Brad and Andy Try to Make the Perfect Pizza Sauce | Making Perfect: Episode 2 | Bon Appétit

I think we probably might like peace pizza the release growing between the group I like pizza I like pizza but it's not dinner but exactly we both say pizza is a snack why don't you guys stay in your lane not for a second well we're all driving now legit I had another malfunction my oven turned off that's great thank you I can get in your head fine let's focus on the sauce I think in my mind I thought all of you guys are great in search of the perfect pizza it's got tomato sauce ultimate exactly I know it's the gold standard well can I just say what I don't like which is the sauces that are like so concentrated tomato paste dealing break apart in those little clumps introduce my plans like yeah all right fresh bright it can't just beat Tomatoes I think like a little bit of garlic is necessary in a bit of oil definitely also each one that needs to be really settled so that it comes here they're not like freaking ketchup or anything but like yeah tomato sauce for pizza Andi you had pretty strong feelings about sauce so like you guys can maybe work on sauce Andi you really it's just really foreign seasonably hard tomato sauce one of my favorite things [Applause] [Music] great so I know we had some notes from our group discussion last week a hint of natural sweet I'm curious who wrote that's got a handwriting of a child no definitely barely cooked sauce I think I could get behind that food mill sauce san marzano I mean sure yeah right that's kind of that industry standard this says prototype sauce yeah yeah garlic in sauce a hint whole Tomatoes oh and then the last one Oh someone nailed it yeah so I guess like the big debate right now is if we're gonna use fresh tomatoes or canned tomatoes so like why don't we go about that first yeah start dabbling around yeah let's figure it out I say look we got this nice little list of pizzerias here in New York finally call some up all right we'll do it anonymously and we'll ask me what do you guys use you guys use canned tomatoes a fresh tomatoes here we go yeah how's it going John hey I just had a quick question for you what's your sauce I'm obsessed with it do you guys geez can the fresh tomatoes Oh trade secret is it are they crushed or you put them through a food mill all right cool well hey thank you very much ladies can they use can it was a little funny I thought that and there but she said be put it in a blender I don't know how I feel about that hey I'm curious about your pizza do you guys use fresh or canned tomatoes for your pizza fresh tomatoes how do you guys go about making a sauce then it she got weird she was like I just served the coffee I love your pizza I was curious about the sauce that you guys used you guys use fresh for canned tomatoes on it can tomatoes can you tell me is it is it whole tomatoes or is it crushed or pureed he said fresh special order of Pomodoro or the calm okay can can I call back in a half an hour well why this is uncomfortable you say call back at one secret ingredient well I mean there's definitely tomatoes in it at least right is it fresh or can can you tell me that you know jump right out of the gate you wouldn't break for the neck you got it you got to ease it in a little Andy laughs let's call someone who is kind of expecting us maybe we'll get some clear answers out of them I know let's call scarce beef okay let's do it hello scar hey doing this is Brad from overhead bone Appetit I know you were working I've been talking about dough with a co-worker of mine Claire so I just let that work for a while I just want to pick your brain real quick about some sauce do you guys how you guys use canned or fresh tomatoes canned I'm sure this might be a trade secret you guys throw like a little basil oregano maybe an anchovy I've heard people doing I cool maybe we'll catch you next time well you know you can't tell all this oh I don't know you need just maybe go back to journalism school when they call one more yeah oh wow I live in the neighborhood I love your guys's pizza I was curious about the sauce do you guys use fresh or canned tomatoes can't do you guys put any garlic or olive oil in that people really are stubborn about talking about pizza yeah I would probably hang out there so we're at five to two so a producer knows someone who is a food scientist what's the difference between fresh tomatoes and canned tomatoes I don't know hoping she does let's give her bugs yeah absolutely hey loser huh how are you guys doing I'm Brad this is Andy well yeah so I get we won't pick your brain a little bit about canned versus fresh tomato it depends so if you're removing the skin which often is the case in happens to have foiled quite a few of the aroma compounds so some of the flavor compounds are in the skin so that is gonna be lost just to some extent and let them mix better but why did you look at tomato especially at high heat you're bringing out to other pigment lycopene and ludian and they give a real nice rich red color to the product so the color changes a lot when you heat is there a benefit to crushing your own whole field canned tomatoes as opposed to getting one that's already been crushed it's gonna affect picking properties of your tomato too so if you hand crush or do a real coarse kind of crush some of the cellulose which is going to get structure and it gives a thickening quality to the tomato sauce is gonna be intact if I am the fresh tomato I want to eat it raw sometimes if you have a canned tomato that's picked at the right time and canned right away which they typically are after that got a pretty good product they're cute when you're making your saucer pizza out of curiosity do you add any garlic to it or the beauty of pizza is its bread its tomatoes and its cheese I mean that's just fabulous so extra oh I don't really go crazy salt salts really important thanks you guys nice to meet you roast was talking about the color and how like can tomatoes typically tend to be slightly red a little more red I think we attended a we want it to be a still have that kind of bright glossy color before it goes into the oven let's fool around with some fresh tomatoes just for the sake of it yeah let's taste it and see how it goes we're in the middle of winter like this is not pick tomato season so I know we're not dealing with the best but at least we were able to find a variety of tomatoes like these will blanch oh well through the mill get them into our you know Pope you kind of see this status will core them and then will score them top bottom we're meeting you know those and it will remove them placed an ice bath oh yeah yeah just look at that they're both plump Tomatoes to be able to be using fresh you want to get his right was boss yeah these are the plum tomatoes and these are their skins okay not bad they smell has this foamy look to it it is a little foamy pretty easy this doesn't smell nearly as off the hell did you do with that I know but like let's teach the the viewers I mean kind of have crossbows as this and then you just get all the seeds out no well let's see let's see the difference and then you have all these seeds over here oh you are a big mess in the st. Cheech the sink is where the garbage goes oh you're one of those huh what smell one of each it tastes of all [Music] it's not terrible oh she's kind of blah that's like mom's bruschetta but it's like look at that what are you doing FTA okay this looks like almost bubbling and it's not a great color yeah it is a little brown don't hate the flavor too wet too wet this one it's I know we kind of thought the flavor was good and both start but its water I think the consistency of the plum is the consistency the color and the color is great yeah if you're gonna go fresh conventional tomatoes ripe as possible plum so that's the case so let's say we fire up these ovens we'll know a couple canned tomatoes and interest for the sake of comparison mm-hmm here's our fresh plum tomatoes that we build uh I'm this is a whole peeled undrained San Marzano tomatoes we're just seeing how to react so what do you say why don't we make two pizzas already you see the big difference in color though most Britain test I don't look right and not too much cheese strategic placements no cornmeal I like that it's all about the wrist and keeping it flat let's go all of this way the dough can sense fear and II just saying this will clear taught me and it really stuck with me and it makes a lot of sense its technique that muscle okay gym rats yeah yeah you want to get Aaron you know you got it to the oven oh start the timer bad not bad again it's about the sauce anyway Andy look at that it got watered out Clara this is for you there's that leopard print leopard spots oh Jesus oh wait cheese foul an error I mean braided off the bat visually color this color is great consistency the spread like that looks sad is it sick in the liquid all the liquid went into the dome well we're gonna be able to work with I don't think fresh it do it yeah can't for sure and there's so many varieties I think we still need to kind of look and see which brands were like well we take a little trip let's go Arthur Avenue I'm ready let's go to the Bronx Bronx and do some shopping deal giulio we came up here Arthur Avenue the Bronx little Italian neighborhood yeah I'm hoping to find the good stuff you know a little bit more of a selection than just your regular grocery we got it here in New York why not you know Oh crazy town English citric acid Lamanna seems to be like the right spot where we get to be right off the bat I see these numbers I was telling you about it's those Mount Vesuvius where it's growing on the volcanic soil but a braid them like that and hang them and they stay fresh for like up to a year what I'm telling you google it blew my mind I know you like this for for lady shows please we'll get a couple of these your lady friends here get a couple of these too I mean different woman I don't know if they're peels nah but it won't won't see that's one way to find out right Your Honor we're looking trying to make pizza if I want to come and get some other varieties of uh you know they you wouldn't just find in a conventional supermarket this is the number one brand in Italy so that's what I use in my pizza sauce okay but what I do my pizza so I just use the plum I don't use the juice we strain it we use just the plump parts and then how do you break the thread we Britt we cooked it down a little bit and Ducati flavor a little garlic it's like a quick sauce as we call okay and it's a sauce not gravy yeah chunk is the best yeah and what it kind of cooks to the dough the right mozzarella of course is very important right up front it's like they knew we were coming in let's check out the ingredients these are important these are gonna plump you might as Santa Rosa own tomato juice I got good feeling about this one I did too hey Marion I'm Andy good Andy I see you got some tomatoes for us yeah very cool huh see right here we're trying to make the perfect sauce for pizza well you came to the right place but we have here's the deal Pete product yeah this is registered with consortium each one is certified from the consortium this is from sama-sama Italy and you could tell that the tomatoes look at them they're beautiful long and thin that piece of basil the taste the perfume everything is very good about this and then what the liquid is just the juice is this some coming up URI I never seen this brand yeah what are those these are from San Marzano they're very good and this is just for a private company that we saw revolta Oh New York City so he can buy that hey sure well we'll have to get a couple of those but this is that was super helpful thank you now we're back in the Test Kitchen and we're gonna get cooking Wow let's taste them first let's taste them let's say some straight out of the can and are we gonna cook them I don't know we wanted with whole Tomatoes because that just minimally processed one time when I was younger I was opening up a can of tomatoes like this and I guess I had my hand like this and I pull the bait intention and the can I guess seven stitches seven stitches laughter dramatic enjoy okay we're all to the youngest and more prone to accidents the youngest of what when you're the youngest child aren't you yeah it was really cool of us okay I'm very excited they're not peeled so that's one thing a little watery it's pretty nice it's pretty nice it's a little metallic this is a fun little touch more read the liquid itself is a lot more thick it seems though that was some good olive oil would be oh yeah I like that pretty well-balanced I would take it over the mountain tomatoes tomato so let's try this one so this Cerveny looks a little dark number I'm a scientist remember you're saying when the cooks they get darker and pigment he's just a touch too acidic for me this looks nice uh-huh those tomatoes are really beautiful money oh grown in California this is people yeah skinless tastes very different delicious only concern is it's already been kind of fasted up over too much pure a basil leaf hope you'll tomatoes so it looks like it could be the firmus out of all them yeah I just got a bite the skin - that was not pretty not was there so pretty they're the most they're still kind of like wrong what do you think I think the flavor is fine okay two more marker libellus Arizona just visually there's like this cloudiness to it you see the pool of liquid that'll release pale red water I would put these as laughs right now sorry they said these are really good Tomatoes you know I've been lied to before their shape seems really nice okay all right kind of pale but it doesn't release too much liquid just kind of bland so this is our last pic for now the mountain tomatoes are second to last these next home and then this is where it gets really tricky San Marzano plum peeled tomato san marzano tomato juice basil leaf salt organic Tomatoes they're from California sea salt and organic bitter well how do you feel about it being from California I'm okay with that I think some of the best tomatoes in the world or the best tomatoes in the world are from California it's kind of a similar climate we yeah this has every climate that's it that's the winners what's fun Jolla don't tell me delicious a little salt olive oil forget it yep thank you for making your job really almost not fair because there's salt and basil but all of these have salt and basil the quality of the tomato really comes through yeah and that's kind of what it's all about yeah canned canned questions are still crushed by hand or food mill drain or no drain across from mill so we'll figure out these afternoon what else garlic yeah garlic or no garlic I like the idea we are attacking about of blooming a little lightly a little garlic like an oil yeah so we can agree on that right now we are not gonna grate garlic just gonna be really garlic forward I find I think you want a bit of that sliced garlic slipped in that's how you see it in Goodfellas and that's how I think we should be doing it today cooker no cooked drain or no drain crusher mill yeah garlic all right yeah we got some work to do what's up let's start with the let's crush a few and then we'll do a couple got it right off the back I like the crush texture kinda well yeah how do you feel you're not gonna get away from these oh and then you have this it still has texture but you don't get that I don't need that on my pizza I don't really need that in my life it's not very nice so if we're gonna crush your milk you know it's a good thing that we did drain them because it's plenty wet this is good texture hey it's pretty good already it's done think definitely salt definitely yeah I need some love it needs some little hint the garlic would be there still yeah I think the first test should be all rough will do olive oil will do sliced garlic and do I can tomatoes okay it might need more but we could taste later all right here we go okay okay okay we're different and that's okay but just give me the tape just give me the tape just where's the whole tape okay no hold on no I agree sure maybe I seem to put just like let me be you do you let me do this stuff that's this is this is like are you gonna be the tape guy angry number two is gonna be tablespoon of oil yeah garlic heat it pull it mix yes number three is gonna be like cooked everything just cook okay no color no color yes yeah we just want the natural sweetness and that fragrance to come through and flavor the sauce but other than that we don't need any bitter or deep carmelization from the garlic I'm just gonna have to say to it adding it's too much garlic yeah too much garlic oh so we got a lot of sis let's taste it look at this this is like oh did you make garlic stew it's definitely a little too thick middle some more Tomatoes we'll start over okay I'm gonna pour this in a measuring cup why because I mean III dad I'm sorry you know blaming on my mother scooped three cups out yeah I was dying to know what our yield low six cups two cups for tests yeah yeah she comes with us so number three is cooked this is gonna be bloomed in oil and this will be raw okay raw first okay one okay great well I think I should slice the garlic just because we're fighting America but he said the mandolin I sliced it is my fault then we'll cook this just gently wait what did you just do well we're gonna heat it up no do you feel strongly about Chris what he just did right now all together we're gonna heat it up you think you should do the garlic in the oil and you add the tomatoes then you let it cook a little bit you don't know what we're trying to do is everything's together and you're just gonna do a light simmer on Mars like what you want to be romantic no it's so not right or we do a fourth we do we do you know some more Oh we'll see the big flavor difference fire it up we'll get to the bottom of this raw garlic oil tomato garlic name through the garlic came through I mean and that's been sitting for like 20 minutes Garland's booked it a little bit and then added the raw tomato and then pulled out Carla comes here they can taste like a little toaster this is the where it's all combined and just brought up the middle like that I do can't believe just try it this is where again that's all cooked except you cook the garlic first and then you add the tomatoes it's good it's a little better I think yeah that's good that's better we're not gonna tell you what's what but can you just taste all four of these and tell us what you think to better in there this one's awesome I don't know so this one like I'm saying like it's like yeah Japanese like yes I can't quite decide on like I'm getting something too bad sorry Andy whoa I guess we have our two winners you know never you know never sleep on the ugly duckling let's say we break out some dough's I make a little pizza that's it I'm ready for it yeah congratulations nice dough Claire you go with the spin and practicing all weekend this is one ladle full yeah I need more sauce all right I'm going in wait why I don't know I'm going in wait Oh what happened you did that you did that you did that yeah put a little bit of flour in front oh you got it Kazu watch it that way you guys sausage first number nope nope you don't I don't know you're not always right remember the dough can sense fear ah when you turn it on the minute mark two minute mark yeah well like naught is a little good texture right just a nice little bit of acidity cuz they're pretty nicely it still tastes like tomato yeah you used a little bit more sauce but I did a rotation and then for tasting the difference if there is much of a difference it's it's it's subtle and I think this isn't brighter too though I think let's do it without any cheese all right great the differences are so subtle yeah geez kind of hides it okay oh yeah by Chris Brown why are you keep checking worried about your soup sandwich alright I think mine looks really amazing yours is looking more like American and mine's more European oh Jesus Christ I had a issue Molly just quickly which Pizza would you rather have oh my god I'm just getting nothing look I didn't I had another malfunction my of internal off all right let's focus on the sauce before sit around it kind of has that like clean flavor of like the fresh tomato the garlic and the oil just as beautiful things are variables that can solve that was nice and it's all lovely yep okay cracker this is a touch sweeter and I don't mind it I'm trying to not just think of like what is the better sauce but what is the best sauce that'll interact with the dough with the cheese with the toppings so what are your thoughts I want something with a touch more acidity which means going for the raw one wrong whatever cheese Molly and Carla decide to land on it's gonna be something it's gonna be milk fat and that that fat is going to be cut by the acidity from the tomato yeah I think you know it's a very simple sauce and highlighting just using really maybe we can get some really good garlic for them with our final itzá yep we have good olive oil we have the food mountain tomato about that the mill cleaners got the dough and cuts up the cheese and Bianco tomatoes let's go me it's gotta killed it oh candid is why miss Bianco yep and then he went built after mill we went to no cook cold no cook this was a good adventure yeah I think I think we really figured some stuff out and um you know if anything we got to see that all canned tomatoes are definitely not created equal not at all I've seen unbelievable how much of a difference yeah big-time we're Clair's out with the dough seems great you know a sour sauce is nice now that really is balanced it's a little bit of natural sweetness you know it just depends on the chase it's gonna make a break yeah oh the hard work that we've done so far who's making the best motel in the world rain doing in the mozzarella surgery it turns out that two hours of shipped will not make you a cheese master [Music] [Music]

Channel: Bon Appétit

Views: 3,663,099

Rating: 4.9497004 out of 5

Keywords: pizza, making perfect, perfect pizza, best pizza, make pizza, making pizza, making perfect pizza, test kitchen, best pizza recipe, how to make pizza, easy pizza, easy pizza recipe, pizza bon appetit, bon appetit pizza, food, pizza sauce, pizza sauce recipe, make pizza sauce, making pizza sauce, how to make pizza sauce, brad makes, brad, brad makes pizza sauce, brad makes pizza, brad bon appetit, andy, andy makes, andy makes pizza sauce, andy bon appetit, bon appetit

Id: tFgTVhYvNPA

Length: 27min 52sec (1672 seconds)

Published: Wed May 01 2019

Reddit Comments

[u/phaser_on_overload]

This episode was fantastic, Brad and Andy both think they're always right and have got like a brotherly rivalry feel together. Also Andy's face when he tries something amazing is so adorably happy.

[u/breakupbydefault]

I love how Chris swats the sauces he doesn't like away like a cat.

[u/a_durrrrr]

To hell with Endgame! MaKinG PERFECT is the most ambitious crossover in history!

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Oh my sweet heart that Andy laugh when he tastes the final tomatoes ❤️

[u/ThisDerpForSale]

I learned two important things from this ep:

1. The best canned tomatoes come from California. Who knew?
2. We need a Brad and Andy collaboration show. Those two were hilarious together.

[u/voltaire18]

Great episode with awesome dynamic between these two guys. Plenty of laughs, especially when they look at the camera when they think they’re right!

[u/NastyGarlicCruncher]

'Worry about your soup sandwich!'

Ah that one got me lol

[u/BathTubNZ]

This was so much fun. Much better than I expected.

[u/BigMax55]

It's really interesting how everyone's first reaction is to side with Brad.