The 350 Hour Pizza
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- Опубліковано 8 лип 2023
- Good pizza takes time. So does the greatest pizza exist by adding more time?
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Recipe: www.joshuaweissman.com/post/3... - Навчання та стиль
I can top this: Take a store bought ellio's pizza and top it with freshly grown basil. I grow my own basil from seed, which takes about 4 weeks. So not including the time it takes to go to the store and pickup the pizza, I'm clocking in at roughly 675 hours.
Include that too, he counted a bunch of stuff that was happening simultaneously to his total, why shouldn't you?
I can top that. I've grown plum tomatoes for pizza sauce from seed. They have grown nicely but will take another week or two to get ripe. I am looking at about 4000h total.
@@kedrak90 Didn't even raise your own pig smh
Mine took about 13,7billion years to make.
Josh would count the time it takes to go to the store for maximum clickbait.
Theoretical physicists need to watch this. Josh’s method for accounting of time is groundbreaking.
😂😂😂
Following this method, the universe could actually be closer to 50 billion years
Just regular astrophysicists can only explain that Josh has sent his ferments off on a spaceship at near light speed near a black hole to account for all that dilated time
I love Theoretical Physics
Theoretical physics has already abolished the concept of spacetime and is currently coming to grips with universe quanta making up the multiverse. Josh is doing fine with his time counting. More interestingly, the multiverse of universes jointly collapsed by the reality expectations of all mutual observers allows for magic if all observers involved agree to perceive or at least ignore it.
Since it took me my entire life to grow up, when I make a pizza now, it is technically a 22 year pizza, factoring in the time it took me to grow to a point in which I was capable of/decided to make a pizza, and me being alive an essential ingredient in the creation of the pizza
Technically your pizza is 13 billion years old, since that's how long since the big bang it took for atoms to arrange in the shape of a pizza
well your mental growth and physical growth are separate, so that brings the total time to 44 years
@@ronald2042swing and a miss. It happens at the same time, so it cant be combined.
@@MCB400100guy in the video could have done half the things at the same time, but he counted the time individually
@@ronald2042 Yeeeheess ofcourse thats true. I reacted to your other comment
This goes out to all the OG Weismann fans. Fermentation Fridays was a great series
If only he'd bring it back. He should label this as the latest installment in Fermentation Fridays.
That’s how I found his channel. Then he started up the but better series and blew up
I mean, you could grow all your own fruit, veggies, and grain and start from scratch with the sourdough starter. Raise your own pig, raise your own cow for the cheese. we'd be looking at a pizza of about 17,520ish hours.
Just poking fun. Love this channel.
You also have to build your own home pizza oven. Instructions for everything, found on UA-cam
@@gewurztraminathat would probably be the easiest thing. all it takes is bricks, mud, and wood.
@@brownie3454Actually it's harder and you need more materials than what you would expect
@@LR-ku8fn i guarantee it’s the easiest out of farming and processing vegetables and livestock. bricks and wood man, bricks and wood
no that's HTME's schtick
If my friend tells me they’re making a 350 hour pizza, I’ll see them in 349 hours.
Eat it in 10 minutes
@@txcnp1314 less
With my luck I'd show up in 351 hours and it'd be all gone.
Juju on that beat
Id just go buy from a pizza shop and forget tbh
I love how this video is structured like a tutorial, as if anyone is gonna do this 😂
Apart from the bacon, I've done everything else😂
actually, david seymour might.
It’s not that crazy. Lots of people make their own ferments and smoke their own meats. The way he’s accounting for time here is just silly. Its like 2/3 hours of actual work and a day or two of waiting. No big deal really
I actually make quite a few of his recipes. I’ll probably end up making this too. I love fermenting and a fermented pizza sauce sound pretty good.
If it were the stuff would have run concurrently and it wouldn't have taken very long ig
The “But longer” series needs to happen . there’s something so relaxing and satisfying about his videos. 10/10 best chef.
Oh yes!
It's crazy how Josh can extend the process of making a homemade pizza by 2 weeks.
bru its been 2 minutes
brrrrrhhmmm
bruh, you can buy a piglet from a farm wait for it to get big enough to be slaughtered, then do the bacon, that should add a few months
Next time I make frozen fish fingers i'm gonna say that 1 finger = 15 min. so if i cook 40, they are "10 hour fish fingers" too impress my friends.
if he make the garlic butter a black garlic butter itd be crazy
but to be fair, it wouldn't take nearly as long if he just let the sauce ferment WHILE the bacon was being cured, he didn't have to do it one at a time
which he most likely did do
exactly what i was thinking, had to separate each thing for the clickbait i guess
@@hydrodorime375yeah, it would have been 150 hour pizza otherwise…
Joshua is not dumb, that’s exactly what he did. But it had to be extra dramatic for the video 😂
he just added up the time it WOULD take, all together. grow a brain then come back
The “But longer” series needs to happen 😂
But given that cucumber innuendo, I think we need to be specific, or '' but longer '' might be more for only fans
I saw your book in a store and was gonna buy it for myself for Christmas last year. My girlfriend stopped me from buying it saying "someone might get it for you as a gift" aka if she doesn't buy it she'll get someone in her family to buy it for me. Needless to say I ended up with your cookbook last Christmas and have been flipping through it, marking pages I want to try, have done a couple recipes out of it, have wanted to try and compete with recipes you've made adding my own flair. Best gift I never had to buy myself 👌👌👌. Just need my girlfriend or her family to buy me the fancy equipment next, otherwise, planned on buying it myself 😂 but even without the fancy equipment, love the book, love the videos and love the ideas you put out never disappoints.
I've made a lot of ALvin Zhou's long recipe's and they were actually really worth the time (that chocolate cake is WILD). Excited to make a new kind of pizza sauce.
this is not a real sauce... if u do sometings like that in italy we will take u on fire.. sauce mean you cook it.. and this pizza its burned...
Can you answer this post when you have made the sauce and tell if the sauce was worth it?
Same here
Liking the fact he’s been better at showing us regular people without all the fancy and specialized equipment how we can do this.
This man is pure talent. This pizza looks as if it is worth every minute of the prep time. Thank you Josh for giving us the tools we need to push the envelope of fine cooking.
@Hello there, how are you doing this blessed day?
I cannot even fathom the gratification of putting so much time and love and effort into a dish. love this.
But the total hours isn't hours of each project added together. Most of them can be started at the same time or within the time framework of whatever took the longest. So you're not starting 15 days ahead of time. (But I'm loving everything you did!)
I was looking for this comment
Thank you, was looking for this exact comment. Love Josh's content but the whole clickbait bullshittery "meta" of UA-cam content creation is really pissing me off. Smaller channels, that make insanely good content are going under (no, I'm not shilling my own shit, I don't even make content) just because they behave like real human beings and not like validation-addicted attention wh*res, that don't know how to function unless someone tells them how to breathe and they can film it with a camera. I feel like I'm going insane with all the fake BS going on and getting worse in recent years.
Almost everything shown in this video can be started at the same time and then kept in the fridge until the rest is ready. We're talking a few days of time. Not fucking more than 2 weeks (350 hours = 14.5-something days).
@@ThorsShadow
He said you can do all of this while other stuff is happening.
@feralguyver yeah... but it's still clickbait.. if he makes all the stuff while other stuff is in the making, than you can't add the time for every single thing.
Next time I make frozen fish fingers i'm gonna say that 1 finger = 15 min. so if i cook 40, they are "10 hour fish fingers" too impress my friends.
A weeks-long pizza is the most Josh thing ever.
Cooking is the most beautiful form of art.
It always worth it. Thanks for this amazing video.
I like that you were being honest about the butter and ricotta because those really do seem like easily replaceable by store-bought.
Joshua has always been great at what he does in the kitchen. No doubt he's gone through a lot to get to where he is now.
Find info about his first cookbook, Slim Palate, and you'll get an idea of his origin story.
Has this been released on a Friday, this would have been the ultimate “Fermentation Friday” episode 😋 also I love the idea of fermented pizza sauce; I’ll have to try that!
I just made this sauce. It’s fantastic. Just the way it stays on your palette and having the flavors keep cycling is fantastic.
Thank you for the method for making crème fraiche! Sometimes I can get it here, but it is spotty at best. Now I can make it myself.
for the ricotta normally you make the mozzarella and then you cook the used milk to make the ricotta, it is literally called it more time cooked
Se lo dici a qualcuno in Italia, ti da fuoco! DAIII!!!😅
If you say that you make ricotta fro a mozzarella in Italia, someone sets you on 🔥!! Come on!
@@maxpelle ma non dirre cavolate ignorante... ha ragione lui.. infatti si chiama RIcotta, si usa il latte di scarto ricavato dalla lavorazione per la mozzarella, ripeto IGNORANTE, vi fate paladini della tradizione e non la conoscete, datti fuoco tu ;) lui ha dato un informazione correttissima
Ho letto ora che l'avevi già scritto
Non ho lavorato in nessun caseificio ma so pure io che significca cotta nuovamente e che si fa con quello che rimane del latte dopo che si fa il formaggio
@@gabrielemil.133 ok mo ho capito scusa volevi dirlo anche tu
I love the way he goes "oh this is a normal pizz- *realization hits*"
He has some of the best facial expressions
The “But longer” series needs to happen . The “But longer” series needs to happen .
there’s something so relaxing and satisfying about his videos. 10/10 best chef
Thank you for bringing fermentation fridays back (even if it's just this one). I feel listened.
One of my bucket list goals is the make some of the ridiculous time consuming and expensive stuff you make on this channel and try it at least once
I like how he says “one of the most time intensive pizzas I’ve ever made”. Like there’s a pizza that took anywhere near this long… is there something you’re not telling us, Josh?
Love the care and effort you put into all this stuff you do man. Keep it up
The amount of time/effort on the pork belly alone is more than I put in a month's worth of cooking 😂 amazing work as always haha
I would love to see josh make a series where he makes some of the longest recipes like this one and the burrito he made. He could call it But Longer🤣
I love it, definitely worth the time, so long as it's someone else's! To be fair most of the time is just waiting for things to ferment/prove. I'm curious how much actual preparation time was involved.
You are right we usually spend 4 days on our pizza dough so time is important. Love your videos keep up the good work.👍
As someone who worked with pizza for 9+ years, I cannot stress this enough - Dock/perforate your pizza dough. DOCK. YOUR. DOUGH. Josh got a similar effect by pressing the center down well with his fingers. If you don't do this, you're going to have large bubbles throughout your pizza that push your toppings/cheese away from where you placed them, and then those bubbles burn (or just get really dry). I've seen so many supposedly professional chefs get this wrong, and if your pizza comes out with large bubbles in a pizza kitchen it's an automatic fail and you have to remake it. We had a special tool for it, but you can just use a fork if that's what you have, just don't poke all the way through the dough.
Also, Josh is right about the sauce. Most people consider it an afterthought, but the sauce is a huge flavor component in the pizza. Great toppings can't save a pizza with mediocre sauce, but great sauce can save a pizza with mediocre toppings. Even if you don't make it yourself, be selective with your sauce. Spread it slightly less than your cheese, though, so your cheese can grip the crust. It keeps everything from sliding off the moment you pick up a slice.
Wow great video! So much amazing info. ❤
when you lovingly create something it's always better
This is what i call dedication! You're on a whole other level papa!❤❤❤❤❤
That crust looked freaking amazing. Not really a pork fan, so I'd probably go with some nice-ass olives and fresh spinach, but the beauty of pizza is the customization. Also the fact that it tastes amazing.
if u aint a pork fan, try make a beef pastrami :)
Love, dedication, and perseverance. Attention to detail and precision. The best talent in the culinary arts.
Joshua buddy boy... you have my respect. I tip my hat to ya🎩
I’m doing this one. Will be fun. I don’t date my ferments but keep things on my calendar. I’m a fellow cooking nerd Josh, great video and I love both cookbooks!
Love these type of videos BUT why isn’t the video 350 hours?! 🤔
I do love you so much! That sauce is a game changer for me. Didn’t even think of that, can’t wait to make some and with different ingredients, nice one Josh. Xx
do u have any idea how long it would keep?
started the sauce fermentation today! dated mine...I also added different peppers, and a red onion into the mix.
I am so stoked to see you have new videos. ALWAYS BRUTHER
I’ve never wanted a pizza more in my life
Josh, your 350-hour pizza sounds like a true labor of love. As they say, good things come to those who wait, and that includes pizza. 🍕
No it's just dumb. Waste of time it probably isn't better than a day dough.
Please continue the fermentation series again, I learned so much from that.
You've come so far Josh I'm proud of you and definitely will be buying your new book. Thanks for years of content 🎉
The curing salt isn't just washed off completely, part of it will diffuse into the meat's outer layers.
....dang it. I guess i'm gonna have to try that sauce out, because that looks/sounds amazing
I would literally pay to work for josh just so I can try the food.
just bought your cook book. know nothing about cooking but you inspired me man
Such a creative video idea i love it
Joshua is the only man that can rival Alvin Zhou at making food for a long time
Joshua! For cooking your pizza bottom without burning your crust you want to run your Gozney oven on the high setting and then turn the heat down right after you launch your pizza, do quarter rotations of the pizza every 30 or so seconds and then turn the flame up if needed at the ened The main problem with these small pizza ovens is that they don't generate the dry heat pressure to cook the bottom fast enough nor are they large enough to move the pizza to a lower heat zone that a larger dome oven would be able to provide.
using this videos logic i've lived for 57 hours just during the last day!
24 hours breathing + 8 hours sitting + 6 hours studying +2 hours youtube + 8 hours sleeping + 8 hours lying down + 1 hour walking. that's an amazing trick!
Im so jealous of this guys neighbors It probably smells heavenly whenever he makes pizza.
If someone actually makes this pizza you gotta share your results
I will! I'll start next weekend and will keep you up to date if you actually want to know! (I'm a very bad cook so factor that in :D)
@@PerjantaiVideot regardless of if you’re a bad cook or not I’ll see the comment replies in my notifications so whatever you send I’ll be able to respond, you got this good luck!!!
@@PerjantaiVideot YAS! please update!
@@PerjantaiVideotis it finished?
@@PerjantaiVideotI need to know how this went
hey big guy we didn’t forget. July 4th has passed, hope you conquered Operation Get-Shredded
This was the comment I was looking for lol
always been great at what he does in the kitchen. No doubt he's gone through a lot to get to where he is now.
your editing never misses
OVEN STEEL!!! Everyone should get one for all the reasons lol. WAY better than a stone and far more durable.
Oh man, can't wait to make that sauce! I've been making sourdough pizza for about a year now and use the same dough as my bread dough. Will likely try good 00 flour soon
Edit: I made the sauce and it was delicious! We used a Serrano pepper which mellowed out during fermentation. Hint: raw it make for a wonderful salsa!
Hey Josh. Real quick question but that sauce looks soooooo good. How would I be able to preserve it to be used for future pizzas if I didn’t use it all for the first set? Like refrigerator and after 3 weeks it’s not fit for consumption.
Love the videos and please keep them going❤
Freeze it
Ordered your book, the least I could do after watching hours of your content for free. Dude, I know you’ve been to Norway, now it’s time for Sweden!
4:12 the gozney dome hits another level of perfection when making pizza
This is DEDICATION to the craft of cooking AND making pizza! Most of us very honestly will probably never do this. lol. But Ill be honest , I’m tempted to maybe try it someday! At least makin the sauce! Which sounds amazing. :)
This is the kind of stuff I like. I’ve made all these things! Please set aside some time to make some more videos like these!
“And this is the quick and simple Italian food, yes?”
- Antonio Carluccio
i love your vids they inspired me to learn how to cook so i could help my mom
Let´s call it BUT LONGER
"You know you could have aged that stuff at the same time and divide that time by almost 3 right?"
"Its a 350 hour pizza!"
A timelapse recipe breakdown that'd make even Heston Blumenthal say "You're taking the piss."
i really just watched this man make butter like it's part of his daily routine
now make a 35 second pizza!!!!!!!!!!!
Conspiracy theory: When Josh tasted the pizza, you could clearly see that the bottom was blond, so blond in fact, that it couldn't have come from that 750 degree hell pit. Conclusion: Josh may have gotten his pizza a little too GBD and had to use the conventional oven one for the shoot to avoid the "burned to a crisp commenters". In his defense though, slightly burnt bread is DELICIOUS imho.
I am gonna be pretty honest here. I watched about... 7 videos of yours. I am not very selective with my channel WITH the exception of culinary channels because i really use then... this video convinced me to subscribe. Shit that pizza looks GOOD
This was beautiful. I am going to do this.
The base looked undercooked slightly but looked like a good pizza, best way to tackle this is to allow the flame to heat the stone more and die down slightly so you can cook the base without burning the rest of the pizza.
Great tip if you are adding a lot of toppings or wet ingredients such as ricotta is to Cook the pizza with just the sauce for 30 seconds and add the ingredients halfway through. Makes the pizza have a great base everytime :)
Joshua: "Don't waste time, when one thing is on the process of being done, do another to save time".
Also Joshua: "Nah, this totally took 350 hours. It was not just waiting for 95% of the way, trust"
I will for sure do the sauce tho, it honestly looked like top tier sauce
Really nice vid, Josh!
BRO that looks amazing.
And so Josh invented a pizza-based theory of time dilation.
This man went from one of my favourite content creators to someone who annoys me simply by existing.
Agreed. I miss the bread recipes and other recipes. Now it's just let me make the most ridiculous, expensive, time intensive recipes 99% of people will not make.
Wtf.
I don’t know about this, pizza is made to be easy and tasty, but i see what you are doing, everything else is just perfect, waiting for the book to come in :)
pro tip: writing the actual date on the bag is more helpful than the text "Put the date :)"
Just a question. Why are you adding numbers/hours. It can be done in half the time if you do the things you did together. Like make Bacon and sauce at the same time and then 2 days to go make dough?
I put red wine in my pizza sauce... so I guess my pizza took me 12 years to make 🙃
Thank you for the best pizza's sauce recipe🍕
You forgot to take into account the time taken for the cheese
Im so fucking done with that dumb ass shit bell sound effect. Good video tho
Technically a Vegetable is any part of a plant that is edible.
Fruits are the seed-containing part of the plant that has been produced by a flower.
Since a fruit is still an edible part of the plant, all fruits are vegetables (but not all vegetables are fruits)
I actually spent two years aging my own hard grating cheese to put on top instead of using Parmesanio Reggiano so my pizza took 17,520 hours to make.
Already preordered! Can’t wait! 🎉
I am makin this recipe!
Yum
You are a hoot Joshua 😂❤
You forgot that pig took 1 year to grow. The plants it was fed took another 3 months to grow. Forming the universe to grow the plants took… a few more years before that… so we are talking about at least more than three years of existence to create this pizza
I started watching this channel when Fermentation Fridays were a thing so the little shoutout at 2:26 was nice.
I work at a fine dining italien restaurant, where we does this... Some of our pizzas takes a week to prepare everything that goes on it, so we always prep way beforehand with weeks of work prior
Whats the cheese cloth for on the fermented sauce? If theres plastic wrap, then nothing is getting in? or out?