Make this pizza sauce, it’ll change your life

[@danperry5375]

It blew my mind when you said most white sauce was based on ricotta. Every pizza place I've been to uses Alfredo which I feel like already solves most of these problems

[@untoessence]

I used to work at East Side Mario’s in Columbus , and they had a pie called a “California White” the base was their olive oil Italian season blend , then topped with cheese. On top of the mozzarella they put sliced tomatoes , pulled rotisserie chicken , and broccoli . The layer of cheese melted into the oil and created a white sauce, it was a really good pie, I still remember it after 30 years. They did it in a wood fired oven as well

[@robertjan6886]

I just finished cooking a dozen pizzas for my friends at our local Men’s Shed. The men are all meat lovers, but I wanted to try something different, so I made your white sauce and gave it a go. My sauce turned out runnier than yours, but the pizza Bianca using your white sauce recipe topped with mozzarella, mushrooms, crisp bacon pieces and some parmigiana was a real winner. A big thumbs up from everyone. Thanks for sharing your recipe.

[@CharlieAndersonCooking]

I'm glad to hear it!

[@b2th3m1th]

I make a garlic bechamel with parmesan, garlic, basil oregano, salt pepper and a little honey. My friends and fam love it. I make the sauce a little thin which is perfect for pizza. I might have to try adding some ricotta to it.

[@westward56]

That sounds delicious! Will give it a try next time we make pizza

[@mr.mammuthusafricanavus8299]

LOL I was going to write similar comment :P

[@4chickenwingsfriedhard]

Respectfully the only white sauce for a white pie is simply make a killer Alfredo sauce reduced a little mire than you would normally. I used to make one with chopped chicken chopped tomatoes mushrooms mix of provolone mozzarella fresh ground black pepper and cilantro.

[@apolishbeast4008]

I have improved my pizza game so much watching your videos. I love white pizza so looking forward to this!

[@CharlieAndersonCooking]

That's great to hear!

[@CharlieAndersonCooking]

That's awesome to hear! If you try it out, let me know how it goes!

[@ArjanSangraa]

Dude you got me into your pizza rabbit hole

[@aire111]

This.

[@annunacky4463]

I’ve been trapped for months now. However, my pizzas are way better now.

[@Brooksms]

The best white pizza I ever made used cooked down heavy cream as the sauce. I put some lemon in it, chef's kiss. A little pricey on a large scale but so good at home.

[@JBK415]

Thank you, Charlie, for everything you do. Your passion for food, especially your love of pizza, is truly appreciated. Thank you also for the wonderful newsletter!

[@traderduke2]

Made your white sauce recipe today. The best white pizza I've ever made, perfection! I was never quite satisfied before. You nailed it! Thank you.

[@michaelarnoldi5106]

I make creme freiche & add dry oregano, basil & roasted garlic. Salt & pepper. (Crème Freiche: 2 cups heavy whipping cream + 5 T buttermilk, leave at room temperature overnight & it gets thick like sourcream)

[@ltgray2780]

In my neck of the woods, a white pizza is EVOO steeped with garlic, black and red crushed pepper, oregano and whatever else to your taste. Brushed on the raw crust, followed with the cheeses and toppings of your choice. Lots'a garlic. Salt and/or MSG also.

[@corneliusthecrowtamer1937]

thank you 😋 that sounds like the sauce I remember

[@NickCombs]

Yeah the traditional aioli. I've done that with a mix of raw and roasted garlic. It still benefits from some citric acid though.

[@ltgray2780]

@@NickCombs Thanks. I can't believe I never thought of it. It's something I do a lot to oil-based sauces. Lemon, lime, vinegar etc.

[@charliep9066]

To change the consistency, you only considered water and cream, BUT, there's a third option - BROTH ! You could instantly add more umami and a deeper flavour with broth, and change up the broth dependent on the pie - be it seafood broth, chicken broth, or vegetable broth.

[@stephenluff9998]

Or olive oil

[@Sylian]

Milk

[@IEdjumacate]

Fantastic suggestion, and it was right under our noses the whole time.

[@rsoubiea]

Your white pizza looks and sounds delicious!

[@hycan4782]

​@@Sylianor buttermilk, which also adds tartness, so you can cut back on the lemon if you want to too. I prefer the milky taste of a white pie to shine, and citrus can easily overpower.

[@thalesmello]

I typically bake my white pizzas with sour cream, diluted with a little bit of water to get the right consistency. That with green onions, parmesan, and bacon bits make one of my favorite pizza flavors. :)

[@BigBlack81]

I am SOOOO trying this.

[@CharlieAndersonCooking]

Interesting, I'll have to try that out!

[@thalesmello]

@@CharlieAndersonCooking I also add dried mozzarella. Forgot to mention that in the original comment.

[@r09d98]

That's pretty much a Flammkuchen, except the crust is different. It is very popular in France, Germany and the Netherlands and always tastes amazing!

[@icy_red2170]

@@r09d98 haha, you`re rights, it`s a "Flammkuchen" ;)

[@chrissandoval7675]

mascarpone. super easy to make, and you can control the density with how you curd it. also, a great replacement for mayo in salads.

[@stevefiete]

Thanks!

[@MrThugii]

I have been using my own creation for years when it comes to white sauce pizza,the method is very simple,chopping up some bacon and ham,cookiing them together until nice and brown,then adding sour cream to it with some garlic,you cook that down so the water evaporates ( it only takes like2-3mins :) and there you have it,perfect for pizzas or pastas

[@bennyboiii1196]

Tuscan sauce goes good on literally everything, so that's what i make. It uses heavy cream instead of ricotta so it has to thicken, and the thickness depends on what I put it on. Generally on pizza it's thicker, but as a pasta sauce it's thinner. It's also better when left to chill overnight. It's heavy cream, chicken broth (2 parts to 1 part, respectively), Italian seasoning (basil, marjoram, thyme, rosemary, oregano), a shitton of parm, garlic, sundried tomatoes, chorizo sausage, and spinach. Goes good on everything.

[@rosshunter9053]

If I’m making a quick midnight pizza snack and I want a white pizza I’ll make a quick Garlic Aioli, but if it’s for a pizza party, it’s an Alfredo sauce.

[@JBK415]

Thanks!🙏

[@genzigzag]

White sauce with clams and the topped with arugula and dressed with a squeeze of lemon and drizzle of EVO

[@billnyethesciencedenier1516]

Sounds great

[@Bo_Lew]

Perfect video, Charlie. A million thanks for creating the spreadsheet and providing full specs in weight measurements!

[@ihauntghost]

I get so happy when you drop a new video. I love the detail you get into

[@CharlieAndersonCooking]

Thank you, that means a lot! I'm glad you like them!

[@RyanMacchiarelli]

My oven doesn’t get hot enough to brown the crust before the cheese starts to burn (even with the stone I have). With that said a solution I found is to par cook the crust with a little bit of salt water instead of sauce. It does enough to protect the crust from drying out in the middle before the cheese can be added. Then when the cheese is added, the ricotta isn’t cooked as long so it doesn’t dry out the same.

[@parrot998]

Ranch sauce is the best option. Simple too. ranch dressing, parmesan or (more ideally) romano cheese, and basil. Mix them in the right preportion, bam. Now you have a great white pizza sauce.

[@MaunoKoivistoOfficial]

Alfredo sauce is my choice for white piece. It's delicious, appropriate and easy to market/communicate

[@brocasimp8320]

Theres a pizza place near me that uses ricotta and creme fraisce (I can't spell pls understand) but it actually made me like white sauce better than tomato.

[@stevefiete]

Thanks!

[@CharlieAndersonCooking]

Thank you!!

[@cliffpereira4280]

Try just using cream. It’s delicious. Spread cream, mozzarella cheese on top and what ever toppings you want.

[@beardown2489]

You didn’t listen to him speak, did you? He needed to find a way to incorporate some acid into the sauce

[@tonyeatspizza]

Kudos to you Charlie!!! You are my favorite “How to Make Pizza” channel!!

[@CharlieAndersonCooking]

Thank you, that means a lot!!

[@lisarct1012]

Wow, Charlie, you have opened up a whole new dimension of Pizza Bianca bliss. I have tried coating the entire pie, I have also tried using dollops of ricotta in spots, but I will definitely be trying this out. Thanks once again, for all you do.

[@CharlieAndersonCooking]

Thanks for watching!

[@realhouse4105]

Thanks for another good video. Will for sure try this out soon. When I am making a white pizza I have been using creme fraiche as the sause. Thyme, rosemary and pickled red onions are the perfect topping.

[@dansklrvids7303]

Charlie, great video! For the liquid addition at the end, why not try a dry white wine? Acidity, but also slight vegetal notes, plus it will obviously thin the sauce.

[@CharlieAndersonCooking]

That could be a good option too! The possibilities are pretty much endless. I'll probably mostly use this recipe as a template, and then make some modifications / additions to it depending on what type of pizza I'm making.

[@SJHaack]

2 comments: 1) putting an X on the toppings looks like they’re being excluded, my wife and I both got confused until the third ingredient 2) if you’re making a dessert pie…. Maybe make a small extra bottle with mint instead of basil? Is that crazy?

[@CharlieAndersonCooking]

I appreciate the feedback, I didn't even think about that haha. But yeah you can definitely use other fresh herbs! I think the basil goes well with the peach pie, but mint probably would too.

[@88KeysIdaho]

I agree- I thought he was X'ing them out like, not a good idea to use. He should have drawn a green checkmark across the picture.

[@nikiTricoteuse]

​@@88KeysIdaho l'm glad l wasn't the only one who thought that. In the end, l wondered if being bothered that he wasn't using a tick, was a British thing. 😊

[@danlahrman5395]

Looking forward to trying this next week. White pizza is one of my faves and have not yet started to master it at home. The challenge is on now.

[@pazrotenberg]

Back in the days, In my Italian Restaurant, I use to make white pies with a crême fráiche base. It was great!!!

[@asdisskagen6487]

I make thin crust pizza with an alfredo-like sauce, and then add all the toppings for philly cheesesteak. YUM!

[@rcbustanut2057]

My mom has never been a fan of white pies for the very same reason, she says it's too dry. I make coal/wood fired pizzas. I was born & raised in New Haven, CT, 1974 to 1995. When I moved out of New Haven, I quickly realized that pizza pretty much sucked everywhere else. From wallingford to Meriden to windsor locks, it was just a sad excuse for pizza. At least till Frank Pepe's opened up in Manchester, CT. And quite frankly, Pepe's is overrated, I prefer Modern's, Bar or Sally's. But I digress. So I spent the last 15yrs perfecting pizza to be as close as New Haven style, to tge point that I have a coal/wood oven. So I challenged my mom to try a white pie that I made, a clam, shrimp & bacon pie with my olive oil and oven roasted garlic sauce. She was blown away by how flavorful & "NOT" dry it was lol. But, one thing about a white pie, it has to be served fresh. This is definitely not a take out pie 🍕. After 15+ yrs, I have finally mastered my dough making process to create a dough that in my opinion has been = & better to most new haven pizza places. High hydration, starter dough & cold fermention is key. My dough takes 3 days, starter day 1, dough day 2 & final proofing & baking on day 3. Dough is soo light & airy and soo easy to digest that you can eat a whole 14" pie & not feel sick full. So yes, it's possible to make an authentic white pie that's not dry & taste banging! 😎 👍 👊 🍻

[@anadventfollower1181]

We have this creamy garlic dip in Canada from the Pizza franchise 'Pizza Pizza'. If you're ever in Canada you should go there and ask for their creamy garlic dipping sauce and try to replicate it. Sadly Pizza Pizza doesn't sell it in the domestic market, and Heinz has their version of it which Pizza Hut carries and it is horrendous... I have a general understanding of the mixture; Garlic butter, Italian seasoning, Cream/Eggs-whites? My go to pairing is chicken bruschetta, creamy garlic dip, and root beer.

[@donscott6431]

Where you BEEN and how you been? LUV this channel!!😊

[@Mike_Greentea]

This was years ago but my co worker order a white veggie pizza with broccoli etc. I believe it had ricotta plus other cheeses and it was amazing! I wish I knew the name of the place because I’ve ordered the same type of pizza and it wasn’t up to par. I look forward on trying this recipe 👍

[@MelissaThompson432]

I am used to white sauce being basically alfredo sauce. And that is my preferred sauce. I like red sauce and I will always accept it, but if I order a pizza, it's garlic parm sauce with chicken and vegs.

[@e93bausch]

I used to work back of the house in a pizza joint. It was not on the menu but we would make a white pizza using alfredo sauce. I still make them that way to this day quick, easy & good. I like mine with onion, tomato and bacon.

[@carlcat]

I love white pizza, usually top it off with mozzerella, carmelized onions, roasted garlic, saute'd mushrooms, ricotta and grated reggiano parm. Sometimes sprinkle olive oil or truffle oil.

[@alexanderrigda7002]

I recreate your white pie at home now after picking one up at your popup. Imitation and flattery ya know - but I always credit you for the record.

[@CharlieAndersonCooking]

That's awesome! Well now you have an even better idea of how I make it.

[@chippen1985]

If you want an easy to white base, which tastes amazing, go with a creme creme base. Add lemon to get a little more zest, along with garlic and chilli, salt and pepper. These ingredients will also give you that balance of sweet, sour, salt and umami that are you looking for.

[@zay-lias]

I love these videos!! Make them more often please 😂!!!! (I know they take time so making them is always appreciated my dude!)

[@tomfoti2]

love your content homie, keep being awesome. love that you added the depth of personal pizza's.

[@Twisted_Logic]

I've never heard of a white pizza with ricotta. Where I'm from (Texas) it's usually alfredo sauce. That said, my family is from upstate New York and for them white pizza means no sauce and it's just garlic and olive oil between the crustvand cheese

[@slapshot6163]

I’ve tried making red sauce the way you did in the can. I think it’s much better when it is cooked. I wouldn’t skip this step.

[@tristanrl1940]

Flammekueche or Tarte Flambé is a thin crust white pizza from Alsace, which uses Crème Fraiche or a high quality thick sour cream as the substitute for a red sauce, next is a very-fine mince of shallot, Speck which is a smoked prosciutto crudo (or if hard to source then substitute with raw minced Bacon), and fine mince of fresh rosemary and or thyme. It’s. a famous pizza and tho not Italian in the least

[@alexiskiri9693]

I think I might try mixing Greek salad dressing(store-bought or homemade) with the ricotta or cream cheese and Parm cheese. This would make a flavorful white sauce, I think. Thanks for the idea. 👍

[@heretikpapy]

I'm using Garlic Mayo. With grated parmesan or other strong cheeses. With a pinch of olive oil. That's my white sauce. But a homemade bechamel + romano + garlic is the best.

[@estarita1991]

Seasoned fondutas work very well for sauce, for our white pies at the pizzeria we have a taleggio fonduta for a pancetta pizza and a truffle fonduta for our shroom pie

[@michaelreed6630]

Trying this recipe this weekend! Always appreciate the weight based recipes, thank you!

[@kjeldschouten-lebbing6260]

Try honey, tyme and cremefraiche. Works great as a light snack!

[@derryXDINES]

Next time, swap the herbs out with fresh cracked pepper. A good calzone has the ricotta nice and seasoned with garlic and a lot of black pepper; a bad one lacks these. Up in the capital region of NY, there was a style that died out over the past 20 years where it was a white pie with a highly buttery white sauce that didn't have any ricotta. All 3 of the places that made it that way have closed and I haven't heard anyone tell me they've had anything like it.

[@1flash3571]

I use jar of 4 Cheese Spaghetti sauce, or any other white sauce along with Cheese to make my pizza. If you are in a hurry, you can jazz the sauce up without doing hard work of mixing and measuring anything. I just add some vegetables like Mushrooms, or peppers or whatever I feel like using.

[@outofbody4788]

Really enjoying your vids I’m an avid pizza maker and can’t wait to see you open up your spot one day!

[@georgepagakis9854]

I would also add some lemon zest!

[@sweetshae4788]

I Love White sauce veggie pizza 💜 my fav pizza ( I also Like to dip my pizza in Ranch )

[@markofejzo4152]

Ive been enjoying doing something like a halal cart style white sauce on my pies lately- not at all like a normal white pie. More similar to the garlic sauce on a wisconsin style pickle pie. 2/3 yogurt, 1/3 mayo, parsley, garlic, lemon or vinegar, sugar, salt and pepper. It hits a lot of the same goals re consistency, acidity, sweetness, and umami that you were looking for at the beginning of your video. Worth a try if you’re looking for something different

[@cliffpalermo]

Yup ricotta goes on after, also get the double cream, i like dry ricotta. Better yet ricotta on top of sandwich sliced turned up pepperoni nice and crispy with it's own oil pooled in it.

[@godminnette2]

My favorite pizza is a white sauce pizza - the Popeye from Jolly Pumpkin in Ann Arbor. I don't actually know what's in their white sauce, but the rest of the pie has spinach, shaved garlic, preserved lemons, olive oil, mozzarella, parm, and black pepper. It's phenomenal and the pizza I am most likely to try and recreate when making my own pie.

[@tschmidhuber]

„Garlic isn’t really a flavor that goes with everything“ - yes, it does 😂 Besides that, great video!

[@ninjalectualx]

Garlic birthday cake mmmm Garlic smoothie

[@inthefade]

I would suggest making your own ricotta.

[@lesliev7874]

I love how you disected the red sauce to come up with a white sauce.

[@littlestar5737]

Pizza bianca with shredded chicken tastes amazing. Chicken really goes well with white sauce than red sauce.

[@ChefChrisDay]

From a financial perspective especially for someone wanting to go into a brick and mortar however you can achieve your same flavor profile and do it in an affordable way would be my recommendation. Don't sacrifice your ethos and integrity but I'd heavily consider the water based sauce and also play around with what this sauce tastes like when you use more affordable ricottas or at least different/lower price points.

[@CharlieAndersonCooking]

Yeah that's a good point! I've tried out a few different ricottas and I like the Belgioso one a lot. I buy it at Restaurant Depot for my pop ups, and it's not too expensive there. I'll have to compare it more closely side by side with other brands though.

[@ViaAngeles-ve5uj]

​@@CharlieAndersonCooking 3rd option, since u plan to make these in large quatities for ur pop ups - Full fat powdered milk. - more flavor & creaminess than water - cheaper than cream -u can control the thickness & fat (add more water, some butter, etc) - more shelf stable than milk/cream, - takes up very little room in a pop up - no need to refirgerate - any surplus lasts until your next pop up, no wastage Good luck with ur pop ups!

[@alexisbetterful]

I make a white pizza but put in cheese and olive oil to make it nout dry then throw in artichoke hearts and anchovies its an umami bomb gotta try it.

[@The_Original_Big_Daddy]

i sort of think a 50/50 water/cream sauce might give the desired results! Great Video Charles, I appreciate your PizzaGeekness :)

[@CharlieAndersonCooking]

Yeah I think that's a good middle ground! I do have an option for that version in the spreadsheet.

[@chriserice5371]

Love your pizza obsession

[@tejas.darwin]

Hey man, try some (whole milk butter milk) instead of water or cream. It will add some tartness with rich flavor!

[@BernieTime1]

That should also eliminate the need for Lemon juice. Milk + Lemon Juice is how you get a faux Buttermilk which I've used often for making pancakes

[@Punkechpatel]

why not just put extra oil in the dough? it will prevent dryness right

[@arthurdombroskie3083]

Awesome content! I don't think people necessarily replace red sauce with what sauce. I think it has to do with personal preference and the fact that red sauce gives many people heart burn or other digestive issues where white sauce might be easier on them. Thanks for the great info!

[@MrWetnutz]

I actually prefer white pizza to red. However, I always get extra ricotta, thin whole tomato slices, and spinach. Toss on a little parmasean and it's a thing of perfection.

[@-EchoesIntoEternity-]

instead of full cream, perhaps add a splash of milk or just use half & half to tone it down while keeping some richness.

[@bigmanbreakfast]

Another great video, Charlie. Would you consider doing a video based more on the "business end" of things focussing on your pop-ups? I.e. your business model, how you charge etc.?

[@CharlieAndersonCooking]

Yes I definitely plan to make some videos about that! Hopefully soon. I do have another pop up video scheduled for late August or September so I might try to touch on finances and whatnot in that video.

[@bigmanbreakfast]

@@CharlieAndersonCooking Sounds great man. I find out on Tuesday if my bit for a shop premises has been accepted. If so I'll be opening a slice shop here in the UK. I'll comment again with my progress, I know that's up your alley.

[@smellslikeupdog80]

have you considered lemon zest as a topping after baking? really brightens the flavor and highlights the acid

[@erikhartwig6366]

when we do white pizza, we basically just do oilive oil, garlic, onion as a sauce

[@KPHVAC]

One of my favorite pizzas is a Ranch white pizza from Pizza Factory. I used to work there. It's a homemade ranch sauce with buttermilk, mayo, and ranch seasoning. I don't have the exact recipe. Plus mozzarella and a little cheddar cheese. It kinda sounds weird but it's amazing.

[@ScottPerdue]

Most white pizzas I've had (and make) use olive oil, garlic, and oregano as the "sauce." Not sure if adding lemon juice and honey appeals so me but I guess I can't knock it till I try it!

[@MissionFitnessCTC]

Great video as always!

[@CharlieAndersonCooking]

Thank you!

[@ManBearPigLOL]

bechamel is the superior white sauce base

[@kingdarkem]

Try this recipe and you'll change on that stance. 2 tablespoons olive oil or butter 4 garlic cloves, minced ½ small onion, finely diced 1 cup heavy cream 2 tablespoons lemon juice 1 teaspoon lemon zest 1 teaspoon balsamic vinegar 1 teaspoon honey or sugar ½ cup grated Parmesan or Pecorino Romano Salt and pepper to taste 3 Pinches of red pepper flakes Fresh basil or parsley Sautee garlic and onion in olive oil. Add cream, honey, and lemon zest. Carefully add the balsamic and lemon juice. Add the cheese, season salt pepper, flakes and basil/parsley. Keep the heat low. You do not want it to boil. Your cream, vinegar, lemon juice and lemon zest should all be room temp otherwise it will curdle. I prefer to flip it and sautee the garlic and onion in the olive oil then add my balsamic and lemon juice. This allows the acids to mellow in the juices and oil of the garlic and onion which makes it less likely for the cream to curdle. It also helps I find to dislodge/dissolve the brown bits when I deglaze the pan. Throw it in a blender to ensure a creamy velvety smooth puree.

[@Ms.Laterholmes5253]

Also, another pizza that you could do sweet-and-sour you can do different types of sauces. I believe those are called PINNAS

[@jacquesdupontd]

Thanks for the video. I came to the same conclusion, add always parmesian and honey in my white pizzas. Also, to make the sauce less thick and not too heavy, i just put a few drops of milk until i get the right consistancy.

[@jenniferbostic7918]

I do a variation of a bechamel for my white sauce. Lots of smoked black pepper, garlic, and I whisk in parmesan at the end. I find ricotta is flavorless and prefer mascarpone for a creamier texture.

[@RichSobocinski]

What about white wine instead of the lemon juice and water/cream? You definitely need to keep the garlic

[@brianboe3774]

I make an Alfredo sauce with Asagio Romano and Parmesan … it’s quite delicious goes great with shrimp and crab OR Chicken …

[@LuongVC_Entertainment]

I like using a garlic mushroom alfredo sauce for my white pizza, but need to thicken it to taste.

[@ryanhau1073]

Mushrooms are a good source of Omami, like you could dehydrate white Mushrooms into a powder and use that

[@lps54125]

When you go back to Brooklyn you should try Fini’s pizza. Their white pie also incorporates Lemon

[@cornelionsqween8028]

ricotta is not the way to go for making a white pie. i make a roasted garlic cream cheese sauce for my white pies. it will blow your socks off. have that secret as a gift. my favorite is a vegetarian with sauteed onions, peppers, mushrooms and black olives on there. you'll never want to go back to pepperoni again.

[@jususceasar]

I think milk would be a good third option. It adds some of the richness, without the pizza ending up too fatty/oily. I like white pizzas, but often I miss the freshness and have too much the feeling of eating something "unhealthy". But great recipe!

[@Pe6a5us]

Hey Charlie, Have you run into any issues when storing the white sauce overnight or after a couple of days? My initial assumption would be additional curdling from the lemon juice, but also a potential benefit could be the deepening of flavor for the sauce as well...curious on your findings. Great info for my next white pie regardless!!

[@CharlieAndersonCooking]

No I haven't encountered any issues. I do find if you add the lemon juice straight to the cream, it can curdle though. So I'd recommend first mixing all of the ingredients except the cream, and then add the cream last.

[@mikedtubey]

Sounds good, I love a good white pie or spinach dip pie! thanks for the spreadsheet. I went vegan in 2019, so i have to adjust everything to vegan ingredients but its a good start. artichoke is good to add flavor the the white.

[@coopw101]

for the liquid use moist cottage cheese

[@ChefChrisDay]

I'd love to cook with you someday! Love how hard you love pizza as do I!

[@ledheavy26]

Sauce looks good, I feel like I would prefer the more tangy (water) option myself. What was the oven you were using in the shots of your pizza pop up? Did you get a new oven?

[@CharlieAndersonCooking]

Yes I did get a new oven! It's the Effeuno P150H. I'm making another pop up video in late August or early September so I'll be talking about it more in that video!

[@ledheavy26]

@@CharlieAndersonCooking Dang! Went from a Fiat to a Ferrari! Nice upgrade for sure. Definitely interested to hear more about your pizza pop ups and how the oven is working out. I can't be the only one more interested in smaller high output electric pizza ovens over the hyped gas/wood ovens.

[@captainsiv5746]

Steep the parm rind in your water to add depth to sauce without adding parm cheese