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Chapters:
00:00 Intro
0:27 What are we making?
1:15 Making the dough.
2:32 Oiling the pans.
2:51 Rolling out the dough.
3:25 Par baking the crust.
3:38 Provel cheese.
4:46 Saucing and topping.
5:06 Baking.
5:17 Sponsorship.
6:51 The result.
7:08 Slice.
7:26 Taste test.
This video IS sponsored. Thank you, Thrive Market!
Detroit Style Pizza: https://www.youtube.com/watch?v=w6xTJ3AKP2M
Tuna Peanut Butter Pizza: https://www.youtube.com/watch?v=iiVl2Kk7WuY
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ππ»
Music courtesy of Epidemic Sound, and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “Sharing is caring!𧑔
43 Comments
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You're really buying lots of big cheese for your videos! Also, this looks just like a tostinos pizza!
Why pay for ad free when content creators now embed them into content? Love you Emmy but Iβve had enough of money mongers shoving their sh down my throat. It never ends.
The slicing tho
The pizza π looks delicious! And the thrifted pan is actually a pizza pan. Itβs meant to aerate crusts and doughs during baking.
I grew up in St. Louis and I LOVED Imos. I always got pepperoni, sausage, black olive and mushrooms.
Omg…I used to love those little Celeste pizza when I was younger. Do they still make them?.
Pausing Westworld for this π that's how awesome you are Emmy!
I think of dieting, then I eat pizza. Happy hungry! Cheers, Domenico.
EMMY YEAH HI ME AGAIN HERE I HAVE ANOTHER REQUEST YOU PROBABLY WONT GET TO BUT IT HASNT BEEN MADE BEFORE ON YOUTUBE INSTEAD OF REMAKING ANOTHER HAPPY MEAL THIS TIME I NEED YOU TO TRY A RECIPE…. CAN YOU BOIL A CRAB IN WINE ? π·
Looks good!π
this looks good
"The crust also reminds me of frozen pizza"
That's not the right crust. As Emmy said, it should have been thinner – Much thinner. Imo's pizza crust is nothing like frozen pizza.
Looks very similar to polish Zapiekanka
I get a kick out of how you just roll your eyes when things drop, plop, fall, or drips. It's real. It's not fake. Always gives us a little chuckle.
We like using flat bread for pizzas.
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If you want another quick pizza recipe, I like making scone pizza. It's self raising flour and butter (4:1 by weight, I use 100 grams flour and 25 grams butter), crumb the butter into the flour until there are no lumps and then enough water to bring it together. Even though it's self raising like this, it's much thicker and flakier.
Your pan looks like the top of a couscousier, a pan/pot set used for steaming non-instant couscous over simmering broth. My mom bought one in Morocco in the early 80s, and yours looks very similar to the top steamer pan of hers.
I've heard you state before that live in Rhode Island. I spent about two months in Woonsocket and frickin' loved my time in your area. Such a unique part of America and so beautiful!! I had the most strange and wonderful foods in Rhode Island. It would be a really cool idea if you did a series on Rhode Island food/recipes, the amount of things I had with "coffee syrup" in the recipe was astounding. Also had some weird dish like a stew that used sea water. So many unique foods and so much culture out of that area, I'd love to see you present your local fare. I'm going to feel so stupid if you reply with "please go see this playlist I did five years ago" full of Rhode Island recipes HA! all the best to you and your family
Do you guys not have Donato's? I thought they were a national chain but maybe not. Their pizzas look like that, thin, edge to edge, cut into squares, but they don't use the Provel cheese.
The "corners" are the best. As kids, we always fought over them since there are only 4 of them. Funny part is, they are the smallest pieces also.
When I was young, we ate Chef-Boy RD pkg pizza. We ate those everyday for lunch. We lived in Germany at the time and got them from the Commissary in Bremerhaven.
well, it is ceratinly faster than delivery and cheaper, but it tastes like cheap frozen pizza, while delivery has a rested dough. I would suggest using yeast as it adds a littel flavor. Also make a littel more dough so you can make more pizza latter. with yeast the dough becomes better the longer it rests. even one hour is a big difference. I made pizza in a pan some time ago, and I fried the toppings in a different pan. I put the dough in a pan, cooked one side then flipped it, put the cheese and cooked topings on it and when the bottom was brown i took it out and while it cooled a little the cheese melted completely. If I was fancy I put it into a small baking thing with heat from above to brown the top a little more. I also had a variant that was more like pancake where I poured the dough into the pan.
THAT IS A MANTI PAN
PLEASE MAKE MANTI
I love tortilla pizza which is just using a tortilla as a pizza crust, but when I eat PIZZA pizza I don't really enjoy crust quite that thin? A little too cracker-y than I personally prefer but this LOOKS lovely. π
I use English Muffins as a base for mini pizzas. π
If it's faster than delivery it's got to be DiGiornoπ π
I'm sure others have said this: for a crispier, thinner, and even faster pizza, fry an oiled tortilla in a metal pan, then assemble your ingredients on top and grill (US: broil) it.
I moved to the St Louis area almost 3 years ago and have yet to acquire the taste for Provel cheese π£
Iβve seen that pan used for steaming.
Provel cheese is so yummy!
Jiff makes pizza crust mix we live where it's hard to get delivery so we make our own always. I like thin crust but my husband like chewy yeast crust so we take turns
I love the idea of a thin crust and no rise dough! I too love frozen pizza. Iβve found it tastes better than some restaurant pizzas! Iβve been waiting for a recipe like yours! Out of curiosity is there a substitute for corn syrup? I rarely ever have a use for it.
Thanks for showing off STL-style pizza! Iβm still on the fence about Provel, but it does melt like a dream. You can always use mozzarella if you canβt find itβlots of local places use it or offer it as a sub for Provel. Best pizza in town is a tiny place called Monte Belloβs in South St. Louis. Their toasted ravioli are incredible.
Hoffmann sharp cheddar has the same consistency..excellent for mac&cheese.
Emmy that pan looks like a primitive sifter, but it also looks like what you're using it for. I know those holes are too small to be for steaming and I also know that baking with those type of pans with small holes allow for crispy crust or even browning of a crust or bread like dough. So I'd say that pan was used for making maybe deep dish pizzas, pan pizzas or maybe even pies? Or sifting the flour for the dough? Lol π Happy Sunday!
Re: Perforated pan. The closest I could find had slightly larger holes and was placed on top of a Dutch oven to be used as a steamer.
Always trust the emos when they tell you to add sugar to ur dough
Tostino's pizza has a large wafer- like crust. They are very thin, and tasty. πππππππ
i'm SOOOO excited to see emmy trying provel and st louis style pizza, both have been staples of my entire life!!!
Yeah true St. Louis style crust is definitely thinner! Thereβs no doughy spring to it at all. Itβs not necessarily crispy all the way through though, at least while itβs hot. Itβs different than just a cracker. As someone from Stl this video was so fun to watch though π
The light goes out at 4:05
Pizza should consist of 3 main ingredients: Dough, Cheese, Oregano!!!