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
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
As the cook of that pizza you should have been eating the burnt crust parts and saving the other half to show off to the others... Just my 0.02c. Love all your stuff bro. Already saved soo many of your vids to go back to later when I can try them on my lowly Napolean.
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...
Oooo this looks amazing! When you added the chicken to bake the pizza, was the chicken still cold so it won't over cook? Wondering how to do this with 500F oven and not over cooking the already cooked chicken.
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!
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 🙂
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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 love a real video that includes the minor mistakes, helps the rest of us get motivated to try and fail and try again, Thanks
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
BBQ sauce can make a huge difference. Right now I am really liking Meat Mitch BBQ Sauce and Blue's Hog Competition Sauce.
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.
Need to do a webber kettle pizza next
I second this. Or turn that Chud grill into a pizza oven. That would be siiiiick
For Brook: it demands pickled jalapenos.
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.
Love the Reading Rainbow singing at the end. 😂 Man that pizza looks slammin!
BBQ sauce, pulled pork, goat cheese, pickled red onions
Nice job, you had me rolling with the butterfly song 😂
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.
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.
Bbq chicken is an underrated pizza. I've burned a few back ends while getting to know my Kettlepizza set up
I would pay for that! That's beautiful and the ingredients are spot on.
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 👏
Bringing back the "Bad Larry". Nice!
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.
Love green olives on bbq chicken pizza.
Green peppers charred on the grill and chopped would be a good addition also.
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.
I agree, the "bbq sauce" is really tricky. I hate when it's sweeth... so I complain often lol. Nice point. Excellent video. Thanks :)
First pancake syndrome. That 2nd take looked damned good!
Chicken pesto pizza rocks. One of my favorites in my Ooni. Great video Brad!
Brad, idk if more people would like a video like this.. but i would enjoy a whole behind the scenes and editing video!
Looks fantastic. I love a good Texas style pizza.
Black beans!
Sometimes pineapple
I also like to mix the bbq & a red sauce
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!
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
I’m all in favor of more pizza videos. Nice work.
Candied jalapenos are too good on BBQ chicken pizzas!
Cowboy candy, baby! Love it. This pizza begs for jalapenos in some form.
Looks legit mate! Only thing I would add... jalapeños and hot honey! Yummo!
No honey
It was looking good to you put the garnish on 😮
i would add mushrooms and jalapenos. but thats just me... love your videos and appreciate the ideas
Looks tasty!! Definitely going to try this one.
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 might be the best thing I've ever seen you make and you make a lot of cool stuff. Imma make that.
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
Looks amazing!
My favorite part of Texas BBQ shows is the background soundtrack of Cicadas.
Oh the Tennessee BBQ vids would have the same soundtrack!
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's a good looking BBQ pizza, even the crispy bits!
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.
Love my Ridge.
Practice makes perfect. You just let your viewers know that you are human just like the rest of us.
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.
Philly cheesesteak pizza with thin sliced smoked ribeye next!
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.
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.
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.
Since we’re on the topic of pizza; would love to see a video of a pork belly flammkuchen.
Looks great. Gotta try. Hmmm maybe on a blackstone w a cover eh??
Bounce back is best. Everyone makes mistakes cant be helped. 2nd pizza looked fire.
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
Please show us how to make the beets bbq sauce! We need it scaled down for a normal batch
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.
Do some Chuds signature Hot Pockets. CHUD STYLE BABYYYY
Chud loves to cook California Quisine. Yes BBQ chicken pizza is California Quisine. Just like the Patty Melt and much more.
3:06 that the Little Sahara sand dunes in Utah, I go there all the time!
Never had a BBQ chicken pizza but looks solid enough to try.
AND some Ranch to dip it in would finish the deal for me.!!
You need the pizza oven attachment for your yoder. It's well worth it
that chicken rub is the sh!!!. top notch stuff. We love it!
looks great! including the very dark pieces. :D
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! 🍕🍕🍕
Speaking of Pepperoni, that would be a great Sausage making video!
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.
Green peppers would make that imo😊
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.
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
BAD Larry sighting! yes!....w a Reading Rainbow combo improv?! ....lights out
I've been super curious about the webber kettle pizza attachment. Seems on brand for the channel.
As the cook of that pizza you should have been eating the burnt crust parts and saving the other half to show off to the others... Just my 0.02c.
Love all your stuff bro. Already saved soo many of your vids to go back to later when I can try them on my lowly Napolean.
Picked up on the Brian Lagerstrom influence during the dough making process. Hawk tuah, let's eat that thang!
That looks amazing....only thing missing is some sliced Jalapenos!
Now that's a good lookin Pizza
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.
Peperoncini is a must
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...
Have you tried grilling chicken livers they are awesome bro.
Looks delicious.
Id like just a drizzle of ranch at the end and some pickled jalapeños 😁
And extra points for dropping a Reading Rainbow reference 😂
I like Pineapple on mine. Try Bull Dog Tonkatsu sauce instead of bbq sauce! it is awesome
Broooooo!!!! Please do more pizza recipes.
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.
Alabama White Sauce is great on chicken pizza
Need to make a buffalo chicken pizza!
Oooo this looks amazing! When you added the chicken to bake the pizza, was the chicken still cold so it won't over cook? Wondering how to do this with 500F oven and not over cooking the already cooked chicken.
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!
BBQ sauce, low moisture mozzarella, smoked Gouda, chicken breast, red onion, bacon and chopped cilantro
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 🙂
Why didn't you get the pizza oven attachment for the Yoder? I love mine!
Pickled jalapeños or pickles (surprisingly good on some pizzas)
I prefer to do mine on a pizza stone. Can't afford a pizza oven. If i could i like the one that the BBQ pit boys build.