California Pizza

Chef's Secrets Revealed lands at California Pizza as we learn how to make the "Big Kahuna". Have fun as we go behind the scenes and into the kitchen at California Pizza in Myrtle Beach and learn what it takes to make the best pizza in town!

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Chef 1: Hi, I’m Mike Tomkin with Ultimate California Pizza. This is Derek Roberton, one of the managers at Ultimate California Pizza in Myrtle Beach. And on Chef’s Secrets Revealed, we’re going to take you on a journey. The pizza today that we want to give you some insight is the “Big Kahuna”, a pizza that has over 15 toppings, and the foundation of what we do is dough – handmade, artisan, crafted dough. Derek is going to show you. Essentially he is cutting the dough and molding it to the size of a large pizza. We use roughly 17 ounces of dough. He takes it, he makes sure there’s not a lot of air into it and he balls it up. The optimal proof stage is about 18 hours. That in a refrigerated state is going to get to you this one right here – a proofed, large dough ball. Now that is ready to be, what we call slapped, and a pizza to be made on it, which Derek is going to show you. He is pushing out as much air as he possibly can, but not all of it because the air needs to get inside of that dough so when it cooks, it’s going to cook thoroughly from top to bottom because you want a crunchiness to it. You don’t want it to be gummy. You don’t want it to be wet. So he’s attempting to get it out with his hands at this point. And as he’s showing you, there’s a lot of tender-loving care that goes in. Now he’s slapping the skin as we talked about. He is creating as we said, the “Big Kahuna”. This is a massive pizza. Starts with a fresh blend of not only produce items, but first and foremost, that’s our signature sauce. Believe it or not, we go to California once a year and roam the tomato fields in Modesto, Cali. And those tomatoes are grown for us and packed for us so we can get our signature sauce. That’s one of those chef secrets we can’t give you the recipe on, but I will tell you this: It’s tangy, it’s got a little bit of bite, it’s got a little bit of sweetness to it. Topped with three types of cheese, we use a grade A mozzarella whole milk. We use a Gouda/smoked Gouda; it’s got a smoky flavor to it. It really brings out the flavor in especially the meat toppings. And then of course more mozzarella. And then at the end, we put a grated parmesan cheese on it. There you go – that’s the “Big Kahuna”. Can’t wait till it’s cooked to try a slice. If you’re going to cook at home, you should probably have your oven on 450, cook it for about six and a half minutes. The crust needs to be golden brown. We choose to use a conveyor oven. It’s on about 500 degrees. We cook for about five minutes, and it gives us a real consistent cook and you can see we’ve got the golden brown, we’ve got the melted cheese and we’ve got the crispiness of meat toppings. And as I said earlier, this is a pizza that’s got over 15 toppings on it. It’s a very hearty pizza. So, let’s cut this. Make it topped with our Parmesan. And that’s the Ultimate California Pizza “Big Kahuna”. Okay, so this is the end result. We took your from the infancy stage now to the adult stage. We’ve got the Cobb Salad, which we also have many other types of salads. We’ve got something for everyone. We’ve got whole wheat crust that’s rosemary infused. And we have numerous artisan-style sandwiches. We’ve got many appetizers, which one of them happens to be our world famous garlic buttered breadsticks. We appreciate your patronage, and please stop by any Ultimate California Pizza and get yourself a “Big Kahuna”.

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