"Sweet and salty."

[Man]: 'Who the f*** are you?'

[Other man]: 'The f*** you doin' in my crib...?!'

"Is it burnt crust?"

'I...uh god. I hope not.'

Hey, what's up guys? Welcome back to Binging with Babish, where this week

we're taking a look at Wade Wilson's Pizza order from Deadpool, which is topped with pineapples and olives.

Classic Deadpool. Gross toppings aside,

it's a great opportunity to learn about cold fermenting pizza dough.

Why cold fermenting? Because it helps produce

lots of nice burnt, blackened, burnished bubbles, as per Wade's request to burn the crust.

You'll see that I'm measuring out 250g each of bread flour and type 00

Italian flour along with 2tsp of active dry yeast.

These flours have very high protein contents and are gonna help us build more gluten structure.

We're gonna whisk those together and measure out 8g of kosher salt,

which we're going to again, whisk together before adding exactly

325ml of tepid tap water aka 325g, creating a 65% hydration dough. Trust me.

I did the math. Using a wooden spoon,

We're going to mix it together until a shaggy ball forms.

At which point we're going to bravely turn out this mess onto an unfloured countertop.

Remember.

We're trying to keep this ratio of flour to water as precise as possible.

Bring it together as best you can with your hands and get to kneading.

You should see it start to come together into a semi smooth mass.

Try to resist adding flour or water if you can. If it's too sticky,

try the slap and fold method. If it's too dry, just keep working it.

Once it comes together, we're going to knead it until no dry clumps of flour remain.

Maybe 5 minutes.

Which should leave us with a tacky, supple but not sticky pizza dough.

Which we are now going to

ferment at room temperature for 8 to 24 hours in a lightly oiled food bucket.

If you don't have one of these just use a nice big bowl because this guy is going to at least double in size.

Drop the dough in there, cover with its lid or plastic wrap, and let it sit for 8 to 24 hours. Feeling just a hint

of sadness from the fact that if it's Sunday, you're gonna be enjoying pizza on Thursday.

I personally went for 12 hours and was greeted with a sticky glutinous mass that smelled like a beer brewery.

Which is actually what we want. We're going to prep a few proofing bowls by

liberally greasing them down with olive or vegetable oil and then

we're going to scrape our dough mass out onto a generously oiled-

Oh sh*t sh*t sh*t

Onto what was supposed to be a uh-

A well oiled countertop. Let's hold on

let me get a- oh god- you wanna generously oil down both your countertop and your hands because

Guess what, it's gonna stick to? That's right.

Both.

We're gonna knead this guy just a little bit just to punch the air out and then divide into four pieces,

for its long cold proof in the fridge.

Make sure you oil whatever you're cutting the dough with too. Obviously. And then form these guys into balls.

We want to sort of tuck the top down underneath itself creating a solid skin on the top and then

pinching it between our fingers like so.

Create a sort of little bubble of dough that we're going to top with a little bit of oil,

Plastic wrap and then refrigerate for an excruciating three whole days.

The dough is going to rise a little bit but not too much and we're going to turn it out onto this time,

a generously floured work surface.

We're not working any of the flour into the dough, but we want as much on the outside as possible.

We're gonna pat it out into a flat disk, like so, making sure that it's well coated in flour.

And then I'm gonna take a page out of my man, Mark Iacono's book.

And roll this guy out using a bottle, he uses a wine bottle. I'm using a whiskey bottle. Seems appropriate.

Maybe take off the labels.

Unless you're super lazy like me and then we're going to use our knuckles,

Turning the dough, hand over hand.

Until we've stretched it out by about maybe another 50% with a little extra dough on the edges to form our crust.

Now I'm going to coat our pizza peel with semolina flour or cornmeal

and this is gonna act like tiny little ball bearings that'll help our pizza,

roll around freely when we want to get it on and off the pizza peel. And now that it's on the peel,

it's time to top it up.

I'm going to start with the requisite tomato sauce and then a nice healthy layer of mozzarella cheese.

Make sure that you're using freshly shredded mozzarella,

not the pre-shredded. Because that stuff is coated in potato starch and

will result in a nasty, kind of not-even-melted mozarella cheese.

And then here come the olives and the pineapple.

Two of the most reviled (best combined) pizza toppings.

But far be it for me to judge a man's pizza preferences when he's waving a gun in my face.

I'm gonna top this with a little bit of shredded parmesan cheese to sort of keep the god tier toppings in place.

And then I have an oven preheating 550°F for 1 full hour containing the pizza steel onto which I've deposited the pie.

And 8 minutes later,

We are greeted with this. A flavorful, chewy, crispy pizza dough topped with some

Fantastic fruit and vegetables. And you can't see in this footage but this rudimentary

iPhone photo will show you that the bottom of this is beautifully peppered with the slightly burnt bits

that we all know and love from our pizza joint.

My first bite was useless for a taste test because this pizza is still clocked in about 7000° Kelvin.

So I'm going to take a second for this to cool off and sort of admire the whole structure.

Then I ate myself a whole entire slice. Because its like what Wade said,

Sweet and salty.

It's not that bad (its awesome)

Or like Deadpool. Am I just f***ing just with you?

(hes not)