One of my favorite starters at a little bistro I used to go to was a baked pear with gorgonzola, loved the combo of sweet and tangy. This new pizza seems to echo that experience. Lovely! Fresh figs and a tangy cheese (classically a goat cheese, but....) go well together; another idea for a new pizza?
Just found the channel a couple of weeks ago and am tearing through the archives. Is there a video floating around where you discuss wood oven choices?
It's not blue but green😁😉😉. Much milder and not at all like blue! At least that's how I sold it to my kids - they luv gorgonzola! Wouldn't be the same level without it! Great pizza 💣💥
I think it’s time you opened a pizza food truck. Yout oven is portable, right? 🤤 (Also a few requests, if you can: mashed potato pizza/grandma pizza - thanks!!)
Have you guys thought about making a pear soda/pop syrup? It’s a popular flavor in Scandinavian countries and is usually paired with elderflower or just made on its own. Always reminded me of being a kid.
Very interesting. I'll have to try this. My advice though would to be to get a second steel pizza peel that you can hold directly over the flames of the oven. That'll turn it into a very old fashion cooking tool called a salamander, which you can use to brown the top of the pizza ( or whatever you're cooking ) using the radiant heat of the red hot steel.
If you really want to do that - you lift the pizza up to almost touching the top dome of the oven (it’s usually 2x the temp of the oven floor). It’s called ‘doming’ the pizza.
This is a fairly common variation of the Alsace Tarte Flambée in our region in southern Germany close to the Elsass and France. the pie is very thin usually and we don´t call it Pizza, other than that pretty similar.
If you left the blue cheese off (I would) it would probably need to be hit with some lemon juice right after coming out of the oven. That would give you some tang and offset the sweetness while enhancing the pears.
I dont know if this would be that great but if you dont like the blue cheese, to cut the sweetness some ground cinnamon would probably work and more nuts
It seems a delicious pizza I would try to use eucalyptus honey which has a strong, balsamic flavour; we should make more sweet pizza also in Italy P.s: you read the "e" in "Mascarpone" as in "red" or "let" otherwise it would be written "Mascarponi"
Honey? Not Maple Syrup? . . . actually Maple Syrup drizzled over Gorgonzola on a big slice of very lightly toasted warm crusty bread is really, really good.
hi, I really enjoy your channel. I tried your pizza dough recipe and is really good. Your italian pronunciation is pretty good, but "mascarpone" ends with "e", you say an italian "i" at the end instead. It should sound as an english "a" translate.google.com/#view=home&op=translate&sl=it&tl=en&text=mascarpone
listen, I'm an extremely discriminating person when it comes to entertainment but you're getting instalikes before watching the video all day from me buddy boyyyyyyyyy
One of my favorite starters at a little bistro I used to go to was a baked pear with gorgonzola, loved the combo of sweet and tangy. This new pizza seems to echo that experience. Lovely! Fresh figs and a tangy cheese (classically a goat cheese, but....) go well together; another idea for a new pizza?
Nice looking pizza wish I had a wood fire oven now, might be a project next spring
I love blue cheese 👌 your ingredients always perfectly match together to bring out the best taste 👍Thank Chef Glen and Friends 🙋🏻♀️🌷🌿💕
I really love watching your videos. Thank you so much for making them.
You can not go overboard with Gorgonzola!
You should definitely do a breakfast pizza with bacon, sausage, tomatoes and an egg
These videos make me so happy to see!
I love me all kinds of blue cheese. It's just so good. Might have to try this with some goat's cheese as well.
That looks really fantastic. What do you think of the something similar but adding some Sweet and Spicy Peppers? Thanks!
My favorite pizza!
Glen just wanted to say thanks for the recipes and I really enjoy the channel!
I know that a lot of people don't like Gorgonzola but it is incredible on a pizza. You need to try it if you are a fan of pizza!
Out of curiosity, what kind of pears did you use? Anjou pears have a different taste than Bartlett or Bosc (or even Asian pears).
MMm, I'm an adult so I'll have dessert pizza now instead of after dinner.
Oooo that sounds so good
If you love blue cheese YOU HAVE TO try ST. AGUR. Trust me its amazing, and my whole family is addicted.
I’d change the walnuts for pine nuts. But other than that, love the idea of blue cheese with pear and honey. Thanks, Glen!
You could use Blue Castello (Blu Castello) if that's available in Canada. There was also Saga Blue. For a milder blue cheese, creamier cheese.
When are you going to do the Detroit pizza?
It's coming up soon.
Pear and brie is my goto filling for buckwheat crepes. This sounds like a good variation. Cheers.
I love blue cheese and eat it when I can.
Just found the channel a couple of weeks ago and am tearing through the archives. Is there a video floating around where you discuss wood oven choices?
Just found the Playlist. Thanks.
I can almost taste it . . .
Glen‘s video makes me calm when I feel frustrated by the news everyday in Hong Kong
It's not blue but green😁😉😉. Much milder and not at all like blue! At least that's how I sold it to my kids - they luv gorgonzola! Wouldn't be the same level without it! Great pizza 💣💥
I think it’s time you opened a pizza food truck. Yout oven is portable, right? 🤤
(Also a few requests, if you can: mashed potato pizza/grandma pizza - thanks!!)
Have you guys thought about making a pear soda/pop syrup? It’s a popular flavor in Scandinavian countries and is usually paired with elderflower or just made on its own. Always reminded me of being a kid.
Very interesting. I'll have to try this. My advice though would to be to get a second steel pizza peel that you can hold directly over the flames of the oven. That'll turn it into a very old fashion cooking tool called a salamander, which you can use to brown the top of the pizza ( or whatever you're cooking ) using the radiant heat of the red hot steel.
If you really want to do that - you lift the pizza up to almost touching the top dome of the oven (it’s usually 2x the temp of the oven floor). It’s called ‘doming’ the pizza.
How timely, our pear tree is falling over with pears! Thanks for the pizza idea. TGIPF!
This is a fairly common variation of the Alsace Tarte Flambée in our region in southern Germany close to the Elsass and France. the pie is very thin usually and we don´t call it Pizza, other than that pretty similar.
Do you have Magor in Canada? Works beautiful on pizza.
Highly recommend Humboldt Fog, it’s a funky sheep’s milk blue cheese.
Can you meke a large pizza? Like not so small
I stopped the video right before you tasted this weeks pizza. I think this is going to taste really good, okay, video is back on.
I personally love bleu cheese, but could one acidulate the pears or squeeze a lemon over the finished pizza to cut the sweetness?
If you left the blue cheese off (I would) it would probably need to be hit with some lemon juice right after coming out of the oven. That would give you some tang and offset the sweetness while enhancing the pears.
I dont know if this would be that great but if you dont like the blue cheese, to cut the sweetness some ground cinnamon would probably work and more nuts
You mentioned Stilton cheese in the video and I have not seen the recipe on the channel, so how about Stilton Cheese and Onion soup?
When is the Detroit style pizza dough coming?
What cheese should you use to hide a horse?
Mascapone...
mr john get out...😉
Haha great a new cheese joke.... How should you use cheese to diffuse a bomb?
Caerphilly...
✌
this will go well with pear cider 😝
It seems a delicious pizza I would try to use eucalyptus honey which has a strong, balsamic flavour; we should make more sweet pizza also in Italy
P.s: you read the "e" in "Mascarpone" as in "red" or "let" otherwise it would be written "Mascarponi"
Wensleydale!
Now that's, a really long-ass title!
Just for you to know, but mascarpone is pronounced mascarpon-eh, not mascarpon-ee
medium sausage and pepperoni please.
I really like this idea, but all I could think about is instead making a mascarpone, fig, honey, demarara and pistachio pizza.
Drizzle some balsamic reduction
Either en leu of or in addition to the blue
where is the squeaky cheese curds pizza? 😅
so you mean pizza with cheese?
Dave Tugwell you need to see the previous video!
I know what he made but its just cheese not in a block basically @@ilbsli
Does the ash not make the pizza taste gross?
No - You're from Arkansas... If you've ever eaten BBQ, then you've eaten more ash than was on this pizza.
Glen & Friends Cooking how’d you know I was from Arkansas?
Connor Reagan you said so in another comment.
Hmmm, have you tried maple syrup on a pizza yet?
To answer the question at 4:50...Roquefort
I can't wait to watch this with my boyfriend. I'll wait 'till he gets home. Don't want to "cheat" and watch ahead. lol.
"I like blue cheese and I cannot lie"?
Melted chocolate pizza ... annnnnnyday now
Honey? Not Maple Syrup? . . . actually Maple Syrup drizzled over Gorgonzola on a big slice of very lightly toasted warm crusty bread is really, really good.
pizza look good, except for the walnuts. walnuts have weird taste i don't like
Pear in a pizza? No thanks... hahaha
hi, I really enjoy your channel. I tried your pizza dough recipe and is really good.
Your italian pronunciation is pretty good, but "mascarpone" ends with "e", you say an italian "i" at the end instead. It should sound as an english "a"
translate.google.com/#view=home&op=translate&sl=it&tl=en&text=mascarpone
Every time I see one of these pizza videos, I think that you really need to do a Khachapuri video. en.wikipedia.org/wiki/Khachapuri
listen, I'm an extremely discriminating person when it comes to entertainment but you're getting instalikes before watching the video all day from me buddy boyyyyyyyyy
1st
Roquefort!
Stop calling me friend
2nd