Buffalo Style Pizza - Party Pizza - Food Wishes

[@foodwishes]

Get the pizza dough recipe here: foodwishes.blogspot.com/2018/09/detroit-style-pizza-this-rock-city.html

[@mintysingularity]

No disparagement of your recipe intended, though the ingredients and look of this pizza brings back fond childhood memories of the chef boyardee make it yourself pizza kit. I'm pretty confident you had that at least once growing up. Mom would whip a box out whenever we couldn't make it to Shakey's Pizza. 😎

[@BigMamaDaveX]

01:04 ."..but we don't want it to taste better. We want it to taste like pizza in Buffalo, NY." 😏😉

[@davidcarbone3385]

I don't have a pizza wheel, but I do have a good pair of scissors, that I use only for food, and which work really well on cutting clean slices of pizza.

[@shimian5622]

Ralphs (in SoCal at least) sell whole sticks of Boars Head Pepperoni with natural casing, which when sliced thin cup up super well.

[@Peter7966]

A hefty amount of sugar in a pizza sauce? That's a new one for me coming from the downside of NY state. I suppose every region has got to put their own stamp on pizza. In Napoli they would gasp in horror at this rendition. But what do they know?

[@foodwishes]

Thank you to all my Buffalo Food Wishers for the tips and constructive criticism! No really.

[@vernonpuglisi4795]

Niagara traditional pizza , look into it.

[@cupidhoodlum]

Buffalo native here letting you know you ALMOST nailed it! This recipe will make an amazing Buffalo pizza, however if you want to kick up the pizza just a little bit, lay down some crumbled fontinella cheese before the mozzarella. Source: i made pizza for La Nova back in the day.

[@dwhitman3092]

Thanks for the tip!

[@ZeroToMidnight]

@@dwhitman3092 I am also from buffalo and I LOVEEED LA Nova when i lived there. Certainly gave Bocci's a good run for its money.

[@cupidhoodlum]

@@ZeroToMidnight My little brother actually worked at Bocce's and swears by this videos accuracy. Chef John really is the Andre Reed of learning to feed.

[@dwhitman3092]

@@ZeroToMidnight sounds great! I've never been to Buffalo before!

[@78LedHead]

Nigel M. I'd give anything for a TRUE Buffalo native to give me a good recipe on Buffalo wings. All the videos on here I've found seem unauthentic.

[@randmiller88]

I love the subtle but persistent shade thrown at Buffalo here

[@kylegrate9325]

I thought the same thing!!

[@jeffsmith7740]

One could say mostly cloudy even

[@masterimbecile]

He is, after all, the Dwayne Wade, of throwing shade!

[@MisfitsFiendClub138]

Chef is a NY Giants fan

[@markholm6955]

Chef happy snark

[@joofmagoof2841]

"We don't want it to taste better. We want it to taste like pizza from Buffalo, NY" 🤣

[@Ivartshiva]

stopped it right there

[@fyaycr]

That's a shade I need for hot summer days

[@brianblase5573]

'After many, many minutes of extensive research, this is it" Chef John, surely you jest.

[@lsb2623]

"party pizza" Im going to eat this myself in one sitting. Its a party of one.

[@mrhasfun]

If you cut it twice then you're really only eating 4 slices and that's perfectly fine, IMO.

[@jenssrensen1003]

Intro song name?

[@turquoiseheart6320]

Best kind of party if you ask me lol

[@kingpin6989]

I'm going to shit myself in one eating.

[@YouDonkeyfu]

i think that yesterday with another pizza but to be fair, it was thin crust, so it's easier to get the entire pan into my stomach

[@plucas1]

I'm from the Buffalo area, and at least among my extended family and acquaintances, many of whom live in Buffalo itself, we often call this cafeteria-style pizza. It's was meant for large sheet pizzas and made with cheap ingredients (in the Buffalo area) so it can be cut up and sold/served as individual slices.. It's the kind of pizza you'd see back in the day in cafeterias (particularly in schools), buffets, parties, social functions, sold at stadiums, etc. It's taken on a life of its own in recent decades and there are plenty of places that do high-quality versions, but it started out as just a working class dish made and sold cheaply.

[@MsCherrycherry4]

I'm also from Buffalo, and I can 100% attest to this. The one thing I miss the most is the food! Definitely NOT the snow!!!

[@davidcarbone3385]

Does that mean it tastes good or not so much?

[@twistknit1]

Yeah this isn't what Buffalonians normally go for with our pizza. This totally looks like the high school cafeteria pizza.

[@plucas1]

@@davidcarbone3385 It's like any other kind of pizza. It can be done really well and can be very tasty. Chef John's version looks really good. Even the kind sold in actual cafeterias back in the day usually wasn't bad (usually) if it was made fresh. Just people who grew up in the Buffalo area are usually not going to associate that style with quality pizza because for us it was the kind often sold at cheap venues. BTW, I prefer the thin style pepperoni compared to the thick curl-n-char kind Chef John mentions, but again that kind can be very good if you get quality pepperoni and cook it right.

[@b-l1969]

Well, what he made was really not Buffalo style.

[@jonjon3378]

FINALLY a recipe that uses a whole can of tomato paste.

[@majesticpbjcat7707]

Buffalonian by way of Seattle here and I will say, the best pizza is most definitely in Buffalo. I'm not just saying that because I live in Seattle now and you can't find good pizza within several states of here. The food in general in Buffalo is second to none.

[@paulargier]

"You are the Jim Kelly, of what to put in your belly!" One of your best yet Chef John 🤣

[@ChiTownJerry]

I had to Google him.. had no idea who he was!

[@briannas1165]

People from Buffalo know and idolize Jim Kelly so I was so glad to hear that!

[@DW-xt7vz]

Feel free to unsuccessfully make this four times. After all, you are the Thurman Thomas of your learning process.

[@ivanb211187]

Bravo sir 👏👏👏

[@MisfitsFiendClub138]

Well Done!

[@jenssrensen1003]

Intro song name?

[@geemom04]

😎

[@brianharrison1055]

Oof. Break my heart already.

[@undeadelite]

There's no youtube channel with an intro more wholesome than Food Wishes

[@steelshade]

I think emmymade (formerly emmymadeinjapan) is a contender. She is a true delight.

[@wildkeith]

@@steelshade But she’s annoying AF

[@Tocomaco]

I'm Buffalo born, and have lived here all my life...and what you used on top, and anything you might as well add, was baked to perfection, spot on!...but the dough was absolutely the purest of insults if one thinks it's so-called 'Buffalo Style' pizza dough...lol, sorry, but that a cracker crust dough...yea sure we got 100's of different Pizzerias, and a hundred different styles, but one thing that never ever changes is pretty much the dough we make from scratch...and how can you tell?....simple, it's soft enough when it comes out of the oven, and later still warm, it's impossible to pick a slice up with only "ONE" hand, yea....that much work, and we're not afraid to get BOTH hands messy...That's the Buffalo Style in whole!....and of course kudos for mentioning the use of "Frank's Hot Sauce!"...a sin not to use it here!....and yes please come to Buffalo to get the fully experience!

[@HKgaming86]

Torontonian here, hey neighbour!

[@notahotshot]

Thank you! I'm glad someone pointed out how much buffalo pizza sucks.

[@jennlam319]

This is the most purest youtube channel ever. No drama, just straight to the point home cooking. Every recipe I've ever tried from chef John has all turned out delicious. Thanks, chef John for teaching a noob like me!

[@SM-wk3dn]

"We don't want it to taste better" So true, making things taste better is way overrated!

[@HKgaming86]

You're just gonna shit it out anyway 🤷‍♂️😂

[@jenssrensen1003]

Intro song name?

[@valvenator]

Sometimes things do get out of hand. Like following a recipe but tweaking it each time and than one day you follow the original recipe and realize you've just been screwing it up all along :)

[@PeterBrianMusic]

@@jenssrensen1003 It’s a tune called “Buddy.” kzbin.info/www/bejne/pna1k6ynj7SKmaM

[@xandykkaudy8252]

@@valvenator lol this is very very true, I've made this mistake many times

[@Z00FYxps]

You really are the best person on KZbin. You’ve been doing this over 10 years and nothing has changed with your content. Just easy to follow recipes with a soothing and entertaining voice over. I even watch the same videos on repeat because they’re so good. Much love Chef!

[@Palmit_]

"to make it trickier, use odd numbers of rows and columns" - i am still chuckling with laughter. thanks Chef John. :)

[@beckerac]

“We don’t want it to taste better. We want it to taste like pizza in Buffalo, New York.” Ouch.

[@davejohnson5479]

In Buffalo, we have hundreds of pizza shops in the city and suburbs. Everyone has their favorites. That's why the big pizza franchise chains can't survive here. Great video!

[@MSlocum669]

You sir, are a national treasure.

[@comesahorseman]

I'd bet the farm he snuck some cayenne into that sauce when we weren't looking! 😅 That said, precooking the bottom of the pizza is a great idea, especially in a home oven!

[@kerouac906]

I almost always slide my pizzas off the pan for the last 2-3 minutes so the crust crisps up a bit more, that could work on this too.

[@comesahorseman]

@@kerouac906 👍

[@CologneCarter]

Cooking in a home oven is something of bane for me. I have an old gas stove with a gas oven. It has only heat from the bottom. So many things are tricky to make. But one thing it does like a charm is pizza and luckily I love pizza. I set my oven to the highest setting (gas mark 8) and preheat it. Then I put the sheet pan directly on the bottom of the oven. Works like a charm. A nice New York style pizza is cooked to perfection in 3-4 minutes. Should work with this one too. There's just one problem... here in Europe pepperoni is unknown and I wouldn't know what to substitute it with.

[@mechghost5742]

The pizza dough recipe I use (mainly because it’s yeast-less) you pre cook the crust a bit then top it. It actually works out quite well

[@ChiTownJerry]

@@CologneCarter Yikes! No pepperoni?? How can you live in such a degenerate society???

[@ladykingston6831]

I'm from Buffalo, and although there are pizza and wing places EVERYWHERE, I have never seen a pizza made quite like this. It kind of looks like the pizza from school, but that's about it. And believe me there are many different kinds of pizza, one to suit everyone's taste. When a new restaurant opens we all know exactly what kind it will be. And hey, at least we made it to four straight super bowls. No other team has ever done that!

[@thomasbernecky2078]

Growing up in Buffalo, but living 400 miles away now; thank you for this recipe. My favorite pizzeria Leonardi's closed last year without warning, so this is even more needed now.

[@jmag579]

“Not losing 4 straight Super Bowls sad.” FA T A L I T Y ! ! 😆

[@LadyNerdMT]

Ooooh snap!

[@francisdhomer5910]

We have a generous team. Mo one wanted to see grown Cowboys cry.

[@kineticstar]

Evil Chef John has arrived!

[@erikmacaluso]

That was weak, as far as insults go.

[@jessicagreen1350]

From buffalo, moved to Vegas last year and the pizza here is awful! I will 100% be trying this recipe this week. Thanks Chef John!

[@jessicagreen1350]

@@jbg897 it’s better than most but still not as good as home

[@aquaguy88]

I moved to OK from Buffalo and Pizza here is just absolutely pathetic.

[@JoshMarzec]

Lolol Buffalo to Vegas as well, and it still makes me sad until I'm back in Buffalo eating pizza lol.

[@AntonHand]

It won't be quite the same, but try Pizza Rock (the Sicilian ones from them), or Northside Nathans, which is Detroit style.

[@KimberlyMintz]

Another Buffalo to Vegas transplant; still looking for a good pizza as well...

[@hankhillz]

There's some seriously good passive aggressive shade thrown in this video.

[@jingyiliu269]

Watching your video always calms me down.. that’s why even though I never cooked your recipe, I watched your video every day before bed.Thanks.

[@reneebarger5194]

Having grown up in “up state” in the 50-60’s, any bread-like base with tomatoes & cheese was called pizza. The sleep-over party fav was Bisquick Pizza! Or the Chef Boyar Di box mix.

[@dirksquatthrust8243]

Good ol' Chef Boyar Di. :)

[@dorothyyoung8231]

My late husband loved the Chef Boyardee boxed pizza mix. I’m not saying that’s what led to his demise, but I have my suspicions ...

[@timothyogden9761]

Now that you mentioned it, my wife and I make the Chef Boyar Di pizza at least once a month. We jazz it up with Italian sausage, pepperoni and lots of mozzarella and pecorino.

[@junior6447]

I'm from Buffalo and that's not how you make pizza. The further from Buffalo the more the pizza sucks.

[@HewOut]

Jeez Kathy

[@elchasai]

As a Buffalonian I appreciate you highlighting are pizza-style which I believe to be the best having tried pizza from all over the country.

[@presingizdavastvo4403]

I was pleasantly surprised to see this sauce made of tomato paste (tomato concentrate, as it is called in East Europe). It can't be found anywhere. Only "Il pelato", tomato juice, hot or "sweet", etc., or peeled tomatoes. Well, around 1996, before I knew of Chicago or Buffalo style pizza, in some poor East European country, I made a pizza sauce of tomato paste (it was still available, in both jars and tubes): I sautéed chopped onion, garlic, parsley stems, chili peppers and salt and pepper, on oil, added tomato paste, sugar, vinegar from Tabasco pepper jar, water, more salt and pepper, dried oregano and it was pizza sauce for a week or two.

[@Anonymous-pm7jf]

I thought this was a video about Detroit style until I read the title. I love these square style pizzas with a crispy bottom and chewy inside...it's not just the ingredients that taste good, but the key is the texture..a mix of crunchy and chewy bits. There is a lot to love here.

[@deeess1739]

"After all, Chef John- will be the only chef left when the others are gone! 💕 Great Buffalo pizza!!

[@mp3bee]

After watching many many shows i must admit you are an all purpose chef. cheers.

[@stephaniemorningstar2091]

From a native Buffalonian, respecting the subtle Buffalo shade and that you apologized for that sad replacement for our bomb cup n char pepperoni!

[@FranBushardt]

100% Correct. CUP & CHAR!

[@Andrew-vy6rr]

Chef John is from outside Rochester so it’s shade but lovingly so. Fun fact- he went to HS with my mom!

[@ginny9577]

it reminds me so much of the pizzas we had in school in WNY.. such good memories of those pizzas

[@asquithmainlines699]

Interesting take on a Grandma’s pizza. I have never seen pizza sauce made from tomato paste but it does make sense. I am making a Grandma’s pizza tonight for supper but am using home made sauce from my garden tomatoes. I will give the paste sauce a try though, we can buy it with herbs already incorporated. Just another reason to make pizza like who needs a reason to make a pizza!

[@suola7948]

Ugh, i have actually eaten pizza that used tomato paste straight from the can...

[@beenismann]

Back in 2nd grade, I remember having this at the end of the year, since my teacher was apparently from buffalo and wanted to treat us. I still think that it was the best pizza I've ever had to this day. Can't wait to make this one (hopefully lol)

[@subpixel_jimmie]

You can get cup and char pepperoni in California, it just usually comes in stick form (not pre cut). Margherita and Boar’s Head are both fine and you can find them in Safeway. Even Whole Foods has good cup and char options in the cheese section. Vermont Smoke and Cure is the best though, but you have to order online.

[@dgdigital2659]

Just last week I found boar's Head pepperoni at Kroger Ralphs, it's a very tasty pepperoni and of course cup's 👍

[@stinkyfungus]

Safeway also carries it in sticks... not sure about sliced

[@Rpos93]

I can confirm all pizza in buffalo is also “well done”

[@jeffsaxe3863]

Well, maybe I gotta move to Buffalo, because that looked PERFECT! I can’t agree more with Chef John; the cheese caramelization is key. I just don’t get that genuine-Neapolitan style, cooked for 90 seconds, cheese just barely melted, watery tomato sauce dripping off the floppy slice you can’t even pick up! Bleah. When they take my pizza out of the oven, I don’t want any piece of cheese anywhere on the surface to be the same color as when it went in! BURN IT!

[@jacobmoore6877]

Not just the pizza. If the hotdogs aren't charred black and exploded into a hotdog freak of nature, put them back on the grill.

[@JK-g62]

Bocces Club pizzas are the perfect pizzas from Buffalo!

[@erikmacaluso]

@@JK-g62 they aren't THE best, but they are a damn fine example, and way better than whatever the hell crap this video way about.

[@JK-g62]

@@erikmacaluso my parents grew up in Buffalo and then moved to GA. So Ive been to Buffalo 50+ times in my life and Bocces is the most memorable and most frequently ordered pizza by us. I still love it to this day though it seems like its not as good as it used to be. Maybe its the damn millenials working there with their no fks attitutide.

[@iwrk]

Excellent advice on how to stretch the pizza dough in the baking pan by letting it rest a few times

[@deanr3417]

Too funny, I’ve been making this sauce at home for years. Didn’t know it had a regional namesake. Tho mine is thicker than in the video, I like that heavy thick sauce!

[@Rethaxian]

Chef John... The original Foodtuber. The one to rule them all, and to be the last left when all the others have gone.

[@pineberrys5104]

Best Pizza in the United States.🙂 with Buffalo Wings and Blue Cheese..Shout out to the 716🐃

[@amythompson7700]

I've never thought of putting the pan over a burner!!! I think this will help!!! Thank you!

[@danielflynn9141]

I am here to fight anyone who disparages Buffalo style pizza. Buffalo has some of the best pizza in the country. I will fight you!

[@alyssax22]

👏🏻👏🏻

[@vh4355]

I just lost it at "...but we don't want it to taste better...we want it to taste like pizza in Buffalo, NY..." Definitely my best chuckle of the day. Thank you Mr. John. :)

[@arnoldis24]

Here in buffalo the sweet sauce is usually an option, and not the norm.

[@Motherfucker_Man]

^

[@AntonHand]

Hey Chef John! If you go to a Ralphs, Hormel now sells a pre-sliced 'Cup and Crisp' Pepperoni! It's too thin, but still gives a great edge crisp.

[@gregorysoble8494]

"We don't want it to taste better we want it to taste like pizza from Buffalo" Savage!

[@michaelboyars7534]

Nice recipe, can't wait to try it!! Quick tip if you place a cup towel down under the sheet pan it won't slide (as much) while you are stretching the dough

[@KraXxuS]

Instructions unclear, Buffalo Sabres now brawling in my kitchen

[@cdnshark19]

I'm going to make this for the weekend! The best cup and char pepperoni that I can find is the Boar's Head whole pepperoni sticks from Safeway and slicing them in 1/4 inch rounds. I've had good results with that!

[@davesheppard2502]

6:35 "Not like lose four straight Super Bowls sad ..." 🤣🤣🤣🤣

[@FlourEggsYeast]

You learn something new every day

[@kawaiigeneral]

Just get a stick of pepperoni and slice it thick. I live in WNY, can't find the "cup and char" pepperoni pre-sliced so I just make my own and it works well. I believe Kenji wrote an article about cupping pepperoni for his "Pizza Lab" column that explains it.

[@epistte]

Go to the supermarket deli and ask them to slice it for you, thicker than normal. My Walmart deli has Boars Head pepperoni. Or buy a stick of pepperoni and slice it on a mandolin.

[@amaz21]

I get mine from a restaurant supply store (also WNY). I may have had to get 25 pounds of it, but people were definitely willing to take a pound or two off my hands (it also freezes well). Because is it really pizza if it isn’t covered with tiny cups of grease?

[@fnjesusfreak]

Sometimes try Wegmans.

[@elisewinchester5624]

They have it in the deli at Wegmans. It comes in a clear lidded container, sometimes it is the side case with the pancetta cubes and sticks of pepperoni.

[@fnjesusfreak]

@@elisewinchester5624 It's hit-and-mss at the Niagara Falls Wegmans whether they will have it.

[@kevseb66]

I attempted homemade pizza a few years back and said I wouldn't try it again because the bottom of crust was doughy and inedibly undercooked. Now that you've shown us how to prevent that I'll give it another go for Super bowl this Sunday. Thank Chef John!!!!

[@anewdimnsion]

I love the shade being thrown at Buffalo. Signed, A division rival

[@erikmacaluso]

You sound salty 🥺🥺

[@anewdimnsion]

@@erikmacaluso Don't get bent out of shape. This is just the internet.

[@erikmacaluso]

@@anewdimnsion bent out of shape? You're the one who's going to be losing the division for the next decade 😜😜

[@anewdimnsion]

@@erikmacaluso Buddy, don't you tell me how to lose the division. We invented how to lose the division.

[@omcorc]

I’ve been down the BBQ rabbit hole and haven’t watched this channel in way too long. This is a breath of fresh air.

[@Hoonsup]

My favorite Chef John quote ever : " We don't want it to taste better, we want it to taste like pizza in Buffalo New York ".

[@swintsdeco6109]

I love the subtle throw at buffalo here

[@carowells1607]

I would have guessed that a Buffalo style pizza came with three feet of lake effect snow on top of it.

[@M2a3i]

Nice tip about resting the dough in between stretching. I will try this

[@kungfuchimp5788]

LMFAO! "What nobody in Buffalo calls a fond."🤣🤣🤣👍

[@rosedolch8637]

I always just called it the browned bits.. I am learning, LOL..

[@fnjesusfreak]

I've certainly never heard anyone from around here use that term. ;p

[@boboscurse4130]

We make pizza every weekend. We decided to switch things up and make this. It is the best pizza we've ever had.

[@boboscurse4130]

3 weeks in a row now. I don't think we'll ever go back to our old recipe.

[@burtjackson5261]

I love Buffalo-style pizza. It's not a doughy as Chicago-style pizza. It got crunch on the outside the crust but chewy inside.

[@ChiTownJerry]

This is the same basic pizza I used to make for decades.. but I used canned pizza sauce (Pastorelli) and I didn't know about the high heat oven and browning over a burner trick! Thanks, Chef John! I will try this your way!

[@laptopolist]

For a second there I thought you might deglaze the saucepan with a can of Genesee.

[@erikmacaluso]

As a Buffalonian, I would have been here for that.

[@KattMurr]

LMFAO!!!

[@phillspunt9992]

Hey, Buffalo native here. The key to char cup pepperoni is to uncase the pepperoni, doesn't matter how thick or thin it is. The casing on the outside prevents the edges from charring up, which is what causes that perfect cup action

[@paulwagner688]

That almost looks like lunchroom pizza, except better, of course

[@liamtahaney713]

It really is. It honestly kinda tastes like the best version of chuck e cheese pizza

[@fnjesusfreak]

Yeah, it's actually EDIBLE. (Western New Yorker here and this is my go-to style of pizza.)

[@Tuck25]

You are right about the pepperoni. The cup and char kind is what we call “classic” pepperoni in WNY.

[@RebeccaCampbell1969]

6:30 I knew to put just the dough in the oven before adding the ingredients for 10 min, and then cook the whole thing the rest of the time... But this shortcut looks interesting he he, will try

[@mrmudcatslim1004]

I see a Chef John upload, and I click it. Thanks for the fix Chef.

[@MrJoshcc600]

"Ive never had buffalo style pizza but here's my version of it" Wow.

[@baronclime6423]

Chef John, you are soooooo bad. Lol. I've used your recipes for several things and my wife of 20 years is wondering where I have hidden my cooking abilities for so long lol. I just tell her I learned things from Chef John and she wonders where my hillbilly ass met a chef. Thanks for all the things you have shared over the years. You have really helped demystify several things for me and have made my wife very happy on many occasions. She thanks you too.

[@punsiella]

4:50 _“and other than that huge bare spot i just made, that is looking pretty good!”_ i died of laughter lmao

[@brnscofrnld]

For browning the bottom, I have also found using some kind of Baking Steel that has been preheated in the oven works great to concentrate heat right at the bottom to help with the browning without having to preheat over the stovetop.

[@hamentaschen]

"These pretzels are making me thirsty!"

[@HKgaming86]

These pretzels........ ARE MAKING ME THIRSTY!

[@peytonpendleton2343]

😂

[@ursaminorjim]

This reminds me of an elevated (and mozzarella'd) version of the Chef Boyardee pizza kit pizzas of my youth - and that is _absolutely_ meant as a compliment.

[@nrrork]

I am totally trying that thing with the crust over the burner. My pizza nemesis has been insufficient browning on the bottom. I'm putting pizza ingredients on my shopping list.

[@terryclendening239]

Or you can put it on the bottom shelf of the oven for the first ten minutes.

[@billhutchison1650]

Followed, very yummy. Simple and easy. Thanks!

[@akepps]

I cant believe you made a buffalo pizza without the right pepperoni. Nothing else matters if its not cup and char!

[@orangetzar7099]

Yessss someone recognizing Buffalo-style pizza!!

[@danielflynn9141]

Chef, I am from Buffalo and you have trained me to use the word fond. Just FYI. You also have hordes of fans here btw.

[@danielflynn9141]

P.S. Many pizza joints in Buffalo utilize provolone in addition to mozzarella.

[@mahumike7531]

I guess so! Tons ff Buffalo comments in just minutes!

[@rat488]

As someone who worked at a pizzaria in buffalo for several years can confirm quite authentic.

[@Annie1962]

that tray sliding whilst you pressing the dough had me twitchin'

[@LadyNerdMT]

Toss a damp towel under the tray or cutting board to prevent sliding.

[@starscarrednyx]

If you have kids in the house, they're obligated under family law to help you by holding the pan.... unless the damp towel is only way it'll not end up off the table..... (I don't have kids but this was my auntie's rule and I had been subjected to on many occasions.)

[@danieljulian4676]

I have eaten pizza from Dominick's in Ann Arbor in the early 70s, and went to high school in the Buffalo metro area before that, so I know whether you know how to make great Detroit- and Buffalo-style pizza. You are effing great, man, a pro. The trick with getting the pan side of the dough started is fantastic. You are a master of comfort food and my weight control program is on yellow alert.

[@baronvonkaiser9912]

"yeah you could throw in some fresh garlic and onions to make it tatse better, but we dont want it to taste better we want it to taste like it does in buffalo new york" i can feel some heavy shade being thrown there chef john. keep throwing it

[@freshuniversegaming]

Finally!!! Paying homage to your home of Western NY again!

[@jennycapitano1448]

It’s clear there was a lot of study on the Buffalo style pizza. WNY resident here and the cup and char pep is worth a mail order!! Or you could just order a full pie, Bocce Club Pizza will mail you one!

[@alyssax22]

Bocce is the best 😭

[@gerrycorbino66]

Looks good. I made a "must go" pizza tonight using leftovers in the fridge, hence, must go. Some chicken tenders in a white wine cream garlic sauce, onions, tomato, Brussels sprouts, fire roasted peppers, shredded mozzarella, a bit of shredded sharp cheddar, & some grated Reggiano/Parmesan. Tasted like no other pizza I've ever eaten before, but was really good. So much fun to break all the rules & survive. lol

[@micahbrill]

I’m from Buffalo and I would call this “lunch lady pizza” but not Buffalo style pizza. This is what kids are served at public school, but not what I would buy for a lunch.

[@drskelebone]

This was my first thought as well. "oh geeze, that looks like what we had at school. Yikes-a-rooni."

[@aaronboogie4469]

I live in North County San Diego and our WinCo just started carrying the Hormel Cup and Crisp pepperoni. Just used some last week and it worked great. Little spicier than normal pepperoni.

[@undecidedgenius]

"We do not want it to taste better...we want it to taste like it does in buffalo" Did he just....fire shots at the people in buffalo... WHAT DID THEY DO TO YOU THERE, JON!?!

[@MisfitsFiendClub138]

Giants beat the Bills in SB, exactly 30 years ago. He probably celebrating the anniversary of that win

[@idoc-2]

Chef John has said he's a New York Giant's fan. Buffalo Bills/Giants rivalry.

[@undecidedgenius]

@@idoc-2 Well, that is kind of boring...I feel betrayed by my own imagination now.

[@elisewinchester5624]

People keep talking about a Bills/Giants rivalry that doesn’t exist... now if he were a Pats or Dolphins fan I could understand.

[@lionharehart]

This recipe has won a big pizza my heart.

[@BellefontePerson]

You are, after all, the DeForest Kelley of what goes in your belly. Damnit Jim, I'm a doctor, not a chef!

[@sallyannbyrd]

Another amazing recipe. Made this for my husband‘s birthday dinner tonight and it was a hit.

[@lrdefender1690]

I’m watching this as my frozen pizza cooks

[@bierbrauer11]

For cupping pep, buy the pepperoni log and cut your own. It’s usually available close to the deli section. I’ve tried several brands and have had success with all of the ones I’ve tried.