Cowboy Kent Rollins I certainly do! And I appreciate these videos now more than ever. As you said in this one, they are a wonderful respite from all the troubles we’re facing in these days. Just joy and comfort here. Nothin’ else.
That sky is so stunningly beautiful it almost brought tears to my eyes. There's something beautiful in this world still, around every corner, to the left and to the right. I watched it twice, just to see the sky & clouds again. Thank you again Kent & Shan!
I was so entranced: the recipes and cooking method, the food, his accent, the scenery/landscape..but that clear blue sky did me in and brought tears to my eyes. Oh, how I miss Texas!!! At least with these videos (and way of cooking) I'll be a less homesick Aggie.
There is something absolutely beautiful about just the skies and clouds and it makes me feel so free. So much that I make it a point to drive out my city every 2-3 days just to sit alone in a meadow and take it all in. Feels so good. Cowboy Kent's videos make me feel just as good. Wishing good health to you all Sir and Ma'am! From India 🇮🇳
I've been making pizza for 20 years and after watching this video I know 2 things. 1. Good thing I just received ya'lls Green Chile Chipotle Relish. I gotta put that on my pizza next time. Mmmmmhmmm. 2. And I gotta bake it in my dutch oven now. Have never baked a pizza in one before. Good video Kent & Shan! Thanks for all the effort & hard work that goes into these recipes & videos! We really look forward to every one of them each week. Below, my wife & I thought we would share our pizza dough recipe. Take Care and Happy Eating! ~Ryan & Chx Roberts 1 cup warm water (98°F) ¼ cup Sourdough starter 2 Tablespoons milk powder 2 tsp teaspoon salt 3 cups of BREAD flour White Wheat Flour (white lily) ¼ cup of cornmeal 2 tsp white sugar or Honey 1 Tablespoon of Dry Active Yeast 2 tbs of Vegetable or Canola Oil (We infuse oil with fresh garlic) 2 tbs of melted butter 1 to 2 Tbsp of garlic powder (OPTIONAL) 1 TBS + ¼ tsp Diastatic Malt OR 2 TBS Vital Wheat Gluten Di”Wreck“tions ~Activate yeast in water & honey or sugar for 10 min. Then add the oil & butter to the yeast/water mix. ~Mix all dry mixture (except salt) & garlic powder. ~ Add wet mixture to the dry until partially combined, then add salt. ~ Knead dough for 2-3 min until dough ball forms. ~ Place in seal-able container with a 1/3 cup vegetable oil and let proof for 2 hours then refrigerate overnight. ~ Once removed from the fridge let the dough come to room temp for 1 ½ hours before stretching. ~ Whatever toppings that float yer boat, but 500° for 12 min.
Kent, I wish my health wasn’t so bad the last couple of years to where it keeps me in bed and stuck at home with not much to look forward to, but one day i hope to be in a position to visit your part of the country and give you a hug and let you know how much i enjoy watching your videos. To tell you the truth for the last few months i actually didn’t watch some of your videos because i would get depressed knowing i was physically unable to try to cook some of your great recipes. I feel guilty that I haven’t watched as much as I should’ve since I enjoy the videos so much, but illness and medication sometimes do weird things to a person’s thinking. God willing i will have a few better days, weeks months or hopefully years to get to try some of these amazing recipes of yours.If not, that’s ok.Gods will is ok by me. God bless and wish you all the health happiness and success you can handle....You deserve it.Your love for what you are doing comes out in all your videos. Your followers know that you are a good human and will continue to support you. Thanks. !!! Tom AKA. Spider. 🕷
I snagged your recipe for my collection. I always like to see the kitchen space on the back of your wagon. It reminds me of a kitchen box I built for camping about 1974. I was a scout leader and had admired the boxes our troop used. When we bought our first house, I found an old wood packing crate in the attic. It was a little over 3’ square and about 12” deep. Stand it up on end, add couple of hinges and some chain to let the front drop down for a work surface, a few shelves and dividers, some 2”x2” legs that attached quickly with carriage bolts and wing nuts, a coat of paint, and I had both a place to cook and a home for everything that didn’t need to be in a cooler. We used it for many years until I got too old and creaky for tent camping. But the old box has so many great memories attached that it still sits in a corner of the garage until I can find someone who will enjoy it as much as we did.
This guys a legend he seems like he really treats his pets well and I enjoy the videos and personality. Love from Florida where things aren’t as bright
Just a tip from Australia...we make pizza nearly every week at home...the kids live it..I make all the base's, have bowls of toppings like the shop and then let the kids make their own toppings.. a great family cooking experience that I'm sure they will do with their kids in the future..all the best from Oz..
I’m loving your videos Kent. Watching from Brisbane Australia. I spent 20 years in the Australian Army, and we used to do a lot of cooking in the field, but nothing compared to what you cook. I’m watching your videos every night, so I’ll pass them on the my mates still serving.
Love homemade pizza! I've been trying to get my mom's recipe but haven't got it yet. But now I have yours. Thank you! Our dogs never begged or got table scraps unless it was pizza crust. They knew every time when we had it. Hope you and Shannon have a good weekend. 🙂
He remind of me some ingredients I measure up others I know them by heart, glad to be watching refreshing ideas of pizza baking.. Specially when you're accustomed to bake your own dishes for the lack of options! #2023 ❤🧡💛💚💙💜
Kent, The Margherita Pizza was named after Queen Margherita from Savoy Italy and was created to honor her and to show the colors of the Italian flag, red, white and green.
Just did this today. It was my first time ever making pizza from scratch... Absolutely effing amazing! I put some pesto sauce on the crust first, I dunno if that made a big difference or not, but this is it!
Dear sir, I have to tell you that, today, I used a lesson from you! I am working this summer at a living history museum. Specifically, I am working at a log cabin that was built in the 1860’s. There are teenagers who are working with me, and one of them brought bread dough today, and she wanted to bake it over the fire, but didn’t really know how. I looked around the cabin, found the Dutch oven, and set it up just as you have shown us so many times. And, by jove, we ended up with one perfectly baked loaf of bread! So, thank you so much! You made one little teenager and one hopeful adult very happy!
Your dear wife is on point my friend. These videos just keep getting better. Oh I think you are doing good too by the way. Lol I love what you do, what you stand for, and who you kneel before. God bless you.
I worked at a pizza place some years back, and somebody asked us to cut it into 6 pieces because they couldn't eat 8. I did it, of course, but to this day, I don't know if they were stupid or joking.
May God bless you and keep you healthy and happy honestly you make me and I can be sure a lot of others right at home one big family stay happy Cowboy!!!
It was indeed named after the queen but was named because of the way the colors in the pizza mimicked the Italian flag. Green for basil, red for tomatoes, white for mozzarella.
Mr. Rollins, you help us more than you know. My Lab passed away last Friday and I needed to turn off the news, the Covid, the protesting/rioting and looked for something to raise my spirits. My Chessie and I feel much better after binge watching your videos! Thank you, sir!
Cast iron pan in the oven tips...this is how I do it...preheat oven as high as it will go....put lots of olive oil in a cold cast iron skillet and drop your dough ball in the middle. Using the tips of your fingers, depress, stretch and shape the ball to fit the bottom of the pan and going up the edges a bit. When the dough is nearly full sized, flip it over so both sides have a coating of olive oil. Build your pizza however you like. Put the cast iron skillet on top of the stove and heat with a medium setting for about 4-5 minutes. Wait until the handle of the pan gets hot and you may see the pizza start to bubble up and some smoke starting to escape from under the pizza around the edges. Then put it in the oven for about 10-12 minutes until you think it looks done. Heating the cast iron on the stove top is critical for getting a crispy bottom crust. A cast iron pan has too much mass to heat up to cooking temperature in an oven in only 10-12 minutes, so if you don't preheat the pan, the top of your pizza will be done and the bottom won't. Good video Kent...I'm going to try adding some seasoning to my pizza dough next time!
I did this and both times pizza was way over cooked, I did it your way first time, then second time I preheated oven to 500 with the skillet in it both times cooked 12-14 mins crust on bottom was almost black both times what am I doing wrong?
Thanks Kent! I have always thought adding Italian seasoning to the pizza dough was a family secret. The Cowboy just spilled my beans! :) This is a great recipe! I've been using a very similar recipe for 30 years, the only real difference is I try to let the dough age in the frig overnight and take it out an hour before to come back to room temp. This really is the best dough.
Margarita pizza was named after Queen(or princess) Margret when she visited Naples. The red from the sauce, the white cheeses and green basil represents the colors n the Italian flag
"A good cook wears what he's cookin'!" 😅 Then I must be a chef like no other! I tend to cook like the Swedish Chef from the Muppets! Thanks for the recipe, and a I'll be sure to give it a go! God bless ya!
Great recipes and video Kent and Shannon, like I’ve said many times that “Green Chili Chipotle Relish” is good on anything !!👍👍 . Thanks for sharing with us, Fred.
Hello from Australia cowboy Kent! Your videos are an absolute joy to watch and your food is amazing! Thankyou for bringing us so much joy and happiness Cowboy Kent!!!
I love watching your videos the simplicity and real self of yours is amazing ,Thank you for wht you do ,watching your videos brings smile to my face .🙏🙏
Thank you Kent Rollins you bring smiles to our faces and good food to our tables, what more could a feller want and being a Vietnam Veteran thank so very much for the tip of the hat uhraa
Love y'all. I'll have you on my chuckwagon anytime Kent. People are silly, a lot of times laid back and simple is the best way. Idk what's happening to people but we're here. God bless!!!!
*Kent's real interaction with Pizza Hut* "Hello? Yes we'd like to order pizza. Where are we? Well we are in the middle of a grass field next to a pond. There are some trees arou... hello? helloo?" 😆
@@jayboogie7956 Unless you live directly above a mom&pop pizza place, homemade beats delivered every single day of the week. Or you've just been living in blissful ignorance after 1 failed attempt maybe?
This is the first video i came across of yours. Havent finished it yet but i love the energy and how well you explain stuff where everyone understands. Definitely checking out your other videos after this
I just got into watching the channel, really love the food creations. Wanna say i appreciate you thanking the service of me and all the other service men an women out there. Cant wait to see what you cook next!
Kent, I grew up with folks from Italy that use bread flour and not all purpose flour and the crust is so much better would you please look in to that? You know the kind with the corn meal sprinkled underneath and put it in a hot oven. Bread flour crusts are slowly disappearing because of silly non gluten people.
I've made scratch pizzas for years. I agree that a good crust is the key. I usually incorporate garlic powder and a dash of cayenne pepper in the dough and add the oregano on top. The basil will cook enough when dropped on as soon as the pizza is out of the oven. Now, excuse me while I go make a pizza. LOL
Enjoyed the video Kent and Shannon! We plan to make this tonight! Colton said Kent's got a dough recipe we can try. And you sure did! We made homemade sauce from our garden tomatoes. Thank y'all and God bless! ‐Brook
I always look forward to Wednesdays because, after a long day of work, I get to relax and unwind with one of your videos! Thanks for bringing some peace and joy into my day.
Thanks for sharing another great video Kent, Shannon and, the Pups. I love when they give their approval, tails wagging non stop. Pizza looked delicious, I could almost smell that great aroma. God Bless ya'll's. Stan
Who else feels like family when watching Cowboy Kent's videos? :)
We hope you all do
Cowboy Kent Rollins I certainly do! And I appreciate these videos now more than ever. As you said in this one, they are a wonderful respite from all the troubles we’re facing in these days. Just joy and comfort here. Nothin’ else.
I sure do
I sure do. He always puts a smile on my face with his videos, even though most of the time I'm envious of what he's eating!
I sure do.
Kent, you're a bright light in a dark world. Thanks for tour videos.
Thanks for watching
That sky is so stunningly beautiful it almost brought tears to my eyes. There's something beautiful in this world still, around every corner, to the left and to the right. I watched it twice, just to see the sky & clouds again. Thank you again Kent & Shan!
Couldn't agree more!
@@CowboyKentRollins you ever been to Wyoming Kent?
I was so entranced: the recipes and cooking method, the food, his accent, the scenery/landscape..but that clear blue sky did me in and brought tears to my eyes. Oh, how I miss Texas!!! At least with these videos (and way of cooking) I'll be a less homesick Aggie.
Behind all the beauty, there is a VERY EVIL world.
There is something absolutely beautiful about just the skies and clouds and it makes me feel so free. So much that I make it a point to drive out my city every 2-3 days just to sit alone in a meadow and take it all in. Feels so good.
Cowboy Kent's videos make me feel just as good. Wishing good health to you all Sir and Ma'am! From India 🇮🇳
I've been making pizza for 20 years and after watching this video I know 2 things.
1. Good thing I just received ya'lls Green Chile Chipotle Relish. I gotta put that on my pizza next time. Mmmmmhmmm.
2. And I gotta bake it in my dutch oven now. Have never baked a pizza in one before.
Good video Kent & Shan! Thanks for all the effort & hard work that goes into these recipes & videos! We really look forward to every one of them each week.
Below, my wife & I thought we would share our pizza dough recipe. Take Care and Happy Eating!
~Ryan & Chx Roberts
1 cup warm water (98°F)
¼ cup Sourdough starter
2 Tablespoons milk powder
2 tsp teaspoon salt
3 cups of BREAD flour White Wheat Flour (white lily)
¼ cup of cornmeal
2 tsp white sugar or Honey
1 Tablespoon of Dry Active Yeast
2 tbs of Vegetable or Canola Oil (We infuse oil with fresh garlic)
2 tbs of melted butter
1 to 2 Tbsp of garlic powder (OPTIONAL)
1 TBS + ¼ tsp Diastatic Malt OR 2 TBS Vital Wheat Gluten
Di”Wreck“tions
~Activate yeast in water & honey or sugar for 10 min. Then add the oil & butter to the yeast/water mix.
~Mix all dry mixture (except salt) & garlic powder.
~ Add wet mixture to the dry until partially combined, then add salt.
~ Knead dough for 2-3 min until dough ball forms.
~ Place in seal-able container with a 1/3 cup vegetable oil and let proof for 2 hours then refrigerate overnight.
~ Once removed from the fridge let the dough come to room temp for 1 ½ hours before stretching.
~ Whatever toppings that float yer boat, but 500° for 12 min.
Omg. Where is dinner... im sold.
Thank you!
What's that black thing floating in the water
That's from ol Bertha she's putting out some Love
AGREEING IN TELLING THE TRUTH ABOUT LARGO THANKS JUST CAME FOR THE PIZZA
Kent,
I wish my health wasn’t so bad the last couple of years to where it keeps me in bed and stuck at home with not much to look forward to, but one day i hope to be in a position to visit your part of the country and give you a hug and let you know how much i enjoy watching your videos.
To tell you the truth for the last few months i actually didn’t watch some of your videos because i would get depressed knowing i was physically unable to try to cook some of your great recipes.
I feel guilty that I haven’t watched as much as I should’ve since I enjoy the videos so much, but illness and medication sometimes do weird things to a person’s thinking.
God willing i will have a few better days, weeks months or hopefully years to get to try some of these amazing recipes of yours.If not, that’s ok.Gods will is ok by me.
God bless and wish you all the health happiness and success you can handle....You deserve it.Your love for what you are doing comes out in all your videos.
Your followers know that you are a good human and will continue to support you.
Thanks. !!! Tom
AKA. Spider. 🕷
Thanks Spider and we hope you get to feeling better
I’ll pray for u✝️🙏🏻
I snagged your recipe for my collection. I always like to see the kitchen space on the back of your wagon. It reminds me of a kitchen box I built for camping about 1974. I was a scout leader and had admired the boxes our troop used. When we bought our first house, I found an old wood packing crate in the attic. It was a little over 3’ square and about 12” deep. Stand it up on end, add couple of hinges and some chain to let the front drop down for a work surface, a few shelves and dividers, some 2”x2” legs that attached quickly with carriage bolts and wing nuts, a coat of paint, and I had both a place to cook and a home for everything that didn’t need to be in a cooler. We used it for many years until I got too old and creaky for tent camping. But the old box has so many great memories attached that it still sits in a corner of the garage until I can find someone who will enjoy it as much as we did.
That's awesome man! God Bless you and yours.
Any video on homemade pizza gets a thumbs-up from me.
Good eating it is
Hey I was gonna try and get a RISE out of the ol' Cowbow with one of my pizza puns...
But it was too *cheesy, dough.*
bwahahahahahaha
I wanted to hate this but ended up loving it!
Passion for food It was egg-cellent! (Well you make your pizza the way you want!)
@Passion for food I don't believe you. You're going to have to prove it.
I'll get me coat
D’ough!
OMG being from philly i always thought that lasso stuff was a trick thing, but you did it...YOU REALLY DID..your for real wow
This guys a legend he seems like he really treats his pets well and I enjoy the videos and personality. Love from Florida where things aren’t as bright
i dont need to pay a therapist watching this is the best therapy for me it keeps me at peace
“A good cook wears what he is cooking”, 😆
Greetings from Singapore. I enjoy watching your videos. 👍🏻
Thanks for watching
I like to roll out my pizza dough on cornmeal rather than flour. Keeps it from sticking and gives a nice flavor and texture to the crust
Good point!
Thanks! I love you all you are a breath of fresh air!
Thanks Randy for watching
Just a tip from Australia...we make pizza nearly every week at home...the kids live it..I make all the base's, have bowls of toppings like the shop and then let the kids make their own toppings.. a great family cooking experience that I'm sure they will do with their kids in the future..all the best from Oz..
what kind of toppings?
Your videos are so fun to watch. I always look forward to them. And seeing the dogs too. They are so cute
Thank you so much!
I’m loving your videos Kent. Watching from Brisbane Australia. I spent 20 years in the Australian Army, and we used to do a lot of cooking in the field, but nothing compared to what you cook. I’m watching your videos every night, so I’ll pass them on the my mates still serving.
Does anyone else just sit and smile while watching Kent?
I absolutely do!
Yup.
Love homemade pizza! I've been trying to get my mom's recipe but haven't got it yet. But now I have yours. Thank you! Our dogs never begged or got table scraps unless it was pizza crust. They knew every time when we had it. Hope you and Shannon have a good weekend. 🙂
Thanks Becky and you to
He remind of me some ingredients I measure up others I know them by heart, glad to be watching refreshing ideas of pizza baking.. Specially when you're accustomed to bake your own dishes for the lack of options!
#2023 ❤🧡💛💚💙💜
Awesome! Loved it when Shannon took a "sample bite"... handed it back with half the slice gone! That's a sure fire sign of a GOOD pizza :)
As always, simple, direct straight forward and unlike so many cooking shows, BS free. Just good food.
Kent, The Margherita Pizza was named after Queen Margherita from Savoy Italy and was created to honor her and to show the colors of the Italian flag, red, white and green.
Just did this today. It was my first time ever making pizza from scratch... Absolutely effing amazing! I put some pesto sauce on the crust first, I dunno if that made a big difference or not, but this is it!
So glad you enjoyed
Quote of the year "A good cook wears what he's cooking " Priceless.
Dear sir,
I have to tell you that, today, I used a lesson from you! I am working this summer at a living history museum. Specifically, I am working at a log cabin that was built in the 1860’s. There are teenagers who are working with me, and one of them brought bread dough today, and she wanted to bake it over the fire, but didn’t really know how. I looked around the cabin, found the Dutch oven, and set it up just as you have shown us so many times. And, by jove, we ended up with one perfectly baked loaf of bread! So, thank you so much! You made one little teenager and one hopeful adult very happy!
Glad everyone enjoyed and keep up the good work
Cannot wait to try this... everything I've made following him has come out amazing. A big thanks to you Kent!
Me too!
Your dear wife is on point my friend. These videos just keep getting better. Oh I think you are doing good too by the way. Lol I love what you do, what you stand for, and who you kneel before. God bless you.
Good you cut it into 6 pieces, I can't eat 8.
It’s the same amount of food ya fool 🤣
@@cithral5469 it was a joke you fool
🤣🤣🤣
I worked at a pizza place some years back, and somebody asked us to cut it into 6 pieces because they couldn't eat 8. I did it, of course, but to this day, I don't know if they were stupid or joking.
@@blahblah9036 hehehehe Classic
… “not a trapezoid” made me chuckle … Kent you’re the best … Excellent Pizza Too! Please keep up the great work.
Kent you and Shannon can make a bad day into a perfect day i love watching your channel, thank you for a great channel ! :-) have a great Day
May God bless you and keep you healthy and happy honestly you make me and I can be sure a lot of others right at home one big family stay happy Cowboy!!!
Even Pizza in the Great outdoors looks delicious when made by Kent and Shannon 🍕❤️👏🙏
Not only for cow camps or home, but very good at deer camps. Thanks Ken & Shan God Bless
J'ai vraiment aimé 😍, le piasage derrière vous monsieur tout simplement magnifique
Hi, Mister Kent, and thankyou for teaching the public about pizza.
Thanks for watching
It's called a margherita pizza in honor of queen margherita during the unification of Italy in 1862.
I did not know that. Thanks for the info.
bravo a tony razzano watch out tony munnezza
Well done. Good info.
It was indeed named after the queen but was named because of the way the colors in the pizza mimicked the Italian flag. Green for basil, red for tomatoes, white for mozzarella.
@@alexblaze8878 There's no "but". This is additional correct information.
Mr. Rollins, you help us more than you know. My Lab passed away last Friday and I needed to turn off the news, the Covid, the protesting/rioting and looked for something to raise my spirits. My Chessie and I feel much better after binge watching your videos! Thank you, sir!
So sorry to hear about your lab. Animals will always hold a special place in our hearts.
Cast iron pan in the oven tips...this is how I do it...preheat oven as high as it will go....put lots of olive oil in a cold cast iron skillet and drop your dough ball in the middle. Using the tips of your fingers, depress, stretch and shape the ball to fit the bottom of the pan and going up the edges a bit. When the dough is nearly full sized, flip it over so both sides have a coating of olive oil. Build your pizza however you like. Put the cast iron skillet on top of the stove and heat with a medium setting for about 4-5 minutes. Wait until the handle of the pan gets hot and you may see the pizza start to bubble up and some smoke starting to escape from under the pizza around the edges. Then put it in the oven for about 10-12 minutes until you think it looks done. Heating the cast iron on the stove top is critical for getting a crispy bottom crust. A cast iron pan has too much mass to heat up to cooking temperature in an oven in only 10-12 minutes, so if you don't preheat the pan, the top of your pizza will be done and the bottom won't. Good video Kent...I'm going to try adding some seasoning to my pizza dough next time!
Do you put the lid on it?
@@carolynyoungatheart no. You want to have to the top of the pizza exposed to the heat of the oven.
Thank you so much for responding!
I did this and both times pizza was way over cooked, I did it your way first time, then second time I preheated oven to 500 with the skillet in it both times cooked 12-14 mins crust on bottom was almost black both times what am I doing wrong?
@@carolynyoungatheart please read my comment when u have a moment don't know why mine keeps burning
Thanks Kent! I have always thought adding Italian seasoning to the pizza dough was a family secret. The Cowboy just spilled my beans! :) This is a great recipe! I've been using a very similar recipe for 30 years, the only real difference is I try to let the dough age in the frig overnight and take it out an hour before to come back to room temp. This really is the best dough.
Love this video! One of my jobs I had was working at Douglas Lake Ranch, as a cook! I loved working out on the range! 🥰
Good country that is
Amazing!
Ingenious!
Delicious!
Thank you for sharing!
Greetings from Singapore!🌹🇸🇬
Edith
I was unfortunately born with the palette of a toddler and this one is right up my alley!
Uhh not trying to be contrary , but weren't we all ? 🤔🤣🤤👍
@@swampratt36 Lmfao. yes
swampratt36
No we are all born with the palette of an infant
We all were. And that's why your parents make you eat stuff you don't like and when you get older your taste buds change and you like it.
My husband is the same way! He's 55. I mean 5. LOL
Margarita pizza was named after Queen(or princess) Margret when she visited Naples. The red from the sauce, the white cheeses and green basil represents the colors n the Italian flag
"A good cook wears what he's cookin'!" 😅 Then I must be a chef like no other! I tend to cook like the Swedish Chef from the Muppets! Thanks for the recipe, and a I'll be sure to give it a go! God bless ya!
Thank you for the video. Very enjoyable and relaxing
Our pleasure, Thanks for watching
Great recipes and video Kent and Shannon, like I’ve said many times that “Green Chili Chipotle Relish” is good on anything !!👍👍 . Thanks for sharing with us, Fred.
Thanks for watching Fred and be safe
Hello from Australia cowboy Kent! Your videos are an absolute joy to watch and your food is amazing! Thankyou for bringing us so much joy and happiness Cowboy Kent!!!
When Shan asked if he was sure about the measurements I was hoping he would quote Justin Wilson. I Garontee!
Brilliant. As soon as Flour is back in the shops I'm making this!
Hope you enjoy
The first recipe I tried was the Big Mac by Kent; served 3 of us and tasted great!Definitely going to try the pizza dough recipe!👍
I love watching your videos the simplicity and real self of yours is amazing ,Thank you for wht you do ,watching your videos brings smile to my face .🙏🙏
Hey Kent! Really looking forward to this video! God bless you sir! With love from the UK
This is the first pizza dough recipe I’ve ever seen where you added seasonings into the dough,omg can’t wait to make this,TONIGHT BABY
"Sounds like Slim Pickens. He has a comforting, "Ev'ry things gon'na be ok" voice.
There ain't nothing i love to eat more than a pizza.
Take Care ,Be Safe, God Bless.
God bless you as well
Oh this looks good, thanks for the video!
Thank you Kent Rollins you bring smiles to our faces and good food to our tables, what more could a feller want and being a Vietnam Veteran thank so very much for the tip of the hat uhraa
Thanks for watching Robert and for your service
I genuinely want to meet this guy and enjoy pizza with him :-D
Your videos always fill me with comfort and joy
Thank you for watching Thomas
"Relieves all your stress and tension" - yes sir; did just that. Thank you kindly.
Glad it helped!
I do my pizza on my charcoal grill, love the smoke flavor that it gets.
Margherita pizza is my favorite type of pizza. Those pizzas look really good. God Bless you Kent, and Shannon. Cheers!
love Margherita pizza
@@tattoorocker It's so basic, yet it is so good. Cheers!
Love y'all. I'll have you on my chuckwagon anytime Kent. People are silly, a lot of times laid back and simple is the best way. Idk what's happening to people but we're here. God bless!!!!
Love your pizza style... hate the small sized pizza here in the Philippines... I really love your pizza....
Watching this channel is like a huge stress relief for me...
*Kent's real interaction with Pizza Hut*
"Hello? Yes we'd like to order pizza. Where are we? Well we are in the middle of a grass field next to a pond. There are some trees arou... hello? helloo?"
😆
Better to make homemade pizza. Delivery pizza sucks!
@@AlexZander688 You been eating the wrong kind
@@jayboogie7956 Unless you live directly above a mom&pop pizza place, homemade beats delivered every single day of the week.
Or you've just been living in blissful ignorance after 1 failed attempt maybe?
@@dheijnemans you and @AlexZander are both pitiful attempts at contribution to the human gene pool.
@@paxhumana2015 Thank you for your insightful contribution to the discussion on home made pizza. It means a lot to us
Love your laid back cooking style and personality. Keep the great content coming Kent!! An amazing chef you are.
I'm drooling like the dogs!
This is the first video i came across of yours. Havent finished it yet but i love the energy and how well you explain stuff where everyone understands. Definitely checking out your other videos after this
Seem so good mr kent wish i Can taste some of them
Thanks for watching
I just got into watching the channel, really love the food creations. Wanna say i appreciate you thanking the service of me and all the other service men an women out there. Cant wait to see what you cook next!
I already shared this before even watching!😁
Me too
God bless you Kent for every little thing you do and all the big ones too!
God bless you.
Looks like a Good Pizza Sir,hope your doing well and God Bless 🇺🇸🇺🇸 🇺🇸.
Thanks, you too!
Yes, relieve the tension. YAY! Thanks you four! :)
You are so welcome!
Kent, I grew up with folks from Italy that use bread flour and not all purpose flour and the crust is so much better would you please look in to that? You know the kind with the corn meal sprinkled underneath and put it in a hot oven. Bread flour crusts are slowly disappearing because of silly non gluten people.
God bless you both and thanks for always flying the American flag. Thanks for always honoring the service men an women!!🇺🇸🇺🇸
No anchovies! They never deliver outtan' to the hills..
Ted Peterson It's not pizza unless it has pepperoni or anchovies or preferably both on it. 👍
Oh yeah! Pizza while camping in the great outdoors. Thanks Kent, keep the recipes coming! Blessings, Dan
Thanks for watching Dan and God bless you
Shannon, you have some MAD editing skills GF
I love what you are doing doing Kent. God bless you and your family.
God bless Nathan. Thank you for watching.
Just found you a month ago, and decided to make this. Just finished, and that is the best dang sloppy joe I've ever had! Thank you!
I've made scratch pizzas for years. I agree that a good crust is the key. I usually incorporate garlic powder and a dash of cayenne pepper in the dough and add the oregano on top. The basil will cook enough when dropped on as soon as the pizza is out of the oven. Now, excuse me while I go make a pizza. LOL
LMAO expiration date without glasses :)
Enjoyed the video Kent and Shannon! We plan to make this tonight! Colton said Kent's got a dough recipe we can try. And you sure did! We made homemade sauce from our garden tomatoes. Thank y'all and God bless! ‐Brook
Yes Kent. Now we're talking. Me and the boys in the fire house love nothing more than great steaks and great pizzas! This is all about the crust!!!
The charcoal on the floor of the fire house might start a fire !
Your the best home cooking chef on the net, Chuck wagon or no chuck wagon! You got me into cast iron. Love you, country chef.
Thanks for watching.
I would pay to hear him read "The Bear Story" by James Whitcomb Riley!
He always put a smile in my face and a tear in my eyes when he salute to the service womans and mens god bless you !!!
When I cook pizza I use my 14" round pizza iron.
I always look forward to Wednesdays because, after a long day of work, I get to relax and unwind with one of your videos! Thanks for bringing some peace and joy into my day.
I ain’t got no tequila 😂😂😂
Nice to see it's as windy in Oklahoma as it is over here in South Dakota. Thanks for the inspiration Mr. Rollins. My family will like it.
Cowboy Kent I like your taste in bourbon. I see that bottle of blantons on top of the wagon
Thanks for sharing another great video Kent, Shannon and, the Pups. I love when they give their approval, tails wagging non stop.
Pizza looked delicious, I could almost smell that great aroma.
God Bless ya'll's.
Stan
Thanks my friend
He reminds me of Robert Duvall in Open Range, Broken Trail... & he puts Justin Wilson, Emeril Lagasse, and Yan can cook to shame.
During these times I just enjoyed watching this video having a little drink and enjoying a nice smoke. Thank you
Another beautiful video full of great outdoor cooking tips thank you so much for making these!
Thanks for watching!
Made your crust last night, one thin 14", one medium 12", both in cast iron skillets. Delicious! Thank you for the recipe.