Pizza Dough | Basics with Babish
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- Опубликовано: 30 июл 2024
- Thank you to Ooni Pizza Ovens for sponsoring this episode. To check out Ooni for yourself, click here: www.ooni.com/babish
Recipe: basicswithbabish.co/basicsepi...
My playlist of preferred cooking tunes, Bangers with Babish!
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Blue Wednesday - Murmuration
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Listen on Spotify: bit.ly/ChillhopSpotify 
Развлечения
Andrew: The type of guy who will walk into your office and slide a freshly cooked pizza onto your desk.
The friend we all need in our lives.
Your part would simply be having a plate on your desk at all times
KoalaTea Guy PERIODTTT
Get yourselves a man who will casually shovel a pizza onto your desk without warning.
my diet would be in shambles
sounds like me
Plus he just didn't put any plate on it. If that desk wasn't sanitized, that guy would have a very bad day.
Jess did
no
Tip from an Italian chef I know: add a teaspoon of sugar to the dough, you won't taste it, but it helps developing a nice colour on the pizza if you don't have a pizza oven that can reach those high temperatures.
Thank u
This. Sugar will caramelize and help you cheat that lovely gold brown color in your home oven that can only manage around 500 degrees Fahrenheit.
@Eric Liestoh definitely true. At those high temperatures the added caramelization you get from the sugar can actually make the crust prone to burning more easily too, which I’ve seen some RUclips chefs fall prey to when throwing their sugary conventional oven doughs into the Oonis. A little sugar is definitely key to getting the New York style right, which is usually cooked around 700 degrees, but there’s a reason that authentic Neapolitan pizza dough has no sugar when getting fired at upwards of 900 degrees
and this is why we like the comment section of youtube
Diastatic malt is better
My parents tease me because I stood in line for 3 hours to get your book. However, my dad ordered an Ooni pizza oven and sent me the email he received from them featuring you. Yesterday, the Ooni came in and my dad couldn’t wait to test it out. He didn’t bother reading the instructions or watching a how to video like this. Instead he cranked the oven up to max and shoved pizza inside. The heat thermometer I used to check the temp actually hit 1,000 degrees at one point. I swear I almost got sunburnt from the oven. Needless to say our pizzas came out both burnt and undercooked all at once. One actually fell apart inside the oven and caught fire. Today, after I rewatched this video and forced my dad to read the instructions, we actually made edible pizza with the Ooni and not oozing burnt hockey pucks.
hahahahahah it is truly better to read them instructions, hope your pizzas turned out nice the second time around
Dads and not reading manuals...
@@VaoDxArchAngel Nope, and he ate his mistake to cover up his stupidity. It was hilarious. I called a spade a spade and had cereal for dinner while my dad ate his pile of ashes like nothing was wrong.
Lol typically dad right there😂
I think there's a learning curve with the Ooni. I've got the pellet fired one and it definitely takes a few rounds to dial it in. It cooks fast (it's supposed to) and so you've got to be ready to turn the pizza, pull it out, etc. But once you get your process down I think it's pretty fun.
They range from $250-500. For anyone looking for “that comment”
Honestly a lot more reasonable than I figured
Cheaper than building a brick one in your back yard.
That really surprised me. Honestly expected them to be upwards of 1000$
I have one they are super easy to use, they only take 20 minutes to heat and takes 90 seconds to cook 10/10 would recommend
They’re really cheap I bought an Ooni Karu and it was like 350 with shipping while a Roccbox is nearly 600
@@arose2586 i came here to say the parent comment and then i went to reply to say your comment. i am wholly unoriginal.
That little scene at the end with the surprise pizza for the guy, whether staged or not, embodies the greatest joy of cooking in my opinion: Making something great and sharing it with someone, watching their face light up as they enjoy something so delicious and comforting.
He straight up put the pizza without any plate on his table, i think thats why he looked like this at him
alternatively: making something great and being able to eat all of it
@@pepre7594 That's why I have first learnt to cook, but what the og comment says is absolutely true, almost surreal when you realise the look of joy on their face is because of you !
@@infinitegalaxy89 yeah, there's not much better than watching someone enjoy something you've made
The part where he’s chaotically running to the oven and the camera person is just trying to keep up
That part took me out- I scream-laughed and woke up the hub who was napping next to me. 😂😂😂
Imagine if he tripped
If you want to get similar results to the Ooni but don't want to dish out the $$$ for it. Use a good bbq and put a pizza stone in it. Make sure to heat up the BBQ first for a bit to get the stone up to temperature. The BBQ is good but it won't get up to the high temps of the Ooni. But it's a good place to start if you are on a budget.
Nor will it bring a constant heat source over the top of the pizza, allowing you to dome it to finish off any color to the to without overcooking bottom. And also losing all all your convection heat when you open to turn it, compared to how it all is concentrated in an ooni or any pizza oven. Its just not the same... I moved from my kamado joe to an ooni oven becuase its just not good enough (and Im a huge ceramic cooker fan)
@@WellLetsSee agreed it doesn't make a proper pizza oven. When doing it myself I found simply leaving the lid closed was good enough for heating the top of the pizza. I had longer cooking time than what someone would get from a proper pizza oven. But much shorter than a normal household oven. If you have the BBQ it's only a $30-$50 investment for the stone. So a good stepping stone (pun not intended). Then if you use it a lot then perhaps it's time to invest in a proper pizza oven.
@@dodaexploda For sure. I have used nice stones (well, not pampered chef). Oven for me only goes to 500 and doesnt get hot enough. I almost bought a nice 1/2" steel or maybe 3/8". But, decided I'd rather just go to a dedicated oven...
@@dodaexploda I use a GMG pellet smoker with a pizza stone/dome insert. Works beautifully.
Are we just not gonna talk about the fact that he put the pizza for his friend directly onto his desk instead of a plate or smth? Also, great video man, as a baker I give my seal of approval!
You touch the desk with your fingers then you touch the pizza, right? germs are just around.
Don't care, free pizza :D
the look of shock on that guys face A: at the random pizza delivery, and B: at the desk disrespect (or respect, depending on what way you look at it)
**Casually slips a pizza on a person's desk**
If it was me, I'd just dig in 🤣😂
PS: If the pizza is still really really hot, the germs would've died anyway
@@Xenophoresis my concern would be all the crumbs and other pizza related debris all over my desk
Just bought a stand mixer and have been needing my dough for the last few hours
I still haven't had sohla appear in my kitchen...
Did I use the wrong flour?
It's better to want than to need.
Eugene Vaticinator you didn’t kneed it by hand
Eugene Vaticinator no
A few hours?? Too kneady, would be my guess...
This is the epitome of "Instructions Unclear, still waiting for Sohla"
tip : the fold it over itself every five minutes method works very well for higher hydration doughs. Not so much for drier ones in my experience.
Fluid dynamics says hi.
Less fluid, less dynamics!
This is a fantastic video. So concise!
What do you expect? It's babish!
A pizza dough, that I can eat every day.
No he talks rubish you just dont know.
If may humbly suggest a name for your folding technique...the rootin' tootin' fold 4 gluten.
This
perfect
Is
Yes, this is perfect
Amelia Henry No, This perfect Is Yes.
What if Sohla leaving BA was just part of her long game plan to steal Babish’s stand mixer?
LOL!
The secret is out, our plan is foiled
😂😂😂😂😂😂😂
Yes
honestly, i relate
"It's just not New York style pizza if it doesn't completely annihilate the roof of your mouth." I about fell outta my chair hahaha
Got plenty of days where I would come back home from a pizza party and not be able to taste anything for the night.
Babish’s voice embodies the three S’s: Smooth, Supple and Silky.
Great looking pizza dude. Just got the roccbox...pretty sure everyone i know got a pizza oven this week.
Good luck making pizza! Tell me how it goes when you goes
Lolll
Dude you should do a collaboration with babish
Make sure to have a few extra dough balls. When you first start, it's pretty easy to screw up putting the pizzas in the oven. Once you have it for a bit, you will never mess up though.
I got an electric pizza oven. Doesn’t work as great but it’s so versatile
One must truly have a spiritual connection with the pizza dough to be able to really understand the pizza dough.
Nice, but there is no such thing as a spiritual connection.
Bas no one likes that.
I've gotta embrace the dough, I've gotta sniff the dough, I've gotta lick the dough, I've gotta wash the dough, I've gotta date the dough, I've gotta be the dough!
Just light a cigarette and put on some Barry white
Sacrifice my first born, gotcha
Seeing Sohla in the background of a video hits different when you know she's doing fulfilling work and being paid properly for it
It makes me so happy
69th like lol
How much does she earn?
@@terencevasquez enough
Yea...........
Literally sitting here thinking I could totally make this as I’m microwaving leftovers
never saw something more relatable
I love how Sawyer looks confused for a second, before his eyes light up because you brought him a delicious pizza.
"why pizza on desk... WAIT PIZZA YES"
No
Man I haven’t played unturned in a while
"Thats about all the validation i could ask for this year."
Felt that one
Just want to say that I've made the deep-dish pizza 5-times now, including 2 of them for our Christmas Eve dinner recently, and it has been a huge hit with everyone. I make pizza dough once a week, and I make the deep dish about once a month. It's delish, but once a month is plenty.
That small interaction between sohla and babish in the middle is what bon appetit wishes it had
“.. to help protect the yeast the delicate and necessary microorganisms the salt loves to bully...”
in his younger days babich was a comedian .
Or yeast. ;)
Shaun when the reply is better then the original comment 😂😂 thank ya
@@ramikhal736 ah yes babich
@@dogelord1886 ba the bich. Broken down for better understandments.
[God, this felt cringey.]
Our Prime minister's name is "Babiš" which you pronounce as Babish and he's kinda comedian aswell..
Sohla is like that one character in a show that's introduced in a later season, but she just makes everything better.
The Castiel of the Babish Culinary Universe.
The Andy bernard of the office (Imo Andy is funny)
Sohla is the toph of the babish culinary universe
When is her next video?
The Frank of IASIP, the Ben of P&R
13:37 imagine just minding your own business and then *Mr Clean but with a beautiful beard* comes in and just lays a pizza on your desk
I've started making your NY style Pizza almost 3 ago after my BF told me about your channel. Its dough is simply THE BEST dough recipe I've ever tried and this pizza is the best I've ever tasted! Thank you!
I loved the look on sawyers face when babby drops a pizza on his desk
Sohla popping in and complimenting his dough was delightful!
Babish just needs to scoop all the talent that ditched Bon Appetit, then he can build a new culinary entertainment empire.
@@Sorcerers_Apprentice I love her. When she started at BA she quickly was my favorite because she is so frickin knowledgeable and she's really funny too. Everyone in the kitchen quickly turned to her for help and information. She made the kitchen a lot better. It must be great to be her friend and drink and eat amazing things with her and her cutie.
@@PatrickPoet She's cool, but i'm not super fond of the new show's specific gimmick. It's a little too niche. Most of Andrew's stuff is easier to make, I think. Really weird stuff notwithstanding of course.
@@JetstreamGW I have to completely agree about the gimmick. Sohla is one of the most educated and talented chefs of her generation. The gimmick makes a mockery of her skills.
No
At 10 minute mark, that's my childhood memory of Pizza Hut, when it used to be delicious.
These pizzas made me cry. They're absolutely perfect.
Whenever Babish has family dinners, his family must count their blessings every day to have such. great cook be related to them.
Here before this comment blows up.
I love you. I will find you and you will have no other option
This doesn't make any sense
@@purplelizard2348 ikr
@PurpleLizard 23
He meant, that due to Babish's epic cooking, so many blessings everytime are given to Babish literally everytime his family has family dinners.
I am from Naples and I make a lot of pizza. Just a couple of tips to make the Neapolitan pizza even better and more authentic. Neapolitan pizza should use "double zero" flour, and not bread flour. If you can't find double zero flour and you are in the USA I found that the closest thing is "enriched unbleached flour". The hydration is fine at 65%, but 70% is fairly easy to manage and it will make your crust lighter and easier to digest. A better salt for the dough is Sea Salt, it will make the pizza crust have more taste (try it and you will see). If you wanna go fully Italian just buy some FRESH mozzarella. I am talking about the mozzarella that is immerged in its own water. If you can find it from Italy that would be a good plus. Don't shred it but slice it or at least make some strings (just use a knife to cut it and not a shredder). For the tomatoes sauce use San Marzano tomato (put some salt in it as he did). And finally add a bit of olive oil after it comes out from the oven, moving your hand like you want to make a 6 on the pizza. And that's how you do it. For the rest, you can follow his instructions :)
I might have to buy a pizza oven and try all of this. I sell double zero flour at my butcher shop. It’s actually the only flour we carry.
Pizza on the pan came out great! First time trying this dough recipe and it was amazing! Much better than thin one. Even in basic home oven.
For anyone who doesn't want to buy an oven like this but still have better pizza than you can make in the oven..
Use a Pizza Stone on your BBQ! I have done this many times and have had great results in cooking pizzas in about 2-3 minutes!
Thank you!
I came to the comment section looking for this! I was very sad to see that all these recipes would have been "ruined" in an oven :(
Thanks I have a pizza stone but I didn’t know where to use it
Cast iron pan on the grille works great as well
Yeah but that’s better for deep dish
@@Ostrich12 all depends on the pan, I have one with just a slight edge on it that works great for a thinner crust. Definitely have to watch closely with the cast iron though, it can burn a pizza quick. Ask me how I know 😂
i thought i was rewatching an old video then sohla came out and i was so happy
Don't know why but now I really want some deep dish
Y'all weird
AxxL stfu
**HAPPY PIZZA NOISES**
Yo is that the UNJ?! lol its been a while and im amazed that in out of everywhere I would see you again is in the BWB comment section!
Maybe you don't hear this often, Andrew (Babish), but your recipes are as entertaining as they are informative. The sheer amount of culinary genius you exhibit on your channel - I'd rather call it a show though - is astounding. Very few chefs actually give tangible info on the dishes. It was indeed a happy mistake that I stumbled upon your channel. Cheers to so many years of great cooking, and of course, to the tiny whisk !
True.
you suck at cooking is also very intellectual
Thats why he has so many subscribers. Your think those millions give two fucks about cooking?
he's not a chef he's a cook
I just received an Ooni pizza oven for my birthday. I can’t wait to use it! Thank you for these recipes!
I love making pizza from scratch it is such a fun activity to do! And your pizza looks great!
I tried using my clay pizza stone for a Tortilla last week and it exploded. Do not recommend.
Noted, will try and do this.
Those Tortillias must have a booming taste.
Hope you and your oven are ok. I love your videos btw
The stone, the tortilla, or the oven?
@@marcya4428 I'm also curious
Watching Andrew get better and better sponsorships in every episode is something we stan
Yes we do!
ah yes capitalism how expensive
can we not stan a chef
No one will beat Linus unfortunately
@@fastcandidate This comment is brought to you by cooler master
lactose and gluten intolerant, drooling over this. GREAT.
you do know that there is barely any lactose in cheese, right?
@@golaxe77 a little bit of laxatives won't hurt either!
I have a lot of problems with joint inflammation which is very limiting in the kitchen. I really appreciate you demonstrating these 'lazy' methods!
i love how sohla is just good enough friends with babish that she just stops by and takes his stand mixer
I don't have anything funny to say but take this like.
@@foodman3833 that is self promotion
Wait until she stabs him in the back and then comment again.
@@johnmarquardt1991 ?
She works for him now i think
I love how Sohla has basically just immediately been adopted by Babish. Now she's just making random cameos in Babish videos
@@urbanitecrusher5709 dafuq bruh
@@urbanitecrusher5709 Your grandma
@@urbanitecrusher5709 no u
@@urbanitecrusher5709 Sorry, but who asked of your opinion on her looks?
@@urbanitecrusher5709 won't lie this caught me off guard and made me laugh. But not cool dude keep your opinions to yourself if they aren't asked for.
I just love your videos. Consise and to the point, explanatory and delicious. This is the way cooking should be taught.
This is the best dough instruction I've ever seen and I've looked a lot. Thanks.
Fun fact: ooni is finnish for oven
Technically it's uuni, but spelled ooni
The company originally spelled it "uuni", but changed it. Personally, I think they should have kept it the original spelling.
Tulin etsimään tätä kommenttia
Tom Vuolle I think you maan pronounced. It’s definitely spelled uuni but an American would probably say it’s pronounced ooni
@@Rolle-vx9ot exactly, thanks mate. Ps. I think you mean *mean* and not maan. Lol
Tom Vuolle lol
i like how his intro is still the old kitchen lmao.
in the future we’re gonna see this intro again and think back on the good old days when andrew had less kitchen stuff than he does now and was forced to improvise a lot.
I'd rather he not change the intro. It has become kinda nostalgic for me 😇
Already do
Go back and watch the early early babish episodes. Now THAT was the old kitchen!
I was about to safe this video, but then realized that I'd already saved it, lol. Your content is so educative and the light humor. You're highly appreciated!
"Drops pizza on desk after literally running past with an uncooked then cooked pizza 5 minutes ago"
"Insert-Suprised-Pikachu-Face-To-End-Video"
Me: It's coronavirus time, I should buy only the absolute necessities
Also Me: HOLY S*IT A BACKYARD PIZZA OVEN
but a backyard pizza oven is an absolute necessity
It’s actually not quite as expensive as I thought it might be, either!
@@mikesL well the oven isn't, but I'll need to buy a house with a back yard. Now THAT'S expensive ;)
@@orsivan5731 Lmfao. Yeah that's the "gotcha" part of this whole deal.
When I heard you talk about Ooni, I was like "Jey, that's clever... Ooni, when pronounced in English, sounds exactly like uuni, which is oven in Finnish". And then I HAD to check and sure enough, Ooni company was founded by a Finn 😅
they actually *were* Uuni and went through a complete rebranding.
Thx for the random info
LordBhorak no
@@ieatratsfordinner2064 No what? No, that it doesn't sound like "uuni" in Finnish or "uuni" doesn't mean oven? No, that Kristian Tapaninaho is not Finnish? No, that I didn't hear him talking about Ooni?
For the first one, it does and it does. I should know, I'm a Finn. For the second one, if that name isn't a Finnish name, then I'm a baboon. And for the third one, I think you're an asshole for suggesting that I'm deaf.
LordBhorak No
Imagine some guy into your office and just throws a pizza made with the hands of god on your desk
@Belagerungsmörser the Sheep what
I'm watching as if I'm actually going to make one, I don't even have a sturdy enough table to slam that dough on lol
I know this is a sponsored video, but I would've appriciated some oven tips too.
In lieu of that, here are my tips I use to bake a pretty good oven pizza without a pizza stone:
- Put your oven grid on the lowest rack of your oven, place your largest baking tray on it upside down (possibly clean the bottom part beforehand)
- Heat the oven to 200-220C (400-425F)
- I don't have a pizza peel either, so I use a clean and well floured cardboard for that true DIY feeling, but feel free to improvise with any heat resistant flat objects. Put the dough on it, prepare the ingredients on top and gently shake it on the hot tray. (be careful and use oven mittens, don't be stupid)
- Once the pizza is in, turn on the heat to the highest it can go, even turning on the broiler if you have one. Pizza should be ready in 5-10 minutes. If you plan on baking more than one pizza just turn the heat back down first.
This is never going to be pizzeria quality baking, but if you have a good dough and good ingredients, this beats quite a few cheap pizza places, even if it's a bit more fussy to make.
I might be mixing him with another channel, but I'm pretty sure he has covered oven cooking pizza in previous videos. I'm pretty sure he even did a pizza stone once.
@@youngcavedweller he did a basics for pizza and many other pizza recipe videos
I just use one of those shitty pizza pans, cook at 450f or 12-ish minutes usually, but 475 for 10 has been feeling kind of good. For other people, play around and find what you like. A shitty pizza is still pizza, and eventually it wont be shitty :)
Also, you can get pretty good crusts with cast iron, especially if it is preheated.
He’s not sponsored by the botanist, the world is ending
Or Bounty Paper Towels
No
Or Squarespace
That deep dish one is still my pizza crust recipe of choice. Just one modification: I use wheat flour. I grew up on wheat dough, and I just like the taste better. But also, I find it helps with the consistency a bit, makes things more robust and less springy.
13:38
That's one way to keep your Sawyer Lawyer happy.
Babish running around with the camera unfocused gave off big wilderness survival energy.
that's from some old vine/meme, idk how he came up with the idea to include it lmfao.
Sohla is the addition to this channel I didn’t know I needed - she is so pure hearted and kind. I am so so happy to see you both working together!
@PietreADI bro she's awesome
@PietreADI Right. Because annoying is a "look."
@@kimberlywilson7929 okay, wait, annoying can be a look. You know that kid from polar express, the one with the glasses, yeah. If the word annoying was a person it'd be him.
Absolutely! I was so sad about all the stuff that happened at Bon Appétit, and seeing her join this channel was totally unexpected and fantastic.
@@BasedBlackGirl_ Fair enough. Well, we stan Sohla!
"most widely known and dreaded"
I love kneading 😭 and I don't even have strong arms
Name checks out
9:53 that sentence just hit my soul
“That’s all about all the validation I could ask for this year” Sohla’s validation is all we really need
I work at a prestigious pizzeria it's definitely my favorite job. Everything's homemade, such a rewarding feeling making something people love.
what type of flour to make the dough? specificly?
high protein flour?
@@ChandraBrahmana prestigious flour.
I will always stan the frying pan pizza method (constructing pizza in a scorching hot pan on the hob, then melting the cheese and browning crust under grill)
You get the blistering crust that can hold its shape (even if you go heavy on cheese) and you don't even need to buy a pizza stone. The only thing you miss is the smokey flavour you can only get from a genuine woodfired pizza oven.
Oh I really want one of these ovens now.
Also I'm extremely glad I already had pizza planned for dinner.
Babish's vocabulary is almost as extensive as his cooking knowledge
I never knew the stuff on the bottom of the pan was called fond. I always called it that good sh*t at the bottom
@@goatgk9945 could say that you're *fond* of it ahaha
@@edmaymortem525 bad joke did not laugh
A-fo-gaťťò
I couldn't agree more , holmes.
"We're gonna generously lubricate a cast-iron skillet"
Pansexuals: *barely containing arousal*
Can't even blame them tho, a beautiful pizza made by a beautiful man? I'd be aroused too
Heheheh
*laughs in pansexual*
Pizza is sexy.
*W H E E Z E*
I know what I will be making this thanksgiving! The kids will love putting their own toppings. ❤️
Great video ! Thanks for the variety of options and great presentation .
Sohla makes me very happy in a way I can’t quite explain. She’s just such a wholesome human.
Right? Something about her personality is just infectious. I'm kind of shocked that she came to steal the stand-mixer, though. Does she really not have her own?
@@GuyNamedSean maybe she needed multiple. You never know what she is getting up to
I am in love with the BCU. Sohla is awesome and she fits in so well with the channel
Just want to say ive been trying a celebrity recipe for years and always felt i couldnt get it quite right, I tried your neopolitan tonight and BOY HOWDY did it come out amazing!! Thank you for the clear and concise explanations every step of the way!
I love how confused and delighted desk dude looked
This apartment gets bigger every episode so when are we getting a tour?
Didn't he give one awhile ago?
Whenever his kitchen is about twice the size of Hell’s Kitchen and it takes him 20 minutes to get from the counter to the oven or fridge.
Well he moved to a house recently so id say pretty big space that we've yet to see beyond his backyard, his upstairs kitchen, and his downstairs kitchen/studio
@David Valenzuela He hired Sohla, who before this was being vastly underappreciated at Bon Appétit. She now has a show called Stump Sohla. It's only got two episodes so far but it's very good so far. I think it fits better anyways since basics and being exist too
@David Valenzuela @oliver spencer
I believe theres also plans for more expanded shows
I want someone to randomly drop a whole pizza on my table straight as well
The first 3:26 are just golden…. He completely sums up the different ways to create pizza do… what a legend
I love how you showed the fold-over-every-5-mins-or-so & the fermentation because wow COOKING ACCESSIBILITY
Babish:
_Makes a video about pizza dough _*_basics_*
Also babish:
_uses an expensive pizza oven that you wouldn’t buy just to learn basics unless you’re rich af_
To be fair, that's cheaper than a bunch of stuff that's out there for neapolitan style pizza ovens. I know because I've been pricing these out for a few years now and I'm already setting aside money for it.
The previous basic pizza video is too good to surpass.
There's a much cheaper oven option using bricks, paving stones, and wood. Check out a video from Chef steps a month or so ago. There's an even cheaper option involving reclaimed bricks and angle bar iron. If you have an angle grinder, that thing is almost free. The downside is the hassle of putting it together and getting it up to temperature. I've also priced that out for my area but we don't have a lot of old bricks lying around so I'll need to buy new ones. The price on those are just so that buying the lower end versions of the Ooni makes more sense from a cost and storage perspective.
Jiddu Villarin the cause I’m gonna build that so I can make pizza 🙄
Jiddu Villarin yeah there is for sure cheaper options, but I still think it’s an overwhelmingly expensive thing to use in a basics video, where far most of the viewers might only have a home oven.
Editor's face 13:14 :
"What the hell is this Andrew? Christmas? What is going on?!"
Got mine! Still waiting on delivery but man am I stoked. Thanks for posting this, very helpful!
I already love cooking, but Babish just inspires me to try out some new things.
How weird is it that I randomly decided I wanted to make my own pizza for dinner and decided to see if Babish had a video to help me and HE JUST NOW RELEASED ONE. Babish you so in tune with your audience you know what we want even before we do
He has some older pizza videos too. They just don't get as deep into dough making.
Well, he DID say there was going to be a pizza episode today, last episode
The expression on Sawyer's face when he got a full, just made pizza delivered on his desk.
Priceless.
The perfect episode for me this week. My dad literally just got that same pizza oven delivered this week. 🥳🥳
Have you tried it out?? Is it fabulous?
You ever get a binging with babish ad while watching his videos
Yup
Banish: releases a pizza dough video
Me: *laughs in Adam Ragusea*
LOL
Those two should collab soon!
It is pretty cool to see the completely different methods. (I do think Adam's is better though)
Ah yes *Banish*
@@raymondpontemayor9474 Babish can cook while Adam seasons the kitchen.
Day 8: of asking Babish to make 'Branzino' from The Amazing Spider-Man.
Whatever you do you cannot reach the heights of pagani gaming
Rishi .R ah yes. A Donut Media fan.
Rishi .R dedication
Calm down, beggars can't be choosers. Every one has suggestions.
Finally some Amazing Spider-Man recognition
Thank you, Babish! I just downed an entire 6" pan pizza and never have I ever had a pizza crust so light, so crispy, so.....heavenly as this. You're doin' the lords work 🤣
Great informative content anyhow: many thanks!
the "fold it over every 5 minutes" method is used in breadmaking and is just called "stretch and fold".. however you usually do it every 30 minutes or so.
Hey babish do you think you could do recipes for college/university students that are affordable, delicious and can do in a small space ❤️
Oh yes quick and easy meals are great! I have a few on my channel.
Many people would like this
Like the stuff from Cooking Comically
lucky for you he has done a bunch of those types of video recipes, just check his playlists and his video tab on his channel : )
2min noodles
I wanted to get this knowledge long ago)). Thank you!
The LOVE!!! Gotta try that deep dish, haven’t had the chance to try one
“Sighs” welp here’s another cooking gadget I didn’t know I needed. (Opens wallet)
Truly dude, there's only like four one-use cooking gadgets that everyone needs that aren't commonplace. Sous Vide, pizza oven, dehydrator, and pasta roller.
Lol consumerism
ACCURATE
CONSOOM
@@sentientarugula2884 You forget a smoker
I'd make my own Pizzas at home, but i'd still like to support my favorite pizza places. Cool video man
Especially during this pandemic, it's important that we support local small businesses, especially pizza places.
@@soccerruben1 yes. I support my local pizza place 3 times a week. The only reason is to support them. Not because I'm a fatass.
@@soccerruben1 I support my LGS (Local Game Store) whever possible, i only get cards and boardgames from Amazon is if its out of print.
I don't usually cook but I really like watching your vids, and I've tried some of your recipes and they were awesome ❤️
That feel when you made the dough by hand only for around 2:10 to roll by and feel like the biggest idiot on the earth. Lol
?
@@elwaycortez1972 ??
I mean... c'mon.... it is optional 😂😂
Nick Nitro himself?
Nani?
he hadn’t even talked about ingredients at that point in the vid, cap and a half