I love Ethan's health-conscious approach. I hope for that sake, he also reads up on risks associated with (re)using plastic containers, especially with hot liquids. It risks elevated release of endocrine disruptors that are harmful to human health, particularly reproductive health.
@@Tjimmeske yes this plastic contains estrogen especially not good with hot liquids. Also the plastic seeps into the food. I re-use glass jars that I used from pickles, olives, etc... or I put a paper baking sheet in the plastic container before I put the food in there. Happy cooking everyone!
It's so refreshing to see how you can fit a recipe into your day rather than just showing a recipe. I'm happy to see realism because it makes these recipes feel more achievable. Great video!
Just want to throw this out there for any busy parents or meal preppers, I made a double batch of this dough and froze the second batch for the following weekend as an experiment and it turned out great! It's better freshly made but only slightly. It also meant that I was able to focus more on the toppings. I did a bacon, spinach, and artichoke pizza with white sauce. I lightly sprayed the inside of a ziplock bag, squeezed out as much air as possible, and froze. The night before making the pizza I removed from the freezer into the fridge. I took the dough out, rolled it out, and had to let it relax for about 20 min before it would cooperate. This weekend I'm making a triple batch! I was previously using a premade, pre-baked pizza crust before trying this out. Game changer. And the toddler prefers it, too! Thanks, Ethan! You have forever changed my homemade pizza game!
Ingredient report: Mayo and pickled onions were not seen in this video. (NOTE: I posted a thank you message in the last video, but I didn't post it fast enough. Sorry about the confusion if there is any!) I just wanted to thank you all for 169 subscribers. It's a bit of a funny number (which is why I chose it, I guess...), but I never would've thought that we would have such immense support in such a short timeframe. The goal of this account has always been to provide timestamps to hopefully brighten up people's days. I hope I can continue doing that for as long as I run this account. Who knows, maybe I'll have a 200 sub special? Thank you all again, and as always, this has been your ingredient report.
It's a small thing, but I really appreciate the shift away from saying "the pizza that everyone should make." I'm much more interested in what you like, and how I can adapt your tastes to my own and my lifestyle, rather than the assertion that your recipe is the best or somehow vital. Your content has been steadily improving, and I'm excited for your next video.
Definitely like the leftover sauce and enjoy making a meal where one component will transfer over for another dinner. I try to plan my shopping and meals to carry over ingredients and not have unused bits from one dinner all collecting in the fridge. Like risotto one night then arancini with fresh tomato sauce another using the leftover risotto. Then add some dried chilies to the leftover tomato sauce for soup or a Mexican dish. Takes some extra planning, but it really streamlines the meals.
I've made the pizza 2 times now. this week and 2 weeks ago. I've tried both the same day dough and the 24h fridge proofing. Both of them turned out great. This is definitely going in recipe drive. Keep up the good work Ethan.
Everything was going perfect, until I opened up that bottle of wine and start sipping out of a wine glass. Then I start drinking out of the bottle. Then I ended up eating the whole pizza. Then I opened up another bottle. Then I ordered some Chinese food and binge watching loki episode while opening another bottle.
2:49 I recommend you check out either Rowing Tall or Dark Horse Rowing for some tips on rowing form. I don't want you to hurt your back from incorrect rowing cuz then we might get less cooking videos.
@@omarmustafa2541 I feel really passionately about pizza, Nona pizza is something I have never learnt perfectly.. tried some times failed big time.. it's these guys who are killing it
SERIOUSLY! This is the kind of content that makes your channel one of my favorite cooking channels. Not only the informative nutritional and theory breakdowns in the margins, but how to squeeze in some very intentional home cookery into your schedule. Love your casual sense of reality. This is how I cook. This doesn’t fit my current diet but I’m damn excited to try it when it does! Well done!
Amazing. Thanks for helping my weekly routine with yumminess. Baking bread, I have to make a schedule and work backwards to figure out when to start or it will never happen.
My first thought was, damn it must be nice: 1) Living within walking distance of a farmer's market 2) Living somewhere where a farmer's market is open at 5:30pm (although chances are, this video may not have been made at that exact time)
@@Ass_Burgers_Syndrome I doubt anyone would call those Farmer's Markets but even so, my comment still stands and is entirely valid. My nearest Grocery store (and I live in the 2nd largest city in my state) is over 2 miles away and the route there only has sidewalks about 60% of the way. Nearest Whole Foods / Trader Joe's, 10 miles and a 20 minute drive.
Ethan you just keep making better and better videos. The quality and content just improves with every video! As a possible request, do you think you’d be able to a video on making some simple sauces for the home chef? I’ve found myself wanting to make some more sauces for my meals, and trying to make a variety of good sauces has been tricky haha Love the content as always!!! 🤘🏻
Wow great recipe and I will try it! I live in Michigan and have been going to Buddy's Pizza at 6 Mile and Conant Ave. in Detroit for over 50 years. You made yours like they do at Buddy's and it looks really good! Thank You! 🙂🙂
I appreciate the relatability of trying to stuff a workout and some evening TV into the waiting periods of dinner. I'm usually washing dishes or folding laundry while I wait for all that dough alchemy to happen in a covered bowl
Nice! I make pizza every Sunday and it takes no time too. My formula is 200g ap flour 800g bf 650g h20 @90 degrees F 30g sugar 21g salt 60g olive oil 10g instant yeast. Mix on speed 1 of a kitchenaid mixer for 8 mins then bump up to 2 for 2 mins. Rest in bowl for 1.5 hrs, divide into 450g balls, make pizza 1hr later. Oven temp 450-500 on a pizza steel
After the barrage of videos explaining how to spend at least 2 days to make the "perfect" pizza dough this is an absolute breath of fresh air. I do something similar to this and while the dough isn't as good as an overnight slow rise it's far better than what I can get around town. Thank you for emphasizing accessible cooking techniques.
Hello Ethan I could use some clarification Video: 3 cloves garlic in sauce, smashed Stir sauce after 20 minutes After resting dough, knead 5minutes Recipe on your website: 2 cloves of garlic (does not mention smashing them) Stir sauce after 15 minutes After resting dough, knead 6-8 minutes
I was holding back on commenting, liking, and saving the video to see whether or not you would mention Detroit anywhere in here, and kudos for actually mentioning the "Detroit-style pizza pan" around 3:27! I have now commented, liked, and saved this video.
Not bad, but as someone who makes a bunch of pizza, I think you could benefit from somehow making a tomato reduction or reducing the amount of water. Boiling it would take some time, but the other option is to add a high quality tomato paste to it.
Looks great man, I make my own dough with plain white flour, fresh yeast and a touch of olive oil. For the toppings favourite in my family is cheeseless pizza, with homemade tomato sauce and canned sardines in olive oil. add some basil and its wonderful.
Kinda sad that living in a walkable neighborhood is considered a flex in the US… but happy for Ethan he can get his fresh tomatoes on demand to finish his pizza.
Huhm. Wonder could probably cut that dough measurements in half (or i guess split and fridge half) and stick it a cast iron or stainless steel pan to toss in the oven. (given that I don't own several of the things herhe haha)
I make legit mushroom pizza every week from scratch and I make a double batch of dough and make soft flatbread out of it and freeze them after cooking on the stove top.
Damn it's been a long time since I watched one of your vids, and I'm impressed you managed to add even more information to them while keeping the high quality. I was kinda put off by the "You Should Make" type video title, but I'm glad I came back. Great stuff man!
Tip if you got a shity oven like I do, you can precook the bread for about a minute before adding cheese & sauce to get a proper crust without burning the topping
I make a "grandma pizza" with a similar method. Letting a high hydration dough rise in the pan after a little rest is so easy!! I love that the calorie count is much lower than even a frozen pizza, and it tastes so much better!
I really like the way you explain why you do each step. After watching your videos, for the first time, I feel like I'm learning how to cook instead of just blindly following recipes.
I make a very similar Detroit-style with a sourdough mother, making the dough the night before (in winter, let the dough slow rise in our mudroom, in summer in the fridge). One thing I do different is to bake at 550°F, as high as my oven will go. Baking takes 10-12 minutes, and you get that nice caramelized, crusty, deep brown cheese melt on the crust edge.
For you dummies like me: yeast package is 8 grams. 320 grams water is1 1/2 cups. 400 grams flour is 2 1/2 cups. 8 grams salt is 1 tablespoon. Go bake! LOL
I've seen variations of this sheet pan pizza recipe of yours evolve and it gets better with every iteration. Is the a 'no knead' version of this recipe which lets you essentially prepare the dough the night before and have it ready to go the following day?
Yep, you can absolutely do the no knead for this, just mix the dough and pop it into the fridge overnight then pop it out like an hour or 2 before you are ready to bake!
nice one I'm curious about two things. making the dough much earlier or at least making lots extra and letting it cold ferment (*aka, improve in the fridge over time) and then putting a pizza stone in the oven for and hour while assembling everything when you are gonna cook things up and finally sitting that tray on the stone so the bottom cooks much faster than the top of the pizza and is crispy
Awesome recipe! Btw for rowing try Legs - Arms - Arms - Legs. As in Push off, Pull oar, Bring oar forward past knees, Bring legs back into starting position. So you're not lifting your arms over your knees and slacking the chain. Just a suggestion, not hating, i've always found it to be more effective/ better form. :)
Damn. I had some fresh and ripe cherry tomatoes (which is rare here) and tried to make the tomato sauce for some pasta and by god was it heavenly. Really great recipe from Ethan, great work as always!! Even if you aren't making pizza, you should totally try this tomato saunce because it's so goooood
I really love the ad placements on this channel . whenever I watch Adam Ragusea's videos I can't help but feel that the video is made for the ad and it breaks the immersion I get with watching videos
I've done a variant on that tomato sauce. I put the tomatoes and other veggies in the oven to roast before blending. Depends what kind of flavour profile you want of course.
When I have to quickly reduce a sauce, I throw it into a skillet with a wide cooking surface on high heat and stir it around here and there until enough of the water has evaporated.
This is so much like my routine. At least once a week I bake pizza for my family. The dough is so much similar, even the chilli flake and oregano. I will perfect my recipe with the tips you shared! Thank you!
Man, I just graduated high school last week, and your videos are how I predict I will be eating during my further studies. Measuring the calories, volume, costs, time, effort, etc. of every meal I make to maximize my total satisfaction and long-term health. I'm here for the long road. (P.s. in case you couldn't tell, I'm going to be studying for a bachelor in mathematics)
Hey, Ethan, I LOVE that you do this recipe every week b/c I'm a hardcore pizzaphile. However, I've been running into a problem where my husband doesn't like the brand if mozzarella cheese I get. Can you recommend some different brands of good pizza cheese? Thanks!
This video just made me realize just how inflexible my life is. No way I could come home at 5:30 and not have dinner ready until past 7, my kids are in bed at 8. Sometimes I miss the simpler life.
we needed a reminder thanks :p Yo my weelky diet consist of stuff I see here xD - Brussel sprouts salad - asian noodles dishes - Way too many pickled red onions - and now pizza...
I wish I knew how easy homemade pizza was years ago. It's one of the BEST weeknight meals with a little prep. I keep some dough, pizza sauce, and cheese in the fridge at the ready all the time. plop your dough in a skillet, top it up, and you got dominos pan pizza but better AND cheaper (where's Joshua Weissman when you need him)
sort of a random topic but an important one, can you do a video on food storage/expiration and just all around food safety? An important topic that people just don't even make good content on
This has pretty much been my go to pizza style (but from serious eats), but I had my oven at 450 for 20 minutes instead of 500, and I managed to get the crispy bottom crust and not burn the cheese. At 500 it was either or. Thanks
This Detroit-style has become my go-to pizza. Between the biga, the slow rise, and all the stretching and folding, it was taking me THREE DAYS to make a representative Neapolitan-style pizza in my home oven, and even then I wasn't getting the details right because 550 degrees isn't hot enough, even with a pizza steel.
Amazing video as always. Making this tonight! Can we hope to see higher %whole wheat/ancient wheat sourdough bread/pizza recipes in the future? Hard to find good ones that don’t need modification.
Rumour has it that Ethan takes showers with his deli containers. Also he never had a pencil case in school just a deli container of stationary.
I love Ethan's health-conscious approach. I hope for that sake, he also reads up on risks associated with (re)using plastic containers, especially with hot liquids. It risks elevated release of endocrine disruptors that are harmful to human health, particularly reproductive health.
@@Tjimmeske yes this plastic contains estrogen especially not good with hot liquids. Also the plastic seeps into the food. I re-use glass jars that I used from pickles, olives, etc... or I put a paper baking sheet in the plastic container before I put the food in there. Happy cooking everyone!
Don’t forget his pickled onion
I made a pizza using a puff pastry. No need to make dough. Fast and delicious, check it out ;-)
@@leahbarshalom1247 hmm, y'all really be making me paranoid. I guess I'll just have to slowly invest into glass everything
It's so refreshing to see how you can fit a recipe into your day rather than just showing a recipe. I'm happy to see realism because it makes these recipes feel more achievable. Great video!
Ethan has like 50 recipes he makes every week
He takes his bulking very seriously
@@MegaMGstudiosLol
Just want to throw this out there for any busy parents or meal preppers, I made a double batch of this dough and froze the second batch for the following weekend as an experiment and it turned out great! It's better freshly made but only slightly. It also meant that I was able to focus more on the toppings. I did a bacon, spinach, and artichoke pizza with white sauce.
I lightly sprayed the inside of a ziplock bag, squeezed out as much air as possible, and froze. The night before making the pizza I removed from the freezer into the fridge. I took the dough out, rolled it out, and had to let it relax for about 20 min before it would cooperate.
This weekend I'm making a triple batch! I was previously using a premade, pre-baked pizza crust before trying this out. Game changer. And the toddler prefers it, too!
Thanks, Ethan! You have forever changed my homemade pizza game!
As a 38 week pregnant woman who knows my life is about to become sheer chaos - thank you for this! :D always looking for good make-ahead options.
In an alternate universe, Ethan's variant uploaded a video called "The Calzone recipe I make every week"
Ha ha, nice one!
and adds pickled shallots
"long live the queen"
And then the TVA got him
long live the empire
For the hesitant, just making your own dough and using jarred pizza sauce also makes a wondeful, easy pizza night.
Or BBQ sauce.
@@ThyAsianMan i've never tried that before! it sounds like it might be a little strong to be used as pizza sauce, no?
@@sth5033 bbq chicken pizza is great
6:05 - “half of the peach-a”
I don’t know why I found that so funny. Can’t wait to try this recipe
😂😂👍 same! Was hoping someone would comment. We rewound it a few times lmao
3:39 spring brack
Clearly he is enjoying the sponsors product
Beat me to the comment haha that cracked me up!
also picsa (prononced as /pitʃɒ/) in hungarian means vagina or ass and also offensively said to hysteric women as you would use "slut" in english.
Pizza time
Yed
It is time, for pizza.
TMNT reference?
@@TheSlavChef Close, Spiderman
@@jaydenslaptop I remember this quote from a SEGA MEGA DRIVE TMNT game, they always said PIZZA TIME :D
Ingredient report:
Mayo and pickled onions were not seen in this video.
(NOTE: I posted a thank you message in the last video, but I didn't post it fast enough. Sorry about the confusion if there is any!)
I just wanted to thank you all for 169 subscribers. It's a bit of a funny number (which is why I chose it, I guess...), but I never would've thought that we would have such immense support in such a short timeframe.
The goal of this account has always been to provide timestamps to hopefully brighten up people's days. I hope I can continue doing that for as long as I run this account. Who knows, maybe I'll have a 200 sub special?
Thank you all again, and as always, this has been your ingredient report.
you are climbing fast man! gogogo
@@TheSlavChef Thanks! I haven't commented on your videos for a while but I definitely will get around to it again!
@@ethanspantryreport948 I was missing you, but no worries man! :)
I was the 200 th subscriber haha..
@@thatdumbpotato4583 Thanks a lot!
It's a small thing, but I really appreciate the shift away from saying "the pizza that everyone should make." I'm much more interested in what you like, and how I can adapt your tastes to my own and my lifestyle, rather than the assertion that your recipe is the best or somehow vital. Your content has been steadily improving, and I'm excited for your next video.
Definitely like the leftover sauce and enjoy making a meal where one component will transfer over for another dinner. I try to plan my shopping and meals to carry over ingredients and not have unused bits from one dinner all collecting in the fridge. Like risotto one night then arancini with fresh tomato sauce another using the leftover risotto. Then add some dried chilies to the leftover tomato sauce for soup or a Mexican dish. Takes some extra planning, but it really streamlines the meals.
I live alone so all my meals get decided upon leftovers and smart rotations.
I've made the pizza 2 times now. this week and 2 weeks ago. I've tried both the same day dough and the 24h fridge proofing. Both of them turned out great. This is definitely going in recipe drive. Keep up the good work Ethan.
Everything was going perfect, until I opened up that bottle of wine and start sipping out of a wine glass. Then I start drinking out of the bottle. Then I ended up eating the whole pizza. Then I opened up another bottle. Then I ordered some Chinese food and binge watching loki episode while opening another bottle.
2:49 I recommend you check out either Rowing Tall or Dark Horse Rowing for some tips on rowing form. I don't want you to hurt your back from incorrect rowing cuz then we might get less cooking videos.
I typically just use it as a light cardio warmup for 5-10 minutes, but I'll check it out, gotta keep the back in shape!
That's what I was thinking, glad to find this comment
@@EthanChlebowski I'm a rowing coach at Live2Row Studios in Florida and I'd be glad to help you row better and safer.
Fewer*
The balance of realistic to aspirational here is peak Ethan. Well done.
I'm seeing so much content around pizza by soo many great content creators, pizza's future is in really good hands. I'm so proud
Good sentiment but very weird phrasing.
@@panda_pnv what's wrong with the phrasing buddy?
@@mayankshah7005 the phrasing was just fine 👍
Faxxx, Ethan, Andong, pro home cooks
@@omarmustafa2541 I feel really passionately about pizza, Nona pizza is something I have never learnt perfectly.. tried some times failed big time.. it's these guys who are killing it
SERIOUSLY! This is the kind of content that makes your channel one of my favorite cooking channels. Not only the informative nutritional and theory breakdowns in the margins, but how to squeeze in some very intentional home cookery into your schedule. Love your casual sense of reality. This is how I cook.
This doesn’t fit my current diet but I’m damn excited to try it when it does! Well done!
Paul Felder is a work horse. Commentates yesterday's fight card then turns around with a RUclips upload by noon.
He looks exactly like Paul Felder, we've got one of those weird crossovers here 😂
Lol hahahahahahahahaha
rofl omg i never even thought of that....good ole felder making a pizza.
damn at 1:32 he looks exactly like him
heavy mustache similarity for sure.
no kids, no week night meeting, no commute - work out, loki, wine, dinner @ 7:30 sounds about right when I was a bachelor
Amazing. Thanks for helping my weekly routine with yumminess. Baking bread, I have to make a schedule and work backwards to figure out when to start or it will never happen.
It's a fun little time equation to crack!
My first thought was, damn it must be nice:
1) Living within walking distance of a farmer's market
2) Living somewhere where a farmer's market is open at 5:30pm (although chances are, this video may not have been made at that exact time)
3) having a gym in your apartment complex where you can just quickly go for a 25min workout
Dude it's probably just Sprouts or Trader Joe's lol
@@Ass_Burgers_Syndrome
I doubt anyone would call those Farmer's Markets but even so, my comment still stands and is entirely valid. My nearest Grocery store (and I live in the 2nd largest city in my state) is over 2 miles away and the route there only has sidewalks about 60% of the way.
Nearest Whole Foods / Trader Joe's, 10 miles and a 20 minute drive.
@@jawsch carcentric cities suck. I live in one. I'm still close enough to my grocery store though so I should walk more
Ethan you just keep making better and better videos. The quality and content just improves with every video!
As a possible request, do you think you’d be able to a video on making some simple sauces for the home chef? I’ve found myself wanting to make some more sauces for my meals, and trying to make a variety of good sauces has been tricky haha
Love the content as always!!! 🤘🏻
Thank you, and I've got a couple of sauce videos in the pipeline!
@@EthanChlebowski YESSSSS I’m so stoked!
"Picha" LOL! Can't wait to make this, love your vids ;)
Wow great recipe and I will try it! I live in Michigan and have been going to Buddy's Pizza at 6 Mile and Conant Ave. in Detroit for over 50 years. You made yours like they do at Buddy's and it looks really good! Thank You! 🙂🙂
Yayy I'm happy I'm early for Ethan, this looks good so far. Love from Malaysia!
I appreciate the relatability of trying to stuff a workout and some evening TV into the waiting periods of dinner. I'm usually washing dishes or folding laundry while I wait for all that dough alchemy to happen in a covered bowl
Nice! I make pizza every Sunday and it takes no time too. My formula is 200g ap flour 800g bf 650g h20 @90 degrees F 30g sugar 21g salt 60g olive oil 10g instant yeast. Mix on speed 1 of a kitchenaid mixer for 8 mins then bump up to 2 for 2 mins. Rest in bowl for 1.5 hrs, divide into 450g balls, make pizza 1hr later. Oven temp 450-500 on a pizza steel
After the barrage of videos explaining how to spend at least 2 days to make the "perfect" pizza dough this is an absolute breath of fresh air. I do something similar to this and while the dough isn't as good as an overnight slow rise it's far better than what I can get around town. Thank you for emphasizing accessible cooking techniques.
Hello Ethan I could use some clarification
Video: 3 cloves garlic in sauce, smashed
Stir sauce after 20 minutes
After resting dough, knead 5minutes
Recipe on your website: 2 cloves of garlic (does not mention smashing them)
Stir sauce after 15 minutes
After resting dough, knead 6-8 minutes
Always love when you include MyFitnessPal macro breakdown!!
2:12 Curved (maybe?) ultrawide monitor gang! Lets go!!
Your time management is gold bro!
I was holding back on commenting, liking, and saving the video to see whether or not you would mention Detroit anywhere in here, and kudos for actually mentioning the "Detroit-style pizza pan" around 3:27! I have now commented, liked, and saved this video.
Ethan, one of the reasons that you are my favorite RUclips chef is because you always give the calories. I really appreciate that part. Thanks
Not bad, but as someone who makes a bunch of pizza, I think you could benefit from somehow making a tomato reduction or reducing the amount of water. Boiling it would take some time, but the other option is to add a high quality tomato paste to it.
Man, the cooking video is good and all, but I'm now impressed by how you follow your schedule well and just have life figured out.
Agreed🙌
if you make more dough you can just put it into the fridge and let it cold ferment for up two weeksor abit more, makes it taste even more amazing
Could you grind the tomatoes before simmering so the sauce stays red instead of orange? Thanks for the recipe btw 😊
You probably could in a food mill but thats just more washing up imo xD
Looks great man, I make my own dough with plain white flour, fresh yeast and a touch of olive oil. For the toppings favourite in my family is cheeseless pizza, with homemade tomato sauce and canned sardines in olive oil. add some basil and its wonderful.
I love that you add TIME to your videos! I mean, thats such a small thing of many that I love but it's unique. Thanks 😊
Deli containers are the unsung heroes in my kitchen.
I make Detroit style pizza a lot, SO GOOD😍😋! I like the way you cover your dough, I'm going to start using that technique, thanks👍😁🤗!!!
Made this for the family tonight - great hit, thanks for sharing!
6:04 Picha ;)
Thanks for the pizza cravings!
He is always making pronunciation mistakes 😂
Picha
dude didn't really forget the tomatoes, just wanted to flex on us with his walkable neighborhood with palm trees
Kinda sad that living in a walkable neighborhood is considered a flex in the US… but happy for Ethan he can get his fresh tomatoes on demand to finish his pizza.
God, this is so sad...
Huhm. Wonder could probably cut that dough measurements in half (or i guess split and fridge half) and stick it a cast iron or stainless steel pan to toss in the oven. (given that I don't own several of the things herhe haha)
I make legit mushroom pizza every week from scratch and I make a double batch of dough and make soft flatbread out of it and freeze them after cooking on the stove top.
Damn it's been a long time since I watched one of your vids, and I'm impressed you managed to add even more information to them while keeping the high quality. I was kinda put off by the "You Should Make" type video title, but I'm glad I came back. Great stuff man!
Tip if you got a shity oven like I do, you can precook the bread for about a minute before adding cheese & sauce to get a proper crust without burning the topping
I make a "grandma pizza" with a similar method. Letting a high hydration dough rise in the pan after a little rest is so easy!! I love that the calorie count is much lower than even a frozen pizza, and it tastes so much better!
I really like the way you explain why you do each step. After watching your videos, for the first time, I feel like I'm learning how to cook instead of just blindly following recipes.
I make a very similar Detroit-style with a sourdough mother, making the dough the night before (in winter, let the dough slow rise in our mudroom, in summer in the fridge). One thing I do different is to bake at 550°F, as high as my oven will go. Baking takes 10-12 minutes, and you get that nice caramelized, crusty, deep brown cheese melt on the crust edge.
Really cool to see your entire process (even not having a main ingredient!).
For you dummies like me: yeast package is 8 grams. 320 grams water is1 1/2 cups. 400 grams flour is 2 1/2 cups. 8 grams salt is 1 tablespoon. Go bake! LOL
Another great set of tips! I will search for a deep dish like that and try it this week! Looks great.
I've seen variations of this sheet pan pizza recipe of yours evolve and it gets better with every iteration. Is the a 'no knead' version of this recipe which lets you essentially prepare the dough the night before and have it ready to go the following day?
Yep, you can absolutely do the no knead for this, just mix the dough and pop it into the fridge overnight then pop it out like an hour or 2 before you are ready to bake!
nice one
I'm curious about two things.
making the dough much earlier or at least making lots extra and letting it cold ferment (*aka, improve in the fridge over time) and then putting a pizza stone in the oven for and hour while assembling everything when you are gonna cook things up and finally sitting that tray on the stone so the bottom cooks much faster than the top of the pizza and is crispy
My sister and I made a variation of this recipe and it came out delicious.
Thank you for the recipe!
love that you contextualize your recipes with living and schedule
Your pizza recipes are always bomb. I'll be sure to make it! Keep up the great work
I love the way you break down your recipes. Easy to follow, and relatable to casual cooks like myself
THIS was great vid! Idk why but I always watch your mini ads. Appreciate your video styles and information🙌🙌🙌
Awesome recipe!
Btw for rowing try Legs - Arms - Arms - Legs. As in Push off, Pull oar, Bring oar forward past knees, Bring legs back into starting position. So you're not lifting your arms over your knees and slacking the chain.
Just a suggestion, not hating, i've always found it to be more effective/ better form. :)
Damn. I had some fresh and ripe cherry tomatoes (which is rare here) and tried to make the tomato sauce for some pasta and by god was it heavenly. Really great recipe from Ethan, great work as always!! Even if you aren't making pizza, you should totally try this tomato saunce because it's so goooood
I really love the ad placements on this channel . whenever I watch Adam Ragusea's videos I can't help but feel that the video is made for the ad and it breaks the immersion I get with watching videos
"Why I season my ads and not my steak" - Adam Ragusea
I disagree. I think Adam is the king of the smooth segue.
This might be the quickest I've viewed a video after its upload. "Uploaded 53 seconds ago"
12 minutes ago on my mine
Hey we have the same oven. That's mildly interesting.
Mildly
I made this pizza yesterday. It’s good. Thanks Ethan!
I will def be adding more sauce, nothing I dislike more than dry pizza… needs to be saucy!
Great easy recipe! 😊
I've done a variant on that tomato sauce. I put the tomatoes and other veggies in the oven to roast before blending. Depends what kind of flavour profile you want of course.
Simple and practical-perfect! Thanks!
When I have to quickly reduce a sauce, I throw it into a skillet with a wide cooking surface on high heat and stir it around here and there until enough of the water has evaporated.
I made this and it's the best pizza I've ever made!! ❤️🍕 Absolutely delicious!
Ethan living the life
This is so much like my routine. At least once a week I bake pizza for my family. The dough is so much similar, even the chilli flake and oregano. I will perfect my recipe with the tips you shared! Thank you!
For me it’s 5pm place sirloin in sous vide machine, 5-7pm mess around, 7pm sear steak, 7:05pm consume steak ;)
Does anybody know what app/website Ethan uses to show the calorie/macro breakdown?
The “stuff to eat once a week” saga continues and it is **glorious**!
Eventually I will have 21 straight meals we need to eat once a week and I will not have to make a weekly menu.
@@AlexanderChilds or at some point a monthly one, hopefully all with pickled onions present :D
@@FredericaFazbear Even though it's not shown in this video, I bet pickled onions would be good on the pizza.
@@kane2742 definitely. I bet mayo and Buffalo sauce are might candidates as well
It’d be cool to sit down and talk with this guy about different foods and what makes each one cool , I can visualise he seemed pretty chill
Man, I just graduated high school last week, and your videos are how I predict I will be eating during my further studies. Measuring the calories, volume, costs, time, effort, etc. of every meal I make to maximize my total satisfaction and long-term health.
I'm here for the long road.
(P.s. in case you couldn't tell, I'm going to be studying for a bachelor in mathematics)
Hey, Ethan, I LOVE that you do this recipe every week b/c I'm a hardcore pizzaphile. However, I've been running into a problem where my husband doesn't like the brand if mozzarella cheese I get. Can you recommend some different brands of good pizza cheese? Thanks!
This video just made me realize just how inflexible my life is. No way I could come home at 5:30 and not have dinner ready until past 7, my kids are in bed at 8. Sometimes I miss the simpler life.
Don’t have kids but with the commute the earliest I can make it home is 7 :(
Oooohh damn that looked so good 👌😋
Thanks for posting Ethan. Really enjoyed it!
the crust looks perfect.
Pizza and Wine.. No better combo! Cheers🥂
LOVE your guy's aesthetic👌
I like baking something on the oven or stew on the stove then workout. A good use of time.
the crispy cheese on the crust is the best part of this pizza style
we needed a reminder thanks :p
Yo my weelky diet consist of stuff I see here xD
- Brussel sprouts salad
- asian noodles dishes
- Way too many pickled red onions
- and now pizza...
I wish I knew how easy homemade pizza was years ago. It's one of the BEST weeknight meals with a little prep. I keep some dough, pizza sauce, and cheese in the fridge at the ready all the time. plop your dough in a skillet, top it up, and you got dominos pan pizza but better AND cheaper (where's Joshua Weissman when you need him)
Beautiful recipe!
I don’t understand how your channel isn’t bigger. It is all homemade and pretty easy.
Outstanding episode! Well constructed
sort of a random topic but an important one, can you do a video on food storage/expiration and just all around food safety? An important topic that people just don't even make good content on
THAT is a good idea🙌
U r the inspiration for all the fellow home chefs
This has pretty much been my go to pizza style (but from serious eats), but I had my oven at 450 for 20 minutes instead of 500, and I managed to get the crispy bottom crust and not burn the cheese. At 500 it was either or. Thanks
This Detroit-style has become my go-to pizza. Between the biga, the slow rise, and all the stretching and folding, it was taking me THREE DAYS to make a representative Neapolitan-style pizza in my home oven, and even then I wasn't getting the details right because 550 degrees isn't hot enough, even with a pizza steel.
Now I think we have to wait another year for the second season for continuing this routine 😁
Amazing video as always. Making this tonight! Can we hope to see higher %whole wheat/ancient wheat sourdough bread/pizza recipes in the future? Hard to find good ones that don’t need modification.
Correction-8 grams salt is TEASPOON. Oil is a table spoon!