How-To: Make Homemade Pizza with Frank Pinello
video description
Date: 2020-05-17
Related videos
Comments and reviews: 9
KONTYNUATOR
You Americans really need to get your sh-t together when it-comes to measurement units, goddaaaaaaaaamn! :-D--You estimate your dough to be about 700g. and then you go-on and put three ounces of tomato sauce on it! How the f-ck-does that sh-t work? -Making life difficult for yourselves much? :-D--Look, metric system is easy as pie, it's quick and efficient, -it's precise and accurate, no conversions of any kind are-needed to use it and any retard can master it in his/her-sleep! -Out of all the developed countries on this planet, the US-should've been the first to jump on this sh-t! ;-)--Next motherf-cker that says to me that a piece of 4 x 4 is-1800mm long and weighs 8 lbs, I'm opening fire on his ass-and then the unsuspecting public in his vicinity! -: -D: -D: -D
reply
You Americans really need to get your sh-t together when it-comes to measurement units, goddaaaaaaaaamn! :-D--You estimate your dough to be about 700g. and then you go-on and put three ounces of tomato sauce on it! How the f-ck-does that sh-t work? -Making life difficult for yourselves much? :-D--Look, metric system is easy as pie, it's quick and efficient, -it's precise and accurate, no conversions of any kind are-needed to use it and any retard can master it in his/her-sleep! -Out of all the developed countries on this planet, the US-should've been the first to jump on this sh-t! ;-)--Next motherf-cker that says to me that a piece of 4 x 4 is-1800mm long and weighs 8 lbs, I'm opening fire on his ass-and then the unsuspecting public in his vicinity! -: -D: -D: -D
reply
shock
Cheese is dry. 6/10. Best way to cook pizza in a traditional oven is to give the dough and sauce a head start before the cheese. Otherwise you either get dry cheese or an under cooked base with no browning. -Just make it as you would but without the cheese, put it in the oven for 3 minutes, take it out, put the cheese on, and put it back in. And it goes without saying that rising for only 20 minutes is just ridiculous. You need a few hours at the minimum, I find 24-48 hours to give me optimal flavor.
reply
Cheese is dry. 6/10. Best way to cook pizza in a traditional oven is to give the dough and sauce a head start before the cheese. Otherwise you either get dry cheese or an under cooked base with no browning. -Just make it as you would but without the cheese, put it in the oven for 3 minutes, take it out, put the cheese on, and put it back in. And it goes without saying that rising for only 20 minutes is just ridiculous. You need a few hours at the minimum, I find 24-48 hours to give me optimal flavor.
reply
richard
For the guys who serve gallon vats of pickled eggs at the register, serve Hot Pockets and say they are homemade, take the time to attempt to roast Frank. the Guy has a successful Pie following-has a munchies book of videos-has did a sit down with the best-and makes better pies than your Granny. Close the bottle of Haterade and stop being a Christina Applehate! Ragu is always hiring like a pre-approved credit card with ya' name on it!
reply
For the guys who serve gallon vats of pickled eggs at the register, serve Hot Pockets and say they are homemade, take the time to attempt to roast Frank. the Guy has a successful Pie following-has a munchies book of videos-has did a sit down with the best-and makes better pies than your Granny. Close the bottle of Haterade and stop being a Christina Applehate! Ragu is always hiring like a pre-approved credit card with ya' name on it!
reply
Lily
Hi, i made this today and i love the crunchy crust on the side, its the best one i ve made so far. Please help, I always have this problem when making my pizza. There is lot of juice/water on top of my pizza resulting a soggy base. I baked mine on 250c, but i do put lots of mushroom though, is this the cause as they contain lots of water. Your opinion is appreciated as i love my pizza, specially now i found the right recipe. Thanks
reply
Hi, i made this today and i love the crunchy crust on the side, its the best one i ve made so far. Please help, I always have this problem when making my pizza. There is lot of juice/water on top of my pizza resulting a soggy base. I baked mine on 250c, but i do put lots of mushroom though, is this the cause as they contain lots of water. Your opinion is appreciated as i love my pizza, specially now i found the right recipe. Thanks
reply
snakemastar123
Here Kids, use 3 or 4 tsp of (red label Saf yeast) Super important, not shit from grocery store, then give it 1/2 cup sugar, 4 Tbsp olive oil, and add Gold Medal All Trumps Flour-have to buy from your pizzeria- in your kitchen aid mixer till it balls up, and mix it on 2 for at least 10 min, and let gluten build up. Real simple.
reply
Here Kids, use 3 or 4 tsp of (red label Saf yeast) Super important, not shit from grocery store, then give it 1/2 cup sugar, 4 Tbsp olive oil, and add Gold Medal All Trumps Flour-have to buy from your pizzeria- in your kitchen aid mixer till it balls up, and mix it on 2 for at least 10 min, and let gluten build up. Real simple.
reply
essampr
The first pizza was really messed up and it was clearly burnt under. We can tell from the sides and especially the fact that they don't show him cutting it. Notice how they skipped him cutting because we would have told by the sound. If that happens, just make another one instead of faking and calling your restaurant -best pizza-.
reply
The first pizza was really messed up and it was clearly burnt under. We can tell from the sides and especially the fact that they don't show him cutting it. Notice how they skipped him cutting because we would have told by the sound. If that happens, just make another one instead of faking and calling your restaurant -best pizza-.
reply
CxsG90
This is a beer drinkers pizza or a Dominos. He can enjoy his overcooked dough sauce and cheese, but we have a right to criticize a bastardisation of our cuisine at the hands of the Americans. Most of these Americans simply don't care or understand that if you skip or botch a step in the process, the result is a complete failure.
reply
This is a beer drinkers pizza or a Dominos. He can enjoy his overcooked dough sauce and cheese, but we have a right to criticize a bastardisation of our cuisine at the hands of the Americans. Most of these Americans simply don't care or understand that if you skip or botch a step in the process, the result is a complete failure.
reply
Jonathan
I dont know what that is but it ain't pizza. The sauce is dry. The cheese is brown. Anyone from Naples that sees this will have a breakdown. It's not easy to make a pizza in an electric oven. The temperature is not the same and neither will be the result. Maybe people will eat this in New York but not in Italy.
reply
I dont know what that is but it ain't pizza. The sauce is dry. The cheese is brown. Anyone from Naples that sees this will have a breakdown. It's not easy to make a pizza in an electric oven. The temperature is not the same and neither will be the result. Maybe people will eat this in New York but not in Italy.
reply
Sergio
Been working on my pizza game for over 2yrs, at least twice a month, with ok results. This is by far the best dough outcome, still have to cook it, will see. I have made adjustments in recipe but never seen such great results! Thank you Frank. I'll be making this in a couple of days.
reply
Been working on my pizza game for over 2yrs, at least twice a month, with ok results. This is by far the best dough outcome, still have to cook it, will see. I have made adjustments in recipe but never seen such great results! Thank you Frank. I'll be making this in a couple of days.
reply
Add a review, comment
Other channel videos
