The 350 Hour Pizza 

I can top this: Take a store bought ellio's pizza and top it with freshly grown basil. I grow my own basil from seed, which takes about 4 weeks. So not including the time it takes to go to the store and pickup the pizza, I'm clocking in at roughly 675 hours.

I mean, you could grow all your own fruit, veggies, and grain and start from scratch with the sourdough starter. Raise your own pig, raise your own cow for the cheese. we'd be looking at a pizza of about 17,520ish hours. Just poking fun. Love this channel.

Since it took me my entire life to grow up, when I make a pizza now, it is technically a 22 year pizza, factoring in the time it took me to grow to a point in which I was capable of/decided to make a pizza, and me being alive an essential ingredient in the creation of the pizza

This goes out to all the OG Weismann fans. Fermentation Fridays was a great series

If my friend tells me they’re making a 350 hour pizza, I’ll see them in 349 hours.

It's crazy how Josh can extend the process of making a homemade pizza by 2 weeks.

I love how this video is structured like a tutorial, as if anyone is gonna do this 😂

The “But longer” series needs to happen . there’s something so relaxing and satisfying about his videos. 10/10 best chef.

Theoretical physicists need to watch this. Josh’s method for accounting of time is groundbreaking.

but to be fair, it wouldn't take nearly as long if he just let the sauce ferment WHILE the bacon was being cured, he didn't have to do it one at a time

The “But longer” series needs to happen 😂

I saw your book in a store and was gonna buy it for myself for Christmas last year. My girlfriend stopped me from buying it saying "someone might get it for you as a gift" aka if she doesn't buy it she'll get someone in her family to buy it for me. Needless to say I ended up with your cookbook last Christmas and have been flipping through it, marking pages I want to try, have done a couple recipes out of it, have wanted to try and compete with recipes you've made adding my own flair. Best gift I never had to buy myself 👌👌👌. Just need my girlfriend or her family to buy me the fancy equipment next, otherwise, planned on buying it myself 😂 but even without the fancy equipment, love the book, love the videos and love the ideas you put out never disappoints.

I've made a lot of ALvin Zhou's long recipe's and they were actually really worth the time (that chocolate cake is WILD). Excited to make a new kind of pizza sauce.

Joshua has always been great at what he does in the kitchen. No doubt he's gone through a lot to get to where he is now.

This man is pure talent. This pizza looks as if it is worth every minute of the prep time. Thank you Josh for giving us the tools we need to push the envelope of fine cooking.

Cooking is the most beautiful form of art. It always worth it. Thanks for this amazing video.

Has this been released on a Friday, this would have been the ultimate “Fermentation Friday” episode 😋 also I love the idea of fermented pizza sauce; I’ll have to try that!

A weeks-long pizza is the most Josh thing ever.

I cannot even fathom the gratification of putting so much time and love and effort into a dish. love this.

Thank you for the method for making crème fraiche! Sometimes I can get it here, but it is spotty at best. Now I can make it myself.

Liking the fact he’s been better at showing us regular people without all the fancy and specialized equipment how we can do this.

But the total hours isn't hours of each project added together. Most of them can be started at the same time or within the time framework of whatever took the longest. So you're not starting 15 days ahead of time. (But I'm loving everything you did!)

I like that you were being honest about the butter and ricotta because those really do seem like easily replaceable by store-bought.

I just made this sauce. It’s fantastic. Just the way it stays on your palette and having the flavors keep cycling is fantastic.

Thank you for bringing fermentation fridays back (even if it's just this one). I feel listened.

I love it, definitely worth the time, so long as it's someone else's! To be fair most of the time is just waiting for things to ferment/prove. I'm curious how much actual preparation time was involved.

I like how he says “one of the most time intensive pizzas I’ve ever made”. Like there’s a pizza that took anywhere near this long… is there something you’re not telling us, Josh? Love the care and effort you put into all this stuff you do man. Keep it up

for the ricotta normally you make the mozzarella and then you cook the used milk to make the ricotta, it is literally called it more time cooked

there’s something so relaxing and satisfying about his videos. 10/10 best chef

Please continue the fermentation series again, I learned so much from that.

I am so stoked to see you have new videos. ALWAYS BRUTHER

I would love to see josh make a series where he makes some of the longest recipes like this one and the burrito he made. He could call it But Longer🤣

The amount of time/effort on the pork belly alone is more than I put in a month's worth of cooking 😂 amazing work as always haha

Such a creative video idea i love it

just bought your cook book. know nothing about cooking but you inspired me man

You are right we usually spend 4 days on our pizza dough so time is important. Love your videos keep up the good work.👍

I’ve never wanted a pizza more in my life

I’m doing this one. Will be fun. I don’t date my ferments but keep things on my calendar. I’m a fellow cooking nerd Josh, great video and I love both cookbooks!

....dang it. I guess i'm gonna have to try that sauce out, because that looks/sounds amazing

This is what i call dedication! You're on a whole other level papa!❤❤❤❤❤

That crust looked freaking amazing. Not really a pork fan, so I'd probably go with some nice-ass olives and fresh spinach, but the beauty of pizza is the customization. Also the fact that it tastes amazing.

started the sauce fermentation today! dated mine...I also added different peppers, and a red onion into the mix.

Wow great video! So much amazing info. ❤

I do love you so much! That sauce is a game changer for me. Didn’t even think of that, can’t wait to make some and with different ingredients, nice one Josh. Xx

Already preordered! Can’t wait! 🎉

I love the way he goes "oh this is a normal pizz- *realization hits*" He has some of the best facial expressions

Josh, your 350-hour pizza sounds like a true labor of love. As they say, good things come to those who wait, and that includes pizza. 🍕

Love these type of videos BUT why isn’t the video 350 hours?! 🤔

Love, dedication, and perseverance. Attention to detail and precision. The best talent in the culinary arts. Joshua buddy boy... you have my respect. I tip my hat to ya🎩

You've come so far Josh I'm proud of you and definitely will be buying your new book. Thanks for years of content 🎉

One of my bucket list goals is the make some of the ridiculous time consuming and expensive stuff you make on this channel and try it at least once

I would literally pay to work for josh just so I can try the food.

Joshua is the only man that can rival Alvin Zhou at making food for a long time

4:12 the gozney dome hits another level of perfection when making pizza

when you lovingly create something it's always better

As someone who worked with pizza for 9+ years, I cannot stress this enough - Dock/perforate your pizza dough. DOCK. YOUR. DOUGH. Josh got a similar effect by pressing the center down well with his fingers. If you don't do this, you're going to have large bubbles throughout your pizza that push your toppings/cheese away from where you placed them, and then those bubbles burn (or just get really dry). I've seen so many supposedly professional chefs get this wrong, and if your pizza comes out with large bubbles in a pizza kitchen it's an automatic fail and you have to remake it. We had a special tool for it, but you can just use a fork if that's what you have, just don't poke all the way through the dough. Also, Josh is right about the sauce. Most people consider it an afterthought, but the sauce is a huge flavor component in the pizza. Great toppings can't save a pizza with mediocre sauce, but great sauce can save a pizza with mediocre toppings. Even if you don't make it yourself, be selective with your sauce. Spread it slightly less than your cheese, though, so your cheese can grip the crust. It keeps everything from sliding off the moment you pick up a slice.

Hey Josh. Real quick question but that sauce looks soooooo good. How would I be able to preserve it to be used for future pizzas if I didn’t use it all for the first set? Like refrigerator and after 3 weeks it’s not fit for consumption. Love the videos and please keep them going❤

I am makin this recipe! Yum You are a hoot Joshua 😂❤

always been great at what he does in the kitchen. No doubt he's gone through a lot to get to where he is now.

OVEN STEEL!!! Everyone should get one for all the reasons lol. WAY better than a stone and far more durable. Oh man, can't wait to make that sauce! I've been making sourdough pizza for about a year now and use the same dough as my bread dough. Will likely try good 00 flour soon Edit: I made the sauce and it was delicious! We used a Serrano pepper which mellowed out during fermentation. Hint: raw it make for a wonderful salsa!

Joshua! For cooking your pizza bottom without burning your crust you want to run your Gozney oven on the high setting and then turn the heat down right after you launch your pizza, do quarter rotations of the pizza every 30 or so seconds and then turn the flame up if needed at the ened The main problem with these small pizza ovens is that they don't generate the dry heat pressure to cook the bottom fast enough nor are they large enough to move the pizza to a lower heat zone that a larger dome oven would be able to provide.

Really nice vid, Josh!

Ordered your book, the least I could do after watching hours of your content for free. Dude, I know you’ve been to Norway, now it’s time for Sweden!

If someone actually makes this pizza you gotta share your results

This is DEDICATION to the craft of cooking AND making pizza! Most of us very honestly will probably never do this. lol. But Ill be honest , I’m tempted to maybe try it someday! At least makin the sauce! Which sounds amazing. :)

Thank you for the best pizza's sauce recipe🍕

i love your vids they inspired me to learn how to cook so i could help my mom

This is the kind of stuff I like. I’ve made all these things! Please set aside some time to make some more videos like these!

Joshua: "Don't waste time, when one thing is on the process of being done, do another to save time". Also Joshua: "Nah, this totally took 350 hours. It was not just waiting for 95% of the way, trust" I will for sure do the sauce tho, it honestly looked like top tier sauce

your editing never misses

I work at a fine dining italien restaurant, where we does this... Some of our pizzas takes a week to prepare everything that goes on it, so we always prep way beforehand with weeks of work prior

hey big guy we didn’t forget. July 4th has passed, hope you conquered Operation Get-Shredded

Let´s call it BUT LONGER

BRO that looks amazing.

This was beautiful. I am going to do this.

"You know you could have aged that stuff at the same time and divide that time by almost 3 right?" "Its a 350 hour pizza!"

The base looked undercooked slightly but looked like a good pizza, best way to tackle this is to allow the flame to heat the stone more and die down slightly so you can cook the base without burning the rest of the pizza. Great tip if you are adding a lot of toppings or wet ingredients such as ricotta is to Cook the pizza with just the sauce for 30 seconds and add the ingredients halfway through. Makes the pizza have a great base everytime :)

when i do pizza dough, we do something called a "poolish" (idk how to spell) If anyone is wondering, here are the steps: Into a large bowl, add: 100 grams flour (HEY!!! YOU THERE!!! Whenever making pizza, PLEASE make sure to use 00 flour, it's the best) 100 grams water 5 grams sugar 5 grams yeast. Mix until all mixed up, place a tea towel over it, and let it rest for an hour. Then, place in the fridge overnight. Then, on the next day or the day after, you choose, depending on how soon you want your pizza (we normally start on thursday and have them saturday arvo), you place into a mixer that has a kneader, and adding some flour and watter as needed. Then, leave to rest until pizza making time!! And make sure to NEVER USE A ROLLER!!! That gets rid of all the air!! Have a beautiful day guys

I don’t know about this, pizza is made to be easy and tasty, but i see what you are doing, everything else is just perfect, waiting for the book to come in :)

now make a 35 second pizza!!!!!!!!!!!

And so Josh invented a pizza-based theory of time dilation.

i really just watched this man make butter like it's part of his daily routine

I luv sourdough pizza crust 😍!!!!! Thank you Josh 👍!!!!!!

Just a question. Why are you adding numbers/hours. It can be done in half the time if you do the things you did together. Like make Bacon and sauce at the same time and then 2 days to go make dough?

This man went from one of my favourite content creators to someone who annoys me simply by existing.

Im so jealous of this guys neighbors It probably smells heavenly whenever he makes pizza.

I started watching this channel when Fermentation Fridays were a thing so the little shoutout at 2:26 was nice.

Conspiracy theory: When Josh tasted the pizza, you could clearly see that the bottom was blond, so blond in fact, that it couldn't have come from that 750 degree hell pit. Conclusion: Josh may have gotten his pizza a little too GBD and had to use the conventional oven one for the shoot to avoid the "burned to a crisp commenters". In his defense though, slightly burnt bread is DELICIOUS imho.

I put red wine in my pizza sauce... so I guess my pizza took me 12 years to make 🙃

omg, do I like your videos? I love them!

I am gonna be pretty honest here. I watched about... 7 videos of yours. I am not very selective with my channel WITH the exception of culinary channels because i really use then... this video convinced me to subscribe. Shit that pizza looks GOOD

Im so fucking done with that dumb ass shit bell sound effect. Good video tho

I've been looking for a pizza sauce recipe that wasn't sweet and I think I've found it!!!

this sauce would make any recipe better, thank you josh

Ima try this

The curing salt isn't just washed off completely, part of it will diffuse into the meat's outer layers.

Looks amazing. Although I like the bottom to be a little more brown. But omg I could eat that pizza daily.

Uncle Joshua is goated

Oh Josh I am definitely ordering that new book

Some great techniques and ideas went into this, definitely going to try some of those! The only flawed ingredient is the fake(?) mozarella. I have never seen cheese pull apart in a transparent/slimy manner as seen in this video. Definitely looks like a 'diluted' cheese into a combination of water and binding agent.