 Pizza's been around for many, many years, and nobody's quite figured out the best way to make it. But what makes things easier and better and faster? That's right, Brian. Power tools. I'm still trying to digest everything you said about pizza in the beginning. Power tools. Brian, what are we doing today? Today, we are using some very powered tools to create some very fine pizza. When you're using power tools, it's all faster. Better than these manual hands. We couldn't do this with our manual hands, right? Yeah, and also, viewers at home, if you don't know this, we're both very Italian, so this is going to work out great. I love Italy. We've got a recipe that we're going to follow for once, and it's going to be quick. It's going to be great, and we've got a plethora of tools to help us out along the way. So, Brian. Brian, would you like to join me in Italy? Sure, I love being inside Italy. Justin, do the Italian transition. And then you make an Italian transition, whatever that may be. First, main course, the dough. Two and a half cups all means course, the dough. That's what it says. Combine one cup of flour, instant yeast, sugar, and salt in a large bowl. Brian, these are mixing bowls, but I don't think they're powerful enough for our power tools. So, we won't be using the mixing bowls today. What will we be using? I don't know, because I actually wasn't told before this video started, so. Oh, bucket from AutoZone. Let me wash it. One cup of flour. Beautiful. Oh, look at the color on that. Good. White is the homeland. Italy. Add olive oil and warm water and use a wooden spoon to stir very well. Wait, it's just half cup of water? Three quarter cup warm water and olive oil. No, hold on. That's literally what it says. Wasn't there more ingredients than just the flour? I think we have to put those in later. It says gradually add another one cup of flour. We maybe should have read the recipe. No, start from the beginning. Half cup of flour. No, one cup of flour. One cup of flour. Then it says add olive oil and warm water. How much olive oil? Ah, Jesus. Two tablespoons of olive oil. And then probably not. Three quarter cup warm water. Three quarter cups warm water, Brian. Three quarters of a cup of warm water, Brian. With a wooden spoon stir well very well. A wooden spoon? Peasants, really. Here is our wooden spoon for today. Oh, God. This will be efficient. Just like grandma used to make. Next step. Now we have to gradually add another one cup of flour. Stirring until the dough is forming into a cohesive elastic ball and is beginning to pull away from the sides of the bowl or bucket. What are we doing? Take all that again. One more cup of flour if it's not pulling away from the sides of the bucket. So, oh, well. Just like Nona. Some extra, it's not really good inside there. Don't worry, that's going to get sanitized. No. Is this going to need more water? Oh, it's really going. That's how you know it's good pizza dough. Such jamming the power tool. Okay. I think that's, I mean that's. It looks mixed. That's some dough. That's dough, baby. Next step. Drizzle a separate large clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl. What? We'll actually use a bowl this time and we put olive oil. Olive oil. Drizzle it so it's the sides get all olive oily. Probably that was sure that's a drizzle. And then we have to use our hands to form the dough into a ball. Oh, it is so. Good. Well, well mixed. Yeah. That's real. Oh boy, that is. That's Italy right there, baby. Oh, yay. That's Italy. Come on. There, see. Oh, that's a nice transfer process there. I think we need more water. Can you get more water? We've added too much flour. There's not enough heat. I got this, by the way. No one else got this. It was slowly. Wait. Don't stop. Hold on. We have to do this gently. You're really getting it. Okay, we're getting in there. All right. I need more flour. This is a little more. Just a sprinkle. Yeah, a little bit more. Yeah, okay. Like a Christmas cookie. Okay, now what? Roll it along the ball until it's coated in olive oil and cover the ball tightly with plastic wrap and place it in a warm place. Allow the dough to rise for 30 minutes. Until doubled in size. Do we have 30 minutes? That's fine. How can we? What do you mean do we have 30 minutes? We've got all the time. Time is precious because, as many of you know, there was a channel on YouTube a long time ago where time was very precious and then it disappeared. The holidays are here, folks, and that means it's time to de-stress. It's time to relax. You've got a lot going on. So why not ask Santa for a little special gift this year? Introducing the Enigma Wave by Lilo. This one's more than just a sex toy, folks. It's a way of life, a life of love, a life of luxury, and a life of pleasure. 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Click the link in the description and learn more about Lilo and get yourself an Enigma Wave today. Lilo, they'll have you saying, Ho, ho, ho, yeah, for the holidays. This is what you want. It's gonna look like it. Oh, yeah. That's the sound of good dough. I think we need a little bit more flour. To be honest here. Oh, yeah. This is teamwork. This is real Italian teamwork. This is the Mario Brothers. Chris Pratt, eat your heart out. Chris Pratt, eat my ass. And it wasn't good either. And if Chris Pratt comes out and he says, no, that's false. I didn't do that. Yeah, that's right. You didn't do it well. Little more flour. Just a smidge. Just a schmidgeau. A little more. Oh, now that's looking like the dough I'm used to seeing in those pizzerias in Italy. In Italy, where we're going. Where we're from. Going, yeah. And from. And from. And we're from there. So we don't need to put yeast in this. Um, I, because I'm pretty sure we do. I'm pretty sure there was actually other things in the beginning. I'm not saying, seeing anything about yeast. Go to the very beginning. Flour, instant yeast, sugar, and salt. I said all those things and I thought that we had done that. I said multiple times. And I said those things and you weren't listening. No, even correct. I said, what goes in the bucket? I said these things. Justin, play the tape. You play the tape. I asked you what goes in the bucket. And you said flour and water. Well, I, nothing in here says we can't add those things. Now, by the way, this is just Calicalian's dog. It's not even a flak. It's okay. So we need one packet instant yeast mixed in. Okay, I asked you. Yeah, and I told you these things. And then you said. Incorrect. That's so good. Actually incorrect. Oh, what is wrong with your sugar? It's just kind of weird, isn't it? I don't know what's up with it. One and a half. No, no, no, no. Just do it. Just do it. Oh, just by advice. You're a chef. One and a half teaspoons of sugar on that stuff. Oh, yeah. One and a half teaspoons, baby. And three quarters teaspoons of salt. Ryan, if this pizza turns out bad, I'm blaming it wholly on you. Because of my asking. I don't know. Yeah, just keep doing that. Because of my asking of, is it just flour and water? And you said yes. You know, there's two of us here right now. Because you are the one that's reading the recipe. But there's two of us who were sent the recipe by our known as God rest their souls. You're the one that's reading the recipe, though, on the table. I don't know if that's- It's cool. I was sent the recipe great, but you're the one that's reading the recipe. You're the one that's in the car that has the map. I'm driving car. I don't have the map. GPS exists. I'm asking you to lead me. This is probably fine. This is probably fine, you know. It's probably way too much salt. How much salt was supposed to go in? Three quarter teaspoon. That was definitely fine. That was way more than three quarters of a teaspoon. Who doesn't like a nice salty pizza pie, baby? So now it's time for this to go improved. All right. Let me grab plastic wrap. Plastic wrap. I think this video is going really well so far. And Ryan, all right? I just want to remind the people at home that neurodivergent issues are real, and you should be taking them seriously. This is how 280 HD people typically communicate, but that doesn't mean it has to be that way at home. Communication is an important thing. You and your loved ones can work together. Plastic crap. Thank you. Do we have a recipe for the sauce? Do you have your known as sauce recipe? Oh, I've got it memorized and ready to go. Over low heat, which I mean this is pretty warm in here. It's low heat. Yeah. We need three cloves of garlic minced or finely grated. Three cloves of garlic. Let's finely grate those. Okay. Are you using your hands when we have tools that could do this? Right, you are, Harry. I think that this one would be the best one for the job, Brian. Now put your glasses on for protection. I think first just kind of get the basic chop down. Okay. Oh, I remember that. That actually did most of it. Yeah. That kind of did all of it. That kind of did all of it. How many of these? We need three cloves. Oh, wow. I remember those cool Italian nights where Nona was using a giant mallet to slam the garlic into pulverized little pieces. Three quarter cup of chopped onions. Brian, it's very important that we protect our subs, okay? So true. So you have your glasses. I got this, which connects to a hard hat. Didn't realize that the hard hat didn't come with it. So, just like Nona used to do. Oh, that's so true. We're going to improvise. Just do it around my hat here. Oh, my goodness. Yes. Right into the hair? Please no. Oh, okay. Oh, yeah. No, this is definitely OSHA's safety and regulations being met. Yeah. I'll do some wrapping. Here, I can turn for you. This is pretty sturdy. Is that? Already done? Yeah. All right, cutting onion time. All right. I should put gloves on. Okay, now it's very important. What happened? Here we are. Yeah. Yeah. Oh, yeah, that's definitely doing it. Good. It's probably... Hold on. We're getting there. Oh, yeah. Oh, yeah. Now we're doing it. I think if we do another one of these... Oh, yeah. Now it should be the right size to break down. Oh, yeah. Just... That's good. Perfect. Three quarters of a cup of onion. Very precise. Cover the pot and cook for five minutes. Chopped fresh tomatoes, four cups, five to six medium tomatoes. It's just simply unsafe. How many? What am I doing? Five to six tomatoes should make a good four cups of fresh and chopped tomatoes. Now this is authentic. That's all I gotta say. How many? These aren't as chopped as I would like them to be, Brian. Because, Brian, we didn't drill any pilot holes in the tomatoes. So I think, Brian, if you will, if you could just drill some pilot holes in these tomatoes for me. I think that would be really important. Nice pilot hole. Yeah, just get a few of them. So I don't want to split it. Oh, yeah. That's normal. Yeah, just like Nuno used to do. Her special sauce. See how much better that chops? Oh, yeah. Oh, yeah. If you just drop it on. Perfect. Pretty good. You can do it a couple more times. Oh, yeah. I did that way too close to your fucking fingers. That's all right. I got 10 of them. Good. A couple more. Oh, nice. Nuno, guide our hands. Brian, now we can go to bashing. And that's why it's also important to keep your face mask on for any accidental splashage. How many do we need? It says five to six. How many did you put in there? I don't know. I know. I put it up in the bath. All right. Sounds like Nuno in the bath. It's looking swell, but I think it needs to be broken down more. I think what you're about to do is probably the equivalent of the 30 minutes of simmering the instructions asked for. Well, because where does heat come from, Brian? We all know this. It comes from God. And friction, right? So if we get enough friction going in here, it will most likely cook up the tomatoes. Good. How's it looking down there, Brian? You know, Nuno would be proud. All right. Going into attack mode. What's a good pizza without a little bit of a topic? We're going classic mode today, Brian. No sicko mode for us. Am I right, Zoomers? Man, Brian, I wish I could get this open. Well, if only you had a tool to do that. I just want to take this moment and say there's other ways to do this, but, you know, we really are sticklers for tradition. We really are, Brian. Hey! How many slices would you like, Brian? You know, as many as you can stomach. I'm thinking this isn't powerful enough, Brian. Boy, yeah. Well, heat will sterilize that. Yeah, that's looking good. I thought of something brilliant, Brian. Oh, of course. How could we have forgotten the classic technique? There it is. Oh, I see. The centrifugal force will pull the sausage apart. It's a much more gentle way to put these pieces of sausage out of their misery. Well, you got that from me. This is looking great. Oh, did it rise? It kind of looks the same as it was before. No, mostly bigger. This is really where this comes into play. Would you like? Oh, absolutely. Yeah, thank you. Oh, yeah. Now, make sure you get it real flat, Brian. Oh, yeah, it's getting real flat. Yeah, that's what we want. Yeah, I think we want it real flat. Oh, that is Mamma Mia. Am I right? Now, make sure you don't go through the whole dough. Right. You don't want it to stay intact. But look how round this is. Look how evenly distributed this dough is coming out. This is looking wonderful. Now, halfway through, you do want to give it a go to all flip and go again. I don't know about you, but that you wouldn't even be able to tell we made that 30 minutes ago. This looks grand, Brian. Yeah. Really, really good. It's time to spread our sauce. Yeah. Now we're going to take it and just let this all come out. Yeah, all come out. A nice, thick, creamy, so out. So glad we made so much. Get it on in there. Well, Nona's pie was known to be really thick. Oh, I just got that. Yeah, Nona's. Really delicious. Really sloppy pie. And she was a sloppy one. For the final portion, Brian, if you please, could transfer the pizza onto the tray. Oh, boy. What are you doing? Nice. Perfect. Perfect transfer. Beautiful. Oh, Brian, we forgot the cheese. How could we? We are so stuck. Oh, that's okay. Because in Italy, you actually put the cheese on top of everything else. Oh, perfect. Nondairy as well, just for me. Just for you, Brian. Now it's time to cook the pizza. Now, ovens are overrated and underpowered. And today we're using power tools, okay? So we will be making this pizza with but a little bit of a flame. This is not a good idea. Oh, that's Italy, baby. Brian, our pizza is done. Wow, when the moon hits your eye like a big pizza pie. We've done it. We've created the pizza just like grandmother used to do. But now it's time for our final thing. I'll cut one side. You cut the other. I'll cut you a piece. Oh, thank you. I'll cut you a piece. Oh, that is just as wet as Luna liked it back in the day. Good. Perfect. So sloppy. Just like Nonna. Come on, Nonna. Come on, Nonna. Come on. We're gripping on there. Just adjust this. Oh, oh, beautiful. You like me to cut you a piece as well? Yes, please. Oh, yeah. Please, here's yours. Oh, thanks. Okay. Okay, I'll get you one from this side. Oh, yeah. Mmm. Oh, looks like a nice Italian man-sized slice. Oh, yeah, I can't wait. We can dig in. Just can't wait. Perfectly cooked all the way through. Oh, here, let me get you that sausage. Oh, nice big pieces. That's good. Oh, Brian. To Nonna. To Nonna. To Nonna. And to Italy. Oh, that is... It's a perfection. Mmm, wow. I'd say. The taste of Italy. Jokes aside. Kind of, you know. It's not that bad. I've had worse pizza, which is insane to say. The sauce is actually kind of good. It's got a really good spicy, or not spicy, the saltiness. I mean, that's all that salt I added to the dough. Mm-hmm. The sausage. Is cooked relatively. There's ingredients. Some of these bites, it's just so... Italy. Yeah, I just don't even want to swallow them sometimes. I don't mind it. You know? And maybe it's because I don't have any standards or self-respect. But I don't mind it. Does it look bad? I mean, what's on everything? And here's the greatest part. You like it so much, and there's so much more left for you. Well, Brian, I wouldn't want to name poise or something. Look at the flacidity of it. Give it a wave. Look at the twirl. Nice and solid. It's sturdy like an Italian bread job, chef. We really cooked. We really cooked today. Everyone at home, I hope you enjoyed us making our big old pizza pie, just like Arnona used to make back in the day in Italy. You know, we expanded a modern tradition and I believe we went above and beyond with the power tools. I don't think they inhibited us at all. I think that they made us go further, farther, faster. Brian, people wanted to find you on the internet. I hope they don't. Hi, I'm Gervigli, G-I-R-B-E-A. Well, Justin's going to put this in the video. YouTube and Twitch and Twitter and who else cares? Where are they going to find you, Ethan? Right here, unfortunately. That sucks for you. But not as much as this! Yeah, sure, that could be where it ends.