Pro Chef REACTS.. Following Adam Ragusea’s Pizza Recipe… DISASTER or GENIUS?

Comments · 1K

• CH

  @ChefJamesMakinson · 1 year ago · pinned

  Have you tried this? Be sure to check it out My Remake of Adam&apos;s Pizza! <a href="https://www.youtube.com/watch?v=QMKi8RAq7iE">https://youtu.be/QMKi8RAq7iE</a>

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• UF

  @ufcivil · 1 year ago

  No one hate-watches Future Canoe, he is universally loved.

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• DE

  @DeadHawk23 · 11 months ago

  &quot;Who eats ranch with pizza?&quot;<br><br><b>The entire midwest looks up</b>

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• GE

  @GeminiWoods · 1 year ago (edited)

  Bro... &quot;One step away from having sleep for dinner.&quot; That floored me...

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• TH

  @TheloMasete · 1 year ago

  <a href="https://www.youtube.com/watch?v=Sh2KRVPD_Co&amp;t=299">4:59</a> &nbsp;Sorry, children 😂😂😂😂

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• ON

  @onepoorguy · 1 year ago

  Our pizza stone came with the advisory NOT to clean the stone with soap. &nbsp;Wait for it to cool, then wipe it down with a damp cloth. &nbsp;The notes that came with it indicated that the stone was porous and would hold the soap, creating a soapy flavor on future pizzas. &nbsp;FWI.

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• ER

  @erencanayhan8514 · 1 year ago (edited)

  With adam, i think him not trying to season the bowl or the oven is already a success

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• GI

  @gilgameshmcballin · 1 year ago

  I cannot confirm either way about whether to clean your puzza stone, but I can say from experience that if you find a decades old pizza stone at a restaurant auction, you should definitely clean it before heating it up in the oven... unless you&apos;d like your house to smell for weeks like mystery residue from the 1970s.

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• 15

  @15oClock · 1 year ago

  I think I did mention how recreations of Adam&apos;s dough tend to mention how wet it is as written. This is my problem with Adam&apos;s doughs: it’s always &quot;Start with this much flour and add as you need,&quot; and then he undershoots the flour so drastically that it turns out impossible to turn into a dough without machinery. I still wonder what the humidity levels are where he lives.

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• LA

  @lakunas23 · 1 year ago

  Pro baker here... No sugar in pizza dough. Makes the yeast feed on simple carbohydrates, instead on the complex ones in the flour and can lead to a paler dough. Also I start with cold water, and by kneading it, get it to the desired 23-25 degrees Celsius :) Great content again, chef James!

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• CI

  @cidlunius1076 · 1 year ago (edited)

  <a href="https://www.youtube.com/watch?v=Sh2KRVPD_Co&amp;t=1266">21:06</a> Pizza Hut did the dipping strips with Ranch dip... and i haven&apos;t been able to return from this addiction. 😂

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• GE

  @GEACPSenjoyer · 1 year ago

  <a href="https://www.youtube.com/watch?v=Sh2KRVPD_Co&amp;t=1137">18:57</a> Yes. It is satire. Who could ever hate FutureCanoe? He’s very chill. 😂<br><br>Also, Instagram Comments (especially reels) in general are known to be very harsh. 😂

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