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Reacting to Kitchen Nightmares "Gordon Baffled By 'Thin Crust Pizza'" FULL EPISODE

101K views · Feb 4, 2025 · Entertainment

Oops, all Sunny!

210K subscribers

Comments · 222

@Mr-Wols · 1 year ago
This is a great episode because almost everyone actually acknowledged the problems and genuinely wanted change. And yeah, Pete was a stubborn old mule, but once they got through to him, he really took it to heart and put in the effort and stuck with it.
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@dragonstryk7280 · 1 year ago
Okay, to answer your question: Back in 1985, he got the Best Pizza in Denver award, and promptly stopped advancing. For a while, it was fine, but the food culture advanced, other pizza places realized they were behind and ramped up. Pete didn't move with it, not realizing that he never received the award again. That's the trap of getting named #1, is that it can get you into this mode of thinking that you're the best there ever will be. You take your foot off the gas. It's like in UFC, oddly enough. For a year and a half, Ronda Rhousey was dropping every challenger in just one round, and it was insane. Problem is, when you're winning that much, you tend to take future victories as granted, and you stop working as hard to improve. We learn more from failure than success, that's just how humans operate. Pete got to the top in his area, and then stopped working to improve. That KILLS chefs and restaurants. I'm from NY, and lived in Portland, OR as well, both highly competitive food cities. Pantaleone's would never have survived in either location long enough for Ramsey to help them, simply because of how competitive the markets are. Most customers aren't going to complain, they're going to realize the pizza is sad, and just get pizza elsewhere. Yeah, if you're the only real pizza place in the area, there's still gonna be traffic, but as soon as the competition increases, you'll just get left in the dust.
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@klutzmtg2310 · 1 year ago
The cheese getting greasy is caused by ironically overcooking the cheese at too high of a temp. It causes the fat molecules to separate and oil pools to form. So not only was Pete's dough too thick but because it was too thick it had to become a pool of grease ON TOP of being undercooked. This is why pizza's have specific rules and temps to follow to ensure you get an actual nice pizza. Hell I drizzle high quality extra virgin olive oil on my pizzas before I bake them and they don't come out greasy at all and I am literally adding oil for flavor lmao. If your pizza is super thick you need to partially cook it by itself with no toppings and then pull it out after a partial bake to melt the cheese correctly without overcooking it.
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@KarmaAvenika · 1 year ago
Vtubers watching kitchen nightmares is my new favourite thing
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@AdamBreadshark · 1 year ago
Hi! Just as a heads up, pizza dough doesn’t contain eggs so raw eggs aren’t a concern there.  HOWEVER raw flour is a concern!
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@LukasJampen · 1 year ago
The problem with the calzone having too much filling is that it can't cook properly in the middle before the dough outside gets to hard/burnt. Usually big portions are good but then make it a larger calzone so that it isn't too thick.
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@Shark__Sunny · 1 year ago
Sunny's Pizzas sounds like a great business venture, I'm in.
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@joshuaseagondollar2495 · 1 year ago
So fun fact, Pantaleones is still open and still making good pizza. I think the ownership has changed hands several months ago (which I understand, Pete has to be in his 80s by now) but reviews according to TripAdvisor are still above 4 stars. Overall I'd say that this restaurant is probably the most successful out of any of the Kitchen Nightmares episodes, since they're one of the few still open to this day. Clearly they took Gordon's lessons to heart, and it worked.
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@SilverExcel115 · 1 year ago
Happy ending though, the restraunt is one of the show's greatest success stories. They even survived covid.
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@EnbySnakey · 1 year ago
<a href="https://www.youtube.com/watch?v=lZ2dGJB9OVA&t=1148">19:08</a> the problem with the canned clams is that they aren’t fresh but the menu advertised that everything is fresh
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@joemck85 · 1 year ago
They often show some short montage of Gordon (or another chef he brings on to help) teaching the chefs how to cook some of the new dishes. So I would assume that the same happened here and no footage of it made it into the episode this time.
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@andrewodinson3726 · 1 year ago
Personally I think it's insulting (ESPECIALLY to a professional chef like Gordon) to be served canned food at a restaurant. When you order food at a restaurant, it is presumed to be fresh. They're supposed to be held to that basic standard.
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