Today, we're looking at pizza we found on the internet and judging whether we'd eat it or not.
Join the Mythical Society for access to never-before-seen footage, exclusive merch, sneak peeks, original series, and much, much more: https://www.mythicalsociety.com
Get your tickets now for Mythical Kitchen's first live show, Survive the Mythical Kitchen! Available now at https://www.MythicalKitchenLive.com/
Join the Mythical Society for an exclusive conversation about music between Rhett & Orville Peck. Watch now!
Don’t miss our weekly podcast, Ear Biscuits: https://applepodcasts.com/earbiscuits
This is Good Mythical MORE, the show after the show. Watch today's main show, Good Mythical Morning: https://youtu.be/IXZDGYTqv5c
Pick up official GMM and Mythical merch at https://mythical.com
and https://www.amazon.com/mythical
Submit your Wheel of Mythicality intro video here: http://bit.ly/GMMWheelIntroSUBMISSIONS
Want to send us something? https://mythical.com/contact
Get a copy of our novel, The Lost Causes of Bleak Creek @ http://www.bleakcreek.com
Check Out Our Other Mythical Channels:
Mythical Kitchen: https://youtube.com/mythicalkitchen
Rhett & Link’s Wonderhole: https://youtube.com/rhettandlink
Good Mythical Morning: https://www.youtube.com/@GoodMythicalMorning
Check out Sporked, Mythical's website dedicated to helping you find the best food on the shelves! - http://www.sporked.com
Follow Mythical:
Instagram: https://instagram.com/mythical
Facebook: https://facebook.com/mythical
Twitter: https://twitter.com/mythical
TikTok: https://tiktok.com/@mythical
Website: https://mythical.com
GMMore #2784
Intro Motion Graphics by Fantoons https://www.fantoons.shop/
Join the Mythical Society for access to never-before-seen footage, exclusive merch, sneak peeks, original series, and much, much more: https://www.mythicalsociety.com
Get your tickets now for Mythical Kitchen's first live show, Survive the Mythical Kitchen! Available now at https://www.MythicalKitchenLive.com/
Join the Mythical Society for an exclusive conversation about music between Rhett & Orville Peck. Watch now!
Don’t miss our weekly podcast, Ear Biscuits: https://applepodcasts.com/earbiscuits
This is Good Mythical MORE, the show after the show. Watch today's main show, Good Mythical Morning: https://youtu.be/IXZDGYTqv5c
Pick up official GMM and Mythical merch at https://mythical.com
and https://www.amazon.com/mythical
Submit your Wheel of Mythicality intro video here: http://bit.ly/GMMWheelIntroSUBMISSIONS
Want to send us something? https://mythical.com/contact
Get a copy of our novel, The Lost Causes of Bleak Creek @ http://www.bleakcreek.com
Check Out Our Other Mythical Channels:
Mythical Kitchen: https://youtube.com/mythicalkitchen
Rhett & Link’s Wonderhole: https://youtube.com/rhettandlink
Good Mythical Morning: https://www.youtube.com/@GoodMythicalMorning
Check out Sporked, Mythical's website dedicated to helping you find the best food on the shelves! - http://www.sporked.com
Follow Mythical:
Instagram: https://instagram.com/mythical
Facebook: https://facebook.com/mythical
Twitter: https://twitter.com/mythical
TikTok: https://tiktok.com/@mythical
Website: https://mythical.com
GMMore #2784
Intro Motion Graphics by Fantoons https://www.fantoons.shop/
Category
🗞
NewsTranscript
00:00Welcome to Good Mythical More.
00:05Join us as we look at pictures of pizzas
00:10and decide if we would eat them.
00:15But first, we're going to give away
00:20a gift card for $100 to the Mythical Store because
00:25Christina wore that GMM merch out in the wild.
00:30Sometimes we find you. Sometimes we find you if you use hashtag merchicality.
00:35And then we're gonna give you some money so you can get some more and keep repping it out there.
00:40Is that Hawaii? It's a beautiful bush.
00:45Took out in the wild to a literal place, huh?
00:50Yep, yep. There's snow up there. What is that? Where is that?
00:55It could be Hawaii. How old is Lando now?
01:00Just turned 15. Right in the thick of it.
01:05Was the same age as Brayden. Yep.
01:10But the last time I saw Lando, he was huge. Very tall.
01:15He didn't look like our panel.
01:20That 14 to 15, like 14 become 15, he just shot up there.
01:25But I would imagine... He's not taller than me yet, but...
01:30But he's pretty tall. Lincoln is taller than me.
01:35There's gotta be a bunch of 15 year old boys
01:40who are on that cusp where half of them are waiting
01:45and half of them are... Yeah. Well, I think the cusp is kinda like
01:50for a boy, 14,
01:55like late 13, 14, 15, yeah, so like...
02:00Do Lando's friends look scattered?
02:06Yes. Scattered? Yeah. But by 15, there's like...
02:11Mostly everybody's turned a corner.
02:16Into what they're going to be. Yeah. It's a big corner, though.
02:21You're turning it, I think, all across 15 until 16.
02:26Shepard did it during the pandemic. Basically, he went upstairs into his room and he came back down a man.
02:31Metamorphosis. Yeah, yeah, I mean, he got... It's weird.
02:36He literally grew one foot in like 14 months.
02:41A foot? He's 16? 17? 16? He's 16.
02:46That's crazy. Is he doing his license certification?
02:51Yeah, very, very slowly. Lando probably grew that much that quickly, too.
02:56You may not know that if you don't mark it on a doorframe somewhere.
03:01I wish we would've done that, but it's too late. We did that in the kitchen and I was like,
03:06holy moly, I cannot believe how quickly he grew. Yeah. That's the thing you need to do.
03:11Thank God none of them are catching up with me, for their own sake.
03:16Okay, pizza. Yeah. You like it. We all like it.
03:21I don't know. That's what we're gonna find out. I don't know. I ate a lot of different pizzas.
03:26I don't think he's gonna turn down any of these. I don't think so either. But what you're saying,
03:31pizza yay or pizza nay, I believe. I'm gonna show you.
03:36I thought it was peach yah or peach nah. Oh, yeah, yeah, okay. Yeah, yeah, that sounds better.
03:41Pizza. Pizza. Peach yah or peach nah. Okay.
03:46And elsewhere. Starting with this one.
03:51Well, this is, speaking of Hawaii. That doesn't look good.
03:56We've got pineapple and we've got feta on top. It is feta, yes.
04:01That's atypical, right? I'd try it. Feta on a Hawaiian? Feta on Hawaiian, yeah.
04:06I've never heard of it. I don't hate feta, I don't think.
04:11Yeah, caramelized onions and it looks like it's a homemade dough.
04:16Yeah, it's oblong in shape. It's put on the cutting board.
04:21You shouldn't use those plastic cutting boards. Do I like feta? I know I don't like goat cheese.
04:26Feta's way more mild than goat cheese. Okay, I can do feta.
04:31But it looks like blue cheese crumbles and I hate that. Well, you could probably just turn it upside down
04:36and let it all fall off. Slough it off. I'm gonna eat this. It's not overcooked.
04:41I'm gonna eat it. I'm eating it. Peach yah. Peach yah.
04:46It is from user mount1100
04:51on the pizza subreddit and it is the most upvoted
04:56post over there. People said, I would absolutely destroy that.
05:01It looks beautiful and probably tastes divine. Yeah, yeah, I don't think there's anything wrong with this.
05:06There's nothing wrong with it. I mean, it's not pretty, but it looks tasty.
05:11Does anyone here do the thing where you make your own pizza dough and make your pizzas
05:16and have one of those little pizza ovens, like little tabletop pizza ovens? I have a pizza stone.
05:21Because you know they make, like they're making these like... We have a pizza stone.
05:26Pizza ovens that you can, like, you might need a place outside. They're outside, right?
05:31They're not that big and they're not that expensive. Anybody doing this?
05:36I've had somebody swear by it. Yeah, well, Shepard's been telling me. You can make your own and then you have the pizza party
05:41and each person makes their own and very quickly it comes in and out and it's a pizza party vibe.
05:46Well, that's the thing. Shepard's girlfriend's house, they have one of these.
05:51It's really making me feel inadequate because we don't have one.
05:55He uses it over there? He's like, Dad, we need to do this pizza thing.
05:58Because, you know, what we did for a while... You remember the Weber grill attachment that I had?
06:03It was... I had an old charcoal Weber grill. Mm-hmm.
06:06For many years. Out here, that was my only grill.
06:09And there was this attachment you could put in the middle that made it into like a thousand degree pizza.
06:14It was like a priest collar for a grill.
06:18And there was big chunks of wood in the back and it was wood fire pizza and it got super hot.
06:23You'd have to keep turning it. I can do that with the green egg.
06:26Well, you should do that, but the thing I never did is I never made my own dough.
06:30And that seems to be the final frontier. It's too far.
06:34Yeah, we've made our own dough, but we've also gotten it from like tomato pie or...
06:40You can get raw dough from tomato pie? Yeah.
06:42Oh, wow. Which it's like, if you like pizza from a place and they sell dough,
06:46it's a lot better if you get the dough from there. Huh. Yeah.
06:49And so it's like the real dough. Yes. Yeah. Okay. Real dough.
06:53Okay, how about this one?
06:55Ooh, now this is pretty.
06:57We have burrata in pepperoni cups.
07:00Ricotta. Yes. Ricotta. Ooh!
07:02I love ricotta. I love burrata.
07:04I love... What's the green stuff, I wonder?
07:07The green herb is not specified in the post.
07:10The whiter the cheese, the more you like it. Mm-hmm.
07:12I... Cottage is the whitest cheese.
07:14I love this because you can just pluck one off...
07:17It looks like basil.
07:19It looks like thin, shredded basil.
07:21When you talk like that, that gives me PTSD from that time that...
07:25We got pizza with friends.
07:28And then we left half of the pizza in the box.
07:32And I, of course, was thinking,
07:34well, when I get hungry again, I'm gonna eat more of that pizza.
07:37And when I went back to it, you had eaten the toppings off of half of the pizza.
07:42Well...
07:44I don't like hearing you talk about just taking things off.
07:46You can take... If you take a slice,
07:48you have a slice,
07:50you have dominion over that slice.
07:53But you did not have dominion over the whole pie, my friend.
07:56It was... I thought it was that kind of party.
07:59You thought it was the kind of party where you could just
08:02de-top a pizza?
08:04I mean, there was still some left, right?
08:08Yeah! I was gonna eat it!
08:10And then you were like, well, you could eat the dough.
08:15You didn't just take the toppings.
08:17You, like, grabbed cheese.
08:19You handfuld cheese into your mouth.
08:22I mean, it might have been 1 a.m., though.
08:24By that point... It was the next day?
08:26That's why I was getting ready to enjoy it.
08:28Yeah, it was the next day. Oh, it's the next day.
08:30Nobody wants this. It's the next day.
08:32The calorie count starts over at 12 a.m.
08:34I'm sorry, man. I'm sorry.
08:36That's all I'm looking for is an apology.
08:38I would eat this. Pizza!
08:40This is so good. Smash!
08:42How about this one?
08:44Uh, so we got two types of cheeses.
08:47Well, this is a half and half.
08:49Do you know what it is, though?
08:51This is a lover's pizza.
08:53What? What do you mean by that?
08:55I mean that you and your lover don't agree on all flavors,
08:58but you only wanna make one pizza.
09:00So cheddar and steak and green peppers.
09:03This is, like, two ways to serve the thing
09:06that this is a homage to.
09:08Yeah, so this is a Philly cheese pizza,
09:10and we've got the traditional provolone on the right,
09:13and then we've got Cheez Whiz on the left.
09:16Or American, maybe.
09:18I hate that.
09:20But everything else is the same?
09:22I wholeheartedly endorse this.
09:24That's cool.
09:26Especially if you cut it the other way so you can get both.
09:28Smash. I'm just gonna smash.
09:30Smash and pass. Let's go back to that.
09:32Smash.
09:34Smash. We're gonna smash it.
09:36Okay. Next.
09:38It's a thick daddy.
09:40Ooh, this needs some description.
09:42It needs some sauce.
09:44It is gravy,
09:46mashed potatoes,
09:48and dough from scratch.
09:50Pulled and shredded turkey meat
09:52topped with parsley, salt, and pepper
09:54with a garlic parmesan crust.
09:56So it's a Thanksgiving pizza.
09:58Pulled turkey?
10:00So it's like a leftover.
10:03I think it's a Thanksgiving pizza.
10:05Pass.
10:07I'm a ham man.
10:09If it was chicken,
10:11maybe?
10:13I certainly would take a bite of this.
10:15I don't know.
10:17I know that it's not as good as regular pizza.
10:19But, I mean, you got the bread,
10:21you got the potatoes,
10:23you got the gravy, and you got the turkey.
10:25You need some cranberry in there
10:27somewhere to really, really set this off.
10:30That's the missing ingredient.
10:32But I'd eat it. I'd smash.
10:36Next.
10:38Weird.
10:40This is a Big Mac pizza.
10:42Those are buns?
10:44Yeah, this is a cheeseburger pizza.
10:46This is a restaurant pizza
10:48from Crave It in New York.
10:50You don't need the buns.
10:52You have a crust. You don't need buns.
10:54Okay, I think I've met my match.
10:56I'm passing.
10:58It also has
11:00fried eggs
11:02on the burgers
11:04as well.
11:06Are those whole burgers that you just
11:08take off and eat?
11:10They have bottoms, too?
11:12Oh, I don't know about the bottoms.
11:14Well, maybe in a group
11:16this would be good.
11:18I'm passing on this crap.
11:20If you can't take
11:22the buns off and eat them separately,
11:24I don't want buns on top of
11:26crust.
11:28I guess it makes kind of a sandwich?
11:30Pizza crust is so good
11:32and the stark contrast
11:34in how bad a bun is
11:36to a pizza crust
11:38when you're eating them together.
11:40They shouldn't be mixed.
11:42It's like making a sandwich
11:44with something really good on the bottom
11:46and something bad on the top.
11:48But a pizza.
11:50We're gonna pass on this one.
11:52We're gonna let somebody else eat it.
11:54This is a really colored specimen.
11:56Ugh, eggplant?
11:58Truffle pesto base,
12:00sliced garlic mozzarella,
12:02chilies, mixed wild mushroom,
12:04and smoked burrata.
12:06All that description sounds great.
12:08If you told me that and then you gave me a blindfold?
12:12Oh, okay.
12:14The truffle, the blackness
12:16is
12:18concerning, but I believe
12:20it's the truffle.
12:22Also, those cross sections on top,
12:24that's a whole slice
12:26of black truffle.
12:28That's a lot of truffle.
12:30That's a lot of truffle.
12:32That's some trouble.
12:34Truffle trouble.
12:36Too much. Pass.
12:38I'd take a bite.
12:40I'd take a bite.
12:42And then after that bite, you'd be like...
12:46Who's had good pizza lately
12:48around these parts?
12:50Who has pizza in L.A. right now?
12:54Della Nona?
12:55Pizzano?
12:56That's very good.
12:58We've been doing town
13:00pizza,
13:02which is pretty good.
13:04But it's not, that's not
13:06even a pizza place.
13:08What? Yes, it is.
13:10Well, I mean, they're not a pizza parlor.
13:12Town? Parlor?
13:14Yeah, town, town pizza.
13:16I believe the full name is
13:18town pizza.
13:20Okay, I'm thinking of a different town.
13:22Wait, there's another, there's a newer place.
13:24Hold on, I gotta look.
13:26I'm getting hungry, though.
13:28I do like that Prince Street.
13:30I know it's different, the Sicilian style
13:32that's like the square and it's a little bit thicker.
13:36Yeah. That's good pizza.
13:38Like a Detroit-ish situation.
13:40Sicilian, you know, it's like
13:42it's thicker, it's a different thing.
13:44You have to be in the mood for it, you have to know
13:46what type of pizza. You don't, if you think you're getting
13:48like New York style, you'll be disappointed.
13:50But
13:52it's a good slice.
13:54It's like somewhere in between
13:56Chicago and New York.
13:58It sounds good.
14:00Prince Street, we had it in, it's
14:02originally from New York.
14:04Like Prince Street is known for its
14:06Sicilian and then they just, they have
14:08at least one location out here now.
14:10When you say New York pizza, I always think
14:12about that food tour we did and we got
14:14artichoke pizza
14:16in Greenwich Village. Me and Shepard
14:18talked about that artichoke pizza
14:20this weekend while we were hiking. My kids always
14:22talk about that pizza.
14:24Because I don't know how it came up, but he was like
14:26They loved it for some reason. We gotta get that, we gotta
14:28go back to that place in Greenwich Village
14:30and get the artichoke pizza.
14:32You know, Slane reminded me
14:34town closed.
14:36Town pizza closed. Yeah, you did not
14:38patronize it enough.
14:40Well, no, I can't remember,
14:42I can't remember the name of the
14:44new pizza place.
14:46Although, have you had Hail Mary?
14:48That's good. I've heard about it.
14:50That's really good.
14:52We gotta text Cassie the
14:56I gotta text Cassie.
14:58Well, speaking of Hail Mary, here's the next
15:00pizza.
15:04I mean, that's
15:06very artistic, but
15:08it's, I mean,
15:10I mean,
15:12I don't want to eat Jesus on the cross.
15:14Good gosh.
15:16Yeah. It doesn't really make me
15:18hungry. No, yeah.
15:20That would be
15:22That is very
15:24artistic.
15:26Pass! I don't think I'm gonna eat
15:28this. I don't think I can. I don't think I can
15:30bring myself to it. Pass, pass, pass!
15:32Okay, now we get into a different
15:34style situation here.
15:36Whoa!
15:38Oh, that's tall. That right there.
15:40Smash. Nope, pass.
15:42Too much.
15:44Too much. Take a bite of it?
15:46It doesn't come together.
15:48You don't like Chicago-style pizza?
15:50That is more than Chicago-style.
15:52It's just
15:54glomming cheese.
15:56Yeah, it's Chicago deep dish pizza.
15:58It's not just a pizza pie, man. It's a pizza pie. It's a different food group.
16:00I do not consider them the same food group.
16:02I thought that was more extreme.
16:04I would
16:06It's too heavy for me.
16:08I'd pass.
16:10What if you take a bite of it, though?
16:12That's not what we're asking.
16:14We're not asking, would you take a bite?
16:16We're asking, would you smash it?
16:18Eat at least a whole slice.
16:20If that was the only thing being served, you'd be like,
16:22I'm gonna wait until later.
16:24Yeah.
16:26I've seen you tear up a Chicago-style pizza.
16:28But there's other options.
16:30Oh, this is a buffet?
16:32It's a buffet. Everything that we're being presented with.
16:34Okay, well, I'm gonna smash that.
16:36Le Sorted.
16:38That's the name of the place that I meant to say.
16:40Le Sorted.
16:42Le Sorted?
16:44Yeah, yeah. That's good.
16:46And they also make a giant cookie.
16:48Oh.
16:50For your birthday.
16:52How about this one?
16:54This is hard to figure out what's going on.
16:56Well, that's an arm.
16:58Is this a flatbread?
17:00More?
17:02What's the green?
17:04Green hot sauce pizza.
17:06Dough...
17:08Dough is a very basic one we made with instant yeast.
17:10Hot sauce was homemade
17:12using a mix of green peppers
17:14of varying heat,
17:16topped it with
17:18Grana Padano cheese
17:20and low-moisture mozzarella
17:22baked in a carbon steel pizza pan
17:24in a convection oven.
17:26I think this would actually be really good.
17:28It's more of a flatbread
17:30because it doesn't have that
17:32tomato sauce.
17:34I mean, I know that's not really the distinction.
17:36It's almost like a quesadilla without a top.
17:38You know what I'm saying?
17:40Yeah, it's very far afield.
17:42But just as a cheesy bread
17:44with hot sauce?
17:46Sign me up. Smash.
17:48I'll see you. I'll be over there soon.
17:50I'd... I would lightly smash it.
17:52Smash it.
17:56Okay, we have to get through these two at least.
18:00Um...
18:02What?
18:04That is a lobster claw.
18:06Oh, no.
18:08It's a crab claw.
18:10It's a lobster pizza.
18:12It's lobster.
18:14For those seeking indulgence, the lobster pizza is a true gem.
18:16Succulent lobster meat
18:18paired with a delicate white sauce
18:20is a curious combination that elevates pizza
18:22to a new level.
18:24Smash. I would smash that. I like seafood pizzas.
18:28And finally, this one.
18:30Oh!
18:32Is that a chicken?
18:36My first pizza
18:38in the Uni 3 oven.
18:40Yeah, well, we're not... I mean...
18:42I'm sorry. Is this user error?
18:44I mean, when your pizza
18:46looks like a raw
18:48chicken piece,
18:50like a thigh and a leg...
18:52I don't know if it could have a calzone quality.
18:54You would still eat this, right?
18:56It could have a calzone quality.
18:58Smash. Smash.
19:00I bite right into that raw part.
19:02Oh, my gosh!
19:04Ugh!
19:06Ugh!
19:08Ugh!
19:10Get your tickets to Survive the Mythical Kitchen
19:12now to see which chef
19:14will walk away with the ultimate prize
19:16Thursday, April 3rd.
19:18MythicalKitchenLive.com