- [Babish] Today's episode
is sponsored by Ooni, the portable pizza oven
that allows you to make amazing pizza at home. To make today's pies I'll
be using the Ooni Koda 16, a propane fueled pizza oven
that can reach temperatures up to 932 degrees Fahrenheit. That's the same as a
traditional pizza oven, giving you amazing flash-fired pizza like you'd find from your
favorite pizza place. Head to the link in the video description to find out how to get yours, but for now, let's get down to basics. (upbeat music) Before we get into the
endless ways in which you can manipulate flour, water, salt
and yeast into pizza dough, let's talk a little pizza dough theory. First up hydration. Different styles of pizza dough require different hydrations. Most pizza doughs have a
hydration between 60 and 70%. That is to say the amount
of water in the dough is 60 to 70% of the weight of the flour. The higher the hydration the
softer and more open crumb the final product will have, but the more difficult to
handle the dough will be. So higher hydration doughs
are generally better for pan pizzas and Sicilian style. Next up the all-important
act of gluten formation. All pizza requires gluten development, some more than others. Once all of your ingredients are combined there are a few different ways
that you can develop gluten. The most well known and
widely dreaded of which, is kneading by hand. Kneading can be a sticky, frustrating, and exhausting process for
newcomers to the kitchen, so if you're not confident
in your forearm strength and if you're not worried about what your downstairs
neighbors are going to think, you might want to try the
slap and fold technique, that is slapping the dough down, doing your best to
elongated on the downstroke, folding it over on itself,
turning it 90 degrees, and repeating. This works especially well
with higher hydration doughs that are difficult to manage. Depending on the rapidity
and strength of your slaps this could take anywhere
from six to 15 minutes. And you'll know that it's done
when the dough becomes soft and supple and manageable
and passes what's called the window pane test, which is the baker's standby
practice of stretching a little piece of dough as thin
as you can possibly manage, and if it becomes
translucent without tearing it has a sufficient gluten development. A significantly more expensive, but exponentially easier
method, is to use a stand mixer, which is pretty much as simple
as adding your ingredients, affixing a dough hook and
letting it knead on medium speed for five to seven minutes. A slightly fussier,
but much faster method, involves a food processor. Who's violent, blade-whipping
action can sufficiently develop gluten in a dough
in as little as 90 seconds. Another easy method that
requires no special equipment is what I'm gonna call the, "fold it over on itself every
five minutes or so" method. This method starts by roughly
combining our ingredients until no dry spots remain, covering and letting
rest for five minutes, and then, from the side, lifting
the dough up onto itself, rotating 90 degrees and
repeating for four total folds, recovering with plastic wrap and letting rest for another five minutes, and then repeating the process
over the course of 20 minutes for a grand total of four times, after which you'll find
that your lumpy beginnings have effortlessly
transformed a soft, springy, well-developed dough. And then perhaps the laziest, but most time consuming
method, is the no knead method, that is combining all your ingredients until no dry spots remain, covering and letting
ferment at room temperature for 18 hours, after which you'll be delighted to find that your lumpy craggy mass has developed into some oven-ready chewing gum. And so there you have it, a two and a half minute
crash course on dough theory. Now let's put our theory to
practice and make some pizza. We're starting with what is
arguably the archetypal pizza of the pizza world, the Neapolitan style. This style of pizza calls
for a chewy, toothsome crust. So we're using bread flour,
850 grams of this stuff, along with 12 grams of instant yeast that we're gonna tiny whisk together and make sure that it's evenly dispersed before adding our wet stuff. Neapolitan pizza typically
has a hydration of about 65%. So that's about 550 grams of water, which we're going to mix
together until just combined before adding the salt. 17 grams worth of kosher salt, which we're adding at this
stage to help protect the yeast, the delicate necessary microorganisms that salt loves to bully. Once we get everybody
combined it's time to knead using your method of choice. I think that since this
is Neapolitan pizza I should probably knead by hand, so as not to piss off the Italians, even though it's my third
batch of pizza so far today and I'm getting a little tired. Just remember not to get too discouraged if your dough is really sticky, because as you work it
you're going to find it come together and become
more cohesive and bouncy and springy and soft and awesome. And that first hand
earned window pane test is gonna feel all the more
deserved and cathartic. And it's going to feel especially good if Sohla El-Waylly drops by
to steal your stand mixer and tells you you did a good job. - [Sohla] That looks fantastic. It really bounce. Look at that, wow. Pops right back. Kneaded with (indistinct). - [Babish] Kneaded with rage. - Persistence.
- Anger. - [Sohla] Rage and persistence. - [Babish] Well, that's
about all the validation I could ask for this year. Anyway, now that our dough is kneaded, and our gluten is developed, it's time to head into an oiled bowl. We're going to cover it and
let it rest at room temperature for two hours during what's called a primary bulk fermentation. But if you want truly
amazing Neapolitan pizza you gotta do what's called a
cold ferment in the fridge, which is basically just fringing
it for three to five days. During this time not only is
the flavor gonna deeply develop but the gluten strands
are going to lengthen, giving you that amazing chewy texture that you really want in Neapolitan pizza. Whether you cold ferment it for days or just bulk ferment it
for a couple of hours, it's time to divide and shape the dough. I'm dividing into six equal pieces by weight to ensure accuracy. And then I'm shaping it into balls by rolling the dough between my hands and pinching the edges down
underneath the dough itself to pull the top taught. At this stage we want our
dough balls as perfectly round and taught as possible
before either placing them on a lightly floured rimmed baking sheet or a proofing container like this one. Cover and proof for one hour if you made your dough the same day, or one and a half to two hours if the dough is refrigerator cold. You want the dough to spread
out and become a little poofy but not quite double in size. Then at long last it's time for things to start taking shape. First we're flouring both our work surface and the dough itself, before beginning to pat
it out as wide as we can with our fingers, leaving a very small
rim around the outside that will eventually become our crust. Then it's time to begin gently,
slowly stretching our dough by passing it knuckle over knuckle until it gets just about
as thin as you can get it, in this case about 12 inches wide. Then we're performing our final shaping and eventual topping on a
generously floured pizza peel. And then for the simplest
most beautiful form of Neapolitan pizza, Pizza Margherita, we need only two things, roughly pureed, whole San Marzano tomatoes with a generous pinch of kosher salt and shredded or torn
pieces of fresh mozzarella. The shredding of which
has made much easier by freezing beforehand
for about 15 minutes. Both of these toppings
are pretty high moisture so you want to apply them very sparingly. There's no such thing
as a Neapolitan pizza with extra toppings, unless you want a pizza
pool on your hands. Once it's topped up, it's
time to head out to the oven. And this is one of those instances where you can really only make this in an oven like the Ooni. Because it's such a lean dough with a relatively high moisture content, this pizza would turn into a cracker if you tried to bake it in a home oven even at its highest setting. So this is the one style
of pizza that truly needs the 932 degree Fahrenheit
kiss of the Ooni. Once it emerges from the
oven is simply topped with torn basil, not before but after it
comes out of the oven as has been vehemently pointed
out to me by many commenters, before being sliced and served as desired. And guys, I gotta tell you
this is truly remarkable pizza. I still can't believe
that I was able to make something like this in
my house with my hands, and my more often than not limited brain, but here it sits in all
of its Neapolitan beauty. But what do you say we
try on the exact opposite of Neapolitan pizza, deep dish pan pizza? A pizza whose thickness and longer lower temperature cook time call for a higher
hydration enriched dough. So into a bowl we are combining about 240 grams of bread flour, and about a half teaspoon
or one and a half grams of instant yeast, tiny whisk to disperse, and then we're adding 170 grams of water for a dough with a hydration of 70%. We're also adding 15
milliliters of olive oil, which is both going to add flavor as well as shorten our gluten strands so we don't end up with pizza taffy. Mix just to combine
before adding four grams, or about three quarters of
a teaspoon of kosher salt, continue mixing until no dry spots remain. And then we're gonna do our lift and fold on itself technique. What did I call it last time? You know, the one where
we give it four folds every 20 minutes and that
develops our gluten for us without sapping us of
our much needed strength. Once complete it's best
to let this guy rest in an oiled container
overnight in the fridge. This is going to help develop its flavor. Then come pizza day, we're
going to generously lubricate a 10 inch cast iron skillet with two to three
tablespoons of olive oil. And then we're going to carefully dump our dough ball inside. Flipping wants to coat with oil and then gently pressing out
to fill the bottom of the pan. Depending on how cold your dough is, you may experience some resistance so don't be afraid to
cover it with plastic wrap and let it rest for 15
minutes before trying again. Once shaped we ultimately want
it to be out of the fridge for about an hour and a half
before topping and baking. To bake we want to preheat
a pizza stone in the oven at 550 degrees Fahrenheit
for at least an hour, ensuring that the bottom
of the pizza gets blasted with enough heat to make it crisp. You can also bake this in your Ooni by cranking down the flames so it gets to be around
550 degrees Fahrenheit. You can top it up however you like. I'm going with a more generous spread of our San Marzano tomatoes, a thick layer of low moisture mozzarella, making sure to spread it
all the way out to the edges so you get that cheesy
crunch on the outside, and some thick sliced
pepperoni that's gonna curl into little adorable pepperoni cups. That's getting topped up with some optional
freshly grated Parmesan, and then it's ready for the oven, where it's going to bake
anywhere from 10 to 15 minutes being rotated once halfway through until it comes out looking like this, melty and bubbly and brown, and literally deep frying
before your very eyes. Now you gotta let this thing
rest for at least 10 minutes, both to reabsorb the oil, and if you at all value your
delicate skin and mouth, also to make sure that
the bottom crunches up. If it's not crunchy enough for you, you can throw the whole
thing on the stove top over medium heat for two to three minutes until the bottom is crisp. Then alls you gotta do is slice and serve and prepare for this perfect
example of everything you loved about pizza when you were a kid, gooey cheese, saucy sauce,
and most importantly, a soft and chewy, yet
oily and crunchy crust surrounded by a crown of
crunchy deep fried cheese. So we've explored the very Italian and the very American pizza doughs. What about the Italian
American pizza dough, the New York style? This very much straddles
the line between the two and it is reflected in the dough, as it is enriched with sugar and oil, but has a much lower hydration. So we're going to try the food processor kneading method this time, combining 470 grams of bread
flour, 25 grams of sugar, and about a half teaspoon or
one and a half grams of yeast in the bowl of a food processor, which we're going to process
together a couple of times just to combine everybody before streaming about
285 grams of ice water through the feed tube as the machine runs until a ball of dough forms, giving us a dough with a
hydration of about 60%. Once it comes together
we're gonna switch it off and let it rest for 15 minutes before returning with
nine grams of kosher salt and 15 milliliters of olive oil. Pop the lid back on, and process for anywhere
from 60 to 90 seconds until the dough forms that
embodies the three S's, smooth, supple, and silky. Then using a lightly oiled countertop and your lightly oiled hands, we're gonna knead the dough until it sort of cohesively
comes together into a very soft, smooth mass which we're going
to form into a taught ball and place into an oiled container, which we're going to proof
in the fridge overnight. Once again, this isn't a
hundred percent necessary but it's going to greatly
improve your doughs texture and flavor. After its overnight stint in the fridge, it's time to divide, shape, and proof. This recipe from America's Test Kitchen is enough to make two 14-inch pizzas. So we're dividing our
dough precisely in half, stretching into taught balls, and allowing to proof
on a lightly floured, rimmed baking sheet or a proofing box, and allowing to proof for
two hours at room temperature or until lighten and poofy
and very easy to work with. Then it's a similar situation
to the Neapolitan pizzas but on a larger, thicker scale. We do want to aim for 14 to 16 inches, and the dough is going
to be slightly thicker than the Neapolitan, but just barely. I'm talking about like three millimeters versus five millimeters. We still want it super thin, but thick enough to stand
up to the incoming toppings, which we're going to apply as before on a lightly floured peel, this time opting for a cooked tomato sauce with garlic and basil and
lots and lots of shredded, low moisture mozzarella cheese. Then likewise, it's
headed out to the Ooni, but this time at a
slightly lower temperature. We're shooting for 700 degrees Fahrenheit. Shuffle it on in there. And unlike the Neapolitan, which only takes about a minute to bake, this is going to take
between five and seven. You're gonna want to rotate it often, because as with any
traditional pizza oven, all the heat is concentrated in the back. Try to pop any huge
bubbles as you go along and pull it when it's deeply
brown around the exterior and the cheese is melted
and starting to display a golden brown dappling. Let it rest for five minutes
before slicing and serving. But don't delay, because it's just not New York style pizza if it doesn't completely
annihilate the roof of your mouth. And there you have it. I hope you've enjoyed
these three distinctly different styles of
pizza as much as I have. Though, probably not, because I'm the one who
got to eat them all. And it was all made possible, both literally and figuratively,
by today's sponsor, Ooni, the outdoor oven that makes
the best pizza at home. You might be saying, "Babish,
I can make a pretty awesome "pizza in my kitchen oven." And to you, I'd say, "I
can't actually hear you. "You're talking to a screen, "and that you've never had a home pizza "as good as one from an Ooni." They have different models
with a variety of fuel types, like propane wood, charcoal, and pellets. The secret, which isn't really a secret, is the stone cooking surface
and the immense heat. Ooni can reach temperatures
of 932 degrees Fahrenheit, the same as a traditional pizza oven. Not only does this live
fire heat allow you to unleash your inner pizzaiolo, it's also fast, like 60 seconds fast. What better way to celebrate
national pizza month than by purchasing an Ooni
pizza oven for your backyard? It can be used year round
and cooks more than pizza. Basically any food that
needs heat can be prepared in this oven. So head to the link in the description find out how you can get yours, and start delighting your friends and family with the best
pizza they've ever had today. (light music)
"you can make a perfect pizza with just an ooni and a backyard!" -cries in unemployed and small apartment-
Sometimes I get the feeling that italians bully Andrew ahaha
I remember the whole carbonara thing, and now with the basil
I hope this shuts up people that were bitching about his sponsored videos. This was a very well done sponsored video imo — he showcases the product very naturally and not forced.
I use the pizza recipe from the TMNT II: Secret of the Ooze video all the time. Very excited to try these now.
Thank god this episode came out during a week where I already have pizza dough made, now I only have to wait til tomorrow to be able to make it instead of thinking about it all week :D
What a timely video, I've been wanting the Koda 16 for some time now. Yesterday JKL-Alt did an Instagram live with the owner of Ooni, now this. I think y'all are telling me something, time to pull the trigger and just do it.
Also with you doing a video an Ooni and how big a fan Brad is of Gozney, y'all are about to start a pizza oven war.
Hasn't he done pizza like a dozen times already?
Today's video is sponsored by Ooni
Ah... okay... I get it.
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I need to get an Ooni.
And a cast iron skillet.
And a stand mixer.
/u/OliverBabish, are you still using all of yours or do you need to Freecycle them across the pond?