also knowing all the things that people are immediately going to harass him about, like the oven clock timestamps and the knife being under his sheet pans lol
I love how informative these videos are. I also love that Kenji cares less about the decisions you make while cooking but rather that you make an informed decision. Also, can I just say that cooking science is one of the most interesting kinds of science?
I'm with you on that. I'm a well-paid software developer, and I've seriously considered getting a food science degree from the local A&M for no particular reason than it interests me.
@@bloodgain Do it! No reason to keep yourself back. You really only got this one to live so why not make some gnarly dishes before you go. - from a 20 year old who didn’t go to college
Totally agree, I love how he educates and explains his preference, and then with absolutely no judgement expresses that people should do what they want and like. One of the many awesome things about Kenji's videos!
A close friend of mine has a degree in food science and I was a professional cook for nearly 10 years. It's incredibly interesting but does not pay even kind of unfortunately.
I love that you give so many different options on which ingredients to use and for the different steps of preparing it. It's really nice to see and hear that there's no judgment if you change a recipe to your own liking, even if it's not the "proper" or "traditional" way anymore.
Kenji and Glen & Friends are of the same mindset and attitude of showing the technique and saying it’s okay to customize for your taste or what you have available, and that’s why they’re two of my favorite food/cooking RU-vid channels.
Hah! It’s the middle of the night here and I just made myself a snack, and I juuust saw this upload now when I sat down to eat. I’m honestly so pumped about this timing, hahaha.
And then i check my fridge only to find a package of pre-grated cheese that was opened 2 weeks earlier, a few eggs, an almost-expired bellpepper, a drawer full of spices i never really use, a can of vienna sausages, and i'm like: _"I can make this work."_
"You want a little pepperoni? Here ya go, buddy!" "His back leg bothers him so I don't make him sit all the way." The kind of people we need in the world.
Hey! Brazilian fan here. Just did it for the wife and kids. We all love it. I switched the pepperoni for calabresa wich is popular sausage here in Brazil made with pork.
I just made this for dinner and it was a total banger. It's definitely in the top 10 most easy, yet super delicious, dish saving recipes ever and now on my go-to weeknight dinner list. Thank you!
I'm always fascinated as to why things work the way they do when cooking and I love how you always go in depth and explain it! Very interesting! Great video Kenji!
@@thezian any time i actually need to set a timer for anything, I set it on my phone. anything where the time is less than about 15 minutes, i set it 2 minutes short because i will probably lose some amount of time before i set it, and also it will take me at least 20 seconds to actually get ready to check on it. plus, you can never uncook something... so I always like to check early by about 10% of the cook time.
@@thezian 4-6* Say we’re trying to put in the bread from 1:00-1:05, and you put it in right when in turns to 1:00 and take it out right before it hits 1:06, that’s at most 6 minutes.
Here in Germany we call that Pizza Brötchen which roughly translates to Pizza Bread Roll. Very often served at child's Birthday Party's and similar stuff
I seriously appreciate these videos, Kenji. Thank you. I've been having a medical issue for the last week or so and I've almost completely lost my appetite, but I swear my stomach rumbled watching this one!
While I won't deny the beauty of pepperoni + jalapeño, I'd have to add some pineapple to that mix. It hits so many different boxes: sweet, salty, savory, and hot. Great vid as always, Kenji!
May try this recipe next time I make French Bread Pizza. Even made garlic bread in a way, but not like how you did. All I did was microwave butter, garlic, and dried italian seasonings for it, that works pretty good in my opinion.
I find if you need , i rinse the pre shredded mozzarella, it removes the coating. Just spread it out to dry before using. Melts and works sooo much better if using bag cheese
I love the vibe that Kenji has spent _way_ too much of his life arguing about food already and adds a 'but do what you want, I dont care' to every opinion that he shares
Gotta put this out there, made this a few times this week, I can’t believe how good it was. Simple, cheap and delicious. Better than most pizza you would get eating out.
That looks fantastically good, I know it's a good recipe if it makes me instantly hungry, which you have achieved & not all recipes do this for me, well done, really, good job.😋🍕😄
I know a lot of people look down on Hormel pepperoni, but I actually like it more than a lot of other 'gourmet' brands I've tried. I feel the same about Nestlé Toll House chocolate chips. Eating them plain is not as great as other, better quality chocolate chips, but some baked goods end up tasting slightly odd to me w/ other chips.
Sweet method !! I brush the bread which if I have the time and desire, I bake, with olive oil, butter and lightly sautéed garlic, oregano, parsley and Parmigiano cheese. Then I toast it at 400 for 4 min in preheated oven. Then the sauce which is my garden ( in season ) or frozen or canned Roma and San Marzano tomatoes with herbs and peppers n onions. Or if not homemade sauce I use non gmo whole peeled plum canned tomatoes with same herbs and veggies. So I coat it w sauce then use whole milk mozzarella cheese then bell peppers, onions, and crumbles Italian sausage.. toast at 400 for 15 min taking off pan to the rack for 5 mins. The homemade sauce makes the pizzas way better ( even the canned plum ) than any pizza place in my area. It's not even close. The sauce bursts w flavor blows away the usual... looks amazing im hungry now
Just want to say how impressed I am with how your channel has progressed Kenji! The production is fantastic these days with the extra cameras. No other show on youtube like it!
I would be really interested in a video from Kenji on his new kitchen setup and the thought that went into it from a ease of cooking perspective, if that is why it was done.
I made this yesterday.......WOW! Without a doubt, this is far and away the best French Bread Pizza I have ever had! This recipe is a keeper. Thank you!!
How many days is it gonna take for the roof of your mouth to recover from that first bite straight out of the oven though..?? Lmao.. we never learn do we 😄
This was so delicious. Cooking the seasoned olive oil on the bread before the toppings was amazing 🤩 we shared with the neighbors and they enjoyed it very much also. Thank you!
J. Kenji López-Alt, Chef John, Jack Chaplin, and Adam Regusea--in no particular order--are definitely my go-to RU-vidrs for amazing recipes. Just made this for dinner and WOW is this some of the best French Bread pizza I've ever eaten. I really appreciate these excellent cooking videos. Thanks for sharing your knowledge!
I definitely didn’t ask a big, long question about the garlic you used before getting to the middle of the video and then deleted it. So nothing to worry about there.
This was the first video I saw and he got me when he said he wrote an article for Serious Eats. Very informative and relaxed guy, gives you lots of options in case you don't have exact ingredients. Subscribed!
@@JKenjiLopezAlt I found a really great recipe for homemade BBQ sauce there years ago. I rarely print out my recipes and when I went back to look for it I could find it. You did a great job, I trust all recipes there and they always turn out good. We made your garlic bread pizza this weekend and my kids loved it!
Love making French bread pizza. It has a certain nostalgic feel of my childhood with the old school frozen brands, but so much better. I look for the pizza sauce jars in the store, and when there on sale, I pick a couple of them up. Happy cooking 😊 Thanks for being one of the RU-vidrs who know how to make cooking fun.
I’ve been seeing you use that cleaver-style knife more frequently. I have been dealing with arthritis in my thumb/wrist - would that style, or perhaps another specific style of knife, be best for arthritic hands?
Yes, just make sure you hold the knife as close to the blade as possible, that way the weight is more distrubuted and theres less pressure on your wrist.
You always cook and present your recipes with such passion… love to hear your knowledge on the ingredients and items you use and recommend and don’t recommend
A great time/ingredient saver for pizza baguettes like this is instead of adding a tomato sauce, you can serve it with and dip it into a tomato soup. Also has the benefit of re-gooifying the cheese if you hold it under the surface for a moment too.
Me watching him make the pizzas - "wow the back one has so much more cheese. Wonder why that is" 3 minutes later... Shows back pizza is HIS pizza. Touche sir. Dad life.
I’m Mexican and my poor food of choice growing up was “‘Mexican pizza”. I cut a bolillo in half. Spread Prego sauce and added any cheese in the fridge and cooked it in a toaster oven lol
