White Pizza 4 Ways (Proving Pizza Doesn't Need Sauce)
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- Опубликовано: 1 июн 2024
- Thanks to Future for sponsoring this video. Get your first month for $19 with my link tryfuture.co/brianlagerstrom. Pizza doesn’t need sauce to be great. I’m serving up 4 recipes for white pizza that prove it.
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RECIPE
DOUGH (Makes 4 Pizzas)
360g or 1.5c warm water (86F/30C)
6g or 1 tsp instant yeast
20g or 1 1/2Tbsp olive oil
20g or 1 2/3Tbsp sugar
100g ripe yeasted poolish (process below)
630g or 5c all purpose flour (11.7% protein)
16g or 2 3/4tsp salt
Mix in stand mixer using dough hook on med/med low until ball is formed. Transfer to a floured worksurface and continue to kneed by hand for 2-3min or until more smooth and passes tug test. Round into ball, cover and allow to rise at room temp, 60 min. Divide into 4 equal pieces, round those into balls. Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs. Allow to come to room temp for 1hr before shaping/baking.
POOLISH:
50g or 1/4c water
pinch yeast
50g or 1/4c + 1Tbsp ap flour
1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.
Preheat oven with pizza steel/stone to 550F/290C. Stretch and shape dough into about a 12”/30cm as shown @2:25. Videos showing process in more detail linked above.
NEW YORK WHITE PIZZA (makes 1 pizza)
120g/1c full fat mozzarella, shredded
8-10 1”/2.5cm size pieces of fresh mozzarella
Sprinkle of oregano
Black pepper
50g or 1/3c grated parmesan (24mo aged if you can get it)
PInch flaky salt
Bake for 5-6min or when mozz is melted and lightly browned. Top with a lot of additional grated parm.
--
MUSHROOM
120g/1c full fat shredded mozz, shredded
About 1c/80-90g sliced and par-cooked mushrooms
Pickled red onions (recipe below)
5-6 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese)
7-8 chunks fresh mozz (about 1”/2.5cm pcs)
Pinch of flaky salt
Bake for 5-6min or when mozz is melted and lightly browned.
PICKLED RED ONIONS
400g or 1 1/2c water
400g or 1 1/2c white distilled vinegar
80g or 1/3c sugar
8g or 1.5tsp salt
2 sliced red onions, rinsed under cold water
Combine in small sauce pot and bring to boil. Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp. Allow to sit for at least 3 hours.
--
KALE PIZZA
120g/1c full fat shredded mozz
1 bunch of kale, thinly chopped. Basically put a huge mound on the pizza.
Sliced garlic in oil (slice 15-20 cloves garlic and cover with olive oil)
25g or about 1/4c grated parm
PInch red chile flakes
50g or 1/4c olive oil
50g or 1/4c lemon juice
Bake for 5-6min or until kale is wilted and crust is golden. Top with a long squeeze of the lemon juice/olive oil mix.
--
PESTO MORTADELLA
120g/1c full fat mozz, shredded
8-10pc fresh mozzarella
8-9 spoonfuls pesto (recipe below)
mortadella , thinly sliced. Several pieces per pizza
PESTO (makes about 4-5x what you need for 1 pizza)
225g or 1c olive oil
100g or 5c fresh basil
25g or 1c parsley
100g or 1c grated parmesan
30g or about ½ a red onion, chopped (rinsed under cold water first)
100g or 3/4c toasted pine nuts or walnuts
5g or 1tsp salt
30g lemon juice (juice of 1 lemon)
Spin for 15sec or so until broken down.
#whitepizza #pizzabianca #pizza
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CHAPTERS:
0:00 Intro
0:12 Dough
2:14 Classic NY White Pizza
3:49 Me working out with Future
5:00 Finishing the NY
6:16 Mushroom pizza
9:13 Kale pizza
11:05 Pesto mortadella
13:09 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
Interesting how it's often stressed to use low moisture mozz so the pizza doesn't get flooded but here because there isn't a sauce, the normal moisture mozz, essentially the whey is what gives the pizza the JUICE it actually needs. Simple but cool recipe development mate!
Lately, I have been doing pizza, where I put the sauce after I take it out of the oven. The bread turns out better, and I do not have to worry about a lot of things. In the end I just take it out, and put the sauce on top, and I can even control how much sauce I want to add.
@Isak Tougaard only problem with cheddar is that most times it's greasy as fuck, like, the orange bad kind of greasy
I have been watching Babish and Josh Weissman for years so I consider myself very loyal to culinary content (creators) on RUclips. In my humble opinion B-Man is currently creating the highest quality and most entertaining content on the platform.
How kind of you. Thanks Reuben.
It’s the dancing at the end.
I agree. I’m obsessed
And also the easiest and most realistic recipes for us home cooks to remake 👌
He is definitely on their level of legendary! Im happy i stumbled on him
I make my white pizza in a similar way, with one extra ingredient. I put ricotta, a garlic clove, salt, pepper, and a little melted butter into a cup and hit it with my stick blender. It makes a really fluffy whipped ricotta with a bite from the garlic.
I just dollop a few spoonfuls of these on top of the white pizza before it goes in. It's really good.
I had to report this comment for being way too damn good of an idea.
Sounds delicious
“One extra ingredient” or is it 5? JK, sounds great.
@@JeffOdomJr You right. Extra component* English is my.... first language, damn it you got me.
I love ricotta on pizza.
Hi!
For a more sweet-forward pizza, may I suggest chèvre miel, a pizza that's very popular over here in France: it's basically crème fraîche, mozzarella, slices of goat cheese, drizzled with honey once the pie comes out of the oven. Absolutely wonderful.
That sounds wonderful. Chèvre is a one of my favorite foods
Yummm....I'm drooling already!!! 🤤😊
that sounds delightful… i love goat cheese
it's so good. we often visit france and there is a goat cheese make in the village. they add a bit of thyme and black pepper. so good.
I love goat cheese pizza with zucchini and yellow summer squash I first drizzle with olive oil and a light sprinkle of herbs & black pepper, add to the pie after you roast them. Then back in the oven. Even better when you toss in roasted sliced ripe summer tomatoes..to die for! I haven’t thought of adding honey, but I think it would be great!
When I make a NY style white pizza, I still use a sauce made from milk, butter, flour, garlic, and parmesan cheese. The thing is, after it's cooked, you'd never know this pizza had sauce on it because it is completely absorbed by the dough and cheese while cooking and you'd swear it was just cooked dough with some garlicy cheese on top.
Pretty sure that's how papa murpheys does thiers. There's only a damp latter between the cheese and dough but you know the garlic sauce is in there.
Yoink
Oh man, a good white sauce is absolutely killer. I've done the Adam Ragusea white pizza a number of times and it's some of my favorite homemade pizza I've ever done.
Like an Alfredo sauce?
@@gigalulmansur I mean that's not Alfredo sauce but it's close if you're American I suppose.
This is what I love about this cooking channel vs others. Others teach you a “recipe” or the “right way”. Here, you teach us the basic techniques and knowledge along with some freestyle ideas, so I can custom build a recipe from what’s accessible and available in my stores and kitchen.
You’d like Ethan Chlebowski then. He teaches recipes, but each recipe teaches a useful skill or technique that can be used in a bunch of ways.
He has a philosophy that he makes a “process” recipe, that’s not an exact recipe but instead a process for making that type of dish and then you can do it however you want. I’ve been doing a few of his fast dinners that way and love it!
For the first pizza, Instead of adding chunks of Mozzarella, you should try dollops of Ricotta, It really makes it creamy and adds a different texture
Absolutely agreed. Ricotta instead of the mozz is like a live bomb. I tried it first somewhere in CT on a white pizza and it's a must now.
I was actually dreading the thought of a "white pizza" at first but the date I was with was red sauce phobic so I acquiesced on account of her being smoking hot (and the place not doing slices). It's the only good thing that came out of that relationship.
4 white pizzas and not a single one with ricotta should be a crime! I'm fuming with rage 😤 😡
Note: I'm jk... sorta
Watch out with the proportions of ricotta cheese though. You definitely don't want the taste of ricotta to overtake everything else. My experiences with pizzas with ricotta cheese (in Italy) were that it wasn't nice and it didn't taste good.
@@scorpionhdkid8972 Agree, we used to make ricotta white pizzas at our shop and globs of it definitely went over the line
I could see small spoonful size dollops but not too close together, in and around the mozz. Brian’s looks amazing as is, however, and OMG, the look of that crust! I’ll have to search out his dough recipe for more detail than he gives here….😋
Your cooking to me is both so refined yet so casual. You make seemingly complex food so easy to make. Appreciate the work B-man.
I thought I was going to like the mushroom pizza recipe the most but I love the kale recipe! I’ll definitely make that soon.
I hope you do! Thanks for watching
The best white pizza I ever ate had roasted garlic as a base. Amazing! I'm going to try your version.
I find a 50/50 fontina/mozerella mix works great for a white pizza. For the #1 style, I also like to sautee some (or maybe a lot of) garlic in olive oil and put that on the dough before the cheese. 'Cause why not add garlic when you can add garlic (you can also add raw garlic to your pizza dough, just FYI ;-)
They seem fantastic! I am Italian, usually the mortadella is added after the pizza is out of the oven here, but I guess it's equally awesome to bake it
Yes, it makes much more sense to add it after the pizza is baked, because you don't want all this fat to boil.
thanks for making this. It was a fun watch. I like how you added something new to all the other pizza videos out there. You make me want to make pizza dough (and poolish) and love how you shared that oil and lemon idea. There is a lot of good pizza in my area and to recreate the non-red sauce ones I thought were some kind of secret but you made it accessible! thanks Brian, keep it up!
I agree. I work at a local pizza shop in my town and our favorite pizza is a white pizza. It’s got garlic, spinach, ricotta and mozzarella. Soooo good
I LOVE LOVE LOVE THIS EPISODE! sometimes I make lots of pizza dough all together but when I get to make pizza, I run out of sauce. This is soooooo helpful! and they actually look delicious!
Every single video I say “that looks like the most delicious thing he’s made” then you come out with your next video and I say the same thing. But legit I have got to get my fat fingers on some of that NY white pizza!!!!
The best way to appreciate one of Brian's pizza videos is while eating a delicious slice from your favorite pizzeria across the street! Can't wait to try the mushroom pizza.
I live in a narrow-minded town in Southern Indiana and I've been preaching sauceless pizzas for years and people think I'm crazy...I'm going to use these recipes to win some hearts and minds!! GREAT vid!
Looks absolutely delicious!! Thanks for sharing!
I love white mushroom pizza, I tend to make a caramelised white onion jam. It’s the perfect salty/sweet combo. Highly recommend!
best part about making pizza at home is seeing what other types of food you can recreate with the dough as the canvas. Made a Rueben pizza in a similar way, no sauce, just cheese on bottom, and drizzled thousand island on top after bake
Yeeeeahhhhh man! I loved this video! This is one of my favourite videos you’ve done in a while! I love how you explain not just what you’re doing, but why you’re doing and why you like it! I think that’s important in cooking videos!
In a couple of Restaurants I worked in, we used to brush a bit of Milk, or Half and Half, or Cream, over the Dough before putting on the Cheese. The Fresh Mozzarella is full of water and obviously will make the Pizza VERY wet. I like using uncooked Mushrooms. If the Oven Temp is right their moisture won't soak into the dough. Pizza Cutting Trick: Start at the Middle and cut out.
Lately I've settled on 63% hydration, 2% salt, 1% IDY, 3% oil, 1.5% sugar with strong bread flour for my NY dough and I'll either do direct with cold ferment or overnight poolish with 30% of the flour. It ticks all the boxes for me. I see you're going 60% hyd, 3% sugar, and 0.8% IDY. Isn't that roughly the same as your 1.0 NY dough?
It’s very close. I’m tacking closer to your 63% these days. I’ve had some flour inconsistencies though that have made it hard to nail down an exact hydration.
I think strait to cold ferment is a pretty good idea. Especially with poolish in the mix.
@@BrianLagerstrom I’ve been using a flour with 13.5% protein called high mountain from central milling but I’ve also found that the bread flour from King Arthur works great too. Definitely mixing, balling, and going straight to cold ferment is just the easiest way to go. 👌
i'm going up to 68% hydration with 14% protein flour from Italy! pretty good too :)
I thought this was a joke comment
When I started reading this, I thought you were talking about a new fad diet you were consuming.
Interesting move to cook the mortadella, we usually put it fresh in the end and sprinkle some pistachios to finish. Also, when it comes to simple white pizza: truffles. 😋 Very enjoyable video as always. Thank you
you read my thoughts about the sprinkling of pistachios! wow, that's crazy!
@@veronicaBolanos-mc4fc great minds think alike I suppose :)
I was thinking about making a pistachio pesto for that one while watching.
@@JeffOdomJr Great idea!
Thank you!! I have been a fan of 'white' or 'sauceless' pizza for decades, it's good to see it getting some attention. You topping ideas are fantastic & I can't wait to make them 😁
That lemon kale pizza has always been my FAVORITE at Union Loafers, and I am so excited to try the recipe myself! It's so incredible!
YUM! All look great but the simple white cheese does it for me! My mom would have loved the last as she was 100% Italian and loved mortadella. I would have made this for her had you been around during her life. Thanks for the awesome recipes I love your channel!
The mushroom pizza looks the best to me! I love, love love cheese and mushroom pizza!!!
As usual super entertaining and useful video! Keep up the good work and the top-quality production. I've already supported you through ko-fi and it was the best-spent money lately.
This looks great, perfect for for me to try on a rainy weekend!
Did Mushrooms on Wednesday, Kale tonight. Both were excellent. That gigantic pile of kale scared me going into the oven (mine was even bigger than the one in the video), but it came out just fine. Thanks for adding more tools to my repertoire, Brian!
Also, I opted to go the sourdough route for the hell of it. I just added 50g/pizza of starter to the existing recipe (and dropped the yeast) to get the hydration a little higher, and added some extra fermentation time on each end (pre- and post-fridge). Worked great both times, would recommend if anybody else is itching to try the same.
my latest white pizza obsession that I make as a fellow pizza fiend: garlic dill pickle pizza. From the bottom up it's crust, toum, full fat mozz/asiago blend, thin sliced clausens (after pressing between paper towels), and topped with fresh dill and red pepper flakes out of the oven. The toum as a pizza sauce base is next level, and the pizza is a completely different beast cold as well (the pickles firm back up). I know it sounds like a weird pizza but I feel like I've cracked some ancient code
That sounds amazing! I love dill. I'm definitely trying your recipe. Thanks for sharing!
I finally tried this sauce less white pizza... absolutely amazing! I still prefer your NY style pizza crust recipe from previous video (I've tried them both). Thanks for all your wonderful videos!
I just came across your channel and I wasn't disappointed. I really enjoyed watching this video...I will definitely be watching more videos!
Those all do look fantastic! I make one with thinly sliced garden tomatoes (salted and rested on a strainer for 30 minutes) as the "sauce", then really thin sliced garlic cloves, oregano, mix of mozz & jack cheeses, and tiny dollops of cottage cheese. Sounds strange, but everyone who's had it wanted it again. Fresh basil at the end is also really good.
For someone who has lots of issues with foods, I’ve always made my pizzas without the sauce and I always ask for them without sauce in restaurants too! I’m glad that you’ve shown people that pizza can be done differently and doesn’t have to have all of the main ingredients :)
I tried your pizzas and they are 10/10. I like to reheat slices on the pizza steel for that extra crispy pizza-shop vibe slice. Delish! Thanks.
Awesome Bri. Will try out these. Looks great!
Love your videos, Brian!!!!😊🤤🤗☺
Your pizza's look amazing! And I definitely agree, they don't always need sauce. Have you ever tried a pizza with peer and blue cheese, topped with caramelised unions and some reduces balsamic vinegar? It's heaven! :)
Brian you are such a good man with tons of baking science pizza science and you make very good videos concise to the point and rather informative. i feel very comfortable with you...thank you
My local Italian restaurant has a "Pizza Bianco" on the menu which has thinly sliced prosciutto and halved cherry tomatoes on it sparsely spread around. terrific - one of my favourite items on their menu.
OH MY GOSH. Thank you so much for this. Tomato sauce doesn't agree with me, and a lot of pizza joints don't even SELL white pizza, and the stuff from the store is downright nasty. I'm making one as soon as I can!!
Looks soo Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Hey! Watching in Dundee! Have a good day yourself
These look fabulous! Thank you for sharing your friends pizza creations. I love pizza but red sauce and acid reflux don’t mix. So these are a great alternative.
I’m surprised you don’t have millions of subscribers because your content is amazing.
My guy, I was stressed about that kale pizza being dry, but you followed through with the oil and now I’ve GOT to give this a go. Gonna go with “Dino” kale for sure. Thanks for the great ideas!
I just want to make a quick food safety point;
Garlic in olive oil needs to be handled carefully. Garlic in oil left at room temperature can foster the growth of clostridium botulinum, the bacteria responsible for the botulinum toxin that causes botulism. The USDA recommends garlic in oil be made fresh and stored in the refrigerator at 40 degrees or lower and consumed within seven days. Or alternatively it can be frozen for several months.
Especially dangerous because it's basically impossible to tell the difference between one that's dangerous and one that isn't. Be sure to label it before putting it in the fridge.
Wow, interesting. Thanks!
It's the same bullshit with raw meat and eggs xD just US things
@@MarkusDBurner food decomposes in other countries to mate well in this case it’s a reaction but yknow what i meant
@@the_bromies_podcast239 yeah but the US is just overcautious you know? Oh now the beef is undercooked and raw... meanwhile tartar is a delicazy in other countries and no one died of eating it. Same with runny/soft boiled eggs. Same with raw pork which we germans love and no one ever got a food poisening or something like that.
👍🏻 Riveting! Deeply inspiring, and what great variety too! Thanks 🤩
OMG! Made the White Kale Pizza with my husband (he makes the crust, I prep the rest) and it was FRIGGIN AWESOME!! We usually have a pizza night 2 times a month. This changed up our pizza routine for the better! The kale got a wee bit charred, the salt from the cheese, the bright lemon and tingly heat from the chili flakes...phenomenal! Thank you for sharing Brian!
I ate my first ever pizza bianca yesterday... it was so so good! Now I'm researching some new combinations to try
awesome b. i like adding more black pepper and fresh lemon squeeze and or zest after the white pizza bake.
My Pizza making skills improved so much ever since i started watching your videos. I'm excited for your new NY style recipe.
In Sao Paulo - Brazil we have a large community of families from italy and from lebanon/syria, we mixed the tradition of pizza and sfihas, so we called this pizza with no sauce Open Sfihas(Esfiha Aberta), they look like miniature pizzas. It's very popular and almost all pizzerias in Brazil will also make Open Sfihas, giving a more singular experience for each client with the same dough experience, but smaller in circunference
They all look amazing.
Already want to try them all and about 10 ideas of my own and
things from chat. So cool.
Piece of art 🎨 well done!
Thanks for this video! Some of these whites made it to Sydney, Australia!
The mushroom+pickled onions and pesto pizzas were a total success!
Grow basil and then you have to use basil all the time to keep the plants at bay. You also get to keep your $12, or spend it on the pine nuts.
I love your pizza videos! My favorite white pizza toppings mix is mozzarella, ricotta, pesto and onion jam.
We Hungarians make a similar dough (although typically with some potato in it) and fry it in oil, we call it 'lángos' (lung-osh) and it only needs a light garlic wash and salt to be amazing. You can also eat it with Hungarian sour creme and grated chese.
I love all of these! Thank you for making this video Brian! You be right, pizza don't need sauce to be great. Tip of the hat to you man👌
A local pizza joint I love makes a "green" pizza. It has a pesto sauce and it's fantastic.
Thank you for fulfilling that request from a couple of weeks ago. Your awesome. Thank you 🙏🏾
Tried the mushroom one tonight. First time ever making pizza from scratch. Came out exceptionally well (just a couple minor tweaks I’ll make for next time). Thanks, Brian, yet again. Kale is up next!
The only thing missing is a Barry White "Ohhhh Yeahhhhh" during each cheese-pull slice pick-up.
Bravo, B-man. Bravo.
Hey B-Man! First of all, killer dough recipe! My wife and I are super impressed by how it turned out in the oven. Very NY style crust and definitely doable in the home oven. I actually bought a Lodge 15” cast iron pizza pan for this video. It’s only $40 bucks and you can use it on a burner or in a grill. Since I don’t have a peel, but plenty of pizza screens, I preheated the cast iron pan on the burner and bake the pizza for 6 minutes at 550 degrees F and finish the bottom on the cast iron. Holy smokes! It came out bangin’! It’s like the reverse sear but for pizza! Also tried the kale pie, SUPERB! The crispy kale on top with the garlic, salty parm, creamy mozz ,and acidity from the lemon. 🔥 Thanks so much for all that you do!
No convincing needed, Bri! Will definitely be trying one or more of these. There’s a great place in Minneapolis that makes a pizza similar to your kale pizza, but it uses Korean beef and arugula - very good. Take care.
That looks sooooooo good. Thanks
Hey Brian, new to your channel and I am enjoying it so much! You bring awesome creativity to the table and I enjoy your recipes and the dancing and yes, even what not to do! Your wife is lovely too! Keep up the great work!
The restaurant I work at has two great white pizzas. The base of each is the same, shredded fontina cheese and burrata.
Fiore: after the pizza base has been baked, top it with a salad mix (kale, arugula, nappa cabbage, frisee, radichio), shaved grana padano, and a lemon vinaigrete (lemon juice, zest, olive oil, minced shallots). It feels very bright and fresh and you can convince yourself you're being healthy because there's a salad on your pizza.
Stella: before baking the pizza base, add torn kale that's been tossed with olive oil and red pepper flakes. Garnish the final pizza with a drizzle of honey. Very similar to the one Brian shows in the video, but the honey is spectacular.
I'll definitely have to try some of Brian's versions, especially the mushroom one. Awesome video!
I’m in northern Canada, and my family loves a taco pizza. Your crust looks awesome, and I will try it next time we have a pizza night. We slice our pizza, then top it with sliced iceberg, more fresh tomatoes, and squeeze out sour cream over it in ribbons, and put smooth pico in a squeeze bottle to put on at the table. The addition of cold is pretty good as well.
Whatever is going on with this crust is INSANE. Look at that color!! Can't wait to try these.
Great video! Sauceless pizzas don't get enough love. Shredded zucchini with hot pepper and parmesan cheese makes a great white pizza as well
I'm excited to give this dough recipe a try. I've been needing more ways to use my sourdough starter that I've been putting into the fridge way too often
Beautifully shaped pies and very interesting recipes! I love that you're using your Ooni peel :) I'll give it a go in my Koda soon :)
Brilliant so gonna give it a go for mothers day!
Ok, this convinced me very fast, subscribed!
Wow this looks delicious 😋
Thank you for sharing!
Stay blessed 😇
made some poolish for the first time yesterday, gonna try it today with the new recipe you have in this video so it's ready for friday! i think we're gonna make a few classic red sauce pizzas and also try a white pizza with mushrooms, spinach, and prosciutto
YOU ARE KING!!! thank you for sharing your pizza secrets
great vid! I might do something approaching the first with garlic and onions this weekend.
That's delicious recipes, thanks man 👍😎
Missing from this: combining pizzas 2 and 3. I grew up loving spinach mushroom (spinach = 80s kale - yup, I said it) white pizza; everyone thought I was weird until they tried it. And that was even without the clever acids you use here! I'm sure that just kicks it up. (Leaning toward the lemon over the onions for the combo pizza... but I may have to try both together too.)
Great video. Thank you. I need to make a this white pizza topped with bacon and clams. Delicious. Btw, ATK had a great show how to cook mushrooms. Clean, slice mushrooms. Add to fry pan with 1/4" cup water. Cook till water evaporates and mushrooms are cooked then add a bit of oil (I use ghee). I then store in fridge and use them when I need them. They last longer cooked then fresh so it saves money as well.
This is awesome!
Thanks Brian!
Like a good sandwich, its all about the bread. The poolish should add another level of flavor to the dough. Can't wait to try it out. Thanks for sharing
Sick. Pies. Bro. I love making pizzas and I will definitely try these out!
The pizza originally had no tomato. The tomato appears on pizza in the mid-19th century. Previously, pizza, called pizza mastunicola, was made in this way: lard, mature sheep's cheese, basil, pepper.
For pickled onions, I gotta go with Adam Ragusea's method if you have the time - fill the container the onions are in up to about the halfway point with the vinegar of your choice (I always just use plain white distilled but I bet you could get creative with other types!), add in equal amounts of salt and sugar, shake it to thoroughly combine, and then just let it sit in the fridge for a day or two. They aren't ready to use day-of, so you still need to use the heat method in this video if you need them immediately, but if you have the time to wait... it's just *so* much better that way! The onions provide enough water to fill the rest of the container on their own so you're really maximizing that flavor.
You and adam regusea are my two fav foodtubers thank you for doing what you do I made the mushroom pizza but i also used pickled turnips and broccoli (I like the flavors sue me) it turned out amazing
I was thinking how hard to make the perfect base to my liking but never thought on skipping it entirely. Looks great and should make prepping quicker. Will try this if I find the bread maker thingy
Wow those pizzas look so yummy I just did a white pizza but it was with Alfredo sauce thank you for sharing new subscriber here God bless you 🌼
Dude, I think this video is life changing. I just needed topping ideas for my Greek yogurt/self rising flour dough, and now I'm going to make all of these 💀
great video - really appreciate your content. I wonder - what do you do when the shimmy to make sure your dough isn't stuck to your peel proves that it is stuck?
Hi Brian. I made the kale pizza tonight. Absolute flavour bomb. Thanks to you and you friend! :-)
love it! gotta keep it white! looks awesome
I have to start making my own pies again. Thanks for the ideas and inspiration.
Well, that was a yummy education! 🤤 Thanks for sharing! 😀
Just tried the mortadella one, gonna make the nyc-style next
So delicious!
Glad I could try something new