Chef, I have nothing but praises for your chef inspired recipes. Just yesterday I recommend your youtube channel to two individuals and I am getting ready to write a note to my brother in law and telling him to subscribe to your channel.
My sister's a chef and doesn't explain things this well! Everything cooked on this channel looks like something an irritating influencer posts on Instagram! Totally justified. This channel is FANTASTIC!
Just found you.... absolutely love how chill you are! Oh yeah, and the comment "some people won't care at all that you know how to cook" - just too good!
Made this for lunch today, and still have enough left for dinner, with enough marinara for some baked eggplant slices on the side. Delicious. I used ham, salami and then prosciutto instead of pepperoni, and provolone instead of mozzarella. This is what I appreciate about your channel: that you encourage us to make our own variations after the basics. Going to try this again soon, maybe with pepperoncini and roasted red peppers next time. With an antipasto salad this would be a complete meal.
I made these tonight in my oven which isnt brand new but newer and convection I would say most people should watch out for the 8 min rotate 8 min rule like your grandmas pie and put it on the middle rack. It def depends on your oven and the dough also. Mine came out AMAZING! ty again for helping me be more confident when making my fav food pizza and Stromboli's!
really loving this channel and getting some great ideas. again, love the attention to detail! i know it's not often traditional -- would love to see some more vegetarian vids in addition to all the good work you're already doing. we have a couple of meat free people around ours. thanks again for taking the time -- these are awesome!
Hey thanks very much man! I will definitely be adding more vegetarian recipes to this channel. I just filmed an asparagus and lemon pasta the other day. I'll probably publish that one next week.
Looks so good! Thank you! I'm no expert at all, but the strombolis I've had never have any sauce in them. Seems like it worked really well for you though! Keep up the awesome videos.
I add just a touch of sauce to make it not so dry, but you could definitely omit it. Either way, sauce on the side is great with it. Thanks for liking the videos!
Hi, following your channel for some time now. Tried this recipe (bought some pizza dough, though). Used chorizo instead of pepperoni and it had a lot of fat. Used my standard ragu bolognese incl. meat, and it had a bit more fluids. Added fresh basel, which also let out some moisture. The result was very tasty, but the bottom was a bit under-done because of all the moisture inside. Will try again. Thank you for all your work and ethusiasm.
Stromboli! You can't seem to get it here on the west coast, where I live now. Love and miss this so much, and now I might be able to make it myself. Thanks dude.
You are correct! I knew it wasn't New York. In fact most pizzerias don't sell stromboli. They often sell rolls. Stuff like chicken rolls, spinach rolls, sausage broccoli rabe roll, etc. I think a stromboli is more of a recipe people make at home. My Grandmother made it a few times when I was young.
I used provolone , and Fresh parm shaves, then slight mozz cheese. Turned out great. I cheated , I used a frozen pizza ball dough from Walmart then Spread it to a rectangle. I first put the Italian oil and herb subway oil on dough. Then meat n cheese layers then rolled it . I used all but the bagel seeds on it. On the oil and egg wash. Was delish. I sprinkled some shaved parm cheese on top also. My family was impressed.😮
these vids are so good, so helpful.........nowadays, when we are trying to make good food for ourselves, it is wonderful to have someone to show us how i am trying to incorporate whole wheat flour, but the results, to be fair, are not optimal if you have time, we would love to have some ideas
Hey thanks very much! I am definitely not a health channel, but if it tastes good I will absolutely make a video. With that being said, I have never had luck with whole wheat pizza dough. Part of the problem, I think, is that I'm comparing it to regular pizza dough. I'll have to test more.
Thank you! If you're referring to pizza al taglio I have it on the list. I believe they use a very high hydration dough, so for that one I'll need to make a new dough recipe.
Good video as usual. I’d like to kidnap your deli person and bring them to where I live. That’s some nicely done thin lunchmeat. Great stuff my friend!
I have been following you for a while, James. Wondering what your experience/opinion is about using the oregano flowers as seasoning? I have not tried it but the herbs this year have gone wild in my garden, so will have a lot to experiment with. Thanks!
Going to have to try your dough mix sometime. I don't think mine has ever been as elastic. Probably because I don't wait 48 hours to use it... but I'm going to try it at least. You're right though... some people don't care if you can cook. They're jealous. Haters gonna hate.
Could you add a layer of sauce just on top of the dough When you fold it forma the First time? That way you wouldnt ruin the stickness of the water with the second fold, and you wouldnt have so much dough together when finished, that can make everything a little dry. Im thinking on adding some bay leaves as well, maybe it could be a nice touch.
I was wondering why you cook the crushed red pepper flakes? Does it make a difference than if you sprinkle them in at the end? I have noticed this from a few of your videos and finally decided to ask. ☺️
😳 🗣📢HELP! I've NEVER wanted to try New York Sicilian style until I saw the photo of yours but I can't find it in your extensive list so Please...where is it? TY🤗
Sure wish I could understand the brand name of the stick pepperoni that you said it goes on pizza and curls up and makes a cup...I miss that kind of pepperoni pizza.
I wouldn't put it directly on the steel because it is too thick and won't cook well on a steel and will potentially overflow and ruin the steel. I much prefer the parchment paper lined baking sheet for this.
Wait, 1 dough ball = 2 strombollis, or 1 ball = 1 strombolli? Mb a dumb question, but on the beginning I saw you took 2 dough containers, but in the recipe info it says '(1) 345 gram(12 ounce) dough ball - use pizza dough recipe from ny pizza video'. 345gr I think = half a dough ball? My kindest regards for vids and effort! Very good and instructional !
My mother would of loved your cooking !!! I noticed you use hot pepper flakes in most every dish you make. She never made anything that was spicy until she got in her 80's , then she made EVERYTHING she cooked Spicy .....we use to get mad at her cause she use to make her sauce just regular back when we are growing up , then she started making it REAL spicy.....needless to say we didn't like it that way , we wanted it the way she always made it when we were growing up....she never made it just plain ever again ...always was spicy.....she use to say the spicier the better .......so we all started just making her old way of sauce ourselves at home ....we never wanted to eat her sauce again after she did that ....lol
Can i make this with meat bacon mushrooms onions ricotta chicken shimp mozzarella Provolone romano parm cheese n sweet sausage? Does that sound ok to u?
"You know, some people aren't going to care at all that you know how to cook." _"Now, let's not just pass over that. I think we should talk about why you feel that way, and how that makes you feel."_
I’m confused. I made your pizza dough which is 406g of flour. Is this good for 2 Stromboli as you show in the beginning of the video. Because in the video you only make 1 Stromboli. I made the dough in my bread machine, in the fridge now for Stromboli tomorrow for a party.
Funny: I haven't heard the term "boiled ham" in decades. It's a term my mother used when I was a kid. I used it myself as a young adult, but over time, people were confused by it, correcting me with "cooked ham". LOVE your videos.
It's the dough that always throws me. I have tried making it many different ways, kneading it a lot to create good long strands of protein, kneading it a little and letting it sit for many hours, I bought a food mixer with a bread hook do the work, I've used type 00 flour, used bread flour, used mixed types of flour...it always tears rather than stretches. I put making pizza dough in the same category as growing plants, I just have a black thumb for these things.
I had this same problem when I first started making dough. The issue with me was that I was not hydrating the flour enough. Are you giving at least 60% of the weight of the flour in water? That is, if you use 500 grams of flour, you will want to use at least 300 grams of water (or whatever liquid you are using). If it is still too dry after that, add just a little bit of water, one teaspoon at a time, and knead again until the dough forms a ball and feels slightly tacky but does not stick to your fingers. I make my dough in a food processor, and it takes less than a minute for it to form the right consistency and shape itself into a ball.
@@charlesdarnay5455 Thanks, I appreciate the help. I cannot be sure if hydration was the problem, as I was definitely not measuring out my flour and water, but I will keep your advice in mind and retry it!. It makes sense now that you write it out for me...
Dear God. I'm seriously making an Instacart list streaming you. In the spirit of the almighty squash i cant stop thinking on now, i want to try this with a squash marinara with either ham or turkey. (Please don't feel like you have to respond to my comments. I talk too much.)
Watch the New York pizza on a steel and dough recipe video here: th-cam.com/video/pCQl2e_qFS8/w-d-xo.html
The subscribers are getting bigger, come on people lets get the word out this guy is great .
Thanks very much Richard! I really appreciate you being a fan and supporting the channel!
Mission accomplished! ☺️
I stumbled upon your videos when looking for acorn squash. High quality videos and professionally done.
Thanks very much! Appreciate the kind words.
Chef, I have nothing but praises for your chef inspired recipes. Just yesterday I recommend your youtube channel to two individuals and I am getting ready to write a note to my brother in law and telling him to subscribe to your channel.
You, sir, are an artist. Respect from Canada.
My sister's a chef and doesn't explain things this well! Everything cooked on this channel looks like something an irritating influencer posts on Instagram! Totally justified. This channel is FANTASTIC!
He is VeRY thorough and detail. Excellent teacher
Just found this channel. The perfect mix of a talented chef, recipes I want and can actually make, and he’s likeable.
Just found you.... absolutely love how chill you are! Oh yeah, and the comment "some people won't care at all that you know how to cook" - just too good!
I love your food. Italian is one of my favorites. I've learned alot from you. Thanks for being such a good teacher.
Made this for lunch today, and still have enough left for dinner, with enough marinara for some baked eggplant slices on the side. Delicious. I used ham, salami and then prosciutto instead of pepperoni, and provolone instead of mozzarella. This is what I appreciate about your channel: that you encourage us to make our own variations after the basics. Going to try this again soon, maybe with pepperoncini and roasted red peppers next time. With an antipasto salad this would be a complete meal.
Love your videos. Found you when searching for videos about Sunday gravy. I have no doubt your channel is going to keep increasing in popularity.
Thanks very much🙏 I'm glad you're enjoying the videos!
Still killing it man.
Thanks man!
This recipe tutorial was so raw and so real!! 😎thank you!!!! Will be looking for the dough recipe videos 🤣😂
Thanks very much!
Made it again for family celebration, loved it again. Thanks for the recipe.
That bottom looked perfect!
Thanks my friend!
Made it! Cut the dough recipe in half and made one stromboli and one pizza. The stromboli is a winner! I'll make it again. Delicious!
You make it look so easy. Love this
I did roll out the dough a bit too thin lol. Thanks for the support!
Looks like I just discovered my new favorite food. Thanks for sharing!
Thanks! There are so many options for this one too. Use your favorite ingredients, roll it up, and bake it!
I made these tonight in my oven which isnt brand new but newer and convection I would say most people should watch out for the 8 min rotate 8 min rule like your grandmas pie and put it on the middle rack. It def depends on your oven and the dough also. Mine came out AMAZING! ty again for helping me be more confident when making my fav food pizza and Stromboli's!
Gorgeous. The stromboli looks good too.
Thanks very much!
You're awesome! This channel will hit over a million subs for sure. You have my support all day long brother! Keep it up!
I'm starting to believe it now. It's because of people like you. Thanks for being here!
Love this channel and everything I've tried so far has been amazing! Well done!
Thank you very much!
really loving this channel and getting some great ideas. again, love the attention to detail!
i know it's not often traditional -- would love to see some more vegetarian vids in addition to all the good work you're already doing. we have a couple of meat free people around ours.
thanks again for taking the time -- these are awesome!
Hey thanks very much man! I will definitely be adding more vegetarian recipes to this channel. I just filmed an asparagus and lemon pasta the other day. I'll probably publish that one next week.
Your recipes always look so delicious!
First time I see your videos and I loved it. Like the way you explain things. Was looking for stromboli dipping sauce and I found you. Thanks.
Thanks very much and welcome to the channel!
you are a keeper.... great recipe thank you!
Beautiful!
Thank you!
Looks so good! Thank you! I'm no expert at all, but the strombolis I've had never have any sauce in them. Seems like it worked really well for you though! Keep up the awesome videos.
I add just a touch of sauce to make it not so dry, but you could definitely omit it. Either way, sauce on the side is great with it. Thanks for liking the videos!
Hi, following your channel for some time now. Tried this recipe (bought some pizza dough, though). Used chorizo instead of pepperoni and it had a lot of fat. Used my standard ragu bolognese incl. meat, and it had a bit more fluids. Added fresh basel, which also let out some moisture. The result was very tasty, but the bottom was a bit under-done because of all the moisture inside. Will try again.
Thank you for all your work and ethusiasm.
Looking good, sir! Thanks for this video!
This looks irresistibly incredible!!! Great recipe and flow!!
Thanks so much!
Thank you I have learned so much about pizza dough was always afraid to try it
Another awesome video!! Thank you!!
Dude. You are the best 🍕🇺🇸
Stromboli! You can't seem to get it here on the west coast, where I live now. Love and miss this so much, and now I might be able to make it myself. Thanks dude.
Thanks! I am filiming the similar but different pepperoni pin wheels tomorrow.
So good
Thanks!
Making it tonight with your pizza dough! I usually make a sourdough crust, but I wanted to try this!
Excellent!
Keep doing your thing man, it’ll all pay off!
Thank you!
Oh my god this video is to die for. What a treat!
Thank you!
they look delicious, thanks for sharing!
You’re great man thank you so much
Soo good 👍 amazing chef 👏
I thought Indiana was the home of the original Stromboli 🤔! I love Stromboli. I am going to have to make your version sometime.
You are correct! I knew it wasn't New York. In fact most pizzerias don't sell stromboli. They often sell rolls. Stuff like chicken rolls, spinach rolls, sausage broccoli rabe roll, etc. I think a stromboli is more of a recipe people make at home. My Grandmother made it a few times when I was young.
dough is warm and I will be making this for watching the game tonight AFTER I ride the Peloton so I can keep making these recipes!
Haha. The peloton works or you can just eat only one meal a day like I do .
Came out great! Thanks!
Great to hear it!
Just subbed, love your videos man. Keep it up 👍.
Appreciate it!
gotta make this
thank you
Another good recipe did a pizza and a spinach,ham Parm one also ✌️
I used provolone , and Fresh parm shaves, then slight mozz cheese. Turned out great. I cheated , I used a frozen pizza ball dough from Walmart then Spread it to a rectangle. I first put the Italian oil and herb subway oil on dough. Then meat n cheese layers then rolled it . I used all but the bagel seeds on it. On the oil and egg wash. Was delish. I sprinkled some shaved parm cheese on top also. My family was impressed.😮
Golden Baby !!
🍕🇺🇸
Agree!!
I've used Pillsbury croissant dough with good result before as well if you're in a hurry.
Who does the dishes at your place??
Your recipes are so easy to follow.NSW AUSTRALIA
You keep making me want to eat AND cook, and I'm only going at the first LOL
these vids are so good, so helpful.........nowadays, when we are trying to make good food for ourselves, it is wonderful to have someone to show us how
i am trying to incorporate whole wheat flour, but the results, to be fair, are not optimal
if you have time, we would love to have some ideas
Hey thanks very much! I am definitely not a health channel, but if it tastes good I will absolutely make a video. With that being said, I have never had luck with whole wheat pizza dough. Part of the problem, I think, is that I'm comparing it to regular pizza dough. I'll have to test more.
your videos are awesome. any chance of a roman pie? I already make them but I have a feeling you'd be 10x better at it than me.
Thank you! If you're referring to pizza al taglio I have it on the list. I believe they use a very high hydration dough, so for that one I'll need to make a new dough recipe.
@@SipandFeast Awesome! Yup, your right some people use 75% hydration, but all the videos I've seen of Romans making it, it's usually 80%.
I was scrolling down quickly and thought this said “peppermint stromboli.” 😂😂😂 Great video, Jim!
Peppermint would be interesting haha. Thanks for liking the video, Ron!
Glad that you're aware of the pepperoni roll. They're a big deal where I'm from.
Good video as usual. I’d like to kidnap your deli person and bring them to where I live. That’s some nicely done thin lunchmeat. Great stuff my friend!
lol. Thanks very much!
It's like paper-roni!!
I have been following you for a while, James. Wondering what your experience/opinion is about using the oregano flowers as seasoning? I have not tried it but the herbs this year have gone wild in my garden, so will have a lot to experiment with. Thanks!
A little extra dough at the ends is good dipping bread
Going to have to try your dough mix sometime. I don't think mine has ever been as elastic. Probably because I don't wait 48 hours to use it... but I'm going to try it at least. You're right though... some people don't care if you can cook. They're jealous. Haters gonna hate.
Yeah they really don't care. Good luck with the dough!
Rekieta Law recommended your channel. I am not dissapointed!
Thanks very much!
Growing up sauce was always inside the stromboli. Calzone was always as a dipping sauce side.
Been years since I had a good one ! Guess I'll make them 🤪
Could you add a layer of sauce just on top of the dough When you fold it forma the First time? That way you wouldnt ruin the stickness of the water with the second fold, and you wouldnt have so much dough together when finished, that can make everything a little dry. Im thinking on adding some bay leaves as well, maybe it could be a nice touch.
Absolutely worth a try.
That doughs gone a long way lol
You are correct lol. At some point I will make another higher hydration dough recipe, but I like to keep things simple.
Yup... I'd eat that
I was wondering why you cook the crushed red pepper flakes? Does it make a difference than if you sprinkle them in at the end? I have noticed this from a few of your videos and finally decided to ask. ☺️
You don't have to do that, but I find it distributes the flavor into the oil better.
😳 🗣📢HELP! I've NEVER wanted to try New York Sicilian style until I saw the photo of yours but I can't find it in your extensive list so Please...where is it? TY🤗
You wouldn't recommend using the pizza steel to cook the Stromboli? Would it cook to fast?
Sure wish I could understand the brand name of the stick pepperoni that you said it goes on pizza and curls up and makes a cup...I miss that kind of pepperoni pizza.
The brands for cupping pepperoni are Hormel, Margherita, or Boar's Head.
Do you need to take the seeds out of the canned tomatoes?
I don't normally. Too much work for too little reward imo.
@@SipandFeast it’s the reason I stopped trying to make my own sauce.
Wow
Could this be cooked on a pizza steel? As well as the calzones.
I wouldn't put it directly on the steel because it is too thick and won't cook well on a steel and will potentially overflow and ruin the steel. I much prefer the parchment paper lined baking sheet for this.
Wait, 1 dough ball = 2 strombollis, or 1 ball = 1 strombolli? Mb a dumb question, but on the beginning I saw you took 2 dough containers, but in the recipe info it says '(1) 345 gram(12 ounce) dough ball - use pizza dough recipe from ny pizza video'. 345gr I think = half a dough ball?
My kindest regards for vids and effort! Very good and instructional !
My mother would of loved your cooking !!! I noticed you use hot pepper flakes in most every dish you make. She never made anything that was spicy until she got in her 80's , then she made EVERYTHING she cooked Spicy .....we use to get mad at her cause she use to make her sauce just regular back when we are growing up , then she started making it REAL spicy.....needless to say we didn't like it that way , we wanted it the way she always made it when we were growing up....she never made it just plain ever again ...always was spicy.....she use to say the spicier the better .......so we all started just making her old way of sauce ourselves at home ....we never wanted to eat her sauce again after she did that ....lol
Do you recommend using a pizza steel or will the bottom overcook by the the time middle is ready?
I wouldn't use the steel for the reason you state. The written recipe is in the description. It will take about 20-25 minutes at 425f.
Can i make this with meat bacon mushrooms onions ricotta chicken shimp mozzarella Provolone romano parm cheese n sweet sausage? Does that sound ok to u?
Sounds great!
@@SipandFeast thank u i know ur mostly traditional but im a mad scientist at times with food lol
you are the number one reason im gaining weight!
"You know, some people aren't going to care at all that you know how to cook."
_"Now, let's not just pass over that. I think we should talk about why you feel that way, and how that makes you feel."_
I’m confused. I made your pizza dough which is 406g of flour. Is this good for 2 Stromboli as you show in the beginning of the video. Because in the video you only make 1 Stromboli. I made the dough in my bread machine, in the fridge now for Stromboli tomorrow for a party.
Put a dolop of ricotta in there...😋
So this is Burr's twin, right?
Why is everything bigger in USA? The cans of tomatoes, the salami, the cheese, the sausage,
❤
Looks good but I have to have sugar in my sauce
Of course do what works for you.
Funny: I haven't heard the term "boiled ham" in decades. It's a term my mother used when I was a kid. I used it myself as a young adult, but over time, people were confused by it, correcting me with "cooked ham".
LOVE your videos.
In my area it’s boiled ham or polish ham. Boiled being the cheap one.
At our house...Hot Red Pepper Flakes are not OPTIONAL...get em in there....
wait...where is the marinara sauce recipe ?
Here is a quick marinara: th-cam.com/video/SiM93XQb-Ng/w-d-xo.html
@@SipandFeast Sweet! Thanks!
honestly shocked that you used ham instead of gabagool in both the stromboli and the pizza pinwheels
i cant have carbs. l cheat a lil' but not much.
It's the dough that always throws me. I have tried making it many different ways, kneading it a lot to create good long strands of protein, kneading it a little and letting it sit for many hours, I bought a food mixer with a bread hook do the work, I've used type 00 flour, used bread flour, used mixed types of flour...it always tears rather than stretches. I put making pizza dough in the same category as growing plants, I just have a black thumb for these things.
I had this same problem when I first started making dough. The issue with me was that I was not hydrating the flour enough. Are you giving at least 60% of the weight of the flour in water? That is, if you use 500 grams of flour, you will want to use at least 300 grams of water (or whatever liquid you are using). If it is still too dry after that, add just a little bit of water, one teaspoon at a time, and knead again until the dough forms a ball and feels slightly tacky but does not stick to your fingers. I make my dough in a food processor, and it takes less than a minute for it to form the right consistency and shape itself into a ball.
@@charlesdarnay5455 Thanks, I appreciate the help. I cannot be sure if hydration was the problem, as I was definitely not measuring out my flour and water, but I will keep your advice in mind and retry it!. It makes sense now that you write it out for me...
What, no salami?
Dear God. I'm seriously making an Instacart list streaming you. In the spirit of the almighty squash i cant stop thinking on now, i want to try this with a squash marinara with either ham or turkey. (Please don't feel like you have to respond to my comments. I talk too much.)
Lol. I appreciate you watching and thanks for the comments.
Oh my, where’s our taster
This was an older video before he was a "regular".
Stop it! Just stop! Not cool to see you eating all this good food, and all I can do is drool. As always, good job, and keep them coming!
lol thanks so much!