I don’t see a problem here.
>>217252788It looks like a first attempt at a home pizza with store bought dough. It's not inedible and might even be good at home on the couch but I'd be mad if I ordered a pizza at a sitdown place and got that blob of dough and grease and goopy cheese
>>217252788Damn, that looks like some good zah!
the cheese looks horrible.
its piled on a pilelook at the greaseoh my god, dreadful.
>>217252788Doesn't look good
It was supposed to be thin crust.
>>217252851This. The cheese is basically sliding right off.
>>217252788Gordon Ramsey is a TV actor first, and a chef second. The issue is that the pizza is undercooked IF IT HAS MEAT ON IT. If the topping was not meat then this consistency is fine.
>>217252788Looks good. Better than the overrated nationally famous pizza place from my state I went to recently, even.
>>217252788the pizzer that ate Denver
too crusty, prefer a thinner crust
US Kitchen nightmares is basically to fluff the accounts so the owners can jettison the business on to the next retard who thinks they can turn a profit.
>>217255145mmm yes, I love biting into the pizza crust and discovering that the dough inside is uncooked.
>>217252788You people are some fussy eaters. I would so eat this.>>217252851How much am I paying for it? There are places where I'd feel disappointed if I sat down and didn't get a plate full of goop.
>>217252788Not enough sauce. The cheese to sauce ratio is off
>>217252788Why does he hate melted cheese so much?
>>217252788The based is undercooked because of the volume of toppings and everything's soaked in fat
>>217255145He is absolutely a top tier chef, he trained under some of the best french chefs
The number one takeaway from Kitchen Nightmares is that independent restaurants should have a small menu as possible both so you are chef can get good at making the recipes you do offer and secondly so less food in the freezer spoils before it's used. Nearly every episode boils down to this and the mental illness of the owners.
>>217252788This place is still in business and still making pizzas just like this, they just cook them a little longer and let them rest before serving now
>>217256026I mean, that fixes the two big problems with that pizza (although they could also tweak the cheese blend to make it sweat less, betting they use a lot of cheddar)
>>217256002Gets costs down, quality up and makes the chef's life easier. Trying to imitate the menu of a large chain is always a mistake (they have the customer volume multiple layers of management and well drilled processes and logistics)
