@CAepicreviews relaxed is terrible advice. You're supposed to push. That opens naturally when you push. Sphincters naturally close when they are relaxed.
This comment has the most thumbs up on this video and yet content creators like MXR plays are being banned and Causal Geographic is being age restricted. All while there are channels up that are essentially corn and cater to pdf files. Might not be so bad if guidelines weren't so blurry and if they didn't randomly strike creators down whom are wholesome comparatively. And here is a comment like this one. I thought there was a "UA-camKids"? Doesnt make any sense to me. If there is a part of the domain that is specifically for youth why do the guidelines on this side of the platform seek to punish their creators for producing entertainment for people who aren't teenagers? I wish UA-cam never became as successful as it is. It does not deserve even half of the talent they have working their lives away trying to move up within.
@chozengaming8547 how do you know I've never tried them? What do you know about how I conduct research about all different type of matters? You could have asked me why I have this opinion, instead you jump to conclusions and make generalisations... but glad to know it works for you!
Selling private data about their patients Saying they aren't responsible for checking if the people they hire are licensed "No guys, trust us. We changed"
My kids watched this with me and literally asked: “Daddy, what’s a beat off?” I told them it’s something that happens in a baking show. Thank you Babish.
@@Krackerjax Or, just a thought, it _could_ be because the timestamps on the comments don't count from the same point as the video upload time. The video time is calculated at the moment you first load the page. The comment time, however, is calculated from the moment you load that specific comment, which doesn't happen until _after_ the page has fully loaded, _and_ you choose to scroll down to the comment in question. I think if you reload the page, and then immediately scroll down to this comment, you'll find that the post time is more than 48 minutes after the video upload time. (Or not, since it's been more than an hour, so both times will be rounded to the nearest hour.)
@@Zaque-TV mythbusters did an episode about this, and iirc, there's not actually much difference due to, y'know. Farting. Also, consider that you're putting your toothbrush, that probably marinates in that "worse" air all day, into your mouth.
pro tip: dont puree your tomatoes. you introduce a lot of oxygen which makes it change both in color and flavor. use a food mill instead or just be vigilant with your hand crushing.
Andrew's pie being fresher could absolutely have been a major factor. Fresh pizza hits so much different than one that's been in a box for any amount of time
It's such an unpolished format that if Alvin was the one behind this series he wouldve already gotten so much BS from the Babish purist portion of the community
@@murkythunder my bad for having preferences. I'll follow everything you tell me to like from now on so I won't annoy poor old murkythunder. M'lord, what should my opinion be of this format then?
Don't lose sight of the factor that Babish spends hours (or days) trying to best these joints, when restaurants are not just trying to make the best dish, but to create a system to do it a hundred times a day, consistently.
dont lose sight of the fact that a restaurant spend weeks or months perfecting their dish before coming up with a system to do it faster and more consistent
The sauce and dough will be the same no matter how fast they assemble the pizza. The curious thing is... does the speed negatively affect the aim for perfection in any way? Would making the pizza slower and more deliberately end up with a better balance of sauce and cheese? At some later point, it would be interesting to see Andrew aim to perfect his "recipe" and assembly process... and then, make 2 different run throughs. One is to do is fast, as if he was operating a pizzeria, and the other done more slowly, as if handcrafting the pizza to be the very best.
I could give you 3 weeks and you still wouldn't be able to compete with a 5 minute crafts version of a Michelin star chef. These people sometimes have decades of experience, which Banish does not. If balances out.
I absolutely love how classic beats fancy when you put it to an actual taste test. I have my prejudices about "foodie culture" and it's a blast to see them confirmed.
Why cannot I find any comments about how absolutely hilarious Brad is 😂 B: “I’ll just chew into this microphone and make moaning sounds” A: “Get bigger please!” B: “Sounds like me on a first date” I’d never seen him before or heard these many comments from him haha. Starting to better understand why the two of them get along so well 😂♥️
I'm disappointed the first practice pizza made with ordinary grocery store ingredients wasn't included in the tests. It might well have come in first 🙂
I mean, you have a bunch of nostalgic New Yorkers who grew up with something as standardized as Joe's; I'm not sure how you aren't going to have some mild subconscious bias for it, no matter what you do. That's not a complaint, but I wonder how this would have gone testing it on non-New Yorkers.
Two things: I'm always so excited to see Steve, as a big fan of his old Game of Thrones videos. And it occurs to me - and maybe I'm crazy on this one? - but Sylvie reminds me SO MUCH of a blonde version of Chelsea Peretti it's crazy.
@@Justin-jy6vm I'm a big fan of the show Shrinking, and Heidi is on that, and I actually almost came back to edit her into my original comment as well... ha!
They genuinely have just terrible people judging, people that have no experience in the food industry and eat fast food as they edit videos or promote their streams lol.
I can't begin to tell you how happy I am with how far this channel has come, I've been watching you for so dang long and to have such long and cinematic like videos that still keep me wanting to watch the whole thing just because how awesome your personality is is so amazing 💕
I worked at an Italian cafe for 5 years in the 90s. We found that half kings bread flour and half ap made the best pizza dough after trying like 100 different versions, with between 60 to 70% hydration. We made the best pizza I've ever had. We spent 12 days in NYC trying every pizza place we could find, then went back to Orlando and started our own 6 month Pizza making journey. A 24hr roomtemp ferment was what we ended up going with. I wish the cafe was still open, but unfortunately the owner passed & it was sold. Cypriana cafe was amazing.
I haven't watched much Babish in the last few years, but I'm so happy I returned. This new Babish is so fun. I'm looking forward to watching him beat off again.
The reason why the dough was fighting you is because sometimes you have to let the dough rest and relax for 10 to 15 minutes and then try again. The gluten has to relax.
He literally picked the most mid Italian brand. He could have just gone to Arthur Ave in NYC and gotten the real Italian stuff. Or just Di Napoli from Cali.
As an American, that’s one of my least favorite canned tomato companies. Bianca Di Napoli are my personal favorite but not everywhere sells them. I find Cento whole peeled San Marzano tomatoes to be the best widely available canned tomato imo
Eh, Little Caesars is from the Detroit area, and makes pizzas that way. Sbarro is at least from NYC and cooks a NY style. (I like Little Caesars more, this just for the sake of the joke)
Sbarro's is nostalgic for me because there used to be one at a mall I used to go to with my grandpa.Though, I heard that they recently "fell off" so to speak.I haven't had their pizza in years so I wouldn't know.
I use diastatic malt powder all the time and I never had a problem with it preventing a dough to rise. However I don't use it to make pizza dough. For pizza I use a biga.
to those who know, kitchen sinks may have additional water filtration systems (like reverse osmosis or water softeners) to ensure the water is safe for cooking and drinking, while wash hand basins usually do not have such systems.
Floor pizza with bathroom tap water. 😭 Having now watched the full video, I wonder if the order of tasting the pizzas mattered any! As they say, hunger is the best spice, and the first few bites tend to taste the best because it is more novel/exciting than the taste of...air. That's also a theory as to why people can eat so much at Thanksgiving or a buffet-just as your taste buds get bored of one dish & inform the brain you're getting full, you switch dishes, exciting your taste buds with new flavors & telling the brain there's potentially more varied nutrients to stay hungry for.
Sylvie is hilarious. I also can't handle red sauces (pastas too) so I know the rest of her day was a little rough! Thank you for your sacrifice though!😂
Your crust isn't rising at the edges because you are rolling it all out with a rolling pin. I don't know the secret to pizza dough that doesn't fight when you stretch it out at home though. I've been making pizza for 40 years and it still says "dough says no." I think it's just time and patience to do with your hands, and don't press the edges... work from the inside out.
I’ve found temperature, being properly proofed and adding an autolyse to be three of the biggest factors for making pizza easier to stretch. But yes, when all else fails just leave it for 5-10 minutes and start stretching again lol
Every comment feeds the algorithm, but if it also improves the chances of people understanding how much of a scam Betterhelp actually is, then that's still a win. Additionally the algorithm hates when people stop watching a video after the first minute, so the sponsorship segment is well placed to achive just that.
@@ashleybriggs1198 All the patient notes got leaked at one point because they lacked in security, and from what I’ve heard they sell info to advertisers (I don’t know that last part for certain though). But the real question is why are they storing patient info online in the first place?
But on top of storing patient data online in an unencrypted database, it just feels really weird that they’re sponsoring people when they’re a therapy service. I don’t think I’ve ever seen that before
Quick research on diastatic malt powder because I'd never heard of it and maybe some of you guys were also curious: If I understood correctly, it's malt that was dried more gently, in a way that keeps the enzyme intact which splits starches into sugars (the same family of enzymes that's in your saliva that makes bread taste sweet after you chew it for a while). So I'm guessing the reason why too much of it ruins your texture is because you turn too much of the starch - which you need for structure - into sugars.
When using San Marzano tomatoes, it's better to NOT to blend them. They are usually sweeter then normal ones, and broken seeds are adding little bitterness to the taste...
Who is going to tell Andrew that bathroom water tap goes through different health inspection processes than the ones specifically for kitchens and cooking?
I've had 20 years experience making pizza dough and Andrew's descriptor of how it needs to just "feel right" is the most on point thing I've ever heard about dough.
I get that, but if you stick with it there will come a day where you pull a proofed ball of dough out of the bowl and just say "Oh yeah" And on that day, you will know.
If your dough fights you, don't beat it off or force it. You won't win that fight. Let it sit for a few minutes and come back to it after it relaxes. Lots of pizzerias have a few pre-stretched/half-stretched doughs lined up ready for the final top and bake
Seeing you fight with the dough made me feel better about myself😂 I tried making pasta from scratch one time and it just would not work with me and I haven’t tried since😂
i thought the one thing, that distinguishes original NY pizza, was that it's (historically-there was a reason for it, which I forgot) baked in coal fired brick-ovens, which leads to very hight temps and a specific heat spread. You know, not the slize part. But what do I know I guess.
the lyrics to Baz Lurhrmans “Everybody’s free To Wear Sunscreen” capture this Episode of Beating Off with/ Babish for me … on to vertical farming your own Lettuce for the Caesar Salad Toss Off !Gold
That's it, Babish. You've peaked pizza. As much as I've loved all your pizza videos, that pie looks like my perfect pie, and no more pizza videos will be necessary for me. Thank you. From what you've said, walking through the making, to eating the finished product with my eyes - you did it. You clocked pizza.
it’s kinda funny that people get so mad about calling pizza burnt when it’s obviously burnt that babish calls it burnt, then says it’s not burnt, then describes something tasting burnt.
29:04 as a maths teacher it hurt me watching you trim down 2 other pizzas when you had full control to cut your own pizza to WHATEVER size you wanted in the first place Babishhhh!! 😂 You're cute.
I worked in the pizza business for 13 years. Higher hydration will make the dough more easily workable. Also, the rolling pin is pushing out all the air, which is part of what creates that crispiness. You need to leave a little air in the dough. You do that by only using your hands. Nonetheless, kickass video IMO!
Try kneading longer in the stand mixer. 20 mins total kneading time. After the first 10 mins pause for 5 mins, knead for 5 mins, pause again for 5 mins lastly knead for another 5. 3 day cold ferment. Proof at room temp for 3 hours.
I have the Koda 2 Max. Since the top of the deck is not heat controlled, I start with the pizza on an oiled screen for about four minutes (700f stone) with the burners down. Screen off and then burners back up to medium for 4-5 minutes to finish the crust. You wont get the flop.
I remember watching PBS as a kid; I think the show was called "World At War." The narrator would say, "At the battle of so-and-so, the Brits beat off the Germans." Later on, I'd hear, "At this battle, the Germans beat off the British troops." Whole lotta beating off in the Second World War.
Next installment of the Beat Off series has to be with Gyros. No way you can beat off the Greeks when they get oiled up.
I was thinking cake decorations
Gotta be careful, no matter how much oiling, going greek can be painful if you don't practice and do it right.
@@TacComControl You also need to stay relaxed so it doesn't hurt too, even with practice.
@CAepicreviews relaxed is terrible advice. You're supposed to push. That opens naturally when you push. Sphincters naturally close when they are relaxed.
Surely it would be easier to beat them off once they're oiled??
I love watching Andrew beat off!
wait
Pause
No, no. He's got a point.
We still doing "phrasing"?
This comment has the most thumbs up on this video and yet content creators like MXR plays are being banned and Causal Geographic is being age restricted. All while there are channels up that are essentially corn and cater to pdf files. Might not be so bad if guidelines weren't so blurry and if they didn't randomly strike creators down whom are wholesome comparatively. And here is a comment like this one. I thought there was a "UA-camKids"? Doesnt make any sense to me. If there is a part of the domain that is specifically for youth why do the guidelines on this side of the platform seek to punish their creators for producing entertainment for people who aren't teenagers? I wish UA-cam never became as successful as it is. It does not deserve even half of the talent they have working their lives away trying to move up within.
@@nattydelights6381 resume
Friendly reminder if you need support for your mental health Betterhelp is NOT the way to go
As someone who used them. I hard disagree. Stop getting all your takes from the internet about things you've never tried.
@@chozengaming8547 Industry plant over here
@chozengaming8547 how do you know I've never tried them? What do you know about how I conduct research about all different type of matters? You could have asked me why I have this opinion, instead you jump to conclusions and make generalisations... but glad to know it works for you!
I mean the FTC busted them for sharing customer info but come on now!
Selling private data about their patients
Saying they aren't responsible for checking if the people they hire are licensed
"No guys, trust us. We changed"
My kids watched this with me and literally asked: “Daddy, what’s a beat off?”
I told them it’s something that happens in a baking show.
Thank you Babish.
that's really impressive how you watched a 48 minute video in only 27 minutes. you must teach us this power
@@Krackerjax 1.75x/2x speed.. usually how i watch all my youtube videos also.
@@Krackerjax 24m x2 speed + 3m to write a comment, even without any skips, not hard.
@@Krackerjax Or, just a thought, it _could_ be because the timestamps on the comments don't count from the same point as the video upload time.
The video time is calculated at the moment you first load the page. The comment time, however, is calculated from the moment you load that specific comment, which doesn't happen until _after_ the page has fully loaded, _and_ you choose to scroll down to the comment in question.
I think if you reload the page, and then immediately scroll down to this comment, you'll find that the post time is more than 48 minutes after the video upload time. (Or not, since it's been more than an hour, so both times will be rounded to the nearest hour.)
how did they feel about all the ED jokes
i love when andrew talks about oiling up italian men in his beat off series
38:14 Kendalls face and tone as she says "More?" is just the most adorable thing of all time
I’m going to miss her so much 🤧 but wishing her all the best in her new adventures!!!
@@scaredsquee Is she leaving? Say it ain't so!
SHE'S LEAVING??!
@@undercover_idiot She's going to Australia. From what I can see online, it's probably only for a year and she'll still be posting some stuff for BCU.
I love these because for half the episode it's like someone left Babish unsupervised and feral so this is the result. Fighting Gods.
i cant believe he stole water from a pizzeria.
edit: HE DID IT AGAIN?!
Bathroom sinks have poo particles from the air
@@Zaque-TVhe didn't ladle water out of a sink, it came from a freaking faucet
unsure as to what is groundbreakingly unbelievable about this
@@Zaque-TV mythbusters did an episode about this, and iirc, there's not actually much difference due to, y'know. Farting.
Also, consider that you're putting your toothbrush, that probably marinates in that "worse" air all day, into your mouth.
I thought you were joking…until I saw the clip…
25:52 "any one can be a great lover...:." then the dough starts to tear. That was one of the few where I actually burst out laughing.
Karma...
pro tip: dont puree your tomatoes. you introduce a lot of oxygen which makes it change both in color and flavor. use a food mill instead or just be vigilant with your hand crushing.
This cannot be understated
When I make sauce for canning, I use the strainer attachment for my meat grinder. Works great for making applesauce too.
Just puree under a vacuum!
easy!
You also crush the seeds which makes the sauce more bitter
Is that why Andrew's tomato sauce looked a bit pinkish after the puree?
Brad adds a weird layer to Babish videos. He’s seriously unhinged when Brad is around and I’m here for it😂
Andrew's pie being fresher could absolutely have been a major factor. Fresh pizza hits so much different than one that's been in a box for any amount of time
They were all reheated.
@@spockola the pizzas from the store have been cooked once, reheated when bought, and then reheated yet another time. That's one too many times.
It's such an unpolished format that if Alvin was the one behind this series he wouldve already gotten so much BS from the Babish purist portion of the community
@@Pyxyty oh please this isn't a scientific study, it's a youtube video. ppl like you are so annoying
@@murkythunder my bad for having preferences. I'll follow everything you tell me to like from now on so I won't annoy poor old murkythunder. M'lord, what should my opinion be of this format then?
Don't lose sight of the factor that Babish spends hours (or days) trying to best these joints, when restaurants are not just trying to make the best dish, but to create a system to do it a hundred times a day, consistently.
dont lose sight of the fact that a restaurant spend weeks or months perfecting their dish before coming up with a system to do it faster and more consistent
The sauce and dough will be the same no matter how fast they assemble the pizza. The curious thing is... does the speed negatively affect the aim for perfection in any way? Would making the pizza slower and more deliberately end up with a better balance of sauce and cheese? At some later point, it would be interesting to see Andrew aim to perfect his "recipe" and assembly process... and then, make 2 different run throughs. One is to do is fast, as if he was operating a pizzeria, and the other done more slowly, as if handcrafting the pizza to be the very best.
I could give you 3 weeks and you still wouldn't be able to compete with a 5 minute crafts version of a Michelin star chef. These people sometimes have decades of experience, which Banish does not. If balances out.
Trying to beat off NYC pizza is certainly a pretty lofty goal. Can't wait to see how this finishes.
I absolutely love how classic beats fancy when you put it to an actual taste test. I have my prejudices about "foodie culture" and it's a blast to see them confirmed.
All of Italy is laughing
@@MaticTheProtook? They're different types of pizza
Sauce everywhere
@@MaticTheProto Italy ain't know how to make American pizza, but Italian Americans sure do, and they do it right!
“I wanted to lose… so from that perspective, I won.” Is an underrated statement
Why cannot I find any comments about how absolutely hilarious Brad is 😂
B: “I’ll just chew into this microphone and make moaning sounds”
A: “Get bigger please!”
B: “Sounds like me on a first date”
I’d never seen him before or heard these many comments from him haha. Starting to better understand why the two of them get along so well 😂♥️
Dude's got an appropriate last name because all his jokes are cash money.
I'm disappointed the first practice pizza made with ordinary grocery store ingredients wasn't included in the tests. It might well have come in first 🙂
I mean, you have a bunch of nostalgic New Yorkers who grew up with something as standardized as Joe's; I'm not sure how you aren't going to have some mild subconscious bias for it, no matter what you do.
That's not a complaint, but I wonder how this would have gone testing it on non-New Yorkers.
I don't know Kendall. But, how she holds the glass at 37:32 is exactly how I would expect her to.
Oh, you're right. Wow
I had the exact same thought and had to rewind, but noticed she was keeping her grubby pizza pokers off the glass is all.
Two things: I'm always so excited to see Steve, as a big fan of his old Game of Thrones videos. And it occurs to me - and maybe I'm crazy on this one? - but Sylvie reminds me SO MUCH of a blonde version of Chelsea Peretti it's crazy.
I'm with you on Sylvie being a blonde version of Chelsea Peretti, I had the same thought
Yeah totally!
Or Heidi Gardner from SNL
@@Justin-jy6vm I'm a big fan of the show Shrinking, and Heidi is on that, and I actually almost came back to edit her into my original comment as well... ha!
@@JeffKelly03 Ha, I was going to mention shrinking too but knew she had been on SNL for a while and SNL is more popular
With all the ED jokes, I’m shocked this isn’t sponsored by BlueChew 😂😂
Water from the bathroom sink? Just like the professionals....
Better than back of the toilet.
Not gonna lie, that disgusted me.
Straight out of Idiocracy. "Water? You mean, like from a toilet?"
@@benson8686 Water from a sink disgusted you?
@@benson8686 sink water disgusted you? You literally clean your hands with those
Let’s get the girl who hates pizza to judge a pizza competition. 😂
A beat off you mean
She's the perfect judge then! No favoritism.
@@connor1586 She just whined about everything lol, what a terrible person to have on the show in general.
@@Matthew-hy1qpDid we watch the same video?? She was one of the more insightful judges. Really didn't expect it from the self-proclaimed pizza hater.
@@アイギス-e4s Nah, I disagree.
Some pizzas age better than others, might be that Lindustry is one of those that really does get worse with time.
the L'industrie slice andrew ate on cam at the start looked 10-20x better than the L'industrie slice in the taste off at the end
They genuinely have just terrible people judging, people that have no experience in the food industry and eat fast food as they edit videos or promote their streams lol.
Pilot G2 is a solid pen choice. In my top 5. I wish I was kidding, but I've been teaching for 20+ years and I've become that picky.
Is the last time we see Kendall!?!?!?!? 😭😭😭 what a gem
What? No more Kendall? I love Kendall!
What happened with Kendal?
If comments are correct she's moving to Australia @@grundgymoozuh8427
@@grundgymoozuh8427 I've read in other comments that she's apparently moving to Australia
6:11 Pilot G2 is the correct pen for all occasions 💖
Real
when you read the oregano label which im sure no one does. it specifically says to add the oregano at the end when you're done cooking.
Wow, I never thought to check the usage instructions on oregano lol
I like to put some in with everything else *and* add some toward the end.
Winning at a Beat off sounds better than being a master baker
Just wait until you hear the name of the winner for a fishing competition
@@tpd1864blakemaster angler?
I can't begin to tell you how happy I am with how far this channel has come, I've been watching you for so dang long and to have such long and cinematic like videos that still keep me wanting to watch the whole thing just because how awesome your personality is is so amazing 💕
I worked at an Italian cafe for 5 years in the 90s. We found that half kings bread flour and half ap made the best pizza dough after trying like 100 different versions, with between 60 to 70% hydration. We made the best pizza I've ever had. We spent 12 days in NYC trying every pizza place we could find, then went back to Orlando and started our own 6 month Pizza making journey. A 24hr roomtemp ferment was what we ended up going with. I wish the cafe was still open, but unfortunately the owner passed & it was sold. Cypriana cafe was amazing.
So we've got a pizza made on the floor with bathroom water... got it!
Also, it would be neat to see Andrew go blindfolded and try them all as well.
I haven't watched much Babish in the last few years, but I'm so happy I returned. This new Babish is so fun. I'm looking forward to watching him beat off again.
Always enjoy seeing the wider team take centre stage for a bit.
“This is in no way a diss…”
Offers the biggest diss to pizza one could offer.
Andrew has major Plankton energy this episode of Andrew Rea's Big Babish Beat-Off Bonanza
That's a great title. 😂
The reason why the dough was fighting you is because sometimes you have to let the dough rest and relax for 10 to 15 minutes and then try again. The gluten has to relax.
Bring back Kendall!
Or better yet, move to Sydney too Babish!
Kendall left??
Brad is the glue holding Andrew together.
As a European it's funny to see our budget option San Marzano tomatoes be your "extra fancy elevated" tomatoes.
He literally picked the most mid Italian brand. He could have just gone to Arthur Ave in NYC and gotten the real Italian stuff. Or just Di Napoli from Cali.
As an American, that’s one of my least favorite canned tomato companies. Bianca Di Napoli are my personal favorite but not everywhere sells them. I find Cento whole peeled San Marzano tomatoes to be the best widely available canned tomato imo
Doh! The second time you made the fancy dough, it looks like too used the regular fleischmann's yeast rather than the yeast from Vienna
I thought I was the only one who noticed this, sort of threw me off for the rest of the video
Thank you Brad for folding it like a sane person
Yes and also for moaning while eating, that made me laugh.
Can’t believe you dodged the best NYC slice shop… Sbarro?
Pfftt, try Little Caesars. Life changing.
And these people call themselves New Yorkers, sheesh
Eh, Little Caesars is from the Detroit area, and makes pizzas that way. Sbarro is at least from NYC and cooks a NY style.
(I like Little Caesars more, this just for the sake of the joke)
Michael Scott is that you?
Sbarro's is nostalgic for me because there used to be one at a mall I used to go to with my grandpa.Though, I heard that they recently "fell off" so to speak.I haven't had their pizza in years so I wouldn't know.
You don't add sugar when using diastatic malt powder because the amylase in the malt powder converts some of the starch to sugar.
I use diastatic malt powder all the time and I never had a problem with it preventing a dough to rise. However I don't use it to make pizza dough. For pizza I use a biga.
Yup, adding sugar is just unnecessary at that point
What if on Thanksgiving, you make all the dinner dishes from Shrek 2? Maybe it'll be cool to reenact the argument from Shrek and Harold
to those who know, kitchen sinks may have additional water filtration systems (like reverse osmosis or water softeners) to ensure the water is safe for cooking and drinking, while wash hand basins usually do not have such systems.
Floor pizza with bathroom tap water. 😭
Having now watched the full video, I wonder if the order of tasting the pizzas mattered any! As they say, hunger is the best spice, and the first few bites tend to taste the best because it is more novel/exciting than the taste of...air.
That's also a theory as to why people can eat so much at Thanksgiving or a buffet-just as your taste buds get bored of one dish & inform the brain you're getting full, you switch dishes, exciting your taste buds with new flavors & telling the brain there's potentially more varied nutrients to stay hungry for.
Sylvie is hilarious. I also can't handle red sauces (pastas too) so I know the rest of her day was a little rough! Thank you for your sacrifice though!😂
Your crust isn't rising at the edges because you are rolling it all out with a rolling pin. I don't know the secret to pizza dough that doesn't fight when you stretch it out at home though. I've been making pizza for 40 years and it still says "dough says no." I think it's just time and patience to do with your hands, and don't press the edges... work from the inside out.
I’ve found temperature, being properly proofed and adding an autolyse to be three of the biggest factors for making pizza easier to stretch.
But yes, when all else fails just leave it for 5-10 minutes and start stretching again lol
Andrew taking water from the pizzeria bathroom feels like the petty equivalent of stealing trade secrets from a competing company.
Every comment feeds the algorithm, but if it also improves the chances of people understanding how much of a scam Betterhelp actually is, then that's still a win. Additionally the algorithm hates when people stop watching a video after the first minute, so the sponsorship segment is well placed to achive just that.
what are the problems with it? I’ve had a few sessions and it seemed pretty helpful to me so far
@@ashleybriggs1198 All the patient notes got leaked at one point because they lacked in security, and from what I’ve heard they sell info to advertisers (I don’t know that last part for certain though). But the real question is why are they storing patient info online in the first place?
But on top of storing patient data online in an unencrypted database, it just feels really weird that they’re sponsoring people when they’re a therapy service. I don’t think I’ve ever seen that before
@@ashleybriggs1198 you can't commodify mental wellness, it is gross and for profit garbage...
I was really sad to see them here again. They are an awful awful company.
The way you trimmed them down off the sides is how I ate for free off my roommates for years as a college kid without them knowing 😅
The water idea is CRAZY. gonna try it here in Philly
Brad is the sneaky MVP of this episode
Quick research on diastatic malt powder because I'd never heard of it and maybe some of you guys were also curious:
If I understood correctly, it's malt that was dried more gently, in a way that keeps the enzyme intact which splits starches into sugars (the same family of enzymes that's in your saliva that makes bread taste sweet after you chew it for a while). So I'm guessing the reason why too much of it ruins your texture is because you turn too much of the starch - which you need for structure - into sugars.
Andrew Jarjigian has some great reciles using malt powder
When using San Marzano tomatoes, it's better to NOT to blend them. They are usually sweeter then normal ones, and broken seeds are adding little bitterness to the taste...
Hand crushed is the way to go
Who is going to tell Andrew that bathroom water tap goes through different health inspection processes than the ones specifically for kitchens and cooking?
The dough gets cooked anyways, who cares!
Vienna isn't Italy? King Victor Emmanuel III would like to disagree.
22:20 me hand whipping honey with a tiny whisk while watching 😂 Why AM I doing this? If I just make a bigger batch I can use the electric mixer lol
0:34 That transition was on purpose😭
I love the karma when he tears the dough. He knew he asked for it. Great series, Babish
I've had 20 years experience making pizza dough and Andrew's descriptor of how it needs to just "feel right" is the most on point thing I've ever heard about dough.
The problem for the casual pizza maker is we dont have a clue of what that is so is useless
I get that, but if you stick with it there will come a day where you pull a proofed ball of dough out of the bowl and just say "Oh yeah"
And on that day, you will know.
this channel has gone places since I first subscribed, and I'm here for it
If your dough fights you, don't beat it off or force it. You won't win that fight. Let it sit for a few minutes and come back to it after it relaxes. Lots of pizzerias have a few pre-stretched/half-stretched doughs lined up ready for the final top and bake
Seeing you fight with the dough made me feel better about myself😂 I tried making pasta from scratch one time and it just would not work with me and I haven’t tried since😂
This content right here. More. Chaos, humour, actual knowledge... yes.
This episode felt more like relationship advice with Babbish while he makes his friends pizza and I’m here for it lol
Culinary Team, Comedy Team or perhaps both funniest episode so far.
More beating off, please!!!
(seriously it is my fav babish series ever)
what is normal? a snivelling little pile of secrets, but enough talk, bread at you.
i thought the one thing, that distinguishes original NY pizza, was that it's (historically-there was a reason for it, which I forgot) baked in coal fired brick-ovens, which leads to very hight temps and a specific heat spread.
You know, not the slize part.
But what do I know I guess.
21:38 a potential answer to this is to add an autolyse. Adding one will make the pizza significantly easier to shape
the lyrics to Baz Lurhrmans “Everybody’s free To Wear Sunscreen” capture this Episode of Beating Off with/ Babish for me … on to vertical farming your own Lettuce for the Caesar Salad Toss Off !Gold
My kids watched this with me and literally asked: “Daddy, what’s a beat off?”
Thank you Babish.
"well kids when a man loves a woman..."
I wish I never read this.
That's it, Babish. You've peaked pizza. As much as I've loved all your pizza videos, that pie looks like my perfect pie, and no more pizza videos will be necessary for me. Thank you. From what you've said, walking through the making, to eating the finished product with my eyes - you did it. You clocked pizza.
the funeral music in the background is just brilliant XD some sad chello while babish puts the fancy pizza in the oven
Love this format SO much. Keep doing it please. Andrew, youre a gem
As a part time babish viewer i thought sylvie as Courtney from smosh for a second
it’s kinda funny that people get so mad about calling pizza burnt when it’s obviously burnt that babish calls it burnt, then says it’s not burnt, then describes something tasting burnt.
The beat off still sounds weird
Its meant to...
Something tells me that was fully intentional
@Jamo2000 I thought I'd get used to it
I like it
@@Aether_GM me too. Sometimes.
when you "stole" their water i cracked. i love your show babish :')
29:04 as a maths teacher it hurt me watching you trim down 2 other pizzas when you had full control to cut your own pizza to WHATEVER size you wanted in the first place Babishhhh!! 😂 You're cute.
2:45 I like how the “deli grocery” on the left printed their name backwards - it just shows what you have to do to be unique in New York.
Please PLEASE do a pop tart ranking video. :D
I worked in the pizza business for 13 years. Higher hydration will make the dough more easily workable. Also, the rolling pin is pushing out all the air, which is part of what creates that crispiness. You need to leave a little air in the dough. You do that by only using your hands. Nonetheless, kickass video IMO!
Try to make a dish using only local ingredients? Might be fun
Try kneading longer in the stand mixer. 20 mins total kneading time. After the first 10 mins pause for 5 mins, knead for 5 mins, pause again for 5 mins lastly knead for another 5. 3 day cold ferment. Proof at room temp for 3 hours.
I'm sure the comments on this video will be totally normal and happy at another great episode of Babish!
I have the Koda 2 Max. Since the top of the deck is not heat controlled, I start with the pizza on an oiled screen for about four minutes (700f stone) with the burners down. Screen off and then burners back up to medium for 4-5 minutes to finish the crust. You wont get the flop.
Day 23 of asking for a video called "Botched by fans" where Andrew tries to fix the suggestions the fans made in "Ranking your strange recipes"
W
This has me thinking about something I often return to: "Favorite" does not equal "Best".
I always wondered about that orange pizza sauce. Thanks for the update!
tasting timestamps:
Joe's: 32:24
L'industrie: 33:41
Andrew: 35:56
46:14 Agreed, Andrew. Beautifully stated 😂😂
Loving the sneaky Ooni Koda 2 Max 🔥🔥🔥🔥
Brilliant episode. What happened to the other 'Andrew' one? I was hoping both of the Andrew versions would be tested.
I remember watching PBS as a kid; I think the show was called "World At War." The narrator would say, "At the battle of so-and-so, the Brits beat off the Germans." Later on, I'd hear, "At this battle, the Germans beat off the British troops." Whole lotta beating off in the Second World War.
This…THIS is the one that everyone wanted to see, with you being a New York native.
I firmly believe I’d recognize this man in public even in his very tame outfit choice. He’s got a vibe
Andrew should blind taste test them all as well. Put him through the same challenge as the rest o them.