Cheap VS Expensive Pizza (indoor) ruclips.net/video/u3OHKZXwyCM/видео.html Cheap VS Expensive Playlist ruclips.net/p/PLfItiEY3o1mum1ngUXhQ5b3rmTZu_ZHXC Full recipe used barrylewis.net/recipe/cheap-vs-expensive-outdoor-pizza/
I don't think an expensive olive oil versus an oil blend that just happens to contain a bit of olive oil is a fair comparison, especially when the cheap supermarket also sells a cheap but proper olive oil.
That’s all well and good, but neither of them could taste a difference. I suspect personally that volatile flavor components evaporate off leaving little in the way of flavor. That’s in the proper (steep) pizza oven. In the home oven there could be a taste difference remaining.
Yeah. The beer situation kind of killed his dream of a pizza shop so this will have to suffice. Still, he’s a young-ish man, the dream could live again.
The flower pot of basil might be more expensive initially, but then you still have a pot of basil that will grow back if treated well. And you can even grow new plants from the stems (check out Atomic Shrimp's "Infinite Basil"). So that cost goes down a lot over time.
I get Mrs B's point. She was thinking volume as opposed to your weight which might make a difference. Great video! I agree with alot of folks. Keep it cheap vs steep.
Mrs B reminding us that most of these problems might be user error lol. I love it, you guys are an absolutely adorable couple. I cannot wait to see more of the outdoor pizza oven. And btw, the reason people use bottled water, at least here in France, is the building are old and so are the pipes. You would throw up if you saw what was in ours when we had a section replaced, it was absolutely vile. We have sel de gerande, and honestly i use it in everything now, it's incredible how little amount you need for it to be salty. P.S. I do believe the italians use semolina flour to roll out the dough, it doesn't give it that odd flour taste and adds a little crunch. Idk if they use it in the dough though might be worth looking into. I can always tell when they use semolina instead of flour. 10£ isn't bad for a pizza, around here its around 12-15€ for a pizza that size, it is one of the best in the city though.
It's sort of an inside joke when we do our own shopping lol it's just for this video but a few folks think we will change it to that, just for this video a few phrases lol
I'm not a native English speaker, but even I understand what "steep" means in this case! 😆 Personally, I would prefer "cheap vs. steep" because of the rhyme. It sounds so much better! 😊
I make a pizza sauce by finely dicing an onion and gently sauté it in a little oil. I add finely diced garlic, then add tinned tomatoes, tomato purée, basil, oregano and season with salt and pepper. Then I blitz with a stick blender and reduce it to a very thick sauce over heat.
gotta say this episode was one of the sweetest so far, I love seeing Barry and Mr B doing vids together Thank you as always for the wonderful wholesome content
Wildfarmed has an amazing backstory. It’s run by the front man from groove armada (Andy Cato and hence the disco ball) and George Lamb. Recently featured on Clarksons farm and they practice regenerative farming to increase biodiversity and soil quality. It may be ‘steep’ but worth every penny to support British farming!
7:20 i think what mrs b is articulating, is that the "flaky salt", even though its weighs the same, is going to be different when mixed into a dough because its large flaky pieces . whereas the fine grain salt will distribute more into the dough. so even though its the same amount of salt by weight it wont have the same result. which is why things like kosher salt is listed at different weight compared to table salt when you use it in a recipe
Great vid!! I’m a home pizza enthusiast with my own wood fired oven, and I use cheap ingredients every time. Now i’m glad I know I’m doing the right thing without having to spend the money doing the comparison myself. My only difference is that I bought a sack of Caputo 00 Pizza flour, and I have to say that 00 flour beats even a good quality bread flour for pizzas. Loving the “how much”!!
Cooking basil on top just leaves you with burned leaves. Put several fresh leaves on AFTER the pizza is cooked and the value of the fresher basil will be night and day.
What are you doing! Use Caputo 00 flour, that'll make a difference 🙂 Also you need to let it rest for a day or so to get it properly fermented and that's where the flavour really kicks in :-) (Context, been making my own Pizzas in an Ooni oven for the last 3 years) Recipe: (makes 4 12" pizzas with 300g doughballs) 712 gram 00 flour 21g table salt 450ml water 2.17g yeast Mix the ingredients then knead with a mixer for about 5 minutes. Shape into a ball and let it rest at room temperature for about an hour. Pop into the fridge for 20 hours. Take out of the fridge and let it rest for about half an hour. Divide the doughball and shape into smaller doughballs Let it rest at room temperature for 3.5 hours. The shaping of the pizza: Take your doughball and pop it into a pile of flour, both sides - then place it on your preparation surface. Press gently in from the middle - taking care to make sure there is a 'crust' on the houtside (like a ring). THen using the 'DJ' move, gently stretch from the inside out - taking care not to flatten the outside ring of dough. Then to do a final stretch, puck up the dough and do a 'steering wheel'. around the edge, The longer proving time will mean the gluten binds more and makes the dough stretchier and less prone to baking. Not using a rolling pin to roll out the pizza means there is more air in it too. The longer fermentation means the flavour improves too. TIP: Drain the mozorella before putting it on the pizza, leave it in a sieve or colender in a bowl to get as much moisture out as possible as it will just turn the topping into a wet mess. Cheaper mozzarella is worse for this. Alternatively get Pizza Mozorella that is much drier and solid, but singes more easily. ALso make sure the oven is up to temp, but lower the temperature when putting the pizza in as it allows the topping to cook before the base singes.
Awesome video Barry. If I was making a pizza at home I think I'd only use more expensive cheese and maybe a more expensive tomato sauce mixture, I don't tend to notice pizza base quality as much. Also, I loved you throwing in the Ashens "Cheapo" bit, it really made me laugh.
If I can translate 'cilantro' in my head to coriander, and understand that an Aubergine isn't called that everywhere (don't get me started on Rutabaga which sounds like the surname of a WWE wrestler), I am absolutely certain our overseas cousins can get their head around a pretty standard Brit term for expensive. Steep, like a hill you can't get up! Part of your charm has to be the whole Brit element.
@3:40 instead of getting bottled water, use filtered water (that way you don’t have to get plastic bottles of water) unless you get that REALLY pricey/fancy water….. honestly, I’d be curious how the water effects it. Some bakery locations swear about how their water makes their bread/dough taste better.
Wow great video! With inflation I definitely use the least expensive ingredients. I love how sweet and fun you two are ❤ You guys sure do make me smile which I truly need, definitely brightens my day ❤
Shouldn't have watched this before lunch cause now I want pizza 😂 I think I'd go with the cheap as well, but with a more expensive sauce or with a fresh homemade sauce.
I wonder if Barry could do a Cheap Vs Steep but with the tools used to make the meal, so on cheap you use the cheapest knives, hand mix things etc.. and on the steep you use the fancy knives, all the high tech gadgets etc... and it's not so much about if the food tastes different, although that would obviously be interesting if it did, but also about if the gadgets actually make things easier/quicker enough to be worth it.
I'm only three minutes in, but: Am i missing something or is your math a little bit off? 1:05 Cheap flour: 1,5 kg, steep: 1 kg. You say you need 1 kg, so you probably have to take some of the cheap together with the cheap? For the working space where you knead the dough or what? 2:24 I saw 6 sachets, they were 42 pence. 42/6 is 7. How can one sachet cost 11 pence? The steep is 1,40 for the same amount of sachets, one sachet coming in at 23 pence. 6*23 is 1,38, so almost 1,40. Ok, now at 12:11 52 pence for 32 grammes, so 10 g is 16,25 p. But great video as always. Both pizzas looks really tasty... Was that staged or did Mrs. B. really fell for the "what is heavier" question? But i somehow see her point: i somewhen heard that you have to use more of a rough salt compared to a fine salt. Maybe because of the bigger crystals it doesn't "reach" the food that good? But that hasn't got anything to do with the weight. But the same size of a piece of wood or stone can weigh differently. Wood from the balsa tree which is used for plane models compared to oak. Or basalt compared to marble. So also salt may weigh differently?
My son and I went to Scotland last year to stay with a couple of friends. They'd been given a wood fired pizza oven but didn't know how to use it. I went to their local Tesco for flour, olive oil and of course, beer (wasn't needed for the pizza, just for the chef). I got Tesco pepperoni, cheese, cans of tomatoes (I made sure that we got the good stuff), garlic and a basil plant. We went into the local village for some wood (nothing with flavour) and everyone really enjoyed it. If it was my garden then I'd have chosen some flavoured wood but then main thing that we took out of it was that the heat needed to be high and the tomatoes and cheese makes a massive difference when you're making the sauce but you can make a decent pizza with cheap ingredients
Not surprised by the result, If I were making my own pizza, cheese would be the only thing I go more steep on, as it really does go up a noticeable bit of quality for every pound/dollar put in.
I thought cheap vs steep was a better name...cheap vs "HOOW MUUUCH??" would also be nice too though 😀I like it when you folks make videos together, you have such a unique chemistry with each other, it's always really fun to watch. I didn't make the mistake of switching on before dinner this time, but while I was eating my fried pasta (left over fridgerated pasta from yesterday with bacon, finely chopped cornichons, mushrooms and egg and parmesan and of course paprika powder). 😀
I think it is cute how you responded to Ms.B response to your TON of rock/feathers thing. BTW Ms. B since people handle measuring so differently, that is why so many people prefer to weigh their foods like salt rather then use volume.
great vid guys the cheap flour you are using is made in the same mill as the best flour probably made in the uk and i know because i used to work there
I always love these comparisons - and it's interesting to see the dramatic differences in some ingredients that really aren't going to make a "taste" difference in a product... (tho - on those olive oils - the "expensive" brand you selected is well known in the US - I typically only buy it for cooking where the oil is integral to the cooking process (or for dressings). For baking and such, I just use basic "vegetable" oil... (who's gonna know the difference in baked muffins?!) again - super thanks for always very entertaining and educational videos - I've saved many of your recipes and videos.
Okay so next time you need to make the sauce using fresh tomatoes, use generic plum tomatoes for the cheap and San Marzano for the steep. You'll see the difference the right tomato makes. Should have bought the Mutti San Marzano tinned tomatoes too.
The ingredients are cheep but the stone oven is steep! I wonder how many pizzas it takes to pay that thing off vs restaurant. Obviously I prefer cooking/eating in the back garden as well and that’s priceless 😊
Mutti tomatoes are something always worth spending extra on, especially for pasta dishes. Also for more rise in pizza and a better crust, the wetter the dough and less flour the better
A classic British comedy duo of Barry and Mrs. B. Shows with guests have a nice change of pace that allows you to pivot to be more comedic ... except for your mom who is such a character she kinda of steal the show.
On the shop-bought pizzas, I actually prefer a doughy base (I'll generally go for deep pan over thin) so the cheaper option sounds doubly good to me! 😋
There's far more to it than that. They use different production methods, and have different textures and flavours too. They are two completely different cheeses. I love grana padano but can't stand parmesan.
Just gonna say, Mrs B. is right about the salt. The size and shape of the salt granules matters - 1 tsp of kosher salt won't weight the same as a tsp of table salt, pickling salt, or flaky finishing salt because a finer or coarser grind impacts how much makes it into the measuring spoon. A more precise 1:1 comparison between different salts would have to be by weight.
Companion, if I remember right, means the crop - wheat in this case - is grown simultaneously with beneficial plants. They not only feed the crop but provide a home for beneficial insects. Cover refers to crops that regenerate the soil in between crops that deplete it. Common cover crops are clover, buckwheat, sorghum, and mustard. Sorghum is great in the summer because its extensive root system helps break up soil compaction, while frequent mowing of it helps provide a natural compost. Clover is loved for its ability to put nitrogen in the soil, as well as its attractiveness to bees and the potential sale of clover honey.
Cheap VS Expensive Pizza (indoor) ruclips.net/video/u3OHKZXwyCM/видео.html
Cheap VS Expensive Playlist ruclips.net/p/PLfItiEY3o1mum1ngUXhQ5b3rmTZu_ZHXC
Full recipe used barrylewis.net/recipe/cheap-vs-expensive-outdoor-pizza/
This series is amazing Barry! Thanks For this! Suggestion: Next time ramen
INTERESTINGLY pizza Is pizza CAUSE Sauce on bread... Literally they ate CRUNCHY SOUP
CHEAP ALMOST LOOKS like A high end Frozen pizza.. Cooked it Looks like Cheap seaside pizza From Thoes little snack stands
@@AMPProf Good call!
Garden show time
Cheap Vs Steep still sounds better.
But "how much" does Steep sound better? 😆
(I like steep better myself cause it rhymes with cheap)
+1 for cheap vs steep
Steep is an appropriate word. The meaning is in any dictionary. I would use it in the same way.
Agreed and the continuous "how much" screaming almost made me turn off the video
Being a good Barry, no oliveoil with extras. Also Barry, gets something 1/3 not oliveoil...
Keep “cheap vs steep”.
People are capable of learning a new word lol
Love pizza!
👏👏👏
I remember when Mrs B was shy to be on camera and now she’s making seal jokes. Love it!!
I was living for it!!!!!
Cheap vs steep is the winner, mate.
Keep it as Cheap Vs Steep please Barry! 😢 😊
I’m an American and I know what steep means. My Momma born in 1944 knew what steep means. This was one of her favorites to watch.
I don't think an expensive olive oil versus an oil blend that just happens to contain a bit of olive oil is a fair comparison, especially when the cheap supermarket also sells a cheap but proper olive oil.
Especially after what they said just before!
That’s all well and good, but neither of them could taste a difference.
I suspect personally that volatile flavor components evaporate off leaving little in the way of flavor. That’s in the proper (steep) pizza oven. In the home oven there could be a taste difference remaining.
@@markfergerson2145 Yes the taste disappears when the oil is heated especially in a pizza oven, olive oil is good for salads but not for hot foods.
I'm genuinely surprised he didn't buy some expensive fancy wine yeast for the Steep one.
I’m happy to watch this knowing you can claim that pizza oven as a business expense 💪🏼
"user error" is such a polite way of saying "skill issue" 🤣🤣
With the price of food going up as much as it is, soon it’ll be “steep vs super steep”
labours already F'd it lol, 2.2% inflation
I believe Mrs. B's concern about the difference in the salt has to do with the volume or density, so it's smart that you're weighing it.
Win-win for you barry! You're now the proud owner of a pizza oven
Yeah. The beer situation kind of killed his dream of a pizza shop so this will have to suffice.
Still, he’s a young-ish man, the dream could live again.
@@markfergerson2145 what beer situation?
The flower pot of basil might be more expensive initially, but then you still have a pot of basil that will grow back if treated well. And you can even grow new plants from the stems (check out Atomic Shrimp's "Infinite Basil"). So that cost goes down a lot over time.
👏👏 I plan on following in shrimp's footsteps in that matter, as soon as I can get my hands on some basil to start me off 👌👌😊
I was thinking the same thing
Exactly what I was thinking
I get Mrs B's point. She was thinking volume as opposed to your weight which might make a difference. Great video! I agree with alot of folks. Keep it cheap vs steep.
The jump cut and Mrs. B’s “How Much” were just what Monday afternoon needed. Love it!
Love cheap vs steap videos ! Even bad pizza is still good 👍 🍕
Mrs B reminding us that most of these problems might be user error lol. I love it, you guys are an absolutely adorable couple. I cannot wait to see more of the outdoor pizza oven.
And btw, the reason people use bottled water, at least here in France, is the building are old and so are the pipes. You would throw up if you saw what was in ours when we had a section replaced, it was absolutely vile. We have sel de gerande, and honestly i use it in everything now, it's incredible how little amount you need for it to be salty.
P.S. I do believe the italians use semolina flour to roll out the dough, it doesn't give it that odd flour taste and adds a little crunch. Idk if they use it in the dough though might be worth looking into. I can always tell when they use semolina instead of flour. 10£ isn't bad for a pizza, around here its around 12-15€ for a pizza that size, it is one of the best in the city though.
Comparing with restaurant prices here. And for that it's really a nice price.
Great video, love seeing you two on the cheap VS steep!
Not sure "how much" im enjoying the "how much" addition
seems too forced tbh
Agreed
It's sort of an inside joke when we do our own shopping lol it's just for this video but a few folks think we will change it to that, just for this video a few phrases lol
I thought it was funny, and was impressed you kept it up for so long, cause it had me cracking up. 😆
Same I almost turned it off
I'm not a native English speaker, but even I understand what "steep" means in this case! 😆
Personally, I would prefer "cheap vs. steep" because of the rhyme. It sounds so much better! 😊
As you had Hedwhisk, I'd suggest that Mrs B call the other Willo The Whisk.
Whichever one wins, it's pizza so it's all good.
I make a pizza sauce by finely dicing an onion and gently sauté it in a little oil. I add finely diced garlic, then add tinned tomatoes, tomato purée, basil, oregano and season with salt and pepper. Then I blitz with a stick blender and reduce it to a very thick sauce over heat.
Love these cheap vs steep comparisons 👍🏼
Cheap vs steep is an amazing series! Suggestion: next time cheesecake edition. And what happened with steep in the title?
Oh yes. I would really love to see that compared
I'll prob change it back
@@mrbarrylewis please do 🙏
@@mrbarrylewisPlease do. I really enjoy your show. Been watching since well before the name of the channel was changed.
gotta say this episode was one of the sweetest so far, I love seeing Barry and Mr B doing vids together
Thank you as always for the wonderful wholesome content
Factor in the £1800 oven and your pizza got a whole lot more expensive!
You're assuming he paid for it, Gozney marketing do mot mess around..
@@theritchie2173Maybe he did pay for it, that's why the video has ads every bloody minute.
@@scottneil1187 The vidoe doesn't have adverts every minute
I love the idea of checking back on what u made in the past to check on shrinkflation.
Wildfarmed has an amazing backstory.
It’s run by the front man from groove armada (Andy Cato and hence the disco ball) and George Lamb.
Recently featured on Clarksons farm and they practice regenerative farming to increase biodiversity and soil quality. It may be ‘steep’ but worth every penny to support British farming!
You're paying for quality but also for better growing practices -- better for the environment
7:20 i think what mrs b is articulating, is that the "flaky salt", even though its weighs the same, is going to be different when mixed into a dough because its large flaky pieces . whereas the fine grain salt will distribute more into the dough. so even though its the same amount of salt by weight it wont have the same result. which is why things like kosher salt is listed at different weight compared to table salt when you use it in a recipe
I was thinking the same, 😉
yep!
@@60gregma if that was the case then kosher salt in recipes wouldn't be half the amount in grams.
Thanks for the great comparison pizzas Mr. and Mrs. B. That was quite an eye opener! Melaney From California
Great vid!! I’m a home pizza enthusiast with my own wood fired oven, and I use cheap ingredients every time. Now i’m glad I know I’m doing the right thing without having to spend the money doing the comparison myself. My only difference is that I bought a sack of Caputo 00 Pizza flour, and I have to say that 00 flour beats even a good quality bread flour for pizzas. Loving the “how much”!!
One of the funniest food reviews I have seen, I actually laughed several times and smiled a lot.
Thanks for the video Barry
I absolutely love you guys!!! So much fun! Great vid 👍
Cooking basil on top just leaves you with burned leaves. Put several fresh leaves on AFTER the pizza is cooked and the value of the fresher basil will be night and day.
I definitely think Cheap vs Steep is a better title BUT watching you crack up at each other saying 'ow muuuuch?! is undoubtedly good content 🙌
A ton of feathers or a ton of rocks. Love Mrs B’s response 😂😂😂😂
A ton of feathers weigh more because of what you had to do to those poor birds.
Mrs B is a gem! Your face @13:12 after she said sealed was hilarious. then she did the thing! Perfection. 😂
Love you guys 🥰😂😂 super informative and fun every time 👏🏼👏🏼👏🏼
I can already say that it will be an amazing video! :)
OMG i love your pizza oven, what a beauty. Congratulations
I do a 72 hour pizza dough with fresh yeast , great video
The dream
Excellent video, great comparison!
Was not expecting the Limmy Paradox in this video lmao.
Oh Mrs B, and then Barry's look to the camera 😂
Barry your miss is a true keeper
Creep.
I remember you spending £18 for a bottle of olive oil!!
7:25 you can literally see your soul leave you body at this moment 😂😂
these are the questions you should ask on your wedding day lol
7:31 is the face you make when you realize that love is unconditional but logic is a sumbtch.
@@ObiWanCannabi *before your wedding day. preferably :P
No judging here. We love Ms.B.
It's the iron saga 2.0 IYKYK 😂😂😊
What are you doing! Use Caputo 00 flour, that'll make a difference 🙂 Also you need to let it rest for a day or so to get it properly fermented and that's where the flavour really kicks in :-)
(Context, been making my own Pizzas in an Ooni oven for the last 3 years)
Recipe:
(makes 4 12" pizzas with 300g doughballs)
712 gram 00 flour
21g table salt
450ml water
2.17g yeast
Mix the ingredients then knead with a mixer for about 5 minutes.
Shape into a ball and let it rest at room temperature for about an hour.
Pop into the fridge for 20 hours.
Take out of the fridge and let it rest for about half an hour.
Divide the doughball and shape into smaller doughballs
Let it rest at room temperature for 3.5 hours.
The shaping of the pizza:
Take your doughball and pop it into a pile of flour, both sides - then place it on your preparation surface.
Press gently in from the middle - taking care to make sure there is a 'crust' on the houtside (like a ring).
THen using the 'DJ' move, gently stretch from the inside out - taking care not to flatten the outside ring of dough.
Then to do a final stretch, puck up the dough and do a 'steering wheel'. around the edge,
The longer proving time will mean the gluten binds more and makes the dough stretchier and less prone to baking.
Not using a rolling pin to roll out the pizza means there is more air in it too.
The longer fermentation means the flavour improves too.
TIP: Drain the mozorella before putting it on the pizza, leave it in a sieve or colender in a bowl to get as much moisture out as possible as it will just turn the topping into a wet mess. Cheaper mozzarella is worse for this. Alternatively get Pizza Mozorella that is much drier and solid, but singes more easily.
ALso make sure the oven is up to temp, but lower the temperature when putting the pizza in as it allows the topping to cook before the base singes.
"Cheap vs. Steep" worked; it's simple, to the point, and catchy. I say go back to it, please.
Awesome video Barry. If I was making a pizza at home I think I'd only use more expensive cheese and maybe a more expensive tomato sauce mixture, I don't tend to notice pizza base quality as much. Also, I loved you throwing in the Ashens "Cheapo" bit, it really made me laugh.
Love videos with both of you.
13:11 Mrs. B is so great! Love when shes on the episodes
I’m only in the beginning but 2 pounds for a kilo of premium bread dough is actually a pretty good deal!
Geez I would kill to have that pizza oven🙀🙀🙀
Loving the videos
If I can translate 'cilantro' in my head to coriander, and understand that an Aubergine isn't called that everywhere (don't get me started on Rutabaga which sounds like the surname of a WWE wrestler), I am absolutely certain our overseas cousins can get their head around a pretty standard Brit term for expensive. Steep, like a hill you can't get up! Part of your charm has to be the whole Brit element.
Yes! Melaney from California
👏👏👏
@3:40 instead of getting bottled water, use filtered water (that way you don’t have to get plastic bottles of water) unless you get that REALLY pricey/fancy water….. honestly, I’d be curious how the water effects it. Some bakery locations swear about how their water makes their bread/dough taste better.
Wow great video!
With inflation I definitely use the least expensive ingredients.
I love how sweet and fun you two are ❤
You guys sure do make me smile which I truly need, definitely brightens my day ❤
Shouldn't have watched this before lunch cause now I want pizza 😂
I think I'd go with the cheap as well, but with a more expensive sauce or with a fresh homemade sauce.
My favourite series ❤️
Nice Ashens catch phrase insertion!
I wonder if Barry could do a Cheap Vs Steep but with the tools used to make the meal, so on cheap you use the cheapest knives, hand mix things etc.. and on the steep you use the fancy knives, all the high tech gadgets etc... and it's not so much about if the food tastes different, although that would obviously be interesting if it did, but also about if the gadgets actually make things easier/quicker enough to be worth it.
You guys are so cute don't let anyone rob you or the world of your cuteness!!
I adore Mrs. B 😂❤ Also, that salt question was valid.
Keep it cheap v Steep it sounds better & those pizzas looked delicious 🤪🍕Thanks for sharing Barry n Mrs B 🤗👋
I'm only three minutes in, but: Am i missing something or is your math a little bit off?
1:05 Cheap flour: 1,5 kg, steep: 1 kg. You say you need 1 kg, so you probably have to take some of the cheap together with the cheap? For the working space where you knead the dough or what?
2:24 I saw 6 sachets, they were 42 pence. 42/6 is 7. How can one sachet cost 11 pence? The steep is 1,40 for the same amount of sachets, one sachet coming in at 23 pence. 6*23 is 1,38, so almost 1,40.
Ok, now at 12:11 52 pence for 32 grammes, so 10 g is 16,25 p.
But great video as always. Both pizzas looks really tasty...
Was that staged or did Mrs. B. really fell for the "what is heavier" question? But i somehow see her point: i somewhen heard that you have to use more of a rough salt compared to a fine salt. Maybe because of the bigger crystals it doesn't "reach" the food that good? But that hasn't got anything to do with the weight.
But the same size of a piece of wood or stone can weigh differently. Wood from the balsa tree which is used for plane models compared to oak. Or basalt compared to marble. So also salt may weigh differently?
My son and I went to Scotland last year to stay with a couple of friends. They'd been given a wood fired pizza oven but didn't know how to use it. I went to their local Tesco for flour, olive oil and of course, beer (wasn't needed for the pizza, just for the chef). I got Tesco pepperoni, cheese, cans of tomatoes (I made sure that we got the good stuff), garlic and a basil plant. We went into the local village for some wood (nothing with flavour) and everyone really enjoyed it. If it was my garden then I'd have chosen some flavoured wood but then main thing that we took out of it was that the heat needed to be high and the tomatoes and cheese makes a massive difference when you're making the sauce but you can make a decent pizza with cheap ingredients
Not surprised by the result, If I were making my own pizza, cheese would be the only thing I go more steep on, as it really does go up a noticeable bit of quality for every pound/dollar put in.
Can we just appreciate the hard work Barry does with the maths in these videos. It goes right over my head 😂 but I do love it
Thankyou, I literally spend a long old time on it looking very confused, and it's then long gone lol
Ton of feathers and a ton of rocks, which is heavier 😂😂 gotta love the response from the wife
@@ukprometheus as a math person, I felt pain
Nice video mate, what about a sweet pizza topping. Chocolate fudge?
Who doesn't know what steep means? Must live under a rock
How about people where English isn't their native langauge?
You really are shortminded.
Even if youre a non native speaker like me it is pretty easy to guess out of context
A ton of rocks
Olive oil blend is surely not comparable to any straight forward olive oil. Comparing apples with pears again Barry. Love your videos.
Always happy to see mrs b in a video! Any luck yet with the terminator movies barry?
I prefer Cheep Vs Steep!!
15:24 Here in the US, where I shop at least, those would be "cheese" pizzas, margherita pizza has specks of basil and diced tomatoes on top.
Mrs B's 'BIYAH' has made my day 🤣
Need to see you making some proper neapolitan dough. It all I make for my outdoor oven and it's a game changer
Enjoyed that video😊
Oh my gosh the Seal moment just made my day!!! 😂
I thought cheap vs steep was a better name...cheap vs "HOOW MUUUCH??" would also be nice too though 😀I like it when you folks make videos together, you have such a unique chemistry with each other, it's always really fun to watch. I didn't make the mistake of switching on before dinner this time, but while I was eating my fried pasta (left over fridgerated pasta from yesterday with bacon, finely chopped cornichons, mushrooms and egg and parmesan and of course paprika powder). 😀
I think it is cute how you responded to Ms.B response to your TON of rock/feathers thing. BTW Ms. B since people handle measuring so differently, that is why so many people prefer to weigh their foods like salt rather then use volume.
Has there always been music playing when Barry was cooking ? When he made the tomato sauce there was soothing guitar playing
great vid guys the cheap flour you are using is made in the same mill as the best flour probably made in the uk and i know because i used to work there
I always love these comparisons - and it's interesting to see the dramatic differences in some ingredients that really aren't going to make a "taste" difference in a product... (tho - on those olive oils - the "expensive" brand you selected is well known in the US - I typically only buy it for cooking where the oil is integral to the cooking process (or for dressings). For baking and such, I just use basic "vegetable" oil... (who's gonna know the difference in baked muffins?!) again - super thanks for always very entertaining and educational videos - I've saved many of your recipes and videos.
That Wildfarmed "Ow Much?!!!" Flour is the one grown by Andy Kato in season 3 of Clarkson's Farm.
Okay so next time you need to make the sauce using fresh tomatoes, use generic plum tomatoes for the cheap and San Marzano for the steep. You'll see the difference the right tomato makes.
Should have bought the Mutti San Marzano tinned tomatoes too.
The ingredients are cheep but the stone oven is steep!
I wonder how many pizzas it takes to pay that thing off vs restaurant. Obviously I prefer cooking/eating in the back garden as well and that’s priceless 😊
Not long if they have weekly pizza night as a family.
Great video. Looking forward to the brownie revisit. I'm keen to know how much shrinkflation has affected the pricing. :)
Mutti tomatoes are something always worth spending extra on, especially for pasta dishes. Also for more rise in pizza and a better crust, the wetter the dough and less flour the better
A classic British comedy duo of Barry and Mrs. B. Shows with guests have a nice change of pace that allows you to pivot to be more comedic ... except for your mom who is such a character she kinda of steal the show.
Lordy this is a lovely family channel I'm not going to say anything but dayum.
On the shop-bought pizzas, I actually prefer a doughy base (I'll generally go for deep pan over thin) so the cheaper option sounds doubly good to me! 😋
Grana Padano is the same as Parmesan, but made in a different area and so can’t be called Parmesan.
There's far more to it than that. They use different production methods, and have different textures and flavours too. They are two completely different cheeses. I love grana padano but can't stand parmesan.
please don't call the real thing parmesan, it's parmiggiano reggiano. imagine if we call cheddar cheddy....
@@remonacuschieri6871 you can call it cheddy if you want to 😂😅
I never had any difficulty understanding "steep.". I agree that cheap vs steep is a catchier title for the series.
Barry, you should do Detroit style pizza next time! It's very popular in Michigan, USA!
the rebranding request has been denied.
also Barry you did Mrs Barry so dirty with that Limmy sketch.
Just gonna say, Mrs B. is right about the salt. The size and shape of the salt granules matters - 1 tsp of kosher salt won't weight the same as a tsp of table salt, pickling salt, or flaky finishing salt because a finer or coarser grind impacts how much makes it into the measuring spoon. A more precise 1:1 comparison between different salts would have to be by weight.
Companion, if I remember right, means the crop - wheat in this case - is grown simultaneously with beneficial plants. They not only feed the crop but provide a home for beneficial insects.
Cover refers to crops that regenerate the soil in between crops that deplete it. Common cover crops are clover, buckwheat, sorghum, and mustard. Sorghum is great in the summer because its extensive root system helps break up soil compaction, while frequent mowing of it helps provide a natural compost. Clover is loved for its ability to put nitrogen in the soil, as well as its attractiveness to bees and the potential sale of clover honey.
18:15 how much is a takeout pizza? 40-50 or 14-15? sounded like pizza is VERY expensive in Britain
I'm going to agree with seemingly everyone else: cheap vs steep sounds so much better!