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I was thinking the same thing when I saw this title, I know it didn't seem like Adam looked favorably on Ethan Chlebowski doing one of these to his french fry recipe. But at least Adam's videos are good for learning some concepts and tricks, and I always learn a few more tricks from the critique videos like this one. I do get frustrated with the "you can't do this at home". I remember watching a burger video that insisted that smashburgers in a dry pan so hot it sets off smoke detectors was the only way, so if you're in an apartment you can't make a great burger. But I was sitting there thinking you can get a super browned burger without smoking out the kitchen if there's enough fat in the pan to submerge the part of the burger that's cooking.
one thing interesting about a lot of adam’s videos is how much restraint he has on certain stuff and how strict he is of other. he don’t really measure well, everything isn’t exact. but he will use the right cheese and the exact tomato sauce. as someone who got interested into cooking partially because of his videos, i like how he makes cooking easy. his focus on stuff like using the least amount of dishes, cooking by feel not by recipe, and focusing on fun and flavor and less on the “correct” way to do something has really inspired me. he isn’t gonna make a 5 star meal but if your a home cook looking to make something you’ve never had, he’s not a bad place to start. although from doing some recipes from him he likes his food acidic and his pizzas low sauced.
So Adam Ragusea avoids using a kitchen scale because it's not common in American kitchens and he wants everyone to be able to make his recipes... and then he orders a bunch of ingredients off the internet because those ingredients aren't commonly available in grocery stores.
Iirc he doesn't like scales because the correct amount of water in a dough changes based upon the specific flour that you use. This is true, if you change flour and keep everything else equal your dough can change drastically. That said, I think for beginningers or even intermediates precise measurements are more reliable. At minimum give precise measurements and then say add flour as needed.
@thebatiron5381 not true. I made a bread recipe and had been failing at it despite so many attempts, but it's because I was using AP for instead of bread for
I do enjoy Adam's videos (mostly his interviews with experts rather than his recipes), but his absolute disdain for measuring anything really hurts his baking videos. Even when he does measure, he prefers volume measurements, which just means there's a ton of variance from air, shape differences, packing tightness, etc.
I've made a lot of his recipes, especially the pan pizzas, and they all come out great. He obviously puts "wrong" measurements so you go by feel, so I ended up almost tripling the amount of flour for a given amount of liquid, but it still came out perfect. IMHO if you're baking simple recipes and doughs it's OK to go this route, because flour in particular is literally the most variable ingredient there is.
Counter-argument 1: it doesn't have to be perfect on your first try, and you can adjust measurements on your second try. Counter-argument 2: measuring by volume is SO MUCH MORE CONVENIENT than measuring by weight - it's just not worth the trouble when you're not cooking in a professional environment.
@@oskarileikos it's literally not though. it's so much easier to weigh something than it is to get out multiple measuring cups/spoons, and have to deal with washing them
Found your channel not too long ago and really dig it! You remind me of Alex (the French cooking guy) in a good way, how you're deep-diving into things, trying to analyze each angle, and figure out the best way to do something. Keep it up, it's great stuff!
What's funny is the first time we tried Chicago style, we screwed up the dough a bit and it wasn't too far from there. But like....we serve that to anyone and certainly wouldn't make a video showing that as the final product. That should have been like, "alright, so we got that, here's what's wrong with it, and here's the next attempt where we changed these things and made it better."
That was exactly my thinking when I saw the video, it looks like a grandma pie. It’s pretty sloppy to call this Detroit style when you don’t even get the signature golden brown crispy crust, he also should’ve parbaked it before adding the cheese
Common problems that are present in every Ragusea recipe. He is a video creator first and foremost, everything else is a lower priority. I appreciate you Charlie. Your videos work because you are authentic and very clearly prioritize the food.
Yeah I just wish he had tested this one a bit more - he even said in the video that it was his first time using the pan so there couldn't have been much testing behind it haha.
@@Thuazabiit would be more obvious if he was more entertaining maybe? I don’t have a personal problem with the guy or anything but that’s how I see it.
Hey Charlie, a few ideas from the Pizza Bible book for developing your ultimate recipe: parbaking so you get more crispiness without overcooking the cheese, oil + buttering the pan rather than oil alone, steel pan rather than aluminum pan, lightly cooking the sauce and adding it hot immediately after baking rather than baking with the sauce, baking with a pan on a steel. Looking forward to the next video in the series!
I appreciate the tips, I'll definitely give them a try! I've been meaning to pick up that book, I guess I should just go ahead and pull the trigger on it haha.
@@CharlieAndersonCooking it’s an awesome book, though probably the most intense I’ve read haha. Like he wants almost every dough to have a starter, every sauce to include you literally hand crushing tomatoes, etc. I skip some of the more labor intensive steps and have still gotten great results
@@CharlieAndersonCooking You have to do what you have to do when all you have is a home oven. The Blackstone was a huge improvement for me, 700 degrees is perfect for Detroit and NY style.
It could be kind of a cool bonus series to try and get someone from the OG joint to come critique your process once you've made your final recipe and grade you on how close you've gotten. It's good promo for those places for sure, especially as your channel grows!
I'm not a big adam fan anymore. Yes, I like and watch his vids but I don't really like the person which he seems so cocky and is sort off putting. I love charlie, ethan and brian's channels. These 3 are by far better than adam's imo and they seem like great guys as well. Pls keep doing this series vids charlie. I'm a major fan of what you're doing. And you're totally right in every way about adam's vid.
I think you were a little light on the cheese still. Buddy’s uses a pound of cheese on a large, the specks were for an ounce under but the pizza cooks were always a pretty heavy handed and nothing was measured out. We would pep and half cheese the pizza after stretching and before proofing. That was for speed but also helped to keep from losing volume when adding the rest of the cheese and toppings. We used Margarita pep sliced nickel thin. The thickness was important to keep the pep flavor when under the cheese. Cheese was ground to pea size, we would break a 20 lbs block down to hand size chunks and grind with a little flour to keep from sticking. Just a little inside info from Buddy’s circa 1990s, some things may have changed since then. Loved the video and the pizza looked great.
I like the care that you put in your recipes, one correction thar you could do, is not to use a blender in a tomato sauce, but instead, crush by hand or use a mill. A blender will chop the seeds, thus introduce bitterness .You could also allow the dough to mature in the fridge for some 24 hours.
I ordered the pan that Adam suggested and I found that allowing my dough to rise in the pan after first greasing the pan with olive oil and using my Bread Proof option in my oven for a few hours gives the dough the perfect crispyness and its light and airy. I liked more sauce on my pizza so I did added a initial light sauce layer on the dough before adding the cheese so technically its not a Detroit Pizza but it's perfect for me. I also used my cast iron gridle in the oven as a preheated base that my pizza pan baked on.
I wonder if freezing the cheese would help to keep it from separating before the crust is as cooked as you want it??? I have no idea if that would be a good idea or not.
Thanks, Charlie! Whatever my feelings toward Adam Ragusea and his videos (the less said the better), I always appreciate your dedication to detail, authenticity, and practicality.
Charlie, I ran into the same issue with the dough being nicely browned outside, but too moist inside. Bake at 450 degrees instead. 13 minutes or so should do it. I put my pan on a baking stone.
Interesting, I considered trying that but when Adam visited Buddy's he said they baked at 650-750. So that's why I figured hotter was the way to go. I don't know if I can trust that info though based on his recipe haha, so I'll have to do some more research. It does seem like baking at a lower temperature would fix that issue.
@@CharlieAndersonCooking I started making Detroit style at 550. I found the dough rose great, but browned too quickly. It didn't develop the proper chewy crumb. It was doughy. 450 gave me the proper crust and topping. I look forward to your research.
It was really fascinating watching the documentary vid Adam did on Buddy's - how it came to be and how Detroit style pizza was developed as a whole! The recipe, while not completely without merit, did have a number of things that had me scratching my head, namely the lack of measurements on flour (even when I measured flour by volume years ago, my pizzas were LARGELY inconsistent), not baking the pizza pan on top of a steel/hotter surface and not properly forming the dough into a smooth dough ball. It's really cool seeing the differences side by side here! Also appreciate you using a tomato product that's easily accessible versus getting the commercial Stanislaus crushed tomato can - the latter is delicious, but really only useful for mass production of pizzas instead of cooking a few for the home setting, haha! I look forward to seeing the next video in this series!
Yeah that was a great video! It was very interesting to get some insights into their process. Like you said though, I was just surprised the recipe didn't turn out a bit better considering that he visited the original location.
@@CharlieAndersonCooking Completely agreed on both parts. Two interesting videos on Detroit style pizza in methods/textures are Vito Iacopelli’s “HOW TO MAKE THE EASIEST DETROIT STYLE PIZZA - At Home” where he makes the pizza using a poolish starter (super fluffy, airy), and Ethan Chlebowski’s “What type of flour makes the best Pizza?” noting the air of the crumb from bread flour to different types of all purpose flour. I can’t promise that they will make perfectly authentic products, but perhaps they could be used for research. Again, definitely look forward to the next vid in this series!
Thank you!! Adam's videos drive me absolutely insane. He tries to convey this aloof "anything goes!" vibe, but then instead of saving effort in places where it makes any sense, he just outright skips steps that take 30 seconds but make a serious difference in the final product. It comes off not as "professional who knows how to work intuitively" but as "guy who doesn't care to do anything right, but wants you to think he's saving *you* time and effort." If you watch his other pizza videos, you'll be able to make many of the same types of criticisms.
When did he ever say he's a professional? Seriously, people treat Adam like he's some ex professional chef from a gourmet restaurant and then be mad because he doesn't even bother with "perfection". Dude was literally a journalism teacher who got popular from a pizza video, that's it.
@@r_bear Either way "It comes off not as "professional who knows how to work intuitively" " as a critical point is bad faith when he had never claimed to be or want to seem proffessional
@@r_bear i think that's intentional, his recipes are more of a showcase of a dish than acutal recipe. Not caring about exact meauserments and general rules is what makes Adam Adam
5:29 a cool trick I learned from a Vito Iacopelli video, the one he did with a guest for Roman pizza…. to get the exact weight needed for dough is…(in grams) 1.) measure your pan in centimeters, length & width 2.) then multiply them together an divide by 2. So if you have a 8x10” it would be 20.32cm x 25.4cm = 516.128cm / 2 = 258cm = grams needed. so a dough ball weighing like 260 would be fine, to get it edge to edge. For a round pan, say 9”… I just convert 9” to 22.86cm 22.86 x 22.86 / 2 = 261cm = 261 grams needed. - there may be a more accurate way to figure this out by maybe using pi I don’t know lol but works for me.
so if you use pi, for a round, maybe this is more an exact representation of how you figure out for your squared/rectangle sheets. so a 9” round R = 9/2= 4.5” 4.5” = 11.43cm A= pi x R squared so: 11.43 x 11.43 x 3.14159 =410.43 410.43 / 2 = 205grams
guess it would just depend on how thick you want it to be…good thing is it doesn’t have to be exact to the gram…there is always wiggle room, an you will be able to tell when you put it in the pan with evoo an let it proof an see where you at.
Excellent video once again! 👏🏼 Your videos are so well lit always with such minimal shadow. Could you tell us a bit about how you light them and/or filming process? Would absolutely love to know. Thanks!
Nice video. A lot of recipes use a high hydration dough for this kind of pizza (around 70% hydration or a little more). May be worth trying that and seeing if you like that even better?
Brian Lagerstrom has a recipe on DSP as well. Would be interested to hear your thoughts on this as I have tried a couple of his pizza recipes and they have generally turned out well... Edit - pretty sure he uses bread flour... but the crust did look airy, why stick with all-purpose?
I have started on the test process of finding the Detroit style I can reproduce at home in my electric pizza oven. One thing I did was par bake the crust for about 4 minutes before topping. This insured the dough would be cooked all the way and also allowed a small gap around the edges to get that perfect frico. I have also experimented when to put the sauce on - at the start of the bake, half way through the bake or at the end (both cold and hot). I really liked the cold sauce put half way through the bake as this seemed to create the best overall melt on the cheese. And if topping with pepperoni above the cheese (as well as below) this allowed them to crisp up before being covered. Not sure how authentic any of this is, but so far my test eaters have enjoyed the journey :)
In one of his other videos, he makes fun of people using baker's percentages because every kitchen is different and "we're not robots." Like dude, it gives you a place to start, and if things go wrong, it allows you to know HOW to change your recipe to account for that. He's a good cook, but between that and him fighting people in the comments, I think his channel kind of sucks.
The issue is that many people will stick to percentages even when they do not work due to differing circumstances, no matter how much you tell them how the dough should look or feel, they will stick to percentages. I have met such people. There's good reason to try and get away from that and instead just give rough estimates so people are less likely to want to be rigid in sticking to measurements; it "gives permission." Maybe you find this concept ridiculous, but inability to break from precisely given recommendations even when also told that other metrics are more important is very real for many people.
Percentages give an exact point of reference that you can then go off of and change and then know what gives what result. Volumetric measurements for baking and just winging it will not give you a consistent result from cook to cook. It's not "rigid" or "being a robot", it's just good baking. Most other types of cooking can be that way and work fine. I used to use volumetric for making pizza dough, now I use percentages and a scale and I'm super consistent and happy, and I experiment a lot. I also use a meat thermometer and get consistent results there vs just guessing or "feeling". Very simple practices that give consistent results being criticized is really dumb and not good advice.
Yeah I think with my "ultimate" recipe I'll end up with bread flour because I'll be using a longer fermentation, but the all-purpose seems to work better with a same day dough! I haven't tried 00 flour with this but generally at home oven temperatures, you'll be better off with malted flours like the king arthur ones I use. 00 is really meant to be used at super high temperatures because it doesn't brown as quickly. But it may still be interesting to test!
Ethan Chlebowski has a video where he tries multiple flours for Detroit style pizza and goes in depth on the differences - 00 tipo wasn’t ideal for this style, while bread flour was best
I saw that video thought it was ridiculous. As someone who makes this style (not authentic) for a living I am excited to see what you are going to bring.
Would love some videos that include air fryers or Pizza ovens that get up to neapolitan pizza temps (electrical 400° ones are pretty common here in europe, sold for ~80€)
A tip to not over char that I saw online is to put the cheese that is going to go around the edges in the freezer for a few minutes. It slows down the melting time and allows the dough to cook a little more.
Glad someone finally sent shots to Adam I really don’t like his videos much at all. Most videos from him I’ve watched I’ve noticed basic procedures are completely wrong or seems like some crap he made up so he can pump content out faster and his end result usually doesn’t look very presentable 😅 much love Charlie loving these videos you are really doing the best work on RUclips when it comes to food I haven’t found anyone on here that incorporates the scientific method into cooking in a simple way as good as you do and I really appreciate u❤
i've been cooking my whole live and just recently go into pizza. i Very quickly found out i had to become what i hated doing most... i'm now a Baker.... baking is more of an exact science. You really gotta know your breads to make a good pizza. They should be called "pizza Bakery's"
If I had a nickel for every time some ginger-haired RUclips home cook vastly improved Adam Nausea recipe, I'd have two nickels. Which isn't a lot, but it's weird that it happened twice
Adam's other Pizza recipes frustrated me because he is always so vague about how much flour is in his pizza dough. Then his Detroit one really just disappointed me because it seems to be nowhere close, which was weird how often he referenced Buddy's.
The recipe of Shawn Randazzo works great for me. Also you can modify it with preferments, cold fermentation and so on. I hope it is still here on RUclips. It's in cups and spoons for trading secrets of the pizzerias he has consulted. Everything works fine. Same day dough.
It has to be said, but Adam never had good pizza recipes. Decent techniques and tips absolutely. But his recipes made no sense, and mislead a lot of people. Til this day, I don’t know how his NY pizza recipe is regarded as one of the best on RUclips.
Sorry, but it seems that so many people forget the most important secret part of making this pizza. I'm Canadian and although in Manitoba (yes where 00 Italian flour is really from), I'm far from Detroit but know that when greasing your pan, use a mix of olive oil and butter. Then, Sprinkle with Parma.
i like adam's videos but i hate how he doesn't measure things. he says its because he wants to able to accessible to new cooks and teach them how to cook by eye. let throwing them in the deep end without any swimming lessons. like sure some people will be able to tread water but a lot will not. and as someone who is a perfectionist i like to measure things to the gram.
Somehow i use a tall nonstick pan(kind of thin comparing) on a preheated 275 C oven and getting great crunchy crust and edges in 15mins. Didnt bother ordering these pans from amazon.. Do u see any problem with that as long as i get good crust? I read nonsticks cant take high temperatures but it seems fine
Adams arrogance that anyone like him can just easily throw together ingredients to make a Detroit pizza by just feel and have it come out still imperfect because if he can't get it right nobody can is hilarious.
That's a hilariously dumb take that shows your own arrogance. Adam's issue was half-assing his recipe in the name of perceived convenience. It's always funny when people like you react so negatively to Adam. Mostly because it showcases an extremely fragile ego and an utter lack of critical thinking skills.
I kinda hate that we're looking at this like we're "fixing" anything here. I think you'll learn where Adam comes from by watching his video on Marco Pierre White in that he's "over it" on following chef dogma in a home kitchen (maybe he's taken it too far, but as a "poker tell" about myself, I do agree with his knife-handling thoughts given how awkward my claw is and how many knuckle cuts I've gotten with bad slides). I get where you're coming from as someone with a fire (or pizza oven) in their belly, though I personally do feel alienated by it. Thanks to the algorithm for this send-up, though, it was a good 'un.
"not bother measuring my flour"... ... and the common saying "baking is a science"... Even experienced cooks who estimate and adjust saying, I love cooking but I can't bake.. it's because it's precise.
I think he will pay no mind. Maybe a couple years ago he would've come here and leave a comment like he did on Ethan's deep frying video, but both of them aknowledged (hopefully) it's just so childish to be arguing about stuff like this on the internet lol.
He's the epitome of "say it with confidence and people will believe your every word." As soon as I started getting more into cooking I started to see the flaws in his videos and it really drove me away from his channel.
I used to follow him and then the cracks started to show as soon as he started to make videos about topics/ recipes out of his depth. It’s information pollution and honestly dishonest and unethical 🤷♂️
Excuse me but do you know the guy personally? Do you know his lifestyle and his work to jump into conclusions about his content? He used to push way more content up to a year ago and now he releases just 1 video and 1 pod per week. He has 2 children and he edits everything on his own (doesn't have a crew working for him), so yeah, it's easy to judge people's work from an ignorant pov and just call them "lazy" or "dumb" because they don't have all the time in the world to meet your criteria of getting everything right.
@@kevinjohnston4923 yeah sure, maybe if you are a kid or young adult still living with your parents or having some allowance you could say dumb shit that.
I love Adam's channel, but he does bend over backwards a little *too* far sometimes to avoid simply measuring by weight. I think that's fine in some recipes, and I'm a firm believer in learning how to "wing it" and do things to taste in the kitchen for many kinds of home cooking, but when he starts getting into baking it can cause problems. Anyway, your recipe looks great, and I'm looking forward to trying it out!
I never made one of his recipes simply due to them not having measurements. Not sure why any novice should be adding a little of this, a little of that, a glug here, a pinch there. No, just give me accurate measurements of everything so I can replicate the pizza I am seeing.
its simply becuase he dosnt use a kitchen scale, due to the fact that most people dont have one. he tries to make his recepies in a way that most amature and home cooks could make it without having to go buy new equipment they most likely dont have. when he does give measurements its normally done in volume or in a way that is super easy for the average person to measure
I love how the ny style video he said the high hydration Adam Ragusa statement took him down the wrong path. He tests almost everything you could possibly test which I’m too lazy for and just about every other person probably, and I THOUGHT I was into making pizza. Adam ragusea’s gotta hate him lol
Expert vs. amateur. Your videos clearly shows passion for getting it as close to perfect as possible, no corners cut. No dig to Adam, he's pretty entertaining, but he's more geared towards just making his videos good enough to catch the most number of views.
Charlie isn't an expert, he's methodical and passionate. Adam's an entertainer and a food science/culture commentator. Y'all really need to learn the difference in content types.
@@Thuazabi Yea because Adam clearly states that "Hey I'm just a commentator and don't really watch my videos for actual recipes" He presents it like he's talked to the experts and knows what he's talking about. The only thing worse than these obnoxious internet celebrities are their fanbois. Y'all fanbois need to learn you can't talk out of both ends. Edit: I also clearly state that Adam is just an entertainer with plain content for the masses. But you got so triggered someone criticized your senpai that you didn't notice. Y'all also need to learn how to read.
Thank you for not using Buddys as your gold standard. It really isn’t the best. Just because it’s the original doesn’t mean those that come later aren’t better.
I agree with you. While i like Ragusea and watch many of his videos. I made his recipe about a week after going to Buddy's in Detroit. Ragusea's recipe was good but Buddy's has a light pillowy bite then CRUNCH that is tough to beat.. I will try again with your recipe before I try doing my own thing.. Everyone should take caution, you have SEASON your pans well..
Detroit naitive and been making Detroit pizza for years. Biggest thing really is the blue steel pan and brick cheese. if not, its just square pizza not Det pizza
So I live down the street from the original buddies. They used pans from the auto manufacturer right down the street. They look nothing like this. I see them and they’re in all of the buddies restaurants. They were supplied by GM parts suppliers. They are blue steel, but they look nothing like these. Even the ones they use to this day look a lot like the original.
Awesome video. I’ve had similar thoughts on Ragusea for quite a while. I think he’s great at diving into the anthropological study of foodways, but imo he consistently falls short in a lot of his recipes. Worse yet, I get the impression he’s just so obstinate about his opinions that he has an impossible time understanding any competing viewpoints. Especially with non-American recipes where it sometimes can feel disrespectful in the way they’re presented. Anyways, great job! Looking forward to the rest of this series
Honestly if someone fumbles on something as simple as home cooking, I have even less confidence in any sort of scientific research Nausea conducts. Especially when shows a lot of bias in these videos.
Home cooking may be “simple”, but effectively communicating and teaching others universal skills is not. I don’t think it’s fair to knock his academic research abilities, but I definitely don’t like the way he teaches cooking skills/recipes
@@thatoneguy7597 Totally agree, you’ve phrased it much better than me. Cooking is in no way simple when done right. It’s just it gives little confidence in creator’s attitude, when his main goal is to meet deadline of publication rather than focus on quality. I used to follow Adam since 2019 as a highly impressionable fan, but more I got interested in topics he described, the less trustful I was about his content. Months after unsubscribing and coming across his video accidentally through Charlie I see little improvement.
"I'm going to use exactly one cup of water per every 110 square inches of pan. As for flour, eh, just sorta wing it, let's not be weird with overly specific measurements"
Stopped watching adam when he encouraged beginners to avoid the claw method and chop with their fingers splayed out. Contrary to what he said in TWO videos just to double down for his little ego, the claw method is not hard to learn when you start with it. Never sacrifice safety
the claw method literally took me like a week to get semi-comfortable. Adam is just a dumbass who thinks living by his own rules makes him superior and edgy
I wouldn't blend the tomatoes like that because then you hit the seeds, which means bitterness. Maybe crush with hands? Or maybe blend em but lightly enough so as not to blend most of the seeds.
I don't see "hate", just echoing what is mentioned in the video of how annoying it can be to watch a "recipe" type video where the presenter is pretty much just throwing stuff together with vague amounts and without much homework done. Noobs will see a large channel with big view numbers and think said person must know what they're talking about and when they try to follow their ham handed approach of a recipe and get frustrated at the lack of direction it is enough for some people to not even try again if it doesn't turn out well. It's so stupidly easy to measure ingredients for baking by weight, and it makes it repeatable.
I subscribed to Adam for a while, but dropped him like a bad habit when he started interviewing people who were weirdly gung-ho about certain products, only to find out that those people were either employees of the makers of those products or of what appeared to be marketing companies employed by those makers. The recipes of his that I tried didn't turn out well. Now I see why. (FoodTubers, if you're not using gram measurements, ALWAYS specify what kind of salt you're using.)
Adam has a more "eyeball it" style when it comes to food, which is fine. I think his goal is to make his fans grow an intuition with cooking rather than following exact steps. Exact steps are definitely important learning as well. But that's just not what I think Adam is going for at all.
One of the only chill people in this entire comment section lol I disagree with a lot of Adam's politics and views, but even I think a lot of the people here are doing too much to dunk on the guy.
Adam is such a performance artist. Yeah he's like that friend whos pretty at good at cooking but is a bad communicator and has a lot of cute idiosyncrasies in the kitchen - where it goes wrong is that he thinks he's this brilliant chef and has all these dogmas and principles that even a chef with a single year in a real kitchen or bakery would immediately thrash. That part with the cups of water per square... just mind numbing. This is what happens when you ignore fundamentals.
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please can you show us how to make dominoes margarita pizza.
Charlie is not here to make friends, he's here to make the best food possible.
I was thinking the same thing when I saw this title, I know it didn't seem like Adam looked favorably on Ethan Chlebowski doing one of these to his french fry recipe.
But at least Adam's videos are good for learning some concepts and tricks, and I always learn a few more tricks from the critique videos like this one.
I do get frustrated with the "you can't do this at home". I remember watching a burger video that insisted that smashburgers in a dry pan so hot it sets off smoke detectors was the only way, so if you're in an apartment you can't make a great burger. But I was sitting there thinking you can get a super browned burger without smoking out the kitchen if there's enough fat in the pan to submerge the part of the burger that's cooking.
one thing interesting about a lot of adam’s videos is how much restraint he has on certain stuff and how strict he is of other. he don’t really measure well, everything isn’t exact. but he will use the right cheese and the exact tomato sauce. as someone who got interested into cooking partially because of his videos, i like how he makes cooking easy. his focus on stuff like using the least amount of dishes, cooking by feel not by recipe, and focusing on fun and flavor and less on the “correct” way to do something has really inspired me. he isn’t gonna make a 5 star meal but if your a home cook looking to make something you’ve never had, he’s not a bad place to start. although from doing some recipes from him he likes his food acidic and his pizzas low sauced.
So Adam Ragusea avoids using a kitchen scale because it's not common in American kitchens and he wants everyone to be able to make his recipes... and then he orders a bunch of ingredients off the internet because those ingredients aren't commonly available in grocery stores.
Yup. Once you start using a baking steel, you might as well use a digital scale. Just do it right.
Iirc he doesn't like scales because the correct amount of water in a dough changes based upon the specific flour that you use. This is true, if you change flour and keep everything else equal your dough can change drastically. That said, I think for beginningers or even intermediates precise measurements are more reliable. At minimum give precise measurements and then say add flour as needed.
@@UTeewb the difference in protein content in flour would be absurdly insignificant in comparison to not using a scale.
@thebatiron5381 not true. I made a bread recipe and had been failing at it despite so many attempts, but it's because I was using AP for instead of bread for
Not true at all...@@thebatiron5381
I do enjoy Adam's videos (mostly his interviews with experts rather than his recipes), but his absolute disdain for measuring anything really hurts his baking videos. Even when he does measure, he prefers volume measurements, which just means there's a ton of variance from air, shape differences, packing tightness, etc.
(insert literally every video he has made on volume and metric measurements)
Yeah, that'll explain things. Still bummed about it
I've made a lot of his recipes, especially the pan pizzas, and they all come out great. He obviously puts "wrong" measurements so you go by feel, so I ended up almost tripling the amount of flour for a given amount of liquid, but it still came out perfect. IMHO if you're baking simple recipes and doughs it's OK to go this route, because flour in particular is literally the most variable ingredient there is.
Counter-argument 1: it doesn't have to be perfect on your first try, and you can adjust measurements on your second try.
Counter-argument 2: measuring by volume is SO MUCH MORE CONVENIENT than measuring by weight - it's just not worth the trouble when you're not cooking in a professional environment.
yeah that's my only real major gripe, otherwise I love his content
@@oskarileikos it's literally not though. it's so much easier to weigh something than it is to get out multiple measuring cups/spoons, and have to deal with washing them
Found your channel not too long ago and really dig it! You remind me of Alex (the French cooking guy) in a good way, how you're deep-diving into things, trying to analyze each angle, and figure out the best way to do something. Keep it up, it's great stuff!
I appreciate it, I'm glad you like the videos!
Honestly, I’m amazed he even released this recipe with how far he is from the real deal. Looks closer to a grandma slice than a Detroit slice.
What's funny is the first time we tried Chicago style, we screwed up the dough a bit and it wasn't too far from there.
But like....we serve that to anyone and certainly wouldn't make a video showing that as the final product. That should have been like, "alright, so we got that, here's what's wrong with it, and here's the next attempt where we changed these things and made it better."
That was exactly my thinking when I saw the video, it looks like a grandma pie. It’s pretty sloppy to call this Detroit style when you don’t even get the signature golden brown crispy crust, he also should’ve parbaked it before adding the cheese
Common problems that are present in every Ragusea recipe. He is a video creator first and foremost, everything else is a lower priority.
I appreciate you Charlie. Your videos work because you are authentic and very clearly prioritize the food.
Yeah I just wish he had tested this one a bit more - he even said in the video that it was his first time using the pan so there couldn't have been much testing behind it haha.
Yeah, because he's not trying to be precise and methodical like Charlie is. He's an entertainer first. Sad that's not obvious to more of you.
@@Thuazabiit would be more obvious if he was more entertaining maybe? I don’t have a personal problem with the guy or anything but that’s how I see it.
Hey Charlie, a few ideas from the Pizza Bible book for developing your ultimate recipe: parbaking so you get more crispiness without overcooking the cheese, oil + buttering the pan rather than oil alone, steel pan rather than aluminum pan, lightly cooking the sauce and adding it hot immediately after baking rather than baking with the sauce, baking with a pan on a steel. Looking forward to the next video in the series!
I appreciate the tips, I'll definitely give them a try! I've been meaning to pick up that book, I guess I should just go ahead and pull the trigger on it haha.
@@CharlieAndersonCooking it’s an awesome book, though probably the most intense I’ve read haha. Like he wants almost every dough to have a starter, every sauce to include you literally hand crushing tomatoes, etc. I skip some of the more labor intensive steps and have still gotten great results
@@CharlieAndersonCooking You have to do what you have to do when all you have is a home oven. The Blackstone was a huge improvement for me, 700 degrees is perfect for Detroit and NY style.
Bro doesn't even have a copy of the pizza Bible. I keep it in my breast pockets at all times
@brickchains Bro do you even pizza bible? Yes, the answer is yes
It could be kind of a cool bonus series to try and get someone from the OG joint to come critique your process once you've made your final recipe and grade you on how close you've gotten. It's good promo for those places for sure, especially as your channel grows!
That's an awesome idea
I remember subbing to you during your NY pizza videos, now you're almost at 100k subs!! Congrats, you do amazing work!!
Nice job Charlie! Thanks for all the effort that goes into your videos/recipes/research!
I'm not a big adam fan anymore. Yes, I like and watch his vids but I don't really like the person which he seems so cocky and is sort off putting. I love charlie, ethan and brian's channels. These 3 are by far better than adam's imo and they seem like great guys as well. Pls keep doing this series vids charlie. I'm a major fan of what you're doing. And you're totally right in every way about adam's vid.
My thoughts exactly.
I think you were a little light on the cheese still. Buddy’s uses a pound of cheese on a large, the specks were for an ounce under but the pizza cooks were always a pretty heavy handed and nothing was measured out. We would pep and half cheese the pizza after stretching and before proofing. That was for speed but also helped to keep from losing volume when adding the rest of the cheese and toppings. We used Margarita pep sliced nickel thin. The thickness was important to keep the pep flavor when under the cheese. Cheese was ground to pea size, we would break a 20 lbs block down to hand size chunks and grind with a little flour to keep from sticking. Just a little inside info from Buddy’s circa 1990s, some things may have changed since then. Loved the video and the pizza looked great.
Interesting, I appreciate the insights! Yeah I think I'll have to keep playing around with the cheese/sauce/dough ratios to find what I like best.
Brian Laegerstorm or however u spell his name has a much more legit Detroit pizza recipe…his sauce is really really well done
I recommend adding the shredding cheese on the edges about halfway through backing to avoid the burnt cheese walls you have here
I like the care that you put in your recipes, one correction thar you could do, is not to use a blender in a tomato sauce, but instead, crush by hand or use a mill. A blender will chop the seeds, thus introduce bitterness .You could also allow the dough to mature in the fridge for some 24 hours.
I ordered the pan that Adam suggested and I found that allowing my dough to rise in the pan after first greasing the pan with olive oil and using my Bread Proof option in my oven for a few hours gives the dough the perfect crispyness and its light and airy. I liked more sauce on my pizza so I did added a initial light sauce layer on the dough before adding the cheese so technically its not a Detroit Pizza but it's perfect for me. I also used my cast iron gridle in the oven as a preheated base that my pizza pan baked on.
i like your videos and the links you provide in the descriptions, thank you.
I wonder if freezing the cheese would help to keep it from separating before the crust is as cooked as you want it??? I have no idea if that would be a good idea or not.
Thanks, Charlie! Whatever my feelings toward Adam Ragusea and his videos (the less said the better), I always appreciate your dedication to detail, authenticity, and practicality.
Bro you’re doing Detroit style such a solid lately pls keep it up
Pizza steel under the pan? You're a genius! Of course 🤦♀️ I was so quick to give up on using one for this kind of pizza haha.
Charlie, I ran into the same issue with the dough being nicely browned outside, but too moist inside. Bake at 450 degrees instead. 13 minutes or so should do it. I put my pan on a baking stone.
If memory serves, at Buddy’s we cooked at 425 for 15 min.
Interesting, I considered trying that but when Adam visited Buddy's he said they baked at 650-750. So that's why I figured hotter was the way to go. I don't know if I can trust that info though based on his recipe haha, so I'll have to do some more research. It does seem like baking at a lower temperature would fix that issue.
@@CharlieAndersonCooking It was nowhere near 600 degrees, I am pretty sure it was in the 400s and 425 really sticks in my head.
@@CharlieAndersonCooking I started making Detroit style at 550. I found the dough rose great, but browned too quickly.
It didn't develop the proper chewy crumb. It was doughy. 450 gave me the proper crust and topping. I look forward to your research.
actually great and interesting to see cooking channels challenge each other from time to time. He’s a big boy
It was really fascinating watching the documentary vid Adam did on Buddy's - how it came to be and how Detroit style pizza was developed as a whole! The recipe, while not completely without merit, did have a number of things that had me scratching my head, namely the lack of measurements on flour (even when I measured flour by volume years ago, my pizzas were LARGELY inconsistent), not baking the pizza pan on top of a steel/hotter surface and not properly forming the dough into a smooth dough ball.
It's really cool seeing the differences side by side here! Also appreciate you using a tomato product that's easily accessible versus getting the commercial Stanislaus crushed tomato can - the latter is delicious, but really only useful for mass production of pizzas instead of cooking a few for the home setting, haha!
I look forward to seeing the next video in this series!
Yeah that was a great video! It was very interesting to get some insights into their process. Like you said though, I was just surprised the recipe didn't turn out a bit better considering that he visited the original location.
@@CharlieAndersonCooking Completely agreed on both parts.
Two interesting videos on Detroit style pizza in methods/textures are Vito Iacopelli’s “HOW TO MAKE THE EASIEST DETROIT STYLE PIZZA - At Home” where he makes the pizza using a poolish starter (super fluffy, airy), and Ethan Chlebowski’s “What type of flour makes the best Pizza?” noting the air of the crumb from bread flour to different types of all purpose flour. I can’t promise that they will make perfectly authentic products, but perhaps they could be used for research.
Again, definitely look forward to the next vid in this series!
Thank you!! Adam's videos drive me absolutely insane. He tries to convey this aloof "anything goes!" vibe, but then instead of saving effort in places where it makes any sense, he just outright skips steps that take 30 seconds but make a serious difference in the final product. It comes off not as "professional who knows how to work intuitively" but as "guy who doesn't care to do anything right, but wants you to think he's saving *you* time and effort."
If you watch his other pizza videos, you'll be able to make many of the same types of criticisms.
When did he ever say he's a professional? Seriously, people treat Adam like he's some ex professional chef from a gourmet restaurant and then be mad because he doesn't even bother with "perfection". Dude was literally a journalism teacher who got popular from a pizza video, that's it.
@@martinbogadomartinesi5135 when did I ever say that he said he was? Read a little more carefully!
@@r_bear Either way "It comes off not as "professional who knows how to work intuitively" " as a critical point is bad faith when he had never claimed to be or want to seem proffessional
@@r_bear i think that's intentional, his recipes are more of a showcase of a dish than acutal recipe.
Not caring about exact meauserments and general rules is what makes Adam Adam
5:29 a cool trick I learned from a Vito Iacopelli video, the one he did with a guest for Roman pizza….
to get the exact weight needed for dough is…(in grams)
1.) measure your pan in centimeters, length & width
2.) then multiply them together an divide by 2.
So if you have a 8x10” it would be
20.32cm x 25.4cm = 516.128cm / 2 = 258cm = grams needed.
so a dough ball weighing like 260 would be fine, to get it edge to edge.
For a round pan, say 9”…
I just convert 9” to 22.86cm
22.86 x 22.86 / 2 = 261cm = 261 grams needed.
- there may be a more accurate way to figure this out by maybe using pi I don’t know lol but works for me.
so if you use pi, for a round, maybe this is more an exact representation of how you figure out for your squared/rectangle sheets.
so a 9” round
R = 9/2= 4.5”
4.5” = 11.43cm
A= pi x R squared
so: 11.43 x 11.43 x 3.14159 =410.43
410.43 / 2 = 205grams
guess it would just depend on how thick you want it to be…good thing is it doesn’t have to be exact to the gram…there is always wiggle room, an you will be able to tell when you put it in the pan with evoo an let it proof an see where you at.
Excellent video once again! 👏🏼 Your videos are so well lit always with such minimal shadow. Could you tell us a bit about how you light them and/or filming process? Would absolutely love to know. Thanks!
I always really enjoy watching your videos, I love that you are detailed!
Another great video!
Thank you Charlie!!!!
One of my new favorite pizza channels. Love your approach
Nice video. A lot of recipes use a high hydration dough for this kind of pizza (around 70% hydration or a little more). May be worth trying that and seeing if you like that even better?
The long edges on the real pans create a heat sink that also make the edges crispier
Brian Lagerstrom has a recipe on DSP as well. Would be interested to hear your thoughts on this as I have tried a couple of his pizza recipes and they have generally turned out well...
Edit - pretty sure he uses bread flour... but the crust did look airy, why stick with all-purpose?
Oh and brian lagerstrom is so tidy and well- groomed. No distractions or worrying that beard hairs will end up in pizza dough.
My oven heats from the top so my crust is NEVER crispy and the cheese gets too brown. Any suggestions?
I have started on the test process of finding the Detroit style I can reproduce at home in my electric pizza oven. One thing I did was par bake the crust for about 4 minutes before topping. This insured the dough would be cooked all the way and also allowed a small gap around the edges to get that perfect frico. I have also experimented when to put the sauce on - at the start of the bake, half way through the bake or at the end (both cold and hot). I really liked the cold sauce put half way through the bake as this seemed to create the best overall melt on the cheese. And if topping with pepperoni above the cheese (as well as below) this allowed them to crisp up before being covered. Not sure how authentic any of this is, but so far my test eaters have enjoyed the journey :)
Thanks Charlie for your input on this video. Charlie what scale are you using to accurately measure small grams of salt and yeast?
Ive had success with a large casarol pan for Detroit. I also oil lile a grandmas pie. I love how forgiving the dough can be.
In one of his other videos, he makes fun of people using baker's percentages because every kitchen is different and "we're not robots." Like dude, it gives you a place to start, and if things go wrong, it allows you to know HOW to change your recipe to account for that. He's a good cook, but between that and him fighting people in the comments, I think his channel kind of sucks.
The issue is that many people will stick to percentages even when they do not work due to differing circumstances, no matter how much you tell them how the dough should look or feel, they will stick to percentages. I have met such people. There's good reason to try and get away from that and instead just give rough estimates so people are less likely to want to be rigid in sticking to measurements; it "gives permission." Maybe you find this concept ridiculous, but inability to break from precisely given recommendations even when also told that other metrics are more important is very real for many people.
Percentages give an exact point of reference that you can then go off of and change and then know what gives what result. Volumetric measurements for baking and just winging it will not give you a consistent result from cook to cook. It's not "rigid" or "being a robot", it's just good baking. Most other types of cooking can be that way and work fine. I used to use volumetric for making pizza dough, now I use percentages and a scale and I'm super consistent and happy, and I experiment a lot. I also use a meat thermometer and get consistent results there vs just guessing or "feeling". Very simple practices that give consistent results being criticized is really dumb and not good advice.
He's STILL arguing in comments with people nowadays? Wtf I thought he was smart enough to stop years ago
@@Dacdac839 No, he did stop years ago
The all purpose flour is an interesting change I wasn't expecting. What are your thoughts on trying 00 flour for this?
Yeah I think with my "ultimate" recipe I'll end up with bread flour because I'll be using a longer fermentation, but the all-purpose seems to work better with a same day dough! I haven't tried 00 flour with this but generally at home oven temperatures, you'll be better off with malted flours like the king arthur ones I use. 00 is really meant to be used at super high temperatures because it doesn't brown as quickly. But it may still be interesting to test!
Ethan Chlebowski has a video where he tries multiple flours for Detroit style pizza and goes in depth on the differences - 00 tipo wasn’t ideal for this style, while bread flour was best
00 is really for the sole purpose of making Neapolitan-style pizza
I saw that video thought it was ridiculous. As someone who makes this style (not authentic) for a living I am excited to see what you are going to bring.
Would love some videos that include air fryers or Pizza ovens that get up to neapolitan pizza temps (electrical 400° ones are pretty common here in europe, sold for ~80€)
what kind of scale do you use?
A tip to not over char that I saw online is to put the cheese that is going to go around the edges in the freezer for a few minutes. It slows down the melting time and allows the dough to cook a little more.
Glad someone finally sent shots to Adam I really don’t like his videos much at all. Most videos from him I’ve watched I’ve noticed basic procedures are completely wrong or seems like some crap he made up so he can pump content out faster and his end result usually doesn’t look very presentable 😅 much love Charlie loving these videos you are really doing the best work on RUclips when it comes to food I haven’t found anyone on here that incorporates the scientific method into cooking in a simple way as good as you do and I really appreciate u❤
i've been cooking my whole live and just recently go into pizza. i Very quickly found out i had to become what i hated doing most... i'm now a Baker.... baking is more of an exact science. You really gotta know your breads to make a good pizza. They should be called "pizza Bakery's"
I've said it to everyone who will listen, Charlie.
"Charlie Anerson is a food god!"
What pepperoni do you use? I noticed its not in the ingredients list, but i have really been struggling to find a good, readily available pepperoni.
I can't wait to return to this video to make pizza for my family, cheers!
If I had a nickel for every time some ginger-haired RUclips home cook vastly improved Adam Nausea recipe, I'd have two nickels. Which isn't a lot, but it's weird that it happened twice
😂
Adam's other Pizza recipes frustrated me because he is always so vague about how much flour is in his pizza dough. Then his Detroit one really just disappointed me because it seems to be nowhere close, which was weird how often he referenced Buddy's.
Any plans for a Chicago deep dish style recipe? I know some people don't consider it pizza, but it's darn good.
The recipe of Shawn Randazzo works great for me. Also you can modify it with preferments, cold fermentation and so on. I hope it is still here on RUclips. It's in cups and spoons for trading secrets of the pizzerias he has consulted. Everything works fine. Same day dough.
Who tf is Adam ragusa?
It has to be said, but Adam never had good pizza recipes. Decent techniques and tips absolutely. But his recipes made no sense, and mislead a lot of people. Til this day, I don’t know how his NY pizza recipe is regarded as one of the best on RUclips.
Sorry, but it seems that so many people forget the most important secret part of making this pizza. I'm Canadian and although in Manitoba (yes where 00 Italian flour is really from), I'm far from Detroit but know that when greasing your pan, use a mix of olive oil and butter. Then, Sprinkle with Parma.
Do you mean parm on the bottom of the pan or parm on top? If on top, before or after baking?
Great job Charlie!
i like adam's videos but i hate how he doesn't measure things. he says its because he wants to able to accessible to new cooks and teach them how to cook by eye. let throwing them in the deep end without any swimming lessons. like sure some people will be able to tread water but a lot will not. and as someone who is a perfectionist i like to measure things to the gram.
Waiting for the Adam Ragusea essay of his response.
Charlie: Why did you go with neutral oil rather olive oil for your pan and recipe?
I prefer a neutral oil over olive oil in mine, too. The taste of the olive oil when the crust is fried in it really takes over.
Somehow i use a tall nonstick pan(kind of thin comparing) on a preheated 275 C oven and getting great crunchy crust and edges in 15mins. Didnt bother ordering these pans from amazon.. Do u see any problem with that as long as i get good crust? I read nonsticks cant take high temperatures but it seems fine
Adams arrogance that anyone like him can just easily throw together ingredients to make a Detroit pizza by just feel and have it come out still imperfect because if he can't get it right nobody can is hilarious.
That's a hilariously dumb take that shows your own arrogance. Adam's issue was half-assing his recipe in the name of perceived convenience.
It's always funny when people like you react so negatively to Adam. Mostly because it showcases an extremely fragile ego and an utter lack of critical thinking skills.
I kinda hate that we're looking at this like we're "fixing" anything here. I think you'll learn where Adam comes from by watching his video on Marco Pierre White in that he's "over it" on following chef dogma in a home kitchen (maybe he's taken it too far, but as a "poker tell" about myself, I do agree with his knife-handling thoughts given how awkward my claw is and how many knuckle cuts I've gotten with bad slides). I get where you're coming from as someone with a fire (or pizza oven) in their belly, though I personally do feel alienated by it.
Thanks to the algorithm for this send-up, though, it was a good 'un.
your videos are just so good man
"not bother measuring my flour"... ... and the common saying "baking is a science"... Even experienced cooks who estimate and adjust saying, I love cooking but I can't bake.. it's because it's precise.
Adam is gonna be livid
he will try to argue with him in the comments
It depends. If he knows that his stuff is BS leaning and he is not mentally unbalanced, he won’t be mad.
I think he will pay no mind. Maybe a couple years ago he would've come here and leave a comment like he did on Ethan's deep frying video, but both of them aknowledged (hopefully) it's just so childish to be arguing about stuff like this on the internet lol.
Adam seems to be pressured to get his videos out on a schedule rather than get them right. I’m surprised by how often he just goes with his mistakes.
He's the epitome of "say it with confidence and people will believe your every word." As soon as I started getting more into cooking I started to see the flaws in his videos and it really drove me away from his channel.
I used to follow him and then the cracks started to show as soon as he started to make videos about topics/ recipes out of his depth. It’s information pollution and honestly dishonest and unethical 🤷♂️
Excuse me but do you know the guy personally? Do you know his lifestyle and his work to jump into conclusions about his content? He used to push way more content up to a year ago and now he releases just 1 video and 1 pod per week. He has 2 children and he edits everything on his own (doesn't have a crew working for him), so yeah, it's easy to judge people's work from an ignorant pov and just call them "lazy" or "dumb" because they don't have all the time in the world to meet your criteria of getting everything right.
@@martinbogadomartinesi5135 no one is forcing him to release a video every week
@@kevinjohnston4923 yeah sure, maybe if you are a kid or young adult still living with your parents or having some allowance you could say dumb shit that.
I love Adam's channel, but he does bend over backwards a little *too* far sometimes to avoid simply measuring by weight. I think that's fine in some recipes, and I'm a firm believer in learning how to "wing it" and do things to taste in the kitchen for many kinds of home cooking, but when he starts getting into baking it can cause problems. Anyway, your recipe looks great, and I'm looking forward to trying it out!
Awesome video. Would love to see this as a series, where you improve on others recipes ... well known YT cooks.
Oof. Shots fired! Love both these guys
How about doing start to finish Detroit pizza build. With regular and stone cooked please.
I never made one of his recipes simply due to them not having measurements. Not sure why any novice should be adding a little of this, a little of that, a glug here, a pinch there. No, just give me accurate measurements of everything so I can replicate the pizza I am seeing.
its simply becuase he dosnt use a kitchen scale, due to the fact that most people dont have one.
he tries to make his recepies in a way that most amature and home cooks could make it without having to go buy new equipment they most likely dont have. when he does give measurements its normally done in volume or in a way that is super easy for the average person to measure
My man makes pizzas and cheesesteaks every day for a job and still skinny.
I love how the ny style video he said the high hydration Adam Ragusa statement took him down the wrong path. He tests almost everything you could possibly test which I’m too lazy for and just about every other person probably, and I THOUGHT I was into making pizza. Adam ragusea’s gotta hate him lol
Expert vs. amateur. Your videos clearly shows passion for getting it as close to perfect as possible, no corners cut. No dig to Adam, he's pretty entertaining, but he's more geared towards just making his videos good enough to catch the most number of views.
Charlie isn't an expert, he's methodical and passionate. Adam's an entertainer and a food science/culture commentator. Y'all really need to learn the difference in content types.
@@Thuazabi Yea because Adam clearly states that "Hey I'm just a commentator and don't really watch my videos for actual recipes" He presents it like he's talked to the experts and knows what he's talking about. The only thing worse than these obnoxious internet celebrities are their fanbois. Y'all fanbois need to learn you can't talk out of both ends.
Edit: I also clearly state that Adam is just an entertainer with plain content for the masses. But you got so triggered someone criticized your senpai that you didn't notice. Y'all also need to learn how to read.
I stopped watching Adam when he ranted about not deep frying at home because of the “danger”.
ok> cool
How is Detroit pizza pan..
Thank you for not using Buddys as your gold standard. It really isn’t the best. Just because it’s the original doesn’t mean those that come later aren’t better.
I agree with you. While i like Ragusea and watch many of his videos. I made his recipe about a week after going to Buddy's in Detroit. Ragusea's recipe was good but Buddy's has a light pillowy bite then CRUNCH that is tough to beat.. I will try again with your recipe before I try doing my own thing.. Everyone should take caution, you have SEASON your pans well..
5:50 "oh my god" ?
Still looks like the dough needs to be more airy
Detroit naitive and been making Detroit pizza for years. Biggest thing really is the blue steel pan and brick cheese. if not, its just square pizza not Det pizza
Look, for clickbait reasons, you should have titled this "Everything wrong with Ragusea's terrible Detroit pizza"
This channel is 🔥🔥🔥🔥
8:56 You underestimate us my friend.
So I live down the street from the original buddies. They used pans from the auto manufacturer right down the street. They look nothing like this. I see them and they’re in all of the buddies restaurants. They were supplied by GM parts suppliers. They are blue steel, but they look nothing like these. Even the ones they use to this day look a lot like the original.
Awesome video. I’ve had similar thoughts on Ragusea for quite a while. I think he’s great at diving into the anthropological study of foodways, but imo he consistently falls short in a lot of his recipes. Worse yet, I get the impression he’s just so obstinate about his opinions that he has an impossible time understanding any competing viewpoints. Especially with non-American recipes where it sometimes can feel disrespectful in the way they’re presented.
Anyways, great job! Looking forward to the rest of this series
Honestly if someone fumbles on something as simple as home cooking, I have even less confidence in any sort of scientific research Nausea conducts. Especially when shows a lot of bias in these videos.
Home cooking may be “simple”, but effectively communicating and teaching others universal skills is not. I don’t think it’s fair to knock his academic research abilities, but I definitely don’t like the way he teaches cooking skills/recipes
@@thatoneguy7597 Totally agree, you’ve phrased it much better than me. Cooking is in no way simple when done right. It’s just it gives little confidence in creator’s attitude, when his main goal is to meet deadline of publication rather than focus on quality. I used to follow Adam since 2019 as a highly impressionable fan, but more I got interested in topics he described, the less trustful I was about his content. Months after unsubscribing and coming across his video accidentally through Charlie I see little improvement.
@@DoubleU555 Cooking is a simple or as complicated as you want to make it. At the end of the day, it's just food.
Dude as a home baker, would never try this recipe without measurements! Tell him to measure in grams!
Adam grosses me out bc he seems like he never grooms himself.
"I'm going to use exactly one cup of water per every 110 square inches of pan. As for flour, eh, just sorta wing it, let's not be weird with overly specific measurements"
Adam makes youtube content, not food.
Keep on rocking Charlie!
Stopped watching adam when he encouraged beginners to avoid the claw method and chop with their fingers splayed out. Contrary to what he said in TWO videos just to double down for his little ego, the claw method is not hard to learn when you start with it. Never sacrifice safety
the claw method literally took me like a week to get semi-comfortable. Adam is just a dumbass who thinks living by his own rules makes him superior and edgy
well yeah claw is easy to learn but still harder than going slowly with fingers
if safety is endgame go slow with fingers
please do krispy kreme donuts!
I wouldn't blend the tomatoes like that because then you hit the seeds, which means bitterness. Maybe crush with hands? Or maybe blend em but lightly enough so as not to blend most of the seeds.
It's kinda sad that your fanbase seem to really hate Adam for no good reason.
I was feeling this too! Different strokes for different folks I guess.
I don't see "hate", just echoing what is mentioned in the video of how annoying it can be to watch a "recipe" type video where the presenter is pretty much just throwing stuff together with vague amounts and without much homework done. Noobs will see a large channel with big view numbers and think said person must know what they're talking about and when they try to follow their ham handed approach of a recipe and get frustrated at the lack of direction it is enough for some people to not even try again if it doesn't turn out well. It's so stupidly easy to measure ingredients for baking by weight, and it makes it repeatable.
@@ledheavy26 you won't find an exact recipe in adam video, just like you won't find a wife in a club.
Clubs are awesome though
I subscribed to Adam for a while, but dropped him like a bad habit when he started interviewing people who were weirdly gung-ho about certain products, only to find out that those people were either employees of the makers of those products or of what appeared to be marketing companies employed by those makers. The recipes of his that I tried didn't turn out well. Now I see why. (FoodTubers, if you're not using gram measurements, ALWAYS specify what kind of salt you're using.)
you sound fun ... not
Adam has a more "eyeball it" style when it comes to food, which is fine. I think his goal is to make his fans grow an intuition with cooking rather than following exact steps. Exact steps are definitely important learning as well. But that's just not what I think Adam is going for at all.
One of the only chill people in this entire comment section lol
I disagree with a lot of Adam's politics and views, but even I think a lot of the people here are doing too much to dunk on the guy.
Adam is such a performance artist. Yeah he's like that friend whos pretty at good at cooking but is a bad communicator and has a lot of cute idiosyncrasies in the kitchen - where it goes wrong is that he thinks he's this brilliant chef and has all these dogmas and principles that even a chef with a single year in a real kitchen or bakery would immediately thrash. That part with the cups of water per square... just mind numbing.
This is what happens when you ignore fundamentals.
I totally love and appreciate your precission. Thank you 1234123 times :)
I dislike adam's absolute refusal to use standard, accurate measurements! Otherwise I love his videos