I love seeing a new Chef John pizza video so I can rewatch a 17 year old Chef John pizza sauce video and be reminded how long he's been teaching people to cook : ) You're the best Chef John!!!
After all, you are the Mona Lisa of how you make your Roman style pizza.
3 часа назад+21
Cold proofing for that long, or even longer, is truly the one true way. I make one batch and then eat pizza for a few days, and the dough just gets tastier. Flavor comes to those who wait.
@@mehitabel6564 Same! Cold proofing bread gives it the best flavor, and means one day of prep and an easy day of just baking it. I’ve never done 48 hours with pizza dough but I’m definitely giving this a try.
Perfect dough !! Not too thin & over done - practically burnt. & Not too doughy that you're full after one piece !!!! Perfect amount of toppings, & spices.... Can't wait to try it !!!
Many, many years ago I was in Rome, somewhere near the Pantheon there was a man with a very tall rack filled with sheet pans of pizza.It was so incredibly delicious I have never forgotten it. It was sold by the "square".This looks VERY similar to both old fashioned School Cafeteria Pizza (it was delicious) and the pizza in Rome.
Just made the regular, NY style dough yesterday for the weekend. I'll definitely make this style dough and pie next week. Looks like a good way to make high hydration dough for other types like Grandma pies. I might ever try it for a NY style round pie.
I made the mistake of watching one of Chef John’s videos at 2x speed. Now at normal speed he sounds like he drank too much of his brandy infused egg nog.
@nautifella - You use a dedicated pair of kitchen shears that are only ever used on food. You can find ones where you can separate them into halves too, to make washing and drying them more efficient.
Chef john, for non raw veggies steam them a couple of minutes 1st, plus at the start you said this was a shaggy dough , was it a shaggy dough or scooby -doo dough ?. Lol, anyway the pizza looks tasty & I use a pizza stone either round or rectangular one that is used for sicilian pizza like I would for this one.
QUESTION: Does the alcohol by-product of yeast raise hydration? I know alcohol is not water, but I think it makes a looser dough, which is the expected effect of hydration. Can "hydration" be achieved by any liquid? Eggs? Or is hydration strictly water. I ask, because I prefer the cold ferment, and I go for five to six days, and that gets a softer dough. I have lowered the amount of water to try to get the desired "hydration" effect with the production of alcohol.
Hydration is a specific reference to water. However most other liquids, including eggs, are made of mostly of water. The very small amount of alcohol produced by the yeast will not measuredly affect the dough. Chemist here.
its about the color. i cooked a focaccia at my mother-in-laws, and she had one of those 45 year old pans that are mostly black, with some tiny speckles of white, anyway, i cooked it on parchment with both cooking spray and then a couple tab of olive oil smeared around, used the bottom rack and the crust turned out super regulation. made a second in a silver/alum pan like the pan in this video, same exact everything else (time temp oil rack etc) and it came out less than half as crunchy or dark. basically almost pale. so now no more aluminum for me! (if i can help it...) the parchment did nothing to ruin the bake or color (previously l always insisted on putting it directly on oiled metal, and was surprised to see the parchment 0% affect the outcome) this was a focaccia so i didnt par bake i just baked.... but it was basically this pinsa/focaccia here-- without the toppings....
CJ, I know you are the OG of de internet culinary world and U know I love U ... but, as a brudder from anotha mudda, I gotta tell U - U B SLIPPIN! (from a neurological perspective) U used a pair of scissors to cut a pizza and a plastic shower cap, or bouffant as they say, to cover your food. Dos tings is whack! And I admit, I would absolutely love 4 U to nvite me over and have a bite o that scissor cut pizza but I sure as S&&T aint gonna be fingering dat dough for 2 days. Dats silliness. Even though it does look like a lip smacker. Keep it tight CJ.
Oh that's what's with all the bubbles. Yum. I haven't done a focaccia yet, but love the bread. Are there any secrets to it or is it only the time it takes to proof that makes it a little more complicated to make?
Try this with chev and olives and garlic wilted spinach. I don't know why I said above that I would try this as I've already done this. YES to focaccia:)
@@mixedmediaartgirl300 King Arthur just released their bread of the year recipe. It's a bubbly focaccia that can be made in only a few hours and it's easy too.
@heatherh517 no way!! That's awesome. That's what flour I am using now. It's certainly made my pizza crusts delicious and crispy. Thanks I will look it up for sure 🍞💖
ROI, return on investment, is not just for financial deals. It also applies here. Just make your favorite Focaccia recipe and finish it like Chef John does here. That is a lot less investment (effort and time) and it will taste just as good. N.B. I have been making pizza at home for almost 70 years.
It makes perfect sense, as it is generally a bad idea to sprinkle salt directly onto yeast. Once it is incorporated into the dough it tolerates this much better. I actually tried this myself (with bread dough not with pizza dough) and the dough that had salt added directly onto the yeast did not rise as much (or took much longer to double in size) while this did not occur when adding the salt later. This effect is even more noticeable when using fresh yeast. Try it at home, you will be surprised!
This is "Pizza al Taglio" a popular Roman street food. Roman chef Gabriele Bonci is famous for bringing it mainstream. Chef John mentioned his name in the video.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I love seeing a new Chef John pizza video so I can rewatch a 17 year old Chef John pizza sauce video and be reminded how long he's been teaching people to cook : )
You're the best Chef John!!!
After all, you are the Mona Lisa of how you make your Roman style pizza.
Cold proofing for that long, or even longer, is truly the one true way. I make one batch and then eat pizza for a few days, and the dough just gets tastier.
Flavor comes to those who wait.
So true!
True. I usually do just a 24 hour cold proof (which I do with almost all my bread), love the flavour, and will try the longer 48 hour option.
@@mehitabel6564 Same! Cold proofing bread gives it the best flavor, and means one day of prep and an easy day of just baking it. I’ve never done 48 hours with pizza dough but I’m definitely giving this a try.
Perfect dough !! Not too thin & over done - practically burnt. & Not too doughy that you're full after one piece !!!! Perfect amount of toppings, & spices.... Can't wait to try it !!!
REALLY like how fluffy the base is. I don't mind a time-consuming dough recipe. Thank you, Chef John!!!
Many, many years ago I was in Rome, somewhere near the Pantheon there was a man with a very tall rack filled with sheet pans of pizza.It was so incredibly delicious I have never forgotten it. It was sold by the "square".This looks VERY similar to both old fashioned School Cafeteria Pizza (it was delicious) and the pizza in Rome.
They call it "Pizza al Taglio" (pizza cut into squares).
This looks really good! Excited to try! This also seems like it is budget friendly.
Time consuming but relatively inexpensive - unless you use authentic imported cheeses and organic veges and meats.
Just made the regular, NY style dough yesterday for the weekend. I'll definitely make this style dough and pie next week. Looks like a good way to make high hydration dough for other types like Grandma pies. I might ever try it for a NY style round pie.
Chef John, this inspired me to go back and watch your “pizza” video from _seventeen_ years ago. I can’t believe it’s been that long!
When I make it, I'm slicing it with my Pizza Wheel. Don't tell Chef John...he has enough on his plate 😊
😂😂😂 You rebel!
Heck what is a pizza wheel..
😂😂😂
@@isabellamarais8494 A wheel shaped blade for cutting pizza. A pizza cutter.
Rome wasn't built in a day, and neither is Chef John's Roman-style pizza.
That looks Delicious!!!
You are the Caesar of your little Pizza 🍕
That doesn't even rhyme.
@Mr.Hooter702 True, but it is a play on words of the pizza franchise.
I need that pizza...NOW!!!
So this is Foccacia with pizza toppings!!
Pretty much! That also was my thought.
That looks so freaking good
Visually that was stunning. And I'm sure it's delicious.
"Shaggy Dough" was my nickname in High School
Why
As a part of the band brotherhood, I can appreciate Chef John repurposing his old shower cap.
😂😂😂
...actually you can buy bowl covers online.
Looks good John. I might just use this for sandwich bread.
Just make your favorite Focaccia recipe, slice the cooled bread into squares then cut each square to make two "slices". That is what we do.
Chef John, you are after all the perfect jive for 2025!
Good thing I have tomorrow off so I can start Tuesday's dinner :)
Definitely trying this one! Thanks
the king returns
Excellent!
Oh, this made me so hangry. I will be making this!!!
You are the Fred Astaire of your pizza that seems like it will take three months to prepare
I’m starting the dough tonight
"Angry Italian noises" 🤌🤌🤌
Yummy great job ❤
Are you feeling ok chef John?
It sounds like you might have a cold?
Now i’m hungry 😅
That looks so good.❤
Time for the crusades! But first, pizza
I made the mistake of watching one of Chef John’s videos at 2x speed. Now at normal speed he sounds like he drank too much of his brandy infused egg nog.
Everyone relax! We’re just making pizza!
Requesting ambrosia 🍍🍒🍊🥚
Cutting pizza with scissors is not settling well. Imma pretend I never saw it.
Okay, back to pizza.
It’s how the Italians are doing it these days apparently lol
It's the superior way to be honest
In Korea, scissors are a common tool in food preparation. First time I saw it, I was amazed but have used it since on all sorts of things. 😊
@nautifella - You use a dedicated pair of kitchen shears that are only ever used on food.
You can find ones where you can separate them into halves too, to make washing and drying them more efficient.
I'm just back from a week in Rome. Scissors is what they use.
When in Rome…
… make pizza 🍕
Chef John always got me locking in on these recipes 😂
Chef john, for non raw veggies steam them a couple of minutes 1st, plus at the start you said this was a shaggy dough , was it a shaggy dough or scooby -doo dough ?. Lol, anyway the pizza looks tasty & I use a pizza stone either round or rectangular one that is used for sicilian pizza like I would for this one.
Next can you do pizza montanara?
That pizza looks delicious but that music at the beginning had me looking for Pittsburgh Dad.
bro just cut scissors with a pizza 💀
Pizza Al Taglio as they say in The Eternal City.
I thought Roman style was thinner and crispy. Almost like a flat bread. Are there two Roman styles?
Yes there's two
Roman pizza is indeed thin and crispy. I think what he's trying to replicate in this video might be "pinsa"
This is "Pizza al Taglio" a popular Roman street food, being popularised by the Roman Chef Gabriele Bonci, Chef John mentions him in the video.
QUESTION: Does the alcohol by-product of yeast raise hydration? I know alcohol is not water, but I think it makes a looser dough, which is the expected effect of hydration. Can "hydration" be achieved by any liquid? Eggs? Or is hydration strictly water. I ask, because I prefer the cold ferment, and I go for five to six days, and that gets a softer dough. I have lowered the amount of water to try to get the desired "hydration" effect with the production of alcohol.
Hydration is a specific reference to water. However most other liquids, including eggs, are made of mostly of water. The very small amount of alcohol produced by the yeast will not measuredly affect the dough. Chemist here.
@@txmike1945 Hm. I kind of feel like it did. Since I started making pizza dough by cold-ferment. I think, especially, after five days.
What’s the name for the hairnet style plastic wrap?
I think it’s literally just a hairnet lol
They're called bowl covers, Amazon sells them.
I guess since there are no anchovies or any pomegranate kernels that he doesn't mean ancient Roman pizza.
😂😂😂
❤❤❤❤
wow
chef, why not use a pizza steel?
❤
Roma pizza is focaccia bread with pizza toppings
😋
Looks like foccacia pizza!!!
It is.
Wouldn't pecorino cheese instead of parmesan cheese be more appropriate for Roman Style Pizza?
it's all good
I use shredded Romano. What could get more Roman??
This is not a part of my NY resolution. 😆
Was that Chef John or the Cobra cutting that pizza with scissors.. !?😨
Shaggy Dough was my friend Austin's nickname at high-school haha
🔥🔥🔥🔥🔥💯👍✌️
John
..get a big knife please. Scissors to cut pizza. Just wow.
He's using "culinary" scissors, kitchen tools used only on food, never anything else.
I'm not sure I'd be happy with my size or shape, especially after eating as much of that pizza as I'd like to...
When in Rome, scissor your pizza!
Always
The uncoated aluminum pans always give me issues getting a good crust.
a little oil on the bottom helps
its about the color. i cooked a focaccia at my mother-in-laws, and she had one of those 45 year old pans that are mostly black, with some tiny speckles of white, anyway, i cooked it on parchment with both cooking spray and then a couple tab of olive oil smeared around, used the bottom rack and the crust turned out super regulation. made a second in a silver/alum pan like the pan in this video, same exact everything else (time temp oil rack etc) and it came out less than half as crunchy or dark. basically almost pale. so now no more aluminum for me! (if i can help it...) the parchment did nothing to ruin the bake or color (previously l always insisted on putting it directly on oiled metal, and was surprised to see the parchment 0% affect the outcome) this was a focaccia so i didnt par bake i just baked.... but it was basically this pinsa/focaccia here-- without the toppings....
@@perotinofhackensack2064 precisely. The silvery aluminum reflects the infrared and does not build up temperature like dark pans.
That's a lot of dicking around, compared to a 2hr rise on regular dough..... law of diminishing returns ?
CJ, I know you are the OG of de internet culinary world and U know I love U ... but, as a brudder from anotha mudda, I gotta tell U - U B SLIPPIN! (from a neurological perspective) U used a pair of scissors to cut a pizza and a plastic shower cap, or bouffant as they say, to cover your food. Dos tings is whack! And I admit, I would absolutely love 4 U to nvite me over and have a bite o that scissor cut pizza but I sure as S&&T aint gonna be fingering dat dough for 2 days. Dats silliness. Even though it does look like a lip smacker. Keep it tight CJ.
Looks good But, too much work when you can just buy a square focaccia bread and make a pizza out of it.
So this is just focaccia bread covered with pizza toppings. 😂😂😂😂. Been there done this long ago. Definitely delicious
Oh that's what's with all the bubbles. Yum. I haven't done a focaccia yet, but love the bread. Are there any secrets to it or is it only the time it takes to proof that makes it a little more complicated to make?
@@mixedmediaartgirl300
LOTS of olive oil. Chef John probably has a video on how to make it.
Try this with chev and olives and garlic wilted spinach. I don't know why I said above that I would try this as I've already done this. YES to focaccia:)
@@mixedmediaartgirl300 King Arthur just released their bread of the year recipe. It's a bubbly focaccia that can be made in only a few hours and it's easy too.
@heatherh517 no way!! That's awesome. That's what flour I am using now. It's certainly made my pizza crusts delicious and crispy. Thanks I will look it up for sure 🍞💖
The only raw vegetables allowed are mushrooms or spinach.
i am very sure the romans ate that too.
FOOOOOOOOOOD WISHES
Im sorry... too much crust. No sauce. Cutting with scissors?
ROI, return on investment, is not just for financial deals. It also applies here. Just make your favorite Focaccia recipe and finish it like Chef John does here. That is a lot less investment (effort and time) and it will taste just as good. N.B. I have been making pizza at home for almost 70 years.
This is not anything like authentic Roman pizza
It is "Pizza al Taglio", a Roman street food, currently being made popular by Roman Chef Gabriele Bonci, the chef he mentions in the video.
it makes zero sense that he doesn't add the salt to the dry ingredients at the beginning
It makes perfect sense, as it is generally a bad idea to sprinkle salt directly onto yeast. Once it is incorporated into the dough it tolerates this much better.
I actually tried this myself (with bread dough not with pizza dough) and the dough that had salt added directly onto the yeast did not rise as much (or took much longer to double in size) while this did not occur when adding the salt later. This effect is even more noticeable when using fresh yeast. Try it at home, you will be surprised!
@@ArxInvicta thanks, but i've never heard him explain that in years of watching him
@martinarcher1503 - He probably mistakenly assumes everyone knows - it is common knowledge among bakers.
if its roman style why is there tomato sauce?????
This is "Pizza al Taglio" a popular Roman street food. Roman chef Gabriele Bonci is famous for bringing it mainstream.
Chef John mentioned his name in the video.
All cooking things with dough are boring af. We know how to do that
This is Midwestern Pizza-Hut style pizza, made in rectangular shape.
But their dough isn't two days in the works.
We call this American pizza in Europe
They're calling it "Pizza al Taglio" in Rome.
Google Chef Gabriele Bonci to discover more about this style of Roman street food.
@lapsedluddite3381 Thank you i will! :)
Chef John I love ya. I really do. But that's not Roman style pizza
It is "Pizza al Taglio", the Roman street food being popularised by Roman Chef Gabriele Bonci - who Chef John mentions in the video.
Heart-attack amount of olive oil. Please don't do it.
olive oil is one of the healthiest things you can put in your body. nothing to do with heart attacks.
It's the basis of the Mediterranean diet. Go read up on it.
Sorry, what does this pizza and Rome have in common? Not one Roman pizza looks like this? Yes, high hydration dough is the only common thing.
It's "Pizza al Taglio" a favourite Roman street food currently being popularised by Roman Chef Gabriele Bonci (the chef he mentions in the video).
First
Cook the pizza the same way, but on a lower rack for a better crust. Also, use more olive oil.
So this is just focaccia bread covered with pizza toppings. 😂😂😂😂. Been there done this long ago. Definitely delicious