Experiment: Garlic Bread Undercrust Pizza
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- Опубліковано 8 чер 2023
- Do you ever get a weird idea stuck in your head? I do. This is what I do to get it unstuck, and out.
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Pre-baking a pizza base with just the sauce on it before adding the other toppings gives a delicious crust in my experience. The sauce (usually) prevents the dough from puffing up like a pita bread.
Bingo! Also, cheddar I believe will release more oil than mozzarella. Still, great video Shrimp.
Your oven isn’t hot enough. ;-)
Third-ing the pre-baking advice! It helps keep the sauce from completely soaking into the dough.
I agree completely the dough should be pre baked and he prob should invest in a pizza stone. He could use it not only for pizza but for bread as well.
Yep
Maybe those tiny cast iron pans would work for garlic butter snack pizzas. I think the ability to heat up the pan and brown the crust before adding toppings would make a lot of sense.
What I like about this concept is the bottom crust is the first thing to hit your tongue, so adding flavour there seems like a great idea.
In my area (middle of Europe) you can get Pizza with minced garlic brushed all around the rim, not on the bottom. I wouldn't call it standard, but fairly common. I always found it strange when hearing that garlic bread was a side to Pizza, when Pizza itself is a kind of bread.
Adding a little rosemary to the underside might be a shout for absorption of the oils from the butter, and works real well as a flavour addition
Sourdough pizza is the best, and garlic is a food group on it's own. How could this be less than excellent?
I entirely agree with you, sourdough is a cooking miracle.
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Bv❤I p
The problem is as shrimp pointed out, the flavor gets lost among the other toppings used on the pizza. That's the downside, it ended up being a bit of a wasted effort.
I have done something very similar using a naan bread as my pizza base. The advantage there is that while the crust is still quite soft from the garlic butter, the bread was already pre-cooked so it isn't doughy. Naan bread in general makes a good, cheap, instant pizza base, it is also an excellent base for cheese on "toast" (use a garlic and corriander naan and spread a thin layer of mango chutney under the cheese for a real treat).
One thing that might help with the bottom is using a pizza stone - basically, a flat, heat-stable stone that you bring up to temperate in your oven as it heats, then you put your pizza on it. Since the stone is thick and has some mass to it, it means that the pizza doesn't just suck all the heat out of it, but instead works to cook the bottom of the pizza to perfect doneness without having to worry about burning the top.
Regular natural terracotta floor tiles also work excellently as pizza stones and most shops are happy to sell a single out of a fresh box for a sample.
i had excellent results lately with a baking steel.
But the butter would run off the sides. Better for this would be a pre heated cast iron pan.
@@IAMMARTICUS1470 yeah, that's what shrimp was saying, he need something with a raised edge because of the butter.
@@IAMMARTICUS1470 you can put the pizza in pan on top of the preheated stone. It can be used for pies in pie plates too.
I make something similar, though with a regular pizza dough. The big difference is that instead of chunks of chilled garlic butter on the pan, I do the opposite. I paint the pan generously with melted garlic and chives butter before laying down the dough on it and assembling the pizza (and for a bit of kick, I've also made a garlic and cayenne butter). I've also painted the pan with extra virgin olive oil with minced garlic and fresh sweet basil.
A tip to keep the crust from being undercooked it to preheat a pizza stone for about 45 minutes then put the pan on top. It will help the dough cook a lot better since cooking in a pan makes the crust take longer to cook as it's has to heat up that thermal mass as well as the dough.
i literally just an hour ago ate leftover garlic bread style crust pizza for lunch. the demiurge is playing tricks on me again.
well sort of. its more like normal crust with garlic pieces baked in and covered in garlic sauce.
next time I recommend snipping off the top of the garlic bulb, drizzling it with oil and popping it in the oven or toaster oven for 40-60 min. The garlic with have that great roasted flavor and is easy to mince/spread like a paste. You get an even smoother and more complex garlic butter. I do usually double my garlic as roasted is more mild than raw but really you can not go wrong
I recall being in America around the year 2000 and seeing Pizza Hut or the like advertising a double decker pizza that had garlic sauce in between the two bases. Not something I remember seeing in the UK though.
Yes, they did it because Tried it. It was OK.
Domino's in the UK had 2 pizzas like that around the early 2000s - the Dominator, a regular dough base, garlic and herb cheese sauce then a thin and crispy base on top, and the Double Decadence, two thin and crispy bases with the garlic and herb cheese sauce. I preferred the Double Decadence, but as someone who worked there, they could both be a pain to make - the sauce straight out of the chiller was so thick and difficult to spread!
Yes, that is definitely a thing. I also grew up having "white pizza" which was basically pizza on a garlic bread base, no tomato sauce (I didn't usually like the sauce from most places). I now do a garlic butter base when making homemade pizza, calzones, or pepperoni rolls. Garlic is always a good addituon.
@@heidilou1985 Double Decadance rings a bell, so maybe it was Domino's. Early 2000's was just after my divorce, so I was eating a lot of pizza so that ties in too :D
I've been doing something vaguely similar with my pizzas for years. I found by accident that when the pan is heavily greased with garlic butter, it makes the bottom of the crust nice and crispy. I had some leftover garlic butter to use up, so I just substituted it for the oil I usually used. I also found the garlic flavor to kind of get lost in the toppings, but the crispy, garlicky, bottom crust is very nice. It's easy to do too. Just spread garlic butter instead of oil in the pan.
I love your eagerness to explore the unexplored, not that you had a way of knowing, but this is similar you something I do. Whenever I make pizza I actually mix garlic, rosemary, and basil into my dough for the crust, turns out great.
I know it's not exactly the same, but similar. One thing that helps with soggy crusts is to preheat your pizza tray in the oven, gives the dough a slight bit of a Jumpstart on the rest. Also a layer of cheese, then toppings, then another layer of cheese also helps keep the toppings from burning.
What I find most useful when making pizza is to precook the vegetables as they dry out a little and don't release water into little puddles on top of the cheese.
you are the smartest man alive for coming up with this idea and i will never stop thinking about garlic bread pizza for the rest of my life
This looks delicious!
Actually, the butter reminded me of something we've been doing at work. I work for a small living history farm, and among other things, we do butter churning demonstrations. We also have some old butter molds. I was actually making fake butter pats out of foam clay this week, so the kids can see/handle the pieces without the mess of using actual butter.
I saw Undercrust live in '97 with Polvo at the Paramount in Seattle. Good set. The lead singer was throwing oatmeal pies into the crowd like little frisbies.
Would love to see a follow up of you perfecting this, great work as always 👌
Try heating a pizza stone and putting the pizza pan, on top of that, this works well with fruit pies. I think you would get a really nice crust.
Been binging Cooking With Jack for a week straight and I needed this. I had forgotten what real homemade rustic cooking was like from someone who actually knows what they're doing.
Why have you been watching Cooking with Jack? Just out of interest 😁
@@psychedelikchameleon It's always worth it to check back with the sultan of salmonella
Perhaps a dry mix of cornmeal and garlic salt under the crust?
No moisture to prevent browning, but plenty of flavour and texture...
Maybe a version of Domino's Double Decadence base would work here? 2 thin bases instead of just one. Bottom base has the garlic butter and some cheese, top base has the main toppings. Maybe less soft of a dough too, though a stiff dough for the bottom and the softer sourdough on top would be a neat contrast.
I work at a Domino's Pizza in the US. Our pan pizzas are made with butter oil in the pan (to prevent sticking), but whenever I make one for myself, I always use garlic oil instead. That idea was taken to the next level by using sourdough for the crust. Bravo, Mr. Shrimp!
Interesting. I've been putting herbs and spices on my under crust since watching a few pan pizza videos from Adam Ragusea, but I never thought of something like this. I do wonder if a mix of fresh and powdered garlic might bring a more noticeable garlic taste to it? I may need to try my own experiment with some sourdough I have in the freezer.
I’d be worried about the garlic powder burning at the high temperatures required for pizza, but I’m sure you could adapt this video’s procedure to make something work. Best of luck if you try it! I’m thinking about making a garlic butter pizza myself…
@@singerofsongs468 Good thinking. I may use melted butter instead of cold butter. That might help prevent burning. That reminds me, I need to get the dough out of the freezer!
UA-cam now recommending your pikelets and crumpets video from a couple of months ago (which ofc I have already watched) and now I'm thinking Garlic Pikelets and crumpets lol.
Can we just appreciate that at almost a million subscribers Mr Shrimp has never filled his videos with sponsorship spam or adverts? There's surely no doubt he's been relentlessly approached by manscaped and the like by now right?
On a daily basis. They are relentless, even though I have stuff on the about page saying I'm not interested in commercial contact.
pre-heated pizza stone/steel + mozzarella and you've got yourself a winner there in my opinion.
Keep up the good work Mr. Shrimp!
That pizza looks so good. Once again, you've provided a brilliant video. Thank you for showing us how you made it by hand 😊
Pizza hut had done a garlic bread bottom pan pizza since the 90s. My recommendation for a new idea would be to do the same garlic butter concept but melted in a pool - then lay pepperoni across the bottom of the pan before laying your dough into it - meat bottom, sauce, toppings and cheese on top
Mike, your such an enigma. You brighten my days. Thanks for existing!!
Watching some of your cooking adventures takes me back to my visit to Durham some thirty years ago. I was at a conference at the University there, and the first night they took us on a river cruise that featured a buffet of traditional treats like Scotch Eggs, pork pie, and other lard and butter filled taste treats. I was chatting with a friend from another university when he looked at his plate and thoughtfully observed, “You know, if they had cholesterol in this country, I’d be in a lot of trouble…”
Seriously. Stay healthy.
Love this idea! Would love to see another shot at it
Looks amazing. I think a thinner crust would have been better, but that's a personal preference for pizza, generally.
This was a delicious video. Loved every minute of it. Thanks for doing it! :)
An interesting idea. I would try it with three toppings to assess. Thank you for the video!
Thanks for another fun video, Mr. Shrimp.
Some of the best pizza I've ever had incorporates fresh chopped oregano, basil, rosemary, and garlic into the dough of the crust throughout. Also, as several others have noted, using a baking stone can really help in cooking the underside of the crust (I like mine crispy, so I've used that stone a lot more than I thought I would - for both pizza and bread : )
you could look at it like a upside-down foccacia , maybe the trick could be blind-baking the undercrust and then sauce etc on top, timing might be tricky but might be worth it , after all , its pizza with extra garlic crammed into it
In my family, we like to pre-bake pizza bases with just a bit of sauce on them (it usually stops them from turning into pita breads), but we usually bake our pizzas on a stone slab in the oven, or if it’s a nice day we fire the baking oven outside.
The secret undercrust what an idea. I've come close using a tesco finest focaccia bread as a pizza base once as it was in the reduced next to a load of mozzarella.
But dedicated sides one for perhaps a rosemary butter the other for an olive ragu maybe what i was missing .. thank you good sir
Using a garlic press, creates the most intense garlic flavor. Much better to just chop them, or slice if you're going to put a whole garlic head in there. ^^; I would not eat this garlic butter, but the idea is great! 👍
I love when you try and bring your weird ideas to life - please, never change, Shrimp.
Hello Mr. Shrimp. I've watched your scambaiting videos for years (sidenote: I listen to them on repeat to help me sleep, very relaxing), but until sometime within the last few months that was basically all I ever watched. At some point I watched an old budget food challenge, and since then I've been watching more and more of your non-scambaiting videos. I've worked my way through a substantial portion of your catalog by now. I don't really watch any other content like what you put out (besides scambaiting), but in some ways your more niche content has become more enjoyable to me than scambaiting. I really enjoyed your wild pottery and keyboard building. I'm American, but to borrow a word from you, there's something very enjoyable about watching a regular bloke do whatever he feels like doing, simply for the enjoyement of it. Thanks for all the entertainment.
Multi-grain flour would probably add a "robust and rustic" note. It's personal preference anyway...
You were halfway to making a Grandma Pie - an Italian American classic! High hydration dough, almost like focaccia, in a pan with lots of olive oil, add your toppings and bake at 525F in the lower third of the oven. The doughy bottom on yours I think was a result of too low baking temp. A high temp ensures that the crust fries in the oil and becomes wonderfully crisp. Bon Appetit has a great recipe for this and it's my favourite pizza to make at home.
This is why I absolutely love your channel my friend! I've been a subscriber for years and love the true variety in your vids. I'm betting the first video of yours I watched was on scambating due to UA-cam recommending those quite a bit. But I quickly grew to love your weird stuff in a can, and I can unbox anything videos. As time has gone on I've also found your walking vids, and creation vids to be excellent. One of my favorites is the wobble dog incredible machine 😁 I've had quite a few rough years since 2018, but your videos have always brought me lots of joy, and laughs. I'm incredibly happy your channel has become as successful as it has and you deserve every $ (or in your case pound) you receive. Thanks for everything my friend, and I look forward to your next video 😁👍👍
Brilliant! Love how your mind works Mike.
"Could use a bit more heat from underneath" usually translates to a lower slot in the oven, at least one that heats from the top and bottom.
Make small garlic butter balls and freeze them and then mix them gently into the dough without trying to break them. Get the dough into baking sheet let it sit in fridge and then let it ride outside and bake them maybe on a cast iron rectangular tawa maybe for that crispiness.
Looking forward to revisiting this, that looked delicious
I haven't made a scratch built pizza for ages. But rectangular was always my preferred convenient shape. I also learned to put the pan on the hob with the dough base on for a few mins to crust up the base before loading it up with toppings. My previous attempts before that saw a very soggy crust otherwise' although I do admit to liking a very thick crust iv also been known to part cook the base in the oven prior to loading the toppings as well. Lots of trial and error did help me end up with a pizza that was unconventionally cooked but just how I expected and wanted it to turn out
Best and I would believe most ultimate problem-to-solve description I've heard for this one.. I think I do most things because of that. :D Keep on keepin' on my friend. :)
At first I thought this was going to be putting garlic butter on top of the crust and then doing sauce/cheese/toppings, which I had seen, but this was unexpected! I love how you try out your ideas.
you could do a cast iron pan, preheated in the oven and use roasted garlic oil in the pan instead of butter. Should yield a crispy pan-style pizza- same idea of "frying" the crust with butter, only hotter so it crisps better and doesn't absorb entirely in the crust.
I think that using ghee or clarified butter instead of regular butter would give you better browning, since it is pure fat and doesn't contain any additional water.
I'd like to see what you get with making possible changes, like the ones you mentioned at the end. Great video!
it's popular in Croatia when you order pizza at the restaurant to get a tray of olive oil, olive oil with chilly and olive oil with garlic, I usually put the garlic one on my pizza crust, delicious
I definitely think either smearing the herb butter onto the pan flat to lay the crust on, or outright melting it all into a shallow pool in the pan before sticking it in the fridge to firm up into a flat sheet of herb butter would be a better way of going about it.
There's a pizza chain that does something like that here in the states. They use corneal, which I think helps get the bottom more crisp, of course a little less but may help as well as a larger oven so that the bottom could be cooked more than the top. Love your experiments!
A shrimp video in my feed is always a welcome sight
This looks amazing. I would expect such a thing from those "artisan" pizza places instead of their usual burnt acidic cookie with a hint of a topping.
If you don’t try, you never gonna now.
nice idea - I'd work on getting base right on its own, then look at adding all the pizza stuff to it, and cooking it under a grill.
I would absolutely eat that, it looks great. looking forward to seeing how you change it next time
Maybe spread the garlic butter on the dough then fold and repeat like a pasteis de nata technique.
What are the odds.. I wish I was joking. I just sat down with some Garlic Bread & A Pizza.
I just popped a toasted bagel in the microwave with some Swiss cheese, garlic, oregano, and basil for 35 seconds and got this notification while waiting for the cheese to melt.
"The Undercrust" sounds like either a death metal band or a health concern among frat guys.
Good idea, I prefer a crunchy thin bread bottom for pizza so I think sprinkling the garlic butter on a part cooked base might stop the base being doughy. Looked well tasty!!
I'm surprised one of the big chains doesn't do this already. Maybe they did back in the early 90's when pizza science was at its peak but you're definitely onto something Shrimp
First thought would be to not use salted butter - it makes food burn quicker
I was watching in another window while doing other things and that butter pack caught my eye because I thought you were holding a large battery for a moment.
maybe the way is to get cold pizza and reheat it with garlic butter upside down
Since finding your channel a few years ago I can say that my mental health has never been better. So nice to see like-minded souls out in the wilds of YT X
Mr Shrimp, I made your elderflower and rose petal cordial last week, it's so nice 🌼🌗
Love a good X-za :) In my adventures I've landed on a thin crust that I can whip together in very little time and is broiled on both sides. Kinda like a skillet pizza but you don't need to preheat the oven or use a skillet. For what you're after, might I suggest parmesan as an undering? It should help achieve a nice crispy crust down below. Putting chives down there was a good idea too because herbs are fairly safe from burning down there, and you can probably taste 'em better than if they were mixed into the dough. Lastly, butter contains moisture iirc, so it will be better to omit if you want no sog.
Looks delicious, and I'm going to give this a try myself. What I've learned though when cooking pizza at home (without a proper pizza oven) is that the best thing to do is "fry" the pizza on the hob first to crisp the bottom before shoving it in the oven/grill at as high a heat as possible. The Pizza Pilgrims recipe lead me to try that and it's worked wonders for me. I'd reckon it'd solve some of the sogginess from this recipe, but I won't know until I try!
I'm now (a) hungry and (b) aiming to give it a try with the following variations
- Instead of garlic butter balls, spread the soft mix on half the dough, cover it with the other half and chill it to solidify the butter.
- Very hot oven
- Less toppings (so that it's more a garlic puff pastry with bits of other flavour on top than pizza mounted on a garlic foccaccia
Thanks for the inspiration!
You can keep the hydration the same for your dough but cook it for a longer time at a lower temperature, boils off more moisture that way.
If the objective is a more pizza-like base with the flavour of buttery garlic bread I'd probably go with putting the garlic in the bread dough, smearing the pan with butter and using the stovetop and grill/broiler method rather than just trying to do it in the oven. Using the grill/broiler and the stovetop allows finer control over whether you're browning the top or base so you would avoid the scenario you got stuck in where the toppings were in danger of burning if you tried to cook the base further.
If the edges are nice and crispy, then the solution seems obvious - increase the the edge to non-edge ratio by making mini pizzas.
I would love to see more pizza experiments
i have done something simmilar accidentally. i put lot of cheese (olomoucký tvarůžky) that was aged in oil on top of my pizza + i also poured lot of the spiced oil on top of it. the oil overflew the pizza and while in the oven it started frying it. good stuff.
As a general idea, I think it will be something that restaurants will not embrace, nor will it commonly be found as a tradition. This is because it contradicts practical concerns: people don't want stuff that will burn or otherwise stick to the pan. So, this will always be an artisanal touch and something unique.
You might look at a style where the crust is half-cooked first, then flipped over and the toppings added. I first heard about that for cooking pizzas on a barbecue grill, but I've since seen it done in a pan or on a griddle. So, I might suggest adapting such a style: make the crust _with the bottomings, currently on top_ and par-fry it, then flip it over onto a sheet of aluminum foil. The foil will allow it to be handled without stuff falling off the bottom, and it alleviates major concerns with it being stuck to the pan (or falling through the grate, as the case may be). Then build the usual pizza top and finish baking.
Buttery Napalm is coincidentally the name of my death metal band.
For the underside I think an approach of less is more would probably work best. Instead of using blobs of the garlic butter rolling it flat between two sheets of clingfilm so you get a very thin layer might work better (or soften it and smear over the tray like you're greasing a cake tin) with the leftover butter mix could be used in the pizza dough itself. Unless the dough can absorb it during bake it'll always end up with molten butter wanting to escape.
When I make pizza I tend to throw herbs and garlic into the dough and the most attention the bottom gets is a light dusting of flour or semolina.
"" The problem I have, is that the idea is stuck in my head. "" I know this all too well.
I occasionally do a stuffed base, stretch the dough to twice the size of the pan then grate a block of frozen garlic and herb butter over half the dough and fold. On good days its light fluffy delight oozing garlic, on bad days it's a heavy moist base oozing garlic which is also pretty good. I think if I made it more often I'd master it but mainly I'm a thin and crispy traditionalist.
Looks good. When you do another be sure to make a video on it, I'm interested to see the progress
this guys is so chill that makes me relax watching his videos, by the way i'm italian and i can say that this looks like a good idea but not that much in the traditional pizza, since the crust is there for cruch and is not that big to fin anything insideo or outside but for the rest is very good, is like adding flavour where it lacks it, very nice idea
Ever come across the "double decadence" from domino's? That was like two layers of base with some kind of filling sandwiched between, maybe that sort of idea could he investigated... Somehow. Anyway, great video and it looked delicious!
I can imagine this being freaking amazing cooked in the pan, inside of your outside grill, with high heat underneath and then maybe finished inside the oven with the grill setting on if needbe
You could try putting the dough into the oiled pan, put the butter on top, cook it until it's 80% ready, take it out, flip it upside down, put the toppings on and put it back so everything comes together and the dough cooks through. The advantages of this would be a nice and crispy bottom, because it was in contact with the hot air, and you wouldn't have to worry about overcooking everything else while the bottom crisps up
Reasons to live: 1. Friends, family, travel, passion, good job, love... 2. Garlic!
Loved seeing this weird idea come to life, thank you Shrimp!
"I have made a pizza that is fried in garlic butter" if you should ever happen to run for government office in my home country I would vote for you just based your being the person who did that alone.
i absolutely love this. gonna do this for my next pizza
Interested ro see future attemps. Now i really want pizza
It looked beautiful. Maybe a little longer in the oven, but you live and learn!
Looks delicious & I think it’s a great idea 💡 Thanks Atomic shrimp 🦐😋🍕
My plan to address the lack of crisp: make two extra thin pizzas, and create a disc of frozen garlic butter (2-3mm thick) and sandwich it between the two thin pizza doughs, crimping it shut like a pie. Then top it and bake it. If it's still not crispy, maybe you do just need to fry it in a frying pan once it comes out the oven. Also, cooking the pizza in a cast iron pan at your ovens maximum temperature will always help.