My Fellow Italian Lidia Bastianich's Pizza Dough Recipe Leaves Viewers In Tears!
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- Опубликовано: 20 фев 2024
- Making pizza is an art, and I have to be honest and say that Lidia definitely needs to improve her technique.
Even I wasn't very good at making pizza some time ago, because I have to admit that preparing a pizza made the right way is not easy, but you need to work hard to achieve a good result, and be able to eat an excellent pizza, and today I can say that I am really proud of my pizzas!
💯 Follow this link to read and print my Pizza Dough recipe: www.vincenzosplate.com/neapol...
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🎬 #VincenzosPlate is a RUclips channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). 
Развлечения
Are you a passionate pizza lover and eater?
YES!
Love pizza
100%
Absolutely. Made some last night when it was only 40 degrees F.
Yes, and I learned how to make a ok dough from your videos! I will never, ever put sugar in my yeast. Nor will I skip at least 8 hours of fermentation. My belly feels much better now.
My German wife LOVES Lidia and while making her pizza recipe I explained Vincenzo's (my favorite) suggested techniques. Now I need advice on how to remove a rolling pin from a Sicilian backside.
😂
You need a very good quality extra virgin olive oil.
Vincenzo you're such a gentleman I love how you gracefully critique and you're absolutely correct I would have pre-cooked that pizza with the little sauce and then brought it out put the toppings and put it back in the basil was definitely fried but again in America will eat anything LOL I admire you as a teacher to all of us thank you❤
Many many thanks Christine, I appreciate your words!
Great to hear you know how to make and cook pizza 👏🏻👏🏻
For years, I strove to make a better pizza crust. Unsuccessfully. After this video (Vincenzo’s comments) , I will try again. The crust is ALL in pizza.
I’m a fan of both of you, so I clicked so fast on this video,lol. I appreciate your constructive criticism. You took the time to explain your concerns so that people like me who are new to making pizza dough can learn properly.
Thank you so much for your kind words! Happy to hear that you enjoyed my constructive criticism! 😊
Dear Vincenzo, I just want to thank you. During the COVID lockdowns I came across your channel and realized that I did almost everything wrong when making pasta dishes. I started following your way of traditional Italian cooking and I not only enjoy the much better food but also the process of preparing and cooking the meals. You're simply the best!
Lidia is from Pola, Istria, which is now part of Croatia. I’m sure she didn’t grow up with pizza or any other Napolitano dishes. Even her accent sounds strange, to the southern Italian ear. I enjoy all of Your reaction videos, Enzo! You are the BEST! ❤🍕❤
It took me a lot of years and a lot of experimenting to reach consistent, awesome pizza dough each and every time. I learned that making it a day ahead is key (more than one day is cool too). Make the dough, oil the bowl and let it rise covered all day. Gently deflate (I HATE when people say 'punch it down'....grrrr....as Emeril Lagasse used to say 'what did it ever to to you?'), cover it again and just before bed, pop it in the fridge. Next day out of the fridge, letting it come to room temp, then divide, make the dough balls, using semolina as the base, cover and let rise again until you're ready to form your pizza. No brainer, easy and the dough is light, airy and presses easily into a circle. You don't need a rolling pin, just your fingers. Oh, and one more thing. I noticed Lidia turned her KA mixer on hyper-speed to knead the dough! That's nuts. Even KA recommends not going above 2 or 3 on the settings......low and slow gets the job done very nicely!
I think I feel pizza coming on this weekend!!
I think one of the most underappreciated pizza chefs out there is Massimo Nocerino. In my opinion that man embodies what pizza should be. Both a craft and a fast food. Very well done, simple in some sense, no lofty fine dining or hipster crap. He has loads and loads of great videos with tips and tricks.
We made pizza on New Years Eve. Real Italian flour, San Marzano Tomatoes, Buffalo Mozzarella, total of 48 hours of dough resting. RIDICULOUSLY GOOD! First time using San Marzanos. They are definitely worth it.
Her pizza dough was _brutal!!_
Vincenzo, you're so diplomatically kind! And hysterically funny😂❤❤❤❤
Who needs a mixer?
The best easiest dough recipe I have ever seen is from Vincenzos no knead pizza dough video with the other Italian Vincenzo I make it twice a week my sister also makes the dough this way if you haven't seen this video I would highly recommend to check it out it's so easy and makes a great fluffy dough every time with almost zero work I don't know why I should ever knead my dough again a big thank you to both Vincenzos for this awesome video 😊 🍕🍕🍕🍕
I don't knead dough with my hands mainly because I don't have much space and it's important for high hydration dough (I like about 70% hydration). After initial mixing I leave it to rest for about 15min then I do thorough mixing in bowl with wooden spatula
No knead is the way forward.
You're the King.
Love your channel🎉
Thanks for sharing
It's not just about the temperature theoretically you could have a home oven that reaches the high temperatures needed for a proper pizza, but the problem is that if you use a normal sheet, the ones that come with your oven, they just don't have the thermal capacity to stay hot for long enough to brown the crust.
You need both temperature and a thick slab of stone or metal so it can stay hot for long enough to properly brown the crust.
The less you touch the dough the better!!
Vincenzo I love your channel and tell Lidia to watch Vito Iacopelli on pizza!!! 👍🏼🤣🙌🏼💪🏼🇮🇹🇺🇸❤️
This is why I say you are the best my dear friend you always stick to your true Italian roots when cooking and I thank you 🤗👍👍👍👍👍
I love her. She shows people recipes that are easily attainable for the home chef. I'm a huge fan of Lidia.
Her pizza making skills are very poor. Anybody can see this.
@@mick-berry5331 she's only been an Italian chef for how many years? Plz
@@plusimagestv Not every chef can bake decent bread, or make decent pizza or BBQ for that matter. Some areas of cooking are specialty crafts. Vincenzo has been too polite and generous in this video. The instructions are flawed every single step of the way. Also, too many pizzerias with decades of experience produce poor pizza.
@@CoolJay77 thank you for your reply. You must also understand that Lydia's approach to cooking is from an American Italian point of view. That was her entire mission when she became a chef was to incorporate her Italian heritage and the American palate. Her cooking is a blend of them both.
@@plusimagestv There is no Italian - what so ever - in that "Pizza" recipe
I went to the Bastianich restaurant in Italy years ago. Delicious meal.
Yes I would like to see you check out more of Lidia's video and other chef's who say they know how to cook like an Italian.Your fantastic at what you do and I know you do it all for the love of Italian food. Keeping traditional cooking real is an art.. Thank you for sharing the love of Italian food and how it should be made.
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Aw thank you so much for the lovely words and support my friend! Have you tried any of my recipes? 😊👨🍳❤️
Grazie mille my friend, as always you’re super kind 🙏🏻 I’m really happy you’re enjoying my videos! Stay tuned for more 🤩
Vincenzo, I would be ready for my pizza! I am hungry, very hingry.
Thank you very much for sharing your video with us.
Ah Vincenzo, I already love your channel so much, but the Groundhog Day reference? Mwah! Chef's kiss!
She’s from the era of dumbing down Italian cooking for American taste and convenience. But some Americans like me, love to learn the authentic Italian way.
That’s awesome, Italian food is great and Italian American food is completely another thing!
Pineapples that he put on a pizza 🍕 was in no way traditional. It was a total insult.
@@vincenzosplate In some ways, I consider Italian American like a different region. It's not Roma, it's not Sicily. But if you are going to make pizza like they do in Naples, make it like they make it in Naples. Don't do what she did and call it Neapolitan pizza, because we've seen the real thing.
Bad pizza. I'm not an Italian or a chef and I can do better than that.
not just that, but she is originally from the northeast part of Italy, so Pizza, at least the Neapolitan style that most people refer to, is not even something she probably had alot of, especially during the 40s
Always love your insights. A gentleman! The show you did on making passatta led us to doing 300 jars ourselves! As for this pizza? Marone a mi!
HI VINCENZO.......PASTA AND PIZZA ARE MY TWO FAVORITES......CAN'T LIVE WITHOUT THEM.....YOUR FRIEND DANNY
Ahhh... Franco Pepe's basil concoction is pure genius. I hate burned basil - what a great idea. Thanks for sharing this .video.
Franco pepe really opened my mind! He’s the best one!
anyone remember how Lidia Bastianich was sued for keeping a chef as a live-in slave, and that nothing's been said about that case nor the people involved since then ?
Oh my, this is serious. When did this happen?
Maria Carmela Farina worked from 2005 till 2011, Bastianich even sponsored her VISA. Sounds like human trafficking, even
I was gonna say exactly this! Something about her that I just didn’t like at all. I always thought, she seemed to be someone that cannot be trusted at all and looked like a greedy person. Then lo and behold I found out about her past case for enslaving that poor petite chef in the house that was given by her neighbor’s husband before he passed away. She was supposed to take care of her late neighbor’s ailing wife. But instead she took someone from Italy and manipulated that lady by promising a great career. Instead she enslaved that poor lady as a the full time round the clock care taker of that ailing neighbor. Too bad, the court decided to toss the case and that lady loss in court for suing lidia. I think because lidia got more money to shut her off with her manipulative move. Absolutely the most disgusting case!
I enjoy Chef Jean-Pierre and would love your reaction to more of his videos. Thank you chef!
It's a very good tip to use a wet kitchen cloth, I completely forgot my grandmother used to do the same.
Good video, you can see she's really giving her best. And respect to that.
On another topic, though, Vincenzo, have you tried using an earpiece when reviewing? When you do the editing, the sound from the computer leaks and mixes with the secondary sound from the video, and we hear two sounds, with a delay.
Thank you for the advice! I appreciate it! 😊
I grew up with two Italian grandmothers. They made sheet pan pizza. What some people call Sicilian pizza. It's also what the Italian bakeries made because we didn't have Domino's! We had it in the high school cafeteria! Sauce on top was hand squished plum tomatoes. NO toppings! No pepperoni. No hamburger. No ham and pineapple! Mozzarella was sliced not shredded!
I love 'grandmother pizza',!
Oh my God, no pineapple on pizza!
So much information! Thank you. I try to reduce plastic, so css add n I just put damp towel over bowl and upsidedown plate on top to rise and rest?
Cool?
The kitty cat was priceless as was your video!😂😂😂😂
Hahah glad you enjoyed this video! Stay tuned for more! 😊
I recently used Lidia's recipe for pizza dough but, I used 00 flour, and it turned out great! Home oven (convection) at 500 F. I like your idea of a damp cloth under the plastic wrap.
Glad to hear that her recipe was a success for you! Which pizza toppings did you go for? 😁
I thought everyone knew to use a damp towel? Wow. I sure did.
Thank you for the nod to the great Bill Murray and the classic Ground Hog Day! Hehehe! I wonder how many others caught that. I met him randomly once. He was very normal and down to earth.
Vincenzo, she is an American Treasure and wildly successful, I would only praise everything she does.
Lidia needs to be respected .
Not for her Pizza making skills though
Love the video
Thank you! Stay tuned for more content like this! 😁
I appreciate your tip on baking the sauced dough a bit before adding toppings. I’ll be doing that next time👍😊
Stay tuned for more cooking tips! 😊
Vincenzo, the recipe for the pizza dough is on line. It asks for 1 teaspoon of active dry yeast, 3 cups of flour and 1 cup of water, salt and olive oil. While I appreciate that you champion authentic Italian food and the way it’s prepared, Lidia came to America and she embraces “Italian American” food. It’s different than authentic Italian food, because when the immigrants who came here in the early days couldn’t get the products they were used to in Italy, had to make do with what they could find here in the U.S. They weren’t trying to disrespect the traditional Italian ways, they improvised. I have immense respect for my great-great grandparents, great grandparents and grandparents who passed down the Italian traditions that I still keep. Are they “authentic” probably not, but we are also American, and my ancestors did the best they could.
Mostly agree, but it doesn't explain cutting down rising and fermenting time by 90+ percent. That is just the American way of cutting corners to end up with something that appears decent but is truly bad.
I love Lidia and generally love her recipes too. I think she often makes things that a person can make relatively quickly, and that's the reason she only had a half-hour dough. Maybe she was catering toward her perceived audience a little too much, here, as it doesn't take any extra work to leave your dough in the fridge overnight or while you're at work all day.
Great review, love the memes
Happy you enjoyed this video! Who should I react to next? 😁
I'm surprised you've kept your calm, this time around, 🤣
Yes! This video of Lidia's scares me-I've never heard of pizza dough resting for 30 minutes.
Thank you, Vincenzo!
That was so wrong! The dough should rest for At least two hours!
OMG vincenzo.... she's going to dislike this video 😮 she's a very proud woman lol ..... I do understand that a lot of her recipes are not authentic italian for sure, maybe she's catering for the Americans lol..... I was a first born in Melbourne to Sicilian immigrant parents and my mother was an amazing cook... just like you😊❤
The science and art of making pizza dough is very interesting. I haven’t tried making my own dough yet, but I want to. Vincenzo, do you ever grill your pizza outside in good weather?
Vincenzo, as a fellow Australian, could you please make a video showing us where you source your quality Italian ingredients in Australia, and if you can't find an ingredient, exactly what you would use to replace it? Items like guanciale, san marzano tomatoes, genovese basil etc aren't always easily available in supermarkets and we usually have to substitute for a lesser ingredient which takes away from the final experience.
Love your shirt Vincenzo! Where can I buy that from?
Hey there, my friend. You can check the shirts on my website, click the link below.
www.vincenzosplate.com/shop/
Vincè, ma tu con quella maglietta vai anche in giro per le strade o diciamo è solo una specie di “divisa” per quando fai i video ? 😊
9:14 Groundhog Day. Great movie.
This is how the Croatians make pizza in Trieste, Vincenzo you don't know 😂
Really? She said it was Italian though
@@vincenzosplate She says lots of things 🙄
Thank you! Maybe another reaction to Chef Jean-Pierre :)
Thanks for another great video. I have an unrelated question. I asked my local butcher if he could supply guanciale. He said he could supply me with pig's cheek. Can I use this un cured straight from the animal for carbonara? Grazie mille!
Flour is mostly starch, which is a lot of simple sugars linked in a chain that is long enough to no longer be soluble in water.. I must admit that I have never (until now) seen actual granular sugar added to the warm water into which the yeast is added. Usually it is a very little bit of salt and then the flour. The sugar would act like "junk food" to the yeast and get the yeast VERY active (like too much junk food to a young child!) but is not really necessary as the yeast will, almost as happily, dine more slowly on the flour. The "wet to dry" approach does parallel how fresh home-made pasta is made.
YAY! MORE GARLIC!
MOOOOOOOOOOOOOOOOOOOOORE!
I'm think that she went through a few years of Home Economics classes in the last four to five years of school. Women from that time period had it drilled into their heads that any dough with yeast MUST be baked or cooked in the same day as part of food safety. Goes all with bottle feeding and so on taught back then and probably still being taught.
Also most Americans don't have the patience to do overnight dough. That is just how it is. Every thing in this country is put on the insanely fast model. The time is the important, not quality. Its very difficult to get past this mindset.
To be fair, she is actually doing this by hand in her kitchen, which is far more than the norm in America. Usually its buy a gross frozen pizza and put it in the oven or call Domino's. Lidia's approach is far more natural than commercial food and far healthier.
Now I am curious about liquid pizza crust. Saw it on two different Italian cooking shows. What is your take on it? It is baked a while before putting on the tomato sauce, cheese and other toppings. Then baked some more.
Me too! I am planning to make one, I am very curious!
@@evelineg.1841 if I can get good results with it, then it would be nice to make pizza for 200+ folks at the soup kitchen when I get back to work.
Can you make a replica of Pizza Hut margarita pan pizza..it is boycott where I live and I couldn’t find good alternatives so figured out to make from scratch and I feel you will nail it.
I used to watch Lidia on PBS since I was a little kid; Lidia's Kitchen was one of my favorite shows. I had no idea that sometimes, she had no idea what she was doing 😆
What did you think of the pizza that she cooked? 😁🍕
A 24 hour rise in the fridge is essential in my opinion. Not sure what she was thinking. Not to mention she didn't give the dough at least a one hour rest in a ball to develop and relax before forming BY HAND. no rollers Lidia!
I completely agree with you. Letting the dough rest is essential for achieving a good and airy texture. I was surprised she skipped that step.
@@vincenzosplate Love your channel. Watch it all the time. Keep it up Vincenzo!!
🙏💖
I’ve always wanted to attempt a focaccia bread but need a recipe to follow please 😊
Hey there my friend! You can find my focaccia recipes on my website at www.vincenzosplate.com
Vincenzo what are your thoughts on pizza Bianca or pasta friggione? Would you consider doing a video on either one in the future?
Sure! I think there are some great pizza Bianca worth having! In fact one of my favorites is Mortadella Pistachio! 🍕👨🍳
Anyways, Lidia is not Italian. You can’t expect from her to do cooking 100% Italian way. She is from Istria, Croatia. I do like her cooking anyways because it’s same as my mom’s.
She was born there, but she is indeed Italian. It's a short read on her Wikipedia page.
bowl covers, i hate struggling with plastic wrap, reusables... they don't seal well, but you can put something on them to pull them tight.
What is your opinion on bread machine pizza dough?
Fantastic question/challenge for Vincenzo!
Is Vincenzo good enough to use a bread machine (on dough setting), to produce an acceptable pizza dough?
Guessing less yeast and once the dough program had finished there would be some extra steps such as covering and refrigerating at least overnight.
Would make a fun video.
You should eat at her restaurant. It's really good
Does she have one in AU? 😁😊
Johnny probably thanks you for not torturing him with this video.
🙋
Random Ryback appearance! 😂
I'm eating pizza as I watch this.
It looks soft but it’s definitely not stretching- is that purely down to resting time or the amount of yeast which she did not tell us? 🤔
There's a saying in U.S. that all pizza is good, some is better than others. I'd eat this pizza but that's only because if it's pizza, I eat it.
Pizza is like sex: even when it's bad, it's good.
Having eaten fresh and _fantastic_ pizza from cooks who've won at least once at the World Pizza championship in Italy, I'd say no. I'd rather eat no pizza at all than have one that is just mediocre.
Lidia does know how to cook but the sponsors of the food network wanted speed and convenience. Most of the good things in life take time and loving care. Even when I make a simple loaf of country bread the dough needs to proof for at least 12 to 24 hours. My goal is between 70 to 80% hydration for pizza dough.
Lidia's show has never been on the Food Network. Her show has always been on PBS.
Personally, I would not use the baking paper, as you can see in the video, it burns and it also prevent the base from browning as much as it could by being directly on the hot surface
I used to watch lidia all the time. She's hit or miss. Pizza looks like a miss but her linguine w clams is official
*Vito Iacopelli has entered that chat*
Now it's your turn to educate us.😁
I always try to do my best and teach you what I know my friend! 😊
I've made her mistakes before when trying to rush a pizza. The dough was so dense that even when it browned nicely on the outside when it cooked, the inside was still raw and mushy. Now I don't try to make a pizza unless I have at least 12 hours. But my favorite way is at least 24 hours ahead using a poolish.
14:06 Io quella pizza la vedo molto pallida (e non abbiamo nemmeno ancora guardato sotto). Se guardo quei bordi, il cosiddetto cornicione, io la farei tornare indietro e direi di metterla di nuovo nel forno.
My cousin decided to try making pizza & rolled it with a rolling pin. It came out of the oven like a jawbreaker. I thought I was going to break teeth trying to eat the crust. It was awful. I never knew anybody that used a rolling pin.
As someone who learned a proper pizza dough and now works as a chef this is beyond ridiculous
I've done more ridiculous things. The difference is I'm not professional chef working in restaurant but person who sometimes doesn't have time to cook
It's raw 😮
A good pizza dough recipe is the key to a good pizza. A good dough takes cares of 80%, imo. Much easier to find a good sauce and cheese.
If I want homemade "fatto en casa" pizza I plan a day ahead. I only use a scant 1/4 teaspoon of yeast.
Not saying I never take a shortcut, because I do from time to time.
I just think you need to understand traditional techniques and methods before you start making "big/radical" changes to time honored traditions.
Buon appetito tutti!
I'm having a physic week .. I was going to ask if you'd cover Lidia, lol!
Hahhaaha no way!!! We're telepathic! 😂
Get Johnny Di Francesco to react the video 😂.
Hahahaha poor Johnny 😂😂 we reacted together to some other pizza recipes and he needed recovery after 😂😂😂
Even better, get a panel with Johnny, Lucio, and Vito Iacopelli.
Those three would eat this (and many other videos) alive.
@@vincenzosplate
But I'm sure you mind paying him a visit for his 🍕.
She never tells you how much you need of each ingredients. I think it's so you buy her cook book
It really is important to put the right amount of yeast in and let it rest - 30 minutes definitely sounds like she put too much in! 😂
The sugar activating yeast is nonsense. I tested this for myself, and many others did too. It makes no difference. Even some neapolitan pizza chefs said it's no need to add sugar to a pizza dough.
Spot on.
If the dough is reacting like 🖕, there's quite possibly something wrong.
Glad we both agree on this one!
The cheese was not burnt, it was slightly brown.
You mean "It’s not burnt, it’s char!" (New Haven Style Apizza)
E ora si Mangis, except for this pizza....
Hahah better stick to the authentic Italian pizza!
When i was a child she was my favorite chef but now that i know what italien food is oh forgive me Italian people 😂 thank you Vincenzo ❤much love for your beautiful family
Having no baker's percentages or at least grams, makes my head hurt.
It’s always gonna be easy to critique a video, but if you don’t understand what she is being told by the producers, and how they want the information perceived, then we may not understand what were her original thoughts on how to present the information versus the end result. There are a bunch of people working in the background of every episode, and often when people want to show how to demonstrate authentic ways of preparing a recipe, they are criticize that Americans don’t want to learn the authentic way. They want a simple way that there’s no time for all that, etc.
Ok, it's time to make a pineapple pizza for the Italians.
Lydia is wonderful. While I have enjoyed this channel, I do not think that dissing other chefs makes for the best content. I prefer seeing recipes, not mockery of good chefs.
I have to say, the background music that was playing all throughout this video was so grating, it ended up distracting me from the video. I usually find your content entertaining and engaging but this time I just could not focus on anything you were saying after maybe reaching the halfway point in the video because of the music.
She’s from ISTRIA! It’s in Croatia now! She’s as Italian as Estelle Getty.
Why do you think her family came to 🇺🇸 after the Communists came to power there? Alright? No more questions.
Born in Pula ,Croatia. But probably it is better to say she is Italian ,then Croatian. Sounds better in America😉
Correct, she is not an Italian citizen. However, that still doesn't negate the fact that Istria has historically and culturally been part of Italy for centuries. So to imply that Istria, and by extension Lidia and her family lineage, has no connection to Italy and 'Italianness' is completely and factually incorrect. Technically, she was born in Istria when it was still part of Italy.
@@AD10894 You’re sort of correct. “Italian” is the real new invention. The unification wasn’t the best idea. The regions have their own histories and “foodways.”
I just find it embarrassing that she’s strengthening the messy agglomeration of garlicky red sauce mess called “Italian food” - when it was not very much what her family would have been making back in the old country- whatever it was called whenever.
Italian food in 🇺🇸 is usually the food made by immigrants from southern Italy and Sicily. I eat their newish sort of food fairly routinely. It’s fine.
Grab some cookbooks by Biba Caggiano if you want fairly simple, really delicious, usually more authentic Italian cooking.
I can make a better pizza with two bowls a wooden spoon and a teaspoon measure and my bare hands