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$420 Pizza Hut Stuffed Crust Pizza | Fancy Fast Food | Mythical Kitchen

$420 Pizza Hut Stuffed Crust Pizza | Fancy Fast Food | Mythical Kitchen
oh that's dirty dirty girl hey man would you get man how'd you get in my car uh well we started in here as

pizza

stuffed

crust

pizza

this is what we're gonna make

fancy

look at that yeah I was gonna ask why is it called

stuffed

crust

stuff their

crust

with cheese giving you an incentive to eat the

crust

cuz a lot of people throw the

crust

away so do I bite it first yeah yeah you got to go from the back so right off the bat tastes a lot like the cheese on the

pizza

there's a
420 pizza hut stuffed crust pizza fancy fast food mythical kitchen
cheese on the

pizza

but slow down cuz it's in the

pizza

dough in the

pizza

but now you gotta grab won't sterling mouthing I'll grab another bite bro so Josh this isn't

fast

food

you want ordered it you didn't drive through we're eating a

pizza

in my car that each of us are paying like less than seven dollars for it's gonna make us feel like total garbage afterwards to me that's

fast

food

to me that's

food

that's all

food

all right so we gotta figure out a
way to make this

fancy

we need cheese I'm looking at this right now the one thing that I can see because my colorblindness is the cheese you actually call it glam fairy' you're in the art department don't tell anyone that so we're gonna go to de Stefano premium Italian cheeses okay I'm gonna cows are local milk is local best product around we're gonna learn how to make some cheese they're that high I want the best cheese and I want good cheese I want to be the
best cheese no songs no songs demagnetized hi me mo nice to meet you yes nice to meet you we've heard you have the best cheese and we need the best cheese possible to make the fanciest

Pizza

Hut

stuffed

crust

pizza

possible what makes your g is the best cheese well number one we our local basically we produce every day fresh and our milk is right here 15 minutes away the cows they got milk last night that we get the milk right over here you cannot get fresher than that and then with more
than 40 years of experience making fresh mozzarella 40 years of extensive credible so how old were you when you started making cheese I was 12 years old when I start making cheese when I was 12 I worked at a liquor store whoa that's danger yeah you know yeah I was the new one with the alcohol I was with milk Li that yeah and now I'm like this and you're like this we have two ways we can go imported from Italy that might be fancier and more expensive but I kind of like going with the
local product because you're imported from Italy and I think that's the important part I personally would you say meet in Italy there it is I think when you talk about fresh products fresh mozzarella you want it as fresh as you can get you really want to get a product that's been traveling on an airplane left on the pallet on the airport my personal opinion is this is California to me I will prefer to use as much local product as possible because we got good products so I see a lot
of people there stretching there pulling yep can we get our hands on that yeah let's go let's go for a walk with you I'll give you a store and let you make some cheese I can put you to work today so right here after it stretches mozzarella comes from the word mood sorry boots RM means break apart take it like that no no no no the motor from the bottom we can do some more I'll get better I'll get better I'm a quick learner like that Josh that's there you go yeah
perfect from New York you know this is freaking delicious oh yes edible when I was growing up right so this is how we used to do it the old cheese makers okay they used to do it like this watch and you put cream in here all right now imagine all the cheese me I was a little kid yeah hold the cheese makers they were smoking that's what does it taste the same anymore right they say we're back there Joe you want to make some cheese by hand yeah I do all right forever okay so the other way
to do it it's like this that's dirty dirty girl yeah that's right yes go yeah holding it on the hill it's really hot you didn't say that that was hot we're like twins right now I'm knocking it out of the park okay I got that no no look you pick the perfect ball then you turn it huh stick your thumb in there you make a pocket go push it in all right I got it let me try it again grip it now turn it turn it out pop it some in make it look Hobbit free Lake in the cup
let's get the cream in free man this is really hot you guys bellissimo Bruna perfect Italian burrata how do you feel about

pizza

hutt

stuffed

crust

pizza

I love it yeah I love what type of cheese would you recommend stuffing in the

crust

ricotta ricotta ricotta in the

crust

again fresh burrata on top yeah that's cool later let's go okay so we're making this

fancy

stuff no sweets at

Pizza

and we're doing the supreme right that's what we ate in my car that's what we
know and love I remember so this is some wild boar this is just shaped straight off of the leg so we're gonna grind that up and some Italian sausage you ever made sausage before no that's a boar yeah that was a boar I caught it myself let's see that video a two year raw milk parmesan we also need pepperoni so we got this Wagyu beef pepperoni right there ragi beef Oh Wagyu it's the Japanese word for cow I'll probably keep calling it wacky you keep calling why assure and then
of course we have our de Stefano mozzarella we hung out with MIMO and then we need some olives we have Castelvetrano he's my favorite import from Italy also imported from Italy we got these Calabrian chili peppers listen give us a nice spice to our sausage MIMO and hate to hear you say imported from Italy but he was imported from Italy yeah which was ironic then we got some truffle salt truffles real nice and

fancy

kind of smells like death a little bit but in a good way pigs find them this
is empty mo Caputo people Dobler zero that means it's a very fine ground gonna be a lot of gluten to be extracted from that then for a tomato sauce we're gonna be using some of this beautiful Barolo and then we have as olive oil imported from Tuscany again MIMO it hate it I hope he doesn't watch the sippy ester resistance which means a piece of something cool that is right we beautiful truffles we have a black winter truffle and then we have this white Alba truffle that's gonna
be shaved fresh over top and then we're gonna infuse some olive oil with it that's how the truffle looks like that's the trouble looks like it could take me a while to get over already get started yeah okay let's do it cool we need to get our truffle infused in this Oliver oh it's gonna say that full bottle we're into that whole what yeah most of it I'm started shaving this truffle into the trouble into the oil so that's gonna infuse all that oil up next driveway
put out your hands eat some of that that tastes a lot like a mushroom yeah so it is kind of a mushroom right keep your finger in there and when you think it's 140 degrees okay oh it's getting hot I don't want to touch the same so we got yeast yeast is a living organism hello this is our pets they can't hear you is it feel fear yeast feel fear yeah I don't think so could make the end of the t-shirt that words gonna go ahead and dissolve the yeast and sugar I was the yeast I
420 pizza hut stuffed crust pizza fancy fast food mythical kitchen
would not like this part except I know that they like sugar so I would be like I'm not into this and then I'd go is that sugar and I'd kind of get hyped and then Lucas is just gonna put your fingers in and Jimmy it no I'm good okay that's great no you want me to yeah it's fun it's not it's fun it's for fun my mom always said I always say no if I didn't want to do something seems like a nice lady so I meet her she's not that nice yeah and then I'm
just gonna go ahead so this oil I bet some 140 and now we're just gonna go ahead you gonna put it down on my hand oh yeah just Jimmy oh okay we're good if I eat this like what lever of salmonella my gonna get try it level two okay and now we're just gonna put this in here at the dough hook attachment and then that's gonna need it for us unless you want to knead it yourself no I don't need it yeah we're gonna put look do you want to kneading is a cooking action all right
well we're just gonna go ahead and knead this for about five minutes so what's that what that's gonna do is actually gonna extend the gluten networks you keep eating the dough you said you don't like to keep eating those oh I'm which just makes me confuse her that you can't go ahead and we're gonna put a little bit of this truffle oil right there we go that's great that's gonna lube up the dough and then we're gonna put that in a bowl what are you looking
at what's different here oh it's a whole new

kitchen

yeah we used to be in my

kitchen

over there you ready move on buddy so what okay thank you guys okay well you're gonna go ahead and open this bottle of wine I got a wine bottle opener don't smash it and I'm gonna go ahead and add large spring of oregano to a pot and then a couple leaves of basil okay what we're gonna do is we're gonna take that wine we're gonna reduce it it's a mint so you're gonna go
ahead and pour wine into a pot and as it boils away the water escapes through steam but it's one there's water in wine by the way thanks okay go all right understand take a little sip e how's it bad Oh God that is a really good bottle oh that's lovely the bottle is nice but the wine was bad okay you can have the bottle I'll take love the bottle you're gonna go ahead I have you have your own you brought your you brought a knife to a knife fight I guess so just gonna run it
in and you're gonna rotate that's me you ruined it for the sink just watch what I do with the cords oh just well you know we need someone to do we need someone to look at the wine somebody look at the wall I need you to just go ahead and stare at the wine and make sure it's not burning so to kumki say a tomato is basically you get the skin and the seeds out because the seeds are hard to digest and the skin can be a little bit bitter do you think you can do one because this is ruined
now for what well we have to further caucus for the sauce it's fine it's made up I can make it go crazy there's so much mozzarella in me this is like a goal you know do you like make cereal in your mouth it make it caprese in your mouth seasoning in there spell it a lot of people here you think they want to make appreciate the caprese in that right now we have these tomatoes they're cord and they're score great okay so we're gonna put those in there and we're gonna
wait about ten seconds until you see the skins start to peel off then we're gonna shock them in the ice bath so these look you can actually see the skin peeling back that's why we do this check this out so what look the skin it just peels Wow incredible look at magic of cooking it was really cool look how cool that is not only that now you can take it and you can slice it into quarters and then look you just take the the core right out and then there you have what is fairness are we
making something super making sauce you know

pizza

sometimes that sauce on it I'm more of a lasagna so if your favorite

food

really so now we're gonna heat this pan up right we got our wine reducing its infusing with all these beautiful flavors of oregano doesn't leave any doubt Wow it's not reduce yet it's reducing is that my dad reduces me during the Christmas break what what are you doing your career making props isn't something that can get money and dad stop yelling
at me and he throws it tomato I don't know if you're the skin I'm worried about your relationship with your it's your prime is it fine I dare you wouldn't they're okay talking about if it was they're gonna watch this and be mine yes well now I'm worried I'm adding to this Vicky and Kevin what the hell hey my wine is burning it's gonna put so that truffle oil in there Wow like it smells you don't know what you're doing now we're gonna take all
the tomatoes match if I get right in the oil what is that which one tiny little hatchet knife yeah alright bill the butcher from that movie is that a gangs in New York pretty certain it's not getting to me I think it is get right it's gangs in New York range in New York drink your milkshake he says that and games in New York now he says that in game of thrones oh do you know that dragons are real what you know dinosaurs were real and I'm gonna flip in a little fact here there's a
dinosaur called the dread not us it was 50 to 80 tons a Boeing 737 is 30 I know a lot of stuff gonna talk about octopuses yes I do cool hey rad man if anyone cares anymore we're adding tomatoes and garlic to the truffle oil in the pot but still makin the beets are still making a

pizza

yeah it's just it's slower than normal and we're gonna take a potato masher how am I gonna do this right now it's a tomato master okay so we're keeping the tomatoes whole and then we're
just using it a potato masher it's like really kind of break them up so you're gonna get the juices nice and caramelizing and so I'm just gonna come around here I'm just gonna pour a bunch of wine into this alright so the sauce just gonna go ahead and reduce for about 10 to 15 more minutes it's really gonna tighten up we're gonna mount it with butter and then that should be good to go on her

pizza

okay great so go ahead and make our sausage cool so we're doing two
meats in here we got a prime bone-in rib eye we're gonna get a lot of great fat off that and then we're using wild boar it's a little bit leaner I love the boar part so on the supreme

stuffed

crust

pizza

they don't even call it sausage anymore that's called season the pork and beef love it okay so we got to get this cubed up I'm just gonna grab a knife off the wall because I like doing this I have one too I'm still deciding you do okay okay so we're gonna start by
420 pizza hut stuffed crust pizza fancy fast food mythical kitchen
taking the bone off this rib eye I like this one because it says a famous chef's name on it but chef amirul de Groote II think your famous chef Emeril Lagasse I saw him one time he BAM it's me in the face what why can't we just put this in it and just kind of wears a couple reasons so you see this big meat can't fit into that small hole no slow down Josh this big meat can't fit in this small hole okay so there's another reason actually so what we're doing with this
process we're gonna take the meats that we're gonna cover them in salt then we're gonna put them in the freezer there's a protein called myosin and meat that when it's extra cold and you put a lot of fortune of meats or grinding and then kind of whipping it it stretches out the proteins and gives it that signature snap it's a bore a pick a bore is a wild pig that's like a pig the leg goes to Fort Lauderdale on spring break what's a wild cow I don't know that
we have a word for that stumped you we're gonna go ahead and we're gonna dust all this with a lot of salt okay that's actually truffle salt so we're gonna infuse some of that more truffle aroma in there okay go ahead and just pop it right in the freezer over there that way okay all right Josh what are you doing great buddy just pop it in the freezer laser it's talking about dinosaurs I don't know how did you want to talk more about the dinosaurs yeah what's the most
interesting dinosaur fact you know buddy a triceratops has three top that's right okay so I'm gonna turn on the grinder you're gonna put the meat into here and then we're gonna shove it through it's gonna grind into that you ready I'm surely happy to be here I'm happy you're here too sometimes I can be mrs. cousin generally I get that sometimes I'm asked my emotions of sarcasm sometimes I put my fingers into my eyes that's the Slipknot lyric I think so
Chuck no that's definitely a slipknot song I listen to Slipknot in the car this morning so now we're gonna go ahead and do we're gonna put in our fennel seed that's really signature for Italian sausage I only put that that's black pepper I'm gonna put the black pepper in it's really important for our sausage yeah do you want to hear keep going you just do I'm gonna put the red pepper and it's really important sorry coach is the Hungarian word for I'm gonna
put this white pepper in there that's garlic real cheese garlic is a very common ingredient and then you didn't put the other things in there the red pepper that is a Calabrian chilies so it is a pepper it is a pepper you're right I just you know I want to be accurate all right and then you're gonna go in there and smash it with your hands then we had to put that in a stand mixer what what were you thinking about when I was talking to you that made you not listen I look it's
get your hands in there and mash it up cool really give it to it ha I really like massage and like you ever got a deep tissue massage we named the boar no we didn't name the bar I got it from just like a man who sells boar what did he name it Alfredo Alfredo the borne out of the bar this his name it's ridiculous what's an appropriate name for a boar to you berry-berry the Bordeaux cuz its alliterative no okay so now we're putting ice in there why are we going vanilla is the ISIS
named I was there some ice chips in there that's gonna keep everything cold you're actually gonna Mull safai a little bit of water into the fat also and we turn this on we're gonna whip it on high have these dreams where I am the actual

food

being created I'm being butchered and eaten by a chef I have a lot of dreams about dinosaurs now you see how it's like differents kind of sticking together you see those strands that are formed in the meat one of those that's our
sausage you're gonna get some Pam on your hands you got the Pam and then you're gonna roll these into like very tiny balls really a little bitty little bitty baby this is where my fake degree really comes in the handy little bitty baby baby knows all about balls so what gives sausages they're kind of distinctive snow I don't want to do this I'm not playing your games anymore okay now the time of the show is really gonna change my balls are much bigger than your false melon
balls small moly Nicole can I eat this raw no can I wipe my hands covered in raw meat on the new

mythical

kitchen

towel absolutely not what are you doing making a man those are gonna go ahead and bake off for about doesn't gonna doesn't gonna go ahead and I'm right here it's got those are gonna go ahead and bake off for about 10 minutes at 500 degrees and then we're gonna be good to go to keep making our

pizza

Lucas is making a sculpture out of me his name is Josh his name is
Luiz you got our truffle oil dough has risen its proof now we need to roll it out and we're gonna start actually making this

pizza

yeah take the dough out they're gonna fit here just gonna go ahead and stretch the dough out do they do this it like pizzerias and they're making peace this is exactly how they do it wow this is really how the sausage is made you know we've literally made sausage earlier show us how the sausage is made to feel like I'm back in Nonna's

kitchen

she's hitting me with a ladle yeah but my grandmother was Latvian and bitter did she have different hopes for you no she this her hope was to like survive World War two and after that she clocked out she was good she also like champagne a lot but we've talked about that yeah she she seemed to take to the drink Wow we're gonna do this is like a rain Johnson film Rian Johnson that's now that you spelled Ryan right Ryan you're gonna take large chunks and months around like this
and you're gonna place it a whole mala again you see the fold there yeah I'll take half of this you take the other half after visiting the factory and just kind of like seeing how they make the sausage mm-hmm at the cheese factory I I just appreciate this a little bit more plus I ate so much of it that I'm like 80% mozzarella yeah I am scared of what happens when I go to the bathroom later I can't probably for a few days yep so here you see what's happening here we're
rolling rolling the

crust

over this with a little of God to stop eating the cheese that's you've had so much seasoning you've had too much to stay it's such good cheese I agree okay here we go ahead and roll this

crust

over people lose your you start building this

pizza

or what I thought we were all right so now we're gonna take our sauce is that the sauce that we made earlier yes so this has been continuing to reduce for quite a while with the wine with the reduction yet our
old friend your old friend are you okay you seem to be struggling over there Tom's happen what we're gonna do we're just gonna take nice little dollops the cheese co-op that all around you can do it if you want to know once but no no again more cheap little dollops of season then I think I've had enough cheese today I think if you keep eating the cheese through that

pizza

I think you should Misha be sick let's give me the cheese I want it man no you don't want the teacher
mouth something rough next few days Hey so now these are some shishito peppers a better ventilation list papers this is really starting to look like a

pizza

I think it's gonna be good I'm excited and then we're gonna take a little bit of raw shallot I love shallots shallots are great shell that's your like the you know if you know what you're doing you get shallots yeah I agree with that they're sweet and it packs and a bigger flavor punch then I sit on the onions punch
and then we're gonna take our woggie salami Oh wacky salami why'd you swing a Maggie so Lambie can try one yeah went to the

pizza

one for Lucas and now we're gonna take some of that sausage haha mom threw okay really yeah really good talking did a good job thank you you think I did a good job I think you do a great job I think you do as I put up a facade being kind of like cranky generally I appreciate you and I like everything at you know I know it's late it's how you
communicate your feelings yes yeah if I let anybody in they can hurt me yeah that goes arms talk about dinosaur so they don't come inside and now we are gonna take our truffle oil and brush the dough get more cheese no Lucas look at this beautiful beets are you ready to put it in the oven I assume that's what you got to do next yep it sure is we're gonna do it do it we're ready to take the beats out of the oven let's finish it off look at that Lucas she's glowing alright
now we have to do one more last touch on this wait is it

fancy

Oh Lucas does this smell

fancy

I assume that oh yeah I don't know sounds like gasoline we're gonna put this fresh shave white Alba truffle on there a bit freshly what is this tool cold again this is a mandolin no that's an instrument so good take these thin white truffle shavings and let me do one which fancies you believe something drape these across artfully already in my language boom wait one for the

pizza

one for my
nose on your mouth I don't know that I like them I don't know that I do either not sure enjoyed that they tell you that it's fanciest here like I guess it is but it kind of tastes like dirt so second the show we're gonna keep putting it on there yes I'd made a mention of not loving the taste of the other one now you kind of double down on that by just getting a different kind to do it again one for the

pizza

one for Lucas do you like that I really don't like that is it

fancy

no this is a

pizza

you're ready to cut into it that is a taste yeah let's cut it that is a cheesy

crust

sure is this looks pretty good though spicy that's the same okay so now we got to taste the original

pizza

stuffed

crust

oh we're just gonna get out of here troubles the

pizza

s look a little bit different look very similar we got a little more color on earth but we got they're all the same ingredients just ours are ramped up to a hundred so now we're gonna try
this and then we're gonna try that I mean yeah yeah peanut is like we had earlier in the car we're not in our car it tastes better in a car everything tastes better Ernie's been require I think I know what size I want I wanted that one but okay hey I'll give it to you perhaps a nice sweater Peter survived there's gonna be a video of me eating this on the internet huh and what sad it's so wet oh my god there's so much way we got such a good cheese full suck it down
I'm doing it okay I have really guys really good oh and

fancy

oh thank you so my grandma's thing pinkies at home I'm gonna hit that um truffle stitch the sauce is actually really complex I like you get a lot of that wine I don't like that leave me in trouble I think I'm never gonna like we're gonna double dare ya know it tastes more expensive than this so yeah how much did we spend on this the the price comparison must be like what twenty dollars it's a little bit
more expensive than that it's 420 dollars and seventeen cents yeah the truffles that you hate they're quite expensive this looks like peasant

food

frankly this right here I kind of like doing I like stopping the

fancy

juices with my peasant

pizza

wait you're mixing peasant and

fancy

we're one world are you making it a

fancy

non

fancy

sandwich at Cal's own baby we've got what we intended ooh I hope you had a good time I had a great time I don't really good time I love
working but this is a great day of work I think we should do this more I think we're gonna continue to do it we our new recipes coming out to your

mythical

kitchen

next week and then we're doing another episode of

fancy

fast

food

on Tuesday I'll see you next time it do you have a catchphrase you say or is it ain't get as messy as you want in your

kitchen

when you have the

mythical

kitchen

towel available now at

mythical

calm