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Chris and Andy Try to Make the Perfect Pizza Toppings | Making Perfect: Episode 4 | Bon Appétit

Chris and Andy Try to Make the Perfect Pizza Toppings | Making Perfect: Episode 4 | Bon Appétit
and ER you literally sitting over there saying that you don't want Molly and Carla's cheese on your spec pot I said I don't want their cheese and I don't want my sauce so I think we're oh wow you know you know the self-hatred goes really far in your lane per second the pepperoni pepperoni

pizza

is pretty awesome you know there's something even though it's like grease is running but that grease is like can you put pepperoni on no buffalo mozzarella on like a Neapolitan
chris and andy try to make the perfect pizza toppings making perfect episode 4 bon app tit
style side but I think you can do a lot yeah you can do like a hot Coppa okay if we get all these other components lined up I feel like maybe at the very end we can have like okay maybe like we get them trying out the pineapple and the ham in there you can just see does it work does it not work we can

make

one great for you bell peppers and I'm sorry and mushroom I think less is more you know we're going for all these efforts are awesome cheese awesome Jesus

Chris

t I think sometimes you
just want Heat Plex yes on the side I feel like you've done narrow no topping I didn't give too narrow with the topping basil at all I think you also have to add the basil when the pie is hot but do we come up with one alt with some kind of cured meat on it how about mortadella if you guys have the mortadella pie okay look I don't really want coach mortadella I just want Marge on this side it's there's one person left who needs to be assigned something so you should do

toppings

and if you feel strongly about your cured meats also team up a golden or I'll slip pineapple in there so fast you don't even know what happens there's gonna be a lot of fighting about the

toppings

I'm gonna be I think I think it's gonna

make

for a good

episode

well yeah I think it's gonna

make

for a good

pizza

wait how serious are you about to the pie no I'm just joking I'm just saying okay so we're in charge of

toppings

I kind of got to I got

toppings

and sauce yeah you're doing that you're double double dipping the dough is said the sauce is said the cheese I think is pretty much said and now we kind of get to see what we want to put on our

pizza

so someone wrote

toppings

that says that's a helpful start pork product product Hanabusa I like spicy side spice on the side I don't I don't know that I know what they're like eat this horn basil okay I think they're added Brad Brad let's say bud wave it wave
it I don't think English herbage Brad wave it not not that kind of

pizza

it's waving is that your hand is it in your handwriting I know it that's oh my god all right Chili's definitely some heat all right we'll do like heat down here no mush I don't know who wrote that might know something I like you too though like we're definitely doing mushrooms there yeah okay Cecil kosher salt flaky so I wrote that okay pineapple for sure I wrote that okay Wow like a strong
peppery oil so like I wrote this about stronger brew isn't like a chili oil of some sort I think that's the way we kind of go we go like we have our meat pie maybe we are like minimal hi see how that I'm margarita esque and then do like a veg pie of sorts mushroom pie yeah sure yeah for sure mushroom pie and you know what I want Martin Della do people do it I always think of it as just like the thinly sliced mortadella that they put on top I don't know maybe there's a better
way maybe it's like pieces I guess why don't we start with a meat pie all right some some pork products you can go to de Paulo's yellow Lee let's go over there yeah we can see what they have and like what do they recommend great cool awesome all right all right so we're here at Apollo's and Little Italy they have a huge selection of mozzarella and burrata but the outs of a great selection of cured meats and sausage all kinds of topping all kinds of top anchovies you name
it so we're gonna check out what they've got yep let's check it out like sheep's milk or mix of few cheese and unlike cured meat yeah all right anchovies I love cheese on

pizza

I love like where you get that like nice kind of like blush kind of like pinky and kind of color Oh they've got some chilies up here I'm just curious like really we need to try like a whole bunch of different chilli flakes I feel like we should get like a sweet sausage like fresh and spicy sausage
yeah fresh hey I'm

Andy

what do you think is going to put on

pizza

we're looking for cured meat sausages some of my favorite believe it or not

pizza

with speck speck cocoa outages speck this issue well let's say it the right way back back you want to slice it very very thin yeah they can hold it up to your nose smell it you smell the Alpine air the smoking della can I eat it now you put it in your mouth and hardly have to chew it well it's this thing what do you thought so Martin
that long

pizza

mortadella mortadella Nazi mortadella you can cook it with your

pizza

oh really but you need to do it coup Betty and you sprinkle it on top I like to use what we call the bomb in the English bomba bomba the peppers mixed with a little bit of olive oil I like to wash the anchovy first before I put it on

pizza

I wash it in vinegar it's so this is the cured sausage this happens to be a little spicy this is raw meat my advice

making

the sausage put a little water in the skillet
take it out of the casing break it out give it a quick saute okay yeah all right I'll wrap it all up all right thank you all right all right we got a ton of meats a lot more than I thought so you've got like classy pepper mortadella speck and we got some good sausage I'll turn slicing yeah all right cool go from there are you ready Mon we got it right here cubed of mortadella you're focusing on cheese so please when you for mozzarella cheese into logs who said I'm into
balls and you cut strips or pull the large strands of it you break up the mozzarella and it's - it's like natural structure as opposed to like breaking through all of it I have one question do you drain it whole or in pieces Buffalo oh yeah that's draining no problem Molly's very fired up about cheese we definitely did not drain this for 30 minutes at all but that's fine that's fine you have an orchid Oh once since we've not even once you know this feels so wet this
is wet this is a Wow way to oh wow and then how much meat do you think maybe two ounces Oh get that on camera calzone time okay

Chris

your turn and we're gonna still roll with sweet sausage yeah you got it yeah you really doesn't want it not a forgiving doe not a super forgiving doe a little bit oblong no problem do you want to do a hot sausage I'll measure you yeah yes Wow that sauce man I really love the heat and the sausage but this whole thing I just feel like needs something
else happening it's it's it's heavy mm-hmm I would go for the sweet Italian and then add my own heat on top mm-hmm I guess we still have a few more meats so why don't we just keep going let's try the wooden peel because I feel like it may give us a cleaner release on the pies you know kind of coming off with just a little bit of flour I'm also thinking I'm going to assemble on the peel do it go ahead yeah okay cool whoo I like it okay this is good yeah I feel like Tom
chris and andy try to make the perfect pizza toppings making perfect episode 4 bon app tit
Hanks in a castaway when he

make

s fire yeah this is like that was a big deal for me that's what we just brought to it oh we all think we learned our paycheck oof I feel so good about this that's our Posada it's good it feels complete in a way that the hot fresh sausage didn't quite this feels more right to me the cups I feel like I'm caught between wanting this to be thinner just for that it's more tender in the mouth you know like like just eats a little bit better a
good texture of that is really have to work your way through it yeah like that a saucer or less here definitely works a little better all right I'm gonna do a drape your marks Adela okay and you're gonna do a cube one parmesan harm on top underneath underneath because you're draping it on after you cook the thing um right I don't know I think I was gonna put this on and slightly it you think it's gonna be weird I don't know look we can try it see if this works man I
might be totally wrong we'll see

Andy

this is pretty good guys a parm Oh mandolin parm huh I'm not gonna look at how this slide now you know don't worry about it metal is too smooth I don't know

Chris

you're pretty into that hey your nightmares my dream

Chris

your nightmare is my dream the

Andy

Barragan II story this scene needs some heat I need it like something I mean should we just bust out the bomb oh yeah pretty good that's a great pie I like the idea of cubes I
don't like to wait look I really don't like the way that look then bite of the Martin della pieces it's just too much for me so is there a winner between the meats so far you think I feel like this and the supersonic and the sopressata the big one yeah the soft one so tomorrow I think we're gonna play with the anchovies how we're gonna mess around with like an herb or two basil oregano and we stop the prosciutto in the spec we got to deal with but I'm excited tomorrow
play with a few more things and go from there today

Andy

's actually sick so he's at the doctor getting it checked out I'm sure he'll be fine but the good news is we've got Molly's filling in and I'm sure Molly's gonna have some like pretty specific ideas about what she wants to do today and where she wants to take

toppings

I'm not trying to like rain on your parade I want to hear what happened they might be trying to rain on

Andy

's parade he's not here
anymore but not yours so I think the point today is like do we want to go back to mortadella with Bamba and see is there one finishing element that we want to bring to that you know you felt like that pie was pretty friggin close that was pretty pretty tight well you know I love my mortadella thinking I just wanted to one thing do yeah oh yeah in the sausage category yeah you guys haven't played around with it yet and I think you have some and when we were in Italy it was the most incredible
pie that we had it was awesome because it was spicy and it was funky and it had just a lot going on okay which like maybe would be the answer to the mortadella plus chili oil plus this plus that yeah I think it's a question of within this category of meat pies what are the additional elements that really bring those pies like into like really like delicious focus and then maybe when we arrive at 2:00 we feel like particularly strongly about we can show them to h

andy

on Friday bring them back
in I have one another question or thing to bring to the table have you considered pickling your own chilies we talked about it and I think we specifically talked about like pickled chilies from the standpoint of like I say it only because I have a jar of chilies that I pickled like a week ago so if you want to throw we could we could try chili in there I think we could try that like maybe with like the the fresh sausage like I sent options are we only moving forwards here are we not going back
to like see any of the stuff and yet I did yesterday and I guess if it were me I would get as you now yes you're right maybe we'll try to call

Andy

later but we can tell he can play catch-up yeah we are

making

some pies now with sweet sausage mollies induye and mortadella those are the three paths did we want to alternate some cheese on top there yeah a little under a little over my god this pill is a whole nother thing right I'm a different

pizza

iola today oh for sure yeah I
don't like the way this looks I think that's a bit of a sexier look right basil right out the gates I'm flaky salting yeah let's hold back on the March the other with the salt that sausage is great sausage is really good yeah blue you taste the actual pepper it's so good I love that a lot more mortadella yeah that maybe have a touch more mm-hmm I love that I like it better than the sausage but I'm like a mortadella till I die I'm gonna go mm-hmm I don't know that
I like the mortadella more but I think the pickled chili has a lot going on let's try the bomb Bob it's like this is giving you aisle yeah on oil on oil on fat yeah this is giving you just enough vinegar to really still taste the chili yeah wait up are we all in on mortadella it's certainly my preference but we subsume induye absolutely let's clear the decks okay it's time for them do you pie I've been waiting for this moment for a few weeks out and we have a special
guest star whether he knows it or not big boss Adam Rapp aboard so we need to

make

this

perfect

so you want to handle the dough sure I feel like you got your dough dough handled oh wow look at you just peeling it off it's gotta go for it oh my god anyone ever tell you the dough can sense the fear just like dogs and bees yeah I'm gonna start with one ounce of Invidia because this is pretty powerful stuff I would say these are dime sized nuggets so I did point eight ounces of induye oh
look at those bubbles yeah see everything's cool you don't want to move it to nine Mincher I don't know it just felt like it needed another second I think that was great really did you react it and you knew you did when you started like saying like ooh okay well I can't tell me over there sorry all right grab it out I'm going right on with the fresh blade on and I'm doing a little bit of this tiny bit of oil tiny bit oh well that was nice introducing bindu yup I don't
eat your favorite I'm like spicy it's how you deliver worst oh it's written it's like meaty and saucy at the same time yeah I don't realize your actual beef mm-hmm it's just a - you think intensely be neat little sauce the crust is really good this I like that it kind of integrates into the pie I mean this would not be my first choice of the pie okay yeah you're not here and I will say I think it's heavier than Julia I think in Julia is a particular taste and some
chris and andy try to make the perfect pizza toppings making perfect episode 4 bon app tit
people go for and some people don't and the condition will gonna be a Philip I know it's our pie it's not the pie for the people it's our pie that's what I heard me if I work here you're not in the show like it's a particularly okay well this is not necessarily the pie this is right by coz a pie it's a paw on the journey yeah all right cool um thanks for your Alex do you want to try this it's tasty nothing then do you to me like doesn't bring to the table
is that like

pizza

s so much about the visual and like having that little cup of pepperoni with a little bit of grease inside that little drop of in do yet visually doesn't really do hmm I don't think that you should be displeased in any way I'm not Molly definitely next step mortadella half of it is going under the cheese half of it is getting draped after is yours gonna be mortadella pre or post pie I'll do pre I shouldn't have put cheese over so much of the mortadella you
know I think it should be like interwoven one way that we could maximize this is by tearing it into smaller pieces so there's more edges I'm getting so much flavor from the parm and so much flavor from the pickled chili I feel like the mortadella is like losing out a little bit so maybe we go to just pickle chili only and putting the mortadella on before and seeing if we can get like get it to stand up a little bit more so catches some more heat and are you feeling this part I'm
feeling that part I feel it so I'm gonna tear these into like thirds I feel like mountainy more to that Rosella mortadella mountains yes you got it okay cheese first is this what you meant by mountain craggy yeah I want craggy jagged peaks craggy Jaggi Frankie jagged peaks I kind of want to drizzle olive oil on this I feel like it might help with the crisping yep okay you know yeah yeah Oh

Chris

oh it's fine no no in a good way okay dear God Molly you have to stop doing it excited basil
basil basil yeah yeah yeah I do know what you mean I think the mortadella is so improved mm-hmm can I crash again absolutely putting a pork product on a

pizza

and heating it you want the pork product crispy pepperoni or tart flambe when you have the bacon onion yeah mortadella doesn't get crisps we're talking about more than adela mountains over here oh you put it on after the fact oh well it doesn't get crispy so what is what eat that's a crispy tell amount n did you hear that
it was yeah it's like shattering a potato chatter okay I'm sure they picked it up online we put parm on Mike came out yeah that slice over their head no crispy yes that's I know that we are this is an evolution 3.0 I really like the flavors and definitely just like bringing it up to take my first bite like you get that with vinegar and he and and when we have actual wood smoke I think it's gonna be like really yeah it's really good guys cool really good all right I feel
really good about our meet option me too I feel like we should maybe do some anchovy action because it's sort of like a wild card maybe we do that next and then hopefully you know we have that change of plans and we'll be able to go to the Green Market on Friday because this insane weather today it's like literally uh it's a squall that happened in the last like ten minutes yeah it's a whiteout well at least we're in here

making

pizza

okay we have to do a little bit of an
anchovy wash yeah so first we're gonna wash our anchovies a little bit of vinegar and then pack them in like a sort of fresh like higher quality olive oil we're putting these on after I was gonna put these on before you put anchovies on after there's something to me about like blasting this really beautifully high-quality piece of fish here at 750 degrees that's not sitting well only for a couple of minutes not to say that this

make

s it correct but I cannot think of one example
of a place where they're putting anchovies on after you know what there's only one way to figure this out yeah but doing that is

make

like 25 more bucks yeah I was hoping you weren't gonna say that let's find out which of these anchovies we like best and push the others aside and then we'll do all of our testing side by side with the preferred anchovy don't react no Hui all right I'm not afraid oh yeah I just know but I also I don't want you to like color Oh
it's so hard for me not to react right now I can't look at your face this I I don't know that I like it was all T yeah like I don't know that I like it any better than this I think the texture of this a lot better than this these two are like oh pretty comparable yeah this I find saltier and mealy or texture so like I definitely can eliminate this guy what if we split a pie between this and this cooked and then we split a pie between those two uncooked so we're doing
we'll do two pies two pies other thing we're gonna do is check out some like raw super thinly shaved garlic we were also talking about a little lemon zest a little bit wow it smells good it smells real good Wow I already just like know that I don't want to eat them Jovi's raw after seeing what they're doing here cooked but we're gonna do it anyway yours first yeah okay yeah smells so delightful mmm freakin delicious I took two bites and I didn't mean to no you
didn't I think it's gonna be hard to tell the difference be honest yeah if anything just a touch salty the flavor of that anchovies really good that's really good I'm here for that one yeah do we want to try raw I reckon with this but like this like we have with oregano just dump done sure I was pretty nice for me I definitely like the way the anchovy cooked into the

pizza

looks a little bit more than this kind of like kind of still like glistening you know kind of like nude
anchovy I think it's pretty awesome yep so just we have to figure out like with

Andy

and maybe he'll let you drop in we'll see on Friday what we're gonna do with like farmers market veg and you know maybe some mushrooms maybe some shaved onion thank you so much for filling in for

Andy

today this is huge I feel like we had a great day yeah like this is a d

andy

on the shoulders of like the gigantic amount of work

Andy

and I did yesterday of course let's see we'll see you
back here Friday okay

perfect

all right all right hey were it's the first day of February it is the worst month of the year it's very very very cold we're at the Union Square Green Market and hopefully it'll have some stuff yeah we need a bench pie so we're gonna see what they have yeah I don't know if I want the kind of sweetness and carrots on

pizza

grater these love onions look amazing and you were talking about maybe like a little like red onion maybe with like
mushroom I think if we can find some mushrooms these are blue oyster mushrooms yep these ones would be pretty well suited for

pizza

yeah I was instantly drawn to the baby mustard okay cool okay so we got a lot of ingredients some from the market we kind of felt like we had to supplement like what we've gotten from the market is just a few other examples of like mushrooms and then also even like leeks I guess I need to try that mortadella pie right before we get into our whole veg like what
are we doing with the veg Benjamin you know alright so how about you

make

the mortadella pie yes I could take a look at that okay yeah okay great what you're doing with a an egg yeah what are you feeling I'm feeling like I'm gonna just do what I tend to do and go RORO what are you doing I'm gonna

make

quick garlic paste what yes I'm nervous for you kind of nervous for myself every day of my life all right yeah you look too fast yeah huh you know Hey yeah yeah we do this one
first yeah yeah I love it paired with the egg my only question is you know like could this ever be like the one no this isn't the one no no it's eight this one yeah kind of like you know yeah maybe you move in together but like come on yeah one you move in together but it's not them wow that's a bad idea I'm bias I'm I always am happy with mortadella on a

pizza

it touches on the kind of the porkness of the mortadella but then also you get that too good the tomato sauce
that comes through it really well always go in the oven we were debating about yeah you know what hiding under this crisp layer is like a crisp layer you haven't tried to oh and

make

sure you know it's a game-changer like it's it's big it's like a band-aid we went through one shot what are the other kind of pies do you want to see yeah we're gonna be like really leave into the like five feet from the top arrest okay that's our next vote okay so we're doing
mushroom pies who's didn't one I'm doing one I'm doing on the Shawn trials so

Chris

is doing a mixture of always sure in my talk is that correct yeah these are some dirty chanterelles that's my shirt dirty chanterelle working with Molly there definitely wasn't nearly as much like monastic silence of like two silent craftsmen engaged in their work she's certainly the more chaotic scientists I wouldn't give us that much credit okay so this half green chile
serrano this half of just a little bit of like clobberin chile bomba the scallions are a lot for me I do like the bomba do you try a piece with those yeah I like the heat even like slightly heavier on the mustard yeah more mushroom and and then just the garlic wouldn't be wet all my talking I would do another on maitake raw garlic no Serrano and then finished with bomba I do think there is something really nice about like the gremolata treatment where it really lifts the chanterelles up I
don't know that like I wouldn't know 100% there was chanterelles yeah you know as opposed to something else but I just didn't know all mozzarella and I was being sociable I wanted like a Gris err we're so funky when it melts that's true both of them again then you have to okay I think so I am taking out the Serrano and I'm taking out the scallion I'm gonna go all in on raw garlic maitake a little crispier little finer and then finished with the bomb I'm gonna
switch the red onion and go with the league because I like to be with people and the more cheese I put an egg on it all right leek chanterelle mozzarella parm and then after it comes out chili flakes lemon zest parsley garlic well it's too much like I'm a mouthful of like leek you know chanterelles are like so dynamite what the amount of like

Chris

penis on the chanterelle yeah it's so good crispy bits this is like a mushroom I'd love to

make

a couple of anchovy pies yeah I
would do you know that's not a one ounce ladle this is a 2 ounce ladle Oh we were doing 1 ounces 1 ounces of sauce yeah well that was dough

episode

so that means that what the final

episode

we're all gonna get together and tell each other what you're doing well that's usually what we end up doing oh yeah yeah I'm gonna try this first just cuz that's like palette killer flavor-wise yeah I'm in just so good yeah it's really good really good yeah okay can't hang
on that rice art I didn't like the anchovy I like that little bit of funk did it break yeah do you hide the Marcella pie yeah don't tell me what's the hate about that although I really like spec but I thank you we need more to dine on you back I think I'm T mortadella okay well that's still my pipe really there's a problem you're dealing with the things are they're all really good yeah and but who's to say that we can't have three three meat it's I
think this with or without the cheese I think flavor-wise it's delicious and it's balanced let's say we were definitely gonna do a Marx's Alapai that's one I think we should do in the mushroom prime anchovy yes I think the market has to be there that's a good control chart there yeah that is really control okay great thanks Claire clearly thank you for his doing any time and release we fed you yeah thank you alright so when it comes to the meat pie of mortadella shrimp I
sauteed maitake so us cheese anchovies Wow so three good options and then margarita is our control you always have margaritas a backup for wine yeah cool okay I feel pretty good the more you really good I think the mark littell is like delicious all the pies are delicious I'll play the others we'll see I died with us yeah I mean you can already see like when you introduce even a third person into the equation oh yeah you know like all of a sudden like the ideas and the opinions start
spinning out in like different directions a fourth person comes in and it's like chaos hopefully at the end of the day we'll have some pretty good

pizza

I think so I think that's that's that's gonna happen no matter what we're definitely gonna have some really good

pizza

I'm fired up to show the rest of the team what we have yeah okay I like

Andy

's like

pizza

hams it's all like up here you know yeah just one best one yet yeah that's cuz we keep improving
great job great job you gotta look everyone in the eye except I same time well just at least as you claim you