$363 vs $12 Pizza: Pro Chef & Home Cook Swap Ingredients | Epicurious

that wasn't a release this is this the release is it voice activated [Music] release hi I'm Lish I'm a professional chef and these are my $363 pizza ingredients hi I'm lenzo I'm a home cook and these are my $12 Pizza ingredients I've got sauce I've got dough I've got cheese who could ask for anything more I feel like crying so I was planning on making a spicy sausage and broccoli robed pizza with scamorza and Toledo I had two types of flour for a homemade dough yeast means of making dough I don't like it here Bianco denapoli tomatoes for an overnight raw pizza sauce tomatoes because you can't buy a tomato sauce in a jar and a whole bunch of special toppings a homemade spicy sausage from Heritage pork and calabrian chilies oh it's extra hot I'm dead some broccoli Rob I don't know why you're here which is my personal favorite I don't put you on my pizza with chilies and garlic and two types of Italian cheese scorta sounds like a problem and tjo all finished with some very fancy extra virgin olive oil and Pano reano vak Lorenzo I know the ingredients are in good hands don't let me down with Lorenzo's recipe we definitely have simpler ingredients things you might find in your pantry or local grocery store but with a little technique these ingredients can really shine if I had to guess I would say these ingredients cost $12 wow all right if I'd have to guess I say this is $321 I don't know why get out of town that's really close so this is Chef Licious recipe book and here is what I am attempting to make today I must get started on this dough cuz it takes hours upon hours this dough is going to take a long time am I staying overnight probably just over 24 hours I did not bring my toothbrush or anything you guys you have to bloom your yeast and make sure that it's alive oh so some warm water a little bit of Honey because yeast likes sugar and you want to let it sit for just a couple of minutes to make sure that it gets a little foamy and excited this dough uses two flowers in corn and bread flour I like in corn flour because it has a delicate flavor to it it's dense that really enhances the flavor of this crust yeast is poofed then you're going to combine your two flowers add it into a mixing bowl add your bloomed yeast be good and start mixing it on kind of a low medium low speed just let it kind of do its thing and come together but I think it's all combined and now I kind of have to leave it alone you do your thing High hydrated dough simply means there's quite a bit of water to the amount of flour the dough has been hydrating for 20 minutes per Chef Lish here we go I'm going to add salt and I'm going to knead it for a little bit it's not going to come together into like the firm dough ball that a lot of us know as pizza dough woo okay it that's about it then we're going to add more water that's the double hydration method so that you've already developed the gluten but you still have that high hydration that gives us those bubbles and you get those nice pockets of air in it just like you would from a wood burning oven it is wet so wet is the flour really going to absorb all that water I think we've got done it yeah look there's a glimmer it's there's a Sheen here we go so it's going to be a softer more Supple dough which is actually very nice to work with oh wow it feels so fun and it's very pliable and it's really cooperating actually now you let the dough rest covered in an oiled bowl for about about an hour to let it double in size it's actually working with me I I'm shocked going to seal you with some Saran Wrap put you away for an hour it's going to do its thing we did it Lorenzo was planning on making a classic margarita pizza with onions I'm going to do something a little different I am going to be making a Cheesy caramelized onion stuffed pizza with pesto and chili oil this is kind of a mashup between FICO dco which is like a cracker FICO that's stuffed with a soft cheese and then the stuffed crust pizzas of my childhood I think the key with working with any kind of store-bought pizza dough is that you have to let it come to room temperature and relax you can't take it directly from the fridge and work with it you're just going to be fighting it the whole time so I'm just going to open up my pizza dough here smells good I often use sore bought dough I mean you know it's there for a reason we're going to divide it into two oh you can see it's got some good uh air bubbles in there I think this is going to be a decent dough all right Lorenzo I see you going to lube up our bowls here just a little bit of olive oil and I lightly kind of form this into a ball smooth side down first just to get it nice and coated and then into the bowl flip it over pull the dough around itself then kind of Tuck everything in and you want to let these rest for about an hour and a half so that it has time to relax all of that gluten is a little tight right now let the gases get all happy in there as well so you get a nice fluff dough at the end raw pizza sauce it basically means that you're not actually going to cook down the tomatoes before you put it on the pie you're just going to let the tomatoes marinate and mate and let all the flavors marry until it's ready to use I am going to kind of I guess crush and mush up these and kind of find and feel my way to the yucky bits that is complete Lorenzo gave me this jar of basic tomato sauce but we're going to take this Jarred sauce and elevate it just slightly for the pizza sauce so that it doesn't over reduce when we actually bake it tomatoey there's a little bit of sweetness to it there's a little bit of acid Noe as well which isn't always a bad thing like you want a little brightness squeeze of olive oil just to loosen it up my three garlic cloves whole actually I'm not going to slice it I'm not going to chop it plop and fresh fresh basil I love basil it almost has like a little Licor to it but that freshness oh take all the stems all the leaves boom there you go I'm only going to use about 1/4 cup of olive oil right about there I believe a teaspoon of salt not too much because that sauce did have salt in it just combine it it's kind of like marinating together cover it okay and this is my raw pizza sauce it has to go in the fridge overnight sauce is ready just let it sit so it has been about an hour and looky lookie what I have here the dough should be doubled inside eyes nice and fluffy and excited to see you to me it is quadrupled in size you want to pour it out onto a surface Scoopy hand in action fold it over itself front to back back to front side to side look how much air is in it folding the dough is ensuring that we're developing that gluten so you get those nice pockets of air now I have to pick it up oil up your bowl again put the dough back in there cover it in the refrigerator 5 hours I can wash my car do laundry my taxes 5 hours later it has risen once again you're going to pour that fluffy Dove out onto a clean surface and repeat it all again fold fold fold fold back in an oiled Bowl cover it this time you're going to put it in the refrigerator for 15 hours overnight ideally sleep my darling babyy Lorenzo gave me chili flakes and garlic which I'm assuming he was probably just going to use his toppings well we're going to amp it up just a little bit more and make kind of like a Italian chili crisp or chili oil to drizzle on top of our pizza at the end it brings it a little Pizzazz into the dish and I know that Lorenzo loves spice so I'm going to start to warm up my pan a little bit here and get that going while it's heating up I'm going to slice some garlic I'm going to thinly slice it because I want there to be texture visibility real pops of garlic flavor in this dish for the sauce I just peeled and smashed it because I just want the flavor of the garlic in the sauce not necessarily pieces of garlic let's get some olive oil in here and looks like our oil is nice and hot going to add that in so this seems perfect where it's just sizzling so now I'm going to add my chili flakes pinch of salt I'm just going to let this go for about 5 minutes until the Garlic's nice and crispy and the oil is infused with all that spicy goodness I got a pizza steel that is heavy you get hurt heard somebody with that thing you may have heard of a pizza stone they both are designed to do the same thing which is mimic the floor of a wood burning oven this is what the pizza is going to cook on but I have to heat it super super hot in the oven so I'm going to put it in 525 heat it up for a little bit while that's happening I can get all my other stuff together I'm calling that good and we're just going to let it cool in a little bowl for about an hour there we go homemade chili oil I am making hot sausage I'm very very very excited about this calabrian Chili Peppers I just want to see what this tastes like Wow Let's go for it I am going to swe I can't see I'm adding this beautiful fresh garlic smoked paprika and I've got a zest of lemon and I think I need the whole thing Sicilian oregano fennel pollen it still adds that fenel flavor that it's not quite as intense back to you crushed calabrian Chili Peppers Lorenzo gave me an onion one lowly onion I'm guessing that maybe he was just going to slice it thinly and Scatter it on his pizza but I would love to caramelize this onion this is going to add some sweetness some texture and it makes a huge difference and then I'm just going to thinly slice it into half Moons we'll say not the rainbow way so half moon you get this shape rainbow you would get this shape the half moon will hold itself together and the rainbow will eventually fall apart which has its time in place but we're going for the half moon this time I'm going to get my pan nice and hot hot oil you can see it already start to dance and kind of move freely in there which is great that's what we want and in goes our half a onion everything needs salt so these onions are going you can hear the sizzle some of the excess liquid is already coming out from that salt drawing it out instead of of just putting the caramelized onions on top of a pizza I'm going to tuck it in between two layers of dough along with some cheese for a little pop and surprise of something special so we're just going to let these cook for about 15 to 20 minutes till they're nice deep golden brown smearing time do you want to really kind of smear it around the bowl that really makes sure that the spices are Incorporated gets all of the flavors throughout there mixes the fat in evenly well I have a little salt once you smear one time you just keep smearing it looks like hot sausage okay 30 minutes rest do your thing so I've let these onions go for about 15 minutes they're a nice light golden brown I'm going to pull them right here because they are going in the pizza I think that that's going to be the perfect dness for in between the two layers of dough I'm just going to drain these onions on a piece of paper towel because I don't want the excess moisture caramelized onions done I don't think I've ever had broccoli ra before I've had broccolini on my pizza it's not the first thing I would pick but you know what Chef Lish knows what she's doing I love broccoli Rob so I have to uh salt my water I got a blanch it first kind of like softening it up for a minute or so a minute or two I've got some basil here I've got some Parmesan cheese seems kind of obvious that we should make some pesto what do you say it's going to add some creaminess brightness freshness all the things I'm going to just strip off some of these basil leaves from this fresh bunch of Basil that Lorenzo gave me I also kind of love the buds if there's any of those included they have big bright flavor all right here we go get to work start bruising that up some salt it's going to pull out some of the moisture and it's going to help create a little friction in there so it really breaks down into a paste and in you go into my strainer let's let this cool for a second and then I'm going to squeeze there you go let's add a little bit of olive oil stir that in that looks great I'm going to add a little of this parmesan let's see where that leaves us I am going to slice into bite siiz pieces medium heat I've got my lovely olive oil sliced garlic one two Salt Chili Peppers I'm going to do I want it spicy wow wow wow I think you are looking terrific my broccoli Rob with chili and garlic all right let's see that's it I'm leaving it right there Presto pesto so I'm going to prep my cheeses I have tesio Toledo is creamy and a little funky and pairs so nicely with the pork sausage and the broccoli Rob scamorza scamorza is made in the style of mozzarella but then it's tied up and hung to age for 2 weeks and Parmesan re it's really good I don't even know how to describe it if you don't want to use the Rind which tends to be very strong you don't have to I like it so I'm actually going to keep it on so I'm going to slice these two but it doesn't have to be perfect cuz I'm literally going to tear it on later lovely and then you are just grated cheeses prepped all right Lorenzo dough part three did you have a nice sleep wow that feels like the pizza dough I buy pour that fluffy dough out onto our clean surface and divide it into four equal pieces fold in the corners making a nice kind of round dough shape I'm getting a little better at this let it set aside cover them again with some cling film let them sit for another hour why not you've already done 24 my dough is rested the toppings are made the fillings are made it's time to make the pizza so let's do this normally in this situation I would definitely use some bench flour it helps things not stick but it also absorbs any excess moisture in the dough so in this case I'm going to just work with the olive oil that we already put on the ball of dough it might still fight me a little bit we're just going to have to power through I'm trying to flatten it as thinly as I can I'm not being as gentle with this dough as Lorenzo should be with his I'm going to do my best to keep it light and Airy so you want to be gentle with it kind of work it out a little bit with your fingertips you can put it on the back of your knuckles kind of let gravity do its thing for you pretty you can see that the dough is still pretty elastic I'm going to just make it work just a little bit of olive oil just to make sure that it doesn't stick and to make sure that the bottom of the pizza Browns nicely let's prep our board with a little bit Penta this will help it not stick onto the steel board that's been heating in the oven how am I going to get you on here Chef Lish what would you do I channeled you shf so we're just going to sprinkle a little bit of the mozzarella cheese on here this is that stuffed crust pizza from Wisconsin on top of the mozzarella I'm going to put a little bit of those caramelized onions on to dough ball number two let's see what happens shall we all right drop it right over the top and we're just going to stretch it to the edges here tear a few pockets in the top here so that the steam can come out and it doesn't burst that top layer then of course we need to help it brown so we're going to give it a little bit of oil a little bit of salt now this is going to go in an extra hot oven for about 10 minutes or so or until golden Brown and puffed I'm going to move on here and just do a little Jackson poock of tomato sauce then some pesto we're just going to dot this give it a little bit of color a little bit of our mozzarella cheese because who doesn't need more mozzarella cheese my scha which is just like mozzarella it's milky creamy a little extra parmesan cheese for the Browning quality tesio is kind of like my replacement of mushroom cuz it has a really nice mushroom flavor little broccoli RW which is my spicy garlic and chili hinches of my homemade hot sausage I have to get in the oven you guys here we go five more minutes just until the cheese is bubbly and brown oh is bubbly jubly beautiful beautiful beautiful I mean Landing ooey gooey cheesy goodness you are my beautiful finishing oil you get this grassy green note you really taste the olive some of our fancy chili oil I mean this looks delicious I would eat it parmesan regano special kind from special cows V say translates into the red cow they actually produce less milk than normal holins but it makes more cheese and yields more cheese than just normal milk there we go my take on Lorenzo's Pizza this is my take on Chef lisha's Pizza I hope she likes I think she will CH see you in so long it's so nice to see so good to see you so here's the pizza I made for you here's the pizza I made for you so whoa look what you did yeah but yours is I was like is that a tart a little surprise in there for you so that looks delicious we'll get to that look at you not bad and fluffy did you love the dough it was a crazy process but it was the lightest dough I've ever had in my life you need to pick up this slice right now do you see the bubbles oh oh e that yeah right I cannot believe how light this is right I have no idea why it's this than I mean ready oh my gosh it's spicy too really yes I love that raw sauce but that broccoli Rob I never I've never eaten broccoli rra before you're welcome so light you get the bubble struct right there it hold its shape you nailed the ratio too there's not too much toppings to crust it it tastes like pizza you taste a little bit of everything but not one thing is overpowered not bombarded with cheese not bombed sauce uh-huh I would love to try yours I'm ready to dive into this masterpiece of yours let's do this shall we that one is calling my name right there do it there's a little surprise in those layers too oh yeah I see the cheese I see the cheese uhhuh cheese P for the wind I love that M that pesto absolutely that's beautiful the sweetness of the onions did you get some onion I did I did it is is super sweet actually that sauce can't be sauce oh I definitely doctored the sauce a little bit very very faka like for sure yeah I got to say both so different but so delicious yeah you really killed it on your dough I was really worried oh no Bravo don't do that seriously come on BL you're so talented you're amazing

Channel: Epicurious

Views: 501,864

Keywords: $12 pizza recipe, $300 pizza recipe, best pizza recipe, cheese pizza, easy pizza recipe, epicurious, epicurious pro vs novice, home cooking, homemade pizza, how to cook pizza, how to make pizza, how to make pizza at home, how to make pizza dough, ingredient swap, making pizza at home, pizza base recipe, pizza recipe, pizza sauce, pizza sauce recipe, pro vs novice, professional chef, professional chef pizza recipe, professional chef vs home cook

Id: 0ypM-iqyvSs

Length: 20min 25sec (1225 seconds)

Published: Tue Nov 21 2023