**A Glimpse into the World of Uni Pizza Ovens**

Honesty is what today's sponsor Uni is all about, and honestly, there's no other brand that makes cooking pizza at home easier. I've been using their ovens for years, and Uni just keeps on improving their game. The Uni Carrot 16 is an absolute beast, one of their newest models that I freaking love it. Wow, look at that what is going on with that cheese - that's crazy. Those crispy lentils on the outside, and this non-melting mozzarella, I feel like this had a much better chance with just regular mozzarella on it.

She had some sprouts, I'm going on with some arugula micro greens, looked like pesto to me so I made a pesto. It certainly looks sexy, very unique - this one is a true wild card. See what's going on in that crust whoa, that's wild green pizza dough. This is one of those bites where I have absolutely no idea what's coming my way, there's no taste experience I can judge this off of right now. That mozzarella cheese just does not taste good - it's kind of like an Indian flatbread with those lentils, green chutney to some degree on top.

I think if you added a paneer cheese to this and said maybe crumbled fresh on top that would be the perfect Indian pizza. The spinach crust is incredible, that's the breakthrough of this recipe - I'm gonna give this 3.2 spatulas. I think I will certainly take inspiration from adding vegetables, adding different ingredients to the dough. Why not? This spinach dough is delicious, but that vegan cheese is just knocking it down on the scales.

**A Delicious Vodka Square Pizza**

We've got vodka square pizza with 10.9 million views devour power - one of our favorite pizzas in New York. That looks so oh yeah, as Vito would say - the cross that was some vodka square pizza from Crispy Pizza and Deckers Heights Brooklyn, that was it that was it that looks so good.

I might do a little bit more research on this and make it - have never made a vodka sauce in my life which means I've never made a vodka pizza as well. Guess what? I've got some vodka right here. So, what I'm going to do is just take the remaining tomato sauce, this is like a bonus recipe add the tomato sauce well pizza sauce it's already got the flavorings in there heavy cream and a little bit of vodka mix that up. And in the meantime, get a square dish always want a good bit of olive oil when you're going deep dish.

I'll just stretch this out right in there perfect - we'll let that sit for about five minutes while that cooks. Since the glutens tighten up a bit we'll spread it out again looking good as I can. We'll go on with that vodka sauce and then just shred it onto mats, it was pretty marbled from what I remember so I just realized this was made in a non-stick pan hopefully it can handle the temperature of this oven.

We'll let that cook - i'll keep an eye on it - it's been about two minutes. Just want to give that a peek you can see we're puffing on the one side so I want to turn it oh yeah, we're getting deep dish all right. Oh this looks awesome let's take another peeky that looks insane all right.

**A Delicious Deep Dish Pizza**

I mean right away you got that incredible just deep dish action going - you can taste that oil in the crust vodka sauce is pretty subtle when I tasted it straight up, it's like oh yeah that is penne alabatka all the way here. It's pretty subtle on the pizza but it's nice, it's smooth it's creamy it really melts together well with that juice it's not like you know life-changing compared to just a marinara sauce but it's nice, it's not bad.

So I'll give it a 4 out of 5 spatulas - at least my version, you know maybe their version is a five out of five. Four different pizzas that were all very unique so thanks again to all the creators for really bringing it this episode and thank you to Uni for their incredible pizza ovens and for making all of this possible.

Uni strives to build a deeper connection to pizza and with an oven like this I can now bring the craft of pizza making to my own home. So hopefully, you're inspired to make some pizza as well - the weekend is coming up quickly so get cooking my friends.

"WEBVTTKind: captionsLanguage: enfor those of you familiar with the channel you know i am obsessed with pizza making and i've been working over the last few years to really perfect my craft but today we're breaking away from tradition to once again scour the world of tick tock for the craziest pizza creations the goal is to research and recreate to see if the hits actually stand up to the recipes in real life all right so we've got burrata toast at 3.5 million from the josh elkin brought a toast i saw haley bieber make this pizza on tick tock and had to try it for myself because who doesn't like burrata starting off with a large round loafer yes yes haley bieber had some type of viral burrata smash and i guess this guy's recreating sourdough bread spreading on some salted butter i definitely should have let it get softer the original recipe called for truffle oil down with truffle so i used some basil and oregano infused olive oil instead once the bread gets golden brown and toasted on both sides i started with the tomatoes and i'm using yellow and red heirloom tomatoes hit them with a lemon and olive oil mixture and a little bit of flaky salt and let them sit in that for a bit and then back to the toast and this now nothing fancy here just ripping it apart all right so i don't know like okay i know helly bieber married to justin bieber obviously i don't know her culinary background but clearly she's got something because there's technique involved i don't know if she you know was in italy she saw this recipe or it's passed down from someone she just created on her own spreading it over the toast evenly once that's done place the dressed tomatoes on top followed by some grated parmesan cheese then this goes in the oven at 350 degrees fahrenheit for 10 minutes when it comes out add some warm marinara on top followed by some more grated parmesan cheese a little bit of dried oregano and for some heat some dried red pepper flakes really interesting you kind of have a reverse pizza here where you melt the cheese then you're adding warm marinara to the top and i don't mind it i actually a lot of times when i'm at a pizza place i ask for extra marinara just to kind of dip so this is pop that back in the oven for another 10 minutes and then you can eat it as is or you can cut it into wedges like a real pizza whoa wait is this the guy from epic meal time i knew it i knew it so obviously you get a lot of hacky recipes on tick tock which to me are usually a pass but when you get the hack mixed with some techniques some refinement you might have a smash hit so it turns out that haley bieber's pizza toast took over the world of tiktok for like a week or a few weeks i tracked down her original recipe because i wanted to get fluent with her version and there are some minor differences i'm gonna kind of choose my favorite parts of both josh's and hailey's recipe and try something out that's honestly a little bit different so josh just took a knife and hacked his sourdough bread straight in half like this which is a bit sacrilege for me since i've got a nice crusty loaf like the heli beaver version i'm just gonna do some nice thick slices that's a good inch right there i've got some nice room temp butter josh didn't like truffle oil but i am going with the original haley bieber truffle oil spritz butter on this side and a little trough on that side as well get that in the uni give it a quick little toast on both sides oh wow that is instantly bubbling up in there like three seconds in we're cruising at 7 30 a little higher than your standard oven you can actually see this browning before our eyes and the bottom is nice and toasty oh damn we got to get that out okay yeah that was quick that was like 30 seconds i didn't even have time to prep my tomatoes so i'll do it now so i've got one yellow heirloom tomato and a few plum tomatoes and i'm just going to cut these into some thick slices flaky salt a little bit of dried egg hatch of olive oil and just a squeeze of lemon let that sit for a minute let's work on these toasts the star of the show some nice creamy burrata i think one burrata ball per toast will be perfect we'll do one yellow version and one red and then on with the grated parm these go back in the oven now he said oven at 350 so we got to really keep an eye on these we're cooking much higher all right it's been about 30 seconds broad is definitely starting to melt actually a veto tip if you're getting too crispy on the bottom just put it on the pizza peel thank you vito maybe the butter on the bottom wasn't the best move now i prepped this pizza sauce yesterday really simple just a really nice crushed can of tomatoes a drizzle of olive oil some dried oregano i like it spicy so i added some chili flake grated in one garlic clove a few sprigs of fresh basil and i just stirred that up and let it sit for a day now we'll give that a spoon of the marinara now this already has the oregano and chili flake in it so i don't need to add it a little bit more the parm and now i'm just gonna pop that back in the oven just to heat up let's see what we got going on on the inside all right wow so i was a bit concerned cooking a toast in a pizza oven which is made of course from cooking pizzas from raw fermented dough but we've got a nice fluffy interior a little bit charred on the outside we've got some leopard markings here and everything is nicely melted like all pizza making i could definitely improve the next time i make this wow that's so amazing so all of these flavors are simple pizza ingredients but it's in the technique it's how they're actually layered and i think hayley bieber she did an incredible job plus the addition of burrata which is unique of course it tastes like a pizza but it has a level of gourmet-ness that is incredible for like a quick snack that you're throwing together in a few minutes so this version was a combination of both hayley's and josh's recipes i'll give it a 4.5 out of 5 spatulas it's so good but it's still not a pizza it's a toast all right mozzarella snap pea and prosciutto pizza sounds delicious if that was on a menu i'm probably ordering that 2.3 million views from lindsay eats l.a sounds very la to be honest yeah like super fresh oh this is quick oh nice oh that looks great that is so california right there that's like the refined version of california pizza kitchen i gotta watch it again though that was so quick we've got some type of parmesan going on the crust fresh moths prosciutto okay opens the snap peas really refined i like this that looks awesome that is like the key to tick tock right there is 15 seconds you hit me with just inspiration i don't necessarily need to know how to make that exactly but i want to make something like that right now now lindsay's eating la and this is the ultimate la pizza to me very california-esque with just a lot of freshness and not a traditional pizza but for me i like this style of pizza if you're cooking a bunch of pizzas for a party as long as you have a few classic margaritas you throw something like this in the mix it's nice and fresh it's light and your guests are gonna be happy most likely we gotta try it to see if it's good so we're gonna start off with the dough so last night i made my classic overnight pizza dough recipe and it's really simple it's a 65 hydration dough recipe that bulk ferments in the fridge overnight to give it a nice slow fermentation for extra flavor and then this morning i took the dough out i shaped a few balls and boom here we go ready for some pizza making i'm just going to take one of these dough balls pop that on start shaping let's see what i can remember from the veto video a little stretchy stretch and voila the palm tree nice base of that and then she hit it with some pep onto the pizza peel oh that didn't work out let's try that again i tried to be a hero like vito and it just didn't work out but that's all right it's all there oh yeah that slips off nice and easy we'll close that and just keep an eye on it take a look oh that thing is popping up in there rotate it back in i'm happy let me check the bottom oh yeah happy with that olive oil grated parm again she just ripped up some mozzarella fresh prosciutto rip that up so i think she broke open those snap peas to take them out of the shell fresh basil there's a jar or something that i can't really tell i'm gonna say it's oregano just a little bit of that a little lemon juice this is some balsamic and a little bit of olive oil a touch of some flaky salt and that is a masterpiece right there one of the more fun pizzas i've ever assembled i'm very tempted to throw this back in the oven i think i'll take one slice try it like this and then toss it back in taking this half tossing it into the oven i've got a beautiful slice of pizza with every ingredient on it in one bite i think this thing is almost done yeah i hear it calling for us there we go some melty mozzarella a little crispy prosciutto all right back to the tasting i thought it was kind of more of an issue with the fresh mozzarella on there not actually melted but you've got that crispy parmesan crust that works really well balanced with the freshness of the toppings i love the sweetness of the balsamic coming through with the salty prosciutto and then those little fresh pea pops i don't know if it's a pizza i can't confirm that but it is an incredibly tasty flat bread one of the best i've ever had but i really want to try this right now wow now that i don't know that might even look better that tastes more like a pizza sure so with the cooked version everything now kind of melts together your tongue can't really pick out those ingredients as specifically as it can with the fresh i don't think it's necessarily better or worse i would actually say i prefer this just because it's so different it's so unique but the toasted is also an incredible option so lindsay eats la i love the effort of just layering flavor here i love the freshness i'm giving it a 4.75 spatulas out of five good work vegan spinach pizza 4.2 million belly hearns she's great she's got real great vegan recipes i keep making this bright green spinach dough it's really simple and it makes a really good pizza crust all you do is blend a cup of spinach and a tablespoon of olive oil 2 3 cup of flour a little bit of baking powder wait okay so she's using baking powder did she use yeast and some salt her recipes are always super unique i've never thought to blend up what did she do she blended up spinach into the dough it's genius then just roll it out all right so that's certainly not a pizza dough that is a baking powder dough that has zero fluff that came right from mixing obviously no rise if you're not making yeast okay kind of like a spinach flatbread okay what's going on here she didn't tell us what she's topping it with flip top and bake so we're kind of left up for interpretation here i don't know what type of sauce she has on the bottom it looks like lentils all types of crazy vegan there i just got very confused so she's baking in the sprouts which is highly questionable you'd think these fresh ingredients like that would maybe get sprinkled on top but i don't know and then this is some type of like herb sauce which looks good we've got a vegan cheese alert look at the melt on that that is complete and you know that's not good and then she dips it in some type of homemade right so kind of endless and the texture is kind of like a flat bread okay i'm trying to see this side section yeah she could use a little more uh puff in that crust it's a nice color on there it's really good i think what we do with that is just take her inspiration and make it better i love what she's doing but we can we can enhance so i typically don't make vegan pizzas but what really caught my eye was this green dough there's just something about that concept of infusing veggies into your dough which i have never done before you think wheat water yeast salt and that's it but now we're entering into a whole new world so what i did last night was i made myself some green pizza dough so what i did was i loaded up a blender with a bunch of spinach added a little bit of olive oil and to really get a nice consistency i added about half a cup of water and just blended that until it was a completely smooth spinach liquid now rather than just using baking soda like bally hearns did i actually made a true pizza dough from this point i measured out the flour added my yeast and salt and just replaced the water content with this spinach water and kneaded that up until i got a nice smooth dough let that ferment in the fridge overnight until it doubled in size and then this morning i shaped up a few green pizza doughs and that's what i have right here so i'm just gonna shape this into pizza and add my toppings so she had a lentil mixture as the base so i figured i would make lentils but use the pizza sauce from the first recipe so i fried up some onions and garlic in a pan added in about a cup of lentils and about a half a cup of the pizza sauce top that with some water and cook that on low heat until the lentils were nice and tender so this is a lentil pizza sauce mixture i kind of like it these actually spread on really nice pizza lentil base now i said i wouldn't do it but for the good of the recipe we've got some vegan mozzarella shreds they certainly look like mozzarella but the ingredients it's just oil and starch and powdered cellulose oh also something called mozzarella flavor i don't know how they get mozzarella flavor i taste the mozzarella flavor that's about it and then just oil and starch to be honest in like cheese form pop that on we'll see if it melts so there's your base that's going in the oven i have no idea how this fake motz is gonna react also how the green dough is gonna react maybe that spinach will somehow change the puff who knows we'll find out in a few seconds so today's video of course is all about making pizza which also happens to be what today's sponsor uni is all about honestly there's no other brand that makes cooking pizza at home easier i've been using their ovens for years and uni just keeps on improving their game and this uni carrot 16 is an absolute beast it's one of their newest models i freaking love it wow look at that what is going on with that cheese that's crazy those crispy lentils on the outside and this just non-melting mozzarella i feel like this had a much better chance with just regular mozzarella on it she had some sprouts i'm going on with some arugula micro greens looked like a pesto to me so i made a pesto it certainly looks sexy very unique this one is a true wild card see what's going on in that crust whoa that's wild green pizza dough this is one of those bites where i have absolutely no idea what's coming my way there's no taste experience i can judge this off of right now that mozzarella cheese just does not taste good it's kind of like an indian flatbread with those lentils green chutney to some degree on top i think if you added a paneer cheese to this and said maybe crumbled fresh on top that would be the perfect indian pizza that spinach crust is incredible that's the breakthrough of this recipe i'm gonna give this 3.2 spatulas i think i will certainly take inspiration from adding vegetables adding different ingredients to the dough why not this spinach dough is delicious but that vegan cheese is just knocking it down on the scales we've got vodka square pizza 10.9 million views devour power one of our favorite pizzas in new york that looks so oh yeah as vito would say the cross that was some the vodka square pizza from crispy pizza and decker heights brooklyn that was it that was it that looks so good i might do a little bit more research on this and make it i have never made a vodka sauce in my life which means i have never made a vodka pizza as well and i'm interested in both and guess what i've got some vodka right here so what i'm going to do is just take the remaining tomato sauce this is like a bonus recipe add the tomato sauce well pizza sauce it's already got the flavorings in there heavy cream and a little bit of vodka mix that up and i'm going to get that on the burner and in the meantime got a square dish always want a good bit of olive oil when you're going deep dish and i'll just stretch this out right in there perfect we'll let that sit for about five minutes while that cooks and since the glutens tighten up a bit we'll spread it out again looking good there let's give it a taste oh really nice tastes like pasta so i'm just spreading this out a little bit to the corners good as i can we'll go on with that vodka sauce and then just shred it on mats it was pretty marbled from what i remember so i just realized this was made in a non-stick pan hopefully it can handle the temperature of this oven and we'll let that cook i'll keep an eye on it it's been about two minutes i just want to give that a peek you can see we're puffing on the one side so i want to turn it oh yeah we're getting deep dish all right oh this looks awesome let's take another peeky that looks insane all right i think it needs another maybe one minute all right we're ready coming out uni for the win right there hand held up let's see the bottom oh yeah that is perfectly crispy so posted by devourpower on tiktok but this pizza is from crispies in dyker heights from brooklyn let's see what you got i mean right away you got that incredible just deep dish action going you can taste that oil in the crust vodka sauce is pretty subtle when i tasted it straight up it's like oh yeah that is penne alabatka all the way here it's pretty subtle on the pizza but it's nice it's smooth it's creamy it really melts together well with that juice it's not like you know life-changing compared to just a marinara sauce but it's nice it's not bad so i'll give it a 4 out of 5 spatulas at least my version you know maybe their version is a five out of five so there you go four different pizzas that were all very unique so thanks again to all of the creators for really bringing it this episode and thank you to uni for their incredible pizza ovens and for making all of this possible uni strives to build a deeper connection to pizza and with an oven like this i can now bring the craft of pizza making to my own home so hopefully you're inspired to make some pizza as well the weekend is coming up quickly so get cooking my friendsfor those of you familiar with the channel you know i am obsessed with pizza making and i've been working over the last few years to really perfect my craft but today we're breaking away from tradition to once again scour the world of tick tock for the craziest pizza creations the goal is to research and recreate to see if the hits actually stand up to the recipes in real life all right so we've got burrata toast at 3.5 million from the josh elkin brought a toast i saw haley bieber make this pizza on tick tock and had to try it for myself because who doesn't like burrata starting off with a large round loafer yes yes haley bieber had some type of viral burrata smash and i guess this guy's recreating sourdough bread spreading on some salted butter i definitely should have let it get softer the original recipe called for truffle oil down with truffle so i used some basil and oregano infused olive oil instead once the bread gets golden brown and toasted on both sides i started with the tomatoes and i'm using yellow and red heirloom tomatoes hit them with a lemon and olive oil mixture and a little bit of flaky salt and let them sit in that for a bit and then back to the toast and this now nothing fancy here just ripping it apart all right so i don't know like okay i know helly bieber married to justin bieber obviously i don't know her culinary background but clearly she's got something because there's technique involved i don't know if she you know was in italy she saw this recipe or it's passed down from someone she just created on her own spreading it over the toast evenly once that's done place the dressed tomatoes on top followed by some grated parmesan cheese then this goes in the oven at 350 degrees fahrenheit for 10 minutes when it comes out add some warm marinara on top followed by some more grated parmesan cheese a little bit of dried oregano and for some heat some dried red pepper flakes really interesting you kind of have a reverse pizza here where you melt the cheese then you're adding warm marinara to the top and i don't mind it i actually a lot of times when i'm at a pizza place i ask for extra marinara just to kind of dip so this is pop that back in the oven for another 10 minutes and then you can eat it as is or you can cut it into wedges like a real pizza whoa wait is this the guy from epic meal time i knew it i knew it so obviously you get a lot of hacky recipes on tick tock which to me are usually a pass but when you get the hack mixed with some techniques some refinement you might have a smash hit so it turns out that haley bieber's pizza toast took over the world of tiktok for like a week or a few weeks i tracked down her original recipe because i wanted to get fluent with her version and there are some minor differences i'm gonna kind of choose my favorite parts of both josh's and hailey's recipe and try something out that's honestly a little bit different so josh just took a knife and hacked his sourdough bread straight in half like this which is a bit sacrilege for me since i've got a nice crusty loaf like the heli beaver version i'm just gonna do some nice thick slices that's a good inch right there i've got some nice room temp butter josh didn't like truffle oil but i am going with the original haley bieber truffle oil spritz butter on this side and a little trough on that side as well get that in the uni give it a quick little toast on both sides oh wow that is instantly bubbling up in there like three seconds in we're cruising at 7 30 a little higher than your standard oven you can actually see this browning before our eyes and the bottom is nice and toasty oh damn we got to get that out okay yeah that was quick that was like 30 seconds i didn't even have time to prep my tomatoes so i'll do it now so i've got one yellow heirloom tomato and a few plum tomatoes and i'm just going to cut these into some thick slices flaky salt a little bit of dried egg hatch of olive oil and just a squeeze of lemon let that sit for a minute let's work on these toasts the star of the show some nice creamy burrata i think one burrata ball per toast will be perfect we'll do one yellow version and one red and then on with the grated parm these go back in the oven now he said oven at 350 so we got to really keep an eye on these we're cooking much higher all right it's been about 30 seconds broad is definitely starting to melt actually a veto tip if you're getting too crispy on the bottom just put it on the pizza peel thank you vito maybe the butter on the bottom wasn't the best move now i prepped this pizza sauce yesterday really simple just a really nice crushed can of tomatoes a drizzle of olive oil some dried oregano i like it spicy so i added some chili flake grated in one garlic clove a few sprigs of fresh basil and i just stirred that up and let it sit for a day now we'll give that a spoon of the marinara now this already has the oregano and chili flake in it so i don't need to add it a little bit more the parm and now i'm just gonna pop that back in the oven just to heat up let's see what we got going on on the inside all right wow so i was a bit concerned cooking a toast in a pizza oven which is made of course from cooking pizzas from raw fermented dough but we've got a nice fluffy interior a little bit charred on the outside we've got some leopard markings here and everything is nicely melted like all pizza making i could definitely improve the next time i make this wow that's so amazing so all of these flavors are simple pizza ingredients but it's in the technique it's how they're actually layered and i think hayley bieber she did an incredible job plus the addition of burrata which is unique of course it tastes like a pizza but it has a level of gourmet-ness that is incredible for like a quick snack that you're throwing together in a few minutes so this version was a combination of both hayley's and josh's recipes i'll give it a 4.5 out of 5 spatulas it's so good but it's still not a pizza it's a toast all right mozzarella snap pea and prosciutto pizza sounds delicious if that was on a menu i'm probably ordering that 2.3 million views from lindsay eats l.a sounds very la to be honest yeah like super fresh oh this is quick oh nice oh that looks great that is so california right there that's like the refined version of california pizza kitchen i gotta watch it again though that was so quick we've got some type of parmesan going on the crust fresh moths prosciutto okay opens the snap peas really refined i like this that looks awesome that is like the key to tick tock right there is 15 seconds you hit me with just inspiration i don't necessarily need to know how to make that exactly but i want to make something like that right now now lindsay's eating la and this is the ultimate la pizza to me very california-esque with just a lot of freshness and not a traditional pizza but for me i like this style of pizza if you're cooking a bunch of pizzas for a party as long as you have a few classic margaritas you throw something like this in the mix it's nice and fresh it's light and your guests are gonna be happy most likely we gotta try it to see if it's good so we're gonna start off with the dough so last night i made my classic overnight pizza dough recipe and it's really simple it's a 65 hydration dough recipe that bulk ferments in the fridge overnight to give it a nice slow fermentation for extra flavor and then this morning i took the dough out i shaped a few balls and boom here we go ready for some pizza making i'm just going to take one of these dough balls pop that on start shaping let's see what i can remember from the veto video a little stretchy stretch and voila the palm tree nice base of that and then she hit it with some pep onto the pizza peel oh that didn't work out let's try that again i tried to be a hero like vito and it just didn't work out but that's all right it's all there oh yeah that slips off nice and easy we'll close that and just keep an eye on it take a look oh that thing is popping up in there rotate it back in i'm happy let me check the bottom oh yeah happy with that olive oil grated parm again she just ripped up some mozzarella fresh prosciutto rip that up so i think she broke open those snap peas to take them out of the shell fresh basil there's a jar or something that i can't really tell i'm gonna say it's oregano just a little bit of that a little lemon juice this is some balsamic and a little bit of olive oil a touch of some flaky salt and that is a masterpiece right there one of the more fun pizzas i've ever assembled i'm very tempted to throw this back in the oven i think i'll take one slice try it like this and then toss it back in taking this half tossing it into the oven i've got a beautiful slice of pizza with every ingredient on it in one bite i think this thing is almost done yeah i hear it calling for us there we go some melty mozzarella a little crispy prosciutto all right back to the tasting i thought it was kind of more of an issue with the fresh mozzarella on there not actually melted but you've got that crispy parmesan crust that works really well balanced with the freshness of the toppings i love the sweetness of the balsamic coming through with the salty prosciutto and then those little fresh pea pops i don't know if it's a pizza i can't confirm that but it is an incredibly tasty flat bread one of the best i've ever had but i really want to try this right now wow now that i don't know that might even look better that tastes more like a pizza sure so with the cooked version everything now kind of melts together your tongue can't really pick out those ingredients as specifically as it can with the fresh i don't think it's necessarily better or worse i would actually say i prefer this just because it's so different it's so unique but the toasted is also an incredible option so lindsay eats la i love the effort of just layering flavor here i love the freshness i'm giving it a 4.75 spatulas out of five good work vegan spinach pizza 4.2 million belly hearns she's great she's got real great vegan recipes i keep making this bright green spinach dough it's really simple and it makes a really good pizza crust all you do is blend a cup of spinach and a tablespoon of olive oil 2 3 cup of flour a little bit of baking powder wait okay so she's using baking powder did she use yeast and some salt her recipes are always super unique i've never thought to blend up what did she do she blended up spinach into the dough it's genius then just roll it out all right so that's certainly not a pizza dough that is a baking powder dough that has zero fluff that came right from mixing obviously no rise if you're not making yeast okay kind of like a spinach flatbread okay what's going on here she didn't tell us what she's topping it with flip top and bake so we're kind of left up for interpretation here i don't know what type of sauce she has on the bottom it looks like lentils all types of crazy vegan there i just got very confused so she's baking in the sprouts which is highly questionable you'd think these fresh ingredients like that would maybe get sprinkled on top but i don't know and then this is some type of like herb sauce which looks good we've got a vegan cheese alert look at the melt on that that is complete and you know that's not good and then she dips it in some type of homemade right so kind of endless and the texture is kind of like a flat bread okay i'm trying to see this side section yeah she could use a little more uh puff in that crust it's a nice color on there it's really good i think what we do with that is just take her inspiration and make it better i love what she's doing but we can we can enhance so i typically don't make vegan pizzas but what really caught my eye was this green dough there's just something about that concept of infusing veggies into your dough which i have never done before you think wheat water yeast salt and that's it but now we're entering into a whole new world so what i did last night was i made myself some green pizza dough so what i did was i loaded up a blender with a bunch of spinach added a little bit of olive oil and to really get a nice consistency i added about half a cup of water and just blended that until it was a completely smooth spinach liquid now rather than just using baking soda like bally hearns did i actually made a true pizza dough from this point i measured out the flour added my yeast and salt and just replaced the water content with this spinach water and kneaded that up until i got a nice smooth dough let that ferment in the fridge overnight until it doubled in size and then this morning i shaped up a few green pizza doughs and that's what i have right here so i'm just gonna shape this into pizza and add my toppings so she had a lentil mixture as the base so i figured i would make lentils but use the pizza sauce from the first recipe so i fried up some onions and garlic in a pan added in about a cup of lentils and about a half a cup of the pizza sauce top that with some water and cook that on low heat until the lentils were nice and tender so this is a lentil pizza sauce mixture i kind of like it these actually spread on really nice pizza lentil base now i said i wouldn't do it but for the good of the recipe we've got some vegan mozzarella shreds they certainly look like mozzarella but the ingredients it's just oil and starch and powdered cellulose oh also something called mozzarella flavor i don't know how they get mozzarella flavor i taste the mozzarella flavor that's about it and then just oil and starch to be honest in like cheese form pop that on we'll see if it melts so there's your base that's going in the oven i have no idea how this fake motz is gonna react also how the green dough is gonna react maybe that spinach will somehow change the puff who knows we'll find out in a few seconds so today's video of course is all about making pizza which also happens to be what today's sponsor uni is all about honestly there's no other brand that makes cooking pizza at home easier i've been using their ovens for years and uni just keeps on improving their game and this uni carrot 16 is an absolute beast it's one of their newest models i freaking love it wow look at that what is going on with that cheese that's crazy those crispy lentils on the outside and this just non-melting mozzarella i feel like this had a much better chance with just regular mozzarella on it she had some sprouts i'm going on with some arugula micro greens looked like a pesto to me so i made a pesto it certainly looks sexy very unique this one is a true wild card see what's going on in that crust whoa that's wild green pizza dough this is one of those bites where i have absolutely no idea what's coming my way there's no taste experience i can judge this off of right now that mozzarella cheese just does not taste good it's kind of like an indian flatbread with those lentils green chutney to some degree on top i think if you added a paneer cheese to this and said maybe crumbled fresh on top that would be the perfect indian pizza that spinach crust is incredible that's the breakthrough of this recipe i'm gonna give this 3.2 spatulas i think i will certainly take inspiration from adding vegetables adding different ingredients to the dough why not this spinach dough is delicious but that vegan cheese is just knocking it down on the scales we've got vodka square pizza 10.9 million views devour power one of our favorite pizzas in new york that looks so oh yeah as vito would say the cross that was some the vodka square pizza from crispy pizza and decker heights brooklyn that was it that was it that looks so good i might do a little bit more research on this and make it i have never made a vodka sauce in my life which means i have never made a vodka pizza as well and i'm interested in both and guess what i've got some vodka right here so what i'm going to do is just take the remaining tomato sauce this is like a bonus recipe add the tomato sauce well pizza sauce it's already got the flavorings in there heavy cream and a little bit of vodka mix that up and i'm going to get that on the burner and in the meantime got a square dish always want a good bit of olive oil when you're going deep dish and i'll just stretch this out right in there perfect we'll let that sit for about five minutes while that cooks and since the glutens tighten up a bit we'll spread it out again looking good there let's give it a taste oh really nice tastes like pasta so i'm just spreading this out a little bit to the corners good as i can we'll go on with that vodka sauce and then just shred it on mats it was pretty marbled from what i remember so i just realized this was made in a non-stick pan hopefully it can handle the temperature of this oven and we'll let that cook i'll keep an eye on it it's been about two minutes i just want to give that a peek you can see we're puffing on the one side so i want to turn it oh yeah we're getting deep dish all right oh this looks awesome let's take another peeky that looks insane all right i think it needs another maybe one minute all right we're ready coming out uni for the win right there hand held up let's see the bottom oh yeah that is perfectly crispy so posted by devourpower on tiktok but this pizza is from crispies in dyker heights from brooklyn let's see what you got i mean right away you got that incredible just deep dish action going you can taste that oil in the crust vodka sauce is pretty subtle when i tasted it straight up it's like oh yeah that is penne alabatka all the way here it's pretty subtle on the pizza but it's nice it's smooth it's creamy it really melts together well with that juice it's not like you know life-changing compared to just a marinara sauce but it's nice it's not bad so i'll give it a 4 out of 5 spatulas at least my version you know maybe their version is a five out of five so there you go four different pizzas that were all very unique so thanks again to all of the creators for really bringing it this episode and thank you to uni for their incredible pizza ovens and for making all of this possible uni strives to build a deeper connection to pizza and with an oven like this i can now bring the craft of pizza making to my own home so hopefully you're inspired to make some pizza as well the weekend is coming up quickly so get cooking my friends\n"