Brad, Claire, Carla, Molly, Chris & Andy Cook the Perfect Pizza | Making Perfect: Episode 5

what's the temp anywhere from 650 to 775 in the cook zone that's good Chris is coming in at a scene you guys are making cheese yeah we'll make soy sauce I'm gonna watch [Music] in legit [Music] yeah we're just talking to dink yeah I mean that's the whole thing right it's a better tomatoes coalition a little salt olive oil forget it we're literally learning on the job as whatever word we were to make a hybrid mozzarella okay so we're in charge of toppings but who's to say that we can't have three let's say we're definitely gonna do a Marquez elephant I think we should do the mushroom five anchovy yes I think the margarita has to be there fingers it'll start there yeah probably that has to be the control [Music] alright guys back at it again everyone's kind of had their own little group projects or some little project stolen and joined forth yeah well since its kind of the platform we want to let's talk okay yeah alright you did the research so we went to scars and cafe you yeah that's right that was just me and then Anthony faculty min and he often encourages places - like incorporates some starter into their Joe for flavor that fiscal we did we kind of did like a hybrid style using a really small percentage of fresh baker's yeast and starter it was 60% all-purpose flour then 25% whole wheat flour and then 15% freshly milled I think mix it all bulk fermentation room temperature for like 3 to 6 hours then straight into the fridge for a minimum like 24 hour cold proof so this next step picking up the dough and knocking kind of moving it back and forth and rotating the dough after she does it in a very specific Brad has great dough hands Brad was really good to do he'll all in the wrist well you had a good tip clear that the dough senses fear it's really true yes also you guys one ounce of sauce these two were doubling it okay we weren't even for like one ounce so ridiculously small amount of sauce so they were married and I felt like there was too much sauce on the pizza what no no we no no no the only way is forward back to the sauce we tried a lot of tomatoes it we went to the Bronx if Bianca ones they just had a they were organic which is pretty cool colors amazing it stood out is they don't release any liquid uh-huh and just about every other tomato releasing a full of the water so yeah we ran them through the mill on that of course setting Amy's over there mandolin and some garlic nice and thin what we need what we say like two slices I believe it says couple of thin on the board slices of garlic that's you yeah to remember we are saying we just didn't want to overpower so if you go throwing that free school response for this trial we'll just put a little garlic in the sauce here there is no structure we're in the business of writing precise recipes here clean yeah yeah into it okay so we need to recap the cheese journey literal journey and then we went on Italy if you didn't have any emotional journeys hung out with expert cheese makers who kind of like expert Baker's made it really easy yeah no thermometer is no pH meters nothing and that's where things went awry here because we couldn't really monitor all of our pH readings are coming out exactly the same but once you have curd that's made properly and as we're at the right pH it was one of those like culinary chemistry like transformation when like the magic of cooking and like the science of it was so stunning oh alright toppings uh well our approach right was to kind of take a meat path a veg path and then a bit of a wild card it's like sopressata we tried fresh sausage we tried SH BEC which was delicious they're an H and E back that was a day when it came to the meat I think the mark today the mortadella so you know Molly and I kind of worked out was we actually really liked kind of draping little hankerchief piles of mortadella mortadella mountain mortadella mountain and then drizzling it lately with olive oil still get like crispy tops with a nice pillowy fatty unctuous bottoms this is a pickled Fresno chilies great foil for the fattiness and the richness of the mortadella look at the size differential too much yappy yappy baby stick here no it's the muscles to help do um this is delicious the mortadella turns something else it doesn't hide everything else have you worked so hard on even I think is really important even like that kind of aggressive pickled chili I think he's like yeah it's like it's totally working in balance with everything else it's an after taste next up mushroom pie my talkies have that meaty like thirds worldly texture aroma and we also loved the idea of giving some heat in the form of Calabrian chili I chopped them and I put them you know the little refresher like magic happens with peppers in oil and we also have raw shaved garlic absolutely yeah six minutes so pillowy in night [Music] what Brad knows loving a handy actually these faces are doing all kinds of crazy acrobatics right now they looking PI folks try not to introduce too much oil here but it's kind of hard you know yeah yeah it's awesome what if this is the best one we ever made this could be it there's something happening wheeling them the funky chili and the mushroom oh yeah like a little my khakis is just a great mushroom that's very nice how are we ever gonna trust it I don't want I know I don't want it I don't like them both I like this one more than the murdered-out I think I like this one maybe I did too but I think it has a lot to do with how we could fit the proportions yeah and we're perfecting it as we go yeah was tasty we did it all again tomorrow what's the answer me gremolata can we talk about the pronunciation of the fish Morocco's thing and to me I feel like we have to clear now yeah and not what's he said and which I'm totally fine with adopting all right catch anchovy and yep can't you make oh I hear it now like these rooms this is like where it's large they're big I like Andy's like pizza hams it's all like up here you know she's like driving like a mini mini school daughter big jobs there the italians are throwing stuff at the TV right work set the timer done yeah right three I mean this is definitely the underdog fine oh yeah oh if you like not way late all underdog pies like if we have to go back to the world and be like oh the best pizza is awesome uh sure it's gonna be divisive as well surely it's definitely an anchovy lovers delicious it is nice but not the one not four not only a woman we have to take those two pies to the real oven tomorrow and divide there so maybe use the Breville here for a while work perfect but for the sake of make finding our perfect pizza we're gonna head up and do a little little wood fire right yeah I have an inside angle on a actual wood-burning pizza oven so I'm talking about good old Carol Lally nice yeah oh you guys yeah all right so guys so happy to have you here at my parents house let's just spend the day make it pies with the would just drive me with her goodbye right well yeah that's the idea you guys are making cheese oh my I think a little sauce I'm gonna watch Oh I'll hang out with Claire so you can see the dough's a lot more relaxed today so it's an extra day there's more yes I think it's gonna be a lot harder working on the peel but maybe easier for guesses 13 very good only 13 and a half by doubling the thaw what was it before though one for a ten inch pie - it's not - we need to use pi PI R squared anyway sure make a pizza nut right there all right Picasso let's get this all right all right fly on the cheese cheese margarita margarita we didn't that's it like minute zero or something I know that's not a bad idea bread pie why I think we're gonna sit close yeah tell me where I'm aiming for I feel like right in the middle reason right yeah all right go ahead well I was just gonna say we decided to a red pie but whatever 50 would be ideal right great job well II I think you're gonna want to watch this I know I just feel like I'm missing out major me is that like approved yeah I think a smaller pie you can lift it all the way off with that this guy's big the cheese with the room to breathe a little bit yes puddles yeah I feel like the sauce though is evaporating so much no more sauce a little more sauce on the mouth but do you want more sauce some more cheese cuz the cheese insulates the sauce how do you feel about the dimensions thickness I like to take a nice visit and it's you it's pretty consistent okay and like it's not floppy no no it's got the right little depth and then you get still like it's pretty thin but you've still got a nice crumb above that the crispy base Wow maybe that went better than that those we go same way better well but I also think more sauce more cheese means more moisture slower browning this next one may cook a little hotter too because we kind of have cold you know kind a bigger arc coming more towards the front and this our spots gonna be a little further into the oven you guys feel good about jumping into the toppings which we do another Browning legit shower these of us Oh house looks great the bubbles already from one tie maybe slightly smaller pieces of cheese remember oh Lola yeah I would go down to three and a half cheese eats really well though good I think we're talking for it it's kind of a mix between like a New York slice and a Neapolitan size uh-huh are we staying it for I feel like made a split I think we should fire them one after another so while one then we'll build the next I'll shape the dough you have to learn the sharing get it brand that seems but why not just go right on the peel okay oh wow gravity good good go hands [Music] we're just pre-cooking the maitake mushrooms just giving them a head start before they go on the pizza that's a beautiful looking pizza so far it's $75 all right okay the oven you guys ready to see perfection or what oh my god I just took a whole piece bottom looks good the chili with the mushroom is pretty fantastic I'm in toward the lemon yeah that's nice nice five lemon zest put that with the Calabrian chilies it's amazing what a difference the lemon thanks mm-hmm yeah a little more mushroom great job everyone great job great job mushrooms it's okay no I think still right amount of sauce right on cheese how did you bust a hole into that it was too thin in the center it myself might have also needed another minute before moving for I feel like the oven temperature was a factor too like the bottom is pretty pale still but this side picked up some color I feel like maybe whose inconsistent place man and then what about the chili on this one where we get a little too much this is what if you more finely chop this put in a little fresh olive oil which this gets anyway and then do a little drizzle or same with the pickled chili yeah I finally chopped that and dress it in oil mm-hmm so we'll make them both again we'll wait to the fire gets primo for everyone I guess my only question with mortadella is because this is now in oil and we wanted to be on the mortadella during the cook should we just dress it with this pre and just let these chilies see a little heat I don't see why not I don't see why not I didn't know this got hooked on a little more I think you're good we're ready we're starting to lose fat for the cook time trended a little long I mean this is an order of magnitude more Chris penis to the mortadella than we paid before bottom looks good all right okay hmm I think it's a little it's a little blonde a little puppy it's still really spicy we got both pretty crazy with the Chilean oil something's not doing the the same damn eyes I feel like we have to give mortadella pie it's time yeah it's so I'm gonna do that though okay I think we should do another board Adela before removing a mushroom yeah I think you need to go past the crowd that was really good and then we're gonna do half a chili and then half with the Calabrian if you got to fold the tail Chili's are performing better now I don't know mushrooms car kind of pulling ahead of it I know they only made one but I have to say that Calabria and the mortadella just goes to like a little bit of a athletic shoe I'm not loving of the two I think I prefer the Calabrian I hear you about those sweaty socks boy we're getting nowhere so do you think we have to move on a mushroom I think yeah yeah yeah we believe in you Carla thanks a lot what's the plan once you tap I like the ones you tap thank you it already looks less soupy well that's because there is a little tear in the middle its own built-in colander contrast of the crust and then the white cheese and then the dark edge of the mushroom and the red it's a pretty pie decent amount of mushroom on every slice yeah how I got the whole something about that lemon mm-hmm I mean I was liking the way the mortadella crisped up as well but the mushrooms to have it's just it's just a nicer thing it just got a little more magical my pie is superior to the mortadella pie mmm they flattened out nice they crisp up real nice it kind of just makes a lot of sense something happening with that garlic and the lemon lemon adding the brightness but without adding acidity we find our pie do we make one more mortadella as a Hail Mary or everyone over it like I don't crave another slice of the mortadella yeah totally eat another mushroom Oh first time we made pizzas like besides we did yesterday and oh yeah which one do you want to eat a whole pie of it would be mushroom I think you know what I feel like the mortadella ship has sailed you know we are now living in a mushroom Mountain you know and it's nice it's a mushroom mountain town yeah actually format another dough had a little more garlic yeah let's make cool the most perfect of perfect mushrooms yeah the perfect perfect pie all right I'm gonna go get some vino it's gonna be fun to read the recipe to say like and whisper thin slices of garlic and then we can write kitten fingers yeah too thin are you getting scared I'm scared to ounces that was trances yeah the tiniest oh my god Claire Dom there we go said it I think this is like what a six-year-olds idea of a restaurant perfect timing boys dropping off we're ready those senses fear drop that shook this revelation is mouth is fine we're going to get oh I'll take in spill and it didn't tear right don't what's it it has to sit how long's been 33 minutes that was a minute people yeah one minute a minute my magic if you you can position it further into the fire try to spin it yeah a little that looks good right very good oh nice color okay it might be a girl where you guys think we peek underneath brag yeah go blonde on the bottom look closer yes yeah but I think we're gonna get some serious maybe just a second uh is man the cheese is no sorry yeah I think we're done I think we're done I don't want to dry out too much oh my god good go get it what we're saying oh come on get it out of here the bottom look nice oh that was exactly three perfect time for the perfect crime so Chris chilly hit that I like how that one mushroom is like leaned up against the side of the cross where it puffed up yeah nice definitely got better results from the temperature change yeah beautiful crisping on the mushroom a big time I mean we've lost a little bit of the perfect shape but this is perfectly us I like the amount of mushroom you get the smell of the lemon yeah really good crispy bits on the mushroom yeah I like that we were still tweaking stuff today and improving it it's not like you follow ABCD and it's gonna be the same thing every time especially in a wood fire okay I think the last couple pies this one looks better and maybe was that hit blast of heat yeah reopening wine well I chose two ones we had to make a decision about everything else so let's just have both ones culmination of a lot of work it's a company can clink slices mmm I just had a proper fight doesn't know that wasn't very doesn't need something so it's organic mmm-hmm the lemons that's right everything so well I feel like perfect Pete's that means like nobody's talking [Laughter] [Music] yeah it was a lot of fun yeah I think we all learned a lot of feel and there was just a lot of fun we're always cooking together but like kind of not in the kitchen developed a recipe together yeah no I did not think it could be done but there was also like the right amount of trust and derision along the way you know so it was like idea healthy skepticism yeah it was like yeah I trust you and yet I will pick apart every decision you have ever made and then we will end up in a good place in carry-forward let's face we could have spent two years doing this you know and probably been in a very similar ending but you go look everyone in the eye still I same time well at least as you clean clean [Music] [Applause] [Music]

Channel: Bon Appétit

Views: 3,769,084

Rating: 4.9645495 out of 5

Keywords: pizza, making perfect, 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: O72dypRrn98

Length: 24min 26sec (1466 seconds)

Published: Thu May 23 2019

Reddit Comments

[u/rosa_sparkz]

Making Perfect is the closest we'll get to 'The Office'-like sitcom this test kitchen deserves

[u/gordonderp]

I was half way screaming for them to rotate the pie while it cooks and to put it closer to the fire at the end to get a nice char, the relief I got when they actually did it was fantastic.

Great series, hope they do a burger one next.

[u/PhilayMinyon]

we're in the endgame now

[u/ThisDerpForSale]

Awesome. Loved that series.

Ok, so what's next?

[u/kresot9]

great way to tie it all together, definitely need more now, no turning back.

[u/BigMax55]

I'm so glad Carla called out Chris on how he pronounces 'anchovy.' lol that was triggering me on the toppings episode