California Pizza Fun Facts
Enjoy some fun facts about California Pizza in the Myrtle Beach Area. Did you know .... this fun filled facts video gives you some exciting answers to questions about the success of California Pizza!
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Mike: I’m Mike Topkin with California Pizza and this is Derrick Robinson, one of the managers at Ultimate California Pizza in Myrtle Beach. And on chef’s secrets revealed we’re going to take a journey and the pizza today that we want to give you some insight in is the Big Kahouna that has over 15 toppings.
The foundation of what we do is dough. Hand-made artisan, crafted dough. Derrick is going to show you…essentially he is cutting the dough, molding it to the size of a large pizza. We use roughly 17 ounces of dough.
He takes it and makes sure that there’s not a lot of air into it. He balls it up. The optimum proof state 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 like to call, slapped and a pizza to be made on it, which Derrick 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 that when the pizza 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 be wet. So he is attempting to get it out at this point.
As he is showing you, there is a lot of tender, love and care that goes it. Now he is slapping the dough as we talked about.
He is creating, as we said the Big Kahouna. This is a massive pizza. It 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 cook in Roma Tomato fields in Madesca, California. And those tomatoes are grown for us and packed for us so that we can get our signature sauce.
That’s one of the chef’s secrets that we can’t give you the ingredients for our sauce but I will tell you this, it has this tangy…it has a bit of a bite to it and a sweetness to it.
Topped with three types of cheese. We have a grade A, mozzarella, whole milk. We use a Gouda, smoked Gouda. It has a smoky flavor to it that really brings out the flavor in the meat toppings. And then of course we have more mozzarella and we put grated Parmesan cheese on it.
There you go. That’s the Big Kahouna.
I can’t wait until it’s cooked to try a slice.
If you’re going to cook at home, you probably want your oven on 450. Cook it for about 6 and half minutes. The crust needs to be golden brown. We choose to use a conveyor oven. It’s on about 500 degrees and we cook it for about 5 minutes. It gives us a real consistent cook, as you can see. We’ve got the golden brown, we’ve got the melted cheese, we’ve got the meat toppings and like I said earlier, this is a pizza that has over 15 toppings on it. It is a very hearty pizza.
So, let’s cut this. You can top with more Parmesan.
That’s the Ultimate California Pizza, Big Kahouna.
Okay, so this is the end result. So we took you from the prepping stage now to the adult stage. You’ve the cob salad…which we also have many other types of salads. We’ve got something for everyone. We’ve got whole wheat crust, rosemary infused. We have numerous Artisan breads style sandwiches; we’ve got many appetizers. One of them happens to be the garlic butter bread sticks.
We appreciate your patience today. Please stop by the Ultimate California Pizza and get yourself a Big Kahouna.