[2 - 2] everyone that's Kenji Lopez alt again
[2 - 5] I'm at home it's late so everyone's
[5 - 7] asleep but I'm gonna make some pizza
[7 - 9] tomorrow so tonight I'm making some
[9 - 17] Nonis we've rearranged our kitchen
[17 - 20] recently and I have no idea where we put
[20 - 25] our scale or some of our moving cups so
[25 - 28] I'm gonna kind of eyeball all this it's
[28 - 29] a pretty forgiving recipe so you don't
[29 - 30] really have to worry about too much but
[30 - 33] I know that this thing is about two cups
[33 - 37] of flour which is about 280 grams of
[37 - 39] flour and what you're looking for is the
[39 - 42] right ratio and flour to water
[42 - 45] so with this recipe I go in about 60 to
[45 - 49] 65% hydration that is for every you know
[49 - 52] every hundred grams of flour you use 60
[52 - 55] to 65 grams of water so this is 280
[55 - 56] grams of water so I think it's around
[56 - 61] 170 under 70 grams 170 milliliters
[61 - 68] hundred 70 grams of water which is C
[73 - 73] let's see let's see that's a little more
[73 - 76] than we need but I'll pour it in and
[76 - 80] well first some salt anything for about
[80 - 82] three two and a half to three percent
[82 - 85] salt bye wait for this dough again I'm
[85 - 101] just eyeballing it grab some nice
[103 - 103] incident yeast is what I'm using really
[103 - 107] becomes whatever these types of no need
[108 - 110] recipes no need dough recipes are very very
[110 - 111] no need dough recipes are very very forgiving as far as the amount of yeast
[111 - 113] I'm they kind of almost self-regulate so
[113 - 117] I mean for like around half a percent by
[117 - 119] weight of the flour but you know just a
[119 - 122] little bit doesn't really matter too
[122 - 156] much so clean hands
[164 - 164] all right mix up that salt yeast flour
[164 - 166] I'm gonna do a little bit of olive oil
[166 - 167] in this one I don't always add olive oil
[167 - 170] to my pizza dough's it makes them brown
[170 - 172] a little bit faster and also makes a
[172 - 174] little more sort of tender and a looser
[174 - 177] crumb structure which is you know not
[177 - 180] always desirable but just mixing it up
[180 - 182] all right let's I'm gonna go with not
[182 - 184] all this water cuz it was that was
[184 - 186] around a hundred ninety milliliters I
[186 - 188] think about that much to start to see
[188 - 190] where that gets us
[190 - 194] so with these no need dough's
[194 - 200] essentially what happens is you add you
[200 - 201] want to get it just to the point where
[201 - 204] there's no real dry flour remaining and
[204 - 205] then over the course of the night what
[205 - 207] happens is there are enzymes in the
[207 - 214] flour that enzyme to the flour that
[214 - 217] break down the break down the proteins
[217 - 219] into shorter and shorter pieces which
[219 - 223] are then easier to align so when when
[223 - 224] you mix flour and lard together creates
[224 - 228] a sort of protein web called gluten and
[228 - 231] the enzymes help that form more easily
[231 - 233] so when you do a no-knead dough like
[233 - 235] this the enzymes have a long time to
[235 - 237] work and it gets to the point where just
[237 - 241] the action of the yeast bubbling and
[241 - 243] creating you know creating action within
[243 - 246] the dough creating this sort of sort of
[246 - 248] like I'm kneading on a microscopic scale
[248 - 250] to the point that you don't actually
[250 - 251] have to really need it at all
[251 - 253] all you have to do is combine it just
[253 - 255] like this cover it and then tomorrow
[255 - 257] we'll come back and I'll show you where
[257 - 260] it is covered with plastic bowl about
[260 - 263] you know about like at least six to
[263 - 264] eight times the volume of this because
[264 - 267] this is gonna rise like crazy overnight
[267 - 271] cover it and leave it on the counter and
[286 - 286] let's do that nice and tight you go so
[286 - 287] we'll cover it leave it on the counter
[287 - 290] room temp overnight and tomorrow we'll
[290 - 293] come back and we'll see where we are
[293 - 303] just this is a little trick no I don't
[303 - 307] remember from whom Stella at least may
[307 - 310] be as brave Turton no dry flour helps
[310 - 313] you get the don't see get wet dough off
[313 - 319] of your hands I'll see you guys tomorrow
[321 - 325] yep see you guys tomorrow
[325 - 328] all right there I'm back you'll notice I
[328 - 330] did not change my shirt today I will do
[330 - 331] it later though because it's kind of
[331 - 333] gross huh and yeah and we're back this
[333 - 337] is the next day I don't hear it in now I
[337 - 339] made a mistake and I did one thing
[339 - 341] without the camera on and that was to
[341 - 344] give it a couple of turns earlier today
[344 - 346] about an hour ago the way you do that is
[346 - 348] basically you take you reach around the
[348 - 351] edges of it pull up the top just kind of
[351 - 352] fold it over itself like that a few
[352 - 355] times and that's what I did earlier and
[355 - 357] then it rose back out of a shape and the
[357 - 358] way the reason you do that is you kind
[358 - 361] of want to introduce any sort of pockets
[361 - 364] of yeast you sir on homogenized it
[364 - 365] introduced introduce the yeast to new
[365 - 367] food so that I can said I can work a
[367 - 368] little better but you'll see how nice
[368 - 370] and stretchy this dough has become
[370 - 373] overnight it's like real pizza dough
[373 - 376] yeah so what I'm gonna do now you can
[376 - 377] use this dough for any kind of pizza you
[377 - 379] can make like a New York style pizza out
[379 - 380] of it stretch yourself you can make a
[380 - 382] pan pizza and what we're gonna do today
[382 - 385] is we're gonna make these well these pan
[385 - 386] pizzas and cast-iron pans
[386 - 391] I got two cast iron pans here different
[391 - 393] sizes I'm just gonna eyeball it again
[393 - 395] I'm not positive this is enough dough to
[395 - 398] fill up both on CC little flour on the
[398 - 401] board just tiny bit
[405 - 405] get a knife let's see that's really one
[405 - 407] and two right there you go
[407 - 409] and so when you're balling your dough
[409 - 413] what I do is I kind of take it like this
[413 - 416] and I tuck it all underneath is I kind
[416 - 418] of rotate it around and that kind of
[418 - 420] pinched it here with my thumb and so
[420 - 421] what that does is it gives you a nice
[421 - 423] smooth top and then you pinch it all
[424 - 425] together at the bottom like that and
[425 - 428] then what you can do is put on your
[428 - 429] board like this you don't want too much
[429 - 430] flour because you actually want it to
[430 - 435] stick just a little bit loose hand feel
[435 - 437] like that and that'll kind of create a
[437 - 441] nice little seal at the bottom see easy
[441 - 444] uh-huh I've got some olive oil here
[444 - 451] plenty of olive oil in these pans now
[451 - 453] I'm also gonna get some sauce going so
[453 - 454] let me heat up some olive oil in these
[454 - 460] pan over here you don't have to cook
[460 - 462] your sauce um you can just use plain old
[462 - 464] good-quality crushed Tomatoes with some
[464 - 466] salt and I'm work whole peeled tomatoes
[466 - 467] that you crush yourself with some salt
[467 - 469] for this style of pizza I like making a
[469 - 473] kind of lightly flavored sauce so
[473 - 486] there's that guy flop
[499 - 499] and pinch the bottom there we Joe all
[499 - 502] right into here all right now these guys
[502 - 504] I'm gonna turn around a little bit get
[504 - 505] them all nice and coated with olive oil
[505 - 524] all over Dan and wash my hands that
[524 - 525] little thing here this little thing is
[526 - 530] from these Japanese candy it's like
[530 - 532] powder that it's just made for kids as
[532 - 533] this like powder that you pour into
[533 - 535] these little trays in this well and it
[535 - 536] turns into different kinds of shapes
[536 - 538] that one's um that ones it's called pop
[538 - 540] it in cooking I think pop and cook this
[540 - 543] one is a sushi set so you make your own
[543 - 546] little one of the powders turns into
[546 - 547] candy that it looks like rice one of the
[547 - 550] powders turns into candy that looks like
[550 - 551] tuna one of them turns out the candy
[551 - 552] that looks like an egg and then the
[552 - 554] coolest part of that is that there's one
[554 - 557] that actually has like real like legit
[557 - 561] spera fication like sodium alginate it's
[561 - 562] verification you make these little
[562 - 564] little candies that look like salmon
[564 - 566] eggs butter I don't know some kind of
[566 - 568] orange flavored or something but you
[568 - 570] drop them in with a little dropper and
[570 - 571] this made for kids that really cool
[571 - 576] actually works all right
[579 - 579] this up here so for my sauce I'm going
[579 - 581] well this pays I'll use later it's seen
[581 - 583] better days but you know whatever basil
[583 - 586] basil in the time of coronavirus saved
[586 - 588] the stems for the sauce I put the leaves
[588 - 592] in here for the pizzas later up the
[592 - 601] stems grab a little garlic
[613 - 613] hood closed smash smash smash smash the
[625 - 625] I still don't know where my bench paper
[625 - 631] went oops paper sticking there you don't
[631 - 634] really have to do a too fine am too
[634 - 639] perfect a job on this garlic that's a
[639 - 643] very rough chop get them a paper stuck
[643 - 659] in there pull them out alright there's
[659 - 662] our garlic it's gonna go right into the
[662 - 664] oil here oops which is too hot it's not
[664 - 666] gonna go into that oil I don't want to
[666 - 669] smoke in which we don't want what did i
[669 - 679] do there right yeah I probably shouldn't
[679 - 683] do that that's a good way to ruin your
[683 - 686] pan ooh sorry I had to cut away for a
[686 - 687] second because my daughter talked there
[688 - 690] anyhow don't do that with your pan that was a
[690 - 692] don't do that with your pan that was a dumb thing for me to do pressure the
[692 - 696] video alright meanwhile I'm gonna go
[696 - 700] here pepper flakes we want pepper flakes
[700 - 705] and oregano or Oregon oh what's that
[705 - 714] I'm oregano oops
[714 - 716] alright let's try this again
[716 - 730] olive oil and garlic
[740 - 740] some mac and cheese leftover on it Thank
[740 - 750] You hot pepper flakes dried word gone oh
[750 - 753] we're gonna know oregano is one of those
[753 - 754] herbs that actually works really well
[754 - 756] dried um generally like herbs that are
[756 - 759] Hardy or leaves like oregano marjoram
[759 - 761] thyme sage those tend to do pretty well
[761 - 763] when they're dried rosemary
[763 - 766] it's the herbs like parsley basil chives
[766 - 768] like those really more delicate ones
[768 - 771] that just don't do well dried and it's
[771 - 773] because those hard your herbs their
[773 - 776] volatiles are actually less volatile
[776 - 778] there are the aromas are less volatile
[778 - 780] so they don't and it's because they grow
[780 - 781] in hotter climates so they don't want
[781 - 783] all that stuff evaporating out of them
[783 - 786] so generally like hearty herbs their
[786 - 790] flavors tend to tend to stick as they
[790 - 794] dry better than more delicate herbs so I
[794 - 796] would never use like dried parsley or
[796 - 799] basil or treble or chives but I would
[799 - 803] definitely would use you know oriented
[803 - 807] of thyme oregano thyme marjoram savory I
[807 - 809] don't know who uses savory I don't know
[809 - 813] one who can save they probably use it
[813 - 814] like twice in my life you can go in with
[814 - 816] a hand blender you can buy crushed
[816 - 818] Tomatoes if you want though these are
[818 - 822] these are oh they're not they're not the
[822 - 824] San marzanos this branch enta also make
[824 - 826] San marzanos um this is just plain old
[826 - 830] Italian style I don't know I'm not I'm
[830 - 832] not as picky as most people are about
[832 - 837] their Tomatoes I usually get Gento DOP
[837 - 840] San marzanos from Italy or I get Muir
[840 - 842] Glen which are from the US and
[842 - 844] consistently win like taste tests oh
[844 - 846] this is a um a pastry cutter this is
[846 - 848] what people you use this to cut butter
[848 - 849] into flour when you're making pie dough
[849 - 852] and stuff like that I think it's great
[852 - 854] for making like a rough textured tomato
[854 - 857] sauce like this
[857 - 859] chops right up you know yeah so you can
[859 - 860] go in here with a hand blender you can
[860 - 863] also use crushed Tomatoes give these a
[863 - 864] potato potato masher or if you want a
[864 - 866] really rough texture you can put those
[866 - 867] tomatoes into Bowl and just squish them
[867 - 869] with your hands before you make them in
[869 - 873] your sauce but this is pretty good it's
[873 - 879] going to let them put down slightly
[900 - 900] no people were asking what are all these
[900 - 903] onions doing here these onions are here
[903 - 904] because we were planning on making some
[904 - 907] French onion soup at some point and you
[907 - 909] need a buttload of onions to do that
[909 - 912] this by the way is lemon verbena we grow
[912 - 915] it out in the yard and we pick it and
[915 - 917] dry it and then my daughter uses it to
[917 - 918] make tea because she likes to feel like
[918 - 920] a grown-up and so she gets to have the
[920 - 922] lemon verbena tea and we have the
[922 - 924] grown-up tea and everyone's happy um
[924 - 926] lemon verbena is also just delicious
[926 - 927] it's like one of my favorite one of my
[927 - 933] favorite herbs in Spanish that's how
[933 - 935] they drink in Colombia they drink a lot
[935 - 936] of them out of my father which is like
[936 - 940] herbal teas my wife is Colombian again
[940 - 942] one of the most popular herbs there is
[942 - 944] lemon verbena which they call sea their
[944 - 946] own it's got like its you know it's got
[946 - 951] the aroma of lemon but not the tartness
[951 - 960] you go nice a wrapped
[965 - 965] we're gonna leave these again out at
[965 - 968] room temperature what's gonna happen is
[968 - 970] the dough the dough is almost gonna kind
[970 - 973] of let its like stretch itself out it'll
[973 - 975] relax and relax and relax I'll start
[975 - 978] going and then you know hopefully by the
[978 - 979] end we'll have very little actual work
[979 - 982] to do to get it to stretch into place
[982 - 985] but we'll leave that you know until
[985 - 986] until it's relaxed an hour so maybe a
[986 - 993] couple hours I'll do the dishes it's not
[993 - 1000] a simmering away season with some salt
[1004 - 1004] people ask me if I don't know if we
[1004 - 1005] always if I always use that sometime
[1005 - 1007] much salt time I don't you know I was
[1007 - 1008] trained in restaurants and we use a lot
[1008 - 1010] of salt in restaurants and I have a you
[1010 - 1012] know on the chef at a chef partner at a
[1012 - 1015] beer hall and we want our customers to
[1015 - 1018] drink beer so you know we make the food
[1018 - 1020] nice and salty I would call it properly
[1020 - 1022] seasoned I would say most people under
[1022 - 1023] seasoned their food and this is properly
[1023 - 1025] seasoning but you know that's just kind
[1025 - 1027] of a arrogant chefs way of looking at it
[1027 - 1028] and I'm salted to whatever level you
[1028 - 1033] like it I like it with plenty of salt
[1036 - 1036] all right that is good to go all right I
[1036 - 1039] will see you guys back I don't know a
[1039 - 1040] couple hours when this beach is ready to
[1041 - 1044] all right bye-bye all right I think
[1044 - 1046] we're back for probably one more cut in
[1046 - 1047] the middle of this but we're back now
[1047 - 1050] we're about to you finished cutting out
[1050 - 1053] and topping that pizza dough so you can
[1053 - 1056] see it's kind of it's been like almost
[1056 - 1058] two hours oh you know what I also looked
[1058 - 1059] up the recipe I have for this online
[1059 - 1060] which is on Serious Eats um it's called
[1061 - 1063] foolproof no need pan pizza something like that
[1063 - 1065] no need pan pizza something like that the recipe I used on Serious Eats is a
[1065 - 1067] little different from the one I kind of
[1067 - 1071] did by that I did in this video it has a
[1071 - 1073] little bit more water in it that one is
[1073 - 1074] about 68 percent hydration this one I
[1074 - 1078] think is 60 to 65% anyhow all it does is
[1078 - 1079] shows you all it does this goes to show
[1079 - 1081] you that it's a very forgiving recipe
[1081 - 1083] doesn't really matter too much how
[1083 - 1085] precise you are as long as you get the
[1085 - 1086] sort of general idea right alright so
[1086 - 1087] what I'm going to do now you can see the
[1087 - 1088] dough is nice and relaxed that started
[1088 - 1090] to stretch out already
[1090 - 1092] I'm gonna finish getting it around to
[1092 - 1097] the edges of the pans here and if you
[1097 - 1099] see bubbles like that just give them a
[1099 - 1102] pop otherwise they'll kind of puff up
[1102 - 1104] and burn and the one thing you want to
[1104 - 1105] do is make sure that there's no air
[1105 - 1107] trapped underneath the dough because
[1107 - 1109] that'll prevent the bottle from crisping
[1109 - 1110] and you really want to get nice and
[1116 - 1116] almost like ends up kind of frying in
[1116 - 1119] olive oil as it bakes there you go it's
[1119 - 1120] what you're looking for so all the way
[1120 - 1122] around to every corner all the way
[1122 - 1127] around the edges like that this one the
[1127 - 1129] same thing oh there's a nice big bowl
[1129 - 1138] right there
[1142 - 1142] I think the one we put on the one this
[1142 - 1143] post on serious eats also has a little
[1143 - 1148] bit less olive oil I don't know why I
[1148 - 1149] think it's because people get nervous
[1149 - 1151] about using so much oil but it's the
[1151 - 1153] good fat right good fat
[1153 - 1156] yeah all right there we go out to the
[1156 - 1157] edges let's make sure there's no air
[1157 - 1160] trapped underneath so you want to kind
[1160 - 1161] of lift it up make sure that there's no
[1161 - 1163] air and let slide it down slowly I've
[1163 - 1166] preheated my oven to 550 degrees which
[1166 - 1168] is as hot as it goes I'm gonna put the
[1168 - 1171] rack kind of close to the on the lowest
[1171 - 1172] rack which is what you want to do
[1172 - 1174] because you really want that bottom to
[1174 - 1194] kind of fry and heat up really nicely
[1198 - 1198] now with a lot of pizzas you know like
[1198 - 1199] in New York style pizza or Neapolitan
[1199 - 1200] style pizza
[1200 - 1202] you're pretty sparing on the sauce and
[1203 - 1204] the toppings and stuff with this style
[1204 - 1207] of kind of deeper pan pizza you can be a
[1207 - 1212] little more generous this is still way
[1212 - 1213] too much sauce for all the pizzas so
[1213 - 1215] we'll figure out something to do with it
[1215 - 1224] that's a spoon high dog and try not to
[1224 - 1232] get too many of those basil stems take
[1232 - 1238] them out if you get them and you can you
[1238 - 1240] can top it any way you like you can you
[1240 - 1241] know you can leave it a border around it
[1242 - 1243] if you want I think for this style of
[1243 - 1245] pizza I kind of like having the sauce go
[1245 - 1247] all the way to the edges and especially
[1247 - 1251] the cheese you know it's kind of like if
[1251 - 1253] you ever had Detroit style pizza which I
[1253 - 1254] also have a recipe up for unser your
[1254 - 1256] seats but Detroit's out Pete says like
[1256 - 1259] really has that nice cheese crust it
[1259 - 1261] kind of blackens and gets crispy now I'm
[1261 - 1262] gonna do a little bit of that on this
[1262 - 1263] one although I don't have the right type
[1263 - 1265] of cheese for it in fact I don't know
[1265 - 1266] the right type of cheese at all like
[1266 - 1268] normally what I would do is I would get
[1268 - 1273] a block of full fat aged mozzarella not
[1273 - 1274] the fresh mozzarella this type of pizza
[1274 - 1275] you don't want to use fresh mozzarella
[1275 - 1278] cuz it's just too wet but today I
[1278 - 1280] couldn't find that at the supermarket of
[1280 - 1284] the day because things are slim pickings
[1284 - 1285] these days so all I could get was this
[1285 - 1287] stuff finely shredded low-moisture
[1287 - 1289] part-skim and cheese we'll see how it
[1289 - 1293] turns out see what else we got we got
[1293 - 1299] some chorizo and if we have some
[1299 - 1305] Parmesan crusts again so are you guys
[1305 - 1308] let's try some string cheese instead of
[1308 - 1310] the well I'll do one I'll do one with
[1310 - 1311] string cheese on one with the pre
[1311 - 1318] shredded stuff and here's some parmesan
[1320 - 1320] the problem the real problem of the
[1320 - 1321] pre-shredded stuff is first of all that
[1321 - 1323] it's always low fat which is not ideal
[1323 - 1325] for this type of pizza but it's also
[1325 - 1328] that it has cellulose to prevent it from
[1328 - 1331] sticking from clumping and that can
[1331 - 1333] affect the way it melts but we'll see
[1333 - 1335] what happens all right so we go all the
[1335 - 1337] way up to the edges here we want that
[1337 - 1338] cheese to kind of melt into the edges
[1338 - 1341] and really crisp up around around the
[1341 - 1345] edge of that pan that man on this guy
[1345 - 1364] let's see let's see if this works all
[1364 - 1369] right so string cheese is mozzarella
[1369 - 1371] I think it's higher fat than the pre
[1371 - 1372] sure to stuff is definitely doesn't have
[1372 - 1373] a cellulose so maybe this will work
[1379 - 1379] oops I hear my daughter calling hang on
[1379 - 1385] a second all right and back so I got
[1385 - 1389] that mozzarella down I got my daughter's
[1389 - 1393] issue taken care of I'm just gonna cut
[1393 - 1396] this into chunks I don't see why this
[1396 - 1399] wouldn't work guys Jesus cheese um I've
[1399 - 1400] been on this kind of cheese and carb
[1400 - 1402] tear on these videos recently um I don't
[1402 - 1404] always eat like this just seems like
[1404 - 1406] this is the kind of stuff that's most
[1406 - 1408] conducive to youtube videos so I just do
[1408 - 1410] it all right you know what I mean
[1410 - 1413] how do you feel about that you mind all
[1413 - 1417] this cheese and carbs all right cheese
[1417 - 1423] up to the edges I've got this do a
[1423 - 1427] little bit of parmesan on there too
[1451 - 1451] got that basil will do some of it hello
[1451 - 1454] it first so that it gets the aroma on
[1454 - 1455] there and then some of it will add fresh
[1455 - 1458] at the end as well traditionally with
[1458 - 1459] like a Neapolitan style pizza you put
[1459 - 1462] the basil on at the beginning but this
[1462 - 1464] these pizzas bake significantly longer
[1464 - 1466] than a real traditional Neapolitan pizza
[1466 - 1468] does so I like to save some of that
[1468 - 1471] basil as well for the end so that you
[1471 - 1472] get some of that fresh basil flavor
[1472 - 1489] here's serese no which guys should go in
[1489 - 1493] here and let's do this one so we can
[1493 - 1500] really loaded up all right
[1500 - 1503] okay a little sprinkle of salt in both
[1503 - 1505] of these I'm not gonna add any extra
[1505 - 1506] olive oil because they both had a
[1506 - 1508] there's a lot of oil in the pan already
[1508 - 1516] and three go into the oven
[1519 - 1519] so 550 degrees real hot those are gonna
[1519 - 1522] take about 10 to 12 minutes or so all
[1522 - 1523] right back to what has got to be the
[1523 - 1525] last time we're gonna go check on the
[1525 - 1529] pizzas a bit about 10 12 minutes or so I
[1529 - 1531] don't know exactly how long it's been
[1531 - 1533] but oh I'm gonna leave it there cuz the
[1533 - 1536] pizzas gonna land there I mean let me
[1536 - 1542] get a little little specialist don't let
[1542 - 1549] me see some knife all right whoo there
[1549 - 1555] you go I'm good
[1555 - 1559] make sure that there see how the bottoms
[1570 - 1570] get in there so looks like the tops are
[1570 - 1571] done but the bottoms are not quite there
[1571 - 1576] yet so what I do then that happens the
[1576 - 1577] easy way to fix that we'll go straight
[1577 - 1581] to the stovetop where's that 2007
[1581 - 1587] earlier and we're gonna finish it on the
[1587 - 1599] stove top so the bottom crisps up finish
[1599 - 1606] with that fresh basil
[1643 - 1643] you see all right check out how we're
[1643 - 1647] doing you can see this nice crispy
[1647 - 1649] cheese crust huh there we go gonna look
[1649 - 1652] golden and it will crisp up as it when
[1652 - 1654] it's really hot it won't be the cheese
[1654 - 1656] crust will seem a little sort of limp
[1656 - 1659] but as it cools just a little bit it's
[1659 - 1664] gonna start to crisp up
[1668 - 1668] yeah it looks black but that's actually
[1668 - 1669] what you're looking forward this these
[1669 - 1672] cheese edges they don't taste burnt
[1672 - 1673] you're gonna have to trust me on that
[1673 - 1675] they might look burnt but they're not
[1675 - 1678] gonna taste burnt look at that can you
[1678 - 1688] see that all right now let's get this
[1688 - 1700] guy out of here you're gonna live here
[1706 - 1706] and you need another home here right
[1706 - 1721] here too much olive oil yeah that the
[1721 - 1722] the string cheese guy actually worked
[1722 - 1724] out looking came out looking pretty good
[1724 - 1732] I'm glad that worked like it up getting
[1732 - 1735] the edges here don't want to leave any
[1735 - 1744] of that crust behind all right yeah
[1744 - 1750] let's get our our pizza cutter gets a
[1750 - 1753] wheel let's see what we got as far as
[1753 - 1758] texture goes ready Oh people were asking
[1758 - 1760] me about my setup I use a GoPro and this
[1760 - 1762] is the GoPro app on the camera just so I
[1762 - 1763] can kind of see and make sure that
[1763 - 1765] everything is pointing in the right
[1765 - 1780] direction look at that pizza
[1792 - 1792] all right ooh you see that nice crumb
[1792 - 1794] structure that nice bubbly it's almost
[1794 - 1796] like focaccia right and in fact this
[1796 - 1798] recipe is pretty else it's pretty
[1798 - 1799] similar to my focaccia recipe as well
[1799 - 1801] and you bake it in kind of the same way
[1801 - 1803] and let's look at the undercarriage
[1803 - 1805] there see how nice and crispy and kind
[1805 - 1807] of fry it it gets and then of course
[1807 - 1810] there's this bit which is that's the
[1810 - 1812] real stuff that's that's what this is
[1812 - 1815] what dreams are made of crispy cheese I
[1815 - 1817] just way too hot for me to even take a
[1817 - 1819] bite off right now it's best those
[1819 - 1821] fingers there yeah you know I'm looking
[1821 - 1826] for the other one grab bit of this
[1826 - 1832] Mike's hot honey good stuff goes real
[1832 - 1835] well with cured meat on pizza a little
[1835 - 1838] bit of spice and a little bit of tiny
[1838 - 1841] bit of acid and uh you know and some
[1841 - 1846] sweetness of course one of my favorite
[1846 - 1849] combinations pickled jalapenos pepperoni
[1849 - 1851] and hot honey I don't have any pickled
[1851 - 1853] jalapenos David actually probably do I
[1853 - 1856] just didn't think about it all right
[1856 - 1867] let's get four slices on this one look
[1867 - 1870] at that delicious delicious pan pizza
[1870 - 1872] this is um this is kind of like what
[1872 - 1874] Pizza Hut used to be like before they
[1874 - 1877] went off you know I guess they were
[1877 - 1878] always corporate but until they went
[1878 - 1879] before they went like super corporate I
[1879 - 1881] listen if I can actually take a bite of
[1881 - 1888] this this is gonna hurt
[1901 - 1901] mmm it's so good yeah all right I know
[1901 - 1910] what the dog is waiting for sit sit down
[1910 - 1918] wait wait wait come on here you go one
[1918 - 1921] for you too nobody you go Buchner up
[1921 - 1930] back up back up all right
[1930 - 1934] and now it's dinner time