yeah their dynamic is great i liked brad and andy as a team for the sauce but part of me wishes brad and claire teamed up lol. love the episode where they make sourdough bread together
@@ZRTMWA yes they are .....Did you her her say "you make pizza at home all the time" and if you've watched other episodes she has said they are married
Hunter Crosby- Brad is doing a bit of “man-splaning”. The good news is he does it to all his colleagues regardless of gender. It’s just his MO in the kitchen & I enjoy him nonetheless.
@@ericawentz2734 mirroring. a concept common in many animals who are trying to make closer connections with the other. I really don't think he's trying to dominate Claire and probably has a lot of respect for her
I think someone in the comments said before that Claire is like an older sister that you’re super scared to disappoint even though you know she’s really supportive and nice. I see that in this episode.
Also claire stop it with the sport coat and shoulder pads. It's not a thing, it wasn't when murphy brown did it either. cut it out. you can't do these things when you have the unironic white patch in your hair.
I love how sweet and wholesome this comment is and all of the comments in general. The internet can be a toxic space especially in terms of womens appearences. Just thought you should know your comment is appreciated and i bet claire would be delighted if she has seen it 🙂
@@layala.n.4029 no it's natural, it's not a perfect strand of grey hair, you can see when she pulls them up in a bun that she actually has a lot of white hair all around her edges
I know it's barely even a 1/3 into this Making Perfect: Pizza series, but I am DESPERATELY hoping that they do even more dishes/foods. It's such a great combination of the amazing BA personalities, cullinary learning, and just downright fun.
the segment at scarr's was funny to me. Seeing claire, who like most at BA are really technical and food sciency which is great, interact with a get your hands in there chef who probably learned from his family was just cool.
In active he doesn’t use fancy words (but I get the feeling you’re hinting at lowkey racism, which is an equally acceptable answer now that I think about it)
@@Getreidekeks I dont know where racsim came from but yeah i was referring to his terminology use. Reminded me of how i learned to cook, "granny style", compared to professional terms.
John Griffon oh i got racism from the fact that most people will assume a black person is less educated or less skilled than themselves or people of their own race (talking about white people specifically rn) so that’s why I said that as well just in case you meant that :)
claire: says something incredibly specific and scientific about pizza dough scarr: says the same thing but with swag brad: says the same thing but with screaming
Frankie Horvath I kind of want to see a series where each of the editors, with their own areas of expertise, are assigned to individually work to make their own perfect **insert food** and then see everyone’s end result in the last episode to declare a winner
Just wanted to say that I found Bon Appetit about two years ago and witnessing the growth of the channel has been so impressive. Consistent, interesting, well edited content that is truly lovely stuff to watch. The hosts are such wholesome characters who show passion, humour and at times frustration that’s so enjoyable to watch. This series is gonna be a new level of growth and learning for everyone involved and I just want to say thank you for providing it! I hope to start cooking better as time goes forward, and Bon Appetit really is an exemplar of a great channel. Thanks to everyone!
I feel like Claire is the A+ student in group projects that always gets stuck doing all the work. We see you and acknowledge your work!! Also, Andy at 32:36 😂😂😂
Best crust I ever had. I found his sauce a touch on the sweet side, but everything else was great, and his crust...Just the best. I ate a lot of pizza that week, but a year and a half later, I remember that crust perfectly.
The great thing about Claire is that you're getting a lesson in food science, but her charm and wit are so endearing that you don't even realize you are! Her expertise is rubbing off on us and we are gladly soaking it in. Thank you Bon Appetit!
I can’t even imagine how much work, time, and thought went into this project and that’s with all the fans (including me) pressuring for more content without knowing that you were working on such a huge project. Thank you so much for all your hard work and always putting out quality content!
SO TRUE.. JUST AMAZING 😭😭💙💙 One of the best kitchens (number one with tasty and gordon ramsy 🤩) nothing else could top any of these ones one question tho.. we obvi know that the baking school vids of claire are already done, but on wich days will it be uploaded? Like i couldnt find a specific day or time in between the first 2 ep to figure it out.. anyone any ideas on that? Just waiting here with my cakes. Moisting it again and again... and again 😂😂
The entire time I was watching, I feel like Claire is doing a group project and she's the student that does most of the work at first and then just watches the other group members finish it at the end, while she just eats snacks.
@@drfeelsbadman4001 it's called active learning: making questions, repeat out-loud what is said to you and also confront your current knowledge with what is being said to you. You sound a bit Lily-white.
I love how RUclips series allow episodes to be as long as they need to be and less how long is standard or consistent. It feels like nothing is overly truncated or added on unnecessarily. A good production team making good decisions.
This is NOT a RUclips series. This is a normal Bon Appetit video, the channel just made it to a "series" because there are several videos about creating the perfect pizza. But RUclips didn't produce it. A RUclips series is for example Liza Koshy something something.
One day I wish to have a palette that is as refined as Chris Morocco's. Man the way he can taste every component of a dish and absolutely nail it - genius.
It comes with the territory of decades of kitchen work. Just about any chef that's been in the biz for more than 10 years can pretty easily pick out individual components of most dishes. Spending 60 hours a week for months, years, and decades will give you a heightened sense of smell, taste and texture. If you're not a chef.... good luck.
This is the series I'm most excited for! All of these culinary icons forging their skills together to make perfection. And that's what they are; Perfection!
In the middle, they'll get in a conflict; which they'll later resolve after accepting each other's differences. And at the end, they'll learn that the real 'perfect pizza' is the friendship that they made along the way.
I want to cry because THIS is the kind of content I've always wanted. I love the topic. I love that everyone's involved. I love that I leave with something I can work with. I can't wait to try this recipe. Thank you Bon Appétit!
ATTENTION DEAF AND HARD OF HEARING VIEWERS: I don’t know why they don’t have captions on these videos, but I recently discovered that if you go on their website where they also post the videos, they have captions there Edit: hey B.A., I hope you can consider also putting actual captions on your RUclips videos as well so everyone can enjoy this amazing channel ❤️
Claire: The dough can smell fear. Brad: The dough can smell fear. Did you know the dough can smell fear? The dough can smell fear. The dough can smell fear. The dough smelled your fear. The dough can smell fear. Claire: ***I regret saying anything.***
I adore Claire, far and away the best presenter on BA (sorry Brad), does such a great job communicating her thought process and exploring all her options.
Brad is more charismatic and outgoing to Claires more stoic character but he's too scattered to follow sometimes with his ADHA and all while Claire's more ordered and informational. Both good in their own way depending on what you're looking for. I definitely prefer Claire though! ;P
No it doesn’t have anything to do with the sexes here, I’d say it’s more of an involuntary “expertsplaining”, as in they’re experts and they have their explanation in their head, so any other version of it doesn’t work for them even though it’s correct. It happens to the best of us
oh my, yes. Sometimes I’m 2 minutes into a 8 minute video and I can’t finish it because it just feels way too long. And other ones you watch, and watch and one moment the thought pops up: "hey, how long has it been?" And it’s 30-40 minutes into a video, which just went by like 10 :D
I can imagine these types of episodes take forever to plan, film and edit, but it makes a big difference. Production value is amazing! I love being able to watch idea development and see the progress :)
I've been making pizza my entire life (and I'm old now). I know a considerable amount about fermentation choices, flours, fermentation times, etc., and I make pretty good pizza at home in my oven lined with tiles. That said, I learned a few interesting things and REALLY appreciated the methodical approach you have taken to forge your path toward your favorite crust. Very inspiring. Thanks!
Like you, I've made many many pizzas and doughs in my home. It was my experience that my pizza got dramatically better when I stopped trying for "neapolitan" or "italian" style, and switched to "detroit" style. It doesn't require the high temps that home ovens rarely reach. Also @Magnetic Ink, detroit style doesn't require a peel. :)
@@z33r2 I have the identical pizza peel they are using which is great for smaller size pizzas, but I use a wooden paddle for larger ones simply because it's bigger. They both work well. The key really is in that wrist action quick tug backward. You get better with practice. They use flour to prevent sticking, but some pizza makers swear by coarse cornmeal (like that used to make polenta). The coarseness acts like ball bearings and the crust slides right off. Some people don't like the taste of the cornmeal (although it doesn't really bother me). I have found success using semolina flour (the flour used to make pasta). It's finer in texture than cornmeal, but coarser than flour. Plus it doesn't taste like cornmeal which is plus for some folks. Another important issue to remember is never top a crust with anything hot. It causes the crust to begin sweating it's moisture which will cause it to stick. I hope some of this is helpful to you.
@@ryansearle5336 both NY and Neapolitan style dough uses 55-65% Hydration. They also both use majority high gluten or 00 flour. Since this recipe uses whole milled flours, (which tend to be a little more thirsty of a flour) I believe this is why they are using the high end of the range for hydration. Given this amount of hydration you will need you oven to be piping hot! For reference sake, The Bread Bible's "perfect pizza dough" recipe uses 70% Hydration.
That dough expert that Claire brought in just FINESSED that dough onto the spatula thing like he truly showed how the dough can smell fear and he was not afraid.
Yeah It would suck to be bringing in all those views and subscribers and never have even gone farther then upper-Manhattan for a video shoot. She deserves a nice trip to Italy to shoot an episode
Goes to show you that alot of the best chefs, artisans, whatever, dont have to know much of the science or technical reasoning. They just have to make good pizza.
Just noticed: At the first first shop she visits, Scarr has a whole pallet full of the canned tomatoes the guys end up choosing as the best... The ones from Cali
Yeah I noticed that too becuase the tins are really beautiful and we don't find those tomatoes where I live and I was looking for the BIanco di Napolis ever since I've seen them in a different BA recipe :D I love you Bon Appetit and Claire in particular.
Tbh, Italian cooking is almost totally reliant on high quality ingrediants, they brag forever about technique but it's really never been about the dough itself, pizza is a collection of elements brought together
I’m one of those people who will immediately (assuming I’m not at work) watch a BA video as soon as I get the notification, especially if Claire, Brad, or Molly are involved. :)
Right? I thought she fully came back because there were all these videos. My question is: if she's making all these videos than is she spending all her time there and basically doing the job without getting paid. Also does she do anything else on the side or how does she get a job when she's already doing this. Sorry I'm too lazy to look at the website.
It might be because for the pizza places making so much dough each day, it's just easier to use cake yeast. Whereas sourdough starter is great for home baking, but probably not for a pizzeria.
The maintenence of a sourdough starter for the volume of pizzas these places are putting out probably just doesn't make sense. I can think of half a dozen reasons I wouldn't want to mess with a starter if I had a pizzeria doing hundreds (thousands?) of pizzas a day. I'm sure you can find some pizza spots that use it, but they're going to be a different type of pizzeria. But you can't deny you're going to get a better flavor with the inclusion of levaining in the dough.
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Get a Making Perfect shirt here: teespring.com/new-making-perfect-the-dough#pid=369&cid=6512&sid=front
Are you guys using the dough straight from the fridge?
Did you make sure to temper those t-shirts?
its kinda weird to ask and youre morelikely to ignore this but
is there something with Brad and Claire they seem cute together
z in: on
Nice, I like how you went out to get dough lessons :)
Despite not being related, Claire and Brad have mad sibling energy and it makes me so happy.
yeah their dynamic is great i liked brad and andy as a team for the sauce but part of me wishes brad and claire teamed up lol. love the episode where they make sourdough bread together
@mnemonic Max who hurt you
Lol they are married
@@Kiannamonroeee Idk if that was a joke, but they are definitely not married haha
@@ZRTMWA yes they are .....Did you her her say "you make pizza at home all the time" and if you've watched other episodes she has said they are married
Claire not only has the hardest job in this but she's doing it solo. Everyone else is paired off.
Claire = MVP
Claire is OP and I’m glad
yeeeeessssss
Please don't nerf Claire
Claire is MVP but Oscar for best supporting goes to Wooden Pizza Peel
Nerf Claire
This really has that group work in high school feel and Claire just about did 75% of the project lol
"Yeah I'll do the intro and the conclusion"
"I'll make the presentation slides"
".... ahw shuck"
Every group needs a leader, big facts
price's square root law :D
+
@@momo23021991 quick maffs!
Brad assertively shouting a summary of what Claire is saying, over Claire’s actual words, is big sibling energy.
Hunter Crosby- Brad is doing a bit of “man-splaning”. The good news is he does it to all his colleagues regardless of gender. It’s just his MO in the kitchen & I enjoy him nonetheless.
@@ericawentz2734 There's no such thing as man-splaining.
@@banbrotherhood did you just mansplain 'mansplaining'?
@@jhubeJELLO did you just assume my gender?
@@ericawentz2734 mirroring. a concept common in many animals who are trying to make closer connections with the other. I really don't think he's trying to dominate Claire and probably has a lot of respect for her
I think someone in the comments said before that Claire is like an older sister that you’re super scared to disappoint even though you know she’s really supportive and nice.
I see that in this episode.
Absolutely
I keep thinking that, especially when Brad and her interact on camera
This. It's like the Bon Appetit Royal Rumble and I love it.
I think it's because they realized Brad makes this channel what it is, and the other guys can't just be fired, they're just bland in comparison.
agree!
Also claire stop it with the sport coat and shoulder pads. It's not a thing, it wasn't when murphy brown did it either. cut it out. you can't do these things when you have the unironic white patch in your hair.
Stephen Clarke lol..just throw in some aluminum chairs, a steel caged and Rick Martinez with his fabulous wrestling apron and with got pizzamania
@@brondellecummins4314 girl just no
I hope BA knows how important their whole staff is and I hope they do whatever it takes to keep them happy at BA
you hear THAT, BA? better be paying attention ... unlike Congress. (couldn't resist; not sorry.)
@@Hollis_has_questions you should be sorry because it was irrelevant
@@QuakerOaths every RUclips comment section is irrelevant lol
exactly! like Buzzfeed!
This didn’t age well
Claire is really beautiful, I love her grey streak it looks really elegant
I love how sweet and wholesome this comment is and all of the comments in general. The internet can be a toxic space especially in terms of womens appearences. Just thought you should know your comment is appreciated and i bet claire would be delighted if she has seen it 🙂
Reminds me of Rogue from XMen
Does she dye it do you think? Or maybe she dyes everything but that streak?
@@layala.n.4029 might be natural, my friend has some random grey hair and we're 16 :)
@@layala.n.4029 no it's natural, it's not a perfect strand of grey hair, you can see when she pulls them up in a bun that she actually has a lot of white hair all around her edges
I know it's barely even a 1/3 into this Making Perfect: Pizza series, but I am DESPERATELY hoping that they do even more dishes/foods. It's such a great combination of the amazing BA personalities, cullinary learning, and just downright fun.
Well its only season one. They’re definitely going to make more dishes in the next seasons
1/4
I think this is the BA testing a new way to do videos
Its giving me the office vibes
They have started a season two for Thanksgiving if you haven't seen it yet!
the segment at scarr's was funny to me. Seeing claire, who like most at BA are really technical and food sciency which is great, interact with a get your hands in there chef who probably learned from his family was just cool.
Watching them in the basement was real recognize real. Awesome to see Claire out in the street visiting kitchens.
I don’t mean any disrespect by asking what led you to the conclusion that he learned from his family instead of possibly being a student of the CIA?
In active he doesn’t use fancy words (but I get the feeling you’re hinting at lowkey racism, which is an equally acceptable answer now that I think about it)
@@Getreidekeks I dont know where racsim came from but yeah i was referring to his terminology use. Reminded me of how i learned to cook, "granny style", compared to professional terms.
John Griffon oh i got racism from the fact that most people will assume a black person is less educated or less skilled than themselves or people of their own race (talking about white people specifically rn) so that’s why I said that as well just in case you meant that :)
this feels like all the BA cast coming together like the avengers
I'm late but Bon Appetit: Endpizza 😂
Pizzas Assemble !
Man I really hope they saw this comment because that's hilarious
It absolutely does!
Brad is actually starlord
claire: says something incredibly specific and scientific about pizza dough
scarr: says the same thing but with swag
brad: says the same thing but with screaming
Dude this is deep
This is such a genius idea. I hope it continues as a series with different meals!!!!!!!!
It must
I hope next is cooookieees
0 people will get this joke.
Dough is your foundation. Absolutely important!
spaghetti maybe
Frankie Horvath I kind of want to see a series where each of the editors, with their own areas of expertise, are assigned to individually work to make their own perfect **insert food** and then see everyone’s end result in the last episode to declare a winner
Just wanted to say that I found Bon Appetit about two years ago and witnessing the growth of the channel has been so impressive.
Consistent, interesting, well edited content that is truly lovely stuff to watch. The hosts are such wholesome characters who show passion, humour and at times frustration that’s so enjoyable to watch.
This series is gonna be a new level of growth and learning for everyone involved and I just want to say thank you for providing it! I hope to start cooking better as time goes forward, and Bon Appetit really is an exemplar of a great channel.
Thanks to everyone!
I agree with this, I could see this going to Netflix or something, it’s so informative and entertaining at the same time
I haven't been so happy since Claire's snickers snapped out of the molds.
Brooke Lester hahaha I love this comment
i saw brad in the same frame as claire and i immediately clicked
they're a comedic duo that i love unconditionally
YES
I feel like Claire is the A+ student in group projects that always gets stuck doing all the work. We see you and acknowledge your work!! Also, Andy at 32:36 😂😂😂
most accurate description of Claire (and LOL at Andy)
She DID go to Harvard and it shows.
M. Arambul what did she study?
@@ohemmaAna Art and literature
T M Wtf no she did not study art. Per her LinkedIn she studied History and Literature.
This is possibly the best idea for content BA has had. All the personalities I want to see + an interesting concept.
"The Avengers is the greatest gathering of superheroes"
BA: Hold my olive oil.
BA: hold my flaky salt*
under appreciated comment
Goddammit I was gonna comment something to this affect. :(
man it's sold out everywhere, all formats and times
Mark Garcia my olive oil 👏🏽😂💀
I like Scarr he seemed so nice, love to try his pizza one day
He sells $1 pizza! Its good and cheap
Plus in Delaney's Try It All, he ranks Scarr's Pizza as the top 3!
@@uninterruptedrhythm4104 Scarr's is not a dollar slice joint
Best crust I ever had. I found his sauce a touch on the sweet side, but everything else was great, and his crust...Just the best. I ate a lot of pizza that week, but a year and a half later, I remember that crust perfectly.
Nice guy but not sold at all on his method for pizza dough.
The great thing about Claire is that you're getting a lesson in food science, but her charm and wit are so endearing that you don't even realize you are! Her expertise is rubbing off on us and we are gladly soaking it in. Thank you Bon Appetit!
so she's the female alton brown?
I can’t even imagine how much work, time, and thought went into this project and that’s with all the fans (including me) pressuring for more content without knowing that you were working on such a huge project. Thank you so much for all your hard work and always putting out quality content!
👏👏i agree
SO TRUE.. JUST AMAZING 😭😭💙💙
One of the best kitchens (number one with tasty and gordon ramsy 🤩) nothing else could top any of these ones
one question tho.. we obvi know that the baking school vids of claire are already done, but on wich days will it be uploaded? Like i couldnt find a specific day or time in between the first 2 ep to figure it out.. anyone any ideas on that?
Just waiting here with my cakes. Moisting it again and again... and again 😂😂
At the end just give us a full, unedited version of the meeting. We don't care if it's hours.
I'd give this multiple up votes if I could
Yes please, pizza movie
I'm about to make 1000 accounts to upvote this
Like an episode of startrek.
We the people have spoken!
"I gotta deal with Andy so that's gonna take a couple days" lmao Brad is so extra.
The entire time I was watching, I feel like Claire is doing a group project and she's the student that does most of the work at first and then just watches the other group members finish it at the end, while she just eats snacks.
This is the most accurate representation of this video I've ever seen
What I like about Claire is that although she's a boss, she's always so humble with the learning process.
what part of her constantly interrupting people trying to teach her is “humble”?
@@drfeelsbadman4001 if you don't like her, don't watch her
Constantly trying to learn from others and seeing how others do things is what makes her so humble, because she could just say 'no my way is best'
@@drfeelsbadman4001 she is asking questions because she is trying to understand
@@drfeelsbadman4001 it's called active learning: making questions, repeat out-loud what is said to you and also confront your current knowledge with what is being said to you.
You sound a bit Lily-white.
I love how RUclips series allow episodes to be as long as they need to be and less how long is standard or consistent. It feels like nothing is overly truncated or added on unnecessarily. A good production team making good decisions.
yesss and I do actually watch till the end too
Not Real exactly
Probably because you can't script or plan this type of video and they have the freedom of not being constrained to TV show format.
This is NOT a RUclips series. This is a normal Bon Appetit video, the channel just made it to a "series" because there are several videos about creating the perfect pizza. But RUclips didn't produce it. A RUclips series is for example Liza Koshy something something.
Brown noser! Looks like it was edited by an intern.
The bit with Scarr was very interesting. He seems like an expert in his craft, but also a good guy. It was nice
This channel just keeps getting better and better. I just watched 40 minutes of pizza dough making and I was sad it was over.
What the?!!! That was 40 minutes?!!! I watched it without looking at the time and thought it was about 15 minutes. How time flies.
it's because Claire
Literally no one:
Brad: :D
Claire: *slight mental breakdown.*
That Oh-Gee Don literally 24:36
Why did I laugh so hard at this
WHOLESOME 😭
Happens every time they're in a video together and it's my favorite dynamic 😂
I didn't notice that this was 37 minutes until it ended. Bravo
I love seeing Claire getting compliments because she deserves them all. 😭💕
@Derek you must be her ex-boyfriend. Your all over the comment section.
The best 37 minutes of my life is about to begin
How is it 22 minutes in? I just began
Gustav Levin Andersen all I can say is I love Claire even more
Obligatory "You haven't met me yet".
damn reading your comment made me realize how long it is 😂
That’s what I usually say when watching the hub.
Brad: so what do you do for living?
Claire: I'm a pastry chef
Brad: Ah you're BREAD PERSON
LMAO THATS WAYY TO FUNNY
I will watch Claire troubleshoot recipes literally as long as you keep filming it.
imagine what Claire could have done if they had sent her to Italy.
Keste in nyc isn't that off
Not much point, she didn't want a typical Neapolitan style pizza/dough.
I liked that chill pizza bro... bring him back someday
agreed!
yes. and he has a nice necklace
You mean mr international pizza consultant?
@@jakx2ob Lool
are you talking about Alex lol 😂
One day I wish to have a palette that is as refined as Chris Morocco's. Man the way he can taste every component of a dish and absolutely nail it - genius.
It comes with the territory of decades of kitchen work. Just about any chef that's been in the biz for more than 10 years can pretty easily pick out individual components of most dishes. Spending 60 hours a week for months, years, and decades will give you a heightened sense of smell, taste and texture.
If you're not a chef.... good luck.
The elites of Bon Appetite come together to give us the greatest collab this generation will ever see
Name a more iconic duo.
....Between themselves? You know Claire and Brad are both part of the same company and have appeared in countless videos together right?
Logan Huntley I was talking about the entire group...but either way it’s not that serious
yall are deadass SLEEP on claire's outfit. the spotted jumpsuit CUFFED and tha cortez nikes????? dont play with herrrrr!!!!!
Bria Younger so weird I was just thinking that while scrolling the comments 🤯🙋🏾♀️ she’s looking straight up adorable 11:10 and totally killing it too
Thank you I was just thinking that 😂
In English?
@@Magooch86 ?? I said what I said.
@@Magooch86 Learn to read?
This is the series I'm most excited for! All of these culinary icons forging their skills together to make perfection. And that's what they are; Perfection!
claire (in crisis mode): no it's all wrong, help me
brad: mine's great
In the middle, they'll get in a conflict; which they'll later resolve after accepting each other's differences.
And at the end, they'll learn that the real 'perfect pizza' is the friendship that they made along the way.
This sounds like a generic plot for an anime
Right on brother 🕶
>🚬
The more you know 🌠🌠🌠
Nice meme.
Can't feed a group of friends with friendship tho 🙃
Mr. Sunday Movies is that you?
I love how Brad sounds happy all the time; like even if he’s not happy, his voice would make him sound always so cheerful and that is such a skill
Claire Saffitz, P.I. (Pizza Investigator).
I want to cry because THIS is the kind of content I've always wanted. I love the topic. I love that everyone's involved. I love that I leave with something I can work with. I can't wait to try this recipe. Thank you Bon Appétit!
@Herd Taker who the heck hurt you so bad you have to attack people trying to make some pizza
ATTENTION DEAF AND HARD OF HEARING VIEWERS:
I don’t know why they don’t have captions on these videos, but I recently discovered that if you go on their website where they also post the videos, they have captions there
Edit: hey B.A., I hope you can consider also putting actual captions on your RUclips videos as well so everyone can enjoy this amazing channel ❤️
Emily Calles you could just turn the captions on
@@matthewburns4396 auto-generated captions aren't always accurate.
I'm blind, so I have no idea what you just wrote.
@@matthewburns4396 yeah, the captions aren't always good. On here when Adam says crispness, it titles it as Chris Penis.
Vriska Serket ya I just noticed that when Claire said crunchy the translation said country lol
3:25 I love that Scarr's has stacked up cases of the Bianco di Napoli tomatoes that Brad and Andy ended up choosing for the sauce... foreshadowing
HiLeonardo peak observation skills
Claire: The dough can smell fear.
Brad: The dough can smell fear. Did you know the dough can smell fear? The dough can smell fear. The dough can smell fear. The dough smelled your fear. The dough can smell fear.
Claire: ***I regret saying anything.***
Brad: "The dough can smell fear.....and so can I."
Brad is just one big golden retriever.
"Kuzco's poison. The poison designed for Kuzko. The Kuzco to be poisoned-..."
lolololo
@@blueshell292 😂😂😂
I adore Claire, far and away the best presenter on BA (sorry Brad), does such a great job communicating her thought process and exploring all her options.
Brad is more charismatic and outgoing to Claires more stoic character but he's too scattered to follow sometimes with his ADHA and all while Claire's more ordered and informational. Both good in their own way depending on what you're looking for. I definitely prefer Claire though! ;P
34:11 I LOVE the way this was cut, Carla just appears out of nowhere like mmmm... pizza time!
This comment made me giggle, thank you.
Sure, but did you catch Andy's reaction in the background at 32:36 ?
@@Luis-ej4ei THIS comment made me smile, thanks.
@@crowing7 He can't resist the camera, and it can't resist him.
Seeing her a few times now, I’m convinced Rhoda is a saint
Every time Claire asks some one if they're hydrating the dough they say no and explain in too much detail that they are in fact hydrating the dough
"basically have everything absorbed"
THAT'S HYDRATING.
Isn’t that the definition of mansplaining? That “let me correct you even though you are right, cause I’m better” mentality
@@sarahcastaneda1089 not necessarily. More of a misconnect on the meaning of the term
No it doesn’t have anything to do with the sexes here, I’d say it’s more of an involuntary “expertsplaining”, as in they’re experts and they have their explanation in their head, so any other version of it doesn’t work for them even though it’s correct. It happens to the best of us
That One Slayer Fan right, totally agree
A group project, but everyone actually does their part. But let's be real Claire is carrying this
claire is a treasure 😍
starting strong with Claire
As long as Chris is only used in small quantities, i'm fine with that.
@@arturoarroway2508 he's so annoying
Janice Lee not true, everyone is
I... Didn't realize this was a whole 40 minutes. That's how you know it's good.
oh my, yes. Sometimes I’m 2 minutes into a 8 minute video and I can’t finish it because it just feels way too long. And other ones you watch, and watch and one moment the thought pops up: "hey, how long has it been?" And it’s 30-40 minutes into a video, which just went by like 10 :D
Omgoodness I didn't even notice, I'm a third of the way through and thought it'd oy been a few minutes
Claire's power and the fact that she's soo endearing
Brad: "we're having FUN!"
*aggressively slams counter top*
I can imagine these types of episodes take forever to plan, film and edit, but it makes a big difference. Production value is amazing! I love being able to watch idea development and see the progress :)
I've been making pizza my entire life (and I'm old now). I know a considerable amount about fermentation choices, flours, fermentation times, etc., and I make pretty good pizza at home in my oven lined with tiles. That said, I learned a few interesting things and REALLY appreciated the methodical approach you have taken to forge your path toward your favorite crust. Very inspiring. Thanks!
Any tips with the pizza peel process or wood vs metal, pizza master?
Like you, I've made many many pizzas and doughs in my home. It was my experience that my pizza got dramatically better when I stopped trying for "neapolitan" or "italian" style, and switched to "detroit" style. It doesn't require the high temps that home ovens rarely reach. Also @Magnetic Ink, detroit style doesn't require a peel. :)
If Aladdin Sane is your real name, I respect you, sir/ma'am. If not, it's a really good username. Respect pizzamaker otherwise bcos I looove pizza.
@@z33r2 I have the identical pizza peel they are using which is great for smaller size pizzas, but I use a wooden paddle for larger ones simply because it's bigger. They both work well. The key really is in that wrist action quick tug backward. You get better with practice. They use flour to prevent sticking, but some pizza makers swear by coarse cornmeal (like that used to make polenta). The coarseness acts like ball bearings and the crust slides right off. Some people don't like the taste of the cornmeal (although it doesn't really bother me). I have found success using semolina flour (the flour used to make pasta). It's finer in texture than cornmeal, but coarser than flour. Plus it doesn't taste like cornmeal which is plus for some folks. Another important issue to remember is never top a crust with anything hot. It causes the crust to begin sweating it's moisture which will cause it to stick. I hope some of this is helpful to you.
@@krru9083 I wish my user name was my real name, but, alas no. You can thank David Bowie for that moniker. Happy pizza!
For those of you wondering:
Flour: 60% All-Purpose flour + 25% central milled (milled whole berry) + 15% fresh milled
Yeast: 15% Starter + 0.5% fresh (cake) yeast
Hydration: 66%
Salt: 3%
Olive Oil: 3-8% (Claire used 5%)
Rise: 24hr min cold rise
66%procent hydration can't be true right?
@@ryansearle5336 both NY and Neapolitan style dough uses 55-65% Hydration. They also both use majority high gluten or 00 flour. Since this recipe uses whole milled flours, (which tend to be a little more thirsty of a flour) I believe this is why they are using the high end of the range for hydration. Given this amount of hydration you will need you oven to be piping hot! For reference sake, The Bread Bible's "perfect pizza dough" recipe uses 70% Hydration.
@@holteener14 ooh, okay thanks
Scarr was such a cool guy. I would love to see more of him or just hear him talk even more about dough with Claire.
30+ Minutes of Claire is a blessing. Thank you BA and i look forward to the rest of the series.
"International pizza consultant" sounds like the best job ever!
I want that job.
I love how everyone agreed right away when Carla said “no cheese slippage”..
Judge Dredd cheese slippage is just wrong and gross.
That dough expert that Claire brought in just FINESSED that dough onto the spatula thing like he truly showed how the dough can smell fear and he was not afraid.
Next time give Claire cheese so she can go to Italy with Carla, the poor woman deserves it
I'm ok with Claire getting a lot of dough for her work
girder123 true but travel work to research on cheese is like... goals.
Yeah It would suck to be bringing in all those views and subscribers and never have even gone farther then upper-Manhattan for a video shoot. She deserves a nice trip to Italy to shoot an episode
@@wildkev1010 or France since she's a pastry chef
@@chuckychuck8318 She went to culinary school in France.
Serious chef education and production value. Thank you BA ❤️
Bon Appetit; You nailed it.Wonderful idea.Great direction.The cooks are the stars. Love all of it.
Ummm Claire is a fashion ICON
They WOULD give Claire the hardest part of this project xD
Or they gave the pastry chef the part of the project that relates to bread, they weren't gonna give her the toppings.
Because they know she can handle it.
@@dylanw8823 Your skull...
ya bc they know she’s the only one who can HANDLE it
SHE WENT TO HARVARD!
Claire's that kid in school that studies over and over and finally masters it. Brad's that kid in school that gets it right on the first try.
Me and my best friend lmfao
hermione and harry 🥴🥴
Brad’s that kid in school that kinda accidentally gets it right on the first try. lol
Preparation vs intuition
Brad is the class clown
I think I had never watched a full 40 minute video on RUclips before without speeding it up or skipping a single part.
That wasn't for.... ohshit, it was.
Work on that attention span bud, also find better things to watch 🤣
Not even get distracted by my phone once
Couple months ago I watched a 12 hour video. Not in one sitting, but over the course of a week.
It seems like the lack of precision in some of the answers is giving Claire anxiety lol.
Goes to show you that alot of the best chefs, artisans, whatever, dont have to know much of the science or technical reasoning. They just have to make good pizza.
It's just like trying to explain how to ride a bike. When you know you just know.
She's a perfectionist
yeah. I feel that as well. Bakers love precision.
Just noticed: At the first first shop she visits, Scarr has a whole pallet full of the canned tomatoes the guys end up choosing as the best... The ones from Cali
C H woah
Woah...
The foreshadowing is amazing...
Love that
Yeah I noticed that too becuase the tins are really beautiful and we don't find those tomatoes where I live and I was looking for the BIanco di Napolis ever since I've seen them in a different BA recipe :D I love you Bon Appetit and Claire in particular.
Tbh, Italian cooking is almost totally reliant on high quality ingrediants, they brag forever about technique but it's really never been about the dough itself, pizza is a collection of elements brought together
Ok seeing them all together in the beginning felt like I was watching the avengers
They're so POWERFUL
"The dough can smell fear"
AND
"That was mean."
"No, that was fun."
I love these guys.
"The dough can smell fear... And so can I!"
I always love how open Claire is to new techniques and she takes in what other people have done and adopt it as her own
Almost 40 minutes of Claire? Yes! Cancel everything else!
Agreed!
Anyone else has become addicted to Bon Appètit?😭
Robo R ya meetings are weekdays at noon, welcome
I’m just here for molly and Clair.
I’m one of those people who will immediately (assuming I’m not at work) watch a BA video as soon as I get the notification, especially if Claire, Brad, or Molly are involved. :)
zrobeast so do I XD
I am addicted to Claire and Brad! Mostly Clair. :) Love you Brad.
First off...
Claire is so damned cute in her beanie hat. 💕
Yes!! She is so beautiful and adorable! :D
Claire's hair is FIRE 🔥🔥 I love that silver wisp. I think Gabby has silver too
I love how Skaars doesn't know any of the science behind making a pizza but through experience he can make one perfect.
Sometimes street-smarts are better
Brad looks like he's constantly working at a butcher's shop!
LostIcarus I was thinking fish market with the beanie
@@JH-ee5xv someones gotta handle the 'big boys'
@@JH-ee5xv yeah, kind of like a sailor or something related to the coast/sea
More like a lumberjack
I agree like someone at a fish market... like the character from bobs burger
Claire is so focused, I'm really impressed by her drive to nail whatever she's doing! Watching from Belize 🇧🇿
Cassandra Gloria her OCD to get this 100% makes my insides happy
I'm from 🇧🇿 too.
I really like Brad. He's so funny and kind. And I enjoy Claire and Brad's energy together.
Bon Appetit, put “The Dough Smells Fear” on a shirt. You’re welcome.
ill buy it
"And so can I" on the back
The dough balls look tiny on Scarr, but look gigantic on Claire's hahaha
I like how Claire left, and now she's basically the main part of the channel. I'm totally fine with this!
Keanine wym she left ?
Ana Martinez she only does Gourmet makes now basically on contract. She doesn't work directly for BA anymore. Check her website
@@ThrushiD that's a better deal than what any remaining BuzzFeed staff gets.
Right? I thought she fully came back because there were all these videos. My question is: if she's making all these videos than is she spending all her time there and basically doing the job without getting paid. Also does she do anything else on the side or how does she get a job when she's already doing this. Sorry I'm too lazy to look at the website.
@@despicablepenguin She is most certainly being paid. She is probably paid per episode. More than likely more than when she was on salary.
4:06 Scarr's uses the same canned tomatoes that Brad and Andy chose, bianco dinapoli
Coincidence? 🤔
I guess this mens Scarr's pizza is close to perfect
Claire: "are you trying to hydrate this?"
Scarr & Falco: "Uh...I'm trying to mix this"
Bon Appetit is my favorite channel on youtube, hands down.
Famous Pizza place A: We use cake yeast.
Famous Pizza place B: We use cake yeast.
Claire: I am using sourdough starter.
Yeah, but didn’t you listen to the International Pizza Consultant?
It might be because for the pizza places making so much dough each day, it's just easier to use cake yeast. Whereas sourdough starter is great for home baking, but probably not for a pizzeria.
@high horse Yikes.
@@gabster2point0 Surprised at how many people seemed to have skipped this part.
The maintenence of a sourdough starter for the volume of pizzas these places are putting out probably just doesn't make sense. I can think of half a dozen reasons I wouldn't want to mess with a starter if I had a pizzeria doing hundreds (thousands?) of pizzas a day.
I'm sure you can find some pizza spots that use it, but they're going to be a different type of pizzeria.
But you can't deny you're going to get a better flavor with the inclusion of levaining in the dough.
I love how different Claire and Brad are, but they are such a good team.
You guys are the best.
This whole series is going to be a montage of everyone struggling to get the pizzas into the oven and I am READY for it 😂😂
We already know it will turn out perfect. Everything Claire does is perfect.
Me: "ahh... a nice shot of a child getting into a shop"
Me, a couple seconds later: "WAIT THAT'S CLAIRE?!"
this is the funniest comment ever
Claire and post malone making dough
First episode of the series and we get a Brad & Claire collab. This is Bon appétit's final form, and it's glorious.
23:19 Andy: "i am NOT responsible if our group project fails!"
23-19! 23-19!!!!
Andy is the perfect embodiment of how I feel in group projects
Me in every group project
I started the video then had to pause it because I was hyperventilating with excitement because it's 37 MINUTES WITH CLAIRE!
Bryan Bondy that should be the title “37 minutes with Claire” lol
this is all the Claire that we asked for