you have it half right take out the feta and use cheddar cheese and no on the tomato`s, and just use the ranch and maybe garlic all those other herbs take away from what really makes the pizza taste good.
Looks awesome Chef Tom...I'll have to try this one. I have an Alpha pizza oven so I will have to go a lil less on the toppings cause it cooks quick at 1000 degrees. Question what hydration is the dough at. I will check out and get some of that funky pizza seasoning.
I love your approach to food, cooking, skills, ingredients, gear... it's just amazing. Thank you so much for continuing to crank out such great content. Very inspiring!
Can you do a bbq filled pizza pocket. No one has done it, not a puff pastry, talking home made dough and all. I want to do it, need chef tom's experience
This pizza has a nice bunch of ingredients that in my brain fit together very well. I am more of a fan of the Turkish peynir because it is a lil less salty. Can you make a pizza with sucuk one time, that would be cool.
Yet another homerun for ATBBQ! Do you have any changes or recommendations for those of us who just have a pellet smoker without the oven attachment? I'm seriously jealous of the Yoder and what you've been able do to with it but would this be possible at all with a regular pellet smoker? Thanks.
I call Pizza Hut. I add everything I like including stuffed crust. I have them deliver it to me. For $20 delivered I have a large pie on my doorstep. I just pay and grab a beer. Never broke a sweat. That’s how I pizza! Cheers!
Umm, this channel is for people who like to cook. I mean, I sometimes buy a burger at Burger King…but when I want something that doesn’t suck, I make it myself
It’s not “crust.” It’s cornicione. And next time push from the middle of the doughball to the outer edges to create a proper cornicione. And work with caputo oo flour and only use semolina to slide off the peel. Lol❤😅
@@johnlebzelter4208 I’m going to be reported for having a little fun with a world class chef who undoubtedly understands what I’m saying… and you proving to me that your situation is a medical phenomenon. Buh bye
I'm a MUCH better smoker since discovering this AMAZING chef and channel! 🎉
Same
Smoked BLUE CORNBREAD ❤ come on man it was at the restaurant the Ozzie went to in L.A. IT WAS SWANKY AF 😂.Anyway I'm intrigued 🤔
Love that tomato slicing hack
you have it half right take out the feta and use cheddar cheese and no on the tomato`s, and just use the ranch and maybe garlic all those other herbs take away from what really makes the pizza taste good.
Still trying to comprehend 2400$ for a smoker.
Looks awesome Chef Tom...I'll have to try this one. I have an Alpha pizza oven so I will have to go a lil less on the toppings cause it cooks quick at 1000 degrees. Question what hydration is the dough at. I will check out and get some of that funky pizza seasoning.
I love your approach to food, cooking, skills, ingredients, gear... it's just amazing. Thank you so much for continuing to crank out such great content. Very inspiring!
Can you do a bbq filled pizza pocket. No one has done it, not a puff pastry, talking home made dough and all. I want to do it, need chef tom's experience
Did you close the lid when you cooked the pizza or not? What temps are you running for the chicken and bacon?
1:27 hey is anyone else.. seeing that whisk look really weird
so much better then these neapolitana pizza recipes everywhere yum
This pizza has a nice bunch of ingredients that in my brain fit together very well. I am more of a fan of the Turkish peynir because it is a lil less salty. Can you make a pizza with sucuk one time, that would be cool.
That is the most amazing way to half cherry tomatoes I've ever seen!
How's that ovem compared to the Ooni?
Love your work Tom would be awesome to see you come up with a blue cheese ranch wing dressing
I think its worth mentioning the incredible seasoning job on that cast iron pan. Great video as per always guys. Please don't ever retire chef.
I love some chicken bacon ranch and that pizza looks delicious...Thanks Chef Tom.
Yet another homerun for ATBBQ! Do you have any changes or recommendations for those of us who just have a pellet smoker without the oven attachment? I'm seriously jealous of the Yoder and what you've been able do to with it but would this be possible at all with a regular pellet smoker? Thanks.
You had me at pizza 🍕!!!
Your bacon jam is amazing… but could we see you make a brisket jam for a new pub burger?
Holy Cow!! Looks absolutely delicious 💕🙏🙏
That cherry tomato slicing hack was worth the cost of admission
OOH BOY !
Bravo!!
This ‘Za recipe is one of the best I’ve ever seen 😮
Wow!
Nicely done, again!
I would SO pig out on THAT.
Thanks #allthingsbbq 🍗 🥓🍕
looks amazing
looks awesome
🎉
First comment today ..😂. Following from New Orleans
Videos just like this (and all the others) made me plan our return route home from vacation just to stop into ATBBQ (this week)! 🤑
I call Pizza Hut. I add everything I like including stuffed crust. I have them deliver it to me. For $20 delivered I have a large pie on my doorstep. I just pay and grab a beer. Never broke a sweat. That’s how I pizza! Cheers!
Umm, this channel is for people who like to cook. I mean, I sometimes buy a burger at Burger King…but when I want something that doesn’t suck, I make it myself
When will the Yoder pizza oven be back in stock?!
nah...i'll stick to thin crust
Make mayonnaise from scratch.
Looks tasty, but it's a quick route to a heart attack!
Would you like some pizza with your crust?
It’s not “crust.” It’s cornicione. And next time push from the middle of the doughball to the outer edges to create a proper cornicione. And work with caputo oo flour and only use semolina to slide off the peel. Lol❤😅
@@johnlebzelter4208 I’m going to be reported for having a little fun with a world class chef who undoubtedly understands what I’m saying… and you proving to me that your situation is a medical phenomenon. Buh bye
Holy cow! Looks absolutely delicious 😋 ❤❤❤