Farting? really guy? I was so watching close, but you lost all my respect as a professional. You are serious about this right? Step it up, be a tad more professional.
Even if this is the greatest recipe in the world, describing the process using the word "farting" does not conjure up images of deliciousness and insprire me to try this out. Have you considered not being so juvenille in your description and instead using a phrase like "releasing gases" instead of farting? I think you have offended many people using this terminology and should reconsider your approach. I've been watching food shows for 20+ years and can't not believe what I heard in this video.
Im just helping you out dude. The "pizza" you're making in this video which you see in italian bakeries is not pizza..its focaccia..and its not made like that at all. Sorry i just had to say that.
If you don't like it do your thumbs down and be on your snooty little way. No one cares that you watched TV for 20 years straight and pretend to know what you are talking about. Did you come hear to learn how to make pizza dough or to troll with your greasy comments. Get lost.
A few mistakes (how it is done in Italy in a real Pizzeria and not at a bakery): 1) Salt and herbs do not must be mixed with the water and yeast: salt must be mixed with the flour when you make the dough, because yeast hate salt.the herbs must go over the tomato sauce / ham / whatever you put on Salt and herbs are there to give flavor so they have no reason to interact with yeast.
2) When you put the dough in the bowl and allow it to grow, there is no need of oil or grease, just use a bit of floor over the inside of the bowl and do not cover it with plastic foil, just a clean (not much) wet cloth. It will allow the yeast to breath and will prevent the dough from drying.
Without salt the yeast will be alive when you put the dough in the oven, so it will continue to grow for another minute or two and will make bubbles around the border (so the tomato sauce will not fall out).
Make the dough flat but a bit higher on the border than on the center.Put whatever you want on top of it and put it in the ovenThe oven must be as hot as possible: the oven in an Italian Pizzeria go between 300-320°C, five minutes cooking, 2-3 mm high (1/8 inch), no more. If your oven in not able to go there you need to cook it longer, but the dough will become harder because water have time to evaporate, so you need to make it a bit higher.
LOL THIS IS A GREAT VIDEO TO SHOW INDIVIDUALS ON WHAT NOT TO DO TO THE YEAST. WOW. AW HECK, YOU TRIED. IF NOTHING ELSE THIS WAS AMUSING TO WATCH. FART, HE SAID "FART" HOW FUNNY IS THAT! LIKE I WROTE IT WAS FUNNY TO WATCH.
salt is toxic for the yeast, and also the herbs, never to put any herbs especially salt directly to yeast, or else the yeast cannot produce carbon dioxide and it will getting die, but you can add small amount of sugar, to help the yeast to produce gas quickly, because sugar is primary food of yeast that gives energy,
the primary ingredients of pizza dough is (PIZZA FLOUR WITH 12% TO 14% PERCENT OF PROTEIN CONTENT TO GIVE ELASTIC GLUTEN FOR DOUGH, SALT, SUGAR, OIL, YEAST AND WATER AROUND 60% TO 70% HYDRATION) and you can add an sponge preferment, this is old pizza dough, to give aroma, shelf life and good quality for pizza dough..and ferment around 2 to 4 days, much better than fresh dough, this video is not good, he add herbs into the fermented yeast with water, lol
Hi man… I've to tell u just one thing: I'M ITALIAN, FROM NAPLES, AND THIS IS NOT PIZZA!!! Sorry man… Life is hard… i hope u will be a great Pizzaman in the future, because now you are not…
for a real Italian pizza it's necessary add 2 spoons of real virgin olive oil and half little cup of milk to yeast…then the manipulation of the "ball" has to follow a specific movement that it isn't that you showed…the "paste"(dough) has to "repose" (rest) for 2 hours covered with a kitchen cloth in a warm place. After the dough has grown and is ready to "essere stesa" knead You need not manipulate the dough any further. Just spread it out gently. Working the dough is not how we make it in Italy. I hope randall doesn't see this. I used his Youtube. Ciao Celeste Randall's Italian Girlfrined.
43 Comments
Im crying
Whats with the gay music? we arnt on pirates of the Caribbean
Farting? really guy? I was so watching close, but you lost all my respect as a professional. You are serious about this right? Step it up, be a tad more professional.
Even if this is the greatest recipe in the world, describing the process using the word "farting" does not conjure up images of deliciousness and insprire me to try this out. Have you considered not being so juvenille in your description and instead using a phrase like "releasing gases" instead of farting? I think you have offended many people using this terminology and should reconsider your approach. I've been watching food shows for 20+ years and can't not believe what I heard in this video.
i'm italian.. if you make this ''authentic pizza'' in italy you don't have long life..
Im just helping you out dude. The "pizza" you're making in this video which you see in italian bakeries is not pizza..its focaccia..and its not made like that at all. Sorry i just had to say that.
That's not authentic Italian neopolitan dough.
Is this some kind of joke???
Yes i understand that. But they don't make pizza in bakeries. The closest thing to pizza that you would see in a bakery is a focaccia
ok nice video but voice and video after some time is not matching
Americans make the worst pizza
I enjoy a pizza with onions, salami and pineapple, but that's not to say that I wouldn't enjoy an authenic Italian one more.
Salt is not good to mix with the yeast. It is suppose to be mixed with the flour
ARE YOU FUCKING KIDDING ME? Pizza is another thing.
maybe he puts a real fart in it for the flavor..lol
Please don't try to be funny. It makes you look stupid.
Watchef this with the kids. Lol busted up when you said the yeast was farting
Che insulto e persona malvagia! questa minchiata
To sum up, guy's an idiot.
2 cups – how much it is in weight ?
If you don't like it do your thumbs down and be on your snooty little way. No one cares that you watched TV for 20 years straight and pretend to know what you are talking about. Did you come hear to learn how to make pizza dough or to troll with your greasy comments. Get lost.
Oh shit the yeast is farting … I'm absolutely offended and disgusted …
A few mistakes (how it is done in Italy in a real Pizzeria and not at a bakery):
1) Salt and herbs do not must be mixed with the water and yeast:
salt must be mixed with the flour when you make the dough, because yeast hate salt.the herbs must go over the tomato sauce / ham / whatever you put on
Salt and herbs are there to give flavor so they have no reason to interact with yeast.
2) When you put the dough in the bowl and allow it to grow, there is no need of oil or grease, just use a bit of floor over the inside of the bowl and do not cover it with plastic foil, just a clean (not much) wet cloth. It will allow the yeast to breath and will prevent the dough from drying.
Without salt the yeast will be alive when you put the dough in the oven, so it will continue to grow for another minute or two and will make bubbles around the border (so the tomato sauce will not fall out).
Make the dough flat but a bit higher on the border than on the center.Put whatever you want on top of it and put it in the ovenThe oven must be as hot as possible: the oven in an Italian Pizzeria go between 300-320°C, five minutes cooking, 2-3 mm high (1/8 inch), no more. If your oven in not able to go there you need to cook it longer, but the dough will become harder because water have time to evaporate, so you need to make it a bit higher.
LOL THIS IS A GREAT VIDEO TO SHOW INDIVIDUALS ON WHAT NOT TO DO TO THE YEAST. WOW. AW HECK, YOU TRIED. IF NOTHING ELSE THIS WAS AMUSING TO WATCH. FART, HE SAID "FART" HOW FUNNY IS THAT! LIKE I WROTE IT WAS FUNNY TO WATCH.
try less much flour on the board, falsifies the hydration of the dough. when the dough is ready it won't stick anyway.
…but yeah, you should probably rename your video
I think you guys are overreacting a bit to the fart joke….
salt is toxic for the yeast, and also the herbs, never to put any herbs especially salt directly to yeast, or else the yeast cannot produce carbon dioxide and it will getting die, but you can add small amount of sugar, to help the yeast to produce gas quickly, because sugar is primary food of yeast that gives energy,
the primary ingredients of pizza dough is (PIZZA FLOUR WITH 12% TO 14% PERCENT OF PROTEIN CONTENT TO GIVE ELASTIC GLUTEN FOR DOUGH, SALT, SUGAR, OIL, YEAST AND WATER AROUND 60% TO 70% HYDRATION) and you can add an sponge preferment, this is old pizza dough, to give aroma, shelf life and good quality for pizza dough..and ferment around 2 to 4 days, much better than fresh dough, this video is not good, he add herbs into the fermented yeast with water, lol
Hi man… I've to tell u just one thing:
I'M ITALIAN, FROM NAPLES, AND THIS IS NOT PIZZA!!!
Sorry man… Life is hard… i hope u will be a great Pizzaman in the future, because now you are not…
Okay. I don't understand it naw cooking pizza and creepy music ??!!!! :/
thnx! nice video! will try it
OMG
Bravo!
for a real Italian pizza it's necessary add 2 spoons of real virgin olive oil and half little cup of milk to yeast…then the manipulation of the "ball" has to follow a specific movement that it isn't that you showed…the "paste"(dough) has to "repose" (rest) for 2 hours covered with a kitchen cloth in a warm place. After the dough has grown and is ready to "essere stesa" knead You need not manipulate the dough any further. Just spread it out gently. Working the dough is not how we make it in Italy. I hope randall doesn't see this. I used his Youtube. Ciao Celeste Randall's Italian Girlfrined.
why background music?
feels like I'm watching a disney movie.
What a great personality this guy has! I laughed the whole way through.
Bakery's ??
This is not the proper way to make dough
Good way to mak bread sticks