- Who would've thought that some turtles
that are good at martial arts
that hang around in sewers
could come up with such a good recipe.
(triumphant music)
Hello, everybody.
Welcome to our kitchen.
Today, we're doing another
- Cookbook corn.
- You guys are loving these videos.
So, thank you, so, so much,
we've done some really strange cookbooks,
some really fun ones.
Loads of you've been sending me links.
You've messaged me.
I haven't got back to everyone yet. I'm really sorry
but I have been sent some other ones
that are really interesting,
including today's, which is
- The Ultimate Teenage Mutant Ninja Turtles Pizza Cookbook.
- Yes. It's the Ninja Turtles.
♪ Teenage Mutant heroes in a half shell. ♪
They have got a pizza cookbook.
- Because they love pizza.
- They do love pizza.
And I think it's a bit of a weird concept.
They're, like, turtles that live underground
that look after an old martial art rat
and there's Shredder, and Bebop, and Rocksteady,
and April, and Jones. And it's a very strange concept.
But when you watch some of the TV shows since then,
that is way more normal.
I mean, who came up with the Teletubbies?
So what we're finding is with these cookbooks
they're either like really, really good
or really, really, well,
could do better, right?
- Yeah.
And this book is actually, so far what we've seen,
it might taste horrendous.
Actually is it awesome in the words of the turtles?
I guess they would say that, right?
- Yeah. But I- There's so many different ones
that I never actually think.
So there's like sweet ones, savoury.
- There is. - Sweet and savoury.
- Cooking tips and then it's actually got some dough.
So an overnight- - Is that the rat?
- That is Splinter, yeah. That's the rat.
So it's got an overnight dough.
A little spoiler, I might have already made that.
It's got a wheat dough.
It's got a one hour pizza dough.
And, of course, there are other ways to use it where
you can just use Greek yoghourt.
We've done that before on the channel.
And other ways we've got like cauliflower base,
lots of different options of pizza.
But in terms of ideas,
I mean, like you've got your sauces there.
A New York style sauce,
a white pizza sauce. - Pizza sauce.
- It's actually pretty good, so far, right?
There's basically sections of classics.
There's a bit more quirky ones.
There's some dessert ones
and then there's like a few burgers
and like side dishes, as well.
So we're actually really, really impressed with it.
Can you pick out three random ones just to give a flavour?
- Can you see the egg?
And then, there's all like bacon and stuff.
- Yeah. That sounds amazing, a breakfast pie
because they do call pizza's pies.
♪ When the moon hits the sky, is a big pizza pie. ♪
♪ That's a'Chloe. ♪
- Okay.
- Oh, a ramen soup pizza. - Pizza!
- Obviously, there's one with extra anchovies
because, um, well, yeah, they like that.
And anchovies just taste of the sea.
Which one stood out for you, my friend?
Which is what we are doing today?
Just to give our honest review of this book.
- Drum roll, please.
(hands drumming)
- Today, we are making
- The Mac Attack
- The Mac Attack.
So what is the Mac attack? It is-
- It's basically, macaroni cheese on pizza.
- It is a macaroni cheese pizza.
And I was thinking, oh, that's gonna be really easy.
The base is gonna be macaroni cheese
and then you put some tomato sauce on it.
No, it's basically a way of replacing
the sauce and everything with a mac and cheese,
but you still make the dough.
And if we go back to the overnight dough chapter, boom!
If we're gonna do it,
we might as well get ahead and make the real decent stuff.
We're gonna do that right now.
We're gonna make the dough. Ready?
- Yeah.
(fingers snap) - Let's dough.
So there's lots of doughs that you can do here.
So, obviously, we've done a few on the channel, before.
We've got these ones, but the overnight one
just develops a bit more flavour
'cause it's a slow proof, with the yeast working overnight.
Nice and cold, like you can do it in the fridge.
- Oops. - All right?
- Yeah. Flour just went everywhere.
- This is some strong bread flour, okay?
- Oh, it's heavy.
- All the ingredient recipe lists are just in, Americanized,
so cups and stuff like that.
So we're converting it.
I wish everyone could get along.
Salt, olive oil, sugar, little bit of fast action yeast
there's your bread flour, and what was that?
- Water. Cold water.
- So we just mix this for now.
Sugar, yeast, and the strong bread flour.
So, in goes the water and the olive oil.
So now at this stage is where
I would prefer to add the salt in.
That's only what people have told me over the years
and I kind of stick with it.
And this is actually a really lazy dough
because you don't really need to,
you don't really need to knead, right now.
All we're doing, right,
you just wanna mix that together, okay?
So that all,
can you see the little pockets of flour and the moisture?
You just wanna drive it all together.
And it doesn't matter if it's lumpy.
"Leonardo, Michelangelo, and Donatello make up the team.
And there's one other fellow Raphael."
So now we have to cover it,
to seal it for at least 20 hours.
So, ideally, overnight.
- 20 hours.
- I know, mate.
So that's why it's an overnight dough.
Let's wrap master.
(squeaking voices)
(clanging)
You do realise what you just said is gonna be sped up.
So it's gonna be like, "meh, meh, meh."
Right. Oh, what I want you to do
is to look at this bowl, okay?
And imagine that it's been there for 20 hours.
(humming)
because this is the same size bowl
and the same size mix, that I actually made yesterday.
What I want you to do, mate,
is have a look at the bubbles in there.
Look at all that yeast.
Look what it's been doing.
- Yeast, extra. - That is crazy, isn't it?
Can you see it?
(wrap crinkling)
(sniffs) So yeasty and beery.
- You put- - Smells like a brewery.
- You put beer in here?
- The flavour has slowly developing in there.
It's gonna be amazing. Gonna be nice.
Look how smooth it is
but that is a really, really wet mixture.
So we're gonna have to super flour down our surface
to make the dough.
- It smells like alcohol.
- It does smell like alcohol, mate, congratulations.
Don't show your teachers this video.
Lift that right out onto our floured work surface.
And it's pouring out, to be fair, really easily.
Gather as much, 'cause it's still wet,
you wanna gather as much flour into that as you can
and work it together, so that the moisture
gets exposed to all that flour works in there, okay?
You will have your own bakery one day.
This is supposed to make enough for two pizza balls,
so we'll divide it in two.
(upbeat music playing)
There we go.
All right, mate, what are they?
- They are two dough balls.
- They are. Awesome.
And that is a damp tea towel,
please place that over the top of the dough balls.
So we're gonna leave them
for half an hour, whilst I concentrate.
I thought we were gonna get on with the Mac and cheese
but there's quite a mess over here.
(whooshing)
Well, I've gotta be honest,
that took a blooming long to clear all that up.
So we need to start to put the macaroni.
What we've got here, flour? - Mm-hm,
- What's that?
- Nothing, it's a spare bowl.
- (laughing) Okay.
- Paprika, Dijon mustard.
- Milk. We also need some cream.
This is some cheese, of course.
Macaroni and cheese needs cheese, right?
We've got some Gruyere, some sweet, nutty Swiss cheese.
I've got some cheddar cheese.
So for the cheddar cheese, it says white cheddar cheese.
And I was looking in the supermarket,
I don't normally study that cheese that much.
And it seemed to be, to me, the more mature it was
like the whiter the cheese was getting.
So I went for the super mature stuff.
And what is this?
- Macaroni pasta.
- Yes. And it almost blends in with the photo.
So we're just gonna bring this up to a boil.
That's what the package instructions say.
And about six minutes it should take to cook that.
(laughing)
And that's gonna go on our pizza.
Just while that water does warm up,
what was the other pizza you just spotted?
- Chocolate-Chili Pepper Pizza with Butternut Squash.
- A Chocolate-Chili Pepper Pizza With Butternut Squash?
- Yeah.
- That actually sounds quite cool.
(pasta splashing into water)
Return of the Mac.
Just warming up some milk in the microwave.
And did you just taste another bit of it?
- (whispers) I've tasted lots.
- Right? We're gonna get some butter in here
because this is where the sauce is gonna be made.
Chloe's having a well deserved break
after grating that cheese.
I think she found it quite, um, grating.
Anyhow, I need to move fast on this.
The butter has melted, the flour goes in,
and we are gonna whisk like crazy to form a paste.
(whisk clatters)
I'm now adding the milk
in with that paste in two batches.
Make sure you keep whisking it,
but you can see how well that's thickened up.
If you don't whisk it,
you are gonna get a horribly burnt pan, okay?
But it's telling me, I don't normally do this.
It's telling me to actually keep it at a rolling boil
for just a couple of minutes, like that.
So we'll do this, get it off the heat,
and then, we're back in Chloe territory, then.
Ah! (laughs)
Steamy.
Can you season that with some pepper, for me?
Bit of salt, as well.
Also need some Chives,
and Chloe gets to use the best kitchen gadget
in the kitchen, in my opinion.
And that is simply some food scissors,
because it's just so easy.
(snipping)
All right, add in the paprika.
Now the mustard.
Now three quarters of both your cheeses, okay?
So you gotta leave a quarter of both for the end.
Oh, look at that. Ah!
So that's both the Gruyere and the, uh, cheddar.
I mean, like you could just use cheddar, right?
And the heat that's in there, should melt that cheese
into a thick-y sauce, right?
(whisking)
Ah, wow. Look at that.
That's amazing, that didn't take long at all.
So now goes in the chives.
- All of them? - Yeah.
This is the cream all right?
- What does the cream do to it?
- Well, that's gonna loosen it up, isn't it?
But we have to add the pasta as well, now.
- Now? - Yes.
- Look at that.
Outstanding work.
Taste test.
- Mm.
Creamy, cheesy, pasta-ry.
- Back to pizza.
I completely forgot, we did that
and we are actually making a pizza.
What did you just say when I turned the camera off?
She just looked at me and went, "Dad. That is so good."
You can tell that people on the camera, mate.
- I know. - Is it really good?
- It is.
- Oh, that is amazing.
It is really, sort of, tangy and it feels
like there's so much fla-
It's not just like cheese and pasta.
There is like an explosion,
a journey, of cheese and pasta,
but it's the cheese tang.
I think it's that Gruyere, that's really doing that,
but it's smooth and creamy at the same time,
so you're getting the benefit
of using the milk and cream to really soothe it in.
Yeah, that is amazing. Oh, my gosh.
I am finding, when I look through these books,
you can almost tell within a couple of minutes,
and thank you to everyone that's been in touch
to send them to me and send me links,
and they want the address, I'm sorry
I haven't gotten back to everyone just yet but
I could tell, with this book, particularly,
I might have to do like a ranking system or something,
but like, this is outstanding.
Who would've thought that some turtles,
that are good at martial arts,
that hang around in sewers,
could come up with such a good recipe?
- It's really good. - Oh, my gosh.
I could just sit and eat.
- That is amazing, isn't it?
- I know. - That is really comforting.
- It is. It is so good.
Right? That's going on a pizza.
(towel whooshing) (laughs)
Wow. Look at them.
It is a little bit wet, still,
but you can stretch it, now.
You can do the steering wheel method
or you can just flare it down and roll it out.
So we were gonna use a baking tray and do a rectangular one
but I found this baking tray, which is pretty cool.
So we can hopefully get a nice disc on there.
All right, mate?
It's actually, re- it's got some amazing tips on there
because there's so many different ways you can cook a pizza.
Ideally, I dearly...
I dearly, mate, a wood fired oven
but I actually like doing the frying pan method
and then shove it under the grill.
We have a pizza oven setting, in our oven,
which is basically, it goes to 280 C,
which is over 500, just over 500 Fahrenheit
which is an, really, really hot temperature.
But with this, yeah
we just baked the whole crust on its own, for a bit.
And then, plop the Mac and cheese on top,
which is a bit different.
We're gonna try what the book says,
and that is, literally,
brushing the tray with some olive oil,
so can you do that for me, mate?
Yeah, not too much. Um. (laughs)
And a good thing with the oil being on the base now,
as well, it can kind of help Chloe slide it around.
And I don't know if it's just me,
but a perfectly round pizza kind of freaks me out.
(grunts) And then, throw it into the middle
and now, 'cause you've got that oil on there,
you can move it around.
- Do we make a crust?
Well, you don't make a crust, mate, 'cause it will actually.
Well normally, normally it'll form a crust for you
'cause it'll just rise 'cause all the sauces weigh it down.
But it is telling us to bake the whole thing like this.
Like a plain crust. All right.
Are you happy with that?
- Nope. - You're not happy.
Why aren't you happy?
- Because I need this on.
- Oh yeah. Yeah. I mean that is the next step.
Yeah. So apparently brush some olive oil on.
I've never done this before.
So it's weird. You know like when we did
the kitchen gadget video the other day
and we blind baked the pie, which we actually randomly
still got on the side and was delicious, by the way.
We are blind baking a pizza crust.
Very hot oven. In that goes.
It says it only needs five minutes
just to brown the edges, initially,
before the Mac and cheese goes on.
I think it's gonna be less than that
'cause that is blooming hot.
Wow wow wow wow. Whoo!
Just, mate, do not touch this tray.
- (giggles) Okay. - Is it very, very hot.
Okay. And then, um. Yes, good.
- Thanks
- Yeah, but try to leave a bit of a border
for a crust, okay? - Okay.
- I like the specs of the chives in it. That's cool.
- Looks really, really, really, really, really nice.
- So I'm just gonna give this another brush of olive oil
around here because obviously now that's exposed, Chloe.
- Mm-hmm.
- It's gonna brown this up.
So we've got those leftover cheeses.
Nice. Ah, good work, mate. Look at that.
I mean, this is like a cheese lover's paradise.
All right, here we go.
Hot, hot, hot. Woo, woo, woo!
- I'm scared.
- Oh my goodness.
Hot hot hot!
- Holy mother of a woman.
- That is hot. Look at this.
Look at that char-ness, Chloe.
I'm just gonna a little peek at the crust.
Woo. Yes. That is done, mate.
Obviously, not as perfect
as wood fire would get you that nice blistering
and the grill method sometimes,
but I'm happy with that.
Try a bit, mate.
Yeah. What do you think, Chloe?
- I think this is one yummy,
well, actually, I don't know that, yet.
One lovely jubbly pizza.
- Let's eat it.
- Um, num, num, num, num!
- These are some pizza plates.
We've got the one half there.
The other half obviously makes a whole pizza
and there's a little story there.
- No.
- Those pizza plates are older than Phoebe.
- Yeah.
- We bought them before we even bought our first house.
- Yeah. See I liked kitchen gadgets and weird things
before I even knew how to cook a egg.
(crunching) Ooh.
Ah, It's like on the commercials with the gooey cheese,
which is normally PVA glue.
- Mm. - Ooooh.
- Oh my goodness. That is the ultimate comfort food.
- That is amazing.
- That is the best thing ever.
- I was quite happy to think, well,
if it's okay, we'll just scrape the Mac and cheese off
and have that on its own.
But that freshly baked space.
- That is, that's a really good pizza dough.
- Wow. Mm.
The really cool thing about this book is it was suggested
by quite a few of you, you sent me links and I got hold
of it and I'm actually super excited to keep hold of it.
- It's mine.
- It's mine. We will be making
the Chocolate-Chili Butternut Squash Pizza thing.
- Oh, my gosh. That sounds amazing.
- We'll do that another day.
Yeah, it does. Doesn't it?
- Yeah that sounds, what a strange combination of flavours.
- But a Mac and cheese pizza.
This is a Mac and cheese pizza.
I have seen versions where the base is the pasta
and there's nothing wrong with that,
but that was outstanding.
Chloe, anything to say?
You made that yourself from scratch.
When you do cooking at school, right?
You can say to your home ec teacher,
I think we can take this up a notch.
- I make macaroni too. - Yeah
- It's really nice because
you wouldn't normally put pasta on a pizza.
- No.
- All right, folks. Thanks so much for watching.
There has been such a variation in the book so far.
I feel like I touched on it in the video earlier.
I was gonna do like a list, you know, like, Top Gear,
where they do the cars or the lap times, who's the fastest,
like the best book, in my opinion.
I'm not sure about this one
or the Bob burgers or the Snoop Dog one. (sighs)
- But what about, what about the Disney one?
- Yeah. That as well.
That's what I mean
- Is the rolled dough one that we did ages ago?
Does that count?
(blows raspberry)
Does that count? Because they're very-
- Right, you're making it an Olympic event now, mate,
I don't know. Maybe I'll just say you could probably tell
from each video actually, if you, I like it or not.
And there are a couple, spoiler alert,
that I don't I think are gonna be as good
or have as much effort as one like the turtle like
that's not gonna be great.
And it was amazing, like so good.
So I highly recommend you get hold of the book.
Cheers watching, guys.
And I think we're gonna have a very carb filled afternoon
and a big old run.
See you later, guys.
Bye. - Bye!
- You actually look a bit like a
crayon wearing the pink thing.
Doesn't matter. Bye. - Bye.
♪ 'Cause cooking is nice. ♪
♪ 'Cause cooking is nice, nice, nice, nice. ♪
- Holy mother of a woman.