@@robertodelrio0797 napoleon pizza is not the only italien pizza style !!! In rome they make a lot of crazy combinations and the people love it !! Italiens have a lot of crazy combinations but for some reason they dont say it - here in the YT section-... but yeah the sausage is a pain in the ass.
@@Smokie1306 I understand that Naples isn't the only place where pizza is made, it's just that Naples is the birthplace of pizza. Yes they make pizza in rome, however in Italy only the towns and cities with people that know that they're going to sell and make pizza, those are the places that bake pizza. Remember Italian cuisine is regional it doesn't mean that whenever let's say you go to somewhere like Milan or somewhere in Piedmont or something like that to look for pizza you're not going to find it.
if its round and consist of pizza dough , tomato sauce and mozzarella . itsa pizza everything else is elementary . how ever this takes sausage and pepperoni to another level .
I looked at their menu online. The first one is called the New Evil Sticky Sriracha pizza for $40. The second is a seasonal superbowl pizza called Pigs-inna-Blanket for $55. The last one is called the New Birria Birria Birria for $72, with fresh homemade consommé dipping sauce (their most expensive pizza]. Krave It NY has 2 locations, and was started by a Queens couple in 2015 that had just gotten married. “This restaurant offers outrageous and unexpected sandwich and pizza concoctions, resulting in menu items that can’t be found anywhere else”.
@@zanenoth9963 looks damn good to me, albeit a tad rich for my wallet for a pizza, but I live in Florida where great pizzas are $25. I was just identifying the pizzas in the video, which was not provided in the description. Relax, Zane.
@@beanray1383 not even calzone because it has no sauce inside. Calzones mostly have at least a little bit of sauce on the inside but may be served with additional dipping sauce.
sounds good. my fav pizza ive ever had was red sauce, spicy chicken sausage, bacon, mozzarella, feta, parmesan, mushrooms, black olives, whole roasted garlic cloves, pineapple, pesto drizzle, and balsamic fig glaze. its a very Smokey and sweet and garlicy pizza lol
I love a stuffed pizza but here (Netherlands) a calzone is a pizza folded over and it has meat (usually ham and salami but you can get other kinds) lots of peppers and mushrooms and cheese in it. Recipes I see from the U.S use mainly a bunch of cheese. I think the peppers and mushrooms cooked in a pizza are so delicious, I'd feel I'd be missing a lot with so much cheese. They also usually serve it with a bolognese sauce.
In Argentina the first two lack of cheese. We use between 300 and 500 gram per pizza. For a regular pizza. For this large it will be between 600 and 800 grams of cheese. We put a lot of cheese in our pizzas
Where I'm from in the US (west coast) calzones have a little bit of cheese but it's mostly meat and/or veggies with tomato based sauce..sometimes an alfredo sauce.
@@SagebrushRambles I think it depends on the local tastes, here the sauce is always served on the side. There has to be enough cheese to bind it all together but we don't use ricotta on cheese, I've seen them use that a lot on youtube for calzones, seems really wet.
I've had NY Style in NY, Chicago Style in Chicago and also the Bar/Tavern Style while there... I've also had the Napolitan Style pizza in Naples Italy. My wife is a Pizza Buff so everywhere we go we have pizza and are open to any styles any favors any shapes. The las one here looked like a play on a birria but on pizza and he'll yes I'm all over it. I would love to try it in my next trip.
Its crazy that I’ve lived a block away from Krave It for about almost 7 years now and I’ve only gone a handful of times. Every time I go I literally want to try everything there, everything just looks so fresh and tasty. It’s a damn shame I’m broke lol.
First business trip to Philadelphia in Feb. 1981 after a long flight found my hotel and went for a pizza locally. Ordered a large, when it arrived at my table it could have fed three. Had as much as I could and left rest in hire car. Came out next morning it was frozen solid in minus 25F overnight. Took the rest into the office next morning for lunch. Couldn't believe the size of a normal pizza.
Okay Domino’s and Pizza Hut, I love y’all but you got to get with the program and stop saying it’s too many toppings because the pie won’t cook right 🤨. The man is proving you wrong ⬆️.
I am from Germany and I was in Florida 2006. We heard again and again before that american Pizza is the best... And we ate Pizza there several times. And I agree - this Pizza is the best I ever ate 😍🤤🤤🤤😍 The tons of cheese is the best...
Мило,когда человек снимая не понимая сути истории,на мой взгляд,особенно в готовке,всегда должны быть секреты не подлежащие разглашению,в данном ролике,лично я заметил то,что с удавольствием возьму на вооружение,правда я не особый пицеед,но всё равно приятно)))спасибо авторам))) Минувшим летом я работал в производстве,просто линейным сотрудником,в определённый момент заметил за спиной человека(технологического сотрудника компании)с камерой в руках,он снимал мою производственную линию с начала и до выхода готовой продукции...было очень приятно то,что он не обратил внимания на те моменты,которые в моём понимании являются"секретными",но"под видос"я конечно сделал пару"трюков",чтоб усыпить его бдительность))),могу сказать абсолютно честно,что,как я встал на ту линию,от коллег получил миллион вопросов по калькуляции,по схеме закладки и смешивания составляющих...,но всё же старался хранить свою тайну,видимо так воспитан,а тут...приятно,видеть любителей,людей не ценящих свой труд и вклад в производства)))
Das hat null mit Geheimnis zu tun. Die Produkte bekommt man nicht überall eins zu eins und Teig ist keine Kunst. Aber auch da gibt es hier und da unterschiede und die Auswahl der Zutaten und das Ragout wurde die Rezeptur nicht preis gegeben. Wasser ist auch entscheidend. Alles andere ist Kreativität. Darum versteh ich die Aufregung nicht.
@@mechaniiclive3653 Sir, I'm not talking about calculation and exact copying of a dish, I rejoice at the very idea of combining and playing with combining certain products ... this is exactly what Creativity is, because cooking can also inspire, like a very good film or music)) ), let's say I love pears, once I got burned with a desire to come up with my own salad ... as a result, a couple of "strokes" did not work, but when I combined: pepper / pear / cucumber and duck breast, cheese, combined all this with mushroom sauce, it turned out very delicious salad, although I'm not a chef)))
@@jamesmorris9957 I am sorry but I don't think I wrote something offensive or degrading. If you understand you can explain or ignore. Why do you have to call names?
@@kanaishkgarg pepperoni would be too "plain" a pizza compared to what this place puts out. It would be "insulting" to have only pepperoni compared do what they can put out
Watching this felt like watching the SNL "Taco Town" skit.....Several times I yelled at the screen "Stop! That's enough!", and then they kept adding more stuff.
*Koreans do weird shit a recipe The internet: Oh OK, interesting. I wanna try it. *Americans do weird shit to a recipe The internet: I am offended by that.
@@nuages8915 I've been watching Korean street food videos on here for months and saw almost nothing but positive feedback in the comments. Meanwhile if an American dares make Chinese food, or this video exists, there's a decent handful of people bitching loudly about how it's not authentic.
@@CIorox_BIeach I agree that Americans are always insulted for the most random shit more than other countries, but just because you never saw any shitty comments Koreans making food doesn't mean it doesn't happen
the problem is not that they make this food, or that they put so much cheese on it, or that they use ketchup ... the problem is that they call it pizza .. when that's something else .. it reminded me of the cakes that are eaten here in Argentina, which obviously we do not fill them with ingredients on the top.
It's amazing how much visual interest those black sesame seeds offer. This video has definitely given me some new ideas on how to make pizza -- or whatever one would like to call it. And they certainly know how to keep a cow busy.
These are the kind of unusually unique pizzas that I would eat in a heartbeat! What is the name of this restaurant and where (exactly) in NYC will I find this pizza heaven? WOW, am I hungry!
Seeing him freshly baked full of melted cheese and sprinkled magical vegetable sauce, people feel so comfortable that they want to sleep on it.🌬️☺️😇💖🦄💐
I googled Krave It Pizza. This is quite a specialty shop. They must have over 60 menu item. Would love to spend a week there trying them all out. Most impressive ! New York here I come.
It's been 3 years since I stretched some dough. I would be still doing it if it brought in enough money. Fellow pizza creators know the best feeling is walking into the pizzeria in the morning smelling all the hot fresh pies.
Visited them today and honestly their sandwiches are way better than their pizzas. Most of their food is something you order when you're high anyways. Pretty sure thats why a lot of their pizzas are over the top lol
I'm in England, we don't do pizza well obviously. Recently I discovered Italian pizza made by an actual Italian (not easy over here) Anyway it's been like a damn religious experience!!!🍕🍕 The paper thin base, sun dried tomatoes, pancetta, cooling mozzarella and fresh basil. I mean... But I would and have enjoyed pizza while staying in NY and you guys are SO good at pizza! I'm watching this video so obviously I stand by that! But this one looks yuk for me🤷♀️ Hot dog sausages??? Thank goodness this is a pizza pie and not how pizza is usually served! I would gladly try this though, after I'd picked out the dogs!!
That's not a "ny pizza" ...this is RU-vid. This horrible creation may have been created in ny, but as someone born and raised there, I've never seen this amateur horror show before. Ny'ers do know real pizza, the difference between Roman, Neapolitan, and Sicilian, and Ny variations of each, and they have for more than a century, RU-vid didn't change that this year.
Nah. Non traditional toppings isn’t effing it up. You eff it up by putting canned tomato sauce, canned black olives and limp mushrooms on it, which is done by 99.9% of American pizzerias.
Wow. This is some heavy creativity. Visually very very amazing. Great clip. The 'overkill' pizza is fiendish. I first learned about 'overkill' food when I saw an episode of 'Roseanne,' and she's talking about putting Snickers into the chocolate pudding. This green light turned on, and that was when I was the heaviest in my life, or appearance wise, anyway. Very labor intensive. But the finished product looks festive. I guess if you know you want to learn about pizza, as a teenager, and Pizza Hut and the neighborhood Greek Pizza place go WAY too easy on its customers.
When I saw the chief chopping up stage I thought a Philly Cheese Steak but no but I see no reason why you couldn't have a Philly Cheese Steak filling in a stuffed pizza with other chillies and red and green peppers as they say anything goes.
@Luigi Battista well pizza had originally come from italy but was perfected in the us.. like so many things. but there is something so over the top about how koreans make it.. it's like MPGA (make pizza great again) xdddddd
You know that philly stuffed pie looks beautiful but unfortunately will turn into a wet plate of cheap steak & onion runoff after 15 min. Probably just end up throwing out the weird looking leftovers by week’s end👅
looks yummy. i would argue these are giant calzones, not "stuffed pizzas" but i's be willing to try any of them... even the strange chili cheese dog/frito pie pizza...
Pizza de borda recheada aqui no Brasil também se faz e eu conheço bem, é uma delícia, só que a gente usa queijo catupiry como recheio. Agora, pizza totalmente recheada é a primeira vez que eu vejo e nem sei se faz por aqui em terras brasileiras.
O.o mas tem recheio nas bordas, de frango, queijo, calabresa.... é normal, a diferença é que esse cara colocou outra massa em cima, virou calzone, e não tem molho.
