How to make a pizza at home #withme | Cheat Meal ep 3| Jimmy Butler Vlogs

Shirts and shoes, we are kind of required. But look, you gonna pick up more women if I'm in here dressed like this. You see what I'm saying? They coming in there for the pizza. I feel you on that one. Coming in here for the pizza and the buns. And I'm not talking about the ones on there. I'm talking about the ones back here. There's no way he works at a restaurant. You thought nobody wanted all that soda and potato salad, Willie? Put a little bit of that turkey bacon. Let me taste it and make sure it's good. How many years is in a millennium? You know, give or take 100.

Ew! Ooh! Hahaha!

That's hot! That's hot!

Ooh!

That's hot!

We're gonna come out with some magic.

We gonna come out with some magic! This literally feels like Play-Doh.

Yeah. So I kinda just spread it a little bit out with your hands, let gravity kinda let it drop a little. Put it in the middle.

Put it in the middle.

And then what you're gonna do is use your fingers and kind of pat it out and push forward and out.

Would you slow down? Damn.

So I've made like, you know, 100,000 of these.

Yeah, 100,000. It's a little— I've only made, this is my first one. Almost there.

It's looking good.

It's almost like a, like, kind of just push that. Here, Superstar, go ahead, go ahead, it's your show, go ahead.

I'll just give you a little hint.

Yeah, give me a little hint. There you go, see. Ah, see?

There you go, you're making it.

I'm getting there. It's the push. Russ, all right, come on. Do a little bit more work on mine. Oh, you're just trying to— No, no, no, no, no, no, no, I don't want yours. Get that trash outta here. Hey, there we go. Yeah, yeah, yeah, yeah, yeah. You know, you pass the ball and I score. You know, you do all the work. That's it. Well, you gotta do something. Hell.

So what are we making here? We're making a turkey barbecue pizza?

A turkey burger barbecue pizza.

Turkey burger barbecue pizza.

Turkey burger barbecue pizza. The ideas are here. So if y'all need somebody, you trying to hire somebody, I'm the one for the job. Shirts and shoes, we are kind of— But look, you're gonna pick up more women if I'm in here dressed like this. You see what I'm saying? They coming in there for the pizza. I feel you on that one. Coming in here for the pizza and the buns, and I'm not talking about the ones on there, talking about the ones back here. I do like where you're going. When I make a barbecue pizza, I put a little—

You do a little sauce? Yeah.

Yeah, just a little sauce.

Just to help spread it around. I'll show you how we're gonna do some on this and you can see. We're gonna make a gunslinger. How are the fingers? This is where— You didn't say that! There you go, this is where you use that. Let's not get your hands too dirty.

That was good though.

I did like that.

Give me the damn thing. So put in like in the spoon, put on the barbecue sauce. Whose hellin' pizza is it? It's mine. I mean, I do what I want to do. All right, all right. This is the fun of the making the pizza. Yeah. Can you slow down? Like, damn.

You're right there.

You was rotating yours? That's what I do, the rotating technique.

Yeah, I was spinning around, pushing it to the outside.

I feel like it's too much.

Trying to get it where it's fairly even.

You don't think there's too much barbecue sauce on here? No, that's perfect.

It's gonna be tasting like barbecue. It's a turkey barbecue burger. You want it to taste like barbecue.

Turkey barbecue burger pizza.

Pizza.

My goodness. Turkey barbecue burger pizza. That's the important part is the pizza.

Are we putting like pickles or anything on here?

No, hell no. Hold on, let me make sure I get that barbecue tomato in everything.

Nice mix, it looks delicious.

All right. We gonna put this underneath the cheese or?

This is his turkey bacon. The bacon?

Turkey bacon?

Yeah. Yeah.

This is gonna be— Did you rip it up?

Yeah.

Don't you gotta rip it? I cut it. You cut it?

Yes, sir.

All right. I'm just saying. I feel like I'm on to something right now. Smell good, look good, taste good. That's my motto when it comes to my pie making. I don't even call it pizza no more. These are pies.

These are pies.

These are for sure pies.

Why don't you check the oven temperature, Russell? Okay.

Yeah, Russell, do something besides look cute on camera.

He's trying that.

Is that enough or you think I need more?

No, I think that's too much.

That's too much, okay.

That's enough. That's good, right? You're gonna get a little turkey bacon in every bite. And then I would move on to— we're adding the ground turkey?

Yeah, we got ground turkey.

So I don't know if you want to dig in on this or I can put some out on you, however you want to do.

You know, I'd rather you do it. I feel like you know what you're doing.

There you go. So I'm gonna kind of use my hand to squish out a little bit.

That's the kind I'm getting. Ground turkey.

Ground turkey.

Ground turkey, yeah. I seasoned it to perfection.

Absolutely.

Okay, it wasn't me. It wasn't me, but nobody knows. That's it? That's all the turkey stuff we need?

Yeah. Oh yeah, that's—

and so symmetrical too, look at that.

Yeah, looks fantastic. Now we go with some cheese.

I'm lactose intolerant.

Uh-oh, so we go light on the cheese.

Yeah, no, we good. Over here at Carino's, we put all the cheese on our pizza. Mo' cheese, please. That's our motto. I feel like I got way too much cheese. No, no, you— That's too much? No, little or dice.

I'll dice it.

You pass.

Oh yeah, hold on. Come on, leave them hanging.

Coming up the court. There we go. Thank you.

Oh, we got a couple on this one too.

Got a little handoff. Man, you didn't put turkey on his, man. I tell you what, you're not real professional. It's a half and half pizza. You can't eat the ingredients, man. It's not even cooked.

He's making sure it's cured. Oh, uncured. He'll be fine.

Check back in a little bit. All right, all right, all right, all right. Let's do this. Bullseye!

Bam! Delicious.

That's fire. Woo! Boy, that's hot! Oh my damn! Woo!

I have my hands in the oven a lot, so—

Burn my skin! This is gonna be about 20 minutes.

And we're gonna come out with some magic.

And we're gonna come out with some magic. From Carino's at home. Until then, we'll just slide, right? What are you talking about? Just do the Tootsie Slide. Blow it up, left foot slide, left foot up, left foot, right foot slide. What?

That's rhythm.

Damn. Yeah, get mine up front. 'Cause mine is the front runner for being— That's looking good. That you've ever seen?

Millennium.

Of the millennium?

Yeah.

How many years is in a millennium? You know, give or take 100.

Ecorino.

Yo, you know what y'all should have me do for real? Stand outside the shop with one of those big-ass twirly things.

Yeah.

That like got the arrow. That's— I got all of that. Bam.

Hot.

Hot and boiled, baby.

Yeah.

Whoop! Had a nip slip. This is pie-postris. Get it?

Pie-postris.

It took me a second, but yeah.

Get that? Yeah.

I already mastered. I taught them how to master the pie baking. You see what I did?

It was definitely a learning experience.

You know, sometimes you gotta pass your talents down to others. So, you know, as we sign off, remember, Carino's, Reno's.

Thank you, Jimmy. Thanks for having us over.

Yeah, thank you for having us over. That was a pleasure. Mm. Damn pizza was hot! Oh, it was hot. I burned my damn lips off! Woo! See the board? This what we do. Ah! Let's do this. Let's do this. Go! Not me! Oh, he's cold. He's thinking.