[{"data":1,"prerenderedAt":157},["ShallowReactive",2],{"category-pizza":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},212,"Pizza","pizza","🍕","#E8441A",false,[12,24,37,48,59,70,81,89,97,105,113,121,129,137,149],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1004838,"ls88yi","RpMMLLR1okw","Plant-Based Pizza 3 Ways: Chad Sarno's Whole Foods Cookbook Recipes on the TODAY Show","Chef Chad Sarno appears on the TODAY Show to demonstrate plant-based recipes from 'The Whole Foods Cookbook,' including a barbecue sweet potato pizza, whole wheat pizza dough, and a vegan baguette topped with a hearts of palm and artichoke 'seafood-style' dip. The segment highlights how whole food, plant-based cooking can be packed with bold flavors using ingredients like nutritional yeast, kelp granules, and Old Bay seasoning.","PT5M22S","RECIPE",{"name":21,"slug":22,"avatar":23},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":31,"contentType":32,"channel":33},1005110,"f2wyb8","mbStAd_aYP8","The Food Science and Psychology Behind Why Pineapple on Pizza Actually Works","Ethan Chlebowski dives into the food science and psychology explaining why pineapple on pizza has devoted fans. He breaks down how sweet-sour contrast, color appeal, and cultural nostalgia all contribute to the topping's popularity. A fun, bite-sized exploration of flavor perception and human behavior around food.","PT1M24S",true,"FOOD_SCIENCE",{"name":34,"slug":35,"avatar":36},"Cook Well w\u002F Ethan Chlebowski","cook-well-w-ethan-chlebowski","https:\u002F\u002Fyt3.ggpht.com\u002F1iZD5RkJ-jP_BRPGWrTIuVTCdQb9RT-cg58YzSIcjDMHcNJyy6nU8EKCCoQe0yX-u4qxowcgNgI=s800-c-k-c0x00ffffff-no-rj",{"id":38,"code":39,"youtubeVideoId":40,"title":41,"description":42,"youtubeDuration":43,"youtubeIsShort":10,"contentType":19,"channel":44},1011817,"arvx2p","EHdBKlL1fa0","Cheese Under the Sauce: The Sheet Pan Pizza Trick That Changes Everything","Brian Lagerstrom walks through an approachable 4-hour sheet pan pizza inspired by Italian grandma-style and Detroit techniques. Key highlights include layering mozzarella beneath the sauce, thick-cut cupped pepperoni, and a crunchy olive-oil-fried crust. Perfect for anyone who wants serious homemade pizza without the complexity of Neapolitan or Chicago styles.","PT7M21S",{"name":45,"slug":46,"avatar":47},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":49,"code":50,"youtubeVideoId":51,"title":52,"description":53,"youtubeDuration":54,"youtubeIsShort":10,"contentType":19,"channel":55},1006614,"evissh","KUu2gJn1dzc","24-Hour Cold-Rise New York Pizza at Home (Inspired by TMNT II's Iconic Pizza Scene)","Babish recreates the legendary pizza-eating scene from Teenage Mutant Ninja Turtles II: Secret of the Ooze by making authentic New York-style pizza entirely with a food processor. The recipe features a slow 24-hour cold-fermented dough, San Marzano tomato sauce, and a dual pizza stone\u002Fsteel oven setup for a crispy, foldable slice with a perfect cheese stretch.","PT4M34S",{"name":56,"slug":57,"avatar":58},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":60,"code":61,"youtubeVideoId":62,"title":63,"description":64,"youtubeDuration":65,"youtubeIsShort":10,"contentType":19,"channel":66},1002704,"j8gela","D33tzYyVDeM","Cast Iron Deep Dish Pizza Using Pillsbury Dough: The 5-Minute Pre-Bake Trick","This video shows how to make a surprisingly delicious deep dish pizza using store-bought Pillsbury pizza dough in a cast iron skillet. The key technique involves preheating the oiled cast iron pan and pre-baking the dough before adding toppings for a golden, crispy crust. A great budget-friendly, beginner-friendly meal idea.","PT4M36S",{"name":67,"slug":68,"avatar":69},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":31,"contentType":19,"channel":77},1018054,"7bkgg4","RyP1aBvcZpM","2-Ingredient Homemade Mozzarella Made With Milk and Vinegar — No Special Equipment Needed","A quick step-by-step guide to making stretchy mozzarella cheese from scratch using only milk and vinegar. The video covers the curd separation process, microwaving for stretchability, and shaping — then shows the finished cheese used on a homemade pizza with turkey pepperoni, jalapeños, and hot honey.","PT49S",{"name":78,"slug":79,"avatar":80},"Moribyan","moribyan","https:\u002F\u002Fyt3.ggpht.com\u002F1bL-pfMmI8GpxkovixymNTxBnG70uv7flxurtG16MDp0WlcaVvU70ZczUoDsUhBnAXJOVmsAmA=s800-c-k-c0x00ffffff-no-rj",{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":10,"contentType":19,"channel":88},1004727,"xyer8b","Q31k2pT-sNs","No-Knead Sheet Pan Vegan Pizza Two Ways: Spicy Meaty vs. Classic Marinara","Derek Sarno and Chad Sarno show you how to make a foolproof no-knead sheet pan pizza dough and top it two ways — a spicy veggie sausage and mushroom pie, and a classic vegan cheese marinara. Perfect for getting the whole family involved, this recipe proves plant-based pizza can be deeply satisfying and dead simple.","PT10M50S",{"name":21,"slug":22,"avatar":23},{"id":90,"code":91,"youtubeVideoId":92,"title":93,"description":94,"youtubeDuration":95,"youtubeIsShort":10,"contentType":19,"channel":96},1006445,"ijl4ic","U3LFI2mI8Y0","From Eric Andre's Absurdist Prop to Actual Food: Three Attempts at the Perfect Pizza Ball","Babish recreates the infamous 'pizza ball' from The Eric Andre Show, testing three increasingly refined approaches: a molded ball of layered pizza slices, a dough-wrapped cheese-and-pepperoni sphere, and finally bite-sized deep-fried pizza doughnut holes rolled in parmesan and oregano. The video escalates from prop recreation to genuinely craveable snack food, culminating in a marinara dipping sauce finish.","PT6M5S",{"name":56,"slug":57,"avatar":58},{"id":98,"code":99,"youtubeVideoId":100,"title":101,"description":102,"youtubeDuration":103,"youtubeIsShort":10,"contentType":19,"channel":104},1004597,"8lsj9k","0zhweIWRoPk","Vegan Garlic French Bread Pizza Two Ways: The Yogurt-Blended Cheese Trick That Actually Melts","Derek Sarno makes two vegan garlic French bread pizzas — a white pizza with homemade pesto, wilted spinach, leeks, and lemon-garlic tofu, and a red pizza with sausage-pepperoni spiced tofu and tomato sauce. The standout hack: blending vegan shredded cheese with oat-based Greek yogurt to create a creamy, molten 'melty cheese' that outperforms standard vegan cheese on its own. Great for family cooking and packed with plant-based protein.","PT17M28S",{"name":21,"slug":22,"avatar":23},{"id":106,"code":107,"youtubeVideoId":108,"title":109,"description":110,"youtubeDuration":111,"youtubeIsShort":10,"contentType":19,"channel":112},1006027,"cdf8tb","Ris0udk2C84","16 Coats of Oil and 4 Recipe Attempts: Babish Cracks Pequod's Deep-Dish from 'The Bear'","Babish recreates the iconic Pequod's Deep-Dish Pizza featured in 'The Bear,' going through four recipe iterations to nail the crust texture and a 16-coat pan-seasoning process to replicate the restaurant's signature caramelized cheese crust. The video also covers a refined Michelin-style plating with basil gel and pizza 'donuts,' mirroring a memorable scene from the show.","PT8M30S",{"name":56,"slug":57,"avatar":58},{"id":114,"code":115,"youtubeVideoId":116,"title":117,"description":118,"youtubeDuration":119,"youtubeIsShort":10,"contentType":19,"channel":120},1011495,"eozjnw","pk0iu7wu7Yw","Beer-Dough Grandma Pizza in 1 Hour: Classic Sausage and a Spinach-Bacon Variation You Need to Try","Brian Lagerstrom walks through a fast, no-mixer grandma pie using beer-based dough that comes together in 20 minutes. He covers two builds: a classic with homemade Italian sausage, mozzarella, provolone, and tomato paste sauce, plus a unique spinach, bacon, and garlic variation finished with a lemon-olive oil drizzle. Perfect for weeknight pizza cravings without the fuss.","PT11M50S",{"name":45,"slug":46,"avatar":47},{"id":122,"code":123,"youtubeVideoId":124,"title":125,"description":126,"youtubeDuration":127,"youtubeIsShort":31,"contentType":19,"channel":128},1004873,"o6qbsw","9hubot4j9Sc","How to Get a Shatteringly Crispy Undercarriage on Homemade Detroit Style Pizza","A from-scratch guide to making Detroit style pizza at home with an ultra-crispy base and cheesy edges. The video walks through dough preparation, a stretch-and-fold technique, garlic butter, and a mozzarella-Monterey Jack cheese blend. Perfect for home cooks chasing restaurant-quality results.","PT58S",{"name":78,"slug":79,"avatar":80},{"id":130,"code":131,"youtubeVideoId":132,"title":133,"description":134,"youtubeDuration":135,"youtubeIsShort":10,"contentType":19,"channel":136},1011753,"h5u2xl","rNqWpd26frg","Why AP Flour Beats 00 Flour for Neapolitan-Style Pizza in a Home Oven","Brian Lagerstrom shares a no-mod home oven technique for making Neapolitan-ish pizza that rivals wood-fired results. He explains why all-purpose flour outperforms 00 flour at home oven temperatures, walks through a 3-day cold ferment dough, and demonstrates both a gas oven pizza stone method and a cast iron stovetop alternative. Perfect for anyone chasing that leopard-charred crust without a dedicated pizza oven.","PT10M28S",{"name":45,"slug":46,"avatar":47},{"id":138,"code":139,"youtubeVideoId":140,"title":141,"description":142,"youtubeDuration":143,"youtubeIsShort":10,"contentType":144,"channel":145},1009770,"syq9ot","ittB8z6nfCM","A Day Working at a 1963 Queens Pizzeria Reveals Why NYC Pizza Can't Be Replicated","Dylan Huynh gets a hands-on job at Brother's Pizzeria in Queens, New York — open since 1963 — to uncover the real secret behind New York-style pizza. He preps sausage, grinds cheese, mixes 50-lb dough batches, cooks sauce, and even attempts to stretch and bake his own pie alongside veteran pizza makers Dennis and Pete. By the end, his conclusion might surprise pizza purists.","PT14M2S","FOOD_VLOG",{"name":146,"slug":147,"avatar":148},"Dylan Huynh","dylan-huynh","https:\u002F\u002Fyt3.ggpht.com\u002FtDzwUw8xaQudkxnLJ2k8QsmvjubumS9qQ0DYBzodkV9Hs4_iJwW-bxTU3ROiGg2RE04LDR-_okM=s800-c-k-c0x00ffffff-no-rj",{"id":150,"code":151,"youtubeVideoId":152,"title":153,"description":154,"youtubeDuration":155,"youtubeIsShort":10,"contentType":19,"channel":156},1004542,"qnb2a0","ARv_w2BrJgU","Cauliflower-Garlic White Sauce Turns Wilting Veg Into a 11\u002F10 Vegan Pizza","Derek Sarno rescues aging broccoli, bell peppers, and cauliflower by building a creamy, dairy-free white pizza sauce from scratch, then loading it onto lavash bread with hot Italian tempeh sausage. A practical, zero-waste cooking lesson that doubles as a genuinely indulgent plant-based meal.","PT14M55S",{"name":21,"slug":22,"avatar":23},1778181063607]