Pizza | Basics with Babish

On this episode of Basics, I want to show you how you can make a better pizza pie (and a calzone!) at home than anything that you could have delivered.
Join me on 2/15 @ 8PM EST on Twitch for a live Cook-a-Long of pizza:
Grocery List:
Pizza Dough Ingredients (makes 4 pizzas):
500g Bread flour
16g kosher salt
1g active dry yeast
350 ml water
Pizza Sauce Ingredients:
Extra virgin olive oil
Garlic cloves
Red pepper flakes
28oz can of whole San Marzano tomatoes
Onion powder
Dried oregano
Other ingredients:
Low-moisture mozzarella cheese (shredded)
Fresh basil
Spicy soppressata (optional)
Fresh burrata cheese (optional)
Calzone fillings (optional)
Special equipment:
Pizza peel
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Theme song: "Stay Tuned" by Wuh Oh
Music: β€œLove Is Notβ€œ and β€œHeartache” by Broke for Free
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Caption: Hey guys welcome back to basics with . babish we're this week we're taking a . look at pizza not only is it the very . lifeblood of the teenage mutant ninja . turtles it is the very lifeblood of new . yorkers and tinder profiles everywhere . and i want to show you how you can make. a better pizza pie out of this home oven . than anything that could be delivered . through that door let's get down to . basics. [music]. all right so first off we have to make . pizza dough now you can use the . store-bought fridge rated stuff but the . easiest way to make it at home is jim . lay he's overnight no need method we're . gonna start by measuring out 500 grams . of bread flour 16 grams of kosher salt . and 1 gram or 1/4 teaspoon of active dry . yeast we're then going to whisk those . together make sure that they are . thoroughly combined before adding 350 . milliliters or 350 grams if you still. got your bowl on the scale of water use . a wooden spoon to roughly combined into . a shaggy dough this should only take a . few minutes and don't worry about how . messy it gets once it just barely comes . together and no big clumps of dry flour . remain simply cover with plastic wrap. and let sit at room temperature for 18 . to 24 hours that's it in the meantime . we're gonna make a simple pizza sauce . start by bringing some extra virgin . olive oil to a simmer over medium heat . adding some roughly chopped garlic and. sauteing for 1 minute or until fragrant . add some red pepper flake let that . mingle with the garlic for another 10 or . 15 seconds before adding a 28 ounce can . of whole san marzano tomatoes give this . a good stir and start breaking up the . tomatoes a little bit but you don't have . to worry about it too much because we're . gonna puree this sauce and for that sort . of new york pizza parlor flavor we're. gonna add a little bit of dried onion . powder and a little bit of dried oregano . stir a little bit to combine and let . this guy simmer gently over medium-low . heat for about 30 to 45 minutes just to . let these flavors get to know each other . then we're gonna simply dump our sauce . into a blender and puree for just 10 or . 15 seconds we just want to break up the . major tomato solids and make something . nice and smooth that we can spread on. our pizza . speaking of which it's dough time we're . gonna start by generously flowering our . work surface and then retrieving our . pizza dough which you can see has both. grown in size and become uniform in . texture the slow overnight ferment is . also going to make for better flavor and . browning down the line we're gonna . divide our dough into four pieces that's . four pizzas cover the other ones with . plastic wrap while we work with our . first ball dough we're gonna evenly coat. it in flour and start gently patting it . down . into the general shape of pizza don't . worry too much about getting it . perfectly round and don't roll it out . with a rolling pin we're just sort of . gently coaxing suggesting what shape. this dough should results in now we're. gonna pick it up and using our knuckles . passing it knuckle over knuckle stretch . it out into a larger and larger beats of . pie i accidentally drop it down on the . countertop stretch it back out make some . final corrections just sort of get it . generally into the shape that you want . we're gonna have one more chance to make . revisions before we throw this guy in . the oven first we need to dust our pizza . peel with cornmeal or assembling a flour . this is going to act like little ball . bearings to help the pizza slide off . easily into our waiting five hundred . degree oven that we've been preheating. for at least an hour and now you guessed . it it's sauce time we're gonna ladle a . few ladles of sauce onto our pizza one . at a time spreading them out getting it . all the way to the edge the placement of . the sauce and the cheese are really what . are going to determine the shape and . size of our crust and now we're topping . with some shredded low-moisture . mozzarella not too pre-shredded that . stuff is coated in potato starch and . will result in the nasty unmelted pieces . of cheese they might be used to if . you've ever made pizza at home before . we're also gonna top with a couple. leaves of basil and now pick up the . pizza and give it a shake and see if . it's sliding around freely on your pizza . peel if it's sticking anywhere just lift . up the corner and dust it with a bit . more cornflour now slide it onto your . pizza stone and your preheated oven and . bake for seven to nine minutes until it . looks like the pizza i know it doesn't . seem feasible but try to let this cool . for a few minutes before cutting into . pieces and serving your mouth will thank . you for it your mouth will also thank . you for putting this pizza inside of it . because it's really really very good i . can't tell you what kind of difference a . slow fermented dough like this makes and . as long as we have four pieces when we . try some variations i have some spicy . sopressata that i'm going to put on top . of a little bit of cheese and red sauce . a little bit of freshly torn basil and . this time i've pushed the sauce truly . all the way to the edge this is going to . give me a darker crust with more. caramelized tomato sauce and now i'm . going to top the whole thing with some . fresh creamy burrata cheese burrata is . like a little sack of mozzarella that is . filled with sweet cream and it is . off-the-charts delicious . now you can obviously top your pizza. however you want you can put pineapple. on there for all . care but what about different form . factors how about a calzone this time . i'm just going to spread sauce on one . side of the dough it's up with be . requisite mozzarella cheese or you know . the cheese of your choice and i'm also . gonna throw some chopped up ham in there . i think that'll be fun and how about . some nice sauteed spinach to be honest . i'm just throwing stuff in there that i . haven't fridge this is a great way to . use up leftover ingredients from other . recipes simply fold the dough over on . itself crimp with a fork and if you want . you can trim away the excess dough for a . cleaner presentation same deals the . pizza make sure that it is sliding. around freely on your peel for a brown . or slightly glossy or crust i'm going to . drizzle this and brush it down with a . little bit of extra virgin olive oil and . throw it into the oven for 10 to 15 . minutes or until deeply browned normally . you want to let this guy cool off for a . little bit but i'm trying to get that . poorni steamy cross section which we can . take a look at now serve with some extra . sauce on the side for dipping or just . dig in as is i hope you guys try this . yourselves it's easier than it looks . and we can cook it together next week . during the live stream on twitch . [music]. .

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