PIZZA BALLOON RECIPE Make & Taste – inflatable pizza?

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  1. I don't see the point of having so much extra crust and also since it's something that is all about the presentation so probably it would be made for others I don't find it so hygienic.

  2. I don't get the point of this for just something like a regular dinner, but it could be fun to spell out something like"Happy Birthday" or whatever with the toppings and such so that it's a surprise when the dome is removed.

    EDIT: Now, that dome DOES look damned tasty, all flaky and such.

  3. I would use the pizza balloon as a salad bowl. I’m going to have to try this! Emmy, you’re so cute and I love your videos! You’re such a positive and sweet person.

  4. 6:05
    I know that in this case you're the only one eating it but…ew. The idea sounds neat but knowing that someone blew inside something I might eat is gross.

    I also don't eat birthday cakes if the person blows out the candles.

  5. You are everything I aspire to be! A better mom, a better wife, and still be my goofy self and do the things I love. You are so smart and just amazing all around. Thank you for doing what you do.
    Truly.
    xoxo

  6. I find this inspirational, and, when I have time to noodle around in the kitchen, I hope to try some variations. What I don’t think I’ll do is use traditional pizza ingredients. Honestly, I don’t think that the idea of a steamed pizza is all that appealing. What I’m thinking of trying would more like a very showy version of the reimagined dumphakt dishes that NYC’s late and lamented 6th Street Indian standby Banjara used to make. As I understand it, dumphakt has traditionally been a method of South Asian cooking in which bread dough is used to seal the lid of a pot so that no steam can escape. Banjara’s version did away with the lid, so that the top layer was all dough, creating a sort of deeply fragrant pot pie, with a creamy sauce full of sweet, warming spices. I feel like recreating that with this dramatic technique would be a real show stopper. I suspect that I might need to cook the stew, add it to a parbaked bottom crust, then add the top and inflate. A couple of extra steps, but I think it’ll be well worth it. Any thoughts on where this might go horribly awry?

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