They all have perfectly tidy kitchens that must have been tidied specifically for filming like you know they’ve just moved a load of things out of shot and then there’s stephen whose kitchen actually looks realistic with his bottle of Bacardi in the background

Rose calling for Emily, and them Emily just slowly ascending from behind the counter just made my day

Emily ascending from beneath the counter was big kitchen goblin vibes. I relate.

"I've been eating my whole life" is a weird flex, Frank.

RHODA! YOU'RE SO HARD WORKING! i thought y'all were slaving claire in the BA test kitchen cause there was so much dough during the test. Thank you rhoda!

Beth: Sauce, pecarino romano, basil... that's pizza! Anything else is... not pizza Also Beth: SHRIMP ON PIZZA

Brad's "RHODA BOOOONE" was me when I saw the thumbnail

Honestly the best 3 levels combos are: Stephen - Beth - Penny Emily - Loreno - Frank

Stephen’s laugh is all I needed today.

I love the camaraderie that this series manages, even when everyone is at home. It teaches, explains, and it's honestly a joy to watch.

“you get fruit when getting something unhealthy, why u are complaining?” Steve’s wisdom on antimainstream pineapple on pizza.. 👏🏽👏🏽👏🏽

I'm pretty sure Frank cans his own canned tomatoes too.

Stephen is my mood today and his laugh is so cute😆 just wanna give him a quarantine hug

"i really think we need to stand together right now" aint that right Stephen

STEPHEN! You still haven't hit "cancel" on your microwave since the last Q&A you were in!

Stephen has such a cute laugh and sweet personality. Him and Emily in one episode? Blessed!

Everyone: *dings* Stephen: hahahaha *dings*

Stephen's been hitting those quarantine workouts. Looking great! Only thing I've been hitting is the fridge.

Frank's from an Italian American family. Of course...

Stephen's lil laugh at 4:35 just proves how much of a cutie he his

I love that everyone is embracing all the memes about themselves

did frank just ask for advice...

Ahhh Beth is wonderful! Glad she’s doing this one!

It’s about time Beth was in one of these videos 😁😁

Every time I see Rose Trout I get a smile on my face! When she's in a video you know it's going to be amazing!

We have come along way when everyone else is doing backup for Emily’s star turn! ⭐️

Am I the only one who immediately feels good when I hear/see Rhoda? She is a warm hug, personified

Emily's cameo and Rose having her extendable pointer despite the fact she has nothing to point at? EPIC!

...still waiting for frank to grill hot dogs in a hot dog costume...

Y’all, I just realized that Rhoda is the same girl who represents Texas on Condé Nast’s 50 people from 50 state... Mind = blown

Emily really has knowledge enough to surpass even a food scientist, she's the chosen one, she's the one who must Level Up And about pineapple, i actually didn't knew how much controversy provoked till recent years, i was just against it, but it's not about if it fits or not on a pizza, i don't like how it feels to bite a piece of pineapple, for me, tomatoes are just for sauces, pineapples are just for juices and candies and pumpkins are just for Halloween lamps

I swear the only true lvl 1s are Stephen and Emily all the others are faking it

Does anyone else notice stephen, a lvl 1 chef , has a freaking stand mixer on his counter.

Pizza questions 👏🏼 Emily’s love for ketchup can finally shine brighter than a diamond

Rhoda saying don't @ me was the sweetest thing I've ever seen.

Plot twist: There still in the studio, but they changed the green screen background

Me: Using the case to stand an I-pad up Beth: Uses an hourglass

"How much sauce is the perfect amount of sauce?" Meanwhile Gordon Ramsay is still somewhere out there looking for lamb sauce

Me: This video would be so much better with Emil in it... Rose: Emily! Emily! Emily: "Well hello!"

The microwave with 12 seconds left. 😭 Nooo

Level 3 chefs don’t say “I am a level 3 chef” they say “I been a chef for 2947285 years and I work for god at the institution of growing everything from scratch”

Make an episode with only "Emily's Lactose Intolerant Kitchen"!😂😂

9:28 when she's talking about the fried breaded shrimp on pizza! it's so wholesome and cute and put the biggest smile on my face

Literally eating home-made pizza while watching this.

I'm pretty sure Frank likes to make his own wood fire oven

"Do you prefer Chicago or NY style pizza?" Me: *Yes.*

Beth is literally everything! If she did her own series on KZfaq I would watch it religiously!

my answers :- 1) soggy center : double baking, first put the pizza for few minutes in the oven, then add the toppings and let it continue cooking, being a little dry on top will help it be less soggy. *** 2) Folding : folding depends on the thickness of the pizza, if it's thin like a burrito, you fold it like a burrito, and if it's thick like a cake, you don't fold cake (hopefully) so don't fold that. **** 3) perfect crust: they mentioned preheating the tray and the highest possible temperature, I would also suggest 1 teaspoon of olive oil brushed on the outer circle of the crust (the part with no toppings) to make it crunchy and fun to eat. ***** 4) risen dough : if the dough rise, you have a bread, if the dough does not rise, you have a cookie, and most pizzas are bread with toppings, there are some types of cookie pizzas around the world tho, but they aren't what you think of when you order pizza. ****** 5) canned tomato or tomato sauce ? canned tomato tastes better, while home-made tomato sauce is fresh and more healthy, store-bought tomato sauce is for pasta mostly... but if you are lazy you can only add it to pizza. ******* 6) sauce amount: adding too much will make it soggy, and adding too little will barely add any taste or color, I would suggest 4-5 mm, or 0.15 to 0.2 inches of sauce for normal pizza, 3 mm or 0.1 inches for small pizza, and if its big then try not to exceed 7 mm or 0.3 inches. ******* * 7) cheese or toppings on top ? toppings has the word (top) in it for a reason, if you put the cheese on top they will burn. ******* * * 8) NY or Deep Dish ? Naples Margarita Italian Pizza 😜 ******** * * 9) Do Americans put ranch dressings on Pizzas ? I am not American, I don't know, but it is good for dipping AFTER the pizza is cooked, you can use it like you'd use Ketchup too and add a little on top of the slice your'e eating. ********* * * 10) best Cheese for Pizza : Mozzarella, any other type can be an addition for taste, but Mozzarella is the main cheese, I personally tried dozens of types of cheese before and nothing compares to Mozzarella. ********** * * 11) a question for Emily, so I will not answer this, watch the segment at 8:13 *********** * * 12) favorite non-tradition toppings: slightly pickled onion rings, I make it even before starting on the dough, just cut the onion rings, add salt and sumaq to it, no water, and let it rest in the fridge ... as far as I know I am the only person who does it so it's non-traditional tho it doesn't stray far from many onion toppings lol. ************ * * 13) Pineapple on Pizza ? let me answer your question with another question .... would you volunteer for some human experimentation with 100% chance of death? ************* * * 14) differences between Wood, coal, and Brick ovens: Brick ovens are the traditional way to make pizza, they're fueled by coal or wood, some wood would add an aromatic smell to the pizza, but generally wood and coal would make it feel more like an original Italian pizza, while gas ovens are more fuel efficient, modern, easier to use, and much smaller in total size. ************** * * I would rate my pizza 5/10, I liked adding this info at the end not to discourage reading lol watch the video for answers from better pizza experts.

stephen- its okay. i like chicago style too. something about the way the top sauce reduces a touch in the oven is just really nice. also good pineapple on the right kind of pizza with the right kind of sauce and the right combo of cheese is amazing.

My favorite pizza toppings are a little on the weird side. I like artichoke, chicken, and red onion. I also like, as a separate pizza, a little goat cheese, sun dried tomatoes, chicken, mushroom, and onion (caramelized is best). Spinach is good with caramelized onion, sun dried tomato, and chicken. My most common is onion, red and green pepper, mushroom, and chicken. Yeah, we use chicken...I'm very sensitive to preservatives in cheap meats and would rather avoid a migraine. I have to wonder about the anti-pineapple people, though. Are you anti-pineapple because you think it sounds weird, or have you actually tried in and didn't like it? I can forgive not liking it after you've tried it, but if you insist it's gross without having ever actually tried it, your argument is invalid. I've never put ranch dressing on pizza. I have, however, put ketchup on pizza. And mayo. And ketchup mixed with mayo (Puerto Rican sauce/salsa golf). But not in about 10 years.

This was great! Thanks to all of you.

You will always have a *pizza* my heart 💖🍕

Pineapple goes well into pizza!

When Emily appeared I heard a studio audience applause in my head. Also, Bacon-Jalapeno-Pineapple-Buffalo Chicken Pizza dipped in Blue Cheese dressing- Vermin Supreme 2020

“I’m in that throw it on mode right now - I’m tired”. I hear you.

Ranch on pizza is a Midwest thing. I live in WI and you see it all the time

Me when there's no Emily in Level 1 Category > Welp :( Me when Emily makes an appearence later on > POGGERS

Stephen's adorable giggle gives me life

3:13 Yeast, eats the starch gives volume, air bubbles = puffy interior. Best crust I had on a yeast minipizza, I left the dough in a wide plate covered by a towel for a full day, it formed a very dry layer where it was exposed to air, made sure to not mix or turn it inside out. Some flouring/oiling on the dry surface = "stone oven" brown crust. (such a nice shade of brown, I was shocked) EDIT: stratch that, I think it was *JUST* the fine-grained sugar I sprinkled over the crust that gave it the eye-catching browning. Sodium bicarbonate + milk/butter, easy to fragment biscuits. (add to dough if you want it to remain softer easier to depart even when cold) (dont over do it,it gives a metallic taste, it should be half that of yeast at best (1 tbsp)) Flour (dry powdered starch from wheat) + mashed potatoes (humid starch from potato) = make the dough less bland, less hard when cooled, add texture.

Stephen's laugh vs. Lorenzo's laugh?? I WANT BOTH 😂

the fact that rhoda likes pineapple on pizza makes me love her even more!

New York or Chicago deep dish? My answer has to be "Yes, please."

Fricken love all these guys 👍

Beth's kitchen is amazing. such a warm and inviting place.

More crispy: use semolina as your extra flour

Everything you wanted to know about pizza but were afraid to ask.

Pizza is our favorite meal! We are probably going to make some today! Can't wait to add more pizza recipes to our videos collection on KZfaq! ❤️ 😋

i love rose’s comments on this!! she seems so nice

Stephen sounds depressed all the time while beth is the grandma

The Question: *Asks for Emily.* Me: Emily is not here- Emily: *Appears.* Me: Wait. What-

I love when Beth laught

Stephens microwave stuck at 0:12... hope Im not the only one irrationally irritated by this! 🤣

Emily's commitment to making lactose-intolerance sexy is what I'm here for

Stephen’s microwave with :12 flashing on it tells us so much about him

I love that they each have a bell even at home!!!!

Fun fact: I work at a pizzeria in Michigan - in the Midwest - and I can't tell you how many people have flipped out because we don't offer ranch. It's a very weird phenomenon. One patron even tried to offer us $100 to make some ranch just for them.

The ranch dressing is more of a Midwest thing and usually only goes on pepperoni pizza.

The only time that ranch goes on a pizza is when it’s “Chicken bacon Ranch”

I love all the people they get for this.

Makes you hungry just watching this!

Sudden appearance of Emily just made my day

Steven has come a long way from 'Half a cheesecake' to now a Pizza expert

I love these videos so much, it's like we're all part of a great little community.

All of them seem so humble! I

Them: "To fold or not fold?" Me, a New Yorker: How do you not fold it? Them, New Yorkers: New Yorkers always fold their pizza

Sooner or later Frank will cross breed his cows to get a hybrid species of cow that produces milk perfectly chemically balanced for making cheese for his pizza.

So nice to see Rhoda and it was fun.

Chicago Deep Dish is definitely a casserole! Thank you! I've been saying that for years

I try and get a laugh with this crusty old Pizza pun, but it really was just *too cheesy!*

Frank actually justified using ranch dressing I was so nervous when i saw that question

I love this home setting more. It makes them feel more, well, homey

These days I am trying to master Neapolitan pizza without pizza stone & watching a lot of pizza recipes. This is definitely very helpful, taking little notes while watching this video.

Anyone else surprised at Frank not canning his own tomatoes?

Hot honey as a topping - Rhoda, that's brilliant! 🍯

My little town has this restaurant that makes this amazing seafood pizza. It's sooo good. 🤤

I love that everyone in these segments is pretty much friends. Or at least everyone loves Emily.

Rhoda looks like Mary Jane (Kristen Dunst) from the early Spider-man movies omg

Petition for Frank to try pineapple on his pizza once!

Omg!!! Rhoda! I like how She is in a Video, but But Every one wants an Offical show for Rhoda.

I was literally thinking of this yesterday😂😂😂