Pro chef Lish Steiling and home cook Lorenzo are swapping recipes and hitting the kitchen to make pizza. We set Lorenzo up with all the ingredients necessary to make chef Lish’s extravagant $363 pizza recipe, sending only $12 worth of your typical, store-bought stuff back the other way. Can Lorenzo keep up with Lish’s restaurant quality techniques? Will Lish turn Lorenzo’s home ingredients into something unexpectedly gourmet?
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LifestyleTranscript
00:00 That wasn't a release.
00:00 This, is this the release?
00:02 Is it voice activated release?
00:04 - Hi, I'm Lish.
00:08 I'm a professional chef
00:09 and these are my $363 pizza ingredients.
00:13 - Hi, I'm Lorenzo.
00:16 I'm a home cook and these are my $12 pizza ingredients.
00:20 - I've got sauce.
00:28 I've got dough.
00:29 I've got cheese.
00:30 Who could ask for anything more?
00:31 - I feel like crying.
00:35 - So I was planning on making a spicy sausage
00:42 and broccoli rabe pizza with schimharza and talenjo.
00:45 I had two types of flour for a homemade dough.
00:48 - This means I'm making dough.
00:50 I don't like it here.
00:51 - Bianco di Napoli tomatoes for an overnight raw pizza sauce.
00:55 - Tomatoes because you can't buy tomato sauce in a jar.
00:58 - And a whole bunch of special toppings.
01:01 A homemade spicy sausage from heritage pork
01:04 and Calabrian chilies.
01:05 - Oh, it's extra hot.
01:06 I'm dead.
01:07 - Some broccoli rabe.
01:08 - I don't know why you're here.
01:09 - Which is my personal favorite.
01:11 - I don't put you on my pizza.
01:13 - With chilies and garlic
01:14 and two types of Italian cheese.
01:16 Schimharza.
01:17 - Sounds like a problem.
01:18 - And talenjo.
01:19 All finished with some very fancy extra virgin olive oil
01:23 and Parmigiano Reggiano vaccherose.
01:26 - Lorenzo, I know the ingredients are in good hands.
01:29 Don't let me down.
01:30 With Lorenzo's recipe,
01:31 we definitely have simpler ingredients.
01:33 Things you might find in your pantry or local grocery store,
01:36 but with a little technique,
01:37 these ingredients can really shine.
01:39 If I had to guess,
01:40 I would say these ingredients cost $12.
01:44 Wow, all right.
01:46 - If I'd have to guess,
01:49 I say this is $321.
01:52 I don't know why.
01:53 Get out of town.
01:55 That's really close.
01:56 So this is Chef Lish's recipe book.
02:01 And here is what I am attempting to make today.
02:04 I must get started on this dough
02:06 'cause it takes hours upon hours.
02:08 - This dough is gonna take a long time.
02:10 - Am I staying overnight?
02:11 - Probably just over 24 hours.
02:13 - I did not bring my toothbrush or anything, you guys.
02:15 - You have to bloom your yeast
02:16 and make sure that it's alive.
02:18 So some warm water,
02:20 a little bit of honey because yeast likes sugar.
02:22 And you wanna let it sit for just a couple of minutes
02:24 to make sure that it gets a little foamy and excited.
02:27 This dough uses two flours,
02:29 einkorn and bread flour.
02:30 I like einkorn flour
02:32 because it has a delicate flavor to it.
02:34 - It's dense.
02:35 - That really enhances the flavor of this crust.
02:37 - Yeast is poofed.
02:38 - Then you're gonna combine your two flours,
02:40 add it into a mixing bowl,
02:41 add your bloomed yeast.
02:43 - Be good.
02:44 - And start mixing it on kind of a low, medium, low speed.
02:47 Just let it kind of do its thing and come together.
02:50 - But I think it's all combined.
02:51 And now I kind of have to leave it alone.
02:53 - You do your thing.
02:54 - High hydrated dough simply means
02:56 there's quite a bit of water to the amount of flour.
03:00 - Dough has been hydrating for 20 minutes per chef Lish.
03:04 Here we go.
03:05 I'm gonna add salt
03:07 and I'm gonna knead it for a little bit.
03:09 - It's not gonna come together into like the firm dough ball
03:12 that a lot of us know as pizza dough.
03:14 - Woo, okay.
03:16 That's about it.
03:17 - Then we're gonna add more water.
03:18 That's the double hydration method
03:20 so that you've already developed the gluten,
03:22 but you still have that high hydration
03:24 that gives us those bubbles
03:25 and you get those nice pockets of air in it,
03:27 just like you would from a wood burning oven.
03:30 - It is wet, so wet.
03:33 Is the flour really gonna absorb all that water?
03:36 I think we've done it.
03:38 Yeah, look, there's a glimmer, there's a sheen.
03:43 Here we go.
03:44 - So it's gonna be a softer, more supple dough,
03:46 which is actually very nice to work with.
03:48 - Oh, wow.
03:49 It feels so fun and it's very pliable
03:54 and it's really cooperating actually.
03:56 - Now you let the dough rest covered in an oiled bowl
03:59 for about an hour to let it double in size.
04:01 - It's actually working with me.
04:03 I'm shocked.
04:04 Gonna seal you with some Saran wrap,
04:06 put you away for an hour, it's gonna do its thing.
04:09 We did it.
04:10 - Lorenzo was planning on making
04:11 a classic margarita pizza with onions.
04:13 I'm gonna do something a little different.
04:15 I am gonna be making a cheesy, caramelized onion
04:18 stuffed pizza with pesto and chili oil.
04:21 This is kind of a mashup between focaccia di reco,
04:25 which is like a cracker focaccia
04:27 that's stuffed with a soft cheese,
04:30 and then the stuffed crust pizzas of my childhood.
04:33 I think the key with working with any kind
04:35 of store-bought pizza dough is that you have to let it come
04:38 to room temperature and relax.
04:40 You can't take it directly from the fridge
04:42 and work with it.
04:43 You're just gonna be fighting it the whole time.
04:45 So I'm just gonna open up my pizza dough here.
04:47 Smells good.
04:50 I often use store-bought dough.
04:52 I mean, you know, it's there for a reason.
04:55 We're gonna divide it into two.
04:57 Oh, you can see it's got some good air bubbles in there.
05:00 I think this is gonna be a decent dough.
05:02 All right, Lorenzo, I see you.
05:04 We're gonna lube up our bowls here.
05:06 Just a little bit of olive oil.
05:08 Gonna lightly kind of form this into a ball.
05:10 Smooth side down first, just to get it nice and coated,
05:14 and then into the bowl.
05:15 Flip it over.
05:16 Pull the dough around itself,
05:17 then kind of tuck everything in.
05:19 And you wanna let these rest for about an hour and a half
05:22 so that it has time to relax.
05:23 All of that gluten is a little tight right now.
05:25 Let the gases get all happy in there as well
05:28 so that you get a nice fluffy dough at the end.
05:30 - Raw pizza sauce.
05:32 - It basically means that you're not actually going
05:34 to cook down the tomatoes before you put it on the pie.
05:37 You're just gonna let the tomatoes marinate and macerate
05:39 and let all the flavors marry until it's ready to use.
05:42 - I am going to kind of, I guess, crush and mush up these
05:46 and kind of find and feel my way to the yucky bits.
05:50 That is complete.
05:52 - Lorenzo gave me this jar of basic tomato sauce,
05:54 but we're gonna take this jarred sauce
05:56 and elevate it just slightly for the pizza sauce
05:59 so that it doesn't overreduce when we actually bake it.
06:02 Tomatoey.
06:02 There's a little bit of sweetness to it.
06:04 There's a little bit of acid note as well,
06:06 which isn't always a bad thing.
06:07 Like, you want a little brightness.
06:08 Squeeze of olive oil just to loosen it up.
06:12 - My three garlic cloves, whole, actually.
06:14 - I'm not gonna slice it.
06:16 I'm not gonna chop it.
06:17 Blop.
06:18 - And fresh, fresh basil.
06:20 - I love basil.
06:21 It almost has like a little licorice-y-ness to it,
06:24 but that freshness, oh.
06:25 Take all the stems, all the leaves.
06:27 - Just tear it. - Boom.
06:28 - There you go.
06:29 I'm only gonna use about a quarter cup of olive oil.
06:32 Right about there, I believe.
06:35 A teaspoon of salt.
06:36 - Not too much because that sauce did have salt in it.
06:39 - Just combine it.
06:40 It's kind of like marinating together.
06:42 Cover it.
06:43 Okay, and this is my raw pizza sauce.
06:47 It has to go in the fridge overnight.
06:49 - Sauce is ready.
06:51 Just let it sit.
06:52 - So it has been about an hour,
06:54 and looky, looky what I have here.
06:57 - The dough should be doubled in size,
06:59 nice and fluffy and excited to see you.
07:01 - To me, it is quadrupled in size.
07:04 - You wanna pour it out onto a surface.
07:06 - Scoopy hand in action.
07:08 - Fold it over itself, front to back,
07:10 back to front, side to side.
07:12 - Look how much air is in it.
07:14 - Folding the dough is ensuring
07:16 that we're developing that gluten
07:17 so that you get those nice pockets of air.
07:19 - Now I have to pick it up.
07:20 - Oil up your bowl again, put the dough back in there,
07:22 cover it in the refrigerator, five hours.
07:24 - I can wash my car, do laundry, my taxes.
07:27 - Five hours later.
07:29 - It has risen once again.
07:31 - You're gonna pour that fluffy dough out
07:33 onto a clean surface and repeat it all again.
07:36 Fold, fold, fold, fold, back in an oiled bowl,
07:39 cover it, this time you're gonna put it
07:41 in the refrigerator for 15 hours, overnight ideally.
07:45 - Sleep my darling baby.
07:49 (laughing)
07:50 - Lorenzo gave me chili flakes and garlic,
07:52 which I'm assuming he was probably
07:54 just gonna use as toppings.
07:55 Well, we're gonna amp it up just a little bit more
07:57 and make kind of like a Italian chili crisp
08:00 or chili oil to drizzle on top of our pizza at the end.
08:04 It brings it a little pizzazz into the dish.
08:06 And I know that Lorenzo loves spice.
08:09 So I'm gonna start to warm up my pan a little bit here
08:12 and get that going.
08:13 While it's heating up, I'm gonna slice some garlic.
08:16 I'm gonna thinly slice it because I want there
08:18 to be texture, visibility, real pops
08:21 of garlic flavor in this dish.
08:24 For the sauce, I just peeled and smashed it
08:26 because I just want the flavor of the garlic in the sauce,
08:28 not necessarily pieces of garlic.
08:30 Let's get some olive oil in here
08:33 and looks like our oil is nice and hot.
08:36 We're gonna add that in.
08:37 So this seems perfect where it's just sizzling.
08:41 So now I'm gonna add my chili flakes, pinch of salt.
08:46 I'm just gonna let this go for about five minutes
08:49 until the garlic's nice and crispy
08:51 and the oil is infused with all that spicy goodness.
08:54 - I got a pizza steel that is heavy.
08:58 You're gonna hurt somebody with that thing.
09:00 - You may have heard of a pizza stone.
09:02 They both are designed to do the same thing,
09:04 which is mimic the floor of a wood-burning oven.
09:06 This is what the pizza's gonna cook on,
09:08 but I have to heat it super, super hot in the oven.
09:11 So I'm gonna put it in, 525, heat it up for a little bit.
09:16 While that's happening,
09:17 I can get all my other stuff together.
09:20 - I'm calling that good.
09:21 And we're just gonna let it cool in a little bowl
09:24 for about an hour.
09:25 There we go, homemade chili oil.
09:27 - I am making hot sausage.
09:28 I'm very, very excited about this.
09:30 Calabrian chili peppers.
09:32 I just wanna see what this tastes like.
09:34 [crickets chirping]
09:37 [coughs]
09:44 Wow.
09:45 Let's go for it.
09:46 I am going to...
09:48 [laughs]
09:49 I'm sweating.
09:51 I can't see.
09:52 I'm adding this beautiful, fresh garlic smoked paprika.
09:56 And I've got a zester lemon,
09:58 and I think I need the whole thing.
09:59 Sicilian oregano, fennel pollen.
10:02 It still adds that fennel flavor,
10:04 though it's not quite as intense.
10:06 - Back to you, crushed Calabrian chili peppers.
10:09 - Lorenzo gave me an onion, one lowly onion.
10:12 I'm guessing that maybe he was just gonna slice it thinly
10:14 and scatter it on his pizza,
10:16 but I would love to caramelize this onion.
10:18 This is gonna add some sweetness, some texture,
10:21 and it makes a huge difference.
10:22 And then I'm just gonna thinly slice it
10:24 into half moons, we'll say, not the rainbow way.
10:28 So half moon, you get this shape.
10:30 Rainbow, you would get this shape.
10:32 The half moon will hold itself together,
10:34 and the rainbow will eventually fall apart,
10:36 which has its time and place.
10:38 But we're going for the half moon this time.
10:39 I'm gonna get my pan nice and hot.
10:41 Hot oil.
10:42 You can see it already start to dance
10:44 and kind of move freely in there, which is great.
10:46 That's what we want.
10:47 And in goes our half a onion.
10:50 Everything needs salt.
10:51 So these onions are going, you can hear the sizzle.
10:54 Some of the excess liquid is already coming out
10:56 from that salt, drawing it out.
10:58 Instead of just putting the caramelized onions
11:00 on top of a pizza,
11:01 I'm gonna tuck it in between two layers of dough,
11:03 along with some cheese,
11:05 for a little pop and surprise of something special.
11:07 So we're just gonna let these cook
11:09 for about 15 to 20 minutes
11:10 till they're nice, steep, golden brown.
11:12 - Shmearing time.
11:14 - You wanna really kind of shmear it around the bowl.
11:16 That really makes sure that the spices are incorporated,
11:19 gets all of the flavors throughout there,
11:21 mixes the fat in evenly.
11:23 - Well, I have a little salt.
11:24 Once you shmear one time, you just keep shmearing.
11:27 It looks like hot sausage.
11:30 - Okay, 30 minutes rest.
11:32 Do your thing.
11:33 - So I've let these onions go for about 15 minutes.
11:36 They're a nice, light, golden brown.
11:37 I'm gonna pull them right here
11:39 because they are going in the pizza.
11:41 I think that that's gonna be the perfect doneness
11:43 for in between the two layers of dough.
11:45 I'm just gonna drain these onions on a piece of paper towel
11:48 because I don't want the excess moisture.
11:51 Caramelized onions, done.
11:52 - I don't think I've ever had broccoli raw before.
11:54 I've had broccolini on my pizza.
11:56 It's not the first thing I would pick.
11:58 But you know what?
11:59 Chef Lish knows what she's doing.
12:01 - I love broccoli raw.
12:03 - So I have to salt my water.
12:05 I gotta blanch it first.
12:06 It's kind of like softening it up
12:08 for a minute or so, a minute or two.
12:11 - I've got some basil here.
12:12 I've got some Parmesan cheese.
12:14 Seems kind of obvious that we should make some pesto.
12:16 What do you say?
12:17 It's gonna add some creaminess, brightness, freshness,
12:20 all the things.
12:20 I'm gonna just strip off some of these basil leaves
12:23 from this fresh bunch of basil that Lorenzo gave me.
12:27 I also kind of love the buds
12:28 if there's any of those included.
12:30 They have big, bright flavor.
12:32 All right, here we go.
12:33 Get to work.
12:34 Start bruising that up.
12:36 Some salt.
12:37 It's gonna pull out some of the moisture
12:38 and it's gonna help create a little friction in there
12:42 so that it really breaks down into a paste.
12:45 - And in you go into my strainer.
12:48 Let this cool for a second and then I'm gonna squeeze.
12:51 Oh!
12:52 [laughs]
12:53 It's hot.
12:54 There you go.
12:56 - Let's add a little bit of olive oil.
12:58 Stir that in.
12:59 That looks great.
13:00 I'm gonna add a little of this Parmesan.
13:03 Let's see where that leads us.
13:04 - I am gonna slice into bite-sized pieces.
13:08 Medium heat.
13:09 I've got my lovely olive oil.
13:12 Sliced garlic.
13:14 One.
13:15 Two.
13:18 Salt.
13:18 Chili peppers.
13:21 I'm gonna do, I want it spicy.
13:23 Wow, wow, wow!
13:26 - I think you are looking terrific.
13:30 My broccoli rabe with chili and garlic.
13:33 - All right, let's see.
13:34 That's it.
13:38 I'm leaving it right there.
13:39 Presto, pesto.
13:41 - So I'm going to prep my cheeses.
13:44 I have telegio.
13:45 - Telegio is creamy and a little funky
13:47 and pairs so nicely with the pork sausage
13:50 and the broccoli rabe.
13:51 - Scamorza.
13:52 - Scamorza is made in the style of mozzarella
13:54 but then it's tied up and hung to age for two weeks.
13:57 - And Parmesan Reggiano.
13:59 Telegio.
14:00 It's really good.
14:02 I don't even know how to describe it.
14:03 - If you don't wanna use the rind,
14:05 which tends to be very strong, you don't have to.
14:07 - I like it.
14:09 So I'm actually gonna keep it on.
14:10 So I'm gonna slice these two,
14:12 but it doesn't have to be perfect
14:13 'cause I'm literally gonna tear it on later.
14:15 Lovely.
14:16 And then you are just grated.
14:17 Cheeses.
14:18 - Prepped.
14:19 - All right, Lorenzo, dough part three.
14:20 - Did you have a nice sleep?
14:22 Wow.
14:23 This feels like the pizza dough I buy.
14:25 - Pour that fluffy dough out onto our clean surface
14:28 and divide it into four equal pieces.
14:30 Fold in the corners,
14:31 making a nice kind of round dough shape.
14:34 - I'm getting a little better at this.
14:36 - Let it set aside.
14:37 Cover 'em again with some cling film.
14:39 Let them sit for another hour.
14:41 - Why not?
14:42 We've already done 24.
14:44 - My dough is rested.
14:45 The toppings are made.
14:46 The fillings are made.
14:47 It's time to make the pizza.
14:49 So let's do this.
14:50 Normally in this situation,
14:51 I would definitely use some bench flour.
14:53 It helps things not stick,
14:54 but it also absorbs any excess moisture in the dough.
14:57 So in this case,
14:58 I'm gonna just work with the olive oil
15:00 that we already put on the ball of dough.
15:02 It might still fight me a little bit.
15:03 We're just gonna have to power through.
15:05 I'm trying to flatten it as thinly as I can.
15:08 I'm not being as gentle with this dough
15:10 as Lorenzo should be with his.
15:12 - I'm gonna do my best to keep it light and airy.
15:16 - So you wanna be gentle with it.
15:17 Kind of work it out a little bit with your fingertips.
15:19 You can put it on the back of your knuckles,
15:21 kind of let gravity do its thing for you.
15:23 - Pretty.
15:24 - You can see that the dough is still pretty elastic.
15:27 I'm gonna just make it work.
15:28 Just a little bit of olive oil,
15:30 just to make sure that it doesn't stick
15:32 and to make sure that the bottom of the pizza browns nicely.
15:35 - Let's prep our board with a little bit of polenta.
15:38 This will help it not stick onto the steel board
15:42 that's been heating in the oven.
15:43 How am I gonna get you on here?
15:46 Chef Lish, what would you do?
15:48 (chef Lish grunts)
15:51 I channeled you, Chef Lish.
15:53 - So we're just gonna sprinkle a little bit
15:55 of the mozzarella cheese on here.
15:57 This is that stuffed crust pizza from Wisconsin.
16:00 On top of the mozzarella,
16:01 I'm gonna put a little bit of those caramelized onions.
16:04 - Onto dough ball number two.
16:06 Let's see what happens, shall we?
16:07 - All right, drop it right over the top
16:10 and we're just gonna stretch it to the edges here.
16:12 Tear a few pockets in the top here
16:14 so that the steam can come out
16:16 and it doesn't burst that top layer.
16:18 Then of course we need to help it brown,
16:19 so we're gonna give it a little bit of oil,
16:21 a little bit of salt.
16:23 Now this is gonna go in an extra hot oven
16:25 for about 10 minutes or so
16:27 or until golden brown and puffed.
16:29 I'm gonna move on here
16:30 and just do a little Jackson Pollock of tomato sauce.
16:34 Then some pesto, we're just gonna dot this,
16:37 give it a little bit of color,
16:38 a little bit of our mozzarella cheese
16:40 because who doesn't need more mozzarella cheese?
16:43 - My schmorza, which is just like mozzarella,
16:46 it's milky, creamy.
16:48 - A little extra Parmesan cheese for the browning quality.
16:52 - Delizio is kind of like my replacement of mushroom
16:55 'cause it has a really nice mushroom flavor.
16:57 Little broccoli rabe, which is my spicy garlic
17:00 and chili, inches of my homemade hot sausage.
17:05 I have to get in the oven, you guys.
17:07 Here we go.
17:08 - Five more minutes,
17:09 just until the cheese is bubbly and brown.
17:11 [grunting]
17:13 - Oh, it is bubbly, jubbly.
17:16 Beautiful, beautiful, beautiful.
17:20 - I mean.
17:22 - Landing.
17:23 - Ooey gooey cheesy goodness.
17:26 - You are my beautiful finishing oil.
17:28 - You get this grassy green note.
17:30 You really taste the olive.
17:32 Some of our fancy chili oil.
17:34 I mean, this looks delicious, I would eat it.
17:36 - Parmesan Reggiano, special kind from special cows.
17:40 Bacchero, say, translates into the red cow.
17:43 They actually produce less milk than normal Holsteins,
17:46 but it makes more cheese and yields more cheese
17:49 than just normal milk.
17:50 [laughing]
17:52 There we go.
17:52 My take on Lorenzo's pizza.
17:54 - This is my take on Chef Lish's pizza.
17:56 I hope she likes it.
17:58 I think she will.
17:59 [drum roll]
18:02 - Chef Lish, I haven't seen you in so long.
18:08 It's so nice to see you.
18:09 - So good to see you.
18:10 - So here's the pizza I made for you.
18:13 - Here's the pizza I made for you.
18:14 - Same, so.
18:15 - Whoa, look what you did.
18:20 - Yeah, but yours is, I was like, is that a tart?
18:23 - A little surprise in there for you.
18:24 - That looks delicious.
18:25 - But we'll get to that, look at you.
18:26 - Not bad, right?
18:27 - Look how light and fluffy, did you love the dough?
18:30 - It was a crazy process,
18:33 but it was the lightest dough I've ever had in my life.
18:35 - You need to pick up this slice right now.
18:37 - Oh.
18:37 - Do you see the bubble?
18:38 - Oh, oh, oh, you that?
18:40 - Yeah, right?
18:42 - I cannot believe how light this is.
18:44 - Right?
18:45 - I have no idea why it's this light.
18:48 - Get that rub on this.
18:49 I mean.
18:50 - Ready?
18:51 Oh my gosh, it's spicy too, really?
18:59 - Yeah.
19:00 - I love that raw sauce, but that broccoli rub,
19:05 I've never eaten broccoli rub before.
19:07 - You're welcome.
19:08 - I'm not gonna lie.
19:08 [laughing]
19:11 - So light, you get the bubble structure in there.
19:13 - There you go.
19:14 - It holds its shape, you nailed the ratio too.
19:17 There's not too much toppings to crust.
19:19 It tastes like pizza.
19:21 You taste a little bit of everything,
19:23 but not one thing is overpowering.
19:24 - Not bombarded with cheese, not bombarded with sauce.
19:26 - You did a great job.
19:28 - I would love to try yours.
19:30 I'm ready to dive into this masterpiece of yours.
19:34 - Let's do this, shall we?
19:35 - That one is calling my name right there.
19:37 - Do it.
19:38 - There's a little surprise in those layers too.
19:40 Oh yeah, look how sexy.
19:41 - I see the cheese, I see the cheese.
19:43 - Uh-huh.
19:44 Cheese pulled for the win.
19:48 - I love that.
19:49 That pesto.
19:53 - Absolutely.
19:54 - That's beautiful.
19:55 - The sweetness of the onions, did you get some onion in there?
19:57 - I did, I did, it is super sweet actually.
20:00 That sauce, can't beat Bajoran sauce.
20:04 - Oh, I definitely doctored the sauce a little bit.
20:07 - Very, very focaccia-like.
20:09 - Right? - For sure.
20:11 - I gotta say, both so different, but so delicious.
20:14 - Yeah.
20:15 - You really killed it on your dough.
20:16 - I was really worried.
20:17 - Oh no.
20:18 - Bravo, bravo.
20:19 - Don't do that.
20:20 - Seriously, come on.
20:20 - God bless, you're so talented, you're amazing.
20:23 (upbeat music)