We now have this chunky sauce, which we need to make not chunky.
It's gotta be SMOOOOOOOOTH!!!
We need a SMOOTH SAUCE!!!
Hi! I'm Alyssia.
And I'm Christian.
And welcome to Eat The Pizza.
And today we are making a very special pizza for you, the highly requested…
Hot Cheetos Pizza!
It is a special episode because everybody on YouTube is making Hot Cheetos Pizza,
BUT, it first started at Ameci Pizza, which, we researched and found on the internet,
happens to be right here in our LA neighborhood.
Convenient!
So, it's actually not in our LA neighborhood, but it's in LA.
It's in an LA neighborhood,
and then we traveled to that neighborhood to go see how it was made!
Check it out!
Say what?
So, I'm Christian, nice to meet you.
Hi.
I'm Alyssia.
Thanks so much for having us!
Of course.
So this is the home of the ORIGINAL Hot Cheetos Pizza.
Yes.
How is the pizza made?
So, with a lot of trial and error…
a lot.
We basically grind up the Hot Cheetos,
and then so, just a basic blender, blend it up, and then,
when you make the pizza, you put it on top,
and then we cook it.
So it's a basic crust, the crust is the same.
It's New York style.
Yeah, yeah, yeah.
And it's a red sauce.
A red tomato sauce.
Yes. Yes.
And then is it slices of mozzarella?
Yes.
So not shredded, it's like a big slice.
Yeah, yeah.
And then you put the Cheeto dust on top.
Yes.
And then do you bake it before you put…the full?
Yeah, we run it through the oven.
Okay.
So it comes out ready to go, and then we'll cut it up,
and then we put the real Hot Cheetos on it.
So you put the real Hot Cheetos on at the very end?
Yes.
They don't go through the oven?
No, they don't.
And so they stay nice and crispy.
If you go to a place that they do…
It's wrong!
That's not legit!
…that's where you know you're at the wrong place.
Alright, well, you heard it here first!
Alright.
Well, we would love to try the Hot Cheetos Pizza.
Cool.
Let's place our order!
Yeah.
Mmmm!
That's really good!
It's actually not that spicy.
No, it's good!
The Cheetos on top are spicy.
It's like a good balance of the spiciness.
Ooh, I like the crunchy texture.
And that cheese pull?!
That's the mozzarella SLICES.
We're gonna definitely have to find some mozzarella slices for when we remake it.
ATTEMPT to remake it…
Right?
Let's head back to our kitchen!
Oh my gosh!
We're back!
That was fantastic!
What great clips!
Weren't those great?
We are going to re-create the ORIGINAL Ameci Hot Cheetos Pizza,
right here after learning everything we just did.
From the masters.
We're makin' the sauce!
Makin' the sauce!
So, one thing that Ike said to us at the store
was that they do a classic New York style crust and sauce,
so when I found recipes for the dough and sauce,
that's what I looked for, was specifically NEW YORK STYLE.
New York style.
That's what I like to hear.
I'm gonna pulse up these tomatoes.
Nice pulsing job!
What in the heck are you doing over here?
I'm chopping up some onions and some garlic for the sauce.
Butter.
I should put on that glove, but…
this isn't Mind Over Munch.
Tssssssssssssss!
Alright, sauté it up!
Hm, okay.
And then we should also add—ooh, ooh, ooh!
Onion eye! Onion eye!
Apparently, the fresh oregano is supposed to help counter the heartburn
of the Hot Cheetos?
Ah.
But, what I was unsure about is if he meant that was in the sauce or in the dough,
so I'm just putting fresh oregano in both.
Okay.
Man, this is like the worst case of onion eye I've had in a long time.
I've gotta say.
I'm getting the onion eye, too.
Whoooo!
Whoo!
Okay.
I'm getting onion eye!
I'm adding in some fresh oregano
and some red pepper flakes.
And then why not add some extra dried oregano, too?
Why not?
Why not.
Let's add some salt.
And then, now we can add in…oops.
We were supposed to add in the onion whole…
not chopped.
They'll never know.
Oh well!
Lets add in…ooh, ooh, ooh, ooh, ooh!!
Uh, tomatoes.
Um, these are the onions.
They're being sautéed.
It says two sprigs of fresh basil—do you think this is a sprig?
That looks like a big old sprig!
Or do you think that like this is a sprig?
I think that big one's what I think.
Actually, I don't because I'm not crazy about that basil.
I like basil, so I'm just gonna add one big thing.
Alright, now it says to add sugar, which,
if you know me from Mind Over Munch, you know I just think it's stupid
to add sugar to pasta sauce,
but we're gonna follow the recipe.
So now we let that reduce for like an hour.
Let's make the dough!
Alright, so, another element to this pizza that's gonna make it amazing is
I got this new pizza stone from my sister—
not the one that lives in LA with me, but the other sister,
Laila, she gave this to me for my birthday!
And we're gonna use it today.
I've never used a pizza stone before, but…
Until now!
…we're gonna just follow the directions and hope it works!
So I'm gonna preheat it.
Now we're gonna make the DOUGH!
And, actually, I already made the dough because the pizza dough has to sit out—
er, refrigerate for like 8 hours to overnight—
but we're gonna make it again right now to show you how we made it,
and to prove that it is homemade. So.
Christian, what are you doing?
I'm adding a half cup of flour into this bowl.
You gotta have flour for bread, that's what I've always heard.
I've heard that before, too.
So you could use bread flour, but I actually couldn't find it,
and I went to like 3 grocery stores and I didn't feel like going to anymore, so
we're just using all-purpose, but…
Great.
…if you really want to use bread flour, go ahead.
Water, of course.
And we also need this yeast!
Alright, so now we gotta let this sit for 20 minutes until it becomes foamy and bubbly.
Alright, so it's been 20 minutes and now, as you can see,
it's all foamy and bubbly.
So now we can add the rest of the flour and ingredients.
I've got a teaspoon and a half of salt,
which you don't wanna add before or else it'll deactivate the yeast,
and Christian has got…
We're gonna do 2 cups of flour, if I'm not mistaken.
2 cups, and then also some olive oil.
And then I'm gonna just coat this bowl here with a little bit of olive oil,
cause this is what we're gonna put the dough in.
Alright!
And we're gonna add in our fresh oregano.
Here we gooooo!
So pretty much we're gonna just knead this,
it says for 10 minutes, but I only did it for like 5 minutes because it got tiring…
Add the dough to a bowl with some oil.
Make a little dough ball,
put it there, and then cover it with a cotton towel for 2 hours and allow to rise.
Here's the dough after 2 hours.
*GASP*
Now it's time to punch the dough!
Okay, so the sauce has been cooking on the back burner back there.
Ooh, it smells really really good!
Mmm mm mmm!
And now we're gonna take out the sprig of basil.
We now have this chunky sauce, which we need to make not chunky.
Alright, let's do it!
It's gotta be…
SMOOOOOOOOOOTH!
We need a SMOOTH SAUCE!
Now we're gonna roll out the dough.
So, again, this is the dough that I made the other day.
So this is supposed to be a New York style crust,
which I don't actually know what that means other than, Ike said,
it's a thinner crust?
So, it's not supposed to be like a thick…
a thick crust.
And we're actually just putting it on here so we can transfer it onto the stone.
So, this is our pizza stone—WOAH!
It's emitting so much heat!!!
Don't touch the stone.
DON'T TOUCH THE STONE!
Look at that!
And now we're gonna prebake this crust,
and then we will add the sauce and toppings.
Whoo!
Whoop!
Ohhhhhhhhhhhhh!
Oh nooooooo!
Oh oh oh oh!
It's sliding so much on there!
Why?!
Oh my gosh!
*SIGH*
So we don't have to prepare any toppings, EXCEPT for…
the Hot Cheeto dust!
The piece de resistance.
I don't really like Hot Cheetos, BUT,
I will say, they tasted better on pizza than on their own.
There's our dust!
Dust!
Cheetos dust!
Just be really careful.
Woah!
Is it okay?
Oh.
It's just an air pocket!
Well we're gonna have to pop it….
It smells GOOD!!!
…if we're gonna top it.
I'm worried I made the dough wrong now.
Is it supposed to do that?
Yeah.
I'm gonna put some sauce on, and it's gotta be a thin layer if it's New York style.
I've gotta say, this dough is floofier than I'd hoped.
As you saw, Amici uses SLICES of cheese.
Alright, dust—going on.
Hands are easier.
I wonder how many of Kristen's hairs I eat in a day.
So should we put this back?
Yep, let's put it back in the oven.
And now it's time for the Pizza Fact of the Day!
Woo!
What do we got?
So, the origin of the Flamin' Hot Cheeto is that
a janitor at Frito Lay, Richard Montañez, is his name I think,
he took a bag of regular Cheetos home one night and put chili powder on them!
That's not a bad idea!
That's not a bad idea.
So then he asked for a meeting with the CEO, and the CEO liked it,
they turned it into Hot Cheetos, it was the inspiration for it,
and now Richard is a…
executive VP.
One of the executive VPs.
Of Frito Lay.
Pretty cool!
Sort of like a Good Will Hunting situation.
Good job Richard the janitor!
He's sort of like the Matt Damon of Frito Lay.
Alright.
It definitely looks like a thicker crust, but…
it still looks tasty.
Whoops!
Now for the final touches.
Final touch.
Ooooohhhhh!
I'm realizing now that he put the Cheetos on after cutting it.
Nooooooooo!
NOOOOOOOOOOOO!
Just pushin' 'em all off.
And now it's time to eat the FLAMIN' HOT CHEETOS PIZZA!
Um, it looks pretty delicious if you ask me!
It does.
It definitely doesn't look like Amici's—uh, Amici—
but that's okay.
AH!
Hot!
So hot.
Actually, I like our crust.
I like our crust, too.
It's a completely different pizza, I gotta say.
Yeah, it's not the same pizza, because of the—
I mean, we used a different crust, we used a different sauce,
we did it homemade, but doesn't mean we know anything about their recipe.
I've gotta say, the Cheetos are better…
on the pizza.
Maybe the spice is masked a little bit by the cheese?
I don't like a Hot Cheeto on its own, I don't know, I'm weird.
That's okay.
I mean, you like a Hot Cheeto,
do you prefer a Hot Cheeto on your own, or on the pizza?
Eh, I think I prefer it by itself.
But you know what I do like?
Is the dust.
Yeah, the dust is good, and actually…
The dust is like, brilliant.
…it's kinda hard to eat the pizza with the Cheetos on it.
I wonder if I just took a Cheeto and then some of that—ooh—cheese…
Mmmmmmmm.
Mmm.
Better.
Good choice?
Mhm.
Honestly, just the cheese with the dust is really good.
The crust is good though, too!
It's a good crust!
I think this was a success.
I think so, too.
Not in terms of re-creating their exact pizza, but
they provided us all of the inspiration we needed to make this one.
A very special thanks to Amici Pizza in Glendale for allowing us to come in and shoot,
and, if you have an opportunity, go try that Cheetos Pizza.
It's DELICIOUS!
We'll link all their information below so you can find them.
That is the ONLY place
with the ORIGINAL Hot Cheetos Pizza recipe.
So, if you go anywhere else and they say they have a Hot Cheetos Pizza, it's not legit.
Sorry!
It's only Amici.
Our pizza re-creation recipe will be on the blog and the website,
EatThePizzaShow.com, along with all of our merch.
Yeeaahh!
Not me today, but you.
And you can find us on social—all our social is @EatThePizzaShow.
Thanks so much for liking, commenting, and subscribing.
We'll see you next week on Eat The Pizza!
I think this crust is really good.
Me too.
All my Hot Cheetos have fallen off.
I know.
It's not a super efficient…
But honestly the cheese and the dust is the best part.
Try it.
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