Following Instructions From Adam Ragusea (NY Pizza at Home)

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  • Опубликовано: 22 дек 2024

Комментарии • 1,2 тыс.

  • @iisai9109
    @iisai9109 Год назад +8329

    This man astonishes me, the way he perfectly stretches the pizza to be perfect. And knows how sugar affects the dough browning and the yeast… yet still botches the very basics! I love him so much

    • @dashboardmoney5743
      @dashboardmoney5743 Год назад +317

      it seems like he watches a lot of cooking videos on youtube lmao

    • @Golgiaparatus2
      @Golgiaparatus2 Год назад +373

      I saw a comment on a previous video saying that his channel description used to state that he's a line cook

    • @One_Moonlit_Night
      @One_Moonlit_Night Год назад +460

      He's probably at least Semi-Professional. He has the knowledge, his cutting technique is great as well. It's probably a bit for the channel .

    • @Yoruharu
      @Yoruharu Год назад +165

      it's definitely intentional.

    • @mrbanana6464
      @mrbanana6464 Год назад +64

      @@dashboardmoney5743 lol that's me, I watch quite a lot of food science vids and even read a book on it but I don't actually bake that much so I still suck at it. There’s a huge difference between knowledge and skill.

  • @ralphjackson6309
    @ralphjackson6309 Год назад +3669

    I love that he does this and isn’t afraid to point out inconsistencies in the recipes and challenge himself to do it over and find solutions

    • @ico1599
      @ico1599 Год назад +42

      That is why he became one of my fav cooking channels.

    • @ltcuddles685
      @ltcuddles685 Год назад +118

      Honestly Adam Regusea's recipes are really badly communicated. Like I'm sure the guy has tested these well but he doesn't post them in a usable format at all.

    • @Ashh602
      @Ashh602 Год назад

      ⁠@@ltcuddles685I have made his foods many times. Never had an issue. Always read the recipe in description

    • @brianwang8546
      @brianwang8546 Год назад +48

      @@ltcuddles685 And he gets pissy when you correct him.

    • @Kronkoft
      @Kronkoft Год назад +3

      @@ltcuddles685 What do you mean?

  • @fastweirdo
    @fastweirdo Год назад +2403

    The amount of water you need can depend on the humidity of the room and moisture/absorption in the flour you use. Fermenting in the fridge allows the yeast to get more yeasty tasting. When fermenting, you want to portion your dough so that it's 1/3-ish the size of the container to avoid a blowout.
    Lastly, the pizza stone usually needs at least an hour to two to really get ripping hot and will season itself over time, so staining is normal.
    Nice job team

    • @TheFighterBros
      @TheFighterBros Год назад +65

      I'm so hesitant to get a pizza stone. It'd so much wasted energy to heat it up. Same goes for the steel. So I just take the L and bake it in the oven normally. I just let the dough bake for 5 minutes and then add the rest and let it bake completely. It might not be as crispy as with the stone but it is much cheaper in every way

    • @hwstar9416
      @hwstar9416 Год назад +43

      even before he put the flour, it looked way more than the original recipe. I think Ragusea made a mistake with the numbers or something

    • @fastweirdo
      @fastweirdo Год назад +21

      @@TheFighterBros If you want to cheat, you can put the baking sheet over the stove and cook the bottom of the pizza for like 5 minutes on high heat to get the scorching. A cast iron pan works better, but they take a lot of babying and care.

    • @Yellowfruit65
      @Yellowfruit65 Год назад +12

      it's adam ragusea what would you expect 😂

    • @Eronpas
      @Eronpas Год назад +17

      a 1:1 (100% hydration) dough will not come together for a home cook, the recipe is wrong.

  • @koolerthanyou1360
    @koolerthanyou1360 Год назад +1238

    The way this channel is so authentic. Its the most human experience ive ever seen... Theres mistakes, but nobodys perfect. This man shows that in a good way.

    • @skycaptain95
      @skycaptain95 Год назад +15

      Actually futurecanoe is a robot.

    • @Tofu_Pilot
      @Tofu_Pilot Год назад +6

      Are you describing my Only Fans?

    • @beetlepimp69
      @beetlepimp69 Год назад +3

      all he is demonstrating is that he can not follow instructions.

    • @sisconhimejoshi
      @sisconhimejoshi Год назад

      there are mistakes and then theres inability to even wipe your own ass

    • @kiwuuspurr1927
      @kiwuuspurr1927 11 месяцев назад

      you can't always follow a recipe perfectly, you might not have the right equipment or you might not have the right ingredients available so you gotta substitute and try to get it as close as possible@@beetlepimp69

  • @Isored
    @Isored Год назад +971

    The pizza not fitting had me dead 😭😭😭

    • @thatsmyjujuu
      @thatsmyjujuu Год назад +11

      😭😭😭😭

    • @resonanceytv
      @resonanceytv 9 месяцев назад +7

      me too man hahahahhhahaha so funny

  • @Cloureku
    @Cloureku Год назад +2981

    I literally just did this recipe like a week ago and had the same flour and water issues you had from the first half. Glad it wasn’t just me.

    • @laz7777
      @laz7777 Год назад +369

      The amount of water in his recipe is way too much. For NY style pizza you want 60% hydration, so if you use 1000g of flour you use 600g of water. If you dont have a scale, by volume water is about twice as heavy as flour. Definitely use bread flour as well. It is stronger and will absorb more water than all purpose or whole wheat.

    • @s-boy4613
      @s-boy4613 Год назад +137

      Flour is extremely variable in general because different makes can absorb different amounts of water. It's also affected by the moister of tge air. In general, doughs are best made by feel. Start with a wetter dough then gradually add flour as you go.

    • @charles_1523
      @charles_1523 Год назад +2

      Haha same

    • @jtris01
      @jtris01 Год назад +15

      Additionally, humidity varies along with flour, which will affect the flour's hydration.

    • @LuanArita123rs
      @LuanArita123rs Год назад +188

      ​@@laz7777the problem is that he definitely put the wrong measurements in the video

  • @doc.rankin577
    @doc.rankin577 Год назад +570

    When your oven temp is that low try the following:
    1) smaller pizza. Making smaller pizzas allows you to make them thinner. Should cook crispier.
    2) slightly bake dough before adding toppings. This will help prevent over cooking your toppings. You can do this with the sauce if you want. Be careful that the dough doesn't get bubbles.
    3) If you have a large circular pan that can hold your pizza you can always throw it on the stove to better cook the bottom if you're unsatisfied.
    Hope these help.

    • @duongauq3497
      @duongauq3497 Год назад +5

      Or just simply put your pizza on the top rack so it cooks faster.

    • @chainsawenthusiast
      @chainsawenthusiast 10 месяцев назад +2

      @@duongauq3497 no, because then, even in a convection oven, unless you prefried/cooked the bottom of the pizza, the bottom will not be cooked when the top is ready. in that case you'd have to fry that pizzas bottom in a pan anyway to finish it.

    • @ShovelChef
      @ShovelChef 7 месяцев назад

      His heating element may also be on the bottom of his oven, like mine, so bottom rack actually makes sense there.
      But 475? I'm shocked by that. How does he have convection and such a low max temp?
      Anyway, yeah, same prep with a smaller dough, pressed thinner, he'll get it right, even with half wheat flour.

    • @felixisme
      @felixisme 6 месяцев назад +1

      Should you use the top grill element on European ovens or nah? (No convection)

    • @ShovelChef
      @ShovelChef 6 месяцев назад +1

      I'd recommend using the top grill to finish off the cheese ONLY AFTER preheating the oven to over 400 F/200 C, and/or after par baking the crust. You don't want crispy cheese on soggy bread.

  • @dzyanw
    @dzyanw Год назад +373

    Crying laughing on this one, that pizza not fitting on the stone, so perfect 😂

    • @kanha.sh4
      @kanha.sh4 Год назад +9

      I was laughing like a maniac. Thought my humor is broken lol.

    • @dzyanw
      @dzyanw Год назад

      @@kanha.sh4 sounds like you have the best humor 😝

    • @coolestofallthebeans
      @coolestofallthebeans 6 месяцев назад

      I read this comment while it was happening and I had to pause the video to stop cry-laughing AHAHAHAHA

    • @reviloplays2143
      @reviloplays2143 6 месяцев назад

      same.

  • @Ge_sus
    @Ge_sus Год назад +142

    "It loooks like a really healthy meal for a horse" took me out😭

  • @MaidLucy
    @MaidLucy Год назад +84

    I actually followed Adams recipe twice and each time we had a lot of fun baking the pizzas. My oven can get insanely hot (the max setting just never turns off the heating lol), but doing that for 1h in europe cost me 7€

  • @ParasiteAdam666
    @ParasiteAdam666 Год назад +105

    I always like adding a bit of garlic salt or powder to my pizza dough for extra flavor. Side note to anyone who tries this that the resulting dough will smell extremely weird, best way I can describe it is the yeast smell and the garlic fighting to be the dominant smell. Thankfully its not a smell that sticks but gets a bit stronger when letting the dough double in size. Once cooked it tastes amazing.

  • @chemus9217
    @chemus9217 Год назад +345

    I keep missing the instagram posts. Looks (half) delectable as always.

    • @dionshiv9602
      @dionshiv9602 Год назад +10

      Yea these comments are so (split) on how the food looks

  • @MrTmb64
    @MrTmb64 Год назад +84

    Thanks for pointing out the water issue. I make pizza dough frequently since 2 years, following his recipe at the beginning, and ending up making waaaaty too much dough because i used 600mL of water at the beginning and 600g of flour, but needed to add much more flour because it was waaaaay too wet and ending up with like 1kg of flour total at the end.
    I now use much less water at the beginning

    • @Synystr7
      @Synystr7 11 месяцев назад +3

      You ended up with 1.2 kg exactly. I love the metric system

    • @jc43261jc
      @jc43261jc 11 месяцев назад +2

      I did his exact recipe too, but using his US measurements the dough came out just fine. His US to metric conversions are correct, so it’s weird seeing how so many people are having this issue

    • @CaptainPIanet
      @CaptainPIanet 11 месяцев назад +3

      FYI, Adam changed the amount of water in the description to 530 mL

  • @Baresi-Unico-Capitano
    @Baresi-Unico-Capitano 6 месяцев назад +32

    Italian here.
    Let me give you the best tip you'll ever get when making pizza at home. Home ovens are never going to be hot enough to achieve what you desire when it comes to the bottom of the pizza cooking well enough. Instead of worrying about 'hot pizza stone' in the oven, put the pizza in an iron skillet or any skillet that can also go in the oven. What you first want to do is actually place the pizza in the skillet on the stove top on medium to high heat whilst your oven is preheating. Cooking the pizza on the stove will give you the best finish when it comes to cooking the bottom. Of course you want to keep an eye on it so it doesn't burn. Then whilst your pizza base is cooking on the stove, top it with the tomatos, cheese etc just before placing it in the oven when you are happy that the bottom is crispy/cooked enough to your preference. For an even better result, sprinkle coarse cornmeal/polenta on the base of the skillet before putting the pizza base down into it. This will make the bottom of the pizza even more crispy and delicious. Then place into the oven so that the top cooks to your desired preference. You Americans seem to prefer the cheese to burn and form those burn marks but we basically cook it until the cheese begins to melt. OK, thank you.

    • @richardk5246
      @richardk5246 4 месяца назад

      Brilliant tips, thank you.

  • @robholx
    @robholx Год назад +100

    Pizza was low in the oven, which is somewhat cooler (and you can't broil). Pizza stone may not have been preheated enough. Also the dough seems like some whole grain thing - that'll affect gluten development and will be harder to brown. Crust looked OK except for where it was folded.

    • @eschenjay
      @eschenjay Год назад +4

      This!! Preheating the stone is key for a nice crisp bottom

    • @elinor8569
      @elinor8569 25 дней назад +1

      whole grain flour sucks for pizza tbh
      it's way more chewy and has a flavor that overshadows everything else
      i really like it for flour tortillas tho
      that flavor is actually nice when it's less intense in something thin

  • @marmalar
    @marmalar Год назад +40

    Yoooo Futurecanoe! My wife and I love your vids, as fellow New Yorkers, we appreciate your on-the-street captures that are reminiscent of her own Chinese social awkwardness :) Way to go homie!

  • @yuu-xm4rf
    @yuu-xm4rf Год назад +992

    MF on the grind... lets go

    • @grease.mv7993
      @grease.mv7993 Год назад +3

      Shiiii truee 🗣🗣🗣

    • @gedewika3500
      @gedewika3500 Год назад +2

      Let's just hope he don't remake recipe from how to basic 🤣

  • @mybeaniebooz9601
    @mybeaniebooz9601 Год назад +90

    My favorite part is when he didn't follow a single instruction

  • @dmarsub
    @dmarsub Год назад +103

    Whole wheat makes this a whole lot more difficult.

    • @twdjt6245
      @twdjt6245 Год назад +5

      Yeap…behaves significantly different when introduced to moisture…hence why he had to add so much more flour.

    • @user-zz3sn8ky7z
      @user-zz3sn8ky7z Год назад +11

      @@twdjt6245 Nah, the measurements were deffinetly off in general, he talks about 60%-ish hydration, but the numbers given give 100%

    • @tissuepaper9962
      @tissuepaper9962 Год назад +1

      @@twdjt6245 he also had to add hella flour because 100% hydration is way too much for this dough, even with a really good white bread flour.

    • @timnonik2736
      @timnonik2736 9 месяцев назад +1

      I actually follow the recipe of adam ragusea correctly and it gets me the best pizza in a home oven I ever had. Key is the fermentation in the fridge, which should atleast be 4days, better even a week. Also you need to put olive oil in the sauce, otherwise its not a nyc-style pizza.

    • @5skdm
      @5skdm Месяц назад +1

      ​@@twdjt6245 no whole wheat would actually cause him to add less water because whole wheat is thirsty. So it might actually fix the hydration problem slightly.

  • @Sniperboy5551
    @Sniperboy5551 Год назад +260

    “Gluten sensitivity is like cryptocurrency. I don’t understand it, but my friends who have it never shut up.”
    Absolutely brilliant line.

    • @lemonhaze1506
      @lemonhaze1506 Год назад +40

      @republicshallriseagain419found the cryptobro 😅 They came faster then expected

    • @indestructible247
      @indestructible247 Год назад

      @@lemonhaze1506 they see crypto as some kind of way of getting rich. lame ass idiots

    • @sarahmellinger3335
      @sarahmellinger3335 Год назад +3

      @republicshallriseagain419 dude small physical assets is where it's at

  • @TheVnator
    @TheVnator Год назад +239

    For struggle meals, you should try to recreate recipes from The Wolfe Pit. Another funny cooking youtuber focused heavily on struggle meals and dollar store food, he's really funny and really great! Also his recipes are freeform and forgiving enough that you'll definitely be able to do a half-decent job with them. I actually have some faith in you!

    • @ShaelRiley
      @ShaelRiley Год назад +10

      I would like to see this. 'Been watching The Wolfe Pit for years.

  • @kayzeex1253
    @kayzeex1253 3 месяца назад +2

    the song at 5:30 is "Boy's a Liar" by Venjent and Oktae, for anyone wondering

  • @hoodwink00
    @hoodwink00 Год назад +45

    Seeing him make mud water then whip out the “whole wheat” bread flour filled me with excitement

  • @Nix_Shepherd
    @Nix_Shepherd Год назад +213

    Adam's pizza recipe is one of the best i've tried

  • @progames70
    @progames70 Год назад +60

    The wetness of the dough is not the problem per se. High hydration pizza is very normal in Italy (for naepolitan pizza 70% hydration is very common) and helps make a nice puffy pizza. For cooking my advice would be to make smaller balls since the pizza was going to be way too big for your oven. About 1kg (500ml water and 500g of flour) of dough is more than enough when divided by 4. Also you should cook the pizza with just the sauce for like 4 minutes or so before adding the cheese due to the low oven temperature! Hope this helps.

  • @vibortravas2932
    @vibortravas2932 Год назад +9

    The soud effect 6:44 was so extra, it is really the cherry on top of a great video. That is why FutureCanoe is a master

  • @GabrielVitti99
    @GabrielVitti99 Год назад +184

    - "As you can see the dough is trying to escape my container like hustlers escape the matrix"
    This guy is indeed a genius.

  • @clockworksmurf
    @clockworksmurf Год назад +8

    You are amazing 🤩 Please keep making more videos. I never thought to roll a slice of pizza for even bites of crust. Genius! Thank YOU for this much needed content.

  • @ihaveinsomnia1
    @ihaveinsomnia1 Год назад +4

    This video is hysterical! I like making Pizza at home and sometimes it comes out perfect other times it does not but it still tastes okay.

  • @lionelhutt9119
    @lionelhutt9119 Год назад +8

    to stop the pizza stone from becoming more of a mess use baking paper, laying the dough out on it makes getting the pizza into the oven easier too.

  • @rednuhT
    @rednuhT Год назад +5

    4:44 It's sticking to your hand because it doesn't want you to let go since you did something unspeakable to the olive oil, although I guess she enjoyed it.

  • @MuscleCarLover
    @MuscleCarLover 6 месяцев назад +1

    That fold when it didn't fit in the oven gave me a much needed dose of laughter. Why is that so relatable?

  • @speedhunter749
    @speedhunter749 Год назад +5

    I legit fucking died laughing when he folded the pizza in the oven 🤣🤣🤣

  • @peatmaker1
    @peatmaker1 Год назад +1

    Yesss, I wasn’t expecting this video but I’m so glad.

    • @peatmaker1
      @peatmaker1 Год назад

      After watching this video: triggered level 100

  • @fabianrojas8012
    @fabianrojas8012 Год назад +15

    You should do more ragusea recipes. This one in particular is kinda specific with measurements but most tend to tell you to do whatever you want and be creative

  • @BigmanDogs
    @BigmanDogs Год назад +8

    Pro tip: fry your pizza slices with a pan on low heat before eating it. Start frying the next slice in the meantime. Gets you closer to a pizza oven crust

  • @slayer4mayor
    @slayer4mayor Год назад +3

    Enjoying your videos. Great Job Team!

  • @nightsky1681
    @nightsky1681 Год назад +2

    That little folding after shimmying the pizza onto the stone🤣🤣

  • @Nikki-hunny
    @Nikki-hunny Год назад +12

    I love your channel
    Always makes me happy 😂

  • @BobofWOGGLE
    @BobofWOGGLE Год назад +11

    The competitive speed-eaters do something like that with the pizza but the cheese and sauce goes on the outside. Slides down easy, minimal required chewing.

  • @KrumovBobby
    @KrumovBobby Год назад +3

    man, this is turning into my new favorite channel real quick. might wanna try some mithycal kitchen/gmm receipies? they have a few cases where they accidentally discovered good combos, those could be interesting, keep up the good work and since this comment is getting way too positive, remember that nothing is real and we're all in a matrix :)

  • @lizzykayOT7
    @lizzykayOT7 Год назад

    It's the realness I'm here for. Perfect content from food creators isn't all that creative.

  • @kashyaps8486
    @kashyaps8486 Год назад +11

    Bro just amazing edits and voiceover in your videos.. makes me entertained and laugh and still learn how to cook ! Amazing man great job 🔥

  • @kazemarugurung666
    @kazemarugurung666 Год назад +1

    Been waiting for a week Lesssssaaaa gooooo

  • @What-ti2qh
    @What-ti2qh Год назад +4

    i died when he just rolled the edge of the pizza over in the oven hahaha

    • @HarrDarr
      @HarrDarr 3 месяца назад

      its how some pizza is served in rome tho

  • @GroentjeK7
    @GroentjeK7 Год назад +1

    The amount of times i litterally cried from laughing🤣
    Love the video's!

  • @dex6316
    @dex6316 Год назад +5

    Charlie Anderson has a couple of series where he recreated New York Pizzas and Philly Cheesesteaks in the most authentic manner possible. You might want to try one of those.

  • @Eric-yt7fp
    @Eric-yt7fp 9 часов назад

    "this looks like a really healthy meal for a horse" is my favorite description of dough.

  • @pleaserespond3984
    @pleaserespond3984 Год назад +2

    Whole wheat flour needs more time to soak in the water, that's why you were having trouble kneading it. Just let the dough rest for half an hour and try again. In general, if you're not making a 100% whole wheat bread or whatever, don't go over 20:80 ratio of whole wheat:regular flour.

  • @mikoajziecina6393
    @mikoajziecina6393 4 месяца назад

    beautiful pizza rolling technique, my favorite too, perfect explanation of why it is superior over eating pizza any different way

  • @Static_1601
    @Static_1601 5 месяцев назад +3

    10:30 my god it’s a miracle, HE SLICED SOMETHING NORMALLY

  • @kristenhlady4079
    @kristenhlady4079 3 месяца назад +1

    1:43 how old was your yeast ? Where were you storing it? I keep my yeast in the fridge, i buy it in bulk the jar says to Refrigerate after opening and use within 3 months of opening.

  • @thepotatoarmy980
    @thepotatoarmy980 Год назад +4

    11:27 The Simpsons predicted this when homer teaches ned a new way to eat pizza

  • @grabbers6520
    @grabbers6520 Год назад

    Nice to see a collab with my two favourite food youtubers

  • @rockeater64
    @rockeater64 Год назад +7

    Nice job team!

  • @stephaniexu3576
    @stephaniexu3576 Год назад

    this is actually top tier content. i am hooked.

  • @-Junx-
    @-Junx- Год назад +3

    best pizza eating method tbh

  • @sierragolf2096
    @sierragolf2096 Год назад +1

    Yes, it's normal for your pizza stone to get more stained every time you use it. Those stains are the oils from your pizza/whatever else impregnating the stone, and help it get more nonstick over time. A clean pizza stone is an unused pizza stone.
    You probably did overwork the dough right at the end. That's an easy mistake to make and why you have to be relatively delicate handling the dough once it's proofed. It's tough to preserve those bubbles. You can also add a few folds to the dough while its proofing to help improve its gluten structure, that'll make it a little hardier and help it hold onto its gas bubbles while shaping.
    Ragusea's recipe is a solid B, but his assembly method leaves a lot to be desired. I've had way better luck with the same day pizza dough recipe from the Flour Salt Water Yeast cookbook. If you're not using a machine then autolyse and a long, slow ferment are extremely useful additions.

  • @druidicdwarf
    @druidicdwarf Год назад +12

    i gotta definitely do the rolled pizza method next time

  • @thothrax5621
    @thothrax5621 4 месяца назад

    rolling the slice at the end has to be one of the funniest things i have ever seen on youtube

  • @alitigergd9394
    @alitigergd9394 Год назад +8

    09:12 nice job team 🤓

  • @burns1604
    @burns1604 Год назад

    Thanks

    • @ayushmanpathak4145
      @ayushmanpathak4145 Год назад

      Looks like someone's rich

    • @burns1604
      @burns1604 Год назад

      I honestly don't remember doing this.

    • @ayushmanpathak4145
      @ayushmanpathak4145 Год назад

      @@burns1604 you removed it right ? 😅

    • @burns1604
      @burns1604 Год назад +1

      @@ayushmanpathak4145 no, I don't mind supporting this man but I honestly can't remember doing this.

  • @ananfaiz9900
    @ananfaiz9900 Год назад +14

    Finally! You doing Adam Ragusea recipes! Would love to see more!

  • @Ibby_M5
    @Ibby_M5 3 месяца назад

    Him pushing the pizza in to the oven had me dying😂😂😂😂

  • @jreader7361
    @jreader7361 Год назад +3

    Finally... Someone that also rolls their pizza 👌

    • @arratikli7497
      @arratikli7497 Год назад

      I thought I was the only one...

    • @alexandermastouri
      @alexandermastouri 11 месяцев назад

      ​@@arratikli7497I will find both of you ,and lord may help you when I do...

  • @Maniac_987
    @Maniac_987 4 месяца назад

    I appreciate your tone of voice. You aren’t doing the overly fake positive content creator voice that everyone else is doing.

  • @TorSkywalker
    @TorSkywalker Год назад +3

    9:05 yooo where is the mandatory facepalm meme?!

  • @twintek1099
    @twintek1099 Год назад +2

    Love your videos man.

  • @eugeemz
    @eugeemz Год назад +16

    Only since i learned baker's math its when i realized how ridiculous those measurments are 🤣 100% hydration!!!!
    First time i went by eye but when i got a scale i tried to follow the recepie but you know already how that went...
    Also babishes brownie recepie basically deepfried my brownie 💀

  • @vancebocas7626
    @vancebocas7626 6 месяцев назад

    I laughed so hard at this! XD My favourite part was when you put it in the oven and it hung over....and you kept poking at it as if we couldn't see what you were doing. Just such comedic nuances make your cooking channel so enjoyable to watch.

  • @CaptRespect
    @CaptRespect Год назад +3

    I’ve got a cast iron pizza pan thing. It’s great because I can remove the whole pan from the oven and finish crisping up the bottom of the crust on the stovetop.

    • @Joemoo.
      @Joemoo. Год назад

      Yea, pizza stones suck. Literally you need the iron pan to have that good crust. He also didn't put it on the top rack.

  • @anthonylantz6563
    @anthonylantz6563 Год назад

    Have I been watching your videos for months? Yes.
    Did I realize I wasn’t subscribed after watching this? Also yes. Time to go back and like all of them

  • @lizmary8207
    @lizmary8207 Год назад +3

    Folding that pizza was relatable lol

  • @allyg10
    @allyg10 Год назад

    Obsessed with your videos, honestly makes me feel less depressed!!

  • @ZombieDawgs
    @ZombieDawgs Год назад +5

    I had the same hydration issues as you, for some reason his recipe called for 100% hydration and each and every time I've tried it it's been a nightmare to work with. I'm glad it wasn't just me

  • @JohnSmith-cb9lr
    @JohnSmith-cb9lr 4 месяца назад +2

    Rolled up pizza is called stromboli. Lots of places make it.

  • @ayylmao6113
    @ayylmao6113 Год назад +6

    Friendly tips -
    different types of flour react differently to water, whole wheat flour can take much less hydration compared to all purpose for example, this is probably why you needed so much extra flour..
    Also, you are looking for strands of gluten when stretching the dough to see if it's ready, and those only show up after some time kneading/some time proofing the dough. Instead of adding more flour and testing, sometimes your dough just needs more kneading/rest.
    Adam proofed his dough balls separately to make sure he doesn't deflate them after the proof, you proofed the dough as a whole and then kneaded the air out of the individual balls, this creates a thin and dense crust instead of a crisp and airy one.

  • @dontdoxmeforthis6398
    @dontdoxmeforthis6398 7 месяцев назад +1

    Your the only person on the planet I've seen eat pizza the way I do .... I'm not alone!

  • @PP69420PP
    @PP69420PP Год назад +5

    "It wont be dripping oil"It procceds to drip half the oil it was made with

  • @FeeberWeaver
    @FeeberWeaver Год назад +1

    Babe wake up, futurecanoe uploaded again

  • @sadoklajmi
    @sadoklajmi Год назад +3

    When u rolled up ur pizza like that to eat it... u are the killer

  • @Homobikerus
    @Homobikerus 19 дней назад

    First time I've lost it at "healthy food... for a horse" but that folding of the edge really caught me off guard! :)

  • @42neddy
    @42neddy Год назад +6

    im getting into his house and stealing that bag of whole wheat flour he is ruining everything by using that

  • @semoffg
    @semoffg Год назад

    Bruh you are a genius with that roll up technique!

  • @TallicaMan1986
    @TallicaMan1986 Месяц назад +6

    11:35 just make a calzone then you donut

  • @MundyFunny
    @MundyFunny 5 месяцев назад +1

    I like how he can make everything look radioactive

  • @CFear
    @CFear Год назад +4

    Do more of Ragusea

  • @Garradouken
    @Garradouken Год назад

    fully did not expect to hear “Stay With Me” during this vid, thank you

  • @axryfx
    @axryfx 3 месяца назад +4

    0:03 not anymore

  • @DF-rt1xg
    @DF-rt1xg Год назад +1

    “It looks like a really healthy meal for a horse” 🤣🤣

  • @rkmugen
    @rkmugen Год назад +4

    Use a clean beer bottle or wine bottle to roll out the center of the dough, to push the gas bubbles in the dough towards the far edge of the crust. It's up to you if you want to either flatten the crust or keep it puffy. This is how to ensure the crust is uniformly thin, all around. Hand-tossed with the gravity method is tricky if your dough is on the wet side, like yours is/was, unless you have a lot of practice and can stretch+assemble the pizza quickly. That's also too much dough for one pizza. For the doughball's weight, you'd get better results if you aim for a total of about 250-255g for a 10-12" pizza.

  • @Bamni
    @Bamni Год назад +3

    1:44 Face in the bowl

  • @dasnogood2051
    @dasnogood2051 Год назад +2

    im half sure that the whole wheat flour made the dough cakey and prevented gluten development which lead to the thick crust and it getting soggy since its slightly cakey so it soaks up moisture

  • @pandeomonia
    @pandeomonia Год назад +3

    So I reckon your woes (particularly with flavor and crispiness) come down to flour selection; whole wheat flour doesn't taste as good in pizza dough as bread flour. It also hydrates a little differently and develops gluten a little differently, so you could make a thousand pizzas to perfect your technique, but it still wouldn't taste as good as just bread flour. Keep at it!

  • @SebastianVogel-j9u
    @SebastianVogel-j9u 10 месяцев назад

    11:31 that is the correct way to eat pizza it makes it so much easier and u don't get a bunch of sauce dripping out of it

  • @dn-o
    @dn-o Год назад +6

    face revel at 1:39

  • @papalpatte
    @papalpatte Год назад

    I love Adam Ragusea and you working with his video is just the best crossover ever

  • @TofuTheTrashFox
    @TofuTheTrashFox 6 месяцев назад +4

    2:15 Why does nobody mention that this man un-virgined the olive oil?

  • @ADeliberateTypo
    @ADeliberateTypo Год назад +1

    5:15 me when my grinder broke. God bless shotglass+scissors.

  • @Corydon7719
    @Corydon7719 Год назад +4

    Let's all have some pizza
    You want to eat-za-pizza?
    Then let's all make some pizza, si!
    Mamma mia!
    Start to knead the dough
    Then we toss, toss, toss
    Yummy, yummy pizza
    For our familia!
    Let's all grab a cup
    Then we cut, cut, cut
    Yummy, yummy pizza
    For our familia!
    Next, we spread the sauce
    With a swirl, swirl, swirl
    Yummy, yummy pizza
    For our familia!
    Lots of toppings
    We can try, try, try
    Yummy, yummy pizza
    For our familia!
    Pop it in the oven
    Then we bake, bake, bake
    Yummy, yummy pizza
    For our familia!
    We made a yummy pizza
    Now we eat-za-pizza
    So let's all eat our pizza, si!