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  • [Deadpool/Wade Wilson]: "Pineapple and Olives?"

  • "Sweet and salty."

  • [Man]: 'Who the f*** are you?'

  • [Other man]: 'The f*** you doin' in my crib...?!'

  • "Is it burnt crust?"

  • 'I...uh god. I hope not.'

  • Hey, what's up guys? Welcome back to Binging with Babish, where this week

  • we're taking a look at Wade Wilson's Pizza order from Deadpool, which is topped with pineapples and olives.

  • Classic Deadpool. Gross toppings aside,

  • it's a great opportunity to learn about cold fermenting pizza dough.

  • Why cold fermenting? Because it helps produce

  • lots of nice burnt, blackened, burnished bubbles, as per Wade's request to burn the crust.

  • You'll see that I'm measuring out 250g each of bread flour and type 00

  • Italian flour along with 2tsp of active dry yeast.

  • These flours have very high protein contents and are gonna help us build more gluten structure.

  • We're gonna whisk those together and measure out 8g of kosher salt,

  • which we're going to again, whisk together before adding exactly

  • 325ml of tepid tap water aka 325g, creating a 65% hydration dough. Trust me.

  • I did the math. Using a wooden spoon,

  • We're going to mix it together until a shaggy ball forms.

  • At which point we're going to bravely turn out this mess onto an unfloured countertop.

  • Remember.

  • We're trying to keep this ratio of flour to water as precise as possible.

  • Bring it together as best you can with your hands and get to kneading.

  • You should see it start to come together into a semi smooth mass.

  • Try to resist adding flour or water if you can. If it's too sticky,

  • try the slap and fold method. If it's too dry, just keep working it.

  • Once it comes together, we're going to knead it until no dry clumps of flour remain.

  • Maybe 5 minutes.

  • Which should leave us with a tacky, supple but not sticky pizza dough.

  • Which we are now going to

  • ferment at room temperature for 8 to 24 hours in a lightly oiled food bucket.

  • If you don't have one of these just use a nice big bowl because this guy is going to at least double in size.

  • Drop the dough in there, cover with its lid or plastic wrap, and let it sit for 8 to 24 hours. Feeling just a hint

  • of sadness from the fact that if it's Sunday, you're gonna be enjoying pizza on Thursday.

  • I personally went for 12 hours and was greeted with a sticky glutinous mass that smelled like a beer brewery.

  • Which is actually what we want. We're going to prep a few proofing bowls by

  • liberally greasing them down with olive or vegetable oil and then

  • we're going to scrape our dough mass out onto a generously oiled-

  • Oh sh*t sh*t sh*t

  • Onto what was supposed to be a uh-

  • A well oiled countertop. Let's hold on

  • let me get a- oh god- you wanna generously oil down both your countertop and your hands because

  • Guess what, it's gonna stick to? That's right.

  • Both.

  • We're gonna knead this guy just a little bit just to punch the air out and then divide into four pieces,

  • for its long cold proof in the fridge.

  • Make sure you oil whatever you're cutting the dough with too. Obviously. And then form these guys into balls.

  • We want to sort of tuck the top down underneath itself creating a solid skin on the top and then

  • pinching it between our fingers like so.

  • Create a sort of little bubble of dough that we're going to top with a little bit of oil,

  • Plastic wrap and then refrigerate for an excruciating three whole days.

  • The dough is going to rise a little bit but not too much and we're going to turn it out onto this time,

  • a generously floured work surface.

  • We're not working any of the flour into the dough, but we want as much on the outside as possible.

  • We're gonna pat it out into a flat disk, like so, making sure that it's well coated in flour.

  • And then I'm gonna take a page out of my man, Mark Iacono's book.

  • And roll this guy out using a bottle, he uses a wine bottle. I'm using a whiskey bottle. Seems appropriate.

  • Maybe take off the labels.

  • Unless you're super lazy like me and then we're going to use our knuckles,

  • Turning the dough, hand over hand.

  • Until we've stretched it out by about maybe another 50% with a little extra dough on the edges to form our crust.

  • Now I'm going to coat our pizza peel with semolina flour or cornmeal

  • and this is gonna act like tiny little ball bearings that'll help our pizza,

  • roll around freely when we want to get it on and off the pizza peel. And now that it's on the peel,

  • it's time to top it up.

  • I'm going to start with the requisite tomato sauce and then a nice healthy layer of mozzarella cheese.

  • Make sure that you're using freshly shredded mozzarella,

  • not the pre-shredded. Because that stuff is coated in potato starch and

  • will result in a nasty, kind of not-even-melted mozarella cheese.

  • And then here come the olives and the pineapple.

  • Two of the most reviled (best combined) pizza toppings.

  • But far be it for me to judge a man's pizza preferences when he's waving a gun in my face.

  • I'm gonna top this with a little bit of shredded parmesan cheese to sort of keep the god tier toppings in place.

  • And then I have an oven preheating 550°F for 1 full hour containing the pizza steel onto which I've deposited the pie.

  • And 8 minutes later,

  • We are greeted with this. A flavorful, chewy, crispy pizza dough topped with some

  • Fantastic fruit and vegetables. And you can't see in this footage but this rudimentary

  • iPhone photo will show you that the bottom of this is beautifully peppered with the slightly burnt bits

  • that we all know and love from our pizza joint.

  • My first bite was useless for a taste test because this pizza is still clocked in about 7000° Kelvin.

  • So I'm going to take a second for this to cool off and sort of admire the whole structure.

  • Then I ate myself a whole entire slice. Because its like what Wade said,

  • Sweet and salty.

  • It's not that bad (its awesome)

  • Or like Deadpool. Am I just f***ing just with you?

  • (hes not)

[Deadpool/Wade Wilson]: "Pineapple and Olives?"

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Binging with Babish: Pizza from Deadpool

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    Samuel posted on 2018/06/24
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