Just 3 pizza pasta making secrets to forget frozen, bypass the box, and ditch delivery forever

How’s your cooking repertoire lately?
Over the past two years or so, have you found yourself cooking more of your own food at home?
Yes? That’s great.
That means my mission is working quite well.
But I know what the very last thing you’ll let go of is.
Pizza and Pasta. You still pay someone else to make it for you.
On ‘The Care Free Cooks Code’ Tuesday, I’ll inspire you to make your own pizza and pasta better than they do.
I’ll be revealing the 3 most important changes you’ll need to shift your focus from THEY make it to YOU make it, and make it better.
THE FIRST SECRET will give you the way to create a crispy cracker or soft doughy pizza crust with one added ingredient and one quick tip.
SECRET NUMBER TWO shows how the same 3 ingredient pasta dough can become long noodles or stuffed ravioli with just one twist
The final SECRET NUMBER THREE is how to change a pizza sauce into a pasta sauce because you know when to use which.
This week’s Care Free Cooks Code class is going to be one of the BEST ever because once you consider making your own pizza and pasta, then you become CURIOUS about how you might accomplish it.
That’s where I come in.
I’ll calm that curiosity and replace it with the CONFIDENCE you’ll need to start CREATING your own pizzas and pastas at home.
It’s the next step on the Care Free Cooks journey, and an important piece of being truly FREE from frozen food, boring boxes, and disappointing delivery.
When you control the process, you control the ingredients, your health, and save your money too!
+++++
THIS TOO -
My brand new Pizza Pasta Proud course promises to be one of my most impactful ever.
Because it will set so many people FREE from accepting disappointing versions of pizza and pasta when it could be SO much better.
This new course chronicles my own journey in trying to replace all the pizza and pasta I was getting from somewhere else.
21 videos get right to the point and will take you into my kitchen where I can help you answer the questions I KNOW you have about starting this journey.
Go to pizzapastaprou...

[@Ounce28]

This guy is an absoloute legend! I remember watching some videos when I was young and beginning cheffing professionally, I always thought chef Todd was great to reference to refresh my memory, learn useful techniques or even just be involved on an level of interest. The way he breaks down the science behind what you're doing is golden knowledge you would be lucky if your head chefs and colleagues could teach you this stuff.. respect chef and thank you

[@Ducksareamazing1]

You're a legend for writing all of this! Congrats on another subscriber!

[@alexk3088]

I was literally just saying today that being able to cook for yourself and your family is a facet of freedom. And you don't have to be a gourmet chef for that. I quit buying bread, keep my own sourdough culture. And even though it's not culinary, I got me hair clippers and give myself a simple haircut. Never going back to a hair parlor.

[@Miata822]

This channel gave me insights into the practical techniques used by professional cooks. Understanding the fundamentals has really upped my game. I no longer try to follow celebrity chef's recipes from their videos, you know the ones I'm talking about. That seldom really works for anyone. Instead, I surf around looking for new menu inspiration, then use the techniques I learned from Chef Todd to create my own interpretation of the dish. And I always learn something new when I visit this channel.

[@ChefToddMohr]

Thank you for the kind comment Bill.

[@lpokiiim]

love your work

[@abbyadda1]

Wonderful explanation❤

[@jamessmothers6475]

HelloCchef Todd, I watch your KZbin videos every tuesday. You inspire me to do better deliberate cooking. My question about pizza dough. I like to make my pizza dough but I like to let it rest in the refrigerator for 24 hours before I roll it out to use. What's the best way to make large batches of pizza dough and freeze the dough to use on a later. I havent tried it in tears of it tasting horrible. Love to see a follow up video. Can fresh made pasta also be frozen for later. Thank you.

[@vcasey210]

Hi you mention the insider club in ll these videos but never say how to become one. Can you share more and put links to that?