Pro Chef Reacts.. To Adam Ragusea NY Style PIZZA!
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This is Adam Ragusea’s First NY Style Pizza video so let’s see how it turned out! My Cooking Course: …
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Be sure to watch Adam Ragusea SPANISH Omelettes! https://youtu.be/jDabl_Df-R0
I personally have not used a dishwasher for most of the last decade. Got a new LG about a year ago.Just recently learned about silicone absorbing the DW detergent. Haven't noticed it on my plastic board that I use exclusively for raw meat. Thanks for suggesting all plastics – I need to check them.
My new LG DW, I'm guessing to be more energy efficient, uses very little heat to dry the dishes. Seems as if it depends more on fans for drying than extra heat. As a result, I have washed things like sour cream containers, plastic lids from ground coffee containers (they fit correlle bowls perfectly) and I have lost no plastics to any heat issues.The meat board has been washed at least 50 times and is still perfectly flat.
I like that you talked about not resting meat on his plastic cutting board. He has a whole video (and honestly bit of a meme for the community) of not seasoning his meat, but his cutting board. He puts a bunch of seasoning on the board. And he lets it rest on there and he will cut it there as well.
I've heard that saltine cracker crumbs a good substitute for cornmeal to keep the crust from sticking to the peel. They get absorbed into the crust while it bakes. Also, the juice those tomatoes are packed in is really good. If you don't want it for your sauce, put it in a glass with ice, vodka, and a shot of hot sauce. Best bloody Mary ever. I think V8 juice is gross, which is what most people use. Game changer.
That dough was like a rock, god damn. That hydration was way too low for making pizza at home in a consumer oven imo.
So. Much. Oil.
Oil in the dough, oil when proofing, oil in the sauce. Noooo. You're doing something wrong if you need to use oil to add flavour to your dough and sauce.
The sauce should be simple for the best flavour. A great starting point is: crushed tomatoes, ketchup/tomato paste, sugar(depending on how sweet your crushed tomatoes are), salt, pepper and garlic. Your choice of herbs(keep it simple, dont go overboard).
Doesnt need to be cooked unless you want to reduce.
Proofing the dough I'd say between 24-48 hrs is typically ideal.
I've started using my cast iron pan (careful must have na iron handle) for pizza. basically assembling the pizza in the pan with a bit of oil below the dough, then preheat on the stove before putting it in the oven. basically guarantees a crispy bottom even with wet toppings. just let it sit for a minute after baking so your toppings don't slide off when you take it out of the pan 😀
Grease is actually a feature in NY pizza, from what I've seen and eaten. 🙂
I prefer Chicago thin crust pizza. It's traditionally cut into squares instead of slices and the crust is thin and firm. Not foldable and not the pie-like version that Chicago is known for.
My family owned a restaurant for 50 years that also sold this kind of pizza.
The closest I've found to this taste is a video about it from America's Test Kitchen. I've done it a few times and it's great.
A benefit to this kind of pizza is that there's none of this 'put it in the fridge for 24-48 hours' crap. Let it rise for an hour or two, punch it down, then let it rise for another hour or two. Cut it into 10oz pieces and freeze what you aren't going to use that day.
trabajas en algún restaurante de Barcelona?
This is way to dry 2:54 in to the video im all alerts
Thanks for reviewing Adam's content. I really like Adam for his scientific and down-to-earth content targeted towards the average home cook. Is it the way an expert chef would do? No. Is it just the acceptable amount shortcuts to balance authenticity and practicality? Yup
I don't have a pizza stone anymore, but what I do is put it on a metal baking tray and heat that over my largest gas burner moving it around a few times until the first faint smell of burning, or when smoke starts to come off it, then put it in the oven on the highest temperature. I get very similar results doing that to using a pizza stone
he does not proof the dough for 2-7days coz it neeeds it. as I undestood him he does it for flavour… fermented flavour which intesniffies with longer fermentation
Lol did i just get guidelines for commenting? Someone’s sensitive 😂 anyways I was gonna say u look like james rolfe when u do that soyjack face in the thumbnail
Hi James, I agree that the dough is a little on the dry side, I personally like to go 70% hydration. It would really have been helpful for all your viewers if you would explain (maybe with a screen insert also) what is and how to use bakers percentages. Thanks
Pre-heating the oven for a full hour is an absolute crime. It's true that it's probably needed, but don't do it. If you need a roasting hot stone buy a good pizza oven.
2:30 yeah this seems to be a bit too dry. Maybe around 55-60% hydration. he also says to use the top smooth side for the bottom, that is wrong in most cases. You want the smooth top on top as it does a better job of not absorbing the sauce and cheese juices when sitting on the bench and when cooking. Using the other side risks getting a soggy pizza with a subpar crust
One reason to use a very low hydration dough for home pizza is that home ovens are not as intense as professional ovens. As for preferring long fermentation, I think it's a matter of taste. There's a pizza company in New Hampshire that makes pizzas with really long fermented dough, out of a food truck, and it is fantastic.
Adam Ragusea has the most annoying voice on YouTube. He's a geek that thinks he knows everything. Also, the fact that he even mentioned the part about the plastic cutting board making his pizza taste like dishwasher was unnecessary and disgusting.
I used my gas bbq. Fouled things up a few times but once figured, I was really pleased. First. I used a Lodge cast iron griddle. It’s heavy and worked great! I didn’t preheat my barbeque for a very long time. Some bloggers recommended a good 30 minutes preheat and I found it was unnecessary. The gas burners are right under that metal stone anyway and it gets very hot after about 10 minutes. I found I started my barbeque from cold with the large iron in it and I’ll let it come to 550 Fahrenheit. I use the special 00 flour and made dough much like you see in the video and let it sit for 24 hours. I use the rolling pin and I was still happy with the crust. I put the pizza on iron and I gave it a 45° turn every two minutes. I let it sit in the gas bbq for approximately seven minutes. I finished it off under the broiler in my home oven. And I’m really happy with the outcome. The crust was great and I like the burned bits. For the tomato sauce I omitted the tomato paste however I did add one or two anchovy fillets to the sauce and worked it in with fresh garlic. I also added a lot of fresh basil because I love basil in the sauce and I also use fresh basil on my pizza which is an option.
It seems super wasteful to throw away the S.M. juice. I doubt you can tell the difference in the final product.
i've made this recipe. if you use exactly 5 cups of flour its roughly 78% hydration. you will need to add more flour though or reduce some water or the dough will be too sticky to work with.
I’ve been dishwashing my plastic cutting boards forever and never had them warp 🤷🏻♂️ at least not that I can tell. Now I’m gonna go check them all lol
NY style pizza is the worst. Deep dish isn't even pizza, so it doesn't count. But NY always looks like the basic ass school pizza I used to get; pathetics ammounts of cheese and a dough that tastes like crackers. Also, Adam is a good presenter, but he's not actually a very good cook.
If you're going to put the dough in the fridge for 2 days, just do a no knead dough. Check out @Chain Baker. Great bread and dough recipes.
I know that NY pizza doughs have low moisture, but they also cook faster. Not as much moisture is evaporated off during the cooking process. A lot of recipes overcompensate for home ovens, and add too much moisture. Hard to say if Adam went to dry, but too wet makes for a soft fluffy crust which I dislike. It's just not NY style pizza without that firm crust.
Strangely I have completely different plastic cutting boards. They are fine in the dishwasher . I mean I have also a plastic cutting boards with is not fine with it but this was once part of a bread storage system = just for cutting bread. The ones I have you can't bend and also have rubber on the so they don't slide away they are standard kitchen utilities from the supermarket here. By the way from my experience wooden cutting boards aren't resistent to dishwasher often either because they are sometimes clued together which either get dissolved or breaks away because it can't followed the wood deformation on getting wet and drying.
It’s not just about how long should it take in the fridge, it’s also about how it tops, bakes up, and tastes. The longer ferment, in my experience, tastes more complex, and I like that.
Yes, it is quite normal to have a layer of sprinkled parmesan underneath the Mozzarella layer. At least that's the case of any restaurant I've worked in.
I know Adam specifically likes to leave things rise for so long for the flavor. He is a huge fan of fermentation.
I always enjoy hearing your insights
You said that you don’t have to be super careful with the dough, but from my experience with very low hydration dough, they are much easier to mess up so if you have a dry dough like his, you do want to be careful with it. Personally I prefer the low hydration doughs, but not because of flavour or final texture, but because I find touching high hydration doughs to be extremely uncomfortable.
Low hydration dough also takes longer to proof, so it isn’t surprising that he kept it in the fridge for 48 hours.
Thanks, I'm always looking to improve my pizzas. Maybe one day I won't have too.
Soooo much sugar, San Marzano needs salt, olive oil and fresh basil.
Mm, litterally, all cutting boards have a shelf life. Wood, stone, plastic whatever. There is such a thing as cutting board maintenance but it comes to a point where it's time to replace them and that time is usually just about a month or too sooner than you really want
Home cook opinion – I also use parmesan/pecorino with mozzarella to give it a sharper, saltier taste. I have never seen the mozzarella sticks he has to use. I'm in Melbourne, Australia and lucky to have Italian and Greek supermarkets nearby.
you shouldnt mix the tomatoes its blitzes the seeds and brings a bad taste just use tour hands
Don’t diss Adam. This is my fave pizza recipe
joshua weissman's videos are too creepy for my liking, all the extra production and jump cuts and him singing softly randomly… omg, its too much
Why can't you make Indian famous recipes to attract Indian audiance
If you use "lesser tomatoes" or any different tomato that what's written on the can, and you get caught, here in Italy, let's say you are done for the rest of your life trying to pull a fast one.
Italians take their food VERY seriously.
You should react to Charlie Anderson's pizza videos. His NY style pizza research is top notch and using them as a guide I make pizza that people think came from a legitimate NY pizza place. No one else's recipes come anywhere near the authenticity of Charlie.
Adam's recipe is great (as is his revisions of this) – but I switched to tipo 00 dough and will never go back! I also prefer slightly more hydration like you said.
In my experience, that bitterness in the DOP San Marzano tomatoes is from the basil they put in the can, causing it to be kind of "tinny" and overly bitter.
Would be nice if they could have some sort of ceramic cutting board or a really big dish to cut the pizza on when it's hot out of the oven. Not only can plastic cutting boards affect the taste, but putting anything hot on plastic can be toxic to your food.
48 hours Is actually fine if you don't do a first rise on the counter. Depends on how much yeast, type of yeast, and how much gluten in the flour. I like the 3 day mark as that produces a very nice chew and flavor on the crust. More then that it's gonna start being sourdoughy… A normal couple hour rise on the counter I generally won't eat the crust as it's just lacking.