ITALIAN JAMAICAN PIZZA BY ITALIAN CHEF ON THE BEACH!! ACKEE & LOBSTER!!

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ABOUT JFB
Wha Gwann! I’m Matthew, I live in Jamaica and make videos hi lighting Jamaican Food, Culture and our amazing people. I’m trying to share places in my country that visitors and locals may find help full to explore and discover unique places, foods and people throughout Jamaica and the Caribbean.

🎬 CREDITS
Jamaica Food Boss: Matthew Robinson

What going on everybody today we are at pineapple beach one of the most lovely places that you can find in monteo Bay we’re here to check out the food we’ve done a lot of episodes here we’ve done with Mar Queens we’ve done with best ever Food review show but now we’re

Checking out the pizza there’s an Italian chef here Chef Daniel that makes some absolutely fabulous Pizza he’s combining Italian flavors with Jamaican items and we’re just here to see what type of awesome mouthwatering Pizza that they have on the menu talk to me nice talk to me honestly look

In my eyes don’t let it fall on me say you a good guy make me believe it don’t want to hear it respecting man thanks yes hi salute so this is your door yeah how long do you proof it for this is like um not too many hours it’s

Like four or 5 hours though cuz it’s just for today but normally it would be like a 12 hours one 12 hour proof minimum yeah for a good door you know good Italian zero Z zero all right you have the real though yes sir oh look at that you have the bubble in

There already see that’s air coming out of it yeah man you see beautiful have that fresh nice going to see how it’s going to rise in the in the oven yeah I like that air pocket there m so you don’t use a roller because you don’t want to no take the air pockets

Out exactly you want the crust to be high you know we don’t don’t make it flat like the the rest of the pizza when is it do is don’t need to shape too much you know cuz it’s very softer EG so this is your house sauce yeah my tomato sauce some

Put olive oil oregano and basil Little Taste of Italy mhm yes it’s not too heavy something fresh full of Aromas full of flavors and I like people don’t realize that when you put it to the side here that’s what allows the cross to rise up to leave the

Space you to make it to make the cross exactly so let me put this in the oven so on PE it a little more okay and then in what temperature this oven running uh thear reach up for to 400° so how long C and you need like one 1 hour half to you

Have to make to bring it up to heat temperature ready yeah exactly so how how long does the pizza take uh not not really so long like 2 minutes 3 minutes and a pizza is ready good pizza needs not too long you know you want high temperature high temperature but exactly

Short time that’s the best way you know cuz you don’t want to make it like a biscuit you know hard but it’s still soft inside okay how long you been doing pizzas uh since I was a kid you know I used to deliver pizza at the beginning

While while I was going to school yeah then I started cooking it and where was that went on with the food you know where was that uh in Italy in bologa or mod where I from right so authentic yes exactly all right so just unbe it because you don’t look how how that

Crust has have to move it so it doesn’t burn too much I’m precooking it a little bit and then I finish it up so you like 2 minutes already it’s almost ready I’m just going to make a cheese one now what pizza would you like to eat

Me give me give me your specialty anything yeah let’s make a aky One One more minute and that’s it for 2 minutes you have a pizza yeah yeah I can smell it you get a nice Char on it as well that also gives you flavor Exactly see crust is rising yeah crushes hear this out oh and you’re getting it crisp as well that’s what the double zero flower does as Well Yes inside it’s like bread inside but outside is very crunchy yeah man you get that crispy crunch can hear it all right then me just sprinkle some oregano on it yes man a little more aromatics on top and if you like some olive oil some extra virgin olive oil

Yes some more flavor is Aki and bacon pizza you know Italian pizza Style Can’t get better on that aie pizza with a view with some bacon so it’s a mixture of flavors you have a little saber from the bacon itself and that creamy texture of the Aki it’s just bold flavors blending together on an awesome Pizza you saw the crust look at that oh look

At that I mean I can’t wait to dive into this looks good yeah man that hits the spot the crunch the crust a makeer break with a pizza is the crust and the crust definitely makes this pizza the flavor of the Aki the creamy texture and look

At that the the crunch you getting off the the cross and I especially love the sauce the sauce is Rich and vibrant with a lot of flavors coming out of the oregano and the different seasonings that he had put on it the AY from as well it’s not mushy

It’s not that ay that turns into butter and it’s almost like a spread on it each part has its own individual flavor it’s own individual texture and just magnificent says you can’t get good pizza and J it’s Your one more Yep which one we’re going into now H I don’t know you like when there have some Lobster too you can yes special ones you know give second one then so next patient same treatment mhm yes right and that you can smell fermentation of the dough you actually

Smelling it already that proofing process along the air pockets you get that distinct smell of the dough which is the flavor that you get in there when you’re doing pizza and you said the one before had more hair inside yeah this one is this one is younger you know it’s

It’s less fermented that the other one you know so you have less air so I need to work it a little more that’s the the gluten EXA the elasticity exactly see and that’s the difference with the double zero fla and allpurpose it it’s allows more stretch L yeah man and nice all right

There a h fix it fast all right so this one didn’t stretch like as the last one but I’m going to stretch it on the on the yeah exactly so me do it all right so now give it a stretch all right ready to go right into that hot oven it’s very hot

Not going going to be quicker going be faster all right getting ready so we make a lobster one Lobster is cooked already and then I’m going to put it onto the pizza now to just create a lobster pizza that’s supposed to be special more want to add some other

Toppings some onions yeah man add some red onions and SP make it nice after this we’re going create a food B Pizza down that Nick better put on the menu when we done mix it up and blend it up and Daniel going come up with our

Pizza pineapple has to be on it his pineapple beach look how beautiful Can eat this you can’t eat this yeah some seafood know yeah yeah know Jamaica yeah I just I had to change a little bit it’s too nice yeah man all right so pineapple Beach the pizza the lobster pizza with some onions on it Daniel just cooked that up real authentic pizza from

Where you’re from Italy bolog from Italy from bolog and he’s put his flavors into it with a little Jamaican twist you have some Aki now we having Lobster you say tell but Lobster yeah all come on let’s do it come on we have you have to try it you

Yeah man so you show me yeah just break it like like this right oh that crust I can’t man you say you even give it a fo you you run it the right way man Cheers Cheers yeah y l are B yeah man L is excellent

It’s fresh it’s Rich it has the flavor of the lobster and that hint and garlic that the cook it on with winning this is a hard balance because what you done so perfectly is give me that cross that I looking for I don’t like the fast

Food pizza where it’s not hand to not hand raised maybe I even show you I used to work in Pizza you know first business was a pizza business and believe me can’t recognize the real one yeah the air pockets that you getting in there

Just to see the fluff come out that D it gives you that air pocket that you want you don’t want a flat bread do when you want in the pizza you want that nice exactly yeah man cheers Man Pepper My turn now ready all right me see if I still remember how to do this I went see a it’s been a while I haven’t done Pizza since when I was in college I wash my hands guys I took my ring off don’t cuss me in the comments it’s so

Aery don’t expect a round Pizza what I would have normally done was this good I used to be able to toss it give me some advice teacher feel class doing it what that is that’s a Jamaica you know we have to represent always so you know what’s going on the

Pizza this has to be the flag this will turn dark from the oven and will give it a nice little color so salami there a it to go across it green peppers over here we can’t leave out the J you’re really building the flag Yeah man so the jerk

Has to be a part of it food B Pizza that’s for it inside this way finish cooking can start to smell the sausages as well start to Tre up that jerk flavor is coming out pizza ingredients heavy heavy pizza that is it m so what I want is

Some of that juices even though we put the AI on it so that the oil and the texture and the flavor from The Jerk sausage and from the salami will actually fused with the Aki as well you know the Aki doesn’t really have much flavor it’s very

Creamy and that texture and a little crunch from it so we’re giving different texture different flavor there’s the Jamaica food B feature right there get that camera bring that up close and not be with it proper right now here oh for the pepper you know what I want Scotch bonnet pepper some Scotch

Bonnet pepper on this and be Perfect stop that is it right there so you get a piece of everything it’s not going to be a whole of slices it going to be that just like that perfect right there so you get a little everything Big Slice all right voila pizza man nice yeah man respect Daniel maners and respect

Man good stuff thank you for allowing me to come into your kitchen and try to create something even though I know that you are the boss with it all right Thomas this is your piz this is the food boss Pizza the only cut in four Che cheers respect yeah man cheers

That’s delicious I don’t know but that worked for me that works yeah bro I lovely yeah man the first time ni eat it’s a Jamaican and the first time meet yeah what do you think it’s amazing bro it works like a breakfast pizza right that’s what I was thinking

They give you that a and I don’t want to say saltfish but kind of sfish because of and pepperoni it’s a great Fusion of Italian and Jamaican