The 350 Hour Pizza
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- Опубликовано: 4 окт 2024
- Good pizza takes time. So does the greatest pizza exist by adding more time?
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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.
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
@@ronald2042swing and a miss. It happens at the same time, so it cant be combined.
@@ronald2042 Yeeeheess ofcourse thats true. I reacted to your other comment
@@T3hIluvatarut the time for every atom to come together is seperate so it takes about… i have no idea, 1,000,000,000,000,000,000,000,000,000,000,000,000+ years?
In order to make a pizza pie from scratch, you must first invent the universe.
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 RUclips
@@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
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
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
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
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
The “But longer” series needs to happen . there’s something so relaxing and satisfying about his videos. 10/10 best chef.
Oh yes!
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.
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
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
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
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?
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.
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 RUclips 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.
now make a 35 second pizza!!!!!!!!!!!
Underrated comment how is this 1 year old with only 7 likes
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.
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
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!
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.
Liking the fact he’s been better at showing us regular people without all the fancy and specialized equipment how we can do this.
I love the way he goes "oh this is a normal pizz- *realization hits*"
He has some of the best facial expressions
there’s something so relaxing and satisfying about his videos. 10/10 best chef
I like that you were being honest about the butter and ricotta because those really do seem like easily replaceable by store-bought.
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
....dang it. I guess i'm gonna have to try that sauce out, because that looks/sounds amazing
Thank you for bringing fermentation fridays back (even if it's just this one). I feel listened.
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?
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.
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
A timelapse recipe breakdown that'd make even Heston Blumenthal say "You're taking the piss."
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.
I’ve never wanted a pizza more in my life
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
"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!"
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 :)
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
4:12 the gozney dome hits another level of perfection when making pizza
I would literally pay to work for josh just so I can try the food.
Im so jealous of this guys neighbors It probably smells heavenly whenever he makes pizza.
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.
This video is the embodiment of "this is expensive because I choose the most difficult way to make it"
This is what i call dedication! You're on a whole other level papa!❤❤❤❤❤
The “But longer” series needs to happen . The “But longer” series needs to happen .
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 love how he makes it seem like a normal person is going to do this. I feel very inspired now and slightly challenged to take him up on that 😂
Love these type of videos BUT why isn’t the video 350 hours?! 🤔
I am so stoked to see you have new videos. ALWAYS BRUTHER
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
Usually I don't make pizza because I don't have a pizza oven... unless it's a deep dish type of pizza or almost focaccia like pizza (LOL). The crust you get from a pizza oven is unbeatable.
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!
started the sauce fermentation today! dated mine...I also added different peppers, and a red onion into the mix.
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. :)
Now this is what you call, making a pizza from scratch... LITERALLY
11:15 to watch Josh ravage a massive cucumber
Fun fact about dominos. The ideal days of use is day 3/4. That’s the day it comes into the store so it’s made the day before. On that day it needs a few hours to proof and is stored between 0-3 Celsius in the uk. It’s then stretched with cornmeal instead of flour, and stretched by hand without needing to be picked up. From making pizza at home with an ooni, I can 100% say that dominos dough is easier to work with
And so Josh invented a pizza-based theory of time dilation.
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
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 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 :)
Please continue the fermentation series again, I learned so much from that.
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
I just made this sauce. It’s fantastic. Just the way it stays on your palette and having the flavors keep cycling is fantastic.
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!
Aww man Josh, you missed a perfect opportunity to insert "you know what would be worth spending 360+hrs on?.... B ROLL"
I put red wine in my pizza sauce... so I guess my pizza took me 12 years to make 🙃
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!
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.
when you lovingly create something it's always better
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🎩
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!
"Lets talk dough" yes please
Looks amazing. Although I like the bottom to be a little more brown. But omg I could eat that pizza daily.
We have an extra room, a brand new greenhouse, planning to homestead , and welcome arms just get your stuff and come on you can stay here 3:53
just bought your cook book. know nothing about cooking but you inspired me man
my only tip to add, from working at a pizza shop that made everything in store, a spoon will spread the sauce better
“And this is the quick and simple Italian food, yes?”
- Antonio Carluccio
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!
Easiest way to seal the container is putting the wrap on the veggies and then putting water above it. It will press out all the air that is in between the wrap and the veggies....
I would grow my tomatoes from the seeds of last year's tomatoes, and breed my buffalos to make my own buffalo's mozzarella, and I would have a small wheat crop and a mill to make my own flower. THAT would make a very long time pizza ❤
It’s basically the Kentucky Derby of pizzas. All that buildup for something so short
The curing salt isn't just washed off completely, part of it will diffuse into the meat's outer layers.
This was beautiful. I am going to do this.
I do it in two steps:
Step 1: Bake the usual 348 hour cookies. This step is important so you have something to snack on while making the Pizza.
Step 2: While eating cookies, bake pizza.
I have an air fryer/mini oven that cooks homemade pizza very well, it won’t be black, but it will reach perfectly even golden brown
You can add another 3 months if you count growing the basil.
"What's for dinner, Dad?"
"Pizza!"
"YAY! How long?"
"15 days or so."
I am pretty sure a whole pizza requiring this level effort is priced accordingly.
i really just watched this man make butter like it's part of his daily routine
when i do pizza dough, we do something called a "poolish" (idk how to spell) If anyone is wondering, here are the steps:
Into a large bowl, add:
100 grams flour (HEY!!! YOU THERE!!! Whenever making pizza, PLEASE make sure to use 00 flour, it's the best)
100 grams water
5 grams sugar
5 grams yeast.
Mix until all mixed up, place a tea towel over it, and let it rest for an hour. Then, place in the fridge overnight.
Then, on the next day or the day after, you choose, depending on how soon you want your pizza (we normally start on thursday and have them saturday arvo), you place into a mixer that has a kneader, and adding some flour and watter as needed.
Then, leave to rest until pizza making time!!
And make sure to NEVER USE A ROLLER!!! That gets rid of all the air!!
Have a beautiful day guys
"side eye" - That one frozen pizza sitting in my fridge forever
The pizza took so long to make that instead of the b-roll, we got cucumbered at the end
Counting the time it took you to learn all of these skills, we are actually looking at about 250, 000 hours.
Such a creative video idea i love it
Yooo when he said “until we blast them in the oven, shout out Gozney” @ 4:11 I thought he said Gaza and I was like mannnn this guy is BOLD!
8:58 we watch Josh poor whipping cream in the same size container vice using the one he already filled up with exactly what he need for “finesse” 😂
I started watching this channel when Fermentation Fridays were a thing so the little shoutout at 2:26 was nice.