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The flavor won't be the same but it shouldn't a health risk as long as you are only using prague powder #1 and not #2. I'd at least let them sit in the fridge for a day or two before freezing to help them cure a bit.

@@fitzgen_decent_pizza thanks!

Check out the 2 guys and a cooler youtube channel, that's what I used as a reference when building my chamber. They also have lots of great salami-making videos!

thanks so much, it means a lot to hear <3

Thanks!!

Thanks <3

Thanks for the kind words! When you start baking more, the percentages quickly become second nature, and it is the easiest way to compare different recipes and quickly spot the similarities and differences between them. Check out www.kingarthurbaking.com/pro/reference/bakers-percentage to familiarize yourself with them, if needed.

@@fitzgen_decent_pizza wow its been 4 months and I randomly remembered this video and thought about the fact that I didn't understand the percentages. Then I come to find that you replied with an explanation for a really usefull measuring method that I didn't know about. Thanks! It makes perfect sense given the fact that there can definitely be variations in size for your main ingredient since you may be just serving yourself or you might be serving a big party of people so it makes perfect sense! Once again thanks!

I really looked through the entire list of channels I'm subscribed to in order to find your channel again lmao! There were THOUSANDS. Thank god I didn't miss you accidentally.

Thanks!

Thanks!

No special scale, just using baker's percentages where the total weight of the meat is the 100%: www.kingarthurbaking.com/pro/reference/bakers-percentage

Thanks, really appreciate the kind words. I don't lack motivation, but making these videos is a surprising amount of work from needing the house to myself for extended periods of time to film to dedicating a few evenings to recording the voice over and doing editing. This is obviously just a hobby for me, not a full time thing, so I have to squeeze those things into my schedule around the rest of my life. All that to say: new video coming soon ish!

Thanks! More coming soon :)

Clams are a classic New Haven-style pizza topping! haha

About a week, I'd hazard. But I just freeze these things as soon as I'm done using them and then thaw in the fridge overnight before I want to use it again. Can make things last a lot longer that way.

I'd just caramelize them in a sauce pan if you don't have a pressure cooker, that's how I normally caramelize onions. I haven't tried this recipe side by side with and without a pressure cooker but I expect that it mostly just speeds things up a bit and encourages the onions to get jammy and super soft.

@@fitzgen_decent_pizza thanks for this. Fyi I copied your recipe (minus a few ingredients) was great. Not much access to Korean food where I live but still great.

Super happy to hear that! Glad it worked well for you!

Thanks! Let me know if you have any ideas for some dish you'd like to see transformed into a pizza!

Fried chicken ive tried this abomination a few times and it almost works Crack the code please

lol nice, thanks <3

I don't typically use 00 flour (which doesn't have any actual meaning outside of Italy, but it typically unmalted) because I don't make a lot of Neapolitan-style pizzas. My pepperoni wasn't dissimilar from hormel and others, but more spicy and also a bit more black pepper and fennel forward.

It is really useful for scaling a recipe up or down and understanding relative amounts of ingredients. If you have 2lbs of meat, instead of the 7lbs I had, you can do some simple arithmetic to scale the recipe to the size you need. You'll find that basically all salami-making resources (for example: The Art of Making Fermented Sausages and 2 Guys and a Cooler) and bread-/pizza-baking resources (for example: Flour Salt Water Yeast and The Joy of Pizza) use them. You're only hurting yourself if you ignore them! www.kingarthurbaking.com/pro/reference/bakers-percentage

@@fitzgen_decent_pizza ok. I will look into this. This is new, and I have always had measurements given. Simplify is always best

Love the beat in the background! Do you have a link for it? 😁🙏🏻

Ha yes I do: soundcloud.com/fitzgen/goes-around-ftc-287

You make pizza and beats!? Double trouble homie

Maybe if you have industrial ventilation? I would check your local regulations, and only do it if you are 100000% sure it is safe. Burning propane produces carbon monoxide so you could easily kill yourself by accident. For what it's worth, there are indoor, electric, high-temperature pizza ovens that you can get: effeuno p134h, breville pizzaiolo, and ooni just came out with the volt.

Thanks :) Are you turning down the heat just before/after launching your pizza? I find that that helps a ton

@@fitzgen_decent_pizza Yes just before, I turn it to the lowest! But maybe I need to turn it quicker🤔

@@Wess2631 what flour are you using in your dough? specifically, do you know whether it is malted or unmalted? also are you adding sugar or diastatic malt powder? if you're having trouble with over-charring, you want to make sure the flour is unmalted and that you are not adding any sugar/honey/etc or diastatic malt powder.

@@fitzgen_decent_pizza Well I used Tipo 0 the first time, and Manitoba the second time! And yes I use sugar (a little bit) to help the yeast! But I think its because the dough only had 24 hours to rise! I used to give it 4 days🤔