@pavelow235 You don't need saltillo tile. We've been using a bunch of clay tiles for years, and they work great. You can find them everywhere; they're just clay tiles.
I disagree with a lot of what he said this episode. I think crispy pizzas are far better than chewy, meaning the bread flour is a mistake. Tossing is definitely worth it, I wouldn't consider making my pizzas by stretching ever again. He uses too much cheese, too. And pepper flakes? Not on my pizza...
Ive made this pizza twice, both times the crust burned..don't know why..I did it exactly as he said..BUT it was the best burnt pizza I ever had...I'm about to try it again
Well the authentic Naples style isn't that bad, but i'm with you. Pizza is modular on purpose. I myself can't call it a pizza without onion and kielbasa. Still, Brown is right. No matter how good the toppings, shitty dough makes for shitty pizza.
...mind you he didn't say that exactly the way i did...
@FrostbittenWolf Wow, Onion and Kielbasa? That sounds awesome! I have to guess that you're from the United States....
But in regards to the central tenet of your reply, I'm going to have to disagree. I've tasted crusts so fucking terrible that I've ended up with lemon face and still absolutely adored the pizza. One in particular was the "Papa Murphy's Stuffed Crust Meat Lovers" That is, to this day, in my top ten!
Used a variation of this dough recipe after my last post... i reduced the salt to 1/2 tablespoon, instead of his full tablespoon. I also added 2 tablespoons of gluten flour. a tablespoon for each cup of regular flour.
best pizza dough i've made so far, crisp on the outside, chewy and yeasty on the inside - perfect.
I personally use a KILN STONE, purchased from a clay supply store, where they also sell kilns. The stone is nearly 3/4 of an inch thick, and i had them cut it on the premises to perfectly fit my oven shelves. Measure them before you buy, and leave at least an inch gap on all sides, for air flow...
cost of a quality kiln stone: $40
Max temperature it can withstand: 1800F
thin 'pizza stones' are complete shit, DO NOT BUY THEM. Every one I ever had cracked. Kiln stone is intact after 3 yrs
not sure why but my local stores do not carry non-glazed title!!!! Ugh!! I ended up having to buy the "pizza stone" for $40!!! It's worth though, I guess.
@blueballsredhair yeah the peel is necessary. It makes loading on the stone so much easier. If you take the stone out to put the pizza on, you've already failed because the stone will cool off too much. Also, stones get really hot and convential oven mitts will not be enough to keep you from getting burned.
@bricitybrac If you use a rolling pin and go over the edge of the dough,it essentially squeezes all air out of the dough, tastes awful, Hand tossing or stretching only way to go.
@tsenfw I think what blueballsredhair was referring to was if the stone was on a rack. He wasn't saying to lift the stone out with the oven mitt, just pull the rack out. Although, I totally agree with you, the peel is necessary.
This comment has received too many negative votesshow
Forget the "pizza lip" I use a rolling pin cause I like my crust as thin and crispy as possible, especially at the edges. You also don't have to be a show off douche with the spinning and tossing. I like my sauce a little thicker, with the herbs inside the sauce. If his crust wasn't so thick that might be a good pizza.
Are you sure you used kosher salt? He used the measurement for kosher salt, which is coarser. If you use standard salt in the same measurement it's going to be too much.
@sucktdeep agreed. the peel is completely useless. if you put your stone on a rack, you can just take the whole stone out using a oven mitt and slide it off onto a cutting board. no need to spend the 25 bucks!
Yeast can get pretty wild. I was feeding my sourdough starter once and added a bit too much flour (so it had too much gluten), the thing got out of the SEALED jar it was in... just smooshed out the top.
Saltillo tiles are earthen tiles and typically unfired, the only problem you may have using them is that in time they may fracture from the expansion and contraction. The quarry tiles he is referring to are an unglazed ceramic tile, usually.
These unglazed ceramic tiles "quarry" tiles are used primarily in commercial kitchens so they are found in contractor supply type places and not so much at Home Depot or Lowes. Try somewhere like Dal Tile.
The more I look at his quarry stone, it looks just like a saltillo tile. At first I did not think it was because it looks thicker than the saltillo tiles I bought but I think it's an optical illusion that the camera gives off. If you go to Home Depot or maybe Lowes they do have those. I did buy some for $1.19 each at Home Depot. Saltillo tiles are about half an inch thick. His looks to be about 3/4 inch thick but honestly after looking at the vid over and over again it's an illusion.
Okay for those who are having trouble kneading it correctly to get the window pane test to pass I have an alternative for you. I have been reading a lot about some flour called Caputo 00 flour so I thought I'd try to make dough out of it. I did a Neapolitan pizza dough. Not sure how it taste cuz I just made the dough now and will make the pizza tomorrow or day after. Well after mixing the dough for about 5 minutes it passed the pane test. So try this flour if you can get it.
Oh the recipe is a little different too. No salt or olive oil. I am hoping this will taste good and cook just fine. The recipe says you can leave it out and rise for a few hours but I'll do it Alton's way and rise it overnight as usual. Caputo flour might be hard to find but I have an Italian store near me so I got it there. Maybe it cost a little more than the bread machine flour but I like the way this is going so far. Tomorrow or the day after I'll know how it taste.
believe it or not, no building supply stores around here, where i live, sell unglazed stone title.....so I ended up having to purchase an expensive piece of stone from the restaurant supply store....
I can not find the quarry tile he is showing in the video. That actually look s like the 40 buck pizza stones they sell at cooking stores. I mean the expensive ones, not the cheapo 13 dollar stones. The stones in hardware stones look nothing like that or at least I have not seen those.
I live in a pretty big suburban area and went to Home Depot. After careful examination of Alton Brown's quarry stone due to watching the video over and over again it almost looks like he has a Santillo tile which is a red clay tile from Mexico, the town of Santillo. But I have one of those but his stone looks much thicker for some reason. Now that is throwing me off. But my stone works fine for what it is. Thanks.
This comment has received too many negative votesshow
@SoubiLover I kneaded that shit for 30 mins and my bf did it for another 10...No rest time. This recipe does NOT work unless you're lucky enough to have a mixer. I got the bakers window pane, but it ripped to shit, didn't stick to itself and just didn't stretch after 8 hours of waiting...Yes I didn't get to wait 24 hours. But he said that only effects the flavor...Do you have a mixer, or do you know something I don't?
Well even with my mixer, the dough is pretty dense so I feel like I've been being skimpy on the water or overkneading. I agree about the flavor, there's no crime in doing it early I think. I've gotten a more tame pizza by doing it with a three hour's rest from the fridge.
The did it not work just becuase I don't have a stone?
BTW dear people, I wasn't asking to be rude, I really want to know how to make this work. I love Alton Brown, his recipes have saved me plenty! I was frustrated because my dough, thus my pizza, was a fail.
@Opheliac666 It probably wasn't the kneading. Sounds like a yeast problem. and also the Rest periods are for the dough, not you. The gluten needs time to do its thing while you're working it.
I also don't have a mixer, but I knead my dough right in the bowl I've mixed it in, and simply punch it with a wooden spoon for a few minutes. Works for me, and it's no fuss, no mess.
i made mine on an upside-down ceramic baking dish (i'm a student. i'm poor). it worked great. all i need now is a mixer cause kneading it by hand is not light work
All meats must be fully cooked prior to cooking them in a pizza. In some cases, with sausage for example, you can slightly under-cook it and place on the pizza, so that it is cooked perfectly after the 7-10min cook time.
You want the best Pizza? Go to an authentic Italian Pizzeria, with all of Alton Brown's lamenting and posturing about ingredients, molecular science and dough physics; REAL ITALIANS can conjure far superior Pizzas.
Emma Peel was a popular character on the 60s British action series "The Avengers". Alton dons a bowler because it was the trademark of Peel's partner John Steed.
do you want quality over quantity or quantity over quality because you can make them fast and taste like absolute shit or be patient( one of life's most important virtue) and get really good pizza?
there's a pizza place in middlebury vt called american flatbread that only opens on the weekends. they make their dough like this & spend the whole week deciding on toppings. amazing doesn't begin to describe it... but w/ ab i can make it myself :-D
500 degrees is the usual for most ovens. most ovens don't go hotter than that. pizza parlor ovens get to 550 to 800, but 500 will do the trick. but if it goes higher than that do it.
This comment has received too many negative votesshow
As far as pizza goes, yes. I do. His pizza is horrible. It has very very poor topping distribution and the crust looks like a 4 year old made it. Not his best area of expertise...
seriously its not about how it looks its about how it tastes, and that's be beauty of making it yourself if you want to make it look like one of those commercialized pizzas YOU CAN!
That's okay. For store-bought, DiGiorno is the best (store bought, that is). In fact, it tastes better than some pizza joints (except for my childhood home up in NY state, pizza here in TN just isn't as good, though some are pretty good, but not 'NY good').
lol you sure you're not endorsing a cheap plug for DiGiorno?
As far as this episode goes, although I appreciate Alton's tips on different foods, I'll still order out for pizza. I know a few spots that makes tasty pizza.
I've read several comments on here about the pizza being too salty. Make sure you use KOSHER SALT and not regular table salt. That's what AB uses. It's even in the video. Kosher salt has a different texture, it's bigger, and it tastes different from regular table salt.
If you have a nice big cast iron skillet you can flip it upside down and use the bottom instead of a tile. Size is limited but that's okay just make more than one pizza if you have to feed kids.
Centripetal acceleration (spin) is caused by reactive centrifugal force (the outward pressure) which is real... i assume you're thinking of fictitious or inertial centrifugal force (Coriolis effect)?
Typically, you'd want your oven to be at at least 500-degrees. You can crank it to 550, like mine goes to maximum, but you have better control around 500.
500 is the tempriture in which the official rescipe on the Food Network site.
I'm glad to learn basic pizza dough-making but I wish AB'd spent a few more moments on toppings. The consistency of the cheese once the pizza is done makes a big impression. On another Food Network show (Unwrapped?) professionals stated that quality cheese on a completed pizza should be able to stretch 12-14 inches before the final strands sever.
Anyway, Good Eats is always a pleasure, blending good food with good science!!!
I require MEAT on my pizzas. Otherwise, I'm not bothering. Anything show that talks about pizza without mentioning pepperoni is hard to take seriously.
God I could school him so bad on the dough/crust forming. -Veteran Papa Johns employee lol. Had better for sure, but it's a hell of a lot better than dominhoes, pizza slut and ceasars.
While I agree with you, on Unwrapped, he did say to experiment with your cheese. Plus, he uses "Black river seed" in the flour to give it a sweeter flavor. It is his specialty so he is very good at pizza, but heck, Alton has himself + 3 other culinary assistants to help with his recipes.
Btw, I've made Pizza with fresh garlic, olives and artichokes with feta cheese. No meat, but good olive oil goodness. Comes out great. He didn't say you couldn't put meat on it foo.
Emma Peel was a fictional television spy played by Diana Rigg in the British 1960s adventure series "The Avengers". Her partner was John Steed. One of Steed's trademarks was his impeccable dress, often consisting of a stroller with Bowler and ever present umbrella.
LMAO. I love the scene where the dough ball devours Ken and Barbie. That's just hilarious. I also like how he cracks up afterwards. AB, I love you. :-)
so it only takes 2 days to make a pizza? think i'll just order out.
kritikalmass7 2 months ago
@kritikalmass7 Enjoy your crappier pizza.
Addictedgamer1 1 month ago 3
Thanks for posting! It was worth it alone to get the tips on super cheap supplies! :)
anamneses28 3 months ago
i met alton yesterday and hes cooler in person.
kewppoun 3 months ago
@kewppoun I'm so jealous of you.
eyesofnova 3 months ago
Comment removed
kewppoun 3 months ago
Darn it! Show us the scene where he eats it!!
TadamiAmaya 4 months ago
Mozzarella and provolone make a splendid combination, but Jack (or Cheddar, or any other non-Italian or non-semi-soft cheese) is a mistake.
SimuLord 5 months ago
@pavelow235 You don't need saltillo tile. We've been using a bunch of clay tiles for years, and they work great. You can find them everywhere; they're just clay tiles.
Jodabomb24 5 months ago
Emma Peel. Get it? Get it? Does that mean Alton is John Steed?
Jcolinsol 6 months ago
hes high
BIGSK8 6 months ago
1:03 You need to buy saltillo tile (mexican unglazed tile), lowes and home depot most likely won't have it. You need to buy it at a tile store.
pavelow235 7 months ago
I disagree with a lot of what he said this episode. I think crispy pizzas are far better than chewy, meaning the bread flour is a mistake. Tossing is definitely worth it, I wouldn't consider making my pizzas by stretching ever again. He uses too much cheese, too. And pepper flakes? Not on my pizza...
TheWupperdo 7 months ago
Pssh, if he was a nerd, he would've said "Centripetal force"
dtothelu 7 months ago
Aww! I wanted to see barbie get eaten alive by the dough!
Jgaldragon 8 months ago
"Emma" = I'm apeal=Emma peal. get it?
mr13579100 10 months ago
@mr13579100 wrong.
Emma = emma peal (the avengers) = M appeal (consider what's shown on Spike)
khesed 10 months ago
hahaha emma peel!
brenan6 11 months ago
man, is he good!
Varjakpawsawarrior 1 year ago 2
I made this tonight and it was VERY good!
jazztap64 1 year ago
Comment removed
16hilltyKMS 1 year ago
centrifugal force only exists if you construct your vector diagram in a rotating reference plane! Why will no one listen?!
Wallace01 1 year ago 3
Tastes wonderful, I have to work on my stretching technique.
Kawiia17 1 year ago
That pizza made my mouth water. Pizza has done that to me in forever.
Kignak25 1 year ago
6:01 My favorite nerd.
BoredAtWork7 1 year ago
Comment removed
alanjmj1 1 year ago
Ive made this pizza twice, both times the crust burned..don't know why..I did it exactly as he said..BUT it was the best burnt pizza I ever had...I'm about to try it again
alanjmj1 1 year ago 3
regarding the stone, I just use an upside-down cookie sheet with a thin layer of cornmeal. Works great and you still get a crispy crust.
jhiller21 1 year ago
I love this show, but I gotta say, I wasn't a fan of this episode.
I suppose it was a good starting point, but pizza preferences are like fingerprints, everybody has em', and they're all different.
I like Chicago style deep-dish, even though the hip thing in California is razor thin crust and sparse, expensive toppings.
kungfujellybean 1 year ago
@kungfujellybean
Well the authentic Naples style isn't that bad, but i'm with you. Pizza is modular on purpose. I myself can't call it a pizza without onion and kielbasa. Still, Brown is right. No matter how good the toppings, shitty dough makes for shitty pizza.
...mind you he didn't say that exactly the way i did...
FrostbittenWolf 1 year ago 2
@FrostbittenWolf Wow, Onion and Kielbasa? That sounds awesome! I have to guess that you're from the United States....
But in regards to the central tenet of your reply, I'm going to have to disagree. I've tasted crusts so fucking terrible that I've ended up with lemon face and still absolutely adored the pizza. One in particular was the "Papa Murphy's Stuffed Crust Meat Lovers" That is, to this day, in my top ten!
As I said before, to each his own.
kungfujellybean 1 year ago
This has been flagged as spam show
Place your classify we offer you naughty women benaughtyman.info
nadisaniamila 1 year ago
so how hot is the oven supposed to be when you put in the pizza?
zziggymaan 1 year ago
@zziggymaan Hot as hell or Highest setting
rabbitsib 1 year ago
LMAO @ 2:03
amalthea25 1 year ago
Used a variation of this dough recipe after my last post... i reduced the salt to 1/2 tablespoon, instead of his full tablespoon. I also added 2 tablespoons of gluten flour. a tablespoon for each cup of regular flour.
best pizza dough i've made so far, crisp on the outside, chewy and yeasty on the inside - perfect.
podboq2 1 year ago
I personally use a KILN STONE, purchased from a clay supply store, where they also sell kilns. The stone is nearly 3/4 of an inch thick, and i had them cut it on the premises to perfectly fit my oven shelves. Measure them before you buy, and leave at least an inch gap on all sides, for air flow...
cost of a quality kiln stone: $40
Max temperature it can withstand: 1800F
thin 'pizza stones' are complete shit, DO NOT BUY THEM. Every one I ever had cracked. Kiln stone is intact after 3 yrs
podboq2 1 year ago
"Boy, I'm a nerd" XD NICEEE
TetoFrenchBread 1 year ago
I need to get me an 'Emma' too.
kamy03 1 year ago
haha 4:28- 4:40. Love the fraternity reference!! I guess he too was in greek life lol
edwin9112 1 year ago
Sorry ab, but homemade will never beat round table. looks good though.
daddyralph6 1 year ago
He...is a genius. Ken and Barbie...the Avengers reference! Great!
bloodmuffin1 1 year ago
"Boy, I'm a nerd"
yes you are Alton, and we love you for it.
gocrazed1 1 year ago 16
@gocrazed1 He is the Saint of Nerds. Especially those of the Kitchen.
digiwriter1392 4 months ago
ken and barbie = GIANT PIZZA!!! WOOHOO!!
RoseOfTheDawn 1 year ago
not sure why but my local stores do not carry non-glazed title!!!! Ugh!! I ended up having to buy the "pizza stone" for $40!!! It's worth though, I guess.
zeitgeistry 1 year ago
@zeitgeistry Ouch ! If you ever need to replace it, you may wish to check places like Amazon.
you can buy nearly everyhting that's ever been invented there.
trumbachd1 1 year ago
i dont get the emma bit
carmanshuey 1 year ago
Why have I never seen this show before? This is fucking awesome! This guy explains everything I actually want to know. I'm.. in love!
xRawlins 1 year ago 4
@xRawlins
Alton Wins over another convert. Welcome to the fanclub guy.
schneider418 1 year ago 8
@blueballsredhair yeah the peel is necessary. It makes loading on the stone so much easier. If you take the stone out to put the pizza on, you've already failed because the stone will cool off too much. Also, stones get really hot and convential oven mitts will not be enough to keep you from getting burned.
@bricitybrac If you use a rolling pin and go over the edge of the dough,it essentially squeezes all air out of the dough, tastes awful, Hand tossing or stretching only way to go.
tsenfw 1 year ago
@tsenfw I think what blueballsredhair was referring to was if the stone was on a rack. He wasn't saying to lift the stone out with the oven mitt, just pull the rack out. Although, I totally agree with you, the peel is necessary.
madoreo2 1 year ago
Im gona guss Dicies Is short for dominoes lol
SammyFarkle 1 year ago
This has been flagged as spam show
2:01
Barbie: Oh, Ken, I just love pizza.
Ken: Well, golly, Barbie, have you seen my dough ball; it was here on the counter and- AAAGAAAH!!!
LMFAO!!
tonybonner82 1 year ago
This has been flagged as spam show
2:01
Barbie: Oh, Ken, I just love pizza.
Ken: Well, golly, Barbie, have you seen my dough ball; it was here on the counter and- AAAGAAAH!!!
LMFAO!! Hilarious!
tonybonner82 1 year ago
This comment has received too many negative votes show
Forget the "pizza lip" I use a rolling pin cause I like my crust as thin and crispy as possible, especially at the edges. You also don't have to be a show off douche with the spinning and tossing. I like my sauce a little thicker, with the herbs inside the sauce. If his crust wasn't so thick that might be a good pizza.
bricitybrac 1 year ago
@bricitybrac well he does in the 14th season a thing on a thinner pizza if that makes you feel good
carmanshuey 1 year ago
@carmanshuey Thanks, I'll have to look for that one!
bricitybrac 1 year ago
regular tile from home depot may contain lead or other harmful staff - then people think where do I have that cancer from??
kucibaba2 1 year ago
my dough turned out too salty and i followed this recipe to the gram, is it supposed to be that way ?
sucktdeep 1 year ago
Are you sure you used kosher salt? He used the measurement for kosher salt, which is coarser. If you use standard salt in the same measurement it's going to be too much.
bricitybrac 1 year ago
the pizza peel was 25$+tax in the store nearest to me, so im using a piece of cardboard :)
sucktdeep 1 year ago
@sucktdeep agreed. the peel is completely useless. if you put your stone on a rack, you can just take the whole stone out using a oven mitt and slide it off onto a cutting board. no need to spend the 25 bucks!
blueballsredhair 1 year ago
can anyone confirm if they sell unglazed quarry tiles at home depot or lowes ?
sucktdeep 1 year ago
lol i love the scene with barbie and ken xD that's how i got into this show..my friend showed me this ep. and now it's something i need to watch more
animerox1995 1 year ago
so for kicks i let it rise one the counter over night.......IT WAS AWESOME AND HUGE...and i think it fermented a little.
don8762002 1 year ago
Yeast can get pretty wild. I was feeding my sourdough starter once and added a bit too much flour (so it had too much gluten), the thing got out of the SEALED jar it was in... just smooshed out the top.
ppardee 1 year ago
Saltillo tiles are earthen tiles and typically unfired, the only problem you may have using them is that in time they may fracture from the expansion and contraction. The quarry tiles he is referring to are an unglazed ceramic tile, usually.
These unglazed ceramic tiles "quarry" tiles are used primarily in commercial kitchens so they are found in contractor supply type places and not so much at Home Depot or Lowes. Try somewhere like Dal Tile.
neezereb 1 year ago
The more I look at his quarry stone, it looks just like a saltillo tile. At first I did not think it was because it looks thicker than the saltillo tiles I bought but I think it's an optical illusion that the camera gives off. If you go to Home Depot or maybe Lowes they do have those. I did buy some for $1.19 each at Home Depot. Saltillo tiles are about half an inch thick. His looks to be about 3/4 inch thick but honestly after looking at the vid over and over again it's an illusion.
gretscher 1 year ago
Okay for those who are having trouble kneading it correctly to get the window pane test to pass I have an alternative for you. I have been reading a lot about some flour called Caputo 00 flour so I thought I'd try to make dough out of it. I did a Neapolitan pizza dough. Not sure how it taste cuz I just made the dough now and will make the pizza tomorrow or day after. Well after mixing the dough for about 5 minutes it passed the pane test. So try this flour if you can get it.
gretscher 1 year ago
Oh the recipe is a little different too. No salt or olive oil. I am hoping this will taste good and cook just fine. The recipe says you can leave it out and rise for a few hours but I'll do it Alton's way and rise it overnight as usual. Caputo flour might be hard to find but I have an Italian store near me so I got it there. Maybe it cost a little more than the bread machine flour but I like the way this is going so far. Tomorrow or the day after I'll know how it taste.
gretscher 1 year ago
lol, so much time to eat a piece of pizza
superchickenbob 1 year ago
emma lol
sonikdude49 1 year ago
believe it or not, no building supply stores around here, where i live, sell unglazed stone title.....so I ended up having to purchase an expensive piece of stone from the restaurant supply store....
zeitgeistry 1 year ago
This comment has received too many negative votes show
OK. Ken and Barbie fantasies??? Alton is at least a little bit gay.
jeanfou1 2 years ago
I can not find the quarry tile he is showing in the video. That actually look s like the 40 buck pizza stones they sell at cooking stores. I mean the expensive ones, not the cheapo 13 dollar stones. The stones in hardware stones look nothing like that or at least I have not seen those.
gretscher 2 years ago
@gretscher If you live in a small town you wont get one.
Opheliac666 2 years ago
I live in a pretty big suburban area and went to Home Depot. After careful examination of Alton Brown's quarry stone due to watching the video over and over again it almost looks like he has a Santillo tile which is a red clay tile from Mexico, the town of Santillo. But I have one of those but his stone looks much thicker for some reason. Now that is throwing me off. But my stone works fine for what it is. Thanks.
gretscher 2 years ago
My local pizza place actually uses a stone oven. Their pizzas are always delicious.
du4l1ty 2 years ago
This recipe is my standard, I find it inflates a bit in the oven. It's kind of like a pizza puff. It's delicious but the bubbles are a bit big.
SoubiLover 2 years ago
This comment has received too many negative votes show
@SoubiLover I kneaded that shit for 30 mins and my bf did it for another 10...No rest time. This recipe does NOT work unless you're lucky enough to have a mixer. I got the bakers window pane, but it ripped to shit, didn't stick to itself and just didn't stretch after 8 hours of waiting...Yes I didn't get to wait 24 hours. But he said that only effects the flavor...Do you have a mixer, or do you know something I don't?
Opheliac666 2 years ago
Well even with my mixer, the dough is pretty dense so I feel like I've been being skimpy on the water or overkneading. I agree about the flavor, there's no crime in doing it early I think. I've gotten a more tame pizza by doing it with a three hour's rest from the fridge.
SoubiLover 2 years ago
@Opheliac666 I've made this by hand many times and while it is a pain in the ass, it does work.
VTMMalkavian 2 years ago
@VTMMalkavian
The did it not work just becuase I don't have a stone?
BTW dear people, I wasn't asking to be rude, I really want to know how to make this work. I love Alton Brown, his recipes have saved me plenty! I was frustrated because my dough, thus my pizza, was a fail.
Opheliac666 2 years ago
@Opheliac666 It probably wasn't the kneading. Sounds like a yeast problem. and also the Rest periods are for the dough, not you. The gluten needs time to do its thing while you're working it.
KupoWrath 2 years ago
2:15 The barbie and ken reference made me lol so much, especially when ken screams and hugs barbie.
flickeries 2 years ago 24
I also don't have a mixer, but I knead my dough right in the bowl I've mixed it in, and simply punch it with a wooden spoon for a few minutes. Works for me, and it's no fuss, no mess.
teclo64 2 years ago
i made mine on an upside-down ceramic baking dish (i'm a student. i'm poor). it worked great. all i need now is a mixer cause kneading it by hand is not light work
whitefire64 2 years ago
It was unclear to me whether meats (beef/chicken) should be cooked before being placed on the pizza or if it cooks in the oven.
BellaOfBacardi 2 years ago
All meats must be fully cooked prior to cooking them in a pizza. In some cases, with sausage for example, you can slightly under-cook it and place on the pizza, so that it is cooked perfectly after the 7-10min cook time.
Nexis 2 years ago
I don't get what Alton has against meat toppings
i don't think it overpowers the flavor of the crust, in fact pepperoni and bacon compliment it nicely
apbrit2009 2 years ago 3
Yeah I love bacon and pepperoni, but sausage, ham and all that just just distracts it
Narashava 2 years ago
This has been flagged as spam show
You want the best Pizza? Go to an authentic Italian Pizzeria, with all of Alton Brown's lamenting and posturing about ingredients, molecular science and dough physics; REAL ITALIANS can conjure far superior Pizzas.
GanjaZombi2 2 years ago
impatient bastards ho ahead and eat your shitty dominoes or pizza hut
WilliD45 2 years ago 5
Or heck, Little Caesars. You really get what you pay for there.
FlameDarkfire 2 years ago 3
@FlameDarkfire Agreed; Cardboard with ketchup and imitation cheese.
BuckWilliams17 1 year ago
This has been flagged as spam show
ok , i`ll take 2 days of work to make a pizza ...... get lost man i'll use the phone
nemojojo 2 years ago
What is the significance of the name Emma?
FlameDarkfire 2 years ago
Emma Peel was a popular character on the 60s British action series "The Avengers". Alton dons a bowler because it was the trademark of Peel's partner John Steed.
AmuroNT1 2 years ago
LMAO
"I just LOVE pizza ken!"
"have you seen my dough ball it was on the--AHHHHHHHH!!!"
cupc4k3zzz 2 years ago 44
This was a particularly entertaining episode joke-wise
rmmstnr 2 years ago 2
This has been flagged as spam show
dude you are not fucking serious i want some pizza like, right now. he's saying i have to wait 2 days before eating some???
dorisberry 2 years ago
do you want quality over quantity or quantity over quality because you can make them fast and taste like absolute shit or be patient( one of life's most important virtue) and get really good pizza?
idkofcorse 2 years ago 7
@idkofcorse You can make quantity that will still take just as much time. Provided that you don't mind kneading a GIANT ball of dough.
Prometheus666333 1 year ago
there's a pizza place in middlebury vt called american flatbread that only opens on the weekends. they make their dough like this & spend the whole week deciding on toppings. amazing doesn't begin to describe it... but w/ ab i can make it myself :-D
whitefire64 2 years ago
That's pretty cool, I'm assuming they must have a ton of business to have a schedule like that. I wish I had a place like that here.
spiderx1016 2 years ago
how hot do a turn my oven? it's digital so i dunno how to turn it all the way up
beerhands 2 years ago
500 degrees is the usual for most ovens. most ovens don't go hotter than that. pizza parlor ovens get to 550 to 800, but 500 will do the trick. but if it goes higher than that do it.
avidr13 2 years ago
lol
britneyslut 2 years ago
if you'r ever in bay ridge elegante's pizza is the envy of all of brooklyn
sonicfreak04 2 years ago
This comment has received too many negative votes show
As far as pizza goes, yes. I do. His pizza is horrible. It has very very poor topping distribution and the crust looks like a 4 year old made it. Not his best area of expertise...
bmomoney22 2 years ago
um...does how the pizza LOOKS really matter? Shouldn't it just be about taste???
Thank you for your idiotic 2 cents general dumb fuck! AKA Bmomoney22!
gocrazed1 2 years ago 3
seriously its not about how it looks its about how it tastes, and that's be beauty of making it yourself if you want to make it look like one of those commercialized pizzas YOU CAN!
Syn427 2 years ago 4
seriously?
jeshima13 2 years ago
This has been flagged as spam show
Fuck off douchebag.
supermario564 2 years ago
i find that the garlic pizza from degornio is awesome. ya ya what its store bought so sue me
minion6500 2 years ago
That's okay. For store-bought, DiGiorno is the best (store bought, that is). In fact, it tastes better than some pizza joints (except for my childhood home up in NY state, pizza here in TN just isn't as good, though some are pretty good, but not 'NY good').
MsSpukiKat1975 2 years ago
So it really is true that DiGiorno can be confused for delivery?
kiminokami 2 years ago
@ MsSpukiKat1975:
lol you sure you're not endorsing a cheap plug for DiGiorno?
As far as this episode goes, although I appreciate Alton's tips on different foods, I'll still order out for pizza. I know a few spots that makes tasty pizza.
CSFP123 2 years ago
I've read several comments on here about the pizza being too salty. Make sure you use KOSHER SALT and not regular table salt. That's what AB uses. It's even in the video. Kosher salt has a different texture, it's bigger, and it tastes different from regular table salt.
mrich1976 2 years ago 3
Alton Brown
Nerd
That's great, true, and frickin hilarious!
belcab 2 years ago
this show rules best cooking show.
RockonDude92 2 years ago
If you have a nice big cast iron skillet you can flip it upside down and use the bottom instead of a tile. Size is limited but that's okay just make more than one pizza if you have to feed kids.
NoadiArt 2 years ago 2
that's what i was thinking of doing - good to know it works, cheers!
whitefire64 2 years ago
He did not just say centrifugal force. Alton!...I expected better from you.
PopUpPenguin 2 years ago
Oi. Mod this guy up. He's right. There's no such thing as centrifugal force- only centripetal force. Not that it matters, the end result is the same.
Girtych 2 years ago
Centripetal acceleration (spin) is caused by reactive centrifugal force (the outward pressure) which is real... i assume you're thinking of fictitious or inertial centrifugal force (Coriolis effect)?
whitefire64 2 years ago 2
Why does one not exist but the other does? They are just names.
kiminokami 2 years ago
The only answer I can really give is "it's how things work." When it comes down to it, it's physics.
Girtych 2 years ago
i love it when he talks science.
it gets me going ;-)
InMyPod 2 years ago 3
Comment removed
sjsharks143 2 years ago
My oven does not have blistering hot on the dial I wonder what temp he was setting at.
TheGregWoodBand 3 years ago
Typically, you'd want your oven to be at at least 500-degrees. You can crank it to 550, like mine goes to maximum, but you have better control around 500.
500 is the tempriture in which the official rescipe on the Food Network site.
MetaGrave 2 years ago
Thanks!
TheGregWoodBand 2 years ago
the only thing that pops up in home depot under that name is around 150 bucks, does they have a generic name? thanks
landras2007 3 years ago
does he say CORY tile??? if so can you get this at home depot???
GigiGuadagno 3 years ago
Quarry tile is a building construction material, usually 1/2 to 3/4 inches (13 to 19 mm) in thickness
sushiboy716 3 years ago
Lol
6:02!
As if the glasses didn't give enough away.
gocrazed1 3 years ago
I have to say that I laughed for 5 minutes after the dough ate Ken and Barbie.
gonzo308gretch 3 years ago 7
me too. i couldn't stop laughing
novelld 3 years ago
i kno omfg i was in tears
minion6500 2 years ago
This comment has received too many negative votes show
ha ha i work at little ceasers he hav way better pizza than mr brown pr trator johns( yah papa im insulting you)
dragoon198 3 years ago
Little ceasers pizza is inferior to all. Sorry dude, but it's true.
Sbguitar195 2 years ago 2
I'm glad to learn basic pizza dough-making but I wish AB'd spent a few more moments on toppings. The consistency of the cheese once the pizza is done makes a big impression. On another Food Network show (Unwrapped?) professionals stated that quality cheese on a completed pizza should be able to stretch 12-14 inches before the final strands sever.
Anyway, Good Eats is always a pleasure, blending good food with good science!!!
Jamminredheaded 3 years ago
I require MEAT on my pizzas. Otherwise, I'm not bothering. Anything show that talks about pizza without mentioning pepperoni is hard to take seriously.
palaguin 3 years ago
This has been flagged as spam show
God I could school him so bad on the dough/crust forming. -Veteran Papa Johns employee lol. Had better for sure, but it's a hell of a lot better than dominhoes, pizza slut and ceasars.
bmomoney22 3 years ago
Yeah, a papa johns employee would know way more than a professional chef with his own show.
guywithaface 3 years ago 14
While I agree with you, on Unwrapped, he did say to experiment with your cheese. Plus, he uses "Black river seed" in the flour to give it a sweeter flavor. It is his specialty so he is very good at pizza, but heck, Alton has himself + 3 other culinary assistants to help with his recipes.
Btw, I've made Pizza with fresh garlic, olives and artichokes with feta cheese. No meat, but good olive oil goodness. Comes out great. He didn't say you couldn't put meat on it foo.
sprockkets 3 years ago
Right right you work at at a pizza joint there fore you know more than a professional with his own show, and years in cullinary school
Pyroblazer 2 years ago 3
GROAN. Emma Peal.
khesed 3 years ago
peel
mortson978 3 years ago
This comment has received too many negative votes show
looks good but i tend to like to eat a pizza the day are start making it not start making the dough then 24 hours later actually get to make a pizza
kerrdog8 3 years ago
This comment has received too many negative votes show
Sorry, but he doesn't know much about making pizza.
tdeane34 3 years ago
To tdeane34
You fail.
gocrazed1 3 years ago 8
This comment has received too many negative votes show
what does that mean?
tdeane34 3 years ago
nothing, its a term noob faces use
Drukstylz 3 years ago
Actually, I have a very succesful pizzeria.
tdeane34 3 years ago
It took you a month to say that?
gocrazed1 3 years ago
This comment has received too many negative votes show
That sentence doesn't make any sense. First of all, I didn't say anything I typed it. Secondly, It only took me a matter of seconds not a month.
tdeane34 3 years ago
he makes everything look so delicious
Albertlemons 3 years ago 7
"Oh, Ken, I just love pizza!"
"Well, golly, Barbie, have you seen my dough ball; it was here on the counter and- AAAGAAAH!!!"
youloser432 3 years ago 8
That pie looks soooo delicious and just perfect!
LaraAries 3 years ago 2
From Wiki:
Emma Peel was a fictional television spy played by Diana Rigg in the British 1960s adventure series "The Avengers". Her partner was John Steed. One of Steed's trademarks was his impeccable dress, often consisting of a stroller with Bowler and ever present umbrella.
joeXmaspunk 3 years ago
He names his pizza peal emma???
darkmagician20041 3 years ago
2:05 almost peed my pants LOL!
poker720 3 years ago
2:00-2:13 were just, plain, hillarious!
BlueDragon992 3 years ago
alton brown, nerd
bigE69er 3 years ago
Correction. Alton Brown, GOURMET nerd.
kaizer250 3 years ago 10
lol 2:04
booiiboot 3 years ago
I saw this like 5 times and I just got the Emma Peel joke.
joeXmaspunk 3 years ago
I still haven't even after seeing it at least twenty times.
darkmagician20041 3 years ago
LMAO. I love the scene where the dough ball devours Ken and Barbie. That's just hilarious. I also like how he cracks up afterwards. AB, I love you. :-)
TheaterFan24601 3 years ago 3
food and science, what a great combo! Throw in a little Pot, and your off to the races. Alton Brown rules!
crazykb 3 years ago
Like The Hat, you've done it again.
electricrobot 3 years ago
Well golly Barbie have you seen my dough ball, it was on the counter-- Oh my godddd. LOL! That was freaking hilarious!
dabeefey 3 years ago 2
i just loled
ERCCRE456 3 years ago
quarry stone? what kind of tile is that he's cooking on?
JobaStruckYouOut 3 years ago
I'm so glad I know w