@@Yakushii Chef John over on Food Wishes has a video on this if you want to get started now! Though getting the herbs might be a little difficult right now...
Something about your videos are so calming. Maybe because your not trying to be a performer and are perfectly ok with silence. Idk but really enjoy watching you cook
As an italian, i love your pizza. It’s definitely much better than many pizzas i’ve eated in my country. Really proud to see that there are still people having this respect for the food. Thank you!
Wow, I've made pizza for years and this is a superb 4 hour pizza dough - the dough improver really does help. I made it exactly like this but with 10% fine semolina and only 62% hydration - that's my limit for handling dough. My word though, the food processor does a fantastic job of kneading a small batch in under a minute. I'm now experimenting with the food processor for cold proof dough where you don't want the dough temp to get high. This has changed how I do it for the better. Thanks Kenji - your other vids have also given me a lot moire confidence in eyeballing things and not getting massively hung up on the minutiae of weights and amounts, it's making me a better cook. 👍
Great pizza, which I think has become America s favorites go to fast meal. The varies are as diverse as our country and at any American meeting you see the pile. Of empty box's on the table. Some body ate them.
Honestly, After many failed attempts with other recipes I can say that this is the best pizza recipe on youtube. It doesn't get easier than this. For those using a home oven like me, make sure to pre-heat it at the highest temperature, this is very important. Broil your pizza for 2-5 minutes when your pie is cooked. I do have one question: how do you scale this recipe for different sizes ?
Square the diameter and divide by 256. Multiply that by the ingredient amounts for a 16” pie. For quick reference: 8”: 0.250 10”: 0.391 12”: 0.563 14” 0.766 16”: 1.000 (obviously) So, a 14” pizza is actually almost 1/4 smaller than a 16” pizza.
I appreciated this video more than I can say. I have been agonizing over buying a food processor and couldn’t decide if or which to buy... so today my breville sous chef arrived and I feel so good about this decision. Pizza on Saturday! Thank you so much.
Subbed. I like these vids because they’re natural. None of the prepped dishes with ready-measured ingredients in, or the right assemblage of cookware all lined up. This here looks like how most of us do cooking: rummaging in cupboards with your free hand or measuring out stuff on the scales and never managing to get it dead on as the scales jump around or grabbing nearby cutlery to stir something. They’re real life. Gotta try this recipe - can’t quite get my pizzas right.
You know what? Even though you don’t see Kenji’s face that much. But his face is like, you know, Spring..like a lovely blossom..it makes you calm and peaceful..we’re blessed to have him
My man... I have been making pizza at home with my wife for the last 5 years. Haven't ordered out once. This was the finest pizza dough we've made. Our relationship is built on a strong foundation of pizza (and we aren't even fat), and you, sir, have just given us a gift .
hint: it's all just grams. 1 mL of water=1 gram of water. It sounds like you, too, are a man of culture and already cook in grams. But if you don't... do.
After seeing that this was the same day as the watermelon feta salad, I want Kenji to make a playlist of all his videos in chronological order instead of release order
Whenever I think of making pizza, I think of you! Been a big fan since your CI days. Thanks for these videos, Kenji. I love seeing you in your real environment and not trying to impress anyone. Your food is real, that's the way I like to cook. I'll be bummed when you have to go back to work.
I think you got it backwards. Instant yeast can be added directly , but active dry it's better to add it to the warm water so you can activate it and see there it's good.
This is like the pizza where I am from in Buffalo, NY. Our pizza in this area is thicker then the "traditional" NYC slice. We like our pizza to have a thicker more puffy dough like yours here chef. It's not deep dish and its not thin NYC style but somewhere in the middle. We eat one or two slices and it goes better with the sauce from our wings, which we just call wings and not "Buffalo" wings (because we are IN Buffalo! haha). So glad to see you do one like this! Also just a tip, what I personally like to do is blend up some basil with a bit of olive oil in the food processor, add a bit of pepper (crushed red if you like spice) and a bit of salt and then drizzle it evenly on the pie like you did the olive oil. This avoids the "basil bite" and adds basil to every bite. Cheers chef!
This was very good. Used buckwheat cause it's all that was in the house. Toppings crazy but it was delicious. Thanks kenji, I've cooked quite a few of your dishes and they're always excellent. Especially the keema meter. That was outstanding with minced thighs.
I clicked on this video thinking it was going to be a normal pizza tutorial... but NOPE manz ended up making a top tier delicious looking pizza. And to top it all off he really sprinkled the FRESHEST of basil on his pizza like damn, what a flex
thank you, my days of store bought dough and gummy pizza are gone. I follow your recipe to the tee minus the enhancer and get amazing results. Funny thing is my wife purchased a digital tare scale a while back and i dug out a vintage food processor and all its parts that was hibernating in the house since the 90's. With those 2 things i can whip up a nice ball in no time with no mess.
He is using what is known as bakers percentage. In this system the flour is always 100%, and the percentage amounts for every other ingredient is expressed as additions to the original 100% (the flour). If you start with 100g flour. a 60% hydration dough would have 100g flour and 60g liquid, so 160g total (before other additions, like salt and yeast). The percent hydration is not expressed as a proportion of the final dough, but as a ratio of liquid to flour. I hope I explained it correctly, and in a clear enough manner. en.wikipedia.org/wiki/Baker_percentage
Tried all the top pizza dough recipes on RUclips and tonight I made the best pizza I’ve ever made (dare I say eaten) in my life, with this recipe right here! It was also the first time I’ve ever achieved leoparding on the base in a home oven. I felt like the pizza review guy when I bit into it CRUNCH - one but everyone knows the rules! Haha brilliant
Glad you enjoyed the pizza! I’d rethink watching that guy’s show though. He’s had many well documented and supported accusations of sexual abuse and misogyny.
hey kenji i know you probably won’t see this content but just know i really like and support your videos! keep it up, you’re actually really helpful for when i cook.
You've been doing a lot of pizza lately, very cool to see different styles. I liked the neapolitan the most, although I only had an oven with a pizza stone, it turned out very nice. Keep going, it's great to have a more "casual" approach to cooking videos!
You can make home oven just fine. I do it every week. You just need to jump through a few hoops, like pre baking the dough a little bit, moving rack to the top of the oven and stuff like that. It comes out really nicely, very similar to the best pro pizzas out there.
@@viniciusdesouzamaia Yeah I usually heat up the stone for ~1h and then crank up the heat and move it to the top, works like a charm but still a wood burning or at least gas burning oven would be my dream :-D
@Eric Fornaro Thanks for the tip! As look would have it, I bought a cast iron pan yesterday, so I'll definitely try that out. I only have an electric oven, since gas powered stoves are not that common here but sounds like I'll have pizza tomorrow! :-D
I’ve had the best results with your recipe versus four or five other ones. Crust came out with a nice chew and lots of air pockets and a very unique taste versus hand kneading! I just need that super expensive pizza maker
I’m Italian and I kinda feel at home, way different than the weirdly customised version most Americans tend to make. It’s just spot on. Only thing is: what’s the dough enhancer? Never heard of it before! Congrats, man, you nailed it!
My favorite pizza dough recipe is Roberta's for wood fired ovens like ooni, it always comes out perfectly but fermentation is 12/24/48/72 I try and do at least 24hrs unless I have Bigga on hand then 12hrs 👍
When he makes that "eeehhmmmm" sound after taking the first bite of whatever he has created... That is when I am most jealous. It happens to be 18:58 on this video.
incredible pizza ! however... 240g of water is 66% of 360g of flour, not 60%, right ? (although i know, the hydration doesn't really matter, as long as it is between 60 and 70%, or even 80% for some cases)
I just tried this and I'm flabbergasted at how quickly the food processor develops gluten. It doesn't seem like it should work so well but it 100% does. Wow!
I feel like I learn so much from your videos Kenji! Would love even more details about the ingredients you use! Like what type of cheese, salt, olive oil, etc.
He is using what is known as bakers percentage. In this system the flour is always 100%, and the percentage amounts for every other ingredient is expressed as additions to the original 100% (the flour). If you start with 100g flour. a 60% hydration dough would have 100g flour and 60g liquid, so 160g total (before other additions, like salt and yeast). The percent hydration is not expressed as a proportion of the final dough, but as a ratio of liquid to flour. I hope I explained it correctly, and in a clear enough manner. en.wikipedia.org/wiki/Baker_percentage
@@fordhouse8b yeah but the liquid would still be 216, right? In your example, if you multiplied the flour used (100g) by 3.6, you'd get the flour he used (360g). If you scaled the water you used (60g) by the same multiplier of 3.6, you end up with 216g. Am I missing something?
@@johnnyharper7911 His math was off, and he wasn’t being that precise, because the exact hydration percentage is somewhat forgiving in this recipe. The hydration percentage was a bit higher than he stated in the video. I think somewhere in the comments he mentioned that in answer to someone with the same question.
@@fordhouse8b yeah I figured. He mentioned its fine if its around 60-65%. I just didn't know if there was some different way to calculate hydration levels.
I'm about to make it with these measurements because the final product looked great, but I'm not understanding the math of 60% hydration. 240 is 60% of 400, not 360. 216 is 60% of 360. Someone please explain so I can properly multiply the recipe for more pizza doughs.
I must say - I have worked in a pizzeria before, and for everything that is not neapolitan pizza, I prefer a solid convection oven. I understand that in many regions it's almost impossible to find a reasonable priced powerful convection oven, but if you have one - it will be better for new york or pan pizza. my oven can reach max temp of 315°C (600°F) on convection setting and it is crazy how good this dough bakes in that
You seem to have mixed up your yeasts. Instant you can add directly to the dry ingredients, while active dry you need to dissolve in water first to activate.
@@tomeksokolowski6677 Yea, they can both be bloomed, I just wanted to clarify since he got it backwards by accident when describing it, saying active dry can be put directly into the dry ingredients, which isn't really true. I mean given enough time I reckon the water in the dough could dissolve it, but it would probably hinder the rise of the dough.
@@tobiasshagen7181 active dry yeast has a casing that needs to dissolve iirc, it will still happen if added to dry, but it's just more effective to bloom it
Hi Kenji, love your recipes and explanations. But I think you got the Instant and Active Dry yeast confused. One blooms Active Dry, and adds Instant directly to to the dough, not the other way ‘round.
You should try making zaatar or cheese manakeesh in the ooni oven that would be amazing!!!! It’s a breakfast staple in Lebanon, Palestine Jordan and Syria
Excellent. My Italian friend slinging pizza through highschool in NY always pre bakes for 1 minute then sauce, cheese etc. To complete bake. Good job dude, pizza looks wonderful.
I don't get people going psycho about their pizzas, "NYC pizza is better, Neapolitan pizza is better, Chicago pizza is better, Detroit pizza is better. St Louis pizza si better, Roman pizza is better and so on!!" All pizzas are amazing what matters is who is cooking them.
Awesome video... pizza looked great. Going to have to invest in one of these Ooni Koda's - been using a pizza stone in my bbq for now but that looks to be so much better.
Hey Kenji - hope all is going well with the move! Assuming you have the occasional f*** up like the epic one I had last night on my first cook, what's your recommendation for cleaning the Koda stone after a conflagration of cheese and sauce rips through a poorly launched pie?
Great looking pizza. Going to make that crust today. Noticed in the video, you didn't use sugar (the bowl was there). In the recipes on the site, sugar is used. Was this just a forget moment? I do it all the time. Just wondering.
Kenji, would love to see you and Chef John at Food Wishes do a cross-over episode or two together. You’re in the same region. You both have a similar vibe. Unfussy food most of the time. Thanks for the videos and we adore your dogs, too.
I did 3/5 the recipe which I would highly recommend if you want to make four 10-inch pizzas. this was the best home oven pizza I have ever tried and it’s not even close.
I followed this recipe and the result was the best crust I've made in 32 years of baking pizzas at home.
Did u use the conditioner ?
@@elhambromell1179 no, i only use shampoo and mine turns out fine
@@ashtonoates4798 lol
@@elhambromell1179
Hair gel helps with a better dough
please let me know did you use the exact 360gr and 60% hydration or not?
Will gardening with Kenji ever be a thing?
@@Yakushii its all dependant upon where u live !
Yes please
@@Yakushii Chef John over on Food Wishes has a video on this if you want to get started now! Though getting the herbs might be a little difficult right now...
@@Yakushii If you want to know how to kill one, hit me up!
This is not possible since he is a goat.
Something about your videos are so calming. Maybe because your not trying to be a performer and are perfectly ok with silence. Idk but really enjoy watching you cook
He doesn't cut out the in-between bits which actually really helps for following his videos because what you see is what you get
As an italian, i love your pizza. It’s definitely much better than many pizzas i’ve eated in my country. Really proud to see that there are still people having this respect for the food. Thank you!
Wow, I've made pizza for years and this is a superb 4 hour pizza dough - the dough improver really does help. I made it exactly like this but with 10% fine semolina and only 62% hydration - that's my limit for handling dough. My word though, the food processor does a fantastic job of kneading a small batch in under a minute. I'm now experimenting with the food processor for cold proof dough where you don't want the dough temp to get high.
This has changed how I do it for the better.
Thanks Kenji - your other vids have also given me a lot moire confidence in eyeballing things and not getting massively hung up on the minutiae of weights and amounts, it's making me a better cook.
👍
When Kenji pulled out the chair to sit down and eat, I wanted nothing more than to pull out the chair next to him and taste that pizza.
*Eat the whole pizza
I would be just fine without the pizza. He would be a really nice company in this lonely times.
@@ofsabir gay
@@arafchowdhury4771 if at all he's what's so wrong you pathetic shit
You can make one just as good at home using your oven!
"We'll go with 360 grams"
*spoons some flour out
Scale: 359 grams
*Kenji drops some flour in
Scale: 361 grams
always
Great pizza, which I think has become America s favorites go to fast meal. The varies are as diverse as our country and at any American meeting you see the pile. Of empty box's on the table. Some body ate them.
That scale goes by 2 grams intervals and alway shows odd numbers
@@peppenapoli96 if that's a joke, i don't understand why it's supposed to be funny. if it's serious, it's extremely easily disproven
@@johnfletcher9410 ???
"We're gonna go 360g just to make it easy."
>361g
Even though you didn't say it, I could mentally hear you say "Screw it."
The tell was the way his spoon stopped moving.
"...Eh."
Does It matter that much
@@crixus6755 yes.
It doesn't.
Victor Jones explain if you would be so kind.
Your cooking videos are informative and relaxing, and you seem like a kind person
Honestly, After many failed attempts with other recipes I can say that this is the best pizza recipe on youtube. It doesn't get easier than this. For those using a home oven like me, make sure to pre-heat it at the highest temperature, this is very important. Broil your pizza for 2-5 minutes when your pie is cooked. I do have one question: how do you scale this recipe for different sizes ?
Square the diameter and divide by 256. Multiply that by the ingredient amounts for a 16” pie.
For quick reference:
8”: 0.250
10”: 0.391
12”: 0.563
14” 0.766
16”: 1.000 (obviously)
So, a 14” pizza is actually almost 1/4 smaller than a 16” pizza.
@@tempesttube You're the real mvp.
I appreciated this video more than I can say. I have been agonizing over buying a food processor and couldn’t decide if or which to buy... so today my breville sous chef arrived and I feel so good about this decision. Pizza on Saturday! Thank you so much.
Subbed. I like these vids because they’re natural. None of the prepped dishes with ready-measured ingredients in, or the right assemblage of cookware all lined up. This here looks like how most of us do cooking: rummaging in cupboards with your free hand or measuring out stuff on the scales and never managing to get it dead on as the scales jump around or grabbing nearby cutlery to stir something. They’re real life. Gotta try this recipe - can’t quite get my pizzas right.
After seeing so many edited videos I’m kinda shocked (in a good way) at how real this video is.
You know what? Even though you don’t see Kenji’s face that much. But his face is like, you know, Spring..like a lovely blossom..it makes you calm and peaceful..we’re blessed to have him
My man... I have been making pizza at home with my wife for the last 5 years. Haven't ordered out once. This was the finest pizza dough we've made. Our relationship is built on a strong foundation of pizza (and we aren't even fat), and you, sir, have just given us a gift .
a recepie in ML and grams ? have i died and gone to heaven ?
thats baking for ya
No just Europe
hint: it's all just grams. 1 mL of water=1 gram of water. It sounds like you, too, are a man of culture and already cook in grams. But if you don't... do.
@@justgame5508 No, just THE WHOLE FUCKING WORLD except US.
Bryant Burkhart actually it’s 1ml cubed
Yep I’ve found my favorite cooking channel on RUclips. White wine and pizza in the afternoon? This man knows how to enjoy life.
Just used this dough recipe using bread flour, minus the dough conditioner and it turned out fabulous!
Ever since screwing up that first pizza video, Kenji has been on a pizza tear trying to show us he knows what hes doin' lmao
Haha, I’ve been writing and/or baking pizza professionally for almost two decades now.
J. Kenji López-Alt
>writing pizza
🤔
@@JKenjiLopezAlt I've been eating pizza for that long too!
@@zebrom7994 he wrote a book for his daughter (or kids the age of his daughter) about pizza
cesar verhoeven
joke
Your head
After seeing that this was the same day as the watermelon feta salad, I want Kenji to make a playlist of all his videos in chronological order instead of release order
So no one is going to talk about how he perfectly eyed out and scooped 7 grams of salt first try
When you do something that much, it becomes second nature
Sous Chef Food Processor? Any relations to Erik? Who is the superior Sous Chef?
Erik obvi, I don't see that processor making panchetta anytime soon
Brian Harris ahh yes, but also: an easy-to-weigh bowl does not a Sous Chef Erik make
It’s got nothing on Sou Scheferik
Whenever I think of making pizza, I think of you! Been a big fan since your CI days. Thanks for these videos, Kenji. I love seeing you in your real environment and not trying to impress anyone. Your food is real, that's the way I like to cook. I'll be bummed when you have to go back to work.
Absolutely gorgeous!! Livin’ the dream, Kenji, livin’ the dream!!
Simple pizza, totally from scratch. Love it!
“Unround” he says... such a master
"because I don't have..." Every pandemic cook every day =D
Kenji that Sous Chef Food Processor cant even make pancetta - you should get another one
galatasarayca brilliant marketing idea: we’ll call it Erik
Finally, someone uses proper metric units. Thank you
Unless I'm missing something, 240/360 = 67% hydration, no?
Yep
3:43
66.66666%
Hello Kenji. Thanks for all the videos and motivation!
I think you got it backwards. Instant yeast can be added directly , but active dry it's better to add it to the warm water so you can activate it and see there it's good.
You are right
Great pizza dough recipe. Just made it tonight. I like that it can be ready in 4 hours. Thanks!
This is like the pizza where I am from in Buffalo, NY. Our pizza in this area is thicker then the "traditional" NYC slice. We like our pizza to have a thicker more puffy dough like yours here chef. It's not deep dish and its not thin NYC style but somewhere in the middle. We eat one or two slices and it goes better with the sauce from our wings, which we just call wings and not "Buffalo" wings (because we are IN Buffalo! haha). So glad to see you do one like this! Also just a tip, what I personally like to do is blend up some basil with a bit of olive oil in the food processor, add a bit of pepper (crushed red if you like spice) and a bit of salt and then drizzle it evenly on the pie like you did the olive oil. This avoids the "basil bite" and adds basil to every bite. Cheers chef!
I dig your style Kenji...thanks for sharing your talents!
This was very good. Used buckwheat cause it's all that was in the house. Toppings crazy but it was delicious. Thanks kenji, I've cooked quite a few of your dishes and they're always excellent. Especially the keema meter. That was outstanding with minced thighs.
You rock man! Thank you for taking the time to show us how to make awesome food at home. I really appreciate it.
Trying to learn how to make my own cast iron pizza at home
I clicked on this video thinking it was going to be a normal pizza tutorial... but NOPE manz ended up making a top tier delicious looking pizza. And to top it all off he really sprinkled the FRESHEST of basil on his pizza like damn, what a flex
LOVING this series! Your "late night" pov videos were great, those now are fantastic!
I love how your pup is just staring out you like "Yoh. Where my scraps at?"
I've heard much of you, Kenji Lopez Alt. We are thankful for your work.
11:30 the Roomba eagerly awaits any dropped cheese, oh I'm sorry that's a dog 😁
thank you, my days of store bought dough and gummy pizza are gone. I follow your recipe to the tee minus the enhancer and get amazing results. Funny thing is my wife purchased a digital tare scale a while back and i dug out a vintage food processor and all its parts that was hibernating in the house since the 90's. With those 2 things i can whip up a nice ball in no time with no mess.
Isn't 60% of 360gm, 216gm?
sree bhargavi moganti I was confused as well! He would have been right if he was using 400g flour though.
He is using what is known as bakers percentage. In this system the flour is always 100%, and the percentage amounts for every other ingredient is expressed as additions to the original 100% (the flour). If you start with 100g flour. a 60% hydration dough would have 100g flour and 60g liquid, so 160g total (before other additions, like salt and yeast). The percent hydration is not expressed as a proportion of the final dough, but as a ratio of liquid to flour. I hope I explained it correctly, and in a clear enough manner.
en.wikipedia.org/wiki/Baker_percentage
fordhouse8b And according to the formula on that Wiki page it should be 216.
@@leethul Yeah my bad, I mixed up your question with other people being confused about baker percentages.
Tried all the top pizza dough recipes on RUclips and tonight I made the best pizza I’ve ever made (dare I say eaten) in my life, with this recipe right here!
It was also the first time I’ve ever achieved leoparding on the base in a home oven. I felt like the pizza review guy when I bit into it CRUNCH - one but everyone knows the rules! Haha brilliant
Glad you enjoyed the pizza! I’d rethink watching that guy’s show though. He’s had many well documented and supported accusations of sexual abuse and misogyny.
But wait he said 60 % hydration , for 360 grams of flour that would by 360 * 0.6 = 216 grams of water .
This. With the 250ml he added, Kenji has around 70% hydration in the dough even though he said that 60-65% is what you want
He addresses it at like 3.50 or something. You can add a bit flour while you knead and it will be perfect
hey kenji i know you probably won’t see this content but just know i really like and support your videos! keep it up, you’re actually really helpful for when i cook.
You've been doing a lot of pizza lately, very cool to see different styles. I liked the neapolitan the most, although I only had an oven with a pizza stone, it turned out very nice.
Keep going, it's great to have a more "casual" approach to cooking videos!
You can make home oven just fine. I do it every week. You just need to jump through a few hoops, like pre baking the dough a little bit, moving rack to the top of the oven and stuff like that. It comes out really nicely, very similar to the best pro pizzas out there.
@@viniciusdesouzamaia Yeah I usually heat up the stone for ~1h and then crank up the heat and move it to the top, works like a charm but still a wood burning or at least gas burning oven would be my dream :-D
@Eric Fornaro Thanks for the tip!
As look would have it, I bought a cast iron pan yesterday, so I'll definitely try that out.
I only have an electric oven, since gas powered stoves are not that common here but sounds like I'll have pizza tomorrow! :-D
I’ve had the best results with your recipe versus four or five other ones. Crust came out with a nice chew and lots of air pockets and a very unique taste versus hand kneading! I just need that super expensive pizza maker
I made a New York style pizza 3 months ago of this recipe it was great!
Hey, thats actually the best and most usefull thing that corona and the YT recommendations brought to me.
Once pandemic season is over, I’m having a backyard pizza party with a new Ooni Koda
yaaaaaaaaaaaaaaa .. and everyone is invited !!
Drop the address! I'll bring flour, yeast, and some toppings!
*ooni has entered the chat.
#ad
AARON why wait for the pandemic to be over
I just made this pizza and the result was so unbelievably delicious that now I'm too excited to sleep. Seriously: make this pizza!
I’m Italian and I kinda feel at home, way different than the weirdly customised version most Americans tend to make.
It’s just spot on. Only thing is: what’s the dough enhancer? Never heard of it before!
Congrats, man, you nailed it!
Really appreciate you still uploading and all man. Goat
I always thought you bloom active dry yeast and you can add instant yeast directly into the recipe
apparently you don't really need to bloom, it's just helpful to see if the yeast is dead or alive (you could get a whole batch that's dead)
@@Anthony-qx1ps is that how it works doenst it kill them overtime?
My favorite pizza dough recipe is Roberta's for wood fired ovens like ooni, it always comes out perfectly but fermentation is 12/24/48/72
I try and do at least 24hrs unless I have Bigga on hand then 12hrs 👍
When he makes that "eeehhmmmm" sound after taking the first bite of whatever he has created... That is when I am most jealous.
It happens to be 18:58 on this video.
If you want to cut down on the soggy effect, let the pizza rest on cooling rack.
I love this POV stuff keep em coming! :)
incredible pizza !
however... 240g of water is 66% of 360g of flour, not 60%, right ?
(although i know, the hydration doesn't really matter, as long as it is between 60 and 70%, or even 80% for some cases)
That scale was having a heart attack when you were mixing on top of it!
My thoughts exactly! That’s a sin lol, the scale was screaming “Danger Will Robinson! Danger!!
I just tried this and I'm flabbergasted at how quickly the food processor develops gluten. It doesn't seem like it should work so well but it 100% does. Wow!
250g of water is 69% of 360g flour, not 60%...
MrCurry nice
nice
nice
nice
nice
Chicago here! Probably one of the best pizza videos I’ve seen recently
👍🏻👍🏻🔥
I feel like I learn so much from your videos Kenji! Would love even more details about the ingredients you use! Like what type of cheese, salt, olive oil, etc.
This is just what I needed. 🍕 There is a reason you are my food idol.
Wouldn’t 60% hydration in a 360g flour be 216ml? Or am I missing something
you're right
He is using what is known as bakers percentage. In this system the flour is always 100%, and the percentage amounts for every other ingredient is expressed as additions to the original 100% (the flour). If you start with 100g flour. a 60% hydration dough would have 100g flour and 60g liquid, so 160g total (before other additions, like salt and yeast). The percent hydration is not expressed as a proportion of the final dough, but as a ratio of liquid to flour. I hope I explained it correctly, and in a clear enough manner. en.wikipedia.org/wiki/Baker_percentage
@@fordhouse8b yeah but the liquid would still be 216, right? In your example, if you multiplied the flour used (100g) by 3.6, you'd get the flour he used (360g). If you scaled the water you used (60g) by the same multiplier of 3.6, you end up with 216g. Am I missing something?
@@johnnyharper7911 His math was off, and he wasn’t being that precise, because the exact hydration percentage is somewhat forgiving in this recipe. The hydration percentage was a bit higher than he stated in the video. I think somewhere in the comments he mentioned that in answer to someone with the same question.
@@fordhouse8b yeah I figured. He mentioned its fine if its around 60-65%. I just didn't know if there was some different way to calculate hydration levels.
I'm about to make it with these measurements because the final product looked great, but I'm not understanding the math of 60% hydration. 240 is 60% of 400, not 360. 216 is 60% of 360. Someone please explain so I can properly multiply the recipe for more pizza doughs.
When do we get the backyard tour?
I must say - I have worked in a pizzeria before, and for everything that is not neapolitan pizza, I prefer a solid convection oven. I understand that in many regions it's almost impossible to find a reasonable priced powerful convection oven, but if you have one - it will be better for new york or pan pizza. my oven can reach max temp of 315°C (600°F) on convection setting and it is crazy how good this dough bakes in that
KENJI SEASONED HIS PIZZA PEEL, NOT HIS PIZZA
Vinegar leg is on the (☞ﾟ∀ﾟ)☞
Wrong channel, dude. 😂
Now I want white wine.
Adam Ragusea vibes
This was awesome. The food processor idea is solid. Going to have to try that.
You have your yeasts mixed up. Instant is mixed directly into dough. Active Dry needs to rehydrate
I love the outdoor furniture. Custom made table a chairs?
You seem to have mixed up your yeasts. Instant you can add directly to the dry ingredients, while active dry you need to dissolve in water first to activate.
ye but this way u can check if ur yeast are still alive
@@tomeksokolowski6677 Yea, they can both be bloomed, I just wanted to clarify since he got it backwards by accident when describing it, saying active dry can be put directly into the dry ingredients, which isn't really true. I mean given enough time I reckon the water in the dough could dissolve it, but it would probably hinder the rise of the dough.
Like he say, yeast not much of a problem
@@tobiasshagen7181 active dry yeast has a casing that needs to dissolve iirc, it will still happen if added to dry, but it's just more effective to bloom it
You can do either with either. But both will work faster if you dissolve in water first.
Kenji can you show us what you shop for when you get groceries? Are you ordering grocery delivery during the virus? What do you normally do?
Can you maybe show us your herb garden in an episode ? I would be really interested.
Ko
Hi Kenji, love your recipes and explanations. But I think you got the Instant and Active Dry yeast confused. One blooms Active Dry, and adds Instant directly to to the dough, not the other way ‘round.
One dissolves instant yeast in water if one wants the instant to act faster. I know this because I’ve tested it!
Kenji; casually sticks hand in pizza oven
Me; yelling at toaster oven for burning me
Just the sound of the metal scraping against the buttom of that pizza is amazing
“I don’t do ads.”
Kenji, bless your soul
You should try making zaatar or cheese manakeesh in the ooni oven that would be amazing!!!! It’s a breakfast staple in Lebanon, Palestine Jordan and Syria
How is your Koda Stone so clean, all my failed launches have basically turned mine black lmao
Can you change that or is it stuck?
Excellent. My Italian friend slinging pizza through highschool in NY always pre bakes for 1 minute then sauce, cheese etc. To complete bake. Good job dude, pizza looks wonderful.
Anyone else having real trouble finding low moisture full fat Moz? I can't seem to find the stuff anywhere that isn't wholesale for businesses 😅
Trader Joe’s
James Trotman string cheese.
Galbani makes some like Kenji said in string cheese but also the little ~12oz ball.
Slight correction- active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.
I don't get people going psycho about their pizzas, "NYC pizza is better, Neapolitan pizza is better, Chicago pizza is better, Detroit pizza is better. St Louis pizza si better, Roman pizza is better and so on!!" All pizzas are amazing what matters is who is cooking them.
Well, Pizza Hut was a fail.
Awesome video... pizza looked great. Going to have to invest in one of these Ooni Koda's - been using a pizza stone in my bbq for now but that looks to be so much better.
I think Kenji likes everything with the title 'sous chef' in it; we already have sous chef Erik, the sous chef food processor, wonder what's next
Hey Kenji - hope all is going well with the move! Assuming you have the occasional f*** up like the epic one I had last night on my first cook, what's your recommendation for cleaning the Koda stone after a conflagration of cheese and sauce rips through a poorly launched pie?
A grill brush.
I have both a steel and stone. For the really bad stuff I use an orbital sander. 60 grit.
"I don't do ads"
Great looking pizza. Going to make that crust today. Noticed in the video, you didn't use sugar (the bowl was there). In the recipes on the site, sugar is used. Was this just a forget moment? I do it all the time. Just wondering.
"We're going with grams" - thank god!
i come back here every few months to rewatch this video and feel some happiness
Kenji, would love to see you and Chef John at Food Wishes do a cross-over episode or two together. You’re in the same region. You both have a similar vibe. Unfussy food most of the time.
Thanks for the videos and we adore your dogs, too.
Thank you for your lovely compliment. I hope my recipe was able to help you.
Instant is the yeast that you can add directly not active as per the instructions but you can do both
could you show us your garden one day? :) also, would you make pizza with sourdough or is it not worth the time? love your vids!
Active dry needs to proof, instant can be added directly to the flour.
Hey Kenji, I would like to ask you what type of bench scraper do you use? Also great videos, thanks for posting! Love the content!
Morion i think it’s just the OXO one, picked one up myself a week ago and I’ll never go back!
@@hawkeyegough8586 thanks man!
I did 3/5 the recipe which I would highly recommend if you want to make four 10-inch pizzas. this was the best home oven pizza I have ever tried and it’s not even close.