Pro Chef Tests.. Adam Ragusea NY Pizza Recipe!

Let me know if you've tried this recipe before and had similar results! Also don't forget to check out this funny pizza video! :) https://youtu.be/SVTXthZzt6g

James: "That's a decent amount of sugar" (a second later) Adam: "SOME PEOPLE MIGHT SAY THAT'S A LOT"

im always hyped when chef james says "llllets get started"

YES! More Adam! Thanks For this! Suggestion: try more Alex french guy cooking recipes😊😊😊

As someone who weighs out their ingredients quite often, getting it spot on right away is a great feeling.

Hearing you say: "It's basically Adam's recipe but with different ingredients." just made my day!

in my experience using 00' flour (what you used) vs non-00' Bread flour (what Adam used) for pizza is they have completely different textures (both good in their own ways) - it could explain the dough difference using the same water:flour ratio. Then again, that is a pretty high H2O content.

Loving the chef tax on the parmesan before sprinkling it on the pizza ❤

Hey Chef James, how are you? glad to see your long wish to collab with Vincenzo finally happened few days back :D

I'm impressed that you managed to work that soggy dough into a decent shape

I used to use a heavy pizza stone, but I have to say swapping it for a 6mm thick steel was a pizza game-changer! Preheated to 250C it cooks a thin pizza like this in about 4 minutes, with a lovely crisp slightly charred base.

I did try Adam's recipe and got the same wet dough. I blamed my bad cooking skills tho, didn't think much of it and just added more flour and a pinch more salt to balance the extra flour😅

Excellent video remake Chef! Now I want pizza!

Very hungry now. Guess I'm going to the store. I heard the amount of water in that dough and was skeptical, haha. Definitely overhydrated! I'm also new here, and found you through your Uncle Roger reactions...you seem like a warm, kind human being. And you have a very sweet, genuine smile! I love a good Margherita pizza...i think that's the recipe I'll be making tonight

You need to put salt, olive oil and garlic in the tomato sauce for pizza (which has a name by itself, it's called Marinara sauce). And yeah the dough is very thick but also 2 hours only to grow is very little, no wonder he adds sugar, which is what they do in NY. For traditional pizza you need 6-14 hours and you don't need to add extra sugar (the sugar in the flour is enough)

Thanks chef James! This looks so good! You are simply the best! 😛😁

Love the "tests" videos. More please!

Wonderful presentation

I have made Adam's dough a few times, and why I wouldn’t say it was a sludge, it was still sticky. Though, I did do things differently. First, I just went with US measurements instead of metric; his attempts at metric equivalents are questionable. Second, I never have bread flour in the house for more reasons than being cheap, so I used that, and the results were fine, but when I put it on the pizza peel, it stuck despite me using cornmeal. I've also seen another channel by the name of David Seymour recreate the pizza dough, and he opted to add more flour as well. I think this speaks to the hydration of the dough and wherever Adam lives. Sometimes, the humidity can partially hydrate flour before it’s even used, which can affect results, so where he’s lived over the years just might be drier than where we live. Ultimately though, I just make pan pizzas when I want to make a pizza. It’s probably the easiest to make it in an American home kitchen, even if the technique is nonexistent in Italy.

In some video on tube some pizza chef said that mixing peeled tomato is big no, inside of seeds of tomato are bitter if you crashed it, whole sauce goes bitter. edit: damn, two sec. fast forward mr. Makinson said exactly that above...