Friday Pizza Night with Nate and Jeff

[@cdanielson1]

If you turn your camp chef on high and flip the pizza stone over it will clean it for you. It will burn off all of the leftover food and then you can just wipe it clean with a dry towel. Flip back over and you are ready to go. They also say to not use a brush on the stones.

[@dikdark6831]

Dough throwing was impressive. Good job on both!

[@lovethecolts7792]

Thanks guys! That was fun to watch.

[@Gyro-kr3nd]

Great cook again guys. And agree with Jeff, Shrimp is ocean steak. Gotta try that.

[@daviddavis6404]

I have the pellet pizza oven and love it. Get the stone to around 500 degrees and put pizza in. You let it cook for about 1 minute and rotate a quarter turn. Do that 4 times and you will have the fastest and delicious pizza ever.

[@TheGriddleGuys]

Thanks for the tip David! We will have to try that! - C

[@jasonj6568]

These guys are awesome. Friends hanging out and having fun, while cooking amazing food. 👍🏻👍🏻👍🏻

[@Mike-hs8fq]

Both pies were winners! Nice to see the review on the Camp Chef Pizza oven.

[@TheGriddleGuys]

Ty Mike

[@BensRamblings]

Pizzas looked great guys! Get a metal peel to retrieve the pizza from the oven, it will be easier to get it out and turn the pizza than with the wooden peel.

[@PhantomrpH]

I made a door out of sheet metal for my Camp Chef oven, which helps to keep the heat in and more even cooking.

[@campnut6076]

Looks delicious guys, even the shrimp scampi pizza. I found a jar of pickled garlic at the market and tried it on a pizza, it was awesome.

[@muttonmark]

I have two Camp Chef Pizza ovens. 10" diameter pizza is the max. Corn meal is key. Get an infrared heat gun, the stone should be between 500-550 degrees for "artisan" crust pizza, a bit lower if you are cooking a deeper crust. I usually shoot for the ambient temp of mine to be 550-600 degrees for the perfect artisan pizza. Also, more toppings and cheese does not always mean more flavor. More weight makes it more difficult to get off of a pizza peel. 4-5 minutes = done and awesome

[@dv7548]

Keep doing what you guys are doing it really enjoyable.

[@slaglejms]

Great pizzas. Also jealous that you have a pileated woodpecker in your backyard. Those are awesome birds.

[@TheGriddleGuys]

Thank you Jeff. I agree with the woodpecker sentiment. Beautiful bird for sure.

[@griddlemethis9291]

Shrimp on pizza works- and Jeff's cooks are always simple... Just started doing videos and hope to get as smooth as you 3- always go out and try your cooks after watching. Good stuff.

[@TheGriddleGuys]

Thank you and best of luck to you! Eggs pizza looked pretty good by the lake! - C

[@DavidGarcia5300]

Thanks guys Another great Video!

[@jameswilliford5478]

I use a wooden peel to put mine in the oven and a thin flat metal one to turn or remove it. I also have an ooni pizza oven as I like to have some actual flames in the oven. My longest cook is usually 90 seconds after heating the oven to around 950° (which takes around 15 minutes) then turning the flame as low as possible by pushing the control valve knob in and turning it counter clockwise past the off position. They don't tell you that trick in the instructions. There's definitely a little bit of a learning curve in pizza making and cooking. I prefer a higher hydration dough and a thin crisp crust. I also prefer to use semolina to keep the dough from sticking to the work surface and peel.

[@bull1429]

Pileated Woodpecker found all over the south can do serious damage. Usually after wood boring bees for food.

[@KLFaber]

Wow. good job on the griddle pizza, Jeff. Nate, your dough tossing skills are legit, but you have a lot to learn about cooking in the pizza oven. I know because I ruined my first pizza in my Blackstone pizza oven and my knowledge is hard-won. Yes, get the temp right, I can't help you here, you'll have to dial it in yourself, but if you want to use that much cornmeal, you'll have to clean the stone between cooks because that meal will scorch at pizza oven temperatures. I use a long handled scraper to loosen the burned material and then battery powered blower to clear it out. I also use a welding glove when performing this procedure. Personally, I think beginners should par-bake their crust for 90 seconds so that they don't have to use much corn meal or flower to get the dough to slide off the peel. Then allow the crust to cool for 5 mins and build the pizza from there. I could go on for another 2 pages, but that's enough for now.

[@TheGriddleGuys]

Wish I had your input prior to making this. Great suggestions that I WILL DEF use! Thanks Ken! -N

[@matthewgardiner3849]

Impressive looking pizzas! I give Nate a lot of credit that was pretty cool!! Also I agree with Jeff, seafood on a pizza is legit. The White Clam Pizza from Pepe's in New Haven CT is pretty good. If you're ever down there I highly consider giving it a try.

[@sgtmahoney]

Got a question about the pizza oven. Do you think there's a way to add a little smoker box to the set up to give the pizza a little extra "wood fired oven" flavor?

[@TheGriddleGuys]

Hi Matt, I would have to say... Not easily. You would likely have to fabricate something to sit above the flame but below the oven. I can't see an easy way to do this. An alternative might be to put the pizza in a pellet smoker for a few minutes then add to the oven. Hope this helps! -N

[@rickdewitt600]

Loved that dough tossing. Congrats on that skill.

[@steves3760]

They all looked darn good. I'd definitely try the shrimp scampi pizza.

[@gregoryhalpin3440]

Hey Jeff, I used to make shrimp and crab pizza years ago. Of course, in my area. Old Bay was the seasoning of choice for the pizza. But who is this Chris guy you were talking about??? LOL!

[@rshutterbug47]

That Was Good 👍

[@TheGriddleGuys]

Ty Keeping it Real, sorry for the delayed response. Cheers-J

[@barbarajohnson7782]

Great video guys! Love all the pizzas, especially the more traditional cheese and tomato, not a fan of garlic. I will use a little garlic powder, but very little. I love cheese, pepperoni, and tomato, that is my favorite.

[@TheGriddleGuys]

Thank you Barbara. Can never go wrong with a nice simple pepperoni pizza...

[@mikedtubey]

Jeff! come to NY we love seafood on our pizzas! Great job guys!!!

[@TheGriddleGuys]

Ty Mike D. Easily one of my favorite pies. Me and Nate recently went to NYC. We hit up a bunch of local pizza shops around timed Square. Great pizza all around. Got to say my favorite was this place John's. Awesome trip

[@Rob-df6py]

9:10 "I’m sure I don’t wanna use my epi-pen tonight", haha

[@carolynmickel8282]

Another fun video to watch! I'm Team Nate on this one..Shrimp Scampi in my mind is best wrapped in pasta...Would love to see a desert pizza tried out in that sweet outdoor oven!

[@TheGriddleGuys]

Even tho I respectfully disagree about the shrimp comment 😁, I like the idea of a dessert pizza.. We may have to think about that one.

[@wjess3569]

We had two exchange students. The first was from the Ukraine. He loved TUNA pizza. The 2nd was from Düsseldorf, Germany.. He loved TUNA pizza. Me, I love garlic shrimp on a good bed of noodles.. but, give me a good meat pizza with.. yes.. anchovies. BTW, first time I've seen Jeff w/o a hat.. cool :D

[@TheGriddleGuys]

Ty WJ. I've never heard of a tuna pizza but the fact the two students from two diff countries tells me maybe I should try it 🤔. I think we all agree with a good meat pizza always being the winner tho. Can't go wrong .

[@wjess3569]

@@TheGriddleGuys Yah, BUT, I'll bet dollars to donuts that it's not canned tuna.. However, considering those two countries.. it may be. Certainly worth a try on half a pizza. I'm going to try Jeff's pizza tonight. Pizza is ALWAYS good.

[@ardellish]

Awesome as usual!

[@davidbaranowski5814]

Looks Great ! I have to keep trying my Pizzer Ocen because I don’t like Cornmeal . I use flout but don’t have the Launch down yet .

[@TheGriddleGuys]

Ty David for commenting. I can tell you nate worked in and ran a couple pizza shops years ago and even he had to adjust it a bit after "launch" lol. Thanks again-J

[@mikefaumuina3275]

Yea right I can see this Samoan tossing the dough and it hitting the sand. But I’ll try it. Looking great

[@stefanskala7946]

Keep fun of chris and keep on doing those awesome cooking videos thanks guys awe pizza

[@TheGriddleGuys]

More to come!

[@MarkW17]

There are pizza places everywhere now spreading sauce with tongs. You have started a new trend.

[@grillinnchillinwithal3619]

So the question I have is? what taste better the griddle or Pizza Oven?

[@TheGriddleGuys]

Its a toss up, no pun intended. They are both good and IMO neither imparts a significant difference in flavor to say 1 is better. My personal preference is to re-heat a cold pizza on the griddle in a little oil cuz you can make the crust crazy crispy :-) -N

[@JoshandBabe]

That was a great cook guys

[@gregsmith9139]

I got a question. Whats the life expectancy of the blackstone? assuming you take care of it. Keep it covered out of the weather.

[@TheGriddleGuys]

I would say 3-5 years. Everyone's idea of "taking care of it" is very different. Realistically if you really tried I'm sure you could probably get more years out it.

[@cstarr190]

man yall did great!!!!! Looked amazing

[@TheGriddleGuys]

Ty C Starr

[@chrisgaurissr1504]

Shrimp on a pizza yes please! Awesome cook guy's.

[@TheGriddleGuys]

Ty Chris. Definitely one of my favorites when I come across it on a menu. Definitely not one of nates favorites 😁

[@dirtclodaz.1161]

Jeff that Shrimp Pizza looked great! Nate, your first pizza looked a bit frugal. But the second turned out good. How did you guys keep track of cooking time without Chris? lol! Cheers! dirtclod Az.

[@slideoff1]

It was all good! Chris lost out lol

[@daddydutchbbq]

How did I miss this ? Jeff, give me Nate’s share of the shrimp scampi pizza ! Very disappointed of the lack of Chris jokes ! All the pies look great on top ! Lol ! Chris the wood pecker?

[@TheGriddleGuys]

Best comment on this video so far.... "lack of Chris jokes" :-D We have to play around with the oven more. A subscriber was kind enough to send it to us and unfortunately we haven't had alot of time to use it.

[@jayvisconti]

TGG’s, Another great cook. I will admit, I’m not sure that shrimp on a pizza sounds appetizing but the shrimp in and of its-self looked delicious. I have to go w/ Nate on this cook…sorry Jeff :). Is it me or did the cook go pretty flawless although something seemed to be missing…nah maybe not! Kidding Chris!!! You were missed! Thanks, Jay V.

[@EverettBBQ]

Sign me up for BOTH pizzas! Very impressive Dough Tossing by Nate but not as impressive as the size of that woodpecker.... big as a damn football that thing was! 🏈

[@B3rettaZ26]

all of them looked good, especially the shrimp one ;) what about scallops on a pizza? :O lol

[@Ikeman50]

Love the Pileated Wood Pecker.........Pizza looked good..........so disappointed there were no CLOSE UPS!!!

[@Officialayejay]

my guy Jeff said "a lil bit of butter" thats was a Paula Dean "lil bit" haha....i love me some butter too no worries Jeff!

[@dunrob13]

They are a wild bunch whrn your away Chris👍 Pizza looked good, I prefer the Nates pizza not a shrimp.

[@TheGriddleGuys]

When Chris is away the kids will play 🙂

[@rhinomite5203]

Awesome videos, these guys are hilarious, and the size of that pecker, dang……love my camp chef stoves and over, have more than I can use. We did pizzas for my sons graduation party, about 50, if was a great time and can’t say how much I like the system. Everyone is making one now but that’s the one I like. Also, there’s lots of thinner peels and spatulas as well as turning forks for your stone cooked pizza, at least for those beginners out there. Rock on y’all. If you ever get a chance to put on some real Hatch Green out of New Mexico, you’ll never go back haha 😂😂😂

[@howardbarlow578]

Pizza is pizza. But it IS better with shrimp. 🤣 Chris is loafing.

[@tricia1057]

Pizza party at Nate’s house! 🎉

[@TheGriddleGuys]

😁

[@mikebegley1970]

Wish I had “Smell-O-Vision”

[@mantzbrinkman4780]

Pileated wood pecker. We get them in WA too.

[@tamer1773]

That's not a woodpecker. That's a wood vulture! I've never seen one that big on Long Island, and if I did see one that big near my siding it might be pellet gun time.

[@TheGriddleGuys]

I had the same reaction. Seen plenty of little one my whole life,,, heard banging on my house like hammer, went outside and nearly fell over. I was like "it's woody woodpecker in real life! and he is huge!" LOL. Griddle on Tamer! -N :D

[@njworkshop5029]

Is Jeff having an interview with the Amish after this? He’s looking straight out of Lancaster today. Pizzas look good and luckily Nate didn’t cut up his kids mozzerella sticks again 🤦🏻‍♂️ sheesh

[@patram4880]

Good information for you buy a metal pizzaz

[@djs1244]

pizza dough is just an edible plate put whatever you want on a pizza it will be yummy

[@TheGriddleGuys]

I couldn't agree more Djs

[@TheRubiconInvasion]

That be a Pileated Woodpecker...they tear shit up! LOL Dave in WV! ( Full of worthless information) LOL

[@TheGriddleGuys]

LOL Dave! - C

[@mikerockford7750]

Jeff you're pizza looked delicious, but I'm with Nate, shrimp doesn't belong on a pizza. I would eat all of Nate's pizza, but I would put pepperoni and the Italian sausage on it the basil after the pizza was done.

[@TheGriddleGuys]

Ty Mike.

[@bobbicatton]

See, we need Chris here for the real truth😂

[@patram4880]

Buy a metal pizza peel

[@mathrocks7591]

Omg. You used pre- shred cheese. That is so wrong

[@TheGriddleGuys]

totally agree that it makes a pretty big difference. In this case we cut a corner,,,, you caught us lol -N

[@marissa1428]

FIRST MAYBE!

[@TheGriddleGuys]

Yup!! Did you watch it all? LOL - C