LogicDude
18501
635
26
From cooking_with_fire___ on IG
Aug 16, 2026 1:13 AM
LogicDude
18501
635
26
From cooking_with_fire___ on IG
2015Chefj
I'm very tired of the chefs on this platform opening a can of Pillsbury whatever to make a commercial for Pillsbury whatever.
IntegratedTraumaEarnedSecure
I actually went out and bought the stuff to make this
IliveIdyeIliveagain
Is that 'Reverse Engineering' I often heard about?
TheFastpaws
That looks so good.
Galliskinmaufrius
French people: pizza tatin!
spontaneous9
izzat peesha? i luvz peesha
RandyPhonecian
Doggie looks like he shouldn't get wet or fed after midnight.
ItsJustBluskyandImgrNow
What? Just 3 layers of cheese? A 4th layer would have sold it better. Kidding; this looks amazing (I'm now putting a frozen one in the oven).
stonecoldstevebuschemi
If you're too lazy to make your own pizza dough from scratch, go to a local pizza joint you enjoy. Most of them will sell you the pizza dough they've made, on the cheap.
Pro tip: pizzerias make A LOT of pizza dough.
tchrbrian
Personal pizza for me. All for me.
wowbaggerthethird
it may be 'upside down cast iron something' but it's not a pizza.
9z2nf02h
All that fancy cookin', and you put a tube dough in it. smdh
Enlightenment123
Australian Food
Blunderwriter
But is it GOOOOOD??
ForTheLoveofGodAndAllThatIsHolyMyAnusIsBleeding
It's HOT and it's READY!
ElbowDeepInSaintCelestine
He made that look too easy. Knowing my luck, I'd fuck up the first step
mikeatike
So much grease tho.
Pelican3
How long do you bake it and at what temp? Asking for a friend.
anybodyjohn4
Heart healthy too!
PenguinNamedWobbles
I like how it has a solid layer of pepperoni. I've been saying some pizzas need this for years.
FredGarvinMaleProstitute
There is a place in Chicago that does a thing like this.
https://www.chicagopizzaandovengrinder.com/
RichardPenne
You forgot the pineapple.
wandergirl
My husband and I call that cutting tool a "pizza bat'leth"
GoodChange
Glory to you and your house
DamnedIfYouDo
I would eat that until I started to feel heart palpitations, then I'd have one more slice.
Soggybathroomsock
These Instagram pizza knives are getting out of hand.
Klatrymadon
Aussie style pizza.
AmbientPlatypus
An Italian shepherd's pie...
Moose79
No, its not even close to the same thing
Its missing key ingredients and you dont flip a shepherd pie when you take it out, the mashed potatoes are the top not the bottom
gerbabbel
More like American.
That kind and amount of cheese would make every nonna cry.
OperationRustysBlanket
A Gisepi
EMHPicardo
HandoB4Javert
PantsAreForTheWeek
spooktree
Seph89
https://media0.giphy.com/media/v1.Y2lkPWE1NzM3M2U1bnFlcHpwanRmcXUzdWN1ZHpnaWN2cW4wMnhreGw1YWNvbmtyY21rcyZlcD12MV9naWZzX3NlYXJjaCZjdD1n/8OMbnKt3hYUOSZVACa/200w.webp
DasBeaker
For anyone wondering about the sliced cheese it’s Tillamook Spicy Colby cheese. Stuff is fucking amazing!!!!!
thebonesofmyancestors
Hell yeah it is.
notAlwaysSuper
Heh im not the only one who's been studying their face with thay huh. Identified that instantly too
DasBeaker
Dude that stuff is like crack! Specially love to use it in a tomato sammich. Right amount of acid with the burn and the mayo to balance it out. Goood shit!
rezpawner
That is entirely too much pepperoni, and wtf is with sausages in there as well? This is a casserole with bread on top.
rezpawner
/gallery/hes-back-just-few-more-days-lYiE22h#/t/jon_stewart I'll die on this hill, and I'll take every single one of you with me.
Exyr
Chicago deep dish is infact casserole.
chefsoda
Very tasty casserole, but yes, casserole
ElbowDeepInAGoblin
The bread is on the bottom, first of all.
rezpawner
What was the order of ingredients again? First of all?
EverNotRelevant
Like a tarte Tatin, but instead of trapping flavor, it traps grease
DanteEdward
So it traps... Flavor?
EverNotRelevant
If you want "flavor" like that, go suck on a grease trap
AgentTasmania
Every American internet recipe: use ground beef that is AT LEAST 100% fat or it will be dry and flavorless. Once that's browned add four pounds of butter, and if you even think of not using kosher salt for absolutely everything I will personally come burn your house down.
KPodol
To be fair, if you look up french classical recipes (especially Bocuse), the amount of fat used is ridiculous.
Ghnhx
you had me until the fuckin pillsbury bullshit "crust"
mikeatike
And pizza dough is so easy to make.
Euclid11010
My friend, I'm about to blow your mind. You can use something else instead of the Pillsbury crust. You could buy ready-made pizza crust or even make your own and use that!
Jewdakris
He's teaching to how so you can improve.
Marsupialmessiah
I have done this on an egg smoker using pillsbury phillo dough. It does in fact work like really tasty. If you are not into making your own phillo dougj which takes fucking forever and a lot of experince to get right
HaveANiceFace
My boi doug j.
Fuckimgurcunts
Lol I was like. You smoke eggs?
Marsupialmessiah
Hahahahha egg-shaped smoker like "big green egg" hahahahaha yeah i kinda realized what i wrote after hitting post
SnailsAgainstTungstenSpheres
Dixinmass
You can find frozen pizza dough that not only tastes better but has less garbage ingredients. Also they cost half as much as the pillsbury trash.
ColdestOne
Some grocery stores have refrigerated pizza dough that's quite good. Usually $2-3 for enough to make a pizza to feed 2.
AfterTheRainComesTheRainbow
Its also easy to make. I make my own dough and with my dough hook for my kitchen aid its like 30 mins max
SpacemanSpiff1000
2 minutes getting ingredients together 10 minutes mixing. Letting it rest covered for a few hours, 2 minutes portioning it out. You can even freeze the dough balls at this point to save. Cold ferment for 1 day, but best for 3 days. All the ingredients are long term shelf stable and its so cheap and easy you can make a 14" pizza dough yourself for roughly 50-75¢
SergeyPrkl
and let it bubble over night...
AfterTheRainComesTheRainbow
I'll have to try that. Usually I leave it a couple of hours if I'm not in a rush lol.
EverNotRelevant
If you're gonna try it, do the first proofing overnight in the fridge