Chef, author, and Razza owner Dan Richer answers the internet’s burning questions about pizza. Why does pepperoni curl? What are the best cheeses for making pizza? What is the most important part of a pizza? Does a calzone count as a pizza? Are San Marzano tomatoes really that great? How much does it cost to open a pizzeria? Dan answers all these questions and much more!
Director: Justin Wolfson
Director of Photography: Rahil Ashruff
Editor: Shandor Garrison
Expert: Dan Richer
Producer: Justin Wolfson
Line Producer: Joseph Buscemi
Associate Producer: Paul Gulyas
Production Manager: Eric Martinez
Production Coordinator: Fernando Davila
Senior Casting Producer: Nicole Ford
Camera Operator: Cloud
Audio: Brett Van Deusen
Production Assistant: Ryan Coppola
Post Production Supervisor: Alexa Deutsch
Post Production Coordinator: Ian Bryant
Supervising Editor: Doug Larsen
Assistant Editor: Andy Morell
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34 comments
Regarding the question of replicating NY style pizza around the 12 minute mark, it was Frank Sinatra who sang of NY pizza: if I can make it there I can make it anywhere.
I appreciate the enthusiasm about yummy pizza
3:47 sauce
I love pizza but this video has made me realize that I can and should love it much, much more.
Wow yummy
Reheat in the air fryer!
I love this guy
"Keep stretching it until it's about 10 inches." Got it!
10:02 Math checks out!
Ill keep reheating in the microwave, I'm a lazy ahh byatch
kinda upset they didnt bring an italian guy
Theres not a single recipe that says use fresh tomatoes. They all used can. But thats lazy and would taste bitter no?
my pizza NEVER has a plan, usually has store-brand grated cheddar-mozza bag mix on it, bakes on an old cookie sheet in a 400 pizza, and I enjoy it to bits every. single. time. la-de-dah. AND I roll it out with a pin, and use random Classico pasta sauce. YUM!
FINALLY I FEEL VINDICATED ABOUT CHICAGO “pizza” NOT BEING PIZZA!!!!
Pizza in italy is the best. Food in general is best in Italy. Every dish they serve is just perfect. Even making food yourself in Italy is better. I even have an Italian chilli-carlic spice on my popcorn rn.
he ain’t wrong about corn on pizza
California pizza isn't a thing in California. Most of us just eat and order normal pizzas. Cheese, pepperoni, supreme, meat lovers, Hawaiian, etc.
10:02 Two medium vs 1 large?
I want to go to this man's resurant and eat some delicious pizza now 🍕 🍕 🍕
TLDR: "uuuhh, just use the freshest, most expensive/hard-to-find ingredients you can get"
his detail to pizza is just extraordinary.
Actually pepperoni curls mostly because the middle keeps in the contact with moisture in the sauce while the edges, dried with heat and lighter, can rise.
I really want to eat some pizza now.
What's the best kind of pizza?
Napoli.
Add Celsius when only Fahrenheit temps are mentioned.
Thank you Starbucks
Fahrenheit makes me irrationally angry
Why would you introduce a device to test viscosity but not explain how it works? Ghetto science.
He looks like Sam’s tailor I swear on my life
I LOVE PIZZA! : )
Black and white photographic film also needs specific temperature, 68ºF.
You know the world uses metrics, right?
10:15 You can put a pizza box in the oven as long as you don't let the temperature go above 451*F (or 232*C). The box will catch fire at that temperature. If you're just reheating pizza and the temp is at like 350-375*F, it will not catch fire.
great. now I'm craving for pizzaaaaa
If you are keeping the pizza warm at around 170-200°F you can ABSOLUTELY put the pizza box in the oven. The cardboard doesn't catch fire until around 427-450°F depending on the composition of the cardboard. So you are good by well over 150-200°.
ALL pizza delivery places keep their boxed pizza in an oven. Go check for yourself.
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