Following Instructions from Babish (Deep Dish Pizza)
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- Опубликовано: 14 июн 2024
- original Video: • Binging with Babish: C...
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Instagram: / futurecanoee
#pizza #cheesepull #cheesy #pizzarecipe #recipereview #deepdishpizza #chicagopizza #bingingwithbabish
Chapter:
0:00 Dough
3:41 Tomato Sauce
5:54 Assemble
6:52 Baking
7:34 IG Comments
7:42 Taste Test
8:59 Rating
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Хобби
“My dough is at the perfect dryness because my hand is incapable of making anything wet” UNDERRATED ASS LINE
Pure gold 😁😆😂
Also "Squirting is not allowed in my house"
I was rolling on the floor XD
My face is stuck in a laughing position
Probably because it’s not funny
The dramatic pH explanation was perfect and was the funniest thing I've seen today 👨🔬
NERD
Damn how boring of a day you having?
@@Games4Life7712 why u guys keep roasting FutureCanoe lol
"Just watch me, Babish..."
Me personally it’s honestly not that funny unless you have a dull day
The more I watch him, the more I'm convinced that he's a student or graduated from culinary school. That chopping technique is really good, and the way he describes the dishes, it's not something that can be made up on a spot.
I remember going on his about and it said he's a line cook but looks like he changed it 😅😅
@@jasmineowo3435 he mentioned it in a video I think
@@jasmineowo3435 whats a line cook?
@@axolotl._1409 a chef in a pro kitchen
he has videos where he actually cooks properly on this channel, the food looks amazing.
Not only is FutureCanoe better than the other foodtubers... he's not even a pizza.
YAEEYA
stop lying
This has _just_ the right type of NPC energy; take my hand thumbs up thingy.
he's a fucking casserole
He's a fuckin Casarole
I genuinely heard more information about pizza dough in this video than any other top tier bakers on RUclips
His voice certainly gets a “raise” out of me. Wonder if he pitches or catches. I’m flexible
@@garyhost354 He definitely pitches.
@@oneblacksun he can spread spit and slide up this crack.
You know it's serious when they have the L theme playing as they explain shit
with all due respect, who are these "top tier bakers" you are watching?
“It’s a little bit pathetic, but I guess the apple doesn’t fall far from the tree” is a quote I live by daily
I made the Babish deep dish as well, and I noticed that the crust was also very tasteless and pizza-doughy, unlike the buttery, pastry-like crust you normally associate with Chicago deep dish. So it is not just you, lol.
Try the Brian Lagerstrom version
Babish is the most overrated food RUclipsr
@@b.o.4469how does your brain skip over Josh Weissman
@@b.o.4469And being overrated is bad how?
@@b.o.4469I love babish, Josh Weissman is just an unfunny weirdo, he's not even that good tbh, he and that one blond guy that looks like the other blond guy that says greg is also overrated, unfunny and annoying
I just discovered your videos
And I gotta say
I absolutely love these.
Feeling nearly sarcastic about how you do this with plenty of good jokes.
but watching you try these recopies feels a lot more genuine than other food channels.
Hahahah “aND I gOtTa saY I LoVE thHSe”🤣🤣🤣🤣🤣
@@levantarpesas9972 that is literally what I hust said but spelled dumb.
So congrats I guess
@@typhoon1575👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
@@levantarpesas9972yes…that is what he said
@@levantarpesas9972 wut even??????? what u on about fam.
Saying he took 4 sausages last week thinking he can trick us that he’s not as virgin as Jamie’s Oliver olive oil
Yeayah!
@@shahiru4787 fym yeayah
@@mecute-jz4bl bro’s not fluent in james oliverinese
@@shahiru4787he probs speaks mandarizz though
That cheesepull was insane man!! Keep it up!
I fully believed you forgetting whose video I was watching 😂
I only really care about the fact he ate deep dish with a fork
@@ed752 No shit he ate deep dish with a fork, that's not pizza... it's a fucking casserole lol
@@foxxinrox lol
LMAOOOO
Why is your food always grey or beige?
Lighting
It's because this man intends on one day, becoming a canoe. If he's good enough he might become an elite canoe, used at the Olympics and World Championships. That's why his food is always grey and beige. Respect the Future Canoe 🛶
🤫😉😁👍
As someone who has been a avid deep dish enjoyer for over 20 years, your pizza does look pretty good.
just found this channel
the absolute dryness of the delivery, the plays on words, and the visual and spoken jokes throughout are phenomenal
fantastic stuff
hope you start blowing up soon
also nice ass chopping
Congrats on 100k later today bud. You've earned it.
Are you from the future 😂
For real. His voice is so hot. Makes me salivate and get all sweaty.
@@jep9092 literally
His subscriber count has been increasing dramatically lately. Honestly he deserves it, his videos are hilarious and there's so many pretentious food videos out there that he's not going to run out of content any time soon.
Pretty crazy he got another 900,000 subscribers in just 5 months. I mean, people are subscribing for good reasons obviously, he makes good content, but that's still a crazy growth rate, homie got blessed by the algorithm apparently.
i fucking love this channel so much because the guy making the food is an actual normal human being with a normal human kitchen compared to the mainstream foodtubers run by a michelin star chef and a million dollar kitchen being filmed by a studio
tbh there's also kay's cooking but people always roast her into oblivion
@@hpropganda Come on, kay isn't an actual human. I love her but she cooked fried rice by using hard rice and not even making it first. I am a horrible cook, but I can at least make some rice.
There is a channel I found recently called the Anti-chef, he started out as an average cook failing a lot of recipes and now is actually really good. It's crazy to see his progress. I found him because he was doing all of Julia Child's crazy recipes like that movie/bookJulia & Julia.
@@sailormoonwannabe nah, as bad as she is it's clear she's not trolling, she genuinely tried to fix her rice as well, and even though she failed, she still thought it was something to be proud of.
@@hpropganda, There is absolutely nothing normal about what she’s making lmao
2:41 caught me unprepared 😂
The way he said ori-gaano the third time had me🤣🤣🤣🤣 4:36
The
oregano
OREgAno
OReGANo
part at 4:26 just killed me for some reason
His commentary is so simple yet so hilarious 😂
This channel is genius! I just found this channel out and your gig is 10/10 so simple and so entertaining. Most of all you don't need fancy equipment, the simpler the better and you'll never run out of material. Plus, you got the perfect voice for this. I'm beyond impressed. You, sir, have optimized yourself. I hate you.
1:48
being unrightfully smart is the cost for being lazy
Lmao I love the discrepancies you take on his recipe. My fav though is "gonna chop a white onion" ... literally shows a yellow onion a sec later. People hate on extra crust but I just see it as extra breadsticks :D
It's a sweet onion which honestly probably works in favor with the acidic tomatoes in the sauce. The bigger, more oblong ones are the sweet ones (insert sex joke right about hear).
(maybe here if you want some extra spice)
@@toilet_cleaner_man Can never tell the difference of sweet yellow onions or Vidalias and just regular yellow onions but your comment 100% holds true. But unfair that not teasing Babish.
From someone from Chicago that's the most realistic deep dish I've seen. You almost never get a cheese pull if you get it from a restaurant
stop lying
5:53 pause hwat did he just say
This is what i needed. Not that weird fake dude timeless paddle or whatever
Who?
6:05 that was a hilarious joke
The sausage bit. The sausage bit did it for me.
1:21 i just had my chemistry exam. you don’t need to remind me about the pH questions i fumbled 💔
i really forgot the formula for Ka and Kw 💀💀
Why does JB's jaw extend so far out at 8:21? 😂😂
It is proof of the evil snake people lurking in our midst
I thought I was seeing shit, thank you for confirming I'm not bonkers
he has that morrissey chin
"my hand is incapable of getting anything wet"
bro im dying here
this might be the most perfect idea for a lazy video that will work. im really impressed cause ive not seen anyone punting off someone elses video with a sprinkle of originality.
I love your videos. I am soo happy, that this channel is growing up so fast. Keep it up!
I used Babish's recipe and used a bread machine to make a dough. I can confirm it works just fine. The one part I altered was the tomato sauce. Was way too sour, used fresh diced tomato instead.
3:48 at least you know how to cut an onion. I can't even do that.
7:42 pov: me on my period💀💀💀
Love your videos so much 😂 only discovered your channel recently and now it’s one of my favouritea
Maybe it’s because I’m watching this at 3am, but 3:12-3:21 broke me. It’s a simple bit, but it’s perfect
Oh dude no, you shouldn't put non stick pans in ovens, they let off toxic fumes when the teflon is heated way more than it should be like when frying or using it normally, you can get away with 5 mins to brown the top but a full half an hour is dangerous
I'm way too lazy to check if the guy mentioned it and addressed it, I wrote it at 6:52 point
Idk why it took me so long to watch this one… I’ve binged basically all of your other videos over the last few days and man, this one’s a gem ❤
with all dough recipes you forget to add more water because using your hands dries out the dough substancially. Thats why your recipes where you have dough usually fail
this man has been hiding his michelan star chef knife skills
Does he know that his face is visible in the bowl's reflection?
Also, how many times has the ligma fork paid off? Like, two ligma balls or more?
A part of the reason your crust wasn’t good was probably because you mixed your yeast, you are just supposed to let the yeast set until it starts to form bubbles and that’s when you know your yeast it ready.
Don't think mixing the yeast matters as long as you still keep it there for long enough, or have it warm enough for the yeast to do it's thing at reasonable speed.
@@aarepelaa1142 nah, you can kill yeast and have 0 reaction. 80f-110f is recommended for most types of yeast to become active. Possible to activate with no water or food so it dies.
@@shadydealz it's literally just flour yeast, some salt and then water for a regular pizza dough, and I'm pretty sure you have to catastrophically mess up for the yeast to die.
no, he literally explained why his dough was bad.
Too alkaline, and he didn't work it enough or add salt.
Alkaline dough taste worse, and need more salt, and while they ARE easier to work, the tradeoff is you need to work them MORE to develop a good gluten structure.
This is why udon noodles need to be kneaded by putting them in bags and stepping on them. super alkaline dough. Without that gluten net, it releases too much co2, which is why his dough in the pan looks like the surface of the moon instead of a smooth big bubble.
His yeast was fine, the dough proofed while he was letting it rest. He wouldn't have had to punch it down if the yeast was dead. His dough sucked because the Babish dough sucks, not because of its pH. Real Chicago style is more like a flaky pie crust than whatever cornbread mistake Babish dreamt up.
Grats on your growth bro, you've quickly become my favorite youtube cook. Thank u
Loving these longer videos
Great vid❤
Although you might not be happy with the cheese pull, it's better than those people with their pizza toppings spilling out on the table wasted, that 10 minute rest really is the key huh
1:15
Bro became a genius 🗿
As a New Yorker who made my own deep dish pizza I understand why people enjoy it so much it is delicious
DeathNote soundtrack over pizza pH science.
Two great things that taste better together
4:25 got me dying so hard 😭
I love that drizzle of oil on the crust! I do a similar thing, but instead of a drizzle, I spread the oil on the crust with a pastry brush
just found your vids and subbed!!! Really great videos, lots of info [ like the dough Ph ] , and low key funny as heck. keep it up mane!!!!
If your waiting for the cheese pull 7:50 your welcome 😂😂😂
3:16 it's 2am an i was NOT ready for that
Bro go to sleep
Same. It's 2:04am right now
I was having a rough day, but watching this made me giggle so much! I loved it the vid!!
Ever since i first watched his video, I've been watching a lottt
It's very comforting and the little laughs every few minutes is nice
Ah yes, we love cheese casarole. Our favorite dish 🤤
Chesse fucking casarole*
It’s not a casserole it’s a pie
It’s not either of those. It would be a tart, more accurately.
@@laminar2477 ???
@@pengil3 a tart is an open pastry with a filling. Aka Chicago deep dish “pizza”
my dudes cooking skills have no right to be this good for a meme 🤣
1:10 not me having chemistry class here
I love the sarcastic commentary while doing this. It’s great.
“Just like my last weekend, it’s about to take in 4 sausages.” Huh brother?
You are the embodiment of everyone that watches foodtubers but you decided to make a channel! We commend you❤️
I always look forward to your uploads. Also, happy 100k soon. :)
So many varieties of oregano. You’re such a foodie!
You've got me wheezing, and it's not from your overcooked crust.
Good jokes. Very funny.
i really love that everything that you do is not perfect not like other cooking video they making it so perfect it's hard to copy
yayyy 100k !! Love your videossss
You are on 100k brother. Congrats and PLEASE!! do not upgrade your video equipement like People usualy do. Nothing wrong with that, but beauty of your chanel is that it is genious as it is. That PH level of dough part was absolutely hilarious and unexpected! You are so funny dude! Big respect.
I like the fact that he is already baked before pizza is
I made this today, turned out amazing, thank you futurecanoe
Thank you for including the music in the description.
everytime i see the ligmafork in use im more convinced that its pretty hanndy to have
It's the best :)
@@FutureCanoe merch opportunity?
THAT ONION CHOPPING WAS SO SATISFYING IM SOBBING
congrats on 100k!
This guy needs more support. He is amazing .
1:59 BRO IS THAT A DOG BOWL???
A bowl is a bowl
Vsauce , pizza here
Lmao I started binging your videos and I have laughed at something in a long ass time.
Thanks for making me laugh dude! Your awesome 💜
Your videos NEVER disappoint 😂 ☠️ 🤣 ❤
I've made this recipe a bunch of times and it's sooo good
I was worried until he eventually decided to kill it with Ranch.
The use of Masa killed me lmao
first time i saw that ligma fork or whatever you called it, i wasn't sure what the fuck happened to that fork. but i have grown to really like it. i am even considering making one myself.
"My hand is incapable of making anything wet." I feel seen 😭
Love all the new content!!
congrats on 100k buddy happy for u since 4k
That looked yummy 😋!
0:48 face reveal :O
Man I enjoy the lazy angle you take with stuff comedically to the point where I question your decisions greatly, but got damn you dicing that onion was actually immaculate.
Never had deep dish pizza, but I'd give that a go. Looked alright!
6:10 circumcism what the😂😂
Ik I cant spell
what do you think dragged the crust down? the masa or the lack of cream of tartar?
He didn’t make it correctly
Masa not enough gluten
Am I the only one who saw the Dough move?
I've made this exact recipe a hand full of times and its top tier. Babish has excellent recipes
*crying in italian*
but I love your recipes tho, I'm laughing a lot😭
8:16 did he just turn black???
"mmm, pretty normal for me" THAT SENSE OF HUMOUR THOUGH.
I love when he drops the science just to remind us that he does, in fact, know what he is doing.
i will never understand the weird pizza cake