How Much Meat Can You Put on a Pizza? — Prime Time


– We’re here at Ops in Bushwick,
with our good bud Mike. We’re gonna make some pizzas today. – We’re here because, A, we love pizza, and specifically your pizza, and second, because not all
meat goes well on pizzas. How can you use meat where it’s
not the center of the plate, but it’s actually part
of something larger? – That’s what we’re
always thinking about is how to get something finished that’s like, totally-balanced and hitting
all these little things. We want fat, acidity, not too dry. We do a square pie, that’s a
little bit of a thicker dough. Maybe like a Neapolitan-style
dough that’s super thin. – Brent, would you like to show us what we have brought today? (mimics angel noise) – Our smoked jowl bacon. Guanciale, fennel, and garlic sausage. Pepperoni! – Man, you crushed it. – Capicola, mortadella, lamb bacon, and our porchetta di testa. – So you essentially have
the jowl bacon right there, but then you have like, the ear, the tongue right there, the cheek. It’s the whole head, de-boned, seasoned,
rolled, and then cooked. – I guess let’s just
think about, you know, how these things are gonna go together. The fat, the spice. How we’re gonna balance that with other ingredients on the pizza. – I think we should do
pepperoni pizza as our baseline. It’s delicious, and I wanna eat it. – I’m pretty excited to
also just do a lamb bacon. It’s not everyday you see lamb bacon. I’ve never even heard
of it going on a pizza. I’ve never heard of lamb
really on a pizza before. – Well, it’s a strong flavor, it’s like, when you taste lamb,
it’s like, that’s lamb. That’s only lamb. – How long does it take to
cook your Neapolitan-style pie? – Two minutes. – So I think we should probably
do these really, really thin to make sure they crisp
up and really cook. – You know, the main difference
between our pizza dough and most other pizza doughs
is that we don’t use yeast. We use a starter culture that we feed and kind of develop here, so you just have to be
a little more delicate than we usually would be with pizza dough. We start the dough-making process
around 3PM the day before, and then we are open at 5PM the next day. – [Ben] Do you find a taste
difference or a benefit, structural benefit, to letting it go longer
than that eight hours? – Again, it’s more of,
like, a stability issue. We want it to be really good
at 5PM and still really good at midnight, when we’re still open. We got sauce on there,
I’ve got a cheese here, we call mozzarella. – Ooh. You heard of that? – No. What is it? – I just thought it
tasted so good on pizza. I thought we’d use it. – Huh. Why is pepperoni the
ubiquitous meat topping? I have no, I guess, I feel like it’s fatty. Even a bad pepperoni is pretty good. – Yeah, and you can find it anywhere. Shimmy it off, pull back fast. – What he’s doing now is
he’s cookin’ the pizza. It’s in the oven. Just hanging out. Whoa. So what next? – I’m super excited about
the porchetta di testa, ’cause I feel like,
kind of like pepperoni, it’s a thing that can merge
the world of charcuterie and pizza, and make something that’s like, better on a pizza than
it would be on its own. – [Mike] Di testa would be
cool to make a white pizza. We have this provolone. And maybe mushrooms would be cool with it. Would just go really well with the spice and everything on the di testa. A little fattiness, a little spice. – I already don’t like how this is going. Mike! Fix it! And then I took the pizza off of the peel. – Whoa. Holy (bleep). That looks amazing. – I was thinking the
lamb bacon might be cool on a red pizza. Onions, I think you mentioned. – [Ben] Yeah. – The onions which I think
makes a lot of sense, like the sweetness is gonna be really nice to kind of offset the
strong flavor of the lamb. Maybe even some olives. – [Ben] You’re crazy. – [Brent] I love olives. Let’s do it. – [Mike] I was thinking just
cheese post on this one. – [Ben And Brent] I like it. – [Mike] I don’t think
anyone would complain if there was cheese on it. I just think it’d be cool to try without. We’re gonna use a little bit of olive oil. It’s gonna be really tasty. – Shimmy and a shake! (whistles) – The lamb bacon just kind
of, almost disintegrated into the tomato. That’s great. We’re hungry! Trying the pepperoni first. – It’s been sitting here for a while. – Viewer, stop judging us. – We had to make a
couple more pizzas, but. – Wow, that pepperoni has so much flavor. – It’s almost too much flavor I would say. I think it’d need to be
even thinner than that. To like really, really blend in. – I love our pepperoni but,
(bleep) that’s a lot of flavor. – [Mike] So this is the porchetta di testa white pie with mushrooms. – That one I feel like the meat is more, the cheese, the funkiness of
the provolone that you used, like really, really works well. – That’s great, that’s balanced. You taste all of the ingredients. The fat is really
round-tasting but works well with the funky provolone. – Yeah, it’s interesting. It’s like, sometimes
you don’t wanna do like, funk on funk on funk, but like, sometimes it really works. – Different funks can
work together in harmony. – So I thought maybe the salami would
disintegrate a little more, but it really is staying
true to character. – [Ben] Alright, so we got
lamb bacon, olive, onion, and, what was the cheese? – [Mike] Pecorino Romano. And tomato. – Delicious, but I already
think we could’ve done more lamb. – It could’ve maybe been a little thicker, which might’ve given that, you know, more. The olive has so much flavor to it. – We still have all these meats over here. We need to go gonezo and
make a meat-lover’s pie. – I also feel like we
should do a meat-lover’s how much is too much pizza. – But we’re thinking about
making it kind of like a, almost like a deli
Italian combo too right? – Yeah. – So, I think capicola, mortadella. – Can you Italian sub a pizza? – Exactly. – So this is the square pie. As is traditional in New York
with grandma pizzas like this, the dough itself was pre-baked. A little bit of wild oregano. – You wouldn’t put
sausage on an Italian sub. – But it will offer a different texture than all of the sliced-up just layered. That’s true. – That’s true, Ben. (laughs) So we have right here mortadella. – Great. – Capicola. – [Mike] This is the one I
don’t know what it’s called. – [Ben] Salami cotto! Salami cotto yeah! – [Mike] So these three, plus
we’re gonna do pepperoni, and we’re gonna do sausage. Is that right? – [Ben] Oh man. Can you
pitch it a little bit more? – Yeah, like that. – [Ben] No, not like that. Like that! – You guys think we should
put shredded lettuce on it? – I actually do think. – [Mike] Maybe some red
wine vinegar, raw onion, which we already have, dried
oregano or anything like that. [Ben] I’m gonna go ahead and call it, that we are like, reinventing
the wheel on square pies. On meat-lover’s pies. – We’ve just been reinventing
the wheel in general. – Yeah. – We just made the wheel a square… pie. – [Ben] Went kinda heavy
on the acid, because, I don’t know if you guys noticed, but there are five meats on that pizza. (wincing noises) – [Brent] Yeah yeah yeah! (jazzy music) – [Brent] Holy (bleep) that’s delicious. – The salad really brings it all home. – I thought it would be too much. It’s really not. – [Mike] The meat stock
is kind of awesome. – It tastes like a fried Italian hoagie. – If it’s so many vegetables,
like five vegetables, or five meat items, they
start diminishing each other a little bit. But these are actually doing really well, and holding up together very well. – And maybe the thicker the toppings, the thicker the dough
you wanna try to use. – I didn’t come here thinking, like, let’s put lettuce on a pizza, but I’m really really happy we did. – You should keep making pizza Mike. For more episodes of
Primetime, click here. – Click it. Or he keeps eating. He’s still eating. Click it. Now. Or he keeps eating. Click it. Sometime soon.

61 comments on “How Much Meat Can You Put on a Pizza? — Prime Time”

  1. Mike Bircher says:

    Not enough cheese for my liking.

  2. Yolo Cholo says:

    1:35 – 1:40 You wagging ur sausage in my face bruh?

  3. Joe Alexandersen says:

    This is the first time I've seen salat on a pizza outside of Denmark! It's crazy normal here for some reason. Does taste awesome though!

  4. Rachel says:

    really dig the "CHICKEN PARM" shirt

  5. Jeremy Bowe says:

    how does mozarella not belong on a pizza.. acting as if they never heard of it before

  6. Let Go says:

    Should be atleast 8 types of meat on a pizza

  7. Alhafishah 19 says:

    When is the season 2 come out?

  8. Marc-André Demers says:

    Is is just me or is that pizza guy kinda hot

  9. Ev Mitch says:

    Pizza? More like meatzza!

  10. Wade Wilson says:

    Putting the lettuce on top really upset me.

  11. Caleb Lau says:

    All these pizzas looked gross except for the last one

  12. MobileMaster Gaming says:

    Bacon cheeseburger pizzas are next level delicious also here in the uk some people like lamb donner meat on there pizzas

  13. JohtoMaster 92 says:

    I have a feeling vegans don't like you very much.

  14. juan pablo ponce says:

    Cómo una persona puede sentirse cómoda comiendo con un bigote como el de ese carajo

  15. zyle says:

    That’s a lot of flavour

  16. little carlitos Trujillo says:

    Hey! Guys where are you guys at…. ?
    Or do you guys have a restaurant anywhere!

  17. yzrel jade eborde says:

    Can you guys make a vegetarian video hahahahhahahahahhahahha

  18. Lam Chop says:

    Who the hell say capicola. We all know it pronounced gabagool.

  19. GasFromMyAnus I0I says:

    are they lovers?

  20. Matthew Amelino says:

    I really liked this video, they know how to create pizzas respecting italian culture.

  21. Mike Roadblock says:

    Nice pizzas. You look nice with your glasses on. Keep on rockin’ guys.

  22. 1995DylanJ says:

    Love how you guys answered the question "how many meats can you put on pizza", which apparentally is five. I will for you answer the question the title is asking, and that answer is on a 25 cm diameter pizza, you can put just over 2 kilograms of meat before you crust will give out. Love the videos, keep it up!

  23. HenryMcComments ! says:

    Lettuce on pizza not sure
    But everything these guys make has been delicious so many worth a shot

  24. Squirrel says:

    pork chop pizza

  25. James clark says:

    Ghey men playing with their meat.

  26. ExarKenneth71 says:

    It's 9am and my one and only meal isn't till 7pm and I just watched this I'm so screwed.

  27. WhiskyPapa says:

    The only thing Biff Tanner tried to say with italian accent was pepperoni… which is also one of the only things NOT italian.. unless he was talking about bell peppers.

  28. Charmaigne Calinao says:

    2:55 Anyone else felt nervous when he touched that hot piping pan/pizza?

  29. Frank Cox says:

    Now I want pizza

  30. Jason Shelton says:

    Dumb questions no matter where i go

  31. Eveseptir says:

    I don't always touch myself while I watch videos about food. But when I do it was this time.

  32. Μ Χ says:

    2:20 too much juice🤢

  33. Bill Bradley says:

    i love being heavy on the acid.

  34. Akwari Financial says:

    I turned vegan after watching this

  35. Patrick Henderson says:

    Takes one bite
    all the meat slides off along with the cheese

  36. Laura Benevelli says:

    I think they look like Biff from "Back to the Future" and Mario from "Donkey Kong"

  37. Jarid Gaming says:

    Why do i always watch these guys at 2am when i am so damn hungry and no one is open.

  38. Chris McDaniel says:

    arugala would have been better than the lettuce

  39. Fiat Voluntas Tua says:

    “Copy Cola”

  40. Johan S. says:

    lol, this isnt propper itallian pizza

  41. Saint Valkyr says:

    I don't know why, but these two are SO fun to watch

  42. Jaime Escalante says:

    For wanting to taste the meat, those meat slices were quite thin.

  43. sylenceexposed says:

    The other day I had a 5 topping pizza 4 of which was meats and I must say it actually hinders the enjoyment. It gets to a point where it’s to many flavors and becomes to heavy and salty. I think 2 meats , cheese and 1 veggie is the best route..

    Pepperoni , Linguica and red onion (Yummy)

  44. Jeff P says:

    The girly hum reveal almost ended the video for me…wtf?

  45. Maxima Digger says:

    The square pizza is illegal oh nooooo

  46. rio mio says:

    I call a 91oz steak a pizza. Am I doing this right?

  47. mahesakha says:

    We love pizzas

  48. Ryan Hartwell says:

    Feed me that pizza 😁

  49. M X says:

    Biff Tannen making pizza…

  50. Tomasz Klisz says:

    Imagine doing the last one as a deep dish. Lol

  51. Joshie Smith says:

    Pizza of doom: from local we make you bake parlor. Start with a family sized stuffed pizza, now triple meat and triple cheese it, regular sauce. Now lay over the top the second layer of crust add the regular portion of sauce then double meat and double cheese it. Cut her into 8ths and you end up with, assuming the calorie calculations on the original pizza are correct and the math is good with all the 2x/3x topping calculations, you get a roughly 2000 calorie slice. Yes that top crust will be soggy in the middle.

  52. King Thumper says:

    When they whoa that's a lot of flavor they mean salt. That's a lot of salt

  53. Dr DisresFakeTaxi says:

    interviewer : how much meat do u need in ur pizza?
    me: yes!

  54. Aaron B says:

    Here is what I want to know….Why The F*** are you putting the Mozarella in clumps instead of covering the whole thing? That is going to create blank spots in the taste of a bite!! WTF is wrong with people, even pizza chefs??!! WTF are you doing with that? And your sauce is super thin *facepalm…. Are you trying to rip people off or feed them? WTF?

  55. Alvin Mercado says:

    Not sure if the humor works, were they always like this?

  56. Man in Tidy Whities says:

    To answer the title's question, the answer is:

    ALL OF THEM

  57. Boulder Rock says:

    It’s like they’ve never tasted their own pepperoni before lol

  58. Crispy Bacon says:

    Obviously not from the east coast thinking thats how you make pizza.

  59. Bronaenae says:

    It disappointed me how small those pizzas were

  60. sank says:

    those pizzas look wastefull. half of the pizza is crust

  61. jslacson says:

    1.21 jigawatts.

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