The Art of Making Pizza: A Journey of Discovery

As we gathered around the kitchen island, we were met with an exciting challenge: to create the perfect pizza. The journey began with a simple yet crucial step - cooking garlic. "Garlic cooked a little bit and then added the raw tomato and then pulled out the garlic," our chef explained. "It tastes like a little toaster this is where it's all combined and just brought up I like that I do." This initial step was a great way to set the tone for what was to come.

As we continued on, we were introduced to four different sauces: one with garlic, another with heat, a third with bitterness, and the final one with acidity. "There's some something went bitter in there garlic this one saw some heat I don't know so this one like i'm saying like yeah definite like yes this one i can't quite decide on," our chef noted. After careful consideration, we decided that two sauces stood out above the rest: the raw tomato sauce with a touch of acidity and the claire's garlic sauce with a balance of flavors.

Next, we moved on to the dough-making process. Our chef skillfully guided us through the preparation of the dough, highlighting the importance of using the right type of flour and temperature control. "I feel good about that just one ladle full yeah I need more socks yeah you do you know all right I'm going in wait why i don't know i'm going in wait oh what happened you did that you did that you did that put a little bit of flour in front go you got it calzone not too bad," they explained. Despite the occasional mishap, our chef's expertise shone through as we watched the dough come to life.

As the pizzas began to take shape, we were treated to a delightful surprise: the addition of claire's garlic sauce on one pizza and bianca cheese on another. The combination was nothing short of magical, with each topping complementing the others perfectly. "I think this is brighter though I think let's do it without any cheese all right great because the differences are so subtle yeah the cheese kind of hides it okay poop yeah yeah all right quit fooling around why do you keep checking worry about your soup sandwich all right i think mine looks really amazing um yours is looking more like american and mine's more european oh jesus christ mine had a heat issue molly just quickly which pizza would you rather have oh my god i'm just kidding look i didn't know how badly i want to say this one because i know that he made that one why wouldn't you just give me credit yeah but i had another malfunction my oven turned off your pizza is great don't let him get in your head all right let's focus on the sauce we're horsing around it kind of has that like clean flavor of like a fresh tomato the garlic and the oil just does a few different things or variables that can salt level's nice and salt level yeah okay cracker pie this is a touch sweeter and i don't mind it i'm trying to not just think of like what is the better sauce but what is the best sauce that'll interact with the dough with the cheese with the toppings um so what are your thoughts i want something with a touch more acidity which means going for the raw one whatever cheese molly and carla decide to land on uh it's gonna be some it's gonna be milk fat and that that fat is going to be cut by the acidity from the tomato yeah i think you know it's a very simple sauce and highlighting just using real maybe we can get some really good garlic for the our final pizza yep um we have good olive oil we have the food mill the tomato about that the milk uh claire's got the dough and bianca cheese and bianco tomatoes kind of killed it candidates one was bianco yeah and then we went milled after mill we went to um no cook cold no cook this was a good adventure yeah i think i think we really figured some stuff out and um you know if anything we got to see that all canned tomatoes are definitely not created equal not at all i think unbelievable how much of a difference yeah big time where it clears out with the dough it seems great and then it does nice our sauce is nice now it had really nice balance just a little bit of natural sweetness now just depends on the cheese it's gonna make or break yeah all the hard work that we've done so far who's making the best mozzarella in the world right now we're going into mozzarella surgery it turns out that two hours of apprenticeship will not make you a cheese master you\\n

"WEBVTTKind: captionsLanguage: eni think we probably might like pizza the released between between the group i like pizza i like pizza budweiser it's not dinner but exactly we both say pizza is a snack right and then i pizza is dinner pizza why don't you guys stay in your lane for a second we're all driving now everyone's emerging oh my gosh it's legit i had an oven malfunction my oven turned off your pizza is great don't let him get in your head all right let's focus on the sauce i think in my mind i don't know if you guys are great in search of the perfect pizza uh it's got tomato sauce on it yeah like the margarita is like the right ultimate exactly kind of the gold standard well can i just say what i don't like which is the sauces that are like so concentrated they like break apart in those little clumps like it should taste like plants like fresh bright should taste like tomatoes right would we ever cook a sauce before putting it on the pizza it can't just be tomatoes i think like a little bit of garlic is necessary a bit of oil definitely salt each almond needs to be really subtle so that it comes together not like freaking ketchup or anything but like yeah tomato sauce for pizza andy you had pretty strong feelings about sauce so like you guys can maybe work on sauce andy you really it's just really important so you should really work really hard tomato sauce is one of my favorite things great so i know we had some notes from our group discussion last week a hint of natural sweet i'm curious who wrote that it's got a handwriting of a child i don't know it was definitely me barely cooked sauce i i i think i could get behind that food mill sauce san marzano i mean sure yeah right that's kind of the industry standard this says prototype sauce here you know we'll take that one and uh yeah i garlic and sauce garlic flavor yeah a hint whole tomatoes oh and then the last one oh someone nailed it yeah thank god we wrote down so i guess like the big debate right now is if we're going to use fresh tomatoes or canned tomatoes so like why don't we go about that first yeah start dabbling around yeah let's figure it out i say look we got this nice little list of pizzerias here in new york why don't we call some up all right we'll do it anonymously and we'll ask them hey what do you guys use you guys use canned tomatoes or fresh tomatoes all right here we go yeah how's it going john hey just had a quick question for you what's your sauce i'm obsessed with it do you guys use canned or fresh tomatoes oh trade secret is it are they crushed or you put them through a food mill all right cool well hey thank you very much they use candy they use canned it was a little bag but she said they put it in a blender i don't know how i feel about that hey i'm curious about your pizza uh do you guys uh use fresh or canned tomatoes for your pizza fresh tomatoes how do you guys go about making the sauce then she got weird she was like i just served the coffee all right i love your pizza i was curious about the sauce that you guys used you guys use fresh or canned tomatoes on it canned tomatoes can you tell me is it is it whole tomatoes or is it crushed or pureed they said fresh special order uh pomodoro or whatever they're called okay canned can i call back in a half an hour why this is uncomfortable he said call back at one secret ingredient well i mean there's definitely tomatoes in it at least right is it fresh or canned can you tell me that you hung up just jump right out of the gate you went right for the neck you got it you got to ease it in a little andy let's call someone who is kind of expecting us uh maybe we'll get some clearer answers out of them i need let's call scarce pizza okay let's do it hello scar how you doing this is uh brad from overhead bone appetit i know you're working i've been talking about dough with a co-worker or mine claire so i just let that work for a while i just wanted to pick your brain real quick about some sauce do you guys uh do you guys use canned or fresh tomatoes canned i'm sure this might be a trade secret you guys uh throw like a little basil oregano maybe an anchovy i've heard people doing all right cool maybe we'll catch you next time you know you can't tell at all oh i don't know you need to maybe go back to journalism school i could never win i'm gonna call one more you're gonna call oh wow i live in the neighborhood i love you guys pizza i was curious about the sauce do you guys use fresh or canned tomatoes can uh awesome do you guys put any garlic or olive oil in that people really are stubborn about talking about pizza yeah i would probably hang up there so we're at five to two so a producer knows someone who is a food scientist what's the difference between fresh tomatoes and canned tomatoes i don't know hoping she does let's give her buzz yeah absolutely hey rosemary hi hi how are you guys are you doing i'm brad and this is andy well yeah so i guess we want to pick your brain a little bit about canned versus fresh tomatoes it depends so if you're removing the skin which often is the case in happens to have quite quite a few of the aroma compounds so some of the flavor compounds are in the skin so that is going to be lost to some extent and lessened but when you cook a tomato especially at high heat you're bringing out two other pigment lycopene and lutein and they give a real nice rich red color to the product so the color changes a lot when you heat is there a benefit to crushing your own whole peeled canned tomatoes as opposed to getting one that's already been crushed it's going to affect kind of the thickening properties of your tomato too so if you hand crush or do a real coarse kind of crush um some of the cellulose which is going to get structure and it gives a thickening quality to the tomato sauce is going to be intact if i have a fresh tomato i want to eat it raw right sometimes if you have a canned tomato that's picked at the right time and canned right away which they typically are they captured people get a pretty good product there too when you're making your saucer pizza out of curiosity do you add any garlic to it or the beauty of pizza is it's bread it's tomatoes and it's cheese i mean that's just fabulous so extra stuff i don't really go crazy and salt salt's really important yeah we're on the same page thanks you guys nice to meet you rose was talking about the color and how like canned tomatoes typically tend to be red a little more red i think we at the end of the day we want it to be a still have that kind of bright glossy color before it goes into the oven let's pull around with some fresh tomatoes just for the sake of it yeah let's taste it and see how it goes we're in the middle of winter like this is not peak tomato season so i know we're not dealing with the best but you know at least we were able to find a variety of tomatoes let's pull around these we'll blanch them we'll run them through the mill get them into our you know pulpy kind of status status we'll core them and then we'll score them top bottom what are you eating remove those and we'll remove them place them in an ice bath oh yeah skin wants to come off yeah you don't want that in your sauce just look at that they're both plum tomatoes so you're gonna be using fresh you want to get as ripe as possible yeah these are the plum tomatoes and these are their skins okay not too bad they smell off has this foamy look to it it is a little foamy it does seem to peel pretty easy this doesn't smell nearly as off what the hell did you do with that i opened it up getting some of the seeds out i know but like let's teach the the viewers i mean can i have crossbows like this and then you just get all the seeds out yeah i know well let's see let's see the difference and then you have all these seeds over here well you got a big mess in the sink cheech the sink is where the garbage goes oh you're one of those huh let's mill one of each and taste the bowl you can imagine what it tastes like it's not terrible it's just kind of blah it's like mom's bruschetta but but like look at that what are you doing fda okay this looks uh like almost bubbling and it's not a great color yeah it is a little brown don't hate the flavor it's too wet too wet this one it's i know we kind of thought the flavor was good and it was tart but it's water i think the consistency of the plum is the consistency the color the color is great and yeah if you're gonna go fresh conventional tomatoes ripe as possible plum so that's the case so let's say we fire up these ovens we'll mill a couple canned tomatoes just for the sake of comparison here's our fresh plum tomatoes that we milled uh and this is the old whole peeled undrained sandwich on our tomatoes we're just seeing how it reacts so what do you say why don't we make two pizzas already you see the big difference in color though let's put it to the test that don't look right and not too much cheese you know strategic placements no cornmeal i like that it's all about the wrist and keeping it flat let's go i'll look this way the dough can sense fear andy just saying it's what claire taught me and it really stuck with me and it makes a lot of sense it's technique not muscle okay gym rats yeah yeah you want to get air under you know you got it there you go you got it to the oven then oh start the timer bad not bad again it's about the sauce anyway andy look at that it got watered out claire this is for you there's that leopard print or what you call it leopard spots oh jesus look at my cheese trial and error i mean right off the bat visually color this color is great consistency the spread like that looks sad like is it sick and the liquid all the liquid went into the dough what we're going to be able to work with i don't think fresh should do it yeah can for sure and there's so many different varieties i think we still need to kind of look and see which brands we like well we take a little trip let's go up arthur avenue i'm ready let's go to the bronx let's go to the bronx and do some shopping deal so you know we came up here arthur avenue in the bronx uh it's a good old italian neighborhood yeah i'm hoping to find the good stuff you know a little bit more of a selection than just your regular groceries we got it here we're in new york why not you know that's it oh great it's kind of italian oh no they got english citric acid good morning seems to be like the right spot where we need to be right off the bat i see these remember i was telling you about it was mount vesuvius where it's grown on the volcanic soil but they braid them like that and hang them and they stay fresh for like uh up to a year what i'm telling you google it blew my mind i know you like this yeah uh for ladies i want that one t-shirt it's so busy please we'll get a couple of these lady friends you gotta get a couple of these too i mean different woman that's okay i don't know if they're peeled or not but we'll we'll see that's one way to find out right we're out here we're looking trying to make pizza if we wanted to come and get some other varieties of uh you know that you wouldn't just find in a conventional supermarket this is the number one brand in italy so that's what i use in my pizza sauce but what i do my pizzas is i just use the plum i don't use the juice we strain it we use just the plump parts and then how do you break the tomatoes we cook it down a little bit a little flavor a little garlic it's like a quick sauce as we call it okay and it's a sauce not gravy yeah yeah there's no meat chunk yeah okay and when it kind of cooks to the dough yeah the right mozzarella of course is very important and we'll have to pick up a couple of these yeah as well here we go right up front it's like they knew we were coming in let's check out the ingredients these are important these are good i bet these amazon plum peeled tomatoes san rosado tomato juice i got good feeling about this one i did too hey how are you i'm mandy good andy i see you got some tomatoes for us yeah very cool huh so yeah we're out here we're trying to make the perfect sauce for pizza well you came to the right place what we have here is the theop product yeah this is registered with consortium each one is certified from the consortium this is from san marzano italy and you can tell that the tomatoes look at them they're beautiful long and thin piece of basil the taste the perfume everything is very good about these and then what the liquid is just uh that's a juice some come in a puree i've never seen this brand yeah what are those these are from uh san marzano they're very good and this is just for a private company that we sell rebalta in new york city so we can't buy that okay you're sure we'll have well get a couple of those but uh this that was super helpful thank you now we're back in the test kitchen and uh we're gonna get cooking well let's taste them first let's taste them let's save some straight out of the can and are we gonna cook them i don't know we went with whole tomatoes because that just minimally processed one time when i was younger i was opening up a can of tomatoes like this and i guess i had my hand like this you painted pay attention and i pulled paint attention and the can i get seven stitches seven stitches across two things this is a dramatic injury you're also the youngest and more prone to accidents the youngest of what i mean you're the youngest child weren't you yeah there was only two of us okay i'm very excited they're not peeled so that's one thing a little watery it's pretty nice it's pretty nice it's a little metallic this is a slightly touch more red the liquid itself is a lot more thick it seems though that was some good olive oil it would really oh yeah i like that pretty well balanced i would take it over the mountain tomatoes volcano tomato so let's try this one so this already looks a little dark remember food scientists remember she was saying when it cooks they get darker in pigment you're just a touch too acidic for me oh this looks nice hold on those tomatoes look really beautiful money oh grown in california that's your people yeah skinless tastes very different what the delicious only concern is it's already been kind of fussed up a little bit too much puree basil leaf whole peeled tomatoes salt it looks like it could be the firmest out of all of them it is i think yeah i just got a bite of skin too that was not pretty not pleasant they're still pretty they're the most they're still kind of like raws what are you thinking i think the flavor is fine okay two more marca la bella marzano just visually there's like this cloudiness to it you see the pool of liquid that'll release pale red water i would put these as last right now sorry they said these are really good tomatoes you know i've been lied to before their shape seems really nice all right kind of pale but uh it doesn't release too much liquid it's just kind of bland so this is our last pick for now the mountain tomatoes are second to last these next and then this is where it gets really tricky san marzano plum peeled tomatoes san marzano tomato juice basil leaf salt organic tomatoes they're from california sea salt and organic basil well how do you feel about it being from california i'm okay with that i think some of the best tomatoes in the world or the best tomatoes in the world are from california and i mean it's kind of a similar climate yeah exactly that's it that's the winner which one oh don't tell me it's delicious a little salt little olive oil forget it thank you for making our job really easy almost not fair because there's salt and basil but all of these have salt and basil the quality of the tomato really comes through yeah and that's kind of what it's all about yeah canned canned questions are still crushed by hand or food mill drain or no drain crush for mill so we'll figure it out this afternoon what else garlic yeah garlic or no garlic i like the idea we are chatting about blooming a little lightly a little garlic like an oil in a little bit of olive oil right so we can agree on that right now we are not gonna grate garlic just gonna be really garlic forward i find i think you want a bit of that sliced garlic slipped in that's how you see it in goodfellas and that's how i think we should be doing it today cooker no cook drainer no drain crusher milk yeah garlic all right yeah let's get to it we got some work to do let's uh let's start with the let's crush a few and then we'll mill a couple got it right off the bat i like the crushed texture kind of but how do you feel you're not going to get away from these oh and then you have this it still has texture but you don't get that i don't need that on my pizza i don't really need that in my life it's not very nice to eat so if we're going to crush your milk here get the milk again at the mill you know it's a good thing that we did drain them because it's pretty wet it's plenty wet that's a good texture hey it's pretty good already it's done i think uh yeah definitely salt definitely yeah it needs some love it needs some more a little hint of garlic would be nice too yeah i think the first test should be all raw we'll do olive oil we'll do sliced garlic and we'll do a canned tomatoes okay it might need more but we can taste later all right here we go okay okay okay we're different and that's okay but just give me the tape just give me the tape just where's the whole tape i didn't bring the hole okay just hold on hold on handy no hold on it's not i i agree maybe i seem to put up just like let me be you do you let me do this stuff that's this is this is like oh you can be the tape guy number two is gonna be a tablespoon of oil garlic heat it pull it mix yes number three is going to be like cooked everything just cook okay no color no color yes chef and we just want the natural sweetness and that fragrance to come through and to flavor the sauce but other than that we don't need any bitter or deep caramelization from the garlic all right i'm just gonna add this right to it adding it's too much garlic too much garlic also we gotta let it sit tasty but look at this this is like oh did you make garlic stew it's definitely a little too thick milk some more tomatoes we'll start over okay i'm gonna pour this in a measuring cup why because i need i i i'm sorry you know blame it on my mind we just scooped three cups out yeah i was dying to know what our yield was six cups two cups per test yeah yeah two cups so number three is cooked this is going to be bloomed in oil and this will be raw okay raw first okay one two okay great well i think i should slice the garlic just because we're fighting like a married couple he sent the mandolin i sliced it and it's my fault pinch that half teaspoon salt and then we'll cook this just gently wait what did you just do oil this is we're gonna heat it up no you screwed up what's the problem do you feel strongly about chris what he just did right now oh he put it all together all together we're gonna heat it up you think you should do the garlic in the oil and then you add the tomatoes then you let it cook a little bit you don't what we were trying to do was everything's together and you're just gonna do a light simmer on mars like i like want to be on brad's team but i'm on andy's team yes why do you want to be a massive no it's so not right or we do a fourth one we do build some more do a fourth one oh we'll see the big flavor difference fire it up we'll get to the bottom of this raw garlic oil tomato garlic came through the garlic came through i mean and that's been sitting for like 20 minutes garlic cooked a little bit and then added the raw tomato and then pulled out the garlic comes through like a little bit it tastes like a little toaster this is the where it's all combined and just brought up i like that i do i can't believe you just try it yeah it's nice this is where again it's all cooked except you cook the garlic first and then you add the tomatoes it's good it's a little better i think yeah that's good that's better we're not going to tell you what's what but can you just taste all four of these and tell us which things there's some something went bitter in there garlic this one saw some heat i don't know so this one like i'm saying like it's like yeah definite like yes this one i can't quite decide on i guess we have our two winners you know never you know never sleep on the ugly duckling let's say we bring out some doughs and make a little pizza that's it i'm ready for it yeah congratulations what they're good asleep on an ugly duck a little flower in between there nice dough claire going with the spin and practicing all weekend all right i feel good about that just one ladle full yeah i need more socks yeah you do you you know all right i'm going in wait why i don't know i'm going in wait oh what happened you did that you did that you did that put a little bit of flour in front go you got it calzone not too bad oh you got sauce at first remember nope nope you don't i don't know you're not always right are you guys scared about that yeah remember the dough can sense fear ah when you turn it on the minute mark two minute mark let's take a look yeah i like how there's a little bit of texture right it's a nice little bit of acidity it covers it pretty nicely it still tastes like tomato yeah you used a little bit more sauce but i did good for tasting yeah good for tasting the difference if there is much of a difference it's it's subtle it's subtle i think this is brighter though i think let's do it without any cheese all right great because the differences are so subtle yeah the cheese kind of hides it okay poop yeah yeah all right quit fooling around why do you keep checking worry about your soup sandwich all right i think mine looks really amazing um yours is looking more like american and mine's more european oh jesus christ mine had a heat issue molly just quickly which pizza would you rather have oh my god i'm just kidding look i didn't know how badly i want to say this one because i know that he made that one why wouldn't you just give me credit yeah but i had another malfunction my oven turned off your pizza is great don't let him get in your head all right let's focus on the sauce we're horsing around it kind of has that like clean flavor of like a fresh tomato the garlic and the oil just does a few different things or variables that can salt level's nice and salt level yeah okay cracker pie this is a touch sweeter and i don't mind it i'm trying to not just think of like what is the better sauce but what is the best sauce that'll interact with the dough with the cheese with the toppings um so what are your thoughts i want something with a touch more acidity which means going for the raw one whatever cheese molly and carla decide to land on uh it's gonna be some it's gonna be milk fat and that that fat is going to be cut by the acidity from the tomato yeah i think you know it's a very simple sauce and highlighting just using real maybe we can get some really good garlic for the our final pizza yep um we have good olive oil we have the food mill the tomato about that the milk uh claire's got the dough and bianca cheese and bianco tomatoes kind of killed it candidates one was bianco yeah and then we went milled after mill we went to um no cook cold no cook this was a good adventure yeah i think i think we really figured some stuff out and um you know if anything we got to see that all canned tomatoes are definitely not created equal not at all i think unbelievable how much of a difference yeah big time where it clears out with the dough it seems great and then it does nice our sauce is nice now it had really nice balance just a little bit of natural sweetness now just depends on the cheese it's gonna make or break yeah all the hard work that we've done so far who's making the best mozzarella in the world right now we're going into mozzarella surgery it turns out that two hours of apprenticeship will not make you a cheese master youi think we probably might like pizza the released between between the group i like pizza i like pizza budweiser it's not dinner but exactly we both say pizza is a snack right and then i pizza is dinner pizza why don't you guys stay in your lane for a second we're all driving now everyone's emerging oh my gosh it's legit i had an oven malfunction my oven turned off your pizza is great don't let him get in your head all right let's focus on the sauce i think in my mind i don't know if you guys are great in search of the perfect pizza uh it's got tomato sauce on it yeah like the margarita is like the right ultimate exactly kind of the gold standard well can i just say what i don't like which is the sauces that are like so concentrated they like break apart in those little clumps like it should taste like plants like fresh bright should taste like tomatoes right would we ever cook a sauce before putting it on the pizza it can't just be tomatoes i think like a little bit of garlic is necessary a bit of oil definitely salt each almond needs to be really subtle so that it comes together not like freaking ketchup or anything but like yeah tomato sauce for pizza andy you had pretty strong feelings about sauce so like you guys can maybe work on sauce andy you really it's just really important so you should really work really hard tomato sauce is one of my favorite things great so i know we had some notes from our group discussion last week a hint of natural sweet i'm curious who wrote that it's got a handwriting of a child i don't know it was definitely me barely cooked sauce i i i think i could get behind that food mill sauce san marzano i mean sure yeah right that's kind of the industry standard this says prototype sauce here you know we'll take that one and uh yeah i garlic and sauce garlic flavor yeah a hint whole tomatoes oh and then the last one oh someone nailed it yeah thank god we wrote down so i guess like the big debate right now is if we're going to use fresh tomatoes or canned tomatoes so like why don't we go about that first yeah start dabbling around yeah let's figure it out i say look we got this nice little list of pizzerias here in new york why don't we call some up all right we'll do it anonymously and we'll ask them hey what do you guys use you guys use canned tomatoes or fresh tomatoes all right here we go yeah how's it going john hey just had a quick question for you what's your sauce i'm obsessed with it do you guys use canned or fresh tomatoes oh trade secret is it are they crushed or you put them through a food mill all right cool well hey thank you very much they use candy they use canned it was a little bag but she said they put it in a blender i don't know how i feel about that hey i'm curious about your pizza uh do you guys uh use fresh or canned tomatoes for your pizza fresh tomatoes how do you guys go about making the sauce then she got weird she was like i just served the coffee all right i love your pizza i was curious about the sauce that you guys used you guys use fresh or canned tomatoes on it canned tomatoes can you tell me is it is it whole tomatoes or is it crushed or pureed they said fresh special order uh pomodoro or whatever they're called okay canned can i call back in a half an hour why this is uncomfortable he said call back at one secret ingredient well i mean there's definitely tomatoes in it at least right is it fresh or canned can you tell me that you hung up just jump right out of the gate you went right for the neck you got it you got to ease it in a little andy let's call someone who is kind of expecting us uh maybe we'll get some clearer answers out of them i need let's call scarce pizza okay let's do it hello scar how you doing this is uh brad from overhead bone appetit i know you're working i've been talking about dough with a co-worker or mine claire so i just let that work for a while i just wanted to pick your brain real quick about some sauce do you guys uh do you guys use canned or fresh tomatoes canned i'm sure this might be a trade secret you guys uh throw like a little basil oregano maybe an anchovy i've heard people doing all right cool maybe we'll catch you next time you know you can't tell at all oh i don't know you need to maybe go back to journalism school i could never win i'm gonna call one more you're gonna call oh wow i live in the neighborhood i love you guys pizza i was curious about the sauce do you guys use fresh or canned tomatoes can uh awesome do you guys put any garlic or olive oil in that people really are stubborn about talking about pizza yeah i would probably hang up there so we're at five to two so a producer knows someone who is a food scientist what's the difference between fresh tomatoes and canned tomatoes i don't know hoping she does let's give her buzz yeah absolutely hey rosemary hi hi how are you guys are you doing i'm brad and this is andy well yeah so i guess we want to pick your brain a little bit about canned versus fresh tomatoes it depends so if you're removing the skin which often is the case in happens to have quite quite a few of the aroma compounds so some of the flavor compounds are in the skin so that is going to be lost to some extent and lessened but when you cook a tomato especially at high heat you're bringing out two other pigment lycopene and lutein and they give a real nice rich red color to the product so the color changes a lot when you heat is there a benefit to crushing your own whole peeled canned tomatoes as opposed to getting one that's already been crushed it's going to affect kind of the thickening properties of your tomato too so if you hand crush or do a real coarse kind of crush um some of the cellulose which is going to get structure and it gives a thickening quality to the tomato sauce is going to be intact if i have a fresh tomato i want to eat it raw right sometimes if you have a canned tomato that's picked at the right time and canned right away which they typically are they captured people get a pretty good product there too when you're making your saucer pizza out of curiosity do you add any garlic to it or the beauty of pizza is it's bread it's tomatoes and it's cheese i mean that's just fabulous so extra stuff i don't really go crazy and salt salt's really important yeah we're on the same page thanks you guys nice to meet you rose was talking about the color and how like canned tomatoes typically tend to be red a little more red i think we at the end of the day we want it to be a still have that kind of bright glossy color before it goes into the oven let's pull around with some fresh tomatoes just for the sake of it yeah let's taste it and see how it goes we're in the middle of winter like this is not peak tomato season so i know we're not dealing with the best but you know at least we were able to find a variety of tomatoes let's pull around these we'll blanch them we'll run them through the mill get them into our you know pulpy kind of status status we'll core them and then we'll score them top bottom what are you eating remove those and we'll remove them place them in an ice bath oh yeah skin wants to come off yeah you don't want that in your sauce just look at that they're both plum tomatoes so you're gonna be using fresh you want to get as ripe as possible yeah these are the plum tomatoes and these are their skins okay not too bad they smell off has this foamy look to it it is a little foamy it does seem to peel pretty easy this doesn't smell nearly as off what the hell did you do with that i opened it up getting some of the seeds out i know but like let's teach the the viewers i mean can i have crossbows like this and then you just get all the seeds out yeah i know well let's see let's see the difference and then you have all these seeds over here well you got a big mess in the sink cheech the sink is where the garbage goes oh you're one of those huh let's mill one of each and taste the bowl you can imagine what it tastes like it's not terrible it's just kind of blah it's like mom's bruschetta but but like look at that what are you doing fda okay this looks uh like almost bubbling and it's not a great color yeah it is a little brown don't hate the flavor it's too wet too wet this one it's i know we kind of thought the flavor was good and it was tart but it's water i think the consistency of the plum is the consistency the color the color is great and yeah if you're gonna go fresh conventional tomatoes ripe as possible plum so that's the case so let's say we fire up these ovens we'll mill a couple canned tomatoes just for the sake of comparison here's our fresh plum tomatoes that we milled uh and this is the old whole peeled undrained sandwich on our tomatoes we're just seeing how it reacts so what do you say why don't we make two pizzas already you see the big difference in color though let's put it to the test that don't look right and not too much cheese you know strategic placements no cornmeal i like that it's all about the wrist and keeping it flat let's go i'll look this way the dough can sense fear andy just saying it's what claire taught me and it really stuck with me and it makes a lot of sense it's technique not muscle okay gym rats yeah yeah you want to get air under you know you got it there you go you got it to the oven then oh start the timer bad not bad again it's about the sauce anyway andy look at that it got watered out claire this is for you there's that leopard print or what you call it leopard spots oh jesus look at my cheese trial and error i mean right off the bat visually color this color is great consistency the spread like that looks sad like is it sick and the liquid all the liquid went into the dough what we're going to be able to work with i don't think fresh should do it yeah can for sure and there's so many different varieties i think we still need to kind of look and see which brands we like well we take a little trip let's go up arthur avenue i'm ready let's go to the bronx let's go to the bronx and do some shopping deal so you know we came up here arthur avenue in the bronx uh it's a good old italian neighborhood yeah i'm hoping to find the good stuff you know a little bit more of a selection than just your regular groceries we got it here we're in new york why not you know that's it oh great it's kind of italian oh no they got english citric acid good morning seems to be like the right spot where we need to be right off the bat i see these remember i was telling you about it was mount vesuvius where it's grown on the volcanic soil but they braid them like that and hang them and they stay fresh for like uh up to a year what i'm telling you google it blew my mind i know you like this yeah uh for ladies i want that one t-shirt it's so busy please we'll get a couple of these lady friends you gotta get a couple of these too i mean different woman that's okay i don't know if they're peeled or not but we'll we'll see that's one way to find out right we're out here we're looking trying to make pizza if we wanted to come and get some other varieties of uh you know that you wouldn't just find in a conventional supermarket this is the number one brand in italy so that's what i use in my pizza sauce but what i do my pizzas is i just use the plum i don't use the juice we strain it we use just the plump parts and then how do you break the tomatoes we cook it down a little bit a little flavor a little garlic it's like a quick sauce as we call it okay and it's a sauce not gravy yeah yeah there's no meat chunk yeah okay and when it kind of cooks to the dough yeah the right mozzarella of course is very important and we'll have to pick up a couple of these yeah as well here we go right up front it's like they knew we were coming in let's check out the ingredients these are important these are good i bet these amazon plum peeled tomatoes san rosado tomato juice i got good feeling about this one i did too hey how are you i'm mandy good andy i see you got some tomatoes for us yeah very cool huh so yeah we're out here we're trying to make the perfect sauce for pizza well you came to the right place what we have here is the theop product yeah this is registered with consortium each one is certified from the consortium this is from san marzano italy and you can tell that the tomatoes look at them they're beautiful long and thin piece of basil the taste the perfume everything is very good about these and then what the liquid is just uh that's a juice some come in a puree i've never seen this brand yeah what are those these are from uh san marzano they're very good and this is just for a private company that we sell rebalta in new york city so we can't buy that okay you're sure we'll have well get a couple of those but uh this that was super helpful thank you now we're back in the test kitchen and uh we're gonna get cooking well let's taste them first let's taste them let's save some straight out of the can and are we gonna cook them i don't know we went with whole tomatoes because that just minimally processed one time when i was younger i was opening up a can of tomatoes like this and i guess i had my hand like this you painted pay attention and i pulled paint attention and the can i get seven stitches seven stitches across two things this is a dramatic injury you're also the youngest and more prone to accidents the youngest of what i mean you're the youngest child weren't you yeah there was only two of us okay i'm very excited they're not peeled so that's one thing a little watery it's pretty nice it's pretty nice it's a little metallic this is a slightly touch more red the liquid itself is a lot more thick it seems though that was some good olive oil it would really oh yeah i like that pretty well balanced i would take it over the mountain tomatoes volcano tomato so let's try this one so this already looks a little dark remember food scientists remember she was saying when it cooks they get darker in pigment you're just a touch too acidic for me oh this looks nice hold on those tomatoes look really beautiful money oh grown in california that's your people yeah skinless tastes very different what the delicious only concern is it's already been kind of fussed up a little bit too much puree basil leaf whole peeled tomatoes salt it looks like it could be the firmest out of all of them it is i think yeah i just got a bite of skin too that was not pretty not pleasant they're still pretty they're the most they're still kind of like raws what are you thinking i think the flavor is fine okay two more marca la bella marzano just visually there's like this cloudiness to it you see the pool of liquid that'll release pale red water i would put these as last right now sorry they said these are really good tomatoes you know i've been lied to before their shape seems really nice all right kind of pale but uh it doesn't release too much liquid it's just kind of bland so this is our last pick for now the mountain tomatoes are second to last these next and then this is where it gets really tricky san marzano plum peeled tomatoes san marzano tomato juice basil leaf salt organic tomatoes they're from california sea salt and organic basil well how do you feel about it being from california i'm okay with that i think some of the best tomatoes in the world or the best tomatoes in the world are from california and i mean it's kind of a similar climate yeah exactly that's it that's the winner which one oh don't tell me it's delicious a little salt little olive oil forget it thank you for making our job really easy almost not fair because there's salt and basil but all of these have salt and basil the quality of the tomato really comes through yeah and that's kind of what it's all about yeah canned canned questions are still crushed by hand or food mill drain or no drain crush for mill so we'll figure it out this afternoon what else garlic yeah garlic or no garlic i like the idea we are chatting about blooming a little lightly a little garlic like an oil in a little bit of olive oil right so we can agree on that right now we are not gonna grate garlic just gonna be really garlic forward i find i think you want a bit of that sliced garlic slipped in that's how you see it in goodfellas and that's how i think we should be doing it today cooker no cook drainer no drain crusher milk yeah garlic all right yeah let's get to it we got some work to do let's uh let's start with the let's crush a few and then we'll mill a couple got it right off the bat i like the crushed texture kind of but how do you feel you're not going to get away from these oh and then you have this it still has texture but you don't get that i don't need that on my pizza i don't really need that in my life it's not very nice to eat so if we're going to crush your milk here get the milk again at the mill you know it's a good thing that we did drain them because it's pretty wet it's plenty wet that's a good texture hey it's pretty good already it's done i think uh yeah definitely salt definitely yeah it needs some love it needs some more a little hint of garlic would be nice too yeah i think the first test should be all raw we'll do olive oil we'll do sliced garlic and we'll do a canned tomatoes okay it might need more but we can taste later all right here we go okay okay okay we're different and that's okay but just give me the tape just give me the tape just where's the whole tape i didn't bring the hole okay just hold on hold on handy no hold on it's not i i agree maybe i seem to put up just like let me be you do you let me do this stuff that's this is this is like oh you can be the tape guy number two is gonna be a tablespoon of oil garlic heat it pull it mix yes number three is going to be like cooked everything just cook okay no color no color yes chef and we just want the natural sweetness and that fragrance to come through and to flavor the sauce but other than that we don't need any bitter or deep caramelization from the garlic all right i'm just gonna add this right to it adding it's too much garlic too much garlic also we gotta let it sit tasty but look at this this is like oh did you make garlic stew it's definitely a little too thick milk some more tomatoes we'll start over okay i'm gonna pour this in a measuring cup why because i need i i i'm sorry you know blame it on my mind we just scooped three cups out yeah i was dying to know what our yield was six cups two cups per test yeah yeah two cups so number three is cooked this is going to be bloomed in oil and this will be raw okay raw first okay one two okay great well i think i should slice the garlic just because we're fighting like a married couple he sent the mandolin i sliced it and it's my fault pinch that half teaspoon salt and then we'll cook this just gently wait what did you just do oil this is we're gonna heat it up no you screwed up what's the problem do you feel strongly about chris what he just did right now oh he put it all together all together we're gonna heat it up you think you should do the garlic in the oil and then you add the tomatoes then you let it cook a little bit you don't what we were trying to do was everything's together and you're just gonna do a light simmer on mars like i like want to be on brad's team but i'm on andy's team yes why do you want to be a massive no it's so not right or we do a fourth one we do build some more do a fourth one oh we'll see the big flavor difference fire it up we'll get to the bottom of this raw garlic oil tomato garlic came through the garlic came through i mean and that's been sitting for like 20 minutes garlic cooked a little bit and then added the raw tomato and then pulled out the garlic comes through like a little bit it tastes like a little toaster this is the where it's all combined and just brought up i like that i do i can't believe you just try it yeah it's nice this is where again it's all cooked except you cook the garlic first and then you add the tomatoes it's good it's a little better i think yeah that's good that's better we're not going to tell you what's what but can you just taste all four of these and tell us which things there's some something went bitter in there garlic this one saw some heat i don't know so this one like i'm saying like it's like yeah definite like yes this one i can't quite decide on i guess we have our two winners you know never you know never sleep on the ugly duckling let's say we bring out some doughs and make a little pizza that's it i'm ready for it yeah congratulations what they're good asleep on an ugly duck a little flower in between there nice dough claire going with the spin and practicing all weekend all right i feel good about that just one ladle full yeah i need more socks yeah you do you you know all right i'm going in wait why i don't know i'm going in wait oh what happened you did that you did that you did that put a little bit of flour in front go you got it calzone not too bad oh you got sauce at first remember nope nope you don't i don't know you're not always right are you guys scared about that yeah remember the dough can sense fear ah when you turn it on the minute mark two minute mark let's take a look yeah i like how there's a little bit of texture right it's a nice little bit of acidity it covers it pretty nicely it still tastes like tomato yeah you used a little bit more sauce but i did good for tasting yeah good for tasting the difference if there is much of a difference it's it's subtle it's subtle i think this is brighter though i think let's do it without any cheese all right great because the differences are so subtle yeah the cheese kind of hides it okay poop yeah yeah all right quit fooling around why do you keep checking worry about your soup sandwich all right i think mine looks really amazing um yours is looking more like american and mine's more european oh jesus christ mine had a heat issue molly just quickly which pizza would you rather have oh my god i'm just kidding look i didn't know how badly i want to say this one because i know that he made that one why wouldn't you just give me credit yeah but i had another malfunction my oven turned off your pizza is great don't let him get in your head all right let's focus on the sauce we're horsing around it kind of has that like clean flavor of like a fresh tomato the garlic and the oil just does a few different things or variables that can salt level's nice and salt level yeah okay cracker pie this is a touch sweeter and i don't mind it i'm trying to not just think of like what is the better sauce but what is the best sauce that'll interact with the dough with the cheese with the toppings um so what are your thoughts i want something with a touch more acidity which means going for the raw one whatever cheese molly and carla decide to land on uh it's gonna be some it's gonna be milk fat and that that fat is going to be cut by the acidity from the tomato yeah i think you know it's a very simple sauce and highlighting just using real maybe we can get some really good garlic for the our final pizza yep um we have good olive oil we have the food mill the tomato about that the milk uh claire's got the dough and bianca cheese and bianco tomatoes kind of killed it candidates one was bianco yeah and then we went milled after mill we went to um no cook cold no cook this was a good adventure yeah i think i think we really figured some stuff out and um you know if anything we got to see that all canned tomatoes are definitely not created equal not at all i think unbelievable how much of a difference yeah big time where it clears out with the dough it seems great and then it does nice our sauce is nice now it had really nice balance just a little bit of natural sweetness now just depends on the cheese it's gonna make or break yeah all the hard work that we've done so far who's making the best mozzarella in the world right now we're going into mozzarella surgery it turns out that two hours of apprenticeship will not make you a cheese master you\n"