The Best Homemade Pizza You'll Ever Eat

every city in the country every city in the world probably has a pizza place usually pretty good it's usually pretty cheap but there's something about making your own at home that just really drives the point home do you know anyone that doesn't like pizza I don't want to go that person honestly making pizza only takes a few simple ingredients what you're gonna need is a little bit of warm water it's gonna activate a good amount of dried yeast but if sugar that's gonna act as food for the yeast salt for flavor flour for the base of the dough extra virgin olive oil that's gonna one make your dough a little bit easier to work with it's also gonna add it just a little hint of flavor all right so first things first we have to bloom our yeast so in warm water and by warm I just mean like you put your finger in it shouldn't feel like anything it's not cold or hot we're gonna give it a stir make sure everything's well hydrated and then you're gonna see that your yeast is gonna start to produce a little bit of bubbles and just means it it's kind of alive if you don't see any change that means that your deist might be a little on the old side throw that out and start again with some fresh yeast we're gonna add salt to the flour and not to the yeast water mixture salt will slow down the production of yeast so we want to make sure that we're adding that later on once the yeast is already activated we're gonna add extra virgin olive oil again it's gonna add a little bit of flavor we're gonna throw in the water and sugar mixture it's easiest in the bowl because it won't like make a huge mess while you bring the dough together what we're trying to do is just hydrate as much as a flower as we can once we're happy that we're not gonna have like water or flour all over the place we can toss it onto our board and start kneading it so meeting is one of those things like people tend to not do enough set a timer and do it for 10 minutes you want to be able to look at it and it's like so pokey and smooth and fun and what you're trying to do is just roll the dough on top of itself and then push forward you're not trying to tear the dough you're really just trying to like rotate and make sure that you're getting like all parts of the dough incorporated at the end of it we want like a really nice pretty top you'll know when you're done kneading the dough when you press the dough and it springs back right away so now what we want to do is get like they're really gorgeous top part of the dough you can just pull the sides of the dough from the outside in so that it makes a nice ball on the other side once you turn it over push your pinkies in and kind of rotate the dough's and you're like a really beautiful round ball alright cool so ready to rise and we're gonna go into a big bowl a little bit of oil in there so that the dough doesn't stick and then you're gonna cover the dough itself and oil as well this is gonna rise significantly and we don't want to stick to the cling film so I like to cover with cling so that it's much easier to get off like I've done a lot of dough's where you cover with a towel and then I get stuck to the towel oh I have preferred cling so you can let this rise for an hour if you don't have a ton of time even better would be to let this rise overnight so the one on the left is one that's been risen for 24 hours and the one on the right has been rising for an hour it's still gonna be great flavor it's still gonna be a great texture so the longer you let this process go just like the more flavor and the more complexity is gonna be in your dough and what we're gonna do now is just bring this dough back to life so a lot of work has happened with all the seats and it's been a little bit uneven and the way that it's grown and that's just like a totally normal process so we're gonna turn it out and we're gonna knead it again for another minute or two nothing different about this process again we're just evening out the bubbles that are inside the dough we're gonna do that shaping thing again so use your cane if you feel have to kind of push make into a cute ball and if you're using store-bought pizza dough you want to do this as well so knead it for a minute or two and leave it out at room temperature while you're doing all of your other Pizza prep and then we're gonna cut it so as you can see now that we've cut into this you can look at that cool providers love that it's so cool okay sorry back to the back to what we're talking about so you can see like just how much gluten development just how much fermentation and you know growth and all the yeast enos sciency stuff is going on how alive our dough is like that's an awesome process to see so we're gonna this is a huge amount of dough it should make about four good-sized pieces you can give one to each person at your party each person in your family you can shape them you can freeze half of them or freeze three of them so you have some for later it's really up to you add a little bit more flour cover it with a towel and let it rise for one more hour one thing that you want to recreate from a pizzeria in your own home kitchen is getting your oven as hot as it possibly can one thing that's gonna help that is having something in the oven already preheated that's gonna give you a really good bottom heat so you could do a baking sheet turned upside down you can do a cast-iron which is really great at holding heat and then the third option if you are gonna be making like a lot of bread or pizzas at home is to get a pizza stone and that really holds a lot of heat as well and it's like a nice open surface so let's talk sauce there's a lot of different options out there and people like never really know which ones to get so there's puree and that's gonna be like the finest of all of the tomatoes be crushed that might have a little bit of chunk left in it diced is gonna be diced so it's just cut up already it's in its sauce and its water and then there's whole tomatoes and so those are the most intact and those are the ones that I recommend you can crush them with your hands or as we're gonna do here we're just gonna use an immersion blender little safety PSA if you're have any leftover sauce do not store it in the tin can store it in a separate container and make sure to throw the can away now let's talk cheese the thing about pre shredded cheese if it has some product on it that prevents it from clumping in the bag it just kind of doesn't allow things to melt as easily if you shred the cheese yourself it's gonna be much softer it's gonna be a better flavor in the end so if you have the option we do recommend that you shred the cheese yourself one thing about using fresh mozzarella is that you can leave the chunks as big as you want so if you're super cheesy you can have huge chunks on your pizza so now that our dough is rested it's ready to be shaped there's a lot of different ways that you can get your dough out to a good shape what I like to do is kind of do my like a finger poke if you will all over the dough one because it's so fun but also if you can see these kind of bubbles that are developing I'm allowing those to stay in the dough and then those are gonna help give you those awesome pizza bubbles so you can stretch the dough with your hands just kind of being really careful you can use your fingers and kind of spread it if you will do a combo of things I used to work in a pizza place and the guy would actually put the dough like on the side of the table and kind of stretch it that way and you would let gravity work its magic and kind of let the dough stretch out itself it was kind of fun I thought it was like a cool technique he was able to do it much quicker and smoother than I'm able to do and then the classic way that everyone wants to know how to learn is that like tossing of the dough technique so you kind of want to create a spinning motion with your knuckles as you're throwing it in the air so on your knuckles rotate and toss catch so now it's time to assemble our pizza so we're gonna use a turned-over baking sheet so this is gonna act as our peel an appeal is that cool plank that they have in a pizzeria that helps get the pizzas in and out of the oven and we're gonna use a little bit of semolina if you don't have that you can use flour but we just need something that the pizza won't stick to the bottom but also so that it helps us like move the pizza really quickly off our quote-unquote peel and on to the preheated baking sheet and then we're going to just reshape our pizza ever so slightly REE stretch it out just a little bit so when you're adding like sauce and stuff to your dough just try and work quickly here so like don't panic or anything but if you are too slow it's gonna be much harder to get the pizza off the peel and into the oven so we're gonna use a ball of mozzarella and I like to pair it up pretty pretty small so that we can get like a really good even amount of cheese throughout the whole thing do you want to take it off when the cheese is a nice dark deep brown and the crust is like a golden brown as well and then we like to do a little bit of fresh basil on top again I'm kind of a perfect biter so I like everything to be like a good bite size I don't wanna like bite into a huge piece of basil and then like have it hang out of your mouth you know like yeah so that's like a classic margarita look at the crunch yes all right cool an IV real easy and a little like pizza Bianca a few other like a white pizza or a piece of without a sauce not just gonna be a little bit of olive oil again more cheese of your choice we're using mozzarella we put a bit of dried oregano on top of this as well and this is gonna go into the oven as is [Music] yeah this is like a super easy one at the end of the cooking process we actually add some fresh ricotta which is like a really nice fresh cool bite this is like a great summertime option I feel like and then even on top of that a little bit of fresh pesto that we had so this is like a really gorgeous light fresh pizza it looks like luxurious right something about it it's just very like I don't know it's like kid-friendly but it's also like bushi friendly and obviously the other fan favorite is a good classic pepperoni so with that it's just cheese sauce spicy pepperoni you can grate some fresh parmesan on top at the end of it none of that weird stuff in a canister you got a freshly grate it so much better yeah and the cool thing about pizzas whatever you want my favorite toppings seriously I'm not even kidding or like bacon and olive it's like salty crunchy it's so good I left [Music] you

Channel: Tasty

Views: 27,523,988

Rating: 4.862092 out of 5

Keywords: FSC, best pizza dough, bianca pizza, buzzfeed, buzzfeed tasty, homemade pizza, homemade pizza dough, how to make pizza, how to make pizza dough, margherita pizza, pepperoni pizza, pizza, pizza dough, pizza recipe, tasties pizza, tasty, tasty pizza, the best pizza, white pizza

Id: sv3TXMSv6Lw

Length: 9min 39sec (579 seconds)

Published: Sun Jul 15 2018