Jack when he looks at a literally rotten brisket: Beautiful, delicious. Jack when he finally makes something that looks edible: This looks horrible.

Jack worries about pizza not being cooked fully, then eats pink chicken lmao

It doesn't matter if he's squishing ground meat or pizza dough, Jack never takes that gawdy bling off his finger.

I damn near had an existential crisis when August said that he recently turned 21 years old 😳

Jack is too self-aware in this episode. Part of me is scared, part of me is proud.

"We don't use basil again, in fresh form" This is exactly what I expect someone like Jack to say after using a fresh ingredient once.

This is 100% not the worst pizza ever made

This is LITERALLY the ONLY meal I've ever seen Jack cook that was decent. LITERALLY. I still wouldn't eat it because of that darn ring he keeps on when he cooks.

I love how he burns the basil and then proceeds to say “we’re not going to be using basil again”. Saying this like it was the basil’s fault he put it in the beginning rather the end 😂😂. Im convinced this man is afraid of fresh herbs

Love how he tried using fresh basil, fundamentally misunderstood how to use it well as an ingredient, and concluded he wouldn't use it again as if it were the basil's problem. Even in a surprisingly self aware video classic Jack peeks thru. Also, happy birthday August!

I love how Jack is somehow surprised by small leaves burning when you put them into a scorching furnace. And his response to that is to just never use fresh basil ever again.

We’re honestly getting some real character development from Jack here! Actually acknowledging that he made something bad AND redoing it!

Happy birthday August! You’ve got the voice of a 32-year old news presenter

His pizzas actually didn't turn out too bad from the looks of them. A bit too doughy/undercooked for my personal liking but that's just how Jack always rolls. This was a pleasant surprise none the less to see him make something that wasn't absolutely repulsive or blatantly raw lol Also, happy birthday August!

A little late but: 1) A store-bought dough is meant to be used at any time. It's ready out of the package with no other directions required other than to stretch it out thin and put sauce & toppings. 2) When making something like bread, you don't oil the dough before proofing it, but in Jack's case it needs to be oiled because otherwise, the dough would stick like hell later. I guess it doesn't matter when he oils it because eventually, he has to anyways because the dough later after baking will be glued stuck to the pan. I do have to say that it is useless to let the store-bought dough proof as more than likely it has already been proofed before it was sold to consumers.

Everyone is saying this pizza doesn't look bad... But as a chef this pizza is still horrific. The amount of dough is madness.

it actually doesn't look that bad for once - (please dont cancel me)

Yes, you should proof store bought dough. Only time proofing doesn't help is if the yeast culture is dead, in which case the dough is way overfermented and inedible regardless. EDIT: Also, letting it rest at room temp will relax the gluten and allow you to spread out the pizza. If you don't, it may contract back into a smaller shape.

The reason pizza #2 was slightly more done than pizza #1 despite being cooked for the same amount of time is most likely due to the cast iron pan holding heat from the first bake and transferring that heat sooner to the second pizza

just turning 21 makes a lot of sense of how offended August has been with really common inoffensive cooking techniques. also yea this actually looks pretty edible

You're only 21!? Jesus dude, that voice is pure gold. You're going places (more so than you have already). Happy birthday man!

Been in the baking biz for a few years now, and jack actually did pretty dang good for using store bought dough. You typically oil the proof bowl you use and cover it with either a towel or plastic wrap. Color me surprised!

Jack is too impatient to be a decent chef, let alone a good father...

To be honest, he actually did good with this one. Especially with how he caught himself, wasn't proud with the result, took it back, and tried again.

Tbh this is the first thing the man has made that actually looks like food

"Visiting our favorite KZfaq chef" Our favorite KZfaq chef starts her videos with "Hi people, I'm back cooking again"

He had enough dough for 2 maybe 3 pizzas but for Jack looks like one of the best things hes ever cooked.

Other than the pizza being a little raw it actually looked pretty good I think jack's cooking skills are starting to improve.

All jokes aside, that “I’m not in the mood to fail today” was epic. That’s like some Vegeta Naruto type gym motivation.

Ironically the pizza is the tamest thing jack made

If there's one thing we've learned from watching his videos, it's this: Slightly raw in our world is perfectly cooked in Jack's world.

There's absolutely no way Jack is a trained chef. There's not a culinary school/institute on this planet, that would certify him as an actual 'chef'.

"But I'm sure I'll find a way to screw it up" I'll be damned, Jack has ultimately attained sentient awareness. Didn't think he had it in him, but happy birthday August.

Proofing and olive oil are definitely things you do to pizza dough. And as someone who makes homemade pizza on a semi regular basis, this looks decent. I’ve made cast iron pizza a few times and this is pretty on point, needs more cook time but that’s it really, nothing out of pocket here imo.

Jack actually said “this is where I went wrong”. Strike me dead I cannot believe he said it. Happy Birthday August!

Jack makes a disgusting pizza = bday ruined Jack doesn’t make a disgusting pizza = bday ruined

You’re only 21?! You’re way more concise than most your age good sir!!! I’ve watched you for a good while I’m so impressed ❤

He cuts the pizza and says "this looks horrible" but all the raw chicken always looks delicious. Sure Jack 😂

So I’ve recently discovered, while proving a pre-made pizza dough doesn’t do much, you should still leave it to come to room temperature so it’s easier to knead and doesn’t tear

Proofing helps you have a lighter and more fluffy baked product. However you need yeast. Store bought pizza dough is most of the time already proofed and doesn't require that process, so idk what he thought he was doing. Also if it's in a pan then yea the oil makes sense on the bottom, but if you are using a pizza oven it's good to just lightly brush the crust with oil. Also he used way to much dough, you should cut and roll out and form your dough a bit before putting it in the pan. He also didn't poke his dough with a fork so that contributed to his extra thick pizza.

Crazy enough, one of my instructors from cooking school in 2015 actually said that it was possible to cook a pizza on a skillet, but it depends on the method. But Jack on the other hand…………….yeah to him it’s not possible XD

Happy bird day bird man Edit: I do put oil on my pizza when proofing it Also the way jack was spreading the pizza (the first time) was a fairly good way to do it as far as I'm aware, especially for a cast iron pizza where he isn't spreading it in the air or his hands, its also a good way of spreading without breaking air bubbles that have developed

Funny part about that intro is a lot of hotels require you to be 25 especially in bigger cities like NY, Miami, etc

honestly, this is the most edible looking thing jack has made

He's using enough dough for 4 pizzas also you're suppose to add the fresh basil at the end logically 😅 but overall it's the best looking thing he's probably ever done

6:58 this is jacks mistake, when making a pan pizza, you toast one end then you flip it and you place the sauce and toppings onto it. Then you put it in the oven to let the dough get cooked all the way through compared to the raw goop he got. If you just toast one side and place the toppings on the uncooked side, the side with all the toppings is gonna be raw which will result in the pizza being raw

To be honest you got to take your hat off to Jack for this one - I got pizza like this in the 80's taught to my polish mother by our maltese neighbour and they were excellent . Mum used to cook them on the stove in a large round pan with a lid - Australian 80's Pizza 4 me :)

i mean this food won't kill you so i'd say it's a rare win for jack.

Ain't even gonna lie, this made me hungry for pizza

Jack addressing he messed up and that he needed to fix something in his cooking is a step in a right direction at least

Honestly this is a very competent looking cast iron pizza, i would say this is one of the best things cooking with jack has made

This feels like a broken clock moment for Jack because I actually think that looks delicious.

Happy Birthday Man 😊🎉❤ Thank you for sacrificing yourself watching these terrible cookers just for us ❤

I'm staggered that he had the forethought to keep the cheese and basil in the fridge, so it didn't melt/wilt.

i love how he felt fresh basil got burnt in the oven, so he prompted for dried basil instead.

Happy Birthday to the person who never fails to make me and so many others laugh our butts off! 🎉😁

Now that pizza looks good for being cooked in a skillet

As someone who bakes and studies baking I have your answers at the beginning. Proofing your pizza dough is necessary since like with any other yeasted it is relied upon to create air pockets for a nice crispy crust, it may be moot to do it on store bought dough, but it is still worth trying. As for oiling the dough for proofing, it is also neccessary. It helps the dough not stick to the bowl.

I gotta say, that's a very nicely seasoned cast iron

“The basil is in the fridge cos we don’t want it to wilt…” Proceeds to place delicate basil leaves in a 500 degree oven. Is surprised by burnt leaves. Happy birthday Auguat [sic]

The fact that you're only a year older than me is so baffling- I expected you to have a fully developed brain with how well spoken and mature you sound, dude. Happy Birthday!

I think the reason he says "beautiful" is because celebrity chefs do.

When he said sign his life away i felt that, i ship out in 16 days

Jack is currently in a nursing home trying to regain his health. Just for information sake. Hope he gets well soon so he can resume cooking videos that end up here! Love the content.

Yasss Jack is back again!! Happy Birthday August!! 🎉🎉

This is 100% not the worst pizza ever made, and it's probably the best thing he's ever made. Just split the dough in half and this would have worked a lot better, and add the basil at the last minute just to slightly wilt it. Cast iron pizza is actually really good, nice crusty bottom.

you‘re telling me i‘m OLDER THAN AUGUST ??? What the hell, i thought this man was a whole established adult, what in the shit

So, as it turns out the lack of uploads is because he had a stroke and was hospitalized for 67 days.

He probably let the dough “rise” to become easier to mold. Cold dough like shrinks up a lot, so allowing it to warm a bit helps it stay the shape you mold it into. At least that what I think personally, I make pizzas for my job and room temp dough is absolute heaven imo.

Basil is not added before baking omfg this guy never ceases to amaze me.

Cast iron looks fairly seasoned I'll give him that

Proofing it in a cold cast iron probably didn't do anything, but covering it in oil isn't too weird, I do that whenever I make pizza dough.

I've been working at a pizza place for about five years now, and I've gotta say watching this man's technique is like watching DSP

Professional baker and pâtissier here. Figured I'd drop by four months late to answer the questions raised. Proving a storebought dough is absolutely a thing. You have to first let it come to room temperature, and then give it an hour. With storebought pizza doughs it is also ideal to oil them. The big takeout is to not bother proving FROZEN doughs. Chilled doughs are fine to prove, but that ultimately won't matter terribly much. Generally speaking the proving is done, but it can help to increase slightly to fit your pan. As for your question on oiling before proving. Pizza doughs you would normally not oil before proving, unless we're talking about oiling the clingfilm you have over it so that it doesn't stick to the dough. But with some doughs such as focaccia you absolutely do oil them before proving. So for Jack's case here. Proving the dough in oil is absolutely a step you can do, but it would have to be room temperature before even starting to bother, and it would have to be an hour at the least before any change happens, while he only proved it for however long it took for his oven to come to temperature. This does nothing. Basically he just bathed his dough in oil.

I'd love for Jack to demonstrate making a nice Chinese meal: you know, get takeout, a fork, and then place it on the dish? Seems to me that he's one of those ppl who probably always wondered how to make delicious food at home, rather than being reliant on takeout and microwaved meals. He discovered simply how to not go to Domino's and yet still have a pizza that's 'homemade,' tho just assembled, and everyone around him is similarly impressed. Like, in the recipe where he 'made an iced coffee,' he thinks that's actually worth knowing bc to him, iced coffee was something McDonald's made that came in a plastic cup. Figuring out how to put those parts together at home, again, actually impressed him and those around him, so he's just sharing the wealth of knowledge.

Jack taking a page out of Kay's book and doing a redo makes me want a true collaboration. Maybe like a parent swap reality show where Lee has to go taste Jack's cooking, and Jack's son will get to know what actual parental love is like. I'd pay 12 bucks a month for that.

Happy birthday to our favorite Duck! 🦆🍰🎁🎈

The fact that this actually looks edable and I can imagine myself enjoying eating it is truly a birthday miracle

This is in fact not really the correct way to make a pan pizza but considering the typical outcome for Jack I would consider this a complete success

I applaud his new self awareness. Jack, you gotta learn to laugh WITH us.

Happy birthday August. I didn't realize I was older than you but that doesn't change anything! Everybody loves a cooking with Jack video.

I do a little of baking and I don't use store bought dough but it doesn't look like it risen at all. The point of proofing dough is to get some air inside which is indicated by increased volume. This dough doesn't look like it grew at all. Maybe it was too little time but after 20 minutes there should be visible some change (like when making banquettes). There is pizza napoletana which is very airy and very puffy crust where you leave dough for few hours before you start shaping pizza About oiling dough I never seen whole pizza dough to be oiled, I've seen people using a little oil but just so dough doesn't stuck to bowl or whatever but I think covering whole dough ball in oil is pointless. After shaping pizza some people use a little oil on the on edges to help with browning. I am amateur when comes to baking but that's what I gathered from all the videos I watched. Honestly this is probably the best dish he made. And i would recommend preheating pan in oven before you put dough in pan that way bottom starts cooking before you put it oven like you would do with pizza stone

He was SO CLOSE to getting it right, but then he went and did a total 180 with the Mexican cheese 😂

1:10 The Michelangelo piggy bank in the back is pure perfection. I can never diss on this man ever again. Omggg and he whipped out the tweety bird bowl 3:30 what a legend.

Grocery store pizza dough comes with instructions and he is following the instructions.

When i use store-bought dough, i always give it another proof, if i have time i do two. I find it makes a more tender, crisp, chewy crust, easier to work and stretch, less dense and white bread like. Two proofs with a good punch down and ball shaping in between, put in proof container, brush with olive oil, cover and refrigeratorproof for 24-72 hours. Use about half the amount of dough for thick crust, 1/4 for regular. Pre-heat the pan in the oven, then throw the dough in after being hand stretched. Par bake it. So on. Getting the dough up to temp asap forms bigger open gluteny bubbles. The best.

Wow Jack was actually aware that the pizza wasn’t cooked fully 😅 I’m in shock 😂

I think this is the only cooking with jack video I've watched or that August has even covered where jack has actively called out anything he's made (taste test or otherwise) as "horrible"

JUST PUT THE FRESH BASIL ON THE FINISHED PIZZA I SWEAR TO GOD

My mum makes skillet pizza often. We are European :) 1. Covering your dough in oil before proofing will prevent it from getting dry and crusty 2. Store bought dough probably needs no proofing...depends on what kind of dough you buy... 3. Just spreading it with fingers is an okay way to spread dough...however, he used too much dough here 4. His pizza severely lacks seasoning 5. Cooking the pizza in a skillet/Pan and covering it with a lid is absolutely fine practice as long as your dough is not too thick so you can cook it through

To answer your question about proofing the dough… 1) Sometimes store bought dough needs proofing, sometimes it doesn’t. Depends on what you buy! :) 2) You always want to add a small amount of oil to your dish and dough when proofing it, it prevents the dough from drying out and crusting up before you bake it and shape it to your liking :) EDIT: HAPPY BIRTHDAY!

Happy birthday August. Shocking you're only turning 21, didn't get that impression through all your videos. Also, this one didn't make me cringe as much as Jacks other videos since KZfaq's early days. Have a shot of Jameson for a legal drink, good starting point, patron ain't bad either, either way enjoy yourself today and thanks for the video.

Pretty sure he could had made two pizzas out of each of those doughs balls.

I work at a pizza place where we make everything besides a few toppings, from scratch and this pizza just made me mad. The amount of dough he used could probaly made something 4x its size😂

I’m still shocked at how young August actually is. You are wise beyond your years good sir! Been watching this channel for a couple years now and I just turned 30 in February. Happy Birthday August!

The biggest shock of the whole video was Jack for once actually admitting one of his dishes not being fully cooked.also happy birthday man glad I found your channel always love the commentary and your reaction to these videos

When you make the same thing twice and don't learn from your mistakes

Happy birthday August, personally i think this was the most edible thing I've seen on this channel so props to Jack for finally learning how to cook something worthwhile

2:44 yes to both questions. The dough would be super cold and hard to work as well as not wanting the exterior to dry out while it sits a bit.

In baking it is required to oil the bowl and dough before rising. This keeps the dough hydrated and prevents it from drying out on the outside. And store bought dough doesn't need to proof if it has already risen.