Surf n Turf Pizza

[@hamidalikiani8543]

very nice specially the sauce combination just great

[@SoberLivingHome]

I made two of these today. They are really good. It seems weird ....steak and sea food together on a pizza but its bomb!

[@ashleyfogarty6844]

What is the name of the tool you used to love the wood over to the side and where can I buy one?

[@TMac0925]

Tom makes everything look so easy. You’d think he was a chef!😜 Another great recipe/video. Thank you

[@chinmikec]

What model Oven is that? Everything looks amazing!

[@allthingsbbq]

It is a Clementi 80x60 - www.atbbq.com/outdoor-kitchens/cooking/pizza-ovens/clementi-80x60-wood-fired-pizza-ovens.html?variant=41317. These are really great cooking ovens.

[@jamesmoore1743]

So nice I've never left a comment but I have light a lot of your videos but I'm truly impressed on this one

[@allthingsbbq]

James, we're really glad to have you as a viewer. Thanks for taking the time to comment.

[@nickcutler3802]

Or as Chef John would say you’ll get lots and lots of compliments

[@chestersmigel8166]

Awesome job

[@behradtb990]

Amazing job like awlays,really loved this recipe,definitely trying this soon,keep up the good work chef💯

[@allthingsbbq]

Thank you so much for watching & for the support!

[@michaelbaumgardner2530]

Im 55 years old and I know with out a doubt that's the best looking pizza I've ever saw,my hats off to you...👍👍

[@allthingsbbq]

Thanks for watching Michael!

[@ivse9696]

This Pizza is looking great and the recipe is so amazing - love it. Chef Tom is a Pizza Pro - very impressive how he had made the Pizza 👍👍👍

[@bherber]

That looks awesome! You should add that to your menu at the restaurant.

[@Furree_68]

"Honey! We MUST have a pizza owen! Ok?" *Start writing birthday gift list*

[@DonPandemoniac]

Really like the thought behind constructing this one, looks stellar! And indeed, scallops do go well with cheese, not to mention the steak.

[@allthingsbbq]

Thanks for watching!

[@nickcutler3802]

Congratulations on your Chiefs. I picked them to win. BTW surf-n-turf is my Main Course of choice so any variation of it is totally speaking my language. Looks fantastic.

[@johnmccaffery5186]

I LOVE your “Tablespoon” of Garlic Chef Tom! I’m making this now. I usually triple it myself, lol.

[@allthingsbbq]

Lol! Merely a suggestion.

[@johnmccaffery5186]

The sauce was great, I turned it into a seafood sauce for fettuccine and cherry smoked scallops and shrimp. Oh Em Gee.

[@HeavyMetalMike]

Nice, that crust held straight out.

[@eriklenocker8226]

That looks amazing! I'll be in Wichita on business 3/27-28. Definitely coming by the store!

[@allthingsbbq]

Awesome! We look forward to meeting you, Erik. 10-6 on Friday. 10-5 on Saturday. Let us know if you need any recommendations on accommodations or eating establishments while you're in Wichita.

[@bucketlist2016]

I used to think steak in sushi was weird but it’s so good

[@jacobmcclelland3944]

Learned a lot, thank you!

[@allthingsbbq]

Jacob, thank you so much for letting us know - that's why we do what we do!

[@rockroller1829]

awesome stove and pizza

[@allthingsbbq]

Clementi makes such a great oven: www.atbbq.com/clementi-wood-fired-ovens/ Thanks for watching!

[@aaroncrowden5529]

And my passion for pizza is back. 😌

[@acebirddog1701]

You had me at Surf and Turf...!

[@lymh4850]

I know you like to plan your recipe so every components work together, but this one is really well designed.

[@allthingsbbq]

:-)

[@mattwilson4371]

I'd like to see your take on Canadian bacon. Always look forward to Mondays to learn something new!

[@allthingsbbq]

Matt, thanks for watching & for the recommendation.

[@EchalePorras]

Surf & Turf, such a unique pizza idea 😱 Ima have to develop a recipe of my own sometime 🤔

[@BillAckerman]

Where can I get the "nest" shown at 6:38 to contain the coals?

[@allthingsbbq]

Hi Bill. That is the burn grate that comes standard on every Clementi Pizza Oven: www.atbbq.com/clementi-wood-fired-ovens. Unfortunately, they do not make it available to purchase separately. Thanks for watching!

[@MrPuttz63]

Chef, you didn't add sugar to your dough. Is the flour why you didn't?

[@vClooouDz]

in the original pizza recipe there is no sugar nor oil

[@allthingsbbq]

There are a ton of pizza dough recipes out there. The one we've come to rely on over the years is exactly how Chef Tom did it today: 00 Flour, Warm Water, Dry Active Yeast & Salt. Here's a link to the recipe: www.atbbq.com/thesauce/surf-n-turf-pizza/. Thanks for watching!

[@scott729]

Curious ..... did you leave the hatch open or closed whilst cooking? I would assume there is no need to close it

[@allthingsbbq]

Hi Scott - great question. It's predominantly left open, especially in how it what used in today's videos. Thanks for watching!

[@scott729]

@@allthingsbbq Thanks Boss!

[@JVitoux89]

Amazing! 😋

[@squirrelknight9768]

That's odd. I didn't get any ad's on this video... Was it demonitized?

[@_HairyChihuahua]

They don't have ads on their vids (unless you count the products they promote on the channel).

[@allthingsbbq]

No ads. Ever. Our channel is an extension of All Things Barbecue: www.atbbq.com/. Thanks for watching!

[@squirrelknight9768]

@@allthingsbbq cool

[@stephengernenz8217]

The world would like to see a home made deep dish Chicago style pizza with toppings such as smoked sausage, smoked pepperoni, smoked pineapple etc

[@allthingsbbq]

Noted! It's on the list (the ever increasing list...). Thanks for watching!

[@andrewwebster13]

11:25 Bresaola?? that could pass for dry cured.

[@nickcutler3802]

You had me at Horseradish

[@samcro9168]

DRY AGED RIBEYE GOES WELL WITH JUST ABOUT ANYTHING

[@allthingsbbq]

Truth!

[@jimduffy9773]

Mrs Chef Tom should really let him back into the house. 99% of the allthingsbbq are out in the cold!

[@rneustel388]

You’re looking like a Master at the art of pizza, Chef Tom - or is it Maestro?

[@bbqottawa8092]

I’ll be making my own pizza sauce from now on.

[@allthingsbbq]

It really is so simple, and SO much better. Thanks for watching!

[@BrianMcNay]

Hell yeah Chef!!

[@oliverwan1520]

My god if he dropped that pizza dough as he was stretching it I would've cried

[@BBQausBaden]

Nice 👍👍👍

[@EDDIN125]

Probably the least Italian Pizza I've ever seen in my life but still looks delicious

[@littleartsbbqoutdoorcookin8426]

I love this I’m gonna try it I think just subbed your channel I’m just starting out posted a few videos maybe Tell me what do you think if you would..Take care Bryan (little Art)

[@mikemorrison281]

What about the white sauce?!?

[@Orionsdiscountbelts]

Wood Fired Pizza? How will Pizza get a job now?

[@DentargPL]

I want to have Chef Tom exclusively mine. He would cook stuff like this for me everyday, and I would die in 2 years of heart attack ;).

[@ronrichardsonjr.6330]

Pizza looks dynamite brother. Great cook, would love to have an oven like that one.

[@allthingsbbq]

Ron, the Clementi pizza oven is legit: www.atbbq.com/clementi-wood-fired-ovens. Thanks for watching.

[@DontHateThePlayer123]

Funny. I thought that pizza looked like pizza and not a bomb at all 💪😂

[@ronrichardsonjr.6330]

Lol looked like a bomb pizza anyways.

[@localsms]

You got me to buy a smoker. Now i need a pizza oven?! . . . . Its on its way

[@allthingsbbq]

You're welcome ;-)

[@troyt8073]

Looks so bomb. Would have gone thin crust though.

[@johnmccaffery5186]

That looks so freaking amazing! Chef Tom, I officially hate you now.

[@glennpurvis3495]

How did i just say this tonight at work. N now theres this popping up. Thats crazy.

[@allthingsbbq]

We're always listening Logan. ;-)

[@glennpurvis3495]

@@allthingsbbq thats funny because i do believe these phones listen to our conversations. But anyways. My idea was a steak n lobster pizza. Clarified garlic butter drizzle with maybe some kind of basil oregano thyme cilantro olive oil pesto sauce.. something along those lines..for cheese i think maybe a smoked gouda..or maybe even some kinda Mexican creme fresh sorta thing.....what do u think.

[@TailEndCustoms]

Damn! Bet that is awesome

[@nickcutler3802]

If you have heard of Guga Foods or Sous Vide Everything if Guga saw that dry age rib eye he’d be proud.

[@allthingsbbq]

Thanks Nick. Definitely heard of Guga! Appreciate the connection.

[@edoardorubino907]

Allthingsbbq and guga my two favorite channels

[@izemanevobike]

I always thought it's only the GERMANS that put cheese ON TOP ;) Still a great pizza for sure. I'm hungry now

[@arwiviv]

Classic cocktail sauce IS ketchup, horseradish, lemon, worcestershire, and an optional bit of tabasco. This is NOT gross...its pretty much just CLASSIC cocktail sauce. Im not sure why you would call it gross....lol

[@crizz6397]

Rolling pins are evil when it comes to pizza dough

[@allthingsbbq]

They can be. If you flour it & apply the right pressure, it can do the job. But there's nothing better than all-natur-al :-)

[@vClooouDz]

you have to let the dough rise for 24hours before slicing it

[@randolaoun3090]

My son name will be Tom fkn amazing

[@scott729]

I have room at my place if you are done demoing/ promoting the Clementi : ) BTW, random thought, but is it the same 6 or 7 dumbasses that go around giving thumbs down on a perfectly good and usefully presented video .... that is for all intents and purposes free to us? Thanks Tom, congrats to the Chiefs, well done (that goes for any team not named New England, or Pats etc.)

[@allthingsbbq]

Hello again Scott. Thanks for your support & kind words.

[@Xxcertaindeath23xX]

Sees thumbnail How is pizza gonna get a job now?

[@matthewcombs9059]

You know you could charge like $80 for that at a hipster place

[@kevvids]

I love your channel mate, but am confused why you'd do this with dry age beef? You haven't ventured into dry age much in the past. Why this recipe?

[@allthingsbbq]

Frankly, I think Chef Tom was just extra excited to use the Prime Rib he'd been aging for over 50 days. But also, the video was released with National Pizza Day & Valentines Day in mind, both of which call for upping the ante a little bit. Thanks for watching!

[@unisonproductions123]

My god man, do you live in the Artic?

[@allthingsbbq]

You'd think so based on the weather in our videos lately. We're in Wichita, Kansas - dead center of the US. It has been really cold lately. We're ready for Spring around here. (i.e. Grilling Season!)

[@RibZe1]

Surprised he didn't add a rub to the dough lol

[@PhatTrumpet2]

Curly parsley? Chef, please.

[@MrScubajsb]

I always love the recipes here, but I'm on the fence with this one. Seems like a lot of things that don't go together... But i would still try it!

[@matgggg55]

It’s ok you over cooked the steak a lil bit lol it happens. Still looks amazing.

[@benjamincartwright3239]

so much garlic for your loved one? curious what your Valentine thought? with two pie doughs we are going for spin off of your pineapple Hawaiian her "go to" as the stand-by.

[@crizz6397]

What would recommend for someone who is allergic to shellfish (and doesn't like fish) the steak was awesome

[@peterb3473]

Add white chicken

[@allthingsbbq]

Hi Carmelo! Big, thick-cut, fatty bacon pieces might be a good alternative to the subtly-sweet scallops. thanks for watching!

[@crizz6397]

@@allthingsbbq talk about a way to a man's heart. Bacon, dry aged ribeye and pizza....

[@steeltoe8477]

Honey, lets make a homemade pizza,,,,,Chef Tom: hold my beer.

[@thatguyb-rad8201]

I mean, I'm in the industry, so I fully expect my thought process to be in the minority, but my original reaction for real was, "bruh, what is that, like a $40+ pizza retail?" Dear lord.

[@joeyb6680]

I was thinking the steak alone would have gone for close to that in some areas