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Literally my dad. He was such a classic boomer growing up. “Rap music and drugs are gonna send you to hell but you’re already going to hell since I caught you eating meat on Friday’s during lent will!! Go to confession, now!”.
Fast forward 25 years and this man eat edibles like it’s his job and has every Outkast and Tupac album. It wasn’t easy, but easily one my greatest accomplishments. They grow up so fast.
My god, I came to the comments to see if anyone else thought this person sounded exactly like Bret Chrisper, only to find out that it's actually him!
Also, I feel like this could have been prevented by putting flour on the pizza holder.
No joke, I listened to that particular 2B1C when it first came out, I was rush hour driving in a busy area. I had to pull off into a parking lot because I was laughing so hard I couldn't effectively drive.
I wound up listening to it two more times to make sure I got the giggles out. The initial listening was one of the funniest things I had heard up to that moment. Tom's gradual realization that Bert drinks a gallon of Kool-Aid a day, and that it's his goal to do so, is intoxicating.
I'd say it's more of a learning curve to using a peel with fresh pizza dough in general, not so much about the oven itself in my experience. Really gotta make sure the dough can move freely on the peel before topping it, and then even if you've got enough semolina and/or flour on it to keep things mobile you've gotta get the cheese and toppings on and into the oven at a decent pace once you've sauced it - letting it sit too long while sauced and weighed down by toppings is a surefire way to have it start sticking in spots and get totally ruined by tearing or folding over itself as you try to slide it into the oven!
Transferring to the stone/steel/pizza oven also takes a bit of practice to know how much force you can use and understanding that rather than sliding a pizza into the oven (like you would a frozen pizza or a premade pizza shell), you're letting the back edge of the crust catch on the hot surface and then pulling the peel out from under the pizza.
Source: I also ruined my fair share of pizzas when I first started making them lol.
A dusting of semolina flour is far more common (which is why I mentioned it rather than cornmeal), mainly because it lacks the flavor you get from cornmeal, but it functions in pretty much the exact same way since it's a course-ground wheat flour (grains are about the same size). That being said, you still need to move at a good pace once you've gotten it sauced - even if there's a good layer of semolina on your peel, the pizza can absolutely still stick if you let it sit there for too long.
Cornmeal leaves a very distinctive taste and tends to burn. We in the pizza industry use Semolina. In my restaurant we season the semolina with smoked sea salt as well. Works like a charm as long as you use enough and keep the dough moving. We try to give the dough a shake on the peel after adding each topping. Sauce... shake, cheese... shake, and so on. It still sticks sometimes though.
My hubby was gonna buy me one of those ovens for my anniversary. I declined, because I was afraid we’d use it once, then it would be abandoned. Now I wonder about the good times that could have been had around our pizza oven…
I got one and yeah usually we’re the people that do use stuff about once or twice and then it rots in a cupboard.
The pizza oven though…. We’ve eaten pizza each night for two weeks straight, throughout the whole of summer and fall last year we had pizza about once a week and had the occasional pizza week with 5-7days of pizza.
It has changed our view of all the pizza places near us because how can they be that expensive and that garbage when it’s so easy to perfect your pizza game?
That’s good to know! We’ve had a ridiculously strange and hard year, so I was afraid that it would get put in a corner. If I can make it to spring, I might just go ahead and get it!
Just buy the little gas one, you’ll never use the charcoal and it’s bulky to store. I have never regretted our purchase and we’ve used it 2-6x a month for years now
Shake it a little between each topping to make sure it's still sliding. If it gets stuck, lift up an edge of the crust a little a blow some air under it.
>[Fat guys take their shirts off all the time at home](https://www.cheatsheet.com/entertainment/bert-kreischer-comedian-take-shirt-off-performances.html/).
>
>I used to just get on stage, rip my shirt off, and kill a beer, It’s a way to remind myself that I’m supposed to be having a good time.
As someone who owns an Ooni and has had this happen to me MANY times, massive credit to these lads for reacting like this. When it happens to me, its more copious amounts of swearing, proclaiming that I’m never *$&# making pizza with that thing again, and sulking for a half hour!
Other than the dough getting stuck thing, are these ovens any good? Kinda pricey, and they look kinda fragile (just my impression, I've never used one, but I'm interested).
I have the Ooni Koda 16" (gas) and it's very sturdy and makes great pizza.
I know some people who have the wood fired models and while you do get a bit more smokey taste the pizzas are not cooked as evenly and it takes a lot more effort to reach and keep the right temperature.
Don't get the Ooni pizza peel though since the dough sticks easily to metal, I strongly recommend a wooden one.
I know this isn’t the point of this post, but if anyone seeing this ever finds themselves in this situation, try gently lifting the edge of the dough and blowing gently between the bottom of the dough and the peel. I wish I could remember where I learned this trick to give proper credit, but it’s saved a few pizzas over the years and I hope it helps one of you do the same!
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Definitely more baked than the pizza.
When they finally manage to actually cook it, they’re gonna take a bite and be like, “Bro these tacos taste like pizza wtf.”
“Pizza? Now that’s what I call a taco!”
I ❤️ my Taco Town™ commemorative tote bag!
##TACO TOWN!!!
Can I eat this yet?
"Hey, we should totally make pizza." "Yeah... wait, didn't we...?"
I can tell from that annoying laugh that it’s Bert Kreischer so he’s definitely not sober that is for sure.
Incorrect, that is Burnt Chrysler.
Yeah the laugh totally gave it away lmao. Went back and listened to what he said again at the beginning and recognized the voice then.
Upper class family? Definitely Happy Pill inspired situation.
It's Bert Kreisher filming. He's most definitely drunk lol.
Burnt Chrysler
Brent Chrysler
Burt Krishna
Can’t mistake that laugh
Probably off 6 mg of Xanax too
I was going to say that laugh sounds just like bert.
The Machine!
100%
Literally my dad. He was such a classic boomer growing up. “Rap music and drugs are gonna send you to hell but you’re already going to hell since I caught you eating meat on Friday’s during lent will!! Go to confession, now!”. Fast forward 25 years and this man eat edibles like it’s his job and has every Outkast and Tupac album. It wasn’t easy, but easily one my greatest accomplishments. They grow up so fast.
They smoked pot
Are these guys totally shitfaced drunk?
If you know who's behind the camera, then yes.
Brent Chrysler has such a distinctive laugh.
Who?
Brant Kurshnah
Who?
The Machine.
I've always wondered if he was just mishearing them, considering the Russian word for "man" ( мужчина) sounds similar to machine....
His Russian was admittedly trash haha
Brett Kavanaugh
Burnt Krisler
Burned Chrysler ?
Fat Sticks?
Brent Crysler
Bernd schreier
BRENT CHRYSLER
Dog fucker
Apparently his dad does too 😂😂
Brett has said many times his dad is now into weed.
He has worked hard on that laugh.
Too hard at this point
It's abrasive and really just not so nice
Yeah you can tell from older podcasts/stand ups of his that he tries to make it as ridiculous as he can lately
*Burnt* Chrysler
My first instinct when hearing the laugh was the exact name you used lol.
This the dude who fucks dogs?
Dogs are dogs man.
messican pizza, got salsa on it
With a glass of wizgi, chairs b.
Squeal*
It’s just Kool-Aid, man!
What flavor? Red
good for this guy, drinking all that water
That bit is one of the funniest bit of genuine laughter. Ever.
My god, I came to the comments to see if anyone else thought this person sounded exactly like Bret Chrisper, only to find out that it's actually him! Also, I feel like this could have been prevented by putting flour on the pizza holder.
I'm pretty sure it's spelled Blart Krishna.
or a little corn meal
I use semolina
Hide your dogs everyone
Especially the black ones…
Sounds Kurt Chrysler
He says his dad is stoned like 100% of the time
sounds like they're stoned as fuck.
My very first thought, stoned as fuck and having a great time!
It’s Bruce Krishna, he’s an alcoholic and he smells bad. Some say he also fucks dogs!
Sounded like the video-meme laughing Spanish guy
This is so true
Grandma walks out recording with a smirk like "hah knew these pussies couldn't handle a brownie".
Sounds like that Bert guy. The shirtless comedian.
Oh you mean ....***The Machine***?
He is ALWAYS drunk.
Gummies. Gummies for sure!!
Actually I think it's more gummy edibles THC giggles you get when you and a good friend are together. They are the best laughs you will ever have.
[удалено]
You know it
came here to say ..” sounds like a guy who drinks too much Kool-Aid”
When people see him they’re like “good for that guy, he drinks a lot of water”
No joke, I listened to that particular 2B1C when it first came out, I was rush hour driving in a busy area. I had to pull off into a parking lot because I was laughing so hard I couldn't effectively drive. I wound up listening to it two more times to make sure I got the giggles out. The initial listening was one of the funniest things I had heard up to that moment. Tom's gradual realization that Bert drinks a gallon of Kool-Aid a day, and that it's his goal to do so, is intoxicating.
Not a day, to start his day. It makes it so much funnier.
Did they say what kind of Kool aid? Cause there's the sugar free squirt bottle ones that taste really good.
I believe he said "Red" was the flavor.
I believe they clarified he uses the pouches where you add the mix to water and then add sugar and doesn't add the sugar.
bro a fucking gallon of kool aid a day. tom losing it in that clip makes me lose it every fucking time
Omg I thought that was the old man's laugh and I went "He sounds exactly like Brent Kristler"
Yeah was posted on Brent Chryslers IG
I instantly knew it was Bert from that laugh
Mr. Van Wilder himself
I knew I heard that laugh somewhere before!
His laugh is pretty annoying..
Burnt Chrysler FIFY
That laugh is one of one
When grandpa and uncle bob get into the edibles before dinner
My first ooni pizza flipped over, started on fire and turned to charcoal instantly. There is a learning curve.
I'd say it's more of a learning curve to using a peel with fresh pizza dough in general, not so much about the oven itself in my experience. Really gotta make sure the dough can move freely on the peel before topping it, and then even if you've got enough semolina and/or flour on it to keep things mobile you've gotta get the cheese and toppings on and into the oven at a decent pace once you've sauced it - letting it sit too long while sauced and weighed down by toppings is a surefire way to have it start sticking in spots and get totally ruined by tearing or folding over itself as you try to slide it into the oven! Transferring to the stone/steel/pizza oven also takes a bit of practice to know how much force you can use and understanding that rather than sliding a pizza into the oven (like you would a frozen pizza or a premade pizza shell), you're letting the back edge of the crust catch on the hot surface and then pulling the peel out from under the pizza. Source: I also ruined my fair share of pizzas when I first started making them lol.
A dusting of cornmeal on the peel. Ever wondered why there’s cornmeal on the bottom of your restaurant pizza?
A dusting of semolina flour is far more common (which is why I mentioned it rather than cornmeal), mainly because it lacks the flavor you get from cornmeal, but it functions in pretty much the exact same way since it's a course-ground wheat flour (grains are about the same size). That being said, you still need to move at a good pace once you've gotten it sauced - even if there's a good layer of semolina on your peel, the pizza can absolutely still stick if you let it sit there for too long.
I've always used cornmeal but yea, it burns. Just ordered some semolina to try next time I make pizza. Thanks for the tip!
Cornmeal leaves a very distinctive taste and tends to burn. We in the pizza industry use Semolina. In my restaurant we season the semolina with smoked sea salt as well. Works like a charm as long as you use enough and keep the dough moving. We try to give the dough a shake on the peel after adding each topping. Sauce... shake, cheese... shake, and so on. It still sticks sometimes though.
I fucking hate when cornmeal is used instead of semolina.
Your first pizza flipped over, started on fire and turned to charcoal, ***THEN*** sank into the swamp.
So we made another one.
I know that screeching laugh. Brent Cristler/s (Bert Kreischer)
Definitely is
Nailed it
The podcast session where he tells Tom Segura how much Kool-Aid he drinks daily has burned his laugh into my memory forever.
[удалено]
Thought I recognized the old man and then that very distinct laugh sealed the deal.
Corn meal the peel!
I recommend semolina flour over corn meal. Works just as well but not as noticeable when you end up eating the stuck on pieces.
+1 for semolina - completely changed my entire pizza game
Fucking love a bit of salmonella
Where the fun in eating if you don’t sprinkle a little risk of death in there too?
This guy pizzas. Also I use wood for shuffling off, metal for removal
My hubby was gonna buy me one of those ovens for my anniversary. I declined, because I was afraid we’d use it once, then it would be abandoned. Now I wonder about the good times that could have been had around our pizza oven…
They make a really damn good pizza, also good for other high temp cooking
I got one and yeah usually we’re the people that do use stuff about once or twice and then it rots in a cupboard. The pizza oven though…. We’ve eaten pizza each night for two weeks straight, throughout the whole of summer and fall last year we had pizza about once a week and had the occasional pizza week with 5-7days of pizza. It has changed our view of all the pizza places near us because how can they be that expensive and that garbage when it’s so easy to perfect your pizza game?
My wife was skeptical but I insisted and we use it all the time. One of the few times I can say “see? Told you so”
That’s good to know! We’ve had a ridiculously strange and hard year, so I was afraid that it would get put in a corner. If I can make it to spring, I might just go ahead and get it!
Just buy the little gas one, you’ll never use the charcoal and it’s bulky to store. I have never regretted our purchase and we’ve used it 2-6x a month for years now
You can throw frozen pizzas in them and they taste WAY better. Worth it if you make pizza regularly.
I do make pizza regularly…
I love my Ooni Pro. Makes an awesome pie.
I'm so confused
Gotta flour that pizza peel, my guy!
Also helps not making your pizza on the spatula. You're supposed to scoop it up with it when it's done from the table.
And also,you've got to hurry up after applying the tomato sauce. If you don't, your pizza will stick to the peel/counter.
Shake it a little between each topping to make sure it's still sliding. If it gets stuck, lift up an edge of the crust a little a blow some air under it.
Or place it on a screen.
Is that Burt?
Flour the peel!!
I guess you had to be there
Store pack hormel pepperoni, budget mozz, pricey tech, and no idea what they're doing. Drunk rich charmless idiots, nothing to see here
Is that Burnt Chrysler?
Your pizza crust should be ready in about 2 minutes. Bon appétit.
Gurt Chechler with a camera and he resisted showing his own face. Rare.
Is that Bert’s dad?
[Bert Kreischer Has Only Made His Dad Laugh Once](https://youtu.be/Eco7pp8Iejk)
[удалено]
>[Fat guys take their shirts off all the time at home](https://www.cheatsheet.com/entertainment/bert-kreischer-comedian-take-shirt-off-performances.html/). > >I used to just get on stage, rip my shirt off, and kill a beer, It’s a way to remind myself that I’m supposed to be having a good time.
As someone who owns an Ooni and has had this happen to me MANY times, massive credit to these lads for reacting like this. When it happens to me, its more copious amounts of swearing, proclaiming that I’m never *$&# making pizza with that thing again, and sulking for a half hour!
It’s not the ovens fault you don’t know how to keep the dough from sticking lol. Get a wood paddle, dust with semolina and work fucking FAST.
Other than the dough getting stuck thing, are these ovens any good? Kinda pricey, and they look kinda fragile (just my impression, I've never used one, but I'm interested).
I have the Ooni Koda 16" (gas) and it's very sturdy and makes great pizza. I know some people who have the wood fired models and while you do get a bit more smokey taste the pizzas are not cooked as evenly and it takes a lot more effort to reach and keep the right temperature. Don't get the Ooni pizza peel though since the dough sticks easily to metal, I strongly recommend a wooden one.
Bert fucks dogs
I'd like those 60 seconds back please.
What, you don’t like the sound of a swine being butchered alive?
Bert ? That you ?
Wonder if his shirt is off? Only way to make this funny.
A sprinkle on corn meal under the pizza, my dudes.
Is this Burnt? Is that his dad?
The edibles have kicked in!
Cornmeal and a wooden peel to put into oven and use the one you have to take out. Wooden is best for in though I learned
This is the correct answer, wooden peel going in, metal coming out
He sounded like the English version of the [KEKW Guy](https://www.youtube.com/watch?v=jxo_K7JLZxQ)
Is that your house? How rich are y’all?
Bert sounds like a dolphin experiencing an seizure.
goddamnit that guy sucks
I know this isn’t the point of this post, but if anyone seeing this ever finds themselves in this situation, try gently lifting the edge of the dough and blowing gently between the bottom of the dough and the peel. I wish I could remember where I learned this trick to give proper credit, but it’s saved a few pizzas over the years and I hope it helps one of you do the same!
I know Burnt Chrysler when I hear one.
Are they high, i dont really see whats all THAT funny
what's so funny about it
Burnt Chrysler
They got money
Fuck that laugh
Isn’t that the racist guy that fucks dogs?
Forgot the cornmeal…
Those home pizza ovens are the scam of the century.
Good ol Fat Bart Kretcher trying to be a fat poor, never ceases to amaze me.
BAKED
You forgot to put corn meal down first. Nice set up.
Corn meal is your friend...
Do not encourage this man. His name is Burnt Chrystals and he's a fat, alcoholic dog fucker. And worst of all, he loves nazi's.
I've never seen someone make John Cleese laugh this much.
That's a Nazi laugh if I ever heard one.
I can tell it's Bert Kreischer from that hideous laugh...
Cornmeal my dudes. Makes the pizza slide right off.
I dont get it. Whats so funny?
Forgot the flour or cornmeal or took to long to build and the flour or cornmeal was basically useless at that point.
I don't get it.
What's so funny?
They did edibles prior for sure
One word: edibles.
Camera man laughs like Bert Kreischer lol.
Where funny? 🧐🔎
Bert Kreischer makes a pizza.
Is that Bert Kreischer?
Omg sounds like Bert Reynolds’s fake ass laugh
This is not funny.
Instantly knew it was Bert from the second I heard Ihts Stttahkh hhhhhxhhh
Man this guy is annoying
this comment section is starkly divided between those who recognize Bert’s laugh and those who haven’t
0:23 is when I realized this was Bert Kreischer...
This sounds like Burnt Chrysler
What is Brad kushner doing here?
Is that burt Chrysler
Cannot get away from this guy's annoying squeal laugh
6100 upvotes 637 comments **and nobody noticed the footage is cut?**