man, good for you! Good luck with everything and have fun :) . Don't let that 1% of people ruin it for the rest 99%. Expecting to meet only nice people on the internet is like expecting not to get wet when you jump in a lake, sadly. It's just part of it. No matter what you do... so the best thing is to just ignore it and not let them win.
I'm glad to be back, and I'm even happier that there's still people out here that like watching my videos. Now we just need the algorithm to see what we see. 😉
You've got something SO many culinary youtubers don't: authenticity. That's what makes your content great man, just be yourself, your dry humor, the costumes, the passion for cooking...the hardcore fans are here and new ones will come! People respond to authenticity and that creates longtime fans. Thanks for all your work man and look forward to every upload!
Thanks for this comment! I have been thinking more and more about what makes me different from other food RUclipsrs, and there's definitely times where I'm SO tempted to study and emulate more successful ones, but I know deep down if I just keep knocking the videos out and constantly improve, the views will come. Cheers my friend!
The wife and I had just been talking about you this past week and we are really glad to see you back and well bro! Fuck the trolls, fuck the haters, and fuck everybody who doesn't want to support you, there are plenty more of us who love your genuine humor and delicious recipes. Keep up the great work and we can't wait to see what you come up with in the future! Take care of yourself, and congrats on the new job! I'll bet it is a lot, but probably exciting to go to
Thanks!! It's been SOO long that this video was like learning it all over again. 😀 Time to get on to my next edit!! Thanks for you and your wife's support!.
Buon per te amico mio. Like we used to say back in the day, "Do your own thing". I was wondering where you've been. I've been making my pizza per your recipe now for a long time, and like I told you then, you nailed it. The best pizza dough I've ever made. Salute..
Style, intelligence, brutal honest edges with a refreshing dash of fuckism humor. You arent perfect.(who is?) Youre original......even better. Ive taken your advice on making great pizza. it worked. You are like a pizza lawyer.Keep at it. You make them and they will come. You go the "IT" factor kid. No need to listen to others and walk in their footsteps. Youre making your own. Feel free to keep walking all over us with your creative knowledgeable style and original wit. You are destined to be the best at it. I think of you every week....when I make your pizza. Glad youre better and I feel blessed to see you back up at it again.
You know a comment is good when you read it multiple times! 😀 Really encouraging and the best part is you're actually out there making pizza (I've just a cheeky dough ball out myself). Really appreciate your support. I'm back. Shady's back. Back again.
Glad I found you from a link from another channel I was watching. You are the F*****G MAN. Now you got me thinking even more in depth. I been watching Charlie Anderson and I think he is bad ass as well. Thx for the knowledge.
well I may be up all night watching the rest. but it was the huge NY pizza slice where you cut the edges off to make a big slice but the one that got me was on the $300 books. I'm ocd and want to learn the best methods for everything I do. Right now I'm trying to digest the poolish ferments and your little buddy scoby in the fridge. I think I gotta pump my brakes and gain 20lbs and test the basic methods first. Have been making discs for a few years but finally discovered high gluten flour and I had to grab a membership to a restaurant supply. Cant wait for the new vid. Your video popped up on the side when watching one of Charlie Andersons videos. @@rollonfood
Can not recommend them enough. The next video utilizes a cool little tip I found in it (but also use one from pizza czar, and pizza Bible) glad you're liking the content and RUclips is recommending it
@@rollonfood you need to contact them and have them give out a coupon code so they know what you're doing for them. Well I won't bother you anymore for right now lol. Time for me to get in some caffeine and watch more of your awesome videos
I have used your most viewed video so many times, idk maybe watched it like 20 times, and have made about 13 pizzas with it and it was the first time i ever made pizza. its so good. was wondering if the recipe could be better because i really like that recipe.
Yeah, I've got a more artisan style pizza that I use for every batch now. Can be made into a thinner new York style by opening methods and using a docker. It's at the end of my 2 part series on pizza dough. There super sponge method
Honestly, writing this video was a pun minefield. It's not often your say "no pun intended" and actually mean it. Sounds cheesy (😉 this one intended) but true.
I think you should. Also, if you want a little taste of three whole modernist series, there's a very reasonably priced "modernist cuisine at home", single volume (comes with a kitchen manual of course). Not about pizza (there's some in it), but there's a wealth of other information. It's where I found out about things like black bean foam and making your own cheese slices for burgers etc.
Master good to see you again, I’ve been taking notes and practicing by attempting to replicate your pizzas, I have my own sourdough starter and have bought a couple of ovens (currently own the Gozney Dome dual fuel and also bought the Ooni Volt for the winter) also invested in the broad & Taylor proofing chamber. I have good gadgets and I do enjoy finding this sort of things specially hunting for them in OfferUp and FB Marketplace, have gotten more of my stuff for much less than the tag price. I do have questions, most of the pizzas you make you do bake them in the home oven with your steel plate, does using this semipro ovens(high temp capability) should change the recipes? Like the sugar and diastatic malt should be taken out of the equation? Does using 00 flour instead than AP flour also should take out the gluten?(example your sourdough “Sauron bubble” pizza recipe) . This week I went to try to do the Franco Peppes in the Gozney dome, it does have a steam inyector.
Thanks, I enjoyed this review although im not sure my wallet will thank you! I am glad you enjoyed the Mastering Pizza book, it and the pizza camp book are the 2 books that get the most use in my house!.
Now you need pizza czar (if you haven't already) . Love pizza camp though it's completely distinct to my other books. Tried a couple of the cream sauces and made a mortadella pizza inspired by the book so far.
I thought I had the only review and unboxingon Mondernist Pizza on RUclips! This guy definitely does a better job. For a single book I'd recommend the Joy of Pizza by Dan Richer.
I'm so happy that I stumbled upon this amazing channel in my pizza making journey. I love your sense of humor and more importantly I love that you aren't afraid to go beyond the superficial in your content to explain next level things. (Your fermentation videos, for example.) #$%k the trolls living in their mom's basements. Where is their content? Keep up the great content. I'll keep watching!
@@scotthamann1476 thanks for them words my friend, these comments keep me going. I'll keep making content for sure. Next mission is more regular uploads! Stay tuned
Awesome I'm glad you're ok and back! Rock on wit yo bad self boy! Lol and forget the haters. Everyone's in a different stage of learning and growth and those people with such immature minds are not worth upsetting yourself over. They're essentially fucked up thoughts people project that they would most likely never say to your face..
I said somewhere that if you can only get one book, the Bible is the way to go, but the more I read MP the more I love the books. I'd be lying if I said it wasn't a luxury though.
1,800 pages, and still incomplete as they don’t have a recipe for your pineapple sauce. The stuff is seriously killer. And now I need to save up for this collection that i didn’t even know existed until I saw this video.
Don't speak so soon haha. There's a whole section on fruits in an on pizza, dough and sauce. But ya, I would be shocked if he had, you know, the sauce. 😄
I do yes, it's my name at gmail.com glad to hear that there's people out there who's pizza game I helped!! I'm going to be posting a lot more regularly soon.
man, good for you! Good luck with everything and have fun :) . Don't let that 1% of people ruin it for the rest 99%.
Expecting to meet only nice people on the internet is like expecting not to get wet when you jump in a lake, sadly. It's just part of it. No matter what you do... so the best thing is to just ignore it and not let them win.
Agreed! Thanks for the encouragement 🙂
You're gonna be a really big channel if you keep going 🎉🎉🎉
I intend to! Thanks for watching and commenting. 🙂
I was worried about you. So glad you're back, and will "stay" back with us.
I'm glad to be back, and I'm even happier that there's still people out here that like watching my videos. Now we just need the algorithm to see what we see. 😉
Glad to see you're back!
Thanks!!
Oh shit, my favorite content creator is back at it.
Ahhhhh shit son. I'm gonna start making videos until there's no more melons to slash
Glad you’re back, you’ve been missed!!!!!!!! Hope you’re feeling better after your crash 😳🥲being your lovely wacky self is magical!
Thanks kind Internet stranger... Er, I mean, mum. Xx
Can't wait for all the upcoming pizza inspiration!
You'll see some pizza action sooner than you think!
Nice to see you back.
Nice to be back. 🙂
You've got something SO many culinary youtubers don't: authenticity. That's what makes your content great man, just be yourself, your dry humor, the costumes, the passion for cooking...the hardcore fans are here and new ones will come! People respond to authenticity and that creates longtime fans. Thanks for all your work man and look forward to every upload!
Thanks for this comment! I have been thinking more and more about what makes me different from other food RUclipsrs, and there's definitely times where I'm SO tempted to study and emulate more successful ones, but I know deep down if I just keep knocking the videos out and constantly improve, the views will come. Cheers my friend!
good to see you back, looking forward to see what you produce with those books! it may even tempt me to get them 😬
I fully intend to have the whole modernist collection one day, but I highly doubt there will ever be another pizza book I would need.
Welcome back! Looking forward to seeing more videos, really enjoy your presentation.
Thank you my friend.
Love everything you do. Keep being you. Can't wait for the next one.
Thanks! Working on the next one now. 😄
The wife and I had just been talking about you this past week and we are really glad to see you back and well bro!
Fuck the trolls, fuck the haters, and fuck everybody who doesn't want to support you, there are plenty more of us who love your genuine humor and delicious recipes. Keep up the great work and we can't wait to see what you come up with in the future!
Take care of yourself, and congrats on the new job! I'll bet it is a lot, but probably exciting to go to
Thanks!! It's been SOO long that this video was like learning it all over again. 😀 Time to get on to my next edit!! Thanks for you and your wife's support!.
Great to see you back my friend! I love your videos, just be you!!!!!
Good to be back!!
Buon per te amico mio. Like we used to say back in the day, "Do your own thing". I was wondering where you've been. I've been making my pizza per your recipe now for a long time, and like I told you then, you nailed it. The best pizza dough I've ever made. Salute..
Salute!!
Style, intelligence, brutal honest edges with a refreshing dash of fuckism humor. You arent perfect.(who is?) Youre original......even better. Ive taken your advice on making great pizza. it worked. You are like a pizza lawyer.Keep at it. You make them and they will come. You go the "IT" factor kid. No need to listen to others and walk in their footsteps. Youre making your own. Feel free to keep walking all over us with your creative knowledgeable style and original wit. You are destined to be the best at it. I think of you every week....when I make your pizza. Glad youre better and I feel blessed to see you back up at it again.
You know a comment is good when you read it multiple times! 😀 Really encouraging and the best part is you're actually out there making pizza (I've just a cheeky dough ball out myself). Really appreciate your support. I'm back. Shady's back. Back again.
"Pizza lawyer" is spot on
Yes Rollon! Glad to see you back, brother!
Happy to be back! It's been SOO long.
You be you. Your videos are great - thanks for doing them!
Thank you! Means a lot
please keep the videos coming! you are my favourite pizza youtube channel. thanks for the work!
I will!!
Glad I found you from a link from another channel I was watching. You are the F*****G MAN. Now you got me thinking even more in depth. I been watching Charlie Anderson and I think he is bad ass as well. Thx for the knowledge.
Glad you found it! I'm Curious to know which video, and was it a recommendation? (New video dropping soon!)
well I may be up all night watching the rest. but it was the huge NY pizza slice where you cut the edges off to make a big slice but the one that got me was on the $300 books. I'm ocd and want to learn the best methods for everything I do. Right now I'm trying to digest the poolish ferments and your little buddy scoby in the fridge. I think I gotta pump my brakes and gain 20lbs and test the basic methods first. Have been making discs for a few years but finally discovered high gluten flour and I had to grab a membership to a restaurant supply. Cant wait for the new vid. Your video popped up on the side when watching one of Charlie Andersons videos. @@rollonfood
Can not recommend them enough. The next video utilizes a cool little tip I found in it (but also use one from pizza czar, and pizza Bible) glad you're liking the content and RUclips is recommending it
@@rollonfood you need to contact them and have them give out a coupon code so they know what you're doing for them. Well I won't bother you anymore for right now lol. Time for me to get in some caffeine and watch more of your awesome videos
I have used your most viewed video so many times, idk maybe watched it like 20 times, and have made about 13 pizzas with it and it was the first time i ever made pizza. its so good. was wondering if the recipe could be better because i really like that recipe.
Yeah, I've got a more artisan style pizza that I use for every batch now. Can be made into a thinner new York style by opening methods and using a docker. It's at the end of my 2 part series on pizza dough. There super sponge method
"No corner cutting when I comes to publication" nice!
Honestly, writing this video was a pun minefield. It's not often your say "no pun intended" and actually mean it. Sounds cheesy (😉 this one intended) but true.
Great video, I'm going to slowly collect all of these books. Love your work, do what you love. Be you, we love you. 💯
🏁
I think you should. Also, if you want a little taste of three whole modernist series, there's a very reasonably priced "modernist cuisine at home", single volume (comes with a kitchen manual of course). Not about pizza (there's some in it), but there's a wealth of other information. It's where I found out about things like black bean foam and making your own cheese slices for burgers etc.
@@rollonfood Thanks for the tip, definitely going to look into that.
Glad you’re back! Enjoy your videos!
Thanks!
Yay!!! Thanks for entering our lives again. 🎉🎉🎉
Good to be back! Thanks for your support!!
Glad your back, my absolute favorite cooking Channel 🤘
New one dropping very soon!!
Glad you’re back!
Downloading that recipe book now. Thank you.
Which one?
@@rollonfoodModernist Recipes.
@@DrGaryGreen ahhh. I didn't know you could download them. Nice!
@@rollonfoodYou can't. I have connections in low places. 😇
@@DrGaryGreen ahhh yes, I have some of those , didn't even think about looking for cook books there tho.
Thank you for this video. I am new to your channel and I really appreciate your honest opinion. Really value the book recommendations. Thanks!
Thanks & welcome my friend! I really value your support 😃
Master good to see you again, I’ve been taking notes and practicing by attempting to replicate your pizzas, I have my own sourdough starter and have bought a couple of ovens (currently own the Gozney Dome dual fuel and also bought the Ooni Volt for the winter) also invested in the broad & Taylor proofing chamber. I have good gadgets and I do enjoy finding this sort of things specially hunting for them in OfferUp and FB Marketplace, have gotten more of my stuff for much less than the tag price. I do have questions, most of the pizzas you make you do bake them in the home oven with your steel plate, does using this semipro ovens(high temp capability) should change the recipes? Like the sugar and diastatic malt should be taken out of the equation? Does using 00 flour instead than AP flour also should take out the gluten?(example your sourdough “Sauron bubble” pizza recipe) . This week I went to try to do the Franco Peppes in the Gozney dome, it does have a steam inyector.
Thanks, I enjoyed this review although im not sure my wallet will thank you! I am glad you enjoyed the Mastering Pizza book, it and the pizza camp book are the 2 books that get the most use in my house!.
Now you need pizza czar (if you haven't already) . Love pizza camp though it's completely distinct to my other books. Tried a couple of the cream sauces and made a mortadella pizza inspired by the book so far.
He’s back !
Back again, it's the slightly chubby shady Nahmsayin
FKNA, smart choice. Make yourself happy.
😁
I thought I had the only review and unboxingon Mondernist Pizza on RUclips! This guy definitely does a better job. For a single book I'd recommend the Joy of Pizza by Dan Richer.
I'll check it out, thanks!!
I'm so happy that I stumbled upon this amazing channel in my pizza making journey. I love your sense of humor and more importantly I love that you aren't afraid to go beyond the superficial in your content to explain next level things. (Your fermentation videos, for example.) #$%k the trolls living in their mom's basements. Where is their content? Keep up the great content. I'll keep watching!
@@scotthamann1476 thanks for them words my friend, these comments keep me going. I'll keep making content for sure. Next mission is more regular uploads! Stay tuned
Awesome I'm glad you're ok and back! Rock on wit yo bad self boy! Lol and forget the haters. Everyone's in a different stage of learning and growth and those people with such immature minds are not worth upsetting yourself over. They're essentially fucked up thoughts people project that they would most likely never say to your face..
I agree, I'm going to cook up a nice copypasta of my own today and that'll be my weapon against them.
This is not a joke, this is exactly what you get. Box, box, box, books.
like dancing at a rave
Pizza bible is all you need
I said somewhere that if you can only get one book, the Bible is the way to go, but the more I read MP the more I love the books. I'd be lying if I said it wasn't a luxury though.
1,800 pages, and still incomplete as they don’t have a recipe for your pineapple sauce. The stuff is seriously killer.
And now I need to save up for this collection that i didn’t even know existed until I saw this video.
Don't speak so soon haha. There's a whole section on fruits in an on pizza, dough and sauce. But ya, I would be shocked if he had, you know, the sauce. 😄
I done the pineapple sauce aswell it is absolutely amazing!
Hey man, it's great to see you back. I make the BEST pizza now, because of you. Do you have an email address? I want to send you some books.
I do yes, it's my name at gmail.com glad to hear that there's people out there who's pizza game I helped!! I'm going to be posting a lot more regularly soon.