@@kristopherjones8400 Glen also reminds me of Bob Ross, as well as Steve1989MREInfo and GoodBadFlicks. All four of them are so easy-going and relaxing, sometimes even soothing to listen to
I I have never met such a humble cook on-line. Glen, you say when you fail at something, and even during some shows, things are not perfect. Thank you so much for allowing me the freedom to also not be perfect.
I know what I really like about this amazing show. You guys are really smart. Smart commentary, open mindedness and uncomplicated, non-fussy explanations. Love it all.
I mean, I'm a toppings-on-top guy, but a dear friend of mine from Nova Scotia, Canada grew up with mounds of pepperoni under the cheese from his local shop, so to each their own. To that end, Atlantic Canada style Garlic Fingers and Donair Sauce. I've got such good memories of those from college.
Hullo, Glen! Thank you for yet another lovely recipe. That pizza looks delicious! I know that you are new with the wood-fired oven. I wondered, though, if sometime you might make a video about using one? Things to know before you buy, things to look out for, how to start a fire, how to regulate temperature, and -- importantly -- how to clean it out. Perhaps also some of the mistakes you made as you were getting used to it, since you mention them here. I would find such a video quite fascinating and instructive.
I'm so glad I found your channel, I used to love to cook, but I've lost my flame for cooking and baking. I found your channel and you have given me back the flame and passion to cook again. I love your videos and I am currently working on making things I've never made before and making sodas, because of your channel. thank you so much
This is epic! Thank you very much for sharing your recipe and your knowledge!! I’m a big fan of the fact that you spoke about your learning curve with your new Pizza oven. It takes a definite humility to be able to admit when things don’t work the first time, and that’s the sort of thing that a real teacher with a real passion for the subject speaks about. Because it lets the rest of us know that we’re sort of on track even when there’s a learning curve issue. That’s not small.
The thing I love about cooking it is a never-ending learning process I'm glad I finally found a Cooking Channel that I actually enjoy watching. Other than Gordon Ramsay you're the only other Chef that I enjoy watching and truth be told I'm not subscribed to Gordon Ramsay. Also once I found out you were Canadian I was like yup I knew my Canadian detector was flying off the charts. I myself am a Atlantic Canadian residing in the beautiful Prince Edward Island.
I just love your channel, Glen. Can't even wait for the next videos :) It's so calming to watch and you learn so much tricks and get inspiration to try out these recipes on my own.
There is nothing like a wood fired pizza. It is a marvellous thing. Margherita pizza is my favourite type of pizza. A good quality tomato sauce, buffalo milk mozzarella and fresh basil leaves. Pizza is like a blank canvas. You can put so many different toppings on it. Here is something you can try for your next pizza. I used it on homemade focaccia bread. It will work for pizza. Use basil pesto as the base. Top with prosciutto, bocconcini cheese, and fresh basil leaves. It is so good. I also made what I call a Christmas pizza. I used HP sauce as the base, put vegetables on it, like roasted peppers, then sage leaves, turkey, prosciutto, and bocconcini cheese on my homemade pizza dough. A friend of mine tried it and told me it was so good. Great video. Cheers!
Glen, have you seen bon apetite's perfect pizza video? I wonder what your thoughts would be on the pizza they decided in the finale and if you're interested in trying it.
Awesome outdoor oven; pizza looks great Glen! I have a few go to pizzas: 1. Chicken, mushroom, spinach, jalapenos, and mozzarella with either a garlic cream sauce or olive oil. 2. Pepperoni, mushroom, hot peppers, and mozzarella with tomato sauce. 3. Italian Sausage, bacon, mushroom, broccoli, and mozzarella with tomato sauce.
I'm going to give that sourdough recipe a try as soon as I can find a starter. One restaurant we love to have wood oven cooked had prosciutto, articoke, black olives and mozzarella. It was to die for :D I love my Friday night pizza with homemade pizza sauce, chorizo, hot peppers, green peppers and mozzarella
We make pizza every Saturday. Would love to try a wood fired oven. My favourite combination starts with a homemade Alfredo sauce base and pink salmon. Then various toppings get added. I like a mild white cheese on top. Our daughter visits Poland every summer and has adopted the practice of putting on tuna and artichoke hearts. That is good, too. We like spicy foods but not too spicy on our pizza.
Nailed it Glen! That's an amazing pie with just the right amount of crispy bits so you know it was wood fired. The Mrs really like pepperoni and pineapple on a pizza. I've got a different on I'm working on.
I can't wait for more pizza videos! I like olives, fresh mozzarella, and basil on my pizza. Other great things I like to add are oregano, ham, chicken, and sausage. One kind of pizza I always like is BBQ chicken. The sauce is BBQ sauce, and on top is some grilled and/or smoked chicken that's been shredded.
My wife's hometown has a pizza place that serves one called "Shotsy", it's a mustard sauce, Swiss and mozzarella cheese, smoked polish sausage topped with sauerkraut....It's absolutely amazing.
Breakfast pizza should for sure be on the list if it isn't already. I do them with more of a biscuit style crust, pan sausage, bacon, eggs, cheese and some white cream gravy as the sauce! I would love to see your take on any breakfast style 'za. :)
Our family favourite is sour cream, then hot smoked trout, then thinely sliced boiled potatoes that have been coated in lemon zest, Rosemary, salt, pepper, olive oil and layered all over the top and then some Parmesan . My husbands Australia country favourite was the grommet - tomato sauce, mushrooms, ham, pineapple, roast chicken and mozzarella.
I have a pair of small pizza stones we use for camping. My favorite is lasagna pizza made with dobs of ricotta. I just use a Webber Q1200 at its highest setting and it works for us.
I like spinach, artichoke hearts, kalamata olives, a briny crumbly feta, prosciutto, drizzled with olive oil, baked, then drizzled with some more olive oil, basil, and a squeeze of lemon juice. But I like prosciutto on pretty much anything. Experiment with putting lemon zest in the dough. 3.14 Friday haha.
I personally prefer to have cheese under ingredients and I like it a little bit bigger, but I'd like to give a home-made one a try since I haven't yet and I'm curious whether the dough is different and what kinda surprised me was using tomatos instead of tomato sauce, is it so much different?
I LOVE mushrooms on pizza! Also: spinach, asparagus, pineapple, black olives (any or all of the above), and I like either shredded low-moisture mozzarella or a good-quality balled mozzarella. My family has been using Newman's Own Sockarooni pasta sauce for the last year or two, and it's AMAZING (we've made our own sauce in the past, and that's good, too). We also make our own crust from a kids' cookbook that's sadly out of print (Kids Can Press Jumbo Vegetarian Cookbook), and about ten years ago I got into the habit of adding a sprinkle of dried basil, oregano and garlic powder before mixing everything together. I never measure the herbs, and it's amazing every time.
I used to work in a pizza restaurant, we used to use corn meal for our flour. Also, when your pizza is ready to turn, if you take your metal peel, scoop the pizza off the stone and you can kind of “flick” your handle back and forth to spin the pizza on its own, without using that tool. Good looking pizza though!!
If I was making my own pizza, pepperoni, Italian sausage, bacon, onion, mushroom, and peppers. My family likes pepperoni, bacon, onion and green olives. I usually put the cheese on first to let the veggies lose moisture, I found that putting cheese on last tended to trap the moisture. Looked awesome!
My favourite topping for a homemade pizza is very similar to yours. Mine is sausage (Pepperoni, Salami, Chorizo or Garlic sausage), with mushrooms, red pepper, red onion, Basil and usually around 3 different types of cheese (whatever takes my fancy). BTW, I love my pizzas to loaded with cheese and stuff the crusts with both cheese (usually Gourda or Mozzarella) and garlic butter.
What do you do with other two dough "balls"? Store them in freezer or something? I love to cover my pizza with an extremely thin coat of olive oil and sprinkle some pepper on top, then put tomato slices, then a bit of shredded cheese, then a couple of pieces of thinly sliced ham, sliced mushrooms, sliced onion, sliced bell peppers (green usually) and then some more cheese to top it all off and couple of sprinkles of dry oregano. I know everyone loves pizza sauce, but I really enjoy the way tomatoes turn out when baked this way.
I know it sounds crazy, but peanut butter and jelly pizza is amazing. We used to make them in my hometown pizza shop. The trick is to microwave the peanut butter first so it liquefies, and then make sure EVERY INCH of peanut butter is covered by whatever jam you're using, because it'll burn if not. We used to top it with crumbled shortbread and crushed peanuts. Was easily one of the best-selling desert pizzas. It's super rich, so don't expect to eat it alone. but its great for parties.
I tried this pizza In south korea that has the option add what is called a golden crust it’s a crust filled with yellow sweet potato mash and the outside of the crust is also lined with crispy golden cheese. Super good crust. The pizza was just a veggie pizza with sausage. The special part is the crust; 100% would recommend.
Also a Detroit style pizza! If you can source some Wisconsin block cheese (yes, it's really just called block cheese) similar to a mild white cheddar. The other big thing to set it apart is again the sauce, which has a ton of garlic (both powder and fresh)
I don't have a wood fire oven, but did do a ground chicken crust (add seasoning, grated pepperjack cheese and an egg and prebake) then did a buffalo/yogurt sauce with thin slices of carrots, celery, jalapenos and blue cheese. Basically getting a Buffalo Chicken Pizza. Wonder what the smokey-ness of that wood-fire oven would do to it?
Hey friend! Thanks for great videos. And thanks for making a pizza series. Pizza is my favorite. Here are some show name suggestions Trial by Fire Fired! Pizza Edition Pizza from the Peel Peeled Pies Also a mace / pumpkin spice pizza would be cool to see.
I bake my pizzas in a conventional oven. I like a crisp/crunchy crust, so I usually bake the crust only in a perforated pan for seven minutes first, then pull it out and top it, then bake it for another seven.
Hey, Glen. Could you try your hand at a traditional New York style pizza pie? I know most places in New York don't use the wood fired oven, but I'm interested to see how it would turn out.
Love pizza, so I'm not too particular about the toppings. But, a couple years ago I had a caramelized onion pizza at a gallery walk event. It was real tasty. Worth trying if you haven't already.
Amazing, that looks so delicious! My suggestion (request) for pizza; I like a good BBQ sauce base as I think the vinegar/sweet combo works nicely. Would love to see a mischievous Glen twist on homemade BBQ sauce (perhaps using Squozen cola?) to use on pizza.
Apropos of sauce and ingredients, it'd be interesting to see you riff on Bon Appetit's pizza series. I also quite enjoy your channel as everything is lovely and relaxed.
Mexican style pizza is great! Good use of left over enchilada or burrito fillings, rice and all! Top with guac once cooked. Don't judge until you try it!
Hey Glen mushroom hunter here.. I'm from the Detroit area so obviously..I'm going to suggest a pan style or deep dish pizza.. my favorite is pepperoni mushroom onion black olive lots of cheese!! Just a little advice from having worked at a couple of pizza places when I was a teenager.. the secret to pan or deep dish pizza is not only the pan but lots of oil might be dangerous to cook in the oven be careful!
I have made a steak and potato pizza. Thin sliced potato with thin sliced ribeye steak with olive oil and some mozzarella. The original was made with truffle oil but not necessary. Neither the steak nor potato needs to be precooked as long as the potato is sliced like for chips.
A pizza that, every time I make it, my friends love it. It does sound a little funky for a Pizza - but I've never heard a bad thing about it! Peanut Satay Sauce base, red onion, roast chicken, feta, and mozzarella (small amount) - are the main toppings. Sometimes we will put shredded ham, red capsicum, mushroom, and even baby spinach. on it
My favorite pizza has tomato sauce, mushrooms, fresh tomatoes, mozarella, and pine nuts. Then after you've baked it, you add prosciutto, parmezan shavings and rocket. Variations of this pizza are quite common here in Sweden.
If I use a regular conventional oven do I put the pizza strait on to the oven rack or do I put the pizza on a cookie sheet? And what temp? 350 degrees Fahrenheit?
My favourite pizza toppings, besides the obvious mozarella and tomato sauce: Bresaola, parmeggiano, rocket leaves (leaf? branch?), hazel-nuts and a little bit of honey. The explosion of flavors will never stop to amaze me.
Wood oven pizza, you cannot beat it! I have a smaller round peel than yours and it’s much easier to rotate the pizza. One tip too is to dome your pizza (lift your pizza to the top of the oven dome and hold it there for 5-6 seconds) It really finishes off the pizza.
In Sweden most pizza places have a pizza with sliced banana and curry powder on. The banana goes on the pizza before it goes in the oven so that it gets cooked. It certainly is an acquired taste. This type of pizza may also have pineapple on it, and sometimes peanuts.
The "Welcome, friends" always put a big smile on my face :)
Reminds me of Mr. Rogers☺️
@@kristopherjones8400 Glen also reminds me of Bob Ross, as well as Steve1989MREInfo and GoodBadFlicks. All four of them are so easy-going and relaxing, sometimes even soothing to listen to
I I have never met such a humble cook on-line. Glen, you say when you fail at something, and even during some shows, things are not perfect. Thank you so much for allowing me the freedom to also not be perfect.
I love how you have the most wholesome cooking channel on youtube. And considering how wholesome cooking channels tend to be, that's very impressive
Ive been subscribed to Glen for a while and he is just pure
Wood-fired Friday (could bake other things in there).
Good idea - I love pizza but I would love to see where Glen"s imagination will take him with other dishes in the wood fired oven!!!
I know what I really like about this amazing show. You guys are really smart. Smart commentary, open mindedness and uncomplicated, non-fussy explanations. Love it all.
Sourdough pizza dough sounds excellent. Perfect video for a Friday night.
I mean, I'm a toppings-on-top guy, but a dear friend of mine from Nova Scotia, Canada grew up with mounds of pepperoni under the cheese from his local shop, so to each their own.
To that end, Atlantic Canada style Garlic Fingers and Donair Sauce. I've got such good memories of those from college.
Hullo, Glen! Thank you for yet another lovely recipe. That pizza looks delicious!
I know that you are new with the wood-fired oven. I wondered, though, if sometime you might make a video about using one? Things to know before you buy, things to look out for, how to start a fire, how to regulate temperature, and -- importantly -- how to clean it out. Perhaps also some of the mistakes you made as you were getting used to it, since you mention them here. I would find such a video quite fascinating and instructive.
I'm so glad I found your channel, I used to love to cook, but I've lost my flame for cooking and baking. I found your channel and you have given me back the flame and passion to cook again. I love your videos and I am currently working on making things I've never made before and making sodas, because of your channel. thank you so much
This is epic! Thank you very much for sharing your recipe and your knowledge!!
I’m a big fan of the fact that you spoke about your learning curve with your new Pizza oven. It takes a definite humility to be able to admit when things don’t work the first time, and that’s the sort of thing that a real teacher with a real passion for the subject speaks about. Because it lets the rest of us know that we’re sort of on track even when there’s a learning curve issue.
That’s not small.
I need to stop watching your videos when I’m hungry.... 🤤
I can have just eaten & I still get hungry...
@@bigfatbaataed can confirm
The thing I love about cooking it is a never-ending learning process I'm glad I finally found a Cooking Channel that I actually enjoy watching. Other than Gordon Ramsay you're the only other Chef that I enjoy watching and truth be told I'm not subscribed to Gordon Ramsay. Also once I found out you were Canadian I was like yup I knew my Canadian detector was flying off the charts. I myself am a Atlantic Canadian residing in the beautiful Prince Edward Island.
You are living your best life my man.
Very excited about this pizza series!
Finally a success with my sour dough adventure. Our Friday Pizza Night was a huge success thanks to this video.
Wow. That crust looks amazing! Nice work. I’m very interested in dessert pizza!
Looks great Pizza. The oven was built by yourself of a package deal. Thanks
I just love your channel, Glen. Can't even wait for the next videos :) It's so calming to watch and you learn so much tricks and get inspiration to try out these recipes on my own.
I’m a fan of pepperoni, mushroom and extra sauce. I need to try out this oven. I like the imperfections of them.
Love, love, LOVE this!!
This is the best channel I’ve found in the longest
There is nothing like a wood fired pizza. It is a marvellous thing. Margherita pizza is my favourite type of pizza. A good quality tomato sauce, buffalo milk mozzarella and fresh basil leaves. Pizza is like a blank canvas. You can put so many different toppings on it. Here is something you can try for your next pizza. I used it on homemade focaccia bread. It will work for pizza. Use basil pesto as the base. Top with prosciutto, bocconcini cheese, and fresh basil leaves. It is so good. I also made what I call a Christmas pizza. I used HP sauce as the base, put vegetables on it, like roasted peppers, then sage leaves, turkey, prosciutto, and bocconcini cheese on my homemade pizza dough. A friend of mine tried it and told me it was so good. Great video. Cheers!
Glen, have you seen bon apetite's perfect pizza video? I wonder what your thoughts would be on the pizza they decided in the finale and if you're interested in trying it.
I thought it was interesting that the pair that went to Italy to learn about mozzarella ended up getting the best advice from someone in the U.S. ☺
I agree, it would be very entertaining to watch Glen recreating BA pizzas!
*Fluffy pizza. Looks nice* ✅😁
I do not know why I was not subscribed to your channel! Most of your videos represent my culinary goals, and that is amazing!!
Oh wow that pizza looks fabulous 😍 I love the wood oven 👏🏼
Hi Glen, love your videos.
Greetings from Guatemala!
Awesome outdoor oven; pizza looks great Glen! I have a few go to pizzas:
1. Chicken, mushroom, spinach, jalapenos, and mozzarella with either a garlic cream sauce or olive oil.
2. Pepperoni, mushroom, hot peppers, and mozzarella with tomato sauce.
3. Italian Sausage, bacon, mushroom, broccoli, and mozzarella with tomato sauce.
I'm going to give that sourdough recipe a try as soon as I can find a starter.
One restaurant we love to have wood oven cooked had prosciutto, articoke, black olives and mozzarella. It was to die for :D
I love my Friday night pizza with homemade pizza sauce, chorizo, hot peppers, green peppers and mozzarella
“Slice of the Week”...thanks for the videos!
Beautiful work!
We make pizza every Saturday. Would love to try a wood fired oven. My favourite combination starts with a homemade Alfredo sauce base and pink salmon. Then various toppings get added. I like a mild white cheese on top. Our daughter visits Poland every summer and has adopted the practice of putting on tuna and artichoke hearts. That is good, too. We like spicy foods but not too spicy on our pizza.
Looks sooooo good! I love bell peppers, mushrooms, onions, black olives, and some sort of meat.
Just sent channel and video link to friend trying out his new oven. Thank you for all your great work.
Nailed it Glen! That's an amazing pie with just the right amount of crispy bits so you know it was wood fired. The Mrs really like pepperoni and pineapple on a pizza. I've got a different on I'm working on.
I love that "welcome friends!" Intro, it's really captivating :D
I can't wait for more pizza videos! I like olives, fresh mozzarella, and basil on my pizza. Other great things I like to add are oregano, ham, chicken, and sausage. One kind of pizza I always like is BBQ chicken. The sauce is BBQ sauce, and on top is some grilled and/or smoked chicken that's been shredded.
Pineapple and sliced black olives. I even got the chopped olives once and they worked out great.
Glen , we have a local pizza shop that puts sauerkraut on and I love it !!
My wife's hometown has a pizza place that serves one called "Shotsy", it's a mustard sauce, Swiss and mozzarella cheese, smoked polish sausage topped with sauerkraut....It's absolutely amazing.
Glen, why are you so huggable?!?
Breakfast pizza should for sure be on the list if it isn't already. I do them with more of a biscuit style crust, pan sausage, bacon, eggs, cheese and some white cream gravy as the sauce! I would love to see your take on any breakfast style 'za. :)
Our family favourite is sour cream, then hot smoked trout, then thinely sliced boiled potatoes that have been coated in lemon zest, Rosemary, salt, pepper, olive oil and layered all over the top and then some Parmesan .
My husbands Australia country favourite was the grommet - tomato sauce, mushrooms, ham, pineapple, roast chicken and mozzarella.
i love you and your videos glen, greetings from the netherlands
Thank you for these pizza oven videos! Do you still use it? I’ve noticed all these are older videos
I have a pair of small pizza stones we use for camping. My favorite is lasagna pizza made with dobs of ricotta. I just use a Webber Q1200 at its highest setting and it works for us.
I like spinach, artichoke hearts, kalamata olives, a briny crumbly feta, prosciutto, drizzled with olive oil, baked, then drizzled with some more olive oil, basil, and a squeeze of lemon juice. But I like prosciutto on pretty much anything. Experiment with putting lemon zest in the dough.
3.14 Friday haha.
I'm italian and I approve this Pizza.
I personally prefer to have cheese under ingredients and I like it a little bit bigger, but I'd like to give a home-made one a try since I haven't yet and I'm curious whether the dough is different and what kinda surprised me was using tomatos instead of tomato sauce, is it so much different?
I LOVE mushrooms on pizza! Also: spinach, asparagus, pineapple, black olives (any or all of the above), and I like either shredded low-moisture mozzarella or a good-quality balled mozzarella.
My family has been using Newman's Own Sockarooni pasta sauce for the last year or two, and it's AMAZING (we've made our own sauce in the past, and that's good, too).
We also make our own crust from a kids' cookbook that's sadly out of print (Kids Can Press Jumbo Vegetarian Cookbook), and about ten years ago I got into the habit of adding a sprinkle of dried basil, oregano and garlic powder before mixing everything together. I never measure the herbs, and it's amazing every time.
I really like pickled red onions, arugula, grilled fennel, and prosciutto on pizza. They all balance each other really nicely.
I used to work in a pizza restaurant, we used to use corn meal for our flour. Also, when your pizza is ready to turn, if you take your metal peel, scoop the pizza off the stone and you can kind of “flick” your handle back and forth to spin the pizza on its own, without using that tool. Good looking pizza though!!
I love to go with ham, bacon, pineapple, grilled chicken, and diced tomato with a very light sauce. A twist on the “Hawaiian” theme but so very good.
It’s Friday night tonight! Have a good Friday night pizza Glen!
Hi there! You should try mozzarella, leek, gorgonzola and oregano. That's my favorite one!
If I was making my own pizza, pepperoni, Italian sausage, bacon, onion, mushroom, and peppers. My family likes pepperoni, bacon, onion and green olives. I usually put the cheese on first to let the veggies lose moisture, I found that putting cheese on last tended to trap the moisture. Looked awesome!
My favourite topping for a homemade pizza is very similar to yours. Mine is sausage (Pepperoni, Salami, Chorizo or Garlic sausage), with mushrooms, red pepper, red onion, Basil and usually around 3 different types of cheese (whatever takes my fancy). BTW, I love my pizzas to loaded with cheese and stuff the crusts with both cheese (usually Gourda or Mozzarella) and garlic butter.
pizza looks so delicious! Thanks for the awesome upload
What do you do with other two dough "balls"? Store them in freezer or something?
I love to cover my pizza with an extremely thin coat of olive oil and sprinkle some pepper on top, then put tomato slices, then a bit of shredded cheese, then a couple of pieces of thinly sliced ham, sliced mushrooms, sliced onion, sliced bell peppers (green usually) and then some more cheese to top it all off and couple of sprinkles of dry oregano. I know everyone loves pizza sauce, but I really enjoy the way tomatoes turn out when baked this way.
Dang that looks good. I love all your videos . We must think alike.
Wow that looks good ! 😊😋
I know it sounds crazy, but peanut butter and jelly pizza is amazing. We used to make them in my hometown pizza shop. The trick is to microwave the peanut butter first so it liquefies, and then make sure EVERY INCH of peanut butter is covered by whatever jam you're using, because it'll burn if not. We used to top it with crumbled shortbread and crushed peanuts. Was easily one of the best-selling desert pizzas.
It's super rich, so don't expect to eat it alone. but its great for parties.
I tried this pizza In south korea that has the option add what is called a golden crust it’s a crust filled with yellow sweet potato mash and the outside of the crust is also lined with crispy golden cheese. Super good crust. The pizza was just a veggie pizza with sausage. The special part is the crust; 100% would recommend.
Cant go wrong with dices tomatoes and black olives on pizza. my fav.
Also a Detroit style pizza!
If you can source some Wisconsin block cheese (yes, it's really just called block cheese) similar to a mild white cheddar. The other big thing to set it apart is again the sauce, which has a ton of garlic (both powder and fresh)
I don't have a wood fire oven, but did do a ground chicken crust (add seasoning, grated pepperjack cheese and an egg and prebake) then did a buffalo/yogurt sauce with thin slices of carrots, celery, jalapenos and blue cheese. Basically getting a Buffalo Chicken Pizza. Wonder what the smokey-ness of that wood-fire oven would do to it?
Hey friend! Thanks for great videos. And thanks for making a pizza series. Pizza is my favorite.
Here are some show name suggestions
Trial by Fire
Fired! Pizza Edition
Pizza from the Peel
Peeled Pies
Also a mace / pumpkin spice pizza would be cool to see.
Looks amazing!
Glen you make the best pizza ever 😊
I bake my pizzas in a conventional oven. I like a crisp/crunchy crust, so I usually bake the crust only in a perforated pan for seven minutes first, then pull it out and top it, then bake it for another seven.
I love this channel.
Hey, Glen. Could you try your hand at a traditional New York style pizza pie? I know most places in New York don't use the wood fired oven, but I'm interested to see how it would turn out.
Love pizza, so I'm not too particular about the toppings. But, a couple years ago I had a caramelized onion pizza at a gallery walk event. It was real tasty. Worth trying if you haven't already.
btw: from memory, it was only caramelized onions and no other ingredients. I imagine mushrooms might go well with it...
Amazing, that looks so delicious!
My suggestion (request) for pizza; I like a good BBQ sauce base as I think the vinegar/sweet combo works nicely. Would love to see a mischievous Glen twist on homemade BBQ sauce (perhaps using Squozen cola?) to use on pizza.
Apropos of sauce and ingredients, it'd be interesting to see you riff on Bon Appetit's pizza series. I also quite enjoy your channel as everything is lovely and relaxed.
Looks super delicious
Mozzarella, parmesan chesse, tomato sauce into the oven. Out of the oven rocket, parma ham and more parmesan. Beautiful
u telling me u add more cheese after you pop it out the oven?
@@ih8chz yep
@@Jomzi01 good god i need to try that
agree about the pizza in Sri Lanka. I had tandoori chicken pizza there that was really delicious
I once had this pizza with goat cheese and it was great.
Pizza Of The Week is fine! I would like to see how you handle making a pizza that is meat heavy. Sausage, ham, beef, chicken, etc.
Mortadella, pickled cherry peppers, lemon zest, and parm is also a favorite. Be sure to put some mortadella on top so it gets crispy.
Mexican style pizza is great! Good use of left over enchilada or burrito fillings, rice and all! Top with guac once cooked. Don't judge until you try it!
Linguica on pizza has always been a personal favorite of mine.
Hey Glen mushroom hunter here.. I'm from the Detroit area so obviously..I'm going to suggest a pan style or deep dish pizza.. my favorite is pepperoni mushroom onion black olive lots of cheese!! Just a little advice from having worked at a couple of pizza places when I was a teenager.. the secret to pan or deep dish pizza is not only the pan but lots of oil might be dangerous to cook in the oven be careful!
I have made a steak and potato pizza. Thin sliced potato with thin sliced ribeye steak with olive oil and some mozzarella. The original was made with truffle oil but not necessary. Neither the steak nor potato needs to be precooked as long as the potato is sliced like for chips.
A pizza that, every time I make it, my friends love it. It does sound a little funky for a Pizza - but I've never heard a bad thing about it!
Peanut Satay Sauce base, red onion, roast chicken, feta, and mozzarella (small amount) - are the main toppings. Sometimes we will put shredded ham, red capsicum, mushroom, and even baby spinach. on it
My favorite is Hawaiian pizza with ham and pineapple. My all time favorite is deep dish.
Hey Glen .. excellent video .. if I want to get 6 dough balls the size you made .. do I just double up on everything in the recipe? Thanks!
my fav pizza is good tomato sauce, good mozza and basil
Pizza Margherita is the best!
My favorite pizza has tomato sauce, mushrooms, fresh tomatoes, mozarella, and pine nuts. Then after you've baked it, you add prosciutto, parmezan shavings and rocket. Variations of this pizza are quite common here in Sweden.
Is your temperature dial correct as its reading around 225c which isn't all that hot for a wood fired oven?
If I use a regular conventional oven do I put the pizza strait on to the oven rack or do I put the pizza on a cookie sheet? And what temp? 350 degrees Fahrenheit?
Put your oven as hot as possible 500F or 550F. If you have a baking stone, put it on that, or a cookie sheet.
@@GlenAndFriendsCooking Awesome thanks!
I really hope you're going to do a deep dish pizza at some point. I would love to see that made in a wood oven.
My favourite pizza toppings, besides the obvious mozarella and tomato sauce: Bresaola, parmeggiano, rocket leaves (leaf? branch?), hazel-nuts and a little bit of honey.
The explosion of flavors will never stop to amaze me.
Wood oven pizza, you cannot beat it! I have a smaller round peel than yours and it’s much easier to rotate the pizza. One tip too is to dome your pizza (lift your pizza to the top of the oven dome and hold it there for 5-6 seconds) It really finishes off the pizza.
I love this channel...
Glen I trying to make pizza in the wood oven pcould you please send me the measurements in cups thank you so much
Make Fainá!!!! In Argentina we eat it on top of the pizza. It's a garbanzo flour based tart thing
In Sweden most pizza places have a pizza with sliced banana and curry powder on. The banana goes on the pizza before it goes in the oven so that it gets cooked. It certainly is an acquired taste. This type of pizza may also have pineapple on it, and sometimes peanuts.