Cheap VS Expensive Pizza
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- Опубликовано: 2 июл 2024
- Cheap vs Expensive recipe challenge. What happens if you make the same pizza recipe with different ingredients on the budget scale. More cheap vs expensive recipes on this playlist • Cheap VS Expensive Cho...
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Recipe steps if you want to try it barrylewis.net/recipe/cheap-v...
Ingredients list:
For the dough
550g 00 flour
Pinch salt
1tsp yeast
55g extra virgin olive oil
350ml cold water (use warm if not doing overnight chill)
For the sauce (makes enough for 5-6 pizzas)
800g tinned tomatoes
1tbsp extra virgin olive oil
3 garlic cloves
1tbsp sugar
50g marsala wine
Pinch salt and pepper
Handful basil leaves, torn
To top
Mozzarella ball (torn into pieces)
Pepperoni (get good quality)
Extra basil leaves
Drizzle of extra virgin olive oil (optional)
#cheapvssteep #pizza #barrylewis 
Хобби
If you liked this, take a look at the other cheap vs steep recipe attempts on this playlist ruclips.net/video/5awtkLiSXHY/видео.html&pp=gAQBiAQB
Recipe steps if you want to try it barrylewis.net/recipe/cheap-vs-steep-homemade-pizza/
I don't know if you know this, but you're suppose to preheat the pizza stone first. So for the cheap, it wasn't preheated, but since you used the stone for the cheap pizza, it was preheated for the steep pizza, making a difference in texture & taste.
Lol 😂 good show
@@LifeOfNigh 😂. Actually True cheap is made 8n the Microwave
@@AMPProf lmao, true.
Should've gone the bakery counter and asked for fresh yeast.
Hey Barry, sorry if I've gotten this wrong but the entire point of a pizza stone/baking stone is that you preheat it first and then add the uncooked pizza to the hot stone. Keep in mind for next time :)
this is what you do.
I was gonna comment this. If you use a cold stone, it will heat really badly, since it takes an hour to get it hot enough.
But maybe he took out the hot stone and built the pizza on top? It wouldn't lose a lot of heat.
You should leave the stone in the oven to cool down as a fast temperature change can crack the stone
Exactly and a lot of people think it's enough to just pre heat it just as long as the oven needs to pre heat, but the stone needs to be heated a lot longer. I usually turn my oven on max. heat at least an hour before actually baking.
Came to the comments to say this. It appears that he didn't heat it up first, but we could be wrong.
I would love to see a video or even series that's scratch vs. pre-made. Spaghetti bolognese made with sauce from a jar vs. a sauce made with all fresh ingredients (and maybe a sauce made with some ingredients from each category like canned tomatoes but fresh garlic). You could also compare frozen meals like ravoli to making it all yourself (taste v. cost v. time to make, etc.)
thats a good idea
homemade will always taste better. (unless you purposely mess the recipe up) depending on how complicated you wanna make it, it can be cheaper or more expensive. and obviously it takes longer. I thought this would’ve been common sense
San Marzano tomatoes really do make an amazing difference. They’re incredibly sweet and naturally acid-reduced. I use the tomato paste in in everything but people with IBS or other sensitive stomachs will often find the San Marzano tomatoes are tolerable for their diets
I was about to say something similar, but I'm not the only one it seems
Came to say the same!
I grow a lot of tomatoes and use a yellow one for a less acid sauce. Its not as deep a color. More of an orange but its smoother on my stomach sometimes.
*takes a screenshot of this comment* thank ya very much
They don't grow the garlic in a cluster like that, they grow them singularly and then you dry them out and then plait / twist them together :)
The difference in colour between the tomato sauces is due to aeration of the whizzed up tomatoes. Tiny air bubbles get retained in the red tomato pulp and give it a much lighter colour.
Don’t be daft.
Pro tip: a pot of basil will give you endless basil. RUclipsr Atomic Shrimp has a video on how to do it. So good and my utility room always smells nicely of basil. You really outdid yourself on this episode. That is some expensive pizza!
Oh yeah, I think the san marzano tomatos would definitely be the top of the top for the "the best" and most steep options haha
100% lol
You should make a follow up series to the Cheap VS Steep and call it the Mid Range. Taking what you think are the important ingredients from the steep and using the cheap for the rest and see how the results are. I think you should try the OO flour and the rest cheap ingredients and see how the pizza is then.
11:30 when you blend tomatoes with olive oil the air with the oil turns the tomato puree orange.
you're supposed to put the pizza stone in the oven before you even turn it on and let it heat up with the oven, so when you put the pizza in, it's like a traditional brick oven. you just used it as a tray the first time, then it was preheated for the second one, so it changed the way they cooked
FYI, keep the pizza stone in the oven. It works by having a high thermal mass and transferring that energy into the food. Steel or copper 'stones' make more sense if you want the pizza to cook faster.
Either material you elect to use, have a pizza peel to transfer the pizza. It helps to keep the stone hot and function fully. Plus its easy to burn yourself on (trying to handle that mass)
You should have asked Sorted Food if you could use their £120 bottle of water for the steep dough lol.
I nearly declared bankruptcy watching that episode. 🤭
I really want Barry to do another collaboration with Sorted Food. It's been over a decade.
Oh I would love to see a co-lab or a normal vs Barry!
@@kellyg6206 Barry Vs Barry 🤣
😂 I need to rewatch that ep OMG - edit: ah! it was the guys from Jolly who did a taste test of a number of bottles a couple years back! it's funny :D
I really like this series, it gives you a good idea of what's actually worth paying more for (and what's not).
Thanks, we are always rooting for the cheap to win ideally if the ingredients aren't sourced unfairly etc
For some things indeed, but the sugar for example was only more expensive because it were cubes. That doesn't affect taste whatsoever and also it would probably make a way bigger difference if used in a sugar forward dish, which the sauce on a pizza is not. Also, if you were to actually do research on which products are of higher quality, like the san Marzano he mentioned which is indeed supposed to be the best quality, you don't need to buy the pre made passata, but rather just buy whole canned ones. They are cheaper and when you mash and cook them into a passata yourself, you actually know and control what else you put in there, since those are purely tomatoes and nothing else. (And the whole peeled ones are the best quality, pre cubed or mashed usually are made with the tomatoes that weren't good enough to go into the whole peeled cans) A lot of pre made passata's have stuff in there that doesn't make it taste better. And then there's also the matter of taste, San Marzano might be the ones that are rated highest worldwide, doesn't mean everyone prefers those. This means to just try out which ones you actually prefer. I used to go for the san Marzano, but have since changed to heinz cubed ones. (Or just fresh tomatoes when they're in season)
when it comes to the tomatoes, theres a big difference in water/seed/flesh content and flavour of roma tomatoes and san marzano or imitation marzano strains of tomatoes.
Ethan Chlebowski did a good video on it, "Are San Marzano Tomatoes actually worth it?"
Alright cheers, i'll take a look and also hopefully try and get some! I'm really keen to taste them now!
They are the only tomatoes I cook with especially when I make my own sauce( gravey)
If you preheat the stone, the Cheap crust would be elevated a bit. It looked like you built the cheap on a cold base.
I'm always amazed at how your budget grocery items are so much cheaper than our budget grocery items in the US. Even adjusting for the £ and $ . Even when we produce all the items.
It's always interesting for me as someone in the US to see how much various grocery items cost (and the difference between the supermarkets) on this. There's such a huge variation in price difference from here, though I feel like most things on the basic level are a bit cheaper than they would be here across the pond for equivalent brands.
Hey yeah, some folks have reached out about doing an international version of cheap vs steep, working on it, could be fun.
Here in Japan most of the ingredients are two to four times more expensive. It’s absolutely bonkers.
The UK does have good food prices, I believe the average US food price is around double what it is in the UK.
@@esmeecampbell7396 in my experience, this is true! i moved to the UK from the US a few months ago and my groceries are half the price than they were back home
@@esmeecampbell7396 I've watched some videos like, "surviving on 1 pound a day for a week!" And I thought, well, you gotta convert it..but that's only like 1.20. It showed them buying almost out of date food and such for 10-15 p and I'm like..here that would still be 3$, even going out of date the next day.
I love how Barry is so respectful of his kids’ choices and makes every effort to be inclusive. Good job, Barry.
Her eating lactose free is not a choice, it's a food intolerance. Eating dairy-free lets her be well.
@@tmf866 Phoebe is also a vegan.
If I had kids it wouldn’t be a choice. Not till 16. Get what they’re given, unless it’s medical.
Absolutely love videos with Mrs B in! 🥰
Yeah I love having company in the kitchen with her, she really likes her job unfortunately for me or she'd be with me all the time, but it's nice to ask her 'how was your day?' etc I deffo enjoy it more when I have someone with me, so be that a camera person I can bounce off or more regular hosts around their work / school time, we'll see, but it's fun and more conversational!
@@mrbarrylewis It’s so clear that you two are great together and thoroughly enjoy each other’s company. I can definitely relate to having the need to bounce idea of your spouse and a bit of company too
I love Pizza and i love this comparasions! Great Job Barry and Mrs B!
Cheers, enjoyed the comparison - one we've wanted to do for a while!
Was preparing my homemade Calzone, and this video popped up. Absolute tempismo perfetto/perfect timing. 💙🍕
Good luck!
@@mrbarrylewis Thank you very much! Gonna be pukka. 🙏
Idea for ur next cheap vs steap- buy the most expensive items that are available at a cheap supermarket and the cheapest ingredients avaliable from an expensive supermarket:)
Really enjoy this series. I’ve always wondered what would happen if you used as much cheap ingredients as possible but add the steep ingredients that made a big difference and see what the results would be.
I love these videos - and the channel in general. I really do like how your steep is still in the realm of affordability for a “special night in.”
I will say one thing though, you barely took a breath between saying “we’re not biased,” and, “the aim is always to prove that cheap is better.”
"Judging from what i know of expensive shops"......Chloe quote that you can never put back in her mouth. Mrs B's reaction to what Chloe said is priceless. You should do " A best of Chloe" and "A best of Mrs B" video. They would be a riot!!
I love all your videos Barry. So much fun and I love cheep
vs steep. Many thanks.
thanks
Love this series
Good comparison & thanks Barry n family 🤗🍕
Look on the bright side, Barry. You paid more for the basil in a pot but if you take the seeds and keep growing it, you now have unlimited basil so over time it will surpass the cheap in price. Love your videos with the cheap vs steep being one of my favorite series.
Out of all the pizzas I've had....the top 3 worst:
3rd place: Veggie (white sauce, carrots, broccoli and cauliflower)
2nd place: Polish sausage and sauerkraut
1st place: "taste of china" (sweet and sour sauce, stir fry veggies with chicken and Italian cheese mix) this was a college cafeteria fusion pizza.
wow! I can see why you tried them all though, quite intriguing each in their own way!
@@mrbarrylewis and equally disgusting in their own special way. My college did the Chinese infusion with alot of dishes, since a majority of Chinese exchange students worked in the kitchen.
Be thankful you've never had to try Chinese lasagna (half Italian and half Chinese ingredients)
I can still remember the taste, even after 20ish years
The reason the cheap sauce was a different color was because you whizzed it up in the blender and mixed air into it. Check the color before and after blending and you'll see it change.
This will happen when you blend tomatoes up -- it turns a pale orange from the lighter color of the air mixed in.
Also, 00 flour doesn't have less protein content. It typically has around 8-12 percent; the same as apf. Some will have more than that never less. The only fine ground flour with low protein is cake flour which is completely unsuitable for anything other than cake.
Now, Sorted crew and Barry… that’s a clash of the titans I’d love to watch.
Healthy pots of herbs can save you a lot over the course of a year (and potentially more if you have the weather for it, but in Scotland we sadly do replace it every winter), it's more expensive, but they grow back... of course only do this with herbs you use a decent amount of, but basil is always useful so it's absolutely worth paying more for.
Barry, you are really hitting the spot with these cheap vs steep vids. Food should be uniting people. Everyone eats, doesn't matter who you are or how rich you are. When ingredients become expensive they are divisive, and food loses that power to bring people together. You start getting food snobs, egotistical chefs, and restaurants that judge you for ordering your food how you want it. The best tasting food, the most memorable meals are not the ones you pay the most for, they are the ones you share with your family and friends. Right now, with the cost of living crisis and massive social divisions in the world, you're on to something special here mate.
Okay maybe im crazy or maybe its different in England but I have always thought the difference between pizza sauce and pasta sauce was that pizza sauce is not cooked... even when i just googled it, most sites say this. Now I want to see Barry do a cooked vs uncooked and see if that has been a lie my whole life!
I was looking for this comment..don't cook the sauce.. it gets cooked on the pizza..
I love Mrs. B! Love your channel. I’m binge-watching.
So good series :) I love making pizzas!
The cheap pepperoni must be really good to drive Mrs B to reenact Thriller! 😂🤣😂🤣
My favorite videos! Cheap vs steep are my favorite!
Omg your daughter at the end hilarious love ya guys!
I agree with you Barry about the fact you can put anything on a pizza. My favourite is a breakfast pizza. A normal tomato sauce base, cheddar and mozzarella mix (grated), sausage slices, bacon, sliced mushrooms, sliced tomatoes, crumbled black pudding and scrambled egg.
Cheap Pizza's are the best, Asda used to do 12 Frozen Smart Price Pizza's some time back and those were just simply ( as Barry says ) Stonkin'
Wow,,looking good!
I am in the mood for Pizza!
Im just gonna put it out there. San marzano tomatos are amazeballs in a sauce. They really, genuinely are worth paying more for.
I love pizza stones. I use them for my rolls too!
I've not used them that much, I always forget they are hot lol but they do come in handy, I do like the frying pan method and then under the grill for pizza too
My favourite series🔥
So, the tomatoes that you blended got orange just because you're pushing air through the liquid
Awesome, thanks for the info - gonna have to look into that!
I instantly feel that it will be my favorite Cheap vs Steep episode, right after the spaghetti one! :)
Watching this on my ride on the train to Boston before I go to Netherlands for a week! :)
Theres a flaw with this, You've got pasta flour, which is a different type of wheat with a different protein and free sugar profile compared to the plain flour. That completely changes the quality of the dough, and is the basis of the cost difference. Thats why one bag specifically says Pasta flour.
That was the first problem I saw. Definitely not the right flour for pizza dough.
I love these videos but I absolutely adore you daughter!!!
It is always best to choose the best ingredients you can afford, and to spend extra on ingredients that do make a difference. The garlic was a great example, I look forward to the locally grown garlic season, as the garlic that we can get in the off season is imported and has no where near the flavour of the local. It is money well spent. Also, it would be great to do a series on one aspect, like the yeast. Buy 5 different versions, and make dough where the other ingredients are the control. This would show where the differences are, and allow people to make more informed choices.
It absolutely is the tomatoes that you could taste on the steep pizza. I use Mutti all the time, it is the only canned/bottled tomato products I will buy because they simply taste better. Im in Australia, they are less expensive here....not sure why since youre closer to Italy than we are.
It's so funny to see the girls and how they act so similarly to each of you as they grow up!! Chloe saying 'can I just say it smells like wine?' killed me
One of my favorites in this series ! Well done !
Just wondering why you didn’t cook them simultaneously as you have 2 full size ovens… 🧐
Madeira is similar to sherry but most varieties available in this country are very sweet, you added a cheap dry red wine, not exactly similar ;-)
Glad that the dynamic duo of cooking has chosen cheap together for once. Just have always felt like pizza is best as a rustic food.
Chole is so adorable and smart, great job young lady 💜💜💜🙏🙏👏👏
"Can I just say, I smell wine." "There could be many reasons for that." made me choke-laugh on my coffee. xD
Take a look at Atomic Shrimp's videos about Infinite Basil now that you have some pre-potted basil. You won't have to buy any for the rest of the year. (It's not really infinite, you can take cuttings and root them to make new plants for quite some time.)
Mushrooms and pineapple are both fantastic deliverers of vitamin C and fiber . i LOVE mushrooms , raw , cooked , stuffed , doesnt matter . then again i LOVE food !
Hiya Mrs and Mr Lewis! The pizza's look great. Now I've got the pizza hunger drool happening. LOL Thanks for the video!!
Tip from an Italian: marinara for pizza is not a thing in Italy. You never cook the tomato sauce that goes on pizza, it's straight from the bottle!
Barry you need to try san marzano tomatoes. You mentioned the shop didn't have any on the shelves. I buy 3 cans 800 gram cans from Costco for 10 USD . Trust me these do make a difference in flavor depth, acidity and umami.
I think if I was putting myself in the shoes of a person shopping for everything at the expensive supermarket, I would probably not use sugar cubes in cooking, or the super premium olive oil in the dough. I think that sort of oil is mostly for dressings because heating it up a lot will change the flavour? I've also never had wine in pizza sauce (that I know of).
I was waiting for Barry to pull out some salt too - either seasoning was done off camera or nothing had salt added?
Well, I figured out where all the tomatoes went, no wonder there's a shortage!
Great as always, and to be fair, I think the cheap pizza would probably do me fine! Made me even sadder the Pizzeria idea didn't quite work out too. They both looked fantastic!
I do use bottled water for dough, I've heard people suggest tap water can kill off some of the yeast. But only the basic kind, where you get a dozen little bottles for under two quid
Barry, you should get and test out a baking/pizza steel! It's basically identical to a pizza stone in function, but if you accidentally drip something on it when it's hot or otherwise thermal shock it, it won't shatter because it's just a big slab of steel. They're great for baking, and even if you just leave it in your oven it holds temperature so well it can make it more even (though it does slow down preheating for the same reason).
cheers will have a look
Another vote from me for a steel.
The thermal conductivity of steel is 45 W/mk, vs 3 W/mk for cordierite (a common pizza stone material). For high-hydration doughs with a lot of gluten, this allows it to quickly dump a huge amount of heat into the base to crisp it up while also helping bubbles to inflate more quickly (before evaporation prevents further inflation and the inner structure has 'solidified').
Non-porous also means no oil or sauce stains, though it does require seasoning with oil before first use (similar to cast iron).
I see that everyone's already jumped on Barry's incorrect use of a pizza stone, good to know we're all on the same page 🤣
the plant basil will regrow. you'll get way more out of it! So it's the cheaper version. :P
I have to go and listen to Seal now 🤣
Mrs B, I love your smile. Barry, your fake laugh.
I was thinking about how fun it is to see Mrs B in the videos, and it occurred to me that it would be fun if you did a video of just making a meal that she loves and you to eating it together. It doesn't have to be complex, just demonstrating what it's like to whip up a full meal when you have a little skill.
When you do cheap vs steep you really ought to use the same ingredients to make it a fair comparison. Plain flour is not at all the same as 00 flour, and red wine certainly isn't the same as madeira either, and then you get a tin of whole tomatoes and put that up against a jar of tomato sauce, some cow milk supermarket mozzarella vs genuine buffalo mozzarella and so on. I really appreciate the idea of "cheap vs steep" comparisons but it would be nice if you actually use the same ingredients.
Just a suggestion. I feel like when you’re ready to taste, one of you should blindfold the other and get the other to taste both in a random order. I feel like it’s easy to be biased when trying the steep when you know what it is
9:23
I work in a charity shop and everytime we get unopened products donated to us with the seals. It's become so hard to resist saying "BAYA" everytime we mention the word XD to the point where my colleagues are even doing the same 🤣
It's certainly catching!!
Mrs B"s face when she was cutting the first pizza think she thought may have ur had off Barry 🤣
San Marzano tomatoes are superior.
There is big difference in garlic too, the cheap one has barely any bite and you need to use a lot of it to get enough flavour. The expensive one (sometimes available as "purple garlic") is much more flavourful so you usually need maybe a quarter of the amount of the cheap to get the same taste.
Even if you go for the cheaper toppings, it's worth it to buy 00 flour for the base, or at least bread flour.
To get a good pizza dough you really need strong bread flour not plain. All recipes have seen asked for this. Yours is the first I've seen using plain and I think I know the outcome, but I'm intregued. Also for me napolina tomatoes are a must.Add a couple of leaves of basil and a clove of garlic and its amazing. I've tried others and there flavourless. I also wouldn't use a jar of passata. I don't cook the sauce either as it's cooked on the pizza. Just blend the 3 ingredients to make it totally smooth. Yum. Not sure what type of pizza your making but I truly believe a neoplitan style is the best. ✌️❤️👍
for me, here in Copenhagen in Denmark where we have pizzarias all over the place (i have like 10 within a 2 km radius), I use Lidl and Netto for my pizza components and end up around £5-6 for a pizza that tastes way better than anything I can get delivered here. Delivered pizza starts around £10 for the most bland and boring pizza imaginable. Even if the cheap pizza isn't the most amazing you can make, it's often better than anything we can buy freshly made. There are a few exceptions around the city where they do make proper pizza, there are just no really good places around where I live. We even have some that use spam and claim it's ham, just as example of the quality we got
the basil comparison seemed bit unfair, there is alot more in the pot and itll replenish itself over time so probably works out cheaper
I love the idea of cheap vs steep but from the same supermarket.. most are interchangeable now when it comes to prices 🙈
The same statement on both bottles is because thats the legal statement they have to make for that type of olive oil, so you'll find it on loads. Doesn't mean the oil tastes the same though. You should do a taste test just dipping a bit of bread in each one (though thats still going to be subjective as everyones tastes are different!)
I had cucumbers on a pizza, from a pizza shop. It was very good. It had more than that, but it was very good.
Could you please do an episode where you go to a “cheaper shop” and buy their expensive ingredients and then an “expensive shop” and buy their cheap brands and compare. Like coop finest vs Waitrose value
Crazy bottled water for pizza dough: I knew a pizzaria in Boston that used bottled water from Brooklyn NY. A lot of pizza and bagel places use bottled water from there.
San Marzano tomatoes are gold mate. They taste golden as well. You must try them
i use regular old cut tomatoes then heat and reduce them until they lose a bit of their acididty, then indtead of adding sugar , i jsut added roasted chopped garlic paste to it , that als takes care of the sugar as well as the garlic, and i'm just set when i feel it redued enough
it's dirt cheap, for both the tomatoes and the garlic paste, thn add a bit of heat, hte last bit of leftover acidity combined with a bit of oil wil be a good counter for the heat you're introducing and kind of level it out again, and you don't need additional sugar anywhere
Chloe is hilarious! 🤣
IMHO expensive olive oil is awesome to dip bread in (with balsamic vinegar). Beyond that , cook with the cheap stuff.
It's insane to think Mutti passata is pricier in UK than Canada...considering it had to travel the Atlantic. It's not even that "posh" over here :P
For the olive oil you're generally paying for the oil to all come from one source instead of just made from EU and non EU olives. If you check the back of the bottles I bet the expensive one lists one country instead.
Good comparisons apart from the cheap red wine to Madeira wine. They are nothing like each other.
You should check out the Ariete electric pizza oven, it's amazing, cooks pizza in about 4 minutes, as close to a proper pizza oven as you can get
But if you buy basil in a pot and grow it, you have a constant supply of cheap basil, though you’d have to bring it indoors in winter.
I only use Mutti tomatoes, because I get more tomatoes and flavour then in cheap and I dont need to add any tomato paste to get fuller flavour.
Should have gotten the San Marzano tomatoes mate. They have so much flavor.
I'd love to see a time challenge for pizza. By this I mean make 4 pizzas with the same ingredients with the only difference would be resting the pizza dough for one hour and cold rest in the fridge one for 24 hours, 48 hours and the last one you cold rest it all the way out to 72 or 96 hours.
In Italy I nearly always buy Mutti tomatoes, I don't generally go for the cherry tomatoes (except a few cans). Just their basic passata. At my local supermarket (a mid-range one) the basic passata costs 1.95 euro (so around a couple quids, or 2,79 euro per kilo), but since it's thicker and sweeter I can use less. By comparison, the supermarket brand passata costs 1.79 euro per kilo. But I need to use a third more and it's often slightly acidic. (By the way, never add sugar to a good tomato product like Mutti's.) (By the way part II, in Italy Mutti's basic passata is usually available at LIDL as well.) (By the way part III: the steep mozzarella is pure junk here in Italy. I recognize the brand, it's one of the worst brands on the Italian market.)