Testing a cheese-stuffed pizza concept from @doughj0e

A Papa John's employee conducts a food experiment by asking what would happen if he mixed shredded cheese directly into pizza dough. He demonstrates the process of incorporating the cheese, sealing the dough, and then further enhances the pizza by also making it a stuffed crust. After posing questions about the potential outcome, he bakes the pizza, cuts it, and performs a taste test, concluding with a dramatic cheese pull to show the successful, extra-cheesy result.

Creator: @doughj0e on Instagram

Video format

Prop Yap

Video outline

  1. Pose extreme experiment
  2. Escalate the core concept
  3. Articulate viewer questions
  4. Deliver satisfying verdict

Narrative framework

The Experimental Escalation Framework

Narrative framework logic

To take a simple "what if" question, escalate the core concept to an extreme degree, explicitly state the resulting tensions for the audience, and then resolve them with a satisfying test and verdict.

Topics: Food, Cooking

Concepts: Will It X?, Process

Formats: Prop Yap

Elements: Jump Cut

Account types: Personal Brand, Brand

Transcript excerpt

What happens if you take cheese and put it inside the dough? And not only that, we're gonna push it inside out, and then we're gonna take it and seal it up like a bad bun worst off the end until it looks relatively normal. And then we're gonna try to press it out, adding some flour and using our roller mabob. And after I stretch it out, I'm not done yet because I'm also making it a stuffed crust, which will make this the cheesiest pizza I've ever made. But with great cheese comes some additional questions. Like number one, are we even gonna get a cheese pull? And is this a lactose intolerance person's worst nightmare? And the final most important question, is it better or will there be too much cheese? I'm not sure, but there's only one way to find out. Let's cut it and try it. Cheesiest pizza going in. Let's see the crust. Wow. This really is a nightmare for the lactose intolerant, but it's also better.

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