Irish People Try Stone-Oven Pizza
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- Опубліковано 13 чер 2024
- Irish People Try Stone-Oven Pizza! MERCH MADNESS: TRY.media/Merch
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PIZZA! A delectable piece of Italian cuisine, beloved by people around the world. Having tried a variety of pizzas here on the TRY Channel, we decided it was time to go down the rustic route, and try some freshly stone-oven-baked pizzas. We sat our resident Irish People down to see what they thought!
The Tryers featured in this video:
Darren Lalor: TRY.Media/Darren
Hayley: TRY.Media/Hayley
Paddy Murphy: TRY.Media/Paddy
Gráinne Blumenthal: TRY.Media/Grainne
Justine Halpin: TRY.Media/Justine
Cian Sullivan: TRY.Media/Cian
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When it comes to whiskey, Darren is the man with food it's complete chaos 😂
Great comment.
Your sentence is nearly complete chaos. Try adding a comma between some of the words in your comment
🤯
@DrummerGrrrl you're hilarious. Your comment is poorly written and missing a period. 😂😂😂 It's near complete chaos, not nearly. 😂😂😂
At least there was one
Cian: "you want some of my meat?" then the side eye into the camera. OMG!!! You made me choke on my tea 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Loving the Justine and Cian pairing She was harsh with the grow up 😂
Nice "Haloooo!" Picturing both with a face full of pie and dipping goo made me laugh a lot.
Glad everyone got to enjoy, and I did too - thanks!
Greetings from Illinois USA, Tryers. Wishing you all a grande weekend!!
Not a hater of mushrooms on pizza. I I agree that sautéed mushrooms with salt and garlic is divine.
the only trick with mushrooms on pizza is they have to be fresh and sliced thin, NEVER use that gross jarred shit. [I grew up with those, shiver]
@@popandroid Who is God's name eats those jarred mushrooms and to put them on a pizza is nuts! They'll be full of water leaking all over it!
Well i had a potato pizza sold by weight in Brindisi in southern Italy!
So potato on a pizza is Italian but it depends where you are!
The pizza was sliced potatos on a pizza dough,tomato saus and some regional cheese!
I've seen potato on a pizza before but with a white base and herb like rosemary.
@@moorenicola6264 Yes that is also used in southern part of Italy as well!
I had pizza with thin potato slices in Rome. The typical carry out Roman pizza that’s a long rectangle and you tell them how much you want.
wee had an atrisanalpizza place on e block away 20 years ago.. it had an oblong artisanal thin dough, topped wiht yukon gold thin slices, fontina cheese, arugula, and white truffle oil.. OMFG it was to die for.. and I am a Margherita hard core stan, so tha is saying something!
Yes, potato slices on pizza in Italy is a thing! Typically par-cooked and heavily herbed. Bit stodgy but still delicious, and filling!
Anything goes when it comes to toppings in Italy. Tuna and corn is a popular combo there.
@@tacosavings9751 Not pineapple, though
@@tacosavings9751 Not pineapple, though
Olives breaking teeth! Here in the USA, we take the pits out of the olives when on pizza. Way back in 1983, whilst in Cambridge, England, I nearly broke a tooth on a slice of pizza which had pits in the olives. I yelled in pain so loudly that every person in the restaurant turned and looked. The hell is wrong with you leaving pits in???!!
I'm from Dublin and I'll never had a non pitted olive on a pizza. I'm guessing that was a mistake. Could have been a very expensive mistake though!
That's just fucked up.
When I first saw Hayley roll the pizza slice into a wrap I was dumbfounded. Then as I sat there watching the video, I thought back to all the slices I ate in the past and realized just how much more sense that made. I've folded the slice in half, but never in my wildest imagination ever thought to wrap it! Thank you, Hayley and Try for sparking a new thought in this old man's brain. Time to put that concept into practice. Pizza time!
Makes total sense.
Now watch 1000 people with sticks up their b#*%ts come at you for agreeing with it bc "tHat'S noT the way wE dO iT In NY!"
You can pretend it's a calzone when you roll it up.
I was stationed in Napoli in the early 80s and when we worked mid-shifts we would order pizza from a place in Bagnoli that rolled their take out pies, the first time I got one I thought it was weird but everyone's came that way and once I tucked in it was great. The best pizza I had was their was pizza capricciosa (mozzarella cheese, Italian baked ham, mushroom, artichoke and tomato). First pizza I ever had with artichoke and it was fantastic. So nothing wrong with rolling your pizza.
@@lvrplfc4l sounds fabulous
Why? It means you'll finish it faster.
I loved Paddy's wind up on trying the potato pizza!
PIZZA!!!!!!!!!!
I totally think Paddy was Michelangelo! I think I was Donatello....
Great video, those ALL looked great!
Good job all. They should experience breakfast and dessert pizzas next.
Paddy just loves his food. He's just a big ole foodie!!!!
There's a chain of pizza places in my area that do like a billion crazy topping types of pizzas. They have a 'baked potato' one that's got like potato slices and sour cream, and it SLAPS. They have TONS of different topping types and take custom orders to boot. Oh, and they do it all in a buffet style 'go up and take a slice of this and a slice of that' setting, even with the special-order topping types.
Stone (brick) oven is the BEST when it's fresh out of the oven. I'm surprised it's so floppy. Usually, it's crispy when it's fresh.
I heard one of the producers gets it from a local Irish place that thinks how it’s made in the US without doing any research
Potato on pizza is actually pretty common in Italy.
Paddy's face when they said olives 😂
Again another great shoot and love the ladies.
Justine, just savage: "Grow up!" 😂
Send me ALL the olives!!!
Mushrooms are ok on pizza, but saute with garlic and put over a steak. NOW we are talking 😋
Garlic butter on steak with sauteed onions and mushrooms. Ohhhhh, boy. ❤️❤️❤️❤️
I love pizza , I,ll eat it cold even & I never get sick of pizza ever , thick crust , extra cheese , pineapple , sausage, pepperoni, onion, green peppers , sometimes green olives , sometimes mushrooms depends on where I,m at & who’s with me .
When my wife and I traveled to Italy waaaayyy back in 1973 we experienced the taste treat of - ta da - potato slices on pizza. Seems that Ireland isn’t the only potato-eating nation. So no apology to Italy required.
The home of the potato, Perú, is another potato-loving nation
Who doesn’t love potatoes
I have to think about it for a little but the best line had to go to Cian when he described a Martini as an olive bath.
Pizza is one of Mankind's greatest successes -- along with liquor, the little black dress and double-ply toilet paper.
I recently bought a package of high quality single ply toilet paper by accident, and it was lovely. Not like that wrapping tissue you find in institutional bathrooms.
Ahhhh Hayley. You folded your slices. That's the New York City way. Love you!❤
I agree. When she folded her slice she became an honorary New Yorker. But when she turned it into a cheese ocarina, I don't know.
Any one who folds their slice is only using common sense , it’s NOT a NYC thing, stop trying to make people believe that’s where it came from!
@@paulmolloy7206 Really? Please re-read my comment. Never said that's where folding a slice originated in NYC. I wrote, it's the NYC WAY! Quit making a big deal out of it.
Cracking me up how the try crew reminds me of taking a child to the pizza joint and they don’t want any toppings. As an adult pizza fan it kinda drives a parent crazy that they aren’t experiencing how awesome the toppings are. lol shows how culture affects how our tastes develop to some degree. Very interesting. Worth you all trying different toppings. Like jalapeños, bacon and pineapple or anchovies. Some content worth watching there. lol Oh one of my favorites and not well known, peanut butter! So good but sounds so wrong. Lol
All I could think of was getting a Pickle Pizza, which is ACTUALLY A THING at the Minnesota State Fair, in front of these people.
I have absolutely had and LOVED that pizza at the MN State Fair! Let's be honest.... everything tastes better at the Great MN Get-Together!
Minnesota... bunch of wackos! 😂. Kidding, kidding.
Godfathers does pickle pizza at a county fair here in Iowa. I wasn't a fan, but the line to get a slice was incredibly long.
@@KacieThings Can you imagine the look on Blàthìn's face when a slice is in front of her?
I have made homemade pickle pizzas and loved them. 🤤
There is a brick-oven pizza place in Austin, Texas. Hugely popular. Something about the heat of the stone/brick ovens makes the crust so much better.
Welcome , Hayley!!!! You are awesome!!!!
Absolutely love Darrens overshirt 😍
Oh, this was fun! I do wish you listed the ingredients on each puzza with their introductions though...in case it inspired me to try one myself!
I'm anti-mushroom too! I have a serious thing about textures, and I can't eat any food that squeaks against your teeth (nor anything soggy, even yummy things like rum cake😢)! However, if I HAD to eat mushrooms on something, I'd pick pizza. They're usually cut very thin and small, so you barely taste them. I've even mistaken them for olives a few time. Oddly, though, as a kid I loved sautéed mushrooms. I still like the smell of them. I didn't have texture issues as a kid. I DO like black and green (cocktail style, minus the pimentos) olives, the black ones on pizza, with pepperoni are good! Plus I still find it fun to put five black olives on my fingers, one each, and eat them off!
I'm not sure what that says about me...
When it comes to pizza, if I can only do one topping, I go for pepperoni. Two, pepperoni and olive. Aah, but my favorite is ground beef, pepperoni, extra cheese (light sauce) and crispy bacon! I call it a "Spicy Bacon Cheeseburger Pizza." Oh, and the pizza should be browned, on regular or thin crust.
Damn. Now I'm really hungry!🤤💙👍
Needed more Dermot
Loaded Baked Potato is Awesome. Instead of Marinara, you use Sour Cream. Bacon, Green Onions and Mozza and Cheddar
How many ways can Hayley fold/roll/wrap a slice of pizza? More than I would have guessed. 🤣
Try'rs,y'all rock! Peace ❤
I live too close to Louisiana for this pronunciation of andouille 😂
I had a pickle pizza tonight at work
Stone ovens generally get much hotter, often cooking the pizza within 90-120 secs. instead of several mins. Many prefer the char and other flavors the higher heat can elicit.
Darren loving the sausage is an eye opener 😳
As far as potato pizza goes, a place near me offers a pierogi pizza that has a sour cream, chive and mashed potato base, onions then mozzarella and more onions on top. It is heavy, slightly messy and quite delicious
Mushrooms are wonderful.
I'm on board, although I can see what Darren means about their texture being slimey
How did Paddy end up sounding pissed, when all they ate was pizza? 🤣
Give me Canadian bacon, black olives, pineapple and mushrooms on a thin crust, but my favorite is pesto with artichokes, mushrooms, Gaeta olives and a mixture of mozzarella and parmigiana reggiano on hand tossed crust. Watching y’all eat made me very hungry. lol
Teenage Irish Ninja Turtles? Liam, Donal, Paddy and Michaleen?
Dónal, Len, Michael, and Rafe
Welcome, Hayley. Nice addition to the cast. Like her banter.
Wish i could send some from Capella.
Just a North Idaho boy… BIG fan! Appreciate your content! Thank you for being human
Cian’s laugh though😂😂😂
I'm with Darren here. Whisk(e)y good, mushrooms bad.
LOVE black olives & mushrooms! The ham, we call "Canadian Bacon" on pizza, where I live. Lol
Darren should apologize to italy about apologizing about potatoes on pizza :D
Justine's "grow up" had me in an unnecessary stitch of laughter 🤣
In a town down the road where my friend lives there's this little hole in the wall pizza place that I believe have a stone oven for their pizzas. Their pizzas are THE Best tasting pizzas I've literally have had in my life. They beat out any and all pizza chains and frozen pizza companies. Even if there's a little dark brown burnt looking spot on the crust it just taste delicious. It has that taste of when you put hotdogs on the grill or over a camp fire kinda taste.
As a retired pizza pro
Folding is the way to go.
That Mrs. Doubtfire impression was awesome! Ive never heard Nduja pronounced like that, its interesting to learn the different ways people say things. Im not an olive or mushroom fan but the rest look good! Another great entertaining video! ❤😂
comes fromthe same sound as the French "Andouille" so soft J sound
Cheese...the one substance that's so adored that nobody is "allergic" to it, they're lactose intolerant.
(Paraphrase of The Fat Electrician, from his rant about America's secret cheese bunkers.)
A local pizza-shop, 'the taste of stone owen',
I'd asked what firewood they used.
Shoulda had some pepperoni and anchovy pizza…😋
I prefer a brick oven pizza over one from an electric oven.
Hayle is my new Try channel crush
Grainne's pronunciation of Nduja was correct.
comes from the same word sound origin as the French "Andouille" .. that is why it sounds familiar. I think the Calabrians borrowed it in reference to the spiciness.
8:03 that look to camera 💀🤣🤣🤣
Good pizza and fun times, as always with these wonderful folks, but most of those preview pics looked like someone tilted the boxes nearly vertical.
Pizza is one of those things that can be _violently_ different depending on who makes it. So many different toppings, different sauces, thick doughy crust, thin crispy crust. It's pretty much both the most amazing meal in the world as well as the most disgusting when people start experimenting.
'Nduja on pizza? Interesting. I might need to try that. Maybe with pesto? I've only had homemade and one store bought (pre-packaged), and my homemade was way better than the store bought one. It was the Chef John recipe, made with Calabrese, prosciutto, butter, olive oil, and Calabrian chili (with the oil), and I kept it less smooth.
Thank you all for the pizza video
Hope this was done before the Lagavulin shoot
It’s cute that they’re a bit surprised by the crust and ingredients but it really does freak me out how they “try” to handle the pizza though!
Potato on Maltese style pizza but not usually Italian. Where are the anchovies and capers? They elevate pizza to the highest levels in my opinion. Also, leave the olives on and perhaps add some capsicum.
Those pizzas look fantastic! The charred spots are the BEST part. The key to enjoying crust is to eat 1/3 of the slice starting at the point, then fold parallel to the crust, pairing each bite perfectly with the saucy middle 😊
the char is an intrinsic and required part of Pizza Napoletana (comes form the wood fired ceramic dome oven.. cooks in 60 seconds max. I miss that part of Naples SOOOO much.
I thought steam was going to blow out the top of Haley's hair when Darren mentioned a garlic dip.
Guess Paddy’s got a lot of free time lately. Seems like he’s been in every video for the past few months
They get food!!!!! Good for them. Justine remind me of Wednesday Adams.
Darren "Big Sausage" Lalor. HAHAHAHAHAHAHAHA!
Here's a hack for the Garlic Sauce. Order an extra. Take the first and spiral it around your pizza while its still hot. close the lid on the box and spin it some more just to coat everything. then use the additional sauce to dip in.
You're welcome.
That crust looked like card board!
Idk the intent of why NYers fold slices w/ the only known idea that their slices are huge. I may have stumbled upon a reason that to my mind makes since after enjoying a few slices in Williamsburg (near Broome & Orchard), that folding turns the slice into a form of a sandwich with a nice crispy roll and toppings forming a filling. The slices I had there were incredible. My shout out to Williamsburg Pizza.
My favorite pizza is with: spicy salami, peppers and onion 🇮🇹
Google says the best way to keep your toppings on the pizza is glue. Elmer's paste and playdough pizza, garnished with a glue-hand peeling. Order up!
I didnt know potatoes on pizza was a thing.🥔🍕
interesting pizza flavors
Ha ha there is an Italian flatbread that has potatoes on it and its delicious. Popular in Rome.
the "Rustica", potato, sausage, tomato, cheese and a bit of bread... 0~o save for an egg and a rasher you bloody well near had a full English breakfast with that one. ^~^
Ingredients have nothing to do with Stone-Oven, it is the oven and technique 😄
It is actually called brick oven pizza in the US.
They said "FECK" and "Ideejot"!!! Ah, "Father Ted"....good times...
Eejit, not ideejot. 😅
wait, is 'Nduja related to Andouille? Also, Garlic and salt are good for button mushrooms, but what you really need is high heat and thyme. that'll put shit over the edge.
Haley is A ⭐
Stone oven is good from someone that has been going to a place I got for a few years but there is a bit difference from fresh out the oven to like 45 minutes after it came out.
Haley I’m lactose too. But it’s pizza!!!
"I'm not shooting tomorrow"... yes she is.
@FreezyAbitKT7A Is that what she said?, with her accent I thought she said "I'm not sh*tting tomorrow".
@@RFredrickPhotography believe u me she did and your good Fredrick .
Saying the dyslexic person who is me . U good 💚
@@RFredrickPhotography and your funny.
@FreezyAbitKT7A she said what you said 😅
I'm with you on the olives thing. They are mank. It was a crime that you never gave them dips.
...seeing some schmuck having a martini.... 🤣
Yay Darren! ❤
How did they not like the prosciutto pizza?!? That’s my favorite topping
I don't think what they had was actually prosciutto. I think it was deli sliced ham. But then again they didn't like the black olives either, so they're heathens anyway. My favorite pizza of all time is prosciutto, black olive (slices), and sun dried tomato. With Mozzarella, Parmesan, and Provolone. That said there's a place I like these days that does a fantastic Quattro Formaggi. They also use the same cheese blend to make Adult Mac&Cheese. Splendid.
Black olives and sun dried tomatoes belong in the dumpster
I guarantee that was NOT actual prosciutto.. not from taht chain pizza place... which while not like domino's it isnt a classic pizzeria either.
When you give them food is it hot or luke warm?
I am not keen on mushrooms anymore like I used to be.
All of the Tryers were fantastic but Hayley really seems like she has just amazing chemistry with everyone she's been paired with so far!
Wait, shouldn't hungover Gráinne be wearing the pink touque? #IYKYK
A deep cut reference there. 😎
@@TheTRYChannel I've been a fan since The Channel That Shall Not Be Named ❤
Gorsshhhhh the pizzas looked so damn good 🤤🤤🤤🤤🤤