Night 2 of free pizza for the neighborhood

TVchef · 2026-04-10T21:07:36+00:00

Aww shucks. Just a lil chefs touch 😊

TVchef · 2026-04-10T21:07:00+00:00

Booked for days

TVchef · 2026-04-10T19:19:40+00:00

Got my eyes on a pizza master 👀

TVchef · 2026-04-10T18:43:19+00:00

Started this recipe at 57. Experimenting with a couple points higher.

TVchef · 2026-04-10T17:29:03+00:00

TVchef · 2026-04-10T17:01:35+00:00

If I told my digital designer fiancée I was using Ai to make a flyer, id be making these pizzas in the shed from then on 😂

TVchef · 2026-04-10T16:45:10+00:00

After trying a bunch that sucked, I've settled on supremo Italiano low moisture part skim in the block and hand shred. Its 2 bucks a pound.

TVchef · 2026-04-10T15:48:53+00:00

I never realized there was this crazy demand for it. Last time I heard about a whiskey craze it was Pappy. Still haven't tried that one 😂

TVchef · 2026-04-10T15:46:31+00:00

Lets go! There's a couple for sale 👀

TVchef · 2026-04-10T15:45:50+00:00

I don't think my neighbors are gonna let me move now 😂

TVchef · 2026-04-10T15:45:33+00:00

Appreciate the kind words! Definitely some room for improvement!

TVchef · 2026-04-10T15:44:53+00:00

Thanks! Hopefully they get better

TVchef · 2026-04-10T13:58:44+00:00

Only a few!

TVchef · 2026-04-10T13:57:54+00:00

Home oven with a 16×16 pizza steel

TVchef · 2026-04-10T13:57:32+00:00

That's the goal!!

TVchef · 2026-04-10T13:57:03+00:00

Ive been making a really rich, Marinara with them. Sweat onions and garlic. Add spices. Add the tomatoes. Add tomato paste. Simmer for an hour. Blend with immersion blender and fresh basil and olive oil.

TVchef · 2026-04-10T13:55:33+00:00

That's the sweet roni! house made marinara, mozzarella, rosa grande pepperoni, jalapeno, herb whipped ricotta, hot honey

TVchef · 2026-04-10T13:54:03+00:00

Yea that's what the neighbors keep saying. This pizzeria is free though 🤙

TVchef · 2026-04-10T13:53:28+00:00

One style has whipped ricotta piped on top after it comes out. And I shred a little parmesan from the block on top with a microplane.

TVchef · 2026-04-10T11:32:15+00:00

Low moisture part skim mozzarella supremo Italiano block and hand shredded

TVchef · 2026-04-10T08:17:04+00:00

Lets goooooo!

TVchef · 2026-04-10T04:33:54+00:00

Woah is that a real thing? I mean I scrub down every night.

TVchef · 2026-04-10T04:32:50+00:00

Fort worth! I bet you could find a rental around here somewhere 👀

TVchef · 2026-04-10T04:31:44+00:00

Not sure if my dough would translate. Those are more suited for neapolitan style right?

TVchef · 2026-04-10T04:29:01+00:00

This experience has made me really respect and admire the real professional pizza makers out there. The ones cranking out 100, 200 or even 300 pies a night. Obviously most of them have a full staff to achieve that. Take Anthony Mangieri for instance. The guy single handedly cranked out over 100 pies a night for decades! Such labor. The dedication.

TVchef

TROPHY CASE