I Try to Master The Pizza "Slapping" Technique...

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  • Опубликовано: 12 сен 2024

Комментарии • 1,1 тыс.

  • @italiasquisita
    @italiasquisita 4 года назад +3975

    Great Job Alex ! Can’t believe you’ve improved the “schiaffo” technique so fast! Thanks for sharing gastronomic culture in such smart ways. Just remember we are Italians though, you won’t get by so easily 😉😂

    • @qtghoul1891
      @qtghoul1891 4 года назад +117

      Damn they really said that 😂

    • @dontortello91
      @dontortello91 4 года назад +12

      Ahaha grandissimi vi seguo entrambi! Commento stupendo! :)

    • @User9681e
      @User9681e 4 года назад +23

      One of my favorite channel love you guys!

    • @sittingstill3578
      @sittingstill3578 4 года назад +39

      The legends of Italy have spoken. Great channel too. I’ve learned a ton about pizza from your videos. I’ve been working on Neapolitan style but I’m hoping for some Roman style soon. Ever since I saw a video on it by “Dining on a Dime” I’ve wanted to explore it and share it with my friends.

    • @BangCF
      @BangCF 4 года назад +18

      2:37 i immediately had alors on danse in my head!!

  • @erickmendivil1283
    @erickmendivil1283 4 года назад +386

    If there’s one thing about Alex worth appreciating, it’s his ambition to improve and learn. It’s so inspiring no matter what you’re studying, honestly.

  • @firearmsstudent
    @firearmsstudent 4 года назад +178

    This is why TV cooking shows are dead, they merely just show you the recipe and cook it; Alex shows you the journey to the recipe, the trials and tribulations of mastering an artform. (Along with some cool gadgets too) Some of the best content out there.

    • @TheMikiwar
      @TheMikiwar 3 года назад +2

      You put to words exactly what I was thinking and why I like Alex's videos so much!

    • @keisreeman
      @keisreeman 3 года назад

      10:08 The cardinal in background is singing his best to cheer up poor, frustrated Alex.

  • @peterresener3732
    @peterresener3732 4 года назад +417

    I have worked in a pizza restaurant for going on 6 years now. You should find the most square towel you have and get it wet but not dripping and practice with that get for technique without wasting dough.

    • @Basomic
      @Basomic 4 года назад +42

      Wow, I was just thinking how to practice/perfect cooking while only cooking for myself and not wasting food. I love tips like this. Brilliant

    • @benmcnutt223
      @benmcnutt223 4 года назад +3

      That's a smart idea

    • @alias_not_needed
      @alias_not_needed 4 года назад +8

      This is a nice tip. I never tried to make pizza dough. Is it really wasted in the end? you can still reuse the dough, right? Maybe roll it out with some kind of a roller? or make a loaf of bread out of it?

    • @keyworksales6241
      @keyworksales6241 4 года назад +4

      @@alias_not_needed There's not much yeast in the dough, plus, it has sat in the fridge for 3 days. There's also not much dough to work with per ball, but you could probably make a decent flat bread.

    • @philipm3173
      @philipm3173 4 года назад +11

      storkstork I worked as a pizza chef and when I had extra dough usually from trimmings and such I’d always fry em and sprinkle with powdered sugar, soooo good

  • @simplyabah
    @simplyabah 4 года назад +457

    I think it's safe to say that Alex is one of the "go-to" homecooks in learning new tricks of cooking.
    Merci, Alex!

    • @maximerica
      @maximerica 4 года назад +2

      The only one who really tries and tests !!

    • @ProMilkshake
      @ProMilkshake 4 года назад +2

      @Stavros Michalovits Was litterally about to comment this!

    • @FindecorCa
      @FindecorCa 4 года назад +1

      Merci Alex!

  • @tankredbarranco3030
    @tankredbarranco3030 4 года назад +308

    I dont wanna nippick here but just from seeing the last clip you still havent adressed the ellbow problem properly like the pizza master said. Instead you moved your whole body leaning to compensate for that.
    Love your work. In fact i´m gonna try that technique tomorrow as i´d love to up my pizza game as well.

    • @daviddesosa
      @daviddesosa 4 года назад +25

      I saw the same thing, the elbow is still attached to the body

    • @terpsmcgerps
      @terpsmcgerps 4 года назад +32

      I don't want to nitpick but you spelled nitpick wrong

    • @aldemaro
      @aldemaro 4 года назад +12

      You can also note that Alex is not slapping the dough properly. The pizza master use his hand to slap the dough until it hits the table, but Alex's hands are just letting the dough hit the table by itself.

    • @Burntlego
      @Burntlego 4 года назад +5

      FYI the term is ‘nit pick’

    • @tankredbarranco3030
      @tankredbarranco3030 4 года назад +1

      @@terpsmcgerps I am Sorry english is not my main language

  • @saokami8545
    @saokami8545 4 года назад +417

    Everybody in the world atm: Flatten the curve!
    Alex: I made the curve bigger in a short period of time.

    • @alimahdi6379
      @alimahdi6379 4 года назад +1

      He should be working on "flattening" the curve.

  • @alfrida8772
    @alfrida8772 4 года назад +233

    I love Alex he is such a good youtuber. Keep up the good work

    • @LeaguEofLolPT
      @LeaguEofLolPT 4 года назад +1

      I think he's a great youtuber because he's a great learner. The way he analyzes techniques and pays attention to detail is nothing short of amazing.

  • @BluestedSRT4
    @BluestedSRT4 4 года назад +1174

    Slapping involved. Get davie504 in here ASAP.

  • @999lijpo999
    @999lijpo999 4 года назад +89

    A big difference I see from the italian chef, is that while he throws down the pizza on the table, he slides his right hand to the right edge of the pizza while not releasing his grip. This is probably the grab and turn motion he was talking about.
    When alex shapes his pizza however, his right hand ends up at the left edge instead.

    • @jamesellsworth9673
      @jamesellsworth9673 4 года назад +5

      Gotta watch THAT some more. It goes by too fast.

    • @natebrown1296
      @natebrown1296 4 года назад +2

      I saw that he also throws the dough on his wrist/arm

    • @ngiorgos
      @ngiorgos 4 года назад +2

      @@natebrown1296 I was about to say that.
      Also, Alex makes a wide upwards movement with his right hand. Enzo barely moves his arm

    • @NickCombs
      @NickCombs 4 года назад +3

      Scrolled down to say this same thing. By letting his hand drift into the center and left side of the pie, Alex is making it harder to keep the left edge from touching the right edge and sticking together. On that last attempt he was able to work around that by keeping the whole thing in the air during the "flap", which honestly looks really cool in slow motion.

    • @oldaccountplsignore
      @oldaccountplsignore 4 года назад

      Yes and he’s also grabbing the pizza with his left hand higher up in the air so that it pulls taught. Alex grabs it very low to the counter in more of a catch than a grab

  • @lucasmelor
    @lucasmelor 4 года назад +46

    Wow... You are a legend man, thanks for making this video

  • @IvanDeMarino
    @IvanDeMarino 4 года назад +1

    Dear Alex,
    I have been watching your videos for years, even the ones about you making your first pizza dough, or about your trip to my region, Campania, to learn about Mozzarella di Bufala. I'm not a cook or anything: I'm a Software Engineer, that left the south of Italy in his twenties. But I bring Napoli in my heart wherever I go, and in the last 5/6 years I decided that I wanted to fix a problem: wherever I went, lived, loved... I could never find a proper Neapolitan Pizza. Some Pizzaioli emigrated, and I went to their restaurants and tried their products. But my family have had pizzerie, and it was always fascinating to me how such a simple (yeah, right!) dish could bring so much joy to me, and the people I love.
    So, a bit like you, but without the skills or the will to learn how to make a proper RUclips channel, I decided to learn.
    I went through the same struggles you have. Same issues with learning how important precision is in making dough (any kind, for pizza, for sourdough bread and so on). Same issues with figuring ou the proper yeast, the proportions, the proofing... and then, I reached my plateau.
    There was something I could not recreate. That no matter me procuring the best ingredients, the best flour (Caputo's much?), the best proofing vessel... the final product was too on the "crunchy" side, it didn't have that magic texture of Neapolitan pizza, where the dough is transformed into something that is somehow extremely hot, but bendy like a chewy cloth (you ate it, you know what I mean).
    What I was doing wrong, was the temperature.
    Please, listen to me: THAT OVEN IS WRONG!
    No matter how hot you can get that stone, or how much you hack the oven (that is dangerous, you need to stop!), the final piece of the puzzle of Neapolitan Pizza is the heat. The fact that dough
    must be transformed by a sudden, intense heat. And there is no way to reproduce the right amount of heat in that oven.
    Now, I'm not suggesting you go build yourself a proper Neapolitan brick oven. Unless you plan in opening a Pizzeria, or you are so rich that you can fit one in your massive garden (I'm know I'm not), there are other options. Options that can reach 450/500 degree Celsius.
    I'm not going to tell you "buy X": you are likely well informed. But I'm telling you my experience: once I purchased an electric (yes, electric!) oven, I literally joined a different league.
    I left the plateau and started improving again. With the right amount of heat, now new challenges presented themselves. Everything I thought I had "mastered", now showed how much wrong I was: with the heat issue resolved, I had again space for improvement.
    My pizza is now quite good. And there are times where I really feel like my product could fair ok-ish on the Neapolitan market. I find myself thinking "I have paid for worse pizza in Neaples".
    The pleasure is in the journey. I'm still a Software Engineer, and pizza or bread making is just a passion I follow to feed the people I love, is the way I was thought how to love.
    So I'm not telling you "you can only be great if you buy a oven".
    I'm telling you: you can continue your journey only if you have the right amount of heat. And you don't have enough.
    I have observed carefully in this video your dough: it's extremely good.
    It deserves heat. A lot of it. And in a way that is constant, stable and... safe (we want you to keep making videos after all!).
    Myself I'm temporarily living in Munich, in an apartment, so I have to stick with my electric Oven. I'm planning to upgrade the stone to a ticker "Biscotto" soon.
    Once we move back to the UK, I plan to upgrade my game further, to a fire based oven: I'm thinking Ooni Koda 16 (I want more space to maneuver my pizza), or something like that.
    I have done the math, and a proper brick and wood oven makes no sense for a family, or even for a party: it takes hours to warm up a real oven, and it's pointless to burn a ton of wood to make 10/15 pizza.
    Maybe a gas fire based oven will be my next plateau. If I get there, then I'll reconsider my options.
    Keep going up Alex.
    And be careful: "you are playing with fire" here :)
    Your friend Ivan

  • @AndrewIsUndercover
    @AndrewIsUndercover 4 года назад +139

    I notice your right hand is lifting up off the table when you fold the dough onto it. In his video, Enzo does not immediately raise his right hand but rotates and stretches the dough underneath it. Maybe this would help? Love the video.

    • @lesleymcconnach671
      @lesleymcconnach671 4 года назад

      Hi

    • @lesleymcconnach671
      @lesleymcconnach671 4 года назад

      Hi Joseph
      Do be friends with me
      Please message back to me lesleymcconnach

    • @ShawnHCorey
      @ShawnHCorey 4 года назад +11

      I agree. Not only that but you are lifting the dough with your right hand in its centre. Enzo does not do this. He has the dough folded over his arm which he lifts it with, his fore finger, his thumb, his wrist, and his forearm.
      Thanks for another entertaining video.

    • @empputrubaduu4725
      @empputrubaduu4725 4 года назад +3

      And i noticed alex sometimes forgets to spin the dough and thats why it sometimes folded over! When u spin it centrifugal force will help make it disc shaped

  • @Raiden_N7
    @Raiden_N7 4 года назад +2

    I admire your dedication. I've been watching Neapolitan pizzaiolos make pizza on RUclips for years. I finally decided to try it myself and nearly rage-quit out of frustration after one attempt. "Oh yeah, just mix it around, plop it down, slap it a bit, slip it in the oven, done!" It's not that easy!

  • @chamuditharajapaksha
    @chamuditharajapaksha 4 года назад +145

    Alex:"makes pizza by slapping"
    Davie504:"approved"

  • @edwardfrederick1836
    @edwardfrederick1836 4 года назад

    This 12:47 is the face of obsession, of determination, of madness..., of perfection!!! I wish more of us had this kind of passion for the things we do in our lives, from the simplest to the most complex. The world would would be better I think. Bravo Alex, Bravo!!!

  • @lukashanna8349
    @lukashanna8349 4 года назад +23

    Stromae - Alors On Danse - 2:35
    my childhood song :D i will always Remember that song

  • @MarcWard
    @MarcWard 4 года назад +1

    Thanks for another great video Alex. I loved the slow motion at the end. Very entertaining

  • @LikeCarvingACake
    @LikeCarvingACake 4 года назад +146

    I cheat and use 20% semolina flour, makes for an easy handling. Don't tell anyone.

    • @zorzo999
      @zorzo999 4 года назад +4

      tell me more about this technique! started using semolina to prevent the dough from sticking, with great results! but how does it improve the dough when you mix it in?

    • @LikeCarvingACake
      @LikeCarvingACake 4 года назад +15

      @@zorzo999 Just to make sure we're on the same page, semolina flour and semolina are different. semolina flour is durum wheat, a harder wheat than the wheat used for regular white flour and has a slight yellow hue. It's used to make pasta actually. When you add it to your dough it adds a strength to it like whole-wheat, but without the color. Way easier to handle. You also need very little to make the dough stronger, too much will give it a bready chew, so if you're making Chicago it's perfect.

    • @ktprojects2077
      @ktprojects2077 4 года назад +3

      I can't tell if your joking or genuine because I don't know much about flours and does.

    • @zorzo999
      @zorzo999 4 года назад +2

      @@LikeCarvingACake oh so its basicaly like a very high protein/gluten flour?

    • @ianlovebaking4641
      @ianlovebaking4641 4 года назад +1

      Lucky, I saw this comment ;)

  • @ricciuccio
    @ricciuccio 4 года назад

    Bravo, Alex. I am Italian but learned from you how to do ‘lo schiaffo napoletano’. Amazing, yours is the first video that explains this technique really well! This was real public service. 🥳

  • @SealingWG
    @SealingWG 4 года назад +75

    2:34 Alors On Danse? Truly a French Guy Cooking.

    • @c-mylife1882
      @c-mylife1882 4 года назад +28

      Stromae is actually Belgian, not French

    • @NeoAnthony
      @NeoAnthony 4 года назад

      You mean that them putting that song on French class is really a good way to learn!??! XD

    • @louisfoglia7514
      @louisfoglia7514 4 года назад +2

      C - My Life we know but we still listen to him, he sings in French who cares if he’s Belgian

    • @greenleaf8226
      @greenleaf8226 4 года назад +2

      @@louisfoglia7514 well we'v all listened to Adel or Lenon and care that they are English

    • @batagnam
      @batagnam 4 года назад +6

      @@louisfoglia7514 We, as Belgian, do care. It is a little rivalry we have with France and if you are not happy simply read the comment and go on your way.
      France stole us our recipe : "Belgian fries" so now we are more careful.

  • @Sicario.1924
    @Sicario.1924 4 года назад

    Being a young cook, 22yo currently with very much love for culinary art but with a little experience I want to say that you my friend make my passion for cooking even bigger. You're such a happy and non complex person, keep going my friend. Greetings from Greece. KEEP COOKING

  • @FoodwithChetna
    @FoodwithChetna 4 года назад +26

    Brilliant Alex!!!!! might get the kids to work ;)))

  • @UwU-cachoo
    @UwU-cachoo 4 года назад +1

    As someone that worked at an Italian pizza place before the virus got me laid off, I'm impressed to see how quickly you've improved already; you're learning a much harder slapping technique than I did (slapping between my hands.) Like with all things, slapping just takes practice. I know I made some lumping crusts, and I also might have tossed the dough across the counter a couple times because I missed my other hand.
    Also, we had different sized dough balls for different sizes of pizza, so I think some of your problems came from over-stretching the dough for the size it was.
    Great video, as always! Makes me miss work even more!

  • @markmullens2906
    @markmullens2906 4 года назад +8

    As someone who also prepares pizza, you can see that Coccia’s has more rigidity/elasticity to it which makes the dough more forgiving, Your flour may perhaps not have enough gluten or the 3 day fermentation may have made the dough too soft. You can overferment the dough. Not only that but it’s the balls that are supposed to ferment. When you shaped the dough into balls you lose that air you would normally see in the crust.

    • @floatingsara
      @floatingsara 2 года назад +1

      You are right, It works the same with bread

  • @gavinwilkinson3722
    @gavinwilkinson3722 4 года назад

    Alex, I'm a Chef and have newly discovered your channel. During the past week of lockdown, I've pretty much watched about 5 years! Of your films.
    Just want to say we are very alike. My interest in the science of why something works and how my brain analyzes things is what drives me on.
    Often in my line of work, we don't have the luxury of the time to provide that level of perfection and have to make compromises. And have to continue learning on our own time for the love of it.
    So your videos have been inspiring. I myself just before discovering you, started on my own pizza quest too! And yesterday because of you I baked croissants for the first time in 20 years, and they were not "perfect" but very nice!
    Oh, and by the way, the audio on the cossiant breaking episode was the best food youtube audio I've ever heard. OMG. I had to rewatch it on my surround sound. Nerdy or what....eh....lol.
    So, Thank you. - Chef Gav.

  • @QuizMasterEntertainment
    @QuizMasterEntertainment 4 года назад +16

    My Italian blood makes me want to practice this technique, I feel like my pizza game could improve a lot

  • @cmnaeyae
    @cmnaeyae 4 года назад

    Man, you get better and better and better! Amazing the talented people who also help you along your journey... you can feel them wanting to impart their passion into your passion. This channel is just the best.

  • @rhekman
    @rhekman 4 года назад +33

    Half way through, and I'm yelling at Alex, PUT YOUR RIGHT HAND DOWN ON THE BOARD!

    • @kathybrown6763
      @kathybrown6763 4 года назад +3

      I was yelling "elbow elbow "😄

    • @kathybrown6763
      @kathybrown6763 4 года назад +5

      @@American5585 yeah and next thing your going to tell me is that Santa Claus isn't real.😟

    • @tpotshax8703
      @tpotshax8703 4 года назад +2

      @@American5585 that is a very jaded point of view. Alex has ended enough videos in defeat to earn my trust

    • @tpotshax8703
      @tpotshax8703 4 года назад +5

      @@American5585 Very skilled doesn't mean he "knows all this stuff". It's quite the leap of logic to assume the man has duplicitous intentions. It's why I called your view jaded; you have to assume both vast amounts of purposely hidden information and a long term history of calculated, manipulative acting. Occam's razor suggests to me that "somewhat skilled man records his progress" is a much more likely scenario than "hidden master pretends to learn things for an audience".
      I also don't really enjoy watching people fail so much. The real reason I watch Alex is for the moment he succeeds in his endeavor.

  • @mdnbrgh7998
    @mdnbrgh7998 4 года назад +1

    I’ve never heard anyone say skill share so satisfying. Like I could listen to your voice all day.

  • @shatoxhd
    @shatoxhd 4 года назад +13

    Could you please make summary of your "perfected" pizza making, so we can use it as a cooking tutorial? You could link the individual videos in the info card

  • @cochese18
    @cochese18 4 года назад

    I really like the narrative component of his videos, you don't get this from other chefs on RUclips. I especially appreciated the creation of drama for the slo-mo pizza slap scene at the end.

  • @andrewstewart7477
    @andrewstewart7477 4 года назад +121

    His right hand hardly moves, sometimes not even leaving the table. Yours is all over the place!

    • @TEAMTOTALDiSTORTiON
      @TEAMTOTALDiSTORTiON 4 года назад +6

      The elbow should move from the body as the hand flips the dough.

    • @nosamnosam123
      @nosamnosam123 4 года назад +3

      @@TEAMTOTALDiSTORTiON I was thinking the same thing. Beautiful dough, but I know Alex strives for perfection.

    • @PabloEdvardo
      @PabloEdvardo 4 года назад +2

      Not only that, but his right hand moves down and to the right, whereas Alex's right hand is moving inward and up.

    • @nsn27
      @nsn27 3 года назад +1

      It's so obvious I don't know how he couldn't catch it

  • @khurram88
    @khurram88 4 года назад

    This video deserved a thumbs up. I learned a lot in my pizza making journey from your pizza series. Your enthusiasm and willingness to improve is enviable and commendable.

  • @aishanabila1890
    @aishanabila1890 4 года назад +7

    The chef: Look me
    Alex: I’m looking man
    I’m wheezing😂😂😂😂😂😂😂😂

  • @BlechAusgleichRaster
    @BlechAusgleichRaster 4 года назад +1

    Man, i just began making Pizza on my own, theyve been pretty good from the start, keeping just to the basics. now im watching your series to get more professional, we have the same journey!

  • @Kato69
    @Kato69 4 года назад +17

    Why do you have a picture with the swedish vowels highlighted in your house?

  • @Thiago5993
    @Thiago5993 4 года назад

    Alex, i am impressed!! Not just impressed for your improvements, but for your respect and love for the culture!! I hope some day you try making some Brazilian dishes!! I think you’ll be amazed with the flavors we have here!! Me and my gf enjoy very much watching your videos!!! Be safe, my friend!!

  • @dippypants1
    @dippypants1 4 года назад +5

    That is one beautiful pie!
    I noticed, Alex, that you are spinning your dough counterclockwise, while Enzo's dough is turning clockwise. I think this may have something to do with his comment about grabbing and turning at the same time. Maybe it would help to watch Enzo's video in super slow motion.
    You appear to be making it work well though, with your own twist.
    Now I'm hungry...

  • @JohnHausser
    @JohnHausser 4 года назад +1

    Alex deserves much more subscribers
    Great youtuber
    Cheers from 🇨🇦

  • @lechatbotte.
    @lechatbotte. 4 года назад +83

    I don’t have to watch to hit the like button. Why is there no LOVE button??? ❤️ this. Your dough doesn’t have the same consistency, it’s thinner in structure, softer. Did he use bread flour with more gluten???

    • @Ginkoman2
      @Ginkoman2 4 года назад

      i would guess he used pizza flour

    • @tmpecho
      @tmpecho 4 года назад

      00 flour

    • @Andrew-ri5vs
      @Andrew-ri5vs 4 года назад +1

      The type of flour doesnt really matter, it's about the technique in kneading

    • @Vanessa-yg5qr
      @Vanessa-yg5qr 4 года назад +6

      Andrew it does actually. Bread flour is a high protein flour as a result it produces way more gluten than all purpose flour even when kneaded for the same amount of time. The truth is there are just some flours out there that aren’t ideal for pizza dough making simply because they don’t produce the gluten necessary to make the dough elastic.

    • @MattGratt
      @MattGratt 4 года назад +1

      @@Vanessa-yg5qr I completely agree! The type of flour absolutely matters - especially if you're aiming for Neapolitan or New York style pizzas. 00 flour (often used for pizza) has a protein content of around 10%. Type 0 flour - commonly labelled as 'Pizza Flour' is about 11% protein, and bread flours typically 12-13 %. Pizza relies on gluten development but not as much as bread. Pizza dough is softer and more elastic than bread dough which is, in large part, the result of its lower protein content meaning less gluten development. And for anyone who is unsure, it´s easily tested - just make up three doughs with different protein content and see what happens! ;-)

  • @mariasmith6210
    @mariasmith6210 4 года назад

    I could listen to you all day. The voice the accent. God bless you

  • @bered4894
    @bered4894 4 года назад +29

    2:47 I thought the pizzaiolo in Naples told you not to put the dough in the fridge

    • @davidsommen1324
      @davidsommen1324 4 года назад +7

      It really depends on the dough, the type flour, the ambient temperature, and so on.

    • @gustafsonest1306
      @gustafsonest1306 4 года назад +14

      Its a question of timing.. the dough needs time outside for a proper fermentation, but after a few hours by putting it in the fridge you slow the process and that allows you to organize your schedule without having the dought overferment

    • @jasoneynard3160
      @jasoneynard3160 4 года назад

      Esteban Gustafson what is the maximum time outside a fridge? I tried 48h it was still ok,

    • @gustafsonest1306
      @gustafsonest1306 4 года назад +4

      @@jasoneynard3160 no idea... there was an italia squisita video about pizza problems that said over 18hs you could have overfermentation issues, but I guess it depends in the amount of yeast you use and room temperature you have..

    • @markoschatziathanasiou6754
      @markoschatziathanasiou6754 4 года назад +5

      @@jasoneynard3160 Pizza dough on the form of prepared doughballs can ferment up to 4 or 5 days of you put the right amount of yeast. Through personal experience the pizza develops huge flavor complexity and becomes very tender by the 4th and 5th Day. Definetly no more than 5 days though. There is a recipe on serious eats for a cold ferment pizza too.

  • @narcisosalas1180
    @narcisosalas1180 4 года назад +1

    Good morning from Pennsylvania! More passion Alex!! You have to believe in yourself and love what you are doing! It is ALL about the love of pizza!

  • @BurkenProductions
    @BurkenProductions 4 года назад +4

    4:00 Nice swedish alphabet picture on the wall haha

  • @curtisworthing6036
    @curtisworthing6036 Месяц назад

    Perfecto!!!
    After spending a few months learning to make sourdough from scratch, making a good pizza dough and shaping it is WAY more difficult!!
    🤞I'm on the same road you have traveled.
    Thank you for your efforts of documenting and producing this content👏👏👏🫵🪨🥰

  • @Theboardbro
    @Theboardbro 4 года назад +9

    Alex is just the most hardcore incredible chef. Creating beautiful culinary masterpieces.

    • @NedTheDread
      @NedTheDread 4 года назад

      "The most hardcore incredible chef"
      Lol, he's not even remotely close! Sounds like you have a crush on him.

    • @ashsteele7361
      @ashsteele7361 4 года назад +1

      Hardcore perhaps because he learns by himself. Studying masters through videos. Learning through trial and error, sometimes with a guiding hand, but usually by himself through trial and error.
      "If you love what you do, you will teach yourself. If you do not love what you do, others will teach you”
      Yukitaka Yamaguchi

  • @Rangefindergeneral
    @Rangefindergeneral 4 года назад +2

    I've been trying for ages thanks man I got some good tips here, the slow-mo was great..

  • @dorusie5
    @dorusie5 4 года назад +8

    This series is becoming like a shounen anime.

  • @LeJimster
    @LeJimster 4 года назад

    I do a more standard hand stretch when I make pizza at work. The most important tip is to shape the dough into a perfect circle to start off. Then when you stretch it will remain the same even shape if your technique is good. When I teach people I slow down my technique to a crawl, once you have the movements ingrained you can speed up. But I had the misfortune of practicing for hours a day on many thousands of dough balls... It takes time to truly master it. You did pretty well in a short amount of time.

  • @luisthree
    @luisthree 4 года назад +24

    Excellent!. However you still place your arm close to your body! Consider that 😅

    • @_srobona
      @_srobona 3 года назад

      I noticed that. But he did so much better!!

  • @dymmalowitz5465
    @dymmalowitz5465 4 года назад +1

    I finally got the cinematic aspect of your work, clever Alex 😏 The suspense on words "the last piece of dough" is not on this level, but definitely on this level *showing the levels with my ✋*

  • @eliz5950
    @eliz5950 4 года назад +7

    The last time I was this early the dough was still proofing

  • @ragtop63
    @ragtop63 4 года назад

    You are an inspiration. Learning such a complex technique isn't a 2-day event and is very intimidating. You take on the challenge head first. Keep up the amazing work.

  • @bradeggerton
    @bradeggerton 4 года назад +5

    Oh man Enzio is such a great pizzaoilo been watching videos of him making pizza for years.

  • @kazmanscoop
    @kazmanscoop 4 года назад

    Yes Alex! Oui! Si! This is what we subscribed for and this is what we love! Obsessive trial and error over cooking, and what is more technique sensitive than dough, especially pizza dough!? Amazing series so far!

  • @mikemcgilly1566
    @mikemcgilly1566 4 года назад +4

    I am a dog, I love Pizza, and Alex is the dude.

  • @3cheers4drinks71
    @3cheers4drinks71 4 года назад

    Final attempt was beautiful, pure poetry in the form of pizza dough. I have chills. Bravo!

  • @Y0G0FU
    @Y0G0FU 4 года назад +4

    Oh damn he survived her Rage! Or does she still not know what you did to the Oven? :P

  • @LewisPagett
    @LewisPagett 4 года назад

    This channel has inspired me to try so many new techniques and taught me a great deal, merci, Alex.

  • @markyochoa
    @markyochoa 4 года назад +31

    "Look me"
    50% speed
    Still too fast.

  • @mauriliimatainen8332
    @mauriliimatainen8332 4 года назад

    Alex, my friend, in this pandemic time of PPE (Personal Protective Equipment), I find myself focusing on PPT (Pizza Perfection Technique), thanks to you and your videos. It is the perfect distraction that I need! Thank you! Merci! Grazie! Kiitos!

  • @tunklak6819
    @tunklak6819 4 года назад +5

    Am I surprised that he personally knows the owner of Italia Squisita...
    no

  • @Renhga
    @Renhga 4 года назад

    I know thats not that important to you but your channel give me so much joy and inspration, thank you

  • @m.usamausman
    @m.usamausman 4 года назад +13

    Get classes from Indo-Pak Moms. They make perfect circles while making roti.

    • @recoil53
      @recoil53 4 года назад +3

      It only takes a life time.But rotis don't have a thicker rim, which Alex wants for a pizza.

  • @luiszanolli2315
    @luiszanolli2315 2 года назад

    Thanks Alex, you are an incredible teacher, you really inspire to learn more

  • @eliz5950
    @eliz5950 4 года назад +3

    Joshua weissman started just like that

    • @dicecard921
      @dicecard921 4 года назад

      What do you mean?

    • @dodo3441
      @dodo3441 4 года назад +2

      You know what also started just like that...?

    • @judesaldanha7627
      @judesaldanha7627 4 года назад +2

      B-roll

    • @eliz5950
      @eliz5950 2 года назад

      @@dodo3441 your mom?

  • @mythirdchannel
    @mythirdchannel 3 года назад

    you know what keeps me coming back? your passion for food :D you my friend, are a story-teller and an artist and I enjoy your content very very much :)

  • @fwar83
    @fwar83 4 года назад +3

    Shot in the dark but it looks like he's using a lower hydration dough than you which would make it easier to work with

  • @peterle8482
    @peterle8482 4 года назад

    I can't be the only one who's been binge watching Alex videos :D Love your videos!

  • @productionstudiosubscribe3190
    @productionstudiosubscribe3190 4 года назад +4

    Toi aussi tu kiffxes les vidéos de Alex ? 😍
    👇
    Mon rêve , les 1150 abonnés merci à tous ceux qui s'abonneront 🙏🏻Ceux qui aiment le
    foot vous ne serrez pas déçu j'vous le jure 💪🏼

  • @Pataryk1
    @Pataryk1 3 года назад

    Can you tell my why i cried when you did it at the end??....im geting so emotionaly engaged with your videos wtf man :D

  • @phantomghoti2398
    @phantomghoti2398 4 года назад

    I am envious of your passion and dedication to improve in every aspect alex. Not even from a cooking point of view. Keep up the awesome work.

  • @gregoryhalye8907
    @gregoryhalye8907 4 года назад

    Alex... use your fingers, interlaced together with palms down, to press the dough evenly to remove the excess carbon dioxide bubbles for the dough. Once this is done, you can begin with slapping out your pizza dough.
    The easiest method is to practice with a damp wash cloth. This will save you a lot of dough in your practice. Pick it up and as you slap it up your other hand and forearm, turn it about 90 degrees. Keep your fingers bladed in a palm shape, not with fingers splayed. The centripetal force is what makes it expand outward evenly. Once you have it near the size and thickness you want, you can hold it above both fists, and throw it straight up as you spin it with your fists... catch it again with closed fists, as fingers can poke through easily.
    After baking, near the end of the baking process, if there are still excess large bubbles, they can be popped to deflate them. Add a bit of extra cheese to these spots and finish the baking.

  • @glacio95
    @glacio95 4 года назад

    Hey Alex, I've been watching your videos for quite a while now and I'm absolutely in love with the way you make cooking a craft.
    You helped me learn so much and my game has improved quite a lot (I'm actually Italian and I got better at making pizza thanks to you, which is kinda funny).
    Recently tho I started a died because I have to lose some weight and I thought, have you ever considered a series about dieting? Like, delicious healthy low carbs and low calories food?
    I think that would help quite a lot of people.
    Keep up the great work!

  • @kimberlydrennon4982
    @kimberlydrennon4982 4 года назад

    Hey Alex thanks for getting focused back on the technique. I know tools are fun to build but some of the best foods have the humblest beginnings

  • @KaileeWalters
    @KaileeWalters 4 года назад

    I think the thing that draws me to this channel, to Alex, is the fact that he is so willing to be a learner at everything he does. He's so humble in his creativity and curiosity and makes "fails" in the process of making things just as exciting as the successes. Forever will I love to learn watching Alex learn!!

  • @tanukiskipper
    @tanukiskipper 4 года назад

    For 4 weeks ago I struggled doing the "schiaffo" technique! I still can't do it will to this day... Couldn't find videos who explained it slowly and Enzo is too fast for me....
    Thank you so much Alex for showing us this amazing technique slowly and understandable! :-D

  • @pikehk
    @pikehk 4 года назад +2

    I have been having this same problem. Hopefully in a decade or so I can get two good ones in a row.

  • @juliaa2263
    @juliaa2263 4 года назад +1

    Bravo Alex! Quel boulot, c’est magnifique. Merci pour cette technique, aux fourneaux!

  • @cstall965
    @cstall965 4 года назад

    Such delightful persistence! So entertaining! Thanks Alex!

  • @selo561
    @selo561 3 года назад

    It was wonderful showing your progress, it encouraged me a lot. Thank you for your good video

  • @briel0008
    @briel0008 3 года назад

    I just dived into the pizza industry without proper background or education. My courage comes with this french man

  • @Skattesnylter
    @Skattesnylter 4 года назад

    Thanks for all the awesome videos Alex. I'm learning a lot, and really improving my skills in the kitchen.

  • @gabrieledid9568
    @gabrieledid9568 4 года назад +1

    I love that you are doing a second pizza series

  • @vincentchan1173
    @vincentchan1173 4 года назад

    AMAZING ALEX!!! I love all of your videos. Thank you for making the world a more perfect tasting place.

  • @darrencarlson3664
    @darrencarlson3664 4 года назад

    I was so impressed by your patience and commitment. Great episode, so funny and well done!!

  • @valentinavitulano
    @valentinavitulano 4 года назад

    I love how he puts effort in every video! He’s one of the most accurate on RUclips! To me slapping pizza is something that comes so natural HAHAHAH I can’t even tell how I do it, I simply do.. (not professionally of course ) but he explains technically everything that happens! It is amazing ! Keep goingggg love from Avellino (yes near Naples ) ♥️

  • @TheVideoVolcano
    @TheVideoVolcano 4 года назад

    best cooking/engineering (cookineering) channel on youtube. Also I was watchin enzo a few days ago. Small world.

  • @kthornsberry
    @kthornsberry 4 года назад

    Gracia mille, Alex! I had some dough already resting for pizza when I ran across your video. - I did it! I got a round pizza the right size with no holes. First time for me ever.

  • @jayjaybinxs
    @jayjaybinxs 4 года назад

    I don't even care this much about food. I'm just watching for him at this point! You're a legend Alex

  • @napoliboy4
    @napoliboy4 4 года назад

    I'm always fascinated by the commitment and effort you put in your videos! Keep up doing what you're doing . Great video Alex

  • @mvgiacomello
    @mvgiacomello 4 года назад

    What you probably won't be able to accept is that you are a legend in the marriage of culinary and entertainment! Love your videos, they inspire me to cook more and better. Keep up with the awesome work, Alex.

  • @Coolek
    @Coolek 4 года назад

    The best and the easiest technique. I love how it removes the excess flour before baking.

  • @pop9095
    @pop9095 4 года назад

    @Alex - The weight of the dough should be doing most of the work as you slap it to the table. gentle, subtle and unrushed. In the initial slap up to your rotating hand, you get a chance to check the consistancy by way of how much light is penetrating the dough. When you see thin spots you can adjust the force of the slap according to them. Cheers and well done, please keep up the great work!

  • @JimmyLLL
    @JimmyLLL 4 года назад

    If you have any wasted dough you can also flatten out into small disks and deep fry at around 170-180 degree oil until brown. When you pull out dip in sugar. Not quite but very similar to fritelli.

  • @karentruempy397
    @karentruempy397 4 года назад

    That slow-mo of flying pizza-that was beautiful!!! need to make some posters of that!!

  • @diegoauger9465
    @diegoauger9465 4 года назад

    Love your work bro, thanks to your videos I can survive the quarantine

  • @miguelpalaciowert5777
    @miguelpalaciowert5777 4 года назад

    The edit on this video was amazing!!! Such a great storytelling piece!!

  • @pieresect
    @pieresect 4 года назад

    I LITERALLY GET HYPED WHEN YOU UPLOAD A NEW VIDEO