Top 15 Craziest Pizzas on #DDD with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Guy’s loving these insanely delicious pizzas from across the country, with unexpected toppings like roasted carrot, baked ziti, pickles and more! #FoodNetwork #GuyFieri #Pizzas
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:06 – Roasted Carrot Pizza
2:56 – Prodigal Pig Pizza
6:44 – Red Wagon Pizza
10:01 – Pickle Pizza
13:11 – Pepperoni Hot Honey Pizza
16:45 – Thud Butt Pizza
20:56 – Americano del Sur Pizza
23:51 – Sausage Apple Pizza
27:20 – Funky Chicken Pizza
30:19 – Balkan-Style Stuffed Pizza (Piroska)
33:33 – Trapani Pizza
39:14 – Fried Cheese Pizza
41:01 – Baked Ziti Pizza
44:20 – Taco Pizza
47:26 – Sausage & Pepperoni Pizza

Visit the spots:
Weights and Measures – https://weights-measures.com
Grace and Hammer – https://www.graceandhammer.com
Red Wagon Pizza Co. – https://www.redwagon-mpls.com
The Hungry Robot – https://www.thehungryrobot.com
Grigg Street Pizza – https://www.griggstreetpizza.com
Little Bettie Pizza – https://wiseacrebrew.com/little-bettie
Restaurant 415 – https://www.instagram.com/restaurant415
Blackbird Woodfire Pizza – https://www.blackbirdwoodfire.com
Pinky G’s Pizzeria – https://pinkygs.com
Intermezzo Pizzeria – https://intermezzopizzeria.com
The Saucee Sicilian – https://thesauceesicilian.com
Junkyard Extreme Burgers and Brats – http://extremeburgers.com
Sal’s Gilbert Pizza – https://www.gilbertpizzaaz.com
Dirty Water Dough Co. – https://www.dirtywaterdough.com
Pizzeria Lola – https://www.pizzerialola.com

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Top 15 Craziest Pizzas on #DDD with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

[Music] Houston’s known for a lot great Rodeo amazing barbecue really good sports teams you know what they should get known for is this restaurant scene like this joint weights and measures we are original investors in it after 5 years the chef that was one of the partners decided to retire and I said Catherine we’re going to take over weights and measures which also meant Chef Fernando Rios went from assistant to taking over the kitchen we said this is your time whatever you produce whatever you want roasted carrot Pizza up roasted carrot Pizza is my absolute favorite dish it’s unexpected in the best way possible that’s what we’re going to eat is a roasted carrot Pizza yes sir all right let’s get into it Chef uh dough first I GL flour starter dough we used for natural yeast so this was from yesterday yes sir water sugar salt little bit more yeast little olive oil got it let this go for about 15 minutes and are we letting this proof overnight yes we do knock it down portion it let it develop for 24 hours and then go all right this is weird that looks like pepperoni little salt and pepper orange zest honey we just met each other he’s calling me honey already butter orang juice this gets weirder as it goes little olive oil in the oven give her take 20 minutes okay this I got to see I’m going to see it now we’re going to do the uh daoka the what duka is a Moroccan spice okay some almonds some sesame seeds cumin some hazelnuts black peppercorn coriander fenel are we going to cook this all in the wood fired oven also yes how long 10 minutes I love the way you roll when those get done what are we going to do grind up the spices to make the dooka we had the salt and pepper paprika that’s it that’s the garnish for the pizza I need more dooka in my life this is one interesting pie so we get the pizza dough get it stretched out French subes grew your cheese roasted carrots little Fresno Pepper for heat why not crazy Pizza we going to put it in the oven and then cook it for like 9 minutes look at that so I put it on a napkin get the ashes out a little bit I’ve never seen that little dooka I am lost we have to talk outstanding the Tang of the Grier the sweetness of the caramelized carrot the spice of the Fresno without the dooka you sprinkle on like pixie dust wouldn’t be a shame it’s giving me goosebumps that is probably in the top three most unique pizzas I’ve ever had in my life like orosa carrot pizza coming out the spices and the carrot combination are amazing nobody believes you carrot Pizza that does not sound good I’m like you have to try it I tried it just because I would have prove it wrong I was proved wrong I love the story the fact that they took over the restaurant do it with such passion hand the kitchen over to you excellent man I didn’t expect this you should be very proud of yourself mank you man really accomplished you know we know they got great food we know they got great Chinese food Mexican food Italian food well anyhow I’m here in Redmond Oregon right outside of Ben where they’re serving pizza at the pulpit listen can you hear it that might be the bells of flavor toown church this is Grayson Hammer [Music] Pizzeria probably about a minute left on that Willie church is in session where do we start got that dough starting to rise up in there it’s a beautiful building with the food’s even better get a hot pie what does everybody think about having a pizza joint in a church everyone’s like the church you got to go check it out it certainly was a Heavenly sight for Chad and cinnamon neemi when they spotted this place for sale while visiting from Austin we went home from our vacation two weeks later came put a contract in was it intended to be a house or was it intended to be a pizza I wanted a house he wanted a pizzaeria it really really is beautiful the building was built in 1912 it’s on the National Historic registry who’s the pastor of pizza Adam where’d you learn to cook just had a passion for craft things prodigal Pig wrapping up right now the prodical pigs kind of a Twist on a classic Hawaiian pizza all right so what are we going to jump into now we have a pork butt we’re going to be smoking this and turning it into pulled pork for prodigal Pig pizza score the pork butt you’re tickling it scoring is like really cutting into it a Goa Jang sauce salt and pepper absolutely we’re going to bind this up this is a boneless pork butt so I don’t want it opening up on the SM got got we’re going to be smoking at 225 roughly 10 hours free it from its twine break it down sauce it with some go Chang ready to go on some pizza I assume we’re making some dough absolutely some bloomed yeast and water what kind of flour a hard red wheat or gluten level 135 and then a little bit of salt let it mix 2 minutes how long is this going to get a chance to proof about 24 hours punch it down and then let it rise up again for another 24 hours portion B let it rest what’s next our cobby sauce black pepper brown sugar garlic green onion there Ging G grated yellow onion sesame oil mirrin soy sauce that’s going to get tight enough to be the sauce on the base yeah next up pineapple SLO pineapple on Pizza I know it’s a great debate actually I don’t care okay okay honestly it’s your pizza put on which you want on it you got some ginger here shallots chopped cilantro pineapple soranos add a little bit of heat mix that up are we going to make this pie finally yeah let’s do it going to go ahead and grab a doughball here stretch this out look at the elasticity on that that’s awesome let’s build this pizza cobby sauce fresh Ms goju chain pork here little Fontina this is burning 700 800° yes sir and you should be able to cook this off about 2 minutes or so and what are we burning all white oak all right all right all right boom beautiful you can just hear the crust pineapple SLO pickled onion on top there we have a completed prodical pi right there that’s all she [Music] wrote Dynamite that crust is so light and Airy and fluffy the balance that you create with that pineapple sloth cuz you’re getting a lot of heat from the sanos and the jalapenos with the acidity from the onions countering the brown sugar that you have in the cobby sauce that’s what gives it the balance and the harmony I know I’m preaching to the choir on but I got to conf yes it’s excellent pizza goju Chang pulled pork going on it’s a spin on a Hawaiian but way way better cuz you have that Smoky deliciousness of the pork and the kby sauce that’s on that gives that a little bit of sweet and tangy at the same time so I’m here in Minneapolis Minnesota now we get recommendations for triple D joints from a lot of people but in particular when your crew that shoots triple D hold on this crew right here when they tell you that you got a cut check out a pizza joint that’s right down the street from their house well you know I’m there this is Red Wagon Pizza on me pizza it’s a different kind of pizza joint so neighborhood so right dropping a Popeye kind of feel like you’re inserting yourself into someone’s family tradition because you kind of are one that Peter Campbell’s grandparents started long ago that’s your grandfather that’s my Nana in the middle and my mom on the far left in the late 40s Papa would do these pizza par parties in his basement the community would come out and Peter picked up where his grandpa left off when he opened the doors here in 2014 we forg pizzas I don’t know what he’s on 30 seconds on a red wagon the Red Wagon Pizza is the best pizza Peppers the spice the sausage cheese it just the most tasty piece of pizza I’ve ever encountered all right Pete let’s make the magic dop cold water then we take D old dough the mother tear apart the dough in the water and get the water nice and milky dry active yeast the flour is a Heritage wheat we’ll hit this on one we’ll scrape the bowl after 2 and A2 minutes run it again for 2 and 1/2 minutes then we’ll throw in salt cover it let it rest for 30 run the mixer for about another 5 minutes grab a hunk of dough just make sure that it’ll stretch and it’s nice and thin you guys understand what’s happening here if you go and stretch it and it splits open then it hasn’t built the gluten it has to be mixed a little bit more bring it out let it rest for 24 hours proportionate welcome to car hour I’m guy and this is Pedro now we’re into making the sausage pork butt it’s all cubed up bacon soaper SAA we have garlic onion fennel powder salt Brown pepper but no henway I don’t know what’s henway about 2 or 3 lbs I think we might be cousins we’re going to let it cure overnight the cooler and then in the morning we grind it put it on sheet trays and cook it off in the oven all the pies are at 14 in housemade sauce a blend of half mozzarel and half Pro bolone let me bring in the real Pro Buck come on in here for a second this is Buck the older brother Pete why don’t we just have you step out for a little bit it’s nice having you on the show I’m wondering if we shouldn’t start over he just left the building come on over Pete it’s a little oblong we can work on your Technique a little bit Thank you Buck we like having you all right house sausage banana peppers then we take the soada we slice it in a ribbon 90 seconds comes out we’ll slice it up what do we throw in here buzzed up Crush red pepper this is a housemade garlic salt fig infused balsamic there you go Red Wagon Pizza typically they’re [Applause] [Music] round oh Dynamite everything you’re doing in the pizza is balanced fresh made sausage you’ve got handmade dough you’ve got homemade sauce you got a nice little acid bite in there coming from the banana pepper little touch of the chili flake it’s an artisan Pizza Man everybody home right now I was going oh I want a bite of that pizza cuz it’s a real deal fantastic thank you I’m here in Fairbanks Alaska it’s been a while since we were up here I always finding an Eclectic mix of food in this area so what am I have to try a pizza joint n just not any average Pizza Joint you see he makes the pizzas inside but then he’s got a hole in the wall and Cooks in the woodf fired ovens outside in Alaska weather are you kidding me this is hungry robot we started just doing uh marshmallows and stuff out of our house didn’t see that coming we wanted to Branch out into something that was Savory cuz you had already cornered the marshmallow Market we were like well nobody’s doing Woodfired pizzas they just do unique combinations and they’re delicious got it Dilly Dilly up for table six H pickles on a pizza sounds interesting it’s just really flavor packed and one of my personal favorites what are we going to make first we can make the dough I’m going to be honest with you might be one of the biggest mixtures I’ve ever seen on Triple D I’d get in that no I’m not doing it water flour yeast olive oil salt the big old hood this used to Anchor a ship it’s ridiculous you might as well go big this does not look like pizza dough making let that go for about 10 to 15 minutes we typically ball it right after we mix it put it in the fridge and let it grow overnight what do we do next now we’re going to make the sweet Italian sausage garlic thyme oregano paprika brown sugar wing of bat finnel onion powder red pepper basil parsley black pepper where’s the dill oh that comes later oh salt and red wine vinegar so you mix that up into this pork and then we put it in the fridge overnight now we’re going to make our Dilly drizzle it starts with a ranch base so we have mayonnaise sour cream got it parsley onion powder salt thyme Dill water chives granulated garlic black pepper and that’s our Ranch to make it the Dilly drizzle We’ll add red pepper parsley parmesan garlic and a little olive oil that’s like Ranch gone wild if you get me a spoon I’ll just eat this as a cold soup yeah what’s next roasted garlic white sauce so we got roasted garlic some butter cream parmesan on black pepper cook that down make it a nice paste don’t’s see it Chef first we stretch the dough look how nice and light and tender that is the white sauce spackle mozzarella this is where things go off the rails right here folks whoa you’re going pickle happiness we do a lot of pickles on the Dilly Dilly and just a little sausage very nice let’s go uh cook it in the oven how long 90 seconds to 2 minutes the type of wood Birch W wo wo look at that thing medieval a friend of mine’s a blacksmith so he made slicers nice the Dilly shap which is parmesan romano and Dill and then we have our Dilly drizzle snizzle with the [Music] drizzle it’s delicious the crust is about as spot on as you get light full of pockets but it’s got good chew it’s tender I like biting into it and getting the pickle crunch I like the fresh acidity contrasting to the creaminess of the base spread and then you get the crumble from the sausage and I think that the sprinkles Dynamite that’s a destination Pizza conrat Dilly Dilly with sausage going in the oven what makes the pizza amazing for me is the crust it’s got a good crisp to it and the pickles are kind of crunchy on there you can definitely taste the Birch smoke coming through I crave it I think about it all the time that’s my introduction to Greenwich Connecticut someone hits the front end of the Camaro out of control dude I mean ex this place better be worth it what’s the story My Boy Randy is making incredible pies they’re making their own bread they’re pulling cheese every day love it he I got the evidence I found it Hunter put the evidence in the car you want to get the police report Hunter put the evidence in the car where’s Witnesses I can get the witnesses Hunter put the evidence in the car this is grig Street Pizza regular Margarita straight up you can go anywhere for pizza right but why not eat good pizza sausage basil GG street is 180 from everything else we have in town and since Matt AKA Randy Watson and John corbo grew up here they know what’s around and exactly what’s missing even if they can’t really explain it it’s like a Neo New York Neapolitan well done I thought so it seemed like that when I walked in I mean if you got his attention if the hamino Christian Petron brings me here then I know it’s got some Swagger to it the ingredients are simple fresh they’re homemade and you can tell Margarita pepperoni hot honey pepperoni hot honey is the classic the spice the hotness the sweetness all combined it’s the best okay walk us through it our pizza dough sourdough starter room temperature water add that to the mixing bowl water High gluten flour a little salt 2 minutes add the oil what kind of oils just ring olive oil bro I thought that was motor oil yeah that’s dang after that it’ll mix for what 6 minutes maybe throw some of that oil in the rig am I right ferment for 3 hours cotton portion go to the cooler 24 hours 24 hours all right fresh mozzarella seriously mozzarella curd rip it up hot water salt start instantly stretching into like nice little ribbons once we get done with this we’re going to make the tomato sauce let’s get this going organic California Tomatoes okay I have some of that that olive oil that is green yeah okay roasted garlic Co your salt cicilian oregano and then the the crush The Rustic Crush correct let it refrigerate 24 hours and this is the same tomato sauce that we use throughout all the all the pies Patron says it hits all right hot honey let’s see it roasted habaneros roasted garlic it’s a little bit of the honey in there just to get her going look at that nice blooming heat little bit of sweetness awesome I like the garlic in there let’s build the pie this is our 24-hour cold fermented dough we leave it out for another 6 hours don’t touch it don’t touch it I can’t help myself look at the elasticity on it though sauce this cheese technique is a new one I haven’t seen this before rip basil pepperoni garlic oil 6508 to 10 minutes yeah there it is so he’s got mine done Christian yours is still cooking but don’t worry he’s going to take care of you finish it off that Sicilian oregano peino and that hot honey listen to that crust there you go if that doesn’t tell you everything right there right look at this a stand up pie Cheers Cheers Bubba that’s the one the crust is outstanding it’s light it’s Airy it’s got good sourdough good yeast to it the simple tomato sauce where tomato is Alive and Well A+ Pizza A+ A+ it hits all the marks pepperoni hot honey for you guys their sauce is great it has the right amount of flavors has the right amount of spice to it hot honey is like a revelation I’m here in Memphis Tennessee on BB King Boulevard not too far from downtown and I got to tell you when I pulled up the first thing I thought is this is like Strange Brew I mean here is this gigantic beer brewing Factory and this thing is huge and I hear inside they got a little pizza joint that is scratch making just about everything I’m hungry and I want a beer this is little Betty at wiseacre Brewing got a skinny Chicago up for Sandy this is a special place in Memphis way above par than you’d expect especially at a brewery got kimchi Hush Puppies pretzel nug what makes the menu different I mean they’re definitely not afraid to play around and the game that Brothers Kellen and Dave and Bart are playing along with Chef Jared riddle is go big or go home [Music] this is gigantic this one open March of 2020 Jared’s been here for a couple years now making amazing food how many different beers you making we try to keep 20 fiveish on tap here we use our beer wart in our pizza dough that’s a kind of a unique thing that we bring to the table all right what are we going to make today the thud butt pizza and the what thud butt you are some weird dudes thud butt up it’s a Mortadella with a ricotta base Crush pistachio black pepper honey statch atella cheese in your world what makes great pizza if you don’t have good dough you don’t have good pizza start with our poolish room temp water Bloom the yeast High gluten flour we’ll let that rest for 12 hours well now we’re going to make our pizza dough we’re going to start with water and we’re going to add beer wart and Ice what is wart it’s like a sugar water that feeds the yeast and then that produces the alcohol in got it olive oil and here’s our poolish that we made then three flowers double O flour AP flour and we’ve got a high gluten bread flour and salt proof it let it rest for about an hour before we portion it I did you’re using it about 3 days after that all right what are we into now Chef ricotta cream it’s the base for the thud butt ricotta roasted garlic S&P mix it up and a little heavy cream it won’t quite all fit so I’m going to finish it in the bowl add more heavy cream now we’re going to make our stratch aella cheese we’re going to get some hot water and some cheese curd and burn our hand well he’s going to burn his hands working this till we get some nice strands and then we’re going to ball it up now it’ll tighten up so now we’re going to kind of break this off he’s dancing while he’s doing this did you notice that he’s got a little knee Bend going mix with heavy cream and salt and a little bit of salt and then let that sit up now we’re going to make our pistachio crunch pistachios they’re toasted first brown butter solids I don’t know this they’re good on ice cream even huh butter and uh milk powder crazy and a little lemon zest that’s awesome that on some yogurt well we’ve had pistachio ice cream a couple times you guys make ice cream too well it’s soft sir they’re going to make a beer out of it next all right let’s F dish pie extract the pizza now boy that is some gentle dough super tacky you guys roll these out by hand every time flippy dippy hippie arm swinger then this is the ricotta cream here got it mozzarella cheese Mortadella you don’t see that on Pizza enough just a little cheese on top to hold that Mortadella down should probably just do a small testing of the Mortadella just to make sure that it’s fresh you want to look good on TV you always feed the camera there you go what do you think mhm off we go what temp we running that oven at 550 roughly 10 minutes well let’s finish this pizza off I’m going to cut it first this is our stratch aella a healthy dollop the funky crunch that’s got to be one of my favorite parts of this I hit it with some peino and some black pepper honey and this is when it gets really weird how do we make that toast some uh black pepper corns mix that in with our honey look at that it’s beautiful it’s weird the dough is legit the saltiness of the Mortadella the Rota nice and creamy but not too much but once you get to this crumble the pistachios that’s where it gets crazy everything’s fine and what do you do you drop the hammer and take me to black pepper honey bro it’s a different dimension of pizza the only thing this pizza could be is this trippy Dynamite pie all right guys we got a thud butt pizza coming up you’ve got the crunchy and the cheesy the crust is my favorite part the way that they do the crust it’s a great chew but not super heavy perfect with that cheese in the middle and being able to spread it around it’s not regular pizza it’s a thud butt so I’m here in Fort Collins Colorado about 60 minutes from Denver and here at the home of Colorado State University now I’m here to check out a joint that’s got a lot of character let’s see this team of four worked together in one restaurant and then they took off to open their own joint that they like to call your neighborhood eery if you’re looking for a good time this is your place this is restaurant 415 two pork chops left it’s eclectic it’s different it’s vibrant it’s fresh and the g sandwich the food is phenomenal the drink are great Black IPA a lot of it’s organic a lot of it’s grown around here brussel sprouts and it’s the people that really make this restaurant so amazing the four cats behind this joint Andre muton and his daughter Amelia along with their former co-workers Seth Baker and sha olander banded together to become co-owners here in 2012 this looks like a made for TV movie all right she’s the chef he’s the gangster and he’s the college boy and dad pays for it all the cast of characters that work here are always just thinking outside the box Woodland Pizza their entire Pizza list is just full of creative options americad deler garbanzo beans on a pizza this is the first time I’ve ever had pizza with tomaas what are we going to make the Americana deler we’re starting with our pizza dough fresh yeast little sugar for it to chew on olive oil okay so the yeast and the sugar coming together kosher salt organic local flour water so we’ll let this go for what about 15 minutes 10 so our dough is all ready now we take out the Captain Hook so I hear you’re a pro at weighing things out oh yeah tell me what we’re going for 6.4 6.4 M 64 66 not bad you’re hired okay so now we’re going to make this pie we’re going to start with olive oil and fresh garlic that’s a lot raw tomatillos yeah okay this is different garbanzo bean chopped up I’ve made a lot of strange pizzas this might take the cake a little bit of cumin seed cheddar cheese okay fresh jalapenos was it a dare to make this no and then we go 8 minutes [Music] yeah crash cilantro to finish it off and that’ll be it never in a million years would I have thought of taking a tomatillo slicing it th like that and letting it cook off in 8 minutes I love the bite of the Tomo the acidity the freshness the you know it’s still a little bit of crunch jalapeno is great the Garlic’s not overwhelming neediness of the garbanzo I’m telling you that’s a spot on Pizza the Americano deler just the right amount of Classic Pizza flavor with a Twist Off The Hook off the [Music] hook so I’m here in Fargo North Dakota and if you haven’t haven’t been here you should come and check it out you know things are a little different up here let’s see the weather well it could change dramatically at the drop of a hat and the food scene it will surprise you you know Folks up here kind of go to the beat of Their Own Drum kind of like the joint we’re going to check out now 6 and A2 years of making Woodfired pizzas their way this is Blackbird Woodfire basil going on the harder hotter salami the food is fantastic wild mushroom pizza table on there’s absolutely nothing like a wood fire pizza coming straight out of the oven this was the first legit Woodfired pizza place and so we were kind of over the moon and that pie Biz was born when respiratory therapist Casey absy turned tinkering into a whole new career I was going to build a oldfashioned barbecue in my backyard made a wood fired oven and the next year I built one on a trailer and we started doing festivals What Makes You Different in the world of woodf Fired Pizza I think we have more of a Mediterranean spin on things my dad’s folks came from Lebanon well my mom was Norwegian Lebanese Norwegian a leian a leian got a pep going in hot I think you have to judge a good pizza by its dough don’t you know so sorry I had to take the shot it’s just that perfect level of crispiness but it still stays chewy we’re going to make pizza dough all right two cups of salt oh wait a second salt before yeast yeah water wi in North Dakota one bag of flour All Purpose then I throw my yeast in are we going to bloom the yeast nope okay rad flour no high gluten nope no double zero nope okay we’re not trying to be Italian okay your house how long is this going to mix 20 minutes and then you’ll let this proof we’ll ball it up first wait wait wait wait wait you’re not going to proof before you ball nope proofs in the Box 24 hours in the cooler this is unconventional to 99% of the pizza joints I’ve ever gone to just lots of experimenting putting apples on the sausage Apple Pizza sausage and Apple Pizza is literally the one I have every time when it comes to the table it’s a piece of art sausage Apple Pizza is a warm around here nope just here all right what are we on to now the bmel half pound of butter flour and make a r then we add the milk garlic powder parsley bay leaf chili flakes nutmeg and salt and pepper Ball’s done next up the sausage it’s all local pork salt pepper fennel a lot of it oregano sugar parsley chili flakes granulated garlic mix this up bake it 425 let’s take a look at this dough it’s gentle boy that’s got a lot of elasticity for bread dough bamel on it parmesan our homemade sausage apples Sage goes in and that’s all she wrote gorgeous oh Square snap pea micros it’s your everyday Lebanese Norwegian [Music] pizza that is one delicious pizza great chew to the crust get a nice crackle on the outside with true gluten style flower pull and this little bashel parmesan cheese program works completely right sausage still has good fat to it a lot of great Apple the key at the end though that fresh herb on top I can just go on and on about it outstanding thanks sir sausage Apple Pizza table four there’s this sweet combination between the sweet of the green apple and then you also get the salty of the sausage it’s a perfect crust it’s the reason why we come here I’m here at Jackson Wyoming about a half block off the Town Square right in front of the Pink Garter Theater now back in the day this was the theater that you came to to catch a musical or a play now it’s where you come to see some rocking bands and speaking of rocking locals around here tell me you want some rocking pizza you got to go to the Joint right under the theater this is Pinky G’s [Music] Pizzeria these pizzas are the creation of Chef and owner Tom Fay who came back home after culinary school and opened this joint in 2011 when did you get the brainchild to open up the pizza T knowing that we needed to fill a niche in town uh serve pizza by the slice and just so no one was doing Pizza by the size no just needed to be up the par we needed some good pizza in town funky chicken I love the funky chicken pizza it’s probably one of the most delicious pieces of pizza I’ve had time to get down with the Funky Chicken starts with the chicken chicken breastes some fresh chopped basil a boatload of garlic lemon slices and oil so how long we going to let this marinated 24 hours 24 hours into sheet pan then in the oven and we’re going to cook it at this 525 575 575 all right how long we been in 25 minutes that smells [Music] awesome dust the peel here is this a cornmeal and flour yep can you hand throw all this hand tossed it’s the only way to go wa he now I like that okay first step pesto fresh basil pesto mozzarella cheese another roasted chicken hard Cho carts red onions and ricotta cheese here we go 575 for how long 10 [Music] minutes look at that that’s not hot at all when the Pesto’s boiling on the pizza not to self let it cool let it cool fool roasting the chicken with the garlic outrageous making your own pesto over the top little bit of that Rota coming in creaminess saltiness how did you come up with the name uh Funky Chicken funky chicken is just one of my favorite dances there’s one other person that I know the Funky Chicken is one of her favorite dances let’s get a paully on the phone hey h Hi paully how are you I’m at a joint in Jackson Wyoming um and they have a Pizza called the Funky Chicken no way can you give me a little funky chicken sure okay here we go ready how funky is your chicken how little is your goose thank you Paulie thank you Paulie you know we’ve all heard the term Liv in the American dream while I’m here in Charlotte North Carolina a mile from the downtown area where a Serbian family is living the American Dream they got a funky little joint where they’re serving up now get this pizza and Serbian food just what you’d expect this is Intero Pizzeria is something way more than a regular Pizzeria FR order up it’s a very very diverse menu eggplant Masa literally I forget I’m in Charlotte when I’m here this feels like going to a Serbian home it basically is with Brothers Georgie and Bronco abovich and Mom Dila dishing it up who’s charging mom Char mom’s in charge let’s face I know but it was Dad who first wanted to open a neighborhood joint was your father part of opening this no my father passed away a year and a half after we came here his sons kept working on his dream and in 2007 finally made it happened order up this is the place to come for traditional food made in a traditional wayka order up the perosa is like a czone but better it’s like pizza to the ninth degree all right man pizza sauce tomato paste crushed tomatoes I’m going to end up wearing some of the pizza sauce oh come on then add parmesan salt pepper parsley Oregan orano mix this how long does this come together for flavor at least 24 hours okay and then it’s good to go W you’re dangerous with that just stay away from me I’m [Music] guard now we’re going to make the piroska piroska throwing a few pizzas in your day no yeah mozzarella cheese mozarella cheese a little bit of ricot parsley garlic mix mushrooms ham and this is a traditional Perka yes throw my neck of the woods I like this and we go to the oven 505 505 yeah 10 minutes look at that thing huh sour cream goes on top of piroska proon cheese on top pizza sauce this is how we serve it this is how we serve it yep you’ve been served wow that’s really really good the yeast in the dough really adds a nice Tang the sour cream without question is fantastic and then the mushrooms and the ham they’re Dynamite I’m actually disappointed that I haven’t tried this before you learn something new every day koska piroska outstanding thank you it’s like the flavor explosion of pizza that’s inside out one of the best things I’ve ever ever eaten everything I’ve had here has been excellent it’s just a great sense of a community it seems like everybody that comes in here has known these guys forever even if they don’t always know what they’re saying I can imagine you bring people in for the pizza but they come back I I would say over 50% is Serbian food which we did not expect at first up if you come here you’ll feel warm you’ll feel welcomed and you’ll have a great meal home run for sure I think your dad would be so incredibly proud of you and your brother and your mom for what you’ve done got to come this family they are living the American dream I’m here in OKC for a little pizza in the parking lot now this isn’t just regular old Pizza truck no this thing is a monster and the oven not any regular old oven no it’s Woodfired and the recipes well they’re not your everyday recipes cuz they’re handed down from Generations this is the Saucy Sicilian T coming out Nona my favorite some of the best pizza in Oklahoma City and I stand by that I got this it’s hot it’s fresh and the flavors are on point and on Four Wheels ever since gon Mendes left the corporate world to open a food truck Justin Flo he wanted the best help he could find so he asked his mom Priscilla she was living in the mountains in Colorado and I’m like hey I need you out in Oklahoma let’s start a food truck he got me out of retirement OMG you went old school Italian just like my great-grandmother decided to use her recipes japa coming out now yum the chipot pizza is outstanding it’s got the push it’s got the figs it’s got some balsamic and the wood fire that they do in there is amazing all right well let’s get into this we are making our dough from scratch a high gluten flour got it salt water and yeast so traditional pizza dough recipe mixed for 67 minutes put it in a tub to let it proof this is my great grandma’s blanket really yeah so it’s like Grandma’s blessing and we’re going to do 8 oz balls how good are you at the portion game how good are you where do you think you’re at with that one 86 do your picks 84 bam 80 was it three Cuts four Cuts goes by the amount of cuts I see 88 76 that’s under we never want to go under there’s 81 I got it in three you got it in four but I mean I’m not saying I’m better I’m just saying that three Cuts I believe go back to the tape then that proofs for three days yes sir so you’re getting that nice big yeasty flavor though all right Chef Next Step all right we’re going to do our bomic maple glaze okay bomic vinegar bring it boil once it reduces down we’re going to go with some pure maple syrup get a little extra sweet that’s it time to make the magic happen all right we’re going to do a little Caputo can’t argue that that’s hand thrown Rota cheese with whole milk mozzarella some fresh figs I figured roed garlic we like to put a lot on it roasted red pepper beautiful and we’ll slide it in the oven 90 seconds and what kind of wood are we using in the oven pecan Hickory easy peasy I’m so steelt cut it up here real quick top each slice with rashido turn it one time to the left my mother says that is her Superstition the mamic maple glaze okay drizzle it over it’s good looking [Music] pie I mean it’s just really delicious the crust is the foundation and it’s out of bounds neapolitan pizza has to be in balance and you give good portions it good amount of Pudo it’s an honest Pizza scratch made handmade with a lot of family loving it well done look trag pizza for Kim thank you the crust is very soft and crunchy the figs were delicious the bomic glaze is fantastic he always has the biggest line at all the food truck places and some days it even includes the mayor P food scene is blowing up the culinary scene is a big part of creating a culture and a place that may we have to have great food keep up man you’re leading a great Community well call the maror if you get in any trouble while you’re here exactly what I needed thanks for coming in today what’s going on G if you told somebody to come here what should they have when they come here no as meatballs the meatballs are the must have I would agree with that Nona sauce and meatballs Nona literally does her best with the marinara the fresh grated Parmesan and the big Basil Leaf some of the best sauce and meatballs what are we making my mother’s homemade meatballs this is my great-grandmother’s recipe 50/50 Pork and Beef we’ll mix This Together add some eggs okay can’t have enough garlic Grandma was right on point with that my mother’s homemade breadcrumbs parsley and the parmesan cheese okay you mix these [Music] up here you go thank you got to get working dude we got a lot to do got a line of people go rock go we’re a team we’re going to roast him in the oven next up we have my great grandma’s marinara sauce we’ll do a little olive oil one short rib once it’s seared up then we’re going to just take it out why it’s the way grina we do it we’ll add it back in garlic onions get it cooked down we’re not open yet making Grandma’s sauce hold on people are getting all antsy Dany out there tomato paste tomato sauce two cans of water in wait a second when did the bird come into play the bird the toucan thank you folks I’ll be here all week try the meatballs short rip goes back goes back in sugar salt the red pepper flake black pepper four bay leaves bring that to a boil to let it simmer and then we’re going to put the meatballs in it really yes sir it cooks for about another hour you put in a Double Cup little parm top it off with a basil leaf look at that delicious and tender and moist great sauce a little sprinkle of the parmesan right at the end not fresh basil hits that sauce and just blooms and that’s a good amount of garlic I’m telling you your grandma taught you’re right great job Chef thank you I appreciate it watch out for this guy knowa sauce and meatballs thanks K appreciate it thank you just an authentic taste that uh you can’t get enough of I usually would have to have a straw to get that sauce out of there I love it so much okay Nick right here Tua it’s just a warm place to come it’s not just about the food you know they’re great people as well congratulations well I appreciate it for a dude that’s not from the restaurant business and with the backing of the mom you just can’t go wrong right okay I’ve got a party in your mouth and a fried cheese pizza today I’m having the fried cheese pizza the best part is a cheese and that’s what the crust is and what are we going to make we’re going to make crustless pizza it’s a fried cheese pizza did Temple Health you guys should have a gym right next to this place all right let’s hit it take our pineapple right over here to the grill boom going to take our parmesan about like so cheddar onion little gorgona all the members of the cheese family are showing up for this pepperoni throw a little mozzarella on there more cheese more cheese now we’re going to run that weade pizza sauce right across here a little Olive now we’re going to throw on our grilled pineapple then our in-house pesto take her D voila cooks for maybe 2 and 1/2 3 [Music] minutes so we’re going to top with some sliced tomatoes we’re going to cut [Music] it wow that holds up a lot better than I thought it was going to [Music] mhm this right here is just a gigantic thing of that crunchy fried cheese that you love on the outside of a quesadilla the fact that you put toppings on it it’s crazy look at that fried cheese can’t beat it hey here Carrie here’s your fried cheese pizza it’s extremely addicting you have to share it everybody wants to try it I have never seen a fried cheese pizza anywhere else junkyard is unique foods that you just can’t find anywhere else this is a Hidden Gem I’m telling you dude we’ve seen some crazy stuff on Triple D this is up there crazy Craig and the car carrier loving it very nice B so I’m here in Gilbert Arizona about 30 mi from Phoenix now I love coming down here I get to rip around in the desert in my Razor there’s great food really cool people like the story of this place let’s see the dude is from Sicily Italy he moves to New York meets his wife has a family and then they all move here to Gilbert to open a pizza joint that’s right this is Sal’s Gilbert Pizza upside down in s alien ready it’s a slice of New York in the middle of the desert gra my pizza flavors are outstanding you can smell it when you walk in the door thanks to Chef sa kuf Faro who took over this Pizza Pasta joint in 2005 so is this New York Styles this Italian style the New York style American Pizza guess okay plus a little of his own style lasagna Pizza Ready which means piling the pies with pasta B ziti Pizza I love B ziti on the side I also little thin crust pizza you put the two of them together makes a perfect pie what kind of pizza do we make we got to make B zi Pizza B zi Pizza B Pizza come on doesn’t have a sound to it got to do the door first we started with water room temperature water yeah now put salt sugar extra virgin olive oil of course who taught you how to make pizza I used to watch my mother make pizza then we put a yeast all that together now we got for the flour in high gluten flour got it we wait about 10 minutes this is like skilled labor for me we going to make the Z oh yeah let’s put the pasta in the water first okay then we’ll put a some marinada sauce some cream seasoning salt and pepper let it cook for about few minutes okay little butter little butter gr parmesan cheese parsley okay pasta is ready to go in we’ll let the pasta finish cooking in the sauce right yeah about a couple minutes and then now we’re going to parbake the pizza dough we’re going to parbake the pizza dough otherwise cuz if we put that hot it would cook right through the pizza dough all [Music] right okay we got to put some uh old milk mozzarella little bit of cheese going to put the pass out and I I try that right and very nice very nice a little more mozzarella a little more bre parmesan we put it back in the oven a couple minutes it’s ready to go there we go dough is nice and crispy I love pasta I love pizza but the key is pasta’s got to be out D they yes and the dough has to be crispy that right there that’s the optimum bite if I could come in and get this I’d be here two or three times a week nice job man thank you the sauce itself on the pizza is delicious we’re going to check out a funky joint that is using beer to make their pizza dough and I hear it’s the real deal this is dirty water Dough Company turn of the century wow we’re going that far back the Charles River which was the main water supply got so polluted that the water was undrinkable so they started putting beer in their dough I mean it gives the crust almost like a bagely soft inside and then you get a nice crispy outside and there’s nothing wrong with that let’s see how it works this is special flour the wheat is actually Mill from the middle so it gives you a real nice high protein and low Ash salt olive oil little yeast water dirty water IPA we’re going to mix this up for 2 to 4 minutes on low and then another 6 to8 on high then we let it rest portion it out 12 oz I usually do 20s you want to do the big boys you want to do the little guys whatever you want to do bab are big boys let’s see how good he is on his 20 1715 oh W 20.25 not bad let him proof overnight what are we going to make we try to do some crafty fun stuff 8 minutes on the dirty Taco if you’re going to marry tacos and pizza then this is certainly the best it has like lettuce chips and then sour cre there’s like a lot of different texture combinations going on are taco pizzas big in Boston no that’s a that’s a creation we created all right let’s get into it we have our red sauce oil onions garlic oregano pepper salt a little bit of fennel and red chil flake got to get a little kick all right ground peeled Tomatoes our water cook it on medium high for about 20 to 25 what else for the dirty taco meat let’s make the meat olive oil chopped onions ground beef 8020 that’s it then you got your peppera granulated garlic pepper salt enchilada sauce give it that nice Taco smoke cook this down but let it cool in its own juices and you’ll get all that flavor on top of the pizza you got it semolina flowers is the game huh gives it some nice great sweet flavor I like your Technique light sauce that’s the most unconventional saucing of a skin I’ve seen we’re not a conventional joint guy shredded Ms yellow cheddar now for the taco meat in the oven how long is this going to take 8 minutes that’s a big pie ah looks good all right lettuce diced tomato nacho cheese chips sour cream swirl it looks the part beautiful the crust is dynamite it’s toothsome got good pool I get the yeastiness out of it it’s delicious I mean as you can tell I didn’t like it at all my son Ryder he’s going to lose his mind on this one hey good morning Ryder so what are your two favorite things that you ask for dinner all the time tacos and pizza check it out ready drum roll please a taco pizza bring it [Laughter] home it’s crunchy like a taco cheesy like a pizza and the coolest and then the sour cream all over the top all right I’ll bring one home love you bub love you too I knew he would love it proba you smashed it well done I love tacos I’m having all the components on a pizza it’s just amazing they have one of the only copper covered Woodfired French pizza ovens a Le penol at this place where they’re doing off the hook Pizza this is pizza riola a lot of unusual flavors Mason up I’m a Chicago boy I know my pizza this is right up there with the best in Chicago there’s attitude in every single Pizza sliced and served up by owner an Kim who grew up learning to cook from her Korean Grandma before discovering another passion a little later in life margarit up I lived in New York for 7 years spent most of it while I was in college eating pizza now she’s back home in Minnesota topping Artisan crust with Savory ingredients but she’s also got her eye on the FM dial and rocking a classic here’s your myeron it’s just kind of like a meat overload is that where it’s from yeah how are we going to start the dough we make a poolish for me it’s all about the dough and the slow rise and the fermentation but see first thing we’re going to do is add some water a teeny bit of yeast and then the flour now we mix this up yep for about 5 or 6 minutes until it’s nicely Incorporated no lumps and then we let it sit about 17 hours in the basement make one for today that we’re going to use for tomorrow yep exactly take it okay poolish is ready yes if they made cologne this should be the guy Fetti brand to Cologne OD to pooh we’re going to dump the poolish in look at that next we’re going to add Italian flour and then some more yeast some cold water and last some Italian sea salt you going to let this proof up yes and now we’ll mix her [Music] up 10 minutes the key is to mix it just enough you don’t want to get the glutens too stretchy and tight cover it up let it sit for about 10 minutes cut it into 9 oz dough balls put it into a dough tray and then put it in the cooler overnight so this isn’t a 24-hour dough this is a 48 hour dough it’s a two-day process oh it’s going to have really nice yeasty flavor oh yeah I wanted to open a bakery yeah and called the yeasty boys I like it West Coast Minnesota so give me the rundown what are we making we’re making our housemade fennel sausage we have ground birkshire pork we add toasted fennel seed fresh chopped garlic chili flake salt and freshly ground pepper which we grind ourselves of course you have to yep she saying all the things it’s like music we massage the pork this is going to make a happy pizza and then we’re just going to flatten it out a little bit 400° 15 20 minutes yep got it next up our house red sauce start off with some fresh ground California Tomatoes stos SAU yes how’ you guess from Kelly yes oh yeah west side and then Stanis gloss red peared tomatoes tomato puree salt dried basil dried oregano granulated garlic a little bit of onion powder wh scr wish I could get some of this to go next up let’s make a myeron no throw no that’s just for show you don’t believe centrifugal force has anything play in it maybe but you know this is just a 9 in pizza oh okay well the house red sauce Wisconsin mozzarella fennel sausage that we made earlier Natural Casing pepperoni bypass adios stick it in the oven so we’re running the deck right around what’ you say between 550 600 okay they cook fast you don’t have to wait long for a pizza pie here throw a final crisp on it oh yeah all right [Music] look at that right there look how thin that [Music] is we got this heirloom pork with the real fatted and the real flavor and the fennels rocking this a lot of people say oh sausage and pepperoni I’ve had that all the time this is Way Beyond your everyday pizza joint on the corner sausage and pepperoni you got to try this one it’s the most heightened delicious pepperoni sausage pizza you’ve ever had you’re like this is what pepperoni is supposed to taste like for