Sicilian Christmas Pizza (Sfincione) - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/269670/Sicilian-Christmas-Pizza-Sfincione/

[@lokisgodhi]

Have you noticed that pasta sauces tend to have corn syrup in them, while sauce labeled as pizza sauce do not? Or is it just cheap pasta sauces?

[@Alexagrigorieff]

@@lokisgodhi Look for unsweetened pasta sauce

[@ellengrace4609]

When I hear the opening music and Chef John's voice, I'm instantly at peace and know all will be right with the world for the next few minutes. *sigh*

[@Angela1Elaine]

He's a master!

[@robocelot]

Chef John is like the Bob Ross of food. Soothing, relaxing *and* informative!

[@mahakali1810]

Absolutely right. I watch his videos at night in bed to get a cosy feeling because I'm mentally ill and suffer from depression and anxiety disorder. He really helps me ❤

[@mahakali1810]

@NamedKitten ❤❤❤

[@steveg8322]

Sweet Carolynne,quite right.

[@roccomarks6588]

Chef John is seriously the bob ross of cooking

[@pjtfd3849]

so frreaking true

[@Pariahmary]

This.

[@mattie_makes990]

Rocco Marks truest statement EVER !!!

[@ryandickerson9699]

Rocco Marks that Guy must be super cool if you're comparing him to chef John.

[@SanGeet0510]

But why does he eat the last word or two

[@kimoestores6408]

I used to not like anchovies. Not because I had ever tasted them before but, because my friends in high school said they were gross when we ordered a pizza. Then I had my first real Caesar salad and that all changed. Sometimes it's better to not know what's in something before trying it so that personal prejudices don't get in the way of what may be awesome.

[@itsjohndell]

To know anchovies is to love anchovies. Chef John once perfectly called them "Salt with benefits"

[@OverUnderwhelmed]

They're loaded with umami. Even a tiny amount can make a dish super tasty and round out the savory flavours without being super "fishy".

[@purerachet7715]

They aren't good on pizza in my opinion because they are left whole and way too salty. They are really good in spaghetti sauce once they break down.

[@TheRealNormanBates]

@@purerachet7715 I concur. A little anchovy goes a long way.

[@nnnm2224]

feed your kids everything you can so they dont care for others tastes, if the lil prick keeps eating everything you supply you know you have bred a foodie. if it doesn't eat its crusts... welp, a smacked bottom solves that fuss.

[@evanward4303]

You are the Don Corleone of your sfincione.

[@FireCracker3240]

* slow clap * Nice. Very, very nice.

[@imdanhoover]

you win

[@Salmontemaki]

^

[@moracomole8090]

Or the Al Capone of your sfincione

[@sonogabri1]

Good One !!!!

[@gobiwaq]

Sfantastic

[@fatangryvegan9682]

Dude!!!! You don’t know how famous you’ve made me in my family and all my vegan food circles. I’ve taken your recipes and created some great dishes. After all I’m the pun slinging Wyatt of my plant based diet!

[@Bryan-jm4uc]

No

[@sephirothjc]

Nice rhyming my plant-predator friend

[@michaelsauter2147]

HAR!

[@thegoodgeneral]

@Takatama81 and cheese.

[@myslie8909]

"The dough will resign itself to its fate." Thats probably my favorite line Chef John has ever said.

[@margaretortiz2473]

I'm finicky. Great quote except he said "...will resign itself...." not reassign.

[@smittywerbenjagermanjensen1051]

I liked the fondant potatoes video when he said something like “at least, that’s what they told me in culinary school.. and why would they lie about that?”

[@TonyDiaz.]

Better than the plain ciabatta... First time I see a ciabatta dough as pizza. Absolutely beautiful.

[@FireCracker3240]

You lost me at Anchovies and Onions. Then you had me a little bit when I saw the anchovies disappear. Then, you really had me when you put cheese and breadcrumbs on top. But what really sealed the deal was the Future Chef John Action Figure. He was the clincher.

[@toomanythings]

This comment is why I went ahead and watched. Not disappointed.

[@kettyca666]

idkk why people love to hate on anchovies. They are bomb

[@FleurPillager]

Disappearing anchovies are magic in recipes. See: Puttanesca sauce.

[@LiogCeartas]

FireCracker3240 I got over my anchovies fear when I first learned to make caesar dressing, and I saw how it dissolved like it was nothing. It’s also in traditional Worchestshire too.

[@xnonsuchx]

I don't even like chunky sauces, so if I were to make this, I'd blend the whole sauce to be smooth

[@Paulo.1984]

There is something about your channel that makes people feel at ease. One of the things I like about you/your channel the most, is the humility and the fact that you are nor presumptions like so many of these youtuber kids who get a successful channel because they were already rich to start with, then use the channel to show off all their kitchenware and all the expensive in fashion stuff they can get.

[@joeschmoe8624]

Been eating this my whole life. It truly is best at room temperature. Pro tip: drizzle with olive oil once out of the oven and be liberal with the oregano

[@XjtBA]

I’m from a Sicilian background and never heard of this. What part of Sicily are you from?

[@joeschmoe8624]

@@XjtBA Palermo

[@valf156115]

Its mostly palermitan but im from messina area and i know of it too

[@SirParcifal]

my grandmother never made this for CHristmas - she would make these during lent - but this is GREAT!

[@grahamrigby7807]

You should have Michelle be featured in a video! She sounds wonderful

[@foodwishes]

It's Michele, with one "L", but anyway, I can't. My fragile ego precludes me from sharing the spotlight.

[@AWWx2]

@@foodwishes She must be one of the luckiest women in the world having a chef like you to make her so many wonderful dishes all the time. Or maybe she's another fabulous cook as well???

[@grimreaper-hy7bk]

@@foodwishes that comment made me laugh so much more than it should've.

[@ritabrunetti381]

I'm married to an Italian. For now 44 1/2 years. We'd love to make this. Thanks for the recipe!!

[@BigBoiBryant77]

hearing that chuck mangione reference feels so good

[@osubass]

I 👀 what you did!

[@ThePricipleOfParsimony]

In Palermo they would traditionally use Parmesan (and absolutely 'no' mozzarellas or provolone), but yes in some parts they use Peccorino. I prefer the Parm because some Pecorino can be too salty...so other than that...this/your recipe is FANTASTIC. I love how you cooked the sauce WITH the onion, and not separately...brilliant!

[@mewtje3095]

I'm so early the cayenne isnt sprinkled yet

[@FireCracker3240]

Spoiler Alert: No Cayenne Peppers were harmed in the making of this video.

[@stevenrodriguez9655]

FireCracker3240 that you know of...

[@s.c7639]

He came out shootin’ with the Colt .45 of powder-hot red pepper flakes. Sorry ya missed the action but he is fast on the draw. 🌶🌶👨‍🍳🌶🌶🇨🇮

[@stevenrodriguez9655]

S. C Amazing comment lol

[@grapetomatogirl2141]

FireCracker3240, That comment caught me off guard- I laughed so hard I did kind of a backwards-snort that made me choke on who-knows-what, and it burned my nostrils. No joke. I’m still recovering as I type this! 🤭🤣🥵😖😂

[@uhujoguj5279]

hey chef john, i have been been cooking for 10 years almost every day and you are a big reason why i started in the first place. i have tweaked many recipes to my liking and judging from reactions of people whom i have had the pleasure of feeding, i am not doing too bad. but this is legitimately the best thing i have ever put in my mouth. everyone should try this. it is bonkers how delicious this thing is!

[@AgdaFingers]

I KNEW it! Pizza is good every day of the year, even on Christmas!

[@robertbefumo8189]

There was a focacceria in Bensonhurst, Brooklyn where I grew up that had this type of pizza year round. My Dad loved it. I haven't had it since I was a kid. I'm looking forward to trying it.

[@matthewbro4732]

You are the Chef John Bon Jovi of Sfincione.

[@ceecee7879]

Matthew Bro Bro, that was great 🤣🤣😂😂

[@dingfeldersmurfalot4560]

And of your anchovy!

[@CeccoGrullo]

Matthew Bro but where's the rhyme?

[@Michael-MYR]

I was stationed in Sicily and never had this, but I just made it and it was awesome. My family finished the whole pizza in about 10 minutes. I am now starting another batch of dough for the neighbors who shared one slice and now want a whole pie..Keep up the great cooking.

[@MrBill0523]

Here we go AGAIN!!!! Merry Christmas! Your pie is making quite a tradition with our family! Delicious! Thank you! God Bless!

[@MA-bt8il]

You are awesome! I am so grateful for having discovered you. As a Polish Lithuanian marrying into a Sicilian family, I have always been trying to make foods that please. But you just took my game up a notch! On my Christmas menu is, thanks to you, your Italian Easter pie, this Sicilian Pizza, homemade from scratch pierogies, Eggplant parmiagiana, spinach balls, and a nice deep greens salad. Any great recipes with ham at the center to round out my Christmas feast? Blessings! :)

[@SophieLovesSunsets]

'I'll fight my American impulses and not put on too much' My American husband says exactly the same thing when adding mozzarella 😂😂😂 Amazing recipe as always Chef John! Onion and anchovy is one of the best pizza flavour combos ever. Sfincione is a nostalgic recipe for me because it was one of the first recipes my Sicilian dad taught me how to make ... Christmas just would not be Christmas without this pizza. I make it every Christmas Eve. The toppings of mozzarella, provolone and bread crumbs is Sicilian pizza perfection 🍕🍕🍕

[@angie_moments]

I am so impressed with this recipe it is actually spot on! Bravo 👏🏻

[@Rohlaren]

Out of the thousands of 'cooking' shows on KZbin, I like your's the best! Thanks Chef John. (I'm a retired chef)

[@HeronCoyote1234]

When we feed our cat, we pet him and say “En-joy” just like you do. You’re as much fun to watch as “Floyd in France” (Keith Floyd) and Graham Kerr.

[@SandrineAntiboise]

I had this pizza in soho and it was the best thing I have ever tasted, unfortunately I couldn’t remember the name of it! Thank you again Chef for giving me a little nostalgia and saliva lol

[@supahmikey6023]

I watch your vids because you make cooking feel easy. Dunno if it's the voice or what. I don't even cook but I enjoy this channel lol

[@internziko]

Chef John is a national treasure and must be protected at all costs..

[@michaelnicola5210]

I made this for Christmas Eve dinner and it was a SMASH! Now, go figure, we're vegan and it was totally adaptable and there wasn't a bite left, non-vegan friends couldn't believe it. I substituted Kalamata olives and capers for the anchovies, processed like tapenade and used VIOLIFE plant based mozzarella and parmesan and will definitely make it over and over! Thanks and MERRY CHRISTMAS!!

[@suz6173]

"Pizza coffee cake". 😎😍😂 Going to try this. Haven't had a real Sicilian pizza in over 40 years. This looks delicious.

[@mitchsch.1]

Afterall I'm the Ghost of Christmas Past of liking Chef John's pizza video very fast

[@JayLeePoe]

You really are the best dang food show on the Internet. It's not only enjoyable and wholesome every time but you pick unique dishes that are just far enough outside daily familiarity. I make an anchovy onion sauce for pierogies which blows people away. And puts them to bed. The best pizza I've ever eaten has been a crust like this done perfectly, thin crisp bottom layer and a gradient of texture to the pillowy soft top covered in onions, tomatoes and garlic. NE Pennsylvania seems to have a lock on this kind of fried crust Sicilian. Can't find it nowhere else.

[@Greyswyndir]

Can you get something like that in Phili?

[@JayLeePoe]

Greyswindir possible but unlikely. Maybe outside the edges but I used to live in S. Philly and it’s mostly Vietnamese not Italian as much. They call it old forge style pizza as well, so it’s a weird kind of hybrid of the two around Old Forge PA. You CAN find a great old style Tomato Pie at a bakery called Corropolese outside in Norristown. Very addictive once you try it.

[@Niall16lennoN]

Do an English roast including Yorkshire puddings

[@ErikdaMusic]

you. i like the way you are thinking.

[@scarface822]

Spiffing

[@JakethegamR]

Your wish just came true

[@arthas640]

He did a Yorkshire pudding recipe after a ton of people asked him, although he did a "pop over" recipe years ago (which is very similar).

[@mrgeringer]

Chef John Videos are the most chilled on YT. Love and watch them for years. So nice. Continue this forever please!

[@nyworker]

"Chef John Cooks With The Fishes"

[@jbirsner]

Speaking of Fishes... we're looking at this for Feast of the 7 Fishes this yr w a number of other Chef John seafood recipes.

[@wndrwmn44]

This is my favorite, FAVORITE pizza! Not many pizzerias make this. Can't wait to try it out at home!

[@nivad75]

this is one of the most amazing things i’ve ever seen in my life. and that’s coming from someone who’s been to a rodeo, two county fairs, and a handful of heavy metal concerts.

[@SundayGarfield]

I tried this recipe with a special neighbor and it turned out so good! It was my first time making a pizza from scratch and we didn't even have a stand mixer (I mixed the dough by hand - it was such a forgiving dough). The sauce had so many different flavors and it was helpful that the recipe didn't call for lots of cheese, as we are both lactose-intolerant. Thank you, Chef John, for sharing this!! I hope you are having a wonderful time with your loved ones on this Christmas day!

[@ananouri3583]

Thank you! Been trying for a while to recall the word sfincione. The one I knew was sweeter and I don't recall any tomatoes but this looks great.

[@lizlafferty1278]

"...so as to almost take your breath away." Your videos are the tops, Chef John.

[@mzledastray2207]

I'm going to try topping pasta with the onion anchovy sauce and cheesy breadcrumbs.

[@thegreaterbilby2171]

@Mzledastray - great suggestion!!! Cheers!

[@jeanburk9539]

Mmmmmmmmmmm baked in the oven to crisp up,,,, MMMMMERRRRYYY CCCCCHHRRIISSTTMMAS

[@MissDelia]

I made this a couple of days ago for my work Christmas party! It turned out amazing (and I don’t usually like deep dish pizza) . Everyone absolutely loved it. I had to make it the day before so I let it cool on a rack and then refrigerated. It reheated perfectly in the clean pan in the oven for about 15 minutes. Thank you chef John ❤️

[@Historical_Vagabond]

In the old Sicilianu our grandma's spoke where I'm from, it's pronounced like SPIN-JUNE-EE. You can also find it all year long....

[@carlosandleon]

the devils language

[@cathyg6811]

OMG lol exactly! I can hear my grandmother saying that right now, brings a tear to my eye.

[@conniebrister7229]

Made this pizza for our Christmas Eve family get together. Recently discovered Italian roots through DNA, and it is from Sicily. The pizza was delicious and easy. Loved it and will make again. Thanks Chef John.

[@r.mcbride2837]

Wow... that looks just TO DIE FOR!!! I would use more anchovies, though. And probably drape another tin's worth or two over the top before adding the cheese and topping. But, that's me. I can easily eat an entire tin plain, by myself (and stay up all night, drinking water and going potty.) I have to make this. Soon.

[@EGOCOGITOSUM]

exactly that's you, keep it to yourself

[@13_13k]

Looks delicious. You would make my Sicilian grandmother proud with your version of this delicious treat.

[@fvgec9326]

looks good, i knew i wasn't the only one who liked anchovies and onions :)

[@MrBoater58]

This is a great take on sfincione. My nonna used to make this but she would caramelize the onions. So delicious!

[@Longeno55]

This looks amazing and right up my alley as my non-Italian mother used to say. All I can say is Marone and Merry Christmas Chef John! 🎄

[@ramymounir]

every great chef has a strength area where he/she excels, you somehow have no limit!

[@hearttoheart4me]

Merry Christmas Chef John and wife Michelle.

[@johnlcallaway]

My first impulse was to stop the video as soon as you mentioned onion and anchovy. But I wanted to watch how you made the dough, which then intrigued me to watch the rest. And now I want to make this. You are a very evil and twisted chef kind sir. And I appreciate it! Thanks for posting!

[@bronwenkubiak7666]

Who else watches these but never makes them?

[@aclabonte]

I saw this video last year and I finally made it a couple days ago - SO GOOD! And way, way easier than I feared it would be. I'll definitely be making this again and using this dough recipe/technique with other toppings!

[@cindymoore9096]

Any tips on what to look for when shopping for anchovies? Are all tinned/jarred anchovies packed in oil the same?

[@philrisotto8804]

Pastene

[@cindymoore9096]

Phil Risotto is that a brand name?

[@cindymoore9096]

Mad Miranda That part I got. =)

[@philrisotto8804]

@@cindymoore9096 Its a pen name and a play on Phil Rizzutto from the Money Store commercials on TV back in the day.

[@deborahbuhrman2874]

Look for packed in Italy, get glass jar if poosible

[@bfkc111]

I like how you say you won't put on too much cheese, but still put on enough to satisfy really everyone who wants a cheesy pizza, and way more than some do normally. That's the kind of attitude in "not too much" one wants.

[@alfiepiper903]

"Ok Google, what famous name rhymes with Sfincione?"

[@suecastillo4056]

alfie piper Corleone... If pronounced correctly...

[@intuit5767]

You are, after all, the lovely Mona Lisa of your luscious Christmas pizza!

[@HeartPumper]

You are the Berlusconi as well as Corrado Cattani of your sfincione. 6:00 lol you got me here 🤣 Happy Xmas as well!!

[@charliebarnes7514]

I love near an amazing Sicilian bakery. They sell this pizza (among other flavors) by the square on weekends. At first I didn't think I'd like it. Now, it's one of the foods I crave late in the evening when wanting a snack. Savory and delicious! Thanks Chef!!

[@naithom]

Merry Christmas John & Michelle!

[@johannebeerbaum1546]

This is the bomb! The sauce alone on any pasta is also addictive!

[@momc1134]

My imagination or is that second piece of pizza a lot bigger than the first, chef John?

[@christinabroadhead3810]

Savoury coffee cake! Thanks Michele. I'm making this! Hey there everyone around the world!

[@ttrdf]

we make a very similar kind of pizza also here in northern egypt

[@fainitesbarley2245]

I suppose Sicily and Egypt are pretty close geographically

[@sofakinggood5829]

Svinjone aka "old lady face" as my Sicilian Co worker would say. Love it and will make it this week.

[@jstepan8585]

Sofa King Good My Sicilian family always referred to it as Focia la Vachia (sp?)

[@whitneysanders6996]

Oh my this looks delicious. Can I put my pizza order in now. Delivery plz.

[@lynnwilhoite6194]

Sigh, I'm still waiting on my order!

[@SammyBirdTheGreat]

The amount of onions!! Oh my heart 😍😍

[@thomasbernecky2078]

You are the First Mate of your glutamates? Merry Christmas, Johan and Michelle!

[@larrycj4382]

Mmmm savory pizza coffee cake! 😋

[@lilluzzo82]

This is from Palermo, try focaccia alla messinese from Messina, it's simpler and is delicious!

[@rbettsx]

I was just thinking this recipe seemed to be a closer cousin to focaccia than to pizza..

[@kennielsen3896]

I was thinking why not use focaccia with this recipe! Save 2 hours. My fish phobic family will love this for our🎄 if I don’t tell about anchovies. Probably ask me to bring it for 🐣

[@frankbiondo2476]

Just like my Nani used to make on Christmas Eve when I was a school boy! Thanks for posting this one Chef John!!!

[@lafleurbleue8936]

Never been that early btw this pizza looks tasty

[@kimcheung7065]

Oh my! This absolutely looks delish!!!

[@tom_something]

It's my understanding that a number of Sicilians who immigrated to the U.S. settled in Detroit. Do you think that could explain why Detroit-style pizza is prepared similarly to Sfincione?

[@Margar02]

That makes a lot of sense!

[@hippymama100]

Watch The Pizza Show! I think there's a Detroit episode.

[@shmurdaboi3548]

The reason why us Italians used bread crumbs instead of cheese is because back in the day when we came over to the states we were insanely broke and cheese was a little more on the expensive side so instead of putting cheese on pasta and pizza we used bread crumbs because it was way more affordable. The texture with bread crumbs and pasta is actually really good btw i recommend it

[@jeremyquiros5483]

I guess you could say Sicilian Christmas Pizza... Feels So Good?

[@silverdawn813]

i made this with a lot of garlic added and used panko. this is delicious and very customizable. thank you for the recipe, chef john!

[@sahej6939]

used Panko?

[@silverdawn813]

@@sahej6939 past tense lol. it's not panko that has been previously used. :D

[@3181esmeralda]

Love your voice; )

[@nicolayzamendi1106]

Magnifico apparenza delizioso John. I love it 💃🏻

[@LieluWan]

I'm been missed your voice Chef Jhonnnnnnn muahhhh.

[@IrmaU94]

Are you having a stroke?

[@lynnwilhoite6194]

@ Irma, if he was, he's gone now! RIP lookoutism Wan!

[@number51oco]

As always, outstanding! Grazie chef John.

[@sarcasm-83]

Christmas pizza? You have my undivided attention.

[@MrBill0523]

Going to make this AGAIN!!! Always so delicious!! Thank you John ~ God Bless

[@xgtmg]

Could you make this without a dough machine?

[@recoil53]

A machine is just a faster, more convenient way to get things done. A strong wooden spoon, elbow grease, and time will let you make the dough too.

[@rayyanali4471]

Yeah but like he said the dough is quite sticky so you'll need to wet your hands a bit with water or oil before kneading.

[@Margar02]

You totally could! The machine isn't stirring hard or fast. I imagine you could hand stir it, if you are in the mood for a moderate upper body workout :)

[@conniecatmamma7141]

Only YOU could get my taste buds excited for anchovies. Can't wait to try this one! Thanks, chef 👌😆

[@neutronalchemist3241]

"we're not necessarily telling our guests that this is an onion and anchovy pizza, since that may turn off a few folks" Eheh! Like they can refuse the offer...

[@Metalpug79]

Some of my favorite pizzas are the ones that are just as good cold, if not better. Very intriguing recipe!

[@mrobertsmt]

I've never been earlier; than the Cayenne before

[@adelecielo4345]

Beautifully hydrated dough.Makes the pizza light and crispy.Love the recipe,very similar to the original Palermo creation.Chef,lei è meraviglioso!!!Baci dalla Campania!!!

[@tommasofaoro3278]

You're after all the Joey Fatone of your sfincione

[@GrowthCurveMarketing]

We will all die sooner, but far more happy. Thank you, chef.

[@mediasmoker]

If my relatives & the kids only knew... that my secret pizza sauce ingredient has always been anchovies...HA!!

[@mediasmoker]

@mikedoesseo Yes, but stacking the layers is important...I start w/ my minced garlic soaking & bathing in a decent olive oil while I'm doing other prep work. Sometimes I've heat it up, then turn off the heat & just let it soak. Let it get happy. Once my onion is chopped & everything else is ready, I turn the heat back on low heat, tilt the pot so everything is in the corner over the low flame...then add 2-4 anchovies fillets & just start mashing everything in the corner of the pan until it's a very wet paste...then add my onion & dry herbs & do the same... bring out those flavors into the oil, get the onion tender/ translucent... then I crank the heat, but not burn the garlic...I then add some tomato paste ( want it to sing when I add it)... mash it & sweat it down, then start stacking my other tomato products (a little water if needed, or wine to de glaze) , one at a time. Keep stirring & stacking those layers of flavor.

[@mediasmoker]

@mikedoesseo Anytime. It's also worth noting, for anyone reading this... Some dried herbs & spices don't always respond so well when only using a liquid (water soluble vs oil soluble), but work as a carrier when infused in oil. Example: Everyone knows that cinnamon will just float on top of water, milk or eggs ...but if it were in some oil such as vegetable or coconut oil, it will then absorb the oil & the flavor becomes enhanced. In a lot of Asian cooking, they have a pepper flake oil that is used for some dishes...that oil wakes & carries the dormant pepper that would otherwise probably just sit there isolated if it were only in a liquid. Heat does eventually (usually) accomplish the task, but takes longer as sometimes isn't as proficient w/o the oil. The same goes with the olive oil & anchovy oil...I sometimes have been known to even pour a little of the oil from the jar, right into my base...(but don't tell anybody). Anchovies should be treated similar to a Bouillon cube, it's condensed Umami flavor. A little goes a long way & you have to adjust based on the level of flavor you want to deliver. You usually will know when you've hit the right notes, when nobody can quit figure out what the flavor profiles are in your creation...Sometimes it's just fun to keep them guessing, as long as they enjoy it, : )

[@michaelbilbrey2375]

It's Sicilian pizza! You should have said 'After all, you are the Vito Corleone, of your Sfincione!" LOL. Love Food Wishes!

[@itsjohndell]

OMG you had me at anchovies and onion. Can i be excused for using pre-made pizza dough? And I'm going for ten anchovies! nice tip about using the oil from the anchovies, so many people waste it. I use it in several recipes i make with anchovies especially Puttanesca.

[@the-chillian]

Probably with pre-made pizza dough you won't get the right texture. The dough he makes here is much wetter than what you can typically buy.

[@thesmart1000]

yeah i think the dough is as important as the sauce, just make it, for the sake of chef john

[@elizabethshaw734]

This is sort of an ancient type of recipe that you just don't want to change and add or subtract anything. :-)

[@sparkyjones560]

The dough is everything for this. Pizza dough won't pull it off. It will be tough.

[@bacsimap]

Seriously...take the time and make the dough. It's really not that hard to get it into the corners. The final texture is awesome.

[@sissypissyrapper23]

Happy holidays, Chef John. Your videos brighten many of our days.