How to Make DIRESTA'S MEATLOVER PIZZA : Pepperoni, Sausage & Meatball !

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  • Published on Dec 4, 2016
  • Fully Homemade thin crust pizza, topped off with italian sausage, homemade bacon meatballs, DIY Pepperoni , mozzarella and parmesan cheese ! A must eat for meat lover's !
    The no-knead pizza dough recipe / method
    tvclip.biz/video/RSsBkcknwIs/video.html
    More about using a Baking Steel to bake a pizza :
    tvclip.biz/video/ldo56hGAzHA/video.html
    Link to the pizza series / playlist :
    tvclip.biz/p/PLURsDaOr8hWV_M3AUhvpEwTcE9865Uwk1
    Music by ANti - Unt1tled_15
    soundcloud.com/anti-11/unt1tled_15
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  • Howto & StyleHowto & Style

Comments • 551

  • jimmydiresta
    jimmydiresta 2 years ago +711

    So GOOD!! thank you !!!!

    • Michael Ceates
      Michael Ceates 11 months ago +1

      you think there is another jimmy diresta :-)

    • Baby Llama
      Baby Llama 11 months ago +1

      jimmydiresta i

    • Big BellyFat
      Big BellyFat Year ago +1

      jimmydiresta i used to watch ur vides when im a kid hahaha

    • Big BellyFat
      Big BellyFat Year ago +2

      jimmydiresta what a minure are u the guy making chessboards???

    • big boy
      big boy Year ago +1

      JIMMY!!!!!!!!!!!!!!

  • pistolen87
    pistolen87 3 days ago

    I agree, meat lovers pizza is the tastiest pizza!

  • SUICIDAL SUICIDAL
    SUICIDAL SUICIDAL 9 days ago

    my favorite pizza is the 12 fromages :D)

  • AaronDidIt
    AaronDidIt 16 days ago

    Pineapple and black olives and purple onions or pineapple, feta cheese and purple onions. Salty sweet perfection!

  • Shawn Everingham
    Shawn Everingham 28 days ago

    Love DIRESTA

  • Giovy Novy
    Giovy Novy Month ago

    Sono napoletano e nel video ci sono molti errori su come fare la pizza , però è la tua idea di pizza 🍕 e mi fa piacere che l’hai condivisa con noi

  • Hope For the Planet

    Geez ..What temp to you bake at? For how long??

  • ESISTE TV
    ESISTE TV Month ago

    amazing bro

  • CitizenLach
    CitizenLach Month ago

    This is where google fails me every time. I understand that erable translates to maple but in English maple doesn't mean anything, it is a name we have given to a specific tree. It's the difference between naming your child Roger, and naming them Fighter or Warrior. What does "erable" really mean in French?

  • Enkidu Kyrielight
    Enkidu Kyrielight Month ago

    Wasnt that knife calles mezaluna or smth?

  • Jessica Beca
    Jessica Beca Month ago

    Always funny 😂 8:47

  • Thiago Lobato
    Thiago Lobato 2 months ago

    Sauce = sauce, Source = Source =D

  • Not you, naan bread
    Not you, naan bread 2 months ago

    sose

  • FunkyPants
    FunkyPants 2 months ago

    "I like very pure, simple stuff." ~ Some French Guy
    👍

  • Andrew G. Whitaker
    Andrew G. Whitaker 2 months ago

    I understand that there are certain members of the Icelandic parliament that want to make Hawaiian pizza (ham + pineapple) illegible and prohibited in that country.

  • 1777DK
    1777DK 2 months ago

    Can you make a pizza without an oven? 🍕

  • NewRiverAngel
    NewRiverAngel 2 months ago

    That pepperoni cheat is GENIUS!!!

    • NewRiverAngel
      NewRiverAngel 2 months ago

      Although, do you think it would help to add some fennel powder as well?

  • Ian Golding
    Ian Golding 3 months ago

    Isn’t the knife basically a mezzaluna?

  • Musashi Myamoto
    Musashi Myamoto 3 months ago

    >Do we give up?
    >No! Never!
    >FrenchGuyCooking
    >French

  • Lucas Arantes Alvarenga

    Pineapple is delicious on top of pizza

  • Kevin Tuttle
    Kevin Tuttle 3 months ago

    Something that Alex didn't immediately mention in his video that I thought I'd highlight is the nature of the flour that he used!
    He's using a Type "00" flour, one that's extremely light in comparison to all-purpose or plain bread flour. It produces a much lighter crumb on the inside of the pizza, and allows for a crispier, almost cracker-thin crunchy crust on the outside. It can also produce crusts that can handle temperatures in excess of 700 degrees Fahrenheit.
    Happy cooking!!

  • Michael Birmingham
    Michael Birmingham 3 months ago

    did the paprika and smoked paprika fall off when you soaked them in water?

  • Dikdik Hikmawan
    Dikdik Hikmawan 4 months ago

    ALUS PISAN KASEP,...SUNDANESSE JIVE

  • all things gumball
    all things gumball 4 months ago +1

    you're funny. I'm trying to imagine what you would be like as an old 90 year old man.

  • firas solo
    firas solo 4 months ago

    so lovely video .. and you are very funny ... thank you

  • JohtoMaster 92
    JohtoMaster 92 4 months ago

    WOW! I gotta try this

  • HybridGirl3
    HybridGirl3 4 months ago

    That look @2:51. Adorable.♥

  • Marie c
    Marie c 5 months ago

    Pesto pizza, I have converted my children to loving it as well. When I make pizza its always pesto, glad they see the beauty in that lovely fresh sauce.

  • tyronebiggums3
    tyronebiggums3 5 months ago

    Here is what I don't understand about multi-day proofing. After creating the initial dough, how long should it proof/rise at room temperature, before placing it in the refrigerator? And after placing it in the refrigerator, should you mess with at all?

    • D
      D Month ago

      Some people will bulk proof at room temp for an hour or two before placing in the fridge, but I don't. I might go 5-10 minutes at the most at room temp, but usually I put it in the fridge as soon as I'm done dividing, balling, and placing in containers. So, my process is:
      1) Mix flour, water, yeast and sugar until no dry flour remains (I use a food processor and wait until a dough ball forms on top of the blade and then go ~10 more seconds).
      2) Autolyse (let dough rest covered) for ~15 min
      3) Add salt and olive oil and knead (about 45-60 sec in the food processor)
      4) Turn out dough to lightly floured work surface and manually knead just a few times.
      5) Divide and ball dough.
      6) Place in containers with few drops of olive oil being sure to coat top surface of dough ball. Using a round container makes it easier to shape a round pizza crust later.
      7) Place in fridge for 2-4 days (no need mess with it at all during this time)
      8) Remove from refrigerator 60-90 minutes prior to desired first baking time to bring dough to room temp (sometimes less if in hot ambient). If making a bunch of pies, maybe only take out half of the dough balls to avoid over-proofing on the bench
      9) Carefully remove dough from container and flour top and bottom lightly (top of dough ball should remain the top of your formed crust).
      10) Shape/top your pies and bake.
      11) Enjoy.

  • Alamda Ali
    Alamda Ali 5 months ago

    I dont understand MEAT with pizza... that's just yeachHH😫....

  • PinkPonyOfPrey
    PinkPonyOfPrey 5 months ago

    I think I finally nailed the dough!!! Something happened and I realized I didn't measure the water to 600gr so it was a little more but the kitchen machine was already spinning. I looked at the dough and though why not, let's see what happens. Yes, I'm nowhere near pro and more chef than baker, how could you tell? The dough came out very soft and almost too sticky but I decided to go with it. I put it in the fridge overnight and the following day, happen to be yesterday, I made the first pizza. The most wonderfully stretchy elastic soft supple dough I've ever seen in my life!!! It wad also perfect for lifting up on your folded fingers and stretch it in the air. It's like there is no table for the dough to get stuck on and it stretches more evenly. The pizza came out nothing short of spectacular, just like in a cooking show, crunchy on the outside and soft on the inside. Now I feel I'm there. I know how I want my pizzas to be! So ... as moist dough as possible, rise overnight in fridge, stretch over your hands and bake on a pizza stone ... I might want try a pizza steel some day, but I'm not sure how much difference it would be at this point! I'm just exited to make much better pizzas than what I can buy at any pizzeria around here! :D

  • Ahdoyyyyy
    Ahdoyyyyy 5 months ago

    Love your videos,It’s refreshing to see a cook that actually has talent

  • Adam Hubbert
    Adam Hubbert 6 months ago

    Starting to change my mind about the French. Lol ivory tower.

  • NaNaNaNa
    NaNaNaNa 6 months ago

    best toppings - pineapple and banana

  • Al-Anwar Alibhai
    Al-Anwar Alibhai 6 months ago

    the pizza cutter thing kinda looks like a mezzaluna

  • Walter La Ganga
    Walter La Ganga 6 months ago

    we make pizza like this in italy, it's really perfect, gj

  • Matteo Panarelli
    Matteo Panarelli 6 months ago

    Im italian and it is a damn perfect roman style pizza, for doing it in a normal oven is impressive

  • Ashok Chakravarthi
    Ashok Chakravarthi 7 months ago

    Make up ?

  • Warlord1981NL
    Warlord1981NL 7 months ago

    My favorite pizza would have to be this:
    A nice tradionally thin pizza dough crust covered in creme fraise. I prefer mine a bit more savory so I like Emmentaler instead of mozzarella. For toppings I like red onion, paprika (bell pepper), jalapenos, pepperoni, bacon. Finally sprinkle powered garlic on top and hit the oven. That is ABSOLUTELY divine!

  • Kartik Sunaad
    Kartik Sunaad 7 months ago

    Watching video from Chennai... Here room temperature is 32°C...

  • Daniyal Ali
    Daniyal Ali 7 months ago +1

    8:52 ...

  • MrKitesurfercharlie
    MrKitesurfercharlie 7 months ago

    Now you just have to email diresta the pizza.

  • Anita Dovand
    Anita Dovand 7 months ago

    Peux tu mettre la recette de la pâte à pizza en francais j'ai un robot . Merci de nouvelle caledonie. Ton french accent me fait beaucoup rire

  • Butt Mash
    Butt Mash 7 months ago

    FEED ME

  • Derian le Breton
    Derian le Breton 8 months ago

    Cozy, not cosy. :)

  • Blair Lee
    Blair Lee 8 months ago

    I've been having a problem with my pizza having great difficulty getting off my pizza peel when trying to put it on my stone. Peel is well floured, any advice?

  • Paul Mason
    Paul Mason 8 months ago

    Fry some thin potato slices in butter and a touch of rosemary. Top a pizza with potato slices, tomato sauce, mozza and knobs of Roquefort (or Stilton or Gorgonzola or something like that).

  • Jon C
    Jon C 8 months ago

    HAVE MERCY, ALEX!

  • Tim Karlsson
    Tim Karlsson 8 months ago

    My favorite roping is Kebab

  • Sonja Spackenberger
    Sonja Spackenberger 8 months ago

    I would pay to listen to your voice even if you were reading the phone book.

  • ChozoSR388
    ChozoSR388 8 months ago

    Spread it like butter...thick and as often as possible?

  • Maarten Blij
    Maarten Blij 8 months ago

    Pineapple

  • Juan Tavera
    Juan Tavera 8 months ago

    Back when I worked in a pizza place, my fav pizza was pineapple, bacon on top and a few drips of soy sauce. I'd let it caramelise in the oven for a little more that usual and it was effing delicious.

  • Toni Krvavica
    Toni Krvavica 8 months ago

    Wait I can't believe. I have been watching your channel for few days now, but Jimmy DIRESTA?!! I have spent half of my high school watching Jimmy's videos, trying to recreate and invent new things using my improvised workshop. Awesome!!!!

  • Cancer
    Cancer 8 months ago

    grams of water. ye ok cant u say liters

  • Raff The Duck
    Raff The Duck 8 months ago

    The way you say sauce (french pronunciation) is the same way we say it in Australia.

  • Anna Reed
    Anna Reed 8 months ago

    A life without pepperoni is no life 😱

  • Cara Jenkins
    Cara Jenkins 8 months ago

    ummm... I like Hawaiian

  • Guy Friedman
    Guy Friedman 9 months ago

    I've just got fresh Oregano in my garden and it tastes so much better than the dried version

  • Michael Prozonic
    Michael Prozonic 9 months ago

    caramelized onion and bacon….to die for

  • La RaPi
    La RaPi 9 months ago

    Some of our pizza shops in Australia sell pizza topped with spaghetti bolognese, its not bad.
    Pepperoni is my fave.

  • ButterKnights
    ButterKnights 9 months ago

    WTF is this college level pepperoni

  • spikbebis
    spikbebis 9 months ago

    pronoucing sauce as "sous"(?) is ok, in swedish tongue that is sås - which is sauce. So no worries

  • Jeff Caligari
    Jeff Caligari 9 months ago

    + Mushrooms!
    "No Problem" is a double negative.
    The Gedatahere Pizza.
    Thin crust flour dough
    Tomosoy with diced roma tomato sprinkled with cajun salt pepper base
    roast lamb
    cm squared snow peas
    pulled beef
    mushrooms and onions
    combination of mozzarella and cheddar cheese with traces of herbs throughout. Basil, oregano, chives (One for texture one for taste)
    drizzled with garlic sauce. (Mayo with lemon and garlic drop of vinegar salt and pepper, pinch of chilli
    "I made this"
    "Gedatahere, give me a slice"
    "Faggetaboudit"

  • Dale Erickson
    Dale Erickson 9 months ago

    Salami and paprika... GENIUS!

  • DarkNinja x
    DarkNinja x 9 months ago

    That pizza look good

  • Joop Hogenes
    Joop Hogenes 9 months ago

    04:24 I always knew you had a little Ramsay inside of You

  • Gabriel Cinane
    Gabriel Cinane 9 months ago

    I WANNA BE YOUR FRIEND

  • VS
    VS 9 months ago

    Awesome video! I plan on making this pizza.

  • zush.de
    zush.de 9 months ago

    arrrr, now i am soooo hungry... :)

  • Josef Refuses2go
    Josef Refuses2go 9 months ago

    I'll really flip your pizza boat!!! I like chunky homemade pizza sauce made from stewed tomatoes, pepperoni sandwich size, Canned mushrooms and canned pineapple tidbits, and sweet hot peppers pickled. all atop a nice thick bed of sliced whole milk mozzarella!

  • thisoneisforcommenting ok

    french shit ego doesn't allow pepperoni

  • Francisco Fernandez
    Francisco Fernandez 9 months ago

    man, there is a chorizo called CHORIZO DE VELA, I use it to pizza and for everything. Ibérico better than normal, the pigs only eat acorn(bellota), its fat is oleic acid, the flavour is delicious and the difference of price worth it. Any spanish food shop in Paris will know it.

  • cglyvin
    cglyvin 9 months ago

    *F* *E* *T* *I* *S* *H*

  • JB Lewis
    JB Lewis 9 months ago

    Sausage, Mushroom, and (pepperoni or onion)

  • Fred McIntyre
    Fred McIntyre 9 months ago

    👍🍕👊

  • KeesFlakes
    KeesFlakes 9 months ago

    My favorite pizza topping is, tomato saus, union, salami, tuna, mozzarella, little pieces of tomato, paprika and a lot of nice good dutch cheese!!! Really enjoyed this video man, gonna make some delicious pizza!

  • x Deep
    x Deep 9 months ago

    Alex you should have used Turkish chorizo called sucuk it’s sold in Paris in the Turkish quartier

  • Darth Sceledrus
    Darth Sceledrus 9 months ago

    Spinach, Onions, Bell Peppers, Cheese, and Anchovies. THE PERFECT COMBINATION.

  • NordriOfUthgard
    NordriOfUthgard 9 months ago

    Well, delivered pizza for us at home is usually some sort of american style - i.e. more or less thick and quite a lot of topping. The best combo we know with that style of pizza is salami, sugar corn and hollandaise sauce. With more traditional (italian) style takeout I usually get margherita or just salami. A+!

  • HashTagRealName
    HashTagRealName 9 months ago

    Good quality (not generic) flour makes pizza dough easily twice as good. That's my #1 tip.

  • eltorrisimo
    eltorrisimo 9 months ago

    So it's not pepperoni because it's not dried, but first, salami of any kind sits fine on this kind of pizza, and second, I thought your solution seemed darn good! Thank you Alex, your videos make me happy.

  • Lee Birchenough
    Lee Birchenough 9 months ago

    i love chirizo, (better than pepperoni in my opinion) some peppers and caramelised red onions. perfect pizza

  • The3rdKnight
    The3rdKnight 9 months ago

    1/5th of an inch!? That's crazy! (closest imperial is 13/64ths... still not great :\)

  • bertie harrison
    bertie harrison 9 months ago

    'Fetish' - wasn't expecting that from you lmao

  • josh m
    josh m 9 months ago

    When making pizza dough i always used warm water, thinking it helped to activate yeast....em i crazy? ohh and i love the fact you use very high heat , it is a must for great pizza. thanks great video.

  • Makarov Fox
    Makarov Fox 9 months ago

    mmmmmm delizioso

  • Alex B.
    Alex B. 9 months ago

    Casey Neistat is all over TVclip...

  • Anonymous Human
    Anonymous Human 9 months ago

    No corn crust? Poor sauce composition. You need to taste some better pizzas

  • Kamil Kisielski
    Kamil Kisielski 10 months ago

    Damn! such a great colab with Jimmy, u deserve sub, imho best pizza is meatless and vegeless, just mozzrela and parm maybe a leaf or two with baso for garnish. Cheeers!

  • kal
    kal 10 months ago

    Would have been 10x better with pineapple

  • Daniel
    Daniel 10 months ago

    C'mon Alex! Salami is not Peperoni! I love peproni, hate salami!

  • Adama Daou
    Adama Daou 10 months ago

    pepperoni​

  • Ethan Kegley
    Ethan Kegley 10 months ago

    Italian Sausage, mushroom, goat cheese, roasted garlic, basil

  • Ethan Kegley
    Ethan Kegley 10 months ago

    what is this no knead madness?

  • Hello World
    Hello World 10 months ago

    What's the difference between the effects of dry vs fresh yeast? And what is the analogy of the measurements if they can be used interchangeably?

  • iwebber88
    iwebber88 10 months ago

    "Made me a gift." Then pulled out a goddamn welded saw lol.

  • wtf no
    wtf no 10 months ago

    why not soaked mozzarella instead of dry?

  • Bruno Perina
    Bruno Perina 10 months ago +1

    Did you cook the meatballs beforehand? Thanks for the content!!

  • Cyber Icecream
    Cyber Icecream 10 months ago

    It's convenient that in Australia room temperature is 25c