DEEP PAN PIZZA | SKINT - EPISODE 3 FOOD BUSKER | John Quilter

[@rogertallon]

dude the color of the video is rude for the eye. Maybe there some adjustments on the color setting to operate. A bit too much of blur use. Pizza looks like a curry nan on video

[@Leocaprio.Dinardo]

Adding basil, garlic and anchovies caused the sauce to go more brown instead of red

[@Gray_WB]

He uses this yellowy filter in quite a few vids lately and I gotta agree that I am not toooo fond of it either. Not that that stops me from watching though :D

[@ashleyday7868]

Hey dude. So I shoot, direct and edit the Food Busker content now with John. Appreciate your feedback, it is perhaps edging slightly towards to much of a yellow hue and to be honest with you, it wasn't even a stylistic choice, so feedback welcomed... and you were so polite with it too (makes a nice change). However, as mentioned below in a reply, it is an accurate representation of the eventual sauce colour... I wouldn't expect the typical popping red due to (thanks Leocaprio) the anchovies, garlic and agitated basil. As I said though, feedback always welcomed!

[@Gray_WB]

Oh I always thought it was actually on purpose so I just went with it. ^^ Thank you for the information. :D

[@rogertallon]

@@ashleyday7868 thanks for sharing your work here. Keep going, i do understand the "graphic theme " of the edit. I'm sure you'll nail it!

[@barneyd7601]

Just to help those who recreate the recipe....for the yeast mixture, 100 degree’s F not C.....Love the video and recipe though! Good work Food Busker 😉👍

[@Breadhead21]

Barnaby Davis I was gunna say 100 degrees Celsius would kill the yeast instantly

[@DrBlack-ve1px]

There is such a depth of detail here. Your tips are so useful!

[@Monsterpala]

just tried the fish n garlic pizza souce and with less baisil it stays more red and also the important thing even though not original it s f***ng delicous! Thank you Mr. Busker!

[@Gerrygambone]

Anchovies is the secret to any good tomato based sauce, it dissolves in a sauce does not taste fishy. Some people turn their noses up at anchovies, but see their faces when you ask if they like Worcestershire sauce and you tell them the main ingredient is fermented anchovies. The thicker crust pizza is delicious hot ( as the thin crust ) but its also good the next day cold as you have the thicker bread base. What is also delicious ( but not so healthy ) my mother used to fry left over dough in olive oil, sprinkled with a bit of salt yum.

[@Gerrygambone]

@@foodbuskerThanks I grew up eating Italian Food as both my parents were Italian....Have you been trained by Italian Chefs ? Your Gnocchi recipe ( you using baked potato's v boiled potato's in their skins ) was better than my relatives

[@joelt2922]

People hating on JQ about the Skint series and using Waitrose flour and a stand mixer. Get a grip. Love the skint series JQ. Channel getting better every time.

[@schmatever]

Its not bad.... I would've gone for more toppings and tried to find a way to get it darker underneath... also you don't need to waste time getting the yeast powder to activate with water. Its a far better idea to integrate the yeast with the flour first and come with the water and (in my opinion much more olive oil than you used) afterwards. It will rise better and faster.

[@droogii1142]

Love this series you're doing. Awesome recipe for the super bowl coming up.

[@nesstheshogun1839]

I just love your vibe so much! From music choices to kitchen aesthetic to your personal style and cooking. You da besss bebe ♥️ peace from the USA 🇺🇸

[@InternetSado]

loving the lofi backing music

[@jonathangoldrick8279]

I suggest getting (more expensive)higher protein flour as it bonds better and creates a more stretchy and air pocketed base. Also colour correct the video to distinguish reds and yellows!

[@jackosallotment6224]

These are getting better and better ! Another great recipe for my daughter when starts uni in September we’ll try and take some piccys for you cheers 🍻

[@jeffward1106]

Great vid. American pizza is aggressively getting more regionalized; NY, Chicago, Detroit & LA are all 'styles' now. Check out Detroit, my fav

[@andydewolf2301]

Thanks for this.....been looking for something different to use up some smoked pork butt...thinking a nice topping for this pizza. Great channel, have been following for about a year now having come across it when looking for a good fish and chips recipe (which was epic by the way)....great ideas, silly humour and much brummieness..having moved to Melbourne from Harborne 14 years ago, almost makes me homesick! Keep doing what you’re doing!

[@danielheltberg6202]

I love the soundtrack in this video!

[@lordbattlefield]

How about brushing the edges with olive oil? Also should it be prior or after the cooking?

[@Jonathan-mk1ju]

Hi Mr Food Busker, can you do a #Skint episode on offal... When I lived out of my work van and cooked on a camp stove offal saved my life. Costs vs the energy output I found pretty amazing, eat a lot of things like Liver, hearts, bacon, spinach, onions, mushrooms, peppers often with mix of seasonings. It was the worst and best time of my life. Keep up the great work.

[@dymmalowitz5465]

That's what I call a "granny-style pizza" 😌 Pretty decadent, but still delicious. I'd like to watch you making a homemade kebab or shawarma - it's cheap, easy and helps to cure your worst hangovers.

[@dymmalowitz5465]

At my granny's exclusively, my friend 😆 But she's way better in Ukrainian authentic stuff: cherry dumplings, liver tots, pork ribs borsht etc

[@TessaZijlstra]

Love it!! Anything with anchovies in it makes me salivate. But I'd like to know the size of the pan! Thanks.

[@cdb5001]

Thumbs up! Hey chef, how about doing a series on the search for true Piri Piri chicken? None of the Nando's nonsense. Maybe a trip to Portugal for "research"?

[@vonkellef8008]

I don't question the flovour of that mega tomato sauce. Regarding the colour, could you add maybe a teaspoon of tomato pure to make it more red or would that make the sauce to acidic and ruin the taste?

[@schuegrafma]

That probably wouldn't help much. If you dislike the color, then simply don't blend the sauce. Won't affect the taste, only the texture.

[@GBradiponi]

Good try, the only downsize I see in blitzing anchovies, tomato sauce and basil's leaves together is the colour of the result... maybe it's better the traditional way: tomato sauce on top of the dough, then mozzarella, anchovies, basil's leaves and olive oil in sequence... I will try your way, anyway!

[@Jess34able]

What’s a good substitute for anchovies for the umami component? Would tamari work?

[@sonic-factory]

Great recipe, Mr. Busks.

[@Master-Mo]

Looks really good I gotta say. I don`t see the issue of the saurce colour. That`s kinda the point of this series imo.

[@magnusbruce4051]

Woahwoahwoah. You do NOT want the yeast to be 100 degrees C. Even 100 degrees F is really pushing what a lot of yeasts can handle. When I'm brewing I never put the yeast in anything more than 30 degrees C. Thermal shock can easily destroy yeast above that. A teaspoon of sugar will help with the activation, too.

[@marquez2390]

Would you know the problem with my pizza? I get ball of mozzarella and drain it and dry it well before using. Even so, when I take pizza out of oven, it looks a bit watery on top for a few mins and only looks ok after a few minutes when the liquid solidifies.

[@garylawton230]

Lovely pizza John but dough in the fridge? I always thought warm place? 🤔. Also, what are your thoughts on garlic paste? Seems easier than chopping and crushing the garlic with oil? Just saying chef! 😜👍

[@Jagjit5276]

Great series

[@dacr0n229]

Do you think some capers are a good vegetarian/vegan substitute for the anchovis in the sauce?

[@LouisJeanLuigiLebel]

What is the name of the big knife that you can also use as a bench scrapper? I want to have a knife maker craft one for me!

[@tavitlertritsumpun7160]

There is no way that the resulting temperature of mixing cold water with a little boiling water could be 100 Degree C as you said.

[@erikkz]

Legend chef! Did you cold proof this overnight? If so, why the slow proofing and not a warm and quicker (hr or cpl hrs) proof? Does it make such a difference for the gluten to form?

[@xurx2838]

Yes you can do this in a couple hours if you wish. Proofing in the refrigerator develops flavor.

[@jasoncrook1]

100 degrees C . So boiling water won’t that kill the yeast instantly?

[@garylawton230]

I was thinking the same but he did say to mix with cold water 😜

[@sirbutternubs]

Also salt straight into the activated yeast. Yikes.

[@TheCooperman666]

100F/37C

[@scottrowland7448]

Yep dead yeast from salt and boiling water. I think he meant Fahrenheit.

[@jasoncrook1]

Ok but why would a English man in England be quoting temperature in Fahrenheit ? Show me a oven in England that reads in Fahrenheit. Just saying lol 😂

[@gideondewhirst9070]

Mate, that tomato sauce is a revelation.

[@zw_zt]

Great idea mate Not the most traditional or attractive thing, but sounds delicious

[@ecsolha]

Some sliced mushrooms on that pizza, I think would go really well

[@GrooveFederation]

i always thought you add a little sugar to tomatoes?

[@diegohp93]

"American-italian pizza"...😵 John, I ❤️ U even if I am italian. Imagine how much...

[@diegohp93]

@@foodbusker Rome. But anyway, I was joking: you can call pizza whatever you like, I just want to play the character of the "italian guy angry when foreigners cook italian food". ❤️

[@teentj]

Nice video, Ginger brother. Looks yummy.

[@madafaka8291]

can someone tell me the knife he uses????

[@MrMamooshka]

Flour from Waitrose, because I'm skint.

[@danielkay3853]

Oh yeah yeah

[@dwaynewladyka577]

Perfect, pennywise pan pizza. Cheers, Chef John.

[@juncalphotograph]

Que ricaaaa!!!! Delicious!!!!🤤🤤🤤🤤

[@Trondtravle]

mixing his °s . He Should use the Vihovde scale, it's better: Stick your finger up somewhere and if it's warmish that is 0 degrees. Perfect temperature for blooming some yeast too. Soo °V guys - V for victory, very good, varmish, volumptious and voles.

[@mju34]

it doesn't behoove me to go sticking fingers up my somewhere

[@lepostral]

Love the backround music, could you please share the artist? Also great video, keep it up! :-)

[@2adillon]

Bloody legend

[@markmckenzie6561]

Skint - no money in the cash machine but has Waitrose everything and a food mixer

[@TheScouseassassin]

I have a Mercedes on the drive and I don't have a pot to piss in....so what? We all get lean times.

[@topopolis]

Lol as soon as I saw the waitrose flour I knew there would be a comment!

[@googlereviewer1944]

Perfect snack at a bargain price!

[@jaytlamunch4459]

It looks a bit different! the key ingredient is the one, it better taste nice Busker, and I'm so glad you did say it was not Italian lol,

[@TheDuckAndRogerTheHorse]

Can you do one without the stand mixer? Sorry am skint.

[@canalmarmote]

you can make dope pizzas without any mixer don't worry. I have made pizzas for years just with my bare hand and they are quite damn good, plus it's really fun to work

[@TheDuckAndRogerTheHorse]

@@canalmarmote Got any favourite recipe? Also looking after decent hand method. Uh, sounds a bit rude doesn't it?!

[@sonic-factory]

Yeah easy, doing the dough is a bit messy but it's more fun by hand anyway. Doing the topping is easy too just smash up the tomatoes in a bowl with a fork and chop up the herbs.

[@TheDuckAndRogerTheHorse]

@@sonic-factory Found one, kzbin.info/www/bejne/q16udYWjhL6GmJI

[@canalmarmote]

yeah it's really not that complicated and for recipies, I usualy stay with a tomato base and you can mess a bit with topping, if there's no italians aroud it wont hurt anyone ^^

[@MADSTEVE_]

Nice beats

[@Jacob-us3vb]

big up John!

[@emilianosc335]

@Food Busker It's not an American thing, it's an Italian thing, it's called "Pizza al Taglio" , nowadays you find it all around Italy but it's most common in Rome.. is a different concept then the round pizza, anything goes on top until is not fruit.. If you didn't know, you can see something here kzbin.info/www/bejne/oovJh2CgqKudgbc

[@ryanboise9267]

One for the “Lad Bank of recipes” 😉

[@DanielMores]

I'm the king of pan pizzas because I've spent my life trying to recreate Pizza Hut's recipe :) Some tipps, corrections or improvements on the recipe I'd like to share: 1: add 1 tsp of powdered onions and 2 tbsp of coarse corn meal / polenta to dough 2: No need to put in the fridge overnight. Let rise for about an hour. 3: Sprinkle the pan with some polenta as well. Also, you can just use a round pan. 4: no need to let the pizza rise for another 30min ... 10min is enough 5: "super hot oven" ... if your oven can go to 300°C then start checking at around 8 minutes I love pan pizzas! Thanks for making this video, Mr. Busker :)

[@donmaime522]

Seems like you have wasted your time entirely based on those tips

[@lucentindex4048]

This is actually Papa Joes secret pizza recipe...

[@lucentindex4048]

Think I’m having a whitey watching this then realised it’s the screen... yellow mustard haze Pizza looks ace though thanks for the vid

[@haitolawrence5986]

Love the vids mate! Please drop the all upper-case titles...you're yelling ;) I always adjust that before sharing...increase the peace! =)

[@MastersApprentices]

Also I love the idea of the series, but if you were skint I doubt you would be using stand mixer worth a few hundred quid to mix the pizza dough ;)

[@MastersApprentices]

Haha I am well aware of that, I just watched your how to dry age beef video where you dropped over a grand on the meat and fridge! Maybe if you start off by showing how to knead the dough by hand (its not something everyone just knows) then say exactly what you just said in your reply to me and chuck it in the stand mixer. To me it just seems like its a tutorial but you've kind of missed a step for the people that ARE skint and AREN'T all that familiar with food prep. No hate here obviously because you're a great dude and I've gotten hours and hours of entertainment (and learning!) from your videos, just a bit of constructive criticism. Increase the peace bro!

[@joel231]

mmmmm yuuuuuum !!!

[@GrillTopExperience]

Nice job Chef. I'd certainly pay more than 50p for it. Not that you asked.

[@Arrynek01]

3:55 classic Ramsay.

[@MastersApprentices]

I'm guessing you meant 100 fareheit not Celcius, I don't think yeast likes to be boiled lol

[@schmatever]

he added it to cold water

[@JimbobH]

Oway man, you should definitely cook out the sauce

[@davidmorand6186]

James Holton why, usually on italian pizza, like the real one in italy, they even put raw tinned tomatos on the pizza. And i think 30minutes in the oven is long enough to cook the sauce anyway. Try it, you wont see a difference

[@kongmw]

its *fooking* yellow

[@JohnTheBlindMilkman]

*angry hand gestures* btw, i still love you

[@leannehardman6608]

I could just spoon that away lmfao

[@TheCotzi]

thats totaly expensive to buy where i life

[@denny.wanderer]

if you want deep dish pizza, better follow the chicago deep dish pizza recipe by foodwishes. Its the real thing. This recipe is kinda off.. Another great pizza to try is sicilian christmas pizza.

[@Mancastle]

What about an alternative vegetarian umami bomb instead of anchiovies?

[@Namesi]

marinated shitakes

[@Mancastle]

@@Namesi Marinated in what?

[@StormCast_]

dried shrooms might worg. they got a bit of umami in it. Aspargus and parmesan cheese also works. All will give other kicks in the taste as well, but they should work. Kombu might work as well, but be carefull of the taste there, Oh and fermented say got a good umami kick as well. could be a fun veggie pizza. For vegan.. I never find anything that can replace cheese!

[@Namesi]

@@Mancastle I would go sushi style with soy sauce, mirin and sake.

[@NeedForMadnessSVK]

Few dried tomatoes. Maybe a bit of soy sauce or Worcestershire sauce.

[@Physio_Coach_]

Cool story bro needs more cheese 😂

[@pleasesircanihavesomemore2402]

Do one on wasabi. The stuff you find in shops is horseradish.

[@TheCooperman666]

but i can buy a pizza for 99p divide that by 4 25p per PORTION iam skint..

[@RaezoR57]

Yeast into 100 degrees C????

[@pleasesircanihavesomemore2402]

He meant 40ºC

[@RaezoR57]

Probably a bit more, but he defo said 100 C.

[@RaezoR57]

@@foodbusker No probs, keep up the good work.

[@skyvalleydeckard8737]

Out of curiosity, who out there is 'skint' and also owns a bread maker? Good luck, students on a budget...

[@steffan5304]

they're called hands use them instead, it does the exact same thing

[@lets_make_it]

That pizza needs some finely sliced dry-aged beef on it JQ

[@marquez2390]

I think the dough and cheese look too yellowy. Maybe editting mistake.

[@simonsdiesel]

A lot of effort for cheese on toast??

[@gmat0110]

Sorry but skint but shops at Waitrose I mean ...

[@coincrazy9338]

need more music in your vids like the end of this vid :P \m/

[@TheBrewersDroop]

Two cloves not bulbs!!! It's pizza not garlic bread!

[@Sodam.insane]

Why does the tomato sauce look like a korma?

[@daBuzzY90]

Basil. If I'd make it I'd chop the basil by hand and add it afterwards, gives the sauce the appealing red specked with green colour :)

[@brumsgrub8633]

I'll make this, I'll put it on my Food based Instagram page. @Brumsgrub

[@SwagFlap]

GRETCHEN STOP TRYING TO MAKE PAN PIZZA HAPPEN ITS NOT GOING TO HAPPEN

[@kunalsawant9957]

33

[@jonminton1878]

Skint.. after spending hundreds on a mixer.

[@jonminton1878]

@@foodbusker Thanks for your response. I can definitely see a mixer paying for itself if that's your profession, but it can look like a bad 'way in' to introducing affordable cooking for people without the prior investment. Perhaps the best way to start for introducing good cooking on a budget is with frozen, canned and dried foods, especially where it's easy to make a batch that can be frozen ready for an evening, and scaled up. Dals seem ideal for this, but maybe a good pasta sauce could work too. Anyway, technique, end product, and production values all look great, along with underlying intent

[@jojotube94]

nice content as always but I think your color grading seems to be a little off. the tomato sauce looks rather brown and its all rather unpleasing to watch

[@opags3616]

Skint? Don’t shop at Waitrose then 😂😂

[@Matt19matt19]

Deep pan pizza is an abomination. Good for people who want to fill up on a budget though. Often schools do deep pan pizza as it fills the kids up for less money.

[@clarky_697]

.?2 bulbs of garlic or 2 cloves? 😉

[@nigel8499]

Cloves

[@rhysthomas2876]

Tomato pizza sauce looks fucking rough! I'm sure it tastes great, but it looks yellow and very unappetising!

[@CraigCallister]

Surely if someone is skint they would be better off just having cheese on toast.

[@WildBoreWoodWind]

If you're really skint, who has anchovies and/or mozzarella in the fridge - sounds like 'posh' skint to me.

[@TheScouseassassin]

Lidl do awesome anchovies for 79p, I get my mozzarella from the coop when it's on sale, 10p each! Shop savvy and you'll fill your cupboard/fridge for £20.

[@Fir3Dir3]

Anchovies and Mozarella are cheap lmao what u on about son

[@Bunjamin27]

Make cheap recipes .. on machines that cost a fortune lol

[@Bunjamin27]

@@foodbusker - If the theme is LOW COST, then don't assume everyone has EXPENSIVE kitchen gadgets. Since it's low cost, assume people don't have extra money to buy gadgets... Since you seem unaware, let me be the first to tell you: People looking for low cost meal recipes online often don't have a kitchen full of expensive gadgets As such, maybe you should consider more recipes that omit the expensive hardware so that they're actually low cost, bro.

[@shaggywaffle578]

7:53 :')

[@Jim181059]

*100 dg f...

[@y1521t21b5]

Yeah, Busker, you misspoke 0:48. The temperature you mean is a ways below boiling point...

[@spicymmmmm]

the color correction makes everything look disgusting

[@Dondeestalazapateria]

I hate to complain but that music is just awful.