- [Barry] My oven's going up to 280 degrees,
AKA angry mode, all right.
(smoke alarm beeping)
(bright music)
Hello, everybody, it's Barry here.
Hope you are well.
Welcome to our kitchen.
All right, today, I'm very excited indeed.
Fairly recently I did a video, my first stromboli,
it was kind of like a rolled up pizza.
You guys loving it.
Now today, I'm going to make my first proper calzone.
I think it's calzone.
I had a friend called Callum at college
and he was like, "Hey, you're entering the Cal zone."
He was before his time.
- [Phone] Calzone.
- Calzone. You're entering the- Callum, you were right mate.
Just not going to do a standard calzone.
I'm going to try and do something a little bit inspired
from my trip to the Boston area, Massachusetts,
my friends Cindy and Sammy,
Cindy's my American mum, Sammy and Bob.
They introduced me to chicken parm and it is sensational.
So simplistic, used to get home from summer camp.
Have that.
I've had it a couple of times.
It just blew my mind. (explosion roars)
I should do a video on that, but no.
I'm going to kind of do a little cheat's way
of a calzone, chicken parm.
Calzone.
Went right around.
So yesterday was Sunday, my day of rest normally.
In fact, I don't normally ever rest.
I'm quite a busy person.
I do things around the house.
Try cleaning our oven!
Get a lot of stick for our oven.
We try cleaning it.
Have to get a professional oven cleaner out.
Just couldn't get it all off.
(frustrated sigh)
We made our dough yesterday.
We got the big old bowl and some 00 flour.
If you can get that,
it's kind like a secret agent of flours.
Sieve into a bowl with a pinch of salt.
Mix that through just so it's nice and combined
but to one side.
If you can get fresh yeast, this is even better.
It's quite hard to get it in the UK
but this is something that was taught on my pizza course.
You can add olive oil and sugars to your dough
but this is like apparently the most authentic way.
I'm going to say that and everyone's going to hate me.
Get your water.
And it's going to be cold.
Normally it's lukewarm to get it working quicker
but because we're going for an overnight prove
with the dough, it's going to develop the flavours more.
That was what I was told.
And I'm experimented a lot with dough at the moment.
So that's what we did.
I have my windup scale,
was making sure that I got 14 grammes
which is two teaspoons of the yeast.
If it's fresh, you should need a little bit less than that,
in fact, a lot less than that.
Let it dissolve and slowly pour it in.
After making a
(singing loudly) well
in the bowl with the flour,
stir it all in and start to make your dough.
It'll be a little bit rough at first, as you know,
but just keep going till you got it nice and smooth.
Now that is a lot of dough,
enough to make eight to 10 pizzas in itself.
So it's up to you
whether you just completely knead it all together.
It will be quite rough by doing it with the fork anyway.
So you really want to get your hands in there,
on a nice floured down surface,
work it away for about 10 minutes
and you'll feel it in your hands.
It will, as you keep adding more flour to it,
it will kind of go less tacky
and it'll actually feel a little bit lighter and smoother.
And it's a really nice feeling
when you get a nice shaped ball
and then rested it with a tea towel on top.
Once you're happy with your dough
and it's nice and smooth,
it's had a little bit of a rest,
you can now cut it into portions.
So into six, eighths, tens,
or even just one humongous pizza if you want.
I left mine overnight,
clingfilm on just completely left it.
And that is our dough ready.
And it smells like a brewery.
I always makes such a mess when I'm making pizza dough.
(laughing)
Hopefully with the pizzeria coming this year,
of COVID pending, or maybe the next year, who knows.
Really turning into a bit of a pizza nerd this year.
So I'm really trying to learn so much.
I can about pizza.
I have got permission for Mrs. B
to do a homemade pizza wood-fired oven in our garden.
So I'm probably going to do that in one bulk video
and film it over a few weeks
and then just stick it up as one.
I don't like those videos that do like,
"This is like 10 parts."
Okay? It's just going to be my adventure in pizza ovenness.
Right? Dough is ready.
I've got one of my dough balls,
going to knead it again,
bring it back to life a little bit.
Smoothing it up,
that is so, so soft and tender
and it smells,
(deep inhale) smells like an English pub.
I'm sorry if you're under the age of drinking
but I really like the smell of beer and yeast and stuff.
So, ooh, homemade brewery.
Should we do something like that?
I don't mean turning my house into a pub,
but I mean beers.
Wow.
Maybe.
But with that overnight proven,
and let's say we can leave it another night,
It's gonna have some super tangy flavour.
I'm just gonna leave this,
little bit of flour on top to one side,
and I'm gonna talk to you about the chicken parm.
In the stromboli video I did,
which is amazing by the way
if you've never had one,
they are so nice, people are like,
"Are you going to do stromboli in the pizzeria?
Are you going to do calzones?"
Of course, to me if it's the same amount of dough
and you're just going to fold it or roll up,
why the hell not?
You know?
It's really weird as well.
I'm getting some help,
but I am going to have to interview
for a restaurant manager.
My key word would be like,
"Do you have Seal on your Spotify playlist?"
(chuckles)
Anyhow, chicken tenders.
All right. So chicken parmigiana.
Oh my gosh. (laughs)
You see a dinosaur or like Bigfoot.
(grunts)
"Harry and the Hendersons" was an amazing movie.
And if you've ever seen that from the 80's, so, so good.
It's breaded chicken.
And if you want to make your own, brilliant.
You could put some Kentucky fried style chicken in it.
But it's so much easier, you can buy these.
This is refrigerated ones.
You can get them in the freezer section as well
but they must, whichever you buy
they must be cooked through fully, okay.
Just say, it's on a Barry Lewis sill-pat.
There is a sale on February and March
for my cake stands, sill pats, and the veggie prep kits
because I'm going to not have any stock for a few months.
The veggie prep kits, there's only a few left in America.
There's quite a lot coming to the UK
but once they're gone until the summer,
that'll be it, okay?
It's just kind of like,
I'm going to say that a few times next few videos.
Now of course, if it's frozen
♪ Let it go, let it go ♪
You would bake these a little bit longer.
That- so it looks like an animal, doesn't it?
Have I bought kids ones? Amazing.
They're going in for 15 minutes because if it's frozen,
that was why I started singing "Frozen."
It wasn't just a thing.
Take a little bit longer,
like 10 minutes longer.
All right, so when it comes to my sauce,
it is in here.
I am actually making my own homemade pizza sauce
loads recently.
This is just some simmered down tomatoes,
they're super soft,
whisked up with a little bit of garlic and basil.
That is literally it.
I'm sure there's loads of crazy concoctions.
Keep it in there.
I don't really keep it in this mug
but I wanted to show you on the last video
I show you how Phoebe designed this t-shirt,
and then this arrived.
And if you wanted to support her in any way
cause she's really passionate about it.
She had some amazing feedback to the point where
she was almost embarrassed,
but thank you to the sales,
I can get her a stylus now,
rather than the tin foil thing.
I don't want to tell her how well it's done,
because I don't want her to feeling embarrassed or something
but I'm definitely going to put the rest of that
into her savings.
So if you supported it, thank you so much.
And she's going to, she wants to do like
a t-shirt of the month on the channel.
So if you've got any ideas for t-shirts
do let me know down below
and I'll get her to try this calzone at the end
and maybe we'll get her to say something
but she's generally quite embarrassed by it.
So thank you if you supported that.
(pug growling)
That is the sound of a pug seeing a horse.
All right so I've got some mozzarella
that I'm gonna tear on there with our sauce,
the chicken tenders that are cooking,
and some parmesan,
which I used my veggie prep kit yesterday
to make some dauphinoise potatoes.
Very nice indeed.
We ran out of cheddar cheese.
I was like, "oh, that's all right,
I'll shove some parmesan in there."
(sped-up scraping)
Cheese.
Oh, they smell so good.
So if you did want to muck around with it though
like different coatings,
I did see in the supermarket
they had one that had like salt and pepper
on the breadcrumb too.
But of course, if you're making it from scratch
that's no worries as well, all right.
But I'm trying to stay fairly true to my chicken parm roots.
I'm just getting it into little pieces like this
and if it cools-
look, I don't even want to cut that up.
That is literally a dog.
It doesn't matter if it cools down,
work on your dough.
Well, the one thing I will say,
I'm going to cook it on this tray
and we need to get it nice and hot.
So I've kept my oven on,
we need the oven nice and hot
so it can cook the bottom as well.
So I'm going to take that right up to pizza mode.
Super hot oven shattering territory.
Heat alarm setting off territory
where we were here before. (pug barking)
Boston. Boston, give it a rest mate.
Literally a pug.
You could not defeat a horse.
Okay. Maybe in cuteness.
Yeah, my oven's going up to 280 degrees.
AKA angry mode, all right.
Have a piece of baking parchment ready.
We did this on the stromboli too.
I found this is a genius hack.
I don't know.
I don't, I probably didn't come up with it
but just a way of transferring it.
So we're going to make our dough.
First of all, it's already at room temperature
so it's nice and easy.
So just get it into a circle about 10 to 12 inches.
And of course you can use a rolling pin too
if you want, completely up to you.
Pick a side, all right.
And you're going to go half of it.
Okay, so imagine there's a line along here
because that's where you're going to fold it
and spoon some sauce on.
And again, a bit like when you're making a pizza
try to keep a little bit of a border
so you can get that seal
in place, okay.
I'll tell you what folks,
it is quite surreal to have a herb named after you.
So, freshly ripped basil here,
I blithering love basil.
The smell of it's so good.
It's so easy to grow your own as well.
This is from a packet in the supermarket,
but it grows in like a day.
(laughing) I started buying parmesan at the supermarket.
I remember being like,
"Nope, they've got parmigiano-reggiano, but not parmesan."
Okay. Yeah, that was me.
We're going to take some mozzarella
and just rip little pieces of it.
Okay. Just stick it in between.
Doesn't matter if it's like little shreds.
Remember I did a video on homemade mozzarella.
That was super fun.
A little bit more parmesan-reggiano on top.
And now yes, we do fold it over
and seal...
(singing)
Hello Rose.
Into place.
So I'm just-
I don't know if there's actually a formal way
that we do this.
I'm just going to push it together.
(cheerful music)
Well, I'm now going to transfer this onto baking parchment
which I should have done a minute ago.
All right. Here's what's going to happen.
Red hot pan on the preheated oven is coming out.
Oven gloves are on, sticking the calzone on it.
Straight back in the tray.
I'll do my best to pan it.
If I can pan it.
Whew, that's hot.
(tense music)
So then we...
slide that on there.
All right.
How's that doing?
Nice. Okay.
Spin you around.
(breathing heavily)
(sighs)
(fire alarm beeping loudly) Yeah. This always happens.
The heat alarm has gone off.
I just opened the oven.
So my extractor is coming on now,
it just sets it off
'cause it's so hot, the oven.
That's why I'm going to make pizza outdoors soon.
It's going to be a little bit loud, sorry.
But it's nearly done.
I'm just going to take it out.
Apparently this is optional.
It's not something I would personally do
but we're going to put some more cheese
and sauce on the outer edge of it, okay.
I think I just said it's not something I'd normally do.
It's not what I normally do
'cause I've not made these before.
What I mean is, it's not something I like the idea of.
I think it is all right as it is,
its more like a pasty.
Well, my heat alarm will go off in a minute!
Oh my gosh. (relieved exhale)
That looks amazing.
(fire alarm beeping loudly) This is fine.
Mozzarella blobs.
No parmesan, just mozzarella and sauce.
And then back in so we set our alarm off again.
Only a couple more minutes now
just to melt that mozzarella on there.
Shiver me timbers.
Just about done that looks amazing.
Just wait,
just get a little bit of colour on that mozzarella.
Now I've just done another one off camera
and a little bit neater.
And also this time brushed it with melted butter.
That's something someone did tell me on my pizza course.
So I don't know if that'll make a difference
but it's good to compare.
All right, here we go.
Oh my gosh.
That looks amazing.
Ooh! And it fell off!
Oh my gosh, that looks superb.
Now I'm going to quickly get that one
on the hot tray back in there.
You don't need to see that.
(laughing) That looks amazing!
(cheery music)
It's been like an extra two minutes in there.
That's all it needed.
Hot oven.
I'm so impressed with how this turned out.
And if I keep talking, I'm going to burn it.
I'm not sure if you can see it
but I just tried to get just a few little specks
of like scorch marks, I guess,
on the mozzarella so it melted,
but then just a little bit of char on that.
Not too much.
I'm so excited to try this.
All right, Elon Musk with your NASA top on.
- Hello.
- [Barry] How are you feeling about the toaster T-shirt
and mug and that?
- Thank you very much for buying the t-shirts.
I didn't think it would get so many.
Thank you.
- [Barry] You got a stylus now, yeah?
- Yes.
- Effectively, it's kind of like a chicken tender pizza.
Isn't it?
So we're going to slice it down the middle.
I guess you can have an extra pop.
Can you see that?
Look at that, folks.
They can actually like have another dunking pot
of marinara sauce to one side.
- Mm.
- Oh my gosh, that mozzarella.
- That is yummy.
- That is amazing.
I love the combo of chicken parm anyway.
You never had it, really?
Not really made it for the kids before.
Chicken, you've got the parmesan,
but the mozzarella, the tomato sauce, and the dough.
Mm!
- Stonking.
- Stonking? (chuckles)
I just realised you're homeschooling.
Didn't you have like a Zoom assembly or something.
And the heat alarm was going off.
Is like, Yup, daddy's cooking again."
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
♪ (upbeat hiphop music) ♪
And yes, I did only make this
because I wanted to say the word seal.
I'm not doing it, but I will in a minute.
All right. That's literally the reason I'm doing this.
(chuckles) The only reason
I want a pizzeria is every time we make a calzone,
I'm going to shout seal.