(metal hits metal)
- [Barry] Then use a tin
(upbeat music)
Well howdy doody dangly folks,
it's Barry here, hope you are well.
Welcome to my kitchen.
Today is an incredibly doomy day,
but the camera, you gotta admit,
despite the lights being on, kinda looks
like the inside of an aeroplane,
is doing quite well.
It is horrendous outside, but you know
when it's horrendous, the weather is starting
to change, it's going from Summer to Autumn
and Winter and all that stuff,
we are needing some comfort food today,
and it's something that I've always wanted to make.
And it's called a Stromboli, all right.
Now some people say, "a Stromboli, what is that?"
Not only is it the world's most amazing
sounding word, or in the top three.
What is your favourite food, comment down below.
A Stromboli, if you think of it like a calzone,
it's kind of pizza-esque, but a calzone,
if you compare that more to a taco,
it's like folded, whereas a Stromboli
is more like a burrito, it's rolled, all right.
And I'm not gonna get my burrito blanket out,
you know what a burrito is.
That's basically what it is
and we're gonna make a stonking one
with salami, pepperoni, cheese.
It's gonna be gooey, it's gonna be gorgeous,
but we're gonna make a quick home made sauce
I've playing around with,
which is really, really easy to do.
This is a tin of sieved tomatoes
so just super finely chopped,
or you can use some passata.
This is quite a lazy sauce, we don't even like
simmer it down or cook it or anything like that.
Or you could just get some tomatoes by the way,
and just whizz them in a blender.
That's, I just do it with the tin.
But to thicken it up, we take some tomato puree,
and the really cool thing is, you can kind of
tweak it to your liking, so I've found that
about a third of the tomato puree
does quite a good job.
You see that, how it's thickened up like that.
We add in some garlic powder.
I'm gonna try and do this in little islands.
Yep, that's onion powder all right,
some Italian seasoning as well,
and some oregano, love the stench of that.
Oh my spoon's gonna be in the way,
but we'll do a little island there.
Also gonna need some sugar, some pepper.
Now this might be hard to do, so I'm just gonna
put it in that corner, right about there.
Honestly this smells stonking.
The last thing is salt, unnecessary salt bae.
All right, unnecessary salt bae.
I'm not gonna tell you today,
but remind me in this video, in twelve months time,
I have a story about unnecessary salt bae
and it's not a good one and it involves
my Kickstarter campaign, it's too.
I can't talk about it right now,
but twelve months time, remind me
and I'll tell you the whole story, it's crazy.
Anyhow, take a look at that,
with our little stations, ah yes.
We're gonna stir this all through,
and as I said, if you find it is a little bit
too watery you can just put it over a pan
of simmering water, no you can't.
A pan of simmering, it's not a bain marie,
just put it in a pan.
Thicken it up, really intensify those flavours,
but I've found it's a simple, easy pizza sauce.
This is amazing, the smell is so good right now.
And that's gonna be perfect on a Stromboli.
Today, rather than making my own dough
like the Greek yoghourt and flour easy dough
we've made before in the past,
or full blown proven yeast dough,
all that stuff, which I will do
dedicated videos on if you want to see
some more of, I've done them scattered
through the channel, but I've never done
a dedicated series, but today I went
to the supermarket and I wanted to get
some of that chilled pizza dough
in the supermarket aisle that's just ready to go.
They didn't have any of that,
but then I went to the freezer aisle and they had it.
Now you're probably wondering why I'm
bobbing apples down here right.
So, about fifteen minutes ago,
this is 100% legitimate, this was
a frozen ball of dough from the supermarket okay.
So you get these ones that are ready made like that.
It was rock solid.
So what I did, I submerged it, hey,
in warm water, like luke warm, not too hot
for fifteen minutes, and I no joke,
they've both flattened like that
and I'm just gonna let them sort of settle
for about five minutes at room temperature.
I'll knead them together and we'll have some nice dough.
Easy to go, but of course, if you wanted
to make your own, like I've done before, much better.
Here, you can see I've just joined them
together like that, but the good thing is
although they've sort of thawed,
we really wanna sort of knead it anyway.
I'm aware that I said "sort of"
a couple of times there, sorry about that.
I sort of forgot what I was going to say.
But the heat from when we knead it
that we're gonna drive into this.
I'm just gonna knead this for about five minutes.
That's really gonna help it.
And then we're gonna roll it out
into a shape similar to a pizza,
big old nice flat circle.
(upbeat music)
So I'm doing a combination of both rolling
and just letting it sort of spin
and find it's way like this,
naturally gravity helping me,
and in a minute we should see
a nice big old flat circle on some baking parchment.
Well, that is if we've got any in the house.
Mrs. Barry tends to just take it and forage it.
- [Mrs. Barry] (unintelligible)
- Babe, sorry guys, I know I just said
about Mrs. Barry and the baking parchment,
we found it.
Mrs. B. Is off work today and she's just come in
to give me a lecture about the dog walk.
- Well no, it's just the bizarrest thing, it's like
- It's horrible weather.
- Fourteen mile an hour winds
and I let little Amy of the lead
and she just sat on the bit of grass
and being fussed to carry on walking.
- She knows, she did her business
and she's like I wanna get back
I want some Stromboli.
- And then she didn't leave until
me bossing her turned around
and then she practically ran back to the house.
She wouldn't even, she was like trying
to run across the road and everything.
- Don't worry, Stromboli for you,
all right, comfort food.
- Strong bow?
- Not strong bow, it's not cider.
- I asked Mrs. Barry the other day,
"What do you call an Italian with a rubber toe?"
- Just 'cause I was trying to think of your jokes.
- No you said "ciao"
- It's Roberto
- No you said "ciao" you said "ciao"
and I'm like.
- It's the first Italian word that came to my head.
- Ciao
Look, I've put down loads of baking parchment
and to be honest this is probably the best thing for it.
It's nice and non slip and you can kind of
be delicate with it, roll it out,
get it the shape you want.
We've got ourselves the base and the platform
for our Stromboli, which apparently
you can fill with anything you like.
We're going for some like, proper cooked meats.
Pepperoni, salami style, for Chloe.
Okay, so I've successfully transferred it
onto one sheet of baking parchment.
Ideally you wanna be doing this on your tray,
but for me, at the moment it's too wide
to fit on my tray.
So we'll get it built on there
and then maybe Mrs. B can help me put it on there.
But anyhow, the pizza sauce, boom.
We are gonna put it into the middle.
You don't want too much of it on there,
So I'm gonna go for, I'm going for islands today.
Nice, look at that.
So that's looking pretty good, but now
we're gonna put the meats on all right.
Chloe's gonna love this.
- Oh my gosh, she will. It'll make her day.
- Okay, so I don't think it really matters
which order you put it in,
unlike when you make a cake folks.
And I'm just praying because of the size
I've made this that I've got enough.
Yeah, all right, yeah, that will do.
That, I mean, that is, that is a lot.
And now, the pepperoni, which is smaller,
but again, we should have enough to cover it.
(cheerful music)
All right, there we go,
now that's probably a better angle of it.
It is all fairly similar colour
so hopefully the camera is picking up quite well.
Wow, we need some cheese.
I'm not gonna overload it too much,
I'm gonna sprinkle it all on there, very cool.
Now that looks like a pizza, amazing.
No joke, out of the corner of my eye just then,
Amy, why were you licking that chair leg.
All right, so this is the bit I've never done before,
but I've rolled things up before,
so we're just gonna take a little lip like that,
and then just bring it over itself,
all together, as one.
Oh my gosh, and that's why, I assume,
we have that big lip there, to seal.
All right, that's better.
I just wanna get it so it's sitting on there.
Right, now that is a lot easier to fit on my tray,
so I'll snip this baking parchment up,
and use a tin.
Oh yes, right on there, we're gonna egg wash it now
to give it a nice colour and some extra flavour on top.
All right, so before I put the egg on there
I'm just gonna do some slits with a knife.
Apparently it doesn't always get made
with pizza dough, this.
Apparently sometimes it's just your standard
basic bread dough as well that can be used.
It's mixed up, so any Italians,
please don't be offended if I'm ruining this,
it's my first go, any suggestions
and tips, let me know down below.
But in we come with the egg wash,
which has bizarrely got some herbs on it
from the same bowl that I weighed them out
in earlier, but that'll do.
Yeah, I am happy with that, and just to say on the
ends as well, I did press them down together as well.
There was teeny weeny little gap
so I've just squished them and sealed them.
All right, so using the egg wash as a little bit
of a glue, we'll put some more mozzarella cheese
on top, love that, that's brilliant, wow.
This is when I bake it and it all explodes,
but it is what it is.
Just like all my videos, if it looks like that,
yours will look better than mine.
And then some fresh herbs on top, nice.
All right, so we're getting a really nice,
hot oven that is preheating now.
The hotter it is, the quicker it will cook,
and just mwah, as we know with pizza.
So, as I talk about pizza, it's my crowd fund
campaign which is still live right now
if you would like to pledge or support or share.
Anything you can do I massively appreciate that.
My goal was 30,000, as I talk right now
it is on 46,000, which every penny I can get
will go towards the school element side now,
so the online school for classes that we can
download for all you guys around the world,
but also physical classes to help
disadvantaged people and school children
as well to come on in and learn with me,
and people with way more skill sets than me.
It's gonna be absolutely amazing,
so if you've backed it, thank you so so much.
I really appreciate it.
So here's my pizza joke of the video.
What do you call a person that does not like pizza?
A weir-dough, yeah, it's a bad one.
I'm worried that it might expand Mrs. B.
So I'm gonna try and turn it at an angle
just to give it ultimate expansion.
- Yeah, it looks amazing.
- Thanks, mate.
- It even looks like, some posh garlic bread,
or the savoury version of a caterpillar cake.
- I've been tagged loads in this like photo
of this enormous caterpillar cake.
Oh, it will be done, oh, and it will be bigger.
Don't you worry about that.
All right, cool, I reckon it's gonna be
about fifteen minutes or so,
but basically until it's nice and golden brown.
Amazing Tweet from Kristian Barford,
'I preferred Stromboli when he was
a James Bond baddie. Do I win something?"
Is that a legitimate James Bond character?
I always liked Odd Job, Odd Job if you played N64,
you had to be him, no one could get you.
Golden gun, boom, you're done.
"Do I win something?" There you go,
mentioned you in a video. Congratulations,
what a time to be alive.
When the moon hits the sky and a big pizza pie,
falls on the floor and you roll it
into a Stromboli, yes, look at that.
That looks like tiger bread, rawr.
Let it cool down a teeny bit,
best served warm I believe, wow you smell good.
Check this out, oh my days, my days,
what's up, that's sick, yeah. Basic.
We're both sixteen, it's cool like,
- I can just picture Phoebe's face now,
and she's just like oh my gosh.
- So what do your parents do?
- Look at that.
- That is amazing.
- That's sick, yeah.
Oh baby, where have you been all my life?
And I've got a little bit of our pizza sauce left over,
I'll just bring that into shot a little bit more,
that I've warmed up, and we can dunk
slices of this in that.
Just talking off camera to Mrs. B.
How about a Stromboli sharer in the pizzeria, sick
Let's go for this, see where we're at.
Ah yes, look at this, like a little Swiss roll.
- It's a savoury caterpillar cake.
- Is it?
You can see the steam coming off of it.
Ah, you beautiful thing.
Ah, food.
All right folks, I've just warmed this up,
I'm gonna take a little piece right here now,
it's been about sort of, I don't know,
a couple of minute, it's still warm to touch
and I'm gonna spill it, amazingly,
all over my counter, but ah,
Mrs. B. You want some?
- Yes. Wow.
- Pretty much, I'm speechless, that's amazing.
It's so delicate, isn't it.
The inside I thought was gonna be chewy and doughy,
but it's not, it's sort of soft
and the flavour is driving through it.
I think it's all about the sauce to be honest.
- That's so good.
You've got to try this.
I know someone that's gonna love this.
- Me too.
- I think we'll find out when she gets home from school.
Cause all my days, fam, we've got to like
do serious stuff now, yeah.
Amazing, it's so good.
Check this recipe out, put your own spin on it.
Put vegetables in it, put chicken in it,
barbecue sauce with chicken and peppers, ah.
- Oh, baked beans.
- People don't like that.
- Oh, ham and pineapple, another one
people don't like.
- It has to be Heinz baked beans.
I promise you, it's the weirdest thing ever,
you might try it and hate it,
but just, I promise you, try it.
It's so good.
Beans in that would be like molten lava though.
- I was just thinking that.
- It would be like McDonald's apple pies actually.
Ladies and gents the pepperoni princess is home
and the other one is hiding in a box.
- Hello.
- Yummy.
- Is that approve?
- Check your level player, no matter what your style
The kitchen's for me, sideburns, moustache, goatee,
maybe all three.
(funky music)
Every now and then if you ever wonder
why I look up at the camera like that,
One, it's to check that I'm in frame,
which I never really am,
and two it's to make sure that little red dot
is recording, because you'd be amazed
the amount of times I record the scene,
I'm like, I didn't press record.