The full dough recipe is in this New York Sicilian pizza episode: kzread.info/dash/bejne/i2qoypOzYbTQpqw.html

Your recipes rock! You are in the top tier of Italian chefs - my new go to!!!

@SipandFeast

2 жыл бұрын

Thanks so much!

I love, love prepared Italian meats, cured and uncured. However, now as a senior I eschew the fat and grease on a pizza. For my pizza peel, I use a relatively dry Canadian bacon for white pizza - and it's very similar to a Roman "pinsa." I would like to see instruction for common folk Americans who could save money getting off crappy commercial pizza. There's gold in that. It's more difficult in America because the industrial food supply is so bad. In Italy, fantastic meats, cheeses, and tomatoes are commonplace. Ma & Pa Kettle just don't understand.

Par baking the crust...brilliant! I am sure that will solve the sog problem some of my pizzas have. Thanks!

I have been trying to make Adam Regusea's cake pan pizza for a while now and it never turns out right. Combining his recipe with yours solves everything. He doesn't cook his long enough and he oversalts the dough. Your help made mine perfect thank you very much

@SipandFeast

2 жыл бұрын

I'm glad the combo of recipes has helped you out.

The sight and the sound tell me all I need to know. Spectacular!

@SipandFeast

3 жыл бұрын

Thank you man!

Gabagool!? OVA HERE!

I really like the flavor of speck over prosciutto, or super think slices of pancetta

OFF the charts! Thank you.

@SipandFeast

2 жыл бұрын

Thanks very much!

I started intermittent fasting this week, and today is fast day. And how do I torture myself... watch pizza making. lol I am gonna make one of your pizzas this weekend. It would be my first using fresh dough. Love the channel!

The only cheff that isnt afraid to put lots of meat

The love. the passion, the pizza. My man!

@SipandFeast

3 жыл бұрын

Thanks! Pizza vids are my favorite type to make.

you are awesome and excellent! thanks for all you share! appreciate it.

@SipandFeast

3 жыл бұрын

Thanks for liking the videos! Appreciate you watching!

It's only 8:30 in the morning and my mouth is watering for pizza!

Another great video. Keep them coming.

@SipandFeast

2 жыл бұрын

Thanks very much!

Great Great channel !! Wow. I’m originally from Yonkers now living in WI , so glad I found this channel!!

@SipandFeast

2 жыл бұрын

Thanks and welcome!

looks great .

@SipandFeast

3 жыл бұрын

Thanks Richard!

Chef, I love how patient you seemed when working with the dough. You didn’t get in a hurry. Thanks for taking your time with us viewers as well.

@SipandFeast

2 жыл бұрын

Thank you.

Hello fellow NYer…just discovered your channel and I love it. Please make Sfincione pizza…would love to see how you do that 😀👍

That's a nice looking crust 🍻

N’dujia would take this to a whole nother level. Greetings from the 516. I always find inspiration from your videos. Keep up the good work. 👍

My heart fluttered a bit when he name dropped the gababool. ❤️

@mariangelapontieri6971

Жыл бұрын

😂😂😂

oboy Thank you! my Christmas Eve pizza ,our tradition, watch old movies and make homemade pizza Merry Christmas from our family to yours

@SipandFeast

2 жыл бұрын

Sounds like a great tradition. Merry Christmas!

Man, that pizza looks stunning! Deff doing this!

@SipandFeast

2 жыл бұрын

Thanks very much! Hope you enjoy it.

Proper!! 😁👍

This is totally me! When I lived in Nashville we would go to The Flying Saucer (miss it but it's gone 🥺 and I don't love there) and I would order one of their hand tossed pizzas with prosciutto, sliced bratwurst, mushrooms, black olives and crumble bacon. If the wait staff didn't know me they were like whatever but I urged several to try it. I'm telling you this is an amazing combo. My ex and me never named it but the managers new about it LOL! I should have pushed for a name on the menu LOL! Sadly it's gone now but that's how the restaurant business goes.

I only do ground beef bacon pepperoni sweet sausage onion mushrooms galic

I would love to have a slice of pizza right now.

Pizza looks delicious! I love the background song in video. What’s the name of it?

May we know about your can opener? It durable for large 10 size cans?

Loved it, great detailed video and the pizza is mouthwatering, but 30 hours cooking am not sure though 👍🏻👍🏻👍🏻

@SipandFeast

3 жыл бұрын

Thanks! I hope I didn't say 30 hours lol. The pizza's total cooking time will be about 25-27 minutes.

I’m not a huge fan of meat on pizza, but this??? I would eat the hell out of this! Looks so good!

@SipandFeast

3 жыл бұрын

This is definitely not an everyday pizza, but it was a fun one to make. Thanks for liking the video!

Meat lover's pizza,just the kind i like. :] The video has weirdly low view count despite such tasty sounding title. It should be higher!

Ahhh-mazee-inggg! When is that bulk New York Italian sausage recipe coming out? Thanks for sharing my man.

@SipandFeast

3 жыл бұрын

Thanks man! I really need to get on that. So many videos I want to make lol.

@breadandbeer696

3 жыл бұрын

Sausage and ricotta pizza

Outstanding! My Grandparents Are From Frosinone-Great! Channel

@SipandFeast

2 жыл бұрын

Thanks very much!

This pizza and a six pack of Peroni is my happy place.

All it’s missing is a cold beer

@SipandFeast

3 жыл бұрын

That sounds perfect!

Hey Jim, just getin around watching this one. What is your fav pizza sausage you like to use?

You mentioned not using extra virgin olive oil. Does this only apply to pan pizza? So extra virgin olive oil with pizza dough cooked on a stone is fine?

@TheRealPontificator

6 ай бұрын

Extra virgin olive oil has a lower smoking point and you risk burning the crust esp. if you are using a black aluminum or steel pizza pan (I know this from experience). Up until now the only olive oil we've used is EVOO both on pans and in dough. Will switch to using pure (regular) olive oil for both. Might also tray grapeseed oil on pans or even shortening which I've seen used by commercial pizzerias.

Asking about not using extra virgin olive oil for the pan in baking the pizza; but regular olive oil is ok? I'm confused about using a neutral oil. Is avocado oil ok?

@SipandFeast

2 жыл бұрын

I wouldn't use extra virgin. Regular olive oil works best because it doesn't have the strong taste. I suppose you could use avocado oil, but I have never tried and am not sure what if any taste it will impart.

@His-Joule

2 жыл бұрын

@@SipandFeast - hey kiddo a quick reply re: avocado oil - no taste whatsoever

I had no idea the pizza I was making called the New York Sicilian style. I was just combining a friend's focaccia recipe with instructions for pizza and loved it. Now I know what to call this style of crust. After watching I realize my mistake is not layering more sauce on top of the cheese layer and putting the meat below the cheese. And wow, the choice of meats here has me salivating. Will have to go see if I can find similar meats here in Asia (probably yes but at a premium). I do have a question, I can't seem to get a good crispy crust on the bottom. It always seem to hold for a couple of minutes but once it's cooled down, the crust stops being crispy. I've never gotten that sweet crispy sound you had when you cut into yours. I wonder if it's my oven not getting hot enough (small oven going up to ~275F), or if it's me not layering enough oil or too much oil (I'm using extra virgin olive oil).

@SipandFeast

2 жыл бұрын

You will definitely need more heat than 275f. I'm glad you are getting good results with only that temp. Is it possible you mean celsius and not fahrenheit?

@FenixK17

2 жыл бұрын

@@SipandFeast wow, thanks for replying to this. And you're right! I did make a mistake when I was doing my conversion from Celsius to Fahrenheit. Misremembered the oven's temperature. It's supposed to be 250C (about 482F)

@freedomfighter3481

2 жыл бұрын

@@FenixK17 Did you get it to come out crispy?

@FenixK17

2 жыл бұрын

@@freedomfighter3481 the last two times I tried was not crispy either but I will try again some day to get that perfect crust. Still tasted good though 😬

@FenixK17

2 жыл бұрын

@@freedomfighter3481 update! I tried going the max temp (250C) for about 30 minutes with the pan closer to the bottom heater and the bottom was pretty crispy. But there were some parts close to the edges where it was pretty tough to bite through. Overally I think this time was the best of my attempts and I'm pretty happy with the improvement. Hope you've been able to get the result you want!

The ability of the pan to store heat is called heat capacity not thermal mass. It gives the amount of heat (energy) that is required to raise the temperature of a body a certain amount. It is measured in Joules per Kelvin, but you could use bigtiddies per freedom eagle if you want. There is also the specific heat capacity of a sustance that gives you how high the heat capcity of a certain mass of a substance is. It is measuren in Joules per KilogrammKelvin but you could use bigtieddies per freedomeaglefrowned if you want. Nite that in general substances with a smalles atomic mass have a lower specifc heat capcity. So while the cast iron pan due to its significantly higher mass has a higher heat capacity than the aluminium pan, aluminium in general has twice the specific heat capacity of iron.

@SipandFeast

2 жыл бұрын

I'm sure you're correct about the science. My bottom line to anyone attempting this at the same temps in a cast iron pan is that it won't work. Temps will have to be adjusted and/or they'll need to cook it on a stone or steel that's been preheated.

Omega 9 olive oil is healthy for your brain and we need more ways to pack it into our diet. I love cooking your recipes, maybe too much.

Hows come nobody uses anchovies anymore?

Could you use coconut oil with this; I'm a bit health-conscious well I guess to be fair pizza is not very "healthy" 😆

have anyone told you that you look like Alex O'loughlin from Hawaii Five-0? XD

Margherita Pepperoni is better my friend.

Sarap ng mga pagkain. 7THANNIVERSARY

are you sponsored by Costco

@SipandFeast

2 жыл бұрын

No, I wish!

@edwardaw1

2 жыл бұрын

@@SipandFeast In love costco

Too crunchy, too much extra work