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

this is a pan right yes sir do you know how many medium pizza hut pizzas this would be about 46 50 pizzas oh my god they say everything is bigger in texas and this time they're absolutely right today i'm on a mission to find three completely different pizza experiences you've never seen before here we don't have a menu we bring all the food we have to your table i love that from super affordable this giant cheese pizza 5.75 too shockingly expensive this pizza 8 feet wide how expensive is this one this is 800 feeds 150 people the end i'll tell you which pizza pie gave me the most bang for my boat today our video is all about pizza we're gonna try three different pizzas at three different amounts of money they're all gonna be made out of different stuff at the end of the day we're gonna see which pizza gave us the most bang for our buck sorry there was just a big reverb effect did you feel it yes like the echo yeah i heard it my eating partner today janie lam a food enthusiast born in california recently she finished 43rd on masterchef what is the most expensive pizza you've ever eaten 30 that's it yeah sorry i'm very out of touch i'm extremely wealthy today we're gonna eat a pizza that costs 800 what is gonna 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 you ready let's go oh we're far from any pizza right now where are we in the middle of nowhere we're gonna call an uber do we even have service my phone's out of batteries okay let's walk to a pay phone okay but how are we gonna get an uber with a pay phone um oh sh i didn't even think about that pizza a simple combination of dough and cheese that can be found in pretty much any country it's ubiquity means it's hard to come up with a concept folks haven't seen before enter serious pizza where most pizzas finish within 18 inches they're large that's where we start so we have a large an extra large and a seriously large my producers told me that before we got here and i couldn't internalize it and comprehend it i was like is that the size of a child we got here and i saw it and they were huge this isn't even the biggest one behind me right now correct imran shaikh is a co-founder and ceo of milkshake concepts a hospitality group that acquired serious pizza when they saw just how popular this concept was your accent sounds vaguely not texan i'm born and raised in london how different is london and dallas world depart the first thing that everyone told me when i got to texas was southern hospitality and that's so true yeah and i could tell you now i can't ever see myself leaving i love it here i love to do business here people are super 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 this people should be allowed to put what they want on their pizza if you want beef or pineapple whatever else and that's up to you you heard that right giant customizable pizzas but what if you can't personally take down five thousand calories in one sitting no worries here you can order customized pizza by the slice i believe these slices are cut from the 30 inch pizza that's exactly right but how does that work what the team does is they prep the base so that they have a canvas from which to work batches of dough are made from flour salt water and olive oil they're portioned out then put in the fridge to rest before the perfect 30 inches is impressively hand tossed that's not easy to do most 30 inch pizzas are covered with pizza sauce shredded mozzarella cheese and toppings of your own choosing before being sent off to get baked for pizza by the slice they partially cook the dough and cut it up this is your canvas and it can become whatever you dream top it with meat veggies sauce they even have truffle oil all toppings are a buck each [Music] location one pizza one it's all right here for 5.75 you get this giant cheese pizza this is like the iphone that has no memory i feel like i'm being selfish now do you want to bite from there it's delicious i mean it's a super thin new york style crust i like it when the cheese like pulls the base bottle pretty good but i'm looking for something with a little bit more ram i got pepperoni and jalapenos so how much would that cost seven dollars 7.75 over here what have i done i put seven toppings on here pepperoni bacon shaved ribeye black olives fresh mushrooms green peppers and white truffle oil you gotta be smart when you come here when you order and i did not do the smart part who is coming here to order vegetables that was my producer's idea of the bell pepper oh it'll be colorful i'm not normally a crust person but this present is really good thin and not super doughy i'm loving the mushrooms pepperoni is delicious they've got shaved rib eyes guys this rib eye woke up early this morning it's shaved it's looking good it's on my pizza is that what they mean by shaving no thinly sliced hey you might not be good at math but you're good at words this is just our first location it's a great start but we got a lot more to see you ready i'm ready let's go our second location deluca el gaucho pizza a brazilian restaurant serving pizza rodizio style have you ever been to a pizza buffet this is a buffet you cannot use this word here we fire anyone that use the word blue figure oh no i can't work here fire meet the owner evandro he comes from brazil originally but for 20 years he's been delighting dallas diners with brazilian culinary experiences it's a completely different game here it's a very upscale pizzeria how do you communicate the idea that you can eat all you want to eat with continuous dining oh pay one flat price and eat until your heart and your stomach are content it's like brazilian barbecue but instead of meat here they keep bringing out pizza in brazil do you have anything like this oh yeah that's from brazil that's the way they do there you have this you bring the pizza and this give me some time i want to rest a little bit oh so that's normal oh yes i didn't know somebody here just made that up and they're like it's brazilian what is the price tag somebody comes in the door they pay how much for this experience 24. it seems like an excellent deal i'm curious how do you keep the pizza warm well we don't keep it warm we bake and we serve it here everything is made fresh there are over a hundred guests but just one oven so speed is of the essence pizzas here are about 13 inches but the dough the dough is fermented for 36 hours or longer to create a better tasting pizza that they say is easier to digest the cheese they use their in-house fiordi latte mozzarella made fresh daily with the combination of sauces and other toppings in total they offer a menu of 20 pizzas we got 15 savory ones and five dessert pizzas let's go i'm ready for some pizza [Music] i don't think there's like 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 small talk we don't even care if we get pizza soon [Music] oh my man pizza we'll take it first up turkish lamb pizza i better take two oh i bet everyone does this with their first dose of pizza on top of the dough place mozzarella sauteed minced lamb meat sumac onions primavera sauce olive oil and parsley [Music] it's so flavorful oh it's a little spicy too i love all the spices and i get all the flavors so like the onion the lamb everything just goes well together the dough is so thin and flaky very delicate so you can eat a lot oh hey garlicky finger it just keeps coming yes picana is a popular brazilian cut of beef it's minced sauteed and dropped on the pizza along with fresh mozzarella garlic olive oil and fresh herbs i love garlic the beef is super flavorful what i love is that you're never gonna get pizza really fresher than this especially like if you got a whole pie it's gonna cool down at the table here it comes out the oven they cut it up they bring it to you and it's maybe a minute old by the time you get it yeah nice another pizza hey pizza pizza three monterella supper sato salami and a lot of it bake and finish it with drizzles of hot honey it's a fun combination something a little oily salty fatty with something sweet oh it's so hot the honey really bounces 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 dessert boom now we wait prepare to go to mouth heaven fresh mozzarella in whipped mascarpone after baking add caramel dolce de leche and finish with toasted coconut definitely smell the coconut is this pizza or did a dessert angel just wrap her arms around my waist and pull me closer it's so delicious it's super creamy and the texture of the coconut it just works really well i think we gotta turn this and we gotta tap out for now from here we have one more location to go a pizza bigger than you've ever seen before i swear what's on this pizza let's go find out right now for our final pan busting pizza we're heading 300 miles south of dallas no restaurant no waiting customers we are literally in the middle of nowhere in a place where size does matter meet curt owner of dirt road coaches this is wild behind you is your pizza trailer yeah you have to cut that around every time you cook a pizza whenever someone wants it jenny have you ever had a pizza that's eight feet wide no kurt's been organizing and catering large-scale eating events cooking up hundreds of gigantic pizzas for the last 11 years a giant pizza feeds how many people 150 people with a team of eight in his mobile wood-fired pizza oven how many iterations have you gone through though this is my second pick second and how many more will there be i hope this one lasts 20 years okay that's the goal yeah i mean it's a tank it's just made out of steel how much does that weigh 5 000 pounds that's real big [Music] there is no how-to guide when it comes to baking an eight-foot pizza kurt and his crew have dared to dream big to make sure the size was gonna handle it i had tested on the small pits so my small pits it had a fire box on one side and pushed and i could tell the heat kind of went away as it got into the pits so i knew as soon as i got to eight foot i was going to run out of heat so i knew i had to put a firebox on both sides that's kind of the way i designed it just one piece at a time it all started with an idea then the execution iterations of blueprints designs and best guesses so how does he put the pizza in the oven well with the pizza tray of course an eight foot wide pizza trick this is my third design this one weighs 100 pounds took about a year to draw the diagram for it and is there something i'm missing no it's a circle down there too so step one it's already taking place i saw you guys clean this off very thoroughly you put oil all over it and then some flour so it doesn't stick from here the dough i'm guessing it's not hand tossed 40 pounds of dough is needed to make the pizza crust five dough balls are spread out then stretch toward the center of the tray then pinch to connect together as one whole pizza crust i have done one pizza on one dough ball the rolling pin was 300 pounds all my friends and family told me to throw that thing away right because they're the ones helping you now for the toppings on the menu today five pizzas in one sausage brisket pepperoni margarita and an apple pie dessert pizza first the sauce tomato sauce is spread over part of the pizza [Music] then a drizzle of olive oil for the margarita pizza and finally a cream cheese base with egg and sugar for the dessert pizza next top it with sliced apple and brown sugar the rest gets an even coating of mozzarella cheese how many pounds of cheese are on here 30 pounds of cheese oh wow that's a lot of cheese toppings are going on now they're flinging the pepperonis there's tomato the dessert pizza looks delicious and then brisket we're in texas of course we have to have brisket finally top it was three pounds of pepperoni six pounds of sausage and eight pounds of brisket so everything's on here pounds and pounds of food dough sauce cheese and toppings i'm guessing the easy part's done right yes we have to get it in that oven the oven's very hot and it looks kind of like a thin tray that has to be slid in there like a narrow entry point and you think this is about 200 pounds there's about 200 pounds that's not bad we're all big boys right we all eat brisket daily all right let's lift it up oh that's not bad at all all right so slide it on the edge and then it just goes in like a track keep pushing in that's all the way in that's all the way in one two three all right they're gonna shut it officially close in the oven gently the pizza is inside and the fan is back on how long is that going to take to cook about 30 minutes so this pit is designed to cook evenly every once more we have a hot spot but every 8 to 10 minutes we'll spend about 90 degrees check it and that way if there is a hot spot it's moved over a little bit and we could cook another part of pizza a little bit faster all right do you ever open it after 30 minutes and you're surprised and you have a black pizza [Music] in 2013 kurt and his team broke the record for the world's largest commercially available pizza 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 stuff off our chest my grandpa passing away and we built barbecue pits to cook briskets on and part of the feature was tray that slid out it's kind of like this pit does we were able to cook pizzas on there eventually for volleyball nights every sunday and it turned into a thing and people loved it and we just need to go bigger and bigger how did you refine the pizza making process were you good at it in the beginning no i was not good at all okay i actually had other people come in to help make the pizza and i would just work on the fire about 2013 i had eight people helping me on my pizzas we refined on how to make this pizza and the time frame and everything else and now if i needed to i could cook a pizza by myself because people aren't interested in what i'm doing they're willing to come help out to get involved free work exactly free labor one two three all right the pizza is done everyone's getting their tools so we can take 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 screaming and sizzling inside of here guys all ready let's do it all right i just take it out the same way we put it in pull it to about here okay and you're gonna help pull it straight out i'll lift it on the backside this is hot now let's go oh yeah i'm feeling that through the gloves here we go look at this this is a beauty wow we've got dessert pizza pepperoni it's still bubbling up oh yeah oh this is fantastic i can't wait to start cutting this up and get into it we've tried two pizzas already this is obviously the most expensive of the day this pizza eight feet wide looks absolutely gorgeous thank you and you've got this right here yeah what is going on it's our pizza slicer that's how we're going to cut it this is the biggest pizza slicer well what's the biggest pizzas you've ever seen too wow it's almost like you hold it like a weed whacker right yeah something like this yeah and then you just have at it have at it do you slice this like a normal pizza no i slice them into squares that makes sense so a bunch of lines this way and this way i would love if you would cut it for us janey will all right let's do it yes i messed up the line yeah look it now it's going back differently how do you feel seeing your pizza just completely torn apart it's tearing me apart a little bit but we're good all right can i try there we go looks good oh the sound coming from here is awesome crunchy bread cheese i'm tired a lot of work into that yeah usually i do more eating on the show oh okay let me see what i can do okay this whole section is cut already this is a great show this one is the margarita oh it's real doughy uh slicer oh yes you have a gun slicer we're in texas cheers [Music] that's unbelievable i love that the crust is like crunchy yeah it's kind of like a very doughy almost biscuity breading on the pizza it's a thick crust right right where you got it mmm the only spices on 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 so much pizza left but i think we can take it all down between the three of us what do you think i am hungry actually okay good so we've got pepperoni here i'll just grab an edge piece i found one right in the middle that i like oh yes [Music] wow i just got whisked away for a second i was like i'm not 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 so interesting there's a slight variation on the crust thickness throughout so this crust a little thinner than our last piece so much cheese and then just all the oils from the pepperoni have spilled over the whole pizza so good i have the edge piece so it's right it's gonna be a lot more crunchy right we're in texas we absolutely have to try brisket oh look at this the brisket's popping off let's try just a brisket mmm smokey smoky and yummy this is remarkably delicious i think this one's my favorite so far you know what i like to do i like to fold mine over like a little bit of a taco and then i just hit it from the side oh that's very nice alas this is the dessert pizza and i like it because it's a balanced meal you could have a little bit of appetizer pizza main course pizza and dessert pizza to kind of round it off so you don't feel full and sluggish and kind of like you've overdone it it looks like we've got apples on here and i believe instead of mozzarella cheese they've used a cream cheese mutual smell ready [Music] it's appley it's full of cinnamon let's try it out mmm that's a good dessert beetroot it doesn't always feel like pizza at all it's amazing that it's the same dope it's almost just like a little delicious pastry yeah like a tornado like apple danish like an apple danish yeah i think there's a perfect blend of sweet sugar cream cheese and apples that together just feels like a delicious dessert the part that's surprising to me is that they could make it at this big of a scale and actually make it all delicious i didn't know what to expect i mean sometimes you see people try to make a 20-pound hamburger and the patties that thick and you're like there's no way that's good but here all they've done is spread it out okay they didn't make everything thicker they've kept all the pizza principles in line and remarkably they've included all these different flavors all these different types of pizzas and one giant pie and it all tastes great i gotta say i don't eat a lot of big pizzas this is my first time but you know might not be my last time does your house have bay windows could you fit it in through the window no i don't need it trying to wash my finger me too i try to keep it round here i mean winter is coming that sounds dark and ominous today we've tried three different pizzas that cost three different amounts of money for you which one was the best bang for your buck the best value is definitely delucas because it's 24 and you get so much food it's also the most flavorful pizzas that i've had out of all three places are you sure because the dirt road cookers uh-huh you also get a lot of pizza you did get a lot of pizza but i like the little mini ones you like to try a bunch of little different ones for me i gotta say my favorite today the giant eight-foot pizza is it a good value it's 800 well this is something i think you would do about once in your life imagine this you get married you have 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 he cooks an eight-foot pizza it's a memory for life so for me i have to go with the eight footer all right enough talk let's do the conclusion best ever food review show is a small team of independent creators and everything we do here works because of you guys click the link in our description to join our patreon and receive exclusive benefits of peace this giant cheese pizza 5.75 that's under six dollars is that right i'm not good with my you're not going back i'm not a typical asian sorry that wasn't that tough of a math question but i wasn't you know you're taking the tiniest bites i've ever seen that was pretty big look at it all in my mouth exactly where it should be that's a kind of garlic that's going to stay on your mouth for like two days afterwards no kissing your boyfriend girlfriends no 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 got my classic margarita oh producer oh not on our list i'm not allowed evandro [Music] guys so that is our video for today a huge thank you to janie can i have an awkward handshake please uh we gotta do a better handshake no that was it you can follow janie on her instagram page right here is where you should go to learn more about her and follow her on her fun life adventures guys that is it for this one thank you so much for watching i will see you next time peace i say peace peace getting to a peace sign good am i supposed to like okay no that's it i gotta go i'm very busy all right bye take care

Channel: Best Ever Food Review Show

Views: 8,330,180

Keywords: best ever food review show, befrs team, sonny side, usa, food in the us, america, food in america, Southern United States, North Texas food, where to eat in Dallas, SERIOUS PIZZA, HUGE SLICES Pizza, 30 inch pizza, 8 foot pizza, pizza buffet, continuous dining pizzeria, pepperoni, dessert pizza, sausage pizza, brisket pizza, margherita pizza, GARLIC PICANHA pizza, SOPRESSATA SALAMI W/ HOT HONEY pizza, DULCE DE LECHE AND TOASTED COCONUT pizza, turkish lamb pizza

Id: OOtfYeEVVjQ

Length: 22min 13sec (1333 seconds)

Published: Wed Oct 27 2021