+Stephen Do If you say so, I suppose you never saw anyone in Italy doing a real pizza, and probably you never saw a real "authentic italian style pizza" as this guy alleged to do in this video...
+Zarg83 The guy is not a dedicated pizza cook (spinning it into the air e.t.c.). But other than that, the point is the thin crunchy pastry. Yes the ingredients he uses on top of the first pizza are more Greek style but the essence is not the ingredients on top, you can use whatever you want (and it depends where you're from, tasty local ingredients are recommended). And the tomato sauce has many slight variations as well. I agree it was not "authentic Italian style" but don't make such a huge deal out of it.
I think your sauce in a pinch is brilliant. Thanks for the lesson on mixing corn and semolina into the pizza dough. Also the preheat with the hot broiling pan is also unique. The folding part is also a normal pizza activity. Yes.
I'm originally from Chicago. We have deep dish. I have made many kinds of pizza. This one is very very different. The secret is the semolina in pizza crust and the sauce.The sauce is very different. ketchup?! The only thing I'd add is red pepper flakes to the sauce. Cheese is also the key...an exceptional mozzarella. This one is a ten! Bravo akis. PS...a folded up pizza is called a Stromboli. Every college kid eats pizza like that. lol
Omg you're my man. First time I see someone adds semolina in the pizza dough! I've been doing this for many years and my dough always turns out perfect for pizza, cakes, rolls, etc. Other people use just plain flour for all kind of doughs or cakes.
Like a BOSS! Love it 😊 only one problem watching your videos...they make me so hungry! I think we might be having pizza for dinner tonight. Keep the videos coming - you are great!
Adding so much olive oil at the start acts like shortening and stops a lot of gluten from forming. I would knead it first and then only work in some oil. It gives it a much better texture with the chewy inside and crispy outside. Adding the oil at the start gives you a more "cake like" texture. If you prefer that, of course, you may do that. But as a rule, I don't add a drop of oil until I am happy with the gluten development.
+Luz A Guevara yes, of course, this is the "secret trick" that all the pizza makers in Italy use....together with the other "secret trick" of the worcester sauce in the tomato, of course...
+Zarg83 in Naples we don't do pizza like akis! The classic pizza Margherita is just with tomato sauce, basil and mozzarella cheese, some pizza makers add Parmigiano but that's all...
I must say this is a very unusual way of preparing pizza I do like the pizza dough recipe. however I have real questions about the tomato sauce. I will give the sauce a try however I have many Greek friends I have never seen this recipe. thank you for sharing these delicious videos
Years ago when I was in Boston, MA a friend of mine loved going to a small authentic Greek bistro. In Boston most restaurants were authentic so it was like getting a little taste of different cultures from around the world in one city! I didn't know what to try since I've never had Greek food before. Although pizza was on the menu it was not any I was familiar with but decided to try the chicken with sun-dried tomatoes pizza. To my surprise it was very delicious and as a matter of fact I made my own just the other day! Oh, it was so good! So happy with the way it turned out. I'll be making it again! If you have a version I hope you'll make a video to share with us. Πριν από χρόνια, όταν ήμουν στη Βοστώνη, ένας φίλος μου μου άρεσε να πηγαίνει σε ένα μικρό αυθεντικό ελληνικό μπιστρό. Στη Βοστώνη τα περισσότερα εστιατόρια ήταν αυθεντικά, οπότε ήταν σαν να πάρετε μια μικρή γεύση διαφορετικών πολιτισμών από όλο τον κόσμο σε μια πόλη! Δεν ήξερα τι να δοκιμάσω αφού δεν είχα ποτέ ελληνικό φαγητό. Αν και η πίτσα ήταν στο μενού, δεν ήμουν εξοικειωμένος, αλλά αποφάσισα να δοκιμάσω το κοτόπουλο με λιαστή ντομάτα πίτσα. Προς έκπληξή μου, ήταν πολύ νόστιμο και στην πραγματικότητα έφτιαξα τη δική μου την άλλη μέρα! Ω, ήταν τόσο καλό! Τόσο χαρούμενος με τον τρόπο που αποδείχθηκε. Θα το ξανακάνω! Εάν έχετε μια έκδοση, ελπίζω να δημιουργήσετε ένα βίντεο για να το μοιραστείτε μαζί μας. Prin apó chrónia, ótan ímoun sti Vostóni, énas fílos mou mou árese na pigaínei se éna mikró afthentikó ellinikó bistró. Sti Vostóni ta perissótera estiatória ítan afthentiká, opóte ítan san na párete mia mikrí géfsi diaforetikón politismón apó ólo ton kósmo se mia póli! Den íxera ti na dokimáso afoú den eícha poté ellinikó fagitó. An kai i pítsa ítan sto menoú, den ímoun exoikeioménos, allá apofásisa na dokimáso to kotópoulo me liastí ntomáta pítsa. Pros ékplixí mou, ítan polý nóstimo kai stin pragmatikótita éftiaxa ti dikí mou tin álli méra! O, ítan tóso kaló! Tóso charoúmenos me ton trópo pou apodeíchthike. Tha to xanakáno! Eán échete mia ékdosi, elpízo na dimiourgísete éna vínteo gia na to moirasteíte mazí mas.
Akis Kitchen Thank you Akis! I'm binge watching all your recipe videos. 27/39 and I want to make all of the so far... Your pancakes were amazing! Beautiful with blueberries!
I like that method of eating the pizza. It makes sure you get it all for yourself. :) I had doubts at first, but as time went on, it looked better and better. So now I'm going to get some semolina and corn flour, and try it out.
I eat my pizza in a similar way, but only two slices on top of each other. Not the whole pizza folded into one humongous sandwich! Leave some for your friends, Akis. LOL! 😄
Incredibly fast, simple and what the most important is tasty recipe! But I need also be honest... I used Italian olive oil because the Greek one I will choose to buy next summer! Greetings from Poland
My 2nd question is about ingredient measuring. I know that Grams and Mls are the most accurate, and I have seen the conversions on your website. Besides getting a digital scale, is there a way to show the recipes in ounces and cups (if possible and if it makes sense to convert) without ruining your soooo perfect recipes? Thank you for your patience to answer all our questions! 🤗😊
Thank you! Yes, I understand. 😊 To this day, my mom and her friends say “κούπα.” 😅. I was thinking, if you might have thought about using the U.S. measuring cups and add the conversions as a note in the written version, at least, for breads, cakes, and pies? Idk... Maybe, if other fans ask for it as well? You are the brightest chef! 🎆
As soon as you said “original italian” I said, nope, not going to happen and I love it. 😆That’s the way to do it your (my)way. 🇵🇷 It’s also how we do things around here too. 👍
I loved it!. I’ve never made pizza before but after watching you show us how?. I’ll try it. I just started cooking on RUclips but you are a pro. Thank you and Congratulations!
I love the greek twist. Please dont stop being different. I love the twists you give to all your recipes.
Lol 😂
Made it this weekend, the dough and sauce are excellent!
+Andrew W Great!
Akis, you are the best! My grandma used to say ´Χαρά Θεού,’ όταν έβλεπε έναν χαρούμενο, λαμπερό και καλό άνθρωπο! Bravo!
🌠
he has so much skill and he cooks so well, why he don't famouse in youtube. what happen to people this day
+Stephen Do Channel is relatively new. In Greece he is one of the most famous cooks. :)
wow that's amazing, i don't even know that :)
+Stephen Do If you say so, I suppose you never saw anyone in Italy doing a real pizza, and probably you never saw a real "authentic italian style pizza" as this guy alleged to do in this video...
+Zarg83 yeah, i'm from VietNam so i can't see those things,Duh. and i'm also a 15 years old baker
+Zarg83 The guy is not a dedicated pizza cook (spinning it into the air e.t.c.). But other than that, the point is the thin crunchy pastry. Yes the ingredients he uses on top of the first pizza are more Greek style but the essence is not the ingredients on top, you can use whatever you want (and it depends where you're from, tasty local ingredients are recommended). And the tomato sauce has many slight variations as well.
I agree it was not "authentic Italian style" but don't make such a huge deal out of it.
Looks so delicious!
Also you eat your Pizza like a boss xD
My mom and I love watching you wave your arms around in the air with such happiness. Thank you for wonderful recipes! Cheers!
my pleasure!!!
I think your sauce in a pinch is brilliant. Thanks for the lesson on mixing corn and semolina into the pizza dough. Also the preheat with the hot broiling pan is also unique. The folding part is also a normal pizza activity. Yes.
That’s just how you classically make pizza 😂
That upturned baking pan was in the oven for 2+ hours holy shit
Also, next pizza I make I'm totally folding it like that
haha xD
lol your face when you folded the pizza ... its like when u catch a kid stealing cookies or candy
Akis is hands down the best chef there is.
I'm originally from Chicago. We have deep dish. I have made many kinds of pizza. This one is very very different. The secret is the semolina in pizza crust and the sauce.The sauce is very different. ketchup?!
The only thing I'd add is red pepper flakes to the sauce.
Cheese is also the key...an exceptional mozzarella.
This one is a ten! Bravo akis.
PS...a folded up pizza is called a Stromboli. Every college kid eats pizza like that. lol
Omg you're my man. First time I see someone adds semolina in the pizza dough! I've been doing this for many years and my dough always turns out perfect for pizza, cakes, rolls, etc. Other people use just plain flour for all kind of doughs or cakes.
Hi, just discovered this channel, can I ask you what he means by corne flour? Is it corneal or polenta? Thanks in advance
@@wheatsaltsugar1240 you mean corn flour...?
My 3rd Akis marathon
Like a BOSS! Love it 😊
only one problem watching your videos...they make me so hungry! I think we might be having pizza for dinner tonight. Keep the videos coming - you are great!
Just so you know, you made my day with this recipe Akis! I have been trying to find a recipe for a thin dough pizza like this for ever!! Ty xx
OMG! I have never seen nor tasted a sauce like that! Very unique! Akis, are the breadcrumbs in for absorbing the tomato moisture?
Can we just forget all this and cook for each other for the rest of our lives?
Elliniki, Italiki... Egw I pitsa tou Aki lew! Kai einai apla teleia... Thank you Akis!
Άκη... η καλύτερη πίτσα που έχω φάει. Ευχαριστώ πολύ για την συνταγή!
Δεν είχα καλαμποκάλευρο και έβαλα επιπλέον αλεύρι, αλλά και πάλι θεϊκή!
Dear Akis. I followed your recipe and this was truly the best pizza I ever tried! Σε ευχαριστώ πάρα πολύ
Adding so much olive oil at the start acts like shortening and stops a lot of gluten from forming. I would knead it first and then only work in some oil. It gives it a much better texture with the chewy inside and crispy outside. Adding the oil at the start gives you a more "cake like" texture. If you prefer that, of course, you may do that. But as a rule, I don't add a drop of oil until I am happy with the gluten development.
If offended italians were kindergarden children they'd be sitting in a corner eating alone their authentic launch😄 Loved the recipe!!!
why do you add the breadcrumbs in the tomato sauce
+Andre chandra I guess its to avoid "sogginess" on the crust since it is so thin
+Luz A Guevara yes, of course, this is the "secret trick" that all the pizza makers in Italy use....together with the other "secret trick" of the worcester sauce in the tomato, of course...
+Zarg83 in Naples we don't do pizza like akis! The classic pizza Margherita is just with tomato sauce, basil and mozzarella cheese, some pizza makers add Parmigiano but that's all...
Gluten
Love these pizzas! Also love how you fold yours to eat. Yum!
Excellent recipe! Thank you!
Love Love Love this! 🍕😍
You're too good Akis! 👌👨🍳
Love from South Africa ❤🇿🇦
Greek god!
Alkis Petretzikis. You are awesome 👏
Looks really good as always Akis!
Do you keep the oven on from the beginning, even through the two hours you wait for the dough to rise?
Yum delicious- the kitchen must smell amazing
can you use dried herbs for the sauce
Akis the crust looks amazing! I'm going to have to try it. Thanks for sharing!
Can whole grain flower be used instead of all purpose flour?
yes
I freestyled the amount of the ingredients and it still bomb . Thanks Akis . U da best
can i do this without corn flour?
+Bestesbulzebaar yes
no! you would die instantly!!!
+Akis Kitchen excellent recipe chef. y giv a loads of fantastic and practical tips that ma de me respect allé yr fois recipe and advices. good job
do you think you could put hot peppers instead of normal green ones
also, would making the dough a bit thicker ruin it
sure... if you can stand the "heat"
as about the thickness I would not advise it...
Καλησπερα Ακη.Μπορουμε τα μπαλακια ζυμης να τα κρατησουμε καταψυξη για καποιο χρονικο διαστημα?
+Minas kavaloudis Ναι μπορείς!
Εντυπωσιάστηκα από τη ζύμη και τον τρόπο που την ψήνεις!!! Ευχαριστώ ❤
Το κομμάτι με τη σάλτσα νόμιζα πως δε θα τελειώσει ποτέ! :-)
The King of the kitchen 😁👍👍👍
Oh my, my mouth is watering just from watching!
I can't wait to try these recipes especially the greek one. You are something BEAUTIFUL
I just love Akis recipes they always work. Καλή όρεξη
I love all your recipes!!
I like the combination of flours...deserves a try :)
Diomerys Ramirez not worth it. Authentic pizza uses only farina 00 or strong flour
+Alessandro Limiti Have you worked as pizza maker in any pizza shop...I think the use of semolina is good
おいしそ〜！
玉ねぎの切り方凄い！
Thanks for this vid Akis! Gonna make mom pizza for her birthday. This is a big help! 👏🏻👏🏻👏🏻
😂
akis i love alllllll your recipes and i do them to my family.
Link to recipe is not working :(
I followed your recipe and the pizza was just terrific. Thank you Akis for the video.
I must say this is a very unusual way of preparing pizza I do like the pizza dough recipe. however I have real questions about the tomato sauce. I will give the sauce a try however I have many Greek friends I have never seen this recipe. thank you for sharing these delicious videos
+chef mike it is a very quick no cook sauce...
Just found your channel on here wow great videos! from USA with love
what to use if cannot find semolina? Here in Finland we only have kinda chunky breadcrumbs..
+Wenlei Dai www.kauppahalli24.fi/aamiaistuotteet/nalle-manna-mannasuurimo-500g
I think you could use corn meal instead
OMG my mouth is watering...cant wait to try this recipe
Could you explain why semolina is used in the tomato sauce?
to thicken it and give it some more body...
Why do you let the dough rest if you press out all the air?
Yessss! Like the way you eat it like a boss...Original.
Years ago when I was in Boston, MA a friend of mine loved going to a small authentic Greek bistro. In Boston most restaurants were authentic so it was like getting a little taste of different cultures from around the world in one city! I didn't know what to try since I've never had Greek food before. Although pizza was on the menu it was not any I was familiar with but decided to try the chicken with sun-dried tomatoes pizza. To my surprise it was very delicious and as a matter of fact I made my own just the other day! Oh, it was so good! So happy with the way it turned out. I'll be making it again! If you have a version I hope you'll make a video to share with us.
Πριν από χρόνια, όταν ήμουν στη Βοστώνη, ένας φίλος μου μου άρεσε να πηγαίνει σε ένα μικρό αυθεντικό ελληνικό μπιστρό. Στη Βοστώνη τα περισσότερα εστιατόρια ήταν αυθεντικά, οπότε ήταν σαν να πάρετε μια μικρή γεύση διαφορετικών πολιτισμών από όλο τον κόσμο σε μια πόλη! Δεν ήξερα τι να δοκιμάσω αφού δεν είχα ποτέ ελληνικό φαγητό. Αν και η πίτσα ήταν στο μενού, δεν ήμουν εξοικειωμένος, αλλά αποφάσισα να δοκιμάσω το κοτόπουλο με λιαστή ντομάτα πίτσα. Προς έκπληξή μου, ήταν πολύ νόστιμο και στην πραγματικότητα έφτιαξα τη δική μου την άλλη μέρα! Ω, ήταν τόσο καλό! Τόσο χαρούμενος με τον τρόπο που αποδείχθηκε. Θα το ξανακάνω! Εάν έχετε μια έκδοση, ελπίζω να δημιουργήσετε ένα βίντεο για να το μοιραστείτε μαζί μας.
Prin apó chrónia, ótan ímoun sti Vostóni, énas fílos mou mou árese na pigaínei se éna mikró afthentikó ellinikó bistró. Sti Vostóni ta perissótera estiatória ítan afthentiká, opóte ítan san na párete mia mikrí géfsi diaforetikón politismón apó ólo ton kósmo se mia póli! Den íxera ti na dokimáso afoú den eícha poté ellinikó fagitó. An kai i pítsa ítan sto menoú, den ímoun exoikeioménos, allá apofásisa na dokimáso to kotópoulo me liastí ntomáta pítsa. Pros ékplixí mou, ítan polý nóstimo kai stin pragmatikótita éftiaxa ti dikí mou tin álli méra! O, ítan tóso kaló! Tóso charoúmenos me ton trópo pou apodeíchthike. Tha to xanakáno! Eán échete mia ékdosi, elpízo na dimiourgísete éna vínteo gia na to moirasteíte mazí mas.
What happened to the pan?
Great, Now I have a hankering for pizza 🥰🥰🥰🥰 I Love Pizza 🍕🍕🍕🍕
Now remember, it is essential to throw the bowl after the dough doubles in size
Seriously though, this was actually a really fun video
Greetings from Mauritius. I love your dishes👨
Delicious recipe ,and great way to eat pizza fantastic
do you recon you could freeze the dough?
+Louisa Müller yeah, of course!
Can I freeze the dough after it is risen and cut? Thanks
No you can't.
Are you kidding me! Always, Always is the mood for pizza!! those looks so delicious!
+Luz A Guevara It is as delicious as it looks!
I'm inspired. He makes it look so easy.
Tks Akis!!
Another great recipe, I will try it next week.
filakia to you too - that's delicious, I've got to stop watching this when I'm hungry and working... yum, that's a good way of eating it too
Is the olive oil Greek? XD
+Jesús Madrid I dunno, is it extra virgin? :D
it's extra greek
Can you freeze the excess dough for later?
+Skylineblue of course!
Akis Kitchen Thank you Akis! I'm binge watching all your recipe videos. 27/39 and I want to make all of the so far...
Your pancakes were amazing! Beautiful with blueberries!
Akis you are so inspirational
When you say corn flour is it the same thing as cornmeal ???
+Mtl Biketech corn meal yes...
I like that method of eating the pizza. It makes sure you get it all for yourself. :)
I had doubts at first, but as time went on, it looked better and better. So now I'm going to get some semolina and corn flour, and try it out.
Why preset the oven 2 hour ahead while the dough is resting ?
Ciao! Always entertaining to watch you cook! 😎
Akis when you leave the dough to rest ,maybe two hours ,is your oven still heating up ,thank you ,love your vids
What is "Semolina''?
like polenta
Akis Kitchen Oh nice,thanks...I like everything what you doing...Keep going,you are great :)
I eat my pizza in a similar way, but only two slices on top of each other. Not the whole pizza folded into one humongous sandwich! Leave some for your friends, Akis. LOL! 😄
there are 5 there XD.. so each member of the crew gets one lol.. i think he make each as how every crew members requested XD.. just a guess though..
He always manages to make my dough rise.
Akis, I really loved this dish, but i dont understand why put breadcrums into the sauce
+Joao Paulo So the sauce wont be very wet, because he wanted to keep the dough crunchy and crispy.
when you started to fold the pizza, i literally started to laugh so much- its most probably something i would do too hahahaha
This is amazing. It shows other ways to make pizza !! Keep it up i like ur style :)
I also eat my pizza like that and that greek flare is a nice touch of making your own version
Akis~Thank you so much about your delicious pizza. Can i read recipe in English?
Akis u added flour. Corn flour. But whats the last flour you added?
see the recipe in my website... it has all the ingredients and method analitically
Akis Kitchen thank you very much
i make my own with mozzarella, Prosciutto and fresh uncooked tomatoes. It is great.
Incredibly fast, simple and what the most important is tasty recipe! But I need also be honest... I used Italian olive oil because the Greek one I will choose to buy next summer!
Greetings from Poland
+Radosław Rzepka Try with Greek virgin olive oil! ;-)
Being from Chicago, I'm a pizza snob... But your version looks delicious.... Thanks. Plus you eat pizza like I want to...
OMG, awesome!! I am glad I found your channel
ur way of eating pizza is also my way of eating pizza
I eat pizza the same way and was so happy when I saw that there is someone out there who does the same
LOVEEE! ITS AMAZING!!
im high n hungry and on a watching spree of food channels without any food around...
Have i gone MAD??
Pizza with love 💕💕💕
Hey Akis! Why do you add ketchup as well as sugar? As there is already shit loads of sugar in ketchup.
not as much
My 2nd question is about ingredient measuring. I know that Grams and Mls are the most accurate, and I have seen the conversions on your website. Besides getting a digital scale, is there a way to show the recipes in ounces and cups (if possible and if it makes sense to convert) without ruining your soooo perfect recipes?
Thank you for your patience to answer all our questions! 🤗😊
We don't have the same cups.
Thank you! Yes, I understand. 😊 To this day, my mom and her friends say “κούπα.” 😅. I was thinking, if you might have thought about using the U.S. measuring cups and add the conversions as a note in the written version, at least, for breads, cakes, and pies? Idk... Maybe, if other fans ask for it as well? You are the brightest chef! 🎆
As soon as you said “original italian” I said, nope, not going to happen and I love it. 😆That’s the way to do it your (my)way. 🇵🇷 It’s also how we do things around here too. 👍
I loved it!. I’ve never made pizza before but after watching you show us how?. I’ll try it. I just started cooking on RUclips but you are a pro. Thank you and Congratulations!