Claire Tries To Make the Perfect Pizza Dough Making Perfect: Episode 1
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Date: 2019-10-25
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Comments and reviews: 10
SPAM SANDWICH
This woman is not a chef, nor has she ever been a chef, she has never worked in a professional kitchen, or trained as a chef, she doesn't even have the basic skills of the lowest ranked day 1 commis, fresh off the boat out of culinary school. She wouldn't last 5 minutes in a real kitchen and i'm guessing that is exactly what happened and that is why she ended up pretending to be a chef on camera.
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This woman is not a chef, nor has she ever been a chef, she has never worked in a professional kitchen, or trained as a chef, she doesn't even have the basic skills of the lowest ranked day 1 commis, fresh off the boat out of culinary school. She wouldn't last 5 minutes in a real kitchen and i'm guessing that is exactly what happened and that is why she ended up pretending to be a chef on camera.
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Dean O.
Brad was trying to bust Clair's chops when she said You should be really good at this. Brad came back with that politically correct tone of a annoyed member of some minority in America. Why Clair because I'm Italian? He might as well said. So I'm a good dancer because I'm black? or. Oh so your saying I eat really hot food because I'm a Latino? Or. What I'm filthy rich because I'm a Jew? :-I
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Brad was trying to bust Clair's chops when she said You should be really good at this. Brad came back with that politically correct tone of a annoyed member of some minority in America. Why Clair because I'm Italian? He might as well said. So I'm a good dancer because I'm black? or. Oh so your saying I eat really hot food because I'm a Latino? Or. What I'm filthy rich because I'm a Jew? :-I
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Alyse Of Wonderland
I thought this video would be a hit with my SO who wants to start making pizza at home. However I did not factor in the his research background and I can only say that no video has ever incited so much rage for it's lack of control testing. One amount of salt and that was justFINE? That's not how we test things
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I thought this video would be a hit with my SO who wants to start making pizza at home. However I did not factor in the his research background and I can only say that no video has ever incited so much rage for it's lack of control testing. One amount of salt and that was justFINE? That's not how we test things
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Lemonz1989
As a Scandinavian, it's weird seeing cake yeast as a specialty product. We use it as the standard type of yeast for our proofing needs, and dry yeast as something you keep in the pantry for emergencies. We get them in small 50 gram cubes, and it's a lot cheaper than dry yeast here. :)Also, I love this episode: )
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As a Scandinavian, it's weird seeing cake yeast as a specialty product. We use it as the standard type of yeast for our proofing needs, and dry yeast as something you keep in the pantry for emergencies. We get them in small 50 gram cubes, and it's a lot cheaper than dry yeast here. :)Also, I love this episode: )
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Aldo Zelaya
After all of Brad's help and great attitude towards helping Claire develop a good pizza, near the end of the video Claire has only a COLD frase for him, You are dismissed thank you for your help and you can see the brad's face like he can't beleive it and plays it cool walking backwards.
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After all of Brad's help and great attitude towards helping Claire develop a good pizza, near the end of the video Claire has only a COLD frase for him, You are dismissed thank you for your help and you can see the brad's face like he can't beleive it and plays it cool walking backwards.
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marie djan
Claire, thank you for your work. It sums it all up, all questions in Pizza-Dough making and helps a lot to understand the process of what's going on. I really love it, watching you thinking all steps through, watching the process and you going the way of figuring things out. Thumbs up
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Claire, thank you for your work. It sums it all up, all questions in Pizza-Dough making and helps a lot to understand the process of what's going on. I really love it, watching you thinking all steps through, watching the process and you going the way of figuring things out. Thumbs up
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Shahtaj Saleem
I love these videos What happens to all the food tests? I wonder if you guys can share some with local shelters or homeless individuals who I'm sure would love to try these too. Everytime I watch these videos I'm just hoping none of the less perfect tests go to waste
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I love these videos What happens to all the food tests? I wonder if you guys can share some with local shelters or homeless individuals who I'm sure would love to try these too. Everytime I watch these videos I'm just hoping none of the less perfect tests go to waste
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Mikki León
Love The 3rd Guys Way. I Use My Own Sprouted, Then Dried & Fresh Ground Wheat Flour and Absolutely Use My Natural Wild Yeast Sourdough Starter for All My Bread Items, Including Hamburger & Hotdog Buns. So I Super Appreciate The Sourdough Pizza Crust Style
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Love The 3rd Guys Way. I Use My Own Sprouted, Then Dried & Fresh Ground Wheat Flour and Absolutely Use My Natural Wild Yeast Sourdough Starter for All My Bread Items, Including Hamburger & Hotdog Buns. So I Super Appreciate The Sourdough Pizza Crust Style
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Scott W
This might not be totally hygienic in a restaurant setting, but it sometimes helps release the dough from the pizza peel if you lift part of the dough off the peel and blow underneath to separate it if its sticking when you try to get it into the oven.
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This might not be totally hygienic in a restaurant setting, but it sometimes helps release the dough from the pizza peel if you lift part of the dough off the peel and blow underneath to separate it if its sticking when you try to get it into the oven.
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dyke gently
super surprised none of the pizza experts brought up the easiest (and tastiest) way to get a pizza into an oven is to put it on a bed of semolina so it slides off and into the oven and gives the crust the best texture.
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super surprised none of the pizza experts brought up the easiest (and tastiest) way to get a pizza into an oven is to put it on a bed of semolina so it slides off and into the oven and gives the crust the best texture.
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