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

oh that's dirty, dirty girl, hey man, would you come over, man, how did you get in my car? Well we started here as

pizza

with

stuffed

pizza

crust

. This is what we are going to do

fancy

. Check it out. Yes, I was going to ask why. called a

stuffed

crust

, you stuff your crust with cheese, which gives you an incentive to eat the crust because a lot of people throw away the crust, so do I bite into it first? cheese on the pizza, there's cheese on the pizza, but slow down because it's in the pizza dough on the pizza, but now you have to grab it, right? if you didn't drive we're eating a pizza in my car that each of us is paying like less than seven bucks for later it's going to make us feel like total garbage to me that's

fast

food

to me that's

food

that's all food all right so we have to find a way to make this elegant.

We need cheese. I'm looking at this platform. Now the only thing I can see because of my color blindness is the cheese. You actually call it fairy glam. You are in the art department. Don't tell anyone that, so we'll go to Stefano's Premium Italian Cheeses. I go to the cows they are local the milk is the best local product we are going to learn how to make some cheese they are so tall I want the best cheese and I want good cheese I want to be the best cheese no songs no songs degaussed hi yo mo nice to meet you yes nice since meeting you we heard you have the best cheese and we need the best cheese possible to make Pizza Hut's fanciest stuffed crust pizza possible what makes your g the best cheese number one good we our local Basically we produce every day fresh and our milk is here 15 minutes away the cows got milk last night we get our milk here you can't get fresher than that and then with over 40 years of experience making fresh mozzarella 40 years. of extensive credible then, how old were you? when you started making cheese I was 12 when I started making cheese when I was 12 I worked in a liquor store whoa that's dangerous yes you know yes I was the new one with alcohol I was with milk Li that's right and now I am like this and you are like that, we have two ways of importing from Italy that can be fancier and more expensive, but I like to go with the local product because you are imported from Italy and I think that is the important part, personally I would say that we will meet in Italy there is i think when you talk about fresh produce fresh mozzarella you want it as fresh as possible you really want to get a product that has been traveling on a plane left on the pallet at the airport my personal opinion is this is california for me.

I'll prefer to use as much local produce as possible because we sourced good produce so I see a lot of people there reaching, pulling, yeah can we get our hands on it? Yes, come on, let's go for a walk with you, I'll give you go to a store and let you make some cheese. I can put you to work today, so right here after you stretch, mozzarella comes from the word mood, sorry, boots. RM means break. Take it like this no no no no the engine from the bottom we can do it some more i'll get better i'll get better learn

fast

like that Josh there he is yeah perfect from New York you know this is yummy yummy oh yeah edible when I was growing up that's how we the old cheese makers used to do it ok they used to do it like this look and you put cream here ok now imagine all the cheese i was a little boy yeah hold the cheese makers they were smoking that's what it tastes like. same thing again okay they say we're back there Joe you want to make some cheese by hand yeah I do good forever okay so the other way to do it is like this that's dirty dirty girl yeah that's right yeah yeah holding it on the hill it's so hot you didn't say it's hot we're like twins ri Okay now I'm taking it out of the park okay I got that no look you pick the perfect ball and then you spin it, uh, stick your thumb in there, pocket it, go push it, okay, got it, let me try. again grab it now twist it take it out put it in a little bit make it look hobbit free Lake in the cup let's get the free cream man this is so good boys bellissimo Bruna perfect italian burrata how about pizza hutt pizza with stuffed crust?

I love it yes I love it what kind of cheese would you recommend to fill the crust? Ricotta ricotta ricotta in the crust again. i'm doing the ultimate that's what we ate in my car that's what we know and love i remember so this is a boar this is the straight leg shape so lets grind that and some italian sausage you've made sausage before no that's a wild boar yes that was a wild boar I caught it myself If we watch that video a two year old raw milk parmesan we need pepperoni too so we got this Wagyu beef pepperoni right there beef ragi Oh Wagyu, is the Japanese word for cow.

I'll probably keep calling him crazy. of course we have our mozzarella from Stefano, we go out with MIMO and then we need some olives, we have Castelvetrano, it's my favorite import from Italy, also imported from Italy, we have these Calabrian chilies. I hear you say imported from Italy but he was imported from Italy yeah which was ironic so we got some really nice

fancy

truffle salt truffles that smell a bit deathly but in a good way pigs find this it's empty mo Caputo people Dobler zero that means it's a very fine ground there's going to be a lot of gluten to be extracted from that so for a tomato sauce we're going to use a little bit of this beautiful Barolo and then we have like olive oil imported from Tuscany again MIMO I hate it I hope you don't see ester resistance sip which means a piece of something great that's right beautiful truffles we have a black winter truffle and then we have this white truffle from Alba that will be shaved fresh on top and then we're going to infuse some olive oil that's what the truffle looks like that's the problem it looks like it might take me a while to get over it and get started yeah ok let's get it right , we need to infuse our truffle into this Oliver oh he's going to say that bottle full we're into all of that yeah most of it I started shaving this truffle into the problem in the oil so it's going to infuse all that oil next entry, get your hands out, eat some of that. tastes a lot like mushroom yeah so it's some kind of mushroom hold your finger 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 the yeast it is a living organism. hello these are our pets can't ar you is it feel scared yeast feel scared yeah i don't think so i could make the end of the t-shirt those words go ahead and dissolve the yeast and sugar i was the yeast i wouldn't like this part except I know you guys like sugar so I'd say I don't like this and then I'd say it's that sugar and I'd get a little excited and then Lucas just sticks his fingers in and Jimmy no I'm okay okay that's cool no , you want me to do it yes it's fun it's not it's fun it's for fun my mom always said I always say no if she didn't want to do something she seems like a nice lady so I know her no that's so kind yeah and then I'm going to move on so this oil I bet about 140 and now we're going to move on.

You will put it in my hand. I'm going to try it on level two, okay, and now we're just going to put this here on the dough hook attachment and then we'll need it unless you want to knead it yourself. o I don't need it, yes, let's put a look, do you want to knead? It's a cooking action, okay, we'll go ahead and knead this for about five minutes, so what is that? spreads the gluten nets you keep eating the dough you said you don't like to keep eating those oh which just makes me confuse her that you can't go ahead and we're going to put some of this truffle oil in there we go that's great that's going to lubricate the dough and then we're going to put that in a bowl what are you looking at what's different here? oh it's a brand new

kitchen

yeah we used to be in my

kitchen

there ok move in buddy so okay thanks guys okay y'all go ahead and open this bottle of wine.

I've got a wine bottle opener don't break it and I'm going to go ahead and add a big spring of oregano to a pot and then a couple basil leaves okay what we'll do is take that wine we'll reduce it it's mint so you're going to go ahead and pour wine into a pot and as it boils the water escapes through the steam but it's one there's water in the wine by the way thanks okay go good. a really good bottle oh that's lovely the bottle is nice but the wine was bad ok you can have the bottle i'll take love the bottle you'll go ahead i have got yours you brought you brought a knife to a knife fight i guess so that I'll just run it and you're going to rotate that's me you messed it up for the sink just watch what I do with the wires oh well you know we need someone to do it we need someone to watch the wine someone look at the wall i need you to go ahead and stare at the wine and make sure it's not burning so for kumki say a tomato is basically taking out the skin and the seeds because the seeds are hard to digest and the skin can be a little bitter do you think you can make one because this is ruined now for what well w We need to make more caucuses for the sauce.

Alright. It's done. I can make him go crazy. I have so much mozzarella. spell it out a lot of people here you think they want to make appreciate the caprese we have these tomatoes right now they are string and they score great ok so we'll just put them there and wait about ten seconds until you see the skins start to peel off, so we're going to electrocute them in the ice bath to show them, you can see the skin is peeling off. Wow look amazing kitchen magic it was really cool look how cool it's not just now you can take it and you can cut it into quarters and then look just pop out the core and then there you have it just right.

Are we doing something super doing sauce, you know, pizza sometimes? that sauce on top I'm more of a lasagna so if your favorite food is really so now we're going to heat up this pan alright we've got our wine slowing down infusing with all these beautiful flavors of oregano leaves no doubt Wow it's not reducing it's still reducing it's that my dad reduces me during the christmas holidays what are you doing your career doing accessories is not something that can get money and dad stops yelling at me and throws tomato at me I don't know if you are the skin.

I'm worried about your relationship with you. It is your best moment. I'm adding to this Vicky and Kevin what the heck hey my wine is burning he's going to put that truffle oil in there. Wow, how it smells, you don't know what you're doing now let's take all the tomatoes. If I get right in the oil, what's that? What is a small hatchet knife? Yeah, okay, bill the butcher for that move. It's just that a gang in New York is pretty sure it's not getting to me. I think it's right. They are gangs in New York.

Rank in New York. you know that dragons are real what you know that dinosaurs were real and I'm going to give a little fact here is a dinosaur called terror no we were from 50 to 80 tons a Boeing 737 is 30 I know a lot of things that are going to talk about octopuses , yeah I'm doing it right hey man if anyone else minds we're adding tomatoes and garlic to the truffle oil in the pot but we're still making the beets we're still making a pizza yeah it's just it's slower than normal and let's grab a potato masher how am I going to do this now?

He's a tomato master, okay, we keep the tomatoes whole and then just use a potato masher. the juices are nice and caramelized so I'm just going to come here I'm just going to pour a bunch of wine on this okay so the sauce will go on and reduce for about 10 to 15 more minutes it will really tighten up the we'll mount with butter and then that should be good for your pizza. Go ahead and get our sausage to cool, so we're doing two meats here. We got a prime bone-in prime rib. We're going to get a lot of fat out of that and then use wild boar it's a little leaner I love the wild boar part so on supreme stuffed crust pizza they don't even call it sausage anymore that's called seasoning the pork and the beef I love beef, okay, so we have to cut this into cubes.

I'm just gonna grab a knife off the wall. Because I like to do this, I also have one. I'm still deciding to get it right so we're going to start by removing the bone from this rib that I like this one because it says a celebrity chef's name but the amirul chef from Groote II I think his celebrity chef Emeril Lagasse I saw it once time, he BAM, it's me in the face, why can't we just put this on him and just something like that? use a couple reasons so you see this big meat can't fit in that little hole don't slow down Josh this big meat can't fit in this little hole okay so there's another reason actually like this what we are doing with this process is we are going to take the meats that we are going to cover with salt and then we are going to put them in the freezer there is a protein called myosin and meat that when it is very cold and you put a lot of meat orgrinding and then kind of churning it stretches out the proteins and gives it that characteristic snap it's a bore a prick a bore it's a wild hog that's like a hog the leg goes to Fort Lauderdale on spring break what's a wild cow I don't know what we've got a word for that thing that's got you baffled we're going to go ahead and we're going to dust all of this with a lot of salt or okay that's actually truffle salt so we're going to infuse a little bit of that truffle aroma in there okay go ahead just stick it in the freezer that way okay josh what are you doing big mate just stick it in the freezer laser, he's talking about dinosaurs, i don't know how you wanted to talk more about dinosaurs, yeah, what's the most interesting fact about dinosaurs? i'm going to put the meat in here and then we're going to push it through it's going to grind until you're done surely i'm happy to be here i'm glad you're here too sometimes i can be mrs. cuz i usually get that sometimes i get asked my emotions sarcasm sometimes i put my fingers in my eyes thats slipknot lyrics i think so chuck no thats definitely a slipknot song i listen to slipknot in the car this morning so here we are now we're going to go ahead and do that we're going to put in our fennel seed which is really the signature of Italian sausage I just put in that's black pepper I'm going to put in the black pepper it's very important to our sausage if you want to listen go ahead just do it, I'm going to put the red pepper and it's very important sorry coach is the Hungarian word for I'm going to 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 stuff in there the red pepper which is a Calabrian chile so it's a pepper it's a pepper you're right I just know I want to be exact and then you're going to go in there and crush it with your hands so we had than put that in a stand mixer what?

What were you thinking when I was talking to you? That made you not listen to me. I look, is to put your hands there and crush them. the boar no, we didn't name the bar. I got it like a man who sells boar. berry the Bordeaux because it's alliterative is not right so now we're putting ice in there why go vanilla? Is it called ISIS? There were some ice chunks in there that will keep everything cold. In fact you're going to Mull safai some water in the fat too and we turn this on we're going to beat it on high I have these dreams where I am the actual food being created I am being butchered and eaten by a chef I have many dreams about dinosaurs now you see how it's like the different types stick together you see those threads that a reformed in the meat one of those which is our sausage you're going to have a little bit of Pam in your hands you've got the Pam and then you're going to roll them into like very little balls really a little little baby this is where my fake the grade really comes in handy little baby baby knows all about balls so what do you give sausages?

They are a distinctive snow species. I do not want to do this. I'm not going to play your games anymore. i'm going to change my balls they're so much bigger than your fake melon balls little moly nicole i can eat this raw i can't wipe my raw meat covered hands on the

mythical

new kitchen towel absolutely no what are you doing man those are going to follow go ahead and bake for about it's not going to go on and I'm here you've got those going to go ahead and bake for about 10 minutes at 500 degrees and then we'll be ready to continue making our pizza Lucas is making a sculpture of me his name is Josh his nam you are Luiz you have our truffle oil dough it's uploaded its proof now we need to roll it out and we're going to start making this pizza yeah get the dough out they're going to fit in here we're just going to go ahead and roll out the dough Do they do it like the pizzerias and are they making amends?

This is exactly how they do it. Wow, this is really how sausage is made. I'm back in Nonna's kitchen, she's hitting me with a ladle, yes, but my grandmother was Latvian and bitter, did she have different hopes for you? a lot of champagne, but we've talked about it, yes, she, she seemed to have a drink. Whoa, let's do this. It's like a rain. Johnson's film. Rian Johnson. months like this and you're going to put it all a mala again you see the crease there yeah I'll take half of this take the other half after you visit the factory and you just like to see how they make the sausage mm-hmm in the factory of cheese.

I appreciate this a little more. I ate so much that I am 80% mozzarella. Yes, I'm afraid of what happens when I go to the bathroom later. I probably can't for a few days. the crust on this with a little god to stop eating the cheese you've had so much seasoning you've had too much to stick around it's such a good cheese I agree okay here we go and roll this crust on people lose you start building this pizza or what I thought we were good so now we're going to have our sauce is that the sauce we made earlier yeah so this has continued to reduce for quite some time with the wine with the reduction still our old friend your old friend , are you OK?

Looks like you're struggling over there. In what we're going to do we're just going to have nice little slices of cheese coop everyone around you can if they want to know once but no not again plus little cheap seasonal slices so I think I've I had enough cheese today. I think if you keep eating the cheese through that pizza. I think Misha should get sick. Let's give me the cheese. I love you. some shishito peppers better ventilation paper list this is really starting to look like pizza i think its going to be good im excited and then we are going to have some raw shallot i love shallots shallots are a great shell thats your taste You know if you know what you're doing you get shallots yeah I agree they are sweet and they are packaged and taste bigger then I sit on the onion punch and then we go have our salami woggie Oh crazy Salami Why did you make a Maggie so Lambie can try one?

Yes, I went for the pizza. for Lucas and now we're going to have some of that sausage haha ​​mom he pulled well really yes very good talk he did a good job thanks you think I did a good job I think you do a great job I think you do what I put on a front for you is a bit grumpy overall I appreciate you and like everything you know I know it's late this is how you communicate your feelings I come in and now we're going to have our truffle oil and brush the dough get more cheese no Lucas look at these beautiful beets, are you ready to put them in the oven?

I guess that's what you have to do next. let's do it do it we're ready to get the beats out of the oven let's finish it up look Lucas is shining good now we gotta do one more finishing touch on this wait it's fancy Oh Lucas it smells fancy I guess oh yeah I don't know sounds like gasoline come on to put this fresh shave. Alba white truffle there a little cool what is this cold tool again? this is a mandolin no that's such a good instrument take these fine white truffle shavings and let me make one that you fancy you think something covers art already in my language boom wait one for the pizza one for my nose in your mouth i don't know if i like them i don't know if i don't sure either i enjoyed being told it's fancier here as i guess it is but it tastes a little bit like dirt so second let's just keep putting it in there.

Yeah I mentioned that I didn't love the taste of the other one, now you double that by just getting a different kind to make it a new one. for Lucas's pizza you like that I really don't like that that's fancy no this is a pizza are you ready to cut it that's a flavor yes let's cut it that's a cheesy crust sure is this pretty good albeit spicy that's the same ok, so now we have to try the original pizza. fed crust oh let's get out of here trouble the pizzas look a little different they look very similar we have a little more color on earth but we have all the same toppings just ours are bumped up to a hundred so now let's try this and then let's try that i mean yeah yeah the peanuts is like what we had before in the car we're not in our car it tastes better in a car everything tastes better ernie has been needy i think i know what size i want i wanted that one but okay I'll give it to you maybe a nice sweater Peter survived there will be a video of me eating this on the internet huh and sad it's so wet omg there's so much. the way we got cheese so good suck it i'm doing good i got really good guys oh and fancy oh thanks so my grandma thing pinkies at home i'm gonna hit that truffle point the sauce is really really complex i like you to take a lot that wine i don't like you leaving me in trouble i think i'll never go nna how we gonna double up you dare to know it tastes more expensive than this so yeah how much do we spend on this?

The price comparison should be like twenty bucks, it's a little more expensive than that, it's 420 dollars and seventeen cents, yeah. the truffles you hate are pretty expensive this looks like peasant food frankly this right here i like to do i like to stop the fancy juices with my peasant pizza wait you're mixing peasant and fancy we're a world you're making it's a fancy sandwich not fancy in baby's own Cal we got what we intended ooh i hope you had a good time i had a great time i don't have a great time i love to work but i think this is a great day at work we should do this more i think we'll keep doing it our new recipes will come to her

mythical

kitchen next week and then we'll do another episode of fancy fast food on tuesday see you next time i do you have a catchphrase you say or don't it get as complicated as you Not in your kitchen when you have the mythical dishcloth kitchen available now in mythical calm