THE BEST HOMEMADE PAN PIZZA | SAM THE COOKING GUY 4K
This is the BEST homemade pan pizza with pepperoni and sausage that you will LOVE.
00:00 Intro
1:11 Making pizza dough
3:46 Prepping the baking sheet
4:23 Forming the pizza crust
5:36 Covering to let rise
7:29 Making garlic chili oil
7:57 Slicing mushrooms
10:16 Slicing mozzarella
11:10 Prepping the crust
12:58 Building
15:15 Baking instructions
17:17 First Bite
18:42 1M Sub giveaway winner recap
19:08 Outro
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???? INGREDIENTS:
➔ Garlic + Roasted Chili Oil
➔ Mushrooms (I used Cremini)
➔ Fresh Mozzarella
➔ Canned Crushed Tomatoes
➔ Shredded Mozzarella
➔ Pepperoni
➔ Spicy Italian Sausage
➔ Parmesan
⭕ FOR THE PIZZA DOUGH...
➔ Fast Acting Yeast
➔ Flour
➔ Sugar
➔ Garlic Powder
➔ Salt
➔ Oregano
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
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Cooking doesn’t have to be hard, it just has to be delicious.
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How to Make Just 1 Perfect Pizza Dough Ball
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In this video i show you how to make a perfect pizza dough, but just for 1 pizza, a perfect neapolitan pizza at home, very good if you are alone,
coming soon... the full recipe
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Pizza Oven From A PLANT POT?!
in todays episode we attempt to build a wood fired pizza oven in just 5 minutes!!!!
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The FLAKIEST Chicken Puff Patties | Comfort Food Favourites
These Chicken Puff Patties are flaky and loaded with a creamy chicken filling! Easy to prepare ahead, these Chicken Puff Patties are simple yet delicious. These Chicken Puff Patties are my favourite appetizer, and I'm sure you are going to love them as well!
Full Written Recipe -
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#platinitwithwendy #chickenpatties #christmasrecipes
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One of the Best Pizzas in the World that Nobody Knows | Italian Street Food Berlin
Traditional Italian Pizza is the most popular Street Food in the whole World, which we would like to introduce to you with a completely new Pizza Version in this “Italian Street Food Berlin” Episode. If the Pizza Margherita is the Queen of Traditional Italian Pizzas, then the Sicilian Pizza Maker Francesco has created the new King of Italian Pizzas with his very own Creation „Pagnotta“ - because it is probably one of the best Pizza in the World that nobody knows!
With Dedication, Love and Passion, Francesco creates his Yoga Dough, as he affectionately calls it, from four Types of Flour and his very own Biga Mixture, which he usually even lets ferment for several Days. Francesco`s “Pagnotta” is not only an enrichment for Berlin or Italy, but for all Pizza Lovers worldwide.
[1] IL MORO / Friedrichshain, Berlin
Il Moro – Cucina Popolare
Wühlischstraße 39A
10245 Berlin
Instagram: @ilmorocucinapopolare
Facebook: @ilmorocucinapopolare
[2] Biga / Italian Pre-Dough
Biga is a pre-fermentation of water, flour and very little yeast. The longer you let the Biga ferment, the less yeast you have to use and the later dough will be more digestible.
[3] Let it Rest a bit
Before portioning the Dough, it needs to Rest a bit.
[4] Tomato Sauce for Handmade Pasta
All Sauces, Creams & Pastes are Homemade.
[5] Whiskey Smoked Onions for Vulcano Pagnotta
[6] At least 72 Hours Fermentation Time for the best digestibility
The Dough Process for an aromatic Dough and, above all, better digestibility.
[7] Pizza Margherita Pieces
For Lunch, he offers Slices of Pizza that can be topped individually.
[8] SALINA PAGNOTTA
with Black Olive Paté, Fried Eggplants & Buffalo Mozzarella
[9] Homemade Gnocchi
with Sage Butter & Parmesan
[10] Two Children's Margherita Pizzas
[11] PIZZA MARINARA
with Tomatosauce, Garlic & Oregano
[12] PIZZA TONNO
with Mozzarella, Capers, Cherry Tomatoes, Tuna & Fresh Onions
[13] PIZZA DIAVOLO
with Nduja, grilled Peppers in Mint Sauce & Mozzarella
[14] PAGNOTTA OF THE DAY
with Buffalo Mozzarella, Prosciutto Cotto & Mushrooms
[15] Nidini di Norma dalla Mamma
Homemade Pasta with Tomato Sauce in Fried Eggplants gratinated with Mozzarella and Fresh Parmigiano Reggiano as a topping.
[16] PAGNOTTA VULCANO
with Artichokencreme, Whiskey-Smoked Onions, Mozarella & Gorgonzola
[17] PAGNOTTA PANAREA
with Mortadella
[18] PAGNOTTA LIPARI
with Parma Ham
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Pan Bagnat - Tuna French Sandwich - Food Wishes
If I have to wait an entire day to eat a tuna sandwich, it better be good, and this pressed French classic certainly is. In fact, this is so good, I’d wait two days for a Pan Bagnat, which according to my friends in the south of France isn’t a bad idea. The longer the better, they say, and one of these days I’ll have the patience to test their theory. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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