How to pronounce “pizzas” in English

Pizzas are going to start right around that point in the center.

pizzas never cook right, you know, they're gummy, they're soggy, they're undercooked, like what am I doing wrong?

Pizzas will cook quicker and they'll cook better.

Dessert pizzas kind of are like the first things you do when you start making pizzas.

Neapolitan pizzas.

No pizzas are baking on the right side of the oven.

Two pizzas, baking pan, putty scraper, cans of oven cleaner and then he got on his knees and cleaned the woman's oven for her.

some pizzas, they apparently were good enough to send to the customers.

Neapolitan pizzas that are enjoying fame right now.

You love pizzas to the extent that if you have a pizza party once in a week, it is OK.

When I make my pizzas, and if you ever been to Tony's Pizza Napoletana or any of my other places, you know,

I deliver pizzas in Toronto for a few months.

The number of pizzas I eat are in scientific notation.

into discovering shelf stable pizzas now.

Domino's delivers their pizzas with these, like, boxes on the back of motorbikes.

And Roman-style pizzas are really hydrated.

There's certain pizzas I tend to avoid it, like on my sliced pizzas.

I got to toss pizzas at places from Fargo to Florida, to Belgium, to Thailand.

and really understand regional pizzas and Italian-style regional pizzas.

who makes pizzas.

Nurses will bring you pizzas.

You've probably seen pizzas where you get this layer of grease on the top, and then the cheese is kind of stringy

This guy makes these pizzas.

We do love doing pizzas at home, homemade pizzas, you know, whole-wheat flour crusts.

So I love the pizzas of New York, New Jersey, New Haven, has anyone been up to New Haven for pizza?

but to say the pizzas were not the pizzas that I grew up eating.

I got to make pizzas in this Italian restaurant with a wood-burning oven, and the first night I went, I was, the chef invited me to come, I'd never cooked in a wood-burning oven, made

get your pizzas in there, throw it on broil and get that stone extra hot and then you can get the pizza in there and then you'll get that nice charred underside.

are essentially reverse engineered pizzas in sandwich form and one of them is this pizza that I make that's smoked mozzarella with tomato sauce, sun-dr, and sun-dried tomatoes.

There's some frozen pizzas that I've seen, like there's one that Whole Foods sells called American Flat Bread.

If I buy two 8-inch pizzas, that's 16 inches in diameter in total, and that cost me 20 pounds.

You're eating a bunch of pizzas, say.

I got to order three large pizzas, please.

Who wants to learn how to toss pizzas?

This is one of our most popular pizzas at Tony's, and this is the one I'm going to show you guys.

If I were cooking making pizzas at home, I would use a baking steel.

If you ever have white pizzas, pizzas that have no sauce, they're just as good as pizzas with sauce.

You can over-sauce your pizzas.

So do I do any dessert pizzas, and are there differences in the dough?

what type of out-of-the-box pizzas you can do.

And you're making Detroit-style pizzas in Detroit, I'm using the brick cheese.

You could put other items on those pizzas, but the simplicity of that pizza is what it's all about.

That was one of the best pizzas I ever made in my life.

They needed to know how to make pizzas a certain way.

Is that one of the hardest pizzas to make, and do you make that-- whatever that's called?

And we were selling a billion pizzas every single night.

They all bring 30 or 40 pizzas.

you see most of the pizzas are cross sliced, because it's faster.

And that's why the pizzas from Suprema are baked differently from the pizzas from John's and from Donatella.