchen is currently under construction. Also sometimes I just feel like cooking indoors. I always find these questions so weird. There’s a million reasons one might cook something differently on different days.
Uncalled-for to call this question “weird,” when you’re not using the specialty pizza oven that you‘ve made a point of talking about.
@@ajbnmdSometimes Kenji gets prickly. He can be a prick. He could have said he uses The Baking Steel.
nah grow a spine guys
Semolina is really magic, with normal flour that pizza would stick in no time.
Every night is pizza night🫶🏻
OMG, I'm such an idiot. I always thought the Alt was just the channel name, like alternate or something. I didn't realize your name was acaully Lopez-Alt...
I see you too, looked for J Kenji Lopez-Main haha
@@joelbarish9898 That is also his channel
Did I not read somewhere that *every* night was pizza night?
Dough recipe?
It’s my NY pizza dough from Serious Eats
I love you so much.
and just a touch of pepperoni 🙂
But every night is pizza night
As much as I love the cooking show, I’m also enjoying these silent quick videos too
🤯 basil UNDER the cheese
It was dried fresh basil if not under cheese it would just burn to a crisp
awwww yisssssssssss
❤❤❤❤❤❤❤
I don't even like mushrooms and I want to eat that pizza 🤤
O.M.G.
Dang you got some olive dislikers in the house
But, isn't every night pizza night??
One bite everyone knows the rules
Looks like raw mushrooms and basil isn't that a no no?
What
Why vertical format?
RUclips is ever changing, gotta test different formats
He said in an earlier video that he is recording with his glasses and they're vertical only
why not?
Makes it easy to cut up into shorts/tiktoks which do much better performance/monetarily wise than traditional youtube for some creators :)
Because that’s what my glasses (Rayban meta) shoot in.
Woo
Love the content, hate the format
First
Don’t forget to give a bite to shampoo
Oh, man, I have gotta get me that pizza knife! 😍