I love checking in on this, one of my favorite channels. Your viewer base is kind of exploding. This is great to see. Always thought you should open a restaurant. Your recipes never disappoint. I need to stop into Red Front and try their dough. I’ve been using Perrecas which has been available at some Market 32s in the area. It’s frozen, but the best I’ve found. Will check out Red Front soon. Anyway super grateful for your tips and cooking wisdom. Wishing you very Happy Holidays.
Yes, viewer base is doing very well, it's climbing very fast. I'm a little old now to open a restaurant that's why I decided to do this now. To many people were asking me for recipe so I decided this was the best way to hand out all my cooking knowledge, it's work well so far. I don't think you'll be disappointed with red front, it's all preference. Thanks for your comment, Jacqui. Thanks for watching and have a great Christmas!
Watched both of your videos sir. I tried the cast iron first. Then tried the sheet pan. Both were very good, but I think the sheet pan was the winner 🏆 appreciate your videos and your clarity. You got yourself a new subscriber. God bless 🙏
This pizza looks great - oh, and that pan RULES. I have a few pans like that, and wouldn't trade them for anything! Thanks for this video, I'm new to your channel, keep doing you, king - you got this!
Thank you! I hadn’t ever considered how much water was in the peppers. I learn something new in each video you put out! My sister and I always argue about how much sauce to put on the pizza. She likes less, I like a little more. It is all about preference! And don’t worry about the health warriors on you tube. They know they can substitute avocado oil. But olive oil is so much better than Canola or vegetable oil.
What a great comment! That is exactly how I designed my channel and it's good to see that you see exactly what it's all about and I thank you! All these little hints that I give just makes us better cooks if the ingredients we use we understand. Thanks for watching!
Ha! That thing you used at the end to release the edge of the crust is an essential tool for a window tinter. Never thought about using it in the kitchen. Pizza looks amazing! I used to work at a pizza and rib joint in Parma, OH. We used raw sausage on our pizzas that we'd press into a coin shape first. Of course, the pizza oven was screaming hot, so when they came out the other end the sausage was completely cooked. Doing it your way I think is better because you can control the sausage grease level.
I guess it is a great window tint scrapper, never thought about that, thanks. Thats all ill see from now on, lol. And your 100% right about controlling the grease level on the pizza. Really, an awesome comment. Thanks for watching!
I tried your cast iron pizza the other night. I bought the dough from The Red Front in Troy. OMG!! It was so good!! Now I can't wait to try the sheet pan pizza. Thank you for doing these videos.
I'd make mine with ham, mushrooms & bacon and maybe black & green olives. As for using olive oil that's the oil I love on my pizza. I don't like spicy hot, so sausage would be regular if I used it. And no red pepper in my sauce. Looks delicious ❤
OMG that looks SSSSOOOOO GOOD!!! My oven goes to 500 degrees but I really need to clean it before doing a pizza or it'll smoke me and the wife outa the house. I have one of those blue inside LG ovens. From my last lasagna the bottom is a bit burnt cheesy. I'm bad about not putting my lasagna dish on a cookie sheet when I do lasagna and it bubbles over every time. I need to remember to do that in the future. Your pizzas are amazing, man. All your dishes are. Subbed!
Looks amazing! Definitely agree with shredding your own cheese. It was a huge game changer for me. I thought everybody was exaggerating but I have a few bags of shredded cheese in my freezer right now and I don't even want it! I heard Grande was the best, but galbani was the only thing I could find near me and it's delicious.
I don't usually cook my sauce ( I do cook the garlic) but I'm going to try it your way. I always cook off my sausage but I don't let it brown. I use my jarred vinegar peppers bc I like that bit of tang. I do make my own dough and love a slow 24 hr rise in the fridge. I'd be adding pepperoni to this, too. Never too many toppings. :o)
I NEED to make a pizza this weekend now. I was gonna wait until my Don Pepino sauce arrived, and grab some cast iron pans seen in your other video, but this recipe will suffice in the meantime. I live in Hawaii, so there aren't any pizza shops I can get fresh dough from, so I'll need to make from scratch. Do you have a video on pizza dough?
Love you!! Your pizza type is my favorite. Never could find a recipe. . . until I just found you! Made it and it’s PERFECT. What size sheet pan, how much dough. How would you transport pizza to potluck and keep it crisp?
I'm glad you love the channel. The pan I used is 11X18 sheet pan and it's about one pound of dough. I would actually transport it in the same pan you cooked it in and put some foil over the top of it. You might also be able to go to a local pizza place and they might charge you 2 dollars for a pizza box. Hope this helps. Thanks for watching!
Absolutely you can put mushrooms on! I'd recommend sauteing them in some olive oil before adding them to the pizza. Basically, this will pull all the water out of them, this will also tighten up the mushroom and they won't feel so giggly. Thank you for your question and for watching!
@@thefacelesscook4514 you tell Dad Jokes to your mushrooms too?! "giggly" 🤭😂 I've watched both pizza videos and they both look delicious! I really want to try the cast iron but being disabled and poor hinders my progress. I am single, too, so all of the work is on me - the poor ol body just doesn't work like it used to! Looks like another bowl of cereal for dinner tonight... 😮💨 Lol
I make my own dough. Takes years to perfect, but I’ve been doing it for 30+ years. I make different dough for different pizzas. Pan pizza, Neapolitan, thin crust, etc. all these pizzas require different amounts of hydration, flour protein content, dough conditioner (malt). Nevertheless, your version is looking really good 👍
I’m curious. When you buy your pizza dough, do you buy it by weight? I don’t have a true pizzeria in my town and I was wondering how much dough you buy when you make pizza. I guess what I’m asking is, is the amount of dough the same for flat pan and skillet?
Great question! I do not buy it by weight. The pizza place sells it large and small I believe. I use a small for the deep dish and if I want a thinner crust ill roll it out and trim it then use the extra dough for garlic knots. I use the large for the rectangular one that you commented on. I will definitely get the weights on the different doughs. Thanks for watching!
I've got that same pan. I'm certain it's going to outlast me. They're the Toyota Camry of cookware. Pretty sure you could dump molten steel into it and it wouldn't care.
Why , since you apply cheese all way out to the sidewalls, do you not do the same with your sauce? One of the things that irks me about purchased pizza, is the fact they end everything - sauce, cheese, , toppings - about 1 to 1 1/4 inches inboard. I personally toss that crust, I surely wouldn’t if it was covered with the good stuff. They’re ripping me off, in my opinion. I appreciate the fact on your channel , the content, not the content maker is the focus. Cannot stand wannabe UA-cam celebrities. Thanks.
Yeah, I know what you are talking about. Sometimes it's hard to get the sauce all the way to the edge but I do try to come close, topping and cheese I do bring all the way out to the edge on these kinds of pizzas. If I'm doing a Neapolitan style of pizza its customary not to go all the way out to the edge, it's just that style of pizza and how it's made. The second part to your comment you right, it's not about me as a creator. The focus should always be on the food and not me, I'm just showing/teaching, I'm a small part to this puzzle. Glad you liked the video. Thanks for a great comment and for watching!
This looks like a goo pizza, but I gotta ask this question. I’m not trying to be mean sir, but How can you honestly say that ur pizza sauce is homemade when it’s coming outta a can???
1st, I don't don't have any idea what a goo pizza is. 2nd of all about the sauce, would you be happier if I purchased 5lbs of tomatoes and put them through my food mill? Would you still say it's not homemade because I didn't grow the tomatoes! How do you think the tomatoes got into the can, right, by going through a food mill. Does it make a difference if I had a bowl of crushed tomatoes that I milled or a can that I purchased and then added all my ingredients to it, there is no difference. Homemade sauce is something you add all your ingredients to to make it yours and non homemade sauce is something like ragu that you buy of the shelf and pour of pasta. See the diffrence? What I showed is homemade.
Why do you cook your pizza sauce? Kills the brightness of flavor. The tomatoes will cook in the oven along with the pizza, maintaining the sweetness and vibrancy. I also don’t use garlic in my pizza sauce. I’m going to try it your way, however.
@@thefacelesscook4514 a pinch of sugar will take care of that. I urge you to try it. I always taste the tomatoes first. Sometimes they’re not very acidic; while other times (same brand) a particular batch is highly acidic. Taste-add a pinch; taste again-add another pinch if necessary, until you’ve neutralized the acid. Give it a try…
Some people might think so, but I don't, I like the crispy peaks on top. It adds a lot of texture to the pie, and I can control the amount of grease the sausage produces. Thanks for watching!
I love checking in on this, one of my favorite channels. Your viewer base is kind of exploding. This is great to see. Always thought you should open a restaurant. Your recipes never disappoint. I need to stop into Red Front and try their dough. I’ve been using Perrecas which has been available at some Market 32s in the area. It’s frozen, but the best I’ve found. Will check out Red Front soon. Anyway super grateful for your tips and cooking wisdom. Wishing you very Happy Holidays.
Yes, viewer base is doing very well, it's climbing very fast. I'm a little old now to open a restaurant that's why I decided to do this now. To many people were asking me for recipe so I decided this was the best way to hand out all my cooking knowledge, it's work well so far. I don't think you'll be disappointed with red front, it's all preference. Thanks for your comment, Jacqui. Thanks for watching and have a great Christmas!
I loved the cast iron pizza and so did my family. Made 5 in one night
We made 3!
Thats so awesome, I will assume they like it. Thanks for watching!
Hope you enjoyed all 3, thanks for watching!
Watched both of your videos sir. I tried the cast iron first. Then tried the sheet pan. Both were very good, but I think the sheet pan was the winner 🏆 appreciate your videos and your clarity. You got yourself a new subscriber. God bless 🙏
Thats so awesome I'm glad you picked a winner. Thanks for watching!
This pizza looks great - oh, and that pan RULES. I have a few pans like that, and wouldn't trade them for anything! Thanks for this video, I'm new to your channel, keep doing you, king - you got this!
Glad you liked it, thanks for subscribing and watching!
I love that you use a real pan that looks like my own. 😃
Lol, thanks! It's the best pizza pan and cooks so we'll. Thanks for watching!
@@thefacelesscook4514 But why not put parchment because it looks like your pulling up part of the pan
Thank you! I hadn’t ever considered how much water was in the peppers. I learn something new in each video you put out!
My sister and I always argue about how much sauce to put on the pizza. She likes less, I like a little more. It is all about preference!
And don’t worry about the health warriors on you tube. They know they can substitute avocado oil. But olive oil is so much better than Canola or vegetable oil.
What a great comment! That is exactly how I designed my channel and it's good to see that you see exactly what it's all about and I thank you! All these little hints that I give just makes us better cooks if the ingredients we use we understand. Thanks for watching!
That looks wonderful! Can' get Pizza like that around here!
I think you will enjoy this if you make it, thanks for watching!
Ha! That thing you used at the end to release the edge of the crust is an essential tool for a window tinter. Never thought about using it in the kitchen. Pizza looks amazing! I used to work at a pizza and rib joint in Parma, OH. We used raw sausage on our pizzas that we'd press into a coin shape first. Of course, the pizza oven was screaming hot, so when they came out the other end the sausage was completely cooked. Doing it your way I think is better because you can control the sausage grease level.
I guess it is a great window tint scrapper, never thought about that, thanks. Thats all ill see from now on, lol. And your 100% right about controlling the grease level on the pizza. Really, an awesome comment. Thanks for watching!
I tried your cast iron pizza the other night. I bought the dough from The Red Front in Troy. OMG!! It was so good!! Now I can't wait to try the sheet pan pizza. Thank you for doing these videos.
That's so awesome, the dough is one of the best in the capital district. Thanks for the great comment!
Looks so good. I have to try, as i am a sausage and pepper onion guy.
I hope you love it. Thanks for watching!
I'd make mine with ham, mushrooms & bacon and maybe black & green olives. As for using olive oil that's the oil I love on my pizza. I don't like spicy hot, so sausage would be regular if I used it. And no red pepper in my sauce. Looks delicious ❤
Wow, that would some pizza. Thanks for watching!
I love your chanel, I just found it and subscribed today. I have a pizza pan worn just like that, that is real life. You explain everything so well.
I appreciate you comment and thanks for subscribing and watching!
Looks delicious!! 😋
Glad you like it; hope you give it a try! Thanks for watching!
Yummy ! Thank you Sir ♥️👍🏼
You are very welcome, glad you liked it. Thanks for watching!
Oh my gosh that looks delicious
Thank you and thanks for watching!
Looks alot like what my mother would make however she used a cake pan.😊
A cake pan works great! It's a great way to make pizza. Thanks for watching!
OMG that looks SSSSOOOOO GOOD!!! My oven goes to 500 degrees but I really need to clean it before doing a pizza or it'll smoke me and the wife outa the house. I have one of those blue inside LG ovens. From my last lasagna the bottom is a bit burnt cheesy. I'm bad about not putting my lasagna dish on a cookie sheet when I do lasagna and it bubbles over every time. I need to remember to do that in the future. Your pizzas are amazing, man. All your dishes are. Subbed!
Yes, it's a must to put a cookie sheet under your baking dish like you said. Thanks for watching and subscribing!
I would do brisket, onion, green pepper, garlic, steak, provolone, banana peppers
Thanks for watching!
Looks amazing! Definitely agree with shredding your own cheese. It was a huge game changer for me. I thought everybody was exaggerating but I have a few bags of shredded cheese in my freezer right now and I don't even want it!
I heard Grande was the best, but galbani was the only thing I could find near me and it's delicious.
Shredding your own cheese definitely makes a difference. Thanks for watching!
Your pizza looks delicious! I prefer a thin crust pizza, but it still looks awesome 🍕
Thanks so much and thanks for watching!
That looks delicious
Glad you liked it, thanks for watching!
Thanks so much for this. Im gonna try this. Yum😅
Of course, anytime. Thanks for watching!
This looks amazing !!!
Since most ovens have 3 racks, when you say 3rd rack from the bottom = top shelf, or, the higher the better.
I was talking about the grooves on the side of the inside of the oven. The rack goes in the 3rd slot from the bottom. Thanks for watching!
@ I’ve been down with a virus ; talk about brain fog. Geez. Thx for responding.
@@lauriedye6727 of course, I understand, feel better and thanks for the response.
Awesome! Just needs sliced black olives!❤😊
Black olives are a great thing, thanks for watching!
I don't usually cook my sauce ( I do cook the garlic) but I'm going to try it your way. I always cook off my sausage but I don't let it brown. I use my jarred vinegar peppers bc I like that bit of tang. I do make my own dough and love a slow 24 hr rise in the fridge. I'd be adding pepperoni to this, too. Never too many toppings. :o)
Great comment! I agree, never to many toppings. Thanks for watching!
I NEED to make a pizza this weekend now. I was gonna wait until my Don Pepino sauce arrived, and grab some cast iron pans seen in your other video, but this recipe will suffice in the meantime. I live in Hawaii, so there aren't any pizza shops I can get fresh dough from, so I'll need to make from scratch. Do you have a video on pizza dough?
I dont have a dough recipe posted but I will work on getting one posted hopefully soon. Thanks for watching and for the great comment!
Yummy 😋, thank you😊
you're welcome and thanks for watching!
Love you!! Your pizza type is my favorite. Never could find a recipe. . . until I just found you! Made it and it’s PERFECT. What size sheet pan, how much dough. How would you transport pizza to potluck and keep it crisp?
I'm glad you love the channel. The pan I used is 11X18 sheet pan and it's about one pound of dough. I would actually transport it in the same pan you cooked it in and put some foil over the top of it. You might also be able to go to a local pizza place and they might charge you 2 dollars for a pizza box. Hope this helps. Thanks for watching!
What brand pan?@@thefacelesscook4514
Awesome I just subscribed to your channel have a good day😊
Thanks so much and thanks for watching!
Thanks for the pepper tip. I always put the peppers on the sauce. I’m going to try it your way next time. The pizza looks delicious.
You are welcome, I hope you enjoy!
OH YUMMMMY😋 CAN I PUT MUSHROOMS IF YES HOW SHOULD I PREPARE AND DO I PUT THEM ON TOP - THANKYOU LOVE YOUR PIZZA
Absolutely you can put mushrooms on! I'd recommend sauteing them in some olive oil before adding them to the pizza. Basically, this will pull all the water out of them, this will also tighten up the mushroom and they won't feel so giggly. Thank you for your question and for watching!
@@thefacelesscook4514 you tell Dad Jokes to your mushrooms too?! "giggly" 🤭😂
I've watched both pizza videos and they both look delicious! I really want to try the cast iron but being disabled and poor hinders my progress.
I am single, too, so all of the work is on me - the poor ol body just doesn't work like it used to! Looks like another bowl of cereal for dinner tonight... 😮💨 Lol
Can your sauce be used as a marinara spaghetti sauce?
Yes, you could definitely use this as a marinara sauce. Thank for the question and thanks for watching!
I bet that sausage is well done, to the point of crispy or burnt...
Try it with the sausage raw/room temp..
Thanks for the comment and for watching!
Please share how the sausage was..?
Or are you one of the guys that like their steak well done?
Just asking..
No issues with the oil! It gives it a better crust! I do think you need a better quality pan😁Thank you for sharing!
That pan is not going anyplace,lol. I have nicer pans but this is always used for pizza. Thanks for watching!
I make my own dough. Takes years to perfect, but I’ve been doing it for 30+ years. I make different dough for different pizzas. Pan pizza, Neapolitan, thin crust, etc. all these pizzas require different amounts of hydration, flour protein content, dough conditioner (malt). Nevertheless, your version is looking really good 👍
Thanks for sharing your dough tips, I'll have to experiment sometime. Thanks for watching!
Sausage has a lot of fat in it so you're better off cooking it first. If not, you're going to have avery greasy pizza. Looks delicious!!!
You are right, I always cook the sausage first like I did in this recipe. Glad you liked the video and thanks for watching!
I’m curious. When you buy your pizza dough, do you buy it by weight? I don’t have a true pizzeria in my town and I was wondering how much dough you buy when you make pizza. I guess what I’m asking is, is the amount of dough the same for flat pan and skillet?
Great question! I do not buy it by weight. The pizza place sells it large and small I believe. I use a small for the deep dish and if I want a thinner crust ill roll it out and trim it then use the extra dough for garlic knots. I use the large for the rectangular one that you commented on. I will definitely get the weights on the different doughs. Thanks for watching!
@@thefacelesscook4514 Thank you for clarifying that. Your pizzas look fantastic so I guess I’m gonna try to find a place that will sell me some dough.
This looks dynamite ✌🏼
Thank you and thanks for watching!
I wish I was your neighbor.
lol, you probably wouldn't have to cook much, thanks for watching! 😊
The faceless cook.. Sonya G nd her kids i Never see them but i know they're here. 😅😅😅😅
Oh, I'm definitely here. Thanks for watching!
I've got that same pan. I'm certain it's going to outlast me. They're the Toyota Camry of cookware. Pretty sure you could dump molten steel into it and it wouldn't care.
Thanks for watching!
I wouldn't serve molten steel to My family - I'd never hear the end of it! 🥴🙉😜
@@Kjellmclean Eh, a couple tablespoons of cumin and you're golden
Why , since you apply cheese all way out to the sidewalls, do you not do the same with your sauce? One of the things that irks me about purchased pizza, is the fact they end everything - sauce, cheese, , toppings - about 1 to 1 1/4 inches inboard. I personally toss that crust, I surely wouldn’t if it was covered with the good stuff. They’re ripping me off, in my opinion. I appreciate the fact on your channel , the content, not the content maker is the focus. Cannot stand wannabe UA-cam celebrities. Thanks.
Yeah, I know what you are talking about. Sometimes it's hard to get the sauce all the way to the edge but I do try to come close, topping and cheese I do bring all the way out to the edge on these kinds of pizzas. If I'm doing a Neapolitan style of pizza its customary not to go all the way out to the edge, it's just that style of pizza and how it's made. The second part to your comment you right, it's not about me as a creator. The focus should always be on the food and not me, I'm just showing/teaching, I'm a small part to this puzzle. Glad you liked the video. Thanks for a great comment and for watching!
This looks like a goo pizza, but I gotta ask this question. I’m not trying to be mean sir, but How can you honestly say that ur pizza sauce is homemade when it’s coming outta a can???
1st, I don't don't have any idea what a goo pizza is. 2nd of all about the sauce, would you be happier if I purchased 5lbs of tomatoes and put them through my food mill? Would you still say it's not homemade because I didn't grow the tomatoes! How do you think the tomatoes got into the can, right, by going through a food mill. Does it make a difference if I had a bowl of crushed tomatoes that I milled or a can that I purchased and then added all my ingredients to it, there is no difference. Homemade sauce is something you add all your ingredients to to make it yours and non homemade sauce is something like ragu that you buy of the shelf and pour of pasta. See the diffrence? What I showed is homemade.
Why do you cook your pizza sauce? Kills the brightness of flavor. The tomatoes will cook in the oven along with the pizza, maintaining the sweetness and vibrancy. I also don’t use garlic in my pizza sauce. I’m going to try it your way, however.
Great question. I cook my sauce for pizza for about 15 minutes or so to distill off some of the acidity and moisture. Thanks for watching!
@@thefacelesscook4514 a pinch of sugar will take care of that. I urge you to try it. I always taste the tomatoes first. Sometimes they’re not very acidic; while other times (same brand) a particular batch is highly acidic. Taste-add a pinch; taste again-add another pinch if necessary, until you’ve neutralized the acid. Give it a try…
Sausage is over cooked
Some people might think so, but I don't, I like the crispy peaks on top. It adds a lot of texture to the pie, and I can control the amount of grease the sausage produces. Thanks for watching!