I tried your cast iron pizza the other night. I bought the dough from The Red Front in Troy. OMG!! It was so good!! Now I can't wait to try the sheet pan pizza. Thank you for doing these videos.
Thank you! I hadn’t ever considered how much water was in the peppers. I learn something new in each video you put out! My sister and I always argue about how much sauce to put on the pizza. She likes less, I like a little more. It is all about preference! And don’t worry about the health warriors on you tube. They know they can substitute avocado oil. But olive oil is so much better than Canola or vegetable oil.
What a great comment! That is exactly how I designed my channel and it's good to see that you see exactly what it's all about and I thank you! All these little hints that I give just makes us better cooks if the ingredients we use we understand. Thanks for watching!
Watched both of your videos sir. I tried the cast iron first. Then tried the sheet pan. Both were very good, but I think the sheet pan was the winner 🏆 appreciate your videos and your clarity. You got yourself a new subscriber. God bless 🙏
Ha! That thing you used at the end to release the edge of the crust is an essential tool for a window tinter. Never thought about using it in the kitchen. Pizza looks amazing! I used to work at a pizza and rib joint in Parma, OH. We used raw sausage on our pizzas that we'd press into a coin shape first. Of course, the pizza oven was screaming hot, so when they came out the other end the sausage was completely cooked. Doing it your way I think is better because you can control the sausage grease level.
I guess it is a great window tint scrapper, never thought about that, thanks. Thats all ill see from now on, lol. And your 100% right about controlling the grease level on the pizza. Really, an awesome comment. Thanks for watching!
Love you!! Your pizza type is my favorite. Never could find a recipe. . . until I just found you! Made it and it’s PERFECT. What size sheet pan, how much dough. How would you transport pizza to potluck and keep it crisp?
I'm glad you love the channel. The pan I used is 11X18 sheet pan and it's about one pound of dough. I would actually transport it in the same pan you cooked it in and put some foil over the top of it. You might also be able to go to a local pizza place and they might charge you 2 dollars for a pizza box. Hope this helps. Thanks for watching!
Will you do build a pizza really good. ❤ I call that making pizza I don't make my dough either. I will be doing you recipe this weekend. Just subscribe to your channel. Look forward to more videos. Thanks😊
Absolutely you can put mushrooms on! I'd recommend sauteing them in some olive oil before adding them to the pizza. Basically, this will pull all the water out of them, this will also tighten up the mushroom and they won't feel so giggly. Thank you for your question and for watching!
I’m curious. When you buy your pizza dough, do you buy it by weight? I don’t have a true pizzeria in my town and I was wondering how much dough you buy when you make pizza. I guess what I’m asking is, is the amount of dough the same for flat pan and skillet?
Great question! I do not buy it by weight. The pizza place sells it large and small I believe. I use a small for the deep dish and if I want a thinner crust ill roll it out and trim it then use the extra dough for garlic knots. I use the large for the rectangular one that you commented on. I will definitely get the weights on the different doughs. Thanks for watching!
Part of it is leaving it out on the counter for about 1 hour so it rises and becomes pliable at room temperature. The other is not pulling it too far, so it begins to rip. Thanks for the question and for watching!
I've got that same pan. I'm certain it's going to outlast me. They're the Toyota Camry of cookware. Pretty sure you could dump molten steel into it and it wouldn't care.
Some people might think so, but I don't, I like the crispy peaks on top. It adds a lot of texture to the pie, and I can control the amount of grease the sausage produces. Thanks for watching!
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I tried your cast iron pizza the other night. I bought the dough from The Red Front in Troy. OMG!! It was so good!! Now I can't wait to try the sheet pan pizza. Thank you for doing these videos.
This looks amazing !!!
Since most ovens have 3 racks, when you say 3rd rack from the bottom = top shelf, or, the higher the better.
Awesome! Just needs sliced black olives!❤😊
Black olives are a great thing, thanks for watching!
I loved the cast iron pizza and so did my family. Made 5 in one night
We made 3!
Thats so awesome, I will assume they like it. Thanks for watching!
Hope you enjoyed all 3, thanks for watching!
Thank you! I hadn’t ever considered how much water was in the peppers. I learn something new in each video you put out!
My sister and I always argue about how much sauce to put on the pizza. She likes less, I like a little more. It is all about preference!
And don’t worry about the health warriors on you tube. They know they can substitute avocado oil. But olive oil is so much better than Canola or vegetable oil.
What a great comment! That is exactly how I designed my channel and it's good to see that you see exactly what it's all about and I thank you! All these little hints that I give just makes us better cooks if the ingredients we use we understand. Thanks for watching!
Watched both of your videos sir. I tried the cast iron first. Then tried the sheet pan. Both were very good, but I think the sheet pan was the winner 🏆 appreciate your videos and your clarity. You got yourself a new subscriber. God bless 🙏
Thats so awesome I'm glad you picked a winner. Thanks for watching!
Oh my gosh that looks delicious
Thank you and thanks for watching!
Awesome I just subscribed to your channel have a good day😊
Thanks so much and thanks for watching!
Ha! That thing you used at the end to release the edge of the crust is an essential tool for a window tinter. Never thought about using it in the kitchen. Pizza looks amazing! I used to work at a pizza and rib joint in Parma, OH. We used raw sausage on our pizzas that we'd press into a coin shape first. Of course, the pizza oven was screaming hot, so when they came out the other end the sausage was completely cooked. Doing it your way I think is better because you can control the sausage grease level.
I guess it is a great window tint scrapper, never thought about that, thanks. Thats all ill see from now on, lol. And your 100% right about controlling the grease level on the pizza. Really, an awesome comment. Thanks for watching!
Thanks so much for this. Im gonna try this. Yum😅
Of course, anytime. Thanks for watching!
Yummy 😋, thank you😊
you're welcome and thanks for watching!
Love you!! Your pizza type is my favorite. Never could find a recipe. . . until I just found you! Made it and it’s PERFECT. What size sheet pan, how much dough. How would you transport pizza to potluck and keep it crisp?
I'm glad you love the channel. The pan I used is 11X18 sheet pan and it's about one pound of dough. I would actually transport it in the same pan you cooked it in and put some foil over the top of it. You might also be able to go to a local pizza place and they might charge you 2 dollars for a pizza box. Hope this helps. Thanks for watching!
Looks delicious!! 😋
Glad you like it; hope you give it a try! Thanks for watching!
That looks delicious
Glad you liked it, thanks for watching!
Your pizza looks delicious! I prefer a thin crust pizza, but it still looks awesome 🍕
Thanks so much and thanks for watching!
Will you do build a pizza really good. ❤ I call that making pizza I don't make my dough either. I will be doing you recipe this weekend. Just subscribe to your channel. Look forward to more videos. Thanks😊
Thanks for subscribing and for the great comment! I'm glad you enjoyed the video.
OH YUMMMMY😋 CAN I PUT MUSHROOMS IF YES HOW SHOULD I PREPARE AND DO I PUT THEM ON TOP - THANKYOU LOVE YOUR PIZZA
Absolutely you can put mushrooms on! I'd recommend sauteing them in some olive oil before adding them to the pizza. Basically, this will pull all the water out of them, this will also tighten up the mushroom and they won't feel so giggly. Thank you for your question and for watching!
I bet that sausage is well done, to the point of crispy or burnt...
Try it with the sausage raw/room temp..
Thanks for the comment and for watching!
Please share how the sausage was..?
Or are you one of the guys that like their steak well done?
Just asking..
I’m curious. When you buy your pizza dough, do you buy it by weight? I don’t have a true pizzeria in my town and I was wondering how much dough you buy when you make pizza. I guess what I’m asking is, is the amount of dough the same for flat pan and skillet?
Great question! I do not buy it by weight. The pizza place sells it large and small I believe. I use a small for the deep dish and if I want a thinner crust ill roll it out and trim it then use the extra dough for garlic knots. I use the large for the rectangular one that you commented on. I will definitely get the weights on the different doughs. Thanks for watching!
@@thefacelesscook4514 Thank you for clarifying that. Your pizzas look fantastic so I guess I’m gonna try to find a place that will sell me some dough.
How do you pull on the dough so it doesn't get holes?
Part of it is leaving it out on the counter for about 1 hour so it rises and becomes pliable at room temperature. The other is not pulling it too far, so it begins to rip. Thanks for the question and for watching!
This looks dynamite ✌🏼
Thank you and thanks for watching!
I've got that same pan. I'm certain it's going to outlast me. They're the Toyota Camry of cookware. Pretty sure you could dump molten steel into it and it wouldn't care.
Thanks for watching!
Sausage is over cooked
Some people might think so, but I don't, I like the crispy peaks on top. It adds a lot of texture to the pie, and I can control the amount of grease the sausage produces. Thanks for watching!