I think the whole thing about what’s ok on a pizza etc started out as a bit of fun but has been taken beyond extreme to being plain moronic now. Completely agree with you, let’s all just enjoy our pizzas, the finest food there is!!!
This video shows how passionate and enlightened Dan Richer is, he answered all those questions lively and enthuastically without condescending any type of styles and weird ideas, and we can see how happy he is when he made those pizza dough although he already doing it for years! great video and great source person choice!
My Italian uncle once told me that the dough in a pizza is everything. Good dough can save bad topping, but good topping can never save a bad dough on a pizza.
This guy did a really good job of breaking it down, answering in a simple, informative, way without being a snob or condescending. But at the same time respecting the basics, traditions of different styles, ecc. Good information and great delivery.
@@Dayvit78 dominos consistency is unmatched so you gotta give them that. Local pizzerias all depend on which day and time of the week you buy. You either get fresh ingredients made by the better pizza maker or you buy on a slow day where the ingredients are a day or 2 old made by the new pizza guy in training.
I don't know mate. My mum made some pretty dreadful pizza when I was growing up. She's a pretty amazing cook, but her pizza was just not. Pizza night was my least favourite night.
Dan owns Razza in Jersey City! He's just as passionate in person if you decide to pick his brain about the process. Some of the best pizza (and especially dough,) I've ever had. 🍕 🍕
If you ever want to know how much cheese is too much, visit the Minnesota/Wisconsin area. It's almost, but not quite, it's own style and "too much cheese" is a typical amount. We also tend to add more spicy pepper in the sauce, in addition to the additional cheese, than a lot of "tavern pies." One of the reasons we cut it in squares or "party cut" is because full slices don't have enough structure to hold up to that much weight.
I worked at a pizza place for eight years and my boss explain to me like how different flat how the four water ratio works but I learned a lot of new stuff and even sent this video to him. Maybe I’ll post a link to a blog post about that water, flour ratio.
I actually do use the microwave for pizza reheating, but only to warm it up for a little bit, and then finish it on the pan to crisp it up again. This helps me avoid burning the pizza on the bottom, yet not have it be hot.
I do use it as well, to reheat dough-based thingies (pizza, cinnamon rolls, ...), but I put it always with a small glass of water in microwave. The dough doesn't dry out. Since I found out about it, been using this "method" always. Highly recommend.
Pineapples on pizza is something I just recently started getting as my usual. It goes great with hot red peppers. It balances out the heat perfectly and if you have a crispy slice it’s just amazing all combined
I am convinced that there are two types of people- the ones that just "get it" when it comes to pineapple pizza and the ones who think it is a food crime.
@@RPKD88 I'm sorry your sense of taste can't differentiate between sweet and tart. Pineapple has a culinary history of being served with savory things especially pork for a reason. Even if pineapple was just pure sweet, it's very silly to just say why not this other thing that tastes completely different. Why not oranges? Because oranges don't taste like pineapples. That shouldn't need to be explained.
Just to add onto it, yeah it wasn't named because of where it was made, its called Hawaiian because pork and pineapple is a notable combination in Hawaiian cooking.
I like pizza with lots and lots and lots of ingredients. Usually, Pepperoni, ham, ground beef, green pepper, red peppers, mushrooms x2, olives, and one more meat and vegetable (broccoli or cauliflower) at least (plus the cheese and sauce). This is why pizza needs to be eaten with a knife and fork.
I lined up 5 different tomatoes at my local supermarket and tasted them to see which I like the most. I got kicked out before I could even finish! Thanks for nothing 🙄
If you are going to do the dough recipe show in this video, keep in mind that is going to have a 75% of hydration which is considered a high level and is going to be quite sticky to maneuver if you are not very expirience, also the type of flour should be meant for this task ( in my experience the amount of protein in the flour has to be at leats 13% per 100gr of product, and also the mill has to be super fine) I like high hidration too, you can get a more fluffly and crispy bite out of it, the kind of crispy that is'nt hard to bite
When he talked about cheeses that are good for pizza, notice he did NOT say cheddar. Lookin at you, Grotto's, get it together lol. Grotto Pizza is entirely too close to New York to make such bad pizza. 🤣
1:03 you can't just tell people to cook anchovies in oil for 45 minutes "until they're melted" 😅 i've made big mistakes early on because of vague instructions, and this one may take the cake
such a positive and encouraging guy. There is no wrong topping or regional pizza. Any pizza oven is fine; then he goes to tell how great his oven is... hahaha...
I've had New York pizza, and it is very, very good. Never seen it replicated anywhere else, but there was one place local to me that came pretty close. Sadly they closed down during the pandemic :(
salami cupping is not due to thermal diffirence!, is due to proteine contracting en squeesing out the fat content.... thermal diference is isignificant due to the minnimal thickness
Love this video! I'm not a huge deep dish fan, but in Chicago, Pequod's is my favorite. The deep dish with caramelized crust is amazing, but we usually got pan with meats, veg and always, always, their giardiniera.
You can find good pizza anywhere in the country, not just new york. The best detroit style i have ever had was in boise idaho of all places. Spitfire pizza was the restaurant.
If you are keeping the pizza warm at around 170-200°F you can ABSOLUTELY put the pizza box in the oven. The cardboard doesn't catch fire until around 427-450°F depending on the composition of the cardboard. So you are good by well over 150-200°. ALL pizza delivery places keep their boxed pizza in an oven. Go check for yourself.
I live in France. French people eat pizza with a fork and knife. And burgers. They eat most things that way, while I'd just pick the whole thing up with my hands.
Well, he's wrong about the pepperoni. The reason it curls is due to the way its stuffed. It's already pulled tight along the edges, and looser in the middle, so adding heat allows the centre to remain pliable as the edges curl up.
"What should never go on a pizza?"
"If you can dream it, it should go on a pizza"
Man just Bob Rossed us
I'm dreaming of ice cream
He actually have made a book titled "The Joy of Pizza", so he actually is the Bob Ross of pizza
Mmm pizza with sand
Those tide pods pizza, going to be famous again.
Soup.
Glad to see someone who isn't a snob about pizza! Just enjoy it how you like and let others do the same, it's not a battle people.
I was thinking the same! Pizza snobs are silly. There's SO many varieties - no one pizza is correct.
Agreed :)
I think the whole thing about what’s ok on a pizza etc started out as a bit of fun but has been taken beyond extreme to being plain moronic now. Completely agree with you, let’s all just enjoy our pizzas, the finest food there is!!!
Scott weiner rn😭🤡
@@MattSwain1 That's why I always roll my eyes at the "Chill out, it's just a joke!" argument. It ALWAYS becomes serious later. A L W A Y S.
This video shows how passionate and enlightened Dan Richer is, he answered all those questions lively and enthuastically without condescending any type of styles and weird ideas, and we can see how happy he is when he made those pizza dough although he already doing it for years! great video and great source person choice!
It's pizza time
Spider Man Reference
I missed the part where That's my Problem
I'm gonna put some dough in your eye
Pizza pizza 🍕
Hey everyone, he said the thing!
I like how enthusiastic he is about the questions and helping people improve their pizza game.
No joke! The whole time, I was like, "I wish I could be this excited about LITERALLY ANYTHING!"
My Italian uncle once told me that the dough in a pizza is everything. Good dough can save bad topping, but good topping can never save a bad dough on a pizza.
This guy did a really good job of breaking it down, answering in a simple, informative, way without being a snob or condescending. But at the same time respecting the basics, traditions of different styles, ecc. Good information and great delivery.
I love the topic already, even before watching the video. I can’t imagine life without pizza
Life without pizza is not life, it's merely existing.
Try watching the video too.
This dude is insanely passionate about pizza. Respect.
I thought I loved pizza. This man challenged me to love it more.
he just follows the mob dough.
Pizza is one of those foods that even when it is bad it is still pretty good.
Domino's enters chat
@@Dayvit78 dominos consistency is unmatched so you gotta give them that. Local pizzerias all depend on which day and time of the week you buy. You either get fresh ingredients made by the better pizza maker or you buy on a slow day where the ingredients are a day or 2 old made by the new pizza guy in training.
Celeste pizzas in the microwave are legitimately bad
I don't know mate. My mum made some pretty dreadful pizza when I was growing up. She's a pretty amazing cook, but her pizza was just not. Pizza night was my least favourite night.
I wish I loved basically anything in life as much as this guy loves pizza.
With that said, what's the nacho and chicken wing version of this guy? Asking for science.
The more pizza information he gave me, the more I understood.
It's sort of a domino's effect.
jajajajajaja
😢 I guess someone was going to do that..... 🙄😉✌️
dont eat dominos if u have access to a good independent local joint that has good dough and tomato pizza sauce!
This is honestly such a good youtube channel. The videos are insanely high quality, both with the staffed personell and the video editing
Asking a pizza chef if he knows how to cook a pizza is the best question ever.
I thought he was going to say no. I am surprised that he knows how.
[challenge accepted]
i watched every minute with no intention of ever making pizza
you know the pizza is gonna be good when the Chef uses physics, AND HE DIDN'T IGNORE FRICTION!
Dan owns Razza in Jersey City! He's just as passionate in person if you decide to pick his brain about the process. Some of the best pizza (and especially dough,) I've ever had. 🍕 🍕
"absolutely don't microwave the pizza" he says as I am eating my microwaved pizza
Always a pleasure to see someone who loves what they do!
What I like about professionals are their humbleness. This guy is literally a pizza professor!
It's easy to act smart until the real expert pulls out the bostwick consistometer
Love, passion, knowledge... It shows, he even gave a chemistry lesson to it, never knew you can calculate the optimum water temp for the dough
Even better is to grow your own tomatoes and basil. There is nothing like literally the freshest ingredients possible on a pizza.
What I learned is, there is a LOT more science to making a pizza than I ever imagined.
If you ever want to know how much cheese is too much, visit the Minnesota/Wisconsin area. It's almost, but not quite, it's own style and "too much cheese" is a typical amount. We also tend to add more spicy pepper in the sauce, in addition to the additional cheese, than a lot of "tavern pies." One of the reasons we cut it in squares or "party cut" is because full slices don't have enough structure to hold up to that much weight.
his detail to pizza is just extraordinary.
All I can think of is I want to taste the pizza this guy makes
The pizza is phenomenal. If you're ever around Jersey City, I highly recommend it.
Crust makes the pizza, 100%. Best sauce or cheese in the world can’t save a poor crust.
That is a HARDCORE fact. The sauce and cheese could be amazing but if the crust taste like cardboard, I don’t want it.
I've yet to have a frozen pizza with crust that is remotely as good as even mediocre pizzeria pizza's crust.
@@jbk2466 try a Giordanos deep dish frozen.
Huh. I never actually thought about cooking the mushrooms I put on my pizza. That must be why my pizza always comes out a little bit soggy.
The pizza dough water temperature calculations are mind-blowing. My pizza game is definitely going to level up
I worked at a pizza place for eight years and my boss explain to me like how different flat how the four water ratio works but I learned a lot of new stuff and even sent this video to him. Maybe I’ll post a link to a blog post about that water, flour ratio.
For the New York water thing, there is a difference, it has a lot less chlorine in the water Watch Food Theory and Mat Pat has a whole video about it
Mouthwatering TedTalk. Thank you so much! I'm having pizza today for sure.
His enthusiasm is contagious
Reuben pizza, honey mustard sauce, corned beef, cooked saurkraute, mix of Swiss and mozza cheese. Yum
Pepperoni temperature differential is my favourite new obscure consideration.
I actually do use the microwave for pizza reheating, but only to warm it up for a little bit, and then finish it on the pan to crisp it up again. This helps me avoid burning the pizza on the bottom, yet not have it be hot.
I do use it as well, to reheat dough-based thingies (pizza, cinnamon rolls, ...), but I put it always with a small glass of water in microwave. The dough doesn't dry out. Since I found out about it, been using this "method" always. Highly recommend.
Same. I use the microwave on half power 🍕✨
His overwhelming insight is totally admirable. I appreciate the chemistry part a lot 😊🎉
Amazing how passionate he is about pizza
That smile at 8:30 is everything. You can see how excited he is that someone asked such a basic yet vital question.
This man is a pure madness. He speaks about pizza like a poem. Briliancy
I love pizza but this video has made me realize that I can and should love it much, much more.
I'm feeling like pizza aside, the hoven is it's own rabbit hole... AAAAAND I JUST FOUND A NEW HOBBY TO MAKE LIVE MORE EXPENSIVE LEEEEETS GOOOOOOO!!!!I
Pineapples on pizza is something I just recently started getting as my usual. It goes great with hot red peppers. It balances out the heat perfectly and if you have a crispy slice it’s just amazing all combined
Yessir!!
Tomatoes and peppers are fruits therefore all pizzas are fruit pizzas, not just pineapple; Heck blueberry sauce pizzas are valid fruit pizzas as well
I am convinced that there are two types of people- the ones that just "get it" when it comes to pineapple pizza and the ones who think it is a food crime.
It's not a food crime but it makes it sweet which is odd if you want a savouy pizza. Like why not just add oranges as well?
@@RPKD88 I'm sorry your sense of taste can't differentiate between sweet and tart. Pineapple has a culinary history of being served with savory things especially pork for a reason.
Even if pineapple was just pure sweet, it's very silly to just say why not this other thing that tastes completely different. Why not oranges? Because oranges don't taste like pineapples. That shouldn't need to be explained.
Just to add onto it, yeah it wasn't named because of where it was made, its called Hawaiian because pork and pineapple is a notable combination in Hawaiian cooking.
I've never seen someone so passionate about pizza. I love it.
I could listen to this guy talk about Pizza for hours
FINALLY I FEEL VINDICATED ABOUT CHICAGO “pizza” NOT BEING PIZZA!!!!
I never thoght about pre-cooking mushrooms to remove their moisture before putting them on pizza, thank you!
I like pizza with lots and lots and lots of ingredients. Usually, Pepperoni, ham, ground beef, green pepper, red peppers, mushrooms x2, olives, and one more meat and vegetable (broccoli or cauliflower) at least (plus the cheese and sauce). This is why pizza needs to be eaten with a knife and fork.
I lined up 5 different tomatoes at my local supermarket and tasted them to see which I like the most. I got kicked out before I could even finish! Thanks for nothing 🙄
bro 75% hydration pizza dough is amazing, but i wouldnt recommend such high hydration to anyone who isnt experienced with handling dough.
If you are going to do the dough recipe show in this video, keep in mind that is going to have a 75% of hydration which is considered a high level and is going to be quite sticky to
maneuver if you are not very expirience, also the type of flour should be meant for this task ( in my experience the amount of protein in the flour has to be at leats 13% per 100gr of product, and also the mill has to be super fine)
I like high hidration too, you can get a more fluffly and crispy bite out of it, the kind of crispy that is'nt hard to bite
His passion really comes through!
When he talked about cheeses that are good for pizza, notice he did NOT say cheddar. Lookin at you, Grotto's, get it together lol. Grotto Pizza is entirely too close to New York to make such bad pizza. 🤣
12:01 "New York Style Pizza. If I can make it there, I'll make it anywhere."
I find it funny when people talk about Chicago or NYC having the best pizza because it just shows they haven't had pizza in Rochester, NY.
This is the best pizza video 😀
regular cheese pizza with cinammon sugar ontop is DELICIOUS. invented it as a kid
That was thorough
Sorry can't take an American as an expert on an Italian rish seriously. Eventhough he's telling the truth.
"oil doesn't taste good"
Me thinking about the most recent James Hoffman video where he drinks straight olive oil, and enjoys it. Lol
This is the best tech support yet. I want to be friends with Dan.
1:03 you can't just tell people to cook anchovies in oil for 45 minutes "until they're melted" 😅
i've made big mistakes early on because of vague instructions, and this one may take the cake
"it's ok to eat pizza however way you want" ok but what about the weirdos who eat stuffed-crust pizza crust-first?
Did he say 4 to 5 minutes or 45 minutes for the anchovies? 45 minutes seems a little bit excessive.
such a positive and encouraging guy. There is no wrong topping or regional pizza.
Any pizza oven is fine; then he goes to tell how great his oven is... hahaha...
I eat so much pizza the drivers tip ME
I've had New York pizza, and it is very, very good. Never seen it replicated anywhere else, but there was one place local to me that came pretty close. Sadly they closed down during the pandemic :(
This guy is the James Hoffmann of pizza, minus glasses.
It was a mistake watching this before lunch. Now I'm dying for a taste of pizza. 😅
We need part 2
appreciated this guy’s subtle but definite disses of Chicago-style pizza, it’s an imposter for sure
salami cupping is not due to thermal diffirence!, is due to proteine contracting en squeesing out the fat content.... thermal diference is isignificant due to the minnimal thickness
What a nice guy
Love this video! I'm not a huge deep dish fan, but in Chicago, Pequod's is my favorite. The deep dish with caramelized crust is amazing, but we usually got pan with meats, veg and always, always, their giardiniera.
I want this guy making my pizza.
Always a great thing when people have the opinion of "enjoy it whatever way you want"
You can find good pizza anywhere in the country, not just new york. The best detroit style i have ever had was in boise idaho of all places. Spitfire pizza was the restaurant.
Had corn on pizza during my time in South Korea. Surprisingly good.
If you are keeping the pizza warm at around 170-200°F you can ABSOLUTELY put the pizza box in the oven. The cardboard doesn't catch fire until around 427-450°F depending on the composition of the cardboard. So you are good by well over 150-200°.
ALL pizza delivery places keep their boxed pizza in an oven. Go check for yourself.
🍕 Wow, thanks! Going to try to memorize that pizza formula! 😎✌️
did not realize that's the reason pepperoni curls, fascinating
Whatever curls your pepperoni
I'm sad Colorado style pizza didn't get a mention 😢
So the pizza dough recipe ended too quick. How long should it rest for? overnight?
"DON'T YOU EVER TURN MY PIZZA INSIDE OUT"
"CALZONE WILL NOT BE TOLERATED"
- Clown Core (NOT Louis Cole & Sam Gendell)
caramelization isn't the browning of just anything, it's very specifically about sugars
I live in France. French people eat pizza with a fork and knife. And burgers. They eat most things that way, while I'd just pick the whole thing up with my hands.
"I think it's perfectly okay to eat pizza any way you choose"
Well, one of my friends eats pizza with chopsticks...
Hey if he can pull it off more power to him.
My Sim unlocked the outdoor brick pizza oven and she's burning them all!! It's so frustrating!
This should have come out on Pi day!
May you find someone who looks at you the way this dude looks when pulling cheese.
What a cool guy.
8:56 I disagree. I will drown my pizza in sauce then have sauce on the side to dip it in. I love pizza sauce lol.
10:02 Two medium vs 1 large?
10:15 I don't mind microwave reheating but I also cover it (while having a watered papertowel under) to help steam the crust.
I've eaten pepperoni and corn pizza for like 10 years
Well, he's wrong about the pepperoni. The reason it curls is due to the way its stuffed. It's already pulled tight along the edges, and looser in the middle, so adding heat allows the centre to remain pliable as the edges curl up.
This dude has a PhD in pizza I didn’t even know existed…🤯
Cold pizza is best when it is cold