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- Should we like piss of a bunch of Italians
and say it wrong?
- There's no way
we're not gonna piss off Italians right now.
So today we're making...
Today we're making...
Pinsa.
- Penzay.
- Penis.
Hey there folks today on Basics with Babish,
I'm joined by a very special guest.
Ethan, how do you pronounce your last name?
- Chlebowski.
- Ethan Chlebowski is here.
Today we're joined by Ethan Chlebowski.
Did I say right?
- You did.
- Yes!
Who is here to teach me about
how to make something I've wanted to make for a long time.
There's something called
Pinsa. - [Ethan] Pinsa.
You might've clicked on this video
because we called it
healthier pizza, which it is.
- It is.
- Kind of. - Kind of.
Depends what you put on top, I guess.
- Yeah, but it's higher protein,
higher fiber,
- Lower calories. - Zero carbs.
- Still carbs,
no fat though.
- Let's scrap this.
Let's get out of here. (Ethan laughs)
- We've got a higher hydration,
so typically around 80%.
We got a mix of flours so
in addition to regular wheat, we've got some
rice flour and some soy flour.
So higher protein.
- Very good for you.
Get muscular - Look at us.
How you think we got this way?
By eating pizza?
We're eating pinsa over here.
- And then lastly, it's typically a long fermentation time.
So some people say better digestion.
I don't know the science behind that but...
- I do. - Sounds good.
- I say that.
I don't know the science behind it either
but I say it.
Don't zoom in on me.
(upbeat music)
Do you make it by hand?
Do you make it in a stand mixer?
What can you make in?
- I don't own a stand mixer so
I make it by hand, I make pretty much all...
- I know what get you for Christmas.
Do you celebrate Christmas? - Yes.
- Okay. (laughter)
We have everything beautifully...
- These are pre-measured.
- Pre-measured for us by
kitchen producer extraordinaire
Kendall Beach.
(laughter)
- So tell me what,
what we're looking at here.
- So yeah, we're 125 grams of bread flour.
So a little bit higher protein
than your typical all-purpose.
- [Andrew] Better gluten development.
- Exactly. - Okay.
- Then we have 50 grams of rice powder,
which is kind of
a little grainy,
- You said say rice powder, or is it rice flour?
- Rice flour. - Oh, Okay.
And yeah, it is a little grainier.
What's that gonna do for our texture?
- It's gonna leave a
slightly different kind of chewier feel to it.
And...
- [Andrew] I love chewier foods.
- [Ethan] It's nice.
And then last on our list
we have some soy flour.
So this is pretty high protein.
Don't remember how high
off-hand, but this is really high protein.
- [Andrew] Nice.
Do we add the yeast at this point?
- We can add all the dry.
- Are you paranoid
about salt and yeast being...
- Not at all.
- [Andrew] That's my man.
This is a man of science, not of
false religions.
You want to do the honors?
- I would love to tiny whisk.
- Available now on Amazon.
- [Ethan] Okay.
So now we'll come in with our,
we do the olive oil first I suppose.
Doesn't really matter.
Work together.
- [Andrew] This is like oil and water.
- I like hands so
I'll let you do the honors.
and this will be wet.
- [Andrew] I'm just going to get into it.
And this is a very high hydration dough.
- So 80% hydration, very high.
Can be a little scary for some people.
- I'm scared.
- [Ethan] So it will feel very wet.
And you'll go through this moment where you're like
"I don't think this is going to come together",
and you're going to want to try to add more flour
and you just got a knot.
- [Andrew] It is so sticky.
So what's your means of kneading it?
- So yeah, if you were doing this same day actually
probably a two hour stretch and fold.
- Ah.
- So a little bit gentler.
If you are doing a long cold fermentation
you actually don't really need to
go through the kneading because it'll naturally hydrate.
Just like a no knead.
- You don't need to knead.
That is rather a wet dough, but
we are going to cold ferment it overnight.
- Right.
- And that should both develop the gluten and
that's it.
Well is this mixed enough for...
- I would get all that flour out of there.
- [Ethan] Get it all combined so we can,
we can see our beautiful faces in that bowl.
- [Andrew] Waste not, want not, you know?
- [Ethan] Yeah, I think that's good enough.
And then yeah,
if you were doing the same day
let it rest before you start kneading it again.
Just because everything will kind of slack and we'll avoid
- Yeah. - sticky hands.
- Absolutely.
All right, let's cover this up.
Just let this hydrate and then knead it little bit more.
- Then we'll do our stretch and folds.
- We'll do our stretch and folds.
- Every like 30 minutes for probably two hours
and that'll be enough gluten.
- Rocking.
All right, we'll do that or not.
And we'll see you in a few minutes.
We're gonna do something.
It's...
What?
I know I'm the one talking right now.
No, that puts pressure on me.
(laughter)
- The video will go on after this.
- Yeah.
- We promise. - Well,
it would be funny if we just cut to black.
(dramatic music)
- [Andrew] So for demonstration purposes,
we have two different kinds of pizza dough here.
We have Pinsa.
And we have a New York style pizza dough.
Let's take a look at the difference, shall we?
Oh my
holy
(beep) God.
Would you look at the difference in these?
- [Ethan] This one's much shorter.
- [Andrew] It's much shorter.
And this one has
very clearly, much higher hydration.
Look how it's gooing around in there.
- The big differences are going to be the hydration so
80% and then
it's in New York style, probably around 60%.
So way more water in this one,
which is actually part of what makes it healthier
because it's lower calorie
Because for an equal size piece of this dough
there's more water in it
whereas there's more flour in this.
Which lower calorie,
because there's less flour.
For equal size piece.
- So...
I don't have any questions about this.
You've made it very clear
what's happening and that's that.
For those of us who want pinsa
right now.
Not right now, but in several hours
instead of several days.
What do we do?
- Yeah, so you just do a basic kneading process
that you do like sourdoughs or really anything.
So we're just gonna do the stretch and fold
right in the bowl.
It's really sticky so you don't want to
knead this on the counter.
- No.
- [Ethan] So right now this has been resting
for about 15 minutes, but it's still like pretty sticky.
So you can see like this wants to stick to me.
So if you are going to do this,
just put a little bit of water on just the edge
of your fingertips and it's
gonna help it not stick.
And then we're just gonna
kind of lift it from the bottom of each corner.
And you can already see...
- [Andrew] Look at that.
- [Ethan] It's already starting to go.
But we're just gonna
turn the bowl, folded over onto itself.
I like to do about four.
- [Andrew] Yeah.
- [Ethan] And then just kind of flip it over onto itself.
And then that's it.
We're gonna let this go for another 30 minutes
and then do that again.
You probably want to do this at least three times until,
again, you're still looking at that same gluten window.
- You can already see it becoming
a cohesive beautiful dough.
Like it's,
it's sticky, but like a minute ago
it was this lumpy mass.
And now you've got the smooth sheen forming on the outside.
By the time you do this four or five times,
it's gonna be the best pizza
you ever had in your life.
That's a Babish guarantee.
So we have this batch here that
has been cold fermenting for two days.
And boy is it gorgeous.
Look at the bumps!
Look at those bumps!
- Beautiful.
Oh. (Ethan chuckles)
- [Andrew] I liked that.
(sniffing)
All right so
this has been cold fermenting for a few days
and I can already tell just from looking at it
that it's going to be much more...
yeah, it's much more handleable.
- Yeah. - It's not as sticky.
It's very slack.
It's very high hydration, but it's not sticking.
So do you like to do this with bench flour or oil?
- Flour, yeah.
The white rice flour.
This is kind of one of the signature flours of
the pizza dough and it's just helps give it a,
it's almost like cornmeal.
- Gives it a little texture. - Yeah.
I'm gonna work right there, but I'm gonna separate
these out into
roughly 185 gram pieces.
- Weighing dough has done a lot for me which is,
it's showing me that you can (beep).
You can really punch it down, tear it up
and it doesn't really matter as long as you
get it in a good shape for proofing.
So you're at a buck 88.
Is that where you want to live?
- That's close enough.
180 to 190 should be perfectly fine.
- Rocking.
- So you want to sprinkle some
right there and then we'll just toss those on the flour
and then we'll shape them up for proofing.
- [Andrew] All right, and I'm gonna put these
in our proofing container, but you could use
two sheet trays.
Here's the rice flour gone down.
- Yeah, and then another method you can do to
tighten these up.
Do a little fold over guy.
Like into itself.
And then I just kind of fold them over like this.
And then just kind of seal it up like that.
- Another thing I like to do is just sort of,
this is how I used to do it before I knew what I was doing.
And it works, is just sort of push it
through your hand like this.
- Yep.
- This is a little bit too wet for that.
But that's okay.
It still ends up being pretty good.
- A nice little pizza ball
- A pretty solid little
pizza ball.
Oh, you're dusting the tops too.
- A little dust, yeah.
- These are gonna be interesting to roll out.
They're so wet.
- Yeah, so we don't actually roll them.
- Stay tuned to find out.
Now we're gonna cover these.
Let them proof at room temperature for
two hours? - Two hours or so.
- Until double the size?
- Yeah, about double.
Should be fine.
And then we're gonna make some pinsa.
- Yeah.
- All right.
We'll be standing here motionless until then.
So Ethan, it's been two hours.
Should we open this up?
- We should.
- See what we got for Christmas?
- Let's do it.
- [Andrew] I hope Santa got me some dough.
So now we get into the shaping phase, yeah?
- Yeah. - Let's shape.
- I'm gonna watch you do it.
- [Ethan] So we're gonna throw a ton of
the white rice flour down here.
This will not only help it, or stop it from sticking
but also give it some nice texture to it.
- And it's,
it's an ovular.
- Exactly, yeah.
So it's longer than it is wide.
And we're actually just going to like inch it.
- The reason for that or is it just so
it's like this isn't pizza, okay.
- I think it's because it's a little bit easier.
It's still a high hydration dough so I think
it is kind of hard to roll out
if you were to go the rollout route.
- True, okay.
Let's see your,
your action.
- [Ethan] Yeah, we're just going to kind of
press it out.
- [Andrew] Okay.
It's pretty much what we would do with a normal za.
- [Ethan] Yeah nothing,
nothing too weird.
And you see we go nice bubbles.
- [Andrew] Good bubs.
- [Ethan] Super light.
If they are springing back,
see these are springing back a little bit,
we can let them kinda just rest out
for a little bit longer.
- [Andrew] Yeah.
- And then
they should be easier to spring.
- [Andrew] This feels like play sand.
- [Ethan] Kind of does.
- [Andrew] We're gonna eat?
- [Ethan] Will be edible.
- [Andrew] All right.
Those are about the same size.
Okay, let's
throw one in the oven, shall we?
- Let's do it.
- We want to dust this guy too, right?
- Yup.
- [Andrew] Dusta, dusta, dusta.
You like to put it on lengthwise or widthwise?
- Good either way, honestly.
- [Andrew] I feel like lengthwise...
- [Ethan] Makes it slide easier.
- [Andrew] Okay.
- [Ethan] Double check that we're sliding.
- [Andrew] We're slipping and sliding
all over the damn place.
Let's sauce and cheese it.
And basil on obviously
before it goes in the oven.
I'm kidding.
- Only before, that's how you get (indistinct) very burnt.
- We have our steel that's preheated
in this 500 maxed out oven for an hour.
And that's very important because the steel takes
a long time to soak up that heat.
And if you,
if you put the pizza on a cold steel
it's not going to cook.
Probably should just let you say that.
- No, that's good.
- You kind of killed it. - Okay, thank you so much.
Well, here we go.
Speaking of killing it,
let's kill it.
It's hot.
What's our cook time look like?
- [Ethan] Probably between like
three to four minutes if I had to guess.
- [Andrew] There it is folks.
And healthier pizza.
Yeah, let's throw a little basil on there.
This is your pie, do the honors.
Ooh, listen to that.
You ever finished your pizzas
with a little bit of oil?
- [Ethan] I do love me some pizza oil.
- [Andrew] Oh, it smells so good.
Woo!
Steaming hot, look at that.
Let's get a nice stretch here.
Oh, it's holding up.
Let's try it out.
It's genuinely great
pizza, it just has
more protein and,
fiber and
fewer calories, right?
- Yeah.
Crunchy, chewy.
Love the chew. - Love the chew.
I love that you
you know, when we first started talking about this,
you were asking to make a healthier version of something.
And what a brilliant way
to not make pizza healthy,
just make it a little better for you.
- It's kind of like a compromise, you know.
It's not like...
- But it's not a compromise on flavor.
- No.
- Better. - The texture, yeah.
Like it's got lots of flavor to it, but not like a wheaty,
you know, sort of a whole wheat kind of...
- It's not a cauliflower pizza.
This is proper, well-made,
just a little bit - Like Italian pizza.
Let's make another one
and let's see what happens when we do it
in a higher temp oven.
- [Ethan] We've got some browning.
- [Andrew] Oh yeah, that's good.
And you did it.
- [Ethan] Yeah.
- [Andrew] Speaking of which.
Hold on.
We got ourselves
a solid pizza.
- [Ethan] Looking good to me.
- [Andrew] Out the oven.
Ooh, yeah.
There is our
outdoor pinsa.
- [Ethan] Looking pretty good.
- [Andrew] Looking pretty good.
Shall we try it? - [Ethan] Yep.
- [Andrew] You're gonna do the cheese pull for us?
- [Ethan] Try to.
- [Andrew] That's a good.
- It hurts but it tastes so good.
- Well, that's amazing dude.
And I understand you're gonna whip up another variety.
With some toppings on it while I go sit down because...
- It's my show now.
(laughter)
Essentials with Ethan.
- [Man] That's good.
- Under the Babish culinary universe.
We're going to bake this one without anything on it.
- What?! - Yeah.
- (beep) out of here. - Yeah.
It's freaking wild.
- [Andrew] We'll squirt olive oil or something?
- [Ethan] Yeah. - [Andrew] Okay, nice.
- [Ethan] Throw a little bit,
get some help with the browning.
- [Andrew] What about some flaky salt?
- [Ethan] Yeah, totally, totally.
- [Andrew] Oh this is gonna be,
this is gonna be my favorite one.
it's just gonna be bread with salt on it.
It's my favorite (beep).
That's beautiful.
- All right, so this is probably my
favorite thing to do with this.
Because I like, I don't know something about
eating salad on a
on a bowl of carbs.
Makes it a lot more enjoyable.
We're gonna want rugelach.
A little, just a little vinaigrette.
- [Andrew] Wilts a little bit for heat.
- All right, and we're gonna come
more toppings.
Some chicken. - [Andrew] Chicken.
- [Ethan] Ricotta,
sun dried tomatoes,
a little pesto.
Pickled onions would have been very good on this too.
- [Andrew] Who forgot the pickled onions?
- [Kendall] I'm sorry! - [Ethan] I'm kidding!
- [Andrew] Let's eat it.
Slice it, yes.
- [Ethan] Let's use that.
- [Andrew] Yeah, it's a little precarious.
(grunting)
There we go.
Look at that!
Look at this, this is a meal in itself.
That's a revelation.
- Yeah. - [Andrew] It's great.
It feels
relatively healthy, I guess.
Even though it's bread.
- Kind of.
- That was delicious and not that bad for us, right?
- Not at all.
You heard it here folks.
Ethan Chlebowski has an amazing YouTube channel.
Lots of healthy foods, lots of food science,
and lots of fun.
Go check it out.
Link's in the video description.
Thanks for coming.
Thanks again to Adobe for sponsoring today's episode,
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with easy to use editing tools and presets.
This new feature, I think, is particularly cool.
Super resolution.
On desktop you can quadruple a photo's resolution.
Perfect for getting large prints.
The flexibility is key.
I love that I can take photo on my phone
and easily edit it in the Lightroom app before posting it.
Try it for yourself
by clicking the link in the video description.
(relaxing music)