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# 7 - Something's Burning Uncut - Whitney Cummings & Michael Rapaport

Bertcast's podcast

Release Date: 10/26/2019

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Bertcast's podcast

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Bertcast's podcast

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Bertcast's podcast

The full unedited audio of my Cooking Show "Somethings Burning". On this episode, I invite Jeff Danis & Ryan O'Neill from the Danish & O'Neill Podcast to make a questionable recipe of Poutine. If you like tons of sweat, slobber and cheese curds, this is your episode. Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC Recipe: POUTINE 2 WAYS! Classic Poutine and Bert’s Breakfast of Champions Poutine. MAKE THE GRAVY (5-10 minutes) Make the roux: In a small saucepan, melt 4 tablespoons butter over medium heat. Add 4 tablespoons flour and...

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Bertcast's podcast

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Bertcast's podcast

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Bertcast's podcast

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# 7 - Something's Burning Uncut - Whitney Cummings & Michael Rapaport show art # 7 - Something's Burning Uncut - Whitney Cummings & Michael Rapaport

Bertcast's podcast

The full uncut audio from my cooking show "Something's Burning". I teach Whitney Cummings and Michael Rapaport how to make pizza (sort of) Special thanks to Gil Tamazyan (Platter Pizza) Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC Full Recipe: http://bit.ly/BurningPizzaRecipe More from All Things Comedy! http://www.allthingscomedy.com Recipe:​ - Make the Dough - Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine. - Add water and mix to combine. Then, knead dough on low speed for 10...

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Bertcast's podcast

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More Episodes

The full uncut audio from my cooking show "Something's Burning". I teach Whitney Cummings and Michael Rapaport how to make pizza (sort of)

Special thanks to Gil Tamazyan (Platter Pizza)

Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC

Full Recipe: http://bit.ly/BurningPizzaRecipe

More from All Things Comedy! http://www.allthingscomedy.com

Recipe:​

- Make the Dough

- Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.

- Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer.

- Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.

- When ready to make pizza, transfer dough to a floured work surface.

- Divide dough into four even sections.

- Coat four small containers or bowls with nonstick cooking spray or olive oil.

- With floured hands, form each section into a ball. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.

- Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume. Make the Sauce

- Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.

- Heat oven to at least 475 F, higher if your oven allows. If using a pizza stone, place it in the oven to heat as well.

- Assemble the Pizzas

- Onto a well-floured surface, stretch out each ball into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!

- Place one dough ball onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.

- Spread about 1/3 cup of sauce over the dough, leaving about a 1/2- inch edge unsauced.

- Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking) and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked.

- Transfer pizza from peel to the hot stone and bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.

- Repeat with remaining dough balls and ingredients.