50 Minutes of Claire, Brad, Chris, Carla, Molly and Andy Talking Pizza | Making Perfect: Bonus

whoa oh my god Wow there's the one you eat like if you come home at 1:00 o'clock in the morning you know maybe had like 37 beers and you would regret it why don't you guys stay in your lane not for a second well we're all driving down to us merging ah legit yeah we'll give this one a nip [Music] this guy's kind of started to be so I need the dough clothes are the size like how big do you want me you saw a lot of different shades sizes diameters of circles today everything was literally on the table but once we get the dough sorted out we can adjust a recipe to figure out what the size and I think in the dough there was also dough's that had whole wheat all white and then going like what the makeup of that dough is and do you slide it onto like a stone or it's like they in the pan it was like full contact with the surface or there's like something where you get more like blisters and bubbles on the bottom Lister's personally I think the dough does however just talk about that I mean it's gonna have dough right well I mean I definitely don't want to take like the deep dish ground you don't want the thick crust I don't want that no the one wasn't even like it wasn't it was almost like your short break it was very crumbly it wasn't no cheese and bread yeah I mean I want you have a little cheese and I like the sort of pillowy like I want those big blisters and bubbles there a certain softness to and there like when it has I don't like when the when the crust is just flat and then that goes into nothing I like to have that little bit of a lip but the crust with the raised edge or a bubbles having them not be all over the center surface where it's like knocking toppings off you know what I mean you get a mountain growing up in the middle and it's like oh those earphones yeah yeah weren't you it although but like is there something about having it raised around the outer edge but your center area slow yeah yeah so big troubles lots of good charring not all over like a lot I feel like a lot of the pies we tried we're just a little overcharged are in the by one chart on top end yeah yeah yes okay so but not like I don't want it to be it's like a cracker like you want softness and chumina is still there so like a good mix of color and char but like still it do it I think the point has to droop a little the point can punch the point but if push the whole thing like so wet right if you pick it up by the crush you shouldn't lose the cheese no cheese slippage should be able to take it out between the dough the point my sauce the cheese right the proportions are crucial I just don't expect it to like lift up from the thing and stay perfectly like that's a that's a stiff like not you're getting the crowd yeah is there any reason not to cook it directly on the oven floor like is there any reason to have the intermediary of the pan whether you're talking to Grandma are around well I think with Grandma you have to well yeah I'm sure but like I mean with like rounds or something oblong like a little bit like less perfect yeah if you don't you're not going to like I think it's or not I think if we're not gonna be able to cook in like a classic like New York coal-fired oven or even like wood-fired like you gotta just go on to the surface I don't know I have my that is it round okay I think it's round I just miss point being like yeah I just I don't really see an argument for Grandma hi other than the fact that like they're they can be amazing but I feel like we're going for like absolutely you know as close to perfection as possible mmm-hmm and I feel like grandma's grandma hi like is just too limiting I think it's a variable it's a very old not an ode well it is siliceous yeah you know or I'm thinking also of like that ill for no pies that were oblong right there like they were irregular stretched but they weren't round right but I also feel it should be around mm-hmm I think the people want round well round shows that like you knew how to shape your dough right you were doing so that you could end up in that round place right where's like yeah like Al Forno like hey I'm throwing it on the grill and things are happening today winged it over yeah so again throwing it in the air seems important yeah sure well I guess there's other ways thing like stretched and not rolls right you know like that's a whole night nah I don't really know like a nuance in that argument but like people are like you definitely should just stretch the dough not like use a roll okay yeah we flatten it out yeah I have never successfully really shaped the pizza by throat it's not a we should watch YouTube videos have been international competition do you think that there are the audience members will be upset if you go with the thin-crust versus hero he's gonna upset so much Brad's use to upsetting people so we have to pick a lane and go down that Lane and not try and sleep the perfect your highness everyone yeah but also within thin crust it's not like thin crust like that again a cracker or like California Pizza Kitchen style but where it isn't a thick crust right well what do you think thick us diet like thin crust as a style what does that mean right go like marrow a toss because there's a piece of attention which has you know like the perfect pizza topic for though all right round nice chew to it right yeah I'm structure yeah but also like I feel like the best crust or the crust that I really love are the ones that like a really chewy but also kind of like have a lightness to them too and crispy on the outside yeah bottom like I like the crust has its you crush it but inside it's like hard soft bread that's steaming you know yeah that's where that and I feel like that feels like white flour like cuz whole week just like it just makes it so crumbly and dries out a little bit I'm talking like double oh I don't have to see I don't know so we did a poll for the VA audience on the community we're in 66 percent of them prefer thin crosses so they'll be happy we're in the majority how many 66 percent so two thirty four percent and the rest preferred only when it's good it's fantastic but it feels like its own thing so yes like I feel like when people think of pizza they think of like an iconic round cut into triangles you know like yeah come on so non French French bread crust and I know that she's they go back there can be no chewy stuff I brought you the cross hmm with the Neapolitan style I think it's in my mind the perfect I take a little love child between the happy spy right what are the big differences really I mean if I was me usually New York style pizzas made in the deck a deck of it right hold the wood-burning oven how hot to those ovens run like a New York selfie I think when you start like cooks longer at a slightly lowered yeah for that you can yeah yeah I'm like I feel like with New York it's like the foldability it's like the Neapolitan has that sort of wetter better and is smaller rank and with New York so you get like the big triangles and you can fold it and you don't want a big air budge three styles you know the ladle of sauce right great grated cheese oh I was thinking part when you said grated cheese you're talking about you're not sure yeah but I feel like - it's just like when I think of a Neapolitan it's like uh people and I'm going to eat my entire thing myself in New York it's like you know I'm just a bigger proportion bigger slices sturdier right and I'm sure there's like flour difference is there too like you guys watch the pizza well sorry until I talk about another show in a show for like the pizza episode of ugly delicious it was really the first one yeah it's just like there's all the rules that I don't really know what they are about like what hadn't like a good government protected designation of true Neapolitan slice I don't know what they are but you know in New York I just feel like they're just not yeah it's its own set of rules right so are we saying it falls somewhere in between the two I thought it should well size will be determined by the oven - it's like I don't know how big right he's gonna achieve but because I think we're in the Breville can only be 12 inches well where should we try the trick where you turn off the mechanism on your oven that locks it on clean you out I think how do you think Port Authority will feel okay I worked for a chef at one point had just put wood burning wood logs in the gas grill well a wood-burning grill yep in a regular antal system damn so many do we do that just the logs burning logs go Claire you're kind of the bread person here at the day so uh kind of undefined the dough detail okay I feels like a lot of pressure oh good thing you're a excel in depression all right thanks about the dough you got no pizza mr. Noah we'll see but you guys will be around for the testing part you can yeah Wade or let me know what you think yeah so I think we're gonna be testing it in like a countertop pizza oven so what hope not we come over to your house I think you should go we're jumping around too much here I think we should go somewhere Tiffany enough to really make the beats in my mind the perfect pizza is not 12 inches it's what 1680s I made sure gave me 14 I don't know green Lula yeah a 12-inch pizza is your situation we refer to everything else it's a little feeling all right well for those for testing purposes we might have to go that's that's what we have here develop but you know we'll try to die yeah like I'm seeing something that's like you know 200 years old made a break those fires yeah we're talking her as long as it's hot I think it's got that extreme heat you mean right get a lot of lift you need bubbles you need chart you needed a underside that's getting the you know that texture on it like it can't it can't be in a regular oven right yeah did you need that yeah that's how you gonna get that nice yeah lift and then the heat Oh catch okay I'll tell you what I'll work on the dough you work on the oven so you can get burning multi-deck event one thank you hey the dome friggin the dome the dome needs all fresh oh you're a friend of Mason yeah in here you know that's right right I'm glad to clear soon down cool well kind of say what I don't like which is the sauces that are like so concentrated there's my okay stealing break apart and those little clumps and right belly we saw a lot of that cracking the one piece I had like a nice the sauce had an insane amount of onions yeah yeah I don't know texture in there right grandma even any cousins you don't want to really you can see that's definitely not see the hardly want to use this right you should really I think the tomato sauce you're kinda but there are Friday's with fresh tomato that I love yeah and say then and it's like you combine a fresh tomato with pureed tomato and almost calling it sauce is like too much it's like right the tomato element like sauce to me is something that's right and thus the the tomato on the pizza that I like the most just felt like it wasn't my plants like yeah all right fresh right tomatoes right tomatoes how good like that good tomato has acidity and it has flavor yeah when I think a lot of that comes down to what can tomatoes you're using because I assume you know we are talking about canned tomatoes here right but not all of them are you know equally delicious so figuring out which one to kind of lean on you know it's huge because you're gonna taste it in a slightly raw on a state you know like partly you know partly kind of you know adulterated you know by the heat of the oven but a little bit just sort of bra still would we ever cook the sauce before putting it on we talked about it Andy Andy Andy I thought electing a little bit of not so much cooking the tomatoes but like it can't just beat Tomatoes I think like garlic definitely definitely want a little bit of the time the place where dried oregano maybe that's not in if we're going for something that feels like classic and timeless maybe not in maybe in my grads black olive pie I think this sauce you know it is it's less is more less is more yeah I think they're like each on that needs to be really subtle so that it comes together yeah tomatoes they kind of lose that like nice little sweetness yeah we're kind of like starts to fade along maybe I know some folks add like sugar or honey I think if you find the right tomato I don't yeah I think that's to mask-like shortcomings and yeah I could understand I don't want everyone who's like sugar and it's like a little bit of something almost like have salt makes things pop I can I can see how a little bit of sweetness could help like a canned tomato kind of pop feel like you should hopefully the hopefully I don't either and then is it starting with a whole peeled tomato and milk and food mill tearing it like some of them I felt like had stringy texture oh yeah yeah wait but then I don't want it tomato puree exactly this but you don't want preggos chunky sauce anymore I don't you don't want to be seen right I kind of like it to myself I know in the perfect pizza I think it should be a very beautiful and kind of smooth texture not puree not like freaking ketchup or anything but like you know yeah I feel like food Melling is not you don't want to quiz amar at that you know gotta do more than tear and I see through with the ham with the immersion blender but too much checkers are in the chairs are great at whips it yeah I mean fresh tomatoes are cool it's definitely wintertime in New York yeah pickle with that one and there's also just like a lack of consistency right well likewise with the cans up who just did a taste test oh yeah 16 different varieties of whole peeled tomatoes that you can and they varied yeah like some of them were really teeny and super acidic and others like obviously had sugar added and there's the seasoning levels differed and I mean we're gonna knock well I can tomato sauce I think you really you need to fire there's so many variations and these people have we just need to find what we like yeah you have to start yeah and also maybe like discarding the puree that it's in and yeah I think the tomato itself and the router that's inside yeah which is a good more pure flavor right and because sometimes I mean depending on the brand like sometimes those other things sort of added to that the liquid than it is so yeah sometimes house puree or concentrating right yeah yeah a little sugar we have thoughts on like san marzano tomatoes they have a great reputation I think they did really well in our test today yeah I mean I know it's like that would be a good place to start but also like you could I mean you're from New Jersey fine great the finest tomatoes ah no it won't be maybe DOP think you can be gross and other places like California and Italy have very similar climate right tennis the soil comes to the soil in the heat I don't even think tomatoes start pulling nutrients in the ground until the soil 70 degrees there well fun fact very um so we might cook it but we might not a light simmer sauce might be I mean not that like okay so there aren't that many components that they're all important but sauces it's so important sauce is like giving so much to the overall balance of the pizza at the end like yeah it's just Andy you really it's just really important to work hard well it's also just like how much you're gonna add to the bread like some of them it was just so much yes yeah or not enough sauce or not it I hate when it's just so dry it's just dry cheese and bread yeah but it doesn't seem to be in a in a New York PI it's like wall-to-wall everywhere they're soft but they do like it when there's some you can see through the dog indication a stir the like concentric circle like spreading out with Haleiwa I don't think it's you dotsub sauce I think it should be patches of black machines I think there should be sauce a dream and this should be says well that's a good way to parts of sauce and things like it's naturally gonna happen especially if you're spreading it out this woman that you'll get some little ways yeah and then I think those thinner ones kind of I don't know disappear as the dough yeah hmm but I feel like full sauce coverage is more important than full cheesy courage yeah I don't like fold you know I want to see lots of pockets of sauce peeking out from like an equally with measured layer of you know what I saw today a lot of greasy cheese I saw a lot of that so I just want to get like a minor's like why are we gonna definitely go in tomato sauce and I know we are but like why are why tomato sauce and not some other variations it's just I mean I think yeah I think a white pie I can get into it I always want a little bit of sauce on the side maybe I do have a white pie branch but what how's it get done but I think in my mind I don't know that you guys are great the perfect and in search of the perfect pizza it's got tomato sauce oh yeah yeah I think the margarita is like the ultimate exactly I know it's the gold standard and that's to make them right agree because we were saying before we want to do so maybe like a rift between the Neapolitan and the both have tomato salsa it's platformer and you had pretty strong feelings about sauce but I feel like you were still open like you had opinions but you were still open to whatever was gonna kind of like shake out so like you guys can maybe work on sauce is a sauce I grew up tomato sauce some one of my favorite things that I own and a pizza sauce I've never really done that yeah I get tomato sauce is like a traditional like a ragu or Sunday great it's much different this is like I'm really into just using awesome ingredients to get that pure oil in the garlic all right so let's go back to that cheese conversation so we were talking about there's more shows in fortune yeah well like today I thought like there are a you know like a few crust that I'd say like we're pretty pretty decent you know and I thought like there was some tomato you know kind of direction that was pretty good but I had a really hard time with the cheese today and a lot about cheese I think that's where like the Neapolitan verse New York thing kind of comes in like Neapolitan I feel like you're leaning more heavily on like you know fresh mozzarella like fjord a lot say or you know yeah the buffalo mozzarella whereas New York it's like it's kind of more of a blend and it's part low moisture and it's part you know kind of more fresh mozzarella in like but I don't know a understand weird are kind of come down the low moisture like I understand the melt ability note and it doesn't have all the water content that's talking about but also some of my favorite pies I ever had were like the the liquid of the cheese like became part of the sauce and and when it's heated up and it's like all mixing in with the olive oil it's like really a beautiful thing but you do get a little bit of a swimming pool deal with the like puddle of water he's gotta be like a balance of the two I think the guy here you on that yeah but I'm just I just can't have like a puddle of water that's slogging out in the center and then just dripping off and landing you just have to use less fresh mozzarella mm-hmm and do you think it's a blend I think that only two cheese's should be from a car but parms not gonna beat firms not gonna prevent a fresh mops from going into the swimming pool no that's the bomb what if you later but at least you draw some of the moisture out of it before you use it or just well I feel like with like buffalo mozzarella like the moisture is in there it would be like trying to squeeze out like a very tough sponge you know but I'd be like parm you know for the firm the flavor perspective it makes sense like you say you sit around but then also just like Terry it should be pulled apart that she is yeah multiply and there is something not sliced I also don't think it should ever really be refrigerated yes it should get all your x-rated well fresh mozzarella never the buffalo days ever great it should be fresh you get it dad what else but I don't think you would really ever really get that and I get what you're saying too and having that fresh buffalo mozzarella that briny saltiness that comes out of it huh it does do a magical thing on this pizza with it with the with the tomato in the dough yeah so like lactic it's like getting intense like milkiness that is out so well with like all the other components like that's what I really want and it's soft - it's not bouncy like I was like jean-robert bouncy cheese yeah yeah and the fat likes separate from the notice of this greasy right and then I'm a very firm leathery I hope yeah I think it's but i but i but maybe with some harm yeah do you want some harm sprinkled fresh on top at the end or like baked on it i don't know but something really magical to what the department that goes on top yeah marion about the other things yeah the monster oh yeah it gets warmed up yeah cuz I mean even buffalo mozzarella is the most flavorful cheese out there it's pretty awesome all good that's the kind of that changes things it is Tangier though so it's something to consider with my sauce so we have like acidic on the city totally and and a super fermented East Edo can also have like a sour ice to it I know it would be like a sour on Sauron would be in cynical shudder yeah that's true of the cheese like I want it it would be great if like the one we come up with at the end tastes like fresh product you know yeah if we're using great flour which is from wheat which is like we can treat sort of as like a fresh produce items it's a plan that's ready the tomatoes and the cheese being like a super fresh pure product like I think all of those things together it's like this magical thing happens when it all kind of beats yeah so we still have that food that flour mill that grain mill I think that went home a clue could there is a great job I mean nursery party kids my age are for the vitamin a race oh yeah yeah yeah needs another one called in me I'm gonna call it yeah - moving on Austin but yeah we should experiment send it back yeah that was very good we meet we need that yeah so we have sided a mix of fresh Monson provel right yeah the only GU yeah we and then also with the cheese I feel like also some of them were like it gives I mean we didn't see them today but but the little balls you know thank you no I don't think he's but I feel like yeah that would be bad Buffalo like you can see me cheat the tearing by starting with little boss a pound it's a pounder 16 to 24 maybe they're almost around yeah it's usually I'm buying is a pound well regular fresh mozzarella but they now say Oh usually are are more like half a pound or five hundred are yeah that's good I want no I don't know what grams are we're gonna have to overnight this buffalo mozzarella so that it never has to be refrigerated Wow flying it it yeah all right I don't think you can take I made and so I worked at an Italian restaurant for a time and we used to make fresh months in the in-house yeah and so we would get the curds and like do the whole thing with water and like bail and you don't need to necessarily buy it right below is it pasteurized I don't think you can don't tell customs I don't know the grant state of New Jersey perhaps in Vermont also their border Buffalo right there yeah let's come back you can go yeah that's a big coward I think they had like a real high fat content yeah yeah yeah just okay so fresh buffalo milk coming in from we should prob go to Italy and just like cleaned all the other components but what's left I mean the search the perfection may elude us but we should search we should go lucky I just have a quick question is your passport up-to-date yes it is no mine's good who asked me with it it has to be I was like not colu thing like it yeah we get it fireman few months no no I went through this with the name change recently cool jic passports you can get it done on the quick but it's why you asking about the passport I don't know no reason do you guys wish all right so you guys you claim cheese I think Carla MA Liam does okay yeah I look at it though the motherland is gonna call you home and you'll just take Molly with you fine yeah what is left why are you gonna find the other lollies there are long are they Neapolitan they are near Naples actually there in Abilene oh okay I'm so there are some lollies still in the great-great grandfather's house that's where my hair father was when they post oh right really nice well yeah you're just gonna go to Jersey I'll check in on that have a car yeah oh you're coming all right yeah wait right tonight because I haven't afford a new question about topping is one of the heads pineapple no okay bottom is not pineapple but like how do you guys feel about like I love the look of like the really quaint little oil can with like the drizzle of oil on yeah do you at some point you just like get too much fat I feel like the I am full of cheese at the end and that little bit of fresh olive oil yeah that maybe is in some other component also but yeah yeah give you that like there's a little pepper enos enos yeah I was really curious like what people use like you know like serious pizzaiol is in America like what do they want a really aggressive pepper oil that right masks some of the other things that are going on you know with the pizza or do they want a softer oil that's like a little bit more in balance right so I'm curious you know like literally like what oil you know you took tasted so many olive oils personal preference I guess yeah other components that we're saying might mean something else you know I needed it to go one way or the other right the sauce oil might just for me they would just kind of read as just another layer of fat right I like that spicy why burning yeah but not to pick grass yeah I know how you feel about your olive oil but then don't you also really want the like all the the scattering of fresh basil basil thyme yeah sure oh my god essentially you have enough the oil will come and that's what it needs to go what on the cheese's oh you know sorry mozzarella it's all gonna take all you put on it you don't want the bitter one I feel I hear what you're saying with like a too aggressive personal partnership yeah you know so I think we're gonna have to at least entertain like proper toppings like great we don't land there I think it should always have like a discussion about it so just as like the starting point like great little jumper oh yeah yeah we can make one great I'll be good on it for you ding bell pepper Dez I'm sorry and mushroom no but we are tasting people today and like you know what I'm talking about toppings I know I don't want on my pizza is you know a cheese steak or you know today I'm just saying yeah sandwich or like I'm AG plant parm as laughing but the one had like zucchini I think the zoodles on it terrible I love doing salad on my pizza even the mushrooms like I can't hide rated New York and one of the things that I love obviously is pepperoni pizza and when you get the good pepperoni that's really thin and then it curls yeah oh yeah oil oh I'm pretty sure any pizza is pretty awesome you know there's something even though that grease is running yeah but that grease is like well we still like let it drip down on the plate but then take the crust and yeah yeah you put pepperoni on no buffalo mozzarella sorry what no but I think you can do a lot yeah you can do like a hot Copa okay okay cuz I feel like it's gonna get to that we get all these other components lined up I feel like maybe at the very end we can have like okay maybe like we get that are coming out on the ham in there you can just see does it work does it not work yes I know cure is coca cured with a lotta like fennel and other spices or is it really just like pork and spice and you talking draping it I really don't know I like I like they cook it under the cheese of the spot near me in my neighborhood it's actually pretty good because it kind of gets melty but it's like well I'm not saying it's the perfect pizza a pizza yeah that's really freaking good and we can find out I think I'm sorry I think less is more you know we're going for all these efforts of Awesome cheese awesome job awesome sauce I enjoy things that are going on the pizza in the oven because that feels a little wrong if we're going in this like classic direction what kind of chili on the side got into their chili flake in their parm in the shaker like there was only one that they thought it was pecorino so after my first shake oh I didn't even I didn't even I like yes they also even it ups that for me is the topic well I asked Chris the other day like between you always see the shakers of oregano and Parmesan and red flakes which one do you reach for the carcass I mean this shitty ambition yeah you are do the garlic given to that unlike regular streets is the actually like the scenes fall out of jewelry but I think sometimes you just want yes on the side ratio the holds only let the shame to the wall oh yeah I'm just very down spice alright I have people Chili's how do you like that I'm sorry I haven't given them people host into the center yeah Green Mill on your green way it was when I went the the sausage place that I had today I was not mad about it me neither I like down there we hunt ah doesn't always just dries out though like I feel like where's the pepperonis son while I get crisp and you're still enjoying it right but the sausage brings up the question for toppings of like to precook or not to precook depending on what you're right adding I'm sticking to it well it's also the thing is a sausage with you so what you have to think about well that's gonna be so much liquid right sides of Mina and they're makin it hides it that's what I think if you're gonna do something that's meat like it has to be cured yeah I'm sorry but I don't like I feel like there's a lot of acidic components like the olive oil drizzle could become acidic the tomatoes can be acidic that she's itself has tanked the press recommending on if we go for like long fermenting could obtain yeah I'm just closing the loop on think on that a chili was yellow think pickles as you wish great pizza place so you know makes grit like a place like Franny is or a place like Roberta's and you know that every pie in there they're they're special pies and you order one pie you're gonna order Margherita if you're not if you're seriously going to judge the place yes it's like in a French place that's why I'm saying like I feel like you have a margarita it kind of like alright get the little graduate just something that is like maybe got a little bit more I'm just saying how much they pull it out but how do we even I feel like you've been narrow no topping I didn't give them narrow at the topping these are all and that the parm but do we come up with one alt with some kind of cured meat on it and I think are you sure the nominees fast paced happy hard we should have misplaced it we should at least taste it yeah sometimes yeah yeah I don't think so no no just there's pork slice TK pork TK Porto's too weird and funky and stringy mortadella but I think it's I think in my perfect detail world it's really just kind of focusing in respecting the dough the sauce I'm just getting the best possible ingredients attack to get that I think I think you also have to add the basil when the pie is hot yeah the basil that is just dry and like floating around like you breathe out as you're bringing it to end the basic cleanser you mean like pulling out your pizzas out of the other when its resting fresh basil never say no basil in the oven none of that black ricotta came up a lot today yeah there was something like super speck well if they were to piped out I'll do ricotta if it's like really nice ricotta if it's like sheep's milk ricotta or something super creamy that can hold up to the oven heat and state you know creamy but like that ricotta pie today with this ship and out of basil was [ __ ] I mean maybe wouldn't accept Laura cottage they're gonna be in it repeats us so much more than I did I was just think I know I was very I was very accepting as well I hadn't eaten anything so nice person yeah maybe but I did admit like I feel like I have there's like a weird gap in my like food education about pizza and partly might be that I don't like under appreciate it well that's why you take a lot of research but I think for the dough the big questions are like type of flour and then type of leavening but I'm just excited because I feel like maybe I've been sort of like spoiled and lazy it was like there's like a lot of good pizza and I haven't had to think that much about it or like really seek it out and so I have to like I'm like excited to be serious about it and really figure out like what is gonna make the ideal base because I know that like you guys are gonna I'm surely gonna nail your components it does so much yeah yeah but everything's everything's important this tells me it's a very simple food clothes tend to be yeah so harmony should we write that one down everything um okay so there's one person left who needs to be assigned something so you should do toppings and if you feel strongly about your cured meats yeah you team up a gold careful I'll slip pineapple in there so fast you don't even know what happens lot of fighting about toppings but I think it's gonna make for a good episode well yeah I think it's gonna make for good pizza wait how serious are you about the pie no I'm just joking you think I'm just saying is there a purpose yeah maybe like the last pie the day when we have everything else nailed I can just slip on a Hawaiian and we're gonna be are you gonna be carrying your own cup or whatever temperature I feel you're like the bridge between the saucing sauce and the top you know what it means because like that's important how those two together and you're gonna happen with the dough tossing yeah yeah it takes a village yeah it's like I've seen the back the back of the hand but then also some guys just like it's like a little yeah you're just like massaging the baby and then that you know that that edge stay is never really get to push down it's like you seen the video stuff like the New Haven guys doing it with the kids appeals that are like 18 feet long by dou mu nu for that clothesline all of you right yeah I feel like Gielgud deep on some olive oil tasting - oh thank you honey go to new heaven I never had any words I need a clamp I yeah yeah let's do it it's better cooking they're up and let's talk he should go to my mom's house for the wood-burning I though my mom has a pizza restaurant and being like yeah that's gonna cool I like that yeah she flew that thing in the about an indoor yes and you're in there like Jonah how hot does it get tiny added to be yes oh yeah it's over Moki I know I think I wanna live laser thingies that goes up to a thousand arrow arrow yeah I go over the house yeah she loves it where's my damn place in Connecticut going to York area upper City they know to leave Manhattan [Laughter] but to practice with yeah right I think right just for testing purpose and elation at least then we can keep the the like cooking variable the same and test across the different Co style what if the pizza camp guy what was his oven situation would burn oh yeah yeah because his sauce is really nice yeah and the Joe to a parent the dough the dough is like yeah I don't have the book I thought I got other you a couple we should look it up that Joe's good yeah it will definitely believes in like auto lease yeah yeah for every maybe I made it here why was he using he just says like yeah like you know any AP but he tells people for your home ovens to do to definitely have bricks and like an insane preheating yeah we gave advisors I think alike Potter right when he options yeah really great like the possibilities right well where are you gonna be testing in here I'm gonna test in the kitchen okay because you guys obviously that like I feel like it's very important that you guys like see you at the burger are yeah so that's just like an initial testing but for the final thing I mean what there's a lot of options there's food coal gas coal is like the classic New York one I don't even know if anyone I was just reading like patty still cooks and like they're cool of it but like a brains I mean would sounds pretty awesome good morning I mean I just always think of yeah the Neapolitan papayas but right you know places that I love like like Brandis and Roberto so it was yeah what seems right it just has to be extremely I just don't know having never cooked in a coal oven like I don't know is that the best just gets hotter coal just seems wrong somehow yeah I bet you I mean I'm sure it works great and then those deck ovens like are so the heats you know the downside to the wood burning is like the closer you get closer you get word over there and 300 or you gotta rotate it you got a thing it you gotta have a dome you know real stores won't be perfect I think it takes just like from what I know about bakers that bacon in wood ovens like it takes a really long time to master or dial in here yeah like temperatures and hot spots and all that so it's like I've never even cooked in wood-burning so so we need your mom does she have a lot of experience making pizzas in there we mean we've done it for a long yeah you have to be 18 she doesn't have about well the hot spots wherever you are closest to the embers of course happening the fire is part of the back of the oven is always hotter because of the way the thing but yeah I would say like you'll see the pizza always like lift it up so that they're gonna be like oh wow you're go to the toaster to the tops again yeah that makes sense well I think between all of us we can you can figure out a pretty neat spot in the Bloodfire well also here's a really important question and there's something I proposed to like the experts that we're gonna talk to you but for for testing the dough it's like this is gonna be happening before you guys make your determinations about cheese and sauce toppings so like how do we like I feel like you have to test with something wet right OH does he have an holds that are like what are we gonna put on it to come up with some really at least just keeping the bat variable the same across all the difference and it's a great question like a super 1.0 sauce and maybe late one he's very simple and we just have to craft like some sort of a prototype of a sauce and get fresh mozzarella it's not going to be the best of the best right I'm just keeping it this time across all the tests yes right and then that way at least you have like a moisture right right we're not trying to take me why you're worried about a flavor necessarily of those things right just the way that I think we have an idea store-bought what but sauce testing is not the same milsim Tomatoes it's a camp that I don't know we all really liked it when we're developing that yeah okay where should we call and maybe Larry god yeah we're we just gonna need sauce we called in is gonna be super cooked know from like any number of eat the places so we get two quarts of sauce for a recipe developed I also feel like can I get a couple pounds of dough we're gonna owe a nice Paddington's nothing but I'm saying maybe we'll do what you were saying Carla we can just mill some Tomatoes make like a face perfectly like a blank canvas well okay who's making the best Neapolitan style pizza in New York that we could go to taste and then maybe you should say that I'll record no let me crawl on Virgil I'm gonna be doing some research at like some places like local places about dough okay and I can talk to them about it so please sauce yeah okay so so you know don't talk to them about the sauce just like okay cool I'll try yeah yeah let's cut

Channel: Bon Appétit

Views: 1,467,763

Keywords: making perfect, pizza, perfect pizza, best pizza, make pizza, making pizza, making perfect pizza, test kitchen, bon appetit test kitchen, best pizza recipe, how to make pizza, easy pizza, easy pizza recipe, claire makes pizza, brad makes pizza, andy makes pizza, chris makes pizza, carla makes pizza, claire saffitz, brad leone, carla music, andy baraghani, chris morocco, pizza bon appetit, bon appetit pizza, best pizza in nyc, molly baz, molly makes, food, bon appetit

Id: 5a7Q7vvuA9I

Length: 50min 2sec (3002 seconds)

Published: Tue Jun 11 2019