BBQ Chicken Pizza...IS SICK!

[@BrianLagerstrom]

Check out some cool docs on Curiosity Stream..I promise they have lots more than space and WW2 content! Go to curiositystream.thld.co/brianlagerstrom_0423 and use code BRIANLAGERSTROM to save 25% off today. Thanks to Curiosity Stream for sponsoring today’s video.

[@sheppygawdog1954]

Big miss to not do a rub on a Leg Quarter or Drumstick in the oven or on the Grill. Skin on. You could have done your marinade and then the Rub. Cook until the meat falls off the bone. Dark meat is more flavorful, anyway. I prefer in the Oven.

[@somehuman2066]

Wait how is this comment from 9 days ago when the video was only posted 6 hours ago?

[@sheppygawdog1954]

@@somehuman2066 He can coment on his own video after he uploads it. So apprenlty he uploaded it 9 days ago...

[@n9ne]

i made kebab pizza like a month ago and i totally agree with you. just do whatever tastes right. that pizza was insanely delicious.

[@Thekidfromcalifornia2.0]

#1 pizza in Sweden 😂

[@itsregal]

Where i live, there's a massive trend of Indian Pizza places and most of them have donair/doner kebab meat pizzas. theyre fantastic.

[@carlgustafe.mannerheim9479]

that hurts my soul as a turk but if you liked it i guess...

[@sheppygawdog1954]

At the end of the day its Bread. Its a Canvas to put what ever you want on it.

[@kABUSE1]

where did you get kebab meat or how did you prep it?

[@jacobswatek2504]

I love how you showed your process of testing it first!

[@26N80W]

I've been making this pizza once or twice a month for years. Sweet Baby Ray's is the BBQ sauce of choice. I also caramelize the onions before they go on. Pull pork is a good alternative for chicken when you make carnitas.

[@herbsthewerd1]

My favorite from CPK was the Rosemary Chicken Potato pizza. I'm pretty sure it's still not on the menu anymore, unfortunately. Would love to see you recreate that pizza.

[@anthony-vu]

I've been 72hr cold fermenting my pizza dough for years now and I feel like it is so underrated. This is my "secret sauce" to a good dough. Well done Bri.

[@jakeschnos9689]

Having a pizza night tomorrow and we couldn’t think of what to do for the 4th pizza. Thanks Bri for the inspiration! Will be making this tomorrow.

[@jonmsimpson]

I've made a very similar one to this with the addition of some grilled pineapple added on, I grill the pineapple when I do the chicken. The slightly charred and caramelized edges of the pineapple really goes well with these flavors.

[@DRNKonTIDE]

I really appreciate that he doesn't hate on the CPK stuff like.... some other FoodTubers. Instead of "This is actual trash", it's "This is good! Let's see of we can tender-love-and-care some more quality out of it!" Much more believable and much less cringe.

[@spoonz202]

Liquid smoke isn't "artificial" it's made from collecting the smoke and condensing it. It's a way wilder process than i used to think. Still not a huge fan of it but "artificial" isn't a valid criticism.

[@broooowdym]

it’s not that deep bro

[@shawnkay5462]

It’s not that deep bro

[@TroyLament]

It's not that bro

[@sugaplum019]

Literally going to the store now to get these ingredients. BBQ chicken pizza is EVERYTHING! Haha - gotta say, I love your recipes so much! I've been making your butter chicken obviously over these last few weeks. It's officially a weeknight staple! Really amazing channel, so glad I found ya!

[@joshwagner7263]

Dangerously close to that 1M milestone. Congrats in advance B man!

[@Whisperv31]

Made something similar for my friends over new years, but with pulled pork instead of chicken. Certified banger!

[@Im-just-Stardust]

Robust CRUST

[@dimilton3166]

You already know, bro!

[@TatePeterson]

I love when the dough cleans the sides of the bowl like that.

[@averagecucumber]

​@@roamingthereal4060 agreed. Dough should have been wetter and more difficult to work with and used immediately after refrigeration

[@SamuelginTV]

i'm making this one tonight for pizza tomorrow, but something that works really well with your recipe sizes are half sheet cake pans that come with a clear plastic lid. i like to put them on a sheet of parchment paper then oil it up but it saves on cling wrap and when it comes pizza time you can slice off some of the parchment paper or take the whole thing and put a bed of flour in the pan for them to wait in

[@15oClock]

An excerpt from a letter written by Alexandre Dumas, author of such works as The Three Musketeers and The Count of Monte Cristo: "The pizza is with oil, the pizza is with bacon, the pizza is with lard, the pizza is with cheese, the pizza is with tomatoes, the pizza is with small fish." Pizza has had a lot of toppings and variations through the years, so pizza snobbery is a mistake for purists.

[@farrahjordan1396]

You’ve got yourself a new subscriber. It only took me watching 2 videos to be convinced. I love what you do.

[@santiagovillamilpaz9903]

x2

[@albertferguson8361]

Recreate all 4 of hiss pizzazz from his sauceless pizza videos

[@rwoody00]

You helped convince my wife to try BBQ pizza. We're making it tonight since we already had the ingredients!

[@9thecolor51]

People who diss nontraditional (but delicious) pizza need help.

[@njrom]

Really enjoy these pizza videos for new topping inspiration for Friday pizza nights. Your/Union Loafers white pizza with mushrooms, pickled onions, and Brie has become a favorite in our household! Never been a bbq chicken pizza guy, but will definitely give this a try!

[@KyrieRuwachHosanna]

Too many people around trying to tell people how and what they should eat, when in actuality, there is no right way to eat anything. Just do as what you like. Thank you for awesome food videos as always. Now I need to go find something to munch on. LoL

[@cleliazotti5002]

I am Italian (and we are notoriously know for butchering people because of the way they prep certain food/the associations they make and such) but the truth is that the only thing that bothers me, I admit, is if you say that a certain dish or a certain preparation are Italian, when they aren't, that is as far as I go. That aside, I am open to try anything and judge based on my taste. I have tried, for example, pineapple pizza, which is like one of the worst crime for Italians, and find it bland, not bad and not good, just bland; I had chicken parmigiana, which was a wtf noment for me and too heavy for my taste; on the flip side, I also tried and love sushi, tom yum, gumbo and various british dishes, amongst other things.

[@CryoJnik]

Too many people come to mind that would have immediately gone all food snob over a chain restaurant dish and used it as an excuse to stroke their ego. Respect for not being like that.

[@Mindaaayroxs]

I'm crying on the inside at work that my pregnant self doesn't have this in front of me D: This looks HEAVENLY!!!! I'm making this, this weekend. I've been binging your videos and saving tons of recipes. Thank you for giving me inspiration to cook again. I was going through a dry spell with recipes, time and creativity, but your channel is helping me out a lot!

[@sniksy1319]

Made this today, couldn't find molases anywhere locally so i substituted it with regular honey. I also don't have a grill available so I fried the chicken on a pan after rendering bacon on it, this made the chicken even more smoky. Hands down the best BBQ pizza and BBQ sauce I've ever had. I cannot recommend this recipe enough, there's a lot of prepping but it's well worth it.

[@yampie]

letting dough ferment for 72 hours is insane, you can smear it with whatever you want and it will still taste amazing haha nice vid

[@Thekidfromcalifornia2.0]

BBQ chicken pizza was always my guilty pleasure I have completed forgot about since moving out of the US

[@peglamphier4745]

You're right Bri, this is a delish pizza. My other fave California pizza is the Thai Pie--peanut sauce, chicken peanuts, cilantro, that kind of thing. So good!

[@waynegray7088]

Yes! The Thai pizza is my favorite too. Mmm.

[@doc.rankin577]

That sounds bomb asf

[@TheRealBrook1968]

Food can transport people to places all over the world. Close your eyes, take a bite and imagine being on a chicken factory outside Little Rock.

[@parkerbarnes7726]

Hey Bri, there's nothing artificial about liquid smoke! It is a natural product made by simply condensing the smoke of burning woods, almost like distilling! It is incredibly potent, though, as you point out, and should be well-diluted when used.

[@seanwright1264]

I loved the comparison with a good example. Obviously, chain restaurants do something right, which is why it's fun to figure out what I can do better.

[@breeziedreamz]

Yum. Just yum. Anything on a crusty flatbread is good in my book. No labels needed, just a napkin. 😋

[@Seph491]

Barbecue chicken pizza is so good. Excited to see you putting out a video on it!

[@frankzito8653]

Making & working pizza dough intimidates me. If I can get my hubby to do the dough, I can do the rest. I think this recipe might be good for my marriage! Thanks Bri!

[@t20sgrunt36]

That looks so good. Pizza is so versatile. I do a similar pizza but add roasted red peppers and white onion in place of red onion. It's so good. I also do a Jamaican Jerk pizza, a Buffalo Chicken pizza, and a Chicken, Spinach, Tomato with a Cream Sauce pizza. All are fire.

[@annaleabrown4588]

Definitely not up to Brian's par, but back in the day we used to make BBQ Chicken Bacon Ranch Pizza. I mean, back in the day with a store-bought crust and nothing homemade except leftover, sauteed chicken breasts. BBQ sauce, cheese (mozz and cheddar), onion, green bell peppers, cut up chicken, bacon, little more cheese (because cheese), then baked, then drizzled ranch dressing. So good! We also switched the sauces sometime, Ranch on the bottom and drizzled BBQ (SBR) on top, which was also pretty darn good.

[@manemobiili]

Red onion with chicken on pizza is amazing! I like adding jalapenos on mine. Despite not being a bbq sauce fan i'll write that down to give it a chanse sometime

[@TheBaldr]

I was hired to open a new CPK, so I was trained on all the recipes with corporate chefs, it been years. BBQ sauces, Grilled chicken cut at quarter inch strips, half hickory smoked gouda, half mozzarella, red onions and after firing cilantro. My favorite recipe is the caesar chicken sandwich: Two pizza dough balls stretched like an oversized sub on top of each other with cooking spray between them. On top red onion, sage, rosemary, thyme, and salt. Filling: Romaine lettuce leaves on each side the sandwich, Quarter inch strips of cooled grilled chicken marinated in Caesar dressing for at least an hour. With thin sliced roma tomatos, and paper thin or grated Romano cheese.

[@mickleblade]

Oo, I never thought of smoked gruyère, some of cheese counters at markets and supermarkets are awesome here in France, they're bound to have some!

[@andrezanella9641]

Pizza kebab is 100% the best after work/sports cheap and fast food you can get if you're in Europe. I used to get Wednesday nights after playing football and it just made so much sense.

[@pokerpariah]

I used to go to CPK all the time and get the BBQ Chicken pizza. I asked the waitress to drizzle it with honey once out of the oven and it was fantastic.

[@ElJosher]

I don't get why this wouldn't be pizza. Pizza has always been varied and diverse. This is just an evolution or a different take on pizza, which is always welcomed as long as it tastes good.

[@Shakeandbake1990]

Would love a breakfast pizza recipe with eggs and bacon

[@monkeygraborange]

...be still, my beating heart! ❤

[@rabbit_scribe]

​@@monkeygraborange 😂

[@i7887]

Step one, make pizza dough. Step 2, Put breakfast toppings on.

[@khaledbostani90901]

I just finished making your deep dish recipe. You're literally teaching me how to cook😂 cheers brother

[@mhkpt]

I literally just had pizza for dinner, and I'm already craving some. Another banger. You gotta calm down with the bangers!

[@TheMimiSard]

I hold the opinion that any bread circle with sauce, a selection of diced toppings, and cheese counts as a pizza, and descendent of the original Neopolitian streetfood exported to America. (This includes circles that are just bread, sauce and cheese too, rectangles, squares and deep pies of those too.)

[@paqliam]

My local pizza joint does a Hawaiian with a zesty bbq drizzle on it, sooo good

[@JohnHausser]

This pizza is also healthier than classic pepperoni 🍕 since it uses fresh chicken meat 😊 🌱 Cheers from San Diego California

[@ЛюдаБурцева-й7с]

Спасибо, что делитесь такими классными рецептами!🌷Thanks for sharing such awesome recipes!

[@Yonada]

Hey, Bri. Can you do an in-depth video on the science behind hydration in pizza dough and why you choose the various percentages for the various recipes?

[@tristanrl1940]

Looks lovely - limitless variations on the classic pizza; limited only to the imagination (one’s own)!

[@nickseabright]

Would love to see Bri at my local CPK and give him a little nod like Bruce Wayne and Alfred at the end of Dark Knight Rises as we both enjoy our BBQ Chicken pizzas

[@tempest9232]

Ur the king of taste testing strong flavor additions by themselves LOL 😂

[@piglett666]

Hey Brian, my wife and I just got into an argument about Chicken Pizza with BBQ sauce at lunch as this released. Thanks for helping me win my argument :D

[@TDT0188]

peach habanero bbq sauce, pan fried carnitas for extra crispiness, candied bacon bits, charred corn, black beans, red onion, cheddar, mozzarella. one of my fav bbq pizzas.

[@AustinJinLee]

BBQ chicken pizza is my fav I can’t even lie. That or chicken pesto 🤙🤙!

[@johncspine2787]

Don’t worry about overworking the mixer..the gears are actually super easy to replace, it’s just a really greasy mess, cause you should always clean out then replace the grease to eliminate any ground up metal particles. My neck is really messed up, I have to depend on the mixer for 90% of all my kneading..

[@Ritual_Gaze]

I ordered a pizza just like this the other day and got a bit of pineapple added on it and it was so good. I really want to make a thai style pizza with thai basil, chicken thigh, maybe thai eggplant and that japanese bbq sauce or a a curry sauce. That would also probably be bomb with some pineapple as well. The dough can also be mixed with stuff like lemongrass and galangal. One day...

[@pumbaa667]

I really can't tell if it's pizza or not... but I will definitely try it ! And to be honest : living 2 hours away from Italy, I learnt that a Real Pizza is... whatever makes you happy ! Put anything on a circular (or not...) doe, grill it, and enjoy !

[@TheSwissy4me]

😂😂😂😂”that butthole thingy” 😂😂😂. Now I can finis the video. That was great. 😂😂

[@MrSuperdork1]

Two day fermentation was great. I think I’m in love

[@benjaminstarks4071]

Bri your explanations are awesome...thanks.

[@williamballiard3359]

'Liquid smoke' is not typically artificially flavored; it's made from condensed and reduced water vapor collected from burning hickory and mesquite wood chips.

[@jonathanwilliams1974]

Gonna make some of these and throw them in my Ooni!!! That sauce looks amazing.

[@LauraRodriguez-Peace]

Looks mouthwatering and delicious! Thanks for taking the time to really get it to perfection, Brian!

[@robertpolka630]

thanks Brian! Love this recipe. I always put my pre cooked chicken on at the last 5 min or so to keep from drying out.

[@ConerdFrederickson]

One option you can do that is based on my favorite local pizza place that does a great BBQ pizza is try adding a few dollops of cream cheese and some really thin sliced fresh jalapenos. The combo of of BBQ and spicy pepper and cream cheese are literally insane. Just an amazing pizza option.

[@michellephillips6317]

Was the cream cheese baked on or spread on after it comes out of the oven?

[@ConerdFrederickson]

@@michellephillips6317 It would probably work either way but I baked it on, I like the texture of the warm creamy cheese on the pizza.

[@clearmediaproductions]

Happy 4th of July 🎉😂. I must say ☝🏾 this is the only channel that I watch the full video without fast forwarding the sponsorship 😳🤣-transitioning is sheer perfection and smooth like bourbon 🥃. Making pizza today lol

[@JEEBUSxHIMSELF]

i am a professional pizza master and BBQ pizza IS pizza. cope and seethe. also this looks really good, nice job

[@walterw2]

brian directly eating/drinking ingredients he should not be directly eating or drinking is always the best part

[@mmasque2052]

Not sure who you are using for your liquid smoke that makes it taste artificial. Liquid smoke is literally just that; the wood is burned to create smoke then the smoke is caught and condensed back into a liquid. Maybe try hickory if mesquite isn’t to your liking.

[@Xeraux]

I was just coming here to say the same thing. It’s literally distilled wood smoke. The other thing I’ve found with people who suggest they don’t like liquid smoke is they tend to use too much of it. Less is more when it comes to this flavoring.

[@jennifera7153]

Love the dancing at the end 🕺🏼

[@f75gunslinger]

I ALWAYS gravitate toward the weird pizza choices . My gf is an extra cheese and pepperoni girl , so we end up with 2 smaller pizzas . I love veggie pizzas , taco pizzas , Buffalo chicken , chicken/bacon/ranch . One of the newer items around here ( Rochester , NY area ) that all the pizza places are adopting is a dill pickle pizza . Usually a garlic cream base with mozzerella , fresh dill and dill pickles . Some add onions or other items too , but every one I've had has been amazing ! Definitely worth a try if you're looking for a totally different pizza experience !

[@kentborges5114]

OUTSTANDING ! This pie is incredible !

[@studaniels52]

That's the lowest hydration dough I've ever seen! 70% Hydration and 550°F on Steel is a match made in heaven.

[@dedelin4356]

Ha ha ha..."butt hole thingy" I'm dying 🤣🤣🤣

[@johnnyrodriguez5938]

Arroz Con Gondules and Lechon, Puerto Rican style. Would be an epic episode

[@scoobtoober2975]

Try different flour yallll. It makes minor yet noticeable diff. Not saying which ones to try. I've tried about 10 kinds. Some claim similar protein but no that does not mean the same. Keep at it. 6 day ferment is great too. In the fridge. One other note is it should stretch pretty far and not tear. 530 F big cast iron pan upside down, peel the dough onto it. Or sheet try on the back of that pan, then peel on to that pre heated pan

[@oxpatchreb]

Just a thought here, B. Along the lines of the Mosquito Supper Club in NOLA, there's a growing movement of chefs out there who want to strike a balance between serving the BEST possible food they can, using the best possible sustainably sourced seaonal ingredients, while also having a (relatively) normal life outside the kitchen. They are doing this by creating a rotating short menu, served only at specific times of the day, only on days of the week that match their schedules. Pre-paid per person, seated for only 1 or 2 services per day, 10 to 25 seats total, and it's working. As a customer, I LOVE the fact that these places focus on serving the BEST food possible, only at specific times, allowing employees and owners to have a life and be highly motivated, happy and content to be at the restaurant. You should really consider opening a spot like this in your part of the world. No burn out on the menu, no burn out from insane hours, only open on holidays you want, only open for service a few hours a day, prepaid reservations means little to no food waste. If you were to get together with a couple other chefs, you can combine to rent/buy a space and rotate the service between both or all 3 concepts. A breakfast spot a few days a week, then a lunch spot (with some overlap on certain days) and serving a dinner menu on a few other traditional days per week. Or even checkout locally owned, breakfast only places in your hood who might be interested in letting you popup for dinner only a few nights a week to start? Anyway, just a thought. Keep killing these recipes my man, we absolutely adore this channel and your food!!!

[@killerjdog51]

Brian, you should try some dill pickle pizza if you haven’t already. Pickle pizza is delicious!

[@darren1139]

Literally tried this from Pizza Hut for the first time last night. Amazing pizza, they use aged cheddar and green pepper on it and it's amazing.

[@Spider-man612]

Ah yes…..my go to pizza from dominos every time

[@carolsperat9621]

Made the dough and it’s one of your best! Any chance you be willing to share cookbooks that inspire you?

[@aliciat2532]

I love bbq chicken pizza. Casey's (midwest gas station) used to make a BBQ beef pizza that was amazing. I miss it 😩

[@wisegamer706]

California pizza even sells the frozen bbq pizzas and they are some of the best frozen pizza ur ever gonna get

[@FlexDonovan]

I asked for this like a year ago and was giving up hope. Thanks Bri!

[@cicabeot1]

I’ve got some homemade dough in my freezer so you got me wanting to try this. Gruyère is a bit expensive by my standards but I’m sure it’ll be worth it.

[@agnespn3670]

I love it! I am inspired! I will obstruct my fridge with the dough, and while it rises my liquid smoke will arrive !!!

[@MONSTRICKILLER]

Pre shredded cheese is covered with starch so it won't melt in one piece if temperature isn't ok for storing

[@tempest9232]

Oh it’s definitely pizza…and it’s BUSSIN

[@galindoa21]

I love sweet baby ray’s!! Best bbq sauce in my opinion 😁

[@fishtailfred8686]

Buffalo Chicken Pizza ia also great. Saute the chicken in Franks red hot and butter, use Franks for the pizza sauce, bake pizza as usual. Finish with blue cheese crumbles (or salad BC dressing) and chopped celery. Dyn-O-mite!

[@TheJoshBowling]

Love BBQ chicken pizza. Pro tip is to cut the pizza prior to dressing with more sauce and cilantro.

[@tchristianphoto]

Of course this is pizza! Here in Memphis, where BBQ is king (especially pork BBQ), we'll put BBQ on anything and everything. BBQ chicken pizza is very popular here, as is BBQ shredded pork on pizza. Memphis BBQ sauce is known for being tangy, thick, and a touch sweet. NO MUSTARD-BASED SAUCE ALLOWED!

[@IrnBruNYC]

In case any other vegans follow Brian's channel, I have been using a seitan product sold as "Vegan Chicken" in various asian markets (e.g. H Mart) for various asian dishes, including fried rice and a Thai red curry dish. This vegan chicken is pretty awesome. I haven't tried it on pizza yet, and I definitely haven't tried grilling it, but I think I will use it for a vegan version of this pizza. I still haven't found a decent vegan cheese for pizza though.

[@a_l_e_k_sandra]

That's basically fried gluten, so it has less taste than plain bread dough, all the flavors there come from spices.

[@rebeccas8746]

I use any kind of good breaded "chick'n" (Daring? Darling? is good if you can find it) and just cover it in BBQ sauce after a short cook. Violife mozzarella is great mixed with their smoked gouda slices (which I cut into smaller shreds).

[@danielshults5243]

Looks like you're using a pretty low hydration dough at 58.8%. Any commentary on that? I tend to go with as much hydration as I can in my pizza dough, which works out to just shy of 70%... at which point the stickiness isn't worth the hassle imo :P Still, most pizza doughs I see online tend to be in the 65% range. I'm curious how you settled on 58.8%!

[@johnnymaddocks]

Like you, I can be a pizza purist when the moment calls for it. That said, I’m in college. When I’m at school, I rip MOD. Go to is a classic BBQ pizza but modified. Chicken bacon red onion bell pepper but a regular red sauce base with Buffalo on top. Delicious even if it isn’t pure. I save that for when I’m home

[@bradleythomas9903]

I respect the lack of flop your pizza has over CPK. This is going into the rotation!

[@jhwheuer]

Had that in Chicago in 2002… gorgeous.

[@nathananderson3681]

I’m so glad you brought up the hitting certain temps below 165 for a certain amount of time. No one seems to ever know this, including the old chefs I worked for. The studies were done by the FDA, it’s legit folks