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Genius pizza recipe

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texaswig
texaswig Posts: 2,682
edited December 2015 in EggHead Forum
I'm thinking of using this guy's cheese recipe on my next pizzas. This guy really knows his stuff.   
https://m.youtube.com/watch?v=nfxpwbWBNuU&feature=youtu.be

2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

scott 
Greenville Tx
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  • cazzy
    cazzy Posts: 9,136
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    The only thing genius about this are the comments on YouTube:


    Just a hack that makes some $hitty BBQ....
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  • lewisj82
    lewisj82 Posts: 184
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    With a mustache like that, he's got to know what he's doing. He'd better clean that kitchen up before Mother yells at him.

    BGE XL- Tomball, TX

    "Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby
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  • jeffwit
    jeffwit Posts: 1,348
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    Wait, did he say that you use THREE cheeses in a three cheese blend???? Maybe I should watch it again.

    EDIT. Just watched it three more times. Mind=blown. This guy is a genius. Good thing they got a professional chef to explain it...

    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • Grillmagic
    Grillmagic Posts: 1,600
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     Economy of motion, that's all I've got! 
    Charlotte, Michigan XL BGE
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  • Botch
    Botch Posts: 15,471
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    So humbling.  I've been doing it wrong all along, and am giving up.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Brilliant :get_outta_here: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • MO_Eggin
    MO_Eggin Posts: 282
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    With that nugget of knowledge, my day is now complete.
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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  • paqman
    paqman Posts: 4,670
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    LOL it never occurred to me that it was so simple to make a 3 cheese pizza mix...  We always went to the restaurant when I got a craving for 3 cheese pizza; I might just try this recipe next time :)

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • YukonRon
    YukonRon Posts: 16,989
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    There is an implied beauty to the art of simplicity. Not on this video, but it does exist.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Legume
    Legume Posts: 14,617
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    Hilarious - you can tell right away he's a chef - he introduces himself as a two-time personal chef AND he doesn't measure anything.
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    He didn't say anything about the size, model, chemical make-up, etc, of the mixing container, apparently leaving us to guess at those important details.

    I'm guessing he also skips important details in other forms of extreme cooking, like when serving fellow Chef Boyardee's Beefaroni.  

    I'm afraid it's all too  complicated for me, but I do appreciate you posting it.

    Spring "Add Salt To Taste Is A Multi-Step, Extremely Complicated And Subjective Process That Requires Training And Experience" Chicken 
    Spring Texas USA


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  • Legume
    Legume Posts: 14,617
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    I long for a simpler life.  I think I'll just stick to two-cheese blend for now.
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  • Zippylip
    Zippylip Posts: 4,768
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    in another installment he explains how to put dough in the refrigerator

    https://www.youtube.com/watch?v=SMHXAVelq7A


    happy in the hut
    West Chester Pennsylvania
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  • texaswig
    texaswig Posts: 2,682
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    He never stops impressing me. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • badinfluence
    badinfluence Posts: 1,774
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    Damn it I fell for it again... Another 42 seconds of my life wasted
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • Toxarch
    Toxarch Posts: 1,900
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    Who was he a personal chef for? And how long did those jobs last? Did the second person not ask for references? THAT is the part that blows my mind.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Mikee
    Mikee Posts: 892
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    Stay tuned for his next video as he adds additional complexity.  How To Make Four-Cheese Pizza.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    What I really need help with is how to put pizza on a plate. 
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  • EGG_Daddy
    EGG_Daddy Posts: 163
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    Mikee said:
    Stay tuned for his next video as he adds additional complexity.  How To Make Four-Cheese Pizza.
    When is he releasing that video?  I thought about the idea but never thought it was possible.  That dude is seriously running out of ideas.  haha

    MN. LBGE. Vikings. Beer. YETI 75.

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  • Jaime
    Jaime Posts: 87
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    He actually says he's a TUCSON personal chef, ( trust me you don't want to watch it again as we did..) so Az has properly refrigerated dough ready for 3 cheese custom pizza!
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  • Toxarch
    Toxarch Posts: 1,900
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    Oh, I thought he was saying "Two Time Personal Chef" like he'd been a personal chef twice. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Dredger
    Dredger Posts: 1,468
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    Holy crap! Has anyone found a video of him making sauce yet????? Standing by with great anticipation. Do ya think that Mel Brooks was involved in this production? It must be a tease for an upcoming comedy.
    Large BGE
    Greenville, SC
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  • danv23
    danv23 Posts: 953
    edited January 2016
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    I've been putting 5 cheeses in my 3 cheese pizza blend.  I feel like a total idiot now.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Does this work if I want asiago instead of provolone?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Legume
    Legume Posts: 14,617
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    There is something really fishy going on here.  I have been doing research into cheese blends and I think he's holding out on us.

    so called three cheese blend really appears to have four cheeses

    This might be because four cheese blend seems to be exclusively Mexican...

    But when you get up to five and six cheese blends, the pendulum swings right back to the Italians


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  • lwrehm
    lwrehm Posts: 381
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    I don't think I could handle 6 cheeses on a pizza, I might lose my mind!
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  • ryantt
    ryantt Posts: 2,532
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    Omg I hope I can get into the same culinary school he went to.  What a deep well of knowledge this guy has.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Mikee
    Mikee Posts: 892
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    Heard this chef also knows how to boil water.
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  • Eggscuses
    Eggscuses Posts: 399
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    His 6 cheese is his 3 cheese made twice.
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