(metal hits metal) - [Barry] Then use a tin (upbeat music) Well howdy doody dangly folks, it's Barry here, hope you are well. Welcome to my kitchen. Today is an incredibly doomy day, but the camera, you gotta admit, despite the lights being on, kinda looks like the inside of an aeroplane, is doing quite well. It is horrendous outside, but you know when it's horrendous,
the weather is starting to change, it's going
from Summer to Autumn and Winter and all that stuff, we are needing some comfort food today, and it's something that
I've always wanted to make. And it's called a Stromboli, all right. Now some people say, "a
Stromboli, what is that?" Not only is it the world's most amazing sounding word, or in the top three. What is your favourite
food, comment down below. A Stromboli, if you think
of it like a calzone, it's kind of pizza-esque, but a calzone, if you compare that more to a taco, it's like folded, whereas a Stromboli is more like a burrito,
it's rolled, all right. And I'm not gonna get
my burrito blanket out, you know what a burrito is. That's basically what it is and we're gonna make a stonking one with salami, pepperoni, cheese. It's gonna be gooey,
it's gonna be gorgeous, but we're gonna make a
quick home made sauce I've playing around with, which is really, really easy to do. This is a tin of sieved tomatoes so just super finely chopped, or you can use some passata. This is quite a lazy
sauce, we don't even like simmer it down or cook
it or anything like that. Or you could just get
some tomatoes by the way, and just whizz them in a blender. That's, I just do it with the tin. But to thicken it up, we
take some tomato puree, and the really cool
thing is, you can kind of tweak it to your liking,
so I've found that about a third of the tomato puree does quite a good job. You see that, how it's
thickened up like that. We add in some garlic powder. I'm gonna try and do
this in little islands. Yep, that's onion powder all right, some Italian seasoning as well, and some oregano, love the stench of that. Oh my spoon's gonna be in the way, but we'll do a little island there. Also gonna need some sugar, some pepper. Now this might be hard
to do, so I'm just gonna put it in that corner, right about there. Honestly this smells stonking. The last thing is salt,
unnecessary salt bae. All right, unnecessary salt bae. I'm not gonna tell you today, but remind me in this video,
in twelve months time, I have a story about unnecessary salt bae and it's not a good one and it involves my Kickstarter campaign, it's too. I can't talk about it right now, but twelve months time, remind me and I'll tell you the
whole story, it's crazy. Anyhow, take a look at that, with our little stations, ah yes. We're gonna stir this all through, and as I said, if you
find it is a little bit too watery you can just put it over a pan of simmering water, no you can't. A pan of simmering, it's not a bain marie, just put it in a pan. Thicken it up, really
intensify those flavours, but I've found it's a
simple, easy pizza sauce. This is amazing, the smell
is so good right now. And that's gonna be
perfect on a Stromboli. Today, rather than making my own dough like the Greek yoghourt
and flour easy dough we've made before in the past, or full blown proven yeast dough, all that stuff, which I will do dedicated videos on if you want to see some more of, I've done them scattered through the channel, but I've never done a dedicated series, but today I went to the supermarket and I wanted to get some of that chilled pizza dough in the supermarket aisle
that's just ready to go. They didn't have any of that, but then I went to the
freezer aisle and they had it. Now you're probably wondering why I'm bobbing apples down here right. So, about fifteen minutes ago, this is 100% legitimate, this was a frozen ball of dough
from the supermarket okay. So you get these ones that
are ready made like that. It was rock solid. So what I did, I submerged it, hey, in warm water, like luke warm, not too hot for fifteen minutes, and I no joke, they've both flattened like that and I'm just gonna let them sort of settle for about five minutes
at room temperature. I'll knead them together and
we'll have some nice dough. Easy to go, but of course, if you wanted to make your own, like I've
done before, much better. Here, you can see I've just joined them together like that, but the good thing is although they've sort of thawed, we really wanna sort of knead it anyway. I'm aware that I said "sort of" a couple of times there, sorry about that. I sort of forgot what I was going to say. But the heat from when we knead it that we're gonna drive into this. I'm just gonna knead this
for about five minutes. That's really gonna help it. And then we're gonna roll it out into a shape similar to a pizza, big old nice flat circle. (upbeat music) So I'm doing a combination of both rolling and just letting it sort of spin and find it's way like this, naturally gravity helping me, and in a minute we should see a nice big old flat circle
on some baking parchment. Well, that is if we've
got any in the house. Mrs. Barry tends to just
take it and forage it. - [Mrs. Barry] (unintelligible) - Babe, sorry guys, I know I just said about Mrs. Barry and the baking parchment, we found it. Mrs. B. Is off work today
and she's just come in to give me a lecture about the dog walk. - Well no, it's just the
bizarrest thing, it's like - It's horrible weather. - Fourteen mile an hour winds and I let little Amy of the lead and she just sat on the bit of grass and being fussed to carry on walking. - She knows, she did her business and she's like I wanna get back I want some Stromboli. - And then she didn't leave until me bossing her turned around and then she practically
ran back to the house. She wouldn't even, she was like trying to run across the road and everything. - Don't worry, Stromboli for you, all right, comfort food. - Strong bow? - Not strong bow, it's not cider. - I asked Mrs. Barry the other day, "What do you call an
Italian with a rubber toe?" - Just 'cause I was trying
to think of your jokes. - No you said "ciao" - It's Roberto - No you said "ciao" you said "ciao" and I'm like. - It's the first Italian
word that came to my head. - Ciao Look, I've put down
loads of baking parchment and to be honest this is
probably the best thing for it. It's nice and non slip and you can kind of be delicate with it, roll it out, get it the shape you want. We've got ourselves the
base and the platform for our Stromboli, which apparently you can fill with anything you like. We're going for some
like, proper cooked meats. Pepperoni, salami style, for Chloe. Okay, so I've successfully transferred it onto one sheet of baking parchment. Ideally you wanna be
doing this on your tray, but for me, at the moment it's too wide to fit on my tray. So we'll get it built on there and then maybe Mrs. B can
help me put it on there. But anyhow, the pizza sauce, boom. We are gonna put it into the middle. You don't want too much of it on there, So I'm gonna go for, I'm
going for islands today. Nice, look at that. So that's looking pretty good, but now we're gonna put the meats on all right. Chloe's gonna love this. - Oh my gosh, she will.
It'll make her day. - Okay, so I don't think it really matters which order you put it in, unlike when you make a cake folks. And I'm just praying because of the size I've made this that I've got enough. Yeah, all right, yeah, that will do. That, I mean, that is, that is a lot. And now, the pepperoni, which is smaller, but again, we should
have enough to cover it. (cheerful music) All right, there we go, now that's probably a better angle of it. It is all fairly similar colour so hopefully the camera
is picking up quite well. Wow, we need some cheese. I'm not gonna overload it too much, I'm gonna sprinkle it
all on there, very cool. Now that looks like a pizza, amazing. No joke, out of the corner
of my eye just then, Amy, why were you licking that chair leg. All right, so this is the
bit I've never done before, but I've rolled things up before, so we're just gonna take
a little lip like that, and then just bring it over itself, all together, as one. Oh my gosh, and that's why, I assume, we have that big lip there, to seal. All right, that's better. I just wanna get it so
it's sitting on there. Right, now that is a lot
easier to fit on my tray, so I'll snip this baking parchment up, and use a tin. Oh yes, right on there,
we're gonna egg wash it now to give it a nice colour and
some extra flavour on top. All right, so before
I put the egg on there I'm just gonna do some slits with a knife. Apparently it doesn't always get made with pizza dough, this. Apparently sometimes
it's just your standard basic bread dough as
well that can be used. It's mixed up, so any Italians, please don't be offended
if I'm ruining this, it's my first go, any suggestions and tips, let me know down below. But in we come with the egg wash, which has bizarrely got some herbs on it from the same bowl that I weighed them out in earlier, but that'll do. Yeah, I am happy with that,
and just to say on the ends as well, I did press
them down together as well. There was teeny weeny little gap so I've just squished
them and sealed them. All right, so using the
egg wash as a little bit of a glue, we'll put some
more mozzarella cheese on top, love that, that's brilliant, wow. This is when I bake it
and it all explodes, but it is what it is. Just like all my videos,
if it looks like that, yours will look better than mine. And then some fresh herbs on top, nice. All right, so we're getting a really nice, hot oven that is preheating now. The hotter it is, the
quicker it will cook, and just mwah, as we know with pizza. So, as I talk about
pizza, it's my crowd fund campaign which is still live right now if you would like to
pledge or support or share. Anything you can do I
massively appreciate that. My goal was 30,000, as I talk right now it is on 46,000, which
every penny I can get will go towards the
school element side now, so the online school
for classes that we can download for all you
guys around the world, but also physical classes to help disadvantaged people and school children as well to come on in and learn with me, and people with way
more skill sets than me. It's gonna be absolutely amazing, so if you've backed it,
thank you so so much. I really appreciate it. So here's my pizza joke of the video. What do you call a person
that does not like pizza? A weir-dough, yeah, it's a bad one. I'm worried that it might expand Mrs. B. So I'm gonna try and turn it at an angle just to give it ultimate expansion. - Yeah, it looks amazing. - Thanks, mate. - It even looks like,
some posh garlic bread, or the savoury version
of a caterpillar cake. - I've been tagged
loads in this like photo of this enormous caterpillar cake. Oh, it will be done, oh,
and it will be bigger. Don't you worry about that. All right, cool, I reckon it's gonna be about fifteen minutes or so, but basically until it's
nice and golden brown. Amazing Tweet from Kristian Barford, 'I preferred Stromboli when he was a James Bond baddie. Do I win something?" Is that a legitimate James Bond character? I always liked Odd Job,
Odd Job if you played N64, you had to be him, no one could get you. Golden gun, boom, you're done. "Do I win something?" There you go, mentioned you in a video. Congratulations, what a time to be alive. When the moon hits the
sky and a big pizza pie, falls on the floor and you roll it into a Stromboli, yes, look at that. That looks like tiger bread, rawr. Let it cool down a teeny bit, best served warm I believe,
wow you smell good. Check this out, oh my days, my days, what's up, that's sick, yeah. Basic. We're both sixteen, it's cool like, - I can just picture Phoebe's face now, and she's just like oh my gosh. - So what do your parents do? - Look at that. - That is amazing. - That's sick, yeah. Oh baby, where have you been all my life? And I've got a little bit of
our pizza sauce left over, I'll just bring that into
shot a little bit more, that I've warmed up, and we can dunk slices of this in that. Just talking off camera to Mrs. B. How about a Stromboli
sharer in the pizzeria, sick Let's go for this, see where we're at. Ah yes, look at this,
like a little Swiss roll. - It's a savoury caterpillar cake. - Is it? You can see the steam coming off of it. Ah, you beautiful thing. Ah, food. All right folks, I've just warmed this up, I'm gonna take a little
piece right here now, it's been about sort of, I don't know, a couple of minute,
it's still warm to touch and I'm gonna spill it, amazingly, all over my counter, but ah, Mrs. B. You want some? - Yes. Wow. - Pretty much, I'm
speechless, that's amazing. It's so delicate, isn't it. The inside I thought was
gonna be chewy and doughy, but it's not, it's sort of soft and the flavour is driving through it. I think it's all about
the sauce to be honest. - That's so good. You've got to try this. I know someone that's gonna love this. - Me too. - I think we'll find out when
she gets home from school. Cause all my days, fam, we've got to like do serious stuff now, yeah. Amazing, it's so good. Check this recipe out,
put your own spin on it. Put vegetables in it, put chicken in it, barbecue sauce with
chicken and peppers, ah. - Oh, baked beans. - People don't like that. - Oh, ham and pineapple, another one people don't like. - It has to be Heinz baked beans. I promise you, it's the
weirdest thing ever, you might try it and hate it, but just, I promise you, try it. It's so good. Beans in that would be
like molten lava though. - I was just thinking that. - It would be like McDonald's
apple pies actually. Ladies and gents the
pepperoni princess is home and the other one is hiding in a box. - Hello. - Yummy. - Is that approve? - Check your level player,
no matter what your style The kitchen's for me,
sideburns, moustache, goatee, maybe all three. (funky music) Every now and then if you ever wonder why I look up at the camera like that, One, it's to check that I'm in frame, which I never really am, and two it's to make
sure that little red dot is recording, because you'd be amazed the amount of times I record the scene, I'm like, I didn't press record.
