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"
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 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! 👨🍳✨🍕
@@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.
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!
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! 🍝🔥😄
Still one of my all time favourite reaction videos , makes my laugh so hard with you guys😂. Also Johhny is right, this dough is actually very unhealthy, keep away from this!
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! 🎬👨🍳🤣
My favorite reaction video so far. Absolutely hilarious! Thanks for introducing us to Johnny. I will definitely be visiting one of his restaurants soon!
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.
👨🍳📺 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! 🍕😄
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.
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! 🎥😄
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.
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!! 😀
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!
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!
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
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. 🤭
@@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.
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!
The internet is amazing. At the same time it gives some guy who knows nothing to became a "chef", but that guy will also be grilled by the true masters. Great video! Thank you.
You said it! The internet is like a wild kitchen where everyone tries to be a chef, but we're here to separate the real deals from the microwave mavens! 😄🔥👨🍳
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! 🍞🥛👨🍳💪
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.
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...
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 😂❤
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! 👨🍳🕺🌟
Hilarious, I laughed so hard at this video. I don’t know what was more funny, the guy poking the dough with a fork or the men’s reaction. Thanks for the humour
Laughter is the best seasoning in the kitchen! 😄 It's all part of the fun and learning experience. Keep enjoying those moments and creating delicious dishes. 🍕🤣👨🍳
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!
@@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
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! 🍕👨🍳
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!!!
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?
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.
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! 👨🍳🔥
@@vincenzosplate Always Chef Vincenzo, always! 😅 That's why I like filming pizzaiolos from Napoli and Campagna area at work and eating proper pizzas as well. Certain famous Chefs don't understand that for a proper Italian dish you need to follow very basic and simple rules, no inventing new stuff and adding mint, pineapple or whatever...
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! 🌌🍕🤣
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!
You're welcome! 😄 Vincenzo's insights can be a reality check in the world of cooking. Keep enjoying those entertaining and educational moments in the kitchen! 🍕👨🍳🎥
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! 🍕😄
2:53 You are correct! I do have to heat up my bowl in Canada when I make my restaurants dough. We have to have heaters set up in places like the dough table, the mixing machine, etc because the weather is so everywhere so quick that if we do not control everything we ruin the consistency of our pizza dough!
Ah, the Canadian climate keeps the dough on its toes! ❄️🍞 Keeping things warm and cozy is the secret to a perfect dough consistency. Your pizza expertise is like a delicious weather forecast! 🌦️🍕 Keep those heaters and heaters (not typos!) cranked up for the ultimate dough control! 🔥👨🍳🇨🇦
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!
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.
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!
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.
I started with that video lol and now I'm moving up on the pizza levels, last video i saw before this one was about the Hydration and i couldn't help but laugh with them lol still working on my craft but my love for pizza is too much to stop, I'm thinking about opening up a pizza place so I'm just learning as much as i can until i make my own recipe! Funny and sad how people always say making Pizza dough is super easy... yet this is an art and you can either make a good digestible one or a dry and hard one that makes your stomach very upset. My main goal is to have a pizza that feels light so that you can taste it well, digest it well and enjoy it at any time. Very Fun and informative video, will subscribe and check more of your content!
You're on a pizza quest! 🍕🌟 Keep honing your craft and perfect that pizza magic! 🎩💫 Light, delicious, and unforgettable! 🍕😋 Thanks for joining the pizza party! 🎉🍕
Hey there, laughter contagion! 😄🤣 We're glad our infectious laughter had you cracking up! Stay tuned for more hilarious reactions that'll have you in stitches. Laughter therapy is the best, isn't it? 🎭🍕🎉
Vincenzo I love your videos. Was able to finally make true authentic Bolognese because of you, thank you. However your videos with Johnny are great and Crack me up. Thank you both for the laughs and seriously the knowledge you both are sharing with all of us. God bless you both.
Grazie mille for your kind words! 😄🍝 I'm delighted to hear that my videos have helped you make authentic Bolognese, and it's fantastic to know that you enjoy the humor and knowledge sharing in the videos with Johnny. We appreciate your support, and may your culinary adventures continue to be filled with delicious Italian flavors and laughter! 🇮🇹👨🍳❤️🙏
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! 🍝🍰
Hey there, comedy connoisseur! 😄🎭 We're glad you find us hilarious! Johnny's the master of pizza and Vincenzo brings the Italian flavor. Cheers to more laughter and delicious content! 🍕🎉👨🍳
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.
I will definitely keep them coming. I am always looking for new and interesting topics to cover, so if you have any suggestions, please feel free to share them with me.
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🇿🇦👍
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! 🍝🎉
@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!
Vincenzo! Johnny! Thanks so much for making me laugh as I watched your reaction to this guy making a mess! Hilarious! I look forward to using Johnny's recipe to make the real deal. Molte grazie.
Grazie mille! We're glad we could entertain you with our reactions. Get ready to make some authentic Italian deliciousness with Johnny's recipe. Buon appetito! 🍕😄👨🍳
When I statred making pizza I was inclined to believe that the addition of sugar was necessary for the yeast to raise. I have found that using more salt and waiting for the yeast to activate before adding it to the dry ingredients. I use 35% hydration I've never managed to get 50 plus percent dough to toss properly. My dough has 3% yeast. Is that too much yeast and would it make my crust taste yeasty
Thanks for the great wideo 😁 I am extremely interested: why using over-yeasted and/or overproffed dough would be bad for your health or more thirst provoking?? I am indeed always extremely thirsty afrer eating take out pizza, I always just assumed that how it is after eating a lot of carbs 🤔
🍕🤔 Well, let's just say that over-yeasted pizza dough might give you a "yeast infection" of thirst! But hey, it's all about finding the right balance for a delicious and satisfying pizza experience!
Thank you so much, eh! We're glad you're enjoying our videos, just like a pot of gold at the end of a spaghetti rainbow. 🌈🍝 Grazie and Badabing Badaboom!
This is such a great video. I know nothing about making pizza but really want to make my our for my kids and this definitely helps out a lot. His laugh is true funny, you two need to make more videos.😊
@vincenzosplate I think you said in Joshua React video there should be no oil on the neapolitan pizza after baking it but in a short scene at around 12:00 in this video you put olive oil on it after baking. Which of the two ways is correct?
I have a packet of that same brand and type of Fleischmann's ActiveDry yeast and the instructions say "For each packet, simply dissolve 1/4 cup warm liquid (100 F - 110 F) with 1 tsp sugar to activate yeast. Then follow your recipe." It doesn't seem like the guy was too far off from the instructions but I have never used that much in one batch of pizza.
He has the skills and the talent, he just needs to expand his learning and do more research on the proper ways to make it. But I'm sure it will be easy for him to learn all those.
I love these two guy's. Only thing is everytime i watch a blog with both of them in it, i need to put a diaper on, because i piss myself laughing 😂😂 copped one in the ass had me on the floor😅😅
Absolutely, you've got a point there! Sugar and oil help with that beautiful browning in regular home ovens. It's all about adapting and achieving that perfect crust! 🍞🔥👨🍳
I suspect that the Preppy guy sat on the pizza dough to make it paper-thin. The expensive range, copper pans, copper bowls & copper utensils reminds me of what cowboys say of person who dresses up to look like a cowboy: He’s all hat & no cattle. Excellent video.
Hey! Vincenzo! No comments about Canada! Just coz you’re in Oz! (And Naples, and Rome …) Seriously, though, your videos are terrific. Not entirely comfortable with this dis video, but it does make some useful and important points. Glad you guys had a good time.
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'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!
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! 🍝🔥😄
Still one of my all time favourite reaction videos , makes my laugh so hard with you guys😂. Also Johhny is right, this dough is actually very unhealthy, keep away from this!
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! 🎬👨🍳🤣
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! 😄🍝🚫👨🍳
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
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
@@aris1956 Damn these are giving me flashbacks of sore cheeks from laughing
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.
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! 🍕😄
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!
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
New to Pizza making and I appreciate you saying the "why" behind the errors in these reaction videos.
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.
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.
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!! 😀
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!
It looks like the kind of pizza that would be served in my cafeteria at high school or Chuck E. Cheese.
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!
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
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.
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!
The internet is amazing. At the same time it gives some guy who knows nothing to became a "chef", but that guy will also be grilled by the true masters. Great video! Thank you.
You said it! The internet is like a wild kitchen where everyone tries to be a chef, but we're here to separate the real deals from the microwave mavens! 😄🔥👨🍳
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! 🍞🥛👨🍳💪
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.
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. 🍕🤣👨🍳🇮🇹
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.
These videos are so funny yet so painful to watch.Johnny is so awesome. Love your work guys! Long Live Pizza ❤️
It's funny that when I watched that guy's video, I was like, what the hell is he doing? Lol 😆
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.
Thank you. Please make more videos in this format because this is how I like to learn.
Grazie mille! 😄🙏 More hilarious reactions and learning coming your way! 🎉👨🍳 Stay tuned for authentic Italian fun! 🇮🇹🍝 Enjoy the journey with me! 🌟🍽️
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! 👨🍳🕺🌟
Hilarious, I laughed so hard at this video. I don’t know what was more funny, the guy poking the dough with a fork or the men’s reaction.
Thanks for the humour
Laughter is the best seasoning in the kitchen! 😄 It's all part of the fun and learning experience. Keep enjoying those moments and creating delicious dishes. 🍕🤣👨🍳
@@vincenzosplate too true. Keep being you.
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
Petition for you and Johnny start a series of these. You can be the uncle Roger of pizza recipes. Pretty please - i laughed so hard during this video.
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! 🍕👨🍳
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!!!
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.
Best video I've seen in ages ! Cracked me up thanks.
Hahaahahahah I loved it too. Johnny and I shared lots of laughs
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. 😂👍🎉
I have tried Johnny’s pizza dough - it is magnificent, nothing to add nothing to subtract
Please start putting some more recipes online !!!!
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! 🍕🤣👨🍳
Loved the video. thank you for the laughs. at the end I was crying I was laughing so hard. thank you, thank you.
Grazie mille for the love and laughs! We're here to bring joy and entertainment. Stay tuned for more hilarious reactions. Cheers! 🍕😄👍
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! 👨🍳🔥
Let’s go Johnny! Get that channel up and running !
something went wrong with the audio lol
Great video, comments and laughter as well, yes RUclips is full of wrong food making presentations. Nice that you guys covered this one as well.
Thanks for joining the fun and standing against the wrong food revolution! Together, we'll keep the culinary balance in check. 🍽️😄👍
@@vincenzosplate Always Chef Vincenzo, always! 😅 That's why I like filming pizzaiolos from Napoli and Campagna area at work and eating proper pizzas as well. Certain famous Chefs don't understand that for a proper Italian dish you need to follow very basic and simple rules, no inventing new stuff and adding mint, pineapple or whatever...
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 🤣
You guys had me cracking up! Thanks for the laughs.
Glad we could entertain you, my friend! Laughter is the secret ingredient in every good recipe. Stay tuned for more hilarious reactions! 😄👨🍳🎉
nice tomato pie…..🤣😂
😂😂😂
we need more reaction videos with Johnny!!🤣🤣
4:45 johnny laugh is just funny 🤣🤣🤣🤣
Totallya ahah
I LOVE Vincenzo's videos! Hysterical!
Glad you enjoy my videos! 😄👏 Cooking and laughter go hand in hand in the kitchen! Stay tuned for more deliciousness. 🍝👨🍳
"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
Stupendo, sembravate i classici due compagni di classe a ridere in fondo all' aula. DA RIFARE!
Grazie mille! Siamo contenti di avervi fatto sorridere! Continuate a seguirci per altre ricette autentiche e divertenti avventure culinarie. 🤗🍝👨🍳
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!
Thanks a lot for these vid's Vincenzo, somebody has to pull the breaks on the youtube chef's thinking they know pizza.
You're welcome! 😄 Vincenzo's insights can be a reality check in the world of cooking. Keep enjoying those entertaining and educational moments in the kitchen! 🍕👨🍳🎥
Amazing reacting video
Thank you a lot 🙏🏻❤️
You guys are so mean and I love it 😂😂
Aw, we're just serving up some saucy honesty! 😜 Keep those taste buds tingling and the laughs rolling, my friend! 🍝😄👨🍳
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! 🍕😄
2:53 You are correct! I do have to heat up my bowl in Canada when I make my restaurants dough.
We have to have heaters set up in places like the dough table, the mixing machine, etc because the weather is so everywhere so quick that if we do not control everything we ruin the consistency of our pizza dough!
Ah, the Canadian climate keeps the dough on its toes! ❄️🍞 Keeping things warm and cozy is the secret to a perfect dough consistency. Your pizza expertise is like a delicious weather forecast! 🌦️🍕 Keep those heaters and heaters (not typos!) cranked up for the ultimate dough control! 🔥👨🍳🇨🇦
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!
One of the best reaction videos I have ever watched. Shout out to both of you.
Wow, this is great to hear for us 🙏🏻 and we appreciate to know this is one of your favourite reaction videos! Grazie my friend ❤️
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.
So funny! I was looking for pizza dough in RUclips and somehow avoided this guy. Now I know it's for the good! Thanks for great content!
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
Thank you guys! Brilliant.
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!
I started with that video lol and now I'm moving up on the pizza levels, last video i saw before this one was about the Hydration and i couldn't help but laugh with them lol still working on my craft but my love for pizza is too much to stop, I'm thinking about opening up a pizza place so I'm just learning as much as i can until i make my own recipe!
Funny and sad how people always say making Pizza dough is super easy... yet this is an art and you can either make a good digestible one or a dry and hard one that makes your stomach very upset.
My main goal is to have a pizza that feels light so that you can taste it well, digest it well and enjoy it at any time.
Very Fun and informative video, will subscribe and check more of your content!
You're on a pizza quest! 🍕🌟 Keep honing your craft and perfect that pizza magic! 🎩💫 Light, delicious, and unforgettable! 🍕😋 Thanks for joining the pizza party! 🎉🍕
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! 🍕😄
You both had me cracking up.. The laughter is infectious! 😊
Hey there, laughter contagion! 😄🤣 We're glad our infectious laughter had you cracking up! Stay tuned for more hilarious reactions that'll have you in stitches. Laughter therapy is the best, isn't it? 🎭🍕🎉
@@vincenzosplate yes, it is!! 😁
That bite was like cardboard
Oh no, cardboard doesn't belong in the kitchen! 😄🚫 Let's stick to delicious, authentic Italian goodness! 🍝🇮🇹 Buon appetito! 🍽️😋
Vincenzo I love your videos. Was able to finally make true authentic Bolognese because of you, thank you. However your videos with Johnny are great and Crack me up. Thank you both for the laughs and seriously the knowledge you both are sharing with all of us. God bless you both.
Grazie mille for your kind words! 😄🍝 I'm delighted to hear that my videos have helped you make authentic Bolognese, and it's fantastic to know that you enjoy the humor and knowledge sharing in the videos with Johnny. We appreciate your support, and may your culinary adventures continue to be filled with delicious Italian flavors and laughter! 🇮🇹👨🍳❤️🙏
Vincenzo, thanks again. God willing, one day my wife and I will get to Italy and make a dream come true. We are such foodies.
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
You guys are just hilarious!! Johnny is a master, and a swell guy. Vincenzo: always a treat to watch any of your content... Cheers! 😊
Hey there, comedy connoisseur! 😄🎭 We're glad you find us hilarious! Johnny's the master of pizza and Vincenzo brings the Italian flavor. Cheers to more laughter and delicious content! 🍕🎉👨🍳
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.
These videos are the best! Keep it coming 😂
I will definitely keep them coming. I am always looking for new and interesting topics to cover, so if you have any suggestions, please feel free to share them with me.
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🇿🇦👍
I love vincenzo laugh man he makes my day 😂
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!
Vincenzo! Johnny! Thanks so much for making me laugh as I watched your reaction to this guy making a mess! Hilarious! I look forward to using Johnny's recipe to make the real deal. Molte grazie.
Grazie mille! We're glad we could entertain you with our reactions. Get ready to make some authentic Italian deliciousness with Johnny's recipe. Buon appetito! 🍕😄👨🍳
Johnny is awesome! Need more for sure!
When I statred making pizza I was inclined to believe that the addition of sugar was necessary for the yeast to raise. I have found that using more salt and waiting for the yeast to activate before adding it to the dry ingredients. I use 35% hydration I've never managed to get 50 plus percent dough to toss properly. My dough has 3% yeast. Is that too much yeast and would it make my crust taste yeasty
Pizza dough? This is a dough for a donut.
Thank you very much, Vincenzo, for sharing your wonderful video with us.
Oh, the mysteries of dough! Who knew pizza and donuts could be so closely related? 🍩 Thanks for watching and joining in on the fun!
Thanks for the great wideo 😁
I am extremely interested: why using over-yeasted and/or overproffed dough would be bad for your health or more thirst provoking??
I am indeed always extremely thirsty afrer eating take out pizza, I always just assumed that how it is after eating a lot of carbs 🤔
🍕🤔 Well, let's just say that over-yeasted pizza dough might give you a "yeast infection" of thirst! But hey, it's all about finding the right balance for a delicious and satisfying pizza experience!
I really love you two !! Those videos are like Gold !! Badabing Badaboom from Quebec !
Thank you so much, eh! We're glad you're enjoying our videos, just like a pot of gold at the end of a spaghetti rainbow. 🌈🍝 Grazie and Badabing Badaboom!
lol PMSL with laughter!!! You both are making my laugh with ur reactions 😂 This guy sounds like we are watching play school!! 😂
This is such a great video. I know nothing about making pizza but really want to make my our for my kids and this definitely helps out a lot. His laugh is true funny, you two need to make more videos.😊
Thanks for the love! We're here to save you from bad pizza experiences. Stay tuned for more hilarious reactions and tips. 🍕😄
Your laughter was infectious!
This video is an absolute masterpiece, you guys are awesome! Almost died of laughter😂. Keep up the great work Vincenzo!!!
I love these videos, crying from laughing :-)))
Grazie mille! 🙌😂 Happy to bring joy and laughter to your day! 🇮🇹😊 Keep enjoying the videos! 👨🍳🔪 Buon appetito! 🍴
Question there is a pizzeria chef on here named Vito Iacopelli just curious why you have never made a video on his techniques? And authenticity?
I'll definitely check him out. Thank you for this.
@vincenzosplate I think you said in Joshua React video there should be no oil on the neapolitan pizza after baking it but in a short scene at around 12:00 in this video you put olive oil on it after baking. Which of the two ways is correct?
I was crying watching this video! I dont even know how to cook. Take a look under the bonnet. Please make more videos like this.
I have a packet of that same brand and type of Fleischmann's ActiveDry yeast and the instructions say "For each packet, simply dissolve 1/4 cup warm liquid (100 F - 110 F) with 1 tsp sugar to activate yeast. Then follow your recipe." It doesn't seem like the guy was too far off from the instructions but I have never used that much in one batch of pizza.
He has the skills and the talent, he just needs to expand his learning and do more research on the proper ways to make it. But I'm sure it will be easy for him to learn all those.
I love these two guy's. Only thing is everytime i watch a blog with both of them in it, i need to put a diaper on, because i piss myself laughing 😂😂 copped one in the ass had me on the floor😅😅
Haha! 😄 Laughter is the best spice in the kitchen. Keep enjoying their content and those hearty laughs! 🇮🇹😂🍕
Sugar and oil is so the dough can actually brown in a Home oven! Not everyone have a wood burn oven at home -.-
I tried Johnny’s way and it browned on my 250C conventional electric home oven. The dough browned on its own and he is right.
Absolutely, you've got a point there! Sugar and oil help with that beautiful browning in regular home ovens. It's all about adapting and achieving that perfect crust! 🍞🔥👨🍳
I suspect that the Preppy guy sat on the pizza dough to make it paper-thin. The expensive range, copper pans, copper bowls & copper utensils reminds me of what cowboys say of person who dresses up to look like a cowboy: He’s all hat & no cattle. Excellent video.
Hey! Vincenzo! No comments about Canada! Just coz you’re in Oz! (And Naples, and Rome …) Seriously, though, your videos are terrific. Not entirely comfortable with this dis video, but it does make some useful and important points. Glad you guys had a good time.