Making The Papa John’s Papadia At Home | But Better

wow this is an abomination to italian cuisine really sorry italians but you've asked for it enough so we're gonna make the proper version [Music] [Applause] [Music] [Applause] [Music] okay so today we're making the papa john's papadia dia papa making papa diaz wow look at that is this like a third wall breakage thing i i don't i don't think so so i've never had a papa dia but to me it looks like it's just a pizza a a mediocre one at that folded in half like some sort of weird fangled calzone that somebody made when they didn't have any idea what a calzone was but just imagine it they're like oh but maybe i'm being too harsh so let's go taste test it and make this shall we okay no drive-through today so how are we gonna do our three-point system i'm just gonna think about it papa john's what does it look like let me paint a picture there's a really sweaty guy outside and he's very red good lord the building is oddly clean on the outside but the inside is not just based off that painting i'll give it a 5 out of 10. menu well they have something called a papadia so we'll just go ahead and give that a zero just a zero thank you for calling papa john's all right well i've got you on hold let me ask you something what's the best part of a slice of pizza the answer is crust i don't like this kendrick you should not be liking this how is there a weight right now it's 107. all right well i've got you on hold let me ask you something you already did this all right well i've got you on the whole all right i genuinely think they're just not going to pick up their phones so as of right now the service is a zero out of four hundred thousand all right we're gonna call a different papa john's jesus christ hi uh i'd like to place an order for delivery it looks like you're just right outside our deliveries though you have a good day you too bye-bye let's have you list this order because i don't want to order it anymore hi hello can i order two papa diaz for pickup okay give him about 10 minutes okay why was that so much easier let's get around to a foster list thank you you listen it's finally here and it took a very long time this is the ugliest box i've ever received from a restaurant company in my entire life i've never seen one of these oh the anticipation oh my god this is just a small pizza folded in half whole pepperoncini appreciate that that's good stuff whoa spicy melon take a look inside all right regret doing that does this look like chicken to you vikram that looks like canadian bacon that's ham bon appetit it's not terrible but it's literally just a folded mediocre pizza with microwave bacon there are two onions on this entire sandwich at this point we're not even here to beat it we're just here to actually make what the product was supposed to be so we'll do that we're going with a modified less traditional sort of neapolitan dough to make this a little easier because you're going to fold the damn thing and low-key ruin it now please do me a favor and use grams pizza is made with love and also science in a large bowl combine 800 grams of double o typo flour that's an italian flour but you could also use all-purpose and 16 grams of fine sea salt no josh i don't want to use the grams these are all exact percentage parameters that i've created for you so hush papa's got you in a separate container mix 515 grams of water at around 95 fahrenheit with five grams of instant yeast once dissolved pour that into your flour mix mix that round to get a rough dough then knead by hand in that bowl until you get a smooth and extensible dough about three to five minutes generously grease a bowl shape your dough into a light ball plop it in there cover it tightly with plastic wrap with a respectable and correct name and rise at room temp for two hours then pop it in the fridge overnight wow movie magic and it's the next day put your dough down and separate into six even pieces around 235 to 250 grams each now roll those pieces of dough into thoit balls and place them in a proofing box or on our baking sheet generously coated with flour spaced evenly apart cover with a lid or another inverted baking sheet and proof for three to four hours at room temp now during those three hours i'd highly recommend you get your barbecue sauce creme fresh ranch your bacon and barbecued chicken ready first barbecue sauce in a medium saucepan add three quarters of a cup or 127 grams of light brown sugar three quarters of a cup 168 grams of ketchup a quarter teaspoon or half a gram of onion powder 1 tablespoon or 9 grams of smoked paprika one tablespoon or 12 grams of cholula hot sauce one tablespoon or 24 grams of molasses one tablespoon or 15 grams of worcestershire sauce yeah that's kind of right a quarter cup or 60 milliliters of white vinegar a quarter cup or 60 milliliters of water then give that a whisk and bring to a boil over medium-high heat reduce for one to two minutes cut the heat then season the taste with salt and two teaspoons or six grams of fresh ground black pepper finally pass it through a fine mesh strainer to get it real smooth and that is your bbq sauce right everybody loves ranch but it could be elevated with a little bit of in a medium-sized bowl add half a cup or 75 grams of paint just kidding please don't do that all right that's creme fraiche half a cup 105 grams of mayonnaise a quarter teaspoon or a half a gram of onion powder 1 tablespoon or 2 grams of fresh chopped dill one tablespoon or two grams of thinly sliced chives three cloves of grated garlic season a taste of salt and pepper and finally a third cup or 80 milliliters of buttermilk and then give that a nice [Music] incorporated and that is your greatest ranch with of course creme fraiche fresh now for the chicken it's as simple or complex as you want you'll need four booms skinless chicken thighs season however you want salt and pepper is fine but i added some of my cajun spice then just grill those bad boys in a grill pan gas grill or even a yakitori grill if you've got one flip constantly just until cooked through and the internal temp registers 165 fahrenheit and well that's it you could call it done at this point but i wanted these extra smoky and i've got a secret for you that i've never shown on here before this is compressed wood if you want to buy some that'll be linked in the description but it is magical so you'll need a deep or medium deep hotel pan a shallow perforated hotel pan and a lid or foil to cover here's how to use it place a piece of foil in the shape of a janky looking sort of bowl in the bottom of your non-perforated hotel pan add two to three one-inch chunks of your compressed wood place that on one side of your pan then pre-set your perforated pin on top of that now on the opposite side that the wood is placed add your chicken on then quickly lift your perforated pan and using a blowtorch blaze that brother up until it is well completely on fire and once it starts to smoke place your perforated pan back on cover with the lid or tightly wrap with foil and place in a ventilated area for 15 minutes and when that opens that chicken will emerge tasting like it came straight out of a roaring applewood fire grill of a mountain man's cooking lodge now once that's done slice your chicken into third inch thick pieces and place it to the side and yes it's fine if it gets cold it's gonna get heated when you bake it anyway now for the bacon sure you could just get store-bought pre-sliced bacon cook it regular you don't need me to explain that but we're better than that i got a whole fresh slab of smoked proper peppered bacon here which i sliced into a total of eight ounces of three-quarter inch cubes pop those beauties into a 12-inch cast iron pan set it over medium heat and cooked while constantly stirring until beautifully crisp and browned on all sides and the inside is undeniably juicy for the cheese mix you're going to combine 2 cups or 162 grams of smoked gouda 2 cups or 162 grams of monterey jack and half a cup or 40 grams of finely grated parmigiano-reggiano toss that together and it's a papadilla cheese for baking your pizzas i use my uni oven preheated to 700 to 800 fahrenheit don't worry we have an oven version too just pop a pizza stone or baking steel in your oven and preheat to the max oven temp for 45 minutes prior to baking also part of baking optionally make a quick garlic sage butter by melting half a cup or 112 grams of salted butter until melted and hot over medium heat cut off the heat then add three cloves of finely chopped garlic four sage leaves stir and let that sit for five minutes okay let's ship it a pizza sorry italians i had to get a piece of dough generously flour your work surface and your dough using your fist punch out all of its hopes and dreams leaving a quarter inch border all the way around the pizza that's the crust then grab the dough drape it over your fists allowing gravity to pull it down and shimmy the dough around and around as to stretch it evenly till you get a 12 to 14 inch piece of dough once that's done make sure the underside is appropriately floured so it slides off easily and first sauce your pizza with barbecue sauce probably about two to three tablespoons per pizza spread evenly then top with your cheese mixture be generous but not uh overzealous follow that with your bacon then your chicken just a touch more bbq drizzled on top some very thinly sliced sweet onion and a light drizzle of extra virgin olive oil then just take that there pie and launch it into your oven of choice but wait if it's in a proper pizza oven at 700 to 800 fahrenheit then bake for 25 seconds turn it 180 degrees and bake for another 25 seconds then immediately remove and that's it you gotta love a pizza oven now if it's a home oven version it'll take closer to four to seven minutes now won't taste or look quite as traditional or dramatic but it's still quite nice now as soon as that comes out of the oven brush the crust lightly with garlic sage butter all around that dough crust or crusty if you're speaking scientific terms then all you gotta do is gaze into the beauty of this pizza that you made and then desecrate what you have blessed forsake it to the depths of hell by folding it in half to make the peepee sorry i mean papa dia now although the folding hurts my soul just a little i think you can see which one might taste better but there's only one way to determine that look at this this is the papadia this is the fapadia first off look at the aeration the exterior has a crusty to it right oh my god is this so many miles ahead of this it's almost like a completely different object this is like the speaker turned on zero and this is the speaker turned all the way to the dough perfectly cooked chewy it's got the perfect level of saltiness the bacon itself i mean it's ridiculous it's like a gush ushigashi the smoked chicken thigh juicing and of course the perfectly umami mummy barbecue sauce we need a taste tester and it's going to be kendrick number one kendrick number two are you ready [Music] which one did you prefer one or two oh one one and done yours there was a lot more complexity to the flavors like hey the barbecue sauce like immediately just puts it over like easy win right so papa john's papa dia they never really stood a chance and as i've said many times in this world there's only room for one papa and his last name don't end with john's it ends with with weissman you want to know what else says papa's fat plump dough tightly folded before your very eyes b-roll [Music] all right guys and that is it so we made our papadi yeah maybe if we put a little bit of an inflection there it might feel better even the version that i made felt like a disrespect to my own pizza when i folded it the second i folded it i was like damn but to be fair i have been to places in naples where they literally just make a quick marinara pizza they fold it put it in newspaper and you eat it and it's magnificent so maybe that's where the inspiration came here i'm not really sure but i will say that our version was significantly better and even without all the fixings like the garlic butter etc it's still gonna be better and that just goes to show that making a proper dough takes time and it is worth that time so with all that being said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time and when i say next time i mean in another video which is probably gonna be posted like a few days so keep your eyes [Music] you

Channel: Joshua Weissman

Views: 2,279,635

Keywords: sat bawl pro, joshua weissman, Papadia, papa john’s, papa john’s pizza, pizza recipe, papadia recipe, flatbread recipe, flatbread pizza recipe, calzone recipe, bacon and chicken papadia, bacon pizza, chicken pizza, domino’s pizza, flatbread sandwich recipe, barbecue chicken pizza, pizza dough recipe, pizza dough, easy pizza recipe, overnight pizza dough, Neapolitan pizza recipe, Italian pizza dough, homemade pizza, flatbread sandwiches, pizza from scratch, sandwich

Id: S5fzEtP0F9M

Length: 11min 18sec (678 seconds)

Published: Sun Feb 13 2022