World Champion Pizza Chef Reacts to Most Popular Pizza Dough Recipe
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- Опубликовано: 1 окт 2024
- I called my World Champion Pizza Chef friend again to react to this super popular video on how to make pizza dough. Johnny really suffered watching this video, because that's not real pizza and that's an insult for those who have dedicated years to finding the perfect recipe and who today make spectacular pizzas, and they do it for a living. Not everyone can improvise pizza makers without a shred of information, so the suggestion that I feel like giving you, is to not trust anyone just for a beautiful smile, when it comes to cooking, because they could offer you completely wrong and unhealthy recipes.
💯 Follow this link to read and print Johnny's Neapolitan Pizza Dough written recipe: www.vincenzosp...
#pizza #reaction #vincenzosplate
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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!).
Is there a worst Pizza video to show to Pizza Maestro Johnny di Francesco?
have Johnny react to one of your own recipes
I've seen that channel of the guy you were reacting to. 😀 I was thinking of you last night. I ordered a book of 500 Medditeranean recipes. I thought "this should be good". In the forward it explained that their American cooks adapted and created their own recipes based on medditeranean ingredients. I thought "what's that mean?" I flipped through it last night and found some recipes that I've watched on your channel, some of which I've made. Making sauce out of cherry tomatoes which they -- bake? Neither you or Eva on Pasta Grammar do that. The recipe for pasta sauce I'm reading thinking "why are they adding sugar? Where's the sofritto? Those are the wrong sort ot tomatoes. Why do ALL their Italian recipes have garlic, Eva said that's a misconception. " After a brief perusal I was thinking "Vincenzo should react to this book"
Kitchen nightmares with Gordon Ramsay x)
I love these response videos.
I do have a question. Does anyone know where a home cook can find the lump natural yeast easily? I can’t seem to find that locally, have been converting to ActiveDry yeast.
I'm sure I can find one ... This is bad but there are many more which are worse ... Just wait ... I'll be back !!!
Johnny’s laugh is brilliant😂 this video cheered me up a lot today!
oh god yes his laughter is super contagious, and when he laughs I can't help myself 🤣🤣 We hope you enjoyed the video! 🙏🏻
Same here very enjoyable
I know right? He can easily rival the legendary J. Jonah Jameson laugh 😂😂😂
Agreed Michael
Made my day 😂😂😂
I thought Vincenzo could be a vicious solo with memes and stuff in his reaction videos. But Johnny and Vincenzo just outright in near tears laughing while watching people cook.... That is brutal.... Maybe deserved but still brutal and funny as all hell.
Haha, we can't help it if bad cooking makes us laugh uncontrollably! 😂 But don't worry, we'll keep the reactions brutal and hilarious for your entertainment! 🍝🔥😄
That is some contageous laughter! I almost died together with Johnny and you :')
It is great to hear you shared a laugh with us 🙏🏻 we’re glad you enjoyed the video, thank you!
That is the Italian laugh ❤ it will be for ever contagious 😊
This was completely hilarious. Please! Do MORE videos with Johnny. He knows what he's doing and is so funny. One recommendation: have him explain more why some techniques are so wrong!
Hey there, laughter enthusiast! 😄🍕 We're thrilled that you found our videos hilarious! More Johnny and his epic knowledge coming your way, with extra doses of funny explanations. Stay tuned for the ultimate recipe disaster analysis! 🎬👨🍳🤣
I'm an extremely amateur baker and even I could see that dough was gone before he even started rolling it. My go to pizza dough recipe uses only 1/4 tsp dried yeast to 700g of flour and you leave it for 6 hours before you use it. No sugar ever. Makes four pizzas. It stretches out beautifully and no need for the dreaded rolling pin.
Hey, dough maestro! 🍕😄 Looks like you've got the secret recipe to pizza perfection! No rolling pins needed, just your magical touch! Keep spreading the dough wisdom, oh master of the crusts! 👨🍳✨🍕
What recipe do you use?
@@helengriffiths279 It's a recipe called Gemelli Pizza Margherita from a book called Artisan Baking Across America. Unfortunately I can't find the recipe online. Apparently Gemelli was a restaurant owned by a restaurateur called Tony May who died last year. I also found in his obituary that Gemelli was destroyed in the World Trade Centre attacks. So sad news all 'round! It's a great book if you can still get hold of it. Johnny's recipe is quite similar though. He also rolls each dough ball up like a carpet a few times before letting it proof as a ball. I'd give that one a try.
@@vincenzosplateHaha. Yes, a rolling pin should only be kept by Nona to chase away her naughty grandchildren!
When I heard Johnny say 7 gr of yeast was too much I started wondering if it only applies to pizza dough or what about belgian waffles? I’m currently looking for a good recipe. Video’s and info like this are so good because it shows that cooking everything the way we’ve always done it-1 pkg dry yeast to 2 1/2 c flour etc-can be wrong. Thank you for the book info too!
It looks like the kind of pizza that would be served in my cafeteria at high school or Chuck E. Cheese.
That recipe really reminds me of the sort that's usually published in the instruction manuals for bread machines. Seriously, a little bit of oil and dry milk powder as a dough conditioner and it would be identical. On another note, I appreciate that when professionals like the two of you see videos like these, your first instinct is that there needs to be more and better online access to proper cooking tutorials. A lesser person might see all of this bad content and think "Well my career is secure, since no one will ever be satisfied with their home cooking because of these."
Ah, the bread machine special! Just add some oil and dry milk powder, and we've got ourselves a classic. And don't worry, we'll keep providing those proper cooking tutorials to save the world from culinary chaos! 🍞🥛👨🍳💪
Aw no, not John Kanell, he's an upbeat, friendly guy! You can tell he enjoys making his videos.
So boring
Doesn't matter
I like him too, but this time he kinda deserved the roasting.
So you care for ppl to be friendly while he wants to ruin your health? Thats why the world is so wrong nowdays!🙄
@@Bun777 bruhh dont exaggerate. "ruining health" i bet you eat fast food💀and FYI I don't make my dough like John Kanell. I do it using the no-knead method.
Ok this recipe was hilarious but what I enjoyed most was Johnny's and Vincezo's laughing 😂😂😂
We had fun making this as well. It was so enjoyable and we both had a great time reacting. I'm glad you enjoyed this. Please do continue to support us by watching more of our videos. Have a fantastic day!
As soon as I heard the intro the yeast was in 107 F water, I knew it was going to be a disaster. While the dough was a atrocious, the laughs you two had over it are awesome. Also, yes Johnny needs a RUclips channel.
Yes to the YT channel!
Oh, the yeast went for a swim in hot water! 🔥🌊 No wonder the dough turned into a disaster. But hey, at least we had a good laugh about it! And Johnny's RUclips channel would be epic! 🎥😄
Can't wait with your collab
What temperature should the water be at give me a range please
@@saksak4850 as i remember 23 degrees celcius or 73 f
Vincenzo, I would love to see Johnny’s take on a pizza made in a domestic oven. BTW, I loved this video. So much laughs 🤣🤣🤣
When the pizza dough is made to perfection, doesn’t really matter where you cook it 🤣 anyway, thank you for the suggestion, maybe we’ll record a video about it!
@@vincenzosplate Yes, please do!
@@vincenzosplate Guess I still need to try making perfect dough
@@realdragon There is a video on that made by Vincenzo. Search for How to make Neapolitan Pizza dough like a world's best pizza chef.
Edit: forgot to put dough.
@@davoap1268 I know it, I watched it, but seenig something on YT and doing it yourself is different. If it was as easy as watching video everybody could make 5 star dishes
Love how much you two laughed contagiously in this video, despite this guy's mistakes.
PS: In the beginning it looks like you were talking about top secret Pizza techniques and the audio had to be cut-out. 🤭
Glad you enjoyed the laughter! 😄 We had some fun moments during the video. As for the audio cut-out, it was an editing choice. Thanks for watching! 🍕🎥
They were plotting against him. To silence the misinformation police.
@@vincenzosplate Grazie Dio, è stata una scelta. Temevo che fosse censura.
I’m glad that you guys were able to get lots of laughs out of this reaction. You guys put a smile on my face while that recipe made me want to cry
The moment I liked the most was here (5:00).... He says “perfect” and they burst out laughing.
If that guy sees this video here, I honestly would not want to be in his place.
We are glad the video made you laugh, I know the video recipe was really bad, there was nothing that could be called pizza
Especially after seeing how much Americans are paying for 00 flour. What a waste.
@@aris1956Yeah I choked on my drink when that happened. Their laughs are so contagious
@@vincenzosplateI feel bad for the people that followed this recipe, didn’t like it and assume that that’s how traditional pizza is made
These videos are so funny yet so painful to watch.Johnny is so awesome. Love your work guys! Long Live Pizza ❤️
Im not a italian but i understand how you two feel about that pizza, its like putting chicken on a feijoada (i know this because i live in Brazil).
Yes, we really feel bad when we see anyone destroying our food 😭 that is disrespectful and offensive, people should learn first and then teach others… do you agree with me?
@@vincenzosplateI agree 😉
It's not the same, pizza is from Italy, feijoada is from Portugal. You have no say on what goes on feijoada because you didn't create it. You're working with borrowed recipes.
@@regularapeand Italians didn’t really make pizza
@@raaaaaaaaaam496 Yes they did, unless you're talking about a flat piece of bread with random things on top, but that's not pizza.
My favorite reaction video so far. Absolutely hilarious! Thanks for introducing us to Johnny. I will definitely be visiting one of his restaurants soon!
Glad you enjoyed the video! But remember, if you visit Johnny's restaurant, don't let him near the Italian recipes! 😄🍝🚫👨🍳
LOL. "This is one unhealthy recipe" Pizza itself is unhealthy. psssst Arugula doesn't belong on a pizza!
But really by what standard are these two judging? Pizza is kinda like
😽😽😽😽😽 it's all decent, just some is better.
Pizza: the ultimate guilty pleasure! Who needs salad on top when you have all that cheesy goodness? 🍕😄 It's all about personal taste, but we can agree that pizza in any form is a slice of happiness!
nice tomato pie…..🤣😂
😂😂😂
I generally like your videos, but yall were a couple of jerks in this one. I couldnt finish watching it. Yall are laughing at the water being 106F, but the guy in the original video is using Active Dry yeast. Instructions all over the internet, including the maker of the yeast Fleischmann's, says to use water that is 100-110F to bloom it. So why are yall laughing? Did you not know this? And then you laugh at the bowl cover he used that had the elastic band? Why?
Because Italian chefs/cooks love to berate others who put their own spin on Italian cuisine (e.g. pizza) utterly failing to realize that foods evolve over time. They morph into something different and wonderful taking on the distinctive culture and ingredients of the region.
In fact, I would put some of the best Detroit or New York style pizza up against Neapolitan style pies any day of the week. Great tasting food is great tasting food regardless of one's cultural and possible economic biases (please see AVPN).
I have to say, this sort of attitude is seemingly pervasive throughout Italian cuisine and is ultimately regressive in my humble opinion.
Johnny is so great, glad to see him back so soon. Fun, knowledgeable and seems like a great guy.
Johnny is like the salt to my pasta, always adding that extra flavor to our videos! 🧂😄 Glad you enjoy his presence as much as I do!
Food is about the person making it some of us are not professional but enjoy it we mix foods stop being precious about Italian food remember food is to be played around with I was putting cheese and curry in baked beans long time before Heinz did
Hey, no need to get saucy! We appreciate your enthusiasm for experimenting, but let's not forget the roots of Italian cuisine. We'll keep the tradition alive, while you keep spicing up your beans! 🍝🧀🌶️
Johnny's wheezing of laughter is priceless!
Johnny's laughter is like music to our ears! It's contagious and adds an extra sprinkle of joy to our videos. 🤣🎶😄 Stay tuned for more hilarious reactions!
Let's disappoint these Americans by making a burger.
Boil it, instead of putting it on a grill.
Aahhahha
Love Johnnys passion. I would love to see Johnny's take on cooking pizza at home in an electric oven for a large family.
Hey, pizza enthusiast! 🍕😄 Johnny's passion is infectious, isn't it? Cooking pizza in an electric oven for a large family? Challenge accepted! Stay tuned for some electrically delicious surprises coming your way! ⚡👨🍳🔥
@vincenzosplate can't wait!! I'm lucky enough to still have all 4 of my Nonni. Would love to bring them back to Italy for the night with a pizza party!! 🍕 Any tips for pumping out multiple pizzas from the pizza king would be very much appreciated. Love your work!! 😀
Over time I have tried dozens of pizza recipes. By far, Johnny's recipe is the healthiest and tastiest. He is the best . Thank you Vincenzo for your guest.
You guy's are rude. What you are doing is knocking this guy down because you showing off.😕 I will now unsubscribe
Sorry to see you go, but don't worry, we won't knock anyone down. We're just passionate about preserving the traditional Italian recipes! 🇮🇹😄🍝
I loved Johnny in this video. Also thank you for putting correct information out on the internet. Hopefully more people will see these
👨🍳📺 Thanks for the love and support! We're here to bring the truth about Italian cuisine, one hilarious reaction at a time. Let's spread the correct pizza gospel! 🍕😄
I think the reason he out in sugar is because he is American. All of their foods are stuffed with sugar.
something went wrong with the audio lol
I have owned 5 restaurants and Im opening a 6th currently. I always always always love to hear an ACTUAL CHEF"S perspective on everything I do.I never went to culinary school, not that you have to in order to cook but They know the information that is vital in the process. These fools think they know how to cook. They are actors on a video that has ZERO customers to actually know what is good other than their own warped pallet. GOOD ON YOU!
The thing with pizza dough is that you learn once and that's it. It's kinda easy to make and it doesn't require difficult ingredients like carbonara with guanciale or perfect execution like french omelette. Sure, basically no one has the means to cook it right because all people have is a homemade oven but that's a different situation. Dough is so easy to make it right.
I agree with you that pizza dough is a relatively easy thing to learn how to make. The ingredients are simple and straightforward, and the process is not too complicated. Once you learn how to make it, you can easily make it again and again.
I believe that dough is not good. That being said at the end, them laughing at other dishes being made with chicken is a bit cringe.. Italians like to act so holier than thou with their cooking and many times authentic italian dishes are not nearly as good as the italian inspired dishes. I worked with italian chefs and I remember when we added their authentic lasagna on the menu because they learned it ages ago in Itali by the "best chef". 90% of the customers sent the lasagna back because it was 80% pasta. Was drier than an abandoned sock on a hot summer day. Also tried their carbonara and it was revolting. Maybe Italians have a different palate but I most definitely would not say a better one.. different at best. Whilst I had a good laugh at the video, I can't help but think that the only purpose of this video was to generate profit without actually doing anything apart from laughing at someone.
Bloody Hilarious and the giggles are contagious! Thank you Vincenzo and Johnny! 😂🍕♥️🇦🇺
Laughter and good food are a wonderful combination! 😄 Enjoy those contagious giggles and keep delighting in the culinary journey. 🍕🤣👨🍳🇮🇹
Nothing wrong with letting the pizza dough rest for 24 hours. I'd love to see the source how that's bad for health.
Nothing more contagious than a sincere laughter, and your laughter really made my morning.
But on another topic, is Johnny's "400 Gradi" by any chance related to the Restaurant "400 Grader" in Malmö, Sweden (literally means the same)?
P.S.: Please publish your pizza recipes
Ciao my friend, we are really glad that the video made you laugh and that it made your morning, couldn’t be happier to know that 🙏🏻❤️
Anyway, Johnny owns several restaurants in Australia and one in Texas (USA) so surely the one you are talking about is not my friend's, is that a Pizza restaurant too?
Finally! 2 Italians saying it how it is. I know my way in the kitchen, 70 year old granny with 6 children and 13 grandkids. But I want authentic every time. Even I know carbonara doesn’t have ham and cream! More debunking please 😂❤
@@vincenzosplate did you delete my reply or was it Google? And yes, it is an Italian-owned Pizzeria.
Dry yeast requires around 100 degrees to activate! Fresh (like Johnnys pizza) does not. Don’t put a bonnet on your pizza dough though…
I have found sugar has done magic to my dough. It is the same process used when making beer, giving the yeast something to feed on to start helps the yeast get to work on the sugars in the flower a little easier than being stressed with the high sugar it is presented with if just thrown in. I know its not traditional but it works.
Sorry, but it's a bad idea and unnecessary. A good dry yeast (try Caputo) doesn't need it. If you add just 5 grams to 1 kilo of flour (hydration 60%, 15 - 20 grams of salt) and leave it at room temp for 1,5 hours you already will have to stop the dough crawing out of the bowl.
But best is to add just 2 grams yeast, let it rise for 2 hours and then put it in the fridge to ferment for 24 hours minimum, 72 max. Top results every time!
Yeast is complex. There are many ways to skin a cat and experimenting with it is important. I live in quite a cold climate, I would be waiting a day for it to do anything if I didn't get it started.@@TheCriticalPolitician
Hey, you're the dough wizard here, mixing tradition with a sprinkle of science! 🍞🧙♂️ A sugar kickstart, just like yeast's morning coffee! ☕️ Keep experimenting and crafting your own dough magic, my culinary chemist! 🌟👨🍳🔬
Totally depends on the kind of dough of course. Rich breads have more fats and sugars, whereas lean breads have much less to none at all. For rich breads the flavor comes from the fats and sugars, so it’s ok. lean breads the flavor comes from slower proofing which allows the yeast to properly feed on the carbs in the flour and create the complex flavors
I followed one cake recipe from this preppy guy and it was bad
Johnny went from watching a Pizza video to watching a comedy video in about 5 minutes.
Cooking adventures can take unexpected turns! 😂 Laughter is the spice that makes everything more enjoyable. Keep having fun in the kitchen! 🍕🤣👨🍳
Nope not enough yeast for pizza, he should do at least 60% yeastation.
Ever since I've seen the episode where Johnny made that pizza dough, my pizza game changed - for the better! Red 5 stagoni is my flour of choice (I've tried Blue Caputo, but I prefer working with stiagoni). And although it's far from real neapolitan pizza it's not what it used to be. However it has also never been so crusty and dry as John's dough.
🍕🎉 That's awesome to hear! Johnny's pizza dough skills are next level. And hey, as long as your crust isn't as dry as the Sahara, you're on the right track! Keep up the crusty goodness! 👨🍳🔥
That bite was like cardboard
Oh no, cardboard doesn't belong in the kitchen! 😄🚫 Let's stick to delicious, authentic Italian goodness! 🍝🇮🇹 Buon appetito! 🍽️😋
Unsubscibed. Figure it out for yourselves.
Johnny does need to make some recipes online. His pizza looked amazing.
Hey recipe-demanding friend! 🍕😄 Johnny's got some serious pizza skills, doesn't he? Stay tuned, we might just surprise you with some delicious recipes that'll make your taste buds dance! 👨🍳🕺🌟
Wow! Johnny's advise about the yeast was super informative. Maybe that's why after eating pizza at some pizza shops I don't feel too well.
I’ve never made pizza before and I would have happily followed this recipe. At best it looks the too sweet pizzas you get from the BIG PIZZA places. Now I know what to look for in a pizza recipe. Thank you gentlemen!
Well, we're glad we could save you from the clutches of the overly sweet pizzas! 😄 Now you're equipped with the knowledge to seek out the true pizza perfection. Buon appetito! 🍕👨🍳
Thank you, thank you, THANK YOU for pointing out how out of whack this youtuber is!! And the algorithm brings this guy up like crazy all the time, but he can’t cook!!! 🤦🏻♀️
I totally get your frustration! 😅 It's essential to find authentic cooking channels. Stick with me for genuine Italian recipes! 🇮🇹
You both had me rolling on the floor all the way! Lol. John kannell is a pretty decent cook at most things non Italian. I've been following him for a while but pizza definitely is not one of them. Lol I used to do the warm water with yeast in sugar deal only because the yeast packet brand that he's using tells him to do so. I think. Now that I've learned from a couple good pizza chefs I am using Caputo chefs flour. There's an instruction video that they put out on RUclips showing how to mix their flour for 50% hydration. I find it works much better at 60%. I do use dry yeast but not that quantity. That is way too much. I usually use three grams of yeast for a 1 kg bag of Caputo. I have been using sugar only because I am making New York style pizzas and recipes call for it. When he talks about the heated mixing bowl. I just started cracking up. I'm still in the middle of watching. Now that I'm watching more, oh boy that dough looks terrible. And he only let it rise for what an hour or something. I usually let the whole thing sit for a couple hours, then I make dough balls and let them sit out for at least 6 to 8 hours before refrigerating them. Maybe I'm not even doing it right. But I know my dough is nice and soft and looks white. Not like that horrible dough he has. Yuck! Oh no! The dreaded rolling pin! Lol so bad... Johnny has a good point. We're not making cakes. No doubt! Which brings to mind the only reason why I follow that guy. John's channel is because of his baked goods. Now. It all makes sense. Lol I agree. He is a nice guy though. I had such a fun time watching this video gentleman. And so many laughs.
Haha! Thanks for the laughs and sharing your pizza wisdom! We're all on a dough journey, experimenting and finding what works best. Keep rocking those Caputo dough balls! 🍕😄
@@vincenzosplate thanks Vincenzo! You're a great guy man! I'm so close to releasing a pizza video. I could only hope that one day is someone reviews one of my videos. I'm just small time though compared to so many others. Lol. Have a fantastic day my friend.
Vincenzo, you should see how dutch people make spaghetti, you will cry.
I’ve only seen a “German Carbonara” some time ago and it really made me upset. 😭
That was great! Don't get Johnny to watch American pizza videos - he's going to have a rage and smash up his own restaurant :D
Hahahah you’re right, this is not good for Johnny 🤣
I'm a big John Kanell fan, live many of his recipes. But didn't pay much attention to the pizza recipe when I saw it. This is a basic dough, for folks not looking for 'real' pizza dough, but a quick that bought dough. Simply put, it's not John's fault he's popular. Wont fault these guys for reviewing it though.
Ah, the classic "shortcut" dough! 🍕🚀 John's got a taste for everyone, but true pizza enthusiasts know the real deal! 🍞👨🍳 Thanks for keeping it real and giving credit where it's due. Slice on, my discerning dough detective! 🍕🔍👨🍳
This is one of the best reaction of you i ever seen. 😂 I've layed on the ground by laughing holding my belly whipping up and down! 😂❤
Haha! I'm glad I could provide some belly-laughing entertainment! Stay tuned for more hilarious reactions coming your way. 😂👍🎉
"Can we skip this?" hahaha I've seen this glasses dude online... stick to interior decorating, bud
Haha, no skipping allowed! We're on a culinary adventure here, my friend. Let's leave the interior decorating to him and focus on the deliciousness of Italian food! 🍝🍕😄
"you push and it bounces back"
> it didn't bounce back
Oh, the dough's got a mind of its own, defying the bounce-back rules! 🍞🙅♂️ he got some dough Jedi mind tricks up his sleeve, but this time, the dough rebelled! May the force (and elasticity) be with you! 🌌🍕🤣
@@vincenzosplate ciao Vincenzo, grandissimo
I’m making only Johnnys pizza always success it’s perfect
That's fantastic to hear! Johnny's recipes bring success to your kitchen. Keep creating those delicious and foolproof pizzas! 🍕👨🍳🇮🇹
Despite the funny moments in the video, every word Johnny has said I have taken notes as this will help me improve my knowledge on making dough the right way.
Absolutely 👏🏻 we love to make our videos funny, but we also want to teach you what is the correct method and what is wrong!
This is "How not to make pizza dough
Exactly ahaha
Now it's apparent why Americans call pizza a pie. Santa Maria! 😱
Haha, it's a pizza-pie confusion! But fear not, together we'll restore the true essence of Italian pizza. Let's keep the Santa Maria spirit alive! 🍕😄
This guy really messed up, but to be fair in my home experience the amount of yeast used is also greatly influenced by the type. Dry yeast takes much longer to start than fresh yeast so the classic ratio 1 to 3 does not get the same results in an equivalent amount of time (at least not at the beginning).
Furthermore, it is really complicated to make a Neapolitan-type pizza at home because cooking Neapolitan pizza requires temperatures that are impossible in a home oven.
In short, the guy made an unthinkable recipe, with an absolutely absurd dough (too dry and fermented too much, given the amount of yeast, temperature and sugar, he should have at least put it in the oven much earlier to get an ok result, also way too much toppings), but I understand those who can't make Neapolitan-style pizza at home.
I am comfortable making Pinse (a modern type of pizza born in 2001 in Rome... or rather I use the same cooking/preparation method for both pizzas and pinse, the only difference being whether or not I use a different mix of flours). The main reason is I can cook it in my home oven and the result is good (full of bubbles and really light), and the precook base method works great to make a lot of them, freeze them without any toppings and eat them when I want an homemade pizza in 5 minutes (since the base already precook the toppings will not burn even at lower temperature).
It's of course different from Neapolitan pizza because in Pinsa the outside is crunchy and the inside is soft, while Neapolitan pizza is all soft, but I have to admit that I prefer the crunchy a little more, even if I still like well-made Neapolitan pizza a lot.
If I want a good Neapolitan pizza I go to a pizzeria. Same thing if I want a good pizza that is not Neapolitan style but still requires cooking in a wood oven (not being Neapolitan, my first approach to pizza was not that kind. Also I love the bismark pizza which, as far as I know, can only be found in Piedmont and which is a basic margherita pizza + cooked ham + an egg with runny yolk. Usually Neapolitan pizzerie only got 4-5 types of pizzas so I cannot order a bismark there).
Perhaps one day I will be able to try cooking on a wood-burning oven, perhaps outdoors. For now I'll settle for Pinse (or Pizza Pinsa style).
Wow, you've got the pizza knowledge down to a science! Pinse or Neapolitan, your pizza expertise is on point. Keep enjoying your homemade creations and who knows, maybe one day you'll conquer the wood-burning oven too! 🍕😄
I would love to see you and Johnny react to vito iacopelli's dough since it's not precisely traditional but still great. I'm curious to hear his thoughts!
That’s the biggest problem with RUclips. People that are not subject matter experts are revered as experts. It’s no different than professional musicians having to listen to people say that Taylor Swift is the best musician in the world, when she’s an intermediate musician that would get schooled by any university if she attended for music. There are many students that could outperform her just at the lowest levels, but because she has looks and the platform and media to back her up, she will always be revered as “the best.” 🤦🏻♂️ The ignorance of America is crude.
Haha, opinions are like pasta shapes - everyone has their favorite! 🍝😄 Let's keep the pasta drama rolling! 🇮🇹👨🍳
He's plainly making NY style pizza and you're criticising him as if he was making a Neapolitan. You said "he's competing against this guy" so it makes you both look like a couple of numpties that can't distinguish between the two and just invalidates the entire video. Also why single out this guy? It's not the most popular one as the title of the video suggests. There are others with 20 and 30 million views. The Preppy Kitchen recipe is virtually identical to all other popular NY style dough recipes so by going after one you're going after them all.
Agree. This video and the comments make no sense. The dude's recipe is not any different from the thousands of other similiar pizza dough recipes out there.
The dude should make a video on how to get your dentures so white.
Your reaction just goes to prove that there’s way too much bad information on the Internet now, most of it is bs. I’ve been using your pizza recipe for years and it’s easily the best I’ve had inside and outside of Italy.
Thank you for your kind words! We're here to sift through the pizza chaos and bring you the real deal. 🍕🧐 Stay tuned for more epic reactions and authentic Italian recipes!
It’s not bad information, just a different style of pizza dough. Not everything needs to be a Neapolitan pizza
This pizza dough has 9 milions views and the channel almost 4 milions. Now I understand, there is not only napoletan pizza, and there are multiple ways to do a pizza. But this one is completely wrong, totally wrong. And make a just basic pizza dough at 60% is really really easy, it is not sticky at all, and it is just flour, salt, water and yeast. Easy. And also not put too much yeast. 7 grams is kind of the max on 1 kg of flour if you want a fast pizza. So 2 gr of yeast for 240 gr is already a good amount if you don't want to wait all day.
Looks like someone took a wild detour from the traditional pizza path! Don't worry, we'll keep showing you the true Italian way. Stay tuned for more dough-some reactions! 🍕😄🎥
OMG, how funny!😂
I used to watch John Kanel's videos, mostly because he's funny and charming but none of the recipes I tried from him came out good. I love his personality but I'll stick with you guys. 😍 Thanks for the contagious laugh.
I agree, he has a great and bubbly personality but I'm quite not sure that the personality brings in the flavours of his dish. Maybe one day I'll try his recipes out, but for now... I hope you'll enjoy this reaction video!
This is funny because of the pretentious famous chef making a hash of a pretty simple recipe which doesn't require updating.
Nah you cant defend stuff being done wrong. 7gs of yeast for 240gs of flour is just dumb
Tired of mean-spirited reaction videos. They seem like another example of social media's capacity to promote negativity.
Hey, positivity ambassador! 🌟😄 We hear you loud and clear. That's why our reactions are all about embracing the traditional Italian way while adding a sprinkle of humor. Together, let's spread joy, one bad recipe at a time! 🍝🎉
Cry me a river
@vincenzosplate I love the Italian way of being able to laugh at mistakes, its the same in the Middle Eastern culture. The relationship you have with ur friend is the same as the dynamics between me and my friends!
RUclipsrs like Preppy kitchen and Tasty are only able to grow because they understand the RUclips algorithm, and they know how to play the social media game to get views and subs. They don't know jack 💩 about cooking 🙄
You hit the nail on the head! 📈👏 It's all about the algorithm for them. But hey, we'll stick to real cooking, not just for the views! 😉👨🍳
Making dough is really an art. And science as well. My husband made pizza at a local bar years ago. He learned from the owners father. Even as the seasons change, he would have to adjust things slightly for the heat/humidity. It was a thin crust, so maybe not traditional but it was indeed a dough made with yeast and took time to make. It was delicious!
The dough in this video did not look so great. Pizza crust and pie crust are not the same thing. Thanks Vincenzo! 💕
Absolutely, making dough is both an art and a science! Your husband's pizza sounds amazing. We'll keep sharing delicious recipes, and remember, pizza crust and pie crust are definitely not the same thing! 🍕😄
Italian bro science at the start.... The yeast is fine at 110F, if you cook the yeast you could eat huge amounts of it with no ill effects, also yeast doesn't have it's own sugar but it also don't really need to add it regardless...
don't get me wrong, the guy in the video did a horrendous job.
4:45 johnny laugh is just funny 🤣🤣🤣🤣
Totallya ahah
if you're a wold champion pizza maker try to be a little more humble with your knowledge, that guy is clearly a home cook and didn't spend years studying or working at restaurants, no need to shame him, just teach him, keep it healthy and professional
🤔👨🍳 Oh, we don't mean to come across as pizza snobs! We're just passionate about authentic Italian flavors. We'll sprinkle some kindness on our next reactions. Grazie for the feedback! 🍕😄👍
Amazing reacting video
Thank you a lot 🙏🏻❤️
Ero così confuso dalla ricetta che a un certo punto ho pensato avrebbe tirato fuori la marmellata per una crostata.
Aahhahahhhaha
Look I don't care about John's poor pizza dough. His dessert recipes are on point. Preppy Kitchen is a staple for desserts for me as Vincenzo's is for pasta.
Ah, the sweet side of things! While John masters the art of desserts, we'll keep delighting your taste buds with pasta perfection. It's a match made in culinary heaven! 🍝🍰
Sorry, I can't follow any recipe of this man after watching what he did to that "pizza".
That pizza was such an abomination I question all his recipes.
@@richspizzapartyVincenzo has made way worse recipe videos than this.
@@snapgab no
How is that sugar bad? I don't understand.
He explains why?
@@MrJabba82 not really
How in a world of intelligent, adult and mature people can idiots like this put themselves out in public and believe they are great🥵🥵🥵. Thank heavens there are still people like you Vincenzo who keeps the traditions.
Mille Grazia🇿🇦👍
Sugar in Pizza Dough? Dyabetes in the Blood!😂
Povera pizza!
Hey there, no need to sugarcoat it! Traditional pizza dough doesn't need the sweet stuff. We'll stick to the authentic flavors, minus the diabetes! 🍕😉
Chef Jhonny maybe right about all the mistakes this kid did on his but i dont recall real pizza to be put mozzarella after being baked in minutes 12:10-12:15 instead of before so it melts
There are many variations, it really depends on the execution.
Once upon a time there was Vincenzo who invited his friend Johnny to review another food video with him.
"Neaaaaa.... no no no no no nooooo no no no no no noooooooo...." said Johnny-Di-Francesco.
"let's have a peek under the bonnet" 🤣🤣🤣🤣🤣🤣
That was good. The pizza that the other person made it a total disaster. Do not follow that recipe at any cost. I cracked up hard from the lough.
Haha, disaster alert! 🚨🍕 It's all about keeping the pizza magic alive! 😄🍕 No bad recipes allowed! 👨🍳🚫 Thanks for the laughs and support! 🙌🎉
I've made pizza with biscuit dough that was less dry looking then this.
Oh, biscuit dough's pizza dream! 🍪🍕 Seems like that dough's been left out in the sun for a bit too long! 😂🔥 Keep rockin' your dough experiments, and maybe you'll invent the ultimate biscuit-pizza fusion! 🤘👨🍳🎸
I thought you guys were pretty tough on him and I wasn't really laughing but when he put the fork holes in the dough I couldn't help but slap my forehead.
This idea of warm (hot) water really needs to be put to rest.
Hey there! 🤗🍕 We're just passionate about our pizza perfection! And those fork holes... oh boy, it's a facepalm moment for sure. But hey, let's keep spreading the word about the right way to make that amazing pizza dough! 🍽️👨🍳👍
It's a shame because I actually like the guy that these guys are reacting to.
He has a great and bubbly personality, just needs to improve his skills.
I really lost it when he sprinkled flour on top of the dead dough.
Let just say it adds the ✨magic✨🤣
Johnny start your youtube channel now ❤
The dough was finished before he went to the oven and of course, 7 grams of yeast for 200 grams of flour is like giving an AMC Pacer rocket fuel. Of course he starts flying. In that case… of course the dough rises extremly fast. 😂😂😂😂😝😝😝
This is one of Vincenzo‘s best videos ever made!!!
What do you think of vito iacopelli?? Is really an expert?
Vito Iacopelli is definitely an expert in his field. His knowledge and expertise make him a valuable contributor to the culinary world. 🍽️👨🍳
Here is the thing. Italian cuisine is delicious, I love it. But that food with those amounts of (white) flour is not the way to get ripped, healthy and sexy. My tip: enjoy Italian food with all your heart only at the weekend (better only one day per week) and stick to healthy food for the rest of the days. You can tell from the fat in the faces of people (sorry, my friends but it's just true), how blood values are. Food is not the only factor in a healthier life but an important one (I would say it makes 50% of health, at least). What about you start to make more healthy italian food videos? It is easy: put fish or meat with vegetables together with extra virgin GREEK olive oil and you are good to go ❤.
Ciao amico! 😄👋 Italian food is a joy, in moderation! 🍝🥗🍷 Keep the flavors and fun, and add some "ripped" dishes! 🏋️♂️💪 Buon appetito! 🇮🇹🍽️🎉
Loads of Italian dishes are full of protein and veggies, and so full of flavor that they discourage overeating. I think it's more the Americanized Italian that is an issue -- Tony Soprano portions of butter, cream, and cheese rather than the 80g of dry-weight pasta normally served with mussels and greens and olive oil.
it has to be his first pizza ever. I also fucked up pizza dough multiple times, but i was always searching for mistakes. This dude just fucked everythink without not giving a goddamn shit 😂 just put sugar, ton of yeast. But you know, it could be easily recipe with pineapple 😂
Haha, Vito's first pizza: a true dough demolition derby! 🍕🚗💥 Sometimes learning comes from a sprinkle of chaos, right? And hey, you've got a point - pineapple's sugary sweetness could be the next wild twist in the dough saga! 🍍🍕😂 Keep the pizza tales rolling, my friend! 👨🍳📚🍕
@@vincenzosplate demolition derby killed me 😂😂😂😂
Most popular? Then im glad i never heard of it... 😆
Ahahhaha
when you gonna react to asmongold 2$ pizza? :))
Maybe I will! Thank you
lol!! did you guys smoke one?!
It's funny that when I watched that guy's video, I was like, what the hell is he doing? Lol 😆
I think this guy should stick to desserts. Seriously.
Oh, looks like Chef pizza got a little lost in the savory world again! 🍝 Stick to the sweet stuff, my friend! 😉🍰
These Americans have gone too far when it comes to Pizza.
Totally ahah
100F is no way hot for yeast.