I traded WAGYU STEAKS for a Pizza Master Class and this happened.

Summary

في هذا النص المُرَجَع، يشارك يوتي بصديقه في تجربة تحضير البيتزا الإيطاليةة. يبدأا بتحضير العجينة باستخدام السكر والخميرة، ثم ي展示了 كيفية تحضير ال/stretching/ للعجينة ووضع التوابل. يوتي يحاول إظهار صديقه كيفية صنع البيتزا التقليدية، بينما يحاول صديقه تقديم بعض الأفكار المبتكرة مثل البيتزا المكتوبة ببرغر. ينتهيا بتجربة صنع البيتزا التقليدية والآ메ريكية، مع تبادل الأفكار والتقنيات. يتضمن النص تعليمات تحضير البيتزا، ويقدم مثالاً على التفاعل والتعلم المتبادل.

Takeaways

• 🍕 النص يتضمن مقارنة بين تقنيات صنع البيتزا التقليدية والحديثة، مع التركيز على أهمية الطريقة الصحيحة في إعداد العجين.
• 👨‍🍳 يظهر النص تعليمات خطوة بخطوة لصنع البيتزا، بدءًا من إعداد العجين حتى التحضير للخبز.
• 🧀 يناقش النص الاختلافات في نوعية الCHEDDAR التقليدي ومنتجات الCHEDDAR الجاهزة، وتأثير ذلك على الطعم.
• 🔥 يُظهر النص أهمية حرارة ال fornay في تحضير البيتزا، مع تعليمات لكيفية تحضير البيتزا في الفرن.
• 🍅 يتضمن النص تعليمات لتحضير الصلصة الطماطمية، وكيفية تطبيقها على الخبز بشكل صحيح.
• 🍴 يُظهر النص أهمية التحضير السريع بعد تحضير الصلصة الطماطمية لتجنب تجميد الخبز.
• 🍳 يتضمن النص تعليمات لكيفية استخدام الآلة الدوارة في تحضير البيتزا، وكيفية العناية بجودة الشكل.
• 🌡️ يُظهر النص أهمية العناية بدرجات الحرارة المناسبة لتحضير البيتزا، مع تعليمات لكيفية ضبط الحرارة في الفرن.
• 🍽️ يتضمن النص تعليمات لكيفية تناول البيتزا بشكل صحيح، مع التركيز على الطريقة التقليدية للاستعداد والاستعارة.
• 👍 يظهر النص ال嘉赏 بين الأصدقاء الITALIANOS والAMERICANOS في تحضير البيتزا، مع تعليمات لكيفية صنع البيتزا الITALIANA والAMERICANA.

Q & A

ما هو النوع التقليدي للبيتزا التي يتحدث عنها في النص؟

النص يتحدث عن النوع التقليدي للبيتزا الذي يتضمن ال/stretching/ التقليدي للعجين والطهي في الفرن بحرارة عالية.

لماذا يستخدم ال訪客 ال/stretching/ التقليدي للعجين؟

يفضل ال訪客 استخدام ال/stretching/ التقليدي لأن هذا الأسلوب يساعد على إحداث ترتيب جيد للجينين في العجين مما ينتج عنه بيتزا لدي طعم وقوام أفضل.

ما هي النتيجة المتوقعة من استخدام ال/stretching/ التقليدي للعجين؟

ال/stretching/ التقليدي للعجين ينتج عنه بيتزا لدي شرائح خشنة خارجيًا وداخلisoft ومرنة.

ما هي الطريقة التي ينصح بها ال訪客 لتحضير ال/stretching/ التقليدي؟

ينصح ال訪客 بوضع العجين على السطح المぬURED بقليل من الدقيق، ثم بAlchemy ال/stretching/ التقليدي بعناية حتى يصبح شكل القرص.

ما هي النتيجة التي يحققها ال訪客 عند تجربة ال/stretching/ التقليدي للعجين؟

ال訪客 يحقق نجاحًا في ال/stretching/ التقليدي للعجين حيث يتمكن من صنع بيتزا تتمتع بالقوام والطعم المطلوب.

لماذا ينصح ال訪客 بإزالة الهواء من العجين قبل الضغط؟

ينصح بإزالة الهواء من العجين لضمان أن الجينين يتجانس بشكل جيد مما يساعد على تحسين القوام والشكل النهائي للبيتزا.

ما هي النتيجة التي يحققها ال訪客 عند إضافة التوابل على الStretched dough؟

عند إضافة التوابل، يتمكن ال訪客 من إعداد بيتزا ممتلئة ومميزة تتمتع بطعم وقوام متكامل.

ما هي النتيجة التي يحققها ال訪客 عند تحضير البيتزا على النار؟

عند تحضير البيتزا على النار، يتمكن ال訪客 من إعداد بيتزا لدي طعم وقوام وألوان ممتازة، مما يظهر الكفاءة في التحضير.

لماذا ينصح ال訪客 بوضع ال/stretching/ التقليدي في الثلاجة قبل الاستخدام؟

ينصح بوضع ال/stretching/ التقليدي في الثلاجة لمساعدته على ال成型 بشكل أفضل وزيادة فرص الحصول على بيتزا لدي طعم وقوام أفضل.

ما هي النتيجة التي يحققها ال訪客 عند استخدام ال/stretching/ التقليدي للتحضير؟

باستخدام ال/stretching/ التقليدي، يتمكن ال訪客 من إعداد بيتزا تتمتع بالجودة العالية والجمالًا وطعمًا مميزًا.

Outlines

00:00

🍕 التحضير للبيتزا بطريقة نابوليتان

يبدأ النص بشخص يختبر صديقه في صنع البيتزا ويتحدث عن الطريقة التي يستخدمها للتحضير. يظهر أن الطريقة بدأت بطريقة مختلفة ولكنها تطورت. يتحدث الآخر عن السفر من جنوب إيطاليا إلى مامى للتجربة بالبيف. ويظهر أن الشخص الذي يprepares البيتزا يستخدم العجين المسبق التحضير بدلاً من صنعه من البداية ويستخدم الجبن المזוد. يظهر أن الشخص الذي يجرب البيتزا يعجبه الطعم ويتحدث عن الطريقة التقليدية للتحضير للبيتزا من خلال استخدام الخل والماء والسكر والدقيق. ويتم التركيز على أهمية الخل والدقيق في صنع العجين.

05:02

🕒 التحضير والتحضير للعجين

يتحدث الشخص عن الخطوات لتحضير العجين لصنع البيتزا. يبدأ بخلط 300 غرام من الماء مع 5 جرام من الخميرة و5 جرام من العسل. ثم يضيف 300 غرام من الدقيق ويقلل حتى يصبح العجين متماسكًا. يغطي العجين ويقلل لمدة ساعة ثم يترك في الثلاجة لفترة من 16 إلى 24 ساعة. يذكر الشخص أهمية الخل والدقيق في التحضير للعجين ويشرح الخطوات اللازمة لتحضير العجين بشكل صحيح.

10:02

🍴 التحضير والتحضير للبيتزا

يتحدث الشخص عن كيفية تحضير العجين للبيتزا بعد أن يصبح جاهزًا. يبدأ بوضع العجين على السطح المぬURED بزيت الزيتون ويشرح كيفية تحضير العجين لوضع ال馅料. يظهر الشخص الذي يتعلم كيفية صنع البيتزا ويتحدث عن الطريقة التقليدية للتحضير للبيتزا. يتضمن النص توضيحًا على كيفية تحضير الصلصة الطماطمية والباذنجان والبصل الطازج وكيفية وضعها على البيتزا قبل الطبخ.

15:04

🔥 التحضير للبيتزا في الفرن

يتحدث الشخص عن كيفية كوب البيتزا في الفرن. يذكر أهمية سرعة العمل بعد وضع الصلصة الطماطمية والباذنجان والبصل الطازج على البيتزا. يظهر الشخص الذي يتعلم كيفية إضافات ال馅料 على البيتزا ويتحدث عن الطريقة التقليدية للتحضير للبيتزا. يتضمن النص توضيحًا على كيفية إضافات الصلصة الطماطمية والباذنجان والبصل الطازج على البيتزا قبل الطبخ.

20:04

🍽 استعراض ال료مات

يتحدث الشخص عن تجربة طعم البيتزا التي يصنعها ويتحدث عن النكهة والقوام والطعم. يذكر الشخص الذي يتعلم كيفية صنع البيتزا ويتحدث عن الطريقة التقليدية للتحضير للبيتزا. يتضمن النص توضيحًا على كيفية إضافات الصلصة الطماطمية والباذنجان والبصل الطازج على البيتزا قبل الطبخ. ويتحدث الشخص الذي يجرب البيتزا عن التجربة الجيدة التي يشعر بها ويتحدث عن النكهة والقوام والطعم.

Mindmap

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Keywords

💡بيتزا

البيتزا هي الطبق الرئيسي الذي يُناقشه في الفيديو، وتعتبر طبقة من القمح مغطاة بالتوابل المتنوعة. في الفيديو، يُناقش كيفية تحضيرها بشكل صحيح لتحقيق النكهة والقوام المطلوبين. يُستخدم المصطلح 'بيتزا' في عدة سياقات، بما في ذلك المناقشة عن الطريقة الصحيحة لتحضيرها وتجربة النكهة عند الconsumption.

💡مخلوط

المخلوط هو الخطوة الأساسية الأولى في إعداد البيتزا، يتضمن خلط الدقيق والماء والخميرة والعسل لصنع العجين. في الفيديو، يُظهر المقدم كيفية إعداد المخلوط بطريقة صحيحة وكيفية العناية به لضمان نكهة البيتزا المثلى.

💡العجين

العجين هو الجزء الأساسية من البيتزا، ويتم تحضيره من المخلوط. يُناقش في الفيديو كيفية تحضير العجين من المخلوط وكيفية العناية به حتى يصبح جافًا وقابلًا للاستخدام في صنع البيتزا.

💡ال/stretching

الstretching هو عملية تшиيع العجين لتشكيل البيتزا. في الفيديو، يُظهر المقدم كيفية تшиيع العجين بطريقة تسمح بصنع البيتزا بشكل صحيح، مما يتضمن الضغط على الهواء والتشكيل到最后合适的形状.

💡الصلصة

الصلصة هي أحد التوابل الأساسية على البيتزا، وتتم مزجها من الطماطم. في الفيديو، يُظهر المقدم كيفية تحضير الصلصة المنزلية ووضعها على البيتزا قبل الطبخ.

💡الموزاريلا

الموزاريلا هي النوع الشائع من الجبن المستخدم في تحضير البيتزا، ويتم مناقشتها في الفيديو في سياق التوابل المطلوبة لصنع البيتزا. يُناقش النوع الصحيح للموزاريلا والطريقة الصحيحة لوضعه على البيتزا.

💡البرمجان

البرمجان هو نوع من الجبن الأبيض، يُستخدم في تزين البيتزا قبل الطبخ. في الفيديو، يُظهر المقدم كيفية وضع البرمجان على البيتزا وكيف يضيف نكهة خاصة للطبق.

💡ال forn

ال forn هو المكان الذي يُستخدم لطبخ البيتزا، ويتم مناقشته في الفيديو في سياق الحرارة المطلوبة لطبخ البيتزا بشكل صحيح. يُظهر المقدم كيفية إعداد ال forn وكيفية وضع البيتزا داخله.

💡الurger

الurger هو الأداة المستخدمة لنقل البيتزا إلى ال forn. في الفيديو، يُظهر المقدم كيفية استخدام الurger بطريقة صحيحة لضمان أن البيتزا تصبح جاهزة بشكل جيد.

💡النكهة

النكهة هي الهدف النهائي من صنع البيتزا، وتتم مناقشتها في الفيديو في سياق كيفية تحضير البيتزا لتحقيق النكهة المثلى. يُناقش ال各个方面 التي يمكن من خلالها تحسين نكهة البيتزا، بما في ذلك نوعية التوابل والطريقة الصحيحة لتحضيرها.

Highlights

Friend compliments the pizza, saying it's better than Italian.

The pizza is described as soft and crunchy, passing the 'exam'.

Discussion about the importance of using fresh ingredients for the pizza dough.

Misunderstanding over pre-made dough versus homemade, highlighting traditional values.

Use of mozzarella cheese becomes a point of contention.

The pizza-making process begins with a pre-made dough, showcasing a quick method.

The dough is prepared without a pan, indicating a non-traditional cooking technique.

A humorous exchange about the pizza not being cooked properly due to lack of understanding of technique.

The host insists on trying the pizza despite the guest's reservations.

The pizza is finally cooked and presented, with high expectations.

A step-by-step guide on how to make traditional pizza dough, including the波兰种 (Polish) method.

Explanation of the hydration process and its importance in dough making.

The process of shaping the pizza dough into a ball, emphasizing the importance of technique.

The dough is allowed to rest and rise, showcasing the patience required in traditional cooking.

The art of stretching the pizza dough is demonstrated, highlighting the skill involved.

Adding tomato sauce, fresh basil, and mozzarella to the pizza in a specific manner.

The pizza is cooked in a very hot oven, emphasizing the importance of temperature control.

The final pizza is presented, with a focus on the crust and the airiness of the dough.

A humorous attempt at making a hamburger pizza, showing a playful take on traditional recipes.

The host's surprise at the American-style pizza, reflecting cultural differences in food preferences.

The video concludes with a combination of steak and pizza, symbolizing the blending of culinary traditions.

Transcripts

hahaa what do you think my friend about

my pizza I have to say you make pizza

better than Italian let me check let me

check sh it's soft and crunchy you pass

the exam that's what I call a pizza it

didn't start it this way I know it

started quite different very

sad VTO welcome to Miami my friend I

came all the way from South Italy to

taste your beautiful steaks you know I

can cook a really nice pizza too you

serious yeah okay let me see got my

ingredients ready so You' waste too much

time making dough I have a pre-made

dough already ready to go no problem

already you start with wrong food what

do you mean and then I have mozzarella

cheese look you got to make it is and

what you say mozzarella cheese that's

that's plastic what are you talking

about it's Plastic Man Okay anyway okay

you already started totally it's okay

let me see let me see I want you to

taste once you taste then you tell me

okay check this out look at that it's

already open it's very very easy to use

you make it

smell smell amazing smell like bread

smell the yeast so what I like to do

first is I don't want it to stick so I

just you know put a little bit of flour

like this okay and then to make sure

that it's nice and flat I like

to what do you mean oh sorry excuse me

look I didn't think you were going to

ask me to make pizza so chill out he's

doing serious here wait till you taste

it everybody have a hard time opening so

here's what I like to do okay that's why

you made it big yeah of course I'm just

cutting this open look perfect round

Pizza we can use this for for the

garbage no no no no no no no no no no

you make this no for the gar you make

you never made garlic sticks I don't

like to throw away food but that's bad

food that's bad food

voila what's that sauce Mariner sauce

delicious pre-made you don't have to

waste your time smell it smell it smell

it taste taste taste tast come on man

now we add a little bit of cheese I like

a lot of cheese you like a lot of cheese

don't call this cheese what do you mean

that's it is cheese no it's not make it

freshh this is good Bas this is good

okay there you go we're going to add

that so now I look like a Piza look at

that it's not sticky but you don't you

don't need a pan the p on the pan you

don't need the PE I I want to see how

you cook this okay let's go about so I

don't know why you don't like me to use

the peel but why you don't need to work

no no no no let me do my friend chill

out bro I learned this from you V you

put the edge and then you pull come a

little bit outside come outside already

it's not ready yet I know no no no see

look this don't even cook because you

don't understand my technique now I can

go here on the bottom oh no no no no no

no no this technique is not working that

good so that's okay

nice nice wow take a look at that that

is a delicious pizza everybody call it

Pizza you're ready to try he's excited

don't call that thing a piz what do you

think VTO take a look I'm not done yet

now I'm going to admit I'm if I'm going

to be on don't show this to the camera

no no no wait until you taste cheers I

don't want to feel sick tastes

good pizza hold

done it tastes like a spaghetti with

with Ru but a horrible way do you think

you can make a better of course let me

show you how to make a real pizza and

then you tell me

[Music]

and this is what I call a pizza oh my

God look at the bubbles that's so cool

I've never had a pizza like that Crunch

and soft the inside let me see if it's

better than mine

[Music]

[Applause]

cheers that's everybody does this face

when they taste it for the first time V

I never tasted a pizza like this

before are you ready to learn what's

step one step one is the Polish 300 G of

water 5 G of yeast 5 G of Honey now we

mix now we add 300 G of flour now we mix

until is all one dough this is what

you're looking for the consistency is

All One Piece One dough now we cover up

couple of holes this way the Polish skin

breed and we let it rest 1 hour at room

temperature and then 16 to 24 hours in

the fridge the dough the most important

part of making pizza you need the whole

pulish 700 g of water 1,100 G of flour

20 G of salt that's it so simple but the

key is how to make it so now you going

to make the dough today really how you

make it you start with putting the

Polish in the machine the Polish all the

Polish everything goes in everything

inside okay let's go inside now you need

to take out a cup of water cold water

because we're going to use this one

later why cold water you need cold water

this way we don't destroy the gluten

that we are going to build water goes in

all of it yes set up the timer 20

minutes turn it on speed one speed one

and now let's wait until the water

becomes white usually about 30 second to

1 minute got it pay attention guys

because this is the most important part

of the video so now the old flower goes

inside beautiful done wait just a few

second and then you add the 30 G of salt

okay put the salt don't waste your time

stay there and focus rule number one

don't pass the 20 minutes rule number

two don't go anywhere you have to stay

here this D absorbs all the flowers it's

going to be all one piece before adding

all this the more is hydrated the more

is digestible we have

75% water makes this okay like you can

see now the bottom is all dry and now we

are ready yes now we are ready to add

this one little by little very little

okay but we have to speed up a little

bit the machine number probably four to

five like this is fine okay okay now I

just add a tiny bit Yeah that's the

amount that you want that's it at this

point easy to mess it up like if I just

throw all the way no no no it's very

easy to mess it up if you put you see

that no no no no no no no no and

remember the water on top of the door on

top of the door this way cools down the

door put the last one okay now with the

speed we go back really slow and now

let's put olive oil on the counter

because we're about to take it out okay

what we're looking for we're going to

touch it okay put a all and we want to

touch then you go like that see your

hands they are clean clean I want to

show you this because it's hard to

explain okay show me you don't want to

pull it out like that okay you want to

cut the door so what look what I'm doing

I'm getting like a little piece I'm

cutting it I'm cutting it and then I can

take out this see then you want to put

not all one piece SE little little

section SE go for o let me try I'll try

just try to yeah cut like a cheese don't

pull don't pull cut first

okay yeah that's okay it's not that easy

no but look at this what we're looking

for look wow look like you said that's

glue okay look at this now together we

have to check the structure of the

gluten okay and we have to do this to be

able to put more air inside the dough

get a little bit of olive oil top to on

theayer just a little bit now grab from

the bottom and look look the structure

boom Oh my God why pull it wow it's like

r

it is look see that's what we want we do

the fold kamich folds kamich is like a

t-t like a t-shirt t-shirt rub it and

then boom do it it doesn't need the

order doesn't really matter no it

doesn't matter the counter all clean and

nice a lot of a lot of air look lot wow

look at that wow that's crazy then you

flip it over and remember this part is

going to stay always on top from now on

okay try to uh make a big bone M so I

just work around push it towards you you

want to make like a big bone the best

way to make the dough is this I can see

it so put a little bit of olive oil on

top okay okay to to to on top see look

at that that's the gluten it's like a

balloon look at that the more we we

press we build the gluten properly that

is so cool so close it for how long

close it and wait 15 minutes 15 minutes

pass by and now we're ready to make the

balls like you see Boom the door was

relaxing perfect I'm ready what's this

you need a ride

oh this is what you want to do mhm cut

the door and then inside cut inside push

inside okay inside and I want to show

you one ball because sure you never made

balls in your life never I

know we put a little piece there and

then we cut approximately 280 G so we

grab with the spatula and then at this

point this part it needs to stay always

on top Oh you mean the top always stays

on top because matter layer yeah it

matters the layer of gluten and that's

why we want to create a balloon full of

air so T up on top and this is how we

make the ball you make it look so easy

you know what that looks like that looks

like a mozzarella mozzarella yes this

does the same way so we go ahead and we

close that like a balloon and then

upside down back on the counter wow you

made it look easy let me try coun let me

try and then there too much yeah okay

now you make the ball now make the ball

and keeping that top part always on top

yeah but try to make a ball don't like

that inside inside okay push it inside

like a mozzarella and then close it and

put it upside down I've seen a lot of

people on YouTube do this is this

okay chle oh sorry chle so close it here

on the bottom there we go perect that's

the right way G so now you need a box

and then place it down right there we

want to put the dough about four finger

apart from the door so now we close it

right away okay

and now we let it rest for 1 hour to 2

hours of room temperature it needs to

double up the side okay like you can see

now it's been 1 hour and a half a room

temperature exactly on the clock and

boom wow you D it inside look at the

little balls wow that's how we know that

is ready not those bubble not too big

and the dough is about to be touch each

other so basically it grow one and a

half time so that means it's ready okay

so what's the next step how do I how do

I do your pizza a lot of flour and we're

using F and F so semolina and the flour

see I choose one side to get it and then

try to lift it up and boom one shot and

take it out got and boom in the in the D

if this door goes like that on touch

like that you're not going to be able to

stretch it anymore so it gets nervous

what do you mean gets nervous it gets

nervous because the do gets nervous like

us it's human you know it's like alive

you you talk about your pizza like it's

your child it is got it yeah so you put

a lot of that the flow a couple of times

and then go wherever you want to stretch

the pizza and then press gently press

all the air to the CR don't do this this

this just press got it and then go back

got it you want to have a nice perfect

crust then t t to on top in the center

okay then one shot look up take off all

the flow and then down right hand you

press left hand you pull once you have

about if he sticky see a little sticky

lift it up put a little bit of flour

then down hands here like that put it on

top okay lift it up hands under you make

a

bigger and then choose the spot boom wow

you have a 12 in Pizza don't touch it

anymore so you never you use the roller

come on man no this is napolitan style

pizza we're talking about real Pizza

okay and that's just the tomato sauce

that we made let's add the tomatoes from

the can two pinch of salt few LS of

Basil extra virgin olive oil now we go

ahead and we we make the Tomato we want

this kind of chunk of tomatoes and this

is the tomato sauce that we want to

spoon in the center that's how you hold

it little circles and then you go bigger

and bigger and bigger until you get all

around the crust then we put some fresh

basil I like to get it from the plant

himself then you get it break it a

little bit mm then we put the fresh

mozzarella not the one I used look this

is fresh mozzarella come on man get a

Parmesan cheese and go on top wow at

this point you can put whatever you want

to put but you have to be fast once you

put the tomato sauce you have to be fast

the pizza sticks what's the technique

here little bit of FL look got it

pinch Slide the pizza under you want to

try yeah I would love to try here pinch

yeah lift easy a that's it shake a

little bit shake it a little bit this

way all the flour goes down that's it

down so I don't need to use my nonstick

anymore come on man pinch finger under

you don't want to touch the cross you

make a larger pinch under pinch under oh

the technique is that's why I say you do

it so fast when you make your videos H

like this ah and then you have a 12 in

pizza from now we have to go fast in the

oven the was is going to get stuck let's

the don't B it because the it's going to

get sh it get oh really oh see always

learning let's go right now what's the

temperature of the oven needs to be it's

about 750° 750 okay so let's go ahead

let's choose the spot and then one shot

boom wow see I shake it a little bit

this way the point touch the oven and

then you can pull it out fast got it so

now we have to be quick it's puffing up

really nicely H it looks so good that's

what I'm talking about okay three two

one and the pizza look at this WOW

sh what do we soft and crunchy in the

same time soft and crunchy I love it I

like how you say but that's that's the

goal of the pizza are you ready

absolutely I want to see you making it

you ready I am excited let's go yes okay

cut the sides first first

by uh so so so so upside down upside

down so so but it's okay close that one

down this way we don't get the door dry

just rotate yeah now from the back yeah

press leave all the

cross yes all the same try to flip it

over the other side yeah and now press

the other side now remember right end

press press and then left hand you pull

yeah done okay now if he about 8 in one

end like that M put the door on top take

this inside yeah put it on top lift it

up make it a little bit bigger gentle

and then boom down when you want to make

a large piece it don't go like that

pinch it pinch it I got it fix it so

like this yes and the people they going

to see on the video they go oh that's

too much cross that's not crossed that's

the air that we press to the

crust one movement one movement always

One Direction yeah yeah no no no I mess

it up again e small and then bigger

bigger bigger bigger and then go bigger

bigger and then you go around okay got

it okay done at this point we need to

move fast okay basil perfect fresh

mozzarella that's that's too much too

much you don't want to put too much yeah

take it off don't overdo it right no no

take it off otherwise we're going to

make a mess and the pizza is so thin

that you're going to rip it olive oil

everywhere parmesan yes and now we're

ready to put the pizza in the OV so now

remember what I say pinch it gentle

gentle gentle I'm scared to do itle do

it again beautiful and you're going to

hold it now make it

bigger yes and don't be scared quick mov

man quick come on got it at this point

we have to move fast okay let's go let's

go in new okay choose the spot yeah

don't throw the pizza inside the oven

stop and then t p go go all the way okay

gentle by one shot boom ah more hard

even harder yes got it right now we are

cooking at 750 which is good which is

good okay okay it's getting a little

brown not yet the more you weight the

better but don't let it burn gentle

gentle gentle on the bottom yeah now

turn it turn and put it in the same

exactly spot same exact spot got it

check the bottom okay it's cooked put

your peel under keep it the peel under

turn it more turn it more okay keep it

like that the mozzarella starts to

bubble and the pizza is ready what do

you think got it take it

out beautiful wow that's the perfect oh

look at that my first real Pizza what do

you think huh not perfect no no it come

out really good we got let's check it

out if we got air inside wow look at

that got exactly what we want we got air

inside the cross that's a perfect slice

perfect cook on the bottom good let me

tell you if it's perfect hold on one

second

stay and T the cross T the cross like

that M that's a real Pizza yes

everything else is yes love it now going

to cook the pic steak for you it's going

to be absolutely delicious p p that's my

favorite it is my favorite as well but

first I want to cook you an American

style pizza with your D I hope it's okay

what you say repeat no no don't worry I

don't worry just you know we have a nice

beautiful backyard relax a little bit

let me cook you something interesting

are you sure m

[Applause]

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the hamburger pizza my Italian master is

going to kill me I've learned how to

make pizza this one I wanted to make a

special shape you like the football

shape you really I love it really it's

good I me for your first time ever

making the pizza by yourself because I

was relaxing there a really good decent

pizza oh thank you but do how about the

toppings toppings uh please respect the

pizza even with toppings okay I don't

mean to offend but I thought this would

be fun I really like burgers I don't

never tast any on a pizza but was that

pasta yeah it's uh mac and cheese oh

those things the the kids eat yes the

ones that the kids eat exactly you ready

for it Chin Chin cheers

no

no it's not that great huh no no

unfortunately uh-uh don't even the

burger not even the burger here's the

deal you've never tasted my Paya are you

ready oh yeah I'm ready it is time to

get this p on the grill because now I

say it is enough talking and it is time

to grill it so let's do it let's go

let's go

[Music]

[Applause]

n

[Music]

[Applause]

[Music]

[Applause]

[Music]

[Applause]

[Music]

and there we have it the p and also the

pizza yes finally are you ready to eat

some P yes before you eat I want to say

a thank you oh thank you my thank you

for coming to my house thank you for

teaching me how to make the best pizza

of my life guys please go check out

Vito's Channel if you want to learn how

to cook a pizza better than Italian even

though he's

Italian please go check out his channel

right away but I'm excited for you to

try this I'm excited too okay let's go

this is the P how juicy it is it is my

favorite cut of meat which is your

favorite pizza white pizza with bologa

really yes I'm surprised you got to cook

that one for me next time no problem

okay okay next time I want to try that

cheers everybody

cheers Google you have outdone yourself

with that pan right there that is

fantastic I had to this man you guys

stuck then you guys stuck I hope you

enjoy it what do you

think my God it's hard to describe a

googa steak cuz it's just so perfect it

is the crust the tenderness the Char it

all comes together and it makes

literally the perfect steak that you

could ever imagine sck in my life yeah

this is really the best one really thank

you V not joking I've eaten every kind

of beef in the world everything and for

me this is my favorite I have to get a

plane at the time now come at least

twice a year I have to come here yeah so

you can keep reviewing my pizza I taste

you and then I taste you me too 100% you

are welcome all the time and we cannot

finish this video without trying the

pizza again you made this Google yes sir

that looks damn good I know thank you

grab it grab it grab it let's try it

ready cheers everybody

cheers can I do something oh what are

you going to do oh my God you know what

that's a great idea oh that's a great

idea that's the only thing that you can

do to make

pizza it's better no we're talking so

delicious with the meat sorry but I got

this opportunity I've been waiting a

long time my friend please eat please

eat pic and pizza together is the

perfect marriage everybody absolutely

delicious I hope that you guys learned a

lot from this video because I learn a

lot from you myestro thank you my

brother my friend thank you I learned so

much I saw you I I Spy you I steal your

art not only that we also cooked and one

on your channel yes guys go make sure

you check it out on his channel it will

be on the link on the description down

below if you want to learn how to make

the best pizza please go check it out

subscribe I appreciate it I hope you

guys enjoyed this video if you did hit

that thumbs up if you're not a

subscriber be sure to subscribe remember

everything I use is always on the

description down below thank you so so

much for watching we'll see you guys on

the next one because now Victor is going

to keep eating and so are we CH take

care everybody byebye