Reviewing an AWARD WINNING PIZZA!

How we doing out there? I hope you're all spot on. Now, I've been shopping to Iceland. Come and have a look what I got. We have got an awardwinning pizza from Iceland. Winner frozen pizza retailer 2024. Papa Industry Awards winner 2024. It's a woodfired pizza, spicy double pepperoni, 24-hour rested dough for even crispier taste. Hand finished with extra toppings on an authentic Italian base with a two chili rating 460 grams. Um, and there's a serving suggestion pizza. Yeah, take the awards with a pinch of salt. Um, it's a frozen pizza. I got it from Iceland. It was £240. So, let's take a closer look at the packaging. So, yeah. I mean, or maybe not take it with a pinch of salt. I don't know. It's a won an award. So, yeah. Fair play. It's won an award. And there is the front. It does look quite nice on there. I see some green jalapenos on there. Jalapeno. So, let's say we've got done some spiel here. 460 gram. Like I said, it's woodfired pizza, spicy double pepperoni. So, it's woodfired pizza base topped with spicy tomato sauce, mozzarella cheese, smoke flavor, pepperoni, green jalapeno, peppers, and spicy pepperoni. Yes, there's a nutritional information there. If you want to have a look at that and pause it in detail, then go ahead and there's the ingredients. The allergens are wheat and milk and spelt in there. So, yeah, there they are. Um, and ways to cook or how to cook for best results, cook from frozen, which this is. It is frozen. Got it from Iceland. You do it in the oven. Fan 190, gas 6 for 16 minutes. So you preheat the oven, remove all packaging, place directly on the middle shelf of the oven for 16 minutes. So that is what I'm going to do. Right, let's get this open and uh see what we have got. So we got a tab system. Let's have a look my finger. So what we got? We got some information on the side. Best before 3rd of the 3rd 26 3rd of March next year. So let's have a look. Yeah, there it is. That's what you get. There's the box. It does fit in the box. Just pull it out the box. Got it. It fits in the box. Um, what I'm saying is it's the size of the box. Well, maybe not, but you know what I mean, don't you? So, let's open it up. Please take this rapid packing off before you uh put it in the oven. So, there there we are. Look, plenty of um plenty of jalapenos on there. Jalapenos. Got some shadows. I do apologize. I'm getting a little bit Ank Marvin. Oh, terrible, isn't it? N down. Right, stop that. Behave. Behave. Yeah. So, I mean, you can I mean, it is frozen, but they are quite loose on top. Once it's been out for a few minutes, these toppings will become loose, and you can spread them around and put them on how you like. Yeah, they could do with more cheese. Where's all the cheese? Um, plenty of red onion, plenty of um, pepperoni, plenty of jalapenos. Yeah. So, it's going to be spicy, isn't it, with all them on? Right. I've got some news. Me cooker me is broke. So, I've got to I've got me old faithful um, this is a toaster, not a cooker. I've got me um, Old Faithful toaster out because me cooker was a toaster as well, but the doors broke. The doors bust and it bust. Not on my watch. All I'm saying it it it didn't break on my watch. So yeah, but it's bust. I've tried fixing it. It's it's had it. So I've got to rely on not this one because this is broke. The bottom oven's broke, but I'm relying on this one. So it only gets used maybe once a year for warming stuff up at Christmas. So um I've turned it on and I've got it on 200 and it's been preheating now for about 24 hours. feels like it. So, it's not it's not um fan assisted oven this one. It's just a normal conventional oven. So, it has preheated. The little lights gone out. So, that's good. So, I'm popping it in. And uh I'm going to set my timer for 15 minutes. We'll have a look after 15 minutes. So, it's done now. It took did take about 5 minutes longer than normal. Um but that oven is probably 30 years old. So, just a bit of tinkering and um we might sust it. So, I'm going to I'm going to cut it open now. Yeah. So, it's only a smallest pizza. So, I should be able to manage it. I'll cut it into um four bits. I think I think four bits will be enough. If if I cut it into eight, I'll struggle. I'll struggle to eat it. I couldn't help it. I've said it. I said it now. Old pizza joke. Yeah. Oh, I can smell them jalapenos. Um, yeah, I can smell them. Smelling um very um jalapeny. So, before I get into this, I have to say a big thanks to everyone. I have to thank you all because yesterday I went the the channel reached 123,000 subscribers. So, thank you all very much for people who subscribed. I do appreciate it. it. Um, I can't believe um when I started the channel, never never thought at all that I would get 123,000 subscribers. It's uh it's unbelievable. It really is. So, thank you all very much um for watching and do subscribe. I thank you um extra special as well. I'll have to dig out the warranty for that cookie. I was having a look at the sage one. I was having a look. I was toasting this morning and I thought it's not right. Had a look at the element. Element's gone on it. There's one in the middle's bust. So the doors broke and the element's bust. So anyway, let's get back to the pizza. But thank you all very much. I do appreciate it. So yeah, it's we haven't got a soggy bottom. It's not the best of the oven there. It's you just have to make use of what you've got. Yes, there lots of door. I've noticed lots and lots of dough. Yeah, it's quite a thick thickish pizza. It is a thickish pizza. I don't mind them like that. I don't mind them like that. The You can see the cheese now. It must have been all underneath. Could could do with more cheese, but there's the generous amount of toppings. And you can smell smell the um them jalapenos definitely. So, I'm going to go straight in. I'm going to try it now. [Music] It's lovely. The bottom of the the base is crisp. The actual dough itself is nice and soft. I got a jalapeno then and I got um a pepperoni. So yeah. Yeah. I mean the edges are nice and crisp. I mean a bit too crispy for me but that might be the oven. Might have to get some dip. If you get some dip can dip the edges in, can't you? The crusts. Eat the crusts. Makes your air curl. Got a bit of cheese there as well. So I'm going to go in again. We'll get that bit there and that bit there. I'll finish this. Yeah, it's um it's not bad. It's it's tasty. That's all you can ask for. It's tasty. Um it could do with more cheese like I've said before, but all the other toppings there's quite a lot of the other toppings. So, I'm happy with that. Just need some some dip now. Some you garlic dip or something like that. Dip the crust in because of the crust. They're quite thick and big, you know. You get a lot of dough. Yeah. Two pound uh 240. So a lot cheaper than what you'd pay at one of these, you know, these what do you call it? Fast food sort of pizza chains. Yeah. probably a tenth of the or not a tenth the price but probably an eighth of the price what you pay one of them places just just making an observation we're all different got my opinion 7 out of 10 out of 10 award-winning pizza it does have that sort of a flavor as well that I've tasted in other pizzasal pizza has the same sort of flavor it's the the base yeah it's nice it's like um it's got olive oil done on it also smothered on it or cooked with it if you know what I mean. I think you know what I mean. It's got that smell as well. It's got a different smell and you get that from the Ital pizzas as well. If you've not um I've tried them, they're quite good. Quite good pizzas. So, thanks for watching and subscribing. I do appreciate it. Um take care. All the best and I will get back to you on the next one.