@@gaurinathsubash155 It was pretty good, not the biggest fan of the bread like end product but Joshua already mentioned it, otherwise pretty good. Recommend a little extra sauce personally
I made this for Christmas eve dinner (yes we had pizza on Christmas eve) and everyone loved it. It was however verrrry thick but its not like I didn't have a warning before haha. I splurged on some really high quality cheese and san marzano tomatoes and it tasted as good or even better than a pie you can get at your average corner pizzeria
I made this for Christmas eve dinner (yes we had pizza on Christmas eve) and everyone loved it. It was however verrrry thick but its not like I didn't have a warning before haha. I splurged on some really high quality cheese and san marzano tomatoes and it tasted as good or even better than a pie you can get at your average corner pizzeria
I develop advocacy materials for low-income households, particularly budgeting type stuff. I'm a single parent who has used SNAP, WIC and food banks up until very recently. I just want to say I really appreciate that you included the amount if someone had to go buy everything, and discussed the nuances of communicating the per-unit price of the end result of the recipe. I think this doesn't get enough transparency from other content creators. I also do wish more content creators would do a rolling series of how to build out meals from the surplus of ingredients purchased for the first time for new recipe one-offs. I'd do it myself, but I don't have content creation resources like that. I might try to guess at it for an on-paper version using your series.
I've had to go to the food bank a couple of times to get by and they gave me almost all the ingredients, aside from yeast, for this recipe, plus more. 🤷🏾♀️👌🏾 the meal was basically free and I got to feed my family a homemade meal. ✌🏾
If you really vneed to feed your family with a homemade meal using these ingredients then I'd say you wasted the full potential. You could have made bread and soup that could last you months aposed to pizza that last a week
@@FlameHashiraAries I have made bread with it, not just pizza. I make bread, freeze it, and we use it when we need to. I've also made potato soup and other vegetable soups and have frozen those as well. Why did you assume that I haven't done any of that? Why can't I make a fun meal for my family without it being considered a waste? 🤷🏾♀️
@@FlameHashiraAries Just because you have difficulties in life doesn't mean you shouldn't try to gift something to yourself or that you can't feel pleasure or be selfish.
Hey Josh, you should start “But Basic” series, where you take typically complicated dishes/meals and streamline the ingredients/techniques without sacrificing favor!
This turned out amazing. I did half the recipe for the crust and the full recipe for the sauce and cheese. I did a bit more sugar and red pepper to make it sweet and spicy.
@@aydee8047 nah they come pre packaged in single serving bags. Just drop them in a fryer. Thats why theres no small size for them. A regular size is one a large is two and a family size is three. The onion rings are the same way
I've burned my mouth on this pizza so many times because I can't wait to shove it into my gaping maw. The roof of my mouth is currently in pain because I just finished burning my mouth on leftover pizza (reheated in the oven because I'm not a monster who enjoys gummy microwaved crusts) and as I sat here with my burning palate, I realized that I've never commented on this video. So, here I am. I'm a graduate student (physics PhD) and I've really enjoyed expanding my culinary horizons while in grad school. Cooking and baking have been great stress relievers for me and I enjoy the challenge of trying out new recipes and techniques. I made this pizza about twice a month, or as often as I'm craving pizza. There are a few small differences between what the recipe calls for and what I do, and I'll enumerate them below. 1) I cut down the foccacia dough's ingredients by 7/8s. The first few times I tried making this pizza, the dough (and some sauce) kept dripping out of the sheet pan. I'm not sure what size sheet pan you're using, but using a slightly smaller amount of dough results in no precious pizza lost to the bottom of my oven. 2) I have no impulse control and if I'm making pizza dough, it's because I want pizza *today*. I know that letting the dough rest in the fridge for longer will make it tastier. I fully understand that. However, I don't have the patience for that. Instead, I let mine rise for 2-3 hours (I prefer closer to 3 hours) at room temperature. 3) Likewise, I don't always let my dough rest for the full 1.5-2 hours in the sheet pan. I tend to manually manipulate it to squish it into the corners and then let it rest for 1 hour. Will this result in the gluten not relaxing as fully? Yes. But do I want pizza *NOW*? Also yes. 4) I use whole san marzano tomatoes and then blend them with an immersion blender. I think this might make the sauce more liquidy than what you get when you're using crushed tomatoes, which has resulted in some sauce dripping in the oven. To account for this, I let the sauce simmer and reduce for closer to 20 minutes. The way I can tell if the sauce is done is by looking at it and asking myself, "does this look like it'll drip onto the bottom of my oven?" 5) I don't have any red pepper flakes, so I add oregano and basil to my sauce. I don't know if this is the "correct" method, but it's the Me Method. I measure these spices with my mouth and with my heart. 6) This isn't something I do differently, but I highly recommend grating your own mozzarella. You can grate it while your sauce reduces. Pre-grated is more expensive and it's coated with stuff (that's the technical term) to keep it from clumping, so it won't melt as nicely. 7) My oven runs hot, so I bake my pizza at 475F. (I always preheat my oven to 25 degrees below whatever the recipe calls for because it runs so hot, so use your discretion for this.) 8) I put parchment paper in my pan and lightly dust it with flour. I used to have some problems with pizza sticking to my pan, but this solved them. It also makes cleanup much easier. And last but not least: I'd recommend waiting 25 minutes after your pizza comes out of the oven before you eat it. At 20 minutes, you'll burn your mouth on the first slice of pizza but the second will be at the perfect temperature. 25 minutes is the way to go. (You may ask, but Dana, you said that you frequently burn your mouth on this pizza! Why should I trust you? Well, dear reader, I know how long to wait so I don't burn my mouth. I never said that I'm good at waiting.) TLDR; this pizza is very good and I enjoy shoving it in my face. Thank you for sharing a recipe that's easy to make and gentle on my budget! Also, thank you for helping me endear myself to my roommate by sharing this pizza with him so he's more tolerant of me taking over the kitchen to bake random things at weird hours!
I really loved your comment lol😂 also I wish you tried the one where you can waot for atleast 2 days...the texture is amazeeeee! This pizza is so amazing whoever has eaten this in my friends or family wants me to make it everytime they come home 😅😂😂😂🍕🍕🍕
Also I would suggest try and coat your pan with oil and a bit of cornmeal and flour mixture..it will result in a crispiee and a tastier crust...I love the subtle hint of corn on my base/crust!
I get it, Sicily was and still is one of the poorest regions of italy and its only logical that their Pizza is more bread than anything else but damn... Thats a lot of dough.
Its uncanny. The ressemblance you bear to my old roomate is unbelievable. He was a very good friend of mine. And he was a white boy who wore glasses and was in the same kind of vibe you give. sadly he passed 6 years ago. But watching you hits different. subscripstion earned. 10/10
I'm 2:20 in, and I have 1 problem with this, and that's because I make my own pizza dough at home. Through trial and error, I have come to find out something. If you want your dough super airy, meaning it has a lot of air pockets which make the dough seem thicker than it actually is when it's cooked, then add the oil. If you want you cooked dough/bread more dense, chewy, and have more bite to it, then leave the oil out. To me, with the oil, it's like pizza hut, and that feels like they try to trick you into having more dough/bread than you actually have. Not only that, it changes the total feel of the dough, as in dry or moist feel to the bite. I have a recipe I found online years ago that I used once, then I tweaked multiple times until I got a dough I loved. I like more thicker and chewy dough, like you have a fresh baked italian loaf with pizza sauce, cheese, and toppings on it. Only thing is that when I bake mine, instead of putting corn meal or flour on the tray to prevent it from sticking, I put butter, which in turn toasts the bottom of the pizza, and makes it SUPER delicious. Also, my dough only takes a few hours to rise in a fridge, not 1-3 days. Trust me, with my dough, I make a 16 inch pizza that is thick, toasty, and delicious. I take pride in my pizza recipe. I really need to make a youtube channel. No joke, my dough will literally rise within about 2hrs or so of being in the fridge, when most take WAY longer. It will literally double to triple in size. The dough with the oil is more like pizza hut pan pizza. There's so many air pockets it ridiculous. It's not actually 1-2 inches thick. It's more like a half inch pizza with a bunch of air in it. I guess it's more of a preference. But, I prefer my cooked dough with more density, texture, and bite. Plus, mine has a toasted bottom and somewhat side crust. I say somewhat side crust because I try to have almost no crust. I spread the sauce, cheese, and toppings to the edge, and slightly raise the edge of the dough so that when the pizza cooks, the toppings don't slide off. Also, I see this dough has pockets of air that form AFTER you place the dough on the pan. My dough doesn't do that after the rising process when you let it sit initially in the fridge for a few hours. I form a 1 to 1.5 inch thick dense dough after cooked. Again, that's only letting it sit in the fridge for around 2 to maybe 3 hours. There's no need for any dough to sit for days, unless I guess you're trying to make sour dough, because it has to start going bad to make it. My dough will end up making a 16 inch circle pizza that is roughly 1-1.5 inches thick, and you only have to cook it at around 400-425 degrees fahrenheit, depending on your altitude above sea level, for around 12 minutes, give or take 2 minutes because of your altitude above sea level. His quote of $6 is per amount of ingredients used per pizza. You will end up buying easily triple that price in actual ingredients, and maybe more. I do like this channel and what you do. However, this one hit home to me. And yes, like he says, even after you buy all the ingredients you still have extras to use elsewhere. But, come on, most people don't make a ton of shit from scratch. When I buy this stuff, it's literally just for making pizza. Now, you can make around maybe 3 pizzas from this (I actually think it's more like two with some stuff left over). But, most of your ingredients will go bad, unless you make all those pizzas within 1 week. I also recommend using bread flour, not multipurpose flour. It gives it that added thickness and chew. I'll say it again, I am not shit talking on Josh. I actually really like what he does. I just think that my version on this particular recipe is better, if you don't like pizza with a bunch of air pockets in it to make it seem like it's 2 inches thick, when in actuality it's only like a half inch to 1 inch thick, and no chew. When I saw this I cringed and thought of the first pizza I made at home. It looked good, kinda like this, but I was so disappointed. Trust me, my method with yeast and what not will get the dough to rise within 1-3hrs in the fridge alone. I prefer the fridge because it keeps the dough size true, instead of it seeming bigger than it actually is, then shrinking.
"Yes you can do this with your hands" Finally, a true challenge for my fingers Anyways, good video, you bite like a heathen and idk how you can live with urself anymore but you made a good cheap pizza so you're excused
Hijacking your comment to say that, If someone wants to do this by hand don't try to knead this, mix everything well with a wooden spoon or your hands, cover the bowl and let it rest for 30min at room temp, then perform a set of folds with wet hands as if you're doing sourdough, repeat it 3-4 times with a 30min interval then let it rest in the fridge like Josh said. Remember that gluten forms when the flour is in contact with water, If you don't have a stand mixer just let time do the work, the folds are necessary to get the dough some tension. Also If you don't want a really brown top or your oven doesn't go as high, put the pizza dough with enough sauce to cover it in the oven for like 10min, take it out and put the rest of the sauce, cheese and topings then back to the oven until it's ready.
I have made this three times now and my family likes it. It is not the best pizza ever; however, it is very good, filling and cheap. Everybody likes it - nobody dislikes it, all are happy when I make it. That is the true test for any successful family meal. In terms of a superior and more fancy meal in this vein, Josh's Calzone is not very much different in terms of work or ingredients, but has more "wow" potential. So if the Sicilian sheet pan pizza is not to your tastes, go with the Calzone instead (provided you have a pizza stone).
@@woodonfire7406 It's a kitchen appliance that you can dump all the bread ingredients into, and press a button and it will mix, knead, and bake the bread all by itself in a couple of hours.
@Xaoman No, I'm talking about a stand alone beadmaker. Mine has a setting to just mix & knead the dough. The setting is meant for if you want to bake it in a pan in the oven instead of in the breadmaker. But I was thinking, maybe that could work in place of a stand mixer when it comes to dough?
Everything about Raising Cane's is good, but their chicken tbh. The toast, the fries, the sauce, and that sweet tea - that is so sweet there is still undissolved sugar floating around it - take TOP priority for me
Joshua: **shows how to make a large pizza that would cost the maker only 6 dollars for the world to see** Pizza franchises: *He's too dangerous to be kept alive!*
Nah the pizza places know that the "OMG I WANT PIZZA RIGHT NOW" people will never plan ahead enough to make pizza dough a day +hours ahead of eating time
@@sneakyomni funny you mention that, my mother as actually one of them, and she actually prefers to have a homemade pizza than to buy a pizza from pizza places
@@sneakyomni would you like me to give you my quick and easy recipe for a nice thin crust pizza? Takes about 2-2.5 hours to prepare. Just gotta find which journal I wrote it in
@@z_Blitzy_z thanks for the offer. I have a few. Challenge is with kids 2-3 hours is an eternity compared to 20 minute delivery. If I know in the morning and have the time I absolutely go the short thin crust method but otherwise...
No, he made a Sicilian pizza, and that is exactly the way they are. Size, shape, thickness, price in restaurants (more expensive than other regular pizzas).
@@JutinSux I've seen the actual pizzas and they were always that size. No reason you couldn't make them smaller if you wanted to.I suspect they usually make them that size because it's a lot of work to make just a little one. And when I've had them they were meant to feed many people.
ixchelssong I would say he didn’t make a Sicilian. In a Sicilian the crust is parbaked. This is a thick grandma pie. But in general I think it’s way off on the bread to sauce to cheese ratio. I have a batch going now that I cut down to 800g flour. Just did 700g bread and 100g fresh mulled durum
@@matthewl996 Ah, I did not know that! I had a grandma's pie once and just thought it was a slightly different Sicilian pizza. So I've actually had Sicilian pizza even fewer times than I thought I had. 😁
ngl, i bought a cheese grater, grated my own cheese once, and i'm NEVER going back to pre-grated packaged garbage cheese. A cheese grater is worth it's price and effort!
Regular block cheese is also cheaper(and by a lot, depending where you live) to play towards this vid's theme, in addition to the benefits of being better, having no anti-caking agents that ruin the melt and keeping better in the fridge after opening. IMHO, grated cheese is only for saving time or places where you don't have a kitchen for use.
This pizza freaking SLAPS 🔥. I followed everything to a T and man, it was definitely worth all the effort. My entire family LOVED it (my dad is super picky too so I was shook that he loved it, especially the sauce). Everything worked together so harmoniously, i can't wait to make it again for my friends when we are vaccinated.
@Joshua Dude, your production quality and sound mixing is really top class! You should become a brand, not just limited to merchandise. All the best man!
A city... but yes in college our bars had 4$ a pie deal during happy hour and some reasturaunts had 7$ pies Monday-thursday. Since I moved out to the suburbs though 10$+ is the best I got. In cities like Manhattan pizza is dumb expensive (assuming you skip the 1$ slice places) Depends where you are but pizza you don't get from a bar is dumb expensive, or at least more than 6$
@@BaioWithMayo They mix tomatoes from their beer garden in with passata and locally source the cheese, the most expensive component is the 00 flour they have to order bulk.
@@Peterscraps yes... I know pizza is cheap to make but that hasn't stopped anyone from charging 10x for it? You ever order pasta at a restaurant? Thats like 1$ of material they charge 8$ for
Hi,I have been watching your videos for 2 years (I enjoy them so much),so cam you pls do a video where you make a special Arabic food with ingredients that are already at home pleeeeeaaaasssseee?
I love pizza, especially a thick crust Sicilian style pizza so this was a must for me. I have watched many of your postings and have thoroughly enjoyed them. For me that’s saying something. As an older guy with an enjoyment for cooking I try to look and learn as much as possible. Thank you for doing your thing (posting videos) for each of us to enjoy. I let you know how the pizza turns out when I cook one up for the family.
I tried this today. I measured everything exactly and it was almost like batter. I added a few more handfuls of flour and it finally came together. But I hope it turns out ok. Update: The dough turned out good! She THICC! If I could do it again, I’d prebake the crust with no toppings on it at the bottom of the oven for about 10 minutes, then add the sauce and cheese, bake again for another 10 minutes, and add the pepperonis, and then bake for another 6 minutes.
@@somerandomguythatlikesanim4776 true but Little Caesars has that iconic "School pizza party but the school doesn't want to spend too much money on buying Pizza flavor" Which can also be the "this pizza's okay but if I eat more than four slices I'm going to projectile vomit all over my room" flavor.
Yo last week my parents made pizza and it was pretty shitty so I then I was like I can do a better job and made the same pizza as Joshua. I impressed tf out of everyone cuz it was like the best pizza they ever had. Thanks Joshua for this amazing recipe!
I attempted this recipe and got a pizza that was mostly undercooked. Possibly because the rimmed baking sheet I used was too small? The dough overflowed over the edges after rising and it all went downhill from there. At least the parts that did get properly cooked tasted delicious.
In Italy we don't have "the Sicilian crust". In Sicily it's called SFINCIONE, but it's completely different... Anyway.... I don't like this type of crust... It's like a piece of bad focaccia with things on top
@@SimonWoodburyForget What are you even talking about? He's just saying this version of pizza doesn't look at all like the Sicilian one, and that it looks more like a focaccia with toppings. You keep disrespecting Italian traditional food saying it's "street food" and that it doesn't have enough calories, are you trolling? Have you even been to Italy once in your life? Have you ever tried pizza in Naples? It's a balanced meal, not street food (who the fuck carries a wood oven in the street?). Sorry if we don't eat like starving pigs like you do in the US, it's just not our style, see, we don't like obesity.
@@axel.lessio go off alex, reading this comment made me smile. some fans literally cannot take the fact that maybe joshua didnt make something absolutely perfect and get SOOO defensive about it, its so weird
@@SimonWoodburyForget : I've never seen the San Marzanos on sale. I only see the no name brand on sale. So I tend to gussie it up with a little eye-talion sun dried tomato paste, lots of garlic, basil, and fennel. OK....I gotta go start some dough now.
I hate how everyone is complaining that the prices he calculated are different from the prices where they are shopping... Is he supposed to go to every single supermarket in the world and calculate how much this would be there? The important thing js: cooking this yourself will always be cheaper than buying a pizza in a restaurant and this holds true wherever you are.
FANTASTIC. There's a historical execution of this pizza in sheet pans in my area of PA, points and towns a little north and east of me. That would be "Old Forge" style, which is a part of the coal mining history. Place by place, the specifics of recipes change. The typical choice was peanut oil on the sheet pan for regular use, but that's by no means a requirement and can be subbed out for anyone with the peanut allergy. You get a fried taste to the crust and THAT CRISP BITE on the outside, but the soft inside to contrast it. This is definitely a recipe everyone should try and make use of with the sheet pans, especially when you look at photos and work to understand the technique of bringing the dough to the edges atop the oil. A terribly indulgent kind of pizza, but you can't argue with the results!
Joshua, I want to be a chef like you. I have a question, how do you remember all your recipes for all this stuff? Is cooking like where you follow a rule book, or is it like painting on a canvas? Do you have to strictly follow the rules or do you cook however you want but with the rules in consideration? I'm very intrigued.
For the remembering recepies thing it's actuallt rather easy, really often one step logically leads into the other while for quantities you can just eyeball the majority of them plus you don't need to remember all of them. E.g: this pizza. You could make 5 batches of dough using the same flower to water ratio and still get 5 different results so you'll end up having more consistent results by going by instinct
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I have completed this pizza, handled with my loving hands and mixed with my heart and soul without a stand mixer, now I will feast.
Was it good? Wondering if I should make it or not
@@gaurinathsubash155 It was pretty good, not the biggest fan of the bread like end product but Joshua already mentioned it, otherwise pretty good. Recommend a little extra sauce personally
@@CodehackInc Alright thanks!
@Public Commenter I like the style in which you wrote this comment. True class and form.
You can split the dough make 2 pizzas!
It’s still rich but not as thick like a focaccia :)
You should do a new series called "but Faster" for everyone who doesn't want to spend 3 hours waiting for/working on their meal
Yes.
Oh you want a pizza 🍕 wait 2 days and goto the store
@@justinpettit8282 lmao and you could have a very similar pizza in like an hour
go to a restaurant
@@abc6568 It's 2020 dumbaşs
“One slice is a meal”
The fat controller laughed.
“You are wrong”
Hunter The Based God imagine being named hunter in 2020💀
@Hunter The Based God Hunter the based nobody
No he is right
“One slice is a meal.”
You are fake news. Haha lol
Thank you for causing me to choke on my coffee good sir.
I made this for Christmas eve dinner (yes we had pizza on Christmas eve) and everyone loved it. It was however verrrry thick but its not like I didn't have a warning before haha. I splurged on some really high quality cheese and san marzano tomatoes and it tasted as good or even better than a pie you can get at your average corner pizzeria
I also didn't cook the sauce, instead I just blended the raw tomatoes and added just oregano and olive oil and it was perfect
I made this for Christmas eve dinner (yes we had pizza on Christmas eve) and everyone loved it. It was however verrrry thick but its not like I didn't have a warning before haha. I splurged on some really high quality cheese and san marzano tomatoes and it tasted as good or even better than a pie you can get at your average corner pizzeria
I also didn't cook the sauce, instead I just blended the raw tomatoes and added just oregano and olive oil and it was perfect
I develop advocacy materials for low-income households, particularly budgeting type stuff. I'm a single parent who has used SNAP, WIC and food banks up until very recently. I just want to say I really appreciate that you included the amount if someone had to go buy everything, and discussed the nuances of communicating the per-unit price of the end result of the recipe. I think this doesn't get enough transparency from other content creators. I also do wish more content creators would do a rolling series of how to build out meals from the surplus of ingredients purchased for the first time for new recipe one-offs. I'd do it myself, but I don't have content creation resources like that. I might try to guess at it for an on-paper version using your series.
Pro home cooks does this very well also
shut up already
@@imakethings8726 wow you're cool
@@imakethings8726 you must be very popular
Yep
I've had to go to the food bank a couple of times to get by and they gave me almost all the ingredients, aside from yeast, for this recipe, plus more. 🤷🏾♀️👌🏾 the meal was basically free and I got to feed my family a homemade meal. ✌🏾
Sorry to hear I hope better times are ahead for you and your family.
@@rawbmar1166 Thanks, mate. 🤗
If you really vneed to feed your family with a homemade meal using these ingredients then I'd say you wasted the full potential. You could have made bread and soup that could last you months aposed to pizza that last a week
@@FlameHashiraAries I have made bread with it, not just pizza. I make bread, freeze it, and we use it when we need to. I've also made potato soup and other vegetable soups and have frozen those as well. Why did you assume that I haven't done any of that? Why can't I make a fun meal for my family without it being considered a waste? 🤷🏾♀️
@@FlameHashiraAries Just because you have difficulties in life doesn't mean you shouldn't try to gift something to yourself or that you can't feel pleasure or be selfish.
Hey Josh, you should start “But Basic” series, where you take typically complicated dishes/meals and streamline the ingredients/techniques without sacrificing favor!
Just check binging with babish basics series, it covers what you need
@@whowhatwhyhow yh
Favor?
basic with babish
That’s a good idea! I think it’d also be great if the series emphasized how to substitute certain hard to find ingredients with others.
Subtitles: "It's movie magic, you're gay kids. I'll tell you when you're older." 4:50
He said it too
i can’t un hear it now.
@@chestnut_bread8642 and he said “Okay kids.”
But he pronounced it “Ogay kids!”
Josh: "Only $6."
Me: *can't afford the baking trays*
🤑🤮
The baking tray serves as more of a startup cost. Once you have it, it will serve you in making pizzas for as long as it remains in good condition.
The baking trays are pennies compared to the stand mixer.
You can buy a really good baking tray for $10-$15. A baking tray is a very standard kitchen item like a pot or pan.
Lololol you are hilarious
Friend: hey you wanna hang out tomorrow?
Me: nah my pizza is due tomorrow
This looks like an amazing excuse.
Friend: can i have some? :D
You: 50 cents a piece
" yes bro come over tomorrow is pizza day let me feed u "
k
How is that one NOT an excuse to have friends over?
Annnddd there goes my weight loss plan down in flames!
in sauce*
@@ranveerbose7617 😂👍🏾👌🏾
If it went down in flames then you *burnt* your calories
Get the joke ?
@@PixVox that made me feel better😂😂😂
Lol
This turned out amazing. I did half the recipe for the crust and the full recipe for the sauce and cheese. I did a bit more sugar and red pepper to make it sweet and spicy.
It looks delicious man, but that bread to topping ratio is off
Everyone has different preferences for anything. Pizza, steak, brownies, e.c.t.
Agreed!!! Needs more sauce
It's all about the sauce
You could stretch out the dough even thinner if you want. That could feed more people too. XD
@@calantheaaquilah7990 YES!!! Do 2 whole baking trays... MUWHAHAWHAAA
Josh: "You wanna know what else is plump and oozing with cheese?"
...
Me: is.... is it me?
...
Josh: "B-Roll"
Me: Oh... haha... right, yea, that's it
Underrated
uwu
This is so Oz
chez
Underrated
For next but better: Culver’s cheese curds and/or butterburger
Lol I used to work there. Burger seasoning is 5 parts salt to 1 part pepper(yes, that really is it). Smash burger, Butter the bun, toast it. Done
Dodacade hahahaha how abt the cheese curds are they homemade
I wouldn't mind to see some homemade cheese curds
@@aydee8047 nah they come pre packaged in single serving bags. Just drop them in a fryer. Thats why theres no small size for them. A regular size is one a large is two and a family size is three. The onion rings are the same way
Andrew Murzin BAHAHHAHAHAA is there anything actually Homeade
I've burned my mouth on this pizza so many times because I can't wait to shove it into my gaping maw. The roof of my mouth is currently in pain because I just finished burning my mouth on leftover pizza (reheated in the oven because I'm not a monster who enjoys gummy microwaved crusts) and as I sat here with my burning palate, I realized that I've never commented on this video. So, here I am.
I'm a graduate student (physics PhD) and I've really enjoyed expanding my culinary horizons while in grad school. Cooking and baking have been great stress relievers for me and I enjoy the challenge of trying out new recipes and techniques. I made this pizza about twice a month, or as often as I'm craving pizza. There are a few small differences between what the recipe calls for and what I do, and I'll enumerate them below.
1) I cut down the foccacia dough's ingredients by 7/8s. The first few times I tried making this pizza, the dough (and some sauce) kept dripping out of the sheet pan. I'm not sure what size sheet pan you're using, but using a slightly smaller amount of dough results in no precious pizza lost to the bottom of my oven.
2) I have no impulse control and if I'm making pizza dough, it's because I want pizza *today*. I know that letting the dough rest in the fridge for longer will make it tastier. I fully understand that. However, I don't have the patience for that. Instead, I let mine rise for 2-3 hours (I prefer closer to 3 hours) at room temperature.
3) Likewise, I don't always let my dough rest for the full 1.5-2 hours in the sheet pan. I tend to manually manipulate it to squish it into the corners and then let it rest for 1 hour. Will this result in the gluten not relaxing as fully? Yes. But do I want pizza *NOW*? Also yes.
4) I use whole san marzano tomatoes and then blend them with an immersion blender. I think this might make the sauce more liquidy than what you get when you're using crushed tomatoes, which has resulted in some sauce dripping in the oven. To account for this, I let the sauce simmer and reduce for closer to 20 minutes. The way I can tell if the sauce is done is by looking at it and asking myself, "does this look like it'll drip onto the bottom of my oven?"
5) I don't have any red pepper flakes, so I add oregano and basil to my sauce. I don't know if this is the "correct" method, but it's the Me Method. I measure these spices with my mouth and with my heart.
6) This isn't something I do differently, but I highly recommend grating your own mozzarella. You can grate it while your sauce reduces. Pre-grated is more expensive and it's coated with stuff (that's the technical term) to keep it from clumping, so it won't melt as nicely.
7) My oven runs hot, so I bake my pizza at 475F. (I always preheat my oven to 25 degrees below whatever the recipe calls for because it runs so hot, so use your discretion for this.)
8) I put parchment paper in my pan and lightly dust it with flour. I used to have some problems with pizza sticking to my pan, but this solved them. It also makes cleanup much easier.
And last but not least: I'd recommend waiting 25 minutes after your pizza comes out of the oven before you eat it. At 20 minutes, you'll burn your mouth on the first slice of pizza but the second will be at the perfect temperature. 25 minutes is the way to go. (You may ask, but Dana, you said that you frequently burn your mouth on this pizza! Why should I trust you? Well, dear reader, I know how long to wait so I don't burn my mouth. I never said that I'm good at waiting.)
TLDR; this pizza is very good and I enjoy shoving it in my face.
Thank you for sharing a recipe that's easy to make and gentle on my budget! Also, thank you for helping me endear myself to my roommate by sharing this pizza with him so he's more tolerant of me taking over the kitchen to bake random things at weird hours!
I love this breakdown of all the changes! Thank you!
I really loved your comment lol😂 also I wish you tried the one where you can waot for atleast 2 days...the texture is amazeeeee! This pizza is so amazing whoever has eaten this in my friends or family wants me to make it everytime they come home 😅😂😂😂🍕🍕🍕
Also I would suggest try and coat your pan with oil and a bit of cornmeal and flour mixture..it will result in a crispiee and a tastier crust...I love the subtle hint of corn on my base/crust!
Bruh u want this L
@@OP_Mhe only if...
"dude. it's hot and it's ready."
"But is it good-"
"I SAID. IT'S HOT. *AND IT IS READY."*
ay fellow badger fan
@@bigballahswag8839 yuh
This amount of olive oil used is worth $6 lmao
Really O_o
Having someone else make it for me is worth $20-30 on it's own
@@theblankettruth lazy BITChx
@@theblankettruth CD u so lazzy
@@theblankettruth skskskskskskskskdkdkskem laz
Do a “Travis Scott Burger But Better” episode...
your pushing it man
keep quiet or they will come for you
You can literally make it by adding topping to a regular burger😂
@@reidpayne6539 make the sprite from scratch
Straight up
Bro that's nicee
I get it, Sicily was and still is one of the poorest regions of italy and its only logical that their Pizza is more bread than anything else but damn... Thats a lot of dough.
I'd still eat tf out of this but that bread to sauce ratio is way too high even for Sicilian
Ya, I don't mind a bready pizza, but this is too much bread.
Thank you. I was looking for this comment. That crust was thicccck
I guess you could just add more cheese and topping on the top
Also that cheese to everything ratio way too high. Sfincione is doesn’t need that much cheese
Its uncanny. The ressemblance you bear to my old roomate is unbelievable. He was a very good friend of mine. And he was a white boy who wore glasses and was in the same kind of vibe you give. sadly he passed 6 years ago. But watching you hits different. subscripstion earned. 10/10
I'm sorry for your friend cant believe this comment is 6 months old and I'm the first to see it
I'm sorry for your friend bro, i'm sure he was a great guy🙏
He was white*
@@rehanaabubacar8584 well your good intentions have been found and appreciated. thank you !! :)
@@julencalvo3451 yah he was ! thank man !
Little Caesars $5 pizza: 👁 👄 👁
$6.25
@@yhnshooter $5.98 where i live lol
@@supremeclips4725 lmao lucky you get 25 cents spared 😂
It's obvious, industrial cost much less
our deep dish is 8 :0
I'm 2:20 in, and I have 1 problem with this, and that's because I make my own pizza dough at home. Through trial and error, I have come to find out something. If you want your dough super airy, meaning it has a lot of air pockets which make the dough seem thicker than it actually is when it's cooked, then add the oil. If you want you cooked dough/bread more dense, chewy, and have more bite to it, then leave the oil out. To me, with the oil, it's like pizza hut, and that feels like they try to trick you into having more dough/bread than you actually have. Not only that, it changes the total feel of the dough, as in dry or moist feel to the bite. I have a recipe I found online years ago that I used once, then I tweaked multiple times until I got a dough I loved. I like more thicker and chewy dough, like you have a fresh baked italian loaf with pizza sauce, cheese, and toppings on it. Only thing is that when I bake mine, instead of putting corn meal or flour on the tray to prevent it from sticking, I put butter, which in turn toasts the bottom of the pizza, and makes it SUPER delicious.
Also, my dough only takes a few hours to rise in a fridge, not 1-3 days. Trust me, with my dough, I make a 16 inch pizza that is thick, toasty, and delicious. I take pride in my pizza recipe. I really need to make a youtube channel. No joke, my dough will literally rise within about 2hrs or so of being in the fridge, when most take WAY longer. It will literally double to triple in size. The dough with the oil is more like pizza hut pan pizza. There's so many air pockets it ridiculous. It's not actually 1-2 inches thick. It's more like a half inch pizza with a bunch of air in it. I guess it's more of a preference. But, I prefer my cooked dough with more density, texture, and bite. Plus, mine has a toasted bottom and somewhat side crust. I say somewhat side crust because I try to have almost no crust. I spread the sauce, cheese, and toppings to the edge, and slightly raise the edge of the dough so that when the pizza cooks, the toppings don't slide off.
Also, I see this dough has pockets of air that form AFTER you place the dough on the pan. My dough doesn't do that after the rising process when you let it sit initially in the fridge for a few hours. I form a 1 to 1.5 inch thick dense dough after cooked. Again, that's only letting it sit in the fridge for around 2 to maybe 3 hours. There's no need for any dough to sit for days, unless I guess you're trying to make sour dough, because it has to start going bad to make it. My dough will end up making a 16 inch circle pizza that is roughly 1-1.5 inches thick, and you only have to cook it at around 400-425 degrees fahrenheit, depending on your altitude above sea level, for around 12 minutes, give or take 2 minutes because of your altitude above sea level. His quote of $6 is per amount of ingredients used per pizza. You will end up buying easily triple that price in actual ingredients, and maybe more. I do like this channel and what you do. However, this one hit home to me. And yes, like he says, even after you buy all the ingredients you still have extras to use elsewhere. But, come on, most people don't make a ton of shit from scratch. When I buy this stuff, it's literally just for making pizza. Now, you can make around maybe 3 pizzas from this (I actually think it's more like two with some stuff left over). But, most of your ingredients will go bad, unless you make all those pizzas within 1 week. I also recommend using bread flour, not multipurpose flour. It gives it that added thickness and chew.
I'll say it again, I am not shit talking on Josh. I actually really like what he does. I just think that my version on this particular recipe is better, if you don't like pizza with a bunch of air pockets in it to make it seem like it's 2 inches thick, when in actuality it's only like a half inch to 1 inch thick, and no chew. When I saw this I cringed and thought of the first pizza I made at home. It looked good, kinda like this, but I was so disappointed. Trust me, my method with yeast and what not will get the dough to rise within 1-3hrs in the fridge alone. I prefer the fridge because it keeps the dough size true, instead of it seeming bigger than it actually is, then shrinking.
This is cool, but what's up with that A5 beef you flexed with on Twitter?
Dont ask
Just be happy he isnt gonna show off like he always does
Just watched your latest video of Food War.
I watched your latest video
YOOOO CHEFPK BIG FAN !
Didn't think I'd see you here
Damn bro u really did him like that huh
"Yes you can do this with your hands"
Finally, a true challenge for my fingers
Anyways, good video, you bite like a heathen and idk how you can live with urself anymore but you made a good cheap pizza so you're excused
Ky [Your Neutral Is Mine] Kiske try piano
the trick is to use your forearms
Fingers well practiced.
fingees*
Hijacking your comment to say that, If someone wants to do this by hand don't try to knead this, mix everything well with a wooden spoon or your hands, cover the bowl and let it rest for 30min at room temp, then perform a set of folds with wet hands as if you're doing sourdough, repeat it 3-4 times with a 30min interval then let it rest in the fridge like Josh said.
Remember that gluten forms when the flour is in contact with water, If you don't have a stand mixer just let time do the work, the folds are necessary to get the dough some tension.
Also If you don't want a really brown top or your oven doesn't go as high, put the pizza dough with enough sauce to cover it in the oven for like 10min, take it out and put the rest of the sauce, cheese and topings then back to the oven until it's ready.
3:26
Josh: "While your little yeasty bois are producing voluptuous pocket of air"
Biology students everywhere: *sad anaerobic respiration noises*
@@user-op8fg3ny3j 😡
@@user-op8fg3ny3j Shame.
I have made this three times now and my family likes it. It is not the best pizza ever; however, it is very good, filling and cheap. Everybody likes it - nobody dislikes it, all are happy when I make it. That is the true test for any successful family meal.
In terms of a superior and more fancy meal in this vein, Josh's Calzone is not very much different in terms of work or ingredients, but has more "wow" potential. So if the Sicilian sheet pan pizza is not to your tastes, go with the Calzone instead (provided you have a pizza stone).
That ain’t a pizza. That’s a cake 🍰
More like pizza bread. Way, way, way too much crust.
Stop sexualizing men 😤😤
I agree
Detroit style pizza
@@Noonesbusiness sicilian
MAD LAD
Josh: Puts ingredients in stan mixer.
Also Josh: Proceeds to stir by hand IN stan mixer
Such a chad move
Stan mixer
StanD mixer.
stan mixer
Maybe he named it Stanley
"Yes you can do this without a stand mixer"
"But I'm not gonna lol"
Ain't nobody got time for that!
Really though, I wondered if a bread maker would work. I have one and it has a setting to just knead the dough.
@@Raletia what on Earth is a bread maker?
@@woodonfire7406 It's a kitchen appliance that you can dump all the bread ingredients into, and press a button and it will mix, knead, and bake the bread all by itself in a couple of hours.
I don’t have a stand mixer. The poor method it is for me 😂
@Xaoman No, I'm talking about a stand alone beadmaker. Mine has a setting to just mix & knead the dough. The setting is meant for if you want to bake it in a pan in the oven instead of in the breadmaker. But I was thinking, maybe that could work in place of a stand mixer when it comes to dough?
I shouldn’t be watching these videos. It’s like 5:45 in the morning and now I’m hungry 🤤
Hey Joshua
We need to see a raising cane's chicken tenders, but better (along with the toast and sauce of course)
Yessssss
Everything about Raising Cane's is good, but their chicken tbh. The toast, the fries, the sauce, and that sweet tea - that is so sweet there is still undissolved sugar floating around it - take TOP priority for me
Patric Maloney idk about you guys but the branch we have in the UAE has good chicken
You like bland chicken that's not even marinated and they sell you the sauce as a premium? Wack
“Woah, 6 dollars that’s insane!” I say, knowing I’m lazy and depressed and will never make this.
I can relate to this so much.
YOU CAN WIN! YOU'LL DO GREAT! YOU! CAN! BEAT! IT!
Id make it if i had a stand mixer, yeast, a baking tray or even an oven or even just cheese.
Or a food thermometer
Or olive oil
Sicilian Pizza: *Exists*
Josh: *Makes a Sicilian Pizza*
Everyone: *"yOu jUsT sPeNt 6$ oN bReAd wIf cHeEsE oN tOp"*
if a pizza is thic it aint no pizza
Thicc
Americans hate eating bread.
@@speedmetalmassiah567 say that to all the big fast-food chains
@@dennishulsman567 little caesars deep dish pizza is very thick it's still called pizza
I'm crying at how good this tastes!! You Sir, are for real!
I like how I watch these but will never do them ✨✨
Then what
I made the orange chicken and no longer can eat that restaurant stuff
Made the Japanese milk bread style buns three times now. And the banana chocolate ice cream rum dessert.
I've done 3 recipes so far and never decepciona
Made this for my roommates, it was very popular and the entire thing was consumed by 4 individuals
Joshua: **shows how to make a large pizza that would cost the maker only 6 dollars for the world to see**
Pizza franchises: *He's too dangerous to be kept alive!*
Nah the pizza places know that the "OMG I WANT PIZZA RIGHT NOW" people will never plan ahead enough to make pizza dough a day +hours ahead of eating time
@@sneakyomni funny you mention that, my mother as actually one of them, and she actually prefers to have a homemade pizza than to buy a pizza from pizza places
@@z_Blitzy_z oh ya I prefer to make my own. I also nhave young kids and don't always have time to make it ahead of time
@@sneakyomni would you like me to give you my quick and easy recipe for a nice thin crust pizza? Takes about 2-2.5 hours to prepare. Just gotta find which journal I wrote it in
@@z_Blitzy_z thanks for the offer. I have a few. Challenge is with kids 2-3 hours is an eternity compared to 20 minute delivery. If I know in the morning and have the time I absolutely go the short thin crust method but otherwise...
I just found this guy and everytime he says “papa kiss” I fuckin lose it
This man is a natural comedian. You made me laugh today, J. It helps a lot with my anxiety.
mommy 🥺
With this amount of dough you can easily make 2 pizzas - boom! a pizza for $ 3
Agreed. I've had Sicilian "grandma pie" and nonna didn't make her crust anywhere near that thick. This is more like Detroit-style pan pizza.
Made it tonight for family dinner. All of us loved it. My 6 year-old called it the best pizza ever. Thanks Joshua!
Cap
Wholesome❤
cut the dough in half, and you'll have two pizzas w a better bread/toppings ratio
I should have done that
Hey you should make a book called a weissman once said
😂😂😂 *clicks tongue* Nooooice
He already said no in the gnocchi video I think it was
Danielle W well we’re gonna keep asking
I think this should be about cooking
ArsonistInUrFirewall you’re dumb if you think it isn’t a good idea
If I got "pizza" with crust that thick I'd prolly sue the restaurant for reparations.
Yeah, I like my crust but that's excessive, lol. I only want to see pizza that thick if it's a deep dish.
Hahah 😂 i agree
I'm here for pizza, not a small loaf of bread.
@@allgreatfictions Yeah man, you could insulate houses with that shit. It's that thick.
You’d lose. As long as it wasn’t advertised as “thin crust”.
That base is so fluffy it's more a loaf of bread than a pizza base. Amuricans...
This pizza is a hit in my friends and family...love this recipe !!!!!
That b roll hit different when you’re watching this in your car and the loud bass comes through the car speakers lol
Lets be honest, you could've cut the dough in half and made 2 pizzas
@_ David _ yeah it's way to much bread to toppings
No, he made a Sicilian pizza, and that is exactly the way they are. Size, shape, thickness, price in restaurants (more expensive than other regular pizzas).
@@JutinSux I've seen the actual pizzas and they were always that size. No reason you couldn't make them smaller if you wanted to.I suspect they usually make them that size because it's a lot of work to make just a little one. And when I've had them they were meant to feed many people.
ixchelssong I would say he didn’t make a Sicilian. In a Sicilian the crust is parbaked. This is a thick grandma pie. But in general I think it’s way off on the bread to sauce to cheese ratio. I have a batch going now that I cut down to 800g flour. Just did 700g bread and 100g fresh mulled durum
@@matthewl996 Ah, I did not know that! I had a grandma's pie once and just thought it was a slightly different Sicilian pizza. So I've actually had Sicilian pizza even fewer times than I thought I had. 😁
Sunday: sucks
Sunday When Josh Posts: Hell Yassss
ngl, i bought a cheese grater, grated my own cheese once, and i'm NEVER going back to pre-grated packaged garbage cheese. A cheese grater is worth it's price and effort!
Regular block cheese is also cheaper(and by a lot, depending where you live) to play towards this vid's theme, in addition to the benefits of being better, having no anti-caking agents that ruin the melt and keeping better in the fridge after opening. IMHO, grated cheese is only for saving time or places where you don't have a kitchen for use.
That’s not pizza. That’s bread with a little bit of sauce and cheese on top. Still love you
that's what pizza is moron
Veverax that's what i was thinking lol
The what is pizza? I guess I've been lied to all my life!
it’s almost like pizza is bread with a little bit of sauce and cheese and top... 🤔
it's so it fills you up for your money thin crust you would eat the entire pizza lol
Dat ain’t no pizza that’s a weird ass loaf of bread
Exactly , it might just taste like cheese and sauce on a bread piece।
Yea
hayden cook you’ve never had Sicilian style then. It’s amazing.
more like here, i can only see a huge bread, just buy the bread and put some cheese, sauce and peperoni on it
@@majorjay18 no it's not
Joshua: ‘the grand total of this pizza is 6$!’
Also joshua: uses san marzano tomatos which are really expensive and from italy... :)
it was crushed tomatoes but he just used san marzano tomatoes follow with what you hear not what you see)
He probably has them on his backyard.
I thought the same thing! Those are $4 a can where I live.
yall unfortunate, i can regularly snag SMs at 2.50 a can. always have like six on hand for EMERGENCY GRAVY
This pizza freaking SLAPS 🔥. I followed everything to a T and man, it was definitely worth all the effort. My entire family LOVED it (my dad is super picky too so I was shook that he loved it, especially the sauce).
Everything worked together so harmoniously, i can't wait to make it again for my friends when we are vaccinated.
"just like the FOCAAACCIAAA" literally represents the complete tone and energy change my family does when switching back and forth to italian
Well, I don't know who is looking to make that THICK-a-pizza.
right? gotta take out like 2/3rds of that dough.
Split it in half and make two :)
Well it's like making a focaccia with a pizza sauce and cheese topping. If you enjoy focaccia this is a way to make it.
It's called a Sicilian pizza. That's exactly what they are. Exactly.
Me. Several times now.
Italians be like: so the Americans have made their pizza obese now?
@Joshua Dude, your production quality and sound mixing is really top class! You should become a brand, not just limited to merchandise. All the best man!
Where the hell do you live that the cheapest possible pizza is 13-14 dollars? I can get one easy for 5 dollars at my local pub.
A city... but yes in college our bars had 4$ a pie deal during happy hour and some reasturaunts had 7$ pies Monday-thursday. Since I moved out to the suburbs though 10$+ is the best I got. In cities like Manhattan pizza is dumb expensive (assuming you skip the 1$ slice places)
Depends where you are but pizza you don't get from a bar is dumb expensive, or at least more than 6$
Where the hell do YOU live lmao
@@BaioWithMayo They mix tomatoes from their beer garden in with passata and locally source the cheese, the most expensive component is the 00 flour they have to order bulk.
@@Peterscraps yes... I know pizza is cheap to make but that hasn't stopped anyone from charging 10x for it? You ever order pasta at a restaurant? Thats like 1$ of material they charge 8$ for
I think he meant those big size pizzas not the smaller ones
Josh gets in front of a camera and is instantly acts like he's kinda tipsy.
Same.
10 A.M. whiskey will do that to you.
At first i thought he was using premade dough then i realized it's josh ajahah
Hi,I have been watching your videos for 2 years (I enjoy them so much),so cam you pls do a video where you make a special Arabic food with ingredients that are already at home pleeeeeaaaasssseee?
That’s not pizza, that’s a damn casserole.
Where's Buffalo Wild wings' but better hm? I need thees
Also now I want pizza.
Buffalo Wild Wings is just chicken nuggets with bottled sauce. There. I said it.
Emmit Allen That's only if you git bone out tho. Bone in is waaaay better
@@kngdragon8027 The pizza or the wings?
@@emmitallen355 pizza bone
Buffalo wild wings are essentially just Frank's Hot Sauce on chicken wings. There's not ready that much to it.
Non notification squad, where y’all at?
me
HI
here
yeah popped up in recommend saying 1 min ago
Me-
I love pizza, especially a thick crust Sicilian style pizza so this was a must for me. I have watched many of your postings and have thoroughly enjoyed them. For me that’s saying something. As an older guy with an enjoyment for cooking I try to look and learn as much as possible. Thank you for doing your thing (posting videos) for each of us to enjoy. I let you know how the pizza turns out when I cook one up for the family.
I discovered your channel about 3 days ago and I cannot stop watching!! You're very entertaining to watch and inspire me to cook a lot more
The thickness...
Looks unpleasant :x
i like it
That’s what she said
The bread is so thick, at the end the toppings and stuff just looks like a super thin layer
I tried this today. I measured everything exactly and it was almost like batter. I added a few more handfuls of flour and it finally came together. But I hope it turns out ok.
Update: The dough turned out good! She THICC!
If I could do it again, I’d prebake the crust with no toppings on it at the bottom of the oven for about 10 minutes, then add the sauce and cheese, bake again for another 10 minutes, and add the pepperonis, and then bake for another 6 minutes.
Hope it went well making some pizza right now!
I really like the sautéed garlic and 🌶 in the olive oil before the sauce..what a good way to integrate flavor.
I feel a “made better” episode against Little Caesar’s coming.
But better*
I mean ...aren't other pizza franchises already better ?
@@somerandomguythatlikesanim4776 true but Little Caesars has that iconic "School pizza party but the school doesn't want to spend too much money on buying Pizza flavor"
Which can also be the "this pizza's okay but if I eat more than four slices I'm going to projectile vomit all over my room" flavor.
@@somerandomguythatlikesanim4776 Uh... No.
Same
Yo last week my parents made pizza and it was pretty shitty so I then I was like I can do a better job and made the same pizza as Joshua. I impressed tf out of everyone cuz it was like the best pizza they ever had. Thanks Joshua for this amazing recipe!
Dough looks a bit thick for my liking, but solid looking pie regardless.
Alright, started watching the video. A little too thicccy
Divide it in 2 portion easy
@@bl41ck97 yeah, but then you'll need more cheese and sauce and pepperoni.
What are you talking about
@@kbee225 then just take the dough and put it in half over the same size and just make half. Easy.
1:24 mark got me on the phone with my florist like “yeah I want 900 grams of them...I don’t care what kind, they’re just going in a pizza.”
I’d split that dough in half. Do two separate sheets, and have myself two pizzas with less dough.
YES!
No you wouldn't
@@chefgonefishin damn you called him out
Lol yeastie boys
"no sleep till bakin"
I attempted this recipe and got a pizza that was mostly undercooked. Possibly because the rimmed baking sheet I used was too small? The dough overflowed over the edges after rising and it all went downhill from there. At least the parts that did get properly cooked tasted delicious.
Josh: "You can feed a lot of people with 2 sheet pans of pizza."
Me: "I usually eat half a pizza by myself. So I can have 4 meals." 🤔
This is a Sicilian pizza, which is not the same as regular pizza.
In Italy we don't have "the Sicilian crust".
In Sicily it's called SFINCIONE, but it's completely different...
Anyway.... I don't like this type of crust... It's like a piece of bad focaccia with things on top
And its unnecessarily thick
@@SimonWoodburyForget What are you even talking about? He's just saying this version of pizza doesn't look at all like the Sicilian one, and that it looks more like a focaccia with toppings. You keep disrespecting Italian traditional food saying it's "street food" and that it doesn't have enough calories, are you trolling? Have you even been to Italy once in your life? Have you ever tried pizza in Naples? It's a balanced meal, not street food (who the fuck carries a wood oven in the street?). Sorry if we don't eat like starving pigs like you do in the US, it's just not our style, see, we don't like obesity.
@@axel.lessio go off alex, reading this comment made me smile. some fans literally cannot take the fact that maybe joshua didnt make something absolutely perfect and get SOOO defensive about it, its so weird
I'm sure the pizza is fine, but I can't pizza crust that looks like a sponge.
Yeah I can’t imagine it tasting like anything but bread
I like bread. Hmmmmm fluffy edible pillow
Yeah the ratio is wrong. Too much dough
Anyone that has had Detroit or Sicilian Style pizza disagrees - it's really good
L Webster nah traditional margherita pizza all the way
I do this all the time, watched a bunch of Joshua videos and NOW it shows me? Let's see what Joshua does
But better: Waffle House waffles, Long Horns texas tonions, Cheesecake factorys fried mac n cheese balls
You from texas huh
Marco Hernandez actually no lol
im from the caribbean (Puerto Rico)
Kam Mike thanku i agree :) i do
Waffle house waffles CANNOT be improved
fried mac- n'- _excuse me_
I wanna know where you get a can of Cento tomatoes for $1 so I can start shopping there
I came here to say this as well lol
I'm more curious where he's getting cheese that cheap.
They're cheap af in Texas
@@SimonWoodburyForget : I've never seen the San Marzanos on sale. I only see the no name brand on sale.
So I tend to gussie it up with a little eye-talion sun dried tomato paste, lots of garlic, basil, and fennel.
OK....I gotta go start some dough now.
@@SimonWoodburyForget Cento tomatoes are never on sale here in Maryland, especially the San Marzanos. Even at Costco they're $9 for a 3-pack
I hate how everyone is complaining that the prices he calculated are different from the prices where they are shopping... Is he supposed to go to every single supermarket in the world and calculate how much this would be there? The important thing js: cooking this yourself will always be cheaper than buying a pizza in a restaurant and this holds true wherever you are.
FANTASTIC. There's a historical execution of this pizza in sheet pans in my area of PA, points and towns a little north and east of me. That would be "Old Forge" style, which is a part of the coal mining history. Place by place, the specifics of recipes change. The typical choice was peanut oil on the sheet pan for regular use, but that's by no means a requirement and can be subbed out for anyone with the peanut allergy. You get a fried taste to the crust and THAT CRISP BITE on the outside, but the soft inside to contrast it.
This is definitely a recipe everyone should try and make use of with the sheet pans, especially when you look at photos and work to understand the technique of bringing the dough to the edges atop the oil. A terribly indulgent kind of pizza, but you can't argue with the results!
Everytime you say “Do you wanna know what else is ______” the first thought I have is “MY MOM”
It's good but still $1 more than that Lil' Caesar's Hot n' Sweaty
Ikr
60th like
Hey there is a little bit of pizza on your bread
Just a little
lmao true
3:29 I make my own pizza at home and knowing its this easy to make pizza sauce I can make it low sodium! Thanks man!
This is on my “watch while stoned” playlist
Living dangerous
Josh: "This is Sicilian style pizza"
Sicilians: "Picchì nun t'ammazzi?"
5:14 I thought an ad was coming lol
Rayquaza PUBGM same and also underated
Dead ass BEST COOK CHANNEL on MyTube. I will find a way to make it thinner, but damn homie, you inspired us so hard.
thats not a pizza. thats a muffin bread with pizza toppings
@@SimonWoodburyForget shut the fuck up. It's muffin bread.
Joshua, I want to be a chef like you. I have a question, how do you remember all your recipes for all this stuff? Is cooking like where you follow a rule book, or is it like painting on a canvas? Do you have to strictly follow the rules or do you cook however you want but with the rules in consideration? I'm very intrigued.
For the remembering recepies thing it's actuallt rather easy, really often one step logically leads into the other while for quantities you can just eyeball the majority of them plus you don't need to remember all of them. E.g: this pizza. You could make 5 batches of dough using the same flower to water ratio and still get 5 different results so you'll end up having more consistent results by going by instinct
I'd love to see a thin crust version.
The bubbles are how you know it’s a good handmade dough. Love a good grandma pizza.