Good Eats (1999–2012): Season 14, Episode 5 - Flat Is Beautiful V - full transcript

(woman) WELL,
YOU KNOW HOW IT IS

WHEN YOU
REALLY CRAVE SOMETHING, RIGHT?
(man) OH, YEAH.

OH, HERE IT IS.
ALL RIGHT. WELL, I JUST HAD
TO HAVE PIZZA NOW.

I THOUGHT YOU LIKED
THAT PIZZA FROM THAT SHOW,

UH, "TASTES GOOD"--GOOD--
"GOOD EATS."

YEAH.
I DO. BUT A.B.'s CRUST--

YOU KNOW, THAT GUY
IS A COMPLETE DORK.
WELL, YEAH, BUT HIS CRUST
IS REALLY GOOD.

IT'S CHEWY AND PUFFY,

BUT TONIGHT, I WANT CRISP
AND THIN AND KIND OF CHARRED,

LIKE THE PIZZA WE HAD
IN ITALY, REMEMBER?
ACTUALLY, HE'S MORE LIKE
A GOOBER, YOU KNOW,

WITH ALL THE PUPPETS
AND THE SCIENCE AND EVERYTHING.



BESIDES, HIS DOUGH
HAS TO RISE, LIKE, ALL NIGHT,

AND I REQUIRE
INSTANT PIZZA GRATIFICATION.
WHAT HAPPENED TO...

(high voice) "YOUR PATIENCE
WILL BE REWARDED, OKAY, HONEY"?
SHUT UP.

I'M HAPPY TO REPORT

THAT THE CONVERSATION
YOU JUST OVERHEARD

NEVER REALLY TOOK PLACE.

IT WAS A DRAMATIZATION,
A FABRICATION,

A HYPOTHETICAL UNLIKELIHOOD.

BUT LET'S FACE IT,
IT COULD HAPPEN, RIGHT?

I MEAN, TRUE,
THE ORIGINAL "GOOD EATS" PIZZA

IS TASTY, IT'S CHEWY, YEASTY

AND, YES, PUFFY
LIKE PANTS IN THE '80s,

AND I'M WILLING TO ADMIT

THAT MAN CANNOT THRIVE
ON ONE PIZZA ALONE.



IT IS CONCEIVABLE THAT ONE MIGHT
DESIRE A CRISP, THIN PIZZA

IN THE NEAPOLITAN STYLE

WITH, YOU KNOW,
BITS OF MAHOGANY CHAR

AND, YEAH,
YOU--YOU MIGHT WANT IT FAST.

WELL, FINE,
SO THAT WE CAN BE CERTAIN

THAT THIS SCENE
NEVER PLAYS OUT IN REALITY,

WE WILL STRIVE TO FOLD

THE AFOREMENTIONED
CHARACTERISTICS

INTO THE PIZZA
THAT WE CALL...

♪♪♪

Closed Captions provided by
Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

(shivering)
WHEN IT COMES
TO YEAST-LEAVENED BREADS

LIKE PIZZA DOUGH,

I'VE ALWAYS BEEN A FAN
OF THE LONG, COLD DOUGH RISE,

BECAUSE COLD DECELERATES
THE LIFE CYCLE OF YEAST

SO THAT THEY PRODUCE FLAVOR
COMPOUNDS AND OF COURSE...
(belching)

CO2
AT A SLOWER, MORE EVEN PACE

ALLOWING THE DOUGH MORE TIME
TO ABSORB THE GOODNESS.

THAT SAID, THERE MIGHT JUST BE
ONE PARTICULAR INGREDIENT

THAT WE CAN INVITE
TO THE PARTY

THAT MIGHT GRANT US
SLOW-RISE FLAVORS...
(belching)

AT FAST-RISE RATES,
NOT TO MENTION TEMPERATURES.

EW.
(shivering)

LET'S GET OUR DOUGH ON.

16 OUNCES BY WEIGHT
OF ALL-PURPOSE, OR A.P., FLOUR

GO INTO THE WORK BOWL
OF YOUR FAVORITE STAND MIXER.

NOW I KNOW WHAT SOME OF YOU
ARE THINKING.

YOU'RE THINKING, HEY,
HE'S MAKING A YEAST BREAD.

HE'S GONNA NEED SOME,
YOU KNOW, HIGH PROTEIN.

HE NEEDS TO USE,
LIKE, BREAD FLOUR.

AND IF I WAS GOING
WITH A REALLY LONG RISE PERIOD

OR IF I WAS TRYING TO CREATE
A BIG POUFY LOAF,

I WOULD PROBABLY CONCUR.

BUT WHAT I WANT HERE
IS PLIANCY AND SPEED,

SO I'M GOING WITH PLAIN OLD
LOWER-PROTEIN ALL-PURPOSE FLOUR.

TO THAT, WE WILL ADD
ONE STANDARD ENVELOPE

OF INSTANT
OR "RAPID RISE" YEAST.

IT'S 2.25 TEASPOONS

OR 7 GRAMS
FOR THE METRICALLY MINDED.

NOW IN THIS CASE,

"INSTANT" OR "RAPID"
REFERS TO THE SPEED

AT WHICH THE YEAST
GET TO WORK.

NOW LET'S JUST REVIEW
A COUPLE OF COMMON FORMS HERE.

THIS IS CAKE YEAST,
NOT BECAUSE IT'S USED IN CAKES,

BUT BECAUSE IT COMES IN
A CAKE FORM.

AND THIS IS LIKE
A BIG LIVE COLONY--

70% WATER BY WEIGHT.

AND THE YEAST THAT ARE INSIDE
ARE ALIVE AND KICKING,

WIDE AWAKE AND READY TO GO.

PROBLEM IS--
EXTREMELY PERISHABLE STUFF,

WHICH IS WHY

BACK IN, I DON'T KNOW,
EARLY 20th CENTURY,

PEOPLE SWITCHED OVER
TO ACTIVE DRY YEAST.

NOW TO MAKE THIS,
YOU DRY UP THE LITTLE BUGS

IN SUCH A WAY AS TO BASICALLY
ENCAPSULATE LIVE CELLS

INSIDE TINY LITTLE PODS COMPOSED
OF DEAD YEASTS--BLECH!

AND WHEN DISSOLVED IN WATER,
THE DEAD ONES WASH AWAY

AND THE LIVING EMERGE
PHOENIX-LIKE

FROM SUSPENDED ANIMATION.

I DON'T MUCH CARE
FOR ACTIVE DRY YEAST,

BECAUSE IT HAS TO BE SOAKED

OR PROOFED IN WARM WATER
BEFORE USE,

AND I'M TOO LAZY
TO MESS WITH THAT.

AND ALL TOO OFTEN,
YOU FIND THAT THE YEAST INSIDE

JUST AREN'T VERY ROBUST,
AND THEY TAKE A LONG TIME...
(belching)

TO GET ANY DOUGH BLOWN--
THAT'S JUST PATHETIC.

INSTANT OR "RAPID RISE" YEAST
ARE PROCESSED DIFFERENTLY

SO THAT
THERE ARE MORE LIVE YEAST

INVOLVED IN THE EQUATION.

AND SINCE THEY'RE PACKAGED

WITH A DASH
OF CITRIC OR ASCORBIC ACID--

VITAMIN C--
THEY GET A LITTLE BOOST

RIGHT OUT OF THE BOX.
(belching)

THEY ARE WIDE AWAKE
READY TO BLOW.

HA HA HA HA!
(balloon deflating)

THEY DON'T HAVE TO BE SOAKED
BEFORE THEY GO INTO BATTLE,

WHICH IS NICE.

NOW TO THE FLOUR AND YEAST,
A TABLESPOON OF SALT,

AND YES, YOU CAN DUMP THAT
RIGHT ON TOP OF THE YEAST,

NOT MATTER WHAT YOUR OLD
CULINARY SCHOOL INSTRUCTOR

TOLD YOU.

THEN THE WET WORKS--
10 OUNCES OF WARM WATER,

SAY, ABOUT 105 DEGREES.

THAT WILL PROVIDE THE REQUISITE
MOISTURE AND THE WARMTH NEEDED

TO WAKE UP THE YEAST.

WE'RE ALSO GOING TO ADD
2 TABLESPOONS OF OLIVE OIL

FOR FLAVOR AND LUBRICATION.

AND THEN
MY SECRET INGREDIENT--

1 TABLESPOON
OF MALTED BARLEY SYRUP.

BARLEY SYRUP
IS MADE BY MALTING BARLEY.

ALL RIGHT, STEP ONE--

ALLOW THE BARLEY TO SPROUT
OR GERMINATE IN WATER.

GERMINATION SETS ENZYMES
INTO MOTION,

WHICH CONVERT
THE GRAIN'S STARCH RESERVES

INTO A DOUBLE-GLUCOSE SUGAR
CALLED MALTOSE.

THE GRAIN IS THEN KILN-DRIED
AND MIXED WITH WATER,

AS WELL
AS OTHER COOKED GRAIN PRODUCTS,

WHICH ARE GOBBLED UP
BY THE ENZYME.

THEN A SLURRY IS EXTRACTED,

AND THIS IS BOILED DOWN
INTO A SYRUP.

ALTHOUGH MALT SYRUP COULD BE
MADE IN THE HOME ENVIRONMENT,

BUYING IT IN THE JAR
IS EVER SO MUCH MORE CONVENIENT.

NOW HERE'S THE REALLY IMPORTANT
THING ABOUT MALTOSE.

UNLIKE SUCROSE AND GLUCOSE,

YEAST CAN BREAK IT DOWN
VERY, VERY SLOWLY,

WHICH MEANS THAT WHEN WE LEAD
OUR DOUGH INTO ITS SECOND RISE,

THE LITTLE BOOGERS
WILL STILL HAVE PLENTY TO EAT,

AND THAT MEANS
THEY'LL STILL...

(belching)

(giggling)

SO INSTALL YOUR DOUGH HOOK
AND MIX ON LOW

UNTIL THE DOUGH
JUST COMES TOGETHER.

GAH!

ALL RIGHT, NOW AFTER
A MINUTE AND A HALF OR SO,

THE MIXING PHASE IS OVER,
AND WE ARE READY TO TRANSITION

TO THE KNEADING PHASE,
SO BOOST THE SPEED TO MEDIUM,

AND SET YOUR TIMER
FOR 15 MINUTES.

NOW WHAT'S REALLY GOING ON
HERE?

WEAVING.

IF WE WANT A PIZZA
WITH A THIN, CRISP CRUST,

THEN WE'RE GONNA HAVE TO BE ABLE
TO ROLL OR STRETCH OUR DOUGH

INTO A THIN MEMBRANE.

TO ACHIEVE THAT, WE MUST WEAVE
TOGETHER TWO WEAK PROTEINS--

GLUTENIN AND GLIADIN--

AND THAT
IS EXACTLY WHAT KNEADING DOES.

NOT THE RESULTING MESH
WE CALL GLUTEN,

AND WITHOUT IT,
WE WOULD HAVE A CRUMBLY CRUST

RATHER THAN A NICE CRISP ONE.

SO HOW DO YOU KNOW
WHEN THE WEAVING IS DONE?

WELL, WHEN YOU HAVE A SCARF,
OF COURSE. JUST KIDDING.

♪♪♪

WHAT WE'RE GOING TO APPLY
IS CALLED THE WINDOW PANE TEST.

AND JUST GRAB YOURSELF
A LITTLE BIT OF THE DOUGH.

IT'S GONNA BE A LITTLE
ON THE STICKY SIDE. THAT'S GOOD.

KIND OF ROLL IT
BETWEEN YOUR HANDS

AND THEN START STRETCHING IT OUT
INTO A MINI PIZZA.

JUST KIND OF WORK IT AND TURN
IT, WORK IT AND TURN IT.

TRYING TO MAKE
A NICE THIN MEMBRANE,

ALMOST LIKE WHAT YOU DO
WITH YOUR TONGUE

WHEN YOU'RE READY TO BLOW
A BUBBLE WITH BUBBLE GUM.

AND WHEN YOU GET IT THIN ENOUGH,
HOLD IT UP TO THE LIGHT,

AND YOU SHOULD BE ABLE TO SEE
THE MESHWORK

RIGHT THROUGH THERE.

THAT IS WHAT WE CALL
A WELL-DEVELOPED DOUGH.

NOW LUBE UP EITHER A LARGE
CANISTER OR MIXING BOWL

WITH JUST A BIT OF OIL.

TOSS IN THE DOUGH BALL TO COAT
AND COVER FOR THE FIRST RISE

FOR ONE HOUR IN A WARM SPOT.

SPEAKING OF...

LET US TAKE A MOMENT
TO CONTEMPLATE OUR BAKING VENUE.

NOW MOST OF US HAVE A HOME OVEN.

THE PROBLEM WITH THESE DEVICES

IS THAT THEY'RE CALIBRATED
TO HEAT ONLY TO 550 DEGREES.

I MEAN, SURE,

YOU COULD POTENTIALLY FILE OFF
THE DOOR LOCK

AND BAKE
DURING THE SELF-CLEAN CYCLE

WHEN TEMPERATURES TOP
800 DEGREES,

BUT THAT PARTICULAR MODIFICATION
WOULD VOID YOUR WARRANTY

AND QUITE POSSIBLY
YOUR HOMEOWNER'S INSURANCE.

BESIDES,
800 IS JUST MEDIUM-WARM

FOR A REAL PIZZA OVEN.

NOW WHEN I SAY REAL,
I MEAN, OF COURSE,

AND OLD-SCHOOL, OLD-WORLD
WOOD-FIRE OVEN LIKE THIS.

OOH, SOAPSTONE. NICE.

IN HERE, TEMPERATURES
CAN TOP 1,200 DEGREES,

WHICH CAN CONVERT A DOUGH
TO CRACKER-LIKE CRUNCH

IN NOT MINUTES,
BUT MOMENTS.

ALAS, I DO NOT POSSESS
ONE OF THESE... YET.

NOPE, TO FIND THE HEAT I SEEK,

WE'RE GONNA HAVE TO HEAD
OUT OF DOORS.

SURE IS NICE, THOUGH. MM.

OH, DON'T LET THOSE BARS
SPOOK YOU.

IF WE'VE CONSTRUCTED OUR DOUGH
CORRECTLY,

IT WILL FLOURISH
IN THIS ENVIRONMENT, OKAY?

NOW IF YOU'RE A PURIST,

YOU COULD LIGHT 2 POUNDS
OF CHARCOAL IN A CHIMNEY STARTER

AND BUILD YOURSELF A NICE
SINGLE-LEVEL, MEDIUM-HEAT FIRE

IN YOUR CHARCOAL GRILL.

HOWEVER,
IF I REMEMBER CORRECTLY,

INSTANT GRATIFICATION
WAS SOMETHING OF AN ISSUE HERE,

SO THIS TIME,
WE'RE GOING GAS.

WE WILL FIRE ALL BURNERS
ON HIGH

AND GIVE THE BOX
PLENTY OF TIME TO HEAT UP.

I'D SAY 15 MINUTES MINIMUM.

OH, AND MAKE SURE
THAT THE GRATES ARE CLEAN,

BECAUSE ANYTHING
THAT'S LEFT ON THEM

IS GONNA BE IN YOUR PIZZA.

ALL RIGHT, OUR HOUR IS UP.

TIME TO BUST DOWN THIS DOUGH

AND DIVIDE IT INTO THIRDS.

OOH! NICE RISE. THAT'S EXACTLY
WHAT WE'RE LOOKING FOR.

SO TURN THAT OUT,
AND THE FIRST THING

YOU'RE GONNA DO
IS PUNCH IT DOWN,

GET OUT SOME OF THOSE
REALLY BIG BUBBLES,

SO JUST MOVE IT AROUND,
FORM IT BACK INTO A BALL.

NOW WE NEED THREE PIECES,

SO I'M GOING TO WEIGH IT
TO BE PRECISE.

SO WE'RE BASICALLY GOING TO BE
LOOKING FOR 9 1/2 OUNCES HERE.

SO IN SPLITTING THIS UP,
I USUALLY FIND IT'S EASIER

TO SHAPE IT INTO KIND OF
A CYLINDER LIKE THAT.

AND WE'LL TAKE A THIRD.

HEY, NOT BAD.

ALL RIGHT, POUND IT OUT FLAT
JUST TO MAKE SURE

THAT ALL THE BIG BUBBLES
HAVE BEEN POPPED OUT.

NOW PICK IT UP AND START
FOLDING IT IN ON ITSELF.

AND PINCH THE BOTTOM

SO THAT YOU'VE GOT A NICE,
SMOOTH OUTER SKIN, OKAY?

NOW LAY THAT DOWN
ON THE COUNTER.

HOLD YOUR HANDS LIKE THIS
AND JUST ROLL.

NOW NOTICE I'M NOT CLOSING
MY FINGERS, YOU KNOW, AROUND IT.

I'M NOT SQUEEZING THE DOUGH.
THERE.

THAT'LL TIGHTEN THAT OUTER SKIN
AND GIVE US A NICE SMOOTH BALL,

WHICH IS GONNA MAKE IT
A LOT EASIER TO ROLL OUT LATER.

REPEAT WITH THE REMAINING
TWO BALLS.

SET YOUR TIMER
FOR 45 MINUTES.

NOW THIS STEP
IS REFERRED TO AS BENCH RESTING,

AND IT CONSTITUTES
A SECOND RISE,

WHICH WILL HAPPEN FAST
AND FURIOUS,

THANKS, OF COURSE,

TO THE MALTOSE
IN THAT BARLEY SYRUP.

ALL RIGHT, SO WITH THE DOUGH
ON FINAL APPROACH,

IT'S TIME TO HIT THE SAUCE.

GET YOURSELF
A BIG OLD RIPE TOMATO

AND SLICE IT THIN--
ABOUT 1/3 OF AN INCH.

YOU'LL GET ABOUT SIX PIECES.

TOSS THAT WITH
2 WHOLE CLOVES OF GARLIC MINCED,

A TABLESPOON OF OLIVE OIL,

1/2 TEASPOON OF GOOD
OLD-FASHIONED KOSHER SALT

AND, FOR A KICK, 1/4 TEASPOON
OF RED PEPPER FLAKE.

AND JUST TOSS THAT TOGETHER
WITH YOUR HANDS

AND ALLOW IT TO MARINATE.

NO COOKING NECESSARY.

TIME TO CONSIDER OUR ONE PIECE
OF SPECIALTY HARDWARE,

ALL RIGHT?
(beep)

THE PEEL,
WHICH, OF COURSE, DERIVES

FROM THE LATIN PALA OR SPADE,

IS INDISPENSIBLE
TO THE PIZZA-PRODUCING PROCESS.

NOW PIZZERIAS THAT DO THEIR
COOKING IN COMMERCIAL DECK OVENS

OFTEN COOK THEIR PIES
ON FLAT PANS

WHICH ARE BANDIED ABOUT
ON METAL PEELS.

TRUE PIZZA ARTISANS, HOWEVER,
LIKE YOU,

SHOULD ALWAYS REACH FOR WOOD,

BECAUSE ITS TEXTURE ALLOWS
FOR THE EASY TRANSFER

FROM BOARD TO OVEN FLOOR
OR FIRE AND BACK AGAIN.

YOU CAN EVEN CUT YOUR PIZZA
ON IT IF YOU WISH.

NOW THIS IS MY PERSONAL
FAVORITE PEEL, EMMA.

EMMA PEEL. OH.

YOU KNOW, YOU YOUNGSTERS

ARE JUST GONNA
HAVE TO LOOK THAT ONE UP.

♪♪♪

TIME TO CHECK
ON OUR DOUGH BALLS.

THIS WAS NO BOATING ACCIDENT.

SORRY, I--WELL, NEVER MIND.

IT IS TIME TO ROLL THINGS OUT.

BUT BEFORE WE DO ANYTHING,

WE MUST LIGHTLY FLOUR
OUR PIZZA PEEL,

'CAUSE IT'S GOTTA BE DONE
AT SOME POINT,

AND IT'S EASY TO FORGET.

NOW IF YOU'RE NOT GOING TO USE
A PEEL,

JUST USE A FLAT COOKIE SHEET--
WHATEVER WILL ALLOW YOU

TO DELIVER THE PIZZA
TO THE GRILL.

ALL RIGHT, TAKE DOUGH BALL ONE
AND JUST WORK IT INTO A DISK.

I LIKE TO USE MY KNUCKLES

TO HELP BREAK UP
THE BIGGER BUBBLES IN THERE.

NOW IF YOU DON'T MIND
A FREE-FORM SHAPE,

YOU CAN JUST KIND OF STRETCH
AND ROTATE THIS THING

UNTIL YOU'VE GOT
A 12- TO 16-INCH AMOEBA.

OTHERWISE, YOU MIGHT WANT
TO FETCH A ROLLING PIN.

I LIKE THIS FRENCH MODEL.

NO HANDLES,
JUST A STICK REALLY.

GO TO WORK

ROLLING OUTWARD

AND THEN TURNING,

SO YOU'RE ALWAYS ROLLING
IN THE SAME DIRECTION.

TURN KIND OF 90 DEGREES
AND ROLL AGAIN.

NOW IF YOU WANT
A REALLY THIN PIZZA,

THIS IS DEFINITELY
THE WAY TO GO.

AND EVERY NOW AND THEN,
JUST KIND OF SHAKE THE DOUGH

TO MAKE SURE IT'S NOT STICKING
TO THE BOARD.

MORE FLOUR MAY BE REQUIRED,
BUT TRY NOT TO GO CRAZY WITH IT,

OR THE DOUGH WILL GET TOUGH
ON YOU.

I'LL MEASURE 16 INCHES.
ALMOST THERE.

NOW IF YOU'RE FEELING
REALLY DARING...

THERE, AND LAY IT
RIGHT OUT ON THE PEEL,

STRETCHING TO THE EDGES.

GOOD. NICE FIT.

NOW TO THE FIRE.

NOW THE FIRST STEP
IS TO WIPE DOWN THESE GRATES.

I'VE GOT JUST A LITTLE OIL
ON AN OLD TOWEL.

THERE YOU GO.
HEAT GOES DOWN TO MEDIUM.

AND WE WANT TO MAKE SURE
WE'VE GOT OUR TOOLS--

TONGS, SPATULA, BRUSH, OIL,
MISE EN PLACE STANDING BY.

SO ABOUT, EH,
1 TO 2 TEASPOONS OF OIL

GOES DOWN ON THE DOUGH.

BRUSH THAT OUT
RIGHT TO THE EDGES

AND FLIP DOWN ONTO THE GRILL.

THEN ON ONE SIDE,
LINE UP THOSE TOMATOES.

THAT'S RIGHT.
THEY'RE FINALLY GETTING COOKED.

2 MINUTES LATER, YOU'LL BE READY
TO FLIP THAT DOUGH OVER,

BUT FIRST, A LITTLE BIT OF OIL
ON THE "A" SIDE, SO TO SPEAK,

WHICH WILL NOW GO DOWN.

THERE.

NOW SCOOP UP THE TOMATOES,
AND THEY WILL BE GUSHY,

AND PLACE THEM
RIGHT ON THE PIZZA

AND JUST MASH THEM DOWN.

THIS IS FROM THE ORIGINAL

KIND OF MARGHERITA-STYLE PIZZA
FROM NAPLES.

1/2 OUNCE
OF PARMESAN CHEESE GRATED,

1.5 OUNCES OF MOZZARELLA

AND 4 TO 6 LARGE BASIL LEAVES
SHREDDED.

TWO MORE MINUTES,
AND LOOK AT THAT.

YOU HAVE GOT A FINISHED PIZZA.
JUST SCOOP THAT UP ON YOUR PEEL.

NOW NOTICE THERE'S STILL SOME
PUFFINESS AROUND THE EDGES,

BUT THAT WILL SET NICE
AND CRISPY

WITH A FEW MINUTES OF RESTING.

I WILL SHARE WITH YOU NOW MY
TOP-SECRET FAVORITE PIZZA COMBO.

IT'S GONNA SOUND A LITTLE...
ODD.

BUT TRUST ME.
I'M A PROFESSIONAL.

FIRST THING
YOU'RE GOING TO NEED--

A 3.5 OUNCE BALL
OF FRESH MOZZARELLA.

THAT'S THE ROUND WHITE THINGS
PACKED IN WATER OR BRINE.

VERY DIFFERENT
FROM MELTING MOZZARELLA, OKAY?

YOU'RE ALSO GOING TO NEED

THREE VERY THIN SLICES
OF PROSCIUTTO,

ABOUT 1 OUNCE TOTAL.

NOW THIS STUFF CAN BE
REALLY TRICKY TO CUT,

SO SKIP THE SCISSORS
AND THE KNIVES

AND JUST WHIP OUT
YOUR PIZZA CUTTER.

LAY IT OUT ON THE BOARD
AND JUST SLICE RIGHT THROUGH IT.

IT'S STICKY ENOUGH SO THAT IT
WILL STAY ADHERED TO THE BOARD.

I LIKE THIN SHORT RIBBONS,

SO I JUST CUT THROUGH
ONE DIRECTION AND THEN THE OTHER

AND THEN SCOOP UP
WITH THE-- WITH MY DOUGH BLADE.

ALL RIGHT,
AS FOR THE CHEESE,

WE NEED TO GET SOME MOISTURE
OUT OF IT,

SO CUT IT INTO 1/4-INCH ROUNDS,
PLACE IT ON SOME PAPER TOWEL,

A LITTLE MORE PAPER TOWEL
ON TOP,

AND THEN WEIGHT IT WITH
SOMETHING IN THE 2-POUND RANGE.

IN 20 MINUTES,

YOU WILL HAVE RUNG OUT
ALL OF THE EXCESS MOISTURE,

LEAVING CHEESE
THAT LOOKS A LOT LIKE THIS.

IF YOU SKIP THIS STEP, YOU'LL
HAD PUDDLES ON YOUR PIZZA.

IF YOU LIKE THAT, WELL, OKAY.

NOW FOR THE SECRET INGREDIENT--
DATES,

AND INGREDIENT NEVER BEFORE
UTILIZED ON THIS PROGRAM.

THESE ARE THE DRIED FRUITS
OF THE DATE PALM TREE.

THEY ARE SWEET. THEY ARE FIGGY.
THEY ARE STICKY.

THEY ARE PERFECT ON PIZZA.

AND ALTHOUGH PITTED VERSIONS

ARE EASILY FOUND
IN AMERICAN MEGA MARTS,

IF YOU FIND SOME
WITH THE STONES INTACT,

DON'T BE AFRAID.

HERE'S WHAT YOU DO--LAY
THEM OUT, TAKE YOUR PIZZA ROLLER

AND JUST SLICE
RIGHT INTO THE SIDE OF THE DATE.

OPEN IT UP,

AND THEN YOU CAN USE YOUR THUMB
TO POP OUT THAT LITTLE PIT.

THAT'S IT. THEN JUST CUT THEM UP
AS YOU WOULD ANY OTHER DATE.

AGAIN, I LIKE TO USE
THE PIZZA ROLLER FOR THIS.

ALL RIGHT,
THE GRILL IS READY,

SO WE'RE GONNA SWAB IT DOWN
WITH THE OIL JUST AS BEFORE.

THE HEAT'S A LITTLE HIGH,
SO I'M GONNA KNOCK IT DOWN

TO MEDIUM--
EH, MAYBE MEDIUM-HIGH.

THERE YOU GO.
I WANT A LITTLE BIT MORE CHAR.

LUBE UP THE DOUGH
JUST AS BEFORE.

BRUSH IT ON JUST AS BEFORE.
FACE DOWN JUST AS BEFORE.

TWO MINUTES LATER,
JUST AS BEFORE,

WE'RE READY TO OIL
THE "B" SIDE.

BRUSH THAT ON

AND CAREFULLY FLIP.

THERE.
NOW TIME TO ADD THE GOODNESS.

A LITTLE MORE OIL JUST TO GIVE
A LITTLE MORE FLAVOR.

A LITTLE BIT OF PARMESAN CHEESE,
AGAIN, ABOUT 1/2 AN OUNCE

AS A BASE, AND THEN LAY ON
YOUR FRESH MOZZ,

TOPPED WITH THE RIBBONS
OF PROSCIUTTO,

THE DATES SPRINKLED ON,
AND I LIKE AN HERBAL FINISH--

JUST A TEASPOON OF FRESH THYME
CHOPPED UP.

TWO MINUTES LATER,
AND LOOK AT THAT.

YOU'VE GOT MY FAVORITE PIZZA
ON EARTH.

NICE AND CRISP, A LITTLE BURNED
AROUND THE EDGES.

I LIKE THAT.
SALTY, SWEET, NICE.

♪♪♪

AFTER THREE TO FIVE MINUTES,

YOUR PIZZAS WILL BE READY
TO CUT,

AND I DO PREFER A PIZZA WHEEL
FOR THE JOB--

VASTLY SUPERIOR TO A KNIFE,
BUT YOU CAN'T HESITATE.

IT'S GOTTA GO DOWN AND ACROSS.

AND I GIVE IT ABOUT,
AH, WE'LL SAY SIX PIECES

OUGHT TO DO THE TRICK.

NOW AS YOU CAN SEE,
THE PIECES ARE LIGHT.

THEY ARE CRISPY,
AND I GUARANTEE YOU,

THAT LITTLE BIT OF CHAR IS
GOING TO UP THE FLAVOR QUOTIENT

FROM 10 TO 11.5.

NOW DECISIONS, DECISIONS.

I IMAGINE THAT SOME OF YOU
ARE SITTING THERE

ALL GRUMPY-DUMPY ABOUT NOW
SAYING,

"WE LIVE IN A 5th-FLOOR WALK-UP
IN THE MIDDLE OF THE CITY.

WE CAN'T GRILL OUR PIZZA."

WELL, CHINS UP, NEW YORK,
LONDON, PARIS, MUNICH.

IF YOU'VE GOT A GAS COOKTOP,
A COOLING RACK LIKE THIS

AND A PAIR OF VICE GRIPS
LIKE THIS,

THEN THE THINNEST PIZZA ON EARTH

IS CLOSER
THAN RIGHT AROUND THE CORNER.

ALL RIGHT, JUST MIX UP A DOUGH
JUST AS BEFORE

AND KNEAD YOUR DOUGH
JUST LIKE BEFORE.

REST, RISE, PORTION,
ROLL AND BENCH REST

EXACTLY AS YOU WOULD
FOR THE OTHER PIZZAS.

THEN USE YOUR ROLLER
TO WORK ONE OF THE DOUGH BALLS

INTO A RECTANGLE

ROUGHLY THE SAME SHAPE AND SIZE
AS YOUR COOLING RACK.

MINE IS 12x17, I THINK.

TAKE YOUR TIME,

BECAUSE IT'S GONNA TAKE

A COMBINATION
OF ROLLING WITH STRETCHING

TO GET THIS NICE AND THIN.

THEN JUST CRIMP IT
RIGHT ONTO THE RACK,

AND DON'T WORRY ABOUT HOLES.

IT'S RUSTIC. PEOPLE PAY EXTRA
FOR THAT. GOOD.

AROUND MY HOUSE, WE HAVE A LOT
OF VICE GRIPS TO CHOOSE FROM,

BUT I LIKE THE NEEDLE-NOSE
VERSIONS FOR THESE.

THEY REALLY HELP YOU
GET AHOLD OF THE RACK.

JUST GO FOR THE CENTER
OF THE BACK. THERE.

NOW APPLY A VERY, VERY THIN
COATING OF OLIVE OIL.

IT DOESN'T HAVE TO BE
EXTRA VIRGIN.

SOME KOSHER SALT

AND A FEW GRINDS
OF BLACK PEPPER.

NOW CRANK YOUR
BIGGEST GAS BURNER TO HIGH

AND GET TO GRILLING.

JUST KEEP THE BREAD ABOUT
2 INCHES ABOVE THE FLAME.

YOU KNOW, WHEN I THINK ABOUT IT,
THIS IS ACTUALLY GONNA BE

MORE LIKE A LAVASH,
THE ARMENIAN FLATBREAD

THAN A PIZZA,
BUT YOU CAN TREAT IT THE SAME.

NOW JUST KEEP MOVING EVENLY
OVER THE GAS.

I KIND OF GO BACK AND FORTH
AND THEN SIDE TO SIDE.

AND IN ABOUT TWO MINUTES,
YOU'RE GONNA NOTICE

THAT THERE ARE GOING TO BE
BUBBLES, BLISTERS COMING UP.

DON'T LET THOSE FRIGHTEN YOU.

SEE WHERE IT'S STARTING
TO BLISTER UP IN THE MIDDLE?

THAT MEANS IT'S GONNA BE
EXTRA CRISPY THERE

9ONCE THE BREAD SETS.

ALL RIGHT, IT'S BEEN
ABOUT FOUR MINUTES.

I'M GONNA TAKE A PEEK. YEAH,
IT'S BROWN ENOUGH ON THE BOTTOM.

SO WE'RE GONNA FLIP.
A LITTLE BIT MORE OIL.

GONNA BRUSH THAT ON.
A LITTLE MORE SALT.

I THINK I'LL SKIP THE PEPPER
ON THIS SIDE.

AND CONTINUE
THE GRILLING PROCESS

FOR ABOUT ANOTHER TWO MINUTES.

IF YOU WANT TO SLICE
YOUR BREAD/PIZZA,

DO IT WHILE IT IS STILL WARM.

I LIKE
JUST KIND OF GEOMETRIC SHAPES.

OTHERWISE, LET IT COOL
AND JUST BREAK IT INTO CHUNKS.

NOW INSTEAD OF SAUCE,
HUMMUS WOULD BE APPROPRIATE

MAYBE WITH A LITTLE CUMIN SEED
AND PARSLEY.

NOW THE BEST PART--
BOOM, PLEASE.

(crunch)

MMM.

HOW'S THAT FOR CRISPY-CRUNCHY?
AND THE DOUGH IS FAST.

AND SINCE IT CONTAINS
THAT BARLEY SYRUP,

IT WILL KEEP VIABLE
IN THE REFRIGERATOR

FOR UP TO A WEEK,
SO YOU CAN JUST GRAB IT OUT

AND BAKE IT UP
ANYTIME YOU LIKE.

IF YOUR PIZZA URGES MUST BE
SERVICED EVEN FASTER THAN THAT,

WELL, THERE'S ALWAYS THIS GUY.

♪♪♪

(crunch)

SEE YOU NEXT TIME
ON "GOOD EATS."