Celebrate the holidays with new Tasty Talent, Joe Sasto, as he shares 3 amazing pizza recipes for 3 different occasions. Follow Joe on Instagram: / chef.joe.sasto
...then you feed the grain to the cows and start a new crop. The cows, in turn, make cheese, and then the next harvest you grind it into flour. Set flour aside and make cheese by putting milk in a tub and letting it do it’s thing for a while. While the milk does it’s thing, it’s time to raise a tomato plant. When the milk is cheese and the tomato plant has tomatoes, you just make your pizza. And let me tell you, having tried the 3 year recipe, totally worth the effort :)
I made the 3 hour pizza today, it was INCREDIBLE. I also broiled the top of the pizza for about 5 minutes after the 15 min baking time, because it took a bit longer for my cheese to brown. If you want a quality pizza that doesn’t take too long, 3 hours is TOTALLY worth it.
It's truly amazing how pizza has caught on and become so popular. Growing up in the 50's where I did we didn't have pizza. I didn't have pizza for the first time until I was in high school. The pizza back then was much plainer.
"I'll take a... joke with an absurd amount of time for the food" "How original" "With uhh... growing our ingredients, or creating the country" "Daring today, aren't we?"
That was AFTER the gluten was formed. So the flour doesn't actually get mixed in to the dough, and is only used to stretch it on the surface. It's ok, mere mortals like you wouldn't understand. *Pats head*
I like to cook too! Pizza is one of my favorite things to cook. I recommend separating the flour from the water mixture. Once you add flour to the bowl then add the water + yeast and that stuff.
3 day pizza seems to be my favorite so far, but I also love the 3 hour pizza a lot too, I actually wish Tasty would come up with a New York Pizza recipe
@@mykeljones8495 I think they mean to make a 3 generation pizza, the chef's grandparents have to be born first, then eventually getting back to the chef.
If you want a really really good restaurant quality pan pizza in 1 hour of work and 1 day of waiting with a great crust here is what you do Just make the tasty recipe pizza dough and split into four glass bowls put it in the fridge for one day. Make sure never to you want to add as little flour as possible instead if its sticky use olive oil makes a great crust. Preheat oven to 400 f or about 200 c Take a (Cast iron pan) and add olive oil and a teaspoon of corn meal Then add one of your doughs that have been in the fridge and spread into the cast iron man and leave the dough to rest for 20 minutes inside the pan then add your sauce which (I would just blend 1 28oz can of san marzano tomatoes and basil and not cook it.This is way too much sauce but you can jar up the spare if you want it will last 1 week in the fridge and about 2 months if you boil and seal the jar) After you add the sauce add (whole milk) mozzarella and not the fresh stuffyou want the block of it. Then putit in the oven until the cheese is nice and melted and the crust is crisp take it out of the oven and look at the crust if it is not crispy enough turn the stove on and cook it until it is and boom perfect pan pizza.
they would have prepped it all before ie the dough, meat etc. They would have shot this in one day with the ingredients already been sitting for 3 days
My favourite lines in this video: 1. At least i hope you have a fork - unless you have bigger issues we need to talk about. 2. Moisturising the Italian way 3. Non stick spray is my best friend
I work at a fine dining Italian restaurant as a sous chef. We make authentic Roman style pizza, and our dough takes 2 days to make. The time and effort is absolutely worth it
0:40 I respect this guy. He's one of the only chefs I've ever seen who doesn't diss store-bought products and understands that people some people don't have enough time to make their own food
You kidding right? I am Italian, born and raised in Italy and will even die in Italy..... you guys have no idea whatsoever of what pizza is....this dude is nowhere near being Italian....not a single process/ ingredient made in the right way.... oh grandma please forgive them...they don’t know what they’re doing...mamma mia che schifo.....
Make the three hour pizza dough, as the dough is proofing marinate chicken breast cut into strips in ranch, kosher salt, garlic powder, and pepper. After you round the bread and let proof for 30 more minutes grill your chicken to around 130° Fahrenheit (not fully cooked till 165°). Spread your dough into an oiled pan (like in the video) and then cover in Jack Daniels Honey BBQ sauce. Next, cut your grilled chicken breast strips into cubes and spread evenly on the pizza. Then add sliced red onions and green peppers and cover in freshly grated parmesan (please don’t get pre-grated). Bake at 425° for 20 minutes and it’s absolutely amazing.
