I watch Erin with my two and four year old boys. One time I was baking with them and when I messed something up and was getting stressed out, my four year old said, "Don't worry! Just like Erin Mcdowell said, you can still fix it!" Also they constantly say "flour shower" lol. We adore Erin!!!
My husband and I have Pizza Friday every week for the last 9 years. We now live in SW France and the house we bought came with a pizza oven! I make homemade pizza and we have local red wine. It makes for an excellent start to the weekend.
listening to erin talk is so therapeutic!! she is an amazing teacher and is great at what she does! i hope once covid is over she can host a baking master class in person! I would love to sign up for that 🤩 you’re amazing erin!!!
Oh my word…why have I never thought to precook mushrooms and instead just bemoan my perpetually soggy pizza…?! No more! And semolina is what I’m missing. Thanks, Erin!
Your husband must be the happiest man on the planet. OMG! I can relate to the "yeast free year"! My sourdough starters died during the covid-19 thing because I couldn't get flour to feed them...that made me very sad. Their names were George and Gracey. RIP.
Oh my goodness, BLESS. I've been rewatching all the pie videos because I love Erin Jeanne McDowell so much, but it's been a rough day, and having some new content is exactly the dopamine boost I needed!
I fell asleep watching TH-cam last night. Woke up here....and Im SO CHUFFED to have stumbled here. Very imformative and I'm having pizza for dinner tonight 😆
My mum immigrated from England and took Pizza Pie literally making it in a pie dish! I never knew it as deep dish pizza, it was just pizza. I was thoroughly disappointed when I finally traveled to Chicago and had their deep dish pizza ;( My mum is a fabulous cook being totally influenced by television programs like the galloping gourmet and Julia Child. She has always tried new things, and it really opened my eyes to the cuisine of the world. She is a wonderful woman :)
When me and my sister were little, our dad always made pan pizzas. He made them in the biggest oven pan (the one that comes with the oven) and in two round pans (cca. 30cm) that he bought. A lot of times he also made them for birthdays for us, cousins, etc. This made me reminisce and feel emotions too Erin. I can still vividly remember him bringing the large pizza in our grandma’s house for my cousin’s birthday. It was a big house (a twin house, or how do you say it) and we all lived there, our grand parents, my family of four for that time (I got a second, younger sister 8 yrs later), my aunt (mom’s sister), uncle and cousin. We had already moved at that time, came with mom at the house before dad, because he was making pizza at home, in our apartment. We were standing on a balcony, watching him as he arrived, he pulled out his signature big pan pizza from our first car Citroën Dyane and brought it in the house still warm & smelling delicious. So, Erin, thank you for making me remember that moment, because that time of my life is soooo special to me, us 8 living under the same roof (grandfather had died by that time). Mmmm, can even remember the smell of grandmas’s kitchen in the morning, when she was cooking coffee. Thank you again, from the bottom of my heart! ❤️🙋🏻♀️
I’m laying in bed with a 101 fever, body aches, and nausea. Erin has me cracking up though! This video is exactly what I needed. And my mom makes pan pizza at home so the nostalgia is real. Thanks Erin.
With a detroit style, I'd suggest putting the sauce on with just rows, like racing stripes. Also, natural casing pepperoni on top of the cheese, so that it cups and gets crispy. Not saying this is the "right" way. Just what I've come to love when I make it.
Erin is a master teacher--she covers topics I don't even know I need to know. Her grasp of baking knowledge is phenomenal--I'm a fan of everything she says, shows and writes!
She needs to have a show. She is the best I have seen. So clear and precise in explaining what needs to be done. And when things go wrong what to do... WOW she is so talented.. FoodNetwork???
I love you, Erin Jeanne McDowell, you make me feel so good. I cannot eat wheat, very, very sadly for me because I want to eat everything you bake. But I used to be a baker and your wonderful tutorials bring back deep sense memories of delicious cakes and crusts and delectable fillings and toppings. Thank you, Lady McDowell. I can feel your Erin love in everything you make. (And thanks to Mimi, as well, for helping to create you. We called one of my grandmothers Mimi, too. I would like to eat Mimi's pizza!)
I wish I had watched this last week when I made a pizza with sourdough for the first time and I didn’t know the dough needed to relax so I just kept “wrestling” it until it was about a medium sized pizza. In the oven it then lifted to a dome!!! I’m not kidding, the cheese and all the goodness ran downhill.. I’ve made pizza before countless times but never have I seen pizza turn into a dome. It was my most tragic pizza moment ever! So by watching this adorable pizza episode I hope I can make up for it next time. Thank for this delicious and adorable 🥰 show!
We love making pizza at home with our fresh made dough. We’re new at doing this and have been learning by trial and error. I cannot tell you how much this video means to me. It is so thorough and your explanation about the different ways to use yeast and timing is awesome! Thank you so much Erin.
I love these so much. Erin is an excellent teacher - she's incredibly informative, and she breaks things down in a way that feels completely approachable without being patronizingly simplistic. Also, her attitude is just infectious. You can't watch an episode of BIUAN and not feel calm and happy by the end of it.
I think the next multi video episodes like the multi pie episodes should be bread baking. Start with the basics, do some easier flatbread type breads or focaccia. Then move up to more complicated breads like a French loaf or sourdough. Do an episode on common breads in the house like sandwich bread or rolls. I've always been intimidated by bread baking because never turn out so well, but this video really inspired me that I CAN make pizza and I CAN make bread. Much Love!
I know this is two years past the viewing, but I just want to say I love your show. You are very informative and go to a depth I love, and I am a Home Ec teacher. There is one point in this show I think you may want to know about, because I have a feeling you are that kind of person. Detroit style pizza. You have to make sure to put the Wisconsin brick cheese down the edges, then mozzarella, then comes the pepperoni. The sauce is put on AFTER baking, and in two stripes like tire tracks (Motor City and the fact that the pans were actual tool trays from the assembly lines from the car factories). Keep up the fabulous work! Love this show!
You rock! Thanks so much for including GF in your doughs. As a celiac viewer, I am totally grateful. I have been experimenting with my thin crust for 2 years!
Erin, you are such an incredible instructor. The ease in which you teach is refreshing and delightful. Please keep doing what you do and we will definitely keep watching!
Erin, you are totally amazing I just love your TH-cam videos… And if you can believe that I actually don’t like cooking meals but I do like cooking one off‘s like bread, yoghurt, pies ... you are just my cup of tea and love love love your videos. You need a show on TV because I would be you’re number one fan. I’ve just seen you with your dad to making biscuits, and boy do I have to try those. I even got my husband who refuses to do anything in the kitchen other than wash the dishes, which I guess isn’t so bad… To watch your videos with me he just loved your pizza one. Please keep them coming and I’ll be watching… You’re amazing. I’m actually going to have a go this weekend at your shoe pastry. In England where I’m from, but I actually live in Canada now, we used to have these choux pastry buns that were filled with whipped cream and chocolate loaded on the top. I don’t know if these have a name but that’s what I’m going to have a go at this weekend for Easter weekend. My husband can’t wait, perhaps I’ll get him to help…😏
former pizza place employee that learned a few tricks. we were always taught to cheese from the outside in because the cheese will naturally pool towards the center. also -- when you use a pizza cutter you really want to press down super firmly and make the cut in one sweeping motion instead of rolling the cutter back and forth -- you get cleaner cuts that way and it's also just less effort to get it "right" on the first swing.
HI THERE you are an awesome person and your way of instructions is superb/ and i was immensely moved by this episode. for there is truly nothing more dear to one than family. bless you and wish you have a wonderful life.
I’ve been binge watching Erin’s episodes! Loving her and the lessons!! My dad always bought Chef Boy Ardee mixes for my sister and I to make pizza on Saturdays. Little did I know in the early years of marriage, that yeast dough from scratch would make such amazing pizzas. My husband is in heaven when I make pizza for him!! Thanks Erin….my husband thanks you!!
Think of how most of us would have loved school and learning with quality teachers like Erin. So much of our time was wasted sitting in required classes without inspiration.
I was looking yesterday, not so patiently waiting for the next episode. Enjoyable as always and very informative for us in the UK who don't have all these different styles of pizza.
Erin, I discovered Bake it Up a Notch while vacationing in Florida. Now I watch every episode while walking on the treadmill.....so I don't gain weight while watching! I have made your cheesecake many times and my family loves it! I am going to try pizza this weekend. You are fabulous and I adore you!! Keep doing what you do, and the world will keep watching. Donna in Michigan
I'm probably the only one in the world who doesn't care for pizza but after watching Erin make all of these pies and watching her expressions I just might have to try a slice. This young lady is truly amazing, what a talent.
What’s your first? :) (Have you tried Brussels sprouts? They’re great with mozzarella, garlic and a little parm. Also with pancetta if you’re a meat eater)
Dear Erin, I don‘t think, I ever cried watching a food video... BUT the part where you talk about homesickness and the taste of family- I had to wipe away one or the other tear... thank you for this nice episode, I‘ll definetely try some of the pizza‘s!
You are the most amazing teacher !! This pizza episode is huge . It is worthy of watching over and over again . Erin you had me learning and laughing all at the same time .Thank you for all the hard work you put into making this video . Really amazing!! Oh , I really cracked myself up at your very last pizza when I finally realized the pizza on your dress was not from a pizza spill, but a cute little pizza pattern on the material! Thank you 😊
Hi,I am so grateful to you for being part of food 52 because I absolutely love to watch create different baked goods. I ha e learnt so much and iam now not afraid to try anything. I feared croissant dough making and because of your video,I tried it and it came out nice .iam so happy.thank you from the bottom of my heart. 😌
Erin - you are an ARTIST! You teach and entertain - - - a great way to unwind from a stressful day . . . Watching , learning, baking and of course - tasting and sharing with friends!
the fact that she made that many pizzas in such a pretty white dress without getting any sauce on herself is in and of itself a feat. I would have ruined that dress.
Oh Erin - You are simply a delight! Thank you for uplifting all of us - making us believe we can bake actually bake anything! You are our "bake it up" wind beneath our wings! Thank you! I LOVE it all!
Oh Erin, I'm going to have to put you in my will! Every time I make pizza, it never tastes like I had in mind. With your sterling instructions, now I know how to perfect it. BTW, I love your old stained baking sheet. I have one just like it, which has served my family for many years. Thank you so much!!
Oh, Erin, I'll never learn! Once again I have made the mistake of watching one of your delicious videos after midnight! Now I'll be dreaming and drooling all over my pillow!! Don't know if it sounds like a compliment but, you make my mouth water! (it is...it is a compliment in my baking book!) I just love you and thanks for a winning video, again...
I really appreciate how your go over the details of getting the dough for the the pizza 🍕 you want. From there you can't go wrong ( because you talk about that too). Keep those bright eyes shiny!🌹
As an Italian who has been making pizza for a long time, I completely approve of Jeanne's recipes, especially Mimi's potato pizza which is very popular in Southern Italy. An important missing herb is oregano which is a must for most pizzas. Also missing is the Margarita Pizza which is the most popular pizza in Italy and is super simple to make but delicious. Thin crust, fresh sliced tomatoes and sliced buffalo mozzarella baked at very a high temperature topped with fresh basil. BTW, I use sharp scissors to cut my pizzas.
@@kimberleyjane2338 Haven't been to Italy for a long time, but any Italian will tell you that all the toppings we use are North American creations. Pizza in Italy is very simple, usually just tomatoes and sometimes cheese. Margarita is thin, fresh tomatoes, sliced buffalo mozzarella and cooked at very high temperatures. It's an art to make it properly.
@@512bluemoon Thanks for your reply. I like simple pizza. I purchased many 9" perforated pizza pans so once I put the dough, everyone dresses their own. It works for us, especially me, because I dont want very much, if any, cheese. Have a great day!
@@kimberleyjane2338 Great idea. I use my large perforated pan a lot or my cast iron skillet for deep pizzas. A fun birthday activity when my daughter was younger was to give each child a prepared pizza dough with tomato sauce and they would have a large choice of toppings to choose from. Was fun and so interesting to see what they came up with.
I have been working on good pizza dough for a while and love fermenting in the frig at least over night. I normally make a huge batch when I'm in a pizza mood and put it in a Ziploc. I'll take out enough for my pizza a couple hours before. Day 3 or even 4 sometimes, the dough has the best flavor!
Wow! Just Wow! Thanks Erin. Made the no-knead pizza dough and toppings pepperoni and mozzarella. We loved it. I left the dough in the fridge after putting it in cling wrap and used it for lunch today. Awesome!!!
You are an amazing teacher and simply adorable! Every video I've watched, I can truly tell how much you are enjoying yourself and how much you love to cook. Thank you so much!
I absolutely LOVE your show, your teaching, the foods you bake and your outfits! You have such an amazing vibe...fits you so well! Love how you have established your brand.
I'm so glad I found Erin's videos. She's managed to explane some small but crucial things no one seems to talk about in other recipes. I love how she talks, it's such a pleasure to listen! anything she explains all of a sudden becomes very simple and that's a sign of a very Very good teacher. love her so much♡
I love a great pizza. Can't hardy wait to try these recipes. Looks tooooooo yummy. And as a side note. 13 generations ago, in the land of Scotland, my grandmother's surname is McDowell. Wouldn't ya know? Naturally, I listen to my folk.
EJM is always radiant, which makes you so great! Everytime i learn something new, but every time you remind me of how much pleasure baking and cooking can deliver. please keep the inspiraon up
My mouth was watering the whole time, but since I'm bedridden I can't get up and make one. I will be ordering one when the restaurants open tomorrow. YUMMMM!
LOVE your shows and cooking channel. Simply amazing. Your witty and friendly personality and your passion for cooking makes me feel like making ALL your recipies!!! Thank you , you are treuly inspiring ♥️♥️♥️👩🏼🍳👩🏼🍳
Just finished making several pizzas this week. The kids and I have been enjoying pizza leftovers for three more meals. I parbaked the deep dish crust, which helped a lot to make the deep dish have a crispy crust on the bottom while chewy in between. I’ve enjoyed watching a different way to do them. You have such an infectious fun attitude with baking.
Erin, I highly recommend you whipping up a batch of “fry sauce” for your chips. It is a Midwest favorite in America. Lots of recipes on line. Thanks for your fun video.
Such a great, organized teacher with a fun sense of humor. Thank you for showing a gluten free pizza. My kids have celiac disease so it's nice to see gluten free options
Erin Jeanne McDowell has to be the best teacher on TH-cam.
I totally agree 100%!!!! She's just wonderful! ❤
I also agree!!! She’s a natural at teaching!!
Also Claire Saffitz.
i literally came to the comments to say damn this lady needs a tv show shes making this very simple
Yeah this vid is awesome!
someone please give this Erin her OWN show I would seriously binge..
I watch Erin with my two and four year old boys. One time I was baking with them and when I messed something up and was getting stressed out, my four year old said, "Don't worry! Just like Erin Mcdowell said, you can still fix it!" Also they constantly say "flour shower" lol. We adore Erin!!!
Adorable. And they will likely not be afraid to cook when they're older, which is excellent.
You get extra points for showing a well loved baking sheet 👏
Right?!
Agreed!
@@tmackie1694 9óòĺ
How to cook rice
,,
My husband and I have Pizza Friday every week for the last 9 years. We now live in SW France and the house we bought came with a pizza oven! I make homemade pizza and we have local red wine. It makes for an excellent start to the weekend.
this is total life goals
Can I move in ? 😄🤣 just jk..
@@Sandy83 Hahaha right!?
🍀 lucky you!
I make pizza on fridays, but its all for me!
Her enthusiasm and positivity is infectious. What a lovely lesson on pizzas!
listening to erin talk is so therapeutic!! she is an amazing teacher and is great at what she does! i hope once covid is over she can host a baking master class in person! I would love to sign up for that 🤩 you’re amazing erin!!!
The bake it up a notch series is truly a masterclass ❣️ what a gift
Oh my word…why have I never thought to precook mushrooms and instead just bemoan my perpetually soggy pizza…?! No more! And semolina is what I’m missing. Thanks, Erin!
Your husband must be the happiest man on the planet.
OMG! I can relate to the "yeast free year"! My sourdough starters died during the covid-19 thing because I couldn't get flour to feed them...that made me very sad. Their names were George and Gracey. RIP.
I feel like I have grown so much as a baker since I discovered Erin Jeanne McDowell's recipes and videos. She is the BEST teacher!
Erin has serious favorite teacher vibes
She actually makes it simple and has a nice voice that is easy to listen to
Oh my goodness, BLESS. I've been rewatching all the pie videos because I love Erin Jeanne McDowell so much, but it's been a rough day, and having some new content is exactly the dopamine boost I needed!
I fell asleep watching TH-cam last night. Woke up here....and Im SO CHUFFED to have stumbled here.
Very imformative and I'm having pizza for dinner tonight 😆
Can't wait for Erin's next cookbook, The Book on Pizza Pie. (Just going to wish this into life)
My mum immigrated from England and took Pizza Pie literally making it in a pie dish! I never knew it as deep dish pizza, it was just pizza. I was thoroughly disappointed when I finally traveled to Chicago and had their deep dish pizza ;( My mum is a fabulous cook being totally influenced by television programs like the galloping gourmet and Julia Child. She has always tried new things, and it really opened my eyes to the cuisine of the world. She is a wonderful woman :)
When me and my sister were little, our dad always made pan pizzas. He made them in the biggest oven pan (the one that comes with the oven) and in two round pans (cca. 30cm) that he bought. A lot of times he also made them for birthdays for us, cousins, etc. This made me reminisce and feel emotions too Erin. I can still vividly remember him bringing the large pizza in our grandma’s house for my cousin’s birthday. It was a big house (a twin house, or how do you say it) and we all lived there, our grand parents, my family of four for that time (I got a second, younger sister 8 yrs later), my aunt (mom’s sister), uncle and cousin. We had already moved at that time, came with mom at the house before dad, because he was making pizza at home, in our apartment. We were standing on a balcony, watching him as he arrived, he pulled out his signature big pan pizza from our first car Citroën Dyane and brought it in the house still warm & smelling delicious.
So, Erin, thank you for making me remember that moment, because that time of my life is soooo special to me, us 8 living under the same roof (grandfather had died by that time). Mmmm, can even remember the smell of grandmas’s kitchen in the morning, when she was cooking coffee.
Thank you again, from the bottom of my heart! ❤️🙋🏻♀️
"OUR MEMORIES ARE THE SUM TOTAL OF OUR WEALTHINESS. "
@@janaprocella8268 So true. 🤗
I’m laying in bed with a 101 fever, body aches, and nausea. Erin has me cracking up though! This video is exactly what I needed. And my mom makes pan pizza at home so the nostalgia is real. Thanks Erin.
With a detroit style, I'd suggest putting the sauce on with just rows, like racing stripes. Also, natural casing pepperoni on top of the cheese, so that it cups and gets crispy. Not saying this is the "right" way. Just what I've come to love when I make it.
Never heard of detroit style before. Scrolled through the comments to see if she did it "correctly". thx!
Erin is a master teacher--she covers topics I don't even know I need to know. Her grasp of baking knowledge is phenomenal--I'm a fan of everything she says, shows and writes!
I ❤️ Erin. She is very inspiring, both the cooking n personally 🙏
She needs to have a show. She is the best I have seen. So clear and precise in explaining what needs to be done. And when things go wrong what to do... WOW she is so talented.. FoodNetwork???
Wow, seeing this pop up literally made me gasp with joy. LOL. I'm making some pizza this weekend. :)
I love you, Erin Jeanne McDowell, you make me feel so good. I cannot eat wheat, very, very sadly for me because I want to eat everything you bake. But I used to be a baker and your wonderful tutorials bring back deep sense memories of delicious cakes and crusts and delectable fillings and toppings. Thank you, Lady McDowell. I can feel your Erin love in everything you make. (And thanks to Mimi, as well, for helping to create you. We called one of my grandmothers Mimi, too. I would like to eat Mimi's pizza!)
P.S. Thank you for the gluten-free dough!
Ohh your excitement is infectious! I'm laughing in bed at 3 in the morning, binge watching your videos ❤️😂
I find Erin engaging, informative and incredibly well-spoken! And she really knows her stuff! ❤❤❤
Erin Jeanne McDowell…I could watch you prepare and teach all day long…you are amazing 😎
I wish I had watched this last week when I made a pizza with sourdough for the first time and I didn’t know the dough needed to relax so I just kept “wrestling” it until it was about a medium sized pizza. In the oven it then lifted to a dome!!! I’m not kidding, the cheese and all the goodness ran downhill.. I’ve made pizza before countless times but never have I seen pizza turn into a dome. It was my most tragic pizza moment ever! So by watching this adorable pizza episode I hope I can make up for it next time. Thank for this delicious and adorable 🥰 show!
We love making pizza at home with our fresh made dough. We’re new at doing this and have been learning by trial and error. I cannot tell you how much this video means to me. It is so thorough and your explanation about the different ways to use yeast and timing is awesome! Thank you so much Erin.
The Mimi pizza sounds amazing, like exactly a combination I would put on my pizza.
I love these so much. Erin is an excellent teacher - she's incredibly informative, and she breaks things down in a way that feels completely approachable without being patronizingly simplistic. Also, her attitude is just infectious. You can't watch an episode of BIUAN and not feel calm and happy by the end of it.
I discovered your episodes recently and i absolutely love the way you present things. Thank you for being REAL
I think the next multi video episodes like the multi pie episodes should be bread baking. Start with the basics, do some easier flatbread type breads or focaccia. Then move up to more complicated breads like a French loaf or sourdough. Do an episode on common breads in the house like sandwich bread or rolls. I've always been intimidated by bread baking because never turn out so well, but this video really inspired me that I CAN make pizza and I CAN make bread. Much Love!
really appreciate how you explain the science and how to fix mistakes. This is so helpful!
I know this is two years past the viewing, but I just want to say I love your show. You are very informative and go to a depth I love, and I am a Home Ec teacher. There is one point in this show I think you may want to know about, because I have a feeling you are that kind of person. Detroit style pizza. You have to make sure to put the Wisconsin brick cheese down the edges, then mozzarella, then comes the pepperoni. The sauce is put on AFTER baking, and in two stripes like tire tracks (Motor City and the fact that the pans were actual tool trays from the assembly lines from the car factories). Keep up the fabulous work! Love this show!
God, I love Erin! Her Book on Pie is amazing!
You rock! Thanks so much for including GF in your doughs. As a celiac viewer, I am totally grateful. I have been experimenting with my thin crust for 2 years!
Erin in the morning, Erin in the evening, Erin at suppertime! 🎶 With Erin on the TH-cam, you can be happy anytime!!!
Erin, you are such an incredible instructor. The ease in which you teach is refreshing and delightful. Please keep doing what you do and we will definitely keep watching!
Erin, you are totally amazing I just love your TH-cam videos… And if you can believe that I actually don’t like cooking meals but I do like cooking one off‘s like bread, yoghurt, pies ... you are just my cup of tea and love love love your videos. You need a show on TV because I would be you’re number one fan. I’ve just seen you with your dad to making biscuits, and boy do I have to try those. I even got my husband who refuses to do anything in the kitchen other than wash the dishes, which I guess isn’t so bad… To watch your videos with me he just loved your pizza one. Please keep them coming and I’ll be watching… You’re amazing. I’m actually going to have a go this weekend at your shoe pastry. In England where I’m from, but I actually live in Canada now, we used to have these choux pastry buns that were filled with whipped cream and chocolate loaded on the top. I don’t know if these have a name but that’s what I’m going to have a go at this weekend for Easter weekend. My husband can’t wait, perhaps I’ll get him to help…😏
former pizza place employee that learned a few tricks. we were always taught to cheese from the outside in because the cheese will naturally pool towards the center. also -- when you use a pizza cutter you really want to press down super firmly and make the cut in one sweeping motion instead of rolling the cutter back and forth -- you get cleaner cuts that way and it's also just less effort to get it "right" on the first swing.
Just me sitting on my couch watching Erin make pizza while I wait for my pizza to be delivered. 🍕
Put mine in the oven straight from freezer, courtesy of local supermarket 😉
@@UKLeonie those taste nasty
Any sugestion on a good one ?
Showing where things can go wrong and how to fix it... What an angel
HI THERE you are an awesome person and your way of instructions is superb/ and i was immensely moved by this episode. for there is truly nothing more dear to one than family. bless you and wish you have a wonderful life.
I’ve been binge watching Erin’s episodes! Loving her and the lessons!! My dad always bought Chef Boy Ardee mixes for my sister and I to make pizza on Saturdays. Little did I know in the early years of marriage, that yeast dough from scratch would make such amazing pizzas. My husband is in heaven when I make pizza for him!! Thanks Erin….my husband thanks you!!
The most informative video series I have ever seen on TH-cam
Think of how most of us would have loved school and learning with quality teachers like Erin. So much of our time was wasted sitting in required classes without inspiration.
I was looking yesterday, not so patiently waiting for the next episode. Enjoyable as always and very informative for us in the UK who don't have all these different styles of pizza.
Erin, I discovered Bake it Up a Notch while vacationing in Florida. Now I watch every episode while walking on the treadmill.....so I don't gain weight while watching! I have made your cheesecake many times and my family loves it! I am going to try pizza this weekend. You are fabulous and I adore you!! Keep doing what you do, and the world will keep watching.
Donna in Michigan
I think pizza should be it's own food group. 💖💖💖💖
Can not wait to try your way. 😊💖
LOVED this episode. I stirred up pizza dough in the morning, before work after watching. Yum! Thanks, Erin.
Did you leave in the refrigerator for 18 hrs as suggested?
I just bought a stand mixer and Erin is helping me feel more confident about baking. Thank you so much! I am loving this Bake it up a notch series!
My two fave things: Erin and pizza
I keep finding episodes of Erin I missed and totally loving it!
I'm probably the only one in the world who doesn't care for pizza but after watching Erin make all of these pies and watching her expressions I just might have to try a slice. This young lady is truly amazing, what a talent.
I love Erin
The best teacher on YT
Not gonner lie, "The Mimi" is going to be my 2nd fav as I prefer pizzas with no tomato base.
What’s your first? :) (Have you tried Brussels sprouts? They’re great with mozzarella, garlic and a little parm. Also with pancetta if you’re a meat eater)
Dear Erin, I don‘t think, I ever cried watching a food video... BUT the part where you talk about homesickness and the taste of family- I had to wipe away one or the other tear... thank you for this nice episode, I‘ll definetely try some of the pizza‘s!
Sohla brought me here... I have no regrets! I just love Erin!!!!!
I would literally die to be in Erin McDowells circle of friends. She seems like such an awesome and knowledgable person.
You are the most amazing teacher !! This pizza episode is huge . It is worthy of watching over and over again . Erin you had me learning and laughing all at the same time .Thank you for all the hard work you put into making this video . Really amazing!! Oh , I really cracked myself up at your very last pizza when I finally realized the pizza on your dress was not from a pizza spill, but a cute little pizza pattern on the material! Thank you 😊
I’ve watched like 20 pizza dough recipe videos and FINALLY found the perfect one. I love Erins energy and videos and her passion! Keep them coming
hope you became a real pizza wizard
I'd take my hat off to ANYONE who can replicate ny pizza it's like becoming a sushi master.
I love watching Erin cook. She says it plain and simple.
Hi,I am so grateful to you for being part of food 52 because I absolutely love to watch create different baked goods.
I ha e learnt so much and iam now not afraid to try anything.
I feared croissant dough making and because of your video,I tried it and it came out nice .iam so happy.thank you from the bottom of my heart.
😌
Erin - you are an ARTIST! You teach and entertain - - - a great way to unwind from a stressful day . . . Watching , learning, baking and of course - tasting and sharing with friends!
I love this woman. And the Westie cameos are the BEST!
"It's our hANDS!" made me laugh out loud. Erin has such a fun personality. She seems like someone who'd be really fun to cook with.
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
THE SWISS CHEESE DRESS 😭
I thought they were slices of pizza, no? Either way, adorable!
the fact that she made that many pizzas in such a pretty white dress without getting any sauce on herself is in and of itself a feat. I would have ruined that dress.
Oh Erin - You are simply a delight! Thank you for uplifting all of us - making us believe we can bake actually bake anything! You are our "bake it up" wind beneath our wings! Thank you! I LOVE it all!
Oh Erin, I'm going to have to put you in my will! Every time I make pizza, it never tastes like I had in mind. With your sterling instructions, now I know how to perfect it. BTW, I love your old stained baking sheet. I have one just like it, which has served my family for many years. Thank you so much!!
Oh, Erin, I'll never learn! Once again I have made the mistake of watching one of your delicious videos after midnight! Now I'll be dreaming and drooling all over my pillow!! Don't know if it sounds like a compliment but, you make my mouth water! (it is...it is a compliment in my baking book!) I just love you and thanks for a winning video, again...
Erin is a genius with food AND descriptive language! 🍕🍕🍕 Loved this episode!
HOLY COW that was the cheese pull of all cheese pulls!!!
The crunch on the pizza is delicious sounding!
Somebody tell me how to give more than one like! First like because Erin is fantastic, second for the story about Mimi's pizza!
I really appreciate how your go over the details of getting the dough for the the pizza 🍕 you want. From there you can't go wrong ( because you talk about that too).
Keep those bright eyes shiny!🌹
As an Italian who has been making pizza for a long time, I completely approve of Jeanne's recipes, especially Mimi's potato pizza which is very popular in Southern Italy. An important missing herb is oregano which is a must for most pizzas. Also missing is the Margarita Pizza which is the most popular pizza in Italy and is super simple to make but delicious. Thin crust, fresh sliced tomatoes and sliced buffalo mozzarella baked at very a high temperature topped with fresh basil. BTW, I use sharp scissors to cut my pizzas.
Thats interesting, I do like sliced wagon wheel tomatoes and oregano, but we very heard of Margerita PIZZA, WOW
@@kimberleyjane2338 Haven't been to Italy for a long time, but any Italian will tell you that all the toppings we use are North American creations. Pizza in Italy is very simple, usually just tomatoes and sometimes cheese. Margarita is thin, fresh tomatoes, sliced buffalo mozzarella and cooked at very high temperatures. It's an art to make it properly.
@@512bluemoon Thanks for your reply. I like simple pizza. I purchased many 9" perforated pizza pans so once I put the dough, everyone dresses their own. It works for us, especially me, because I dont want very much, if any, cheese. Have a great day!
@@kimberleyjane2338 Great idea. I use my large perforated pan a lot or my cast iron skillet for deep pizzas. A fun birthday activity when my daughter was younger was to give each child a prepared pizza dough with tomato sauce and they would have a large choice of toppings to choose from. Was fun and so interesting to see what they came up with.
@@512bluemoon Yep and nobody blames the cook. lol
I have been working on good pizza dough for a while and love fermenting in the frig at least over night. I normally make a huge batch when I'm in a pizza mood and put it in a Ziploc. I'll take out enough for my pizza a couple hours before. Day 3 or even 4 sometimes, the dough has the best flavor!
best part about waking up is a zip lock bag of white stuff
(puffed up pizza dough) lol
Wow! Just Wow! Thanks Erin. Made the no-knead pizza dough and toppings pepperoni and mozzarella. We loved it. I left the dough in the fridge after putting it in cling wrap and used it for lunch today. Awesome!!!
You are an amazing teacher and simply adorable! Every video I've watched, I can truly tell how much you are enjoying yourself and how much you love to cook. Thank you so much!
I absolutely LOVE your show, your teaching, the foods you bake and your outfits! You have such an amazing vibe...fits you so well! Love how you have established your brand.
Yay, Erin AND pizza? I'm sold! /o/
I'm so glad I found Erin's videos. She's managed to explane some small but crucial things no one seems to talk about in other recipes. I love how she talks, it's such a pleasure to listen! anything she explains all of a sudden becomes very simple and that's a sign of a very Very good teacher. love her so much♡
I love a great pizza. Can't hardy wait to try these recipes. Looks tooooooo yummy. And as a side note. 13 generations ago, in the land of Scotland, my grandmother's surname is McDowell. Wouldn't ya know? Naturally, I listen to my folk.
EJM is always radiant, which makes you so great! Everytime i learn something new, but every time you remind me of how much pleasure baking and cooking can deliver. please keep the inspiraon up
My mouth was watering the whole time, but since I'm bedridden I can't get up and make one. I will be ordering one when the restaurants open tomorrow. YUMMMM!
LOVE your shows and cooking channel. Simply amazing. Your witty and friendly personality and your passion for cooking makes me feel like making ALL your recipies!!!
Thank you , you are treuly inspiring ♥️♥️♥️👩🏼🍳👩🏼🍳
Another fabulous video...and after a hideous work week....I so need this! Doing the Detroit style tomorrow! Love, love, love Erin!
Erin......I can't stop watching your lesson.....
I just love how you take your time explaining everything to where it's understandable. I really appreciate your gift and God bless you continually 💜
Just finished making several pizzas this week. The kids and I have been enjoying pizza leftovers for three more meals. I parbaked the deep dish crust, which helped a lot to make the deep dish have a crispy crust on the bottom while chewy in between. I’ve enjoyed watching a different way to do them. You have such an infectious fun attitude with baking.
Erin, you truly are the best teacher for all the baking dishes out there!! Thank you so much!!
Love, love to watch Erin. She's an amazing teacher. Thank you Erin.
Oh my goodness!... I LOVE her!! She’s such a great teacher!!!
Erin, I highly recommend you whipping up a batch of “fry sauce” for your chips. It is a Midwest favorite in America. Lots of recipes on line. Thanks for your fun video.
Such a great, organized teacher with a fun sense of humor. Thank you for showing a gluten free pizza. My kids have celiac disease so it's nice to see gluten free options
I'm in the first minute of this video and I love it already
I love your energy and utter bliss. Your videos always make me smile. I received "The Book On Pie' for Christmas and love it!