I bought my first Blackstone grill, and while checking for some tips, I found your channel. Keep it going fellas, you're show is frigging awesome! I subscribed too.
New sub here. My morning Saturday or Sunday routine while in the recovery / refractory phase is to watch your channel or Sam’s. Just a million miles better than The Foid network. Remember that old channel? If not it was filled with upper echelon eastern rich celebs who cooked. Your channel is more relatable to us common dudes! I wish u could do a review of my outdoor kitchen set up and make suggestions for accessories etc!
The BlackStones seems to cook the crust way too fast and way too hot. I wish you would have shown the crust but from what I thought I saw, the bottom crust looked charred black. Have you discovered a technique or temperature range that resulted in an even heating so the crust doesn't get charred? I don't think the temperature gauge reflected the optimum temperature of the bottom turntable stone. A thermal gun would probably be more accurate.
CJ... I wonder if you can make calzones in the Blackstone pizza oven? I want one of these so bad to complement my Blackstone 28" Range Top Combo, but it will have to wait a while yet. My wife passed away this past October so the house hold is about $700 shy of what it used to be before she passed. I had thought about getting the other pizza oven they came out with last year that fits on the 22" Blackstone griddle which they had a combo of the pizza oven and a 22" griddle together. The combo was a bit cheaper. But this new one just looks so sweet.
Charles, my friend I am so sorry to hear about your wife passing away. My most sincere condolences. The 22” pizza oven is actually really fantastic and gets the job done for sure. This bad boy is definitely next level. Appreciate you bro!
Digiorno used to be a weekly thing with me and my boys until Papa Murphy's came to town. Then after the boys all grew and left I went back to them but it just didn't work for me anymore. Now I still cheat and use JUS-ROL pre-rolled dough in the oven, not as good as fresh but easy. Now that would be a good test, have a premade dough shoot-out in that oven. 🍕
Hey, there's nothing wrong with Digiorno pizza crust when you are in a hurry. You taught me CJ that short cuts are ok. But, I do agree that home made is way better when you have the time. Great show!
Love the show!!! Have to admit, not 100% sold on the pizza oven....looks like it over cooks the outside and bottom of the crust.....watched Tod's video as well and seems to be the same....
CJ you guys are hilarious. That being said, I feel like by the time your cook is over, there are time you may have “Rang” that bell a few too many times. If you know what I mean. This episode was one of those times.
All Fun and Movie Clips aside... at $799.00 to cook a FROZEN Pizza?. We eat 1 EXCEPTIONAL HANDMADE Pizza a month at $35.00 and it's over 18" in Diameter and there's leftovers for days. Frozen Pizza is made for a REGULAR Oven ( notice they're ALL 12" in diameter)...you DON'T need a $799.00 Pizza Oven to make a FROZEN PIZZA. "Ring it and Bring it" 🤣
Definitely don’t need a pizza oven for frozen pizzas, simple showing the contrast between frozen at home and fresh at home. For sure ring it and bring it!
Just got my shipping notice for my new BS pizza oven...can't wait for it to get here so I start using it! Besides pizza, there's so much more it can be used for. It'll be like having one of those outdoor wood-fired pizza ovens...on steroids!! Can't wait...thanks for the frozen (sort of!) vs. fresh "experiment".
Pretty much did this exact same pizza experiment with the new BS Pizza Oven last week and got the exact same results. Except, my digiorno's crust on the bottom was slightly on the charred side (haha). Being a pizza chef noob, what i cant seem to achieve is the thin crust like in most pizza shops. I dare not use a rolling pin since the pizza shops dont do so. I use store bought dough as well. But once cooked, its always thicker than what i'd envisioned. (Insert Darth Vader's "NOOOOOOOOOOOO" here) Any advice? Or perhaps a demonstration in a future video?
Fried Pizza?? I made a Digiorno in my Camp Chef Pellet Grill. Much better than frying it. I will say your homemade looks much better than your store bought pizza. Put the olives back on it. Add Pineapple on it next time. Much better.
CJ...we love your channel. A few tips - Nate needs to hush a bit. He's dragging you down man! And while we're on the topic....let's cut the "Hey CJ did you know..." segment. This just drags you down man! We love your show - can't wait to get our own bell so we can ring it and bring it too!
Hey there!! So first off, thank you for hangin with us and watching the show! Seriously appreciate it. And Nate lol I could never hush up Nate, no one can 😂 He means well. And E, his moment to shine is just way to fun to shut down. But either way, let’s ring it and bring it my friend!! 🔔🔔🍻🍻
I'm starting to feel like Milton from office space. Can I please have my stapler lol. But instead of a stapler, it's comment of the week. I'm just busting ya chops C.J. love watching your videos. Nate and Ethan I don't care what anyone else says. Yall rock too
Try a roasted garlic fettuccini chicken one it’s great. I use ragu roasted garlic fettuccine sauce grill up chicken on Blackstone season with cracked black pepper and parmasean cheese shredded or can use pizza parmigian
I agree with CJ on the olives. Not as bad as mushrooms, but still nasty. If you want to up your frozen pizza game, see if you can find Brew Pub Lottza Mozza. It's the best frozen I've ever had.
Woah, full score for the shirt and pattern, got the outdoor attitude going on there. Nate did not understand frozen? What chef school was that? Don't think I can swing the new pizza oven after getting the 36 and 22 inch Eseries and untold Blackstone accessories, but its on the wish list. So pile on the recipes, totally enjoy your videos. Wow, great job on the CJ hand made version, it looks great.
Hey bro! New subscriber here! Actually, I’m not. We’ve been watching since we bought our 36” and our 22”BSG last year and we love you and Nate and your recipes! One thing though, you’ve never given me a shoutout on the comments of the week. Prove to my wife I actually comment so she’ll believe me with a ‘ring it n bring it’!!! You guys are our faves- don’t stop!!
Your time is officially coming. Keep your eyes peeled my friend. And dude, thank you so much for the support! Love having you here hangin with us 🙌🏼🔔🔔🍻🍻
You guys are so funny. I like store-bought pizza but I could do better if I had my own Pizza Oven. You read my comment, Thanks! Chris McNeill rebranded to Chris B Que.
I love you guys ! The coolest one I think is CJ's wife cause she ain't on the show! Cept for the one he did the walk of shame! Nah Dude just kidding you are all awesome
Normally I like your content but lately, there are so many cuts to cartoon clips, shenanigans, movie clips, it makes me go find other content without all the background weirdness. This is just my opinion, your channel is too much of the distractions for me.
@@CJ_Frazier Super cereal! The only places that do are the pizzas that only take 90 seconds to cook with high hydration doughs. 6.8 at best! Sausage is the most popular topping in Chicago for thin crust, and that stuff goes on raw. I worked in a pizza place out there for 8 years, and that's how everyone does it. Same in New Haven Connecticut. Frank Pepe's does it, and they've been #1 for decades. Many places in New York too, but their sausage style is a lot like pepperoni at a lot of slice shops.
Wow very nice going to get one
Thank you for inspiring me to buy my bsg with air fryer. I wowed my family and friends with the tacos for my wife's 60th birthday party.
Raymond!! Dude, thank you for sharing that with me. Love to hear it. And tacos for your bride is the ultimate sign of love. Cheers my friend🔔🔔🍻🍻
Just got my portable pizza oven! Just made my first few last night!!! My son asked if I could do digorno pizza in and this video popped 🎉!
Bring it 🍻
A Goofy Movie reference.....my wife might actually like your show now.
Just got my Blackstone pizza oven, enjoy your channel
Heck yea!! So pumped to hear it. And hope you keep coming back for the content.
Dude..... That looks Amazballz.
The dude on your last episode with the negative comment seems like the sort of person who knows which color of crayon tastes the best
Hahahahaha comment of the week.
Here for the froshen version !
Frozen?
Leave the olives on and put more on and everything else.
Haha no go for olives on my end, but I love to pile the toppings!
If your pizza won't come off the paddle lift the edge and blow some air under it
Pro move right there!
I bought my first Blackstone grill, and while checking for some tips, I found your channel. Keep it going fellas, you're show is frigging awesome! I subscribed too.
Your nephew and nate do not drag you down, they are an intrinsic part of your spiel. Love all of you!!!
Preach on my friend! Can’t do it without my homies!
I neeed it!
Yup, you do! Lol
New sub here. My morning Saturday or Sunday routine while in the recovery / refractory phase is to watch your channel or Sam’s. Just a million miles better than The Foid network. Remember that old channel? If not it was filled with upper echelon eastern rich celebs who cooked. Your channel is more relatable to us common dudes! I wish u could do a review of my outdoor kitchen set up and make suggestions for accessories etc!
Holla!! So pumped you found us brother! And would love to see you kitchen. Hit me up on IG!
Also, be watching for a shout out in the coming videos.
Do you have to plug it in for the while pizza or is it up to the cook?
Plug it in?
HEY! , great job boys. Hurry and make another meal .
Can do amigo!
Good ole Jacks pizza works just fine with me don’t have a 1k laying around to get one. If I did I would possibly get one
Totally get it, for sure stay on budget and the rest will follow :)
Abbondanza!! How those sausages doing there Vince? You’re never wrong with good grammar. Nice catch C.J. - bing it!!
Hey bro, hope you’re doing well!
@@CJ_Frazier alright, alright!! You & the boys? Family? Etc? Planning Munich Oktoberfest trip with my buddies.
I wonder if the crust didn’t rise because the pizza was thawed? Frozen puff pastry puffs better when it’s cold, this could be the same
🤔I think someone tried to sabotage that pizza!!!!
Great question! I think you’re right about it being thawed. Nate’s a noob when it comes to frozen pizzas 😂
The BlackStones seems to cook the crust way too fast and way too hot. I wish you would have shown the crust but from what I thought I saw, the bottom crust looked charred black. Have you discovered a technique or temperature range that resulted in an even heating so the crust doesn't get charred? I don't think the temperature gauge reflected the optimum temperature of the bottom turntable stone. A thermal gun would probably be more accurate.
That pizza oven is amazing!
Looks amazing ❤❤❤❤❤
Thanks brother!!
Can’t believe you take off the olives😊
I know, lol I’m like a 9 year old with food sometimes 😂
Black Olives killed me lol you gotta have them
Olives are very controversial. Either you love 'em or hate 'em. No in-between.
😂😂😂
If you don't eat your olives you can't have any pudding! Looks awesome 😎
Hahaha nice music reference
CJ… you get me. It’s my birthday and you picked my favorite food for today’s video. Now I want to get the pizza oven. Stay classy San Diego!
Happy birthday my friend!!
Boom!! Damn, I want that pizza oven. However, if I get one more cooking gadget, I may be flying solo!! Lol
RINBI!!
Hahaha I totally get it bro.
Yum!! Looks amazing CJ. Love all those toppings. Great show!! 🧡🧡🧡🧡🖤🧡
❤❤❤❤ thanks Nae!
CJ... I wonder if you can make calzones in the Blackstone pizza oven? I want one of these so bad to complement my Blackstone 28" Range Top Combo, but it will have to wait a while yet. My wife passed away this past October so the house hold is about $700 shy of what it used to be before she passed. I had thought about getting the other pizza oven they came out with last year that fits on the 22" Blackstone griddle which they had a combo of the pizza oven and a 22" griddle together. The combo was a bit cheaper. But this new one just looks so sweet.
Charles, my friend I am so sorry to hear about your wife passing away. My most sincere condolences.
The 22” pizza oven is actually really fantastic and gets the job done for sure. This bad boy is definitely next level. Appreciate you bro!
CJ both pizza's looked great,I'd eat both. Nice pizza u made.👍☘️😎
Digiorno was definitely good, but not even close to as good the fresh one!
Digiorno used to be a weekly thing with me and my boys until Papa Murphy's came to town. Then after the boys all grew and left I went back to them but it just didn't work for me anymore. Now I still cheat and use JUS-ROL pre-rolled dough in the oven, not as good as fresh but easy. Now that would be a good test, have a premade dough shoot-out in that oven. 🍕
That’s actually a great idea on the pre made dough. I might be doing that one!
Hey, there's nothing wrong with Digiorno pizza crust when you are in a hurry. You taught me CJ that short cuts are ok. But, I do agree that home made is way better when you have the time. Great show!
Agreed on all accounts!
I don’t care. Not for $800. Damn
Agreed! My 28” dual air fryer didn’t cost near as much.
Love the show!!! Have to admit, not 100% sold on the pizza oven....looks like it over cooks the outside and bottom of the crust.....watched Tod's video as well and seems to be the same....
Loved watching this but I can't afford the pizza oven. Just sticking with my BS Griddle.
No shame in that game. Keep on cruisin with the classic!
CJ, no more frozen pizza for you! Also, no more take out pizza! You can make your own pizza from now on! Yum!
CJ the pizza looks like your bacon… extra crispy and a bit too dark… Burn it while you turn it. Nice
Frojan man!
Lol 😂
new viewer . i love your vids man , wish i could afford 1 of them pizza ovens hell i would have pizza on the daily lol
Welcome to the party my friend. So pumped you’re here. Be watching for a shoutout soon! And yes! This thing is a banger with pizzas. Cheers
Nice job man
Appreciate it!
Your RUclips channel is great
Thanks Francis, appreciate you!
CJ you guys are hilarious. That being said, I feel like by the time your cook is over, there are time you may have “Rang” that bell a few too many times. If you know what I mean. This episode was one of those times.
Haha you think so???
Missing wood flavor 😢
I do dig the flavor of wood, but this is amazing if you don’t have a bangin wood fire oven!
Not a new viewer! Love you guys
Lol thanks for hangin with us bro!
Yessssss get rid of the black olives!!!! 🙌🙌🙌
That’s my girl!
Guisseppe is afraid you may put him out of work now that you have your own pizza oven. Good 'za too, Dude.
😂😂🙌🏼🙌🏼
All Fun and Movie Clips aside... at $799.00 to cook a FROZEN Pizza?. We eat 1 EXCEPTIONAL HANDMADE Pizza a month at $35.00 and it's over 18" in Diameter and there's leftovers for days. Frozen Pizza is made for a REGULAR Oven ( notice they're ALL 12" in diameter)...you DON'T need a $799.00 Pizza Oven to make a FROZEN PIZZA. "Ring it and Bring it" 🤣
Definitely don’t need a pizza oven for frozen pizzas, simple showing the contrast between frozen at home and fresh at home. For sure ring it and bring it!
thats not beer in those cups...its either water or vodka.
It’s a form of water 😂
great channel brother subscribe to your channel , im on the fence bout buying new-black stone pizza stove …. are they really that easy to work ? thx
I assure you, if I can operate the bad it successfully, anyone can! So easy and fun to use.
Just got my shipping notice for my new BS pizza oven...can't wait for it to get here so I start using it! Besides pizza, there's so much more it can be used for. It'll be like having one of those outdoor wood-fired pizza ovens...on steroids!! Can't wait...thanks for the frozen (sort of!) vs. fresh "experiment".
Oh heck yea!!! Let me know how it goes. It’s a learning curve for sure, but so awesome!
Pretty much did this exact same pizza experiment with the new BS Pizza Oven last week and got the exact same results. Except, my digiorno's crust on the bottom was slightly on the charred side (haha). Being a pizza chef noob, what i cant seem to achieve is the thin crust like in most pizza shops. I dare not use a rolling pin since the pizza shops dont do so. I use store bought dough as well. But once cooked, its always thicker than what i'd envisioned. (Insert Darth Vader's "NOOOOOOOOOOOO" here) Any advice? Or perhaps a demonstration in a future video?
You know, I’m not a rockstar with Pizza yet. But….I like this challenge idea! I think I need a video on a thinner pizza crust. Stay tuned!
@@CJ_Frazier Cool. You will be my pizza sensei. My Master Splinter for pizza!
if you order your groceries for delivery, your digiorno is actually delivery....mind blown!!
😮😮😮😮
Hello to the newbie’s
Fried Pizza?? I made a Digiorno in my Camp Chef Pellet Grill. Much better than frying it. I will say your homemade looks much better than your store bought pizza. Put the olives back on it. Add Pineapple on it next time. Much better.
Olives and pineapple??? You’re a mad man😂
Let’s GOOOOOO!
😎😎😎
Come on with it! 🙌🏼🔔🔔🍻🍻
@@CJ_Frazier 🔔🍻
CJ...we love your channel. A few tips - Nate needs to hush a bit. He's dragging you down man! And while we're on the topic....let's cut the "Hey CJ did you know..." segment. This just drags you down man! We love your show - can't wait to get our own bell so we can ring it and bring it too!
Hey there!! So first off, thank you for hangin with us and watching the show! Seriously appreciate it. And Nate lol I could never hush up Nate, no one can 😂 He means well. And E, his moment to shine is just way to fun to shut down. But either way, let’s ring it and bring it my friend!! 🔔🔔🍻🍻
Not a new viewer. Just sayin.
No sir….no you are not lol
Watching your show convinces me humanity is doomed.
That bad huh??
I'm starting to feel like Milton from office space. Can I please have my stapler lol. But instead of a stapler, it's comment of the week. I'm just busting ya chops C.J. love watching your videos. Nate and Ethan I don't care what anyone else says. Yall rock too
Bro, haven’t you made comments of the week yet?? lol this is one to make it.
Ethan has a man down there🤣🤣🤣
Try a roasted garlic fettuccini chicken one it’s great. I use ragu roasted garlic fettuccine sauce grill up chicken on Blackstone season with cracked black pepper and parmasean cheese shredded or can use pizza parmigian
Dang!! That sounds bangin good!
Fresh is probably my choice but not saying in a pinch frozen wouldn’t happen 😆. Cheers guys! 🍻
Sometimes a frozen pizza gets the job done 😂 totally agree
I agree with CJ on the olives. Not as bad as mushrooms, but still nasty. If you want to up your frozen pizza game, see if you can find Brew Pub Lottza Mozza. It's the best frozen I've ever had.
I’ll for sure check into it. But these days I’m just rollin deep with this oven lol
@CJ Frazier As you should. That thing looks awesome.
Woah, full score for the shirt and pattern, got the outdoor attitude going on there. Nate did not understand frozen? What chef school was that? Don't think I can swing the new pizza oven after getting the 36 and 22 inch Eseries and untold Blackstone accessories, but its on the wish list. So pile on the recipes, totally enjoy your videos. Wow, great job on the CJ hand made version, it looks great.
As always, I love having you around to party with us! Thank you so much!
Yup, yup, yup... ...un huh - good. - Cheers!
Haha cheers
Lol can't go wrong with 🍕🍕👌👌👍
Word 🙌🏼
agreed CJ.. olives?? NO WAY
Olives are catching a lot of heat right now in the comments…
Hard pass homie
I totally agree with you on the olives! Yuck! 🤮 My husband and I love your show and Nate's show!
Kristen, I so appreciate you both watching the show! And olives….nasty
Fresh is always better than frozen.
In this case, definitely
Olives = Gross , and Bob is your Uncle CJ. Ring it and bring it Ethan
Lol he actually is! 🔔🔔🍻🍻
Hey bro! New subscriber here! Actually, I’m not. We’ve been watching since we bought our 36” and our 22”BSG last year and we love you and Nate and your recipes! One thing though, you’ve never given me a shoutout on the comments of the week. Prove to my wife I actually comment so she’ll believe me with a ‘ring it n bring it’!!! You guys are our faves- don’t stop!!
Your time is officially coming. Keep your eyes peeled my friend. And dude, thank you so much for the support! Love having you here hangin with us 🙌🏼🔔🔔🍻🍻
Because you can’t
You won’t
You don’t stop
Needs pineapple LOL
Nah dude
@@CJ_Frazier 🤣🤣🍻
You guys are so funny. I like store-bought pizza but I could do better if I had my own Pizza Oven. You read my comment, Thanks! Chris McNeill rebranded to Chris B Que.
Score!! Thanks for the comment dude, always appreciate you!
I love you guys ! The coolest one I think is CJ's wife cause she ain't on the show! Cept for the one he did the walk of shame! Nah Dude just kidding you are all awesome
Too much bull shift production interruptions.... pass
Did you guys finally watch Maverick together?
Nope…Nate is lame. 😂
@@CJ_Frazier 😆 geeze Nate!
I want all of you to know-If the pizzas don’t arrive, I’ve already made the decision that we will eat Byong Sun.
Nice one CJ
Thanks my dude!
Olives belong in the trash!
Agreed… except, *if it’s olive oil (extra virgin) for cooking.. green, black, sliced, whole, blaaggh!!!
Too goofy
Normally I like your content but lately, there are so many cuts to cartoon clips, shenanigans, movie clips, it makes me go find other content without all the background weirdness. This is just my opinion, your channel is too much of the distractions for me.
Pizza dude’s got thirty seconds……
Classic
,no you didn't put black olives on it ! That pizza would have been Guud! With some black olives!
Don't precook the sausage. No legit pizza place does. It's unnecessary, and removes all the flavor
What??? Serious?
@@CJ_Frazier Super cereal! The only places that do are the pizzas that only take 90 seconds to cook with high hydration doughs. 6.8 at best! Sausage is the most popular topping in Chicago for thin crust, and that stuff goes on raw. I worked in a pizza place out there for 8 years, and that's how everyone does it. Same in New Haven Connecticut. Frank Pepe's does it, and they've been #1 for decades. Many places in New York too, but their sausage style is a lot like pepperoni at a lot of slice shops.