CHEF JOHN HOW DID YOU KNOW TONIGHT IS PIZZA NIGHT?!? I just started fermentation on the no-knead pizza dough last night! I cannot wait for the end product 😍😍
My mother-in-law taught me to put the baking soda in my spaghetti sauce and pizza sauce to "sweeten" the sauce and stains would come out of shirts and table linens. Also relieves heartburn. She was siccilian and it made the sauce taste great!
A small amount of baking soda and sugar in your tomato sauce is a "key" ingredient to cut the acidity. It almost "smooths" the sauce without stripping away the freshness.
I can't believe I have never thought of using both dry and fresh herbs in my sauce at the same time like you did with the oregano! I'm willing to bet it will really help round out the flavors, and very well could be what my sauce has been missing the entire time.
Definitely there is a difference in flavor between dry and fresh herbs. While oregano is a good example of this, the most important one, IMO, is basil. Fresh basil is so much better than dry its almost a different herb entirely. Never use grocery store Italian seasoning. Make you own, but substitute fresh basil for the dry and...ENJOY!
I was literally looking at your previous videos on how to make homemade pizzas and now this gets posted. It's a sign from God that I make a pizza today.
If I could make a small suggestion, use the smart oven to cook the dough just a little bit before you top it with whatever you're going to add. When I did ours the other night I cooked it straight from raw with sauce, cheese, and toppings, and the smart oven had a small problem with getting the dough in the middle fully cooked, and I had to toss out what I made and start over. Good luck! We love our Breville!
San Marzano is the only tomato I ever use for sauces. God, I love your channel! You are literally my favorite YT Chef. I even have a special "Chef John's Best" playlist on YT.
Every Friday is Pizza Friday in my home and has been since 2012. We moved to France in 2017 and continued to make pizzas! We bought a home here 2 years ago and it came with an outdoor pizza oven. How lucky are we! I will have to try your sauce as it sounds delicious.
You just kicked me um..to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
I like thin new York pizza. I don't have the high temp oven.. when I baked the bottom was done but the sides still needed more cooking time. I thought about it and this method worked out. I used a cast iron pan...the biggest one I have.. I threw corn meal at bottom and then pressed the dough around. I cook on stove top until it was crispy..then I flipped it over to cook other side. Laid on my sauce and toppings. Then put all under a broiler at 500. Just enough to brown the top. It works!!! No lie.
How do you people know I was going to make a pizza today? BUTT, I'm going to use sourdough - look for Chef John's recipe for sour dough starter, and then practise to make the best pizza crust this side of the Río Bravo! ... ¡Óle! ...
My mom and I make pizza every time I come to visit from college and her trick is to run the canned tomatoes through a food processor to get a less chunky such for easier spreading
I need a Chef John shirt that says "Round the outside, round the outside, round the outside" with hands rounding out the edge of a pizza crust 😂 I guess you could say I "knead" it 🤣
As for canned tomatoes, to my mind the one brand far and away better than all others is "Jersey Fresh" crushed tomatoes. Don't know how widely they are available. Have a really nice fresh taste. Plus a list on the label of all the additives they don't have. Plus they are priced in the middle of the range. There are only a couple of other products I have such a strong bond with: butter from Minerva Dairies in Ohio and that fantastic Italian pasta that was at the supermarket for a while and then for some reason disappeared. Can't remember the brand name, but its cellophane package was olive green at one end.
Pizza time!! I love home made pizza coz you can put your preferred spices and ingredients. Great and easy to follow your recipe.. Well done and keep it up my friend.
well i believe the simmering for hours depends on how thin or thick you want your sauce also concentrated the flavor of your sauce since you are reducing its water content but yeah it depends on the person and how they like their sauce
Would anchovy paste be an acceptable substitute for filets? I hate spending the money on filets bc 98% of them go bad before I can use them (yes, you can definitely tell by the change in their stench). And a tube of the paste lasts for months in the fridge.
I imagine the anchovy adds a bit of salty & umami flavors? I've had a few vegetarian & vegan friends, so I try to look out for meat substitutes when feasible... salt would be easy enough to add, but umami is tough. Do you (anyone who's reading this lol) think yeast extract (a la marmite) would be a suitable sub? It should be an interesting flavor either way, but unsure if it'll be interesting in a similar way
You could try a little bit of miso. Another alternative is Lee Kum Kee mushroom sauce, it is a vegetarian substitute for their famous oyster sauce. Both are salty and rich in umami flavours.
I am not a communist either, but I often use a fork & knife to eat my pizza cause I usually make deep dish pizza! Wolfgang puck recipe sounds really great!
I've been using the baking soda trick for YEARS. Even in coffee if it's bitter. It's a chemical base, which will neutralize the acid in any food you put it in. JUST A LITTLE, otherwise, you get salty coffee. By the way, in a coffee emergency, salt works too.
I managed a Pizzeria decades ago. I am pretty much done making pizzas these days. Tossing is a lot more fun. Anyways, great video for those who want to make their own. Me, I will stick to ordering it with all the toppings!! LOL
Cento San Marzano aren’t real San Marzano, but they’re good enough. Dried herbs usually go in at the beginning of cooking, fresh go in at the end. Alcohol will sweeten tomatoes right up, since tomatoes have volatiles they aren’t freed except in the presence of alcohol. So add that instead of baking soda and especially don’t add sugar. Add vodka or Chianti for an authentic flavor.
The irony of this video is that (in my opinion) his best pizza recipe is actually not included here. The muffin pizza recipe he posted recently. Trust me. Watch it
No food is complete unless the chef puts his/her hands in it! I believe that is an unspoken rule… but, maybe that’s just a rule with farm country cooks. Hehe
For that cauliflower crust: I used to be on keto, and loved the cauliflower pizza crust. If you want to prep you cauliflower ahead of time, I used to do 3-4 heads at once, and drain the liquid using a cheese press. You can buy cheap plastic cheese presses online for under $15. I would NEVER use them for cheese making, but they work great for squeezing water out of veggies.
CHEF JOHN HOW DID YOU KNOW TONIGHT IS PIZZA NIGHT?!? I just started fermentation on the no-knead pizza dough last night! I cannot wait for the end product 😍😍
*every night is pizza night...especially if you work at a pizza buffet*
One of the things I really enjoy about these compilation videos is hearing the way "And as always, enjoy!" has evolved.
I used to go to Food Wishes and play all his videos by random. Loving these compilation videos.
My mother-in-law taught me to put the baking soda in my spaghetti sauce and pizza sauce to "sweeten" the sauce and stains would come out of shirts and table linens. Also relieves heartburn. She was siccilian
and it made the sauce taste great!
A small amount of baking soda and sugar in your tomato sauce is a "key" ingredient to cut the acidity. It almost "smooths" the sauce without stripping away the freshness.
I can't believe I have never thought of using both dry and fresh herbs in my sauce at the same time like you did with the oregano! I'm willing to bet it will really help round out the flavors, and very well could be what my sauce has been missing the entire time.
Ya its pretty important to have both, same thing in spaghetti sauce, or any red sauce really will be better if you use fresh and dry herbs.
Definitely there is a difference in flavor between dry and fresh herbs. While oregano is a good example of this, the most important one, IMO, is basil. Fresh basil is so much better than dry its almost a different herb entirely. Never use grocery store Italian seasoning. Make you own, but substitute fresh basil for the dry and...ENJOY!
I was literally looking at your previous videos on how to make homemade pizzas and now this gets posted. It's a sign from God that I make a pizza today.
Yesss I wanted this today! Just got a Breville smart oven air fryer that has a pizza setting I want to try!
If I could make a small suggestion, use the smart oven to cook the dough just a little bit before you top it with whatever you're going to add. When I did ours the other night I cooked it straight from raw with sauce, cheese, and toppings, and the smart oven had a small problem with getting the dough in the middle fully cooked, and I had to toss out what I made and start over. Good luck! We love our Breville!
San Marzano is the only tomato I ever use for sauces. God, I love your channel! You are literally my favorite YT Chef. I even have a special "Chef John's Best" playlist on YT.
Just checked... you started on RUclips with pizza sauce 15 years ago (2007). Pizza never goes out of style. LOL
Oh..this is a saver. Thank you chef
"RSAT for short." This is why we love you, Chef. 🤣
Every Friday is Pizza Friday in my home and has been since 2012. We moved to France in 2017 and continued to make pizzas! We bought a home here 2 years ago and it came with an outdoor pizza oven. How lucky are we! I will have to try your sauce as it sounds delicious.
Lucky you for the pizza oven! Awesome! 😄 Enjoy, enjoy.
I keep talking about how I want to make pizza at home and know I have no excuse not to.
Thank you, Chef John.
As always, Chef John delivers the pizzazz
I love that you showed us the tomatoes from Italy.
You just kicked me um..to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
Thanx Chef John. I will try this recipe soon. I like my sauce a little spicy too.
i wanna see a compilation of chef john using unusual kitchen gadgets.
Wow, Chef John read my mind. A few days ago, I was just thinking of trying to make a pizza.
Can't tell you how useful this video is! 🖤🖤
I like thin new York pizza.
I don't have the high temp oven.. when I baked the bottom was done but the sides still needed more cooking time.
I thought about it and this method worked out.
I used a cast iron pan...the biggest one I have..
I threw corn meal at bottom and then pressed the dough around. I cook on stove top until it was crispy..then I flipped it over to cook other side.
Laid on my sauce and toppings.
Then put all under a broiler at 500.
Just enough to brown the top.
It works!!! No lie.
Thank you chef !
I've been making your pizza sauce for several.years. I divide it into containers and freeze. Love the anchovies!
Chef, thank you for sharing ALL these great pizza recipes in just one video 👍🏼😊
How do you people know I was going to make a pizza today? BUTT, I'm going to use sourdough - look for Chef John's recipe for sour dough starter, and then practise to make the best pizza crust this side of the Río Bravo! ... ¡Óle! ...
That's a big butt.
How did it come out?
@@cyndifoore7743 Exellently! Cheers!
My mom and I make pizza every time I come to visit from college and her trick is to run the canned tomatoes through a food processor to get a less chunky such for easier spreading
Absolutely right about the baking soda trick. I discovered it decades ago. Sometimes you get a bad batch of acidic tomatoes and this can save the day.
We like to use small cast iron frying pans to make personal pan pizzas when we have dinner guests.
It is always a big hit!
I need a Chef John shirt that says "Round the outside, round the outside, round the outside" with hands rounding out the edge of a pizza crust 😂 I guess you could say I "knead" it 🤣
Fabulous set of videos.
love your videos ♡
I truly enjoyed this video. Thank You
We’d love to see you make another Jamaican dish Chef John 😃👍
"you have an immune system, use it." hehehehehehe
Oh, the amount of people I've wanted to say that to!
"You have an immune system, USE IT!" OMG, laughed out loud for reals.
As for canned tomatoes, to my mind the one brand far and away better than all others is "Jersey Fresh" crushed tomatoes. Don't know how widely they are available. Have a really nice fresh taste. Plus a list on the label of all the additives they don't have. Plus they are priced in the middle of the range. There are only a couple of other products I have such a strong bond with: butter from Minerva Dairies in Ohio and that fantastic Italian pasta that was at the supermarket for a while and then for some reason disappeared. Can't remember the brand name, but its cellophane package was olive green at one end.
From cambodia , angkor wat , love your video chef 🙂🙂
Thanks Chef, once again you give our tastebuds a treat!
Pizza time!! I love home made pizza coz you can put your preferred spices and ingredients.
Great and easy to follow your recipe.. Well done and keep it up my friend.
This pizza is gorgeous, no more diets!
Starting my diet today. Lol.
I use naan bread for pizza crust. It makes for an easy bake and delicious pizza.
well i believe the simmering for hours depends on how thin or thick you want your sauce also concentrated the flavor of your sauce since you are reducing its water content but yeah it depends on the person and how they like their sauce
delicious amazing recipe
"I am neutral, like a Suisse pizzeria". Your humour is classy!
Yes, baking sofa does work. Getting older and can’t handle the acid like I once could. Important to use a very small amount - like the size of a pea.
"you have an immune system, use it!" 😂
Thank you chef 😊😊
Would anchovy paste be an acceptable substitute for filets? I hate spending the money on filets bc 98% of them go bad before I can use them (yes, you can definitely tell by the change in their stench). And a tube of the paste lasts for months in the fridge.
Nice pizza basics👍
I’m first up lol…. I love chef john ! ….
i was literally just last night thinking of seeing if you had made an episode on pizza. guess it was meant to be, huh?
I imagine the anchovy adds a bit of salty & umami flavors? I've had a few vegetarian & vegan friends, so I try to look out for meat substitutes when feasible... salt would be easy enough to add, but umami is tough. Do you (anyone who's reading this lol) think yeast extract (a la marmite) would be a suitable sub? It should be an interesting flavor either way, but unsure if it'll be interesting in a similar way
You could try a little bit of miso. Another alternative is Lee Kum Kee mushroom sauce, it is a vegetarian substitute for their famous oyster sauce. Both are salty and rich in umami flavours.
I am not a communist either, but I often use a fork & knife to eat my pizza cause I usually make deep dish pizza! Wolfgang puck recipe sounds really great!
Ikid you not, I just randomly type food wishes pizza sauce. This video came in time.
I've been using the baking soda trick for YEARS. Even in coffee if it's bitter. It's a chemical base, which will neutralize the acid in any food you put it in. JUST A LITTLE, otherwise, you get salty coffee. By the way, in a coffee emergency, salt works too.
Perfecto! You are such a treat to watch and listen to on a frigid day here in New England. Thank you Chef John! ❤️
Please someday show us how to make homemade mozzarella! I’ve tried before but…ugh…it wasn’t pretty.
I think chef John already has a mozzarella video, it’s one of his older ones if I recall correctly
I managed a Pizzeria decades ago. I am pretty much done making pizzas these days. Tossing is a lot more fun. Anyways, great video for those who want to make their own. Me, I will stick to ordering it with all the toppings!! LOL
That is so delicious
"don't get me wrong, I love New Jersey, I think they should make it like a real state." - drop the mic right there Chef John!
“Like a Swiss Pizzaria” LOL
so yummy homemade pizza👌❤️
I'm coming to your house when you make that spelt pizza !
Yay, a good pizza recipe that doesn't require me to buy stuff!
Cento San Marzano aren’t real San Marzano, but they’re good enough. Dried herbs usually go in at the beginning of cooking, fresh go in at the end. Alcohol will sweeten tomatoes right up, since tomatoes have volatiles they aren’t freed except in the presence of alcohol. So add that instead of baking soda and especially don’t add sugar. Add vodka or Chianti for an authentic flavor.
Nah I’m just going to follow the chefs instructions. No need to make these changes^
Cool tips.
How long did it take you to train your sauce to not spit and explode back at you and your countertops during the 40 minute sauteing process?
I made Pizza today. Yammy
It's like a Cuban pizza! A pancake with sauce and cheese!
My grandma did it so I do it! Gospel truth
I'm a huge pizza lover! 🤤
The irony of this video is that (in my opinion) his best pizza recipe is actually not included here. The muffin pizza recipe he posted recently. Trust me. Watch it
Where's the "Fork Don't Lie"?
Show's you how long ago the reheating segment was done.
: -)
Thanks Chef!
The closest I get to anchovies is premade Caesar dressing
"Friend of yours that wears the half shirts?" 😂
You have an immune system. Use it.
AWESOME
@ 2:14 Thats the best one I have heard today.
That moment when you think you hear Chef John call his Pourable pizza dough, "Horrible pizza dough". XD
“You have an immune system, use it” 😅👏🏼
You have a imunsystem, use it. XD that's great.
i like cauliflower crust better and it doesnt send me to the hospital
but really it is the one place i don't miss bread, it just works with pizza
You have an immune system. Use it. 😝 🤪 😆
Wow
I just use Marinara sauce on my pizzas; I make 25 quarts at a time and then freeze it in 2 1/2 cup packages.
Could you use sourdough starter as a pourable pizza dough base?
Can we freeze the pizza dough?
When Chef said "Pourable Pizza!" I could of sworn he said "Horrible Pizza!"
Me: wait, what?!?!? 🤔😂
me too lol
Best comment ever!: “You have an immune system …..USE IT!”
Anchovies rule!
No food is complete unless the chef puts his/her hands in it! I believe that is an unspoken rule… but, maybe that’s just a rule with farm country cooks. Hehe
This sounds delicious! I’m an Italian cook. So I know this will be good. I love the anchovies.
What about a very large ladle? Won’t it suck up all that oil because of being put into gold oil?
Thick Sheet Metal works 10x better than a Pizza Stone. Better at holding and distributing Heat.
grandma's are always right.
This sounds like a Chef John imposter. 😐 but the humor is there so…. I’ll accept that
someone born and raised in the Bronx the shade to New Jersey had me cackling.
"Neutral, like s Swizz pizzeria"...haha
You are the Jean Claude Van Dam, of how you make your pizza base 🥴
For that cauliflower crust: I used to be on keto, and loved the cauliflower pizza crust. If you want to prep you cauliflower ahead of time, I used to do 3-4 heads at once, and drain the liquid using a cheese press. You can buy cheap plastic cheese presses online for under $15. I would NEVER use them for cheese making, but they work great for squeezing water out of veggies.
Is this a repost from long ago? Sounds so different...