World Champion Pizza Chef Reacts to Adam Ragusea Neapolitan Pizza
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- Опубликовано: 1 окт 2024
- My friend Johnny is back on the attack in this new video, this time the victim is Adam Ragusea with his "Pizza Napoletana" recipe. In my opinion, Adam's is certainly not a real Neapolitan pizza but still looks good. Let's find out what the World Pizza Champion thinks about it!
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I am not a pizza chef and I have so much to learn from masters like Johnny. Hope this video helps you to make better a Neapolitan pizza dough This is Johnny Neapolitan Pizza Dough Recipe ruclips.net/video/8Q_9h6VKm9c/видео.html
One of the Best Italian on RUclips
Grande Vincenzo 👏👏Viva la pizza🇮🇹
Hello vincenzo i searched for pizza in pala dough video of johnny i didn't find can you share the links please ? great thanks to you
I love your videos. You are doing the amazing culture of Italian food such a service!
@vincenZosplate can you please put a link in the description, or comment back with Johnny's information so I can find his video about making a true Neapolitan Pizza? Please? Please, please, I hope you see this. All of you have me craving any kind of pizza, and thinking about where I can find the best pizza I know in Arizona.
I really enjoy Johnny not only explaining the proper techniques, but why & the science behind it.
Also, he's the first Italian I've ever heard speak English with an Australian accent 😁
Johnny is a Pro and you can really feel all the passion he puts in his job!
I thought He sounded Brooklyn
He’s not always completely correct, though. For example, his insistence on 00 flour. Primarily, 00 designates the fineness of the milling of the wheat, with 00 being very fine. You can, however, buy 00 flour (even from the same King Arthur Baking Company that Adam used) that is properly milled to this fineness standard, but that still isn’t what Johnny wants. That is because the type of wheat used matters at least as much if not more than the fineness of the flour if you want pizza dough made exactly like in Naples. The Italian flour is made from soft durum wheat, while most flour in North America (including some flour labeled “00”) is made from hard red wheat. So, Johnny is only partially correct: If you want to exactly duplicate pizza dough made in Naples, then you need to use finely milled, durum wheat flour, whether it is labeled “00” or not.
Now, whether or not exactly duplicating Neapolitan pizza is the one and only true measure of pizza-making success is another issue entirely.
And if you want the actual science on pizza dough instead of a mixture of science and received “chef’s knowledge”, then invest in the Modernist Cuisine books: five volumes on Bread and three volumes on Pizza.
@@markhamstra1083 Thanks. I really enjoy listening and learning about cooking. Let me know if you need input on making a chicken and sausage gumbo 🤪.
He is unique. He looks like an Arab but is an Italian. And he speaks with an Australian accent. Kinda cool.
Johnny's knowledge is amazing. His explaining is amazing and every guess was spot on.
Thank you Vincenzo for yet another amazing video.
You can really tell he’s a Pro! I just love all his passion!
Thanks to Master Johnny for being so polite to the creator of the video. Definitely showed his professionalism in my view.
Oh, Master Johnny's got that Italian charm! 🍕😄 He's a pro at staying polite while reacting to those "interesting" recipes. Gotta love his professionalism! 💪👨🍳
Unlike@@vincenzosplate who sounds like a bully :D
Adam has a "no stand mixer" policy for his recipes, because not everyone has one and he wants them to be accessible. If you have one, great, but it's not required to make something good to eat on a Tuesday night. This is a key difference between someone cooking for themselves vs professional chefs, artisans, etc. He also tends to tune his recipes for the kind of ingredients that Americans will have access to and find multiple uses for. A professional pizza restaurant will seek out the exact correct flour to make their product. A mom cooking at home on Tuesday isn't going to keep 14 different types of flour on hand to produce the purest traditional form of everything she makes. Adam is making this video for her, not for restauranteurs in Naples.
It's always great to hear Johhny sharing his experience, and explaining things.
Ah, Johnny does love to talk, doesn't he? 😄🗣️ Glad you enjoyed his tales! 🍝🇮🇹 Remember, we keep it authentic here! 🙌👨🍳 Stay tuned for more tasty reactions! 🍕😋
I liked the humility of chef Jonny giving his technical interprétation 🤩🤩🤩full of confidence
Ah, Johnny's got that "confident humility" thing down! 😄👨🍳 A true maestro with a dash of charm! 🎩🕺Glad you enjoyed it! Keep the Italian food fun going! 🇮🇹🍝
I guess Adam should have titled the video "Neapolitan pizza for newbies", as that's the best way to describe his non-traditional way of cooking here.
Adam said in a previous pizza video that he does have an electric mixer, but he prefers to not use it in his recipe videos due to him not wanting it to look like you need pricey kitchen gadgets to cook for most people.
That's really educational. I was actually wondering why I never was getting good yellow-ish crust on my baked food, covering it in oil/egg yolk is mostly cheating after all. Now I learned. I might've put way too much yeast, while going according to a recipe. Sounds like this is why it might bake into a much more anemic white color. I'm telling you, so many recipes and cooking videos on RUclips, no one mentions those small elements and basics a newcomer actually needs to learn.
Exactly! 😄👍 Paying attention to those small details can level up your baking game! Happy cooking and keep learning! 🍳👨🍳
The thing I like about Adam is that he isn’t pretentious or call himself this or that, it’s just a curious guy who likes to cook and it’s really honest about that, like “here’s what I know, that’s what I’ve learned in a research, and this is what I could do”. He knows that he doesn’t make traditional recipes, it’s an reinterpretation with his personal taste. I got no problem with that. Also Vincenzo and Johnny are just making an entertaining content with information, sense of humor and respecting the man. I liked it.
I fucking love Adam, he's adorable
Adam's same day dough is dangerous, It can make people sick. He is a hack.
@@ReddoFreddo k
Haha! Grazie mille! 😄👍 Keeping it real and respecting the food journey! 🍕🚀 Buon appetito, amico/a! 🇮🇹💫
If he doesn’t clearly disclose that his dishes are not accurate versions then he’s a bit of con artist for clicks
What I love about this is he thinks people have pizza ovens and no stand mixer.
🙈🙈
Why bother giving Adam Ragusa any publicity if he's so bad? I love VP but why not showcase fully the decent chefs not some popular stars?
It's the most efficient way to reach Adam's zillions of viewers, given the RUclips recommendations algorithm. As awesome as Italian Squisita is, they just don't have the audience size, and those viewers probably already know the authentic techniques.
I think it's fair to call it Napolitan since that's what he's going for with what he has. Most of us don't have all the right ingredients to make a 100% authentic Napolitan pizza, so we do what we can with the poor man's version. Calling it Napolitan, while it might not actually be exactly that, the person you're presenting it to immediately knows what you're going for. So in terms of communication, I think it's fair. Just that the person should maybe have a disclaimer that, look, we're trying to do a Napolitan pizza without having everything required. So we end up with something as close as possible given these ingredients.
You're so right, amico! 🍕😄 It's like a pizza language of its own! 🗣️🍕 We'll have fun reacting to these pizza adventures! 🤪🎉 Grazie for the support! 🙏🇮🇹
Adam mentions in his video that he's not an expert and this is not traditional, and that it's just his way of doing it. Maybe this video shouldve included his statements rather than dissing Adam who is just looking to make it easier for people without the right equipment.
@@kevli8236 If people don't have the right equipment or ingredients than they can't make it. Simple as that.
Sorry Neapolitan style is to soft and wet !!! I dont like it ,yes I've been to Naples, and Rome ...like NYC style better,and Sicilian pizza I also like better than Neapolitan...just me
Adam just talks way too much. He narrates things that don’t need to be. Yap yap yap.
Pretty dog move to change his voice like that. Dog mate. You owe him an apology. Lost my respect here. Doooooog. Dog. Dog.
Maestro Vincenzo, may you react to Joshua Weissman's new video, the 100 layers lasagna? And i'll ask again, show us your 4 formagio lasagna recipe. Thank you Vincenzo.
Ciao amico/a! 😄👋 Grazie mille for the request! 🇮🇹🌟 Let's react and have some lasagna fun together! 🍝🎉 Stay tuned! 💫🍝
@@vincenzosplate I will Vincenzo. Thank you man, for show us how good delicious food should be made.
This Adam ...pfff! Lots of yeast. Lots of sugar. Lots of olive oil. And the he presseses the unballed dough out on the surface he placed it. That's not evenly stretching: the bottom center stays in one place while pressing out the top above. This way you will never get a good pizza. You can take the ball, his were not a ball!, in two hands and use your thumbs to make it bigger and still saving the edge of the pizza. You actually use the weight of the dough to let the it grow in size. The inner side of the pizza, the center, underneath your thumbs, will get nicely thin. This is needed for a quick cooking process because the toppings are there. The alcohol inside the edge (to whole dough contains alcohol) together with the high hydration will cook the edge because the more bubbles/ait the thinner the dough actually is.
Resting time is crusual here! You make the dough and leave it rest for 1 or 2 hours. Then you start putting new energy in it by making balls. These you store in the fridge overnight to fermentate (a bit) to get the 'nice and crunchy' satisfying experience. Before using get the balls out at least 30 minutes before so they can climatize.
Now put on your tomato sauce. A sauce which only contains a bit of salt. Add big chunks of Mozzarella and stir some olive oil. Place on stone in oven. If all went well a cooking time of around 4 to 5 minutes will do the job. Release from oven. Add basil, oregano, olive oil. Ready to serve.
No sugars in dough or sauce is needed. Keep it simple. Salt in dough, salt in sauce.
Bake as hot as possible (at home that is) on a stone! Place quick in oven... you need heat to cook! (really,!)
Depends on the flour and you oven, but mostly a humidity of 60 to 75 percent is common. My experience is around 63/65 percent: your dough is still easy to handle and the pizza comes out Nice and Crunchy!
Good results with:
Flour = 100%
Water = 65%
Salt = 2% (Napoli = 3%)
Yeast = up to 1% (Dough stays overnight)
- No sugar, no olive oil needed!
Oven:
Highest heat
Preheated
Stone (preheated)
Sauce:
Crushed canned tomato's
Salt (small grind of pepper?)
Topping:
Sauce
Mozzarella di Buffalo cut in chunks
After the oven:
Olive oil
Basil
Oregano
Note: get the pizza out when the chunks of Mozzarella just start to melt. May be a bit longer but they must be visible as chucks.
Use a burner to give it that stone oven pizza effect.
Thank you.
To be clear here: if you cook your pizza in a normal oven that can't reach 400-440°C you HAVE to oil the crust. They are always sayinmg "no no no no" but they forgot we have ovens that only goes to 280-300°C
Exactly. Same with the sugar. It helps create a crust in a low temperature oven
Most Italians have those same ovens though. Vincenzo has older videos on how to cook pizza in normal ovens. So they are well aware of that point.
@@YG-kk4eyexcept the expert says that the sugar gets eaten by the large amount of yeastu
@@HansenFT i hear ya. Just pointing out the pros and cons
Ok look, there are some very informative and contructive comments in this video, not gonna say other wise.
But the thing is if you watch Adam you know he ALWAYS says that his recipes are NOT the traditional way, it's just the way that he likes to do it with the ingredients that he can find relativelly easy, and by doing so the average american can relate and maybe even try their hands on new recipes! He is speaking to the home cooks.
If even then you still wanna gate keep something, I expect that in EVERY dish you make no matter the origin, you are following the traditional recipe to a tee ingredients included.
The original video should’ve been titled: “100% sticky pizza dough” instead of “No stick”. 😅
Now we need a video of Adam reacting to this video 😂
Adam is not worthy lol
@@benjiebarker No, he is worthy.
What I love about Italian food is it simple, fresh ingredients, with specific techniques. Easy to get started but difficult to master.
It really is! Whether you're making a classic pasta dish or a traditional pizza, the heart of Italian cooking lies in the love and care put into each preparation. Keep exploring the world of Italian cuisine, and may your culinary adventures be filled with delightful flavors and memorable meals! Buon appetito! 🇮🇹🍝😊
This chef is a pretentious man literally his first criticism is that Adam isn’t using double 00 flour. Double 00 flour is indicative of its grain size so how fine it’s milled. Bread flour can be double 00 because bread flour is indicative of the protein content inside the flour. If your going to correct someone at least tell the correct information. This is why I like Adam because he explains WHY things work instead of exclaiming things work.
people like adam will always be full of sh*t because they try to be experts at everything.
Another great pizza video with Johnny, Vincenzo. I took the family to Gradi in Melbourne when we were there three weeks and, man, I was not disappointed: Perhaps the best margharita pizza I've ever had. Just superb. Well be back again, no doubt, especially now that my son is living in Melbourne! Keep up the good work.
Hey there! 😄👋 Grazie mille for the love! 🇮🇹🍕 Melbourne's pizza paradise, right? 🍕🏙️ Keep the pizza adventures coming! 🚀🌟 Happy eating! 🍕💫
Thanks Vincenzo and Johnny! very well-presented and I learned a couple things. This guy's method is weird and overcomplicates the process unnecessarily; had he only made a few fundamental corrections. I've tried this flour a couple times and it really does suck for pizza. But if I can kinda shape it, get it on and off the peel ok at 80% with this flour using mostly the proper method then I think he can do it at 75.
Hey there! 😄👋 Grazie mille for tuning in! 🇮🇹🌟 Pizza adventures can be wild! 🍕🚀 Keep experimenting and laughing! 😄💫 Buon appetito! 🍝🍕
The thumbnail. Does not reflect the greater opinion.
Why is Adam's voice modified?
any chance we could get a reaction to vito iacopelli's pizza videos? :)
2:27 tipo 00 alone is not the only way. Many celebrated pizza chefs in Roma and Napoli use a mixture of flours.
What did you do to adams voice?
Johnny brings a gem of information, please get him on video as often as you can and thank you Vincenzo. This is the first time I hear of Stg. I suppose no salt is allowed in the sauce. However, it seems like AVPN regulations allow it, if the following is accurate: As stated by AVPN; “For 1 kg of peeled Tomatoes the amount of Salt to add is 10-12 g, which is about 2 tsp of Sea Salt. In the case of the S. Marzano tomato, which is already a more savory product. The amount to be added is about 7-10 g per kg. or about 0.7 - 1 %. “
Ciao amico/a! 😄👋 Johnny's a gem indeed! 🌟🎉 AVPN and salt? A tasty debate! 🍅🧂 Keep exploring Italian flavors! 🇮🇹💫 Happy cooking and reacting! 🍕🚀
With this amount you can smell the yeast from the backyard...
Haha, that's some strong yeast power! 🍞👃 I'll make sure to keep the smells within the kitchen! 😄👨🍳 No backyard yeast parties, promise! 🏡🚫
To be fair, Ragusea is saying Neopolitian STYLE pizza, not Neopolitan pizza. In the US, that means “kinda sorta” or close enough. He knows it isn’t completely neopolitan.
Yeah ok, sounds about right lol
uh! why oil the corner... just why!
can't understand why they put sugar in pizza dough....
All the dough structure was wrong 🙅🏻♂️
Thanks for the torture
Ahahhaha
In fairness, Adam doesn't use a stand mixer in his video anymore because many of his audience don't have one and he wants to show people they can do things themselves without expensive equipment.
why'd you make adam's voice so high...?
Sometimes Adam misses the mark by a lot. Like when he made a video telling people wash rice for cultural reasons instead of practical reasons. Even if he has access to only parboiled and/or prewashed rice, that statement alone is pretty misleading. He never had to clean a hob because the rice water was too starchy and the pan did an overflow while cooking. When it happens it is a mess and a big chore to clean it.
It is his recipe? He says style.
So childish are you two
haha I love the videos with you and Johnny it is so funny when he hears the word '' sugar'' NAH NAHHHH no sugah !!
Ahahah no sugah in pizzah!!
Curious as to why the choice was made to alter Adam's voice?
Did they just replay his video at 1.25x speed to save time?
It seems that starting the night before, with a lot less yeast, accomplishes everything these hacks did, more easily.
It's hard to imagine why some bakers put sugar in the dough since the sugar and the yeast are made of the same vegetable - beetroot (except for Caputo yeast, even with this yeast no sugar - banned). Why do they put beetroot to beetroot? I can understand adding malt in the USA for a pizza as it's a good pre-ferment already. Education and education from Mr. Johnny and the Vera pizza world will be saved from dark sugar (beetroot) forces.
In Austria you only call a Wiener Schnitzel Wiener Schnitzel if it made from veal, but if pork, chicken, turkey are used you have to call it Schnitzel nach Wiener Art (Viennese Style). And I'm not going into the debate if it is really from Milano. So maybe it's a Pizza Neapolitan Style not a Neapolitan Pizza
Johnny's laughter is contagious, please do more reaction videos with him.
BTW, I like how dilligently explains the mistakes, great guy and pizza chef who genuinely wants everyone to learn how to make great pizza.
Johnny's laughter is pure joy! 😄👏 More reactions coming up! 🍕🎉 He's the pizza guru, spreading the doughy wisdom! 🍕🧠 Let's make bad recipes great again! 🙌🇮🇹
It’s great because you can actually hear his voice. As opposed to how they’ve ruined his voice. Idiots.
The one time Vincenzo was wrong, you want the Toyota engine over the Range Rover engine. Its okay we will let it slide.
Sounds like you gave adam regusea a hit of helium. Dude doesn't sound like that 😂
as an Italian, I must say that using Bread Flour "00" is okey, but also Bread Flour "0" is fine too... I usually use the "0" Type.
for the yeast, I usually use beer yeast, 50gr, a bit of extra vergin oil, a pinch of salt and warm water quanto basta... I let it raise for a couple of hours and divide it into 4 pieces and freeze it.
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
❤️❤️🥰
26:35 he talks about body effects from eating pizza that's only risen for a few hours, what is he referring to?
Poorly formed gluten makes the body work harder to break down the dough when eaten and your body uses water as fuel for its processes, harder work to break the dough down in your gut = more water it needs to do so.
@@krispbacon9474 you can have a poorly formed gluten structure but not "poorly formed gluten", what does that even mean? water also isn't fuel, there's zero calories in water, you're talking completely made up pseudo science.
10:10 The answer is "because lots of people will watch it, thereby giving him views and $." It doesn't matter (to him and probably most viewers) that it's incorrect method. 😂
So,childish
Big deal
This Adam ...pfff! Lots of yeast. Lots of sugar. Lots of olive oil. And the he presseses the unballed dough out on the surface he placed it. That's not evenly stretching: the bottom center stays in one place while pressing out the top above. This way you will never get a good pizza. You can take the ball, his were not a ball!, in two hands and use your thumbs to make it bigger and still saving the edge of the pizza. You actually use the weight of the dough to let the it grow in size. The inner side of the pizza, the center, underneath your thumbs, will get nicely thin. This is needed for a quick cooking process because the toppings are there. The alcohol inside the edge (to whole dough contains alcohol) together with the high hydration will cook the edge because the more bubbles/ait the thinner the dough actually is.
Resting time is crusual here! You make the dough and leave it rest for 1 or 2 hours. Then you start putting new energy in it by making balls. These you store in the fridge overnight to fermentate (a bit) to get the 'nice and crunchy' satisfying experience. Before using get the balls out at least 30 minutes before so they can climatize.
Now put on your tomato sauce. A sauce which only contains a bit of salt. Add big chunks of Mozzarella and stir some olive oil. Place on stone in oven. If all went well a cooking time of around 4 to 5 minutes will do the job. Release from oven. Add basil, oregano, olive oil. Ready to serve.
No sugars in dough or sauce is needed. Keep it simple. Salt in dough, salt in sauce.
Bake as hot as possible (at home that is) on a stone! Place quick in oven... you need heat to cook! (really,!)
Depends on the flour and you oven, but mostly a humidity of 60 to 75 percent is common. My experience is around 63/65 percent: your dough is still easy to handle and the pizza comes out Nice and Crunchy!
This is the guy who uses string cheese on his Ny style pizza.
This is a very complicated way to make something as simple as a pizza.
Hey there! 😄👋 True, pizza's simple joy can take us on a wild ride! 🍕🎢 Let's embrace the Italian adventure! 🇮🇹🚀 Enjoy the pizza magic! 💫🍕
Absolutely love your work Vincenzo and no doubt Johnny is a world champion at Napoletana pizza. After discovering him through your videos and realising he is Melbourne based and has one of his restaurants within kms of me I quickly went to his website to see the menu and potentially organise a visit. I have to admit though that I was gobsmacked to see Pancetta instead of Guanciale for the Carbonara dish. PLEASE, please tell him regardless of cost, to use Guanciale instead and I'm sure people would be happy to pay the little extra to have that dish as it was intended...❤🇮🇪food
you have to remember that originally, pizza was sold by brothers to drunken sailors. A piece of flat bread with tomato and maybe cheese on top. What are we talking here? We got so pretentious to the point of where simple food is considered a science. i think it's all ridiculous and pointless, pizza is pizza
why the pitch change to adams voice though
Okay that’s fine reaction from Johnny but i wanna know as he own big company which produce thousands of Neapolitan pizzas so does his chefs mix the peeled tomatoes with hands????just curious to know …😊
I don’t know if I can watch another pizza review with Johnny - I fear he will have nervous breakdown! Now HIM making a pizza; yes please.
I must admit though, I do learn a lot!
Hey there! 😄👋 Thanks for the support! 🇮🇹🌟 Happy learning and laughing! 😄💫
You guys came off very snobby and annoying with this video. Adam’s recipes are geared towards beginners with the easiest methods of learning. It’s not a perfect recipe or restaurant quality. He makes things simple and easy. For the average person, it’s the best they can achieve at a beginner level. This is Neapolitan pizza (not the best) but it still is.
ouuf i ate neapolitan pizza in Naples, best thing ever! no other pizza i ate in italy had that delicious light dough. it's simply the best!
Oh, I'm drooling! 🤤🍕 Neapolitan pizza in Naples is the real deal! 🇮🇹🍕 Nothing beats that heavenly light dough! 😍 Keep the pizza love alive! 🍕❤️
Vincenzo, please do a reaction to Vito Iacopelli's
Neapolitan Pizza with Johnny he's a true professional and I'd love to here Johnny's opinion.
I believe there are actual pizza laws set by the people of Naples. 60-65% hydration, only 00 flour, only san marzano tomatoes, etc etc
Why the pitch change? I don't think Adam would be so anal as to copyright strike reactions, but I don't know the guy
These two guys are basically bullying another guy. I Will stop seeing your videos for 4 weeks, Vin.
I believe that these people calling those dough as neapolitan or calling noodles as spaghetti carbonara, the words is loosing the meanings. This will cause a lot of problems in the future because the comunication is getting poor and the people won't be able to comunicate properly
Neapolitan pizza is authentic. As always, Vincenzo is incredible at giving his own critique. We wish him all the best.
You’re super kind Sophia, your words are super appreciated 🙏🏻❤️ thank you!
Grazie mille! 🙏🍕 I know my pizza! 😄🇮🇹 Keeping it real with the critiques! 👨🍳👌 Best wishes to you too! 🤗🎉 Stay tuned for more foodie fun! 📺😉
If you need to know about Neapolitan pizza ask the French chefs who invented and prepared it for Queen Margherita of Savoy. Stick that in your history.
Oooooo, shots fired. ;) Gotta say, though, that the French understand bread (among many other foods). I wonder what some French MOFs could do, starting from a blank page.
@@ericpmoss Check out the history of French, German, Flammekueche (tarte flambée) better known as Flammkuchen which goes back to the 16th century. Flat breads go further back in history with Egyptian Greek and Romans. It seems like pizza may have evolved from flammkuchen by leavening the dough. Another one is Quiche that is credited to Germans in medieval times, which is the predecessor of the French Quiche Lorraine.
All Adams pizza recipes are a joke. It’s a sad day for pizza when I see how many people actually use his pizza recipes and techniques.
This goes to show you that just because someone presents well and has some skills does not mean they know everything about a specific topic. Johnny is the man!
Haha, Johnny's got style! 🕺🤣 You know, even the experts can slip on a banana peel! 🍌🙈 We'll keep having fun together! Grazie! 🇮🇹😄👨🍳
Unless hes claiming its authentic neapolitan then I dont see anything wrong with it. Hes making something that tastes similar to neapolitan, that he enjoys, and that you can make at home.
@@bigballs-rn7myI mean given that all he had to do to make this somewhat closer is let the dough mature and the name is what gives attention to the video a lot of the time I feel like it’s valid
@@jaihalai7674 yeah true he should've called it neapolitan style or something like that instead of just neapolitan
@@jaihalai7674 It wasn't just letting the dough mature longer, it was way too much yeast, way too much sugar, destroying the sauce, not getting a proper cornicione, cooking it at too low temp, and cooking it too long, and I probably missed some things too. It's not Napolitano style pizza. It's even easy to tell by just looking at it. It can be called Napolitano style "inspired" pizza. What he made is still awesome and better than the majority of crap pizza out there so he deserves respect.
I have learned a couple things from Adams channel. But, personally i find most of his videos to have lots of unnecessary or not the best techniques.
i think while a lot of the criticism is fair, playing into the sugar argument is bad
he mentions that normally he would put in, but he actually doesnt and if you would check the description of the original video (which should be linked somewhere if you are using it as base) doesnt have it
its especially bad since you are referecing to it a lot and an easy mistake, instead of overreacting maybe pay more attention
adam "if my viewers can afford a $1000 oven, then they can't afford to buy a stand mixer" ragusea
Wish Johnny would actually say how to handle high hydration. Give us some techniques?
Why do you say it will make you drink more water if done the wrong way? What causes that? Poorly formed gluten?
Adam knows how to research to an extent which is why he sounds knowledgable. When you look at the execution though?
Fyi....Sam the cooking guy did a pizza video recently.
Lmaoo. It’s literally one of the worse Neapolitan pizza recipes. Glad someone reacted to it
He didn't put sugar watch the video carefully
Can someone please explain to me the correlation between the dough and having to drink a lot of water?
There is a reason for this, in order to break down the bread/pizza in your stomach, you will need a lot of fluids. With a properly developed pizza dough (rising and ripening also called maturation of the dough) the yeast already started breaking down the flour/dough and making it lighter to digest. It requires less processing time and therefore less use of fluids and you will not get thirsty from a properly developed dough.
@@rijschooldiazoni9515 Thanks!
@@rijschooldiazoni9515 Yes and no. I make long fermentation dough, I tend to agree, it feels lighter on the stomach and easier to digest. However, I had done a search on this, I cannot find scientific evidence to support the claim.
@@rijschooldiazoni9515 It's that weird Italian obsession with "digestion".
The way to make Neapolitan pizza is to say Neapolitan Pizza every 2 minutes
Its a different style . I agree. He understands its a different method.
Americans relationship with yeast and sugar is hilarious.
Vincenzo, this is a pizza of Naples (Napoli), Florida! That is the reason why he is doing it like this.😂😂😂😂😂😂😂 in the USA they are even trying to copy Emmentaler cheese… they are the biggest copy cats. It must go wrong.
You should send the recipe how to make the dough…
Thank you very much, Vincenzo and Johnny, for sharing your wonderful reaction video with us.
Hey buddy! 😄👋 Naples, Florida, on a pizza quest! 🍕🌴 Emmentaler cheese in the USA? 😂🧀 Stay cheesy and happy cooking! 🇮🇹🍕💫
@@vincenzosplate - Fake Emmentaler cheese, fake Gruyère cheese 🧀…..
All this elaborate work to make a pizza that ends up looking like a supermarket pizza from the freezer section….. Neapolitan pizza is such an easy recipe, just follow the rules!
Ciao amico/a! 😄👋 Oh no, supermarket woes! 🛒🍕 Let's rescue the Neapolitan magic together! 🇮🇹💫 Happy pizza adventures! 🍕🚀
Thanks for the video Vincenzo. Ive learnt so much from watching these videos, especially Johnnys. I can put out one pizza fine, but now need to work on multiple pizzas to feed the family. Time management and cooking technique. For example where to place the stone in the oven to maximise heat? Can you use multiple stones or will you lose too much heat? I'm yet to find a video showing how to do that. Everyone just pumps out one Margherita and calls it a day. So far i have tried par cooking all the bases, then switching the oven to grill mode, then adding the toppings and finishing under the grill. Would be curious to see your take on cooking a large amount of pizzas, and how you would manage time and what cooking method you would use. Thanks for the great content!!
Glad you find the videos helpful! 🍕😊 Cooking multiple pizzas takes practice. I'll share time-saving tips soon! 👨🍳🔥 Stay tuned! 📺👍
Why does Adam's voice sound so funny :p
They've messed his audio up
I think it’s to avoid a copyright strike, but i’m not sure
You can feel Johnny seething from behind the lens. Lol.
Thank you guys I learned a lot
Hey there! 😄👋 Grazie mille! 🇮🇹🌟 Happy to share the Italian wisdom! 🍝🎉 Keep learning and laughing with us! 💫🍕
ya'll sure made a big deal about some sugar that adam didnt even add to the dough, lol.
That’s a focaccia pizza at 75%+ hydration.
Hopefully espresso from Naples doesn't similarly get messed up/mislabeled as commonly.
Haha, no worries! ☕️🇮🇹 Naples knows its espresso like no other! 😄👌 The true "liquid gold" shall remain pure and untamed! 🌟🙏 Let's keep our Italian treasures authentic! 🇮🇹💎
Poor Adam, he got flamed.
Hey there! 😄👋 Flames happen, but let's turn them into pizza firecrackers! 🍕🔥 Keep cooking and learning! 🌟🍝 Happy pizza adventures! 🚀💫
Vincenzo is such an instigator 🤣 really egging the pizza chef on to get an angry reaction
funny how u changed adam ragusea's voice.