Awesome! Love the Pepto-Bismal! Thin as hell! Nice Wegmans plug! Nice pulsing! Nice accordion music! Bring the heat! Feels good in the hand! Where the sauce meets the cheese!
As I Chicagoan, I love this video! Nice job. I would of actually kept it in another 1-2 minutes. A lot of Chicagoans like it super crispy crust and toastier cheese top. Giardinara ftw!
Ok I'm from Chicago and worked at a pizza restaurant and u do not roll your crust and and let it sit over night you rollout your crust and make your pizza at the same time you never let your crust sit overnight and dry out it's called tavern style because of the way it's cut and how thin the crust was
Pretty nice work. Some pizza making advice, build the pie on the wood peel and use the metal utility peel move around and pull from oven. I cringed when I saw you use the wooden peel to serve the pizza. 😬 Just a little pro tip.
My complaint about greens has never been that they're boring. It has always been that they taste bad. Almost all good recipes cover them up with fat or cheese or cream or chilli, which I think makes them inherently bad. The best thing I had at chrismas last year was the brussels sprouts but that probably had more to do with the equal quantities of bacon and onion.
Awesome! Love the Pepto-Bismal! Thin as hell! Nice Wegmans plug! Nice pulsing! Nice accordion music! Bring the heat! Feels good in the hand! Where the sauce meets the cheese!
Awesome veggie pizza!
Can’t wait to try this! Xtine makes cooking fun!
xtine cuisine is the best!
As I Chicagoan, I love this video! Nice job. I would of actually kept it in another 1-2 minutes. A lot of Chicagoans like it super crispy crust and toastier cheese top. Giardinara ftw!
Thanks for the hot tip and the nice comment! :)
Also, I may or may not put giardiniera on everything I eat now. 🤫
@@xtinecuisine Same☺️. Delicious on eggs!
Ok I'm from Chicago and worked at a pizza restaurant and u do not roll your crust and and let it sit over night you rollout your crust and make your pizza at the same time you never let your crust sit overnight and dry out it's called tavern style because of the way it's cut and how thin the crust was
This is great news because I would prefer not to wait so long next time I want to eat this pizza
Pretty nice work. Some pizza making advice, build the pie on the wood peel and use the metal utility peel move around and pull from oven. I cringed when I saw you use the wooden peel to serve the pizza. 😬
Just a little pro tip.
Palermo's 63rd street!
Very nice job. It was more fun to watch than Kenji's.
What a compliment! Thank you! :)
Good job 👏
Thank you very much! :)
My complaint about greens has never been that they're boring. It has always been that they taste bad. Almost all good recipes cover them up with fat or cheese or cream or chilli, which I think makes them inherently bad. The best thing I had at chrismas last year was the brussels sprouts but that probably had more to do with the equal quantities of bacon and onion.
I've seen lots of videos of people making pizza you're the first one to make it sitting down😂
WOW you are HOT new subscriber!!!!! South SIDE
WOW THAT"S 14 INCHES 😋😍😇😁😆😅🍕🍕💯❤GREAT PIZZA VIDEO
Lost me a fake sausage. Sorry.