I love the cheerfulness that is in your voice, Chef John, for the more recent videos. You sound more playful and make better jokes. I hope this means you are happy! Love your channel!
I'm so glad I found Chef John's channel. I've been cooking for about 40 years but had moved away from it because of life changes (to my detriment). I had just started cooking again a few years ago when I found this channel and it's been so fun and educational to try all these new recipes. Not every recipe is going to be a hit because people have different tastes but the sheer number of recipes ensure that you will find some new favorites.
I absolutely love potatoes on my pizza. One of the local "gourmet" grocery stores makes their own pizzas and one is a potato pizza. It has a white sauce, super thin spuds, bacon and swiss cheese. It's fabulous! Another great pizza topping is Cashews. I prefer Salami over Pepperoni because that's what they used in Europe growing up and I add Cashews and Mushrooms! Then there is the Gruyere, Prosciutto and Granny Smith Apple pizza! So many choices, so little time LOL Thanks for sharing those amazing recipes Chef John!!! ❤️❤️❤️
You absolute pizza fan-atic, some of that actually sounds good... definitely pepperoni here in the USA over salami, but thin sliced ham is awesome, and pineapple over apple, still that sweet with the meaty pepper.... not so sure about nuts on my pizza or my chin🤮
⬆️That reply is a scam!!! Do Not click or follow instructions! TH-cam can censor alternative narrative videos but scams & porn are all over this site! Makes me so angry 😡
We do something similar but on the BBQ. No frying and great for a party with adults & kids. I get the pizza dough patted out to about 6” in diameter and I stack them between sheets of parchment paper and then quickly bbq them on one side. I have bowls of favorite sauces & toppings laid out. Everyone tops their cooked side pizzas with whatever they like. We put the handcrafted/personal pizzas back on the BBQ, uncooked side on the grill, with the lid down for about 2 minutes. Fun and yummy.
I love pizza! Been making it for decades. Just tried my hand at a detroit style and it was a decent start. I watched you make one first and while I used my own bread and sauce recipe, I made sure to use a lot of oil and put the cheese cubes along the edge as you suggested. My crust wasn't as golden as id like so I still have some work to do.
Love u Chef John... Kick it up a notch is Emeril 😘🍕❤️. Love him, too! Rachel is a gift as well. Love so many cooking/chef presentations. Thank u! So broadened my meals/ dinner recipes repertoire! "Yummmmmo" - Rachel Ray 🥰
Hi Chef John! I do have a question, but real quick: I am new to your channel and I love it! The techniques you teach are the keys to making anything you want. And I love that you show your own missteps and how they aren't really a big deal. Anyway, my mom says my pizza dough never has enough yeast flavor, how do I fix that? Thanks so much! Arrendle.
Pizza dough is not supposed to taste like yeast at all, so it having "not enough" is basically am oxymoron. however its your mom and you probably want to be nice - maybe buy some (additional to normal toppings) vegan pizza cheese and sprinkle that over hers? most of them are basically yeast flakes.
Another way is to use a sourdough starter as your leavening. And do a slow cold ferment in the fridge. If you want it Sunday, it starts fermenting Thursday or Friday.
Hi Chef John, We do the same with left over pizza dough, yummy jelly doughnuts! Our new (4+ years now) goto pizza dough recipe is your Wolfgang's recipe. I'm 3 mins in & I already am daydreaming of being a guest in your home, smelling the delicious food from the kitchen💖
Lately I only cook if I get to use my 12" cast iron pan. I'd love to see you do a few and then make a long playlist! Chicken pot pie. Deep dish pizza. Chicago style deep dish. My 5yo likes our chocolate chip pizookie. I tried making smash burgers with 27% fat beef... but grease splattered everywhere and my wife banned me from doing that again. Burgers were good though.
"it's a proven scientific fact that pastries can sense fear and anxiety" 😀😀😀 don't get the potato and dough idea - isn't dough carby enough? my mom ate potato and bread together, and I always felt it's a bit of a "after-war upbringing PTSD" sign. the rustica is an amazing idea!! of course, I didn't "meet any of the meats"' cause we eat kosher, so I've added gorgonzola once, and sun-dried tomatoes and roasted peppers the second time, and it is amazing!! it's become one of the favorites of the house. the white pizza with asparagus is the next stop - even separated looks awesome!!
Had a pizza once that was made with roasted and mashed sweet potato as "sauce", hot sausage, caramelized onion, small dollops of seasoned ricotta, and smoked gruyere. I'd totally get it again if I could remember where the place was.
You can make a great pesto with 1 cup of chopped parsley and one heaping teaspoon of organic dried basil; one garlic clove, salt and pepper to taste and 1/8 to 1/4 cup of walnuts and good extra olive oil (as much or as little as you like). Leave out the cheese if you want to freeze it and mix in the Parmesan when you are going to use the pesto. Process in a small food processor. I've been making it this way for decades when I don't have fresh basil to use. I usually leave out the cheese as well these days because it is the herbs and seasonings that really give it the good flavor.
You can make a quick* and good* pesto that way. great pesto needs a pestle, PINEnuts (walnuts are only used by big brands trying to save money) and the cheese is non negotiable inside it. but yes, pestos are really easy to make, people are too scared with making sauces/condiments themselves.
@@leonhardable Have you ever tried making it without cheese? Don't knock it until you've tried it. Making it with fresh organic Macademia nuts will blow the Pine nuts away every time. You'll also forget that there isn't any cheese. Also if you are using organic sprouted walnuts, you'll at least be getting a more healthful less fatty pesto and any sort of dairy is about the most immune system clogging thing you can put in your mouth - whether you have a sensitivity to it or not. The longest lived people - who often lived into their 140s or more eat zero or next to no animal products including eating no eggs and dairy.
Thin crust pepperoni with green pepper, tomato, bacon chips, mushroom, extra sauce and pineapple absolutely goes on pizza - make the thin crust crispy - no saggy crust here
For asparagus pizza base: could you omit oil, and beat-in one egg or just egg yolk, and the cream into ricotta instead? Would that stop the ricotta from curdling and separating from oil?
Love love love me some pizza, thanks for the new ideas... however, NOT giving EMERIL credit for "kick it up a notch"??!! Egads man, what were you smoking that day!? And to give it to Rachel, well, that's just plain lazy-brain. Still, you're amazing anyway...
It's a path fraught with social turmoil to use the word pizza with these.... whatever they are. The word pizza is already taken, and filled with the various forms of it, which none of these concoctions are. Maybe use the word focaccia which is under used and no one really cares about anyway. And to those who would claim pizza is focaccia... you're wrong again. For someone who is craving pizza, these other things (what ever they are) create an enormous societal rift. And lordy don't we already have enough of that?!
I know a place where you can stick every one of those "chicago deep dish pizza muffins'. While they're still piping hot. Oh, and that entire "pizzadilla", too. Enjoy.
Pizza is Awesome! BUT...After the New Year many people are on diets. Challenge yourself and other TH-cam Chefs to make dinner recipes using Weight Watchers App. It is SUPER challenging to find recipes that are good and how d to do them without oils or fat! I Hope my Challenge has been accepted!!!! Thank you
I love the cheerfulness that is in your voice, Chef John, for the more recent videos. You sound more playful and make better jokes. I hope this means you are happy! Love your channel!
I'm so glad I found Chef John's channel. I've been cooking for about 40 years but had moved away from it because of life changes (to my detriment). I had just started cooking again a few years ago when I found this channel and it's been so fun and educational to try all these new recipes. Not every recipe is going to be a hit because people have different tastes but the sheer number of recipes ensure that you will find some new favorites.
Too bad you found out a period when he is falling off. He used to put out great recipes but now they are just compilation videos.
Glad you’re cooking again
I absolutely love potatoes on my pizza. One of the local "gourmet" grocery stores makes their own pizzas and one is a potato pizza. It has a white sauce, super thin spuds, bacon and swiss cheese. It's fabulous! Another great pizza topping is Cashews. I prefer Salami over Pepperoni because that's what they used in Europe growing up and I add Cashews and Mushrooms! Then there is the Gruyere, Prosciutto and Granny Smith Apple pizza! So many choices, so little time LOL Thanks for sharing those amazing recipes Chef John!!! ❤️❤️❤️
There’s a place in my city that does Roman style pizza al taglio. They have one topped with potatoes, rosemary and porchetta. It’s amazing.
You absolute pizza fan-atic, some of that actually sounds good... definitely pepperoni here in the USA over salami, but thin sliced ham is awesome, and pineapple over apple, still that sweet with the meaty pepper.... not so sure about nuts on my pizza or my chin🤮
Kick it up a notch is an expression Emeril always used ❤️
Your voice is so recognizable in my house it’s crazy and makes using the recipes you present funny and fun😋! Thank you and please don’t stop 🙏🏾
As a lover of pizza, it is refreshing to see delicious alternatives to what I usually order..... uh.. make.... what I usually make. 😂🤦♀🤷
⬆️That reply is a scam!!! Do Not click or follow instructions! TH-cam can censor alternative narrative videos but scams & porn are all over this site! Makes me so angry 😡
I'm listening to this eating a pizza delivered from Iovine's, Paris. So good. Only pizza better than C.J.'s
q
@@lindainparis7349 ×××
We do something similar but on the BBQ. No frying and great for a party with adults & kids. I get the pizza dough patted out to about 6” in diameter and I stack them between sheets of parchment paper and then quickly bbq them on one side. I have bowls of favorite sauces & toppings laid out. Everyone tops their cooked side pizzas with whatever they like. We put the handcrafted/personal pizzas back on the BBQ, uncooked side on the grill, with the lid down for about 2 minutes. Fun and yummy.
We had pizza with fresh asparagus and egg on one trip to Northern Italy. It was delicious. Great, fun pizza recipes Chef John! ❤️
Love your recipes in this video. Thanks so much, chef John.
imagination and execution are so important, the yin and yang of what you do. you really connected the dots here. Bravo John!
My mom always made fried dough after we had pizza...she would put it in what with cinnamon sugar...we loved it...
Спасибо, Шеф! Отлично приготовлено и вкусно ! Суперрррр! 👍👍Thank you Chief! Well cooked and delicious! Superrrrr!
I love pizza! Been making it for decades. Just tried my hand at a detroit style and it was a decent start. I watched you make one first and while I used my own bread and sauce recipe, I made sure to use a lot of oil and put the cheese cubes along the edge as you suggested. My crust wasn't as golden as id like so I still have some work to do.
I was hoping for the Watermelon/Feta pizza. Such a fun summer snack.
Great video! I want to make the peach pizza and the calzone.😋
They all look delicious.
Reminds me of Pokemon, only gotta cook them all instead of catching them all.
Omg I would love the plain crunchy crust at the very beginning, all by itself!
Yummy! Thank you Chef John 🍕
The best pizza I’ve ever tasted was a potato and prosciutto pizza at a restaurant in San Fran in the 90’s! 💕💕
wow, I thought there is only way one to make a pizza, you have sir opened my eyes.
My mouth is watering after watching your video as always!
I love you Chef John , You have helped me and my family with so much with great healthy meals . AWESOME CHANNEL , HANDS DOWN !!!!!
Love u Chef John...
Kick it up a notch is Emeril 😘🍕❤️. Love him, too!
Rachel is a gift as well.
Love so many cooking/chef presentations.
Thank u!
So broadened my meals/ dinner recipes repertoire!
"Yummmmmo"
- Rachel Ray
🥰
Wonderful thanks again
the pizzadilla is my jam all day
Hi Chef John! I do have a question, but real quick: I am new to your channel and I love it! The techniques you teach are the keys to making anything you want. And I love that you show your own missteps and how they aren't really a big deal. Anyway, my mom says my pizza dough never has enough yeast flavor, how do I fix that? Thanks so much! Arrendle.
Pizza dough is not supposed to taste like yeast at all, so it having "not enough" is basically am oxymoron.
however its your mom and you probably want to be nice - maybe buy some (additional to normal toppings) vegan pizza cheese and sprinkle that over hers? most of them are basically yeast flakes.
Another way is to use a sourdough starter as your leavening. And do a slow cold ferment in the fridge. If you want it Sunday, it starts fermenting Thursday or Friday.
Those muffins are like a precursor to crazy puffs.
Hi Chef John, We do the same with left over pizza dough, yummy jelly doughnuts!
Our new (4+ years now) goto pizza dough recipe is your Wolfgang's recipe. I'm 3 mins in & I already am daydreaming of being a guest in your home, smelling the delicious food from the kitchen💖
I am now at the folded kettle chip topping & lol my mom and I fight for those! AND you're using the Wolfgang dough 🥳
LoL 🤣 round the outside, round the outside 🎵I got that
One of my fave pizzas from decades ago was the Shakeys shrimp and black olive! Yum- can you do?? Please!!
Lately I only cook if I get to use my 12" cast iron pan. I'd love to see you do a few and then make a long playlist! Chicken pot pie. Deep dish pizza. Chicago style deep dish. My 5yo likes our chocolate chip pizookie.
I tried making smash burgers with 27% fat beef... but grease splattered everywhere and my wife banned me from doing that again. Burgers were good though.
My mind is frizzed - peaches with pancetta?! 😆
the cakes look so delicious I want to eat it
LOL I thought the saying was "patting my own back" . "patting my own butt" is now my go to phrase.
I **love** pineapple and bacon pizza!
Pizza muffins ❤❤❤Detroit vs Chicago
Smell - a - vision ••• only thing missing 😋
The mozzarella’s lookin’ like a White Rubber Ball.🎶🎶🎶
"it's a proven scientific fact that pastries can sense fear and anxiety" 😀😀😀
don't get the potato and dough idea - isn't dough carby enough? my mom ate potato and bread together, and I always felt it's a bit of a "after-war upbringing PTSD" sign.
the rustica is an amazing idea!! of course, I didn't "meet any of the meats"' cause we eat kosher, so I've added gorgonzola once, and sun-dried tomatoes and roasted peppers the second time, and it is amazing!! it's become one of the favorites of the house.
the white pizza with asparagus is the next stop - even separated looks awesome!!
Had a pizza once that was made with roasted and mashed sweet potato as "sauce", hot sausage, caramelized onion, small dollops of seasoned ricotta, and smoked gruyere.
I'd totally get it again if I could remember where the place was.
Chef John, what brand grater did you use for the Parmigiano? I like the thin shreds.
You had me at "Pizza"
Nice
You should make Napoleon cake next
Where I live, some pizzas come with nacho chips. And they are quite tasty.
Freetza: This is not even my final focaccia!
When eating the pizza rustica, I'd probably want to have some sauce on the side to add on top.
You can make a great pesto with 1 cup of chopped parsley and one heaping teaspoon of organic dried basil; one garlic clove, salt and pepper to taste and 1/8 to 1/4 cup of walnuts and good extra olive oil (as much or as little as you like). Leave out the cheese if you want to freeze it and mix in the Parmesan when you are going to use the pesto. Process in a small food processor. I've been making it this way for decades when I don't have fresh basil to use. I usually leave out the cheese as well these days because it is the herbs and seasonings that really give it the good flavor.
You can make a quick* and good* pesto that way.
great pesto needs a pestle, PINEnuts (walnuts are only used by big brands trying to save money) and the cheese is non negotiable inside it.
but yes, pestos are really easy to make, people are too scared with making sauces/condiments themselves.
@@leonhardable Have you ever tried making it without cheese? Don't knock it until you've tried it. Making it with fresh organic Macademia nuts will blow the Pine nuts away every time. You'll also forget that there isn't any cheese. Also if you are using organic sprouted walnuts, you'll at least be getting a more healthful less fatty pesto and any sort of dairy is about the most immune system clogging thing you can put in your mouth - whether you have a sensitivity to it or not. The longest lived people - who often lived into their 140s or more eat zero or next to no animal products including eating no eggs and dairy.
Thin crust pepperoni with green pepper, tomato, bacon chips, mushroom, extra sauce and pineapple absolutely goes on pizza - make the thin crust crispy - no saggy crust here
Rustic or pizza pot pie?
Pizza pot pie pupperoni
Hi, John
I like your nice pizzas 🍕 😉 👍 👌
The first one with
Panchetta,and peaches 🍑
Remind me
A Hawaiian,
Bacon,pineapple
Lol
But thank you for all
For asparagus pizza base: could you omit oil, and beat-in one egg or just egg yolk, and the cream into ricotta instead? Would that stop the ricotta from curdling and separating from oil?
The potato pizza seems delicious, but i would use stracchino instead of mozzarella and cheddar, pesto and stracchino go hand in hand together
I shouldn’t have been surprised, I was not expecting an Eminem reference in a best pizzas video
a good alternative to the sauce is to use a thicc ( with 2 C's ) Alfredo sauce
😂😂😂 round the outside
kick it up a notch is Emeril lagasse. lol close enuff
👍
@corporateoverlords How about another live chat release of a compilation. Maybe for the "Big Game" or something.
A dash of truffle-flavoured olive oil improves any pizza (and many other dishes). Expensive but a little goes a long way.
My Food Wishes? Thanksgiving leftover pizza.
😋😋😋😋😋❤❤❤
53:20 #pizzadilla not to be confused with #pesadilla, which means bratty person/badguy.
Prepared pizza dough? 👀
Great ideas,, but I have a burning,, I mean a braising question,, Chef Jon, are you a Bills or 49rs fan?
Did I see the omission of cayenne?
"How can you not want to eat this?"
*Fruit. On. Pizza.*
As a Pizza lover, I would like to request for a New York Style Pizza
First again 🎉
Somebody watched Parks and Rec 😂😂
The Jesus of your cheesus.
Try using a flour tortilla sometime.
Love love love me some pizza, thanks for the new ideas... however, NOT giving EMERIL credit for "kick it up a notch"??!! Egads man, what were you smoking that day!? And to give it to Rachel, well, that's just plain lazy-brain. Still, you're amazing anyway...
Man, I thought my oven is pretty good but it doesn't go all the way to 475 F. Would you please be realistic? Not everybody has a professional kitchen!
I love your content fine sir! I do wonder if you enjoy cannabis.
Ham taste great on pizza.. but some people ruin it by adding pineapple.. gross
I won't give a thumbs down, but you lost me at fruit and potatoes. Real Italian's we're already rolling their eyes at American style pizza. 🙄
italians are boring
I made pizza today for the first time in my life. It was horrible. 🤢
Chef John, every time you say "We'll talk a little bit more about it on the blog post" it's a lie. Is this a 16 year old inside joke?
It's a path fraught with social turmoil to use the word pizza with these.... whatever they are. The word pizza is already taken, and filled with the various forms of it, which none of these concoctions are. Maybe use the word focaccia which is under used and no one really cares about anyway. And to those who would claim pizza is focaccia... you're wrong again. For someone who is craving pizza, these other things (what ever they are) create an enormous societal rift. And lordy don't we already have enough of that?!
Ok, I'm unsubscribing. Anyone who would do things like that to pizza is a madman and needs to be stopped.
I know a place where you can stick every one of those "chicago deep dish pizza muffins'. While they're still piping hot. Oh, and that entire "pizzadilla", too. Enjoy.
Pizza is Awesome! BUT...After the New Year many people are on diets. Challenge yourself and other TH-cam Chefs to make dinner recipes using Weight Watchers App. It is SUPER challenging to find recipes that are good and how d to do them without oils or fat!
I Hope my Challenge has been accepted!!!! Thank you