Official petition for him to open a pizzeria called ‘papa josh’

@Legoshi There are many terms for pot smokers, junkie is not one of them. Junkie derives from the slang for heroin, "junk". A junkie refers to heroin/opioid addicts. What, never heard of a stoner before?

*'Papa's P'*

*signed*

@LightningChase papa puts salt on the pizza

Two more tips from an italian pizza chef: 1) basil is to be put under the mozzarella in order not to burn it (and you can add some fresh more at the end if you like it) 2) wait that time to warm up the owen, and wait another 40 minutes minimum to be sure to cook the bottom part, you will see the difference. 😘😘

You can put Basil ontop of the Mozzarella, Just cover in oil. Also you can use the ooni Thermometer to take the temperature of the pizza stone

With these ovens there is no need to cook the botom part, it's not a biscotto but a thin stone. In real oven u have to put the fire over all the floor to make it cook, but this stone release the temperature really fast so after 1 pizza you have to wait 2 min to make the stone heat again

I think you just brush the basil with Olive Oil before putting in the oven to prevent it from wilting. That works for me

@Afterglow Beats frozen pizza 🤢

@CorruptPlayz My goodness what an idea. Why didn't I think of that?

This guy is probably one of the most energetic and optimistic people i ve ever seen, keep it up brother

You mean keep it up papa😆

He reminds me of Ryan Renolds

Right? I wish I had just a fraction of the energy it requires to maintain such a positive attitude and self love

That crust man! Great job Josh. I've been eyeing those Ooni pizza ovens myself.

Have a 12, it works excellent. Upgrading to a 16 now

Went with a baking steel. Cheaper and I can do it indoors but takes a bit longer

I've had a pellet Ooni for a couple years. Put a hundred pizzas through it so far and absolutely LOVE it. A friend has the gas version which I'll have to borrow soon to compare.

Major flop

6:42 You're supposed to put the basil leaves under the cheese to prevent the basil from burning, or at least under the sauce, as any exposed fresh basil leaves will burn in about 10 seconds in an 800F oven turning black and very bitter and ruin the flavor of the pizza.

@Batwolfy actually, I think he was just quoting Joshua who said exactly that.

or just put olive oil

@SpL Ah yes. One of the many people on youtube who has no idea how obvious it is that the person they’re commenting on isn’t angry. That type of comment you replied to is from a person who did a thing called “Giving a tip.”. It’s a thing people say to help other people. This won’t be the last time you see something like that.

@SpL its not just basil in italy

A nicely charred pizza crust really hits me in the feels every time

Couldn't be truer words...

@no way back nobody cares, find another job

@no way back STOP SPAMMING

@micha gabo *w h a t?*

You should do "authentic" pizzas for different countries. Like a competition about which country has the best signature pizza

I’m Italian and I love food and cooking, and with all that said those are the most traditional Napolitan and Roman pizza I’ve seen an American doing, really dope and with the traditional “cornicione” (the high edges of the napolitan pizza). And the “al taglio” pronounce was the top of the top. You are simply amazing!!!

He was a professional Chef at the best restaurant in a city of 1 million (AUSTIN, TX). He'd sure as hell better be that good. His diversity of cuisine is staggering though, even for a pro.

I need to stop watching Josh's vids while I eat. It always makes me so sad to see amazingly cooked food while I eat poorly microwaved cup noodles.

@lololo lollo that's because it is 😏

There is NOTHING wrong with microwaved noodles

If anything, it definitely helps me consume my cup noodles as if its a 3 star michelin meal.

rip

As an Italian, I commend you and totally approve your recipes and methodology.

if you ever feel useless, just remember that josh has a microwave in his apartment

@iEatyourbrain84 🤣🤣.

what does a microwave have to do with being useless- i dont have one anymore and its a pain in the ass to warm teas, milks, instant noodles etc.

It's a apartment?? That's a nice apartment

@D.M. Krishna man. i haven't own a microwave for the longest time, actually so much so i kinda do not remember how you use one

@Knethen j BBC

The Roman style base recipe is exactly what I used to use when I was a chef, was great for filling out party catering platters

The first one looks absolutely amazing and now I really want homemade pizza 🍕

This has to be one of the best sponsors you have ever had Josh I will buy this as i have really wanted an Ooni for a long time!

Joshua, thanks so much for this great pizza recipe. I've been doing pizza at home since just before the pandemic. I've tried a handful of recipes, with my go-to ones being Alton Brown's and one of Vito Iacopelli's (the biga one). I was happy to see yours because your recipes always look great and tasty. I did a batch of the dough on Wednesday and let it proof for three days in the fridge. I just baked my pizza tonight. I use a baking steel. This pizza was awesome, and it yielded pizzeria quality results! This is going to be now my go-to recipe. This recipe produces a lot of dough; I have enough to make 5 pizzas! Thanks!

@K H thank you so much!!

@Ana You're welcome. I have also a stone, which I used prior to buying a steel. With stone, I used to heat the oven at its highest normal temperature, which is 550 degrees. I heated the stone for about 2 hours. The stone produces also good results.

@K H thank you so much!! I don’t have a steel but I do have a pizza stone, hopefully it will come out great as well :)

@Ana Hi. I use a 1-inch baking steel in an electric oven. I heat up the steel, which is located three positions from the top, on high broil for about two hours. After the steel is hot, I put in the dough with just sauce for about 5 minutes. After that, I put on the toppings and let it cook for about another 3 to 5 minutes; the total time is about 8 to 10 minutes, depending on the size of the pizza and amount of toppings. I hope this helps. Good luck! p.s. The regular maximum temp of my oven is 550 degrees. I believe it gets hotter significantly when on high broil.

Hi! At what temp and how much time did you use? I would love to try the neapolitan pizza in my home oven!

I've tried numerous recipies using several different types of flour. I can't stress it enough the difference type 0 flour made for me. It made the dough miles better, and significantly more workable. Looking forward to trying your recipe

Recipes*

@Jarvis Garage Yeah, but, as a yeast loving weirdo palette, this sounds delicious.

@Fraser Kahl i divide the dough before i do a 1 to 7 day cold rise. If you divide the dough right before you bake it it might cause the gluten strands to tense up and not be as workable.

@Fraser Kahl perhaps on the over-fermented side then LOL

@Jarvis Garage that batch, I used a scale, 4 day rise in the fridge, 2 hour rise after dividing dough

I love the fact he is putting so much effort in every single of his videos. Thumped up 👍🏻

YES JOSH we have ordered your (much anticipated) cookbook! Seriously, Papa, every single recipe that I have cooked from you has been a HUGE hit. Right now it is Meatball Sub Madness. Adored. Gaining adulation. I thank you, Papa!

Another great recipe! It looks delicious and i'm so motivated that i'm gonna microwave my pizza right now.

We just did the second option. First time working with yeast and any kind of dough. But it turned out not the best pizza i've ever had BUT better the most of the ones i had. So thanks Papa! Love your videos

Thanks Joshua, this is my go to method for Neapolitan dough now. Thanks man, it works great and has such a nice taste and chew to the crust.

the pizza looks great. Can't forget the pizza I had in Italy. It was so heavenly. Can't eat any other pizza since.

We were in Naples for one day and we visited the street of that famous "best pizza in the whole fricking world" place. Yeah, we visited the STREET. Because it was impossible to get any nearer, there were so many people standing in line. But having never really expected to get a seat at that place, we just sat down at some Da Peppino nearby where the pizza cost like 3 or 4 bucks, and still every. single. bite. was just heaven.

@HeatReel In Southern Italy the average cost of a whole Margherita pizza is 4 euros, while Marinara's average cost is 3,50 euros

@HeatReel euros. And per pizza although the pizza will not be of a grotesque size. At the end of the day it’s an art for them and it’s just dough cheese and sauce put together properly.

@HeatReel Margherita or Marinara costs in Italy 4-8 euros, so it's 4 bucks per pizza. Probably closer to 5 bucks, because euro is a bit more valuable than USD.

A slice cost three or four bucks? Or a whole pie? I'm assuming a slice...?

The key is time time to let the dough to grow/ ferment/mature/get air bubbles so the bottom goes crispy,crust is airy light and fluffy under the toppings has a chew but not so it flops when picked up

I’m the Italian checking on what you’re doing. Be careful Josh. Be careful.

don't you get sick of him doing the fake italian accent or is it just me

Hey does anyone know what josh means by type 00 flour. Because the definition changes from region to region. In some regions they classify it by the content of protein/gluten it contains, others by how finely milled it is and in my region it's by the amount of bran so type 00 is whole wheat, type 000 is brown flour and 0000 is white flour. I still don't know how to make this recipe :,/

@Danilo D'Avino hmmmmm so your not gonna slice him into 4 or 8 right?.....

Even if they're both great in their own ways, party pizza wins it for me because you get more quantity, it doesn't require a few hundred dollar specialized pizza oven, and you can get multiple flavors in one go. Sure you could just make more Neapolitan pizzas, but then you'd have to cook them back to back and it's just more effort at that point than one large tray.

This came just in time - was planning to try to make homemade pizza this weekend.

that looks amazing!!! I love making Pizza so relaxing making dough. great work!!

Hi Josh, thank you for your pizza recipe! I've noticed you don't add olive oil to the dough? Any reason for this?

My family has been making neopolitan pizza for some time now, and although our dough recipes are almost identical your crust is nicer. We have not achieved as much of an open crumb, so your video was a big help in answering my 'open crumb' dilemma. Thanks!!!

and what is the answer?

Love your kitchen and your crazy videos of course! Like everyone needs a Ooni cause everyone loves pizza.

I made this but replaced the flour with all purpose turned out really good. I cooked the pizzas at 500 degrees Fahrenheit and made the dough at night and let it rest until I needed it. Really good recipe. (This is the Neapolitan style btw)

I’ve made many a pizza from scratch over the years, NY style dough, al taglio, and Neopolitan. I’ve used the grill, my home oven, and Ooni (I have the Karu 12). I had high expectations, and yet making Neopolitan style pizzas in my Ooni oven is every bit as good as I hoped it would be. If you take the time and use good ingredients it’s possible to make phenomenally good pizza with those ovens. It’s just a whole other ball game compared to making pizza in a home oven. Josh, I love your channel. As always entertaining and informative.

My dad bought an ooni a few months ago, we’ve made New York style pizza every Monday for so long.

@HebrewTaija nothing, lol

what do you use it for that isn't pizza?

@sabata2 Appreciate the analysis – really. 👍🏾

Try some of the Italian style pizzas they knock the socks off of any New York style pizza. For example prosciutto and leafy greens is a great pizza.

Can I have your slice then?

Wonderful 😍 thank you it looks fantastic 🙏🏻

Thanks for posting this! Looking forward to making some pizza. The production of you videos are excellent. Humor/cooking...yes please!

Come across this channel looking for a Korean corn dog. And end up watching more and more of your recipes and tips. I remember when I was small, my mom used to make square pizza. Never knew there is one. I thought, it's just mom thing😄

Well done! I am Italian (from Naples) and a pizza nerd. Only one suggestion, there is no reason behind pressing the dough to pull the air out. You want the “air” to remain inside the dough. All good other than that!

I know it seems pretty simple, but I think it would be very neat if you did a homemade marshmallow of some kind. Just to show people not only are they versatile, they are relatively easy to make as well. Also they can pretty much be flavored however you want!

Both of these look absolutely amazing, especially that Neapolitan.

I love pizza with a burning passion and this video brings a smile to my face and a tear to my eye 🤤😌

me: sees Josh using propane for his Ooni my brain: "boy i'll tell you hwat, nothing beats a clean burning fuel like propane"

literally just made challah using josh's recipe (6 strand braid, not 4) and it came out absolutely fantastic thanks for your videos as always josh!

An amazing looking pizza, all I’d recommend is slicing the mozzarella instead of ripping to avoid uneven cooking and possibly burning thin parts of the cheese, I’d also recommend leaving the sauce a little more chunky

Spot on,

Hey Joshua I work at a popular pizza spot in houston. We were voted one of the best and I recommend you try fermenting your tomato sauce and then mix it 50/50 with fresh sauce. Wont regret, the flavor is insanely bold and much more potent then regular. (Bianci dinapoli tomatoes are best)

I hope I get a comment back from you Joshua I’m a huge fan of your cooking, I’ve been cooking for years and I’m a chef myself, can you please show us a homemade teriyaki style medium rare steak with a homemade teriyaki sauce

yes we are always watching whenever there is bad pizza/pasta around but from an italian who makes pizza on the regular basis id give you a 10/5 love ur videos always making great looking food making me want to cook/eat XD(ps. I WANT THAT OVEN)

Been following you for years, you have climbed to elite level and you make good money. You upgrade your appartment, all your tools are elite but yet you are stubborn enough to keep that IKEA kitchen island that cannot handle the brute power of you pounding pizza dough, napolian style! Love you man!!

Ken Forkish has a long ferment dough and I do it in my standard oven that gets SUPER close to Italian level pizza without a fancy oven. Trust me, an Ooni is on my wishlist, but for those of us with just regular ovens and a pizza stone at hand you can get pretty close. Just don't make pizza during the summer unless you want a 550 degree box blistering your kitchen....

this might be odd...but can I request the team to try the 'french pizza' tarte flambee? would love to learn from joshua and team

This recipe was PERFECT!! Quick question...How long can I keep the 5 rounds in the fridge? A few days and just take them out for a few hours before I stretch out? Thanks...loving this channel!

you can leave the yeast based pizza balls in the fridge for 1-3 days, but you should heat up in room temperature for 2-3 hours before shaping.

Josh. Please bring back fermentation Friday’s. We need it.

Yes!!

Please!

@Alex Somersby I know it pisses me off so much. It’s pretty much the only grammar mistake that bothers me

Brad Leone has it covered on the Its Alive series. Check it out if you haven't.

Exact amounts then says 3 to 4 grams of instant yeast 😂 never change man you’re a hero

One of my goals in life is owning a pizza oven.........this sponsor is awesome!!!!!!!

Just amazing!!! Gonna try this Sunday (that’s when I have time)

Wow this is a beautiful pizza I’ve ever seen🤩

I'm Neapolitan born and raise. He did remarkably well - to the point of using the correct Mozzarella imported from here! Other than the salt and pepper at the end, the Margherita was perfect. The oven is the key, high temperatures is key to a good neapolitan pizza. So all and all I'd say 9/10 - Very well done!

Exactly. This guy is getting too much praise for missing a bunch steps etc I’m I the only one who thinks he goes on too fast?

There should be no garlic in the sauce as well...

@Sky Ely it's basically a Ooni ad - he did neapolitan the right way - and the other one 'meh' just to make the first one look even better.

@A Planner and a Dreamer and no sugar.

His way of making the sauce is not authentic Neapolitan. San Marz tomatos can be crushed by hand with broken leaves of basil and a pinch of salt added, then mix. There is no garlic. Also putting in the blender and making it smooth is a big mistake. No wonder the sauce completely evaporated from the pizza leaving only a color because the genius did all of that to the sauce.

Hey have you ever seen one of these silicone (strawberry) bowl cover thingy gadgets? They work pretty good, are airtight and thicker than plastic wrap, so they don’t release any moisture. I thought that could be helpful for you since you wouldn’t be eating so much plastic wrap anymore. Hope you see this, I love you’re videos! 🥳🖤💙🥰

I’m Italian and even I can’t do that. This is amazing. Looks so good.

That Neapolitan pizza looked as good as the one I watched an Italian chef make the other day.

Never been a pizza snob, i'll take both thank you.

It might sound crazy to a proper chef but I made pizza with a jazzed up beer bread batter recipe. I didn't have any yeast plus was shirt on time so I made beer bread batter and tossed in garlic powder, oregano, and dried parsley. It was a huge hit and the host's favorite at a pizza making party.

Looks delicious😍👌

I would love to see josh make jollof rice

I love you man. I was watching you make the dough and I was like he better not make his dough like the day he made the hut pizza. Mad respect on keeping it legit.

I have the ooni pizza oven and I can say as well, it is a great tool and the best pizza oven I have used

It's always Neapolitan pizza for me. I just love it. I mean... it's thin like a sin and yummy for my tummy. Roman pizza is absolutely nothing for me. I hate thick pizzas BUT every has his own preferences and we should all agree that that's good. Well... except people who throw fruits on their pizza... you disgust me....

Pizza always gets to me 😍😍😍😍 That crust looked amazing!

As an Italian i approve of this pizza. The ooni is a great oven too, i know someone that's gone one.

As Neapolitan I have mix feelings about how you do some of the things, like how to shape the pizza and usage of the mozzarella. Mozzarella as you rightly says is to moist , that is why in Napoli we use fior di latte or Provola, that are more dry (cheaper) than mozzarella. I would have added a sprinkle of pecorino to give the saltiness needed and a kick in the flavour. Thank you for doing the videos and savings a lot of my dinner dates :p

@Blk Frost He said he's doing both, not combining them. Did you not see the two separate pizzas??

He said in the beginning of video he's combining Roman and napolitan pizza styles.

Indeed, josh said he was following the rules. But the classic margherita does not get mozzarella di bufala, it gets fior di latte. Only the margherita extra gets the buffalo mozz. And the classic sauce is just tomatoes and salt, no sugar, oil or garlic. That said, his dough looks beautiful, a pleasure to work with.

Pecorino is awesome cheese! I like pecorino locatelli. So perfect.

Nice! You should try adding olive oil to your pizza before cooking. The extra fat helps the cheese spread over the pizza and mix with the sauce.

I followed the same method and i was very excited. I used the stone in the oven. It was good, but there were no bubbles in it💔, and it looked like a normal one not beautiful like his pizza.😔

Just found out about Josh yesterday and now i have been binge watching him the whole day

I have found that 750 degrees is the perfect temperature in the Ooni Koda 16 for 90 second pizza without the burnt crust on the outer edge.

I’m the worst cook possible but I’m like: Ah yes he is good.

Eh Gojo?

I laughed at the bit about having an oven that can reach those temps. Have you watched Alex's series about doing pizza? Where he modified a home oven to a seriously unsafe degree?

@Iain Wallington Not sure I'd call him a geezer since he's not old (I'm talking geezer age ie 50+).

That's what came to my mind immediately too haha

Alex who the french geezer ?

Tbh as an italian I'm impressed and I've got to thank you Josh. Finally, someone that makes something that it's almost identical to Italian style. That Neapolitan pizza is BBBBBussin. Just two thing: 1) Sprinkled Salt and pepper it's not common. 2) For the cheese on the neapolitan you can use buffalo mozzarella (which is usually a topping on top of the normal mozzarella), mozzarella or we use also the so called pasta filata (I don't know the English name) 3) Don't burn that pizza al taglio, it looked awesome :( 4) The pizza al taglio with only cheese is still margherita (if it wasn't for that tiny parmigiano's sprinkles)

That margherita pizza looks delicious 🤤

Good recipes. Only thing I'd do different for the neopolitan is use corn meal for my work surface instead of flour. The corn meal leaves less of a flavor but adds a nice crisp on the bottom of the pie while also accomplishing creating a dry work space for the dough.

You should try making your own breakfast cereal sometime! 😋

oooh yes id like to see that!!

Yesss!!

That’s actually a great idea

Tried making the first dough and my dough came out extremely dry

For the pizza al taglio, in that small oven you should have added the mozzarella and pepperoni after cooking it a bit, so it wouldn’t have gotten burned and dry. Regarding the dough, if you keep it in the fridge for 24-48h, it will be less heavy on the stomach and you’ll still feel light after eating it. I worked as pizzerman. Anyway, nice video, I subscribed!

Maybe he likes it that way.

I’m totally getting this when I get the house soon 🙏🥰

+1 for Ooni. Great ovens!

Got the book, love it so far! Got some good stuff in there Sir

I got an Ooni about a year ago. Love it. The only way to cook a pizza.

Pizza is one of the few foods I can cook as good as you, it's my kryptonite 🤣. I still want to build a pizza oven but my wife is gluten sensitive so hard to convince her of that.🤦‍♂️

I have a Ooni Karu 12 and love it. I saw Josh's thumbnail and wanted to see his dough and sauce recipe and low and behold hes using an Ooni. If yall aint got one, get one.

I love using San Marzano tomato’s blended with a couple teaspoons of salt and not cooked. The fresh tomato flavor is amazing on pizza.

Yeah fresh tomatoes is better, even with tiny chunks of tomato flesh hmmm, but I always tought pizza sauce needed oregano And yeah, garlic was a surprise

agreed, i was a little surprised to see him add garlic to be honest

My grandpa used to make pizza every Christmas but never told us how- now I realize he was making ROMAN pizza! Thank you so much for this video now I can continue his legacy!

I have an Ooni, and it’s only good for 1 to 2 pizzas otherwise the stone cools down too quickly and your base isn’t crispy! Or you have to wait 5/10mins until it’s hot again

I'm Italian I'm watching, I appreciate the effort of being authentic

As 100% neapolitan, gotta say you NAILED it on the dough🤙🏻💯 Edit: oh and yeah mozzarella is original from Campania, so you were right on that one too sheesh

Man you inspire this guy here to cook. All the food you make look amazeballs. Every dish i just want to jump through my screen and eat. I’ve told my girlfriend several million times while making her watch that we have to make this or that. Visually all your creations are food porn. I’ll be ordering your book soon. Much respect my friend

I am Italian and I can confirm excellent pronunciation of "Taglio"♥️

You are very funny and you make me laugh, without making any jokes! As in "no cutting corners because Italians will cut you" . This is very funny and laughable but it is not a joke! It is real! Thank you for keeping it real and not cutting corners on anything, I learn a lot and cook better that way.

They don’t use garlic at all in the sauce and the method for making dough is a little different there. Put oil on basil so it doesn’t burn. But it looks pretty great. 👏

Josh: You can make a neapolitan pizza at home! Also josh: just buy this oven for 400 bucks

Honestly, getting the best pizza oven is worth it!

@Josh Buchanan Absolutely. It would also be most sane thing to do. Unless you're a pizza fanatic.

@MultiCommissar Cool fact. Makes sense. I can also just walk down the block and pay a couple bucks for authentic NY-style Italian pizza by the slice.

@Dory mouwad It really isn't the same, unless you have a super hot pizza stone waiting in your drawer I guess... Because a pizza stone/steel is nice, but it can only get as hot as your oven and a normal oven doesn't reach those temps.

@Dory mouwad Not the same, but you'll get closer

Had the Ooni pellet oven. Worked fine but just couldn’t justify it as an everyday tool. My GMG pellet smoker with a pizza dome does NY style perfectly and my home oven does Roman, Grandma and Detroit Red Top just fine. If you’re really into Neapolitan, the 16” Ooni is the best option.

I can smell this through the screen... thar crust is divine 😍