Yea we really gotta listen to Craig more lol, he knows the secrets. Also, now you got me thinking about how to do a french onion soup pizza that could be crazy good

@@PigPieCo I'm looking forward to that!

Thank you!! It's a ton of fun editing these and I'm hyped people like it - Appreciate you!

very good graphics outside

Appreciate you!! Thanks for swinging through!

I think I was reading an extremely heated reddit argument on the couch hahaha

@@PigPieCo ay lmao I'd do the same tbh

thank you!!!

PHILLIP3635!!!!!!

Yes it would have! I used to go through jars of that stuff like 3 - 4 spoonfuls in a bowl of udon it's so good. Thank you! Yea we borrowed an engraver and went on an engraving spree lol. We actually ruined the wooden rolling pin thinking it'd work out but we just burned a huge hole in it hahaha

@@PigPieCo In udon? Damn I haven't even thought about doing that! Actually some japanese dishes like somen and soba would also go great with that stuff. I'm definitely trying that next time I go to the local asian grocery store!

@@RandomAtribute20k the Myojo brand udon packets, and I'd do a huge scoop of kimchi and 2 soft boiled eggs with the Lao Gan Ma hot chili sauce. Sometimes some pieces of shredded rotisserie chicken too. Insanely good

Yea that would have been ideal, we really only picked this sauce because it randomly showed up in the pizza sauce section so we figured if it was insisting itself as a pizza sauce specifically, then we would need to be the judges of that lol

@@PigPieCo I gotchu lol. Shame it ended so catastrophically.

That song kinda slaps not gonna lie, had to run it back a few times just now lol

Appreciate you!!

The beer definitely affects the taste, but in a more subtle way than you might expect. In a way, it sort of makes a 1 day dough taste more like a 2 day dough, with some other flavors depending on which beer you used. We have episodes filmed coming up made with an IPA which caused the most noticeable difference in flavor so far. I've not noticed much of a difference in how the dough feels to work with, and I've generally been sticking around the same 62% up to sometimes 68% for hydration level that we've usually used. At first I thought it may change how much yeast is needed but I've just been using the same amount as usual and it doesn't seem to change much. The biggest difference is those subtle extra flavors, which is what's driving me to try all these different beers haha. Thank you for the question!

@PigPieCo Thanks for the detailed response! I'll be trying it out some time this week :)

Heck yea thank you!

Ayyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy

It's the only oven we've tried so we don't have much to compare it too, but we really enjoy it. It had a bit of a learning curve at first but I think that was more us learning how to make pizzas to begin with rather than the oven itself. Flame is very easy to control and convenient, in that the highest setting is used to preheat and the lowest setting is used for the cook - at least that's the way we've been running it. It is able to do a secret low flame mode too, if needed. virtually no maintenance also. We flip the stone every 3 sessions or so, and by the time we flip it back the other side has cleaned itself.

Also feel like it may have survived being flipped into like a half calzone too. I probably shouldn't have suggested the chop chop so soon lol, it was a risky maneuver that hadn't been attempted yet

The greatest risks yield the greatest triumphs. You'll get 'em next time.

It's always humbling to have a fail haha, can do 50 nice pizzas in a row and still have a fail after. The biggest issue on this one was the way too much sauce that was also very liquidy, which soaked through the dough causing it to stick on launch. I believe the dough on this one was 68% hydration, which is a bit high for us - we usually stick around 60-62% which is more forgiving to work with. If you do get the oven, I'd definitely stick around the lower end of the 60s for hydration level on your first couple attempts. Also probably don't be like Ron and dump the entire jar of sauce out lol. Appreciate the comment!

Pig Pie Co is a warehouse corner with a green wall!! It's also a loading dock with an Ooni oven. Sometimes is a small fenced in cage out back. In the future, Pig Pie Co is a standalone restaurant with green screen green walls, floor, and ceiling, with stainless steel tables and pink magnetic pigs stuck all around. Timeframe on the restaurant is anywhere from 4 months from now to 6 years from now, depending on how willing we are to take out a decent sized loan against all of our personal assets.

@@PigPieCo wow thank you for your response I bet you will get a loan with that description

Pete always with the greasiest pies I swear, always drippppping

lmaooo damn I actually didn't even make that connection, rest assured no Rons were harmed lol

HAHA Craig's kryptonite. Craig vs a giant sentient onion in gladiator style colosseum combat

hahahaha he does look like mike shinoda lmao

@@PigPieCo lol I fuck with yall

Well now we'll have to make pina colada pizza!

what if in the end, the pepperonis aren't even real

what if this whole channel is fake and it's actually just all in your mind??

Yea this was actually the only one in the entire bin, it was so big there wasn't mushroom for any others and ill see myself to the door

appreciate it! trying all sorts of different stuff lol

Thank you!! It takes a while for sure, I've been having a lot of fun learning different things to do with the draw mask tool lol. Appreciate the comment!

Alright I'll give it a go but if anything goes wrong it's on you Phillip

@@PigPieCo I take full legal and emotional responsibility for your well being in this matter. Edit: maybe just emotional responsibility P.s. a little of the malt powder goes a long way in contributing browning on the crust, use it like you would sugar in a dough.

coming soon: making beer using pizza dough instead of water

We were thinking about trying a live stream soon actually

Heck yea glad you like it! Craig sends his thanks

Appreciate you! We will do a Q&A video for sure

100%! this sauce sauce was sort of like a buffalo bbq hybrid actually, but it was too thin and soaked into the dough. should have added more on top tbh. We for sure still need to do a proper buffalo chicken pizza though.

Craig with the 360 tail whip over the oven

We appreciate the comment! We just make 4 pizzas for lunch every Friday in the corner of an unrelated warehouse. There could be a future Pig Pie Co restaurant but for now we're just learning and trying things. Also while I'm trying to learn how to make better videos. We have a good time and wanted to share

we need to get Craig to do a GoPro pizza dough speedrun tbh

Haha! We should do a space themed episode tbh

Thank you man, always hyped to hear from you! We all appreciate the support, it's really cool to know people are enjoying these videos.

Thanks man, it's really a lot of fun to edit too. Usually I'm just sitting there laughing as I move things around