just needed some mushroom on that pizza and for me that's perfect, I know its a crowd splitter on pizza but try BBQ chicken with pineapple it changes the game
It might just be me, but I'd love to see a full 'behind the scenes' type of video with how you clean everything, prepare everything, store everything (pantry, fridge, freezer) etc etc. Would be super interesting!
Brad, please do some more pizza videos. Sure, they may not all be BBQ, but they still fit in your wheelhouse with your tagline "Please go cook something outside." The pizza looked great even with imperfections. Keep up the great work my friend.
Quick tip.. build your pie on one of those thin black Teflon sheets. Then use the peel to transfer everything to the stone. After 2 or 3 minutes, hold the pie back and slip the Teflon out.. works every time
Another great video. Quick tip on curing that KitchenAid head jump when kneading dough. With the bowl off, tilt the head back. Under the head, on the top of the base you will see a silver screw. Adjust that to take up the slack and the bouncing up and down will stop when properly adjusted.
Nailed it bro. best two food groups coming together! Most bbq pizza isnt as good as it sounds but I've also been making it at home and its so much better when you can nail the flavors of your own pallet.
A neat trick I saw with the cheese grater is to put it on the open side of a Ziploc bag, that way all of your cheese goes into a container and no crumbs get left behind.
I swear it was easier for me to learn to cook a good brisket then it has been to do a consistently good pizza. It is tricky. That 2nd one looked legit, love the transparency showing us the 1st one. Great video.... Thanks
Thank you so much for this video. My son and I made some homemade pepperoni pizzas a few weeks ago and I told my wife, I just need Brad to make a pizza video so I know how to do it right. Our little pizzas came out pretty good for our first try and it smelled amazing. Can't wait to try this recipe out!
That’s a pretty good looking pie! A couple things I’ve found that have drastically improved our pizza (beyond an Ooni): be careful with the spoon when moving your sauce around, avoid adding pressure and just try to glide through the sauce to not push the dough into the peel. Less toppings: they add a ton of weight and it’s hard to get a really good cook if you do venture into Neapolitan style at higher temps. Definitely get some King Arthur Pizza flour. The difference in working with the dough is immense. You can get 3# bags anywhere and they’re pretty expensive. I source 50# bags through IGF which I’m sure one of your local restaurant contacts can get a bag for you. I don’t find it worthwhile to buy the Italian flours.
I’m glad you made a real pizza. I hate when someone films making a pizza at home and it’s Neapolitan with minimal ingredients. I want to see a real world pizza I would make at home with meat and veg in addition to sauce and cheese and herbs. Don’t make a pizza that you would feed a 5yr old make a pizza that an adult would want. Thumbs up Brad
Oh they look amazing! I'd love fresh thinly sliced jalapenos, and then a spray/mist of some kind of vinegar right out of the oven.. maybe even on just the outside crust, pre-launch. That might help the hot spot area in the back
A Turning Peel will do wonders for your pizza cooking experience. Way easier to maneuver the pizza while in the oven. Great looking pizza and great choice on oven choice. Gozney is the best.
Local place makes a porky pig pizza , and it is the bomb. Bbq sauce, bacon , ham, sausage, and pulled pork. You can only eat a little bit, but it's really good. I think they put like 5 pounds of cheese on it too.
Green onion is also a great alternative with which to garnish a BBQ chicken pizza! Would love to see white clam pizza next: clams, garlic, bacon, olive oil, mozzarella, no tomato sauce.
buy flour with low barley count for ovens that get really hot. caputo blu package is specially made to make pizza dough. barley is an enzyme that turns carbs into sugars during fermentation as quick as 6 hours. you can literally mix barley and rice slowly cook it for 6 hours and make sugar.
Salami, Smoked Ham, in additional to shredded BBQ chicken. Jalapeno and raw onions. Hot Honey drizzle over the top, Shredded Parmesan Asiago over everything on top.
Try using Caputo 00 flour for your pizza dough. They have different types for different temps. Since you can get really hot with the Gozney, you might want to use the blue pizzeria kind.
I used to manage a restaurant with a wood fired pizza oven. I was so bad at shaping and releasing the pizza off the peel that everyone made fun of me. I decided that I would make a pizza every single day for 2 months to practice. After all those pizzas... I was still terrible at it. You are far better than me already.
Very surprised you didn't cook it in a ripping hot Weber kettle over lumpwood using a pizza stone... Also amazed you didn't add Jalapenos... Totally nailed the 2nd one though Brad... Great cook...
565g is a massive amount of dough. Thats more than what we use for 9” x 13” Detroit style pies. For a 14” pie we weigh out 400g pieces. Napolitano is a mere 250g.
Your stone temp is good (750). The darkness on the bottom of your pizza is the semolina. Use a light flouring but get your pizza to the oven quickly. Also, watch out for over loading. Probably use about 300g of dough for a 16 inch. For some heavy toppings, maybe try cooking it in a pan or on a pizza sheet.
Have never had BBQ Chicken Pizza, but im not American. Honestly i have never seen a BBQ Chicken Pizza here in any pizza restaurant or store. But have to try it, this looks amazing 🙂
Sometimes, the true taste test is how it reheats tomorrow :) I'm sure science can explain it, but it's almost always better the next day (when properly re-heated). Pasta dishes too!
Thank You Ridge! Here’s how to enter the sweepstakes for FREE: ridge.com/chudsbbq
Which prize would you choose? Let me know in the comments
Look amazing and that i can eate all even the extra crispy slide😂😂
just needed some mushroom on that pizza and for me that's perfect, I know its a crowd splitter on pizza but try BBQ chicken with pineapple it changes the game
It might just be me, but I'd love to see a full 'behind the scenes' type of video with how you clean everything, prepare everything, store everything (pantry, fridge, freezer) etc etc. Would be super interesting!
Yea ‼️
ABSOLUTELY!
Great recommendation, JJ.
Yes!
Yes please! Wish all cooking channels would do this
It's way more realistic and relatable when you make mistakes. Makes us all less worried when we try it out! That 2nd one looked GOOD!!
Chud, being a real human being is a big reason why I watch your channel over others, keep it raw, keep it real!
Brad, please do some more pizza videos. Sure, they may not all be BBQ, but they still fit in your wheelhouse with your tagline "Please go cook something outside." The pizza looked great even with imperfections. Keep up the great work my friend.
I can't wait for the different sausages you add to pizzas! I am a big fan of adding pickled jalapeno slices to my BBQ chicken pizza too.
I love a real video that includes the minor mistakes, helps the rest of us get motivated to try and fail and try again, Thanks
Love the Reading Rainbow singing at the end. 😂 Man that pizza looks slammin!
Nice job, you had me rolling with the butterfly song 😂
For Brook: it demands pickled jalapenos.
BBQ sauce can make a huge difference. Right now I am really liking Meat Mitch BBQ Sauce and Blue's Hog Competition Sauce.
I would pay for that! That's beautiful and the ingredients are spot on.
BBQ sauce, pulled pork, goat cheese, pickled red onions
Quick tip.. build your pie on one of those thin black Teflon sheets. Then use the peel to transfer everything to the stone. After 2 or 3 minutes, hold the pie back and slip the Teflon out.. works every time
Another great video. Quick tip on curing that KitchenAid head jump when kneading dough. With the bowl off, tilt the head back. Under the head, on the top of the base you will see a silver screw. Adjust that to take up the slack and the bouncing up and down will stop when properly adjusted.
Nailed it bro. best two food groups coming together! Most bbq pizza isnt as good as it sounds but I've also been making it at home and its so much better when you can nail the flavors of your own pallet.
Need to do a webber kettle pizza next
I second this. Or turn that Chud grill into a pizza oven. That would be siiiiick
A neat trick I saw with the cheese grater is to put it on the open side of a Ziploc bag, that way all of your cheese goes into a container and no crumbs get left behind.
I swear it was easier for me to learn to cook a good brisket then it has been to do a consistently good pizza. It is tricky. That 2nd one looked legit, love the transparency showing us the 1st one. Great video.... Thanks
I was a pizza maker for a while in a busy NY PARLOR. This is pretty good for someone without a lot of experience. Well done 👏
Thank you so much for this video. My son and I made some homemade pepperoni pizzas a few weeks ago and I told my wife, I just need Brad to make a pizza video so I know how to do it right. Our little pizzas came out pretty good for our first try and it smelled amazing. Can't wait to try this recipe out!
Bbq chicken is an underrated pizza. I've burned a few back ends while getting to know my Kettlepizza set up
Brad, idk if more people would like a video like this.. but i would enjoy a whole behind the scenes and editing video!
First pancake syndrome. That 2nd take looked damned good!
That might be the best thing I've ever seen you make and you make a lot of cool stuff. Imma make that.
Bringing back the "Bad Larry". Nice!
Looks fantastic. I love a good Texas style pizza.
Chicken pesto pizza rocks. One of my favorites in my Ooni. Great video Brad!
That’s a pretty good looking pie! A couple things I’ve found that have drastically improved our pizza (beyond an Ooni): be careful with the spoon when moving your sauce around, avoid adding pressure and just try to glide through the sauce to not push the dough into the peel. Less toppings: they add a ton of weight and it’s hard to get a really good cook if you do venture into Neapolitan style at higher temps. Definitely get some King Arthur Pizza flour. The difference in working with the dough is immense. You can get 3# bags anywhere and they’re pretty expensive. I source 50# bags through IGF which I’m sure one of your local restaurant contacts can get a bag for you. I don’t find it worthwhile to buy the Italian flours.
That never learned how to read is a mood.🤣🤣🤣
Awesome job on the pizza as well.🔥😁
Green peppers charred on the grill and chopped would be a good addition also.
Looks legit mate! Only thing I would add... jalapeños and hot honey! Yummo!
No honey
I’m glad you made a real pizza. I hate when someone films making a pizza at home and it’s Neapolitan with minimal ingredients. I want to see a real world pizza I would make at home with meat and veg in addition to sauce and cheese and herbs. Don’t make a pizza that you would feed a 5yr old make a pizza that an adult would want. Thumbs up Brad
Be cool to see you do a weber kettle pizza. Wood fired. White thunder bbq has a long burn setup and Smokey Ribs bbq does a nice job also.
I agree, the "bbq sauce" is really tricky. I hate when it's sweeth... so I complain often lol. Nice point. Excellent video. Thanks :)
Love green olives on bbq chicken pizza.
I’m all in favor of more pizza videos. Nice work.
Have beginning to experiment with some smoked pizzas, have done a meat lovers, seafood and bbq chicken. Wife loves em
Id like just a drizzle of ranch at the end and some pickled jalapeños 😁
And extra points for dropping a Reading Rainbow reference 😂
Candied jalapenos are too good on BBQ chicken pizzas!
Cowboy candy, baby! Love it. This pizza begs for jalapenos in some form.
Looks tasty!! Definitely going to try this one.
It was looking good to you put the garnish on 😮
Black beans!
Sometimes pineapple
I also like to mix the bbq & a red sauce
I’ve got the Gozney. I go full heat straight in with the pizza rotate with the peel numerous times and it’s done in 90 seconds.
That's a good looking BBQ pizza, even the crispy bits!
Awesome. I have to get ahold of that L&L beet sauce. Another solid BBQ sauce I've used for my BBQ chicken pizzas, is Stubbs Sweet Heat.
that chicken rub is the sh!!!. top notch stuff. We love it!
i would add mushrooms and jalapenos. but thats just me... love your videos and appreciate the ideas
Love my Ridge.
looks great! including the very dark pieces. :D
Oh they look amazing! I'd love fresh thinly sliced jalapenos, and then a spray/mist of some kind of vinegar right out of the oven.. maybe even on just the outside crust, pre-launch. That might help the hot spot area in the back
My favorite part of Texas BBQ shows is the background soundtrack of Cicadas.
Oh the Tennessee BBQ vids would have the same soundtrack!
Speaking of Pepperoni, that would be a great Sausage making video!
3:06 that the Little Sahara sand dunes in Utah, I go there all the time!
A Turning Peel will do wonders for your pizza cooking experience. Way easier to maneuver the pizza while in the oven. Great looking pizza and great choice on oven choice. Gozney is the best.
Looks amazing!
Practice makes perfect. You just let your viewers know that you are human just like the rest of us.
Local place makes a porky pig pizza , and it is the bomb. Bbq sauce, bacon , ham, sausage, and pulled pork. You can only eat a little bit, but it's really good. I think they put like 5 pounds of cheese on it too.
Looks delish! Only add I have is to hit the edge crust with some melted garlic salt butter...it will make your tongue slap your brain out! 🍕🍕🍕
Do some Chuds signature Hot Pockets. CHUD STYLE BABYYYY
Green onion is also a great alternative with which to garnish a BBQ chicken pizza! Would love to see white clam pizza next: clams, garlic, bacon, olive oil, mozzarella, no tomato sauce.
Please show us how to make the beets bbq sauce! We need it scaled down for a normal batch
Since we’re on the topic of pizza; would love to see a video of a pork belly flammkuchen.
buy flour with low barley count for ovens that get really hot. caputo blu package is specially made to make pizza dough.
barley is an enzyme that turns carbs into sugars during fermentation as quick as 6 hours. you can literally mix barley and rice slowly cook it for 6 hours and make sugar.
Looks great. Gotta try. Hmmm maybe on a blackstone w a cover eh??
Salami, Smoked Ham, in additional to shredded BBQ chicken. Jalapeno and raw onions.
Hot Honey drizzle over the top, Shredded Parmesan Asiago over everything on top.
Chud loves to cook California Quisine. Yes BBQ chicken pizza is California Quisine. Just like the Patty Melt and much more.
Try using Caputo 00 flour for your pizza dough. They have different types for different temps. Since you can get really hot with the Gozney, you might want to use the blue pizzeria kind.
That looks good.
I used to manage a restaurant with a wood fired pizza oven. I was so bad at shaping and releasing the pizza off the peel that everyone made fun of me. I decided that I would make a pizza every single day for 2 months to practice. After all those pizzas... I was still terrible at it. You are far better than me already.
That looks amazing....only thing missing is some sliced Jalapenos!
Picked up on the Brian Lagerstrom influence during the dough making process. Hawk tuah, let's eat that thang!
Best BBQ chicken pizza ive ever had drizzled honey on the crust before adding the sauce. It was amazing. They used chives and no onions which I liked
Philly cheesesteak pizza with thin sliced smoked ribeye next!
BAD Larry sighting! yes!....w a Reading Rainbow combo improv?! ....lights out
If you listen real close you can hear them good ol cicadas 😂
Peperoncini is a must
Bounce back is best. Everyone makes mistakes cant be helped. 2nd pizza looked fire.
Very surprised you didn't cook it in a ripping hot Weber kettle over lumpwood using a pizza stone... Also amazed you didn't add Jalapenos... Totally nailed the 2nd one though Brad... Great cook...
565g is a massive amount of dough. Thats more than what we use for 9” x 13” Detroit style pies. For a 14” pie we weigh out 400g pieces. Napolitano is a mere 250g.
Your stone temp is good (750). The darkness on the bottom of your pizza is the semolina. Use a light flouring but get your pizza to the oven quickly. Also, watch out for over loading. Probably use about 300g of dough for a 16 inch. For some heavy toppings, maybe try cooking it in a pan or on a pizza sheet.
Have never had BBQ Chicken Pizza, but im not American. Honestly i have never seen a BBQ Chicken Pizza here in any pizza restaurant or store. But have to try it, this looks amazing 🙂
Pizza number 2!🫡💯
Green peppers would make that imo😊
Enjoyed the video. I love the Beet BBq Sauce. How long will it keep in the fridge after opening? I don't use it up very fast.
I use a plate in my pellet smoker. Makes a great pizza in about 12 minutes. Haven't tried this flavor, but I am interested
AND some Ranch to dip it in would finish the deal for me.!!
I like to mix a shot of tomato sauce from a can into some Sweet Baby Rays BBQ sauce and use that for my BBQ Chicken pizza. yours looks great.
Sometimes, the true taste test is how it reheats tomorrow :) I'm sure science can explain it, but it's almost always better the next day (when properly re-heated). Pasta dishes too!
Need to make a buffalo chicken pizza!
Never had a BBQ chicken pizza but looks solid enough to try.
I've been super curious about the webber kettle pizza attachment. Seems on brand for the channel.
No self respecting chef would FOLD their pizza while eating it. LOL! LOOKS AMAZING Chuds. I have GOT to get me one of those pizza ovens.
Broooooo!!!! Please do more pizza recipes.
Nice! - Just missing mushrooms! - Cheers!
The Reading Rainbow song made me laugh.
Doing mine like yours, except I'm using pulled pork. Delicious...
I like Pineapple on mine. Try Bull Dog Tonkatsu sauce instead of bbq sauce! it is awesome
You need the pizza oven attachment for your yoder. It's well worth it
Oh sweet, Chud Grill. Will you ever be showing up at my door???