$363 vs $12 Pizza: Pro Chef & Home Cook Swap Ingredients

That wasn't a release.

Is this the release?

Is it voice activated? Release!

[whimsical music]

Hi, I'm Lish.

I'm a professional chef,

and these are my $363 pizza ingredients.

Hi, I'm Lorenzo.

I'm a home cook, and these are my $12 pizza ingredients.

I've got sauce, I've got dough, I've got cheese,

who could ask for anything more?

I feel like crying. [laughs]

So I was planning on making a spicy sausage

and broccoli rabe pizza with scamorza and Taleggio.

I had two types of flour for a homemade dough-

This means I'm making dough.

I don't like it here.

[Lish] Bianco DiNapoli Tomatoes

for an overnight raw pizza sauce-

Tomatoes, because you can't buy tomato sauce in a jar.

[Lish] and a whole bunch of special toppings:

a homemade spicy sausage from Heritage Pork

and Calabrian chiles-

Oh, it's extra hot.

I'm dead.

[Lish] some broccoli rabe-

I don't know why you're here.

which is my personal favorite-

I don't put you on my pizza.

[Lish] with chiles and garlic,

and two types of Italian cheese, scamorza-

Sounds like a problem.

and Taleggio,

all finished with some very fancy extra virgin olive oil

and Parmigiano Reggiano Vacche Rosse.

Lorenzo, I know the ingredients are in good hands.

Don't let me down.

With Lorenzo's recipe,

we definitely have simpler ingredients,

things you might find in your pantry or local grocery store,

but with a little technique,

these ingredients can really shine.

If I had to guess,

I would say these ingredients cost $12.

[cash register dings]

Wow, all right. [laughs]

If I'd have to guess, I say this is $321.

I don't know why.

[cash register dings]

Get out of town.

That's really close.

So this is Chef Lish's recipe book

and here is what I am attempting to make today.

I must get started on this dough

'cause it takes hours upon hours.

This dough is gonna take a long time.

I must stay overnight.

Probably just over 24 hours.

I did not bring my toothbrush or anything you guys.

[Lish] You have to bloom your yeast

and make sure that it's alive.

Oh!

So some warm water, a little bit of honey,

because yeast like sugar,

and you wanna let it sit for just a couple of minutes

to make sure that it gets a little foamy and excited.

This dough uses two flour: einkorn and bread flour.

I like einkorn flour because it has a delicate flavor to it.

It's dense.

[Lish] That really enhances the flavor of this crust.

Yeast is proofed.

[Lish] Then you're gonna combine your two flours,

add it into a mixing bowl,

add your bloomed yeast-

Be good.

[Lish] and start mixing it

on kind of a low, medium low speed,

just let it kind of do its thing and come together.

But I think it's all combined.

And now I kind of have to leave it alone.

You do your thing.

High hydrated dough

simply means there's quite a bit of water

to the amount of flour.

The dough has been hydrating for 20 minutes per Chef Lish.

Here we go.

I'm gonna add salt and I'm gonna knead it for a little bit.

[Lish] It's not gonna come together

into like the firm dough ball

that a lot of us know as pizza dough.

Woo! Okay, that's about it.

Then we're gonna add more water,

that's the double hydration method,

so that you've already developed the gluten

but you still have that high hydration

that gives us those bubbles,

and you get those nice pockets of air in it

just like you would from a wood-burning oven.

It is wet, so wet.

Is the flour really gonna absorb all that water?

I think we've got done it.

Yeah, look, there's a glimmer, there's a sheen.

Here we go.

[Lish] So it's gonna be a softer, more supple dough,

which is actually very nice to work with.

Oh wow.

It feels so fun and it's very pliable,

and it's really cooperating actually.

[Lish] Now you let the dough rest

covered in an oiled bowl for about an hour

to let it double in size.

It's actually working with me.

I'm shocked.

Gonna seal you with some Saran wrap,

put you away for an hour, it's gonna do its thing.

[sighs] We did it.

Lorenzo was planning

on making a classic Margherita pizza with onions.

I'm gonna do something a little different.

I am gonna be making

a cheesy caramelized onion-stuffed pizza

with pesto and chile oil.

This is kind of a mashup between focaccia di recco,

which is like a cracker focaccia

that's stuffed with a soft cheese,

and then the stuffed crust pizzas of my childhood.

I think the key

with working with any kind of store-bought pizza dough

is that you have to let it come to room temperature

and relax.

You can't take it directly from the fridge and work with it.

You're just gonna be fighting it the whole time.

So I'm just gonna open up my pizza dough here.

Smells good.

I often use store-bought dough.

I mean, you know, it's there for a reason.

We're going to divide it into two.

Well, you can see it's got some good air bubbles in there.

I think this is gonna be a decent dough.

All right, Lorenzo, I see you.

We'll lube up our bowls here

just a little bit of olive oil.

Now lightly kind of form this into a ball,

smooth side down first just to get it nice and coated,

and then into the bowl, flip it over.

Pull the dough around itself

then kind of tuck everything in.

And you wanna let these rest for about an hour and a half

so that it has time to relax.

So all of that gluten is a little tight right now

and let the gases get all happy in there as well

so that you get a nice fluffy dough at the end.

Raw pizza sauce.

It basically means

that you're not actually going to cook down the tomatoes

before you put it on the pie.

You're just gonna let the tomatoes marinate and macerate

and let all the flavors marry till it's ready to use.

I am going to kind of,

I guess, crush and mush up these

and kind of find and feel my way to the yucky bits.

That is complete.

Lorenzo gave me this jar of basic tomato sauce,

but we're gonna take this jarred sauce

and elevate it just slightly for the pizza sauce

so that it doesn't over reduce when we actually bake it.

Tomatoey.

There's a little bit of sweetness to it.

There's a little bit of acid note as well,

which isn't always a bad thing,

like you want a little brightness.

Squeeze of olive oil just to loosen it up.

My three garlic cloves, whole actually.

I'm not gonna slice it, I'm not gonna chop it.

[Lorenzo] Blop and fresh, fresh basil.

I love basil.

It almost has like a little licoriceness to it,

but that freshness, ugh.

Take all the stems- Just-

all the leaves.

tearing it. Boom.

There you go.

I'm only gonna use about a quarter cup of olive oil,

right about there, I believe.

A teaspoon of salt. Salt,

not too much because that sauce did have salt in it.

Just combine it.

It's kind of like marinating together.

Cover it,

okay, and this is my raw pizza sauce.

It has to go in the fridge overnight.

Sauce is ready, just let it sit.

So it has been about an hour

and looky, looky what I have here.

The dough should be doubled in size,

nice and fluffy, and excited to see you.

To me, it is quadrupled in size.

[Lish] You wanna pour it out onto a surface-

Scoopy hand in action.

[Lish] fold it over itself,

front to back, back to front, side to side.

Look how much air is in it.

Folding the dough

is ensuring that we're developing that gluten

so that you get those nice pockets of air.

Now I have to pick it up.

[Lish] Oil up your bowl again,

put the dough back in there,

cover it in the refrigerator, five hours

I can wash my car, do laundry, my taxes.

Five hours later-

It has risen once again.

[Lish] you're gonna pour that fluffy dough

out onto a clean surface and repeat it all again.

Okay. Fold, fold, fold,

fold, back in an oiled bowl, cover it.

This time you're gonna put it in the refrigerator

for 15 hours, overnight ideally.

♪ Sleep my darling baby ♪

[Lorenzo laughs]

Lorenzo gave me chile flakes and garlic,

which I'm assuming

he was probably just gonna use as toppings,

but we're gonna amp it up just a little bit more

and make kind of like a Italian chile crisp or chile oil

to drizzle on top of our pizza at the end.

It brings it a little pizazz into the dish

and I know that Lorenzo loves spice.

So I'm gonna start to warm up my pan a little bit here

and get that going.

While it's heating up, I'm gonna slice some garlic.

I'm gonna thinly slice it

because I want there to be texture, visibility,

real pops of the garlic flavor in this dish.

For the sauce, I just peeled and smashed it

because I just want the flavor of the garlic in the sauce,

not necessarily pieces of garlic.

Let's get some olive oil in here

and looks like our oil is nice and hot.

I'm gonna add that in.

So this seems perfect where it's just sizzling.

So now I'm gonna add my chile flakes, pinch of salt.

I'm just gonna let this go for about five minutes

until the garlic's nice and crispy

and the oil is infused with all that spicy goodness.

I got a pizza steel that is heavy.

I heard somebody with that thing.

You may have heard of a pizza stone.

They both are designed to do the same thing,

which is mimic the floor of a wood-burning oven.

This is what the pizza's gonna cook on,

but I have to heat it super, super hot in the oven.

So I'm gonna put it in 525,

heat it up for a little bit.

While that's happening,

I can get all my other stuff together.

I'm calling that good

and we're just gonna let it cool in a little bowl

for about an hour.

There we go, homemade chile oil.

I am making hot sausage.

I'm very, very excited about this.

Calabrian chile peppers.

I just wanna see what this tastes like.

[kettle whistling]

I like it.

[Lorenzo coughs]

Wow, let's go for it.

I am going to... [laughs]

I'm sweaty, I can't see.

I'm adding this beautiful fresh garlic, smoked paprika,

and I'm gonna zest a lemon

and I think I need the whole thing.

Sicilian oregano, fennel pollen.

It still adds that fennel flavor

that it's not quite as intense.

Back to you, crushed Calabrian chile peppers.

Lorenzo gave me an onion, one lowly onion.

I'm guessing that maybe he was just gonna slice it thinly

and scatter it on his pizza,

but I would love to caramelize this onion.

This is gonna add some sweetness, some texture,

and it makes a huge difference.

And then I'm just gonna thinly slice it

into half moons, we'll say, not the rainbow way.

The half moon, you get this shape,

rainbow, you would get this shape.

The half moon will hold itself together

and the rainbow will eventually fall apart,

which has its time and place.

But we're going for the half moon this time.

I'm gonna get my pan nice and hot, hot oil.

You can see it already start to dance

and kind of move freely in there, which is great,

that's what we want,

and in goes are half onion.

Everything needs salt.

So these onions are going, you can hear the sizzle.

Some of the excess liquid

is already coming out from that salt, drawing it out.

Instead of just putting the caramelized onions

on top of a pizza,

I'm gonna tuck it in between two layers of dough

along with some cheese

for a little pop and surprise of something special.

So we're just gonna let these cook

for about 15 to 20 minutes

till they're nice deep golden brown.

Smearing time.

You wanna really kind of smear it around the bowl.

That really makes sure that the spices are incorporated,

gets all of the flavors throughout there,

mixes the fat in evenly.

We'll have a little salt.

Once you smear one time,

the English just keep smearing. [laughing]

It looks like hot sausage.

Okay, 30 minutes rest, do your thing.

So I've let these onions go for about 15 minutes.

They're a nice light golden brown.

I'm gonna pull them right here

because they are going in the pizza.

I think that it's gonna be the perfect doneness

for in between the two layers of dough.

I'm just gonna drain these onions on a piece of paper towel

because I don't want the excess moisture.

Caramelized onions, done.

I don't think I ever had broccoli rabe before.

I've had broccolini.

On my pizza, it's not the first thing I would pick.

But you know what, Chef Lish knows what she's doing.

I love broccoli rabe.

So I have to salt my water.

I got to blanch it first,

kind of like softening it up for a minute or so,

a minute or two.

I've got some basil here,

I've got some Parmesan cheese,

seems kind of obvious that we should make some pesto.

What do you say?

It's gonna add some creaminess, brightness, freshness,

all the things.

I'm gonna just strip off some of these basil leaves

from this fresh bunch of basil that Lorenzo gave me.

I also kind of love the buds

if there's any of those included.

They have big, bright flavor.

All right, here we go.

Get to work, start bruising that up.

Some salt.

It's gonna pull out some of the moisture

and it's gonna help create a little friction in there

so that it really breaks down into a paste.

And in you go into my strainer.

Look, let this cool for a second

and then I'm gonna squeeze.

[Lorenzo screams]

[laughs] It's hot.

There you go.

[Lish] Let's add a little bit of olive oil, throw that in.

That looks great.

I'm gonna add a little of this Parmesan.

Let's see where that leaves us.

I'm gonna slice into bite-sized pieces.

Medium heat, I've got my lovely olive oil,

sliced garlic, one, two,

salt, chile peppers.

I'm gonna do, I want it spicy.

Wow, wow, wow.

I think you are looking terrific.

My broccoli rabe with chile and garlic.

All right, let's see.

That's it.

I'm leaving it right there.

Presto pesto.

So I'm going to prep my cheeses.

I have Taleggio-

Taleggio is creamy and a little funky

and pairs so nicely with the pork sausage

and the broccoli rabe.

[Lorenzo] scamorza-

Scamorza is made in the style of mozzarella

but then it's tied up and hung to age for two weeks.

and Parmigiano Reggiano [indistinct].

It's really good.

I don't even know how to describe it.

If you don't wanna use the rind,

which tends to be very strong,

you don't have to.

I like it,

so I'm actually gonna keep it on.

So I'm gonna slice these two,

but it doesn't have to be perfect

'cause I'm literally gonna tear it on later.

Lovely, and then you are just grated.

Cheeses, prepped.

All right, Lorenzo, dough part three.

Did you have a nice sleep?

Wow, that feels like the pizza dough I buy.

[Lish] Pour that fluffy dough out onto our clean surface

and divide it into four equal pieces.

Fold in the corners,

making a nice kind of round dough shape.

I'm getting a little better at this.

[Lish] Let it set aside,

cover them again with some cling film.

Let them sit for another hour.

Why not? We've already done 24.

My dough is rested, the toppings are made,

the fillings are made,

it's time to make the pizza.

So let's do this.

Normally in this situation,

I would definitely use some bench flour.

It helps things not stick,

but it also absorbs any excess moisture in the dough.

So in this case, I'm gonna just work with the olive oil

that we already put on the ball of dough.

It might still fight me a little bit.

We're just gonna have to power through.

I'm trying to flatten it as thinly as I can.

I'm not being as gentle with this dough

as Lorenzo should be with his.

I'm gonna do my best to keep it light and airy.

So you wanna be gentle with it,

kind of work it out a little bit with your fingertips

that you can put on the back of your knuckles,

kind of let gravity do its thing for you.

[Lorenzo] Pretty.

[Lish] You can see that the dough is still pretty elastic.

I'm gonna just make it work.

Just a little bit of olive oil

just to make sure that it doesn't stick into,

make sure that the bottom of the pizza browns nicely.

Let's prep our board with a little bit polenta.

This will help it not stick onto the steel board

that's been heating in the oven.

How am I gonna get you on here?

Chef Lish, what would you do?

I channeled you, Chef Lish.

So we're just gonna sprinkle

a little bit of the mozzarella cheese on here.

This is that stuffed crust pizza from Wisconsin.

On top of mozzarella,

I'm gonna put a little bit of those caramelized onions.

Onto dough ball number two.

Let's see what happens, shall we?

All right, drop it right over the top

and we're just gonna stretch it to the edges here.

Tear a few pockets in the top here

so that the steam can come out

and it doesn't burst that top layer.

Then of course we need to help it brown,

so we're gonna give it

a little bit of olive oil- A little bit of oil,

little salt. a little bit of salt.

Now this is gonna go in an extra hot oven

for about 10 minutes or so,

or until golden brown and puffed.

I'm gonna move on here

and just do a little Jackson Pollock

of tomato sauce. Sauce.

Then some pesto,

we're just gonna dot this,

give it a little bit of color.

A little bit of our mozzarella cheese

because who doesn't need more mozzarella cheese?

My scamorza, which is just like mozzarella.

It's milky, creamy.

A little extra Parmesan cheese for the browning quality.

Taleggio is kind of like my replacement of mushroom,

'cause it has a really nice mushroom flavor.

Little broccoli rabe, which is my spicy garlic and chile,

inches of my homemade hot sausage.

I have to get into the oven you guys.

Here we go.

Five more minutes

just until the cheese is bubbly and brown.

[Lorenzo grunting]

All is bubbly, jubbly.

Beautiful, beautiful, beautiful.

I mean-

[Lorenzo] Landing.

[Lish] ooey, gooey, cheesy goodness. [laughs]

You are my beautiful finishing oil.

[Lish] You get this grassy green note.

You really taste the olive.

Some of our fancy chile oil,

I mean this looks delicious.

I would eat it.

[Lorenzo] Parmigiano Reggiano,

special kind from special cows.

Vacche Rosse translates into the red cow.

They actually produce less milk than normal Holsteins,

but it makes more cheese and yields more cheese

than just normal milk.

[Lorenzo] Whoo-hoo-hoo-hoo-hoo!

There we go.

My take on Lorenzo's pizza.

This is my take on Chef Lish's pizza.

I hope she likes it.

I think she will.

Chef Lish,

haven't see you in so long. [Lish speaking Italian]

It's so nice

to see you. So good to see you.

So here's the pizza I made for you.

Here's the pizza I made for you.

Same and so.

[Lish] Whoa, look what you did.

[Lorenzo] Yeah, but yours is,

I was like, is that a tart?

A little surprise in there for you,

so. That looks

delicious. But we'll get to that.

Look at you.

Not bad, right? How light and fluffy.

Did you love the dough?

It was a crazy process, [laughs]

but it was the lightest dough I've ever had in my life.

[Lish] You need to pick up this slice right now.

Oh. Do you see the bubbles

in there? Oh, oh, oh, oh, you that?

[Lish] Yeah, right.

I cannot believe

how light this is. How light, right?

I have no idea why- Yes.

it's this light- It's that rabe on there.

other than...

I mean... Ready?

[Lish] Mm.

Oh my gosh.

This is spicy too, really?

Yes.

I love that raw sauce,

but that broccoli rabe,

I've never eaten broccoli rabe before.

You're welcome.

[Lorenzo and Lish laughs]

So light, you get the bubble structure

in there. [Lorenzo speaks indistinctly]

It holds its shape.

You nailed the ratio too.

There's not too much toppings

to crust. Little.

It tastes like pizza.

You taste a little bit of everything,

but not one thing is overpowering.

Not bombarded with cheese- No, no.

You did a great job. not bombarded with sauce.

[Lish] Uh-huh.

I would love to try yours.

I'm really desired into this masterpiece

of yours. Let's do this, shall we?

That one is calling my name

right there. Do it, do it.

There's a little surprise in those layers too.

Oh, yeah, look how sexy. I see the cheese.

I see the cheese.

Uh-huh.

Mm, cheese pulled for the win.

I love that.

[Lish] Mm.

Mm.

That pesto-

Absolutely.

that's beautiful. I love

the sweetness of the onions.

Did you get some onion

in there? I did, I did.

It is super sweet actually.

That sauce can't beat super jarred sauce. [laughs]

Oh, I definitely doctored the sauce a little bit.

Very, very focaccia-like for sure.

Yeah.

I gotta say both, so different but so delicious.

Yeah.

[Lish] You really killed it on your dough.

I was really worried.

Oh no. Bravo, bravo.

Don't do that. Seriously, come on.

Chef Lish,

you're so talented. Come on.

You're amazing.