$5 PIZZA VS $800 PIZZA!! Everything is BIGGER in Texas!!!

This is a frying pan, right, yes sir, do you know how many medium Pizza Hut

pizza

s would be approximately 46 50

pizza

s? My goodness, they say

everything

is

bigger

in Texas and this time they are absolutely right. Today I have the mission to find. three completely different pizza experiences you've never seen before here we have no menu we bring all the food we have to your table love that from super affordable this giant cheese pizza 5.75 way too surprisingly expensive this 8 foot wide pizza how expensive is this this has 800 feeds 150 people in the end I will tell you which pizza pie gave me the most value for my ship today our video is all about pizza we are going to try three different pizzas with three different amounts of money.

They will all be made of different things at the end of the day we will see which pizza gave us the most value for our money. Sorry, there was just a big reverb effect. Did you feel it? Yes, like the echo. Yes, I heard. my food buddy today janie lam a foodie born in california recently finished 43rd on masterchef what's the most expensive pizza you've ever eaten 30 that's it yeah sorry im so out of touch today I'm extremely rich I'm going to eat a pizza that costs 800 that's going to do magic tricks in my mouth I don't know either we have a lot in front of us we have three pizzas to try ready let's go ah we're far from any pizza right now Where are we at the middle of nowhere?

Let's call an Uber. Do we even have service? My phone doesn't have batteries. Okay, let's walk to a pay phone. Okay, but how are we going to get an Uber with a pay phone? Don't even think about that pizza, a simple combination of dough and cheese that can be found in almost any country; Its ubiquity means it's hard to come up with a concept that people haven't seen before: getting into serious pizza, where most pizzas end up within 18 inches. They are large, that's where we start, so we have a large, an extra large and a very large.

My producers told me that before I got here and I couldn't internalize it or understand it. I thought it was the size of a child. I got here and saw it and they were huge. This isn't even the biggest one behind me right now. Right, Imran Shaikh is the co-founder and CEO of Milkshake Concepts, a hospitality group that took on serious pizza when they saw how popular this concept is. was your accent sounds vaguely not texan i was born and raised in london how different is london and the world from dallas the first thing everyone told me when i came to

texas

was the southern hospitality and that is very true yes and i could tell you now i never see myself going .

I love being here. I love doing business here. People are very open to new ideas, new concepts and we love creating concepts. The idea around serious pizza is actually the opposite of serious. Let's have fun with these people. They are allowed to put whatever they want on their pizza if they want beef or pineapple anything else and that's up to you, you heard that, giant customizable pizzas but what if you can't personally consume five thousand calories in one sitting ? Don't worry, you can do it here. Order custom pizza by the slice. I think these slices are cut from the 30 inch pizza, that's exactly right, but how does it work?

What the team does is prepare the foundation to have a canvas to work from. Batches of dough are made. flour, salt, water and olive oil, are divided into portions and then put in the refrigerator to rest before the perfect 30 inches are impressively hand-tossed, which is not easy to do. Most 30-inch pizzas are topped with pizza sauce, shredded mozzarella cheese and your choice of toppings. Before you send them to bake pizza by the slice, they partially cook the dough and cut it, this is your canvas and it can become whatever you dream of, top it with meat sauce and vegetables, they even have truffle oil, all the ingredients cost a dollar in each location. one pizza one is ok here for 5.75 they give you this giant cheese pizza this is like the iphone it has no memory i feel like i'm being selfish now you want to bite from there it's delicious i mean it's a new york style super thin crust , I like it when the cheese pulls off the base bottle pretty well, but I'm looking for something with a little more mutton.

I have pepperoni and jalapenos, how much would seven dollars cost? 7.75 here, what have I done? seven ingredients here pepperoni bacon shredded ribeye black olives fresh mushrooms green peppers and white truffle oil you have to be smart when you come here when you order and I didn't do the smart part about who comes here to order vegetables, that was my idea producer the pepper, oh, it will be colorful. I'm not normally a crust person, but this treat is really good, thin and not too doughy. I love mushrooms, pepperoni is delicious, they have shaved ribs, guys this rib woke up. early this morning it's shaved it looks good it's on my pizza is what they mean by shave not thinly sliced ​​hey you may not be good at math but you're good with words this is just our first location it's a great start, but we have much more to see you ready I'm ready we're going to our second location pizza deluca el gaucho a Brazilian restaurant serving rodizio style pizza have you ever been to a pizza buffet? this is a buffet you can't use this word here we fire anyone who uses it the word blue figure oh no I can't work here fire meet the owner evandro he is originally from brazil but for 20 years he has delighted dallas diners with experiences Brazilian culinary is a completely different game here it is a very exclusive pizzeria, how do you communicate? the idea that you can eat as much as you want with continuous meals oh, pay a set price and eat until your heart and stomach are happy, it's like a brazilian barbecue, but instead of meat here they still make pizza in brazil, do you? do you have something like that? this oh yeah that's from Brazil that's how they do it there you have this you bring the pizza and this give me some time I want to rest a little oh so that's normal oh yeah I didn't know that someone here just invented that and they're like it's Brazilian What is the price?

Someone comes through the door. They pay how much for this experience. 24. Sounds like a great deal. I'm curious how you keep pizza hot. Well, we don't keep it warm. We bake and serve here

everything

is made fresh, there are over a hundred guests but only one oven so speed is essential. The pizzas here measure about 13 inches, but the dough is fermented for 36 hours or more to create a better flavor. pizza that they say is easier to digest the cheese that they use their homemade mozzarella fiordi latte made daily with the combination of sauces and other toppings in total they offer a menu of 20 pizzas, we have 15 savory pizzas and five dessert pizzas, come on I'm ready to eat pizza I don't think there's a computer chip I think someone just sees it let's pretend to be sophisticated okay oh we're enjoying our drinks we're having a little chat we don't even care if he gets pizza soon, oh man, pizza, we'll have it first, Turkish lamb pizza, I better have two, oh I bet everyone does this with their first dose of pizza On top of the dough, place mozzarella, sautéed minced lamb, sumac, onion, spring sauce, olive oil. and the parsley is very tasty, oh it's also a little spicy, I love all the spices and I get all the flavors, like onion, lamb, everything goes well, the dough is very thin and flaky, very delicate, so you can eat a lot, oh, oh. finger with garlic, keep coming back yes, picana is a popular Brazilian cut of meat, it is minced, sautéed and placed on pizza along with fresh mozzarella, garlic, olive oil and fresh herbs.

I love garlic, the meat is super tasty. What I love is that the pizza will never really be fresher than this, especially if you have a whole pie, it will cool on the table, here it comes out of the oven, they cut it, they bring it to you and maybe it has a minute when you receive it, Yeah. good another pizza hey pizza pizza tres monterella dinner sato salami and lots of baking and finishing with a drizzle of hot honey it's a fun combination something a little oily salty greasy with something sweet oh it's so hot that the honey really bounces off the spiciness of the soprasata Are you secretly Brazilian? maybe it's such a satisfying crunch every time I bite into it are you ready for the dessert boom now we hope get ready to go in your mouth heaven fresh mozzarella in whipped mascarpone after baking add dolce de leche caramel and finish with toasted coconut definitely? smell the coconut, is it this pizza or a dessert angel just wrapped his arms around my waist and pulled me closer?

It's so delicious, it's super creamy and the coconut texture just works so well. I think we have to turn this around and we have to take advantage of it. for now from here we have one more place to buy a

bigger

pizza than you've ever seen before. I swear what's on this pizza. Let's find out right now for our final pizza. We are headed 300 miles south of Dallas. There is no restaurant. There are no clients waiting, we are literally in the middle of nowhere in a place where size matters. Meet Curt, dirt truck owner, this is crazy, behind you is your pizza trailer, yeah, you have to cut that every time you cook a pizza when someone wants it.

Jenny, have you ever had an eight-foot-wide pizza? No, Kurt has been hosting and catering large-scale food events cooking hundreds of giant pizzas for the past 11 years. A giant pizza feeds how many people. 150 people with a team of eight in their mobile wood-fired pizza oven How many iterations have you gone through? Although this is my second choice and how many more there will be. I hope it lasts 20 years. Well, that's the goal. Yeah, I mean, it's a tank, it's made of steel. How much does that weigh? 5000 pounds. That's really big. There is no how-to guide when it comes to baking an eight-foot pizza.

Kurt and his team dared to dream big to make sure the size was enough. He had tried it. The little holes, so my little holes had a firebox on one side and they pushed them in and I noticed that the heat disappeared when it went into the holes, so I knew as soon as I got to eight feet I was going to run out. of heat, so I knew I had to put a firebox on both sides, that's how I designed it, just one piece at a time. It all started with an idea, then iterations of executing plans, designs and best guesses, then how do you place the pizza in the oven right with the pizza pan of course, an eight foot wide pizza trick , this is my third design, this one weighs 100 pounds.

It took me about a year to draw the diagram and there's something I'm missing, no, it's a downward circle. there too, so the first step is already happening. I saw them clean this very thoroughly, they put oil everywhere and then a little flour so that the dough doesn't stick to it. I guess it wasn't thrown by hand. 40 pounds of dough. It is needed to make pizza dough. Five balls of dough are rolled out, then stretched toward the center of the pan, then pinched together as a whole pizza dough. I made a pizza in a ball of dough.

The rolling pin weighed 300 pounds, all my friends and family told me to throw that thing away because they are the ones who help you now with the ingredients on today's menu five pizzas on a pepperoni daisy sausage brisket and a pie dessert pizza of apple first the tomato sauce is spread over part of the pizza then a splash of olive oil for the margherita pizza and finally a base of cream cheese with egg and sugar for the dessert pizza, then cover it with apple slices and sugar brown, the rest gets an even layer of mozzarella cheese how many pounds of cheese are there? here 30 pounds of cheese, oh wow, there's a lot of cheese toppings, now they're throwing out the pepperonis, there's tomato, the dessert pizza looks delicious and then the brisket, we're in Texas of course we have to have brisket, finally on top , there were three. pounds of pepperoni six pounds of sausage and eight pounds of brisket, so it's all here pounds and pounds of dough, sauce, cheese and toppings.

I guess the easy part is done right, yes we have to get it in that oven, the oven is very hot and it looks like a thin tray that needs to slide in there like a narrow entry point and you think this thing weighs about 200 pounds, there's about 200 pounds, that's not bad, we're all big guys, right, we all eat brisket every day, okay, let's get up. up, oh, that's not bad at all, so slide it over the edge and then go in like a track, keep pushing, that's all the way in, that's all the way in, one, two, three, okay, they'll officially close it .

Close the oven carefully, the pizza is inside and the fan is back on. How long will it take to cook? About 30 minutes, so this pit is designed to cook evenly every time we get a hot spot, but every 8 to 10 minutes. It'll be about 90 degrees, check it out and that way if there's a hot spot, it'll move a little bit and we can cook another part of the pizza a little faster. Do you ever open it after 30 minutes and be surprised? and you have oneblack pizza In 2013, Kurt and his team broke the record for the largest commercially available pizza in the world, but getting started was anything but easy.

It started when my dad and I had to get together and we had to do something to get things out. our chest, my grandfather passed away and we built grills to cook briskets and part of the feature was a tray that slid out, it's kind of like this hole. Eventually we were able to cook pizzas there for volleyball nights every Sunday and it became a thing and people loved it and we just have to go more and more How did you refine the pizza making process? If you were good at it at the beginning. No, it wasn't any good.

I actually had other people come in to help make pizza and I would just work the fire around 2013, I had eight people helping me with my pizzas, we refined how to make this pizza and the time period and everything else and now if it were necessary, I could cook a pizza by myself because people not interested in what I'm doing, are willing to come help to get involved free work exactly free labor one two three okay, the pizza is ready, everyone is taking his tools so we can get it out and you've had pizza before, when it comes out of the oven you hear a little bit of cheese sizzling, I mean this is like a stadium of cheese squeaking and sizzling in here guys, everyone ready, let's do this right, I'll just take it out the same way we put it in the pull.

It's over here, okay, and you'll help me get it right out, I'll lift it up the back, this is hot, now let's go, oh yeah, I feel it through the gloves, here we go, look at this, this is a beauty, Wow. we have dessert pepperoni pizza it's still bubbling oh yeah oh this is fantastic can't wait to start cutting this up and start making it we've already tried two pizzas obviously this is the most expensive of the day this pizza eight feet wide looks absolutely beautiful thank you and you have this here yeah, what's going on, it's our pizza cutter, this is how we're going to cut it, this is the biggest pizza cutter, well what are the biggest pizzas you've ever seen?

Wow, it's almost like you hold it like a brush cutter, right, yeah, something like this, yeah, and then you just have it, you cut it like a normal pizza, no, I cut them into squares, that makes sense, so a lot of lines. this way, I would love for you to cut it for us, janey, okay, let's do it, yeah, I messed up the line, yeah, look, now it's going back another way, how does it feel to see your pizza completely destroyed?, I'm sorry. Shattering. a little but we're fine, can I try? There we go, it looks good oh, the sound coming from here is amazing, crusty bread, cheese, I'm tired, a lot of work on that, yeah, I usually eat more on the show, oh, okay. let me see what I can do, okay, this whole section is already cut, this is a great show, this is the daisy, oh, it's very doughy, uh, slicer, oh yeah, you have a gun slicer, we're in Texas, Greetings, it's amazing, I love the crust.

It's like crunchy yes, it's like a very doughy breading, almost cookie-like, on the pizza it's a thick crust right where you bought it mmm the only spices here we have basil oil, tomato and cheese and that's it, it's really good , we still have four more slices to eat, I know there's a lot of pizza left but I think we can eat it all between the three of us, what do you think I'm hungry? actually okay, so we have pepperoni here, I'll just take a piece of the edge I found one right in the middle that I like oh yeah, wow, they took me away for a second.

I thought like I wasn't even in a restaurant. I feel like I'm in some field in Texas. That's so good it feels intense. Oh. Yeah, oh, it's very interesting, there is a slight variation in the thickness of the crust, so this crust is a little thinner than our last piece. Lots of cheese and then all the oils from the pepperoni have spilled all over the pizza. So good, I have the edge piece. it's true, it's going to be a lot crispier, we're in Texas, we absolutely have to try the brisket, oh look at this, the brisket is falling apart, let's just try a brisket mmm, smoky, smoky and delicious, this is extraordinarily delicious, I think this is my favorite so Now you know what I like to do I like to fold mine like a taco and then I just hit it from the side oh that's really good this is the dessert pizza and I I like it because it is a balanced meal.

You could have some appetizer pizza, main course pizza and dessert pizza to round it out so you don't feel full and sluggish and like you overdid it, it feels like we have apples here and I. I think instead of mozzarella cheese they used a ready mutual smelling cream cheese, it's apple, it's full of cinnamon, let's try it mmm, it's a good dessert, beetroot, it doesn't always feel like pizza, it's surprising it's the same drug , it's almost like a delicious cupcake, yes, like a tornado, like an apple cupcake like an apple cupcake, yes, I think there is a perfect combination of cream cheese with sweet sugar and apples that together feel like a delicious dessert.

The part that surprises me is that they could make it on this large scale and actually made it all delicious. I didn't know what to expect. I mean, sometimes you see people try to make a 20-pound burger and the burgers are that thick and you think there's no way that's any good. but here all they've done is spread it out, okay, they didn't make everything thicker, they kept all the principles of pizza in line and, surprisingly, they included all these different flavors, all these different types of pizzas and one giant pie and everything It tastes so good.

I must say that I don't eat many large pizzas. This is my first time, but you know, it may not be the last. Does your house have windows? Could you pass it through the window? No I don't need it trying to wash my finger I try to keep it here too I mean winter is coming that sounds dark and ominous today we tried three different pizzas that cost you three different amounts of money what was the best option for you ? your money, the best value is definitely Delucas because it's 24 and you get so much food, they are also the tastiest pizzas I've had at all three places, are you sure?

Because the dirt road kitchens, huh, you get a lot of pizza too, you bought a lot of pizza, but I like the little mini ones. You like to try a lot of different little ones for me. I would have to say my favorite today, the giant eight foot pizza. Is it a good value? It costs 800, well, this is something. I think you'd do it once in your life Imagine this You get married You're having a wedding Everyone's drunk It's the end of the night They're hungry That guy pulls up with his big old truck and trailer and cooks an eight-foot pizza It's a memory for life, so for me I have to go with the footer, okay, let's talk well, let's make the conclusion.

The best food review show ever is a small team of independent creators and everything we do here is powered by you, click the link. our description to join our patreon and receive exclusive peace benefits this giant cheese pizza 5.75 that costs less than six dollars is like that, I'm not good with me you're not coming back I'm not the typical Asian I'm sorry, that wasn't like that It's a difficult math question, but it wasn't. You know, you're taking the smallest bites I've ever seen. It was quite big. Look at it all in my mouth exactly where it should be.

It is a kind of garlic that will stay. your mouth for two days afterwards don't kiss your boyfriend girlfriends not either of them I have both and a wife and not the first two oh that's a good one yeah do you want half? No, I want my own piece, so I bought my classic margarita, oh. producer oh it's not on our list I can't guys evandro so that's our video for today thank you very much to janie can I have an awkward handshake please uh we have to do a better handshake no that was all can you follow janie on her Instagram page this is where you should go to learn more about her and follow her on her fun life adventures guys that's it for this thank you so much for watching see you next time peace I say peace peace get to the peace. sign okay I'm supposed to like it okay no that's all I have to go I'm very busy okay bye take care