PIZZA PARIGINA – from Napoli – is the secret pizza the Italians have been hiding from us for far too long…🤤
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00:00 Intro
1:18 Making Pizza Dough
3:34 Transferring Dough to Pan
4:43 Making a Sauce
5:18 Forming Dough & Building
8:31 Baking Instructions & Reveal
8:50 Serving
9:18 First Bite
9:59 Outro
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28 Comments
With that much bread, I’m feeling inundating with sauce might not be a bad thing.
Gabagool!!!🤌
Man the clickbait titles are an automatic pass
Iowa Fried Pork Chop sandwich!!!!
Cmon Sam. Wtf. Fried pork tenderloin sandwich.
I've learned so many valuable cooking tips from your videos. Thank you for sharing your knowledge. I was wondering if you could share a video of you cooking with KHAL
I think they call these pizza puffs in chicago. This lady was trying to explain it to me and I said you mean hot pockets? She said nooooo😂😂😂😂
You killed your yeast putting salt into it. Should have added the salt after the flour, just saying…
Definitely not enough sauce. It needed a layer of heated sauce on the top at the end.
Try adding the oil to the side of the bowl, instead of right into the mixture. 1:51
Nothing about this "pizza" looks good. Give me more cheese and sauce!
If ur fan of stuffed pizza.
My high school had deep fried pizza pockets before Hot Pockets existed. Simple dough, sauce, meat (sausage or pep – don't remember), cheese. When hot they were HOT, and gooey. SOOOO GOOOOOOD!!!
Sam, love the Honeymooners reference. Did Max and Chance understand it?
Probably could have brushed the top with garlic butter and parmesan.
That pizza looks like my week old used tampon.
Far too much bread. The ratio of bread to toppings is totally OFF.
Weakest pizza I’ve ever seen. Elementary School cafeteria pizzas look better than that.
Hell I’ve made pizzas better than that. Should have at least kneaded the dough better and cut it in half. And eliminate the puff pastry, because it’s just a waste of time and money.
What’s with the hand to the side and behind you?
Build more layers!😂
Needs more sauce
So it's a pizza sandwich
Nice change of pace from making regular pizza.
Looks ridiculous and insanely delicious looking
That looks really disappointing… The focaccia looking stuff at the bottom is completely unnecessary if you’re going to have puff pastry on top… but Why would you want to add more bread to your bread? Italy may have originated the pizza, but I’m sure glad to places like New York, Detroit, and Chicago have taken in a different direction.
The Kitchenaid (or any other stand mixer really) requires a minimum volume then you don't need to worry about scraping down the sides.
So load up all the ingredients and just let it do it's thing and in time it will clean up the sides.
Thin crust is best or hand pulled homemade dough with oiled pan with hand crushed tomatoes on top of dough. Add copious dried oregano and sweet basil. Then top with a little cheese and throw on the half cooked bacon, breakfast sausage, mushrooms, ham, onions. Lots of black pepper, some crushed red pepper. Bake the damn thing at 450°F for 20-25 minutes. Put it in the broiler brown the top and eat that basketball crust pizza.
I love my deep dish pizza ( Chicago style),. But this thing looks as dry as death valley