00:00Grill ready for a nice pizza.
00:06Hey, a vanilla.
00:08Mmm.
00:10Mangia, mangia, bon appetit, let's eat.
00:14It's time for Tanks Cooks.
00:18Mangia, mangia, bon appetit, let's eat.
00:22It's time for Tanks Cooks.
00:24It's time, it's time, it's time once again for Tanks Cooks.
00:28I'm doing something special today.
00:30I'm going to be grilling a pizza.
00:32First, I've got a light damn grill.
00:37Damn grill wants a light.
00:39Ooh, finally.
00:42You know, this thing should probably work, but the clicker doesn't work.
00:48But you heard me right.
00:49I am going to be grilling pizza.
00:54All right, let's clean this grill up a little bit.
00:57Use a little bit of steam cleaning, too.
01:00So really get that grill nice and clean.
01:04Look at that.
01:05Ooh, look at that.
01:11Clean with steam.
01:14All the grill is heating up.
01:16We'll start getting our dough ready.
01:20And now, we don't want to make this too thin, because if you make it too thin, it will burn.
01:25So we've got to stretch the dough, as you know.
01:29La, la, la, la, la, la, la, la.
01:32Of course, the best way to stretch the dough is let it get to room temperature for an hour.
01:39And I didn't make my own dough.
01:42One day, maybe I'll make my own dough.
01:45But...
01:45La, la, la, la, la, la, la, la, la, la.
01:53For stretching the pizza dough, then it's a never know.
01:59La, la, la, la, la, la, la.
02:01Gonna make a pizza up on the grill.
02:07It's always a drill.
02:09La, la, la, la, la, la.
02:12La, la, la, la, la, la.
02:13La, la, la, la, la, la, la.
02:18La, la, la, la, la, la.
02:19La, la, la, la, la, la.
02:21Ooh, look at that.
02:22Here's a nice spin.
02:23See, you've got to get the spinning technique down.
02:26I'm not going to be one of those people who can spin it, like, on their fucking finger.
02:29But, hey, this isn't too bad.
02:31Going back and forth.
02:34Stretching it out as you go around.
02:37Spinning, spinning, spinning, spinning.
02:39Pinning, spinning.
02:41La, la, la, la, la, la.
02:44La, la, la, la, la, la, la.
02:48La, la, la, la, la, la, la.
02:49La, la, la, la, la, la.
02:53Stretching, stretching.
02:54Spinning, spinning.
02:56Making a pizza up on the grill.
02:59Oh, what a thrill will it be when we make the pizza on the grill.
03:07Oh, almost dropped it.
03:08That would have been disastrous.
03:12Da, la, la, la, la.
03:14Da, da, da, da, da, da, da.
03:16Do, do, do, do, do, do, do.
03:19Okay, what we want to do is we want to put a little bit of olive oil on our, here.
03:28All right, so what we're going to do is we're going to put this little grate down, just so it's
03:33a little protective.
03:34Pour a little bit of olive oil on here.
03:37It's going to flame up a little bit.
03:41Okay, and we'll stretch the pizza out.
03:43We don't want to make it too, too thin, remember?
03:45We don't want it to be too thin.
03:49So we're going to put the pizza, the dough crust here, up on this grate.
03:58And we're going to cook this up first.
04:01And then when it browns up, when it browns up, we'll be able to make our next step.
04:09Stretch it out a little bit on the grill.
04:12There you go.
04:14So we're going to heat this up, take about five minutes or so, and then we'll go on to our
04:19next step.
04:25All right, let's see how this pizza is looking.
04:33Let's see if you look.
04:35Okay, it's starting to brown up a little bit.
04:38Now we want to make it all brown.
04:40We'll squish it down a little bit.
04:48We want to flatten it probably a little bit as we continue to cook the pizza.
04:55And we're going to make a margarita-style pizza, you know, the type like you would get in the old
05:02country.
05:02In fact, what I'm going to do is I'm going to cook it up and cook on the other side
05:07now.
05:07Turn the dough around.
05:11Cook on the other side now.
05:14Turn the dough around.
05:17Yeah, there we go.
05:19Okay, it's probably going to be another minute or two, and then we'll be getting ready for our next step.
05:27Let's get an update on how our pizza looks.
05:31Now, the dough is rising a little bit.
05:33You don't want it that too much.
05:35But like I said, you don't want it to be too thin.
05:39At least it will burn.
05:41So let's flip this again.
05:44Oh, yeah.
05:45There we go.
05:47So basically what we're doing is we're cooking the dough first.
05:51And now we've got to get ready for our next steps.
05:55All right, we've got our dough pretty much cooked.
05:59So now we're going to put on our sauce.
06:03Our sauce.
06:03We're going to make our sauce very thick and sauce.
06:07And we're going to spread it loosely.
06:09We're not going to overwhelm it.
06:11We don't want to throw it over.
06:13We probably could have made it a little thinner.
06:16But then again, like I said, you don't want to make it too thin.
06:19And then this whole damn thing would collapse on the grill.
06:23And we're making it.
06:24Our attempt is kind of just making it kind of like an old world style.
06:32There it is.
06:34I'm going to put the sauce on first.
06:37Then we're going to put on a little bit of ingredients.
06:39I'm going to put in a little bit of oregano.
06:45A little crushed red pepper.
06:54Put on a little garlic powder.
07:03Some ground basil.
07:13And a little bit of parsley.
07:23Then I'm going to take this little garlic clove.
07:38I'm going to put a little fresh garlic on here as well.
07:43A few dabs of fresh garlic on here.
07:53Paper off the damn thing.
07:56Come on.
08:11I'm going to put a little bit more fresh garlic on here.
08:14Taking the paper off as we go.
08:18Here we go.
08:21And here we go.
08:27All right.
08:28That's a little bit of fresh garlic on here.
08:34There we go.
08:35And we'll cook this for about two or three minutes.
08:38Also going to put a little, a couple of basil leaves on here.
08:42This is, it gets a little aromatics as it cooks.
08:47Next step.
08:51Strong basil.
08:55Okay.
08:55So we're going to let this heat up the sauce.
08:57And then we'll get ready for the final step.
09:02All right.
09:03Let's get ready for the last part.
09:05Ooh-wee.
09:06And that is the cheese.
09:08Cheese.
09:09And we're going to put a little, a little, a little pecorino romano on here too.
09:22Now we're going to take some fresh mozzarella.
09:25Not even, not that shredded stuff.
09:27And we're going to just pull it apart as we throw it onto our pizza.
09:32This is the old world style of making it.
09:40Just tear it apart.
09:42Put it on the pizza.
10:09Alright.
10:11we'll let this melt and then it will be done see how we're looking it's definitely a little burnt
10:19so we're gonna probably what we should do is we should turn off this burner here and this burner
10:24here and cook it on more indirect heat is it's burning the bottom so we don't want it to char
10:30up you know what that's like and just keep it in here under residual heat of course i gotta move
10:40this goddamn motherfucking thing there you go that's why you keep it on this uh little tray let's
10:51give a peek cheese is really starting to melt that's a good sign okay the cheese isn't really
11:04melting as i thought it would okay what i'm gonna do is i'm gonna turn off all the heat
11:09and keep it in here for centrifugal heat for about two or three minutes and hopefully it will melt the
11:14cheese a little bit better it looks like we're just about done so let's take this off the grill
11:20we gotta let it chill for a few minutes before we actually cut it up and uh serve it
11:27but there it is pizza on the grill what a thrill all right there's our pizza it looks good
11:34let's see how it actually came out
11:36let's see how it actually came out we'll
11:42put it on our little
11:45wooden board and get ready to cut this up because it's time to plate the meal time to plate the
11:54meal
12:00all right here's our pizza looks pretty good now let's cut this up let's see how it came out
12:07here we go sounds nice and crunchy that's for sure a little pizza cutter here we go we got a
12:16nice little
12:17slice here slice that's quite nice cut it in half again and here we go it's a little thicker than
12:25you
12:26want yes you don't want it there and of course it burnt a little bit on the end at the
12:29bottom
12:30probably could have put the sauce on a little sooner but let's see how it actually tastes
12:41you know i would change things up a little bit
12:51but it did not come out that bad
12:54so if you know any other recipes i can grill i mean
12:56go i just grilled pizza on i just grilled pizza so you never know what i can make next so
13:01give me
13:01some suggestions send the emails and jtank99 at gmail.com if you never know what i'm going to
13:06make next i might make your recipe so till next time manja manja bon appetit let's eat
13:26go
13:27are you
13:32go
13:32You
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