The ultimate sheet pan pepperoni pizza 4k
video description
Date: 2020-05-27
Related videos
Comments and reviews: 9
Shawn
Hey Sam I've been watching you for about a year now, and I enjoy your content. Its inspired me to get outta the food rut and try new things. You've shared with me, so I'd like to share with you. I really think you should try making a Donair pizza. Yes its east coast Canadian, but they are amazing, we tried it on a whim and now its my daughter's new favorite, you just might like it too. Simply made with your pizza dough Donair meat 1/2 beef 1/2 lamb, sweet Donair sauce, no red sauce, sliced red onion, mozzarella cheese, and banana peppers. I hope you give it a try
reply
Hey Sam I've been watching you for about a year now, and I enjoy your content. Its inspired me to get outta the food rut and try new things. You've shared with me, so I'd like to share with you. I really think you should try making a Donair pizza. Yes its east coast Canadian, but they are amazing, we tried it on a whim and now its my daughter's new favorite, you just might like it too. Simply made with your pizza dough Donair meat 1/2 beef 1/2 lamb, sweet Donair sauce, no red sauce, sliced red onion, mozzarella cheese, and banana peppers. I hope you give it a try
reply
Justin
Dude? Am I high or drunk? Or is it groundhog day? I remember watching you make a sheet pizza a few months ago. I don't know. I gotta lay off the alcohol lol. EDIT: After further review. There was a The Best Homemade Pan Pizza episode that has the same process but different toppings. Or is there a worm hole and I went ahead in time to come back. I have no idea lol.
reply
Dude? Am I high or drunk? Or is it groundhog day? I remember watching you make a sheet pizza a few months ago. I don't know. I gotta lay off the alcohol lol. EDIT: After further review. There was a The Best Homemade Pan Pizza episode that has the same process but different toppings. Or is there a worm hole and I went ahead in time to come back. I have no idea lol.
reply
Jim
I can't believe after watching a number of your videos where you make most everything from scratch, (the way it should be made, that you would buy and use pre-shredded cheese! I made that mistake once. Once. That powder they cover it in to keep it from sticking together is just totally gross! I used it in a Chicken Alfredo Bake - it was so bad I couldn't eat it.
reply
I can't believe after watching a number of your videos where you make most everything from scratch, (the way it should be made, that you would buy and use pre-shredded cheese! I made that mistake once. Once. That powder they cover it in to keep it from sticking together is just totally gross! I used it in a Chicken Alfredo Bake - it was so bad I couldn't eat it.
reply
Dorinda
Love your cooking- has made quarantine go by quicker! Lol with camping season upon us I would like to be able to make a pizza on the bbq, is there a way you could suggest to do this without purchasing a frozen pizza and slapping it on the grill? Thanks! By the way- does anyone wonder what max looks like?
reply
Love your cooking- has made quarantine go by quicker! Lol with camping season upon us I would like to be able to make a pizza on the bbq, is there a way you could suggest to do this without purchasing a frozen pizza and slapping it on the grill? Thanks! By the way- does anyone wonder what max looks like?
reply
Tommy
Tip: when you cook a pizza in a home oven, because it cooks so long you should do it in 2 parts. First put it in just with the sauce, then pull it out and add the toppings and back in the oven. Otherwise toppings burn, especially mozzarella. If you used actual fresh mozzarella, it would have been BLACK.
reply
Tip: when you cook a pizza in a home oven, because it cooks so long you should do it in 2 parts. First put it in just with the sauce, then pull it out and add the toppings and back in the oven. Otherwise toppings burn, especially mozzarella. If you used actual fresh mozzarella, it would have been BLACK.
reply
Shawn
THANK YOU SO MUCH! You sir, have rekindled my desire to cook again. I'm currently in Phoenix and I wholly plan on driving to SD to visit your establishment and dropping some coin as soon as this V nightmare is over! Thank you again Sam! (P. S. I made your fishstick burrito - HOLY S#&T)
reply
THANK YOU SO MUCH! You sir, have rekindled my desire to cook again. I'm currently in Phoenix and I wholly plan on driving to SD to visit your establishment and dropping some coin as soon as this V nightmare is over! Thank you again Sam! (P. S. I made your fishstick burrito - HOLY S#&T)
reply
epockismet
Awesome video, and recipe. It's close to how I prefer to make pizza anyway, and how my mom used to make it. I always try to make it as good as you did yours, but it took a while to get as close as I am now: ) It's good to see it done right to hone my own cooking skills: ) Thanks!
reply
Awesome video, and recipe. It's close to how I prefer to make pizza anyway, and how my mom used to make it. I always try to make it as good as you did yours, but it took a while to get as close as I am now: ) It's good to see it done right to hone my own cooking skills: ) Thanks!
reply
Oscar-Mike
Yo Sam! On the pull tab situation, just get the lid to the point were you think to yourself oh god that's gonna Skeet on me and rock it back and forth, comes off without spraying you. Now when it comes to coffee creamer (liquid) i can't help you. that one gets me every time.
reply
Yo Sam! On the pull tab situation, just get the lid to the point were you think to yourself oh god that's gonna Skeet on me and rock it back and forth, comes off without spraying you. Now when it comes to coffee creamer (liquid) i can't help you. that one gets me every time.
reply
ABQSentinel
It should be emphasized that, 120 - 130 degrees water temperature is ONLY for fast-rising yeast. Regular dry yeast starts dying at 120 degrees, so for regular yeast keep it to between 110 and 115 degrees (all these are in Fahrenheit, of course.
reply
It should be emphasized that, 120 - 130 degrees water temperature is ONLY for fast-rising yeast. Regular dry yeast starts dying at 120 degrees, so for regular yeast keep it to between 110 and 115 degrees (all these are in Fahrenheit, of course.
reply
Add a review, comment
Other channel videos
