- Hey, I saw a pizza place down the street.
Maybe we could try that.
(calm upbeat music) - Pizza sounds delicious.
- Pizza? - Pizza?
- Yes pizza. - (indistinct) That's good.
- What the heck is that?
- That's broccoli on pizza?
- That's it. I'm done.
- Congratulations San Francisco, you've ruined pizza!
First the Hawaiians and now you.
- Hey, what's up guys.
Welcome back to "Binging with Babish"
where this week we're taking a look at the broccoli pizza
from "Inside Out" for which we're gonna need some broccoli.
But not just broccoli, I think we need something special
to make this pizza movie accurate.
And with the film taking place in San Francisco,
I think that means a sourdough pizza made with real
San Francisco sourdough starter which you can order
little desiccated packets of on the internet.
Reconstitute a little bit of water feed
with a little bit of flour.
Keep covered in plastic wrap and feed daily for five days.
And just like that, you can have your own little piece
of San Francisco or more accurately, your own little colony
of San Franciscan bacteria and yeast.
The things that supposedly make San Francisco
sourdough so special.
Now we get to use it to make pizza
adapting America's Test Kitchen's recipe for food processor
pizza to accommodate a 50-50 sourdough starter.
In the bowl of a food processor, we are combining 350 grams
of bread flour, two tablespoons of sugar,
processing four but a moment to combine.
Then while the machine runs, we're gonna add 180 grams
of ice water, pausing to add our 227 grams of 50% hydration
sourdough starter, then processing for about 30 seconds
or until everything is evenly combined
then we're gonna let it hang out in there for 10 minutes.
After which we're gonna add two of my favorite summing
no strap book title nouns, salts, and fats.
Specifically a tablespoon of olive oil
and a teaspoon and a half of kosher salt.
Then we're gonna cover and process for a full 60 seconds.
This is gonna cause tremendous gluten development.
Then onto a lightly oiled countertop it goes,
we're gonna need it briefly to make sure that there are no
dry spots or sticky clumps and we're gonna form it
into a ball, pop it into an oil container
and park it in the fridge for 12 to 24 hours.
The step is optional, but it helps develop even more flavor
in what's already gonna be a very flavorful dough.
Out of the fridge it comes in onto our counter it goes.
We're gonna divide it into two pieces
which we're gonna roll between our hands using the dough's
inherent stickiness to pull the top tots
forming them both into balls, which we're gonna place
in a generously floured proofing container and proof
at room temperature for two hours before shaping and baking.
Plenty of time to do some stuff.
First, preheating a pizza stone or pizza steel
on the top rack in an oven set to 500 degrees Fahrenheit
for one hour.
Second, we're gonna divide and conquer
some florets of broccoli.
Also thinly slicing some of the stem which is visible
on the pizza in the movie.
All these broccoli bits are headed into a steamer basket
for about four minutes or until tender crisp.
One of my very favorite adjectives.
These guys are then headed directly into an ice water bath,
This bath is gonna help their cooking and help them
maintain their pop and color.
Devin dry and with that we are ready to assemble
a pizza that's borderline, barely just ever so slightly
healthy for you.
We're gonna start by generously dusting,
both our work worktop
and both sides of our dough ball with flour.
This dough can be a little sticky and it is virtually
impossible to use too much flour at this stage.
Then rounder, put your side up and starting from the center,
we're gonna pat the dough out to about a six inch round
lift it up and pass it knuckle over knuckle slowly,
stretching it out to about a 14 inch round.
Ever so slightly thicker on the outside rim
and as thin as possible in the center.
And we are generously dusting our pizza peel
with flour before transferring the dough over
making any final adjustments to roundness
or mostly just roundness.
And then this looked like a white pizza.
So I'm gonna brush it down with about a tablespoon
of olive oil that I've mixed together with one crushed clove
of garlic before blanketing generously
with shredded full fat low-moisture mozzarella cheese.
And on top of that with our steamed broccoli
that I'm gonna bust into bite-sized bits.
Then we're sliding that onto our preheated pizza stone
and or steel for anywhere from 12 to 15 minutes
rotating as necessary to get nice even browning.
Retrieve your pie let it cool for two to three minutes
before slicing and serving to the absolute horror
of anyone under the age of 12.
But I like broccoli and I like garlic and I like cheese
and this has all three and a nicely brown underbelly.
So, let's make sure to serve it up on paper plates
just like in the movie and give it a shot.
And first off I definitely under cheesed it if you
couldn't tell from the lack of cheese stretch
and it's perfectly good, if not a little simple
but is it movie accurate?
For more insight, I think we need to turn
to kitchen producer, Kendall Beach.
Someone who's actually visited San Francisco's Arizmendi,
the inspiration for the pizza in the film.
So Kendall, what do you think?
- I think this is fantastic.
The sourdough crust delicious, but as you often say
I think we can do better.
- So with that in mind, let's start with the garlic.
We're gonna make a garlic confit.
Basically we're just putting a bunch of garlic cloves
in a small saucepan covering with olive oil,
adding a pinch of kosher salt,
few twists of freshly ground black pepper
and a couple of dry spicy chilies bringing the whole thing
to a bare simmer over the lowest possible heat.
Also, I forgot to mention a bay leaf.
We're cooking that for about half an hour
or until the garlic is completely soft.
Making sure it's completely cool before tasting one
of the tender sweet cloves.
Next up something I've personally never tried in a pizza
but I think is gonna work wonders.
Bechamel into a saucepan goes two tablespoons of butter
melted followed by two tablespoons of flour
that we're gonna whisk and cook until lump less
and the raw flower smell has abated.
Then a little splash at a time, we're gonna add one cup
of cold milk making sure that the mixture is completely
smooth before each additional splash.
This will ensure a nice, smooth bechamel.
Once all the milk's added were gonna cook it
for about five minutes and season it with white pepper,
freshly grated nutmeg and kosher salt to taste.
Next up the broccoli.
We got a lot of really rich stuff happening on this pizza.
So I think some broccoli rabe is gonna play real nice.
We're cutting off the stems and most of the leaves
and cutting everything into bite sized pieces
and then salting briefly in some olive oil
over medium high heat.
And then ironically something that helps offset
the bitterness of broccoli rabe
is a little squeeze of lemon juice.
Let it be known that science doesn't always make sense.
And it's the same procedure with the pizza dough,
just pat it down, knuckle it out,
achieving thinness and roundness.
Then this time we're gonna brush it down with the oil
from the garlic confit and crush the garlic over the top.
Then next up is the bechamel which in retrospect
you might wanna do first it's kind of tricky to spread
on a little oily surface.
Then it's not we're going to arrange the broccoli rabe
in a pleasing pattern.
And then especially if you're a YouTuber
and you need a stretchy thumbnail,
we're not gonna skimp on the cheese,
adding some freshly grated Parmesan for flavor bonus points.
One last chance to shape and then it's headed into the oven,
same deal 12 to 15 minutes, rotating for even browning.
And right away you can tell,
bechamel on pizza is a really, really good idea.
Not only for its lovely dappled brownness
but it makes everything gooier and cheesier
like in a lasagna.
But how's it taste?
Well folks, I'm happy to report that we're starting 2021
off right with what's gotta be one of the best pizzas
I've ever made.
It's super flavorful and cheesy and rich,
and aw, that's hot, that's hot.
And the sourdough makes the crust actually worth eating
but let's call in our resident expert
on San Francisco style pizza, Kendall what do you think?
- This is fantastic.
So much better than the first one.
And the first one was pretty dang great.
It's all amazing.
And honestly, I think this is the best
and the closest you're gonna get to Arizmendi
here on the East coast.
- Wow, high praise indeed.
Well, I'm just glad I could make Papa Pixar proud.
Now, excuse me while I eat all of this.
(bright upbeat music)