I like how the guys said when certain combos didn't quite work and why - I feel like most of the time on these kinds of videos, everything is super tasty and works the first time. It's refreshing!
All the pizzas looked delicious as hell but Ben had the best idea when he woke up. A *_chicken parm_* pizza works in every way. Really wanted to see that. 👍
Love how you guys answered the question "how many meats can you put on pizza", which apparentally is five. I will for you answer the question the title is asking, and that answer is on a 25 cm diameter pizza, you can put just over 2 kilograms of meat before you crust will give out. Love the videos, keep it up!
For us in Australia we've been creating pizzas with lots of toppings like lamb kebab pizzas with garlic sauce on top, in some Muslim run pizza shops they use a "lamb ham" along with other halal deli meats. it isn't odd define in most pizza shops in Australia a lot of meat topping keep up the good work gentleman 👍
I want them all even the Porchetta De Testa!! Mind you I'm an average American of very mixed decent so the Porchetta De Testa isn't something I've ever been introduced too because it's never been a "staple". Ship them to me now!!!
Hey ! Italy here :) some of the hams go very well on pizza even without cooking them ! Try it both ways and choose the preferred mathod :) For ex. I like what I think you call roasted-ham (prosciutto cotto) added after the pizza is cooked. Those pizzas look so good btw. Stay safe !
That does sound bomb...i have one🤪 crazy idea that i just made up in my head how about a Shrimp a la Diabla pizza with spanish rice and cheese, substitute marinara sauce with sour cream chipotle sauce
I like how the guys said when certain combos didn't quite work and why - I feel like most of the time on these kinds of videos, everything is super tasty and works the first time. It's refreshing!
@@realMILLER must've missed the whole "for my liking" part there MrSelfrighteous__. It's my dollar, if I want more cheese, I'll either have more cheese or I'll find a shop that'll give me what I want.
I once ordered a pizza that was topped with Genoa salami, chicken and bacon, and it had Caesar dressing on it instead of standard red pizza sauce. Damn, it was good!
Might I recommend Brisket, Pork Ribs and Bacon, I recently used this combination on some homemade pizza and it was the best I have ever made, hands down
Here is what I want to know....Why The F*** are you putting the Mozarella in clumps instead of covering the whole thing? That is going to create blank spots in the taste of a bite!! WTF is wrong with people, even pizza chefs??!! WTF are you doing with that? And your sauce is super thin *facepalm.... Are you trying to rip people off or feed them? WTF?
Hello Pizza my old friend, I've come to stare at you again, Your carbs are silently whispering, I can here myself fattening. And your cheese like gooey raindrops fell, My diets gone to hell, But I say oh well, My cardiograph echoes with the sounds fattness.
charcuterie is meat and cheese so arent pizzas just charcuterie on a dough board.. so in turn pizzas are a fancy version of charcuterie which makes me a fancy boy.
you sir, are correct. Really, Pizza is just an efficient way to do charcuterie. No longer do guests need to make their own little sandwiches... truly a revelation
Pizza of doom: from local we make you bake parlor. Start with a family sized stuffed pizza, now triple meat and triple cheese it, regular sauce. Now lay over the top the second layer of crust add the regular portion of sauce then double meat and double cheese it. Cut her into 8ths and you end up with, assuming the calorie calculations on the original pizza are correct and the math is good with all the 2x/3x topping calculations, you get a roughly 2000 calorie slice. Yes that top crust will be soggy in the middle.
I'm so f****** done with pizza places putting gobs of mozzarella just shred it put it on evenly they don't get a big giant mouthful of mozzarella how about that
The only thing Biff Tanner tried to say with italian accent was pepperoni... which is also one of the only things NOT italian.. unless he was talking about bell peppers.
"hit the acidity, where it's not too dry, grab the sweetness with the fattiness and the sweetness..." meanwhile in the kitchen they're throwing a bunch of random shitty fatty cuts on some mozzarella and acting like they're reinventing the wheel
The owner guy hates cheese. Its obvious by how little he puts on the pizzas. Pizza should taste like bread and cheese first and foremost, with everything else being secondary.
In the Netherlands we have kebabshops that also make pizza and frozen meatsnacks to put in the fryer. Once a very drunken guy walked in and asked for a pizza with kebab, shawarma and like 6 different meatsnacks (mostly different spiced minced meat, and some with a hard crust). It really looked atrocious and it shouldn't be legal to order it, but i kind off was curious how it tasted.
