Pro Chef Reacts.. To Cooking With Jack WORST PIZZA?

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Sarcasm aside, wow. This is the best performance of Jack i've seen. An actually edible looking dish. Quite uncommon from most of the well-known videos of Cooking with Jack, indeed. He even got a bit experimental and critical of his own dish, as you mentioned too. I'm honestly just as impressed as you are.

The most unbelievable thing about the redo isn't that he DID it, it's that even the pre-redo Pizza was probably the best thing the internet had ever seen him make and THAT'S where he drew the line. Not at, like, raw chicken or swamp stew or anything.

I can't say how satisfying I found this video. Jack not only was critical of his own first attempt, he redid the dish AND made it better? This must be the best thing I've ever seen him cook and that makes me oddly happy.

I'm glad to hear someone finally comment on the poor food hygiene practices in creators videos. Watches and rings etc are a big nope. Bacteria from underneath them can get in the food, and you can end up spreading raw meat bacteria like e-coli around your house underneath there.

Cant wait for a uncle roger and chef james collab!

I love how you are so nice about critiquing these "chefs". Never judgmental and instead helpful with your advice. Thank you for that. I enjoy your videos.

When he first got the pepper flakes I thought, oh nice. Then I thought oh that's too much. Then I thought THAT'S TOO MUCH. Then I thought oh my god that's way too much!

Always enjoy your calm and measured response. And the possibility of you blowing your top - a bit like a pressure cooker!

The logic of "I'm not making pizza dough because I have videos to make" as a 'cooking' channel is absurd. I'm going to start a cooking channel where I just order door dash. Lol

The momrnt i saw the fresh basil get placed on the uncooked toppings, i could taste the burnt basil

I think the only real improvement would be to preheat the cast iron. Not sure why so many people seem to skip that step.

I occasionally make pizza this way, but I make my own dough. One thing I do differently is that I preheat the pan with the oil in it to about 350° before I put the pizza in it. I cut out a piece of cardboard the same diameter as the bottom of the skillet and assemble the pizza on the cardboard (I sprinkle cornmeal or semolina flour on the cardboard so it slides off the cardboard and into the skillet easily). Also, I have a coal and wood fired cookstove and I can get the oven to around 600°F. I bake it for 8 minutes, turning the pizza 180° after 4 minutes, as the firebox side (left side) runs hotter than the right side. Preheating the pan and cooking at a higher temperature results in perfect pizza every time! However, most of the time I make pizza, I do it the same way only on the big pizza stone that I leave in the oven.

Can't believe it, mate! If it wasn't for questionable hygiene, I would in fact have tried that pizza. That's strong words when the food is made at the Cooking with Jack show. On top of everything, Jack admitting to a mistake and doing another pizza, don't know what came over Jack when he made this video, but at least it had to be something positive. I am still in shock!😮😮😮

I'd say that his pizza actually looks quite appetising. Although I can't tell if it's because my perception got messed with by his church chili and party cheese salad.

The redo was a big step for Jack, he's learning what is good and what isn't, and admits when he made a mistake, that's great progress for him. He also learned that fresh basil is fragile! He's doing much better and hope this continues. Great review!

9:22 when i do pan pizza at home i usually put it on the stove top for couple minutes to get the bottom really crispy and then i put it in the oven. it's not the same as pizza oven but it's pretty close in my opinion.

I bought pizza oven tiles from Lowe's put them on a baking sheet in lower rack of oven and my pizza stone on middle rack. I heat my oven for 30 minutes at 500° then put pizza on stone cook until crust is golden brown on rim, turn's out perfect every time ❤

I really like your scientific, matter-of-fact profssional approach to cooking. An old saying of mine... "Cooking is like chemistry - but you can eat the result."

I really love your voice. Like it's super calm, clean, I understand everything you say (non-native speaker here) you never shout (I dont think I ever saw it at least. Only loud disappointment) and you speak rather slow. I love watching your videos in stressful situations - before I sleep or during panic attacks. Its really pleasent to listen to you explain how things work and what you could do instead and stuff. Been obsessed with watching all the older videos (typically the reactions)